Wednesday, January 18, 2012

5 Dollar Dinners Cooked in 5 Minutes From Top Chefs

Why not start a new year by learning some new dishes you can prepare at home?  Cooking at home can be healthy, inexpensive and fun.  Quick and easy, here are two dishes that can go from a stovetop to your plate in 5 minutes flat. Simple like ordering a pizza.  Costs about $5 a serving.  Eat like this for 30 days and as a bonus, you could lose 5 pounds.    

Michael Symon's Grilled Salmon With Carrot Peanut Salad

4- 6 ounce pieces of salmon
salt and pepper
4 ounce extra virgin olive oil plus extra for salmon
3 medium organic carrots
1 tablespoon cumin seed
1 bunch scallions
1 cup mint leaves
1/2 cup toasted peanuts
2 ounce red wine vinegar

1. Season the salmon with salt, pepper and olive oil.
2. Grill for 2 minutes.  Now may be a good time to invest in a cast iron skillet.
3. While the salmon is grilling, shave the carrots, toast the cumin seeds, thinly slice the scallions and tear the mint leaves.
4. Place the carrots, cumin seeds, scallions and mint in a large mixing bowl with the peanuts.
5. Whisk together the oil and red wine vinegar and add to the shaved vegetables. Season liberally with salt and pepper.
6. Place the salmon on a platter and top with the shaved carrot salad.
This is delicious served with fresh spinach and wild rice.

Plate          Plate           Plate           Plate

Bobby Flay's Low Calorie Filet Mignon

For the Vinaigrette --
3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
½ small shallot, minced
2 tablespoons reduced fat mayonnaise
2 teaspoons Dijon mustard
2 tablespoons chopped tarragon
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
Touch of clover honey
4 filet mignon steaks (2 1/2 inches thick each) – or lean steaks of your choice, i.e. whatever goes on sale.
Canola oil – I use extra virgin olive oil.
Salt and freshly ground black pepper
Bobby Flays Steak Rub*
Tarragon sprigs, for garnish
Parsley leaves, for garnish

1) For the vinaigrette, combine vinegar, lemon juice, shallot, mayonnaise, mustard, tarragon, salt and pepper in a blender and blend until smooth.
2) With the motor running, add the oil until emulsified. 
3) Add honey if needed.
4) Then, remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature. 
5) Heat a large cast iron pan over high heat until almost smoking. 
6) Take each filet - brush both sides with oil and season with salt and pepper. 
7) Season one side with the rub. 
8) Place the steaks in the pan, rub-side down and cook until golden brown and a crust has formed, about 2 minutes.
9) Flip over and continue cooking until cooked to medium-rare doneness (internal temp of 135 degrees F).
Serves 4.  It tastes great with potatoes and a green salad. 

*To make your own steak rub:

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Directions: Combine all ingredients in a large bowl and mix well.


  1. These dishes sound wonderful! Quick and easy is key too! Will be testing out the salmon very soon. Thanks Debbie for the ideas!!

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