3 tablespoons olive oil
1 large onion, minced
3 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 large Idaho cutlets
3 tablespoons olive oil
1 1/2 cups chicken broth
1/4 cup chopped carrots
3 tablespoons green pepper
1/4 teaspoon dried parsley
cantaloupe or orange zest
Heat olive oil in a large saucepan over medium heat. Saute onion, garlic and salt in olive oil for about 15 minutes or until meat is browned. Stir in pepper, set aside and add garlic.
Add the lemon zest and oil to creamed mixture and simmer 15 minutes.
Add the reserved marinade and shrimp, return to a boil and cook for 5 minutes. Reduce heat, cover and simmer for 5 minutes. Add salt and pepper to taste. Transfer marinade to swan pen/zippered plastic bag. Empty contents of plastic bag into a small serving bowl and pour broth over all. Pour chicken stock mixture over chicken and vegetables. Bring to a boil, remove from heat and allow to cool, stirring occasionally.
Bring a large pot of water to a boil. Add carrots, cook for 5 minutes; return carrots to pot. Stir in parsley and add orange zest. Remove from heat and stir into plum with bread cubes.
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