I'll share my recipe, if you'll share yours, March 23, 2012

12 years ago

Orange and Maple Roast Salmon

Daily Unadventures in Cooking

(serves 2)

1 tablespoon maple syrup

The zest of one orange

1 tablespoon olive oil

salt and pepper

1 tablespoon orange juice

2 fillets of salmon

Preheat oven to 400F. Whisk together the syrup, orang zest, orange juice, and oil. Taste and add salt and lots of freshly ground pepper.

Now remove the skin from the salmon. Pat dry and sprinkle with salt and pepper. Place on a parchment lined baking sheet and brush with half of the mixture.

Bake for 5 minutes, brush again and bake for 3-7 more minutes depending on thickness.

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Comments (3)

Georgysmom
12 years ago
Ditalini Shrimp Salad

1 C. uncooked pasta (ditalini or tiny shells)
9 oz. cooked shrimp cut in bite-sized pieces
3 stalks clery, finely diced
2 green onions finely diced
1/2 tsp. fresh dill finely chopped (I like a little more)
1 T. parsley roughly chopped (I like a little more)
1/4 C. fresh lemon juice
1 C. mayonaise
Salt and pepper to taste
3 eggs.

Place eggs in small pot, cover with cold water, bring to boil, cover and remove from heat for 15 minutes. Drain ad cover with cold water. Immediately remove shells and set aside.

Meanwhile, cook pasta in lightly salted water until al dente (about 8 minutes.) Drain, rinse and set aside. Combine mayo and lemon juice. Mix pasta, celery, dill, parsley, celery, shrimp and mayo mixture. Slice eggs. Gently add most of eggs to mixture saving a few slices for garnish. Chill several hours. Refreshing warm weather salad.
patti43
12 years ago
CASHEW CHICKEN (Everyday Food)

1 1/2lb boneless, skinless chicken breasts, cut into 1 inch pieces
2 Tbsp dry sherry
2 tsp minced, peeled fresh ginger
3 1/2 tsp cornstarch
coarse salt
1/2 cup low-sodium chicken broth
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp sugar
1 Tbsp plus 2 tsp vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 scallions, white and green parts separated and thinly sliced
cooked white rice, for serving

1In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 tsp cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 tsp cornstarch; set sauce aside.

In a large nonstick skillet, heat 1 Tbsp oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 tsp oil to skillet and cook remaining chicken (reduce heat if chicken is over browning). Transfer to plate.

To same skillet, add 1 tsp oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top scallion greens and serve with rice.
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This was in our local paper last nite, and I tore out the recipe. Rotini Guacamole Pasta Salad 2 1/2 cups whole-wheat rotini pasta 1 avocado, peeled and pitted 1/2 cup fat-free or light sour cream 2 tbsp seeded and chopped jalapeno pepper 1 tbsp lime juice 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp salt and pepper 1 clove garlic, minced 1 cup black beans, drained and rinsed 1 cup corn kernels, thawed 1 cup seeded, chopped tomato 1 cup chopped red pepper 1/2 cup thinly sliced green onion 1/2 cup shredded cheddar cheese Cook rotini. Drain and rinse under cold running water until cool. Drain well and set aside. Mash avocado with a fork until smooth. Blend avocado with sour cream, jalapeno, lime juice, chili powder, cumin, salt pepper and garlic until well combined. Taste and adjust seasonings as needed. Toss rotini with beans, corn, tomato, red pepper and avocado mixture until coated evenly. Sprinkle with green onions and cheese before serving. TIP: If making ahead, prepare salad mixture and all of the dressing except the avocado. For brightest colour, add ovocado to dressing at the last minute and toss just before serving. To thaw the frozen corn, place the kernels in the colander before draining the hot pasta.
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I'll share my recipe, if you'll share yours, March 14, 2012
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My peanut butter-lovin' Harry's going to be a happy camper. PEANUT BUTTER CUP FLUFFERNUTTER BLONDIES (PatT@MiMi's) 1 cup butter, room temperature 1 cup light brown sugar 1/2 cup granulated sugar 1/2 cup peanut butter 2 tsp vanilla 2 eggs 1 tsp baking soda 2 1/2 cups flour 1 tsp kosher salt 2 cups coarse chopped peanut butter cups (10.5 oz bag) 3/4 cup Marshmallow Fluff Preheat oven to 350. Spray a 9Ã¯Â¿Â½13 baking dish with Pam. Cream butter and peanut butter together. Add sugars and beat until light and fluffy. On medium speed add in eggs and vanilla and mix until incorporated. Stir in baking soda, salt and flour until just combined. Fold in chopped peanut butter cups. Spread the batter in prepared pan. Drop Fluff randomly on top of the batter and swirl in with a knife. Bake for 30-35 minutes until toothpick placed 1 inch from side comes out clean. Don't over bake. Remove from oven and let cool on wire rack. Cut into squares when cooled.
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I'll share my recipe, if you'll share yours, March 22, 2012
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Woooo, yum! Does that ever sound good Luckygardner! I'm going to make this tonite, unless our neighbour barbecues. He has generously offered to let us use his barbecue. Chicken Breasts with Raspberry-Balsamic Sauce (Food.com) 1 tablespoon olive oil 4 medium boneless skinless chicken breast halves (about 1 1/4 pounds total) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 medium shallot , minced (about 1/4 cup) 1/2 cup chicken broth 1/2 teaspoon cornstarch 3 tablespoons seedless raspberry jam 2 tablespoons balsamic vinegar In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate. In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.
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I'll share my recipe, if you'll share yours, March 4, 2012
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How about another salad. I made this to take to dinner with 2 other couples a week or so ago. Both asked for the recipe. I have posted this recipe before. It came to me via my daughter from a little coffee shop/cafe in SC. This chick pea salad is really good and a little different. It makes a lot but it keeps well. Chick Pea Salad: 2 16 oz. cans Chick Peas, rinsed and drained 2 C. chopped Romaine Lettuce (use scissors) 1 1/3 C. Seedless Red Grapes, halved 1 C. Sweet Red Pepper, chopped 2/3 C.thinly sliced Celery 1/2 C finely chopped Onion 1 1/2 to 2 C. Poppy Seed Dressing Ã¢ÂÂ¦start w/1 C dressing, add more if needed. *Poppy Seed Dressing: 3/4 C. sugar 1/3 C. cider vinegar (heat to boil and pour over sugar) 1 teas.salt 1 teas. dry mustard 1 teas. finely chopped green onion 1 C. vegetable oil 1 T. (+) poppy seeds Combine first 5 ingredients in blender til smooth. Turn blender on high and gradually pour in oil in slow steady stream. Stir in poppy seeds - cover and chill. *I have sometimes used purchased poppy seed dressing to save time and it's still good. jude ;
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glenda_al
12 years ago
Strawberry Bites

3 containers (6 oz. each) strawberry low-fat yogurt
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
8 fresh strawberries, halved

1Mix yogurt and dry gelatin mix in microwaveable bowl. Microwave on HIGH 5 min. or until gelatin is completely dissolved, stirring every 2 min.
2Spoon into 16 paper-lined mini muffin cups. Refrigerate 1 hour or until firm.
3Remove from liners; top with strawberries

I'll share my recipe, if you'll share yours, March 23, 2012

Comments (3)

Georgysmom

patti43

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glenda_al

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