I'll share my recipe, if you'll share yours, March 16, 2012

12 years ago

Salmon with Dijon Tarragon Sauce

Life's Ambrosia

Serves 4

You will need:

3 tablespoons mayonnaise

2 tablespoons Dijon mustard

2 tablespoons chopped fresh tarragon

1 tablespoon lemon juice

pinch of granulated sugar

kosher salt

fresh cracked black pepper

4 salmon filets

Preheat oven to 450 degrees.

Line a baking sheet with aluminum foil and spray with non-stick spray.

Combine mayonnaise, Dijon mustard, tarragon and sugar together in a bowl. Mix well. Season to taste with salt and pepper. Set aside.

Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Bake in preheated oven for 10 minutes. Remove from oven and spoon a dollop of sauce over the top. Return to the oven for 5 more minutes. Fish is done when it flakes easily.

Serve with remaining sauce on the side.

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Comments (4)

Jasdip
12 years ago
Honey-Glazed Pork Roast (Better Homes & Gardens)

2 - 3 teaspoons smoked paprika or paprika
2 teaspoons coarse kosher salt
3 - 5 pound bone-in pork roast, ribs removed and tied
Fresh oregano sprigs
3 small red and/or yellow sweet peppers, stemmed, seeded, and quartered
1 small green pepper, stemmed, seeded, and quartered
1 tablespoon olive oil
Salt and pepper
1/3 cup honey
1/4 cup lime juice
Fresh oregano and/or thyme sprigs

1. Preheat oven to 350 degrees F. In a small bowl combine paprika and coarse salt.

2. Place pork in a shallow roasting pan, bone side down. Rub paprika mixture all over pork, pressing in lightly. Tuck sprigs of fresh oregano under the kitchen string tying the roast to the bone. Roast, uncovered, in the preheated oven for 20 to 25 minutes per pound (1 hour 10 minutes to 2 hours).

3. Meanwhile, place sweet pepper pieces on a baking sheet. Drizzle peppers with oil and sprinkle lightly with salt and pepper; toss to coat. Spread peppers evenly on baking sheet. Place in oven with pork the last 40 to 45 minutes of roasting until peppers are tender and begin to brown.

When roast reaches 155 degrees F internal temperature, remove to a cutting board and cover with foil. Let stand 10 minutes.

4. While roast stands, in a small saucepan combine honey and lime juice. Bring to boiling, stirring occasionally. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly. Season with salt and pepper.

5. Remove string from roast and remove bones. Turn roast top-side up and slice. Serve with peppers, honey glaze, and fresh herbs. Makes 8 servings.
Marilyn Sue McClintock
12 years ago
Sour Cream Rhubarb Pie Recipe

Whether you use fresh or frozen rhubarb, this pie is super! It's especially good if you use fresh rhubarb because you get a scrumptious macaroon like top when baked.

1 9-inch pastry shell, unbaked deep
3 cups cut-up rhubarb
1 egg, slightly beaten
1 1/2 cups sugar
Dash of salt
3 tablespoons tapioca
1 cup dairy sour cream

Heat oven to 450F.

Into pie shell, place rhubarb. Blend egg, sugar, salt, tapioca and sour cream until thoroughly mixed. Pour over rhubarb and bake for 15 minutes. Reduce oven temperature to 350 and bake for an additional 35 to 45 minutes, or until filling has firmed and is lightly browned.

Sue
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I'll share my recipe, if you'll share yours, March 17, 2012
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I still have some wild rice stashed away. I think I'll try this recipe. SAUSAGE AND WILD RICE CASSEROLE (Serves 6-8) 1 pound bulk pork sausage 1/2 green pepper, chopped 1/2 cup chopped celery One 4-ounce jar diced pimiento, drained 1 cup wild rice 2 teaspoons chicken seasoned stock base One 10-1/2 ounce can cream of mushroom soup One 2-ounce can sliced mushrooms, drained 1 medium onion, chopped 1/2 teaspoon marjoram leaves 1/2 teaspoon thyme leaves 1 cup grated Cheddar cheese Cook wild rice according to package directions. Or, spray an 8 x 8-inch pan with cooking spray. Rinse rice with cold water and drain. Spread in prepared pan. Cover the rice very generously with boiling water. Cover pan with foil. Place pan in a cold oven. Turn oven on to 450 degrees. When it reaches that temperature, turn the oven off and leave the rice in the oven overnight without opening the door. It will be cooked when you get up in the morning. Brown sausage in a large skillet. Add green pepper, celery, and onion and continue cooking until vegetables are soft. Drain off excess fat. Add remaining ingredients, mixing well. Stir in cooked wild rice. Pour into a sprayed 3-quart casserole dish. Cover and bake 45 minutes to 1 hour at 325 degrees or until heated through.
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I'll share my recipe, if you'll share yours, March 9, 2012
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SLOW COOKER TARRAGON CHICKEN (Rachael Ray) 1/2 cup plus 2 tbs chicken broth 4 tbs dijon mustard salt & pepper 4 lbs bone-in chicken parts (breasts. drumsticks, and thighs) skin discarded 3 cloves garlic, finely chopped 2 tbs chopped fresh tarragon 1/3 heavy cream 2 tbs cornstarch 1 lemon, finely zested and juiced 1 tbs chopped flat-leaf parlsey 1 tbs chopped fresh tarragon Pour the broth into a 6-7 qt slow cooker. In a small bowl, combine the mustard, 1 tsp salt and 1/8 tsp pepper; rub the chicken with the mustard. Place the chicken in the slow cooker and top with the garlic and 2 tbs tarragon. Cover and cook on low heat until the chicken is tender and an instant read thermometer inserted into a thigh away from the bone registers 165 degrees F, about 5 hours. Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the cream mixture into the saucepan and cook until the sauce is thickened. Remove from heat and stir in the lemon juice. Meanwhile, in a small bowl, combine the lemon zest, parsley, and 1 tbs tarragon. Top the chicken with the zest-herb mixture.
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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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Welcome back Luckygardner!!! You'll have a lot of catching up to do here. Asian "Salisbury Steaks" (Eating Well) 12 ounces extra-lean ground beef 3/4 cup finely diced red bell pepper 3/4 cup chopped scallions 1/4 cup plain dry breadcrumbs 4 tablespoons hoisin sauce, divided 2 tablespoons minced fresh ginger 3 teaspoons canola oil, divided 4 bunches or 2 4-ounce bags watercress, trimmed (16 cups) 1/2 cup Shao Hsing rice wine, (see Ingredient note) or dry sherry 1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray. 2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side. 3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce. Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.
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patti43
12 years ago
Sue, I saw fresh rhubarb in the grocery the other day. Seems so early--but it may have come from some other country.

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.
glenda_al
12 years ago
Crispy lemon pie

-1/2 Tbsp. butter
1/4 cup dry JELL-O Lemon Flavor Gelatin (1/2 of 3-oz. pkg.)
4 cups JET-PUFFED Miniature Marshmallows
3 cups crisp rice cereal
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
5 fresh strawberries, cut in half

1Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add dry gelatin mix and marshmallows; toss to coat. Microwave 1 min. or until marshmallows are completely melted and mixture is blended, stirring after 45 sec. Add cereal; mix well.
2Press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
3Beat pudding mix and milk with whisk 2 min.; pour into crust. Refrigerate 2 hours or until firm. Garnish with strawberries.

I'll share my recipe, if you'll share yours, March 16, 2012

Comments (4)

Jasdip

Marilyn Sue McClintock

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patti43

glenda_al

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