I'll share my recipe, if you'll share yours, June 2, 2011

12 years ago

Salmon Panzanella with Green Beans

yield: Makes 4 servings

Ingredients

Vegetable oil cooking spray

1 pound salmon fillet, skin removed

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1/2 pound green beans, cut into 1-inch pieces

3 tablespoons extra-virgin olive oil

1 tablespoon plus 1 teaspoon red wine vinegar

2 cups cherry tomatoes, halved

1 cup thinly sliced red onion

8 ounce whole-wheat baguette, cut into 1-inch cubes

1/2 cup fresh basil, cut into thin strips

Preparation

Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.

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Comments (3)

Jasdip
12 years ago
Easy Caramel-Almond Ice Cream Torte (Real Simple)

Press 1/2 gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.
Top with 1 cup caramel sauce (slightly warmed, if too thick) and 1/2 cup toasted sliced almonds.

Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.
glenda_al
12 years ago
These meatballs are great and you can use any sauce you want to.

I've used the entire recipe for a party and they were a hit!

Cranberry meatballs
2 pounds ground chuck
2 large eggs
1/3 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 (16-ounce) can cranberry sauce OR you can use the whole cranberry suce.
1 (12-ounce) jar chili sauce
1 Tablespoon brown sugar
2 tsp lemon juice
Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.***I made 75 with smaller balls

Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.

Stir together cranberry and chili sauces, sugar and lemon juice. in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink. **Because my meatballs were smaller, cooked in 10 minutes.

***The thyme, etc added an extra delightful taste to the meatballs
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I'll share my recipe, if you'll share yours, June 19, 2011
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Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.
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I'll share my recipe, if you'll share yours, June 21, 2011
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I saw this on Cooks Country and it looks delicious! Skillet Peach Cobbler Serves 6 to 8 Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done. 4 tablespoons unsalted butter 5 pounds peaches , peeled and cut into 1/2-inch wedges 6 tablespoons sugar 1/8 teaspoon salt 1 tablespoon lemon juice 1 1/2 teaspoons cornstarch Topping 1 1/2 cups all-purpose flour , plus extra for work surface 6 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoons salt 3/4 cup buttermilk 4 tablespoons unsalted butter , melted and cooled 1 teaspoon ground cinnamon 1. For the filling: Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes. Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat. 2. For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds. 3. Combine remaining sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool on wire rack for 10 minutes. Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave.)
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I'll share my recipe, if you'll share yours, June 1, 2011
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I haven't made an impossible pie for so long! Right now I'm on a quest for summer salads that contain protein. I love them for summer meals since they can be made early in the day and you aren't heating up the kitchen as much. If anyone has any favorites, I'd appreciate your posting them. Ruth's Curry Chicken Salad (Naptime Chef) 1-1/2 -2 lbs. boneless, skinless chicken breasts, cut into small, thin strips 1 large Vidalia onion, finely chopped 2 t. curry powder for the chicken (or more, to taste) 1/4 c. olive oil 4 c.cooked Basmatic rice (4 cups AFTER it has been cooked) 1 10oz.package petite frozen peas, thawed (not cooked!) 1/4 c. golden raisins 1/3 c. unsalted peanuts, toasted 1/3 c. sweetened shredded coconut 1/4 c. sliced scallions 1/4 c. mayonnaise 1 c. full-fat Greek yogurt, well stirred 1/4 c. light cream 2 tsp. curry powder Salt & Pepper to taste 1. Saute the chicken strips in olive oil with the chopped onion and 2 t. curry powder. When chicken is fully cooked through, set aside and let cool. Cook basmati rice according to package directions. *You can prepare up to this point one day ahead of time* In a large bowl place the basmati rice, cooked chicken, cooked onion, scallions, peanuts, coconut, raisins and peas. Combine well with your hands or a large wooden spoon. In a separate bowl, whisk together mayonnaise, yogurt, cream and remaining 2 t. of curry powder. Add more curry if you want the salad hotter. Pour sauce over salad, mix the salad with your hands, or wooden spoon, until well-incorporated. Add salt and pepper to taste.
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I'll share my recipe, if you'll share yours, June 3, 2011
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This is one of my favorite pork chop recipes. Easy Italian Spiced Pork 1 package (.6 oz) Italian dressing mix 1/4 cup balsamic vinegar 1/2 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper 1 tablespoon extra-virgin olive oil or canola oil 4 boneless pork loin chops, 3/4 inch thick Paprika (I forgot this and didn't miss it) 1. In a small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whisk until mix is dissolved. Beat in oil until well blended. 2. In a shallow glass baking dish, arrange pork chops in a single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate. (I marinated these all day long.) 3. Meanwhile, heat gas or charcoal grill. (I've made these on my Griddler too.) 4. When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat or on charcoal grill over medium-high coals. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until slightly pink in center and thermometer inserted into center of pork reads 160 degrees. Here is a link that might be useful: Easy Italian Spiced Pork
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patti43
12 years ago
Still looking for salad recipes for summer. I've made this one and it is good. Use fresh tarragon if available. If not, used dried to taste.

WALNUT-TARRAGON CHICKEN SALAD (Naptime Chef)

3 or 4 c. cooked chicken, diced or shredded
1/2 c. low-fat Greek yogurt
1/3 c. mayonnaise
1 Tbsp. finely chopped tarragon
1/2 c. roughly chopped walnuts
Kosher salt/pepper to taste

Combine all of the ingredients together in a bowl and serve over raisin bread, lettuce or on a nice crispy baguette. You can add celery, if you like.

I'll share my recipe, if you'll share yours, June 2, 2011

Comments (3)

Jasdip

glenda_al

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patti43

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