Balsamic Glazed Salmon

Ingredients
2/3 C Balsamic vinegar
3 Tbs brown sugar
2 Tbs whole grain Dijon mustard
1/2 tsp sea salt
2 green onions, chopped
6- 6oz  salmon fillets, skinned

Directions
In a large zip top bag, add the Balsamic vinegar, brown sugar, Dijon, salt and green onions. Mush to combine. Add the salmon to the zip top bag, seal tightly and turn to coat. Place in a shallow dish and refrigerate for 2 hrs, turning after 1 hr.
Preheat oven to 400 degrees. Remove salmon fillets from the zip top bag. Place on a rimmed baking sheet and bake in the oven for 15-25 minutes, until the fish flakes easily with a fork. While fish bakes, pour remaining marinade in a small sauce pot. Bring to a boil, reduce heat and simmer until reduced by half and thick.
Once fish is cooked through, brush with glaze and garnish with more green onion (green tops only).

Australian Meat Pie!!!!

• 500 g minced beef (a little over 1 lb)
• 1 onion, chopped
• 1 cup water, divided
• 2 beef bouillon cubes
• 1/4 cup ketchup
• 2 teaspoons Worcestershire sauce
• pepper
• 1/2 teaspoon oregano
• 1 pinch nutmeg
• 3 tablespoons plain flour
• 2 puff pastry sheets

Directions:

1. 1
   Pre-heat oven at 425 degrees.
2. 2
   Brown meat and onion.
3. 3
   Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
4. 4
   Boil and cover for 15 minutes.
5. 5
   Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
6. 6
   Let cool.
7. 7
   Grease a pie dish and line with puff pastry.
8. 8
   Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
9. 9
   Trim edges and glaze top with milk or beaten egg.
10. 10
    Bake in a very hot oven, 425 degrees Celsius for 15 minutes.
11. 11
    Reduce heat to 350 degrees Celsius and bake for 25 more minutes, or until golden brown.
12. 12
    Serve with veggies, fries, or salad.

Basil Caper Salmon

Ingredients (serves 2)
- 2 salmon filets (skin-on is fine)
- about 8 basil leaves – chopped
- 1 Tbsp capers – chopped
- 1 shalot – chopped
- 2 Tbsp olive oil (1 for the pan, 1 for the topping)
- 1 Tbsp white wine vinegar
- fresh ground pepper
Directions:

1. In a non-stick skillet, heat 1 Tbsp olive oil.  Add the salmon and let it cook skin-side down first for about 3 min.  Then flip and cook for 3 more min or until desired well-ness is achieved.
2. While the salmon is cooking, combine the other ingredients in a small bowl and mix together.
3. Serve the fish with the topping on top.
4. Enjoy!

Basil-Buttered Salmon

Ingredients

• 4 fresh or frozen skinless salmon, halibut, or sea bass fillets (about 1 1/4 pounds)
• 1/2 teaspoon salt-free lemon-pepper seasoning
• 2 tablespoons butter, softened
• 1 teaspoon snipped fresh lemon basil, regular basil, or dill or 1/4 teaspoon dried basil or dill, crushed
• 1 teaspoon snipped fresh parsley or cilantro
• 1/4 teaspoon finely shredded lemon peel or lime peel

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with lemon-pepper seasoning.

2. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from the heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork.

3. Meanwhile, in a small bowl, stir together butter, basil, parsley, and lemon peel. To serve, spoon 1 teaspoon of the butter mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use. Makes 4 servings.

• Variation Grilling Directions:Place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.

Crock Pot Lasagna

Ingredients

1 lb. ground beef (or ground turkey/ or chicken)

29 oz can tomato sauce

8 oz pkg. lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1 1/2 cups cottage cheese

Directions

1. Brown the ground beef in a pan with a little oil.

2. Add chopped onion and garlic to the ground beef

3. Stir the tomato sauce in with the ground beef

4. Spread 1/4 of the meat sauce on the bottom of the crock-pot

5. Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better)

6. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles.

7. Repeat these layers twice

8. Top with remaining sauce

9. Cover and cook on low for 4hrs (I've started the crock-pot on high in the morning before I leave for work and then put it on warm when I leave and it's perfect when I get home)

10. Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes 

* Variations *

1. Use Italian sausage in place of ground beef or with ground beef

2. Add 1/2 cup grated Parmesan cheese to the cheese mixture. Replace cottage cheese with Ricotta.

3. Add 1/2 cup additional shredded mozzarella cheese to the top of lasagna 5 minutes before serving

Eggplant Parmesan

Ingredients

• 2 lbs (about 2 large) eggplants
• Kosher salt
• 1 28-oz can whole peeled tomatoes
• 1 clove garlic, peeled and minced
• Olive oil
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup fine dry breadcrumbs
• 4 large eggs, beaten
• 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
• 1 cup grated high quality Parmesan cheese
• 1 packed cup fresh basil leaves

Method

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.

Zucchini Cakes (plain)

Ingredients

• 2 cups grated zucchini
• 2 eggs, beaten
• 1/4 cup chopped onion
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• salt to taste
• 2 tablespoons vegetable oil

Directions

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Spicy Zucchini Cakes

These cakes are lighter and more tender when made with fresh breadcrumbs. Place a day-old baguette in a food processor and pulse until fine crumbs are formed. For a quick sauce, mix some chopped fresh herbs (such as chives and dill) and lemon juice into mayonnaise.


Ingredients

3 c coarsely grated zucchini
1/2 tsp salt
1 c fresh breadcrumbs (from a baguette)
1 egg
2 green onions, thinly sliced
1/4 c diced red bell pepper
1 1/2 tsp Old Bay seasoning
1 tsp dijon mustard
1 tbs mayonnaise or plain yogurt
1/8 tsp red pepper flakes
2 tbs vegatable oil, for frying
1 tsp butter

Directions

1. Place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry, and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill.
2. Heat oil and butter in a skillet.
3. Add patties to skillet and cook on both sides until browned. Drain on paper towels.

note: to make mini-zucchini cakes, form the mixture into small (1 inch) patties and place on a baking sheet. Brush with oil and butter and bake at 450 degrees until lightly browned.

Cheese and Green Chile Enchiladas

recipe from Rachael Ray Show

Ingredients

    3/4 pound Monterey jack, shredded (3 1/2 cups)
    2 4-ounce cans diced green chilies, drained
    1 cup sour cream or Mexican crema
    1 small yellow onion, grated
    2 cloves garlic, grated or finely chopped
    A small handful cilantro leaves, chopped, plus whole leaves for topping
    1 teaspoon ground cumin (about 1/3 palmful)
    Kosher Salt
    Pepper
    Vegetable oil or EVOO – Extra Virgin Olive Oil, for warming tortillas
    12 corn tortillas
    Thinly sliced jalapeño peppers and red onions, for topping
    1 lime

Direction

Preheat the oven to 425°F.


In a medium bowl, combine the cheese, canned chilies, sour cream or crema, yellow onion, garlic, chopped cilantro, cumin, salt and pepper.
Heat 1/4 inch oil in a skillet over medium heat until hot. Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds. Drain on paper towels.


Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (you will use about half to two-thirds of your filling). Arrange the enchiladas in a single layer in a casserole dish. Cover with the remaining cheese mixture and bake until golden, about 15 minutes. Top with the jalapeños, red onions, whole cilantro leaves and lime juice.
Yields: 4

Key West Chicken

I was looking for something different, and I had some limes... so BAM Key West Chicken! It was juicy and had a great flavor!

Ingredients
6 tablespoons soy sauce
4 Tbs. honey
2 tablespoon olive oil
Juice of 1 Lime
2 teaspoon minced garlic
1 teaspoon parsley (or cilantro)
2 skinless, boneless chicken breast halves

Directions
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, garlic and parsley.

If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

Roasted asparagus with lemon breadcrumbs

We love asparagus. My husband LOVES asparagus! And we've decided we like it best a little crunchy, and al dente if you will :)

When you cook asparagus at a high temperature, it concentrates its flavor and guarantees a tender (and not mushy) texture. Sprinkle crunchy breadcrumbs on the asparagus  just before serving for extra texture.
Ingredients
2 lbs asparagus, trimmed
1 tbs olive oil
Course salt and freshly ground pepper
2 tbs unsalted butter
1/2 C panko bread crumbs
1/2 lemon juice and zest
Directions
Preheat oven to 425. Arrange asparagus on baking sheet, and drizzle with oil. Season with 1/2 tsp salt and 1/4 tsp pepper. Roast until tender, 18 - 20 min, then transfer to platter.
Meanwhile, melt butter in a medium a skillet over medium heat. Add panko, and cook stirring frequently until deep golden brown, 8 - 10 min. Remove from heat and stir in lemon juice and zest. Season with salt.
Top asparagus with bread crumbs

Chicken and Asparagus Calzones

bevcooks.com
For the Dough:
* 1 cup warm water
* 1 tsp honey
* 1 package dry active yeast
* 2 1/2 cups all-purpose flour
* 1 Tbs. extra-virgin olive oil
* 1 tsp salt

For the Sauce:
* 1 pound tomatoes (whatever you got in the garden) roughly chopped and pulsed until smooth in a food processor
* 1 Tbs. extra-virgin olive oil
* 1 Tbs. tomato paste
* 1/2 red onion, finely diced
* 3 garlic cloves, minced
* 1/4 cup red wine
* 2 Tbs herbs (basil, thyme, oregano) plus more for garnish
* 1 tsp coarse salt
* 1 tsp freshly ground pepper

The Rest:
* 2 chicken breasts, seasoned with salt and pepper, grilled until cooked through and finely chopped
* 1/2 bunch asparagus, ends trimmed, grilled until crisp-tender and finely chopped
* 1 cup shredded cheese (your pick!)
* 1 egg, lightly beaten in a small cup

Directions for the dough:
In a small bowl, mix 1/4 cup water with the honey and dry yeast. Let sit about 3 minutes until the yeast starts to bubble.
In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup water. Mix to combine and knead the dough until it’s soft and elastic, about 5 minutes.
Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for an hour.
After an hour, divide the dough into 4 balls. Place them into 4 smaller, oiled bowls and let rise another 15 minutes.
Roll out each dough ball until it’s about 12 inches in diameter, like a pizza. You’re ready for the filling!
Directions for the sauce:
Heat the oil in a medium saucepan over medium-high. Add the onion and garlic and saute 5 minutes.
Add the tomato paste and bloom 30 seconds.
Stir in the tomatoes, herbs, wine, salt and pepper. Simmer on low for 30 minutes.
Keep the lid off as you’ll want it to reduce and thicken a tad.
Putting it all Together:
On one half of each crust, layer some marinara, diced chicken, asparagus, shredded cheese and a little more sauce. Fold the other side over, sealing with your fingers, like a little pocket.
Repeat with remaining calzones.
Brush each calzone with the egg wash, sprinkle with herbs, and bake for 20 to 25 minutes in a 375 degree preheated oven.
Serve calzones with remaining marinara.

Cinnamon chips

1/4 c. sugar
1/2 tsp. ground cinnamon
4 flour tortillas
3 tbsp. butter, melted

In a small bowl combine sugar and cinnamon. Brush tortillas with melted butter. Then sprinkle with 1 tablespoon of sugar mixture. Cut each tortilla in 8 triangles. Preheat oven to 350 degrees. Place tortillas sugar side up on ungreased baking sheet. Bake 10 minutes or until crisp.

 

3 Types of Deviled Eggs

• Yield Makes 1 dozen eggs (2 dozen halves)

Ingredients

• 12 hard-boiled eggs
• Coarse salt and freshly ground black pepper

For Curried Deviled Eggs:

• 3 tablespoons mayo
• 1 teaspoon curry powder

For Basil Deviled Eggs:

• 1/2 cup roughly chopped fresh basil leaves
• 3 tablespoons mayo

For Creme Fraiche Deviled Eggs

• 3 tablespoons mayo
• 2 teaspoons Dijon mustard
• 1 tablespoon pickled relish
• papkira finished eggs to taste

Directions

1. Peel hard-boiled eggs and cut them lengthwise. Carefully remove yolks; place 4 yolks in each of three bowls. Set whites aside. Mash yolks with a fork.
2. Add mayonnaise and curry powder to one bowl; mix. Season with salt and pepper.
3. Place basil and mayonnaise in bowl of a food processor; blend about 2 minutes. Add basil mixture to second bowl of yolks; mix. Season with salt and pepper.
4. Add mayo, mustard, and relish to last bowl of yolks; mix. Season with salt and pepper. finish with paprika.
5. Fill eight reserved egg-white halves with each filling; serve.

Easy Lemon Bars

EASY LEMON BARS

Reynolds® Parchment Paper Crust: 1 1/2 cups flour 1/2 cup powdered sugar 3/4 cup (1 1/2 sticks) butter, softened Filling: 4 eggs 1 1/2 cups granulated sugar 1/2 cup fresh lemon juice 2 tablespoons flour 2 to 3 teaspoons grated lemon peel Preheat oven to 350°F. Line a 13x9x2-inch baking pan with Reynolds Parchment Paper, extending paper up sides of pan; set aside.Combine crust ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly. Press mixture evenly into parchment-lined pan. Bake 20 minutes or until light brown; remove from oven. Beat together filling ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust. Return to oven and continue baking for 15 to 20 minutes longer or until filling is set and bars are brown around the edges. Cool completely on a wire rack. Use edges of parchment lining to lift bars from pan. Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars. Note: Cut out a decorative stencil using Reynolds Parchment Paper or purchase a decorative stencil. Just before serving, arrange stencil over surface of lemon bars. Sprinkle powdered sugar over stencil. Remove stencil carefully. Makes 36-40 servings.

Basil Pesto

Fresh Basil Pesto Recipe

• Prep time: 10 minutes

 

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

• Special equipment needed: A food processor

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.