NEW EASY HONEY GLAZED SALMON

So yesterday I found this beautiful piece of Sockeye Salmon and got home and decided I wanted to prepare it differently than I had before. I went to probably 25 websites looking for a glaze for it. I wrote down 19 ingredients from all the recipes and then decided on a method and only 7 ingredients and I had them all in the pantry or refrigerator and you should too!!!

Ingredients:

olive oil for sauteing
2 tbl unsalted butter, melted
3 tsp salt (preferably sea salt but regular is fine)
3/4 tsp ground pepper
1/2 tsp dry mustard

1/2 cup honey
1/4 cup balsamic vinegar

Preheat oven to 400 degrees

Melt the butter and spread it on top of the fish (not on the skin side). Combine salt, pepper and mustard and sprinkle on top of the butter. Warm the honey in the microwave and stir in the balsamic vinegar. Carefully spread a layer of that on top of the spices. Reserve some marinade for basting and to add on top of the fish when you serve.

In a oven proof saute pan, add a little olive oil to cover the bottom and place the fish skin side down in the pan. Cover it and cook on medium-high for about 10 minutes. Take the lid off and baste the fish with more of the honey-vinegar mixture. Place the pan in the oven and cook until your desired doneness (for me about 10 minutes longer - medium rare).

Pour a small amount of the marinade on top of the fish and serve. We also added some of the marinade to our asparagus-tomato dish. So easy and absolutely fabulous!

MORE SALMON!
ENJOY!

TOMATO MASCARPONE SAUCE

So my husband and I go to this great little Italian place by our house and always order their eggplant parmesan appetizer. It is just a single layer of breaded eggplant with this insanely delicious sauce. I knew there was an ingredient I couldn't identify and I finally got the chef to tell me it was mascarpone cheese and using plenty of tomatoes without the extra liquid in the can. So I have experimented with measurements and here it is....just delicious!

Ingredients:

1 (28 oz) can diced San Marzano tomatoes with juice
2 pints cherry tomates
2 tbl olive oil
2 tbl unsalted butter
2 tsp sherry vinegar
1-1/2 cup white wine
5 garlic cloves chopped
3 shallots chopped
1 tbl fresh basil chopped
1-1/2 tbl mascarpone cheese
2 tbl grated parmesan cheese
salt
pepper
red pepper flake (optional)

Preheat oven to 400 degrees

Place cherry tomatoes on a baking sheet with some olive oil, salt and pepper. Roast in the oven for 15-20 minutes until they start to blister. Heat olive oil and butter in a saute pan. Add garlic and shallot and cook until tender. Add canned and cherry tomatoes, vinegar, wine, salt, pepper and red pepper. Let simmer on the stove for at least an hour. Remove from heat and let cool. Pour sauce into a food processor and pulse until pretty smooth.
Return the sauce to the pan and add basil, mascarpone and parmesan cheese. Let simmer for about 20 minutes and ready to go! Serve over a nice breaded, fried eggplant or simply over pasta.

FOR THE LOVE OF CHEESE!
ENJOY!

QUICK CHICKEN WEEK - COCONUT CHICKEN

This couldn't be easier and more delicious. I love coconut chicken and shrimp. For this recipe you want to use boneless chicken breasts cut into 1/2 in strips. This is very affordable too and kids love them. I just buy a prepared mango-type salsa..but many store products would work depending on your taste....chili sauce, corn salsa, etc.

Ingredients:

4 boneless chicken breasts cut into strips

1 cup flour

1 cup whole buttermilk

1 large egg

1 lime zested

1-1/2 cups unsweetened flaked coconut

4 tbl canola oil

salt

pepper

Store bought salsa/sauce

Sprinkle chicken with salt, pepper and lime zest toss to coat. Create a breading station by pouring flour in a shallow plate, combining buttermilk and egg in a shallow dish and place coconut in a separate plate. Dredge chicken in flour and shake off excess, dredge in egg mixture and dredge in coconut.

Heat large saute pan with oil on medium-high heat. Add chicken to pan when hot and cook about 6-7 minutes until done turning once in the process. Drain and serve immediately with your choice of sauce. Makes an excellent appetizer or a main course with a salad or rice.

STAY WARM!

ENJOY!

NEW YEAR'S EVE PARTY - CHICKEN SATAY WITH PEANUT SAUCE

Yet another great appetizer for your New Year's party. Great dish for one hand while the other holds the main event - cocktail! Trim and marinade the chicken pieces a day ahead and quickly cook before guests arrive.

Ingredients:

1 lb boneless chicken breast halves
2 tbl soy sauce
2 tbl fresh lemon juice
1 tbl canola oil
2 medium garlic cloves, minced
1/2 tsp curry
1/3 cup crunchy peanut butter
1/3 cup unsweetened coconut milk
1 tsp brown sugar
1/8 tsp cayenne
salt
pepper
About 30 bamboo skewers soaked in water for about 20 minute

Cut the chicken into about 24-30 pieces of the same size. In a bowl, combine 1 tbl soy sauce, and 1 tbl lemon juice with oil, garlic, curry, 1/2 tsp salt and a few twists of your pepper grinder. Add chicken and toss well to coat. Let marinade overnight.

In a sauce pan, combine remaining tbl soy sauce, and lemon juice with the peanut butter, coconut milk, brown sugar, cayenne and 1/4 tsp salt.

Place oven rack as close to the broiler as safely possible and heat on high. Thread one piece of chicken on the end of each skewer. Broil in a single layer turning the skewers once. Cooking time should be about 6-8 minutes. While the chicken cooks, warm the sauce. If it seems to thick add a tbl of water.

Let chicken cool slightly and serve with peanut sauce. Really easy and not too time consuming.

Ring it in!
ENJOY!

FILET MIGNON IN MERLOT SAUCE

Every once in a while I CRAVE a steak....not just any steak...a nice juicy medium rare Filet. Most of the time, I don't add any sauce to it, but this Merlot sauce is fabulous...hey it's got WINE right??

Ingredients:

4 filet mignon steaks (8 oz)
6 tbl olive oil
3 garlic cloves chopped
2 large shallots chopped
1 small carrot sliced
1 celery stalk chopped
1 tbl tomato paste
2 cups GOOD Merlot
3 bay leaves
pinch of dried thyme
3 cups beef or veal stock
2 tbl unsalted butter
1/2 tsp black peppercorns
salt
fresh ground pepper

For the sauce, heat 3 tbl oil in a pan and add garlic, shallot, carrot and celery and saute until the shallots start to brown. Stir in tomato paste and cook for about 2 minutes. Add the wine and stir in bay leaves, thyme and peppercorns. Deglaze the pan and simmer the sauce until it is reduced by half. Add the stock and return to a boil. Lower the heat and simmer for about 30 minutes. Strain the sauce and keep warm.

Season the steaks with salt and pepper. Heat 3 tbl oil in a saute pan and add steaks to the hot pan. Cook about 5-6 minutes a side for medium rare and remove from heat and keep warm.

Pour Merlot sauce in the steak pan and bring to a simmer. Add 2 tbl butter and reduce the liquid and make sure the melted butter is thoroughly incorporated.

Place the steaks on a warm serving plate and spoon the sauce on top. These go great with your favorite mashed potatoes and asparagus or broccoli.

So now you know...WHERE THE BEEF IS!
ENJOY!

WEDNESDAY - PESTO DAY

When your spouse or significant other calls and says..."I was just asking my co-workers if they wanted to "STOP BY"...aauugghh...love the people...hate the pressure!!!!!

As we all know, a "stop by" needs to involve more than just the one cocktail that they are "supposedly" stopping by for......seriously...

The perfect go-to dish is PESTO...ingredients you could easily have or grab at a local market ..doesn't have to simmer, boil, bake...ready to go over pasta. I always keep refrigerated dinner rolls or frozen ciabatta rolls on hand....not fresh but they will do...

Ingredients: (this makes about a cup)

1-1/2 cups fresh basil leaves

1/2 cup toasted pine nuts*

1/2 cup fresh parmesan cheese

1/4 cup Italian parsley

1/4 cup fresh tarragon leaves

2 garlic cloves

1/2 cup extra virgin olive oil

Pine nuts should be put in a pan and toasted a bit on the stove until they start turning brown...let cool.

Combine the first 6 ingredients in a food processor. Blend until the herbs are finely chopped. Add the oil and blend to a coarse puree. Season with salt and pepper. Cook some pasta and add the pesto....takes no longer to make than the pasta takes to cook....

THAT'S IT!!!

ENJOY!

GREEN CHILE AND AVOCADO SAUCE

So it's the last day for Grilling Sauces and of course we couldn't leave good ol' chicken out. This sauce adds so much flavor to chicken....which we all know needs a lot of help!!! I love the smoothness of the avocado mixed again with some chiles and fresh lime juice. So hard to figure out what to put on BBQ chicken except BBQ sauce, so here's a great alternative. This sauce can be made 2 days ahead and kept in the refrigerator.

Ingredients:

1 avocado quartered and pitted but skin left on for grilling

1 small onion quartered

2 tomatillos husked and halved

4 garlic cloves

1 jalapeno seeded and quartered

1 poblano chile seeded and quartered

Place all ingredients on skewers and brush with olive oil. Put the skewers on a hot grill and cook until ingredients get charred spots, about 15 minutes. Let cool. Remove the skin from the avocado and place all ingredients in a blender or food processor.

Add:

1/4 cup cilantro leaves (I don't like cilantro so I use Italian parsley)

1/4 cup water

2 tbl fresh lime juice

Blend until smooth and season with salt and pepper. Serve alongside some nice grilled chicken breasts. So now you have a sauce/salsa for steak, pork chops and chicken. You will wow your company with these superflavorful accompaniments!!!

Happy Grilling!

ENJOY!

SMOKY GRILLING STEAK SAUCE

Tis the grilling season...steaks, hot dogs, chicken, fish, burgers and kabobs with lots of goodies on them. Here is a new twist on the kabob. For the next few days, I will be blogging ingredients for sauces you place on a skewer and cook alongside certain meats. When the sauce kabobs are ready, they get a few extra ingredients and tossed into a food processor and the sauce is then served with specific meats. (This sauce can be made up to a week ahead if kept in the refrigerator.)

Today is a nice smoky steak sauce

Ingredients:

2 thick slices of bacon , halved and rolled

1 small onion quartered

1 portobello mushroom quartered

2 nice plum tomatoes halved

4 pitted prunes

4 garlic cloves

1 large ancho chilie seeded and quartered

Thread all these ingredients onto skewers and brush them with olive oil. Grill over high heat turning occasionally until some vegetables begin to get charred in spots. Let cool and remove ingredients from the skewers and place in a blender or processor.

Add:

2 tbl white wine vinegar

2 tbl light brown sugar

1/2 cup water

Puree until smooth and season with salt and pepper. Serve atop a nice grilled steak...scrumptious!

Happy Grilling!

ENJOY!

THE PERFECT BOLOGNESE SAUCE

I make a big batch of this robust Bolognese Sauce and serve some and freeze some in plastic containers to use on evenings when all I can muster to do is reheat this and boil some pasta. It is very hearty so very tasty with just pasta, it works perfectly as the sauce for a pizza and then you don't need to also add meat.

My family doesn't like to see a lot of chunks of vegetables in their sauces so I either spend more time dicing more finely or toss the vegetables in a food processor for a nice fine mince. Feel free to switch the ingredient amounts of the veal and beef to suit your budget.

Ingredients:

1/2 cup olive oil

4 tbl unsalted butter

2 medium Vidalia onions finely diced

1 large carrot finely diced

4 stalks of celery finely diced

6 cloves garlic minced

1 lb ground veal

1 lb ground pork

1/2 lb ground sirloin

1/4 lb pancetta finely diced

1/2 cup whole milk

1 (28 oz) can San Marzano crushed tomatoes

1/2 cup white wine

1/2 cup low sodium chicken broth

1-1/2 cups low sodium beef broth

salt

pepper

Heat oil and butter over medium heat. Add onion, celery, carrot and garlic and cook until carrots are soft and onions translucent. Add the veal, pork, beef and pancetta and brown over medium-high heat for 15-20 minutes. Add milk and simmer until most of the liquid is cooked out..about 10 minutes. Add tomatoes and simmer about 15 minutes. Add wine and broth and bring to a boil. Turn heat to a simmer and cook for 2-2-1/2 hours. Season with salt and pepper to taste.

MY MARINARA SAUCE

So sorry fans that I have been away a few times. Mom had a knee replacement and we are caring for her and the internet has not always been available. This Marinara sauce is the best ever!!!!!

I have played around with it and this easy recipe is just wonderful. I make a big batch of this and freeze it in small containers for dinners for two. When chopping the vegetables you can keep them in big chunks as you will be pureeing it after they are cooked. I leave the sauce in the refrigerator overnight so plan ahead.

Ingredients:

3 small onions roughly chopped
8 small carrots roughly chopped
6 stalks of celery roughly chopped
5 cloves garlic roughly chopped
4 cans of crushed San Marzano tomatoes
1 cup olive oil
1/2 cup to 1 cup parmesan cheese
1 tsp salt
1 tsp pepper
1/4 tsp red pepper flakes (optional)
3 bay leaves


In a large pan combine olive oil, salt, pepper, red pepper, onion, garlic, carrots and celery. Cook over medium heat until all the vegetables are just softening. Let the vegetables cool and move all the vegetables into a food processor and pulse until almost smooth. Return the vegetables to the pot. Add tomatoes and bay leaves and cook over medium heat for about an hour. Take out the bay leaves and discard. Refrigerate the sauce overnight.

In a food processor, pulse the sauce again and add parmesan cheese to taste and finish with salt and pepper to taste. I personally love parmesan cheese so I use at least 1/2 cup and maybe more, but add a little and see where you like the taste.

I serve this over pasta, dip mozzarella sticks in it, use it on pizza or calzones and in italian sausage and pepper sandwiches...ideas are endless!!!
ENJOY!

ITALIAN SAUSAGE AND PEPPER SANDWICHES

Who doesn't love this combination...Italian sausage and grilled peppers. We have made them by the truckload for our friends and our kids' friends and there are never any leftovers.

The smells of the sausage and peppers cooking is intoxicating. Personally I add grilled onions to mine and Dave adds marinara sauce. One of the keys for me is the right cheese and there is no doubt that Land O' Lakes White American is the best by far.

When you cut open your hoagie roll dig out some of the bread and create a bowl-like space so the sausage and peppers sink into the bread and then the whole filling won't fall out of the roll.

Ingredients

4 tbl olive oil split

1 lb italian sausage (mild or hot)

1 red pepper thinly sliced

1 green pepper thinly sliced

1 medium onion thinly sliced (optional)

1/2 lb thinly sliced Land O'Lakes white american cheese

1 jar of your favorite marinara or homemade

salt and pepper to taste

baguettes

Preheat oven to 375 degrees

Heat 2 tbl olive oil in a large skillet over medium - high heat and saute the sausage until almost cooked through. In another skillet heat remaining oil and add peppers and onions. Season the vegetables with pinches of salt and pepper. Cook over medium heat, do not burn.

When the sausage is almost cooked through, transfer it to a cutting board and slice into thin coins. Return sausage to the same pan and add enough marinara sauce to coat all the sausage and cook until done.

In the meantime, slice your baguettes and trim some of the bread out of them. Put two slices of cheese into the baguette. Add some of the sausage mixture and some of the vegetable mixture. Place another piece of cheese on top and bake in the oven until cheese starts to melt.

My mouth is watering......and to think I am having salad tonight...aauugghhh....

ENJOY!