I'll share my recipe, if you'll share yours, August 21, 2012

11 years ago

Salmon with Brown Sugar and Mustard Glaze

Martha Stewart website

Ingredients

1 tablespoon extra-virgin olive oil

1 large shallot, minced

1/4 cup red-wine vinegar

1/4 cup whole-grain mustard

1/4 cup packed dark-brown sugar

Coarse salt and ground pepper

1 side salmon (about 3 pounds), skin removed, cut into 8 fillets

1 bunch watercress (about 3/4 pound), thick stems trimmed

1 lemon, cut into wedges, for serving

Directions

Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)

Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.

Comments (4)

User
11 years ago
This one looks good to me.
chewy S'mores granola bars, they are NO-bake

Here is a link that might be useful: chewy-smores-granola-bars
patti43
11 years ago
Mornin' ladies! Hope you're having a grand old day, today.

TACO RICE

1 lb. ground beef
1 packet taco seasoning
3/4 cup water
2 8 oz. cans tomato sauce
1 can black beans, drained
2 cups cooked white
tortilla or corn chips
your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc

Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the taco seasoning and water, mix and simmer for 5 minutes. Stir in the tomato sauce, black beans and rice. Heat in skillet for 5 -10 minutes, until heated through. Serve over tortilla or corn chips and top with your favorite taco toppings.
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I'll share my recipe, if you'll share yours, August 20, 2012
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Since I just posted my own meatloaf creation on the meatloaf thread I will post it here too. Saucy stuffed meatloaf: 3Lbs lean ground beef(can use less meat) 1/2cup raw oatmeal 2Tbs Worcestershire sauce 2Tbs Cajun seasoning (I prefer Tony Chachere) 2Tbs mustard(yellow) 4-5 chopped Roma tomatoes(fresh not canned) 1lg chopped onion(purple if possible) 1jar RAGU Roasted garlic Parmesan sauce** In mixing bowl add meat,oatmeal,worst sauce,seasoning,mustard. Mix well with hands. In a large rectangular baking dish spray pam (NOT a loaf pan). Add the meat and form into loaf shape, then make a well down the length in the center of the loaf. In the well add some of the chopped tomatoes and onion. Squeeze the meat closed over the top of the well. Pour remaining tomato and onions around the loaf. Pour the RAGU sauce over it all. You can add a little milk to the jar to"rinse" it and get all out (not much don't want to water it down). Bake at 350 for an hour- check for doneness(clear juices). Let cool for 5 min or so then skim off excess oil or soak it up with bread and discard bread. *Optional ingredient chopped mushrooms. *Optional sprinkle top with grated cheese **If you can not find that specific RAGU sauce one of the other white RAGU sauces can be used like the Alfredo, and add garlic. Roasted Garlic Parmesan
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I'll share my recipe, if you'll share yours, August 29, 2012
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Comments (4)
Luckygardnr, I posted a recipe similar to that earlier this month. Don't they look like you could eat the whole batch in one sitting? This looks like good football treats--why wait for the Kentucky Derby for hot browns? KENTUCKY HOT BROWN BITES (Plain Chicken) Mornay Sauce 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup milk Pinch of freshly ground pepper Freshly grated nutmeg, to taste 1/2 cup coarsely grated GruyÃ¯Â¿Â½re or Swiss Melt butter in a heavy-bottomed saucepan over medium-high heat. Stir in flour, and cook, stirring constantly, about 1 minute. (Do not let mixture brown.) Add milk, whisking constantly. Bring to a low boil, and cook, stirring constantly, about 2 minutes more. Season with salt, pepper, and nutmeg. Remove from heat, and stir in cheese. Allow to cool slightly. Bites 1 can refrigerated crescent rolls 1 cup finely chopped turkey 1 cup mornay sauce 2 slices bacon, chopped 1 tomato, diced 1/4 cup grated Parmesan cheese Preheat oven to 350 degrees. In a small bowl combine finely chopped turkey and mornay sauce. Lightly spray a mini muffin pan with non stick cooking spray. Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups and shape up around the edges. Fill each muffin cup with some of the turkey mixture. Top each bite with some diced tomato, bacon and parmesan cheese. Bake 13-15 minutes or until lightly browned.
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I'll share my recipe, if you'll share yours, August 28, 2012
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Comments (1)
CHICKEN CORNBREAD TACO PIE (Find the Time) Dressing: 1/2 cup ranch dressing 1/2 cup salsa verde 1 cup tightly packed cilantro leaves (or 1/2 cup freeze dried cilantro) Filling: 3 chicken breasts cubed 2 tablespoons extra virgin olive oil 1/2 medium onion, finely chopped 1/2 can of finely chopped green chillies 3 tablespoons finely chopped cilantro leaves (or 2 T. freeze dried cilantro) 1/2 teaspoon salt 1 1/2 - 2 TBL taco seasoning 1/4 teaspoon black pepper 1/2 - 3/4 can (14 1/2 oz.) diced tomatoes with green chilies (Rotel Original Mild) 2 boxes of Jiffy cornbread mix (8.5 oz) 1 1/2 cup Colby & Monterey Jack cheese, shredded Toppings (when baked and ready to serve): 3 cups shredded romaine 1 cup chopped tomatoes Additional cheese (optional) Dressing 1. Heat oven to 400 degrees F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate. 2. In skillet, heat olive oil over medium heat. Add onion, and garlic; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, and cook til done about 10 minutes add cilantro, salt, green chilies taco seasoning, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. If you used a 12 in. cast iron skillet Wipe out skillet with paper towel; grease. 3. In large bowl combined cornbread mix as per directions. Pour cornbread mixture into skillet. Spoon chicken mixture over cornbread mixture; sprinkle with cheese. 4. Bake at 400 degrees F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.
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I'll share my recipe, if you'll share yours, August 8, 2012
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I've been wanting to try to make a gluten-free ice cream, so as soon as I have room in my freezer I want to try this. I added the "Thai Organic" to the first ingredient because it's the brand I use for rice and anything that calls for coconut milk. VANILLA COCONUT MILK ICE CREAM (The Nourishing Gourmet). 2 cans (14. Oz.) full fat coconut milk (Thai Organic) 1/3-1/2 cup of honey 2 tablespoons vanilla extract Combine all of the ingredients well. I usually have to use a whisk to get the honey to combine with the coconut milk. Make into ice cream according to the directions on your ice cream maker. "Ripen" in the freezer for a few hours and serve. Will last a week or two in the freezer. I like to use an alcohol based vanilla extract as it seems to help keep the ice cream from getting as hard.
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glenda_al
11 years ago
GS loves when I make these for him :o)

Taco crackers

2 7 oz boxes cheese crackers
5 tsp taco seasoning
1 tsp each
garlic powder
oregano
chili powder
1/2 cup oil **use a little less than 1/2 cup
Stir seasonings with oil
Pour over crackers in plastic bag
Mix thoroughly
refrigerate overnite
turning several times
Let reach room temp before serving
Jasdip
11 years ago
Patti, how did you like last night`s curry chicken. Crap my computer is making funny symbols and I can`t post a question mark. I don`t want to re-start my computer right now, so bear with me.

This is the easiest tomato sauce, you`ll ever make. We had this on Sunday with spaghettini and it is incredibly good. I didn`t throw the onion out, but chopped it up to serve with the sauce.

Marcella Hazan`s Tomato Sauce (Marcella Hazan Essential Classic Italian Recipes Cookbook)

2 pounds fresh, ripe tomatoes, blanched, peeled and chopped; or 2 cups canned imported Italian tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste

Put tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.

Taste and correct for salt. Discard the onion before tossing with pasta. Serve with freshly grated parmigiano-reggiano cheese for the table.

I'll share my recipe, if you'll share yours, August 21, 2012

Comments (4)

User

patti43

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glenda_al

Jasdip

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