On a recent Blood Drive I had the great experience of eating some of this. It was made by Joan, who is one of our volunteers. This is so very simple and so very good.
NEED:
4 pounds of sliced chipped ham..sliced rather thin but not chipped
1 bottle of Open Pit ( or brand of your choice ) Honey BBQ sauce
1/4 cup Honey
2 to 3 tablespoons of sugar or sugar substitute
Place the ham in your crock pot
Combine the BBQ sauce, honey and sugar and pour over the ham..Mix well
Set crock pot on low and heat for a couple hours or until heated through.
Serve on buns.
ENJOY!
Monday, August 31, 2009
Red Potato Salad
NEED:
1-1/2 pounds new round red potatoes
1 cup light mayonnaise or salad dressing or regular mayonnaise or salad dressing
1 tablespoon yellow mustard
1 tablespoon white wine vinegar
2 teaspoons sugar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/3 cup sweet or dill pickle relish
1/3 cup sliced green onion
3 hard-cooked eggs, coarsely chopped
Scrub potatoes thoroughly; cut into bite-size pieces. In a large saucepan place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or just until tender; drain. Cool slightly.
In a very large bowl stir together the mayonnaise, mustard, vinegar, sugar, pepper, and salt. Stir in the pickle relish and onion. Add the cooked potatoes and eggs. Toss lightly to coat. Cover and chill for 2 to 24 hours. Makes 10 side-dish servings.
ALTERNATIVE:
Bacon-Avocado Potato Salad: Prepare as above, except before serving stir in 1 avocado, seeded, peeled, and chopped, and 3 slices bacon, crisp-cooked, drained, and crumbled.
ENJOY!
1-1/2 pounds new round red potatoes
1 cup light mayonnaise or salad dressing or regular mayonnaise or salad dressing
1 tablespoon yellow mustard
1 tablespoon white wine vinegar
2 teaspoons sugar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/3 cup sweet or dill pickle relish
1/3 cup sliced green onion
3 hard-cooked eggs, coarsely chopped
Scrub potatoes thoroughly; cut into bite-size pieces. In a large saucepan place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or just until tender; drain. Cool slightly.
In a very large bowl stir together the mayonnaise, mustard, vinegar, sugar, pepper, and salt. Stir in the pickle relish and onion. Add the cooked potatoes and eggs. Toss lightly to coat. Cover and chill for 2 to 24 hours. Makes 10 side-dish servings.
ALTERNATIVE:
Bacon-Avocado Potato Salad: Prepare as above, except before serving stir in 1 avocado, seeded, peeled, and chopped, and 3 slices bacon, crisp-cooked, drained, and crumbled.
ENJOY!
Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa
NEED:
1 pound turkey tenderloin, cut crosswise into 4 equal portions
2 cups nonfat buttermilk (see Tip)
2 tablespoons kosher salt
1 tablespoon sugar
1/4 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon freshly ground pepper
2 large egg whites
1 tablespoon Dijon mustard
1 cup fresh breadcrumbs, preferably whole-wheat
1/2 cup finely chopped pecans
2 tablespoons canola oil, divided
Grilled Peach Salsa
1 1/4 pounds ripe peaches (3-4 medium), halved and pitted
1 teaspoon canola oil
2 tablespoons finely chopped onion
1 small jalapeño pepper, seeded and finely chopped
Zest and juice of 1 lime
1/4 cup coarsely chopped fresh cilantro
2 tablespoons chopped fresh mint
Place one portion of turkey at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/4 inch.
Pour buttermilk in a large sealable plastic bag. Add salt and sugar; seal and shake to dissolve. Add the turkey and seal the bag, pressing out as much air as possible; refrigerate to marinate for 30 minutes (but no longer or it may be too salty).
Meanwhile, prepare salsa: Preheat grill to medium. Brush cut sides of peaches with oil. Grill the peaches until softened and browned in spots, 3 to 5 minutes per side. Let cool. Chop the peaches into 1/4-inch pieces and place in a medium bowl. Add onion, jalapeño, lime zest and juice, cilantro and mint.
Preheat oven to 350°F. Place a wire rack on a rimmed baking sheet.
Remove the turkey from the marinade (discard marinade) and thoroughly dry with paper towels. Combine flour, paprika and pepper in a shallow dish. Beat egg whites and mustard in a second shallow dish. Combine breadcrumbs and pecans in a third shallow dish. Dredge each cutlet in the flour mixture, shaking off excess. Then, dip both sides in the egg mixture, allowing excess to drip back into the dish to ensure a very thin coating. Then, dredge both sides in the breadcrumb mixture, pressing the crumbs onto each piece to evenly coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the turkey gently in the pan without crowding; cook until golden brown, 1 to 2 minutes per side. Transfer to the wire rack on the baking sheet. Wipe out the pan and repeat with the remaining oil and turkey, adjusting the heat as necessary to prevent burning. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted into the center of a cutlet registers 165°F, 12 to 15 minutes.
Serve the turkey with the salsa.
ENJOY!
1 pound turkey tenderloin, cut crosswise into 4 equal portions
2 cups nonfat buttermilk (see Tip)
2 tablespoons kosher salt
1 tablespoon sugar
1/4 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon freshly ground pepper
2 large egg whites
1 tablespoon Dijon mustard
1 cup fresh breadcrumbs, preferably whole-wheat
1/2 cup finely chopped pecans
2 tablespoons canola oil, divided
Grilled Peach Salsa
1 1/4 pounds ripe peaches (3-4 medium), halved and pitted
1 teaspoon canola oil
2 tablespoons finely chopped onion
1 small jalapeño pepper, seeded and finely chopped
Zest and juice of 1 lime
1/4 cup coarsely chopped fresh cilantro
2 tablespoons chopped fresh mint
Place one portion of turkey at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/4 inch.
Pour buttermilk in a large sealable plastic bag. Add salt and sugar; seal and shake to dissolve. Add the turkey and seal the bag, pressing out as much air as possible; refrigerate to marinate for 30 minutes (but no longer or it may be too salty).
Meanwhile, prepare salsa: Preheat grill to medium. Brush cut sides of peaches with oil. Grill the peaches until softened and browned in spots, 3 to 5 minutes per side. Let cool. Chop the peaches into 1/4-inch pieces and place in a medium bowl. Add onion, jalapeño, lime zest and juice, cilantro and mint.
Preheat oven to 350°F. Place a wire rack on a rimmed baking sheet.
Remove the turkey from the marinade (discard marinade) and thoroughly dry with paper towels. Combine flour, paprika and pepper in a shallow dish. Beat egg whites and mustard in a second shallow dish. Combine breadcrumbs and pecans in a third shallow dish. Dredge each cutlet in the flour mixture, shaking off excess. Then, dip both sides in the egg mixture, allowing excess to drip back into the dish to ensure a very thin coating. Then, dredge both sides in the breadcrumb mixture, pressing the crumbs onto each piece to evenly coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the turkey gently in the pan without crowding; cook until golden brown, 1 to 2 minutes per side. Transfer to the wire rack on the baking sheet. Wipe out the pan and repeat with the remaining oil and turkey, adjusting the heat as necessary to prevent burning. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted into the center of a cutlet registers 165°F, 12 to 15 minutes.
Serve the turkey with the salsa.
ENJOY!
Almond Crusted Chicken Fingers
NEED:
Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders (see Ingredient Note)
Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
ENJOY!
Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders (see Ingredient Note)
Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
ENJOY!
Wednesday, August 26, 2009
Cheese Calzones
This is designed for your child to assist in the making. It is also a great adult meal.
NEED:
Pre made pizza crust ( either ready to go or canned )
3/4 cup Marinara Sauce
1 1/2 cups grated cheese
1 1/2 cups chopped broccoli crowns or 1 1/2 cups sliced precooked sausage
Divide the dough in half. With floured hands, press each half into a large oval, then switch to a rolling pin and roll it out until it measures about 6 by 9 inches.
Now your child can spoon sauce across the bottom half of each oval, leaving a 1-inch border uncovered. Then she should sprinkle on the cheese, followed by the broccoli pieces or sausage, dividing the toppings equally between the 2 calzones. TIP: Cut the broccoli into small pieces the steam in the baking calzone will cook it to just the right tenderness.
Use a fingertip to lightly moisten the entire edge of the dough with water, then fold the top over the side that's piled with toppings, matching up the edges. Pinch together the edges, making sure the layers stick. TIP: When sealing the calzones, pinch together the edges and give them a short roll to create a roped edge.
Transfer the calzones onto the baking sheet, spacing them well apart, and use a knife to poke 3 or 4 small steam vents in the top of each one. Let the calzones rest for 10 minutes while you heat the oven to 400°.
Bake the calzones on the center oven rack for about 30 minutes, until dark and crusty on the top and bottom. Slide the calzones onto a wire rack and let them cool for at least 10 to 15 minutes before slicing. Be careful the steam inside can be very hot.
Serves 4 to 6.
ENJOY!
NEED:
Pre made pizza crust ( either ready to go or canned )
3/4 cup Marinara Sauce
1 1/2 cups grated cheese
1 1/2 cups chopped broccoli crowns or 1 1/2 cups sliced precooked sausage
Divide the dough in half. With floured hands, press each half into a large oval, then switch to a rolling pin and roll it out until it measures about 6 by 9 inches.
Now your child can spoon sauce across the bottom half of each oval, leaving a 1-inch border uncovered. Then she should sprinkle on the cheese, followed by the broccoli pieces or sausage, dividing the toppings equally between the 2 calzones. TIP: Cut the broccoli into small pieces the steam in the baking calzone will cook it to just the right tenderness.
Use a fingertip to lightly moisten the entire edge of the dough with water, then fold the top over the side that's piled with toppings, matching up the edges. Pinch together the edges, making sure the layers stick. TIP: When sealing the calzones, pinch together the edges and give them a short roll to create a roped edge.
Transfer the calzones onto the baking sheet, spacing them well apart, and use a knife to poke 3 or 4 small steam vents in the top of each one. Let the calzones rest for 10 minutes while you heat the oven to 400°.
Bake the calzones on the center oven rack for about 30 minutes, until dark and crusty on the top and bottom. Slide the calzones onto a wire rack and let them cool for at least 10 to 15 minutes before slicing. Be careful the steam inside can be very hot.
Serves 4 to 6.
ENJOY!
Sandwich on a Stick
Sometimes you need a bit of creativity to get your child to eat. These are also great buffet pick ups for s simple get together.
NEED:
bread
cheese
lunch meat
grape tomatoes
lettuce
pickles
olive
Cut up cubes of bread, cheese, and lunch meat (we ordered 1/2-inch-thick slices of ham and turkey at the deli counter).
Slide the cubes onto a skewer with other foods your child likes,( or that adults would find compatible) such as a grape tomato, a piece of lettuce, a pickle, or an olive.
Set out a side of mayo or mustard for dipping.
ENJOY!
NEED:
bread
cheese
lunch meat
grape tomatoes
lettuce
pickles
olive
Cut up cubes of bread, cheese, and lunch meat (we ordered 1/2-inch-thick slices of ham and turkey at the deli counter).
Slide the cubes onto a skewer with other foods your child likes,( or that adults would find compatible) such as a grape tomato, a piece of lettuce, a pickle, or an olive.
Set out a side of mayo or mustard for dipping.
ENJOY!
Tuesday, August 25, 2009
Double Apple Pie With Cornmeal Crust
NEED:
2 1/4 pounds Granny Smith apples
2 1/4 pounds Braeburn apples **or other apple good for pie making
1/4 cup all-purpose flour
2 tablespoons apple jelly
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup sugar
Cornmeal Crust Dough
Wax paper
3 tablespoons sugar
1 tablespoon butter, cut into pieces
1 teaspoon sugar
Preheat oven to 425º. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.
Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.
Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Cut 4 to 5 slits in top of pie for steam to escape.
Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving.
For an extra treat, drizzle with caramel sauce.
ENJOY!
2 1/4 pounds Granny Smith apples
2 1/4 pounds Braeburn apples **or other apple good for pie making
1/4 cup all-purpose flour
2 tablespoons apple jelly
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup sugar
Cornmeal Crust Dough
Wax paper
3 tablespoons sugar
1 tablespoon butter, cut into pieces
1 teaspoon sugar
Preheat oven to 425º. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.
Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.
Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Cut 4 to 5 slits in top of pie for steam to escape.
Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving.
For an extra treat, drizzle with caramel sauce.
ENJOY!
Cherry-Berry Smoothies
NEED:
1-1/2 cups fresh strawberries, hulled
1 cup pitted dark sweet cherries or 1 cup frozen unsweetened pitted dark sweet cherries*
1 cup fresh raspberries
1 cup pomegranate juice, chilled
1/2 cup fresh blueberries
In a blender combine strawberries, cherries, raspberries, pomegranate juice, and blueberries. Cover and blend until almost smooth.
Makes: 4 (8-ounce) servings.
ENJOY!
1-1/2 cups fresh strawberries, hulled
1 cup pitted dark sweet cherries or 1 cup frozen unsweetened pitted dark sweet cherries*
1 cup fresh raspberries
1 cup pomegranate juice, chilled
1/2 cup fresh blueberries
In a blender combine strawberries, cherries, raspberries, pomegranate juice, and blueberries. Cover and blend until almost smooth.
Makes: 4 (8-ounce) servings.
ENJOY!
Monday, August 24, 2009
Apple-Kiwi Dressing
NEED:
2 tablespoons cider vinegar
2 tablespoons apple juice
1 tablespoon olive oil
1 tablespoon water
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce
3 kiwifruit, peeled and cut into chunks (about 1/2 pound)
1 small garlic clove
Combine all ingredients in a blender, and process until smooth.
Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
Makes one cup.
ENJOY!
2 tablespoons cider vinegar
2 tablespoons apple juice
1 tablespoon olive oil
1 tablespoon water
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce
3 kiwifruit, peeled and cut into chunks (about 1/2 pound)
1 small garlic clove
Combine all ingredients in a blender, and process until smooth.
Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
Makes one cup.
ENJOY!
Fresh Corn Spoonbread
NEED:
1 cup white cornmeal mix
1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
4 cups fresh corn kernels (about 5 to 6 ears)
2 cups plain yogurt
3 large eggs, lightly beaten
1/4 cup butter, melted
Preheat oven to 350°. Stir together cornmeal mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon corn mixture into a lightly greased 2-qt. rectangular baking dish.
Bake at 350° for 40 to 45 minutes or until golden brown and set.
ENJOY!
1 cup white cornmeal mix
1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
4 cups fresh corn kernels (about 5 to 6 ears)
2 cups plain yogurt
3 large eggs, lightly beaten
1/4 cup butter, melted
Preheat oven to 350°. Stir together cornmeal mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon corn mixture into a lightly greased 2-qt. rectangular baking dish.
Bake at 350° for 40 to 45 minutes or until golden brown and set.
ENJOY!
Tuesday, August 4, 2009
Herbed Steak with Horseradish
NEED:
2 12- to 14-oz. beef top loin steaks, 1-inch thick
2 Tablespoon prepared horseradish
1 Tablespoon Dijon-style mustard
2 teaspoon snipped fresh Italian flat-leaf parsley
1 teaspoon snipped fresh thyme
Broiled Cherry Tomatoes (optional)
Broiled sweet pepper strips (optional)
Herbed mayonnaise (optional)
Preheat broiler; season steaks with salt and pepper. Place on unheated rack of pan. Broil 4 inches from heat 7 minutes. Meanwhile, combine horseradish, mustard, parsley, and thyme.
Turn steaks. Broil 8 to 9 minutes more for medium. The last 1 minute of broiling, spread with horseradish mixture. Serve with tomatoes, peppers, and herbed mayonnaise.
Makes 4 servings.
**You can also grill, either on a grill or with a stove top grill pan**
ENJOY!
2 12- to 14-oz. beef top loin steaks, 1-inch thick
2 Tablespoon prepared horseradish
1 Tablespoon Dijon-style mustard
2 teaspoon snipped fresh Italian flat-leaf parsley
1 teaspoon snipped fresh thyme
Broiled Cherry Tomatoes (optional)
Broiled sweet pepper strips (optional)
Herbed mayonnaise (optional)
Preheat broiler; season steaks with salt and pepper. Place on unheated rack of pan. Broil 4 inches from heat 7 minutes. Meanwhile, combine horseradish, mustard, parsley, and thyme.
Turn steaks. Broil 8 to 9 minutes more for medium. The last 1 minute of broiling, spread with horseradish mixture. Serve with tomatoes, peppers, and herbed mayonnaise.
Makes 4 servings.
**You can also grill, either on a grill or with a stove top grill pan**
ENJOY!
Poached Salmon on Citrus Salad
NEED:
1 lime
6 oranges (navel, blood, Cara Cara or tangerines)
4 4-ounce skinless salmon filets, about 1 inch thick
1/4 cup olive oil
1 teaspoon sugar
2 Tablespoon cooking oil
6 wonton wrappers, cut into 1/2-inch strips
1 7-oz. bunch watercress, trimmed, or 4 cups arugula or baby spinach
Finely shred 1 teaspoon peel from lime; set aside. Juice lime and 2 oranges; reserve 1/4 cup for dressing. Pour remaining in large nonstick skillet with lime peel and 1/2 cup water. Bring to boiling; add salmon. Reduce heat. Simmer, covered, 8 to 12 minutes, until fish easily flakes with fork.
meanwhile, for dressing, in bowl whisk together reserved juice, olive oil, and sugar; season with salt and pepper.
In second large skillet heat cooking oil over medium-high. Cook wontons, 1 to 2 minutes, stirring often, until crisp.
Peel and section remaining oranges. Drizzle dressing on greens, oranges, and salmon. Pass wontons. Makes 4 servings.
ENJOY!
1 lime
6 oranges (navel, blood, Cara Cara or tangerines)
4 4-ounce skinless salmon filets, about 1 inch thick
1/4 cup olive oil
1 teaspoon sugar
2 Tablespoon cooking oil
6 wonton wrappers, cut into 1/2-inch strips
1 7-oz. bunch watercress, trimmed, or 4 cups arugula or baby spinach
Finely shred 1 teaspoon peel from lime; set aside. Juice lime and 2 oranges; reserve 1/4 cup for dressing. Pour remaining in large nonstick skillet with lime peel and 1/2 cup water. Bring to boiling; add salmon. Reduce heat. Simmer, covered, 8 to 12 minutes, until fish easily flakes with fork.
meanwhile, for dressing, in bowl whisk together reserved juice, olive oil, and sugar; season with salt and pepper.
In second large skillet heat cooking oil over medium-high. Cook wontons, 1 to 2 minutes, stirring often, until crisp.
Peel and section remaining oranges. Drizzle dressing on greens, oranges, and salmon. Pass wontons. Makes 4 servings.
ENJOY!
Sunday, August 2, 2009
Chinese Chicken Slaw
NEED:
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Dijon mustard
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 1/2 cup chopped cooked chicken
1/2 cup shredded carrots
1/2 cup sliced scallions
1 can (5 oz. size) chow mein noodles
Whisk dressing ingredients in a large bowl. Add all remaining ingredients except noodles. Toss to mix.
Cover and chill 1 hour. Just before serving, stir in noodles.
ENJOY!
3 tablespoons soy sauce
2 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Dijon mustard
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 1/2 cup chopped cooked chicken
1/2 cup shredded carrots
1/2 cup sliced scallions
1 can (5 oz. size) chow mein noodles
Whisk dressing ingredients in a large bowl. Add all remaining ingredients except noodles. Toss to mix.
Cover and chill 1 hour. Just before serving, stir in noodles.
ENJOY!
Chinese Cole Slaw Recipe
NEED:
1/2 head green cabbage
1/2 head red cabbage
3 scallions, chopped
1 package Ramen oriental noodles
1/2 cup slivered almonds, blanched
1 cup sunflower seeds, raw
***Dressing:***
1/2 cup sugar
1/2 cup oil
1/4 cup red wine vinegar
2 tablespoons soy sauce
Cook Ramen noodles without seasoning. Let cool. Shred cabbage and add scallions. Add noodles. Toast almonds and sunflower seeds in olive oil.
Add to cabbage mixture when cool. Combine dressing and toss slaw at the last minute.
ENJOY!
1/2 head green cabbage
1/2 head red cabbage
3 scallions, chopped
1 package Ramen oriental noodles
1/2 cup slivered almonds, blanched
1 cup sunflower seeds, raw
***Dressing:***
1/2 cup sugar
1/2 cup oil
1/4 cup red wine vinegar
2 tablespoons soy sauce
Cook Ramen noodles without seasoning. Let cool. Shred cabbage and add scallions. Add noodles. Toast almonds and sunflower seeds in olive oil.
Add to cabbage mixture when cool. Combine dressing and toss slaw at the last minute.
ENJOY!
Asian Cole Slaw
NEED:
1 bunch green scallions
1 head of green cabbage
1 large carrot
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 tablespoons sesame oil
Salt and freshly ground black pepper
Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl.
Reserve the remaining scallions, which you have also julienned.
In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture.
Salt and pepper to taste and let marinate for 1/2 hour before serving.
ENJOY!
1 bunch green scallions
1 head of green cabbage
1 large carrot
1/2 cup mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 tablespoons sesame oil
Salt and freshly ground black pepper
Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl.
Reserve the remaining scallions, which you have also julienned.
In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture.
Salt and pepper to taste and let marinate for 1/2 hour before serving.
ENJOY!
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