Ginger-Lime Teriyaki Salmon

July 15, 2013 Leave a Comment
Ginger-Lime Teriyaki Salmon

Ginger-Lime Teriyaki Salmon

This recipe appeared in Newsday on May 16, 2013.  My husband loves salmon, so he might like to give this Ginger-Lime Teriyaki Salmon a try…I might even try it.

 

Ginger-Lime Teriyaki Salmon Recipe

Ginger-Lime Teriyaki Salmon

2 Tbsp. lime juice

3 tbsp. lower-sodium soy sauce

1 Tbsp. honey

2 tsp. minced ginger

4  (6 oz.) pieces salmon fillet

 

Combine lime juice, soy sauce, honey and ginger in baking dish just large enough to hold salmon in a single layer, and whisk until honey is dissolved.  Place the fish in the baking dish, skin side up, marinate 15 minutes, turning every (5) five minutes.

Heat broiler.  Transfer salmon, skin side up, to a baking sheet coated with cooking spray.  Broil 5 to 6 minutes, turn over and broil 2 minutes, until fish is cooked to desired degree of doneness and tops are brown.           4 servings

 

(Recipe for Ginger-Lime Teriyaki Salmon was in Newsday, Thursday, May 16, 2013)

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Balsamic Chicken with Thyme

July 14, 2013 Leave a Comment
Balsamic Chicken with Thyme

Balsamic Chicken with Thyme

Balsamic Chicken with Thyme is one of the recipes I make often.  It’s very tasty…and is ready to serve in no time.

Balsamic Chicken with Thyme Recipe

Balsamic Chicken with Thyme

¼ cup flour

¾ tsp. salt, divided

¾ tsp. pepper, divided

4 skinless, boneless chicken breast halves (about 5 oz. each)

2 Tbsp. olive oil

1 large red onion halved and thinly sliced (about 2 cups) (I used regular onions, and was good also)

1 cup chicken broth

2 Tbsp. balsamic vinegar

2 tsp. fresh thyme leaves, or ½ tsp. dried thyme)

On a plate, combine flour, ½ tsp. salt, ½ tsp. pepper.  Add chicken to coat; shake off excess.

In large heavy skillet, over medium heat, heat oil.  Add chicken; cook 10 minutes, turning once, until browned.  Add broth, vinegar, thyme, and remaining salt and pepper.  Bring to a boil, stirring often, cook 7 minutes, until onions are soft and sauce is thicken.

Put sauce over chicken; and serve.

 

(Recipe for Balsamic Chicken with Thyme was in Eating Light magazine, March 19, 2002)

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Turkey Burgers with Mango Salsa

July 11, 2013 Leave a Comment
Turkey Burgers with Mango Salsa

Turkey Burgers with Mango Salsa

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is the cookout recipe that will have everyone talking.  The secret is mixing a creamy, spreadable cheese into the turkey patties.  It gives them a rich taste without overpowering the burger.

             Nancee Melin                                                                                    Tucson, Arizona

 

Turkey Burgers with Mango Salsa Recipe

Turkey Burgers with Mango Salsa

½ cup dry bread crumbs

1/3 cup reduced-fat garlic-herb spreadable cheese

2 green onions, chopped

4 ½ tsp. lemon juice

1 ½ tsp. lemon peel

1 tsp. minced fresh thyme or ¼ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

1 ½ lbs. lean ground turkey

6 whole wheat hamburger buns, split

¾ cup mango salsa

In a large bowl, combine the first (8) eight ingredients.  Crumble turkey over mixture and mix well.  Shape into (6) six patties.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill burgers, covered, over medium heat or broil 4 inches from the heat for 4-6 minutes on each side or until a thermometer reads 165 F. and juices run clear.

Grill buns, uncovered, for 1-2 minutes or until toasted.  Place burgers on bun bottoms.  Top with salsa.  Replace bun tops.          6 servings

(Recipe for Turkey Burgers with Mango Salsa was in tasteofhome.com)

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French Banana Pancakes Recipe

July 9, 2013 Leave a Comment
French Banana Pancakes

French Banana Pancakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

These pancakes are a real breakfast favorite in our family.  Even our 8 and 10 year-old daughters make them all by themselves when they have friends spend the night.   Now their friends’ mothers are asking for the recipe!

                       Cheryl Sowers                                                                                        Bakersfield, California

 

French Banana Pancakes Recipe

French Banana Pancakes

Pancakes:   1 cup flour

¼ cup confectioners’ sugar

1 cup milk

2 eggs

3 Tbsp. butter, melted

1 tsp. vanilla

¼ tsp. salt

Filling:   ¼ cup butter

¼ cup packed brown sugar

¼ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ cup half-and-half cream

5 to 6 firm bananas, halved lengthwise

Whipped cream and additional cinnamon, optional

Sift flour and confectioners’ sugar into a bowl.  Add milk, eggs, butter, vanilla and salt; beat until smooth.

Heat a lightly greased 6 inch skillet; add about 3 tablespoon batter, spreading to almost cover bottom of skillet.  Cook until lightly browned; turn and brown the other the other side.  Remove to a wire rack.  Repeat with remaining batter (make 10-12 pancakes), greasing skillet as needed.

For filling, melt butter in large skillet.  Stir in brown sugar, cinnamon and nutmeg.  Stir in cream and cook until slightly thickened.  Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them.  Remove from the heat.

Roll a pancake around each banana half and place on a serving platter.  Spoon sauce over pancakes.  Top with whipped cream and dash of cinnamon if desired.          5-6 servings

(Recipe for French Banana Pancakes was in tasteofhome.com)

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Seafood Primavera

July 8, 2013 Leave a Comment
Seafood Primavera

Seafood Primavera

The sauce in this recipe from Jennifer VonGroven is so delicious, you may want to double it and use it to toss with steamed veggies or as a dip for fresh bread.

 

Seafood Primavera Recipe

 

Seafood Primavera

1 ½ lbs. fresh or frozen shrimp, deveined (1/2 lb. fresh or frozen unseasoned mussels, but I’m not a lover of mussels)

¾ pkg. angel hair or your favorite pasts

1-2 Tbsp. CHICKEN or VEGETABLE SOUP BASE

1 cup asparagus, cut into 1 inch pieces

2 Tbsp. olive oil

1 ¼ tsp. PENZEYS MINCED GARLIC, or 5 cloves fresh garlic, minced

2 shallots, minced

2 tsp. butter

¼ white wine

4 green onion, chopped and divided

¼ cup fresh parsley, chopped

1 Tbsp. FOX POINT SEASONING (or SUNNY PARIS or MURAL OF FLAVOR)

1 cup grated Romano cheese

1 large lemon (1/2 juiced, ½ thinly sliced)

¼ tsp. salt, to taste

¼ – ½ tsp. PENZEYS FRESHLY GROUND PEPPER

 (HIGHLIGHTED – are found in PENZEYS SPICES)

Prepare the seafood for cooking.  Clean and rinse the shrimp.  If the seafood is frozen, it does not need to be completely thawed, but do not clean it well since it’s going straight from pot to plate.

Bring a large pot of water for the pasta to a boil.  Add the SOUP BASE and stir.  Add the pasta and cook until al dente.  Reserve ¼ cup of pasta water when draining.  Place in a serving bowl and toss with a bit of olive oil.

Steam or pan-cook the asparagus in olive oil until just starting to get tender, but not wilted.  In a separate large pan with a lid, heat the olive oil over medium heat.  The oil is ready when you can either smell it or notice just a bit of steam rising from the pan.  Toss in the garlic and shallots, and cook until tender and just starting to brown.  Add the butter, white wine, half the green onion, the parsley and FOX POINT, cover, and cook the wine is reduced to about half or less.

Remove the lid, add 3 tablespoons of the reserved pasta water, the shrimp.  Cover and allow to steam for about 3 minutes (if liquid is evaporating too quickly, add the remaining pasta water).  Stir in the cheese and cook for about 1 minute with the cover off.  Squeeze the juice from one half of the lemon over the seafood and remove from heat.  Stir well to get all the good flavor from the bottom of the pan, salt and PERRER to taste.  Add the asparagus, remaining green onion and the seafood mixture to the pasta and toss to combine.  Garnish with extra grated Romano, black pepper and lemon slices.

(Recipe for Seafood Primavera was in Penzeys Spices catalog)

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Chipotle-Marinated Flank Steak

July 7, 2013 Leave a Comment
Chipotle-Marinated Flank Steak

Chipotle-Marinated Flank Steak

Every time I see marinated flank steak, I always think of my late brother-in-law, Tony.  In the summertime, he always made marinated flank steak on the BBQ.  I’m not sure if he would like this Chipotle-Marinated Flank Steak…but it sure does sound gooood.  This one is for you, Tony!

 

Chipotle-Marinated Flank Steak Recipe

Chipotle-Marinated Flank Steak

1 Tbsp. minced canned chili in adobo sauce

1 Tbsp. red wine vinegar

2 tsp. brown sugar

1 tsp. dried thyme

½ tsp. salt

½ tsp. cumin seeds

¼ tsp. coarsely ground black pepper

Pinch ground cloves

1 ¼ lb. flank steak

Combine chili, vinegar, brown sugar, thyme, garlic salt, cumin, black pepper and clove in a large bowl or baking dish; add steak and turn once to coat both sides in mixture.  Cover the plastic wrap and refrigerate up to 24 hours.  Remove from bowl; discard marinade.

Prepare grill for direct-heat cooking over medium high.  Add steak and cook 5 to 6 minutes on each side for medium-rare or to desired degree of doneness.    Cool 5 minutes before cutting across diagonally into very thin slices.           4 servings

(Recipe for Chipotle-Marinated Flank Steak was in Newsday, Thursday, May 23, 2013)

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Lemon Grilled Salmon

July 6, 2013 Leave a Comment
Lemon Grilled Salmon

Lemon Grilled Salmon

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This tender and flaky fish is wonderful to serve to family and friends.  A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round!

Lemon Grilled Salmon Recipe

Lemon Grilled Salmon

2 tsp. snipped fresh dill or ¾ tsp. dill weed

½ tsp. lemon-pepper seasoning

½ tsp. salt, optional

¼ tsp. garlic powder

1 salmon fillet (1 ½ lbs.)

¼ cup packed brown sugar

3 Tbsp. chicken broth

3 Tbsp. canola oil

3 Tbsp. reduced-sodium soy sauce

3 Tbsp. finely chopped green onions

1 small lemon, thinly sliced

2 onions sliced, separated into rings

Sprinkle dill, lemon-pepper, and salt if desired and garlic powder over salmon.  In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon.  Seal bag and turn to coat.  Cover and refrigerate for 1 hour, turning once.

Drain and discard marinade.  Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top.  Cover and cook for 15-20 minutes or until fish flakes easily with a fork.     6 servings

(Recipe for Lemon Grilled Salmon was in tasteofhome.com)

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Triple-Layer Pretzel Brownie

July 3, 2013 Leave a Comment
Triple-Layer Pretzel Brownie

Triple-Layer Pretzel Brownie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Triple-Layer Pretzel Brownie Recipe

Triple-Layer Pretzel Brownie

3 cups crushed pretzels

¾ cup butter, melted

3 Tbsp. sugar

1 pkg. fudge brownie mix (13×9 inch pan size)

¾ cup semi-sweet chocolate chips

½ cup creamy peanut butter

In a small bowl, combine the pretzels, butter and sugar.   Press into an ungreased 13×9 inch baking dish.  Bake at 400 F. for8 minutes.  Cool on a wire rack.

Reduce heat to 350 F.   Prepare brownie mix batter according to package directions.  Pour over prepared crust.  Bake for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).  Cool completely on wire rack.

In a microwave, melt chocolate chips and peanut butter; stir until smooth.  Spread over top.  Refrigerate for 30 minutes or until firm.  Cut into bars.  Store in an airtight container.           2 dozen

(Recipe for Triple-Layer Pretzel Brownies was in tasteofhome.com)

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Sweet and Sour Spareribs

July 2, 2013 Leave a Comment
Sweet and Sour Spareribs

Sweet and Sour Spareribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made.  Dad especially loved these tender tasty ribs with their thick, tangy sauce.  Mom liked them because the sauce was no fuss to make.

                Ruth Ann Stelfox                                                                              Raymond, Alberta

 

Sweet and Sour Spareribs Recipe

Sweet and Sour Spareribs

5 to 6 lbs. pork spareribs or pork loin back ribs

½ cup sugar

½ cup packed brown sugar

2 Tbsp. cornstarch

1 cup ketchup

2/3 cup cider vinegar

½ cup cold water

Place ribs on a rack in a large shallow pan.  Bake, uncovered, at 350 F.  for 1 ½ hours.

Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth.  Bring to a boil.  Cook and stir for 1-2 minutes or until thickened.  Remove ribs and rack from pan.  Drain and discard fat.  Return ribs to roasting pan; drizzle 1 ½ cups sauce over ribs.  Bake 3 minutes longer.  Cut ribs into serving-size pieces; brush with remaining sauce.

 

(Recipe for Sweet and Sour Spareribs was in tasteofhome.com)

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Barbecued Chicken

July 1, 2013 Leave a Comment
Barbecued Chicken

Barbecued Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My family truly loves this recipe.  We don’t fry foods much anymore and prefer to barbecue, so I adapted my mother’s recipe for barbecue sauce to suit our tastes.  Every summer, we have a neighborhood cookout.  I take this chicken and watch it disappear!

Linda Scott                                                                                          Hahira, Georgia

 

Barbecued Chicken Recipe

Barbecued Chicken

Spice Rub  –  2 Tbsp. onion powder

4 tsp. salt or salt substitute

1 Tbsp. paprika

2 tsp. garlic powder

1 ½ tsp. chili powder

1 ½ tsp. pepper

¼ tsp. ground turmeric

Pinch cayenne pepper

Sauce:   2 cups ketchup

3 Tbsp. brown sugar

2 Tbsp. dried minced onion

2 Tbsp. thawed orange concentrate

½ tsp. liquid smoke, optional

Pat chicken dry.  In a small bowl, mix spice rub ingredients; reserve 1 tablespoon spice rub for sauce.  Rub remaining spice rub on all sides of chicken.

Grill chicken, uncovered, over medium heat 20 minutes, skin side down.  Meanwhile, combine all sauce ingredients; stir in reserved spice rub.  Turn chicken; grill 20-30 minutes longer or until juices run clear, basting frequently with sauce.            8 servings

(Recipe for Barbecued Chicken was in tasteofhome.com)

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