Apples
Apple Pecan Pancakes
Makes about 10 4-inch pancakes
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg
- 2 tablespoons butter, melted or vegetable oil
- 1/3 cup buttermilk
- 1 cup apple cider
- 1 medium apple, peeled, cored and chopped
- 1/4 cup chopped pecans
- Vegetable oil
Directions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.In a small bowl, whisk together the egg, butter or oil and buttermilk. Add the egg mixture to the flour mixture and then add in the cider. Stir until just incorporated and a few lumps remain.
Stir in the apples and pecans. Let the mixture rest while the griddle heats.Heat a large skillet or griddle over medium heat and brush with vegetable oil.
Pour the batter onto the griddle by 1/4 cupfuls. Cook pancakes until large bubbles begin to appear on the surface, 2 to 3 minutes, then turn carefully and cook until the bottom side is golden brown, about 2 minutes longer.
Brush the pan with oil as needed.
Note: If you want to keep the first batches of pancakes warm while you cook the others, preheat the oven to 200 degrees F and place cooked pancakes on an ovenproof platter while working with subsequent batches.
Cauliflower
Pasta with Oven Roasted Cauliflower Sauce
Ingredients
- Kosher salt
- One head of cauliflower, cored and cut into tiny florets
- 1 pint grape tomatoes, cut in half
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 10 large fresh sage leaves, plus extra for garnish
- 4 large cloves garlic, minced
- 4 oz thin slices prosciutto di parma (about 8-9 slices) chopped
- 1 lb dried cavatappi pasta
- 1 cup grated Parmigiano-Reggiano
Directions
Position a rack in the lower third of the oven and heat the oven to 425°F.
Pour the olive oil onto a rimmed baking sheet and add the garlic, 1 teaspoon salt and 1 teaspoon pepper and mix well.Add the cauliflower florets, grape tomato halves and the chopped prosciutto.
Mix well with a large spatula and spread out in a single layer. Roast, stirring once, for 20 minutes. Add the chopped sage and continue to roast for 10 minutes more.
Bring a large pot of salted water to a boil.
Boil the pasta until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water.
Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture and enough pasta water to moisten. Heat the mixture and then add the cheese.
Pour onto a pasta serving platter and garnish with additional sage leaves for serving.
Cabbage
Apple and Horseradish-Glazed Salmon with Braised Cabbage
Add some baked sweet potatoes to the complete this dinner.
Ingredients
- 1/3 cup apple jelly
- 1 tablespoon finely chopped fresh chives
- 2 tablespoons prepared horseradish
- 1 tablespoon champagne vinegar
- 1/2 teaspoon kosher salt, divided
- 4 (6-ounce) salmon fillets (about 1 inch thick), skinned
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
Directions
Preheat oven to 350°F.
Combine apple jelly, chives, horseradish, vinegar and 1/4 teaspoon salt, stirring well with a whisk.
Sprinkle salmon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick ovenproof skillet over medium heat. Add salmon skin side up, and cook 3 minutes.
Turn salmon over; brush with half of the apple mixture. Bake for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture and serve.
Braised Cabbage
Ingredients
- 2 tablespoons butter
- ½ head green cabbage, cut into ½ inch thick slices
- 2 leeks
- Juice of ½ lemon
- 1/2 teaspoon salt
- 1/3 cup heavy cream
- Garnish with grated Grana Padano or Parmesan cheese
Directions
In a skillet, over medium, heat the butter and when melted, add the leeks and cabbage.
Stir and let the leeks and cabbage wilt and soften. Add the salt and lemon juice; then stir in the cream. Reduce heat to low and let the cabbage braise for about five minutes.
Remove from the heat and pour into a serving dish. Grate some cheese over the cabbage before serving.
Tomatoes
Homemade Pizza with Tomatoes and Ricotta Cheese
Ingredients
- 1 pound pizza dough, at room temperature
- Olive oil
- 1 1/2 cups ricotta cheese
- 8 large vine ripe tomato slices, 1/4-inch thick, each cut in half
- 3 cloves garlic, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella cheese
- ¼ cup torn fresh basil
Directions
Place the tomato slices on paper towels for about 30 minutes to reduce their moisture.
Adjust the oven rack to the bottom position; preheat to 450°F.
Coat a pizza pan with olive oil and press the dough with your fingers to the edges of the pan
Brush the dough with olive oil and spread the ricotta over the dough, leaving a 1/2-inch border. Place the tomato slices evenly on top of the ricotta and sprinkle with garlic, salt and pepper.
Bake the pizza on the lower shelf of the oven until the tomatoes have softened and the cheese begins to brown around the edges, about 15 minutes.
Remove the pizza from the oven, sprinkle with basil leaves and mozzarella cheese. Drizzle with oil and return the pizza to the oven for 5 minutes more. Let set 5 minutes before slicing.
French Beans
Green Beans with Shallots and Almonds
French beans are smaller and younger than common green beans and have a softer pod.
Serves 6 to 8
Ingredients
- Salt and pepper to taste
- 1 pound fresh green beans, trimmed
- 2 tablespoons extra virgin olive oil
- 1/4 cup chopped shallots
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 2/3 cup blanched almond slivers, toasted
- 1 lemon, quartered
Directions
Bring a large pot of lightly salted water to a boil. Add green beans and cook until just tender, about 4 minutes. Drain and transfer to a serving bowl.
Heat the oil in the same pot over medium heat. Add shallots and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes.
Add shallots to the green beans in the serving bowl, along with the parsley, oregano, salt and pepper. Mix well. Add the toasted almonds and toss gently.
Garnish with lemon quarters and serve.
Every once in a while, it is nice to just have dinner with your partner.
First Course
Southern Pimento Cheese Stuffed Celery
Ingredients
- 1/3 cup reduced-fat cream cheese (Neufchâtel), softened
- 8 ounces shredded sharp Cheddar cheese (about 2 cups)
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 3 tablespoons low-fat mayonnaise
- 3 tablespoons drained chopped pimientos
- 1 teaspoon grated onion
- 1/8 teaspoon garlic powder
- Pinch salt
- Pinch ground cayenne pepper
- Celery stalks, cut into 4 inch lengths
Directions
Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine.
Scrape into a serving bowl, cover and refrigerate for 30 minutes or up to 2 days.
Use the spread to fill celery stalks and serve immediately.
Second Course
Grilled Crab Stuffed Salmon Rolls
- 1 Salmon Fillet, about 8 oz, skin removed
Crab Stuffing
- ½ cup shelled, fresh lump crab meat
- 1 tablespoon minced onion
- 1 tablespoon minced celery
- 1 tablespoon minced green bell pepper
- 2 teaspoons mayonnaise
- ¼ teaspoon seafood seasoning (Old Bay)
- ¼ teaspoon ground garlic
- 1 teaspoon lemon juice
Directions
For the stuffing
Mix the crab meat with the vegetables and seasoning.
For the salmon rolls
Cut the salmon fillet in half lengthwise. Divide the stuffing in half and spread on the skinned side of the salmon fillet. Roll up tight and secure with metal skewers or Butcher’s string.
Refrigerate until time to grill.
Preheat the grill to medium hot.
Place pinwheels on a sheet of heavy-duty foil that has been coated with olive oil cooking spray. Poke a few holes into the foil.
Slide the foil onto the hot grill and grill with the lid closed for about 10 minutes.
To cook indoors
Heat the oven to 400 degrees F. Lightly coat a glass baking dish with cooking spray.
Place pinwheels the pan. Brush pinwheels with butter, cover loosely with foil and bake 15-20 minutes..
Spaghetti with Basil Pesto Sauce
Ingredients
- 4 oz spaghetti
- 1/4 cup prepared or homemade basil pesto
- 1/2 cup grated Parmesan cheese
- Fresh ground black pepper
Directions
Cook the spaghetti in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water and drain the spaghetti.
Add the pasta cooking water, the basil pesto and the Parmesan cheese to the empty pasta pot and stir until combined. Add the drained pasta, toss and serve.
Tomato Cucumber Arugula Salad
Ingredients
- 1 large tomato cut in half and sliced
- 1/4 of a cucumber, cut in half and sliced
- 2 scallions, finely diced
- 2 cups arugula
- Italian vinaigrette
Directions
Combine the salad ingredients. Add salt and pepper to taste. Add enough salad dressing to just moisten the ingredients and toss, Serve immediately
Peach Frozen Yogurt
Makes about 4 1/2 cups
Ingredients
- 1 pound peaches, peeled
- 2 cups nonfat plain Greek yogurt
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons pure vanilla extract
- Garnish with chopped mint leaves
Directions
Combine peaches, yogurt, sugar, lemon juice and vanilla in a food processor and blend until smooth.
Transfer to a freezer-safe bowl, cover and freeze, whisking mixture vigorously every 30 minutes until just frozen throughout, 2 to 3 hours.
(Whisking helps to break up the ice that forms when freezing.) Frozen yogurt is ready when it is too thick to whisk.
Stir with a spatula, transfer to an airtight container and store in the freezer. Serve garnished with chopped mint.
Last week my fish market received its first seasonal shipment of Copper River salmon. It was gorgeous. Copper River salmon is bright orange or red with a firm texture and an excellent taste. It is also excellent cooked on a grill.
I purchased an 8 oz fillet and for dinner that night. I had also shopped for some seasonal vegetables to use for the week and thought a creamy spinach would make a perfect bed for the salmon. I wanted to flavor the salmon but not overwhelm it, and since I would be cooking it on the grill, I wanted to keep it moist. I like citrus flavors with fish, so I added citrus zest, chives (which are thriving in my garden right now), some truffle oil and wrapped the fillets in prosciutto. This turned out really well. I had leftover Pea Salad from last week, so that was a good side dish.
For dinner two, I made pork chops since I wanted to try a tip I had just picked up about soaking pork chops in buttermilk before cooking them to keep them tender. This works very well. The pork chops were delicious. I had leftover warm potato salad from earlier in the week to go with it and cooked fresh broccoli florets, also in season and on sale in my market, for a second side.
Hopefully you will like these recipes for two and, if you have a larger family, the recipes are easily doubled.
Dinner One
Prosciutto-Wrapped Salmon
2 servings
Ingredients
- 1/4 teaspoon each salt and black pepper
- 8 oz skinless salmon fillet, cut in half
- 4 thin slices prosciutto
- 1 minced garlic clove
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh parsley, finely chopped
- Zest from 1/2 lemon
- Zest from 1/2 lime
- Zest from 1/2 orange
- 1 tablespoon truffle oil or olive oil
Directions
Cut a piece of heavy-duty foil large enough to fit the salmon. Coat lightly with cooking spray and pierce a few holes in the foil with a fork. Place the foil on a tray.
(I like to place fish fillets on the grill with foil underneath, so that the fish doesn’t fall apart.)
In a small bowl, combine the garlic, parsley, chives and citrus zest and mix thoroughly.
Lay the salmon fillets flat on the foil and drizzle with the truffle oil. Season with the salt and pepper and sprinkle with the citrus mixture. Wrap each filet in prosciutto. Place the salmon in the refrigerator until ready to grill.
Heat an outdoor grill to medium-high.
Slide the foil with the fish on it, onto the grill; close the lid and grill until the fish is cooked through, about 10 minutes.
Serve the salmon over creamy spinach.
Easy Creamed Spinach
Ingredients
- 10 oz package fresh baby spinach
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 tablespoons 1/3 less fat cream cheese, plain or with chives
- 2 tablespoons reduced fat milk
- Salt and pepper
Directions
Heat oil in a deep skillet and add the garlic; cook 1 minute.
Add spinach in batches, pushing it down with a wooden spoon or spatula to help it wilt.
Keep adding more spinach until all the spinach is wilted. Cook the spinach until it is dry, then lower the heat.
Make a well in center of the spinach and add the milk and then the cream cheese.
Heat and stir until the mixture is dissolved. Mix throughout the spinach. Season with salt and pepper to taste.
Spring Pea Salad
You can find the recipe here.
Dinner Two
Oven Fried Pork Chops
2 servings
Ingredients
- 2 bone-in pork chops
- Kosher salt and freshly ground black pepper
- 1/2 cup panko crumbs
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
Directions
Preheat the oven to 425°F.
Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.
Combine the buttermilk and hot sauce; add the pork chops and marinate for at least an hour in the refrigerator.
Mix the flour with the slat and pepper. Dredge the pork chops in the flour, dip in the buttermilk again and then coat in the panko crumbs.
Heat the butter and oil in an ovenproof skillet add the pork chops to skillet and cook until golden brown, about 2 minutes per side.
Transfer the skillet with the pork to the oven. Bake until the pork chops are crisp on the outside and a meat thermometer inserted into the pork registers 150°F, about 15 minutes.
Transfer the pork chops to serving plates. Garnish with lemon wedges
Warm Potato Salad
You can find the recipe here.
Broccoli Sauté with Orange Zest and Almonds
Serves: 2
Ingredients
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 2 cups broccoli florets
- 1 teaspoon orange zest
- Salt and freshly ground black pepper to taste
- 1 tablespoon toasted, slivered almonds
Directions
Heat a medium skillet and add the almonds. Toast to a light brown. Remove and set aside.
Add the olive oil to the skillet and heat.
Add the garlic and cook for 1 minute.
Add the broccoli, salt, pepper, orange zest and sauté with the olive oil and garlic mixture until the broccoli turns bright green and becomes tender.
Remove the skillet from the heat, sprinkle with toasted almonds and mix well.
Sandwiches are one of the most popular midday choices for lunch and, for some, even dinner. They are quick, delicious, and, if properly portioned, an option for losing weight. But if you aren’t careful, a few ingredients can add hundreds of extra calories and make up more than half your daily limit of artery-clogging saturated fat. So make sure you know what hidden calories are hiding between those bread slices. If you make smart choices you’ll create a delicious and healthy sandwich for yourself.
Smarter Choices
Start with whole grain bread slices, a pita, an English muffin or a tortilla. Look for the words “whole grain” near the top of the ingredients list, not just “whole wheat.” Good choices have at least 3 grams of fiber per serving. Some breads are fortified with extra fiber and contain as many as 12 grams of fiber per serving, helping you achieve the recommended 25-30 grams of fiber a day.
Good sandwich fillings include chicken, turkey, ham, lean roast beef, tuna, hummus and reduced fat cheese. Check the sodium levels in prepackaged and deli meats, since most of those products run high. Cut the sodium by slicing meat you have roasted at home or by asking specifically for meats lower in sodium at the deli.
Vegetables add both nutrients and flavor. Tomatoes, fresh greens (the darker, the better), red onion and peppers are all good choices. Roasted red peppers are especially good and it you like things spicy, sliced banana peppers can do that for you.
Condiments don’t need to be high in fat to have a lot of flavor. There are low-fat, healthful choices that will give your sandwich extra flavor, such as:
— Mustard
— Salsa
— Italian vinaigrette
— Light salad dressings
— Greek Yogurt flavored with herbs and lemon
Crispy Chicken Sub
Serves: 4
Ingredients
Sauce
- 1/3 cup plain Greek yogurt
- 3 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon each sea salt and fresh ground black pepper, divided
Sandwich
- 4 egg whites
- 1 teaspoon Dijon mustard
- 1 cup panko bread crumbs
- 1/3 cup whole-wheat flour
- Four 4-oz boneless, skinless chicken breasts, pounded to 1/4-inch thick
- 1 tablespoon olive oil
- 4 thin whole-grain sandwich buns, toasted
- 2 cups arugula or shredded lettuce
- 1/2 English cucumber, thinly sliced
- 2 jarred roasted red peppers, drained and sliced
Directions
In a small bowl, whisk together yogurt, dill and lemon juice. Season with 1/8 teaspoon each salt and black pepper; set aside.
In a separate small bowl, whisk together egg whites, Dijon mustard and remaining 1/8 teaspoon each salt and black pepper; set aside.
Place panko crumbs in a shallow pan. Place flour in a second shallow pan.
Dredge each chicken breast in flour, shaking off excess, then in egg white mixture. Press cutlets gently into the panko crumbs and transfer to a baking tray or plate.
Heat oil in a nonstick skillet on medium-high and saute chicken until golden brown and fully cooked, about 3 to 4 minutes per side. Transfer to a paper towel–lined plate.
To assemble the sandwiches:
Split buns and spread yogurt-lemon mixture evenly onto cut sides of the bread, dividing evenly between the four sandwiches. Layer the bottom half of each bun with 1 chicken cutlet and even amounts of lettuce, cucumber slices and roasted peppers. Cover each with the top half of a the bun.
Smoked Salmon Flatbreads
4 servings
Ingredients
- 4 ounces reduced fat tub cream cheese spread with added chives and onions
- 4 multigrain flatbreads or pitas
- 1 ½ – 2 cups shredded lettuce
- 6 ounces smoked salmon, sliced into strips
- 4 radishes, thinly sliced
- 1 tablespoon capers, rinsed and drained
- Ground black pepper
Directions
Spread one ounce of cream cheese evenly on one side of each flatbread. Top with shredded lettuce. Add salmon strips, radish slices and capers to each sandwich; sprinkle with pepper. Fold in half and serve.
Meatball Pitas
Serves 4
Ingredients
- 4 whole grain pita breads
- 1/2 cup low-fat milk
- 3/4 pound lean ground beef
- 3 tablespoons finely chopped onion
- ¼ teaspoon cayenne pepper
- 3/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon fine sea salt
- 3/4 (6-ounce) cup plain Greek yogurt
- ¼ cup feta cheese
- 1 small garlic clove , minced
- 1/2 cup grated peeled seedless cucumber
- 1 tablespoon lemon juice
- 1 tomato, diced
- 1 cup finely sliced romaine lettuce
Directions
Preheat the oven to 425°F. Coat a small baking sheet with cooking spray.
Slice the top third off the pitas. Tear 2 of the tops into small pieces with your fingers and place the pieces in a small bowl; save the remaining 2 pita tops for another use.
Add the milk to the bowl and let the bread soak until very soft, about 15 minutes.
Combine the beef, onion, oregano, cayenne pepper, black pepper and salt in a medium bowl.
With your hands, gently squeeze excess milk from the pita tops; add the bread to the bowl with the meat; discard the milk.
Mix with your hands or a rubber spatula until well combined and form the mixture into 16 balls, each about the size of a ping-pong ball.
Place on the prepared baking sheet and bake, turning the meatballs over halfway through baking, until browned and cooked through, 10 to 12 minutes.
Combine the yogurt, feta cheese, garlic, cucumber and lemon juice in a small bowl. Fill each pita with tomato, lettuce and 4 meatballs. Spoon yogurt sauce on top and serve.
Mozzarella and Tomato Panini
4 servings
Ingredients
- 8 slices whole grain country bread
- Nonstick olive oil cooking spray
- 2 medium tomatoes, thinly sliced
- 4 ounces fresh mozzarella cheese, cut into 4 slices
- ½ cup fresh basil leaves
- Balsamic vinegar
Directions
Coat one side of each bread slice with olive oil cooking spray.
Place bread slices on a work surface, coated sides down.
Arrange tomatoes, mozzarella cheese and basil on four of the bread slices. Cover with the remaining four bread slices, coated sides up; press together gently.
Preheat a panini grill or heat a large skillet over medium heat.
Add sandwiches to the hot panini grill or skillet; cook for 3 to 4 minutes or until golden brown and the cheese is beginning to melt, turning once if using a skillet.
Serve with balsamic vinegar for a dipping sauce.
Mediterranean Sloppy Joes
6 servings
Ingredients
- 12 oz lean ground lamb or beef
- 1 tablespoon olive oil
- 1/2 cup chopped sweet onion
- 1 large garlic clove, minced
- 1 cup canned garbanzo beans (chickpeas), rinsed and drained
- 1 cup canned stewed tomatoes, undrained and cut up
- 2 tablespoons dry red wine
- 1 small bay leaf
- ½ teaspoon dried oregano, crushed
- ½ teaspoon dried mint, crushed
- ¼ teaspoon salt
- ¼ teaspoon dried thyme, crushed
- ¼ teaspoon dried marjoram, crushed
- 3 whole wheat pita bread rounds, cut in half
- Toppings: crumbled feta cheese, cucumber slices and chopped Kalamata olives
Directions
In a large skillet cook ground lamb or beef over medium heat until the meat is brown using a wooden spoon to break up the meat as it cooks.
Drain off the fat and place the meat on a paper towel lined plate.
Wipe out the pan and add the olive oil, onion and garlic. Cook over medium heat until softened. Add the browned meat, beans, tomatoes, wine, bay leaf, oregano, mint, salt, thyme and marjoram.
Cover and cook on low-heat for 45 minutes. Remove the cover and simmer for an additional 15 minutes. Remove and discard bay leaf.
To serve: spoon the sloppy joe mixture into the pita bread halves and add the toppings.
One of the best things about cooking seafood is its versatility — it can be grilled, broiled, poached, baked or cooked in a skillet. Seafood is actually one of the easiest ingredients to cook with and can be one of the fastest to prepare. Fish is also healthy.
Health studies show that eating fish at least once a week, especially cold-water species high in omega-3 fatty acids, reduces the risk of heart problems. Other research suggests that regularly eating omega-3–rich fish may prevent or relieve depression, joint problems, Alzheimer’s disease and several cancers. Even seafood low in omega-3s, like scallops and crab, are rich in other key nutrients.
Fish is delicate so it needs gentle techniques to make sure that it is tasty, cooked and yet retains all the benefits. Any way you choose to cook fish, remember that its flesh cooks quickly. The best way to cook fish and not lose its health benefits is to steam, bake, poach or grill the fish. Frying fish can cause fatty fish rich in healthy omega-3 fatty acids, to lose its beneficial oils; those oils get replaced with unhealthier oil in which the fish is fried. Evidence from Harvard researchers on a study of more than 4,700 older people indicates that eating fried fish or fried fish sandwiches was associated with a higher risk of stroke. Conversely, the study also found a direct relationship between consumption of broiled or baked fish and a reduced incidence of stroke. When you bake fish, you can use herbs to accentuate the flavors. On the grill, the fire lends a smoky flavor to the flesh of the fish.
Following are some of my favorite fish recipes.
Garlicky Baked Shrimp
4 servings
Ingredients
- Olive oil cooking spray
- 1 1/4 lbs medium shrimp, peeled and deveined
- 1/2 cup panko breadcrumbs
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 3 garlic cloves, finely minced or grated
- 2 tablespoons fresh lemon juice
- 4 teaspoons olive oil
Directions
Preheat oven to 400 degrees F.
Coat 4 individual gratin dishes with cooking spray or a 13 x 9 inch baking dish.
Divide shrimp among dishes; set aside.
Combine breadcrumbs and the next 4 ingredients; stir in juice and oil.
Sprinkle breadcrumb mixture over shrimp.
Place dishes on a baking sheet.
Bake for 15-18 minutes or until shrimp are done and breadcrumbs are lightly browned.
Baked Salmon with Red Wine and Honey
4 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 sprigs fresh thyme
- 1 pound salmon fillet, cut into 4 pieces (skin left on)
- 4 cloves garlic, peeled and smashed with the flat side of a knife
- 1/2 cup light red wine, such as Beaujolais or Pinot Noir
- 1 tablespoon honey
- Salt and pepper (to taste)
Directions
Preheat oven to 350°F.
In the bottom of a glass or ceramic baking dish, drizzle olive oil and scatter thyme sprigs. Lay salmon on top of the thyme, skin side up. Arrange garlic cloves around salmon.
In a small bowl, whisk together red wine and honey and pour over salmon.
Bake 15-20 minutes and remove the dish from the oven. Peel off the salmon skin, if desired, and arrange fillets on a warm serving dish.
Pour dish juices into a small saucepan and bring to a boil. Reduce until syrupy, about 10 minutes. Season sauce with salt and black pepper, spoon over the salmon and serve.
Panko-Crusted Catfish
4 servings
Ingredients
- 1 cup low-fat milk
- 6 drops hot sauce
- 4 catfish fillets (about 6 ounces each) or any other thin white fish fillets
- 1/2 cup finely chopped pecans or walnuts
- 1 cup panko breadcrumbs
- 1/4 teaspoon blackened spice mix, see recipe below
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- Lemon wedges (for garnish
Directions
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a shallow dish, mix milk and hot sauce. Add catfish, turn to coat well and marinate for 10 minutes.
In a pie plate, mix nuts, breadcrumbs and spices. Dip fillets into crumb mixture, pressing crumbs onto each fillet. Place fish on the prepared baking sheet.
Drizzle a 1/2 tablespoon olive oil over each fillet. Bake fish for 12-15 minutes until crispy, depending on thickness. Remove fish to a serving platter and serve with lemon wedges.
Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Spicy Rainbow Trout Fillets
4 servings
Ingredients
- 4 (6 ounce) rainbow trout fillets (1/2-inch thick)
- 2 teaspoons extra virgin olive oil
- 1 tablespoon Cajun seasoning, recipe below
- 2 tablespoons chopped fresh parsley
- 1 green onion, sliced thin
- Lemon wedges
Directions
Preheat the broiler. Pat fillets dry and lightly brush both sides with oil. Sprinkle both sides evenly with Cajun seasoning.
Place skin side down on an oiled broiler pan. Broil 4-6 inches from the heat for 4-5 minutes or until fish flakes easily when tested with a fork.
Arrange on a warmed serving platter and sprinkle with parsley and sliced green onion. Serve with lemon wedges.
Cajun Seasoning
Combine 1 tablespoon paprika, 2 teaspoons sea salt, 1½ teaspoons freshly ground black pepper, a pinch of cayenne pepper, 1 teaspoon each dried oregano, chili powder and dry mustard.
Halibut Packets with Artichokes and Tomatoes
Serves 1
Ingredients
- One 6-ounce boneless, skinless halibut fillet
- 1 1/2 teaspoons extra-virgin olive oil
- 3 lemon slices
- 6 cherry or grape tomatoes, halved
- 1/3 cup water-packed artichoke hearts, drained
- 1 tablespoon chopped parsley or basil
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Parchment paper
Directions
Preheat the oven to 350°F.
Arrange halibut in the middle of a 12 x 12-inch piece of parchment paper. Drizzle both sides of the fish with the oil.
Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season all over with salt and pepper.
Fold up parchment like a package, making sure the seam is at the top to seal the ingredients inside; tuck under the ends.
Transfer to a baking sheet and bake until the fish is just cooked through, 15 to 20 minutes.
Place package on a plate and carefully open the parchment paper to release the steam before serving.
Ring in the New Year in Style
Pan-Seared Salmon with Linguine
Makes 4 servings
Ingredients
- Four 5 ounce pieces of fresh or frozen skinless salmon fillets, thawed and dried
- ¼ teaspoon salt
- ¼ cup olive oil
- ½ cup finely chopped onion
- ½ cup oil-packed dried tomatoes, drained and finely chopped
- ½ cup cherry tomatoes, quartered
- ¼ cup finely chopped, pitted green olives
- 2 tablespoons chopped fresh basil
- ¼ teaspoon crushed red pepper
- Pepperoncini peppers
- Cooked Linguine
Directions
Sprinkle salmon with salt. In a large skillet heat 1 tablespoon oil over medium-high heat. Add salmon. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until fish just flakes when tested with a fork, turning once. Transfer to a serving platter. Cover; keep warm.
For the pesto:
Add remaining oil to the skillet. Add onion and dried tomatoes; cook and stir for 3 to 4 minutes or until tender. Stir in cherry tomatoes, olives, basil, and crushed red pepper. Stir to heat through. Season to taste with salt.
Spoon tomato mixture over salmon. Top with additional fresh basil and serve with cooked pasta and pepperoncini peppers.
Roast Duck with Blackberry Sauce
Makes: 4 servings
Ingredients
- 4 pound domestic duck
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 small orange, quartered
- 1 stalk celery, cut up
- 1 small onion, quartered
- 2 sprigs fresh thyme
- 2 tablespoons orange liqueur
- 1 cup hot water
- 1 tablespoon finely shredded orange peel
- ½ cup orange juice
- ¼ cup packed brown sugar
- ¼ cup orange liqueur
- ¼ cup mild-flavor molasses
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- 2 cups blackberries
Directions
Adjust oven rack to lower third of the oven. Preheat oven to 500 degrees F. Rinse duck body cavity; pat dry. Rub cavity with the 1 teaspoon salt and 1 teaspoon pepper. Place orange, celery, onion, and thyme in cavity. Skewer neck skin to back; tie legs to tail. Twist wing tips under back. Brush duck with the 2 tablespoons orange liqueur.
Place duck, breast side down, on rack in a shallow roasting pan. Add the hot water to the roasting pan. Place in lower third of oven. Reduce oven temperature to 350 degrees F. Roast, uncovered, for 45 minutes.
Carefully remove roasting pan from oven; drain fat.* Turn duck, breast side up. Roast for 45 to 60 minutes more or until drumsticks move easily in their sockets (165 degrees F). Juices may still appear pink.
Meanwhile, for sauce, in a small saucepan whisk together orange peel, orange juice, brown sugar, the 1/4 cup orange liqueur, the molasses, ginger, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until thickened and syrupy. Stir in 2 cups blackberries. Use a potato masher or fork to coarsely mash berries. Cover and set aside.
Transfer duck to a cutting board; let stand for 15 minutes. Discard stuffing mixture. Using kitchen shears, cut duck in half lengthwise. Cut each half between the breast and the thigh into 2 pieces. Drain fat from roasting pan. Arrange duck quarters in pan. Pour blackberry sauce over the duck. Return to oven. Roast in the 350 degrees F oven for 30 minutes.
Transfer duck pieces to a serving platter. Pour any juices in the roasting pan over the duck pieces.
Chicken Roll-Ups
Makes: 6 servings
Ingredients
- 3 medium skinless, boneless chicken breast halves, halved horizontally (about 1 1/2 pounds total)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Garlic-herb cheese, see recipe below
- 1 ounce baby arugula or baby spinach (about 1 cup packed)
- ¾ cup jarred roasted red sweet peppers, drained well and chopped
- 1 green onion, finely chopped
- ½ cup purchased or homemade pesto
Directions
Preheat oven to 400 degrees F. Place chicken breast halves between pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness.
Season one side of each chicken breast with salt and pepper. Spread each breast with the herb cheese to the edges. Top with arugula, peppers, and green onion.
Press down on toppings, then roll up tightly, starting from a short end; secure with toothpicks. Brush pesto over rolls. Transfer to an oiled 2-quart rectangular baking dish.
Bake, uncovered, 25 to 30 minutes or until chicken is no longer pink in the center (170 degrees F). Let stand 5 minutes. Remove toothpicks and slice crosswise to serve.
GARLIC HERB CHEESE
Stir 1 clove garlic, minced; 1/8 teaspoon dried thyme, crushed and 1/8 teaspoon dried oregano, crushed, into 3 ounces of cream cheese.
Lobster Tails with Garlic Butter
Makes: 4 servings
Ingredients
- Four 8 ounce fresh or frozen lobster tails
- 1 teaspoon finely shredded orange peel
- ½ teaspoon chili powder
- 1 clove garlic, minced
- ¼ cup butter, plus extra for serving
Directions
Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan.
In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat.
Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque. Serve with extra melted butter.
Pan Seared Tenderloin Steak
Makes: 4 servings
Ingredients
- 4 beef tenderloin steaks (filet mignon), cut about 3/4 inch thick
- 10 tablespoons cold unsalted butter
- 2/3 cup dry red wine
- ½ cup reduced-sodium beef broth
- 4 tablespoons finely shallots
- 2 tablespoons whipping cream (no substitutes for this dish)
- Salt and Pepper
Directions
Heat a large stainless steel or cast iron skillet over medium-high heat. Add 2 tablespoons of the butter; reduce heat to medium. Cook steaks about 3 minutes per side or until medium rare (145 degrees F). Transfer steaks to a platter. Cover with foil; let stand for 5 minutes while preparing sauce.
Add wine, beef broth and shallots to the hot skillet. Using a whisk, stir and scrape up any browned bits in the bottom of the skillet. Cook over medium heat for 3 to 4 minutes or until liquid is reduced.. Lower heat to medium low.
Stir in cream; stir in the remaining tablespoons butter, 1 tablespoon at a time, whisking until butter is melted and sauce has thickened slightly. Season to taste with salt and pepper. Divide the evenly sauce over steaks and serve immediately.
When it comes to holiday entertaining, you’ll want to serve your guests food that is not only delicious but also looks beautiful on the plate. However, you want to enjoy the holiday and not be stuck in the kitchen.
The recipes below are not complicated and some of the accents and flavorings can be prepared in advance. These special entrees can go in the oven and cook while you enjoy visiting with your company.
Pork Loin with Orange Wine Sauce
8-10 servings
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1 (3-pound) boneless pork loin, trimmed of fat
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 2 teaspoons olive oil
- 1/2 cup finely chopped shallots
- 2/3 cup dry white wine
- 1 cup reduced sodium chicken broth
- 1/4 cup fresh orange juice
Directions
Preheat the oven to 425°F.
Combine the salt, pepper and coriander and sprinkle first 3 ingredients over pork.
Combine parsley and the next 4 ingredients (through thyme); rub over the pork.
Heat oil in a large ovenproof skillet over medium-high heat. Add the pork to pan; cook 7 minutes, browning on all sides.
Place pork in the oven and bake for 35 minutes or until a thermometer registers 155° (slightly pink). Remove the pork to a cutting board. Cover loosely with foil; let stand 10 minutes.
Place pan over medium heat. Add shallots to the pan; cook 2 minutes. Add wine, scraping pan to loosen browned bits; bring to a boil. Cook until mixture is reduced to 1/3 cup (about 3 minutes).
Add chicken broth and orange juice; cook until mixture is reduced to 3/4 cup (about 8 minutes). Serve sauce with pork.
Baked Steak with Mushrooms
6 servings
Ingredients
- 1 lb cremini mushrooms, sliced
- 2 stalks celery, sliced thin
- 1 lemon
- 1 medium red onion, sliced thin
- 2 tablespoons olive oil
- Kosher salt and pepper
- One 2-lb, 2-inch thick sirloin steak
- 2 cloves garlic, minced
- 1 cup ketchup
- 1/4 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
Directions
Heat oven to 400°F.
In a roasting pan, combine the mushrooms, celery, lemon, onion, oil and 1⁄4 teaspoon each salt and pepper. Mix well
Season the steak with 1⁄2 teaspoon each of salt and pepper, sprinkle the garlic over the steak and place on top of the vegetables.
In a small bowl, whisk together the ketchup, lemon juice and Worcestershire.
Spoon the ketchup mixture over the top of the steak and place the roasting pan in the oven.
Roast to the desired temperature. (125°F for medium-rare, 30 to 35 minutes.) Transfer the meat to a cutting board and let for rest at least 5 minutes before slicing.
Chicken in White Wine Sauce
6 servings
Ingredients
- 4 medium red-skin potatoes, quartered
- 4 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 onion, cut in eighths
- 1 tablespoon olive oil
- 3 pounds chicken thighs and/or drumsticks
- 1 tablespoon snipped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme, crushed
- 1 clove garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
Directions
Preheat oven to 425°F.
Heat oil in a Dutch oven or other heavy-lidded pot over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.
Add vegetables, garlic, herbs and white wine to the pot; bring to a boil, reduce heat, and simmer about 4 minutes.
Return chicken, skin side up, to the pot; add broth, return to a simmer, cover and transfer the pot to the oven. Braise until the chicken is cooked through and tender, 20–25 minutes. Uncover; continue to cook in the oven until the skin begins to crisp, 8–10 minutes longer. Using a slotted spoon, transfer chicken and vegetables to a serving platter; cover with foil to keep warm.
For the gravy:
Skim fat from cooking juices; strain juices into a large measuring cup. Add butter to the Dutch oven and let it melt. Stir in flour and cook for 1 minute. Add cooking liquid. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve chicken and vegetables with the wine gravy.
Honey Glazed Baked Ham
- Half of a ready-to-eat, cooked ham, bone-in, uncut (NOT spiral cut), shank end or butt end, about 9-10 pounds
Glaze
- 3 tablespoons melted butter
- 2 tablespoons chopped fresh thyme (or 2 teaspoons dry)
- 1/4 cup cider vinegar
- 1/4 cup honey
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
Directions
Remove the ham from the refrigerator a couple of hours before you intend to cook it so that it is room temperature.
Preheat the oven to 325°F.
Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep.
Prepare the glaze:
Mix the thyme in with the hot melted butter and let sit for a few minutes. In a small saucepan on high heat, let the cider vinegar reduce down from 1/4 cup to 2 tablespoons, remove from the heat.
Whisk in the butter and thyme. Add the honey, the brown sugar and the Worcestershire sauce.
Using a pastry brush, brush the glaze over the ham. Only use about third of the glaze (reserve the rest for later in cooking). Work the glaze into the scored lines.
Place ham in the oven. Cook for about 1 1/2 hours (check after 1 hour) or about 10 minutes per pound, until the internal temperature of the ham is 110°-120° (use a meat thermometer).
(Note that ham is already cooked when you buy it and you just want to heat it.) Baste the ham with the glaze a couple of times during the cooking.
When the ham has reached the desired temperature, take the pan out of the oven and brush the ham all over with the pan juices. Cover with aluminum foil and let rest for 15 minutes before serving.
Spice-Crusted Roast Salmon
This dish makes such a pretty presentation for the holidays.
Serves 8
Ingredients
- 2 1/2 pound beets (about 8 small to medium, a mix of red and gold if available), peeled and cut into wedges
- 1 1/2 tablespoon finely chopped peeled fresh ginger
- 3/4 teaspoon fine sea salt
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for the parchment paper
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon pink peppercorns
- 2 teaspoons coriander seeds
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon coarse sea salt
- 1 whole side (about 3 pounds) boneless salmon, skin on
- 3 tablespoons coarsely chopped fresh chives
- 3 tablespoons chopped fresh parsley leaves
Directions
Preheat the oven to 450°F.
Place beets on a rimmed baking sheet large enough to hold them in a single layer. Sprinkle with ginger, fine sea salt and 1 tablespoon of the oil and toss to coat.
Place black peppercorns in a spice grinder and pulse once or twice until cracked, or place them on a cutting board and crack with a rolling-pin. Add pink peppercorns, coriander seeds, rosemary and coarse sea salt; continue to pulse or crush until the mixture is very coarsely ground.
Line a second large rimmed baking sheet with parchment paper, oil the paper and place salmon on top; fold the thin tail section under if the fillet is too large for the baking sheet.
Brush salmon with remaining 2 teaspoons oil and sprinkle with peppercorn mixture.
Roast the beets in the middle of the oven, stirring once or twice during cooking, until tender and lightly browned, 20 to 25 minutes.
After the beets have roasted for about 15 minutes, place salmon on the top rack of the oven and roast until just lightly pink in the center, about 12-15 minutes.
Loosen salmon from the parchment with a spatula, then use 2 large spatulas to transfer salmon to a serving platter. Spoon beets around salmon and sprinkle them with chives and parsley.
