Just Adding Some of My Faves ~ Happy Cooking!
K's Salmon 'Tacos'
I discovered this as a happy use for leftovers and now make it for myself frequently. You need about 2-3oz of fish per taco. This is not a recipe that need be precise.
You'll Need:
salmon, bacon, flour tortillas, cilantro, avacado, scallions, orange juice, fresh lemon and lime, sour cream, hot sauce
Marinate salmon fillet (large as desired) in orange juice for about an hour. Place in a greased pan skin down, spoon over some OJ, squeeze on lime juice and sprinkle with seasonings of choice. Bake at around 350 until just done. Don't overcook.
While the fish cooks, fry enough bacon for about a strip and a half serving for each tortilla. Set aside to drain, then chop. Smash a cup or so, depending on diners, avacado with a couple good squeezes of lemon. Spread on the tortillas, chop the shallot and sprinkle on top.
When the fish finishes, I allow about ten minutes to cool. Then, flake it with the bacon, place onto tortillas, add little dallops of sour cream, as much cilantro as you like, spritz with lime, fold and serve with lime wedges, extra cilantro and hot sauce.
Note: This just as good with leftover chicken, or fresh. You can also skip the sour cream, add soy sauce to the fish or chicken and top with good Asian ginger dressing.
Quick Fruit Parfaits
You could use anything you like. This is my favorite combination. Adjust amounts. You'll need clear wine or martini glasses, fruit, honey, good vanilla and vanilla yogurt.
Slice kiwi and strawberries, mix with equal part blueberries. Whisk yogurt with a little honey and a few drops of really good quality vanilla. Layer fruit and yogurt mixture, reserving a blueberry, strawberry and kiwi slice per parfait. Make the top layer the creamy stuff. Use those reserved bits of fruit to garnish.
Amanda's COCONUT GINGER CHICKEN AND RICE
1 bag/box (5oz) chicken and rice mix (I used Rice-a-Roni Whole Grains)
1 can (14oz) coconut milk, divided
1/4 cup plain yogurt
1 tsp fresh ginger, divided
1 tsp fresh garlic, minced, divided
Hot pepper flakes (to taste)
1 tb sp lime juice
1 tsp lime zest
1 tb sp brown sugar
1 to 2 chicken breasts, seasoned,, cooked and chopped
1/4 (or to taste) chopped cilantro
1/4 cup chopped red bell pepper.
In a medium saucepan bring 1 cup coconut milk and 2/3 cups water to a boil. Add mix and cook, covered 25 minutes or until liquid is absorbed and rice is tender but not soupy. Add a bit more water if necessary.
In a small saucepan bring remaining coconut milk to a boil and reduce by half. Remove from heat and add 1/4 teaspoon ginger, 1/4 teaspoon garlic, lime juice and zest. Reserve.
In a bowl, mix yogurt, remaining garlic and ginger and brown sugar.
Fold in chicken, cilantro, red bell peppers, hot pepper flakes and prepared rice.
Serve with coconut sauce.
This can be served in a pita or a wrap.
I just mush the sauce into the mix. Also I forgot the yogurt once and used sour cream. Yummy and richer (if possible). I think it tastes better that way. Feel free to embellish.
Laurie's Electric Skillet Fudge
2 cups chocolate chips (or any other flavor you wish to use)
1 cup mini marshmallows
2 cups sugar
1 cup evaporated milk
3 tbsp butter
1 tsp vanilla
***prepare all ingredients and supplies prior to starting. This fudge takes about 10 minutes, start to finish. It is also so rich, that should you opt to lick the spoon after setting it to cool, have a large glass of milk handy to counter the sweetness.***
Butter pie tin/small cake pan prior to starting.
In electric skillet, mix sugar, milk, butter, and vanilla. Set temp to 280 degrees. Bring to boil. Boil for 5 minutes. turn off heat. Add marshmallows and flavored chips. Stir until dissolved. Pour in pre-buttered pan. Cool, cut, and serve.
I whip out numerous batches of this fudge when I make it. It's the only chocolate recipe to ever challenge my hubby's grandmother's fudge recipe. I have used it for peanut butter, butterscotch, chocolate, white chocolate, ... if it's made in a chip, you can make it into fudge.
*K's note : Someone I know made this using semi-sweet chocolate chips, with the addition of a few tablespoons of hazelnut flavoring and 3-4 teaspoons of instant coffee disolved in the milk to make 'latte' fudge.
My Brother's Sausage Dip/Spread
Brown one pound of ground sausage( He prefers the hot), drain and mix with two or three packs(depending how much you like) of cream cheese and one small can diced tomato ( He uses the tomato with green chili). Serve with tortilla chips or corn chips, or on crusty bread.
Pink Vodka Sauce
Soak sun-dried tomatoes in vodka. (Enough to cover and about a 1/2 c more.) Take a little butter and finely minced onion, cook until the onion softens. Lower heat. Add desired amount of garlic. Add about two cups of room temp heavy whipping cream and a half cup room temp sour cream. (Substitute cream cheese if you want to really kill people.) Remove tomatoes from vodka, cut into smaller pieces if whole, then add to pan with the liquor. Allow to simmer on low until sauce begins to reduce and thicken. Add app. one and a half cups good marinara. Continuing reducing, stirring often until sauce is rich and thick. If it becomes too thick, add a little chicken broth or more vodka.
Serve with hearty stuffed pasta or something strong like rotini. Also FABULOUS over chicken breasts or shrimp. Garnish with fresh basil. Enjoy!
* My Aunt Pansy taught me the initial recipe. I've changed it some.
Brie with Caramelized Pecans
1 5 inch wheel of brie
1/4 cup light brown sugar, packed
1/4 cup water
1/2 cup pecan halves
1/4 cup heavy cream
1 tablespoon unsalted butter
1 baguette or other crusty bread, sliced thin
Warm a sharp slicing knife in very hot water and carefully cut the top rind off the brie.
In a sauce pot combine the sugar and water, bring to a boil, reduce heat and simmer until reduced by half and sauce is dark brown. Remove from heat and add the pecans and cream. Stir well. Return mixture to a simmer and cook until slightly thickened, about another 4-5 minutes.
Remove pan from heat and stir in butter.
Place the brie on a large plate, while it is still hot, pour the caramel and pecan mixture over the brie and serve.
*Credit Cousin Tonya and any source she may have used.
Ingredients
zucchini, yellow squash or both
Your favorite Italian vinaigrette (enough to cover)
tsp balsamic vinegar
four cloves of garlic, crushed through a press
black pepper
1/2 tsp fennel seeds, lightly pounded (This is to taste, really. I like a lot.)
(optional) liquid from store-bought roasted red peppers (few splashes)
*Slice veggies into rounds per this: thinner if you have less time to marinate, thicker if you have more time.
Combine all ingredients in a container with a tightly sealing lid and place in fridge until the 'pepperoni has taken on the marinade's flavor. Use on pizzas, or broil a little on each side and use in pastas, salads, and on sandwiches. Get creative.
Something I have done.
Broil the 'pepperoni' on both sides to release as much water as possible. Wipe the cookie sheet or baking pan, spray with good non-stick spray and cover with shredded parmesan cheese. Melt under broiler, remove, top with the 'pepperoni' and pop back in for just a few. More color will mean a firmer product. You want it fairly soft. Remove and with a silicone hot pad or a sushi roller, roll the topped cheese and allow to cool. Then cut into pinwheels. If I am using the liquid from the peppers, I often dice them and throw some on, too.
Hint: This will trick kids into eating veggies
Also, because unlike meat, the veggies don't taint the marinade. You can freeze and reuse. Or, drop in some chicken and in a few hours, or the next day, you have it ready to grill.
Tomato Salad
3 pints grape tomatoes (serve whole or halved)
12 oz. Feta cheese, crumbled
Small red onion, chopped
1/4 c. olive oil
2T minced or chopped fresh parsley
2T minced or chopped basil
3/4 t salt
1/2 t pepper
3T white wine or champagne vinegar
Optional: ¼ c sliced black olives
Gently toss all together. Serve immediately, or chill, covered, until served. Keeps longer if tomatoes not halved. Enjoy!
Note: You can always do this with sliced regular tomatoes and red onion as a salad course. Or, chop all ingredients and serve as a kind of salsa or relish.
Substitute sushi vinegar, add capers and a dash of soy sauce and serve with salmon.
Stuff a pita with salad, add grilled chicken and sprouts.
My Daughter's Crab Cakes
2 pouches or 8oz crab
2tbsp chopped bell pepper (pref. roasted red)
2tbsp green onion (or chives)
1tbsp mayo
Seasoned salt/Mrs. Dash
Garlic
Cayenne
I egg
2/3 cups crushed crackers or breadcrumbs
Pinch flour
In large pan, heat ½ olive or vegie oil, ½ butter. Use small scoop to portion mixture into pan. Cook until brown on each side.