My Favorite Recipes and Restaurants » Dinner

Spicy Baked Salmon

slmetcal — Thu, 29 Apr 2010 23:36:00 +0000

I know it has been awhile since I have posted something here. I use two to 4 pieces of salmon depending on the size and if you want leftovers.
Spicy Baked Salmon
2 to 4 Salmon filets
1 clove Garlic
2 tablespoons Onion minced
1 1/2 teaspoons Pepper freshly ground
3/4 teaspooons Paprika
1/4 teaspoon Cayenne
3/4 teaspoon Dried thyme
1/4 teaspoon Salt
1 1/2 tablespoons olive oil

Preparation

Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 – 40 minutes depending on the thickness of the salmon.

If you’re grilling it, do so over high heat for 10 – 15 minutes depending on thickness. Do not turn the salmon over.

Pasta with Fresh Tomatoes and Pine Nuts

slmetcal — Tue, 17 Nov 2009 12:42:26 +0000

Pasta with Fresh Tomatoes and Pine Nuts
From:
Everyday Food

Prep: 5 minutes
Total: 15 minutes
Ingredients

Serves 4

* Coarse salt and ground pepper
* 2 medium tomatoes, diced
* 1 garlic clove, minced
* 2 tablespoons olive oil
* 8 ounces angel-hair pasta
* 2 tablespoons pine nuts, toasted if desired

Directions

1. Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
2. Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.

Mediterranean Chicken

slmetcal — Sun, 15 Nov 2009 12:41:56 +0000

Mediterranean Chicken

Ingredients

2 boneless, skinless breasts of chicken

2 cloves minced garlic

3/4 cup thawed, drained frozen spinach

1/4 cup white wine

4 ounces. Feta cheese, cut into 4 pieces

3 tablespoons Olive oil

1 can chopped drained Tomatoes,

1/2 cup finely chopped onion

1 teaspoon.dried basil

Directions

Cut a two inch pocket into the thickest part of each chicken breast.
Stuff each pocket with spinach and feta cheese and seal with a toothpick.
Season each breast well with salt and pepper. Heat oil over medium high heat and saute
the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil.
Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds.
Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley.

Campbell’s Beef Taco Salad

slmetcal — Sat, 07 Nov 2009 14:00:00 +0000

Campbell’s Beef Taco Salad

From: Campbell’s Kitchen
Prep/Cook Time: 15 minutes
Serves: 4

Ingredients:

1 lb. ground beef
2 tbsp. chili powder
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato Soup
8 cups salad greens torn in bite-size pieces
2 cups tortilla chips
chopped tomato
Sliced green onion
Shredded Cheddar cheese
Sliced pitted ripe olives

Directions:

COOK beef and chili powder in skillet until browned. Pour off fat. ADD soup and heat through. PLACE salad greens and chips on platter. Spoon meat mixture over salad greens. Top with tomato, onions, cheese and olives.

Suzanne’s Salmon Sauté with Pine Nut Couscous

slmetcal — Tue, 03 Nov 2009 00:00:00 +0000

My inspiration for this recipe came from my husbands favorite chicken dish. The story behind this recipe is that hubby and I were on a business trip staying in a hotel with a kitchenette. The kitchenette is very small so we do not have an oven to bake in. We do have a cook top and a microwave. I just could not get behind the idea of nuking salmon even though they are individually wrapped and package says they are microwavable. For those of you wishing to cut your prep time down can buy your veggies pre chopped if you choose. I do 9 times out of 10. For those who cannot eat pasta feel free to substitute Quinoa or Brown Rice if you wish. Another note you can cook your salmon a number of ways this was the easiest way considering all we had was a cook top and a microwave.

4 Salmon filets

1 red pepper chopped

1 yellow pepper chopped

1 green pepper chopped

parsley for garnish (Fresh or Dried) I use dried

1 box pine nut couscous (Quinoa or Brown Rice Can Be substituted)

1 pkg crumbled sundried tomato feta cheese

1 tbsp lemon juice

mrs dash garden herb seasoning no salt added season to taste

Cook your couscous rice or Quinoa in Chicken Stock following directions on the box.

Combine your feta cheese, peppers, and lemon juice and set aside.

Season with Mrs Dash and Sauté your Salmon until it flakes usually 10 min.

Once your couscous, rice, or Quinoa is done combine that with the

Feta, Pepper Mixture and garnish with Parsley. Top your fish with the

leftover Feta, Pepper Mixture.

Mediterranean Quinoa Salad

slmetcal — Fri, 18 Sep 2009 20:55:00 +0000

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8
"Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that
is equally good warm or cold."
Ingredients:
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts – cut into bite
size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil
Directions:
1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to
medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
Discard the garlic clove and scrape the quinoa into a large bowl.
2. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.
Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed.
Serve warm or refrigerate and serve cold.

Thai Barbecued Salmon

slmetcal — Thu, 20 Aug 2009 00:47:00 +0000

The other day I was looking for a different way to make salmon. We have plenty recipes that I use regularly for salmon. My husband stumbled across the recipe for Thai Barbecued Salmon. For the benefit of those who do not subscribe to the magazine I will post the recipe here as well. It was so easy to make and very tasty. I am posting the recipe as is but letting you know that I chose to use flat leaf parsley in place of cilantro. Not really a fan of cilantro. Other than the minor change I made I would still recommend this recipe and will absolutely without a doubt make it again. It was not as spicy as I thought it would be. I am thinking if you want it spicier then you can adjust the amount of Thai chili sauce that it calls for.

Thai Barbecued Salmon

Simple & Delicious – try a FREE ISSUE today!

SERVINGS: 4

CATEGORY: Low Carb

METHOD:

TIME: Prep/Total Time: 15 min.

Ingredients:

2/3 cup barbecue sauce
1/3 cup Thai chili sauce
1/4 cup minced fresh cilantro
4 salmon fillets (1 inch thick and 4 ounces each)

Directions:

In a small bowl, combine the barbecue sauce, chili sauce and cilantro. Set aside 1/4 cup for serving.
Cook salmon on an indoor grill coated with cooking spray for 4-5 minutes or until fish flakes easily with a fork, basting frequently with sauce mixture. Serve salmon with reserved sauce. Yield: 4 servings.

wordpress Tags: Thai Barbecued Salmon, Salmon, Recipes, Seafood, Asian

Papous Greek Cuisine

slmetcal — Fri, 31 Jul 2009 02:58:00 +0000

Last night my hubby and I were lucky enough to try Papou’s. The place has been downtown for a number of years. We just never got around to going there. I have to say that the food was very good and I will be going back there. I has heard good things about the place for a number of years and was very happy to see that it is a Authentic Greek Restaurant not a fast food Greek restaurant. I had the Tilapia Papou’s Style which is baked in a tomato sauce with Feta Cheese. We picked a good night to go. It was a slow night and not too busy. The food was and service was worth the drive to downtown Huntsville. If you want Authentic Greek Food then this is the place to go.

Braised Sirloin Tips

slmetcal — Tue, 28 Jul 2009 13:38:21 +0000

Braised sirloin tips

Ingredients

2 tablespoons shortening

2 lbs. beef tips cut into 1 inch cubes

1 10-1/2 oz. can beef consomme

1/2 cup burgundy (or cranberry juice)

2 tablespoons soy sauce

1 clove garlic, chopped finely

1/4 teaspoon pepper

1/4 teaspoon onion salt

2 tablespoons cornstarch

1/4 cup water

4 cups cooked rice

Preparation

Melt shortening and brown meat in a large skillet. Stir in consomme, wine, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat and simmer for 1 hour. Blend cornstarch and waterand stir into meat mixture gradually. Cook, stirring constantly until mixture thickens and boils. Continue cooking for about 1 minute. Serve over rice.

Beef Pasta and Mushroom Soup

slmetcal — Mon, 27 Jul 2009 21:26:00 +0000

wordpress Tags: Beef, Pasta, Soup, Mushroom, Cooking, Recipes

Beef Pasta and Mushroom Soup

Prep Time:35 min

Start to Finish:35 min

Makes:6 servings

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

6 cups hot water

1 box Hamburger Helper® beef pasta

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium cloves garlic, finely chopped

1 can (4 oz) Green Giant® mushroom pieces and stems, drained

2 tablespoons dry red wine, if desired

2 tablespoons chopped fresh parsley

Directions

1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally,
until beef is brown; drain.

2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.

3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine.
Cover; cook 10 minutes longer. Stir in parsley.