Baked Salmon with Red Pepper Cream Sauce

Ingredients:

2-3 Salmon filets

1 red bell pepper, finely diced

1 tbs butter

1 tbs evoo

1/2 cup half and half  

(I used fat free 1/2 and 1/2)

1/2 Tbs minced garlic

1 Tbs chopped parsley

1/2 Tbs chopped shallots

pinch of red pepper flakes

Black Pepper

Salt 

 

Directions:

Preheat oven to 375 degrees. 

In a medium saute' pan, heat the butter and olive oil.  Add in all of the ingredients 

except the half and half. Let cook, stirring often, until softened. Slowly pour and 

stir in the half and half. Lower temp to let simmer and let reduce, about 15 minutes.  

Brush the filets with extra virgin olive oil, sprinkle with a little salt and pepper 

and place in a glass bake dish sprayed with non-stick spray. 

Bake for 15 minutes, then spoon the red pepper sauce over the top and baked 

another 15 minutes. 

Honey Dijon Crockpot Chicken

Recipe and pic courtesy of Chandra Graham 

I used a honey dijon dressing, added extra mustard, minced garlic, olive oil, honey, pepper, and basil. 

Cooked on low for almost 6 hours. I made rice and broccoli too that I poured the juice/sauce over

Valerie's Home Made Sloppy Joes

Recipe and picture courtesy of Valerie Alava Ross

 
Ingredients:

Sloppy Joes
1 lb ground beef
Small onion chopped
2 stalks celery diced

Small red pepper chopped
5 -6 cloves garlic minced 
1/2 tsp cumin 
1/2 tsp chili pepper
1 tsp salt
Cayenne pepper
Red pepper flakes 
Black pepper
1/2 cup - 3/4 cup ketchup
1 tbsp tomato paste
1 tsp dry mustard
Tsp yellow mustard
1/4 cup brown sugar
1/4 cup water

Directions:

Brown ground beef and drain excess fat. Sauté veggies till tender. Mix in ground beef, seasonings, ketchup, tomato paste, brown sugar and mustards, mix well. Add water a bit at a time till it's the right consistency. Add additional salt as needed. Serve on toasted buns

Lisa's Slow Cooker Pot Roast with Vegetables

Recipe and picture courtesy of Lisa Miles O'Connor

Recipe:

I used a 3.5 lb eye round roast and did a dry rub around the whole roast of black pepper, salt, onion powder and garlic powder mix. Two medium onions and cubed them to bite size, 12 yukon gold potatoes and cubed them and used the already peeled small bag of carrots about 3/4 of a small bag. I mixed the veggies and put a few layers on the bottom and then I put the roast in the middle of the crock and surrounded it with the rest of the veggies and potatoes. I used about 3/4 of a largest can of beef broth to bring it to about 2 1/2 inches from the top of the crock. I turned on high for 2 hours, then on low for 8 more hours. I took out the roast, veggies and potatoes and kept the broth in the crock and added flour to thicken the broth to a gravy with a whisk. Put the veggie/potatoes back in crock on high for 10 minutes while carving the roast and served. The recipe I saw read 5 hours on high or 8 hours on low but I left it in a little longer for a more well done roast. It was so tender and had enough for the next few nights as well. Hope you like it.

Left Over Rotisserie Chicken Enchiladas

Recipe and picture courtesy of Amber Hopkins

Take left over rotisserie chicken and shred it up.
Add in enough sour cream so that all the chicken is moist. Add black olives, cilantro and diced red onions, just by sight no exact measurement. Add shredded Queso cheese as well as some shredded medium cheddar. Put the filling in soft taco size flour tortillas and rolled them like a burrito. Place them in a greased baking dish and then cover them with enchilada sauce and top it with the same cheese as the filling. 
Cover the dish with foil and bake at 375 for about 20 min until the sauce was bubbling. Remove the foil and cook for an additional 5 to 10 min to get the cheese nice and  melted with a little crust. Serve them topped with sour cream and cilantro. You can totally add anything else to the mixture that you may have on hand or like.. Green chiles or jalapeño for example 

The Barefoot Contessa’s Mustard-Roasted Fish

 

Ingredients:

4 (8-ounce) fish fillets such as red snapper
Kosher salt and freshly ground black pepper
8 ounces crème fraîche
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers

Directions:

Preheat the oven to 425 degrees

 Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top

 

 

 

Peter's Sherry Shrimp

Recipe and photo courtesy of Peter Francis Battaglia

 

Wild US caught shrimp, dusted with seasoned flour

Sauté till almost done in olive oil

Add more olive oil, a sliced clove of garlic, and deglaze the pan with some sherry

Reduce, then add the shrimp back and lightly cook on both sides for 1 min per side

Add a small pat of unsalted butter, mix around in the pan

Squeeze in some fresh lemon

Season with a little sea salt, black pepper and some chopped parsley

Serve on crostini.

Juleigha's Mississippi Pot Roast

 

Recipe and photo courtesy of Denise Morgan Evans and Juleigha Roberts-Frick

 

Ingredients:

 

A pot roast (It should be labled 'pot roast' or 'chuck roast)

1 pkg of dry au jus mix (I use Johnny's)

1 pkg of dry ranch dressing mix (I use Hidden Valley)

1 cube of butter (1/2 cup) (not margarine)

10 or so pepperoncini peppers with about 2 TBS of the juice.

 

 

Directions:

 

Place roast in crock pot, sprinkle on the dry mixes, add the butter and top with the peppers. Set on high for 6 hours. We use a dense crusty bread to dip in the au jus. No need for butter on the bread.

Shrimp Scampi

Serves 4

 

4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
5 cloves garlic or shallots, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine

Juice and zest of one Lemon

4 thin slices of lemon
1/4 cup finely chopped parsley leaves

 

 

 

 

In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Saute the garlic or shallots, and red pepper flakes (if using) about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons of olive oil. When the butter has melted, return the shrimp to the pan along with the parsley, lemon zest and slices. *I like it very Lemony, use less if you prefer*.  Stir well and season with salt and pepper. Serve immediately over linguine, thin spaghetti, couscous, or rice with a little more olive oil drizzled on top.

CROCK POT APPLE PIE

 

 

CROCK POT APPLE PIE by Jill Finocchio

 

 

8 apples, peeled and sliced (I used McIntosh)

1/2 cup sugar

1 1/4 tsp cinnamon...

3 tbsp Bisquick

 

 

 

Stir together and place apple mixture in a lightly greased slow cooker.

 

Combine:

3/4 cup milk

2 tbsp softened butter

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup Bisquick

Pour this mixture over the apples.

Combine:

1 cup Bisquick

1/3 cup brown sugar (I used a little bit more than this)

3 tbsp butter

Sprinkle this over the top.

 

 

Cook on low till golden brown around the edges. (At least 3-4 hours)

Chicken and Vegetable Alfredo Casserole

Ingredients:

1 bag of wide Egg Noodles

2 jars of Alfredo Sauce

3-4 boneless Chicken Breasts

1 large bag frozen Mixed Veggies

3 TBS Butter

3 TBS Bread crumbs (optional)

4 TBS Vegetable Oil

Directions:

Boil the noodles in salted water.

Salt and pepper the chicken breasts, then sauté until browned in a frying pan with vegetable oil. Let cool, then cut into cubes. Save the chicken juices and bits from the pan.

Heat up the veggies in microwave safe bowl or in a pot on the stove.

In a sprayed or greased casserole dish, combine the cooked noodles, veggies, chicken and sauce.

Pour a few tablespoonfuls of the chicken drippings and pieces left in the pan all over the top. Top with slivers of butter and sprinkle with Parmesan cheese and optional bread crumbs.

Bake on 375 for 30-45 minutes or until crispy and browned on top.

Dijon Chicken with Tarragon

                                                           Ingredients:

1 tablespoon butter

1 tablespoon olive oil

4 skinless, boneless chicken

breast halves

salt and pepper to taste 1/2 cup heavy cream

1 tablespoon Dijon mustard

2 teaspoons chopped fresh tarragon

 

Directions:

1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.

2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Mojito Lime Chicken wraps

Marinade: Extra virgin olive oil, chilli pepper, chipotle pepper, garlic, salt, pepper, orange zest, lime zest some lime juice, some vinegar and a dash of sugar. Marinate boneless chicken cutlets in a zip lock with the marinade for a few hours, cooked them up and sliced them into grilled tortillas with some crunchy lettuce. The flavors were unbelievable!

Easy Salisbury Steak

So, if you wondered how “Salisbury Steak” ever came to be, you will be fascinated to hear this; it was invented in 1888 by Dr. J. H. Salisbury. This American doctor created the dish made from minced beef and onions topped with gravy in order to provide easily digestible nutrition for sick Civil War veterans. So, apparently the dish did not come from the Swanson frozen TV dinner company or the city Salisbury, in Wiltshire England like most of us probably heard, just like Belgium Waffles don’t come from Belgium.

Serves 6

Ingredients

1 Packet dried Onion soup and dip mix
1 Jar of “homestyle” brown gravy
1 small basket mushrooms (or pre-sliced in a can)
1 ½-2 lbs pounds ground beef
½ cup bread crumbs
¼ cup milk
2 eggs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ tsp garlic
½ tsp mustard powder
½ tablespoon parsley
1 ½ tablespoons Worcestershire sauce

Directions

In a large bowl, mix together onion soup mix with ground beef, bread crumbs, milk, eggs, paprika, garlic, mustard powder, salt and black pepper. Shape into 6 oval patties.

Add 2 tablespoons of vegetable oil, to a large skillet and over medium-high heat, brown both sides of patties. Absorb excess oil on paper towels and place in bake dish.

Rub mushrooms with wet paper towel to clean, and then cut into thin slices. Toss them with the Worshishire sauce, a little Olive Oil and sprinkle with paprika, salt and pepper. Spoon them over the steak patties. Pour the gravy on top and wrap tightly with tin foil.

Bake, covered at 375 degrees for 25 minutes, remove foil then bake for approximately 30-35 minutes or until the mushrooms are golden and browned on top. To serve, spoon some extra gravy over the top of the patty and sprinkle with parsley.

Nancy's Home Made Dinner Rolls

Recipe courtesy of Nancy Josland Dalsin
Nancy's Locally International Cuisine
http://nancyscuisuine.blogspot.com/2011/08/homemade-dinner-rolls.html

HERE'S ALL YOU HAVE TO DO:

1 package quick-acting active dry yeast (2 1/4 teaspoons) ( 7 grams)
1 1/3 cup milk (105º to 115ºF degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt

Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven 400ºF degrees. Prep a 12 cup muffin pan with non-stick cooking spray.

Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.

Bake 12 to 15 minutes, until crust is light golden brown. Immediately remove from pan. Store loosely covered.

Peter's Roasted Zucchini

Recipe courtesy of Peter Francis Battaglia

Roasted zucchini with allspice and Greek Olive Oil...marinated in fresh lemon juice, chopped fresh mint, garlic, sea salt, black pepper..topped with Feta
.

Karen's Linguini in home made red sauce

Recipe courtesy of: Karen Dirgins-Graves


Two heads of garlic
Two cans of crushed plum tomatoes
One can of tomato paste
1/4 cup of olive oil
and a whole lotta fresh basil

Pasta Salad with Tuna and Zucchini (Insalata di pasta con tonno e zucchine)

Recipe courtesy of: “Italianfoodnet.com”
http://www.italianfoodnet.com/eng/ricette/pasta-salad-with-tuna-and-zucchini-insalata-di-pasta-con-tonno-e-zucchine

Serves 4
Ingredients:

350 gr (12.34 oz) Bow Tie Pasta
250 gr (8.81oz) Tuna flakes in Oil
1 Sliced Zucchini
1 Chopped Red Onion
Red Pepper flakes
Extra Virgin Olive Oil
Salt

Directions:

First of all plunge the pasta into boiling salted water
Heat a frying pan then add the olive oil, once hot, add the chopped onion and fry until translucent then add zucchini, a pinch of red pepper flakes, a pinch of salt and cook over medium heat for 5 minutes
Once zucchini has cooked, turn off the heat then add tuna flakes and wait for the pasta's cooking time
When your pasta is ready drain and rinse under cool water
Without turning on the heat, put the pasta into the pan with sauce and saute to amalgamate
Transfer the pasta to a serving dish, drizzle with a little olive oil and serve

Peter's Shrimp Piccola Marina

Recipe courtesy of: Peter Francis Battaglia

Shrimp, dusted in flour and sauteed in olive oil...then added to a pan of grape tomatoes, organic baby spinach, onions, garlic, black pepper, sea salt..white wine...then a bit of unsalted butter, fresh basil and oregano, and Spaghetti Rigati (spaghetti with ridges) tossed and served.

Roasted Onion Soup Meatloaf

Ingredients

3 pounds extra-lean ground beef (or 1 lb veal, 1 lb pork, 1 lb beef)

1 ½ cups dry bread crumbs

3 eggs

1 can of Roasted Onion Soup-undiluted

2 TBS Worcestershire sauce

1 large white onion, ½ diced finely and ½ thinly sliced into circles

1 jar of a good home style brown gravy

Salt and pepper

*optional- thinly sliced onions on top*

Directions

Preheat oven to 400 degrees F (175 degrees C).

In a large mixing bowl, combine ground meat, onions, bread crumbs, eggs, Worcestershire sauce, and onion soup.

Shape into a loaf and place in a loaf pan. Arrange the sliced onions on top, brush with olive oil and sprinkle with salt and pepper.

Bake in preheated oven for 1 hour, or until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink.

Remove from oven, pour brown gravy all over the top, cover and allow to rest for 10-15 minutes before serving