Roasted Salmon with White-Wine Sauce

Recipe at: MarthaStewart.com
http://www.marthastewart.com/photogallery/quick-recipes-for-entertaining?xsc=eml_eat_2010_04_13#slide_9

Ingredients
Serves 4

1 large skinless salmon fillet (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives

Directions

Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

Orzo with Broccoli Rabe, Lemon and Garlic

Ingredients:

1 lb Broccoli Rabe
1 lb Orzo
2 TBS chopped Garlic
3 TBS EVOO
3 Chicken Boullion cubes
3 TBS Lemon Juice
the zest of 1 Lemon
3 TBS Butter
Salt and Pepper

Directions:

Boil the Orzo with the boullion cubes added into the water until tender (10-15 minutes). Drain and set aside. Wash and chop up the Broccoli Rabe into small chunks. Saute the garlic in a pan with the EVOO and butter for 5 minutes. Add in the Broccoli Rabe, and saute' for 5-10 minutes until wilted down. Stir in the lemon juice and zest. Pour into the orzo and combine all together.

Ham and Potato Soup

Ingredients:

3 peeled and diced potatoes
3 diced onions
2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper, or to taste
8-10 cups water
1 1/2 cups diced ham
1 left over bone in baked ham
1 can spinach or 1 box frozen (squeezed and thawed)
*can also add in chopped carrots or veggie of choice*
1 6 oz can Tomato paste
3 TBS Woshishire Sauce
3 TBS of fresh Parmesan Reggiano Cheese

Directions:

In a large soup pot bring the ham bone and water to a boil, let boil for ½ hour, remove the bone and any pieces of meat and fat from the pot. Let cool for an hour and skim off any fat that comes to the top. Bring back to a boil, add in the onions, tomato paste, worshishire sauce,spinach, salt and pepper. Let boil for 10-15 minutes. Add in the chopped meat an potatoes. Boil for 10 more minutes, add in the cheese, reduce the heat to low and serve hot with a little Parmesan Reggiano on top.

Herb Crusted Tilapia in Lemon Wine Sauce

Ingredients:

6 Tilapia Filets
1 cup Italian seasoned bread crumbs
The zest on 1 Lemon
The juice of 1 Lemon
2 TBS Butter, sliced
½ cup White Wine
Extra Virgin Olive Oil
½ TBS Italian Seasoning , Oregano or herbs of choice
2 TBS Fresh Parsley chopped
Garlic Powder
Salt and Pepper

Directions:

In a bowl mix together the bread crumbs, lemon zest, Parsley, Oregano, Italian seasoning, salt, pepper and EVOO. (Should feel like wet, sticky sand).

In bake pan drizzle about 3 TBS of EVOO, the white wine, lemon juice, and a little salt and pepper. Whisk together.

Sprinkle the filets with salt, pepper and garlic powder. Lay them in a single layer in the bake pan. Put a slice of butter over each one and sprinkle with the bread crumb mix. Wrap with foil and bake for about 10-15 minutes, remove foil and bake for 5 minutes more. Serve immediately with fresh Parsley over the top.

Home Made English Muffins

Ingredients:

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

Directions:

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam

Maple Walnut Muffins

   Ingredients:

                                                                                                                                              

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1/2 cup packed brown sugar 1/2 cup real maple syrup

2 eggs

3/4 cup milk

1/2 cup chopped walnuts

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.

2. Sift the flour, baking powder, and salt together and set aside.

3. Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.

4. Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely

Raspberry Clafoutis

Recipe from: FoodandWine.com

A classic French desert, perfect for the upcoming spring weather!

http://www.foodandwine.com/recipes/raspberry-clafoutis

Ingredients

1/2 cup all-purpose flour

1/4 cup plus 2 tablespoons sugar

Salt

3 large eggs

3 tablespoons unsalted butter, melted

Finely grated zest of 1 lemon

1/4 cup plus 2 tablespoons milk

1 1/2 pints raspberries (3 cups)

Confectioners' sugar, for dusting

Directions

Preheat the oven to 350°. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.

Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.

Healthier Lasagna

Recipe from:

Eat Clean Live Green.com
http://www.eatcleanlivegreen.com/2010/03/healthy-lasagna/?utm_source=twitterfeed&utm_medium=twitter
Ingredients


9 whole wheat lasagna noodles
1 pound ground beef (preferably organic or grass-fed)
5 cups tomato sauce
2 cups low-fat ricotta cheese
1 egg (preferably organic)
2 cups part-skim mozzarella, shredded

Directions

Cover 9 whole wheat lasagna noodles with water.

Brown ground beef in a large skillet.

Once browned, add tomato sauce. Combine and bring to a simmer.

Meanwhile, combine ricotta cheese and egg.

Drain noodles.

Spray a 9×13″ pan with non-stick cooking spray.

Cover the pan with approximately 1 cup of tomato/meat sauce, and cover with 3 noodles.

Layer noodles with 1/2 of the cheese mixture.

Cover again with 1 -2 cups of tomato/meat sauce, noodles and remaining cheese mixture.

Cover again with tomato sauce and add remaining noodles, and cover again with remaining pasta sauce.

Top with 2 cups part-skim mozzarella.

Place lasagna on a baking sheet. Cover with foil and bake at 350* for 45 minutes.

Remove foil and bake for another 15 minutes. Remove from oven and let sit another 15 minutes.



Serves 9. Per serving: approximately 350 calories, 14 g fat, 27 g carbs, 26 g protein

Strawberry Banana Muffins

Ingredients:

1 Cup mashed bananas

1 cup fresh strawberries, chopped

1 ½ Cup flour

½ Cup softened butter

1 Cup sugar, plus 1 TBS for topping

1/4 Cup. sour cream

¼ tsp salt

2 eggs

1 tsp. baking powder

1 tsp vanilla

2 TBS Vegetable oil

Directions:

Preheat oven to 350 degrees.

Mix all ingredients together in a large bowl, and sprinkle a little sugar over each muffin.

Bake in a greased muffin pan for about 45 minutes or until toothpick clean.

Salmon Noodle Casserole

Ingedients:

1 (10.75 ounce) can Condensed Cream of Mushroom Soup
1 can Campbell’s Condensed Cream of Asparagus (or celery) Soup
1 cup milk
1 cup frozen peas
3 Celery stalks, sliced thin
3-4 6oz Salmon filets

1 Bag extra wide egg noodles, cooked

4 tablespoons dry bread crumbs, plus1separate

2 tablespoon butter or margarine
½ TBS fresh Thyme
Salt and Pepper
Extra Virgin Olive Oil

Directions:

Preheat the oven to broil. Slice the Salmon into large chunks (you can also broil whole and flake it if you wish). Put the salmon onto a bake pan drizzle with olive oil, sprinkle with salt, pepper, paprika, or what ever seasonings you prefer. Toss together and broil for about 5-7 minutes, set aside. Turn the oven to 400 degrees.

In a sauce pan, sauté’ the sliced celery for a minute or two in a ½ tbs of EVOO, add the soups, milk and peas, and whisk until blended and heated.

Melt the 2 TBS of butter and in a bowl mix in the breadcrumbs.

Chocolate Chip Banana Bread Pudding

Prep Time: 20 Minutes

Cook Time: 1 Hour

Ready In: 1 Hour 20 Minutes

Servings: 8

"Bread, bananas and chocolate chips are featured in this bread pudding."

Ingredients:

4 eggs

2 cups milk

1 cup white sugar

1 tablespoon vanilla extract

4 cups cubed French bread

2 bananas, sliced

1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

2. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.

3. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Dijon-Tarragon Cream Chicken

AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=77156&origin=detail&servings=4

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.

Peach and Blueberry Crumbles

2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time:20 min

Inactive Prep Time:5 min

Cook Time:45 min

Level:Easy

Serves: 5 to 6 servings

Ingredients:

For the fruit:

2 pounds firm, ripe peaches (6 to 8 peaches)

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 cup fresh blueberries (1/2 pint)

For the crumble:

1 cup all-purpose flour

1/3 cup granulated sugar

1/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/4 pound (1 stick) cold unsalted butter, diced

Directions:

Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner

Allana's Excellent Potato Soup

Ingredients

8 ounces cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled and diced
2 (14.5 ounce) cans chicken broth
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk
1 (10.75 ounce) can condensed cream of celery soup
1/4 teaspoon garlic powder
1/4 teaspoon seasoning salt
1/2 teaspoon salt-free seasoning blend

Directions

In a large saucepan over medium-high heat, sautee ham and onions in the butter, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.

Combine the milk and cream of celery soup; stir in to the saucepan. Season with garlic powder, seasoned salt and salt-free seasoning blend. Heat through, but do not boil. Serve hot.

http://allrecipes.com/Recipe/Allanas-Excellent-Potato-Soup/Detail.aspx?ms=1&prop25=32928292&prop26=DailyDish&prop27=2010-03-02&prop28=DailyRecipe&prop29=FullRecipe&me=1