Stuffed Filet of Sole

Serve this over any rice dish. This is a quick week night dish that is easy to put together and good for the whole family.

Ingredients:
2 lbs Sole Filets
1 1/2 cup Italian style bread crumbs
1 TBS chopped Garlic
Juice of 1 Lemon
Zest of 1 Lemon
1 cup Chicken Broth
1/2 cup White Wine
3 TBS melted Butter
2 TBS Parsley
Salt and Pepper
Red Pepper Flakes *optional

Directions:

In a bowl mix bread crumbs, chopped garlic, lemon zest, parsley and melted butter until texture resembles wet sand.

In a large bake dish whisk together the chicken broth, white wine,  juice of one lemon, 1 TBS of Extra Virgin Olive Oil, Salt, Pepper and Red Pepper flakes to taste.

On each filet add about 1 TBS of the filling from top to bottom.  Roll up starting from the thinnest end, using a tooth pick to hold together. Place in bake dish.

Brush the tops with a little melted butter or EVOO, sprinkle with a little bread crumbs and Parsley.  Bake at 375 until fish is firm.

Sam’s Famous Carrot Cake

From AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=8270&origin=detail&servings=15

*Cream Cheese frosting recipe follows*
Ingredients:

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt 2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut     (I left this out)
1 cup chopped walnuts (I left them out)
1 (8 ounce) can crushed pineapple with
juice
1 cup raisins

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12
    inch pan.

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set
    aside.

3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well.
   Add flour mixture and mix well.

4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple
    and raisins.

5. Using a large wooden spoon or a very heavy whisk, add carrot mixture 
    to batter and fold in well.

6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F
    (175 degrees C) for 1 hour. Check with toothpick.

7. Allow to cool for at least 20 minutes before serving

Cream Cheese Frosting:


Ingredients

1/2 (8 ounce) package cream cheese
2 tablespoons cream
1 cup confectioners' sugar
1 tsp vanilla

Directions

Blend together the cream cheese and cream until light and fluffy.
Sift the sugar, and add to the cream cheese blend.

Chicken Florentine

Recipe courtesy PaulaDeen.com
http://www.pauladeen.com/recipes/view/chicken_florentine/

Prep Time:10 min
Inactive Prep Time:24 hr 0 min
Cook Time:30 min
Level:Easy

Serves:6-8 servings

Ingredients

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Directions

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly

Cuban Mojo Chicken

Recipe from "What's Cooking in the Kitchen?" by Nancy Josland Dalsin

A chef's variation of the popular Cuban mojo marinade is used for beef, pork, chicken, and fish. Plan ahead 2 to 8 hours for marination time.

4 cloves garlic, halved
1 jalapeno chile, seeds and ribs removed and minced
1/2 bunch cilantro, chopped
Juice of 2 limes
Juice of 1 orange
2 Tablespoons white vinegar
1 Tablespoon cumin
Salt and pepper to taste

Preparation:

Place garlic, jalapeno, cilantro, lime juice, orange juice, vinegar, cumin, salt, and pepper in a heavy-duty blender or food processor. Pulse until well-combined.

Use as a marinade for beef, chicken, or fish. Beef or chicken may be marinated from 2 to 8 hours. Do not marinate fish any more than 1 hour or it will become mushy

Spicy Peanut Chicken

Ingredients

2 tablespoon peanut oil
2 lb boneless chicken breast-cut into bite sized pieces
2 medium red bell pepper, chopped
3 cups chicken broth
4 teaspoons soy sauce
½ cup creamy peanut butter
1 tablespoon sugar
3 cloves garlic, minced
¾ teaspoon ground cayenne pepper
3 TBS fresh ginger root, peeled and chopped
2 tablespoons cornstarch
1 bunch chopped green onions
1 cup chopped dry roasted peanuts
Salt and Pepper

*use less Cayenne (or none at all) if you don’t like it spicy!
Directions

Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Sprinkle with salt and pepper to taste. Mix in red bell pepper, and continue cooking until tender. Add in peanut butter, blend well, let simmer 5 minutes.

In a separate bowl, mix together the chicken broth, garlic, ginger, soy sauce, sugar, cayenne pepper and cornstarch. Pour into the chicken mixture. Toss in green onions (reserving some for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in ¾ cup of the peanuts. Garnish each plate with the reserved peanuts and green onions

Grandma's Gingerbread Pancakes

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Grandmas-Gingerbread-Pancakes/Detail.aspx?ms=1&prop25=45726710&prop26=DailyDish&prop27=2010-10-10&prop28=RecipeOption&prop29=FullRecipe&me=1

Original Recipe Yield 10 pancakes

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground dried ginger
1 teaspoon ground cinnamon
1 egg
1/2 teaspoon vanilla extract
1/4 cup molasses
1 1/2 cups water

Directions

Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Pasta with Escarole, White Beans and Chicken Sausage

Recipe by Healthy Recipe with Ellie Krieger
http://www.foodnetwork.com/recipes/ellie-krieger/pasta-with-escarole-white-beans-and-chicken-sausage-recipe/index.html
Cook Time:15 min
Level: Easy
Yield: 4 servings (serving size 2 cups)

Ingredients:

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1(14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Directions:

Cook the pasta according to the directions on the package.

Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.

Divide among 4 pasta bowls and top with parmesan cheese.

Fresh Wild Pacific Coho Salmon and Corn Chowder

Recipe courtesy of Nancy Josland Dalsin

1 TBS butter

1 TBS vegetable oil
1 cup of diced celery hearts including the leaves (this is the most tender part of the celery and not stringy, the leaves have lot's of flavour so use them as well)
1 small sweet red bell pepper, diced
1 small sweet yellow bell pepper, diced
1/2 red onion, diced
2 cobs of corn, corn removed from the cob
1 carrot, peeled and diced
3-4 medium sized Yukon Gold potatoes, peeled and diced
2 cups of fish stock (check with your local fish monger for frozen fish stock, I used a fish stock that included smoked salmon, which gave this soup a light smokey flavour)
2 - 236 ml bottles of clam juice
1 cup of heavy cream
1 pound of fresh wild Coho Salmon, skin and pin bones removed, diced
3 TBS fresh chopped dill
2 TBS fresh chopped thyme
1 Tspn fresh chopped tarragon
kosher salt and fresh ground pepper to taste
chopped parsley for garnish (optional)


Saute onions, celery, peppers and carrot in butter and olive oil until soft and translucent, do not brown.

Add fish stock, clam juice and potatoes and simmer for 10 minutes.

Add corn and simmer for about 10 more minutes until potatoes are tender.

Add salmon and cream and fresh herbs and simmer on low for about 5-7 minutes stirring, until salmon is light and flaky, careful not to overcook the salmon.

Ladle into bowls, garnish with parsley or fresh dill and serve with crusty rolls.

Wild Mushroom Soup

Recipe courtesy of Nancy Josland Dalsin

Ingredients

4 tablespoons butter
2 pounds of any mushrooms, sliced, the wilder the better, I used Shitaki, Portabello, Enoki, Bunashineji and Chantrelle
1 large chopped onion
1/4 cup dry sherry
1/4 cup flour
1 tablespoon of chopped fresh thyme
1 bay leaf
4 cups of chicken, beef or vegetable stock
1 cup cream
salt and pepper
1 bunch of flat leaf parsley

Directions

Melt the butter in a soup pot and add the onions and mushrooms. Sauté for five minutes or so until the mushrooms are wilted and release their moisture.

Add the wine, thyme, bay leaf and flour and reduce the heat to low. Continue cooking for another five minutes or so stirring constantly and scraping the bottom of the pot.

Add the stock and cream and simmer for another 20 minutes or so. Taste and season with salt and pepper.

Serve as is or if your prefer, puree all or part of the soup. Sprinkle each bowl with lots of chopped fresh parsley.

Pad Kee Mao (Spicy Chicken and Rice Noodles) Recipe

Recipe courtesy of Nancy Josland Dalsin

INGREDIENTS

1 (14-ounce) package wide rice noodles
1/4 cup oyster sauce
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice (from about 2 limes)
3 tablespoons vegetable oil
2 medium shallots, peeled and thinly sliced
3 medium garlic cloves, peeled and coarsely chopped
1 pound chopped chicken
2 medium red or green bell peppers, thinly sliced
3 large eggs, lightly beaten
2 medium jalapeño peppers, thinly sliced
1 cup loosely packed Thai basil leaves

INSTRUCTIONS

Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside.

Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add chopped chicken and cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes.

Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil, and toss to combine; serve immediately

Ciopinno (Fish Stew)

Recipe courtesy of Nancy Josland Dalsin

Italian fishermen developed this Ciopinno recipe in the mid 1800's. There are two versions of where the name "Ciopinno" came from. Most believe it's based on an Italian soup called "ciuppin."


A more colorful version is that the fisherman used to gather after the day's work was done and all throw different pieces of fish and seafood into a communal pot for supper. They would call out to each other in broken English "chip in," "hey you, chip in," and this was the actual root for the word Ciopinno.

Ingredients:

* 1/4 cup olive oil
* 1/4 cup butter
* 1 rib celery, chopped
* 1 onion, diced
* 1 can crushed tomatoes (28-oz)
* 2 cups clam juice or fish stock
* 2 cups white wine
* 4 cloves crushed garlic
* 1 lemon, juiced
* 1 teaspoon Worcestershire sauce
* 1 bay leaf
* 1 teaspoons dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon red pepper flakes, or to taste
* 1/2 teaspoon salt
* 1 Dungeness crab (about 2-lbs), cracked and cleaned, or 1-lb frozen crabmeat thawed
* 2 pounds halibut fillet, cut into 1-in slices
* 24 large prawns, peeled and de-veined
* 12 mussels
* 1/2 bunch Italian parsley, chopped

Preparation:

In a large pot, on medium-low heat, melt the butter with the olive oil and saute the celery and onions until soft, about 10 minutes. Add all the rest of the ingredients except the seafood and fresh parsley. Simmer on low, uncovered, for one hour. Add a splash of water if the sauce gets to thick. Taste for salt and adjust if needed.


Add the crab, shrimp, and halibut, and simmer covered another five minutes. Add the mussels, cover the pot and simmer for 3 minutes more, or until the mussels open. Turn off the heat, and stir in the Italian parsley.

Seafood from Long Liner Seafoods Ltd, Fisherman owned and operated, Granville Island, Vancouver

Shanghai Stir-fried Noodles

Shanghai noodles are thick noodles that are packaged in plastic bags and sold fresh in Asian markets. If Shanghai noodles are unavailable, feel free to substitute Japanese Udon noodles, or a thick Italian spaghetti-style pasta, such as linguini.

courtesy of Nancy Josland Dalsin

serves 2 as a main dish.
Prep Time: 25 minutes
Cook Time: 7 minutes
Total Time: 32 minutes

Ingredients:

8 ounces chicken breast
2 teaspoons dark soy sauce
2 teaspoons Chinese rice wine or dry sherry
1/2 teaspoon salt
Pepper, to taste
Pinch of cornstarch

Other:

1/2 pound Shanghai-style noodles
1 1/2 teaspoons sesame oil, or as needed
1 cup shredded cabbage
1 large clove garlic, peeled and minced
1 green onion
6 tablespoons oil for stir-frying, or as needed
1 tablespoon hoisin sauce, mixed with 1 1/2 tablespoons water
Extra soy sauce, salt or sugar for seasoning, as desired

Preparation:


Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes.

While the chicken is marinating, prepare the remainder of the ingredients. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

Wash and finely shred the cabbage. Peel and mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.

In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they turn white and are nearly cooked through. Remove from the wok.

Heat 2 tablespoons oil. When the oil is hot, add the cabbage. Stir-fry for 2 minutes. Season with a bit of soy sauce and/or sugar while stir-frying if desired. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the hoisin sauce, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and cabbage. Add the green onion and stir to heat through. Serve hot.

Chi Chi's Old West Oven-Fried Chicken

Recipe courtesy of Nancy Josland Dalsin

1 jar Taco Sauce (8-oz.)
1 Egg
2 cloves Garlic, minced
2 cups Crushed Cornflakes
2 teaspoons Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
Dash ground Cloves
Crushed red pepper to taste (optional)
2 1/2 pounds Chicken Thighs
6 tablespoons Butter, melted

Preheat oven to 375 degrees.

In a shallow dish, whisk together taco sauce, egg and garlic.

In a plastic or paper bag, combine cornflakes, chili powder, cumin, oregano, ground cloves and crushed red pepper if using.

Dip chicken pieces in sauce; toss in cornflakes mixture; place on a greased shallow baking pan.

Drizzle with butter; bake 45 minutes or until golden and tender, and juices run clear.

I made a few changes. Instead of using a jar of Salsa, I saw that Chi Chi's made their own Salsa sauce. I didn't like their recipe so I made an "authentic Mexican salsa." Instead of chicken thighs, I bought chicken drumsticks. I pricked all the pieces with a fork and added them to the authentic salsa in a freezer bag and will let them marinade through the day.

For the crushed cornflakes mixture instead of chili powder I added Chipotle Chili Pepper to give it a "smokey" flavour.See More

Authentic Mexican Tomato Salsa

Recipe courtesy of Nancy Josland Dalsin

2 large, red ripe tomatoes, peeled and seeded
1 garlic clove peeled
1 Anaheim green chili, seeded and cut into thirds
3 green onions, cleaned and cut into 1 inch pieces
4 oz canned chopped green chilies
1 to 3 whole jalapeños, deveined and seeded (Optional to taste)
1/4 cup fresh Cilantro, chopped
1 teaspoon olive oil
1 Tablespoon lime juice
salt and pepper to taste
¼ cup ice water

Char the tomatoes over a gas grill or under the flame of a hot broiler for a few seconds, turning them until the peel blisters. Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.


In the food processor, turn the motor on chop first and drop in the garlic, cilantro, green onions and jalapeños into the bowl of the food processor to chop for just a few seconds.

Turn off the motor and scrap down the sides of the bowl using a rubber spatula.

Add all the remaining ingredients from the tomato salsa recipe, tomatoes, Anaheim chili, the chopped green chilies, olive oil and lime juice . Process with brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.

You want to see bits of all the vegetables through out the salsa.

Salt and pepper to taste.

Pour into a serving bowl and allow to season for approximately one hour.

Just before serving mix in the 1/4 cup of ice water to cool the salsa.

Serve with tortilla chips, enhance your favorite chicken recipes, fish, barbecue beef, or with beans wrapped in a tortilla.

Make this great tomato salsa recipe then blend with mashed Avocado to make a fantastic guacamole

Fettuccine Alfredo Recipe

Recipe courtesy of Nancy Josland Dalsin

Ingredients

A pound of dried fettuccine
A stick of sweet butter
A cup of heavy cream
A cup of Parmesan cheese
Salt and pepper

Boil the fettuccine until it's al dente. Melt the stick of butter in another skillet. After draining the fettuccine, add it to the melted butter in the skillet, along with the cream and cheese. Turn the heat under the skillet, and toss the pasta with the sauce ingredients until the pasta is coated. Add salt and pepper to taste.