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Grilled Salmon Teriyaki

ImageIngredients:

2 ( 1 lb.) pieces of fresh salmon (any bones removed)

1/4 cup sesame oil

1/4 cup soy sauce

2 tbs. brown sugar

1 tsp. ground ginger

1/4 tsp. garlic powder

Directions:

1. Add all ingredients (except salmon) in a bowl. Whisk for about 2 minutes.

2. Brush both pieces of salmon with teriyaki sauce. Coat both pieces very well.

*Cooking Options:

3. Bake in a 400 degree oven for about 15-18 minutes, occasionally brushing salmon with sauce.

4. You can also cook salmon on an outside grill. (barbecue) Cook for about 13-15 minutes, occasionally brushing the salmon with teriyaki sauce.

*Garnish with sliced lemons and chopped parsley

 

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Ingredients:

4 large chicken cutlets (large enough for rolling)

1/2 lb. spinach

1/2 lb. fresh ricotta

2 cloves of garlic (chopped)

1 large egg (beaten)

1 cup of all purpose flour

olive oil

1/2 cup of white wine

1 cup chicken stock

2 lemons (juiced)

salt and pepper

Directions:

Preheat oven to 350 degrees.

1. In a skillet, put 2 tbs. of olive oil. Brown garlic. Add spinach and cook until soft. Remove and let cool.

2. In a food processor, add ricotta, spinach and a pinch of salt and pepper. Mix well.

3. Take chicken cutlets and lay flat on wax paper. Put 2 tbs. of ricotta spinach mixture. Roll chicken cutlets up and tie with a string.

4. Take rolled chicken cutlets and dip in egg and then flour.

5. In a skillet, put 3 tbs. of olive oil. Fry rolled cutlets on each side for 3 minutes so they become brown. Remove from heat.

6. In a baking dish, put browned rolled cutlets. Add wine, chicken stock and lemon juice. Bake in oven for 45 minutes. Remove string and serve.

Serve hot. Serves 4 people.

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Grilled Stacked Vegetables

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Ingredients:

2 large eggplant (skin removed) sliced 1/4 inch thick

2 large zucchinis (sliced 1/4 inch thick)

3 large red bell peppers (seeds removed) sliced 1/4 inch thick

1 1/2 lb. piece fresh mozzarella (sliced thin)

6 pieces fresh basil

olive oil

sea salt

Directions:

1. Brush all vegetables with olive oil and sprinkle with sea salt.

2. Grill all vegetables until tender. Set to the side.

3. Begin to stack vegetables and mozzarella. (Eggplant, Zucchini, Mozzarella, Roasted Pepper, Eggplant, Zucchini and Mozzarella on top)

4. In a food processor, put 3 tbs. of olive oil and basil. Put in food processor. Beat for a minute.

5. Drizzle olive oil on top of cheese.

Preheat oven to 350 degrees.

6. Put a little olive oil in a baking pan. Put all stacked vegetables in pan.

7. Bake in oven for about 15 minutes until heated through and cheese is bubbly.

Serve hot.

Baked Feta Shrimp

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Ingredients:
1 lb. uncooked medium shrimp (about 20 pieces)
1 large can tomatoes (whole pieces)
1 cup feta cheese (crumbled)
2 cloves of garlic (chopped)
2 small shallots (chopped)
olive oil
sea salt and black pepper
Directions:
1. Open can of tomatoes. Slice tomatoes.
2. In a large skillet put 2 tbsp. of olive oil. Cook garlic and shallots for about 5 minutes.
3. Add tomatoes. Sprinkle with sea salt and black pepper. Cook for 10 minutes.
4. Make sure uncooked shrimp are dry and not wet. In a bowl put shrimp. Add a tsp. of olive oil and a pinch of sea salt. Mix well.
5. In a round baking casserole dish, coat the bottom with 1/2 tsp. of olive oil. Add cooked tomatoes evenly on the bottom.
6. Put uncooked shrimp on top. Sprinkle feta cheese on top. (See photo)
7. In a preheated oven of 400 degrees, bake shrimp for about 10-12 minutes.
Serve hot. Serves 2-3 people.

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Ingredients:

1 lb. chopped beef (made into 4 burgers)

4 slices sharp cheddar cheese

1/2 cup salsa

1/2 cup sour cream

1/2 cup guacamole

Directions:

1. Cook burgers to your desired taste.

2. When burger is almost done, place a slice of cheddar cheese on top.

3. In a bowl, mix sour cream, salsa, and guacamole. Mix it all together.

4. When burger is done, put a dollop of salsa mixture on top.

*Serving with fries is optional.

Ingredients:
5 cups of fresh peaches (peeled and sliced)
1 pint of fresh blueberries (rinsed and drained) all stems removed
3/4 cup granulated sugar
1 tsp. vanilla extract
2 1/2 tsp. cornstarch

Pie Crust Ingredients:
2 1/2 cups all purpose flour
2 sticks of very cold unsalted butter (cut into 1/4 inch pieces)
1 tsp. sugar
1 tsp. salt
7 tbs. ice water
Egg Wash and Sugar Ingredients:
1 large egg white (beaten)
1 tsp. water
1-2 tbs. coarse sugar (for sprinkling)

Directions:
Preheat oven to 400 degrees.
1. In a food processor, mix all dry pie crust ingredients and then add cold butter. Pulse 6 to 8 times. Flour should be course. Slowly add a tbs. of iced water at a time. Pulse slowly. Dough should become more firm. Pinch dough and it should be firm. Add a drop more water if it’s not firm.
2. Roll dough on a floured surface. Roll into a ball and cut in half.

3. In a large bowl, put peaches, blueberries, sugar, cornstarch and vanilla extract. Mix together.
4. Take half of the dough and roll out. Place dough in 9 inch pie pan.
5. Take fruit filling and put in pan.
6. Take second half of dough and roll out. Cut dough into 1 inch strips.
7. Crisscross strips of dough on top of pie. (See photo) Crimp dough around entire pie.
8. In a little bowl, mix egg white and water.
9. Brush egg wash on top of pie thoroughly. Sprinkle coarse sugar on top of dough strips.
10. Place pie pan on a cookie sheet. (You don’t want juice of pie dripping in stove.)
11. Bake in oven for about 30 minutes. Reduce heat to 350 degrees and bake for another 20 minutes. Pie crust should be golden brown and fruit should be bubbly when done.

Grilled Lime Shrimp Salad

Ingredients:
1 lb. medium shrimp (cleaned and tail left on)
1 lb. mixed greens
1 cup orange slices (cut into bite size pieces)
1 cup cherry tomatoes (cut in half)
2 avocados (sliced)
1 tsp. sea salt
2 limes (juiced)
1 tbsp. olive oil
4 tbsp. chopped cilantro
Directions:
1. In a Ziploc bag, put raw shrimp, lime juice, olive oil, cilantro and sea salt. *Let marinate overnight if possible.
2. Grill shrimp for 5-6 minutes. (Turn over half way.)
3. In a large bowl, put mixed greens. On top put orange slices, cherry tomatoes and avocados. Place shrimp on top.
*Serve with a vinaigrette dressing. *A honey vinaigrette is a good choice.

Rolled Lasagna

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Ingredients:

1 lb. lasagna (at least 10 slices)

3 cups fresh ricotta cheese

2 cups fresh mozzarella (shredded)

1/2 cup grated parmesan cheese

2 cups tomato sauce (homemade suggested)

1 large egg white (beaten)

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. fresh parsley

Directions:

Preheat oven to 400 degrees.

1. In a large pot of boiling water, boil lasagna for about 10 minutes. Read directions on box for exact time. Drain well, when done.

2. In  large bowl, mix ricotta, mozzarella, parmesan cheese, egg white, salt, pepper and parsley. Mix well.

3. In a large baking pan, coat the bottom with 1 cup of tomato sauce.

4. Take a piece of lasagna and lie on a flat surface. Put 2 tbs. of ricotta mixture on top. Spread ricotta evenly on lasagna slice. Roll up  lasagna slice. (see picture)

5. Place each lasagna roll in baking dish. You can put a little more sauce on top evenly. Also, sprinkle a little additional cheese on top.

6. Cover pan with aluminum foil. Bake for 15 minutes. Remove foil and bake for additional 5 minutes.  Serve hot.

April 28: National Blueberry Pie Day

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Ingredients:
Pie Crust:
2 cups flour
1 cup Crisco
1 tsp. salt
1/2 cup iced water
Pie Filling:
4 cups of fresh blueberries (washed and dried)
1 cup of sugar
2 1/2 tbs. of corn starch
1 tbs. margarine
Directions:
Preheat oven to 425 degrees
1. In a bowl, mix flour and salt. With a mixer, add Crisco and iced water. With hands, shape dough into a ball. Roll half of the dough and fit to a 9 inch pie plate. Roll the other half of the dough and place to the side.
2. In another bowl, mix blueberries, sugar, corn starch and margarine.
3. Pour blueberries into pie plate. Take remaining rolled out dough and cover pie. Pinch dough all around the pie plate. Cut a 2 inch whole through the top of the dough. (see photo)
3. Bake for 40 minutes. Pie should look golden brown.
Serve at room temperature or refrigerate.

Ingredients:
8 chicken cutlets
3 large zucchini (cut into small pieces)
1 package small baby carrots
1/2 cup pecans
1 stick of butter plus 1 tbsp
flour
2 tbsp. brown sugar
1 cup vegetable stock
sea salt and black pepper
2 tbsp. olive oil
Directions:
*Note: At one point, you will have two skillets working at the same time.
Boil carrots until tender and drain. (about 10-12 minutes)
In a skillet, put 2 tbsp. olive oil. Cook zucchini until browned and tender. Set to the side.
Flour cutlets. Sprinkle with sea salt and black pepper.
In another skillet, put 1 tbsp. butter. Add pecans. Melt butter. Stir pecans for about a minute and remove.
Add 1/2 stick of butter. Cook cutlets on both sides until brown and well cooked. Then remove.
Add remaining butter to skillet. Melt. Add vegetable stock, brown sugar and pecans. Stir well.
Add carrots to zucchini skillet. Heat through.
Place carrots and zucchini on a platter. Place chicken on top. Pour pecan sauce on top of chicken.