Watermelon Salad
Ingredients:
1 seedless watermelon, cubed
1 medium Vidalia onion, sliced thin
½ red onion, sliced thin
Kosher salt to taste
¼ cup extra virgin olive oil
¼ cup lime juice
3 tablespoons honey
2 tablespoons cilantro
Directions:
Cube watermelon into bite size pieces and toss with onions and salt. Combine olive oil, lime juice, honey and cilantro. Pour over watermelon and toss.
Ingredients:
2 ½ pounds fresh salmon
2 pounds fresh asparagus ends trimmed
Salt and pepper to taste
Garlic powder to taste
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons honey
Directions:
Preheat oven to 400 degrees. Place salmon on a baking dish with aluminum foil, using enough to make a packet around the salmon and asparagus. Season the salmon with salt, pepper and garlic powder. In a small bowl combine 1 tablespoon of olive oil, mustard and honey. Coat the salmon filet with honey mustard mixture. Using the remaining 2 tablespoons of oil, toss the asparagus and season with salt, pepper and garlic powder. Place asparagus around the sides of the salmon and fold foil around the salmon and asparagus. Bake the salmon and asparagus for 15-20 minutes or until salmon is flakey.
Shrimp and Vegetable Soup
Stock
Ingredients:
2 tablespoons of vegetable oil
Shells from 1 ½ pounds shrimp
1 stalk celery, rough chopped
1 carrot, rough chopped
1 onion, rough chopped
2 bay leaves
4 cups water
3 chicken bouillon cubes
2 tablespoons vegetable oil
1 onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 zucchini, diced
2 carrots, diced
8 ounces mushrooms, rough chopped
½ cup chopped fresh basil
2 sprigs of thyme
1 14.5 can diced tomatoes
1 14.5 ounce can chick peas, drained
1 14.5 ounce can cannellini beans, drained
1 ½ pounds shrimp, deveined
2 cups baby spinach
Salt and pepper to taste
Parmesan cheese
Directions:
For the Stock- In a large skillet heat the oil and add the shells, carrot, celery, onion, and bay leaves. Sauté the vegetables for 5 minutes. Add water and bring to a boil. Reduce heat to low and simmer for 45- 50 minutes. Add bouillon cubes and stir until cubes have dissolved. Strain and reserve the stock.
In a large Dutch oven add oil, onions, garlic, celery, zucchini, carrots and mushrooms and sauté for 8-10 minutes or until tender. Add basil, thyme, tomatoes, chick peas and cannellini beans. Simmer for 45 minutes. Add shrimp, spinach, salt and pepper and cook until shrimp are done. Top bowls of soup with parmesan slivers. Serve with crusty French bread or cheese toast.
This is a great sandwich..
Ingredients:
2 -3 chicken breasts
¾ cup Italian dressing
2 tablespoons butter
1 tablespoon olive oil
1 large onion, cut in half and sliced thin
2 cups fresh mushrooms, rough chopped
4 cups baby spinach
¼ cup parmesan cheese, plus 2 tablespoons for sprinkling
8 slices Muenster cheese
Salt, pepper, and garlic powder to taste
2 sheets Puff pastry, thawed
1 egg
1 tablespoon water
Directions:
Marinate chicken breast in Italian dressing for 4-8 hours. Remove chicken from marinade, discard marinade. Bake the chicken in a 350 degree oven for 45 minutes-1 hour or until chicken is done, increase oven temperature to 400 degrees. Allow chicken to rest for 5 minutes and then cube chicken. Meanwhile, in a large skillet, melt butter and oil, sauté onions over medium high heat for 8-10 minutes, stirring occasionally. Reduce heat to medium and continue cooking onions for an additional 5 minutes. Add mushrooms to the onions and continue to cook for 7-10 more minutes. Add spinach and cook until wilted. Add parmesan cheese and cubed chicken to spinach mixture and season with salt, pepper and garlic powder. Line a cookie sheet with parchment paper. Place one puff pastry on cookie sheet and place 4 slices of cheese on tops. Spoon ½ of the spinach and chicken mixture on to the sheet of puff pastry. Roll puff pastry up like a jelly roll. Brush roll with egg mixture and sprinkle garlic powder and parmesan cheese on top. Repeat using second sheet and the rest of chicken and spinach mixture. Bake for 35-40 minutes or until golden brown
I made these the other night and they were fabulous. You could also make these as mini burgers/slammers to serve as an appetizer. unfortunately, I walked away from the grill and over cooked the meat, but the burgers were still great. Be careful not to do that. You want a juicy burger. Remember that the meat will continue to cook after taken off of the grill. Also, never smash the burger down with the spatula while cooking. Let your meat rest for 5 minutes or so… This recipe is a great one for that backyard party or get together…
Greek Burgers
Ingredients:
2 pounds ground lamb or beef
4 cloves garlic, crushed to a paste
½ red onion, diced fine
2 teaspoons Italian seasoning
6 ounces feta cheese, crumbled (additional feta for top of burgers, optional)
Salt and pepper to taste
6 Ciabatta Rolls, or your favorite bun or roll
Butter (enough to spread on rolls)
Sliced cucumbers and shredded romaine lettuce
Sauce
¾ cup nonfat Greek yogurt
½ cup mayonnaise
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh lime juice
½ cup cucumber, diced
Salt and pepper to taste
4 cloves garlic, crushed to a paste
1 sprig fresh mint
1 tablespoon fresh parsley
Directions:
Combine meat, garlic, onion, Italian seasoning, feta and salt and pepper in a large bowl. Form into 6 large thick patties. Grill the patties over medium high heat for about 8 minutes per side, or until meat is cooked to desired temperature. Meanwhile make the sauce by combining all of the ingredients and refrigerate until meat is done. Spread butter on inside of rolls and grill or toast. Serve burgers with sauce, sliced cucumber, shredded romaine and additional feta (optional).
This is one of my favorite dishes. The girls and I went to the beach one weekend and we came up with these different recipes and they complement each other very well. The crispy flaky fish, the sweet mango salsa and the smoky and spicy flavors from the chipotle peppers work so well together. My husband Andy loves this meal and so do all of the girls. ENJOY!!!
Tacos
Ingredients:
Oil for frying
2 lbs. tilapia fillets
1 cup flour
3 eggs
2 cups panko bread crumbs
Directions:
Put flour, eggs and bread crumbs in three different dishes. Season the fish to taste. Dredge fish in flour, then eggs, then panko crumbs. Fry fish until flaky Serve with warm flour tortillas, slaw and mango salsa.
Chipotle Slaw
Ingredients:
1 tablespoon finely chopped chipotle peppers, with seeds or without
1 tablespoon adobe sauce
1/3 cup mayonnaise
2 tablespoons sour cream
2 tablespoons honey
2 teaspoons lime juice
½ cup angel hair cabbage
¼ cup finely chopped red onions
¼ cup chopped green onions
Salt and pepper to taste
Directions:
Combine the chipotle pepper, adobe sauce, mayonnaise, sour cream, honey and lime juice in a large mixing bowl. Stir well, then add the shredded cabbage, red onions, green onions and stir to combine. Season with salt and pepper and refrigerate until ready to serve with tacos or a side.
Mango Salsa
Ingredients:
1 ripe mango, peeled, pitted, and diced
½ red onion, chopped finely
1 teaspoon of Jalapeño, minced (remove ribs and seeds for a milder taste)
¾ cup cucumber, peeled and diced
2 ½ tablespoon fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
Salt and pepper to taste
Directions:
Combine all of the ingredients in a bowl and season with salt and pepper to taste.
This recipe is so versatile. I chose shrimp but you could use any seafood, combination of seafood, you can leave the seafood out and add beef or chicken or omit all of the meat. This can be used for a side dish or a main course.
This recipe is some kind of good
Stuffed Eggplant
Ingredients:
2 large eggplant
Olive oil to coat eggplant
Salt and pepper, to taste
2 tbsp olive oil
1 clove garlic, finely chopped
1 medium onion, diced
2 medium ripe tomatoes, coarsely chopped
1 cup fresh mushrooms, rough chopped
1 bay leaf
1 tablespoon basil
3 tablespoons alouette garlic and herb cheese (or cream cheese)
¾ cup finely grated parmesan
1 tablespoon chopped fresh parsley
1 pound shrimp, peeled, deveined, and diced
1 egg, beaten
½ cup Italian bread crumbs
Extra parsley, chopped (for sprinkling)
Directions:
Preheat oven to 400 degrees. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste.
Bake for 20 minutes or until tender. Scoop out the eggplant flesh with a spoon and mash it gently with a fork. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the chopped garlic and onion to it. Cook mixture over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant. Add the tomatoes, mushrooms, bay leaf, basil salt, and pepper.
Cook stirring often for 3-4 minutes and then stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy. Discard the bay leaf. Lower the oven temperature to 375 degrees. Stir in cheese, parmesan, parsley, shrimp, salt, and pepper into the eggplant mixture. Once the mixture has cooled, stir in the beaten egg and bread crumbs. Fill the eggplant shells back with the stuffing. Return the shells to the baking dish. Sprinkle with olive oil.
Bake the eggplant for 30-40 minutes or until shrimp is done and stuffing is hot. During the last 10 minutes of baking, sprinkle the reserved parmesan on top of the eggplant and sprinkle with parsley.
Ingredients:
2 tablespoons paprika
1 teaspoon salt
1 ½ teaspoons lemon pepper
1 teaspoon garlic powder
1 teaspoon ground pepper
1½ teaspoon dried basil
1 teaspoon onion powder
½ teaspoon thyme
4 – 6 catfish fillets
¾ cup unsalted butter, melted
Directions:
Heat a large cast iron skillet over high heat for 10 minutes. In a small bowl, stir together the first 8 ingredients. Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 tablespoon of spice mixture for each fillet. Place fish on waxed paper. Place 2 fillets at a time in the hot skillet. Drizzle each fillet with 1 tablespoon melted butter. Cook over high heat about 2 minutes per side or until fish flakes. Serve immediately.
1 package fast cooking Uncle Ben’s long grain and wild rice
1 (16 ounce) can whole cranberry sauce
3 tablespoons butter
2 tablespoons soy sauce
1 teaspoon lemon juice
4-6 boneless chicken breasts
Preheat oven to 325 degrees. Sprinkle rice in buttered 9 x 13 inch baking dish. Spread seasoning package over rice. Arrange chicken on top. Combine cranberry sauce, butter, soy sauce, and lemon juice. Heat mixture in microwave or saucepan until butter is melted. Pour over chicken. Cover tightly with foil. Bake 1-1 1/2 hours. Uncover. Sprinkle with almonds. Bake an additional 10 minutes. It will stay warm for 30 minutes. (check after 45 minutes; may need to add water to the edges.)
Sass! 