Baked Brie

Ingredients

* 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
* 1 round or wedge of Brie cheese
* Raspberry Jam, or other sweet jam
* Brown sugar
* 1/4 cup of maple syrup

Method

1 Preheat oven to 350 degrees F.

2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.

2 Spread jam on brie, fold dough over top. Drizzle maple syrup and place a handful of brown sugar on top.

3 Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.

Serve with crackers and apple slices.

Avocado Salad with Heirloom Tomatoes

Ingredients

1 half avocado, peeled, sliced
1 half ripe heirloom tomato, sliced
A pinch of chopped fresh chives or sliced green onions
Juice from one slice of lemon
A pinch of coarse salt (fleur de sel if you can get it)
Method

Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.

Serves one.

Asparagus Frittata

Ingredients

2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
Method

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 4.

Asparagus

Ingredients

* 1 bunch of medium sized asparagus, about 1 lb
* 2 Tbsp of the most exquisite extra virgin olive oil
* 2 Tbsp freshly grated Parmesan cheese
* 1 teaspoon lemon zest - freshly grated lemon rind
* Salt and freshly ground black pepper

Method

1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.

Apple Chicken Quesadilla

I was charged with providing lunch for several kids (ages 4, 6, 7, and 9) a few days ago and prepared for them one of my favorite quickie lunches - chicken and apple quesadillas. The kids gobbled them up, and one of them, Teddy, exclaimed loudly after the first one, "Elise, you HAVE to put these on your website!" The others nodded in agreement, while busily chomping away. So for all you quesadilla-loving kids out there, here you go.
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Apple Chicken Quesadilla Recipe
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Ingredients

4 Flour tortillas (approximately 8-inches wide)
1 cup cooked, shredded or chopped, chicken meat
1/4 lb cheddar or Monterey jack cheese, sliced or grated
1 apple, sliced
1/4 cup salsa
Method
1 Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.
2 Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.
3 When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.)

4 Repeat with the remaining tortillas.

Makes 12 quesadilla triangles.

7 Layer Bean Dip Recipe

Ingredients

* 2 cups of refried beans, either from one 15-ounce can or homemade
* 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
* 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
* 1/4 to 1/2 teaspoon ground cumin
* Salt
* 1 cup shredded cheddar or Monterey Jack cheese
* 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
* 1 avocado, peeled and chopped
* 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
* 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
* 1/2 small can of sliced ripe black olives

Method

1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.

Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.

2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)

3 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives.

Serve immediately with tortilla chips.

Serves 8.

Romano Cheese Easter Bread

Ingredients and Directions

1 cup warm milk (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

2 1/2 cups all-purpose flour

6 eggs

1 1/2 cups grated Romano cheese

1 tablespoon butter, softened

In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about

10 minutes. Lightly grease two 9x5 inch loaf pans. 2 In a large bowl, combine

the yeast mixture with the flour, eggs, cheese and butter; beat well.

Scoop dough into prepared loaf pans. Cover and let rise for 30 minutes, or

until nearly doubled. Meanwhile, preheat oven to 350 degrees F(175 degrees

C). 3 Bake in preheated oven for 60 minutes, or until loaves are golden

brown and sound hollow when their bottoms are tapped. Remove from pans

and place on a wire rack to cool. Makes 2 – 9x5 loaves.

Lemon Cross Buns

Ingredients and Directions

Lemony variation of the traditional Easter bun with a tangy marmalade glaze.

12 oz. (350g) strong plain flour

3 oz. (75g) caster sugar

3 oz. (75g) butter

1 tsp. Salt

half a teaspoon of cinnamon

2 eggs, beaten

1 tbsp. Lemon marmalade

half a tsp. Ground cardamom

quarter pint (150 ml.) milk, warmed

2 tsps. Dried yeast

grated rind of 1 lemon

Pre-heat oven to 400F, Gas Mark 6, 204C

Sieve the flour, spices, sugar and salt into a mixing bowl. Rub in the butter

and stir in the yeast and lemon rind. Beat in the eggs and milk until and

knead to form a soft dough. Place in a greased bowl, cover and leave in a

warm place until it has doubled in size. Knead again until smooth then divide

into eight pieces. Shape into rolls, cut a cross on the tops and place on a

baking sheet. Cover and leave until the rolls have doubled in size. Brush with

egg wash then place in the oven for 15-20 minutes by when they should be a

golden brown in colour.

Warm the marmalade and brush over the tops of the rolls.

Serve while still warm.

Maple-glazed Roast Turkey Breast With Cornbread Stuffing

Ingredients and Directions

1 6 to 6 1/2 lb turkey breast

1 1/2 ts dried sage

1 1/2 ts dried thyme

Freshly ground black pepper

2 TB olive oil

1 1/4 c diced celery -- with leaves

1 c chopped onion

1/2 c chopped fresh parsley

2 TB water, or as needed

2 md Granny Smith apples, cored and diced (about 2 1/2 c)

2 bags (8 ounces each) cornbread stuffing mix

1 cn (14 1/2 ounces) chicken broth

Glaze:

1/3 c maple syrup

3 TB coarse-grained Dijon-style mustard

Remove skin and excess fat from turkey breast. Rinse turkey. Blot dry with paper towels.

In a cup mix sage, thyme, and pepper. Rub 2 teaspoons over turkey breast.

Preheat oven to 375 degrees F.

In large nonstick skillet heat oil over medium heat. Add celery, onion, parsley, and remaining herb mixture. Cook,

stirring frequently, until vegetables are slightly softened, 3 to 4 minutes. If skillet gets dry, add a tablespoon or so

of water. Stir in apples and another tablespoon water. Cook, stirring, 2 to 3 minutes more.

Spoon into large bowl. Add stuffing mix. In measuring cup add enough water to broth to equal 2 1/4 cups. Add to

stuffing. Toss gently to mix. Spoon into roasting pan. If desired, place roasting rack in pan over stuffing. Place

turkey breast on rack or directly on stuffing. Cover pan completely with foil.

Roast 1 1/2 hours.

In medium bowl mix glaze ingredients. Remove foil from bird. Spoon about one-third of glaze over breast.

Roast, uncovered, 30 to 40 minutes longer, basting two or three times with remaining glaze, or until instant-read

meat thermometer inserted in thickest part of breast registers 165 degrees.

Transfer turkey to platter and stuffing to covered serving dish. Let turkey stand 20 minutes. Carve into thin slices.

Yield: 12 servings

Mustard Sauce For Ham

Ingredients and Directions

1 (10 oz.) can pineapple tidbits,

drained and juice reserved

2 tbsp. sugar

1 tbsp. cornstarch

1/4 tsp. salt

2 tbsp. mustard

12 maraschino cherries, sliced

Combine reserved juice and enough water to make 1 cup. Combine sugar,

cornstarch and salt; stir into reserved

juice mixture. Cook, stirring, until thick and clear. Add mustard, pineapple

and cherries. Serve hot over ham.

Yield: 20 servings.

Pineapple Glazed Easter Ham

Ingredients and Directions

1 tbsp. flour

1 (20 oz.) can crushed pineapple, drained

1 tbsp. cornstarch

Big oven cooking bag

12 to 16 lb. fully-cooked ham

1/2 c. apple jelly

2 tbsp. lemon juice

1/8 tsp. ground cinnamon

Shake flour in cooking bag. Place in large roasting pan at least 2 inches deep.

Lightly score surface of ham. Place

ham in bag. Combine pineapple, jelly, lemon juice, cornstarch and ground

cinnamon in saucepan; stir and cook

until cornstarch dissolves. Bring to a boil. Simmer 1 minute. Pour sauce over

ham in bag. Bake 2 1/2 to 3 1/4

hours.

Bird Nests Iv

Ingredients and Directions

1 cup butter, softened

1/2 cup white sugar

2 eggs

2 cups all-purpose flour

2 cups chopped pecans

1/4 cup warm water

3/4 cup shortening

1 teaspoon vanilla extract

1/4 cup butter, softened

4 cups confectioners' sugar

Separate the eggs. Chop the nuts fine.

Cream together 1 cup softened butter and sugar. Add the yolks, and beat

well. Add the flour, and mix well.

Make small balls out of dough. Roll balls in egg white, and then in the nuts.

Place balls on greased cookie sheets, and press center of cookie with thumb.

Bake at 350 degrees F (175 degrees C) for 8 minutes. Press center of cookie

again, bake until lighly browned 4 to 6 minutes. Cool cookies on racks.

To make frosting, begin by blending the water, shortening, vanilla, and 1/4

cup softened butter or margarine together thoroughly. Slowly add

confectioners' sugar, and mix until smooth and creamy. More water may be

needed to make desired consistency.

Makes 3 dozen.

Maine Seafood Casserole

1 cup cooked shrimp
1 cup cooked crab
1 cup chopped cooked cod
2 cups soft bread crumbs
2 cups shredded cheddar cheese
3 large eggs
1 1/2 cups milk
1 (10.75-ounce) can condensed cream of celery soup
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

1. In a medium bowl mix together peeled, cooked shrimp, cooked crab, and cooked, chopped cod. Layer 1 cup soft bread crumbs, grated cheddar cheese, and the seafood mixture in a buttered baking dish.
2. In a small bowl beat eggs and add milk, cream of celery soup, Italian seasoning, salt, and pepper; mix well. Pour over the seafood mixture. Top with remaining soft bread crumbs and the cheddar cheese.
3. Bake in a 325*F oven for one hour, or until lightly browned.

Makes 4 servings.

Shrimp and Kielbasa Jambalaya

1 tablespoon olive oil
4 ounces kielbasa, halved lengthwise and sliced
1/2 cup minced onion
1/2 cup diced green bell pepper
1/2 cup long-grain rice
1/8 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 (14.5-ounce) chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1/2 pound medium shrimp, peeled and deveined
1/8 teaspoon hot pepper sauce
2 tablespoons chopped fresh flat-leaf parsley

1. Heat oil in a medium saucepan over medium heat. Add kielbasa, onion and bell pepper and sauté 5 minutes or until vegetables are tender.
2. Add rice, stir until well-coated. Mix in salt, thyme, black pepper and cayenne pepper and cook for 1 more minute until fragrant.
3. Stir in chicken broth and tomatoes; bring to a boil. Cover, reduce heat and simmer 15 minutes or until rice is tender.
4. Stir in shrimp and hot pepper sauce; cover and cook 5 minutes or until shrimp are pink. Remove from heat and garnish with parsley. Serve warm.

Makes 2 servings.

Shrimp & Chicken Spring Rolls with Horseradish Mustard

3 teaspoons vegetable oil
3/4 pound raw shrimp, peeled, deveined
1/4 pound fresh boneless, skinless chicken breasts
1 ounce bean thread noodles
5 dried shiitake mushrooms
1/4 cup dried wood ear mushrooms
1/2 cup daikon sprouts
4 green onions, trimmed, cut into 1-inch segments
2 cloves garlic, roasted
2 teaspoons minced cilantro
1 carrot, grated
1 large egg
2 tablespoons fish sauce
2 tablespoons sriracha (Thai hot sauce)
2 tablespoons salt
2 teaspoons ground black pepper
2 (15-count) packages spring roll skins
1 quart peanut oil
2 lemons, juiced
1 cup horseradish mustard

1. In a skillet heat 2 teaspoons of oil over medium-high heat; add shrimp and sauté, turning frequently to cook each side. Remove shrimp from skillet to a covered dish and set aside.
2. Return skillet to burner, add 1 teaspoon oil and cook chicken breasts thoroughly; remove from skillet, dice and reserve.
3. In separate bowls, soak noodles and mushrooms in hot water until soft. After softening, drain each bowl; reserve mushrooms and noodles.
4. In food processor roughly chop shrimp and chicken. Remove from processor and set aside.
5. In food processor roughly chop sprouts, onions, garlic and cilantro.
6. Squeeze mushrooms of excess water; roughly chop. Cut drained noodles into 1-inch segments.
7. In a large bowl combine noodles, mushrooms, shrimp/chicken mixture, sprouts, onions, garlic, cilantro and carrots. Set bowl aside.
8. In small bowl whisk egg. Add egg and fish sauce to mixture in large bowl. Season with salt and pepper. Add shiracha; mix well.
9. Arrange about 6 Spring Roll wrappers at a time on a cookie sheet. Spoon about 2 tablespoons of mixture onto each wrapper. Roll into a cigar shape, sealing edges with water. Prepare another 6 and heat peanut oil in a large sauté pan or deep skillet to about 370°F.
10. Fry about 4 at a time, turning to brown evenly for about 5 minutes per batch. Remove and drain on a paper towel. While spring rolls are frying combine lemon juice and horseradish mustard in a small bowl; serve beside hot Spring rolls in a small bowl.

Makes 30.

Seared Scallops with Smoky Mango Chutney

1/3 cup hot mango chutney
1 green part green onion, sliced diagonally, divided use
2 teaspoons bacon, cooked and crumbled
1 teaspoon prepared horseradish
1/8 teaspoon black pepper, coarsely ground
2 teaspoons olive oil
8 to 10 ounces sea scallops, cut in half horizontally

1. Combine chutney, 1 teaspoon green onion, bacon, horseradish and pepper in small bowl; stir well.
2. Heat oil in large skillet over medium-high heat. Add scallops; cook on each side for 1 1/2 minutes or until slightly golden brown. Stir in chutney mixture; heat through. Sprinkle with remaining green onion. Serve immediately.

Makes 2 servings.

Seafood Souffle

1/3 cup butter
1/3 cup all-purpose flour
1 teaspoon dry mustard
3/4 teaspoon salt
1 1/2 cups milk
6 large eggs, separated
3/4 teaspoon cream of tartar
4 ounces salad shrimp
1 (6.5-ounce) can minced clams, well drained
1/2 cup chopped green onions
2 tablespoons lemon juice

1. Preheat oven to 350°F.
2. Butter bottom and sides of 2 to 2 1/2-quart soufflé dish or straight-sided casserole. Dust with fine bread crumbs or cornmeal. Make 4-inch wide band of triple-thickness aluminum foil long enough to go around dish and overlap 2 inches. Lightly butter 1 side of band and dust with crumbs. Wrap around outside of dish, dusted side in, and fasten with tape, paper clips or string. Collar should stand at least 2 inches above rim of dish. Set aside.
3. In medium saucepan over medium-high heat, melt butter. Stir in flour, mustard and salt. Cook, stirring constantly, until smooth and bubbly. Stir in milk all at once. Cook and stir until mixture boils and is smooth and thickened. Set aside.
4. In large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Stir egg yolks into reserved sauce until thoroughly blended. Stir in shrimp, clams, onions and lemon juice. gently, but thoroughly, fold yolk mixture into whites. Carefully pour into prepared dish.
5. For a 'top hat,' hold spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep. Bake until puffy and delicately browned. Souffle should shake slightly when oven rack is moved gently back and forth, about 50 to 60 minutes. Quickly, but gently, remove collar. Serve immediately.

Makes 4 servings.

Scallop and Mushroom Pasta

pound dried angel hair pasta
2 tablespoons extra virgin olive oil
2 small yellow onions, chopped
4 garlic cloves, pressed
2 cups sliced mushrooms
1 green bell pepper, seeded and thinly julienned
1 cup finely sliced green onions
3 cups tomato sauce
1/4 cup red or white wine
1 tablespoon minced fresh oregano
4 thyme sprigs, stemmed and crushed
2 teaspoons minced fresh marjoram
1 1/2 pounds large fresh sea scallops, rinsed

1. Cook pasta according to package directions; drain and rinse. Keep warm.
2. Heat oil in a large skillet over medium-high heat. Saute the yellow onions until translucent and fragrant, about 5 minutes. Add garlic and saute for about 1-2 more minutes. Add mushrooms, bell pepper, and green onions and cook until the bell pepper is tender but not soft, stirring frequently. Stir in the tomato sauce, wine, oregano, thyme and marjoram.
3. Reduce the heat to medium-low; simmer for 7-8 minutes, stirring occasionally. Add scallops and stir to cover scallops with sauce; cook for about 2 minutes, stirring once or twice to flip scallops over. Salt and pepper to taste. Remove the thyme sprigs.
4. Place the warm, cooked pasta on oven-warmed plates. Pour the scallop sauce over the pasta.
5. If you want to add an even spicier twist, try minced cilantro or diced chiles for extra flavor.

Makes 4 servings.

Oysters Parmesan

1/4 cup chicken broth
2 tablespoons olive oil
1 1/2 cups bread crumbs
2 teaspoons minced garlic
1/4 cup chopped fresh parsley
48 shucked oysters
1/3 cup freshly grated Parmesan cheese

1. Preheat oven to 400°F.
2. Heat broth and oil in a large skillet over medium heat. Add bread crumbs and garlic and cook, stirring constantly, for 3 minutes, or until liquid has evaporated. Stir in parsley and remove from heat.
3. Coat a shallow baking dish with vegetable cooking spray. Spread 2/3 of bread crumb mixture in dish. Top with oysters. Mix Parmesan with remaining bread crumbs and sprinkle over oysters.
4. Bake 10 minutes or until crumbs are golden brown. Serve immediately.

Makes 24 servings.

Spicy Crabmeat Tacos

2 teaspoons vegetable oil
1/4 cup finely chopped onion
1 clove garlic, finely chopped
9 ounces imitation crabmeat or cooked white fish, shredded
3/4 cup ORTEGA Salsa - Homestyle Recipe
2 tablespoons chopped fresh cilantro
1 1/2 cups shredded romaine lettuce
1/4 cup finely chopped green bell pepper
1/4 cup peeled, seeded and finely chopped cucumber
6 (6-inch) corn tortillas, warmed

Lime wedges for accompaniment

1. Heat oil in large skillet; add onion and garlic. Cook, stirring occasionally, until onion is tender. Stir in crabmeat, salsa and cilantro; cook until heated through.
2. Combine lettuce, bell pepper and cucumber in medium bowl. Fill tortillas evenly with lettuce mixture and crabmeat mixture. Serve immediately.

Makes 3 servings.

Simple Lobster Newburg

3/4 pound lobster tails, cooked, cut into pieces
1/2 cup sherry
2 tablespoons butter, softened
2 tablespoons all-purpose flour
2 egg yolks, lightly beaten
1 1/2 cups heavy cream
1/4 cup milk
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

1. Soak lobster pieces in sherry and marinate in the refrigerator for 2 to 3 hours. Drain, reserving sherry.
2. In a small bowl, make a paste of butter, flour and egg yolks. In a heavy skillet, combine paste with cream, milk, nutmeg and cayenne pepper. Over low heat, stir until thick. Add reserved sherry. When thickened add lobster. Stir until heated through.

Makes 4 servings.

Corn-Lemon Sauce

1 tablespoon vegetable oil

1 medium onion, coarsely chopped
1 1/2 teaspoons minced gingerroot
2 cups frozen corn kernels, thawed (or preferable use fresh)
2 cups chicken broth
2 tablespoons butter
Juice of 2 large lemons
Salt and freshly ground white or black pepper to taste

1. In a saucepan heat oil over medium-high heat and saute onions and ginger until onions have softened, about 4 minutes. Add the corn and cook, stirring frequently, for 2 minutes. Add the broth, bring to a simmer and cook, uncovered, for 15 minutes.
2. Puree the sauce using a blender (or hand blender) to make a smooth puree. (Caution! Hot liquids create steam which will blow the top off a blender container! Be sure to securely hold blender lid down!).
3. Return pureed sauce to pan and reheat just to a boil. Remove from heat and stir in the butter and lemon juice. Season to taste with salt and pepper.

Crab and Mushroom Ravioli with Corn-Lemon Sauce

1 tablespoon butter

8 ounces shiitake or white mushrooms, coarsely chopped

1 garlic clove, finely minced
1/2 pound picked crab leg meat, coarsely chopped
1/2 cup frozen corn kernels, thawed (or preferably use fresh)
1/4 cup sour cream
2 tablespoons finely chopped green onions
Zest of 1 lemon
Salt and freshly ground white or black pepper to taste
1 package square wonton skins
Egg wash (1 egg mixed with 3 tablespoons water)

Lemon-Corn Sauce (Recipe follows)

Chili Oil for garnish*
Green onions, sliced for garnish

1. Saute mushrooms and garlic in butter over medium heat until mushrooms are tender, about 5 minutes. Remove from heat and allow mixture to cool.
2. In a bowl, combine the mushroom mixture with the crab, corn, sour cream, green onions and lemon zest. Season with salt and pepper.
3. Lay out 4 wonton skins at a time and place 1 tablespoon of mix in the center of each. Brush egg wash around the edges and place second wonton skin on top. Press down firmly to seal edges. Repeat with remaining ingredients.
4. Once raviolis are assembled, cook for 2 minutes in a large pot of boiling, salted water. Remove and drain raviolis well. Makes 12 or more raviolis.
5. To serve, ladle Corn-Lemon Sauce into individual shallow soup bowls, place raviolis on the sauce and garnish with a slight drizzle of Chili Oil and green onions.

Chiles Rellenos con Camarones (Shrimp)

4 poblano chiles, roasted (see below)
1 red bell pepper, roasted (see below)
3/4 pound deveined shell-on fresh shrimp
4 ounces shredded Monterey Jack cheese
2 ounces shredded fontina cheese
1/2 cup fresh corn kernels
3 tablespoons diced white onion
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh cilantro
1 quart vegetable oil
4 eggs, beaten
1 cup medium blue cornmeal

To Roast Chiles:

• Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.
• In the broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
• Over a gas flame: (If only one or two peppers are being roasted, this method may be preferable) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.
• In a cast-iron skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.

1. After cooling, peel peppers by gently pulling off skin. Cut a slit into poblano chiles to remove seeds, leaving stem end intact; set aside. Seed roasted red pepper and dice. Put into medium mixing bowl and reserve for remaining filling ingredients.

To Prepare Shrimp Rellenos

1. Grill or dry-roast shrimp. To dry roast cook shrimp briefly in a heavy-bottomed skillet without any liquid or fat until shrimp turns pink and shell is crisp. Peel off and discard shell; chop into large pieces.
2. In reserved mixing bowl with roasted bell pepper, combine shrimp, Monterey Jack cheese, fontina cheese, corn, onion, marjoram and cilantro; mix well.
3. Divide mixture into 4 portions. Stuff reserved poblano chiles with shrimp mixture; press gently between the fingers to seal.
4. Heat oil to 375°F (or until a bit of egg dropped into oil sizzles and rises to the surface) in a deep, heavy-bottomed pan. Dip stuffed chiles in beaten egg; dredge in cornmeal. Deep-fry until exterior is dark blue (4 to 5 minutes). Serve immediately.

Makes 4 servings.

Cooking Tip: Reduce fat calories in this dish by placing battered chiles into a 13x9x2-inch baking dish which has been lightly sprayed with vegetable cooking oil. Bake in a preheated oven at 400°F for about 20 minutes.

Cioppino

3/4 cup butter

2 medium onions, chopped

2 cloves garlic, finely minced

1 bunch fresh flat-leaf parsley, minced

2 (14 1/2-ounce) cans ready-cut tomatoes

4 cups chicken broth

2 bay leaves

1 tablespoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 cup water

1 1/2 cups white wine

1 1/2 pounds extra large shrimp, peeled and deveined

1 1/2 pounds bay scallops

1 1/2 dozen small clams

1 1/2 dozen mussels

1 1/2 pounds white fleshed fish meat, cut into chunks

1 1/2 cups crab meat or lobster chunks

1. Over medium-low heat melt butter in a large stockpot,add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are softened. Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer for 30 minutes.
2. Stir in the shrimp, scallops, clams, mussels, fish and crab meat or lobster chunks. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open.
3. Ladle hot soup into bowls and serve.

Makes 4 servings.

Chesapeake Bay Blue Crab Cakes

2 pounds lump Chesapeake Bay Blue crabmeat
1/3 cup homemade mayonnaise
1 1/2 tablespoons Dijon mustard
2 extra large eggs, lightly beaten
2 tablespoons fresh lemon juice
1 teaspoon seafood seasoning
1/2 cup fresh bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped green onions
1 teaspoon finely grated lemon peel
1/8 teaspoon cayenne pepper
1/4 cup all-purpose flour
1/4 cup clarified butter* or peanut oil

1. Combine mayonnaise, mustard, eggs, lemon juice, seasoning, bread crumbs, parsley, green onions, lemon peel and cayenne pepper in a large bowl. Gently fold in crabmeat. Season to taste with salt and pepper. Portion into 3 1/2-ounce cakes. Lightly flour, shaking off any excess.
2. Sauté in clarified butter or peanut oil until golden brown on both sides and thoroughly heated. Serve immediately.

Makes 6 servings.

*Clarified butter has a higher smoke point than regular butter since the milk solids have been removed. To make clarified butter, gently melt unsalted butter in a saucepan. Skim foam off the top and carefully pour the golden liquid into a measuring cup. Discard milk solids left on the bottom. Store in the refrigerator until needed. A pound of butter yields about 12 ounces of clarified butter.

Recipe provided courtesy of National Fisheries Institute.

Boiled Lobsters

1/4 cup salt
4 (1 1/2-pound) lobsters

1. Pour water into a large stockpot according to this formula: 1 gallon for the first pound of lobster and 1 additional quart for each additional pound.
2. Bring to a rolling boil and add salt.
3. Add lobsters, head first, one at a time and quickly cover. Boil for about 11 minutes from the time the water returns to a boil. Meat should be opaque and firm; or 140°F when an instant-read thermometer is inserted into the tail meat.
4. Drain well and serve.

Makes 4 servings.

Note: Most of a lobster's meat is in its tail and claws. The only parts considered inedible are the head sac, the black intestine that runs along the outside of the tail, and the feathery gills in the body.

Bud's Stuffed Quahogs

1 pail large quahogs (10 quarts)

1/2 pound linquica or chourica (use chourica if

you like things really hot)

4 large stalks of celery

3 to 4 small hot red peppers

2 medium onions

4 to 6 dashes Tabasco Sauce

2 loaves white bread

1. Open quahogs, saving shell halves. Yield should be 4 to 6 cups of drained meat. Save juice.
2. Grind quahogs, celery, onions, linquica and peppers.
3. Cut bread into small squares. Mix all ingredients, adding Tabasco, by hand in a large bowl. More bread may be necessary. The product should be not-too-dry, not-too-moist. If too dry, add small amounts of the quahog juice. If too moist, add more bread.
4. Scoop mixture onto the shell halves, mounding up to fill the shell. Place on cookie sheet, sprinkle with paprika and bake at 375*F (190*C) for 25 minutes. Small shells may take only 20 minutes.
5. These freeze well. If you want to reheat, spoon 1 teaspoon of tap water on stuffing and heat for 10 to 15 minutes. Microwave on REHEAT for about 5 minutes.

This recipe yields enough for about 36 servings.

Note: A Quahog is a hard shelled clam. They are much larger than a soft shelled clam. It takes about 4 years to mature. They are found on the East Coast, mainly between New Jersey and Cape Cod.
Clams are based on size: Little Necks are the smallest, Cherry Stones are in-between and Quahogs are the largest. They are used mainly for chowder and for being stuffed. If you can' t find quahogs where you are, you can substitute using the largest clams you can find, the flavor and texture will be a little different.
Stuffed quahogs are time consuming to make and that is why they are made in large batches. You do need an old fashioned hand grinder for this recipe. A food processor just won't do. But, all the work is worth the effort. Also, linquica and chourica are both Portuguese sausages that are spicy. The chourica is very hot and spicy.

Canadian Bacon Pizza

1 tablespoon vegetable oil
1/3 cup chopped green pepper
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 (10 3/4-ounce) can tomato puree
1 teaspoon sugar
3/4 teaspoon dried whole oregano
1/4 teaspoons salt
1/4 teaspoon pepper
Packaged pizza crust for 12-inch pizza
2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 pound ground pork OR bulk pork sausage
1/4 cup chopped onion
6 ounces Canadian-style bacon
6 to 8 fresh mushrooms, sliced
1 green pepper, sliced into rings
1/4 cup chopped red pepper

1. Heat oil in a heavy skillet over medium heat. Add 1/3 cup chopped green pepper, 1/2 cup chopped onion, garlic and parsley cook, stirring frequently until tender. Add the next 5 ingredients. Bring to a boil; reduce heat and simmer about 30 minutes, stirring occasionally.
2. Spread sauce over pizza crust, leaving a 1/2-inch border around edges. Combine cheeses; sprinkle half of cheese over pizza sauce.
3. Combine ground pork and 1/4 cup chopped onion in a skillet; cook over medium heat until meat is browned, stirring to crumble. Drain well on paper toweling. Spoon half of pork mixture onto pizza.
4. Layer Canadian-style bacon, mushrooms slices and green pepper rings on top of pizza. Sprinkle with the remaining ground pork and chopped red pepper. Bake in a 450 degree F. oven for 10 minutes. Top with the remaining shredded cheese and bake an additional 10 minutes.

Serves 4.

Nutrition Facts
Calories 956 calories
Protein 47 grams
Fat 52 grams
Sodium 2950 milligrams
Cholesterol 139 milligrams

Recipe provided courtesy of Pork: The Other White Meat

Canadian Bacon and Eggplant Roll-Ups

10 slices Canadian bacon, about 1/8-inch thick (about 10 ounces)
1 large eggplant, about 1 1/2 pounds
3 to 4 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups milk
Dash ground pepper AND nutmeg
1 cup part-skim ricotta cheese
2 tablespoons chopped parsley
2 to 3 tablespoons freshly grated Parmesan cheese

1. Wash eggplant; pare if desired; cut off stem and blossom end. Cut lengthwise into 10 thin slices. Brush slices lightly with oil and saute a few at a time in a 10-inch frypan until tender. Set aside.
2. Measure 1 tablespoon of oil into frypan; stir in flour, add milk; cook and stir until mixture boils and thickens. Season with pepper and nutmeg.
3. Combine ricotta cheese and parsley.
4. Lay one slice of bacon on each eggplant slice. Lap on small eggplant slice over a larger slice. Spoon a rounded tablespoon of cheese over eggplant and bacon. Roll around cheese and place seam-side-down in an 11x7-inch baking dish.
5. Pour sauce over eggplant rollups. Sprinkle with cheese.
6. Bake in a 375 degree F. oven for 30 minutes or until heated through.

Serves 5.

Nutrition Facts
Calories 345 calories
Protein 22 grams
Fat 20 grams
Sodium 948 milligrams
Cholesterol 55 milligrams

Recipe provided courtesy of Pork: The Other White Meat.

Bacon Pie

12 bacon strips
1 cup shredded Swiss cheese
1/3 cup onion, chopped
1 1/2 cups milk
3 large eggs
3/4 cup biscuit baking mix
1/8 teaspoon pepper

1. Cook bacon in a skillet. Crumble into a greased 9-inch pie pan with shredded Swiss cheese and chopped onion.
2. In a bowl beat milk, eggs, biscuit baking mix, and pepper with an electric mixer until smooth.
3. Pour into the pie pan and bake at 350 degrees F. for 35 to 40 minutes, or until the center is set. Cool for 5 minutes before cutting.

Makes 8 servings.

Breakfast Bread Pudding with Berry Sauce

6 slices of cinnamon/raisin bread
6 large eggs
2 cups milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 cup pure maple syrup
2 tablespoons butter or margarine
1 cup strawberries, sliced
1/2 cup blueberries
1 teaspoon lemon juice
1 teaspoon grated lemon peel

1. Dice slices of cinnamon/raisin bread. Place the cubes in 6 greased heatproof custard cups.
2. In a large bowl, beat together eggs, milk, sugar, vanilla, and nutmeg. Divide evenly and pour over the bread cubes. Place the dishes in a roasting pan filled 1-inch deep with hot water.
3. Bake in a 325*F (160*C) oven for 35 to 45 minutes, or until the center is set. Let stand for 5 minutes.
4. In small saucepan, heat maple syrup and butter until smooth. Stir in sliced strawberries, blueberries, lemon juice, and grated lemon peel; heat through.
5. Unmold the puddings onto individual serving plates and serve with the fruit sauce.

Makes 6 servings.

Bacon, Egg and Cheddar Scones

2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
5 teaspoons cold unsalted butter
3 large eggs
3/4 cup heavy cream
2 ounces cheddar cheese, shredded (1/2 cup)
2 large eggs, lightly scrambled and broken up into pieces about 1-inch square
3 strips bacon, partially cooked and cut into 1/2-inch-wide strips

1. Preheat oven to 450°F. Lightly butter a baking sheet or line it with parchment paper.
2. Sift the flour, baking powder and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, or your hands, or process until incorporated. Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. If using the processor, transfer to a bowl. Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
3. Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4-inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form triangles.
4. Place the scones at least 1-inch apart on the baking sheet. Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the top of the scones.
5. Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.

Makes 6 scones.

Bacon-Cheese Puffs

2 cups biscuit mix
5 slices bacon, fried crisp and crumbled
3/4 cup milk
1 large egg
6-ounces cheddar cheese, cut into 12 cubes

1. Preheat oven to 400*F (205*C). Generously grease a 12-cup muffin tin; set aside.
2. Combine biscuit mix and crumbled bacon in a medium-size bowl; add milk and egg. Stir well. Batter will be slightly lumpy.
3. Spoon batter into prepared muffin tin. Make an indention in the center of each and press a cheese cube deep into hollow.
4. Bake for 15 minutes or until golden brown. Serve hot.

Makes 12 servings.

Maria's Pepper Steak

INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, sliced into thin strips
2 cloves garlic, minced
1/3 cup soy sauce
1/3 cup honey
1/3 cup red wine vinegar
1 1/2 pounds flank steak, cut into thin strips

DIRECTIONS
Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

Gingered Pepper Steak

INGREDIENTS
2 teaspoons sugar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
1 tablespoon white wine vinegar
1 pound beef flank steak, thinly sliced
2 medium green peppers, julienned
1 teaspoon vegetable oil
Hot cooked rice


DIRECTIONS
In a large bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth. Add beef and toss to coat; set aside.
In a large skillet or wok, stir-fry green peppers in oil until crisp-tender, about 3 minutes. Remove with a slotted spoon and keep warm. Add beef with marinade to pan; stir-fry for 3 minutes or until meat reaches desired doneness. Return peppers to pan; heat through. Serve over rice if desired.

Nutritional Analysis: One 1-cup serving (calculated without rice) equals 236 calories, 10 g fat (0 saturated fat), 59 mg cholesterol, 579 mg sodium, 10 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Chinese Pepper Steak

INGREDIENTS
1 1/2 cups julienned green bell pepper
3/4 cup chopped onion
2 tablespoons vegetable oil, divided
2 cups sliced fresh mushrooms
3/4 pound boneless beef sirloin steak, cut into thin strips
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1 tablespoon cornstarch
1 cup apple juice
1/4 cup cold water
Hot cooked rice


DIRECTIONS
In a wok or skillet, stir-fry green peppers and onion in 1 tablespoon oil for 2-3 minutes. Add mushrooms; stir-fry 1 minute longer. Remove and keep warm.
Season the beef with salt and pepper. In the same skillet, stir-fry the beef and garlic in remaining oil for 6-8 minutes or until no longer pink; drain.
Combine the cornstarch, apple juice and water until smooth; stir into the beef mixture. Bring to a boil; cook and stir for 1 minutes or until thickened. Return the vegetables to the pan; heat through. Serve over the rice.

Classic Chinese Pepper Steak

INGREDIENTS
1 pound boneless beef sirloin or round steak
1 tablespoon Kikkoman Stir-Fry Sauce
2 tablespoons vegetable oil, divided
2 bell peppers, cut into 1-inch squares
2 onions, cut into 1-inch squares
1/4 cup Kikkoman Stir-Fry Sauce


DIRECTIONS
Cut steak across grain into thin strips, then into 1-inch squares; coat with 1 Tbsp. stir-fry sauce.
Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry about 1 minute; remove.
Heat remaining 1 Tbsp. oil in same pan. Add peppers and onions; stir-fry 5 minutes. Stir in beef and remaining 1/4 cup stir-fry sauce; cook and stir just until beef and vegetables are coated with sauce. Serve immediately.

Slow Cooker Pepper Steak

INGREDIENTS
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

DIRECTIONS
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Slow Cooker Pepper Steak

INGREDIENTS
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

DIRECTIONS
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Round Steak Sauerbraten

INGREDIENTS
1 1/2 pounds top round steak, trimmed and sliced thin
1 tablespoon vegetable oil
1 (.75 ounce) packet dry brown gravy mix
2 cups water
1 tablespoon onion powder
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground ginger
1 bay leaf
1/2 teaspoon salt
ground black pepper to taste

DIRECTIONS
Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly.
Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf.
Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours.

Slow Cooker Tender and Yummy Round Steak

INGREDIENTS
3 potatoes, peeled and quartered
1 onion, chopped
6 carrots, peeled and sliced into 1 inch pieces
2 pounds boneless round steak
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup water

DIRECTIONS
Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef.
Cover, and cook on Low for 7 to 10 hours.

Erica's Delicious Slow Cooker Beef Roast

INGREDIENTS
2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1 onion, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley

DIRECTIONS
In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

Slow Cooker Italian Beef for Sandwiches

INGREDIENTS
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

DIRECTIONS
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Slow Cooker Manly Stew

INGREDIENTS
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (1.25 ounce) package beef with onion soup mix
3 pounds beef stew meat

DIRECTIONS
Pour the cream of mushroom soup, cheese soup and onion soup mix into a slow cooker, and mix well. Add beef, cover and cook on Low for 8 hours, or on High for 4 to 5 hours.

Alaska Salmon Bake with Pecan Crunch Coating

INGREDIENTS
3 tablespoons Dijon mustard
3 tablespoons butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 ounce) fillets salmon
salt and pepper to taste
6 lemon wedges

DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Alaskan BBQ Salmon

INGREDIENTS
1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 (4 pound) whole salmon fillet

DIRECTIONS
Preheat grill for high heat.
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.

Alder Plank Smoked Salmon

INGREDIENTS
brine
1 (3 pound) salmon fillet
freshly ground black pepper to taste
1/8 cup packed brown sugar
1/2 teaspoon salt
1 tablespoon water

DIRECTIONS
Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.
Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C).
Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper.
Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.)
During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon.

Alternative Baked Salmon

INGREDIENTS
1 tablespoon olive oil
1 small yellow onion, chopped
1/2 teaspoon dried minced garlic
salt and pepper to taste
1/2 cup herb seasoned bread crumbs
2 tablespoons mayonnaise, or as needed
1 teaspoon mustard powder
2 salmon fillets (about 1 inch thick)

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
Heat oil in a skillet over medium-high heat. Saute onion with dried garlic, salt and pepper until tender. Transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. If necessary, add more mayonnaise to achieve a paste like consistency.
Place salmon fillets onto the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.
Bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top.

Anne's Fabulous Grilled Salmon

INGREDIENTS
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 lemon, juiced
1/2 teaspoon grated fresh ginger root
2 tablespoons honey
1/3 cup chopped fresh basil leaves
1 tablespoon finely chopped shallots
1 (3 pound) salmon fillet, with skin

DIRECTIONS
Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

Asian Salmon

INGREDIENTS
2 pounds salmon filets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
4 cups water

DIRECTIONS
Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Asian Salmon Cakes with Creamy Miso and Sake Sauce

INGREDIENTS
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 cloves garlic, chopped
1 green onion, chopped
1 tablespoon miso paste
1 cup heavy cream
1/4 cup sake
1/4 cup fresh lime juice

1 1/2 cups dry bread crumbs
1 (7 ounce) can salmon, drained and flaked
1/3 cup chopped onion
1/4 cup chopped fresh cilantro
1 egg
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil

DIRECTIONS
Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.

Asian Salmon Wrap

INGREDIENTS
2 green onions, chopped
1/3 cup thinly julienned daikon radish
1/3 cup chopped cucumber
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1/4 teaspoon wasabi paste
1/8 teaspoon ground ginger
2 (12 inch) flour tortillas
1 cup cooked white rice
2/3 cup canned salmon, drained
2 teaspoons sesame seeds

DIRECTIONS
Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.
Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve.

Asparagus and Smoked Salmon Salad

INGREDIENTS
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup pecans, broken into pieces
2 heads red leaf lettuce, rinsed and torn
1/2 cup frozen green peas, thawed
1/4 pound smoked salmon, cut into 1 inch chunks

1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS
Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side

Baked Dijon Salmon

INGREDIENTS
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Baked Orange Salmon with Fennel

INGREDIENTS
1 fennel bulb, trimmed and diced
1 tablespoon olive oil
2 (8 ounce) salmon fillets
1/2 cup orange juice
Old Bay Seasoning TM to taste


DIRECTIONS
Preheat the oven to 350 degrees F (150 degrees C).
In a medium skillet over medium heat, saute fennel in olive oil until translucent, about 20 minutes.
Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD BAY. Cover the dish with aluminum foil.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.

Baked Salmon Fillets Dijon

INGREDIENTS
4 (4 ounce) fillets salmon
3 tablespoons prepared Dijon-style mustard
salt and pepper to taste
1/4 cup Italian-style dry bread crumbs
1/4 cup butter, melted


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Baked Salmon I

INGREDIENTS
1 cup brown rice
2 1/2 cups water
1 pound salmon fillet
1/4 cup orange juice
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon lemon pepper


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.
In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil.
Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.

Baked Salmon II

INGREDIENTS
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon


DIRECTIONS
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Baked Salmon with Coconut Crust

INGREDIENTS
4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
1/2 cup panko (Japanese bread crumbs, available in the Asian food aisle), or substitute dry bread crumbs
1/4 cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray


DIRECTIONS
Preheat oven to 425 degrees.
Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

Baked Salmon with Herbs

INGREDIENTS
2 1/2 cups soft bread crumbs
4 garlic cloves, minced
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
1 (3 pound) salmon fillet


DIRECTIONS
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with nonstick cooking spray. Set aside. In a bowl, combine the bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt and pepper. Add butter; toss to coat evenly.
Place salmon on prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake, uncovered, at 350 degrees F for 35-40 minutes or until fish flakes easily with a fork.

Nutritional Analysis: One serving equals 313 calories, 14 g fat (4 g saturated fat), 102 mg cholesterol, 343 mg sodium, 8 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

Baked Salmon with Tropical Rice

INGREDIENTS
2 tablespoons cracked coriander seed
1 tablespoon packed brown sugar
1 teaspoon lemon-pepper seasoning
1 (1 pound) fillet fresh salmon
1 tablespoon melted butter
2 cups cooked white or brown rice
1 mango, peeled, pitted and diced
1 tablespoon finely chopped fresh cilantro
1 teaspoon grated fresh lemon peel


DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.
Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.
Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.
Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.
Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

Balsamic and Rosemary Grilled Salmon

INGREDIENTS
4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced

DIRECTIONS
Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Balsamic-Glazed Salmon Fillets

INGREDIENTS
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Barbecued Alaskan Salmon

INGREDIENTS
2 tablespoons butter or margarine
2 tablespoons brown sugar
1 clove garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon pepper
4 salmon steaks (1 inch thick)


DIRECTIONS
In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved.
Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.

Candied Salmon

INGREDIENTS
1/4 cup butter
1 clove garlic, minced
4 (6 ounce) salmon fillets
3 large onions, thinly sliced
1 cup white vinegar
1 cup brown or white sugar


DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and grease the foil with cooking spray.
Combine the onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally until the sauce begins to caramelize, about 15 minutes.
Melt butter with garlic in a small skillet over medium heat. Lay salmon fillets on the prepared baking sheet, and brush with garlic butter. Pour the onion mixture over the fillets.
Bake for 20 to 25 minutes in the preheated oven, until the fish flakes easily. Cooking time may vary with the thickness of your fillets.

Caramelized Salmon with Cherry Salsa

INGREDIENTS
1 1/2 pounds fresh or frozen salmon filet with skin
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground black pepper
1 ripe mango or papaya, seeded, peeled and chopped
1 cup frozen tart cherries, thawed, drained and halved
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper


DIRECTIONS
Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.
Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes or until fish flakes easily. Do not turn fish.
Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.

Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill

INGREDIENTS
1 (3 pound) whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces
6 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
1/4 cup minced fresh dill
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon zest, plus lemon wedges for serving


DIRECTIONS
Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

Cheesy Pasta Alfredo with Salmon

INGREDIENTS
1 (16 ounce) jar Alfredo sauce
1 pound salmon fillets
1 lemon, juiced
1 tablespoon vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
1 (16 ounce) package uncooked rotini pasta
1 (6 ounce) package shredded Parmesan cheese

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.

Chicken-Cheese-Fish

INGREDIENTS
2 pounds skinless, boneless chicken breast halves
4 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
4 (3 ounce) cans tuna packed in olive oil
2 (16 ounce) cans pink salmon, drained
2 cups heavy whipping cream
4 eggs, beaten
2 cups crumbled feta
1 cup shredded mozzarella cheese
2 cups ricotta cheese
1 (8 ounce) package cream cheese, softened
2 eggs, beaten
3 cups Italian seasoned bread crumbs
2 tablespoons butter, cut into small pieces

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Line the bottom of a large baking dish with the chicken breasts. Scatter Cheddar and Swiss cheese over top. Flake the tuna and salmon and layer evenly over the cheese. Mix whipping cream with the 4 beaten eggs in a bowl; pour over top of the dish.
Mix the feta, mozzarella and ricotta cheeses in a bowl; spread over the fish. Mix the cream cheese, 2 beaten eggs, and bread crumbs in a bowl; spread evenly over top of the cheese. Evenly arrange small pieces of butter over entire dish. Cover with aluminum foil.
Bake in preheated oven for 1 1/2 hours, or until heated through and golden brown on top.

Chilled Salmon With Summer Tomato Salsa

INGREDIENTS
4 (4 ounce) fillets salmon, skin removed
1 cup chopped fresh tomato
1/2 Hass avocado, chopped
1 garlic clove, crushed
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/2 cup cooked corn kernels
1/4 cup minced red onion
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
1 lime, cut in wedges


DIRECTIONS
Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool.
In a small bowl, combine remaining ingredients (except lime). Refrigerate 30 minutes.
Serve salmon surrounded by the salsa and lime wedges.

China Moon Salmon

INGREDIENTS
1 teaspoon olive oil
1 dash sesame oil
2 cloves garlic, minced
1 tablespoon julienned fresh ginger
1 tablespoon Chinese black bean and garlic sauce
1 teaspoon red pepper flakes
1/2 cup chicken broth
4 (4 ounce) fillets salmon
salt and pepper to taste


DIRECTIONS
Begin heating water in the bottom of steamer pot.
Heat olive oil and sesame oil in a saucepan over medium heat. Saute garlic and ginger for 1 minute. Stir in black bean sauce and red pepper flakes. Cook for 5 minutes. Remove from heat, and stir in chicken broth; set aside.
Rinse salmon, and pat dry. Season each side lightly with salt and pepper. Place in a small shallow pan. Spoon black bean mixture over salmon. Place in steamer pot over boiling water.
Steam for 10 to 12 minutes, or until salmon flakes easily with a fork.

Cielo's Spring Salmon

INGREDIENTS
1/3 cup oyster sauce
1/3 cup creamy salad dressing (e.g. Miracle Whip)
2 pounds spring salmon fillets


DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the oyster sauce, and salad dressing. Coat salmon fillets with the sauce on both sides, and place in a shallow baking dish.
Bake for 15 minutes in the preheated oven, until the fish flakes easily with a fork.

Crumb-Coated Salmon

INGREDIENTS
2 eggs
1/2 cup milk
1 cup dry bread crumbs
2 teaspoons lemon-pepper seasoning
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
4 (6 ounce) salmon fillets


DIRECTIONS
In a shallow dish, beat eggs and milk. In another shallow dish, combine the bread crumbs, lemon-pepper, dill and garlic powder. Dip salmon in egg mixture, then coat with crumb mixture.
Place on a greased baking sheet. Bake at 350 degrees F for 14-18 minutes or until fish flakes easily with a fork.

Curried Salmon Bake

INGREDIENTS
1 cup sour cream
1 teaspoon curry paste
4 (6 ounce) fillets salmon


DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

Curried Salmon Pasta Salad

INGREDIENTS
1 cup dry pasta, such as macaroni or small shells
8 ounces cooked, skinned salmon
1/2 cup minced red or yellow onion
1 cup diced celery
1 medium red apple, diced
1/2 cup chopped walnuts or dry-roasted, unsalted peanuts

Dressing:
1 (6 ounce) container fat-free yogurt
2 tablespoons olive oil
1 tablespoon curry powder
2 teaspoons fresh lemon juice
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1/2 teaspoon salt (or to taste)
Freshly ground black pepper, to taste


DIRECTIONS
Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

Curried Salmon with Summer Fruit Chutney

INGREDIENTS
2 tablespoons curry paste
2 tablespoons fresh lime juice
4 (6 ounce) salmon fillets

1 nectarines, pitted and diced
2 plums, pitted and diced
1/3 cup blueberries
1/4 cup minced red onion
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
salt and ground black pepper to taste


DIRECTIONS
Mix the curry paste and lime juice together in a small baking dish. Add the salmon to the curry mixture and turn to coat evenly. Cover the dish with plastic wrap and place in refrigerator for 1 hour.
While the salmon is marinating, make the chutney by stirring together the nectarine, plums, blueberries, onion, cayenne pepper, cilantro, lime juice, salt and pepper in a bowl. Place chutney in refrigerator until salmon is ready.
Preheat oven to 425 degrees F (220 degrees C).
Remove plastic wrap from salmon and bake in the preheated oven until salmon flakes easily with a fork, 12 to 15 minutes. Spoon chutney in even amounts over each fillet.

Delicious Feta-Crusted Salmon

INGREDIENTS
1 (2 pound) salmon fillet, bones removed
1/2 cup crumbled feta cheese
1/3 cup light mayonnaise
1 tablespoon light cream cheese
1 tablespoon Dijon mustard
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika, ground
1 tablespoon onion powder
1 teaspoon garlic powder
1/3 cup panko (Japanese bread crumbs) or regular dry bread crumbs


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and lightly oil. Place salmon onto foil and set aside.
Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, then sprinkle panko over top, covering completely.
Bake in preheated oven until easily flaked with a fork, about 35 to 45 minutes.

Spritzed ‘n Grilled Chicken & Vegetables

1 1/2 pound boneless, skinless chicken breast halves
1 medium eggplant, cut into 1/4-inch slices
2 medium red, green and/or yellow bell peppers, quartered
2 medium yellow squash, cut into 1/2-inch diagonal slices
Your favorite Italian vinaigrette dressing

Fresh basil leaves for garnish (optional)

1. Generously spritz chicken and vegetables with Italian vinaigrette dressing.
2. Grill or broil chicken and vegetables, turning once, until chicken is thoroughly cooked and vegetables are just tender, about 15 minutes.
3. To serve, slice chicken. On serving platter, arrange chicken and vegetables, then spritz with additional dressing. Sprinkle, if desired, with chopped fresh basil leaves.

Makes 6 servings.