Archive for December, 2013

Salmon with Nectarine Salsa

 

Recipe from Weber's Way to Grill™ by Jamie Purviance

Recipe from Weber’s Way to Grill™ by Jamie Purviance

Ingredients

2 nectarines, about 1 pound total, cut into ½-inch dice
½ cup ¼-inch-diced red bell pepper
¼ cup ¼-inch-diced red onion
¼ cup finely chopped fresh chervil leaves
1 jalapeño chile pepper, seeded and finely diced
2 tablespoons finely chopped fresh mint leaves
1 tablespoon honey
1 tablespoon fresh lime juice
¼ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
1 tablespoon extra-virgin olive oil

In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve. Prepare the grill for direct cooking over high heat (450° to 550°F). Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.

Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates. Serve warm with the salsa.

Chicken Cordon Bleu

 

Chicken Cordon Bleu with Creamy Spicy Mustard Sauce!

Chicken Cordon Bleu with Creamy Spicy Mustard Sauce!

Ingredients
2 chicken breast halved, makes 4
8 slices swiss cheese
8 thin slices ham
1/2 cup mixed seasoned bread crumbs and panko
Clarified butter
Salt and pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat a 7×11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 2 cheese slice and 2 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Ingredients for sauce:  1 (10.75 ounce) can condensed cream of mushroom soup  1/2 pound fresh mushrooms, sliced 1/4 teaspoon garlic powder 1/8 teaspoon curry powder 1/4 cup white wine 1/2 cup sour cream 2 sprigs fresh parsley, for garnish

To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9×13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.

Chicken Skewers

 

Photo and Recipe by Carolyn Davidson Hicks. We smother them in Blues Hog BBQ Sauce! You make your own pick or favorite one...

Photo and Recipe by Carolyn Davidson Hicks. We smother them in Blues Hog BBQ Sauce! You make your own pick or favorite one…

Ingredients
1/2 cup low sodium chicken broth (we use regular)
1/8 cup sauce (Jalapeno hot pepper, or Louisana hot sauce)
1/8 cup cider vinegar
3 tbsp honey
1 tbsp tomato paste
1 cloves (finely chopped garlic)
1 tsp vegetable oil
1 tsp salt
2 large chicken breasts

Directions
Cut chicken breast thin by slicing them into halves, and then into strips. Mix the marinade ingredients and pour over the chicken. Let sit in fridge for an hour, or overnight if possible.
Skewer the chicken and place on a medium hot grill for 7-10 minutes on each side until cooked and caramelized.
If you would prefer to bake them, bake on tray in oven at 375F for 30-40 minutes until browned.

Mediterranean Style Sauce

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:
1 cup diced tomatoes, drained well
1/4 cup Extra Virgin Olive oil
2 Shallots finely chopped ( can substitute with sweet onion)
1 tablespoon tomato paste
1 tablespoon of crushed garlic
1/4 cup of Italian herbs. (basil, oregano, red onion, red pepper, marjoram, rosemary, garlic and sage.)
1/4 cup of Chardonnay or substitute with fish stock for a more ocean flavor!
Sea salt and black pepper freshly ground
Mix the olive oil with all ingredients for the sauce and heat on low until bubbly.

Works great for coating pasta and/or seafood or any white meat!

Mediterranean-style Seafood Medley

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

This is our take on a Mediterranean-styled Seafood Medley! We hope you enjoy this recipe as much as we have.

Ingredients for the seafood:
1 pound mix of calamari, shrimp, muscles and octopus (grilled for about 3 or 4 minutes)

Ingredients for mediterranean style Seafood sauce:
1 cup diced tomatoes, drained well
1/4 cup Extra Virgin Olive oil
2 Shallots finely chopped ( can substitute with sweet onion)
1 tablespoon tomato paste
1 tablespoon of crushed garlic
1/4 cup of Italian herbs. (basil, oregano, red onion, red pepper, marjoram, rosemary, garlic and sage.)
1/4 cup of Chardonnay
Sea salt and black pepper freshly ground
Mix the olive oil with all ingredients for the sauce and heat on low until bubbly.  Turn off and set aside.

Directions for the seafood:
Coat seafood evenly with olive oil, salt and pepper. Grill the seafood in a non-stick grill basket. Grill for about 3 or 4 minutes tossing it several times to prevent burning. Slight char is fine.

Ingredients and Directions for pasta:
1 pound box or bag of the pasta of your choice. We prefer Linguine. Follow directions on the package!
Once pasta is done, drain rinse with cool water to stop the cooking, and so pasta does not stick together. Melt 1/4 stick of butter and 1 teaspoon of garlic and evenly coat pasta.

Just before serving pasta, mix in sauce and coat well. Serve pasta in a plate, top with freshly grilled seafood and garnish with chives!

Optional:
Lightly coat sea food mix with sauce before placing on top of the pasta!

Saturday Morning Frittata

 

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

There’s no better way to start your weekend, than with this tasty frittata and a hot cup of coffee a glass of cold Florida OJ!

Ingredients: Serves Two
6 whole large eggs (We use Egglands Best)
Salt and pepper to taste
1/4 cup mixed grated Parmesan or Romano Cheese
2 Tablespoons Butter
1/2 medium onion, finely chopped
1 small baked potato, cooled and diced (just microwave it for about 3 minutes)
1/2 cup torn spinach leaves and small pieces of Broccoli floret tops (frozen)
1/2 diced red pepper

Preheat the oven to 375 F.

Beat together the eggs with the salt and pepper. Stir in the grated cheeses and set aside.

In a medium sized oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and pepper, cook for several minutes, stirring frequently, until the onions are soft. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the spinach and florets and stir to cook a couple minutes.

Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, gently toss egg and ingredients as egg thickens, this will help build up your frittata, then put the skillet in the oven.

Bake in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown on top. Browning will cause your frittata to taste scorched!

Slide the frittata out of the skillet and onto a cutting board. Slice it into wedges and serve warm.

Inspired by The Pioneer Woman!