Maple glazed salmon with

Maple Glazed Salmon with Pineapple Salsa

Ingredients
· 4 (6-ounce) salmon fillets

Marinade :
· 1 tablespoon maple syrup
· 1 tablespoon teriyaki sauce
· 1 tablespoon pineapple juice
· 1 teaspoon minced fresh ginger
· 1 clove garlic, mashed
· Pineapple Salsa, recipe follows


Directions

Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.
In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.


Pineapple Salsa:
1 medium size ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar
Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

Salmon with Shiitake and Red Wine Sauce

Salmon with Shitake and Red Wine Sauce

 5 tablespoons unsalted butter
 1 large onion, coarsely chopped (about 1 1/2 cups)
 2 cups dry red wine
 2 cups beef stock, preferably homemade
 8 thyme sprigs
 Salt and freshly ground pepper
 1 cup wild rice, rinsed
 1/2 pound shiitake mushrooms—stems discarded, caps cut into 1-inch pieces
 Four 6- to 7-ounce skinless salmon fillets

1. In a saucepan, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until softened, 7 minutes. Add the red wine, beef stock and thyme and bring to a boil. Simmer until the liquid has reduced to 3/4 cup, 1 hour and 15 minutes; strain into a clean saucepan. Season with salt and pepper, cover and keep hot.
2. Meanwhile, bring a medium saucepan of water to a boil. Add the wild rice and a pinch of salt, cover and simmer over low heat until tender, about 25 minutes. Drain the rice and return it to the saucepan. Season with salt, cover and keep warm.
3. Preheat the oven to 325°. In a medium skillet, melt the remaining 2 tablespoons of butter. Add the shiitake and season with salt and pepper. Cover and cook, stirring occasionally, until tender and browned, about 5 minutes.
4. Arrange the salmon fillets on a rimmed baking sheet, skinned side down, and season with salt and pepper. Bake for about 15 minutes, until just cooked in the center.
5. Spoon the wild rice onto plates and set the salmon fillets on top. Spoon the shiitake mushrooms and red wine sauce over the fish and serve.

Bleu Cheese Crusted Filet Mignon

Blue Cheese Crusted Filet Mignon
· 1 tablespoon butter
· 1/2 cup minced white onion
· 3 cloves garlic, minced
· 1 tablespoon chopped fresh thyme
· 3/4 cup low-sodium beef broth
· 1/2 cup port wine
· 1 tablespoon vegetable oil
· 4 filet mignon steaks (1 1/2 inch thick)
· 3/4 cup crumbled blue cheese
· 1/4 cup panko bread crumbs

1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
2. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
3. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
4. Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Jalepeno Roll ups

Jalepeno Tortilla Roll-Ups

1 cup cream cheese
1 8 oz can chopped jalapenos
4 chopped green onions
1 minced clove garlic
1 tsp salt
1 tsp chili powder
1 tsp paprika
6 tortillas

Cream cheese in bowl and mix in jalapenos, onions, and garlic.

Add salt, paprika, and chili powder

Evenly spread on tortillas. Roll up and wrap in plastic. Chill for several hours before slicing and serving

Chicken Paprikas

Chicken Paprikas

10 oz can cream of chicken soup
8 oz sour cream
2 T paprika (preferably Hungarian, if you can find it)
4 chicken breast

Preheat oven to 375. Combine ingredients and pour into a baking dish. Bake for 1 hour.

Optional: add ¼ cup mustard

Shrimp Scampi

Cooking spray
¼ cup vegetable or olive oil
1 T lemon juice
4 cloves crushed garlic
½ cup chopped fresh parsley
1 tsp salt
1 lb cooked shrimp
1 lemon, sliced or wedged


Preheat oven to 350 and spray pan

Mix oil, juice, garlic, parsley, and salt. Add shrimp and toss to coat.

Evenly distribute shrimp in pan and drizzle oil mixture over top

Bake for 5 minutes, turn shrimp. Bake 5 more minutes.

Garnish with lemon and serve

Edamame Dip

Edamame Dip

1 ½ cup thawed edamame
1 crushed clove garlic
½ cup light mayo
2 T lemon juice
Salt and Pepper
Baked Chips

Boil edamame until tender

Mix garlic, mayo, lemon juice, salt, and pepper. Add Edamame

Puree in blender or food processor until smooth. Serve with chips

Roasted Almonds

Roasted Spiced Almonds
Warning: These sweet & spicy almonds are addictive, so make plenty!
· 2 tbsp (30 ml) liquid honey
· 2 tbsp (30 ml) vegetable oil
· 2 tbsp (30 ml) granulated sugar
· 1 tsp (5 ml) cayenne pepper
· 1 tsp (5 ml) paprika
· 1 tsp (5 ml) salt
· 3 cups whole almonds (do not remove skin, as you loose flavour)
Preheat oven to 350F. Generously grease a large baking sheet with shallow sides. In a large bowl, stir honey with oil, sugar, cayenne pepper, paprika & salt; mix well. Add nuts to mixture. Using a wooden spoon, mix until evenly coated. Spread nuts in single layer on baking sheet. Roast uncovered in centre of 350F oven, stirring frequently, until nuts are toasted & glazed, for approximately 15-17 minutes. Remove from oven & let cook, stirring occasionally to prevent sticking.
Place nuts in bowl and serve. Nuts will keep well in airtight container, in a cool place, for up to 4 days.

Mock "Icecream"

Mock “Icecream”

½ banana
1 T peanut butter
¼ cup milk
1 T milk chocolate chips

Freeze banana. Thaw just a little to allow for easier blending. Blend with peanut butter and milk. Stir in chocolate chips. Freeze in a dish until it’s the consistency of a soft ice cream.

This makes one serving, but you can easily make multiple servings

Spinach And Egg Cupcakes

10 oz chopped frozen spinach
2 eggs
1 Cup ricotta cheese
1 Cup shredded Mozzarella

1. Preheat oven to 350 and place cupcake liners in a 12 cup pan
2. Warm spinach in microwave
3. Whip eggs and then stir in spinach. Fold in Cheese
4. Fill each cup about ½” and bake 30-35 minutes

Lemon Cup Custard

1 cup sugar
4 T flour
1/8 tsp salt
2 T melted butter
5 T lemon juice
Grated rind of one lemon
3 well beaten egg yolks
1 ½ cups milk
3 stiff beaten egg whites (use hand mixer)

Add flour, sugar, and salt to butter. Add juice and rind. Blend well

Add to yolks and milk. Stir. Fold in whites.

Pour into greased custard cups and place in pan of hot water. Bake at 350 for 45 minutes.

Mom Kopp’s variation: Pour in cake pan and set cake pan in larger pan of water

Fruit Salsa

1 cup strawberries
1 kiwi
2 Golden delicious apples
¼ cup fresh squeezed orange juice
1 to 2 T brown sugar.

Mix together.

Chips for serving:
Cut a tortilla into triangles, brush with water and dust with cinnamon and brown sugar. Bake at 450 for 5-10 minutes

Baked Oatmeal

3 cups quaker oats
1 cup brown sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 cup milk
½ cup margarine
2 beaten eggs

Combine ingredients in 9 in square pan, and bake at 350 for 35 minutes, and serve with milk

Peanut Butter Cake Mix Cookies

1 pkg yellow cake mix
2 T water
2 eggs
1 tsp vanilla
1 cup peanut butter
½ cup shortening

Blend ingredients and bake 10-12 minutes at 350.

Sweet Cherry Chocolate Dessert

2 cans cherry pie filling
1 chocolate cake mix
1 cup butter

1. Grease 13x9 pan
2. Pour in pie filling
3. Sprinkle cake mix on top
4. pour over butter
5. Bake 20 minutes at 350
6. Cool and serve

Flour Tortillas

2 cups flour
1 tsp salt
3 T shortening
2/3 cup water

1. Sift flour and salt. Cut in shortening until fine
2. Gradually add water
3. Form ball and knead lightly
4. Make into golf ball sized balls and let rest 10 minutes
5. Roll thin and cook on hot ungreased griddle, turning once

Sneaky Faux Potatoes

4 cups Cauliflower (fresh or frozen)

Cook until soft. Add sour cream, milk, and salt and pepper like you would mashed potatoes. Top with bacon bits, cheese, and or chives if desired.

Variation: Use ½ potatoes and ½ cauliflower

Ultimate Pesto Burgers

1 lb ground beef
.5 oz pkg dry pesto mix
Mozzarella cheese
Parmesan cheese
½ package bacon, cooked
Garlic salt
1 T water
Buns

1. Mix dry pesto, water, and a handful of parmesan cheese with the ground beef.
2. Form into very thin patties. Place bacon and more parmesan onto half of the patties
3. Top with the other half of the patties. Seal edges
4. Cook in pan or on grill until done. Top with mozzarella cheese during the last few minutes of cooking
Serve on buns. Tastes great with a little bit of mayo and lettuce. Or, make up some pesto and spread that on the bun

Coconut Chicken

½ cup buttermilk baking mix
2/3 cup coconut
½ tsp paprika
½ cup sweetened condensed milk
2 T Dijon mustard
4 chicken breast
½ cup melted butter

1. Mix milk and Dijon. Dip chicken into mix and coat
2. Combine baking mix, coconut, and paprika. Roll chicken in this mix
Place on lightly greased pan, drizzle with butter, and bake at 350 degrees for 30-35 minutes

Peanut Brittle

1 cup white sugar
½ cup light corn syrup
¼ tsp salt
¼ cup water
1 cup peanuts
2 T butter, softened
1 tsp baking soda

1. Grease large cookie sheet
2. In 2 qt pan, over medium heat, bring to boil: sugar, corn syrup, salt, and water. Stir until sugar dissolves. Stir frequently until temp reaches 300 degrees or small amount dropped in very cold water separates into hard, brittle threads
3. Remove from heat, stir in butter and baking soda and pour on cookie sheet. With two forks, lift and pull into rectangle, about 14 by 2. (Or, just shake it like you would brownies to form a thin sheet.) Cool and snap into pieces