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

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

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

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

Anzac Biscuits (cookies)

(Australia)

1 stick butter
1 tsp molasses
1 tsp baking soda
1 cup oatmeal
¾ cup sugar
2 T boiling water
¾ cup flaked coconut
¾ cup flour


1. In saucepan, combine butter, molasses, baking soda and sugar. Mix in boiling water
2. Bring to a boil and remove from heat.
3. Add remaining ingredients
4. Place by large spoonfuls on baking sheet and bake at 275 for 25 minutes

Fresh Fruit Smoothies

Pineapple Blackberry

6 oz vanilla yogurt
1 cup pineapple
¼ cup milk
½ cup blackberries
1/8 tsp cinnamon

Blend until smooth


Peach Raspberry

6 oz vanilla yogurt
1 sliced peach
¼ cup milk
½ cup raspberries
1/8 tsp cinnamon

Blend until smooth

Strawberry Kiwi

6 oz vanilla yogurt
1 cup frozen strawberries
¼ cup milk
1 large kiwi, peeled

Blend until smooth

Raspberry Chicken with Coconut rice

Penne Pasta
Olive oil
Cubed chicken
Salt and Pepper
Garlic powder
½ cup chicken broth
1 bunch asparagus cut into diagonal pieces
1 clove garlic, thinly sliced
¼ cup parmesan cheese

1. Cook pasta and set aside
2. Heat 3 T oil on med-high. Add chicken and season. Cook and remove.
3. Pour broth in pan. Add asparagus and garlic, and more seasoning. Cover and steam
4. Add Chicken back into pan until warm again
5. Stir into pasta and let sit for 5 minutes. Drizzle with 2 T oil, mix, and sprinkle with cheese

Penne with Chicken and Asparagus

Penne Pasta
Olive oil
Cubed chicken
Salt and Pepper
Garlic powder
½ cup chicken broth
1 bunch asparagus cut into diagonal pieces
1 clove garlic, thinly sliced
¼ cup parmesan cheese

1. Cook pasta and set aside
2. Heat 3 T oil on med-high. Add chicken and season. Cook and remove.
3. Pour broth in pan. Add asparagus and garlic, and more seasoning. Cover and steam
4. Add Chicken back into pan until warm again
5. Stir into pasta and let sit for 5 minutes. Drizzle with 2 T oil, mix, and sprinkle with cheese

Beef and broccoli

1 T vegetable oil
1lb boneless sirloin or round steak
1 can tomato soup
3 T soy sauce
1 T Vinegar
1 tsp garlic powder
¼ tsp crushed red pepper
3 cups fresh or frozen broccoli
Rice

1.Cook beef in oil on med-high heat
2. Add soup, soy, vinegar and spices. Bring to boil and stir in broccoli. Stir until tender crisp and serve over rice

Apple Crisp

4-6 sliced apples
1/3 cup flour
½ cup brown sugar
¼ cup butter
1 cup rolled oats
¼ tsp nutmeg
1 tsp cinnamon

1.Place fruit in shallow, buttered baking dish.
2.Mix other ingredients until crumbly and spread over fruit
3. Bake at 350 for 40-45 minutes

Baked Apples with Maple Cream

2 large apples, halved lengthwise, and cored
4 tsp butter or margarine cut into small pieces
½ cup orange juice
1 T apple cider vinegar
¼ cup evaporated milk
2 T pure maple syrup

1. Chill small mixing bowl. Place apples flesh side up in slow cooker and dot with butter. Pour orange juice and vinegar over top
2. Cook on low 2-3 hours or until apples are soft but still hold their shape. Remove apples to plate and pour juice from slow cooker into small saucepan. Bring to a boil and reduce 3-4 minutes, until liquid is thick and syrupy. Set aside
3. Whip milk and maple syrup in chilled bowl with electric mixer at high speed for 3-5 minutes, until mixture thickens. Top each apple half with 1 ½ T maple cream and drizzle with 1 T reserved fruit syrup