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.

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

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

Chicken Madeira

Chicken Madeira

2 lbs chicken breast tenders
½ cup chicken broth
¼ cup Madeira wine (optional)
2 oz dried porcini mushrooms
1 onion, thinly sliced
1 pkg (16 oz) spaghetti noodles
½ cup fat free half and half
1 cup frozen asparagus pieces, thawed
½ cup finely chopped flat leaf parsley

1. Place chicken in slow cooker. Combine broth, wine, mushrooms, and onions in medium bowl. Pour over Chicken
2. Cover and cook on low 6 hours or on high 3 hours. Remove Chicken to cutting board. Cook noodles according to directions on package. Cut chicken into bite size pieces
3. Add half and half, asparagus, and parsley to slow cooker. Mix well. Return Chicken to slow cooker and stir.
4. Divide noodles among 8 serving bowls. Spoon Chicken mixture over noodles.

Brown Sugar BBQ Chicken

1 lb chicken
10 oz can condensed tomato soup
¾ cup chopped onion
¾ cup vinegar
3 T brown sugar
1 T Worcestershire sauce
½ tsp salt
¼ tsp dried basil


1. Place chicken in a slow cooker (4 qt or larger)
2. Combine remaining ingredients in bowl and pour over chicken, making sure all pieces are well covered
3. Cover and cook on low for 6-8 hours

Chicken Supreme

3 slices bacon
6 Chicken breasts
10 oz can of cream of chicken soup, or jar of alfredo sauce
4 oz sliced mushrooms, or 1 chopped onion
½ cup diced havarti or swiss cheese

Cook bacon, crumble, and set aside

Brown Chicken 3-5 minutes, turning once, in bacon drippings

Put chicken in crock pot and top with mushrooms and heated soup. Cook on low for 4-5 hours

Top with cheese and bacon