RECIPE OF THE DAY 1.24.11

Baked Parmesan Tomatoes!

A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.

 INGREDIENTS

4 tomatoes, halved horizontally
1/4 cup freshly grated parmesan cheese
1 teaspoon chopped fresh oregano

1/4 teaspoon salt

Freshly ground pepper to taste

4 teaspoons extra-virgin olive oil

DIRECTIONS

Preheat oven to 450 degrees F.

Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper.

Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Dinner's on the Table 12.6.10

Frozen veggies cooked with olive oil, garlic, and lemon

 pepper makes for a quick veggie dish.

Potatos with mushrooms and verts, seasoned with spicy pesto.

Dinner is served.

Kerry's Sweet Potato-Turkey Meatloaf

Ingredients

1 large sweet potato, peeled and cubed

1 pound ground turkey breast

1 large egg

1 small sweet onion, finely chopped

1 cup fresh spinach, stems remove

2 cloves garlic, minced

1/4 cup spicy barbecue sauce

1/4 cup ketchup

2 tablespoons Dijon mustard

2 slices whole-wheat bread

1 teaspoon salt & pepper

Directions

1.Preheat oven to 400 degrees F. Lightly grease a 2 quart baking dish.

2.Bring a pot of lightly salted water to a boil. Add the sweet potato, and cook until soft, about 10 minutes. Drain the sweet potatoes, and mash until semi smooth. Pulse bread in food processor to get smaller 1/4" size bread crumbs.

3.Mix the ground turkey together with the egg, sweet onion, garlic, spinach, barbecue sauce, Dijon mustard, and whole wheat bread crumbs in a large mixing bowl. Season to taste with salt and pepper. Add the sweet potatoes, and stir until evenly combined. If the mixture seems too wet, add more bread crumbs. Use your hands to form the turkey mixture into a loaf shape and place in the prepared baking dish.

4. Glaze Loaf with bbq sauce,save remainder of BBQ sauce for serving.

5.Bake in the preheated oven 1 hour. Slice the loaf to serve.

Salmon Of The Day: 11.12.10

SALMON ROSEMARY BURGERS

Friday is the perfect day for Burgers! Try this delectable Recipe tonight!

Ingredients

2 1/2 pounds king salmon fillet, skinned and de-boned

1 cup dry bread crumbs

1/2 cup minced red onion

1 tablespoon Dijon mustard

2 teaspoons prepared horseradish

 2 eggs, lightly beaten

1 tablespoon minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

 2 tablespoons olive oil

Directions

Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.

In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.

Preheat an outdoor grill for medium-high heat.

Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.

Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Salmon Of the Day 11.11.10

HONEY SOY GLAZED SALMON

I made this over the weekend and it was a crowd pleaser! Even the anti'salmon eaters loved it. I also made a salad and used the leftovers to spruce it up the following day!

Ingredients

1 scallion, minced

2 tablespoon(s) reduced-sodium soy sauce
1 tablespoon(s) rice vinegar

1 tablespoon(s) honey

1 teaspoon(s) minced fresh ginger

1 pound(s) center-cut salmon fillet, skinned and cut into 4 portions

1 teaspoon(s) toasted sesame seeds

Directions

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.


Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

Recipe Of The Day : 11.10.10

HORSERADISH SALMON RECIPE

Being that I am on a huge Salmon kick, I have dedicated myself this week to

finding the best Salmon recipes out there! Let's give this one a spin!

Ingredients
1 English (seedless) cucumber, cut in half lengthwise and then into 1/4-inch-thick half-moons

2 tablespoon(s) distilled white vinegar

2 tablespoon(s) chopped fresh dill

2 tablespoon(s) olive oil

1/2 cup(s) panko (coarse bread crumbs)

2 tablespoon(s) prepared horseradish, drained

4 (5 to 6 ounces each) skinless, boneless salmon fillets

6 ounce(s) baby spinach

 Directions
Preheat oven to 475°F. Line large cookie sheet with foil.

In large bowl, toss cucumber, vinegar, 1 tablespoon dill, 1 tablespoon oil, and 1/8 teaspoon each salt and pepper.

In small bowl, combine panko, horseradish, and remaining dill and oil. Sprinkle salmon with 1/8 teaspoon each salt and pepper; place on cookie sheet, smooth side up. Press panko mixture evenly on top of fillets. Bake salmon 8 minutes or until golden brown on top and opaque throughout.

Toss spinach with cucumber mixture in bowl; serve with salmon.

RECIPE OF THE DAY November 11th, 2009

Salmon with Citrus Soy Glaze & Asian Slaw

I made this for dinner last night and it was a hit! Serve with a glass of Riesling and Enjoy!

Ingredients

4 cups thinly sliced Napa cabbage

4 cups (packed) thinly sliced fresh spinach

1 red bell pepper, cut into matchstick-size strips

1 carrot, cut into matchstick-size strips

1/4 cup rice vinegar

1/4 cup plus 1 tablespoon canola oil

1 tablespoon plus 1 teaspoon soy sauce

1 tablespoon oriental sesame oil

6 6-ounce salmon fillets

1 teaspoon chopped peeled fresh ginger

1 garlic clove, chopped

1/2 cup fresh orange juice

3 tablespoons fresh lime juice

Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.

Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.

RECIPE OF THE DAY October 26th, 2009

Eggplant and Mozzarella Panini

A yummy fall treat, quick and easy!

Ingredients:

 olive oil

1 eggplant (cut into 1/4 inch slices)

1 cup marinara sauce

8 slices bread

8 slices of mozzarella

Directions:

1. Saute the eggplant in oil in a pan in batches.

2. Spread the marinara sauce over one side of each slice of bread.

3. Place a slice of mozzarella on each slice of bread.

4. Place the eggplant on half of the slices of bread and top with the other half.

5. Lightly brush the bread with olive oil and grill until golden brown and the cheese has melted.

Brought to you yet again by Closet Cooking

SUNDAY BRUNCH

Blueberry Ginger Bellini

Ingredients

1/2 cup blueberries

1 tablespoon minced ginger

1 tablespoon sugar

Juice of 1/2 lemon

2 cups blueberry juice

1/2 cup sparkling wine, divided

Mash blueberries with ginger, sugar and lemon juice. Add blueberry juice and let steep for at least 5 minutes. Strain; divide among 4 champagne flutes. Top each with 1/2 cup sparkling wine.

Hudson Place Cards

These adorable place cards are available at Etsy, 10 for 6$. They will be a perfect addition to your fall brunch table setting.

Sweet Potato Hash with Spicy Hollandaise

Ingredients

8 slices thick-sliced bacon
3 medium sweet potatoes, cut in 1/2-inch pieces
1 medium onion, chopped
Salt and ground black pepper
2 to 4 Tbsp. pure maple syrup
2 Tbsp. cider vinegar8 eggs
1 cup milk
1/4 cup butter1
.9-oz. envelope hollandaise sauce mix
1 Tbsp. chopped canned chipotle peppers in adobo sauce
Fresh chives


1. In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.
2. In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm.
3. Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.
4. In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.
5. To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives. Makes 4 servings.

RECIPE OF THE DAY October 8th, 2009

This is one of my favorite recipes that's great for grilling and super easy, Cinnamon Pork Tenderloin.... so delicious and infuses the air with the scent of cinnamon while grilling!

INGREDIENTS

1.5 - 2 lb (unmarinated) pork tenderloin

1/2 teaspoon cinnamon

3 cloves minced garlic

1/2 cup soy sauce

1/4 cup worchester sauce

2 teaspoons of honey

pinch of brown sugar

1) Heat Grill. Mixed above ingredients with wisk and place tenderloin in mixture. Let marinate overnight for best flavor (8 -16 hours)

2) Poke with fork so meat will heat thru. Grill till desired inner temp.. I usually cook on medium 20 - 30 minutes dependent on the size of the tenderloin and desired inside temp.

I make this and serve with a spinach salad with cranberrys, chopped walnuts, crumbled gorgonzola and honey balsamic dressing (mixed honey, spicy mustard and balsamic with a little

olive oil to taste)