Wednesday, June 26, 2013

Alaskan Wild Sockeye Salmon, Salad and Yam

Alaskan Sockeye Salmon, Salad and Yam
Ingredients:

1 - 4-5 oz size Alaskan wild Sockeye Salmon
1 - Garnet Yam
1 - salad mix with spinach
1/2 cucumber sliced
1/2 red bell pepper cut in pieces
1 oz of sliced almonds
sliced red onion to taste
pepper to taste
1/2 avacado cut in pieces
1 tablespoon butter for Yam
1/2 squeezed small lemon for Salmon
2 tablespoons of olive oil
1/2 teaspoon of Montreal steak seasoning
dash of cayenne pepper
dash of ground ginger
dash of curry
2 tablespoons Bolthouse Farms Honey Mustard Yogurt Dressing

This time of the year is the best for finding fresh Alaskan wild Sockeye Salmon at the store, butcher or public markets!  I love the rich flavor it has and how it compliments the salad and baked yam.  This is probably the easiest and one of the most nutritious meal I love to make!

I start out with taking my cast iron skillet and add about 2 tablespoons of olive oil and get it really hot.  I will then put the Salmon skin down and let it fry for just a minute before adding herbs (to taste) on top and then putting it in the oven to bake no more than 20 minutes till done.  I top it with cayenne pepper, Montreal steak seasoning, ground ginger and curry.  It really is all about your taste.  I find this combination the best.  If you don't have these spices try others that you have on hand that you love the taste of...experiment!

To speed the cooking of the Yam I will microwave it for about 2 1/2 minutes and then wrap it in aluminum and stick it in the oven on the rack next to the cast iron skillet that is baking the fish.  In the meantime I slice and dice my veggies for the ultimate heavenly salad.

My favorite salad dressing is now made by Bolthouse Farms in Bakersfield, CA.  (www.bolthouse.com) I used their Honey Mustard Yogurt Dressing today and it really complimented the flavors of the Salmon and yam.  I love all their flavors and they only have 45 calories per 2 tablespoons!  They are also all natural and no preservatives!  I only have to use 2 tablespoons for a personal salad because I make it in a large bowl first with all the veggies cut up and then add the dressing last and toss.  I find I use less dressing when I do this way instead of at the table adding it on top of the dry salad.  My final topping is always pepper!  I love pepper on my salad - it just gives it that finishing touch!

I look for healthy alternative, natural and creative ways to cook. This is just a great meal in the Pacific Northwest - simple, tasty and just hands down good!

Enjoy!

Sunday, March 3, 2013

Quick Homemade Pizza with Stuff Crust

1 - 13.8 oz thick crust refrigerated pizza dough
2 cloves of fresh garlic
1/2 cup Spaghetti sauce or pizza sauce
1 Bell pepper 1/2 red and 1/2 green or any color you choose chopped
10 - Mozzarella cheese sticks
1 cup grated mozzarella cheese ( I like the low fat) or more if you like real cheesy!
1/2 cup Red onions chopped
1/2 lb. Ground Sausage
Pineapple cut in chunks (I like using fresh cut pineapple) or buy a can already in chunks drained.
Basil
Italian seasoning
Parmesan cheese grated
2 tbs of olive oil
1 tbs of cornmeal
And Any topping you like for pizza!

Preheat the oven to 425.

I use a large baking stone to cook the pizza when I make this dish. Spread one tbs of olive oil on the baking stone and then sprinkle cornmeal on top. Cook the sausage until it is brown with no pink and set aside. Spread the dough out on the cooking stone and set the mozzarella sticks on the edges and then wrap the dough over them and seal them in. Use a garlic pressed and spread fresh garlic over the dough and make sure it is spread evenly. Pour 1 tbs of olive oil over the garlic and dough. Make sure it is spread evenly and on the dough that covers the mozzarella sticks. Now spread the spaghetti or pizza sauce evenly on top.

Now is the time to add the toppings. Spread the ground sausage, bell peppers, chopped onions and pineapple chunks then sprinkle basil and Italian seasoning. Cover the pizza with cheese. Cook for approximately 20 minutes or until the crust is brown and the cheese is melted. Remember it is Pizza so you can top it with any toppings that you personally like!

Use the Parmesan cheese on your own individual pieces to taste!

With my family it feeds 4 with one slice left over! Enjoy!

Tuesday, July 31, 2012

My morning cup of Joe!

Well, my morning Joe is actually my coffee....did you guess? 

I went shopping this weekend wishing I could find a stand a lone milk steamer that would not only look good on my kitchen counter but also compliment my Keurig machine. 

I found it!  Shopping at Bed Bath and Beyond I found the simple yet awesome CBTL (The Coffee Bean and Tea Leaf) one touch Milk Frothing and Heating System.  It looks like a small pitcher that sits on an electric base.  It is perfect for making that wonderful creamy steamed milk that only the perfect expert Barista can do!  It makes the milk so creamy you can slide your finger into the cream and it comes out looking and sticking like whipped cream.  I am not one to endorse appliances but I just have to give a shout out for this little device.  It has changed my morning black coffee into a more enjoyable treat! 

I love coconut, rice and almond milk but it really doesn't cream like cow's milk or half and half .  I have to limit certain high fat content so I have blended the coconut (rice or almond) milk with non fat milk and that has produced a creamy blend. 

I have a Keurig with a small, medium and large cup setting so I usually will use the small setting with my  K cups ( I prefer French Roast).  The CBTL takes about the same amount of time to cream as it does to quickly heat up the Keurip and make your cup of coffee.

You can add your syrups if you prefer or just skip that and mix the coffee with the steamed milk.  It is a treat either way. I think I may buy some caramel for a sweet topping to the cream.....just maybe.

And if you are interested in how sayings came to be like I am then you might enjoy reading this link that explains about how a "cup of Joe" came to be....

 

Wednesday, April 11, 2012

Strawberry Rhubarb Crisp

The Filling:


1 cup Rhubarb cut in pieces
3 cups Strawberries sliced
1/2 cup brown sugar
1/4 cup buttermilk pancake mix 
1/2 tsp cinnamon

Mix the above together and then put in a greased baking pan or baking dish.




 The Topping:


1/2 cup buttermilk pancake mix
1/2 cup brown sugar
1/2 cup of oats
1/4 - 1/2  cup butter, melted
1/2 teaspoon nutmeg 



Mix the above really good and sprinkle over the mixture in the dish.  Cook uncovered on 350 degrees for about 35 minutes until topping is done and mixture is bubbling. ENJOY!


Monday, February 27, 2012

Lasagne Cupcakes

I made the taco cupcakes a few weeks back and this past week decided to try the Lasagne Cupcakes... I took them to a party and they were a sensational hit!  Do I take credit?  No, not really.  They were just too easy to make, quick and totally delicious!  Do you have a hectic, on the go, type of life?  If so, you have to start using won tons and a cupcake holder to make your life easier!  It takes only a few minutes to prepare and 20 minutes to cook.

Ingredients:

1 lb of hamburger
3 Tablespoons or more of Italian seasoning ( I add extra)
5 oz. of chopped mushrooms (optional)
2 cloves of chopped garlic (optional)
1 pkg. Won ton wrappers (in the produce section of most large grocery stores)
8 oz. of fat free Ricotta cheese
1 container of Parmesan cheese, freshly grated (usually found in the deli section)
1 jar of Spaghetti sauce (any type - I prefer the roasted garlic and basil - if you use this type don't add extra garlic!  Just a warning.....)
1 bag of shredded Mozzarella cheese
 
If you are having a party you will use all of the ingredients noted above and 32 won ton wrappers.  If you want to cook all of the ingredients and only make about 8 "cupcakes" then freeze the other half of the meat to make more later in the week after a hard day at work.  This will cut down on cooking time since you will be half way prepared!

Also if you don't want to save the meat to use later you can make more cupcakes and freeze them for quick meals.  If you store them a few days in the fridge you can heat them up for about 1.25 minutes and they are ready to eat.  If you freeze them of course it takes a little longer but use a lower microwave temp to make sure they don't over cook!

First you want to preheat your oven.  The 375 degree temp. was a good for these type of cupcakes. It worked great.  Take a muffin pan and spray it with cooking spray.  Only spray for the number that you want to bake. 

Fry the ground beef on medium until all broken up and starting to brown. Add the Italian seasoning, mushrooms and garlic until the meat is done.

Now, put a won ton wrapper in each cupcake bottom.  Be careful because they are thin and sometimes when you pull them apart you may end up with two instead of one.  After placing in the cupcake pan you are ready to start layering your mixture.  The bottom always starts with the 1 tablespoon of ricotta spread out across the bottom of the won ton wrapper.  Then take a spoonful of the meat mixture followed by the a spoonful of spaghetti sauce and then sprinkled with mozzarella cheese and top with the Parmesan cheese.  Repeat the layering one more time.  

You should bake until a golden brown color which is only about twenty minutes since the meat mixture is already cooked and you just need to brown the won tons and melt the cheese for a perfect meal!

If you liked the Taco Cupcakes you will LOVE the Lasagne ones!






Saturday, February 18, 2012

Taco Cupcakes

OK I'm hooked!  Saw this recipe on the internet in several places and I thought I would try it.  Won Ton wrappers in a taco recipe....right.  I thought won ton wrappers were exclusive and limited but boy was I wrong! Can't wait to try the Lasagne Cupcakes.  I will critique them after I try them and post my thoughts.

Ingredients:

1 lb of lean ground beef
1 pkg of taco seasoning
1 can of black beans rinsed
1 pkg. of Won Ton wrappers (you will find these in the produce area)
1 1/2 chili oil (in the Asian food section)
1 jar of Queso dip or salsa con queso
1 jar of chunky salsa
1 can green chilis (don't drain)
1 cup shredded Mexican cheese (regular or reduced fat)
1/4 cup of water

If you are having a party you will use all of the ingredients noted above and 32 won ton wrappers.  If you want to cook all of the ingredients and then only make about 8 "cupcakes" then freeze the other half of the meat to make more later in the week after a hard day at work.  This will cut down on cooking time since you will be half way prepared!

Also if you don't want to save the meat to use later you can make more cupcakes and freeze them for quick meals.  If you store them a few days in the fridge you can heat them up for about 1.25 minutes and they are ready to eat.  If you freeze them of course it takes a little longer but use a lower microwave temp to make sure they don't over cook!

First you want to preheat your oven.  I thought 350 was a good temp for me to use. It worked great.  Take a muffin pan and spray it with cooking spray.  Only spray for the number that you want to bake. 

Fry the ground beef in the hot chili oil on medium until all broken up and starting to brown.
Add the taco seasoning packet, black beans, 1/2 cup of water and the green chilis until the water starts to thicken.  Cook until meat is done and the mixture if no longer watery.

Now, put a won ton wrapper in each cupcake bottom.  Be careful because they are thin and sometimes when you pull them apart you may end up with two instead of one.  After placing in the cupcake pan you are ready to start layering your mixture.  The bottom always starts with the 1 teaspoon of the queso dip spread out across the bottom of the won ton wrapper.  Then take a spoonful of the meat mixture followed by the salsa and then sprinkled with cheese.  Repeat this one more time.  I ended with the cheese on top but I think next time I might try to add a won ton on the top of a few of them to see how that works by adding a little bit of a crust to the top.

You want to bake until a golden brown color which was only about twenty minutes since the meat mixture if already cooked and you just need to brown the won tons and melt the cheese for a perfect meal!

We cut up avocado, had a side of sour cream, tortilla chips and hot sauce to accompany the meal.  It was quick and easy!!  I have to give this recipe a 10 for top notch and easy.

Try it and you will definitely want to make it again and try the won ton wrappers to make Lasagne cupcakes too!  I will try to find other recipes for the won tons and test them out too. How versatile for something I thought was so exclusive and limited.   



Sunday, January 29, 2012

Ice Cream Cone Cup Cakes


 
I like to try different things that are unique so when I saw on line an easy method for making cup cakes I thought I would give it a try.

It called for ice cream cones and cake mix.  Easy enough!  We went to the local store and bought a box of ice cream cones and ready to use cake mix.

We mixed the cake mix as directed and filled each cone, approximately 20 half full and baked at 325 degrees until done (about 20-25 minutes) or as directed on the box for  cupcakes.


The results were great at first.  When they have cooled down you can add toppings - either frosting, ice cream or whip cream and they make a great dessert or an awesome treat for a kid's party!


The only draw back is not to store any of the left over cake filled cones for later use.  They do get soggy when saved.  You can pop them in the oven for about ten minutes to crisp them back up somewhat but they are best used right away! Make only enough for the party that you are having.  Fresh is best for this idea!


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