Strawberry Shortcake

My all time favorite dessert!  Love strawberries and whipped cream!  The shortcake just pulls it altogether!  I think I might add a bit more sugar to the whipped cream but I like things sweet!  If your going to indulge then you better have it the way you like it!

this is the definition for indulge: To yield to the desires and whims of, especially to an excessive degree.

Enjoy!  I'm going to!

Strawberry Shortcake

1 1/2 pounds strawberries, stemmed and sliced

1/4 cup sugar

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

3 Tbs sugar

3/4 tsp salt

1 1/2 cups heavy cream

Whipped cream, recipe follows

Direction:

Mix strawberries with 3 Tbs sugar and refrigerate while juices envelop, at least 30 min.

Preheat oven to 400 degrees

Sift together the flour, baking powder, baking soda, 3 Tbs sugar and salt in a medium bowl.  Add heavy cream and mix until just combined.  Spread mixture in an ungreased 8 in. square pan and bake until golden, 18-20 min.

Remove shortcake from pan and place on a rack to cool slightly.  cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with generous dollop of whipped cream and then the shortcake top.  Spoon more strawberries over the top and serve.

Whipped Cream:

1 1/2 cups heavy cream, chilled

3 Tbs sugar

1 1/2 tsp vanilla extract

1 tsp freshly grated lemon zest

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form.  about 1 1/2 to 2 minutes!  Yeah!  You'll love this!



Spicy Noodles

This is a great side dish and so easy to prepare.

My son Chris, a college student, loves this dish!  He can prepare it quickly and usually has the ingredients on hand.  That's a miracle for a college student!! 

Spicy Noodles

Ingredients:

8 oz Linguine pasta

Olive oil

4 cloves garlic, minced

1/2 to 1 tsp of red pepper flakes

salt and pepper

2 Tbs of parsley

Directions:

Cook the pasta according to the package.  Don't under cook it if anything you want it to be slightly over cooked. Drain.  While pasta is cooking, chop up your garlic and parsley. 

Place a large saute pan over med high heat. When pan in hot add about 1 Tbs of Olive oil.  Saute your garlic and red peppers 30 seconds.  Add your noodles and toss with garlic/pepper flakes.  Add more olive oil it looks dry.  add salt and pepper to your liking and toss in the parsley.  Toss until everything is incorporated.  Serve as a side dish.

Spinach and bacon Quiche



 I absolutely love quiche and why is it that real men don't eat quiche?  Remind me again... 

Quiche: a French tart with a filling of custard flavoured with cheese, onions ham or bacon, or chopped vegetables. What's to not like about that?  

 

Spinach and Bacon Quiche

Ingredients:

6 large eggs, beaten

1 1/2 cups heavy cream

Salt and pepper

2 cups chopped fresh baby spinach, packed

1 pound bacon, cooked an crumbled

1 1/2 cups shredded Swiss cheese

1 (9 inch) refrigerated pie crust, fitted to a 9 inch glass pie plate.

 

Directions:

Preheat the oven to 375 degrees

 

Combine the eggs, cream, salt, and pepper in a food processor or blender.  Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.  Bake for 35 to 45 min until the egg mixture is set.  Cut into 8 wedges.

 

5 Minute Chocolate Mug Cake

This may sound like a silly recipe but well worth it if you have a sweet tooth like I do tonight! 

It is worth it and so easy to do if you have the ingredients on hand (which I happen to have) Ok I gotta go now.  I have a cake to make! ;)   add DRY INGREDIENTS TO MUG, AND MIX WELL. add THE EGG AND MIX THOROUGHLY

 5 MINUTE CHOCOLATE MUG CAKE

INGREDIENTS:
4 Tbs flour
4 Tbs sugar
2 Tbs cocoa
1 egg
3 Tbs milk
3 Tbs oil
3 Tbs chocolate chips (optional) but I wouldn't leave them out
a small splash of vanilla extract
1 large coffee mug
DIRECTIONS:
Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly.  Pour in the milk and oil and mix well.  Add the chocolate chips ( off course your using them, right?) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.( I think that means at full power which is what I set mine to).  the cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. ( I just eat it out of the mug with some whip cream or strawberries on top or both!!  Ahhhh such delight!

Mandarin Spinach Salad with Orange Vinaigrette

The citrus juice in this dressing makes the salad especially refreshing. Plain gelatin thickens the dressing just enough to make it more texturally pleasing, without adding calories.  Calories, fat and cholesterol were reduced by:

• reducing the amount of walnuts
• reducing the amount of oil and replacing it in part with additional lime juice and orange juice
• Thickening the dressing with gelatin rather than more oil

Vinaigrette:

1/4 cup orange juice

2 Tbs lime juice

1 Tbs honey

2 tsp walnut or peanut oil

1/2 tsp salt

1/4 tsp plain gelatin

1/8 tsp ground black pepper

Salad:

1 bag washed torn or baby spinach (6 oz.)

1 can mandarin oranges (15 oz) drained

1 avocado, chopped

1/2 red onion, thinly sliced

2 Tbs chopped walnuts, toasted

TO MAKE THE VINAIGRETTE:  In a small glass measuring cup, whisk together the orange juice, lime juice, honey, oil, salt, gelatin, and pepper.  Let stand for 5 min. for the gelatin to soften.

TO MAKE THE SALAD:  Divide the spinach among 6 plates.  Top with oranges, avocado, onion, and walnuts.  Whisk then drizzle the vinaigrette over the salad before serving.

Makes 6 servings

149 calories, 3 g protein, 9 g fat, 17 g carbohydrates

Hint:  To toast walnuts, place them in a dry skillet over medium heat.  Cook, shaking the pan often, for 2 minutes, or until lightly browned and fragrant.

Szechuan Beef

 Sliced sirloin is marinated in soy sauce spiced with red pepper and garlic, then stir fried with broccoli, onion, water chestnuts and peanuts.  Serve with steamed rice.

Ready in 40 min

Servings: 6

Szechuan Beef

Ingredients:

1 pound siloin steak, cut into bite size strips

1 Tbs souy sauce

2 tsp corstarch

1/4 tsp crushed red pepper

1 clove garlic minced

2 Tbs vegetble oil

3 cups fresh broccoli florets

2 small oinions, cut into wedges

1 (8oz.) can water chestnuts, drained

1/4 cup chicken brothh

1/2 cup peanuts

Directions:

1. Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in a non-metal bowl.  Cover and refrigerate 20 min.

2. Heat oil in wok or large skillet over high heat.  Stir fry beef until no longer pink, 5 min.  Stir in broccoli, onions and water chestnuts; cook 2 minutes.  Pour in broth, and bring to a boil.  Stir in peanuts, cook one minute more, and serve.

Buttermilk Pancakes

You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hint of flavor.  Or substitute 1/2 cup wheat germ, cornmeal, or whole-wheat flour for 1/2 cup of the all-purpose flour.  This recipe can be easily doubled or tripled.  Enjoy them as much as I do!!!

Makes about 17



3 Tbs unsalted butter; more for serving

2 cups unbleached all-purpose flour

1/4 cup granulated sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2 cups buttermilk

2 large eggs

vegetable oil for griddle

Pure maple syrup for serving

Buttermilk Stand-Ins

These pancakes get their tangy flavor and light-as-air texture from buttermilk. But in a pinch, yo can use any of these substitutions:

• Powdered buttermilk Use according to package directions, adding water to the wet ingredients and the powder to the dry
• "Sour milk" Add 2 Tbs white vinegar or lemon juice to 2 cups whole milk and let it stand for 10 minutes to thicken slightly; add to wet ingredients.

Yogurt and milk  Add 1 cup plain yogurt and 1 cup milk (both can be full-fat or low-fat) to the wet ingredients.

Heat the oven to 200 degrees.  Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.  in a medium bowl, whisk the buttermilk and eggs.  Pour the wet ingredients into the dry ingredients.  Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened.  Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps).  Let the batter rest while you heat the griddle.

Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375 degrees) until drops of water briefly dance on the surface before evaporating.  Lightly oil the griddle.  Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart.  Let cook undisturbed until bubbles rise tot he surface and the edges look dry, 1 to 2 minutes.  Check the underside of each pancake to make sure it's nicely browned, then flip.  Cook until the second side is nicely browned, about 1 minute more.  Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup.

Need to know:

Mix separately; Mixing the wet and dry ingredients in separate bowls helps avoid overmixing after you've combined them.  Overmixing leads to tough, heavy pancakes.

Keep it lumpy; To minimize gluten formation, mix the wet ingredients into the dry just until the batter is evenly moistened; there should still be lumps.

Crunchy Ranch Chicken Breast

This is so easy and tasty!  Just serve it with some roasted potatoes and a steamed vegie and you've got dinner in an hour! 

 

 

 

Ingredients

1/3 cup crushed corn flakes 1/4 cup grated Parmesan Cheese 1 packed Hidden Valley Ranch Dip Mix and about 1 lb of boneless skinless chicken breasts

Directions

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. In medium sized bowl, combine corn flake crumbs, parmesan cheese, and ranch dressing mix. Dip chicken into mixture, covering throroughly (if it doesn't stick well, spray chicken with spray butter or Pam to moisten). Place coated chicken in pan and bake uncovered for 45 minutes or until done. Makes 4 servings, each serving 4 ounces

Number of Servings: 4

The Best Bread Pudding Ever!

I made this one night not too long ago and my husband and I thought it was the best thing since..._______!  Fill in the blank!  You have to try this!

The Best Bread Pudding Ever

Ingredients:

• 2 cups granulated sugar
• 5  beaten eggs
• 2 cups milk
• 2 tsp pure vanilla extract
• 3 cups cubed Italian bread, allow to stale overnight in a bowl
• 1 cup packed brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 cup chopped pecans

For the Sauce:

• 1 cup granulate sugar
• 1/2 cup (1 stick) butter, melted
• 1 egg, beaten
• 2 tsp pure vanilla extract

1/2 cup brandy or rum extract (optional)

Directions:

Preheat the oven to 350 degrees F.  Grease a 13 x 9 in pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla.  Pour over cubed bread and let sit for 10 min.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Put breaded mixture into prepared pan.  Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.  Remove from oven.

For the Sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat.  Stir together until the sugar is melter.  Add the brandy, stirring well.  Pour over bread pudding.  Serve warm or cold

 BTW  There are no calories in this if you eat it on St. Patrick's Day!!  lol  Top of the night to you and your family and I hope you Enjoy it as much as we did!!! 





Corned Beef and Cabbage

This traditional Irish dish is the centerpiece for many a St. Patrick's Day table and our family is no different.  I have been making this for years!  Always a family favorite and my husband loves when I make corned beef hash for breakfast with the leftovers. Corned beef takes a long, lovely simmer with potatoes, carrots and cabbage for a hearty and satisfying dish!  Happy Saint Patricks Day to you all!

Corned Beef and Cabbage



Ingredients:

3 pounds corned beef brisket with spice packet

10 small red potatoes

5 carrots, peeled and cut into 3-inch pieces

1 large head cabbage, cut into small wedges

Directions:

1.  Place corned beef in large pot or Dutch oven and cover with water.  Add the spice packet that came with the corned beef.  Cover pot and bring to a boil, then reduce to a simmer.  Simmer approximately 50 min per pound around 2 1/2 to 3 hours.

2.  Add whole potatoes and carrots, and cook until the vegetables are almost tender.  Ad cabbage and cook for 15 more minutes.  Remove meat and let rest 15 minutes.

3.  Place vegetables in a bowl and cover.  Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want.  Slice meat across the grain and serve with vegetables and plenty of mustard!! 

Bacon-Wrapped Jalapenos

This recipe can be tedious to prepare, but it's definitely worth it!!

Bacon-Wrapped Jalapenos

1 lb bacon (the leaner the better)

1 12oz package cream cheese

6-8 fresh jalepenos

wooden toothpicks

Cut stem off jalapenos and slcie inhalf lengthwise.  Clean out seeds and cut in half width wise so you get 4 peaces per jalapeno.  Stuff the inside of jalapeno with cream cheese.  Cut strips ofbacon in half and wrap around stuffed jalapeno.  Secure with toothpick.  Place directly on a medium grell and cover.  Flip occasionally and watch out for flareups from bacon grease  Cook until bacon is done or to desired crispness!

Crumb-Coated Chicken Thighs

These spicy roasted chicken thighs don't require a lot of prep time.  I often put baking potatoes on the oven rack alongside the chicken.  It's a simple satisfying meal.

Crumb-Coated Chicken Thighs

Ingredients:

1/4 dry bread crumbs

1 tsp salt

1 tsp ground cumin

1 tsp paprika

1 tsp Chili powder

1 tsp curry powder

1/4 tsp pepper

8 (5 oz) chicken thighs, skin removed

Directions:

1. In a large resealable plastic bag, combine the first seven ingredients.  Add chicken, a few piece3s at t time, and shake to coat.  Place on a baking sheet coated with nonstick cooking spray.  Bake, uncovered, at 400 degrees for 20 minutes.  Turn chicken pieces; bake 15-20 minutes longer.

Strawberry Spring Salad



Last summer I had so many strawberries from my garden that I got tired of picking them!  But I picked them anyway knowing that sometime in the near future there wouldn't be any to pick and then I would want some!  I tried to find new ways to use them other than making margaritas for my hubby or freezer jam.  Strawberries are the stars of this simple salad! 

Strawberry Spring Salad

Ingredients

3 Tbs white wine vinegar

3 Tbs water

1 Tbs honey

2 tsp EVOO

1/8 tsp salt

1/8 tsp pepper

3 C quartered strawberries

1 ( 10 oz ) bag Italian-blend salad greens (about 6 cups)

4 tsp toasted pine nuts

Combine first 6 ingredients, and stir well with a whisk.

Combine strawberries and greens.  Add vinegar mixture; toss to coat.  Sprinkle with nuts.

Roasted Beets with Feta

I love beets! I was first introduced to beets when I was a young girl visiting my Grandparents on their farm.  My Grandma Mary would pick them out of the garden and take them right to the kitchen.  Fresh beets from the garden are the best!  I love you Grandma for teaching me how to eat beets!! 

I now grow my own beets in my garden and they still are the best!!  This salad is so colorful and makes an elegant side dish. It's one of my favorites and my husbands too!! 

Roasted Beets with Feta



4 beets, timmed, leaving 1 inch of stems attached

1/4 cup minced red onion

2 Tbs minced fresh parsley

4 Tbs of extra-virgin olive oil

2 Tbs balsamic vinegar

2 Tbs red wine vinegar

salt and pepper to taste

1/4 C crumbled feta cheese or use

Gorganzola if you want it tangy! 

2 Tbs of pinenuts (optional)

1. Preheat oven to 400 degrees.  Wrap each beet individually in aluminum foil, and place onto a baking sheet.

2. Bake beets in preheated oven until easily pierced with a fork,  45 min to 1 hour.  Once done, remove from oven, and allow to cool until you can handle them.  Peel beets and cut into 1/4 inch slices.

3. While the beets are roasting, whisk together the onion, parsley, olive oil, balsamic vinegar,and red wine vinegar in a bowl until blended; season with salt and pepper, and set aside.

4. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese and pinenuts before serving.

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Pasta is one of my favorite comfort foods. 

Spinach and Mushroom Lasagna Roll-ups

 with Gorgonzola Cream Sauce

16 cremini caps, cleaned with a damp towel and finely chopped in food processor

1 small yellow-skinned onion, finely chopped

2 cloves garlic, minced

2 T extra-virgin olive oil (evoo)

1 (10 oz) package frozen chopped spinach, defrosted and squeezed dry

Salt and pepper

1/4 t ground nutmeg

2 C. part skim ricotta

8 curly edge lasagna noodles, cooked to al dente (12 to 14 min)

1 cup fat free chicken broth

8 oz Gorgonzola, crumbled

1/2 C heavy cream

1 to 1 1/2 C. shredded mozzarella

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 to 8 min.  Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.

Add dry chopped spinach to the pan and heat through for 1 min. Adjust seasonings with salt, pepper, and a  little nutmeg. 

Add ricotta and stir into mixture to heat cheese through, 1 min longer.  Remove pan from heat but leave in the warm skillet.

Heat broth in a small pan over moderate heat.  Melt Gorgonzola into broth and bring liquid to bubble.  Stir in cream and thicken sauce 2 min.

Place cooked lasagna noodles on a large work surface or cutting board.  Spread lasagna noodles with a layer of spinach-mushroom filling.  Roll up pasta and arrange the 8 bundles in a shallow casserole dish.  Pour warm sauce over roll-ups and top with mozzarella.  Place casserole under broiler to melt cheese.  Serve side salad or steamed asparagus!!  Enjoy!

Ribeyes with Avocado Sauce

A ribeye is one of the most tender and flavor-packed steaks you can buy.  Another popular steak is the top loin.  Either one is a great choice to pair with the creamy avocado and tomatillos.

The grilled green onions and jalapenos are a must for this dinner.

This is a Chris Size dinner in our house!!! 

Ribeyes with Avocado Sauce

2  12-oz. boneless beef ribeye steaks or top loin steaks,

    cut 1 1/4 to 1 1/2 inches thick 

1  Tbs packed brown sugar

1  Tsp  chili powder

1/2 tsp garlic salt

1/2 tsp ground black pepper

8 oz. fresh tomatillos, husked and quartered (6 medium)

1/4 C water

2 oz. cream cheese

1 avocado, halved, seeded, peeled, and cut up.

1/4 C sliced green onions

1/2 tsp salt

8 to 12 green onions, trimmed to 6 inches in length

4 to 6 fresh jalapeno chile peppers

1 large tomato, chopped

1.  Trim fat from steaks.  For rub, in a small bowl combine the brown sugar, chili powder, garlic salt, and pepper, Sprinkle rub evenly over both sides of the steaks; rub in with your fingers.  Cover and chill steaks in the refrigerator for 30 min.

2. Meanwhile, for sauce, in a small saucepan bring the tomatillos and the water to boiling; reduce heat.  Cover and simmer for 5 to 7 min or until tomatillos are soft.  Stir the cream cheese into tomatillo mixture until melted; cool mixture slightly.  In a  food processor or blender combine the tomatillo mixture, avocado, sliced green onions, and salt; cover and process or bled until smooth.  Transfer to a serving bowl.

3. Place steaks on rack of grill directly over medium heat.  Grill until desired doneness, turning once halfway through grilling.  (Allow 15 to 19 min for medium-rare doneness [145degrees] or 18 to 23 min for for medium doneness [160 degrees].)  If desired, brush the whole green onions and jalapenos lightly with oil.  Place green onions and jalapenos on rack of the grill directly over medium heat.  Grill the green onions about 5 min and the jalapenos about 10 min or until they are soft and lightly charred, turning occasionally.  To serve, slice steaks.  Serve with sauce and grilled vegetables.  Sprinkle with tomato. 

Makes 4 to 6 servings.

Seared Scallops and Fresh-Orange Salad

Scallops and oranges with some spice to the dressing.  Don't be afraid of the fish sauce.  It smells a bit but it actually makes the dressing! 

Seared Scallops and Fresh Orange Salad

Shallots:

2 Tbs vegetable oil

1/3 cup sliced shallots

Salad:

6 cups mixed greens

1 cup of orange sections (about 3 oranges)

1 cup diced peeled avocado

1 1/2 lbs sea scallops

1/4 tsp salt

1 tsp vegetable oil

Dressing:

1/2 cup fresh lemon juice (about 2 lemons)

2 Tbs brown sugar

1 1/2 Tbs Thai fish sauce

1 Tbs minced seeded Thai or serrano chili (you can use more if you like it spicier)

2 cloves garlic, crushed

1/3 cup chopped fresh mint

To prepare the shallots, heat 2 Tbs oil in a small saucepan over medium-high heat.  Add shallots, and cook for 2 minutes or until crispy, stirring constantly.  Remove the shallots from pan with a slotted spoon; drain and cool.  Set aside.

To prepare salad, arrange mixed greens on a serving platter.  Top with orange sections and avocado.  Sprinkle scallops with salt.  Heat 1 tsp oil in a nonstick skillet over medium-high heat.  Add scallops, and cook for 4 min. turning once.  Spoon scallops over mixed greens.

To prepare dressing, combine the lemon juice and next 4 ingredients (lemon through garlic) in a bowl; stir well with a whisk.  Heat dressing in a small saucepan over medium heat 1 minute; pour over salad.  Sprinkle with mint and shallots.

Serves 4

Calories 292 (27% from fat); Fat 8g

Chicken Satay with Peanut Sauce

Delicious!

When we sit down to eat these I love to put garlic chili sauce, cilantro, and peanut sauce on the chicken and wrap it up in the lettuce!  Wa La...Lettuce wraps!! 

Chicken Satay with Peanut Sauce

Marinade:

1 cup plain yogurt

1 tsp freshly grated ginger

1 teaspoon minced garlic

1 Tbs curry powder

1 1/2 bls skiness, boneless chicken breats, cut into strips

20 wooden skewers soked in water 30 minutes or

metal skewers

vegetable oil, for grilling

Butter lettuce leaves

Fresh cilanto

Peanut sauce, recipe follows

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine.  Place the chicken strips in the yogurt marinade and gently toss until well coated.  Cover and let the chicken mainate in the refrigerator for up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling.  Place a grill pan over medium heat and brush it with oil to prevent it from sticking.  Grill the chicken satays for 3-5 minutes on each side, until nicely seared and cooked through.  Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce.  I also serve it with soy sauce and chili garlic sauce.

Peanut Sauce:

1 cup smooth peanut butter

1/4 cup low-sodium soy sauce

2 tsp red chili paste, such as sambal

2 Tbs dark brown sugar

2 limes, juiced

1/2 cup hot water

1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender.  Puree to combine.  While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it.  Pour the sauce into a nice serving bowl and garnish with chopped peanuts.

Ahi Poke



This is your basic Ahi Poke (pronounce Pokee) recipe.  Raw tuna salad served in most Hawaiian homes.  Be adventurous and give it a try.  Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna produce acceptable results.

Ahi Poke

2 pounds fresh tuna steaks, cubed

1 cup soy sauce

1 cup chopped green onions

1 cup rough chopped sweet onion

2 Tbs sesame oil

1 Tbs toasted sesame seeds

1 Tbs crushed red pepper (optional)

2 Tbs finely chopped macadamia nuts

Directions:

In a medium size non-reactive bowl, combine ahi, soy sauce, green onions, sweet onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts: mix well.  Refrgerate at least 2 hours before serving.

Coconut Shrimp with Pineapple Salsa

I've had this recipe for years and still cook it quite a bit.  The sweet, spicy salsa goes so well with the coconut shrimp that you'll find you can't stop eating them. 

Enjoy!

• Shrimp:
• 28  large shrimp (about 1 1/2 pounds)                          
• Salsa:
• 1  cup  finely chopped fresh pineapple
• 1/3  cup  finely chopped red onion
• 1/4  cup  finely chopped fresh cilantro
• 1/4  cup  pineapple preserves
• 1  tablespoon  finely chopped seeded jalapeño pepper
• 1 1/2  tablespoons  fresh lime juice
• 1/4  teaspoon  black pepper
• 1/3  cup  cornstarch
• 3/4  teaspoon  salt
• 1/2 to 3/4  teaspoon  ground red pepper
• 3  large egg whites
• 1 1/2  cups  flaked sweetened coconut
• Cooking spray

Preheat oven to 400°.
To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.
Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.
To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.



Honey-Peppered Salmon

In our house there is always salmon!  Either caught by the master fisherman (Greg) or I'll go get some at the fish market. I'm always looking for a good recipe to use for this wonderful catch!  This is one of our favorite ways to serve it. Especially when it's winter and you can't cook on the outdoor grill! 

Honey -Peppered Salmon



1/4 cup olive oil

2 Tbs honey

2 Tbs Dijon mustard

3-5 cloves of garlic,  peeled and minced

2 tsp cayenne

1/2 tsp ground coriander

2 Tbs lemon juice

salt and pepper to taste

1 pound of salmon fillet, deboned

Combine the olive oil, honey, mustard, garlic, cayenne, coriander, lemon juice, and salt and pepper in a shallow dish.  Mix well.  Add salmon and coat both sides with the sauce.  Let marinate for 30 min at room temp.  Place the salmon in a greased baking dish or you can put the whole dish with the marinade and salmon in the oven if you like more sauce with your fish.  Bake at 350 for 6-7 min per side.  Let rest for 5 min.  Serve with a salad, steamed asperagus, and bread!  Enjoy!

Blueberry Pound Cake

Everybody loves this cake and always asks for the recipe!  Anna doesn't like blueberries but

she sure enjoys eating this.  It's really easy to throw together and put in the oven. 

Trying to keep it simple for you all!!

Blueberry Pound Cake

1 box of yellow cake mix with pudding
1/3 C water
2 Tbs olive oil
1 tsp pure vanilla extract
8 oz light cream cheese
2 whole eggs
2 C frozen blueberries, thawed and rinsed
1/4 C walnuts, chopped

Preheat oven to 350.  Prepare a bundt pan with cooking spray and flour; set aside.  In a mixing bowl, combine cake mix, water, oil, vanilla extract, cream cheese, and eggs.  Fold in blueberries and walnuts.  Pour into prepared pan.  Bake for 40 to 50 min.

263 Calories; 9 g Fat (32% calories from fat);

Chicken- Apple Egg Rolls

I usually don't do egg rolls because they are deep fried and full of fat so I make these instead and they come out light and crispy.  The apple, chicken and swiss cheese are a great combination!  Serve it with hot Chinese mustard sauce or sweet and sour sauce! 

Chicken-Apple Egg Rolls

1 pound skinned boned chicken thighs

1 1/2 C chopped Granny Smith apple

1 C finely chopped cabage

3/4 C shredded Swiss cheese

1/2 C Chopped green onions

1/4 t salt

8 egg roll wrappers

Cooking spray

Place chicken in a saucepan;  cover with water, and bring to a boil.  Reduce heat, and cook 8 min or until chicken is done; drain and chop chicken.

Combine chicken and next 5 ingredients in a large bowl; toss well.

Working with 1 egg roll wrapper at a time (cover remaining wrappers to keep them from drying out), spoon about 2/3 cup chicken mixture into center of each wrapper.  Fold lower right corner over chicken mixture; fold lower left and top right corners over chicken mixture.  Moisten top left corner with water, and roll up jelly-roll fashion. Or roll up like a burrito!  Coat egg rolls with cooking spray, and place, seam side down, on a baking sheet.

Bake at 400 degrees for 15 min or until golden.  Serves 8     131.5 calories; 4.9g fat