Sunday, September 28, 2014

Donna's Grilled Swordfish with Caramelized Onion & Sherried Fruit Chutney, and Roasted Broccoli with Garlic

Hello Friends, we decided to spend Saturday night at home for a "Dinner & a Movie" night but wanted to make something easy yet delicious.  When checking out the fish counter at the local grocery store, there was a special sale on swordfish so we were hooked so to speak!  I came up with the chutney to complement the slight sweetness of the fish, and the roasted broccoli was crunchy and delicious.  I hope you enjoy these recipes.  Best, Donna:




Donna's Grilled Swordfish with Caramelized Onion & Sherried Fruit Chutney

Ingredients:
Two 6 ounce swordfish fillets
1/2 cup Italian dressing
Salt and pepper to taste
2 Tablespoons olive oil
One medium sweet onion, thinly sliced
1/2 cup flaked coconut, unsweetened
2 Tablespoons crystallized candied ginger, chopped
3 tablespoons dried cranberries or cherries
Three small ripe pears, chopped
One stick cinnamon
1/4 teaspoon five spice powder
Salt and pepper to taste
1/2 cup Madeira cream sherry

Method:
For swordfish, pour dressing over fish and allow to marinate in refrigerator about four hours before grilling.  Heat grill and cook about 3-5 minutes per side over medium heat until done.

For chutney, heat olive oil in large frying pan at medium high heat until pan is hot.  Add onion slices and stir until onions begin to turn golden brown, then add coconut.  Stir coconut until it starts to turn light brown, then add all remaining ingredients except Sherry.  Stir until mixed well, then add Sherry all at once and mix until almost evaporated.  Remove from heat and spoon on top of grilled swordfish.


Donna's Roasted Broccoli with Garlic

Ingredients:
One bunch broccoli, washed and cut into pieces
1 Tablespoon garlic, minced
2 Tablespoons olive oil
Salt and pepper to taste

Method:
Preheat oven to 400° F.  Mix all ingredients and place in large cookie sheet sprayed with cooking oil.  Bake for 10 minutes, then remove from oven and toss with spatula.  Return to oven and bake another 10 minutes.  Serve immediately.

Serves 2-4.

Copyright 2014.


Sunday, September 21, 2014

Donna's Picadillo Tacos, Calico Corn and Rice Salad, and Inside-Out Baked Papaya Crisp

Hello Everyone!  As summer winds down, it makes me think more about comfort food and sharing it with family and friends.  Today's menu has a Latino influence (now that we are back in our beloved Florida home) with the Picadillo filling for the tacos, the beans and rice in the tasty salad, and the delicious papaya serving as the base for the delicious baked crunchy, sweet center with a touch of Jamaican allspice.  Salud!  Donna:


Donna's Picadillo Tacos

Ingredients:
2 Tablespoons olive oil
One half green pepper, chopped
1 medium sweet onion, chopped
2 Tablespoons garlic, minced
1-1/2 pounds ground turkey
1/2 cup raisins
2 Tablespoons almonds, sliced
1/4 cup stuffed green olives, chopped
1 cup salsa (I used peach mango salsa)
1 1/2 Tablespoons white wine vinegar
1 teaspoon raw sugar
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1 teaspoon sea salt
1/4 teaspoon ground pepper
12 corn taco shells
Sriracha Hot Chile Sauce

Method:
Heat olive oil in large frying pan.  And onion, green pepper and garlic, sautéing until softened.  Add remaining ingredients in order given and cook until ground turkey is cooked through.  Stuff Picadillo into taco shells and serve immediately with Sriracha, if desired.

Donna's Calico Corn and Rice Salad

Ingredients:
2 cups Basmati rice, cooked
Three ears of corn, microwaved about five minutes and kernels removed
 1 medium orange bell pepper, chopped
2 Tablespoons Basil leaves, chopped
1/2 cup balsamic vinaigrette dressing (e.g., Newman's Own brand or homemade) Salt and pepper to taste

Method:
Mix all ingredients and chill for about 3 to 4 hours before serving. 

Variation:  Donna's Calico Corn, Bean and Rice Salad Add one 15 ounce can black beans, drained and rinsed well, to salad with an additional 1/4 cup balsamic vinaigrette dressing.

Serves 4 - 6.





Donna's Inside-Out Baked Papaya Crisp

Ingredients:
One ripe 3 pound papaya, peeled, halved, and seeded
1/2 cup gluten-free flour
1 cup oatmeal
1/2 cup raw sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon Jamaican allspice
1/2 teaspoon sea salt
6 tablespoons salted butter, softened

Method:
Preheat oven to 350° F.   Place papaya halves, cut side up, in baking casserole dish sprayed with cooking oil.  Mix remaining ingredients in order given.  Spoon half of topping in each papaya half.  Add about 2 Tablespoons water to bottom of casserole dish.  Bake for 45 minutes or until cooked through and top is golden brown.  Serve with cinnamon ice cream, if desired.

Serves 4 - 6.

Copyright 2014.







Thursday, September 18, 2014

Donna's Apricot Brandied BBQ Grilled Cornish Hens, Crunchy Curried Pea & Peanut Salad, and Coconut Almond Rice

Hello All, it just seems like grilling weather when the temperature is in the 70's - 80's, so tonight's dinner is marinated BBQ Cornish hens with a crunchy pea and peanut salad and coconut Basmati rice as side dishes. This delicious salad can literally be prepared in minutes and is so tasty you won’t know that you are eating your vegetables.  If you prepare the hens and the salad the night before, you simply have to make the rice and enjoy your dinner on the porch if weather allows!  Best, Donna:



Donna's Apricot Brandied BBQ Grilled Cornish Hens

Ingredients:
2 Cornish hens, cut in half vertically so that each half includes a breast, thigh, and leg
1 cup Italian dressing
1 cup Sweet Baby Ray’s Honey Chipotle BBQ Sauce or other brand
½ cup apricot flavored brandy
Salt and pepper to taste

Method:
Place hen halves in container for marinating.  Mix together remaining ingredients and pour over pieces coating tops and bottoms of each.  Marinate in refrigerator for 8 – 24 hours, turning occasionally.  Grill over medium high heat (or bake in oven on oiled cookie sheet at 425 degrees F) for about 40 minutes or until internal temperature reaches 165 degrees F and juices run clear.  After removing from grill, allow to cool about 5 – 10 minutes before serving.

Serves 4.



Donna's Crunchy Curried Pea & Peanut Salad

Ingredients:
1 package (20 ounces) frozen petite green peas, thawed
½ cup dry roasted peanuts, unsalted
1 can (8 ounces) diced water chestnuts, drained
2/3 cup light salad dressing (or mayonnaise plus 1 teaspoon sugar)
½ teaspoon curry powder
Salt and pepper to taste

Method:
Place thawed peas in bowl; add remaining ingredients and stir gently until mixed.  Chill at least two hours.  Makes 1 quart.

Serves 8 – 10.

Donna’s Coconut Almond Rice

Ingredients:
2 cups long-grain white rice, preferably Basmati
1 can (14 ounces) unsweetened coconut milk
2½ cups water
¼ cup slivered almonds or macadamia nuts, toasted in a hot frying pan for 5 minutes
Parsley, chopped, if desired

Method:
Place rice in sieve and rinse in cold water.  Mix the rice, milk and water in a large rice cooker.  While rice is cooking, toast almonds in a hot frying pan for 5 minute.  When rice is done, place rice in bowl and make indentation in middle of rice.  Put toasted almonds in hole, sprinkle with chopped parsley if desired, and serve.

6 Servings.

Copyright 2014.


Tuesday, September 16, 2014

Donna's Salmon Poached in Wine & Butter Sauce with Macadamia Nut Pesto

Dear Friends, after traveling for 2 days in the car with our beloved Yellow Labrador Retriever, Boomer, we arrived back home late Sunday evening to an empty refrigerator.  Only picking up essentials at the grocery store, I pondered what to make for dinner tonight with the few items I had on hand:  A beautiful salmon fillet, a new basil plant, Parmesan cheese, a jar of macadamia nuts, butter and wine.  The result is fish gently cooked in a luscious sauce with a macadamia nut variation of traditional pesto topping!  I hope you enjoy trying this dish!  Best, Donna:



Donna's Salmon Poached in Wine & Butter Sauce with Macadamia Nut Pesto

Ingredients:
1 1/2 pound salmon fillet
½ cup (one stick) unsalted butter
1 1/4 cups Sauvignon blanc or other white wine
Salt and pepper to taste
3 Tablespoons basil leaves, shredded
3 Tablespoons Parmesan cheese, shredded
3 Tablespoons Macademia nuts, coarsely crushed
2 teaspoons garlic, minced
1 1/2 teaspoons olive oil
Salt to taste, about 2 - 3 grinds 

Method:
Preheat oven to 400° F.  Cover 9 x 13" pan with aluminum foil and spray with cooking oil.  Place salmon fillet in pan.

Melt butter in microwave for about 30 seconds to one minute.  And wine to melted butter and pour over salmon in pan.  Season with salt and pepper.

Mix together remaining ingredients for pesto and place on top of salmon.

Bake for 15 - 20 minutes, depending upon thickness of salmon, until done.

Serve fish with extra Wine & Butter Sauce from the pan, and on top of basmati rice if serving as a side dish.


Serves 2.

Copyright 2014.

Wednesday, September 10, 2014

Donna's Gluten Free "What's in the Fridge" Pizza

Greetings to my Culinary Companions!  With several leftover items in the refrigerator to use up, I came up with this simple gluten-free pizza recipe.  If you open the door and look for 1)  protein, 2) vegetables, 3) cheese and 4) base (like a tortilla), you have the makings for a delicious meal.  Here's what I pulled together based on what we had on hand, with before and after baking shots.  Enjoy creating your own version!  Best, Donna:



Donna's Gluten Free “What’s in the Fridge “ Pizza

Ingredients:
2 gluten-free tortillas
One cup figs and apricot mixture from Mediterranean Salad recipe
One bacon burger, crumbled
1 cup grilled vegetables, chopped
12 cherry tomatoes, cut in half
2 tablespoons basil leaves, chopped
1/4 cup blue cheese crumbles
1/4 cup Parmesan cheese, grated
Freshly ground pepper
Olive oil

Method:
Preheat oven to 400° F.  Place tortillas on cookie sheet Sprayed with cooking oil.  Arrange ingredients on tortillas in order given, finishing with a drizzle of olive oil on top of each pizza.  Bake for 15 minutes. Remove from oven and let cool slightly about two to three minutes before slicing into pieces.

Serves 2.

Copyright 2014.

Sunday, September 7, 2014

Donna's Open Face Grilled Swiss Bacon Burgers and Grilled Garden Vegetables Platter

Hello Friends, my how the weekends fly by!  It is already Sunday and fortunately my youngest sister, Brenda, has a green thumb and a beautiful garden full of produce that she so generously shared with us yesterday.  A simple treatment of olive oil, salt and pepper to the sliced vegetables, which were then grilled, turned them into bitefuls of delicious flavor.  Grilled bacon burgers rounded out the menu along with fresh cucumbers, cherry tomatoes and green onions on the side.  Best, Donna:


Donna's Open Face Grilled Swiss Bacon Burgers

Ingredients:
1 1/2 pounds ground round mixed with ground smoked bacon
Salt and pepper to taste
4 slices Swiss cheese
4 teaspoons bacon bits

Method:
Cut hamburger into 4 equal pieces and gently form into patties making an indentation in middle of each patty on both sides.  Grill patties on medium coals about 5 minutes in each side.  After turning, top each patty with cheese slice and 1 teaspoon of bacon bits.  Serve with grilled buns, if desired.

Serves 4.

Donna's Grilled Garden Vegetables Platter

Ingredients:
3-4 ears of corn with leaves, microwaved for 2 minutes per cob, then leaves removed
1 medium sweet onion, cut in half from core to core and skin removed
1 green bell pepper, cut into quarters lengthwise
1 orange bell pepper, cut in half lengthwise
1 zucchini, sliced in 4 pieces lengthwise
2 Tablespoons olive oil
Salt and pepper to taste

Method:
Wash and cut up all vegetables except corn. Place in large bowl and mix with all of oil and salt and pepper.  Grill over medium- hot coals for 15 minutes or until crisp-tender.   Serve with corn, garden cherry tomatoes and sliced cucumbers.

Serves 3 - 4.

Copyright 2014.

Monday, September 1, 2014

Donna's Roasted Italian Chicken; Golden Potatoes, Corn and Onions; and Cherry Almond Oatmeal Crisp

Welcome to my Blog!  Sundays are special days that we try to reserve for a bit of relaxing which also usually includes me spending time in the kitchen to prepare what I can for the upcoming work week.  This Sunday, we had a deliciously simple roasted chicken dish that uses my base roasted chicken recipe combined with apples and leeks that is inspired by a Martha Stewart "Everyday Food" recipe from October 2008.  The side dish is another adaptation of a beloved childhood grilled potatoes recipe.  The highlight of the meal, however, was this newly created recipe for Cherry Crisp - when served with Yoplait's Cherry Orchard Frozen Yogurt, it was a perfect ending to a lovely Sunday.  Your comments are always appreciated!  Best, Donna:


Donna's Roasted Italian Chicken

Ingredients:
5 pounds chicken pieces, with breasts cut in half
One 16 ounce bottle lite Italian dressing
2 Tablespoons garlic cloves, minced
2 Tablespoons Tarragon leaves
2 Tablespoons Thyme leaves
Salt and pepper to taste

Method:
Place chicken pieces in large bowl or other container and mix with dressing and garlic.  Marinate for 4 to 24 hours in refrigerator.

Preheat oven to 425° F.  Remove chicken from marinade and drain if needed.  Place chicken pieces skin side up on foil-lined cookie sheet that has been sprayed with cooking oil.  Top with herbs and salt and pepper.  Bake for about 40 to 45 minutes until chicken reaches 165° F or higher.  Remove from oven and let rest for about 10 minutes before serving.

Variation:  Donna's Roasted Italian Chicken with Apples and Leeks*

Add 2 Gala apples, cut into eighths, and one large leek, halved lengthwise and then cut into thirds.  Marinate with chicken and garlic.  Follow main recipe for remaining steps.

*inspired by Martha Stewart's Everyday Cooking, October 2008, pg. 258.

Donna's Golden Potatoes, Corn and Onions

Ingredients:
~24 baby redskin potatoes, cut into 6ths
1 large Vidalia onion, coarsely chopped
1 cob of corn with kernels removed
1/4 teaspoon nutmeg
Salt and pepper to taste
4 Tablespoons butter, sliced

Method:
Preheat oven to 425 degrees F.  Mix all ingredients and spoon into sprayed large foil packet placed inside a 9x11" pan.  Bake for 45 minutes.  You may alternatively place packet on grill, if desired.  

Serves 4.





Donna's Cherry Almond Oatmeal Crisp

Ingredients:
One 36 oz jar Cherry Republic (or other brand) cherry pie filling
3/4 cup gluten-free all-purpose flour
3/4 cup oatmeal
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sliced blanched almonds
2 Tablespoons raw sugar
1/2 cup butter

Method:
Preheat oven to 350 degrees F.  Spoon pie filling into large baking dish sprayed with cooking oil.  Mix together the next 6 ingredients and layer on top of pie filling.  Top with nuts and sprinkle with raw sugar.  Slice butter thinly and place evenly spaced across top.  Bake for 40 minutes or until crisp is bubbly and top is golden brown.  Serve hot with ice cream if desired.

Serves 6 - 8.

Copyright 2014.

Donna's Quick & Sloppy Joes and Vegan Sloppy Joes

Hello to my culinary friends!  I had so much fun coming up with these 2 dueling sloppy joe recipes to serve at my sister and brother-in-law's birthday celebration:  One is made with ground turkey, and the other is vegan.  To save time on the day of the party, I precooked the turkey and quinoa bases the day before so that all I had to do was mix each batch together and start the slow cookers.  Let me know what you think!  (Also, the photo at the bottom of this post is of a beautiful vegetable basket birthday gift to Dianne and Ken from my sister, Brenda's garden!). Best, Donna:


Donna's Quick & Sloppy Joes

Ingredients:
One sweet onion, chopped
2 Tablespoons olive oil
3 pounds ground turkey
One 24 ounce can of sloppy Joe mix
2 cups salsa, mild or medium or a mix of both
One 8 ounce can of sliced mushrooms, drained
Salt and pepper to taste

Method:
Heat large sauté pan and add olive oil.  Sauté onion until golden, about five minutes.  Add turkey and stir until cooked through.  Remove from heat and drain if needed.  Place in slow cooker that has been sprayed with cooking oil.  Mix in remaining ingredients.  Cook on high one hour and then reduce to low for 3 to 4 hours.  Serve over buns, on rice, in tortilla wraps or taco shells.

Serves 6 - 8.

Donna's Vegan Sloppy Joes

Ingredients:
1 cup quinoa, rinsed well in cold water
One and a half cups hot water
Salt and pepper to taste
One sweet onion, chopped and sautéed in olive oil about five minutes
One 14 ounce can of lentils, drained and rinsed
One 15 ounce can of sloppy joe mix
1 cup salsa, mild or medium or a mix of both
One 8 ounce can of sliced mushrooms, drained and rinsed
1 Tablespoon honey
Salt and pepper to taste

Method:
Place rinsed quinoa, water, salt and pepper in sprayed rice cooker and cook until done.  There will be about 4 cups of cooked quinoa.  Place in slow cooker that has been sprayed with cooking oil.  Mix in remaining ingredients.  Cook on high one hour and then reduce to low for 3 to 4 hours.  Serve over buns, on rice, in tortilla wraps or taco shells.

Serves 4 to 6.


 Brenda's Bounty from her Vegetable Garden

Copyright 2014.