Donna's Grilled Salmon with Tamarind-Cranberry Sauce Glaze

Hi to All.  It has been a busy day preparing for the upcoming Thanksgiving holiday as you may also have been doing.  So, tonight I wanted to make something quick, and one of my go-to recipes is a delicious and easy grilled salmon with whatever topping you want to glaze the fish with.  Since I had extra whole cranberry sauce prepared, I added some tamarind to boost the flavor and topped it with fresh basil.  With a grill time of 20 minutes, we had dinner on the table in no time flat!  Best, Donna:

Donna's Grilled Salmon with Tamarind-Cranberry Sauce Glaze

Ingredients:

One 2 pound salmon fillet

Olive oil

Salt and pepper to taste

1 cup whole cranberry sauce (homemade or store brand)

1 Tablespoon pure Tamarind concentrate, if desired

1 Tablespoon basil leaves, chopped

Method:

Preheat grill to 400° F.  Place salmon skin-side down and season fish by drizzling with olive oil, and adding salt and pepper to taste.  Mix cranberry sauce with tamarind concentrate, if using, and spread on top of fillet to cover.  Top with chopped basil.  Grill on indirect heat for about 15 - 20 minutes or until done, depending upon thickness of fillet.

Serves 4 - 5.

Copyright 2014.

Donna's Grilled Tuna Noodle Casserole

It's Saturday night, everyone, and with most of the nation covered with snow, it seems appropriate to serve comfort food even when the weather is in the 70's here.  Tonight's dish is my version of Tuna Noodle Casserole that is deconstructed into its separate components and then assembled in layers of flavor that includes grilled tuna steaks.  I hope that you have a chance to try this delicious "uncasserole"!  Best, Donna:

Donna's Grilled Tuna Noodle Uncasserole

Ingredients:

3 cups Tinkyada brown rice spiral noodles

Olive oil

Salt

Two 6 ounce tuna steaks

1 Tablespoon olive oil

Salt and pepper to taste

1 Tablespoon butter

1 Tablespoon olive oil

1 medium sweet onion, chopped

8 ounce package baby Portabella mushrooms, washed and thoroughly drained

Salt and pepper to taste

½ cup dry sherry

2 cups Alfredo sauce (store brand or homemade)

4 ounces extra sharp cheddar cheese, cut into small cubes

6 – 8 large basil leaves, chopped

Freshly ground Parmesan cheese

About 12 potato kettle chips, crushed

Method:

Cook pasta for 10 minutes in oiled, salted boiling water; drain well, drizzle with olive oil, stir, and set aside.

While pasta is cooking, melt butter on medium in high-edged pan and add olive oil, heating through.  Add onion and saute until golden brown, about 10 minutes.  Add mushrooms and cook down for another 5 more minutes, adding salt and pepper to taste.  Pour in dry sherry all at once and cook down until almost all liquid is evaporated.  Add the Alfredo sauce, cheese cubes and basil, and cook through until hot and cheese has melted.  Keep on low burner until ready to assemble dish.

Coat each side of tuna with olive oil and sprinkle generously with salt and pepper.  Grill at 425 degrees F for about 2 minutes per side for medium rare steaks and about 4 minutes per side for medium well.

To assemble:  Place cooked pasta in bottom of au gratin dish or plate, top with grilled tuna, and spoon sauce over tuna.  Grate Parmesan cheese over sauce, and sprinkle with half of the crushed potato chips.  Repeat for second serving.  Serve immediately.

Serves 2.

Copyright 2014.

Donna's Grilled Mahi Mahi with Macadamia-Meyer Lemon Gremolata and Grilled Parmesan Zucchini Slices

It is another Sunday, folks, and here is a very simple menu packed with flavor and healthy ingredients for your culinary enjoyment.  Tonight's menu consists of grilled fish and zucchini with fresh toppings that comes together in minutes.  The gremolata may also be used to top a tuna fish sandwich or mixed with quinoa for another lunch bonus tomorrow - only if there are any leftovers!  Best, Donna:

Donna's Grilled Mahi Mahi with Macadamia-Meyer Lemon Gremolata

Ingredients:

Two 6 ounce mahi mahi fillets

Olive oil

Salt and pepper to taste

1/3 cup macadamia nuts, crushed

1 cup fresh parsley, washed and chopped

1 Tablespoon garlic, minced

1 Meyer Lemon, zested, seeds removed, and chopped into small pieces

¼ teaspoon salt

Method:

Prepare fish by drizzling with olive oil on all sides and sprinkling with salt and pepper; set aside. 

Mix together remaining ingredients for gremolata in small bowl.

Preheat grill to 350 degrees F.  Grill fillets about 4 minutes per side.  Fish is done when it flakes and is white in color.

Remove from heat, top with gremolata, and serve immediately.

Serves 2.

Donna's Grilled Parmesan Zucchini Slices

Ingredients:

1 pound zucchini (about 3 small), washed

½ cup Italian dressing

Salt and pepper to taste

¼ cup Parmesan cheese, freshly grated

Method:

Slice peel off opposite sides of each zucchini.  Cut into 2 or 3 slices, totaling about 8 slices when done.  Place into container and cover with dressing, salt and pepper.  Marinate for about 2 hours.

Preheat grill to 350 degrees F.  Grill zucchini slices for 6 minutes per side.  Remove to platter and grate cheese on top while hot.

Serves 2 – 3.

Copyright 2014.

Donna's Pork Carnitas Tortilla Pie, Fast Smashed Potatoes, and Simple Supper Salad

Greetings to All!  Today we are celebrating our oldest son's birthday with a meal consisting of a quick yet delicious tortilla pie, crispy oven potatoes and a simple, fresh side salad.  The pie and potatoes may be prepared earlier in the day and the salad comes together at the very last minute as the pie is cooling after baking.  Here's hoping you enjoy these easy and tasty dishes too!  Best, Donna:

Donna's Pork Carnitas Tortilla Pie

Ingredients:

Four 8 inch gluten-free tortillas

3 cups prepared pork carnitas (see Donna’s Slow Cooked Pork Carnitas with Tomatillo Salsa recipe at whatsfordinneratdonnas.blogspot.com for recipe)

One 16 ounce jar Herdez Salsa Verde sauce (or other brand)

One 8 ounce package cheddar cheese, shredded

½ cup mozzarella or muenster cheese, shredded

Method:

Preheat oven to 400 degrees F.  Line the bottom of an 8 inch springform pan with parchment paper and spray paper and pan thoroughly with cooking oil. 

Add a tortilla to bottom of pan, top with 1 cup of prepared carnitas, ½ cup of salsa verde and 1/3 cup of cheddar cheese.  Repeat layers 2 more times ending with the 4^th tortilla on top.  Add the remaining 1 cup of cheddar cheese and the mozzarella cheese to the top of the pie. 

Cover pan with foil and bake for 30 minutes.  Remove foil and bake for 10 – 15 more minutes until cheese is golden brown on top. 

Remove from oven and allow to cool about 10 minutes before removing from springform pan.  Cut into pieces and serve with sour cream and avocado slices or Mike’s Guacamole (see whatsfordinneratdonnas.blogspot.com for recipe).

Serves 4 – 6.

Donna's Fast Smashed Potatoes

Ingredients:

1-1/2 pounds small red or fingerling potatoes, washed Salt and pepper to taste Garlic powder to taste Thyme leaves to taste Olive oil

Method:

Preheat oven to 400 degrees F.  Microwave potatoes in covered glass casserole dish on High for about 10 minutes or until soft.

Place potatoes on cookie sheet sprayed with cooking oil and, using potato masher, smash each potato on the sheet.  Sprinkle seasonings on top of potatoes and drizzle with olive oil.  Bake ~35 - 40 minutes until golden and crispy.

Serves 3 - 4.

Donna's Simple Supper Salad

Ingredients:

3 cups romaine leaves, washed and torn into pieces

1 cup baby spinach leaves, washed

Salt and pepper to taste

1 Tablespoon olive oil

1 Tablespoon balsamic vinegar

Croutons, preferably gluten-free

Parmesan cheese, freshly grated

Method:

Toss romaine and spinach leaves with salt and pepper.  Drizzle with oil and vinegar.  Add croutons and toss again.  Place in salad bowls and top with cheese.  Serve immediately.

Serves 2.

Copyright 2014.

Donna's Slow Cooked Pork Carnitas with Tomatillo Salsa in Baked Sweet Dumpling Squash Bowls

Happy Wednesday, or Hump Day, as it is also affectionately known!  Just to spice things up today, I started the day early to make a quick and easy meal in the slow cooker and decided to combine the pork roast, tomatillos, onion and salsa that I had available into spicy pork carnitas that I stuffed into Sweet Dumpling squash halves for a Paleo twist.  The combination of spicy meat and slightly sweet squash turned out to be a winning recipe!  I hope you agree.  Best, Donna:

Pork Before Slow Cooked

Pork After Slow Cooked

Donna's Slow Cooked Pork Carnitas with Tomatillo Salsa in Baked Sweet Dumpling Squash Bowls

Ingredients:

One 2-1/2 pound sirloin end pork roast

Salt and pepper to taste

2 tomatillos, outer husk removed and chopped

½ medium sweet onion, chopped

1 cup medium salsa, preferably fresh style

2 Sweet Dumpling squash, cut in half and seeds removed

Salt and pepper to taste

2 Tablespoons butter

Method:

Place roast in slow cooker that has been sprayed with cooking oil.  Season roast on all sides with salt and pepper to taste.  Mix tomatillos, onion and salsa in a medium sized bowl and pour over top of roast.  Cook on High for 4 hours and then turn to Low and cook for another 4 hours.  Break up meat with fork to shred and mix with salsa.

For squash, preheat oven to 375 degrees F.  Season squash halves and place cut-side down on cookie sheet sprayed with cooking oil.  Bake for 20 minutes.  Remove from oven and turn squash halves.  Add 1-1/2 teaspoons butter to each of the 4 squash halves and bake for another 20 minutes, until cooked through and golden.  (Alternatively, you may also microwave the squash halves on High for 12-15 minutes in a covered glass dish containing ½ cup water).

Place shredded pork mixture into each squash half and serve immediately.

Serves 4.

Copyright 2014.

Donna's Grilled Chimichurri Chicken, Pumpkin and Baby Spinach Pizza

Happy Monday, Everyone!  For a quick meal with an autumn spin, I put together this pizza using leftover grilled chimichurri chicken from Sunday's dinner.  Instead of the typical Italian tomato-based sauce, I used pumpkin puree seasoned with salt, pepper and nutmeg and topped with baby spinach before adding the chicken slices.  With a baking time of only 15 minutes, we were able to make dinner, eat and clean up in under an hour!  Cheers, Donna:

Donna's Grilled Chimichurri Chicken, Pumpkin and Baby Spinach Pizza

Ingredients:

One 9 inch prepared pizza crust, preferably gluten-free

4 slices provolone cheese

1 cup pumpkin, pureed (canned or homemade)

Salt and pepper to taste, lightly sprinkled on pumpkin puree

Ground nutmeg, lightly sprinkled on pumpkin puree (if desired)

1 cup baby spinach leaves, stems removed and torn

1 cup Donna’s Grilled Chimichurri Chicken Breasts, sliced (see “whatsfordinneratdonnas.blogspot.com” for recipe)

½  cup Parmesan cheese, freshly shredded if possible

1 teaspoon dried chimichurri seasoning (for homemade version, refer to Epicurious recipe by Andrew Schloss: http://www.epicurious.com/recipes/food/views/Dry-Chimichurri-Rub-240753Dry Chimichurri Mix)

Olive oil

Method:

Preheat oven to 400 degrees F.  Place crust on round pizza pan sprayed with cooking oil.  Top with cheese and remaining ingredients in order given, drizzling a small amount of olive oil on top of pizza.

Bake for 15 minutes until cheese is melted and lightly browned.  Cool for 5 minutes before slicing and serving.

Serves 2.

Copyright 2014.

Donna's Grilled Chimichurri Chicken Breasts, Hash Brown Potato Salad, and Basil-Coconut Creamed Sweet Corn

Hi Everyone, our Sunday dinner tonight consisted of a wonderfully delicious main course of grilled marinated chicken coated with a chimichurri dry rub and complemented with my hash brown potato salad and a basil and coconut creamed corn.  Although the servings on the plate are not as colorful as I would ideally like, the flavors just burst out of each bite.  I hope you think so too!  Best, Donna:

Donna's Grilled Chimichurri Chicken Breasts

Ingredients:

2 boneless, skinless chicken breasts (about 1-1/4 pounds)

½ cup Italian dressing

¼ cup dried chimichurri seasoning (for homemade version, refer to Epicurious recipe by Andrew Schloss: http://www.epicurious.com/recipes/food/views/Dry-Chimichurri-Rub-240753)

Method:

Gently poke chicken with fork on all sides and marinate chicken in dressing for 2 – 4 hours in refrigerator.  About 30 minutes before grill is preheated, remove chicken from marinade and coat each breast with half of dry rub mix.

Preheat grill to 400 degrees F.  Sear chicken on all sides; then lower temperature to 350 degrees.  Grill over indirect heat for 20 – 25 minutes or until chicken is cooked through (no pink) and juices run clear.

Let rest about 5 minutes before slicing diagonally onto serving platter.

Serves 3 - 4.

Donna's Hash Brown Potato Salad

Ingredients:

One 20 ounce package Simply Potatoes brand southwestern style hash browns

1/2 cup Italian dressing

1/2 cup mayonnaise +1 teaspoon raw sugar (or 1/2 cup salad dressing)

1 Tablespoon Dijon mustard

1 Tablespoon whole seed mustard

2 Tablespoons bacon bits

One half medium sweet onion, chopped

3 celery ribs, chopped

Method:

Microwave hash browns in covered casserole for 5 minutes.  Immediately add dressing while potatoes are still warm and mix well.  Add remaining ingredients in order given.  Refrigerate at least 4 hours before serving.

Serves 6.

Donna's Basil-Coconut Creamed Sweet Corn

Ingredients:

2 ears of corn, microwaved for 4 minutes, peeled and kernels removed

3 Tablespoons butter

½ cup prepared polenta (also called grits)

One 14 ounce can coconut milk

3 Tablespoons orange juice (freshly squeezed if possible)

1 Tablespoon basil leaves (about 10-12), chopped

½ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon ground nutmeg

Method:

Melt butter in medium saucepan over medium-high heat.  Add corn and cook about 2 minutes until heated through.  Add about 2 Tablespoons coconut milk and the prepared polenta and mix well.  Stir in juice, basil, and remaining seasonings.  Heat until just boiling, then simmer until ready to eat.

Serves 4.

Copyright 2014.

Donna's Fish and Guacamole Tacos with Mike's Guacamole

Hi Folks!  For a weeknight, it is so much faster to cook with leftovers.  Tonight, we stuffed tacos with the leftover roasted tilapia from Sunday's dinner and topped it with one of our stand-by recipes, Mike's Guacamole, developed by our youngest son.  With the leftover quinoa I also had stashed in the refrigerator, we rounded out the meal nicely and in record time!  Best, Donna:

Donna's Fish and Guacamole Tacos

Ingredients:

2 cooked leftover fillets from Donna's Roasted Almond Pesto Tilapia (see whatsfordinneratdonnas.blogspot.com for recipe)

6 corn tortilla taco shells (gluten-free)

Mike’s Guacamole (or purchased)

Freshly grated cheese

Method:

Reheat fish in microwave and place in taco shells.  Top with guacamole and freshly grated cheese.

Serves 2.

Mike’s Guacamole

Ingredients:

2 ripe Haas avocados, peeled and slightly mashed

1 ripe tomato, chopped (or ¾ cup prepared fresh salsa)

2 teaspoons garlic, minced

2 teaspoons lime juice

Salt to taste

Fresh cilantro leaves, chopped (or 1 teaspoon dried), if desired

Method:

Mix all ingredients and chill until serving time.

Serves 4 - 6.

Copyright 2014

Donna's Blackened Tuna and Meyer Lemon Kebobs, and Quinoa and Bean Salad with Pineapple and Avocado

Hello Everyone, it has been a busy 2 weeks as I am sure it has been for all of you as well!  So, Saturday's meal had to be super simple yet yummy.  Fortunately, I had picked up some fresh tuna and decided to make blackened kebobs for the grill, and pulled together a few leftovers to make a quick side salad.  The Meyer lemons from our citrus tree were a delicious complement to the tuna.  Here are the results!  Bon appetit!  Donna:

Donna's Blackened Tuna and Meyer Lemon Kebobs

Ingredients:

12 ounces fresh tuna steak

Olive oil

3 Tablespoons Emeril’s Essence seasoning mix

1 Meyer lemon, cut into quarters and then halved

Method:

Drizzle a small amount of olive oil on all sides of tuna before cutting into about 15 equal-sized cubes.  Place a tuna cube on 1 of 3 skewers, then a lemon wedge, 3 more tuna cubes, a lemon wedge and end with 1 more tuna cube.  Repeat for the remaining 2 skewers.  Roll skewers in seasoning that has been placed in shallow plate, covering all sides.  Grill at 325 degrees F on indirect heat for about 2-3 minutes per side or until cooked to desired doneness.  Serve with Donna’s Quinoa & Bean Salad with Pineapple and Avocado, if desired.

Serves 2 – 3.

Donna's Quinoa and Bean Salad with Pineapple and Avocado

Ingredients:

1 cup quinoa, cooked (preferably half white and half red quinoa)

1 cup Donna’s Bean & Vegetable Salad (see whatsfordinneratdonnas.blogspot.com for recipe)

¼ cup balsamic vinaigrette (Newman’s Own or other brand or homemade)

2 pineapple rings, chopped (preferably grilled)

½ cup avocado, chopped

Method:

Mix all ingredients and chill for 4 hours or longer before serving.

Serves 3-4.

Copyright 2014.

Donna's Stone Crab & Shrimp Appetizer Platter, Grilled Jalapeno Pepper Jam-Glazed Salmon, Grilled Lemon Pepper Asparagus, and Grilled Pineapple "Life Savers" with Sea Salt Caramel Ice Cream

Hello All!  It's the night before Halloween and we have family guests here from Colorado.  Naturally, we wanted to give them a taste of Stone Crab season here in Southwest Florida, so I pulled together an easy seafood platter with local stone crabs and fresh shrimp complemented with their respective dipping sauces.

Keeping with the seafood theme, the main course was a quick Jalapeno Pepper Jam- Glazed Salmon fillet with a side of grilled lemon pepper asparagus, while the dessert was deliciously simple grilled pineapple "life saver" rings topped with sea salt caramel ice cream.  We enjoyed plenty of conversation and dips in the pool in between courses and hope you have the opportunity to try these recipes!  Enjoy, Donna:

Donna's Stone Crab & Shrimp Appetizer Platter

Ingredients:

1 pound large stone crabs (about 5), cracked

½ pound peel and eat shrimp, cooked

1 Meyer lemon, cut into wedges

Donna’s Cocktail Sauce (for shrimp):

½ cup catsup

1 Tablespoon garlic, minced

1 Tablespoon Worchestershire sauce

1 teaspoon lemon juice, preferably freshly squeezed

Donna’s Mustard Sauce (for stone crab):

2 Tablespoons mayonnaise

1 Tablespoon Dijon mustard

1-1/2 teaspoons whole mustard seed mustard

Method:

Prepare sauces and set aside. Assemble all ingredients on large platter and squeeze lemon wedge to sprinkle juice onto seafood.  Serve immediately with plenty of napkins and a bowl to place shells and peels.

Serves 5.

Donna's Grilled Jalapeno Pepper Jam-Glazed Salmon

Ingredients:

One 2 pound salmon fillet

Olive oil

Salt and pepper to taste

1 cup jalapeno pepper jam, preferably homemade

Citrus slices if desired

Method:

Preheat grill to 400° F.  Place salmon skin-side down and season fish by drizzling with olive oil, and adding salt and pepper to taste.  Heat jam for about 30 seconds in microwave to soften, if needed, and spread on top of fillet to cover. Add citrus slices if desired.  Grill on indirect heat for about 15 minutes or until done, depending upon thickness of fillet.

Serves 4 - 5.

Donna's Grilled Lemon Pepper Asparagus

Ingredients:

1 pound asparagus spears, washed

Olive oil

Lemon juice, preferably fresh

Salt

Lemon pepper or black pepper as desired

2- 3 lemon or other citrus slices

Method:

Spray large piece of heavy duty aluminum foil with cooking spray.  Top with asparagus spears and drizzle with oil and lemon juice.  Sprinkle with seasonings and top with citrus slices.  Securely close foil into a packet.  Preheat grill to 400 degrees F.  Place foil packet on grill and cook for 5 – 7 minutes until crisp tender.

Serves 4 – 5.

Donna's Grilled Pineapple "Life Savers" with Sea Salt Caramel Ice Cream

Ingredients:

One fresh pineapple, cored and cut into 8 rings

Sea salt

Sea Salt Caramel Ice Cream (Three Twins or other brand)

¼ cup miniature semi-sweet chocolate chip morsels

Method:

Preheat grill to 300 degrees F and place pineapple rings over indirect heat.  Sprinkle with sea salt and grill about 5 minutes per side until golden.  Place 1 ring in bottom of each bowl and add generous scoop of ice cream.  Top with mini-chocolate chips, if desired.

Serves 8.

Copyright 2014.

Donna's Roasted Almond Pesto Tilapia and Grilled Blue Cheese Caesar Salad with Kalamata Olive-Tomato Skewers

Hello everyone!  Although it was "brisk" here in sunny Florida today, we had fun creating a menu of grilled goodies that was healthy and light.  Tonight's Grilled Blue Cheese Caesar Salad was augmented with beautiful black olive and red tomato grilled skewers and partnered with my Roasted Almond Pesto Tilapia.  I hope you have the opportunity to try this quick and delicious combination!  Best, Donna:

Donna's Roasted Almond Pesto Tilapia

Ingredients:

4 – 5 tilapia fillets

Salt and pepper to taste

¼ cup pesto

¼ cup Parmesan cheese, grated

¼ cup slivered almonds

1 Tablespoon garlic, minced

Fresh lemon, quartered

Method:

Preheat oven to 400°F.  Line cookie sheet with aluminum foil and spray with cooking oil.   Place fillets on top of foil and season with salt and pepper.  Mix pesto, cheese, almonds and garlic and spread equal amount of pesto topping on each fillet.  Bake for 12 minutes or until cooked through and bubbly on top.  Squeeze lemon quarters on top of fish before serving if desired.

Serves 5 – 6.

Donna's Grilled Blue Cheese Caesar Salad with Kalamata Olive-Tomato Skewers

Ingredients:

1 romaine heart, cut in half from top to bottom

16 Kalamata olives

12 grape tomatoes

Italian dressing

Oregano leaves

Salt and pepper to taste

Blue cheese dressing

Gluten-free croutons, preferably homemade

Parmesan cheese, grated

Method:

Alternately place 4 olives and 3 tomatoes on each of 4 skewers.  Lightly drizzle skewers and romaine halves with dressing.  Sprinkle skewers with oregano, and romaine with salt and pepper.  Heat grill to 325 degrees F and sear romaine on all sides on direct heat, about 5 minutes.  Grill skewers on indirect heat and turn to cook evenly.

Arrange romaine and skewers on plates and top with dressing, croutons, and cheese.  Serve immediately.

Serves 2.

Copyright 2014.