Donna's Roasted Sea Bass & Mediterranean Fruits in Madeira-Gorgonzola Sauce

Hello Everyone, it's Wednesday "Hump" day with not much time to spend in the kitchen after working so I created this simple yet healthy dish that showcases cheese, fruits and nuts of the Mediterranean region in a sauce that enhances the buttery flavor and texture of sea bass.  The only seasoning you need is to add salt and pepper to the fish fillets when baking; however, there is enough saltiness from the olives which are counterbalanced with the sweetness of the dates and grapes.  The almonds add just a lovely bit of crunch!  Enjoy - Best, Donna:

Donna's Roasted Sea Bass & Mediterranean Fruits in Madeira-Gorgonzola Sauce

Ingredients:

1 pound sea bass, about 2 fillets

Olive oil

Salt & pepper

½ cup Madeira wine (or cream sherry)

¼ pound gorgonzola cheese

18 Kalamata olives, pitted and halved

5 Medjool dates, pitted and chopped

½ cup green grapes, chopped

2 Tablespoons Marcona almonds, roasted

Method:

Preheat oven to 425 degrees F.  Line roasting pan with foil and spray with cooking oil.  Coat all sides of fish with olive oil and season with salt and pepper.  Place in pan and bake for 10 minutes.  While fish is cooking, heat wine in saucepan at Medium-High setting, and melt cheese into wine, stirring to blend.  Add olives, dates and grapes, and stir to heat through.  Remove fish from oven and pour wine-cheese-fruit mixture over fillets.  Sprinkle with almonds and bake for 2 – 3 minutes more being careful not to overcook.  Serve immediately with rice or quinoa if desired.

Serves 2.

Copyright 2015.

Donna's Grilled Chicken Breasts with Pineapple Marmalade-Tamarind Glaze

Hello Everyone, this is a very quick dinner if you can marinate the chicken in advance, and it is just delicious!  It is a very simple yet hearty meal for a weeknight after a busy day.  The addition of the tamarind to the pineapple marmalade transforms the glaze into a sweet and sour melange of flavor.  By scooping the chicken onto hot rice or salad, you have a complete meal in no time!  I hope you enjoy this dish as much as we did.  Best, Donna:

Donna's Grilled Chicken Breasts with Pineapple Marmalade-Tamarind Glaze

Ingredients:

1 pound chicken breasts, boned and skinned

1 cup Italian salad dressing

Salt and pepper to taste

½ cup Donna's Pineapple, Meyer Lemon & Ginger Marmalade (see 29 November 2015 blog post for recipe)

1 Tablespoon tamarind concentrate

Lime wedges

Method:

About 4 to 6 hours before grill time, place chicken in marinating container with dressing, covering all of the chicken.  When ready to grill, drain chicken well and season on all sides.  Preheat grill to 400 degrees F.  Grill chicken on both sides until cooked through (about 165 degrees F), about 8 – 10 minutes per side depending upon thickness of breasts.  About 5 minutes before cooking time is through, top chicken with glaze.  Remove meat from grill and allow to rest for 5 minutes before slicing into pieces.  Serve immediately over rice or salad with lime wedges, if desired.

Serves 2.

Copyright 2015.

Donna's Hawaiian Teriyaki Turkey Meatball Stir-Fry and Pineapple, Meyer Lemon & Ginger Marmalade

Hello and Welcome!  Tonight's Sunday stir-fry dinner was a combination of fresh ingredients with leftover meatballs that had been frozen from the prior week to make a fast and substantial meal with just the addition of rice.  While the stir-fry was cooking, I had another pot going with a very easy pineapple marmalade that was cooked in 15 minutes!  This jam can be used as a typical spread or as a topping on cake or ice cream if desired.  Bon Appetit!  Best, Donna:

Donna's Hawaiian Teriyaki Turkey Meatball Stir-Fry

Ingredients:

2 Tablespoons olive oil

1 sweet bell pepper, any color, sliced

1 sweet onion, sliced

1 pound fresh pineapple cubes

24 Donna's Hawaiian Teriyaki Turkey Meatball (see 22 November 2015 blog for recipe)

½ pound snow peas

½ cup Sweet & Sour sauce

Salt and pepper to taste

Method:

Heat oil in wok until hot.  Add peppers and onion and stir-fry about 5 minutes.  Add pineapple and meatballs until heated through and stir in snow peas.  Mix in sauce and seasonings and cook until vegetables are crisp-tender, being careful not to overcook.  Serve over hot rice if desired.

Serves 4.

Donna's Pineapple, Meyer Lemon & Ginger Marmalade

Ingredients:

3 cups fresh pineapple chopped

2 cups granulated sugar

1/3 cup Meyer lemon juice

Grated rind from 1 Meyer lemon

2 Tablespoons candied ginger, chopped

Method:

Mix all ingredients together in a heavy, tall pan.  Cook over High heat for 15 minutes until thickened being careful to not overcook.  Ladle into jars and refrigerate once cooled.

Makes 3 eight ounce jars.

Copyright 2015.

Donna's Garlic Butter Grilled Crab Legs and Baked Latkes

Dear Friends, after a tremendous Thanksgiving with friends, we were in the mood to prepare something simple without venturing out on Black Friday.  These crab legs and latkes came together quickly and tasted great side-by-side.  The best part about this crab recipe is that you do not need to dip the crab into butter since the flavor is imparted into the meat giving it a smokey, buttery flavor without the extra calories!  The latkes have been one of my favorite recipes for several years now and is a delicious side dish that can be made for breakfast, lunch or dinner!  Best, Donna:

Donna's Garlic Butter Grilled Crab Legs

 Ingredients:

1½ pounds crab legs

5 Tablespoons butter

3 Tablespoons olive oil

2 Tablespoons garlic, minced

Salt and pepper to taste

Method:

Place crab legs in large bowl.  Mix together remaining ingredients and pour onto crab legs, stirring to evenly distribute coating.  Preheat grill on High (~400 degrees F), place crab legs on grill and cook about 7 – 8 minutes, turning halfway through cooking time.  Remove from grill and serve immediately, no melted butter needed.

Serves 2.

Donna's Baked Latkes

Ingredients:

One 20 ounce package shredded hash browns

½ large sweet onion or 4 green onions, chopped

1 large egg

2½ Tablespoons gluten free flour

¾ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon baking powder

Ground nutmeg

Method:

Preheat oven to 425 degrees F.  Line a baking sheet with foil and spray with cooking oil.  Mix together all ingredients and place ¼ cup scoops on pan.  Bake for 15 minutes, then turn the latkes and bake for another 10 minutes.  Serve immediately.

Makes 12 – 16 latkes.

Copyright 2015.

Donna's Slow Cooked Meyer Lemon Chicken in Garlic Mushroom Sauce and Butternut Squash Au Gratin

All, today is the beginning of Thanksgiving week and tonight's menu echos traditional poultry and vegetables in advance of the big holiday.  I prepared the chicken yesterday and kept it chilled in the slow cooker crock until this morning when I simply placed it in the cooker and turned it on to Low.  I developed the squash recipe from a potato au gratin recipe that we love and was very pleased with the results!  Adding a side salad made an excellent Sunday dinner, capping off a great start to a blessed week of thankfulness and gratitude.  Happy Thanksgiving, everyone!  Best, Donna:

Donna's Slow Cooked Meyer Lemon Chicken in Garlic Mushroom Sauce

Ingredients:

1 Tablespoon olive oil

24 garlic cloves, peeled

1 cup Baby Bella mushrooms, chopped

2 Tablespoons butter

One 4 pound chicken, gizzards removed and dried with paper towels

Salt and pepper to taste

1 Meyer lemon, quartered

2 cups milk

Salt and pepper to taste

Method:

Spray slow cooker with cooking spray and turn on low setting.  Heat olive oil in large frying pan and add garlic, stirring until cloves turn golden.  Spoon garlic into bottom of slow cooker and add mushrooms.  Heat butter in same pan and brown the chicken on all sides.  Place in slow cooker and sprinkle salt and pepper on outside and inside chicken, and stuff with lemon wedges, squeezing juice into cavity before inserting.  Add milk to slow cooker and cook for 8 – 10 hours.  Serve chicken with garlic mushroom sauce on top of meat, if desired.

Serves 4.

Donna's Butternut Squash Au Gratin

Ingredients:

6 cups butternut squash, peeled, seeds removed, and thinly sliced

1 large sweet onion, peeled, quartered and thinly sliced

3 cups milk

1 egg, beaten

½ teaspoon nutmeg

½ teaspoon salt

¼ teaspoon pepper

1 cup mozzarella cheese, grated

1 cup Parmesan cheese, grated

Method:

Preheat oven to 375 degrees F.  Mix together squash and onion and place in 9x9 inch baking dish sprayed with cooking oil.  Heat milk in microwave on High for 4 minutes; set aside to cool slightly.  Add salt and pepper, stirring to mix.  To avoid curdling, mix a small amount of milk into egg; then mix egg-milk mixture into remaining milk.  Pour milk mixture over squash and onions in baking dish.  Sprinkle with nutmeg.  Top with cheeses and sprinkle with additional nutmeg.  Place dish on cookie sheet and bake for 50 minutes or until vegetables are tender and cheese is golden.  Let cool for 5 – 10 minutes before serving.

Serves 6.

Copyright 2015.

Donna's Cranberry Citrus Port Sauce and Sunshine Basil Green Tea

Hello from the Sunshine State!  I know many of you live in parts of the country that have been hit by snow already and so I want to offer you a little bit of sunshine in the form of recipes.  The port sauce is so easy to make and just in time for Thanksgiving.  While making the sauce, you may want to enjoy a glass of chilled basil green tea - it is very refreshing and the basil adds a subtly minty flavor.  Enjoy!  Best, Donna:

Donna's Cranberry Citrus Port Sauce

Ingredients:

One 12 ounce package cranberries, washed and drained

1½ cups sugar

½ teaspoon salt

½ cup red port

½ cup white port

2 Tablespoons citrus juice (choose lemon, lime, or orange)

Zest of entire citrus (choose lemon, lime, or orange)

Method:

Mix together all ingredients in tall saucepan.  Heat on medium high, stirring constantly for 15 – 20 minutes or until berries have ruptured and the mixture has thickened.  Place into jars and seal.

Makes 24 ounces (or 3 eight ounce jars).

Donna's Sunshine Basil Green Tea

Ingredients:

2 – 4 green tea bags, depending upon tea strength desired

2 quarts cold water

1 sprig fresh basil

Method:

Place tea bags and water in ½ gallon Ball jar, cover and place upside down in sunny place.  Let sit in the sunshine for 2 – 4 hours.  Add basil sprig and refrigerate.

Serves 6 – 8.

Copyright 2015.

Donna's Hawaiian Teriyaki Turkey Meatballs and Roasted Sesame Broccoli

Dear Friends, weekends are fun because there is time to actually obtain groceries and make luscious meals!  Saturdays are especially good because a good chunk of time in the kitchen can result in multiple meals for the upcoming week.  These meatballs can be used in a variety of ways like this sweet and sour version that we had last night.  Accompanied by deliciously crunchy sesame roasted broccoli, this will be a meal you will remember!  Best, Donna:

Donna's Hawaiian Teriyaki Turkey Meatballs

Ingredients:

2 pounds ground turkey

1 cup basmati rice, cooked

1 cup finely chopped Baby Bella mushrooms

One 8 ounce can crushed pineapple, drained

2 eggs

3 Tablespoons dry sherry

3 Tablespoons Tamari (or soy) sauce

1 Tablespoon raw sugar dissolved in 1 Tablespoon hot water

2 teaspoons ginger root, grated

2 teaspoons garlic, minced

Salt and pepper to taste
Sweet & Sour sauce

Method:

Preheat oven to 400 degrees F.  Gently mix together all ingredients (except sweet and sour sauce) being careful not to overmix.  (If desired, mix liquid ingredients separately and add to rest of ingredients).  Using small scoop, either scoop free-form onto baking sheets sprayed with cooking oil, or place in sprayed mini-muffin cups.  Bake for 15 minutes.  Remove from oven and let cool for 10 minutes.  Serve immediately with sweet and sour sauce over rice, or place in refrigerator until ready to serve.  Makes 54 meatballs.

Serves 8 – 10.

Donna's Roasted Sesame Broccoli

Ingredients:

One bunch broccoli, washed, drained and cut into pieces

2 Tablespoons sesame oil

1 Tablespoon sesame seeds

½ teaspoon salt

¼ teaspoon pepper

Method:

Preheat oven to 400° F.  Mix all ingredients in large bowl and place on 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 2-3.

Copyright 2015.

Donna's Hawaiian Teriyaki Grilled Tuna

Happy Friday, Everyone!  It is time to relax and take a break with a simple yet satisfying meal.  Tonight's dish meets these criteria and comes together quickly while lending a sweet/sour/salty flavor to the tuna that kicks it up a notch!  Have a great weekend and we will catch up soon!  Best, Donna:

Donna's Hawaiian Teriyaki Grilled Tuna

Ingredients:

1 pound tuna steak

1/3 cup pineapple juice

3 Tablespoons dry sherry

3 Tablespoons Tamari (or soy) sauce

2 Tablespoons lime juice

1 Tablespoon raw (or brown) sugar

2 teaspoons garlic, minced

1 teaspoon Dijon mustard

1 teaspoon ginger root, minced

Ground black pepper to taste

Mango chutney

Method:

Mix together all ingredients except tuna, reserving and setting aside ¼ cup marinade.  Pour rest of marinade on top of tuna in non-reactive container.  Marinate for 15 minutes on each side.  Preheat grill to 400 degrees F.  Remove tuna from marinade and grill over direct heat for 2-3 minutes per side depending upon desired degree of doneness being careful not to overcook.  Serve with reserved marinade and mango chutney, if desired.

Serves 2.

Copyright 2015.

Donna's Baked Skate and Basil Butternut Squash in Foil Packets

Welcome to Tuesday Dinner!  This meal is so simple and versatile - you can pick any vegetable you want and just about any fish (as long as the fillets are not too thick), season and bake them in foil packets for 30 minutes and dinner is complete!  Tonight I chose skate fillets which are thin and luscious placed on top of a butternut squash-onion-basil mixture.  Choose your seasoning, add butter and you have your very own creation which is a meal unto itself :).  Enjoy the rest of your evening!  Best, Donna:

Donna's Baked Skate and Basil Butternut Squash in Foil Packets

Ingredients:

2½ cups butternut squash, peeled, seeds removed, and sliced thinly into “noodles”

1 medium sweet onion, thinly sliced

Salt and pepper to taste

2 Tablespoons fresh basil leaves

1 pound skate fillets (~ 2)

Old Bay or Lemon Pepper seasoning to taste

½ lime, sliced

3 Tablespoons butter, thinly sliced

1 Tablespoon chives

Method:

Preheat oven to 400 degrees F.  Line baking pan with foil so that it can be folded and closed on the top and sides. (If desired, you may make individual packets for each serving).  Spray foil with cooking oil and add remaining ingredients in order given.  Top with chives and close foil. Bake foil packet for 30 minutes.  Remove promptly and serve immediately with rice or salad, if desired.

Serves 2.

Copyright 2015.

Donna's Thai Red Curry Mussels & Shrimp and Stir-Fried Coconut Butternut Squash Noodles

UPDATE 23 March 2016:  I added two 3 ounce lobster tails to the pot at the same time as the rest of the shellfish and they were done perfectly!

Dear Friends, making a meal out of fresh and delicious seafood is easy with just a bit of preparation.  Tonight's dinner consisted of shrimp and mussels steamed in a spiced, creamy curry sauce that was served over butternut squash "noodles".  The natural sweetness of the squash beautifully balanced the flavors in the seafood and curry sauce.  Give this a try - you will be glad you did!  Best, Donna:

Donna's Thai Red Curry Mussels & Shrimp

Ingredients:

1 pound fresh mussels, debearded

½ pound large uncooked shrimp, 16/20 count
Two 3 ounce lobster tails (23 March 2016 update)

One 15 ounce can lite coconut milk

¼ cup fresh salsa, medium

2 Tablespoons fresh basil, chopped

1 Tablespoon ginger root, minced

2 teaspoons garlic, minced

¾ teaspoon red curry paste

½ teaspoon curry powder

Salt and pepper to taste

1 Tablespoon chives

Method:

Soak mussels in cold water with 2 Tablespoons of gluten-free flour for 30 minutes. Rinse well 3 times discarding any mussels that are not tightly closed.

In medium saucepan, combine all ingredients except mussels, shrimp and chives.  Bring to boil over high heat and add mussels and shrimp.  Cover pot and steam for 5 minutes or until mussels have opened, discarding any that do not open.  Serve mussels and shrimp immediately with sauce, adding chives on top, if desired.

Serves 2. 

Donna's Stir-Fried Coconut Butternut Squash Noodles

Ingredients:

1 Tablespoon sesame oil

4 cups butternut squash, peeled, seeds removed, and sliced thinly into “noodles”

2 Tablespoons unsweetened coconut, shredded

1 Tablespoon ginger root, minced

1½ teaspoons cilantro, chopped

2 Tablespoons Tamari (or soy sauce)

Salt and pepper to taste

Method:

Heat sesame oil in large frying pan over medium-high heat.  Add squash and stir-fry for about 3 minutes.  Add remaining ingredients and cook for about 2 more minutes.  Serve immediately.

Serves 2.

Copyright 2015.

Donna's Alternate Versions of Roasted Salmon with Salsa Verde and Grilled Lemon Pepper Asparagus

Hi Everyone, I purchased a nice wild caught halibut fillet and happened to have leftover salsa verde so decided to adapt my previous recipe for Roasted Salmon with Salsa Verde & Sweet Pepper Sauce (see 05 August 2015 blog post for recipe) by replacing the salmon with the halibut and using 1 cup of salsa verde mixed with 1 cup fresh salsa.  Baking time was 15 minutes.  Also, I adapted my Grilled Lemon Pepper Asparagus for the oven (see 03 November 2014 blog post) by preheating oven to 400 degrees F (same as grill) but baking for 15 minutes.  I hope you agree that a  few simple changes can create delicious results!  Best, Donna:

Serves 2.

Copyright 2015.

Donna's Tex Mex Stuffed Spaghetti Squash

Welcome!  Although it may look like there are quite a few ingredients and steps to this dish, it comes together fairly quickly and is a meal all in one!  The spicy stuffing is a delicious contrast to the nutty, mellow sweetness of the squash.  When serving, cut the filled squash in half to get 4 servings.  Enjoy!  Best, Donna:

Donna's Tex Mex Stuffed Spaghetti Squash

Ingredients:

1 medium spaghetti squash, cut in half and seeds removed

One 15 ounce can black beans, rinsed and drained

1 cup Beyond Meat's Beyond Beef, Beefy Crumble flavor, meatless protein product

1 cup quinoa, cooked (use ½ cup rinsed seeds, ¾ cup water, 1 Tablespoon butter, salt to taste in rice cooker)

½ cup corn kernels (~ 1 cob), cooked (microwave with leaves on for 2 minutes)

½ cup Herdez salsa verde

½ cup fresh tomato salsa, medium

2 teaspoons cilantro, chopped

Salt and pepper to taste

½ cup Mexican blend shredded cheese

1 avocado, sliced

1 lime, quartered

Method:

Preheat oven to 375 degrees F.  Spray a cookie sheet with cooking oil and place squash in pan cut side down.  Bake for 60 minutes. Turn halves cut sides up and sprinkle with salt and pepper. 

While squash is baking, mix together the rest of ingredients except cheese, avocado and lime.  Stuff the mixture into the squash halves, spoon the cheese on top of each and bake for 15 more minutes.  Serve with additional salsa verde, avocado slices and lime wedges.

Serves 4.

Copyright 2015.

Donna’s Coconut Crusted Sea Scallops with Pineapple-Lime-Ginger Sauce, Roasted Pesto Green Beans, and Green Papaya Macaroon Crisp

Hello All!  This week's Sunday dinner was quick, tasty and actually fun to pull together.  If you can find large dry pack sea scallops, they work best for this dish and only require a minimum amount of cooking.  The beans are very simple and were cooked at the same time as the scallops.  The dessert is a take-off on the traditional apple crisp but with a tropical theme using papaya and coconut.  Have a good week!  Best, Donna:

Donna’s Coconut Crusted Sea Scallops with Pineapple-Lime-Ginger Sauce

Ingredients:

Scallops:

1 pound sea scallops, dry pack, 10-20 count

½ cup cornstarch

1 egg, beaten

1/8 teaspoon salt

Dash ground red cayenne pepper

1 cup shredded coconut

Sauce:

¾ cup + 1 Tablespoon pineapple juice

3 Tablespoons lime juice

4 teaspoons cornstarch

1 teaspoon ginger root, finely minced

Salt to taste

Method:

Preheat oven to 400 degrees F.  Place a cookie rack inside a cookie sheet and spray all with cooking oil.  Place the 1) cornstarch, 2) egg and 3) coconut into 3 separate shallow bowls.  Add salt and cayenne pepper to the egg and mix well.  Using tongs, dip each scallop into the bowls in the order given and place on cookie rack.  Spray tops of scallops with cooking spray.  Bake for 10 minutes. 

While scallops are baking, mix together pineapple and lime juices, and add cornstarch, ginger and salt.  Heat over medium-high heat about 5 minutes until thickened.  Spoon sauce on top of scallops before serving.

Serves 2 – 3.

Donna's Roasted Pesto Green Beans

 Ingredients:

½ pound green beans, washed and stems removed

2 Tablespoons pesto sauce

Pepper to taste

Method:

Preheat oven to 400° F.  Mix all ingredients and place on cookie sheet sprayed with cooking oil.  Bake for 5 minutes, then remove from oven and toss with spatula.  Return to oven and bake another 10 minutes.  Serve immediately.

Serves 2.

Donna's Green Papaya Macaroon Crisp

Ingredients:

3 cups green papaya, cut into thin strips

3 Tablespoons raw sugar

1½ cups flaked coconut

½ cup sliced almonds

1 egg

½ teaspoon vanilla extract

Salt to taste

3 Tablespoons butter

Cinnamon to taste

Method:

Preheat oven to 350 degrees F.  Spray a 9” x 13” pan with cooking oil and spread papaya on pan bottom.  Sprinkle 1 Tablespoon of the sugar on top of the fruit.  Mix together remaining ingredients except butter and spread on top of fruit layer.  Slice butter thinly and place on top of macaroon layer.  Sprinkle with cinnamon.  Bake for 30 minutes.

Serves 4 – 6.

Copyright 2015.

Donna’s Spicy Turkey Rice Mini-Burgers

Hello Again!  This recipe is a riff on my Pesto Quinoa Turkey Patties (see 04 August 2014 blog post for recipe) since I ran out of pesto sauce and had leftover Forbidden Rice all ready from the weekend.  This incarnation was spicy yet tender and very fast to mix together and get on the table after a work day.  Give it a try!  Best, Donna:

Donna’s Spicy Turkey Rice Mini-Burgers

Ingredients:

1 pound ground turkey

1¼ cup cooked rice (white, brown or black)

3/4 cup fresh salsa, medium

Salt and pepper to taste

3 Tablespoons Parmesan cheese, grated

Sriracha sauce

Method:

Preheat oven to 325 degrees F.  Spray a 12 cup muffin pan with cooking oil.  Gently mix together the first 4 ingredients.  Using a ¼ cup measuring cup, scoop meat mixture into each of the muffin cups.  Sprinkle with Parmesan cheese and top decoratively with Sriracha sauce.  Bake for 30 minutes. 

Serves 4.

Copyright 2015.

Donna's Grilled Hawaiian Tuna and Tropical Green Papaya Waldorf Salad

Welcome to November!  How the time is flying by, and 2016 is just around the corner.  This meal was quick to pull together and the flavors of the fish and the salad complemented each other very well.  I created the salad from a green papaya half given to me by my dear friend and came up with a tropical version of the traditional Waldorf salad.  The green papaya reminded me of celery and with the addition of apples, nuts, basil and chutney, the salad turned out to be a winner!  Best, Donna:

Donna's Grilled Hawaiian Tuna

Ingredients:

2 tuna steaks (~3/4 pound)

1-1/3 cups pineapple juice

¼ cup lime juice

¼ cup Tamari sauce

2 teaspoons garlic

Method:

Mix all ingredients but tuna and pour over tuna in bowl to cover fish.  Marinate 2 or more hours in refrigerator.  Preheat grill to 400 degrees F.  Drain tuna and grill on each side for total cooking time of 5 – 10 minutes depending upon desired doneness.  Serve immediately.

Serves 2.

Donna's Tropical Green Papaya Waldorf Salad

Ingredients:

2 apples, cored and quartered

¼ large unripe papaya, peeled and seeded

½ cup almonds, chopped

2 Tablespoons fresh basil, chopped

¾ cup mango chutney

Salt and pepper to taste

Lime wedges

Method:

Using mandolin, cut apples and papaya into thin strips.  Mix with rest of ingredients except lime.  Chill 2 or more hours before serving.  When ready to serve, add a lime wedge to each serving to squeeze juice on top.

Serves 6.

Copyright 2015.

Donna's Grilled Blackened Orange Roughy with Black Forbidden Rice

Happy Halloween to All!  This orange (roughy) and black (rice) dinner was so appropriate for Halloween and so much fun to create and serve, and it was fast from start to finish!  The Forbidden Rice was chewy and nutty and a perfect contrast to the melt-in-your-mouth roughy.  For additional Halloween-themed ingredients, the pepitas added an additional crunch.  It was a boo-tiful meal!  Best, Donna:

Donna's Grilled Blackened Orange Roughy with Black Forbidden Rice

Ingredients:

1 cup black Forbidden Rice, rinsed in cold water and drained

2 Tablespoons butter

1½ cups water

Salt to taste

2 orange roughy fillets (~ 1  pound)

2 Tablespoons olive oil

4 teaspoons Emeril’s Essence

1 Tablespoon pepitas (roasted, shelled pumpkin seeds)

Mango chutney

Method:

Mix rice, butter, water and salt in rice cooker and cook according to directions.  Preheat grill to 400 degrees F.  Make a foil pan and add olive oil to bottom.  Dip fillets in oil, then sprinkle each side with the Essence.  Place pan on grill and cook for about 10 minutes, turning once, until cooked through being careful not to overcook.  To serve, sprinkle with pepitas and mango chutney, if desired.

Serves 2.

Copyright 2015.

Donna's Double Duty Spicy Peanut Chicken Pasta

Hi Folks, this dish is so easy to make especially if you have leftovers like I did, and it can be served hot as a main dish entree or chilled as a salad in lettuce leaves.  It is versatile enough to serve at lunch time or dinner so mix and match what works for you!  Best, Donna:

Donna's Double Duty Spicy Peanut Chicken Pasta

Ingredients:

2 cups gluten free pasta, cooked

1 cup (~ 1 large) chicken breast, cooked and chopped

2 Tablespoons Donna’s Spicy Peanut Dressing (see 24 October 2015 blog post for recipe)

1 Tablespoon fresh basil, chopped

Mango chutney

Method:

Mix together all ingredients except chutney.  Heat in microwave for main dish entrée or chill in refrigerator to serve as a salad.  Serve with mango chutney on the side if desired.

Serves 2.

Copyright 2015.

Donna's Fresh Gazpacho

Dear Friends, as you have probably guessed, I have made my gazpacho using up more of the Rainbow Slaw from Saturday - it is too good to waste :).  It has given me a good reason to post this recipe that is a standby in the summer in my kitchen and so easy to make.  Cheers!  Best, Donna:

Donna's Fresh Gazpacho

Ingredients:

3 cups Red Gold Freshly Squeezed Tomato Juice or reduced sodium V-8 Juice

2 cups Donna’s Rainbow Slaw (see 24 October 2015 blog post for recipe) or 1 cup tomatoes plus 1 cup peppers, onions and celery (1/3 cup each), finely chopped

½ cup fresh salsa, medium

1 Tablespoon garlic, minced

¼ cup olive oil

¼ cup red wine vinegar

1 teaspoon sea or kosher salt

¼ teaspoon black pepper

5 dashes Tabasco sauce or to taste

Method:

Mix all ingredients in large pitcher or bowl.  Let marinate in refrigerator for 4 or more hours before serving to blend flavors.  Serve with croutons or grilled shrimp if desired.

Serves 6 – 8.

Copyright 2015.

Donna's Fire-Roasted Gazpacho Pasta

Hello Everyone, sometimes getting back into the work groove after the weekend is hard on Monday especially around dinnertime.  But tonight was different.  I still am trying to use up my enormous batch of Rainbow Slaw from Saturday and my spouse, Gary, suggested I use it as a base for gazpacho.  I took it a step further and created this tangy pasta sauce which came together literally in minutes.  Give it a try, you will not regret it!  Happy Monday!  Best, Donna:

Donna's Fire-Roasted Gazpacho Pasta

Ingredients:

One pound gluten-free pasta

2 Tablespoons olive oil

1½ cups Donna’s Rainbow Slaw (see 24 October 2015 blog post for recipe)

One 28 ounce can Fire-Roasted Diced Tomatoes

1 cup Beyond Meat Beyond Beef Beefy Crumbles flavor, meatless protein product

1 Tablespoon balsamic vinegar

Salt and pepper to taste

Parmesan cheese, grated

Method:

Cook pasta as directed.  While pasta is cooking, heat oil on medium high in medium saucepan.  Add slaw and stir for 3 to 4 minutes until crisp-tender.  Add remaining ingredients and heat through for another 3 minutes or so.  Reduce heat to simmer.  Spoon sauce over pasta and serve immediately sprinkled with Parmesan cheese.

Serves 4.

Copyright 2015.

Donna's 5 Spice Vegetable Spring Rolls with Mango Chutney and Microwave Brown Sugar Kettle Corn

Welcome to All!  Having made a very large portion of my Rainbow Slaw yesterday, I am trying to come up with inventive ways to use it in a variety of dishes (see my earlier post today for the Farmer's Market Vegetable Omelet, for example).  Tonight's recipe could not be simpler to make since it is basically all assembly and no cooking involved.  And the taste was delightful!  For an evening snack, try the kettle corn in the microwave - it is simple and just delicious!  Best, Donna:

Donna's 5 Spice Vegetable Spring Rolls with Mango Chutney

Ingredients:

2 cups Donna’s Rainbow Slaw (see 24 October 2015 blog post for recipe)

1 teaspoon ginger root, minced

½ teaspoon 5 Spice Powder

Salt and pepper to taste

2 spring roll wrappers

Mango chutney (see 13 July 2014 blog post for recipe)

Method:

Mix first 4 ingredients in medium bowl.  Soften spring roll skins individually in lukewarm water for about 30 seconds.  Top skin with 1 cup of the slaw.  Fold over opposite corners on top of mixture and roll up egg-roll fashion.  Repeat for second roll.  Serve immediately with Mango Chutney.

Serves 2.

Copyright 2015.

Microwave Brown Sugar Kettle Corn

See http://www.theyummylife.com/homemade_microwave_kettle_corn for original recipe.  For Donna’s version:  Use 2 Tablespoons butter instead of 1 Tablespoon butter + 1 Tablespoon oil; place in Pyrex casserole dish.

Donna's Cottage Creamy Scrambled Eggs and Farmer's Market Vegetable Omelet

Greetings on a Sunday evening!  The weekend went by faster than ever so here are a few suggestions for the week or for next weekend.  Eggs are so versatile and these two recipes could be served for breakfast, lunch or perhaps dinner!  Although both of these dishes are meatless, you might add some smoked salmon or cooked bacon for additional protein.  Have a good week!  Best, Donna:

Donna's Cottage Creamy Scrambled Eggs

Ingredients:

1 Tablespoon butter

3 eggs, beaten

½ cup cottage cheese

1 Tablespoon fresh basil, chopped

Ground pepper to taste

Method:

Heat frying pan on medium high setting and add butter.  Mix together remaining ingredients.  When butter is melted, pour into pan and stir until cooked through.

Serves 2.

Donna's Farmer's Market Vegetable Omelet

Ingredients:

4 teaspoons butter

1 cup Donna’s Rainbow Slaw (see 24 October 2015 blog entry for recipe)

4 eggs, beaten

Salt and pepper to taste

¼ cup Parmesan cheese, grated

Method:

Heat 2 teaspoons butter on medium-high heat in omelet pan.  Add slaw and stir for 2 – 3 minutes until crisp-tender and mix into the beaten eggs seasoned with salt and pepper.  Melt remaining butter in pan and add egg-slaw mixture.  Cook about 2 minutes until bottom is set; sprinkle top with cheese and flip omelet in half.  Cook another 1 – 2 minutes and serve immediately.

Serves 2.

Copyright 2015.

Donna's Grilled BBQ Chicken & Rainbow Slaw with Spicy Peanut Dressing

Hello Friends, I felt like I was back in chemistry class tonight creating a spicy peanut dressing from scratch to go with a healthy vegetable slaw from ingredients we picked up at our local farmer's market.  The slaw was a tasty accompaniment to the grilled barbecued chicken main dish.  I hope you enjoy trying these recipes out in your home kitchen!  Best, Donna:

Donna's Grilled BBQ Chicken

Ingredients:

One 4 pound chicken, butterflied (i.e., cut down center between breasts and flattened)

Salt and pepper to taste

1 cup Sweet Baby Ray’s Honey Chipotle BBQ Sauce

1 cup Italian salad dressing

1 Tablespoon garlic, minced

Method:

Place chicken in marinating pan, season with salt and pepper, and add remaining ingredients that have been mixed together, coating meat well.  Marinate for 6 to 8 hours in refrigerator.  Preheat grill to 400° F.  Remove chicken from marinade and drain if needed.  Place on grill, cover and cook for about 1 hour or more, turning once, until chicken reaches 165° F or higher.  Remove from grill and let rest for about 10 minutes before cutting into pieces and serving.

Serves 4.

Donna's Rainbow Slaw with Spicy Peanut Dressing

Ingredients:

Slaw:

1 medium cabbage, outside leaves removed, cut into quarters, shredded*

1 green sweet bell pepper, thinly sliced*

1 yellow sweet bell pepper, thinly sliced*

1 large carrot, peeled and finely shredded*

1 medium cucumber, peeled and thinly sliced*

1 red onion, shredded*

3 Tablespoons cilantro, chopped

1 cup sliced almonds

*Use a mandolin if possible

Dressing:

½ cup crunchy style natural peanut butter

¾ cup coconut milk

1 Tablespoon brown sugar

2 teaspoons garlic, minced

2 teaspoons ginger root, minced

2 teaspoons lemongrass, minced

2 teaspoons tamarind concentrate

1¼ teaspoons Sriracha sauce

¼ teaspoon salt

Method:

Prepare and mix together all slaw ingredients; refrigerate.  Mix together all dressing ingredients blending well.  Refrigerate separately.  When ready to serve salad, place slaw in bowl and add dressing to taste.  Serve immediately.

Serves 10 – 12.

Copyright 2015.

Donna's Salmon Salad

Greetings!  Since we had so much salmon left over from Saturday night's meal, I decided to create a take-off on the standard tuna fish salad by using salmon with other tasty ingredients including yogurt as a substitute for the traditional mayonnaise. The salad can be spread on sandwiches or in pita pockets; however, I chose to serve it on a bed of lettuce for a light but filling lunch or dinner.  Let me know if you like it!  Best, Donna:

Donna's Salmon Salad

Ingredients:

2 cups of Donna’s Grilled Wild Salmon with Mango Chutney, shredded (see 19 October 2015 blog post for recipe)

6 ounces plain yogurt (or lemon yogurt for sweetness)

2 teaspoons capers, drained

1 teaspoon garlic, minced

Salt and pepper to taste

2 cups lettuce

Fresh basil leaves

2 Tablespoons Parmesan cheese

Salad dressing, if desired

Method:

Mix together first 5 ingredients for salmon salad.  Lightly spray two 8 ounce custard cups with cooking oil and divide salad into the cups.  Cover with plastic wrap and refrigerate about 2 hours or more before serving to allow flavors to blend.  Drag knife around inside of cups and carefully invert onto lettuce leaves that have been divided into 2 salad bowls; then add remaining toppings as desired.  Serve immediately.

Serves 2.

Copyright 2015.

Donna's Grilled Wild Salmon with Mango Chutney Glaze

Dear Readers, sometimes the simplest preparation techniques are the best, and this grilled salmon with homemade mango chutney was just perfect for an appetizing weekend meal.  Sided with basmati rice and a simple salad, we had a wonderful meal ready in no time!  Cheers, Donna:

Donna's Grilled Wild Salmon with Mango Chutney Glaze

Ingredients:

One 3 pound wild salmon fillet

Salt and pepper to taste

Olive oil

1½  cups (12 ounces) mango chutney (homemade or store brand)

Method:

Preheat grill to 400° F.  Make a shallow pan using foil and spray with cooking oil.  Place salmon skin-side down on foil, season to taste with salt and pepper, and drizzle with olive oil.  Grill on indirect heat for about 15 - 20 minutes or until done, depending upon thickness of fillet.  About 5 minutes before fish is cooked through, spread the chutney on top of fillet to cover entire top.

Serves 5 – 6.

Copyright 2015.

Donna's Roasted Capri Salad Omelet

Sunday Brunchers, this recipe is SO easy and will fill you up with its protein and vegetable-packed punch.  This would be a lovely dish to serve if you are entertaining guests for the weekend as well.  Just have all of your ingredients out and ready and make an omelet bar for a fun morning activity!  Best, Donna:

Donna's Roasted Capri Salad Omelet

Ingredients:

1½ teaspoons butter

2 eggs, beaten

Salt and pepper to taste

2 Tablespoons Donna’s Roasted Grape Tomatoes (see 19 February 2015 blog post for recipe)

1 Tablespoon fresh basil leaves

2 Tablespoons mozzarella cheese, grated

Balsamic vinegar

Method:

Melt butter in omelet pan over medium high heat.  Mix eggs, salt and pepper, and add to pan.  Cook on both sides until almost done; then add tomatoes, basil and cheese.  Drizzle with vinegar and serve open-faced or fold in half before serving.

Serve 1.

Copyright 2015.

Donna's Slow Cooked White Turkey Chili in Sweet Dumpling Bowls

Dear Friends, if you want a dish that will sooth your throat or other ills, this recipe might just meet your needs.  It is quick to pull together and is full of healthy and low-fat ingredients.  The additional bonus is that you can prepare this in the morning and rest, work or play the rest of the day until mealtime.  To add some fun to serving the soup, make the Sweet Dumpling bowls which also add a lovely sweetness to the soup as you spoon out the squash and eat the bowl right with the soup!  Enjoy!  Best, Donna:

Donna's Slow Cooked White Turkey Chili in Sweet Dumpling Bowls

Ingredients:

Soup:

2 quarts chicken or turkey stock

One 16 ounce can cannellini beans, drained and rinsed

One 16 ounce can corn kernels, drained

1 cup fresh salsa

¼ cup lime juice

1 Tablespoon cilantro leaves, chopped

1 teaspoon salt

½ teaspoon black pepper

1 pound ground turkey

1 Tablespoon olive oil

½ cup celery, chopped

½ cup sweet bell pepper, chopped

½ cup sweet onion, chopped

Sweet Dumpling Bowls:

2 Sweet Dumpling squash, washed

Salt and pepper to taste

Method:

Prepare slow cooker by spraying with cooking spray.  Add first 8 ingredients to cooker and turn on Low setting.

In a frying pan heated with olive oil, cook the turkey until it is no longer pink, and drain if needed.  Add to slow cooker.  Add celery, pepper and onion to pan, cook for about 5 minutes or so, and add to cooker.  Stir all ingredients well.  Cook on Low for 8 hours or High for 4 hours.

In separate slow cooker sprayed with cooking oil, add the squash (but do not pierce or peel) and 2 Tablespoons of water.  Cook on High about 2 hours or Low for 4 hours.  Carefully cut off top of squash, reserving lids, remove seeds, and season with salt and pepper.  Add soup to squash bowls, top with lids if desired, and serve immediately.

Note:  To roast in oven, preheat oven to 375 degrees F.  Carefully cut off top of squash, reserving lids, and remove seeds.  Bake for about 30 – 40 minutes, depending upon size of squash, until cooked through.

Serves 8 – 10.

Copyright 2015.