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.

Donna's Grilled Grouper & Lemons and Roasted Autumn Vegetables

Hello Everyone!  With autumn in the air, I selected some more traditional seasonal vegetables to make a balsamic flavored, roasted medley to accompany grilled grouper for a simple weekend supper.  This grouper recipe is grilled instead of roasted but is basically the same ingredients as my Roasted Fresh Ocean Grouper recipe (see 26 April 2015 blog post) with the addition of the grilled lemons - which add a nice twist (pun intended!).  Best, Donna:

Donna's Grilled Grouper & Lemons

Ingredients:

One 3½ - 4 pounds fresh ocean grouper fillet

Old Bay Seasoning

Lemon Pepper

Salt

¼ pound (1 stick) unsalted butter, melted

1 lemon, halved

Method:

Preheat grill to 400 degrees F.  Using heavy foil, make a pan to hold the fish and spray with cooking oil.  Add fillet and season with Old Bay, lemon pepper and salt to taste.  Dip the lemons into the butter and place on grill.  Then add foil pan with fish onto grill, and slowly pour melted butter over top of fish.  Grill for 15 minutes or until cooked through.  Remove and serve with charred lemons squeezed over top of fish.

Serves 4 – 6.

Donna's Roasted Autumn Vegetables

Ingredients:

4 small yellow summer squash, cut into thick slices in diagonal

1 sweet onion, cut into chunks

1 red sweet bell pepper, sliced into 1 inch or greater chunks

1 green sweet bell pepper, sliced into 1 inch or greater chunks

1 Tablespoon balsamic vinegar

1 Tablespoon olive oil

1 teaspoon salt

½ teaspoon pepper

Method:

Preheat oven to 400 degrees F.  Line a baking sheet with foil and spray with cooking oil.  Mix together all ingredients in a large bowl.  Spoon onto prepared baking sheet and bake for 20 minutes.

Serves 4.

Copyright 2015.

Donna's Oven-Roasted Chicken Cutlets with Lemon Garlic Aioli, Hasselback Sweet Potatoes Au Gratin, and Gazpacho Heirloom Tomatoes

Hello to All!  What a fun time I had in the kitchen today creating some new recipes that also turned out tasty!!  The chicken cutlets are so quick to make and bake and they go so nicely with the sweet potatoes cooked in a delicately cheesy sauce.  The lemon garlic "aioli" adds a very refreshing flavor to the chicken and the gazpacho in the tomato shells were also very flavorful and fast!!  Best, Donna:

Donna's Oven-Roasted Chicken Cutlets with Lemon Garlic Aioli

Ingredients:

For Aioli:

One 6 ounce container lemon yogurt (Liberte or other brand)

1 teaspoon garlic, minced

For Chicken:

1 pound chicken breast cutlets, boneless and skinless

1 egg mixed with 1½ teaspoons water

½ cup cornmeal

¼ cup Parmesan cheese, shredded

½ teaspoon tarragon leaves

¼ teaspoon salt

1/8 teaspoon pepper

Method:

Mix together the yogurt and garlic for the Aioli, and refrigerate until serving time.

Preheat oven to 400 degrees F.  Line a baking sheet with foil and spray with cooking oil.  If cutlets are more than ¼ inch thick, pound with meat mallet until thinned.  Place the egg-water mixture in a large shallow bowl or plate.  Mix together the remaining Chicken ingredients and place in another shallow container.  Dip each cutlet into the egg mixture and then into the seasoned cornmeal assuring that all sides are covered.  Place on prepared baking sheet and spray each with cooking oil.

Bake for 15 minutes or until cooked through.  Remove immediately from oven and serve with Aioli on top.

Serves 4 -  6.

Donna's Hasselback Sweet Potatoes Au Gratin

Ingredients:

5 sweet potatoes, peeled

One 16 ounce jar Alfredo sauce (or homemade)

¼ cup fresh basil, chopped

2 teaspoons garlic, minced

Salt and pepper to taste

½ cup Parmesan cheese, shredded

Method:

Preheat oven to 400 degrees F.  Spray a casserole dish with cooking oil.  Slice each potato into slices without cutting all the way through to the bottom and place in bottom of casserole, cut sides up. 

Mix remaining ingredients except Parmesan cheese and pour over the potatoes making sure that all surfaces are covered with sauce.  Cover dish with foil and bake for 30 minutes.  Turn the potatoes and bake for another 30 minutes.  Remove foil, turn potatoes again and top with cheese.  Bake uncovered for 15 minutes until cheese is golden brown.

Serves 4 – 5.

Donna's Gazpacho Heirloom Tomatoes

Ingredients:

3 heirloom tomatoes, various colors

¼ cup fresh salsa, medium

1 teaspoon garlic, minced

1 Tablespoon balsamic vinegar

Salt and pepper to taste

Method:

Cut out tops of 2 tomatoes and reserve.  Using a grapefruit spoon, carefully remove insides of tomatoes and place in bowl.  Chop the third tomato and add to bowl with the remaining ingredients.  Spoon gazpacho into tomato shells and cover with tops.  Refrigerate 1 – 2 hours before serving.

Serves 2.

Copyright 2015.

Donna's Pistachio Basil Butter Skate

Dear Friends, have you ever tried skate, the fish?  It is just so creamy and light and it takes only about 5 minutes to cook!  This simple basil butter sauce with crunchy pistachios is all it needs to make a great entree.  Enjoy!  Best, Donna:

Donna's Pistachio Basil Butter Skate

 Ingredients:

½ pound skate (about 2 fillets)

4 Tablespoons butter

Salt and pepper to taste

2 Tablespoons fresh basil, chopped

2 Tablespoons shelled pistachios

Method:

Melt butter in pan on High heat.  Season fish and place in pan, turning after 2 or 3 minutes.  Add basil and nuts and watch carefully until skate is cooked through as this will only take another 2 to 3 minutes when the fish starts to easily flake.  Serve immediately.

Serves 2.

Copyright 2015.

Donna's Mini Meatloaves

Hi Everyone and Happy Monday!  Tonight's simple dish is so satisfying and quick to make - it would also make a great impromptu (or planned) entree for company and it can be prepared ahead of time!  The meat was so tender which I thought was unique for a meatloaf.  Let me know if you do give it a try!  Best, Donna:

Donna's Mini Meatloaves

Ingredients:

1 pound ground chuck

1 cup Donna’s Gluten Free Millet, Quinoa and Rice (see 6 December 2014 blog entry for recipe) or cooked rice

1 cup fresh salsa (La Mexicana Cantina medium, if available)

1 egg

1 Tablespoon Worchestershire sauce

1 teaspoon thyme leaves

½ teaspoon salt

¼ teaspoon pepper

6 Tablespoons Parmesan cheese, shredded

Sriracha sauce

Method:

Preheat oven to 350 degrees F.  Place 6 ceramic ramekins (4 inch diameter size) on cookie sheet and spray insides of each one with cooking oil.

Gently break apart ground chuck with fork, and carefully incorporate the 3 grain mixture or rice.  Stir in the remaining ingredients except cheese and Sriracha.  Spoon meat mix into prepared ramekins and top each with 1 Tablespoon cheese and Sriracha.  Bake for 40 - 45 minutes.

Serves 6.

Copyright 2015.

Donna's Tamari-yaki Grilled Swordfish

Welcome, Friends!  Tonight's dish is a very quick yet nourishing meal after a long journey to visit dear friends and family.  The simple yet tasty marinade comes together quickly and does not require much time to penetrate the fish.  Dinner was happily on the table within 2 hours from our arrival back home and made for a wonderful welcome back meal!  Best, Donna:

Donna's Tamari-yaki Grilled Swordfish

Ingredients:

2 swordfish fillets

½ cup Tamari sauce (gluten-free soy sauce)

¼ cup dry sherry

1 Tablespoon garlic cloves, minced

1 Tablespoon ginger root, grated

Black pepper to taste

Method:

Place fish in small pan.  Mix remaining ingredients and pour over fish.  Marinate for about 1 – 2  hours.  Preheat grill to 400 degrees F.  Cook for 5 minutes, turn fish and cook 3 – 4 minutes more until cooked through being careful to not overcook.  Serve immediately.

Serves 2.

Copyright 2015.

Donna's Flourless Nut Butters Chocolate Chip Cookies

Update 26 June 2017:  To make smaller cookies, measure by rounded teaspoon and bake for 10 minutes - this will make 5 - 6 dozen!

Hello to Everyone, for anyone who is on a gluten-free diet, this recipe is a godsend!  Having to give up most breads and sweets is difficult so this treat will satisfy your sweet tooth.  I enjoy making these cookies because they come together very quickly with a handful of ingredients and the baking time is only 15 minutes!  But it is hard to eat just one :).  Best, Donna:

Donna's Flourless Nut Butters Chocolate Chip Cookies

Adapted from “Southern Living Slim Down South Cookbook” p.213

¾ cup crunchy natural peanut butter

¾ cup almond butter

1 cup + 1.5 t raw sugar

2 large eggs

¾ t baking soda

1/3 t table salt

1.5 cups dark chocolate morsels or chunks

Preheat oven to 350 degrees F.  Mix all ingredients and drop by rounded tablespoonfuls on lined baking sheets.  Bake 15 minutes.  Cool on sheets for 5 minutes before removing to wire rack.

Makes ~36.

Copyright 2014.