Donna’s Smoked Salmon and Blue Cheese Omelet

Hi Everyone!  Last night we had a tight schedule between the end of the work day and the start of evening commitments so I made a hearty and protein-packed dinner to keep us going.  This is a very easy and quick meal to pull together and would make a perfect breakfast or brunch entree as well.  Bon Appetit! Donna:

Donna’s Smoked Salmon and Blue Cheese Omelet

Ingredients:

1 Tablespoon butter

8 eggs, beaten with salt and pepper to taste

4 ounces smoked salmon

2 Tablespoons fresh basil, chopped

2 Tablespoons blue cheese dressing

2 Tablespoons Parmesan cheese, shredded

Gluten free croutons, if desired

Method:

Heat butter in large skillet on medium-high heat.  Add eggs and cook until top is almost cooked through.  Add salmon, then top with basil and dressing, to one half of the eggs.  Fold other half on top of filling and sprinkle with cheese.  Serve with croutons if desired.

Serves 2 dinner-sized portions.

Copyright 2016.

Donna’s Lime-Marinated Shrimp Tacos with Black Beans and Mango and Caprese Panzanella Salad

15 May 2016:  Hello!  Here is another recipe that is so easy to pull together and cooks very quickly!  If you had the ingredients in the freezer and pantry, you could make this for a spur of the moment dinner or for casually entertaining unexpected guests.  The flavors balance each other nicely and the salad adds more color and zip to the main dish.  Enjoy!  Best, Donna:

Donna’s Lime-Marinated Shrimp Tacos with Black Beans and Mango 

Ingredients:

1-1/2 pounds large shrimp (31/40 size), peeled, deveined and tails removed

2 cups Newman’s Own Lite Lime Dressing

1 Tablespoon garlic, minced
1 Tablespoon olive oil
One 15 ounce can black beans, drained and rinsed

1 cup fresh salsa, cantina style if available

1 cup mango chutney, preferably homemade

1/4 cup fresh cilantro or basil, chopped

Salt and pepper to taste

Corn taco shells

Method:
Mix together shrimp, dressing and garlic and allow to marinate in refrigerator for 4 or more hours.  Heat oil on medium high in large skillet.  Add drained shrimp and sauté for about 2 - 3 minutes until just cooked through.  Remove from pan and set aside.  In same pan, heat the rest of ingredients except taco shells until hot, about 2 - 3 minutes.  Add shrimp and mix well.  Spoon filling into taco shells and serve immediately.

Serves 2 - 4.

Donna’s Caprese Panzanella Salad 

Ingredients:

3 ripe tomatoes, chopped

8 ounces fresh mozzarella, chopped

1/2 cup fresh basil leaves, chopped

1/4 cup balsamic vinaigrette

Salt and pepper to taste

3/4 cup gluten-free croutons

Method:

Mix together all ingredients and serve immediately; otherwise, if refrigerating before serving, do not add croutons until ready to serve so that they stay crunchy.

Serves 4.

Copyright 2016.

Donna’s Gluten Free Smoked Salmon Pizza with White Pesto Sauce and Tarragon Bacon Sweet Potato Chips

10 May 2016:  Dear Friends, here are a few more recipes for simple yet deliciously different dishes that you can make quickly when you are trying to figure out what to have for dinner.  I literally pulled out the ingredients from the freezer, pantry or refrigerator to combine them into this pizza sided with a very tasty sweet potato recipe.  Let me know what you think!  Best, Donna:

Donna’s Gluten Free Smoked Salmon Pizza with White Pesto Sauce

Ingredients:

One gluten free 12 inch pizza crust*

1 cup Alfredo sauce

1/4 cup pesto sauce

One 10 ounce package frozen spinach, thawed and liquid removed

1/2 cup artichoke hearts

4 ounces goat cheese, sliced

1 cup pomegranate seeds

4 ounces smoked salmon, sliced

1.5 cups mixed Italian cheese, shredded 

Freshly ground black pepper

*For a homemade version, I use the Pizza recipe, page 195, from “The How Can It Be Gluten-Free Cookbook” and add leaves from one rosemary sprig.

Method:

Preheat oven to 400 degrees F.  Spray pizza pan with cooking oil.  Place prepared crust on top of pan.  Add remaining ingredients in order listed.  Spray top of pizza with cooking oil if desired to enhance browning on cheese.  Bake for 15 - 20 minutes until cheese is golden brown and bubbly.  Remove from oven and let rest for 5 minutes before slicing and serving.

Serves 4 - 6.

Donna’s Tarragon Bacon Sweet Potato Chips

Ingredients:

1 large sweet potato, thinly sliced

2 Tablespoons olive oil

1 Tablespoon tarragon leaves

1/4 cup bacon bits

Salt and pepper to taste

1/2 cup Parmesan cheese, shredded

Method:

Preheat oven to 400 degrees F.  Place a cookie rack on top of a cookie sheet and spray both with cooking oil.  Mix together all ingredients except cheese and place directly and evenly on rack.  Sprinkle with cheese and bake for 15 - 20 minutes until done.  Serve immediately.

Serves 3 - 4.

Copyright 2016.

Donna’s Roasted Greek Corvina

30 April 2016:  One of the greatest culinary gifts I've received is to learn how to preserve fruits and vegetables from my maternal grandmother.  With an abundance of canned tomatoes in my pantry, I wanted to create a tasty sauce for this lovely piece of corvina that I purchased earlier in the day on Saturday.  By adding the additional pantry ingredients of artichokes, olives, garlic and a touch of spice, this dish took on the flavors of Greece and so nicely balanced this whitefish.  It is simple to make as well so check your pantry and make sure you have the ingredients ready when you are!  Best, Donna:

Donna’s Roasted Greek Corvina

Ingredients:

2 pounds corvina fillet

Salt and pepper to taste

1 pint stewed tomatoes

3/4 cup artichoke hearts, drained

1/4 cup Kalamata olives, chopped

2 teaspoons garlic, minced

1/4 teaspoon red pepper, crushed

16 basil leaves, chopped 

1/2 cup Parmesan cheese, shredded

Method:

Preheat oven to 400 degrees F.  Spray a large roasting pan with cooking oil.  Top with fillet and season with salt and pepper.  Mix together the tomatoes, artichokes, olives, garlic and red pepper and evenly pour the mixture on top of the fish.  Add the basil and then sprinkle the cheese on top.  Bake for 15 minutes.  Remove from oven and serve immediately.

Serves 4.

Copyright 2016.