Wednesday, July 27, 2016

Donna’s Shrimp Fetzucchini Alfredo

Hello Friends!  Tonight's experiment was so much fun to create! I am attempting to use up items in my pantry and freezer and decided to substitute gluten free noodles with zucchini that was grown and sweetly given to me by my youngest sister, Brenda.  The result was this healthier version, I believe, of Fettuccine Alfredo.  Although there are several frying steps, do not be daunted - it is worth the result!  Best, Donna:


Donna’s Shrimp Fetzucchini Alfredo
 Ingredients:
Olive oil
1 sweet onion, thinly sliced
8 ounces Baby Bella mushrooms, sliced
2 teaspoons garlic, minced
1 pound raw shrimp (21/25 count), peeled, deveined, tails removed
Two 15 ounce jars Classico Mushroom Alfredo Sauce
1 cup petite peas
1/2 cup Donna’s Roasted Tomatoes (see 19 February 2015 blog posting for recipe) or sun dried tomatoes
1/4 cup dry sherry
1 large zucchini, cut in half, then into thin strips
Salt and pepper to taste
Parmesan cheese, grated

Method:
Heat about 2 Tablespoons olive oil in large frying pan.  Season with salt and pepper and saute onion until golden and remove to plate.  Season with salt and pepper and saute mushrooms in pan, adding oil if needed, until cooked through and remove to plate.  Season with salt and pepper and saute shrimp in pan, adding oil if needed, until just pink.  Remove to plate.  Add about 2 Tablespoons oil to bottom of pan, season with salt and pepper, and saute zucchini noodles until just crisp-tender/softened.

In separate pan, heat alfredo sauce, garlic, peas, tomatoes, sherry and cooked onion, mushrooms and shrimp.  Season with salt and pepper if desired.  Heat through until bubbly.  

Place the fetzucchini on a plate and top with sauce.  Sprinkle with Parmesan cheese and serve immediately.

 Serves 4.


Copyright 2016.

Sunday, July 24, 2016

Donna’s Steamed Tropical Teriyaki Cod

All, how is it that the weekends go by so quickly?  With little time left by Sunday afternoon, this easy fish dish carries us through for another healthy but fast supper.  Serve it with rice and salad and your meal is complete!  Best, Donna:



Donna’s Steamed Tropical Teriyaki Cod
 Ingredients:
1 pound cod fillets
1/2 green pepper, thinly sliced
1 sweet onion, thinly sliced
3/4 cup Donna’s Pineapple Ginger Teriyaki Sauce (see 22 July blog post for recipe)
1 Tablespoon chives, chopped
2 Tablespoons almonds, sliced
Lime wedges

Method:
Preheat oven to 400 degrees F.  Line a baking pan with foil and spray with cooking oil.  Add pepper and onion slices, then top with cod.  Pour sauce over top of fish and sprinkle with chives.  Cover with foil.  Bake for 15 - 20 minutes until fish is white, flaky and cooked through.  Remove from oven and sprinkle with almonds and lime juice, if desired, before serving.

Serves 2.


Copyright 2016.

Friday, July 22, 2016

Donna’s Tropical Grilled Tuna & Vegetable Platter with Pineapple Teriyaki Sauce

Hello Everyone!  When the summer heat wave hits, the best thing I've found is to stay out of the kitchen and cook the way our ancestors did, i.e., over fire and coals!  This recipe was a joint development effort with my spouse who suggested the pineapple with the grilled vegetables to go with the tuna steaks I had purchased and thawed for dinner.  I created this updated version of teriyaki sauce to include pineapple, dark brown sugar and sesame oil to impart a tropical vibe.  It can be used for other meats or vegetables as well since it makes a generous cup and a half of sauce.  Cheers!  Donna:




Donna’s Tropical Grilled Tuna & Vegetable Platter with Pineapple Teriyaki Sauce

Ingredients:
For Platter:
 2 tuna steaks (~ 1 pound)
1 pound pineapple, cut into large chunks, reserving large chunk for sauce
24 baby carrots
2 green peppers, cut into large chunks
2 sweet onions, cut into large chunks
Salt and pepper to taste
Basmati rice, cooked
Fresh parsley, chopped

For Sauce:
1/2 cup tamari (or soy) sauce
1/4 cup dark brown sugar
2 Tablespoons honey
2 Tablespoons rice vinegar
1 Tablespoon sesame oil
2 Tablespoons pineapple, crushed
1 Tablespoon ginger root, grated
2 teaspoons garlic, minced

Method:
Mix together pineapple, carrots, peppers and onions in large bowl.  Spray with cooking oil and season with salt and pepper.  Place vegetable mixture into grill basket that has been sprayed with cooking oil.  Preheat grill to medium high and place basket on grill.  Turn every 5 minutes to cook evenly for about 20 - 25 minutes.

While vegetables are cooking, make the sauce.  Mix together well the tamari, sugar and honey in 2 cup glass measuring cup.  Add rest of ingredients and microwave for 2 minutes.  Place in serving dish.  Makes 1-1/2 cups sauce.

Spray tuna with cooking oil on all sides and season with salt and pepper to taste.  Add tuna to grill for last 5 minutes of cooking time for vegetables.  Grill tuna about 2 - 4 minutes per side depending upon desired doneness.

Place rice in middle of platter, top with cooked vegetables and tuna.  Serve immediately with sauce.

Serves 2 - 3.


Copyright 2016.

Tuesday, July 19, 2016

Donna’s Quick Sweet and Spicy Shrimp Skillet

Summer Greetings!  I happened upon an organic store in my hometown which is the first one I believe that has opened here and purchased some beautiful shrimp among other items.  With the leftovers that I had on hand, I made this fast meal-in-one skillet dish that was just delicious and will make this one again - my spouse declared it a "winner"!  I hope you think so too!  Best, Donna:



Donna’s Quick Sweet and Spicy Shrimp Skillet
 Ingredients:
2 - 3 Tablespoons olive oil
1 sweet onion, sliced
8 ounces Baby Bella mushrooms, sliced
1 pound raw shrimp, peeled with tails removed 
1 lime, quartered 
1-1/2 cups Basmati rice, cooked
1 Tablespoon fresh basil leaves, chopped 
2/3 cup Orange sauce
2/3 cup Sweet chili sauce 
Salt and pepper to taste
1/4 cup almonds, sliced

Method:
In large frying pan, heat 2 Tablespoons oil until hot.  Add onion and cook until light yellow in color.  Add mushrooms and stir until onions and mushrooms are golden and cooked through.  Remove to plate.  If needed, add an additional Tablespoon of oil to the pan and add the shrimp, stirring until just cooked through.  Squeeze one of the lime quarters over the shrimp and and the rest of the ingredients except the almonds.  Cook through until bubbly.  When serving, sprinkle with almonds and add lime quarters, if desired.

Serves 3 - 4.


Copyright 2016.

Sunday, July 17, 2016

Donna's Summer Spinach Salad with Fresh Raspberry Vinaigrette and Pale Detox Tea

Hello Again!  When summer days are beautiful, all anyone wants to do is be outside to fully enjoy it making time in the kitchen less of a priority.  This salad comes together fast and is kicked up with a dressing that contains freshly crushed raspberries that is just delicious!  The pale detox tea is a perfect drink to go along with the salad to serve either for brunch or lunch or a light dinner.  Salud!  Donna:


Donna's Summer Spinach Salad with Fresh Raspberry Vinaigrette
Ingredients:
Salad:
4 cups baby spinach leaves
1/2 English cucumber, peeled and chopped
1 cup celery, chopped
8 ounces small red tomatoes, chopped
1/2 yellow pepper, chopped
1 cup raspberries (or blueberries)
1/2 cup roasted pecans
Parmesan cheese, shredded

Dressing:
12 raspberries, smashed with spoon until smooth
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
1 Tablespoon honey
1 Tablespoon vanilla almond milk
1/2 teaspoon tarragon leaves
1/4 teaspoon salt
Cracked black pepper

Method:
Mix together salad ingredients and refrigerate.  In individual salad bowls, layer salad ingredients in order given.  Top with dressing and serve immediately.


Serves 4.

Donna’s Pale Detox Tea
 Ingredients:
1 stem basil leaves
English cucumber spear (1/8 of whole)
4 lemon slices
1 Tablespoon sized ginger root piece
1 lemon-ginger decaffeinated tea bag
1/2 gallon cold water

Method:
Place first 5 ingredients in large pitcher.  Add water and allow to steep in refrigerator.

Serves 6 - 8.

Copyright 2016.

Donna’s Grilled Pork Tenderloin with Orange Sweet Chili Sauce and Shortcut Baked Red Potato Salad

Hello Friends, this Sunday was overcast and sporadically rainy so we hoped to be able to get a window of clear skies to grill a quick pork tenderloin with a simple sweet and spicy orange chili sauce glaze.  Luckily, the sky did clear in time for us to grill the meat and enjoy another relaxing meal along the water!  Best, Donna:

Donna’s Grilled Pork Tenderloin with Orange Sweet Chili Sauce

Ingredients:
2 pounds pork tenderloin (in 2 rolls)
Salt and pepper to taste
1 cup Orange sauce
1 cup Sweet chili sauce

Method:
Preheat grill to 450 degrees F.  Season tenderloin with salt and pepper.  Grill the meat on all sides for about 5 minutes; then lower the temperature to 400 degrees.  Cook for about 20 minutes or more checking to see that internal temperature reaches 160 degrees.  About 5 minutes before cooking is complete, spoon the sauce over all sides of the meat.  Remove from grill and allow to stand for 5 minutes before carving to allow juices to be retained.  Serve with additional sauce on the side.


Serves 4.

Donna's Shortcut Baked Red Potato Salad
Ingredients:
1 pound small red potatoes, 
1/4 cup Italian dressing
1/3 cup Dill Vegetable Dip
1 teaspoon Dijon mustard
1 teaspoon whole seed mustard
1/2 small sweet onion or 1 Tablespoon dried minced onion
1/2 cup celery, chopped
1/2 cup red pepper, chopped
1 Tablespoon bacon bits
Salt and pepper to taste

Method:
Microwave potatoes that have been pierced with fork in covered casserole for 5 minutes.  Drain, if needed, and cut into quarters.  Immediately add dressing while potatoes are still warm and mix well.  Add remaining ingredients in order given.  Refrigerate at least 2 hours before serving.

Serves 4.

Copyright 2016.

Tuesday, July 12, 2016

Donna’s Pulled BBQ Chicken Sandwiches for a Crowd and Meatless Vegan Sloppy Joes

4 July 2016:  Independence Day is one of the highlights of my year.  It is a time for family gatherings and for taking stock of all of Life's blessings, almost a Thanksgiving in July.  This year marked our 22nd annual party and enjoyed the company of 27 family members including 2 new granddaughters.  These recipes helped me make the party simple yet hearty for the diverse crowd, and with everyone bringing a dish to pass, the party was a hit!  Cheers, Donna:


Donna’s Pulled BBQ Chicken Sandwiches for a Crowd
Ingredients:
2 large sweet onions, coarsely chopped
3 - 4 T olive oil
Salt and pepper to taste
10 pounds chicken pieces (6 breasts; 8 thighs), cooked in slow cooker, deboned, shredded
Rosemary-garlic or other seasoning blend
Two 16 ounce bottles Sweet Baby Ray’s Honey BBQ Sauce (or other flavor)
Potato or other buns (or taco shells)
Method:
Saute onion in oil and salt and pepper until golden.  Mix all ingredients in slow cooker that has been sprayed with cooking oil.  Sprinkle liberally with seasoning blend.  Cook on High about 3 hours.  Heat through and serve over buns or in taco shells.
Serves 20.
Donna's Meatless Vegan Sloppy Joes

Ingredients:
One 12 ounce package Beyond Meat’s Beyond Beef Feisty Crumble
Two 15 ounce cans chili beans, gluten free
Two 14 ounce cans lentils, drained and rinsed
2 cups salsa, mild or medium or a mix of both
1/4 cup barbecue sauce
12 ounces Baby Bella mushrooms, rinsed and chopped
1 sweet onion, chopped and sautéed in olive oil about 5 minutes 
2 Tablespoons honey
Salt and pepper to taste

Method:
Place all ingredients in slow cooker that has been sprayed with cooking oil.  Cook on High for 1 hour and then reduce to Low for 2  - 3 hours.  Serve over buns, on rice, in tortilla wraps or taco shells.

Serves 4 to 6.

Copyright 2016.

Donna's Grilled Thai Salmon with Sweet Chili Sauce Glaze, Smoked Paprika Spicy Roasted Potatoes, and Gluten Free Blueberry Polenta Cake

17 July 2016 Update:  Also see directions for Raspberry-Blueberry Polenta Cake version!

2 July 2016:  With family arriving for the long weekend, a quick dinner was in order to feed the crowd.  While the potatoes cooked in the oven, the grilled salmon was easy to prepare and cooked fast on the grill so that the meal came together in a flash.  I used a prepared sweet chili sauce to make the preparation even simpler.  The blueberry polenta cake was significantly adapted and converted to gluten free from a Nigella Lawson recipe and although it took a little time to prepare, the flavor was well worth it.  The cake is also delicious for breakfast in place of blueberry pancakes!  Enjoy, Donna:


Donna's Grilled Thai Salmon with Sweet Chili Sauce Glaze
Ingredients:
4 pounds salmon fillet
Salt and pepper to taste
One 10 ounce jar Maggi Sweet Chili Sauce
1/4 cup fresh basil leaves, chopped
1/2 cup almonds, sliced

Method:
Preheat grill or oven to 400 degrees F.  Spray a large piece of heavy foil with cooking spray and place fillet on top.  Season fish with salt and pepper to taste.  Carefully pour the chili sauce evenly on top of fish.  Sprinkle with basil and almonds, and spray with cooking oil.  Grill or bake for 15 - 20 minutes and serve immediately.  

Serves 6 - 8.
Donna’s Smoked Paprika Spicy Roasted Potatoes
Ingredients:
3 pounds small red potatoes, cubed
2 Tablespoons rosemary garlic (or other) seasoning
Smoked paprika to taste
Salt and pepper to taste
2 Tablespoons olive oil

Method:
Preheat oven to 425 degrees F.  Mix all ingredients in large bowl and place on baking sheet that has been sprayed with cooking oil.  Bake for 30 minutes, turn potatoes, and cook for another 5 - 10 minutes until cooked through.


Serves 6 - 8. 
Donna's Gluten Free Blueberry Polenta Cake*

*Adapted from Nigella Lawson’s Blueberry Polenta Upside-Down Cake

Ingredients:
1/3 cup + 2 Tablespoons raw turbinado sugar, divided
3 cups blueberries 
2 large eggs
1 cup white sugar
Zest of 1 lemon
2/3 cup orange juice
2/3 cup olive oil (extra virgin is preferred)
3/4 cup polenta
1 cup gluten free flour
2 teaspoons baking powder
1/2 teaspoon salt

Method:
Preheat oven to 350 degrees F.  Line a 9 inch square pan with parchment paper and spray with cooking oil.  Sprinkle 1/3 cup raw sugar on top of paper and top with blueberries.  

Mix together the eggs, 1 cup white sugar and lemon zest until mixture thickens.  Add orange juice and oil and mix well.  In a separate bowl, mix the remaining ingredients and incorporate into the egg mixture, mixing well.  Pour on top of blueberries in prepared pan and sprinkle top with 2 Tablespoons raw sugar.

Bake for 45 minutes.  Cool for 5 minutes, remove parchment paper and place on cake plate to serve.

Serves 8 - 12.

NOTE:  To make Raspberry-Blueberry Polenta Cake, use 3 cups raspberries and 1 cup blueberries and replace the 9 inch pan for a springform pan lined with parchment, if desired.

Copyright 2016.