Donna’s Corvina Cordon Bleu

Dear Friends, I am uncertain as to where the ideas come from that inspire me to make new dishes but this one likely came from the fact that I had purchased a very large piece of Swiss cheese from Costco, along with the corvina fish, and was trying to decide how I wanted to cook it!  We are thrilled with the result which would be a really nice meal to serve for company or as a special date night meal - simple yet sophisticated!  Enjoy!  Best, Donna:

Donna’s Corvina Cordon Bleu

 Ingredients:

2 pounds corvina fillet

Salt and lemon pepper

1/3 cup bacon bits (turkey or pork)

4 - 5 slices Swiss cheese

1/4 cup gluten free panko crumbs

Basmati rice, cooked

Lemon wedges

Method:

Preheat oven to 400 degrees F.  Cover a bread pan with foil and spray with cooking oil.  Season fish with salt and pepper and top with bacon bits and cheese.  Roll up fish and dip into panko crumbs that have been seasoned with salt and pepper to taste.  Place fish roll into prepared bread pan, top with any remaining panko crumbs and lightly spray top of fish to aid in browning.  Bake for 35 - 40 minutes or until fish is cooked through and flakes easily.  Slice and serve with rice and lemon wedges, if desired.

Serves 4.

Copyright 2016.

Donna’s Steamed Mussels with Madeira Pasta

8 October 2016:  Greetings to All, last night's dinner was an experiment in flavors:  I wanted to create a dish that emphasized perfectly cooked onions and mushrooms in a slightly sweet Madeira sauce accented with tender, fresh mussels and this was the result - it was a hit at our house!  Best, Donna:

Donna’s Steamed Mussels with Madeira Pasta 

 Ingredients:

For Pasta:

12 ounces cooked gluten free pasta (angel hair or spaghetti), drained

4 Tablespoons butter

2 Tablespoons olive oil

2 sweet onions, halved and sliced

8 ounces Baby Bella mushrooms, sliced

1/2 cup Madeira sherry (or cream sherry)

1/2 cup fresh basil, chives and parsley mix, chopped

24 grape tomatoes, halved

Salt and lemon pepper to taste

For Mussels:

2 cups pinot grigio (or other white wine)

2 Tablespoons garlic, minced

1 Tablespoon dried thyme leaves

1 teaspoon salt

Lemon pepper to taste

5 pounds fresh mussels, debearded

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.  While pasta is cooking, melt butter in large saute pan at medium high heat and add oil.  Add onions and stir until golden.  Stir in mushrooms and cook about 5 minutes until softened, then add rest of ingredients including pasta.  Cover and keep warm on stovetop until mussels are cooked.

In medium saucepan, combine all mussels ingredients (except mussels) and bring to boil over high heat.  Add mussels, cover pot and steam for 5 - 7 minutes or until mussels have opened, discarding any that do not open.  Immediately serve mussels on top of pasta.

Serves 4 - 6.

Copyright 2016.

Donna’s Roasted Chicken Tagine

4 October 2016:  Hello Everyone, if you want a chicken dish that is tender and full of flavor, try this recipe!  The ingredients, which evoke North African cuisine, marinate in the refrigerator for several hours or overnight which results in a delicious meal that is tasty enough for company.  Best, Donna:

Donna’s Roasted Chicken Tagine

 Ingredients:

5 pound whole chicken, gizzards removed

Salt and pepper to taste

3 lemons (Meyer lemons if available), quartered

1 sweet onion, chopped

12 dried apricots, halved

12 dried or fresh Black Mission figs, halved

1/2 cup Kalamata olives, sliced

1 Tablespoon garlic, minced

4 sprigs fresh rosemary, chopped

2 Tablespoons avocado or olive oil

2 teaspoons salt

Lemon pepper to taste

Basmati rice, cooked

Method:

Preheat oven to 425 degrees F.  Line a 9 x 13” baking pan with foil and spray with cooking oil.  Season inside and outside of chicken with salt and pepper.   Mix all ingredients except chicken and rice in large bowl.  Stuff chicken with part of mixture and place in bowl.  Refrigerate for at least 6 hours or overnight.  When ready to roast, place chicken in pan breast-side up.  Top with remaining mixture and bake for 90 minutes or until chicken reaches 165 degrees F.  Remove from oven and let rest for 5 minutes before carving.  Serve with rice if desired.

Serves 4 - 6.

Copyright 2016.

Donna’s Quick Crab and Corn Chowder and Curry-Roasted Broccoli, Cauliflower and Onions

27 September and 2 October 2016:  Dear Friends, for quick yet healthy meal choices, give these recipes a try - the soup is just delicious and about as fast as you can get to prepare while the vegetables take just a bit longer to prepare and cook but you can have dinner on the table in 30 minutes or less!  Best, Donna:

Donna’s Quick Crab and Corn Chowder

 Ingredients:

Soup: 

Two 18-1/2 ounce cans Progresso Light New England Clam Chowder

1 cup corn kernels

1/2 cup crabmeat

8 fresh basil leaves, chopped

1 teaspoon dried thyme leaves

Lemon pepper to taste

Other Ingredients:

Basmati rice, cooked

Turkey bacon bits

Parmesan cheese, shredded

Lemon wedges

Method:

Heat all soup ingredients on medium high heat in medium sized saucepan until bubbly.  Immediately serve over rice and sprinkle with bacon, cheese and freshly squeezed lemon juice, if desired.

Serves 2 - 3.

Donna's Curry-Roasted Broccoli, Cauliflower and Onions

Ingredients:

1 bunch broccoli, cleaned and chopped

1 head cauliflower, cleaned and in pieces

1 large sweet onion, chopped

2 Tablespoons coconut oil

1 teaspoon curry powder

Salt and lemon pepper to taste

Method:

Preheat oven to 400 degrees F.  Line a baking sheet with foil and spray with cooking oil.  Place chopped vegetables in a large bowl.  Add the oil, curry and seasonings and mix well.  Spread evenly onto prepared baking sheet.  Roast in oven for 10 minutes, then toss rice and roast for 10 - 15 more minutes or until desired.  Serve immediately.

Serves 4 - 6.

Copyright 2016.