Donna's Shrimp Guacamole Salad

Hello to you all during this very special time of year!  We have been blessed with so many friends and family, and the holidays is a perfect time to get together and celebrate.  The inspiration for this salad came from my homemade guacamole recipe but adding shrimp as a twist and leaving the ingredients on the chunky side.  I tripled this recipe to take to our friends', Margaret and Keith's, Christmas Eve Brunch and it complemented the brunch menu nicely.  Merry Christmas & Happy Hanukkah to everyone!  Best, Donna:

Donna's Shrimp Guacamole Salad

Ingredients:

2 large lettuce leaves

1/2 pound cooked shrimp (size 41/50), rinsed 

12 cherry tomatoes, cut in half

One ripe avocado, coarsely chopped

1 cup salsa, medium (La Mexicana or other brand)

1 Tablespoon garlic, minced

1-1/2 teaspoons lime juice 

2  Tablespoons cilantro (or basil), chopped 

Salt and pepper to taste

Corn tortilla chips

Method:

Place each lettuce leaf in salad bowl or au gratin dish.  Mix remaining ingredients and spoon half of the salad on top of each leaf.  Serve with tortilla chips, if desired.

Serves 2.

Copyright 2014.

Donna's Chicken Enchilada Pie

Hello Friends and Family, tonight's dinner is a test drive for an easy, informal Christmas Eve dinner that we are planning for our family next week.  It is a combination of my favorite chicken enchiladas recipe and tortilla pie.  The enchilada pie is easy to assemble especially if you have the chicken pre-cooked (I like to cook it in the slow cooker the day before so that it is ready the next day).  Happy Holidays!  Best, Donna:

Donna's Chicken Enchilada Pie 

Ingredients:

3 UDI’s Gluten-Free plain tortillas

3 cups chicken breast meat, cooked and shredded

1 cup sour cream

1 Tablespoon fresh cilantro, chopped

1 cup fresh salsa

1 cup chunky tomato sauce

1 cup Mexican blend cheese, thinly shredded

Method:

Preheat oven to 350 degrees F.  Line a springform pan with foil and spray with cooking oil.  Mix together the chicken, sour cream and cilantro and set aside.  Also mix the salsa and tomato sauce in a separate bowl.  To assemble the pie, spoon ½ cup of the salsa-tomato sauce mixture in the bottom of the pan.  Top with 1 tortilla, 1-1/2 cups chicken mixture, ½ cup salsa-tomato sauce mix and ¼ cup cheese.  Repeat for next layer.  For 3^rd layer, top with tortilla, spoon the last ½ cup of salsa-tomato mix on top and sprinkle with the remaining ½ cup of shredded cheese.  Place pan on baking sheet and bake for 45 minutes.  Remove from oven and cool about 5 minutes before slicing into wedges.

Serves: 4

Copyright 2014

Donna's Grilled Corvina with Herbed Balsamic Strawberry-Macadamia Nut Salsa

Hello to All, we are reeling from the death of our beloved yellow labrador companion of almost 10 years, Boomer.  Not feeling like eating but knowing he would disapprove, I came up with this very simple yet healthy meal to tide us through.  I hope you try it.  Best, Donna:

Donna's Grilled Corvina with Herbed Balsamic Strawberry - Macadamia Nut Salsa

Ingredients:

1 pound corvina, a Peruvian whitefish

Olive oil

Salt & pepper to taste

1 Tablespoon each of fresh basil, chives, and rosemary, chopped

2 Tablespoons crushed macadamia nuts

8 large strawberries, chopped

2 Tablespoons balsamic vinaigrette

Salt & pepper to taste

Method:

Coat fish with olive oil and season with salt and pepper.  Grill fish at 350 degrees F on direct heat for about 10 – 12 minutes per side until cooked through.  Mix rest of ingredients for salsa and serve on top of fish when done.  Serve with grilled vegetable kebobs and rice or quinoa.

Serves: 2

Copyright 2014

Donna's Stir-Fried Rice

Hello!  Sometimes making dinner just for yourself seems like more effort than it is worth.  However, I came up with this quick, healthy and delicious updated fried rice recipe that takes minutes to prepare and cook.  Give it a try and let me know what you think!  Best, Donna:

Donna's Stir-Fried Rice

Ingredients:

1 Tablespoon sesame oil

1 teaspoon garlic, minced

1 Tablespoon carrot, grated

¼ cup tomato, chopped

~12 baby spinach leaves, washed

1/3 cup Donna’s Millet, Quinoa & Rice (or cooked rice) - see 06 December 2014 blog entry for recipe

1 teaspoon Mirin

2 eggs, beaten

Salt and pepper to taste

1 teaspoon sliced almonds

Tamari (gluten-free soy sauce), if desired

Method:

Heat oil in medium-sized pan on medium-high.  Add garlic, carrot, tomato, and spinach to the pan and stir for about 1 minute.  Stir in the grain mixture and add the Mirin and stir for about another minute.  Add in the beaten eggs and stir until cooked through, adding salt and pepper to taste.  Place in serving dish and top with sliced almonds.  Serve with Tamari on the side, if desired.

Serves 1.

Copyright 2014.

Donna's Smoked Salmon Sushi Rolls and Steamed Salsa Mussels

Dear Friends, the holidays are all about celebrating with the people you care about in your life so tonight's menu centered around a dear friend, Susan Bracken, who joined me for a Girl's Night In dinner.  My intent was to produce a light yet filling dinner over the course of a few leisurely hours catching up.  I offered my Honey Mustard Dip with gluten-free pretzels as the appetizer and Susan graciously supplied the Chardonnay as an excellent accompaniment.  The steamed salsa mussels served as our main course sided with gluten-free croutons and spinach salad.  My smoked salmon sushi rolls topped off the main course, and the dessert was slices of leftover ice cream bombe (layers of dark chocolate ice cream, cherry frozen yogurt and sea salt caramel ice cream).  Yum!  Best, Donna:

Donna's Smoked Salmon Sushi Rolls

Ingredients:

3 ounces smoked salmon, sliced into 5 – 6 long slices

20 – 24 baby spinach leaves, washed and stems removed

¾ cup Donna’s Millet, Quinoa and Rice (see 06 December 2014 blog entry for whatsfordinneratdonnas.blogspot.com) or cooked rice

1 Tablespoon Mirin

6 slices pickled ginger

Tamari (gluten-free soy sauce)

Method:

Mix Mirin with Millet/Quinoa/Rice (or rice) mixture and set aside.  Place smoked salmon slices on cutting board.  Top each with 4 baby spinach leave and cover with about 1 Tablespoon grain mixture.  Add a pickled ginger slice to center.  Starting from one end, roll up into sushi roll and secure with toothpick if needed.  Chill and serve with Tamari.

Serves 2 – 3.

Donna's Steamed Salsa Mussels

Ingredients:

1 pound fresh mussels, debearded, if desired

2 cups Pinot Grigio wine

2 Tablespoons olive oil

½ cup medium fresh salsa

2 Tablespoons garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

Method:

Soak mussels in cold water with 2 Tablespoons of gluten-free flour for 30 minutes. Rinse well.

In medium saucepan, combine all ingredients except mussels.  Bring to boil over high heat and add mussels.  Cover pot and steam for 5 minutes or  until mussels have opened, discarding any that do not open.  Serve mussels immediately with broth and gluten-free croutons on the side, if desired.

Serves 2 – 3.

Copyright 2014.

Donna's Gluten Free Millet, Quinoa and Rice, Grilled Plantain with Buttered Rum & Apple Cider Caramel Sauce, and Cinnamon Ice Cream

How time is flying by!  It is already almost a full week into December and there is so much going on!  Tonight's menu took about 30 minutes to pull together so it was quick to make before relaxing for a Saturday evening.  Gary had caught some ocean fish earlier in the week and he grilled those in a gluten-free flour mixture containing Old Bay Seasoning, salt and pepper after dipping in egg wash.  I contributed a trifecta of gluten-free grains in the rice cooker and the grilled zucchini (see 16 November 2014 post for recipe).  For a satisfying ending, we grilled plantain and served it topped with a buttered rum and apple cider caramel sauce and my homemade Cinnamon Ice Cream.  Have a great weekend!  Best, Donna:

Donna's Gluten Free Millet, Quinoa and Rice

Ingredients:

1/3 cup millet

1/3 cup quinoa (a mix of red and white varieties, if desired)

1/3 cup Basmati rice

1-1/2 cups water

2 Tablespoons butter

Salt and pepper to taste

Method:

Place grains in sieve, rinse with cold water and drain.  Spray interior of rice cooker pan with cooking oil and add rinsed grains.  Add water, butter and salt and pepper and cook until done.  Fluff with fork before serving.

Serves 4.

Donna's Grilled Plantain with Buttered Rum & Apple Cider Caramel Sauce

Ingredients:

¼ cup apple cider (or juice)

1 Tablespoon golden rum

2 Tablespoons raw sugar

1 Tablespoon butter

Salt

1 ripe plantain (or 2 ripe bananas), peel removed and sliced in half lengthwise

Slivered almonds

Ground allspice

Method:

Mix first 5 ingredients in small saucepan and cook until thickened, stirring constantly, about 5 minutes.

Drizzle small amount of olive oil on plantain halves and place on hot grill at about 375 degrees F, turning for even cooking and browning, about 5 minutes per side.  When golden brown, remove and spoon sauce on top of plantain.  Sprinkle with almonds and allspice, and serve immediately.  A delicious addition is a scoop of Donna’s Cinnamon Ice Cream on the side.

Serves 3 – 4.

Donna’s Cinnamon Ice Cream

¾ cup sugar

2 cups half n half

2 teaspoons pure vanilla extract

1 cup heavy cream

2-1/2 teaspoons ground cinnamon

Using whisk, mix sugar and half n half.  Add vanilla and mix again.  Add cream but don’t over stir.  Place in ice cream maker and process for 25 minutes.  Add ½ cup toasted chopped pecans or almonds during last 5 minutes of processing time, if desired.  Makes 1 quart.

Copyright 2014.

Donna's Turkey Shepard Pie

Hello everyone, and here's hoping that you all had a very special Thanksgiving holiday!  I have not had a chance to post our Thanksgiving dinner but will do so in the near future.  In the meantime, following is the recipe that I have traditionally used with all of the appetizing leftovers and you can make it your own with whatever you have on hand: It is just a simple layering of all of the leftovers into a "pie" which melds all of the flavors together and is so soothing on a cold autumn evening.  Another thing to be so grateful for this season!  Best, Donna:

Donna's Turkey Shepard Pie

Ingredients:

3 cups cooked leftover turkey, chopped

2 cups leftover curried corn pudding (or other leftover vegetable side dish, e.g., green bean casserole)

1½ cups leftover homemade gravy

2 cups leftover mashed potatoes

3 Tablespoons Parmesan cheese, grated

Method:  

Preheat oven to 375 degrees F.  In round casserole dish that has been sprayed with cooking oil, layer ingredients in order given and top with cheese.  Place on cookie sheet to catch any drips and bake for 1 hour.  Serve hot from the oven with homemade cranberry sauce on the side.

Serves 6.

Copyright 2014.

Donna's Grilled Salmon with Tamarind-Cranberry Sauce Glaze

Hi to All.  It has been a busy day preparing for the upcoming Thanksgiving holiday as you may also have been doing.  So, tonight I wanted to make something quick, and one of my go-to recipes is a delicious and easy grilled salmon with whatever topping you want to glaze the fish with.  Since I had extra whole cranberry sauce prepared, I added some tamarind to boost the flavor and topped it with fresh basil.  With a grill time of 20 minutes, we had dinner on the table in no time flat!  Best, Donna:

Donna's Grilled Salmon with Tamarind-Cranberry Sauce Glaze

Ingredients:

One 2 pound salmon fillet

Olive oil

Salt and pepper to taste

1 cup whole cranberry sauce (homemade or store brand)

1 Tablespoon pure Tamarind concentrate, if desired

1 Tablespoon basil leaves, chopped

Method:

Preheat grill to 400° F.  Place salmon skin-side down and season fish by drizzling with olive oil, and adding salt and pepper to taste.  Mix cranberry sauce with tamarind concentrate, if using, and spread on top of fillet to cover.  Top with chopped basil.  Grill on indirect heat for about 15 - 20 minutes or until done, depending upon thickness of fillet.

Serves 4 - 5.

Copyright 2014.

Donna's Grilled Tuna Noodle Casserole

It's Saturday night, everyone, and with most of the nation covered with snow, it seems appropriate to serve comfort food even when the weather is in the 70's here.  Tonight's dish is my version of Tuna Noodle Casserole that is deconstructed into its separate components and then assembled in layers of flavor that includes grilled tuna steaks.  I hope that you have a chance to try this delicious "uncasserole"!  Best, Donna:

Donna's Grilled Tuna Noodle Uncasserole

Ingredients:

3 cups Tinkyada brown rice spiral noodles

Olive oil

Salt

Two 6 ounce tuna steaks

1 Tablespoon olive oil

Salt and pepper to taste

1 Tablespoon butter

1 Tablespoon olive oil

1 medium sweet onion, chopped

8 ounce package baby Portabella mushrooms, washed and thoroughly drained

Salt and pepper to taste

½ cup dry sherry

2 cups Alfredo sauce (store brand or homemade)

4 ounces extra sharp cheddar cheese, cut into small cubes

6 – 8 large basil leaves, chopped

Freshly ground Parmesan cheese

About 12 potato kettle chips, crushed

Method:

Cook pasta for 10 minutes in oiled, salted boiling water; drain well, drizzle with olive oil, stir, and set aside.

While pasta is cooking, melt butter on medium in high-edged pan and add olive oil, heating through.  Add onion and saute until golden brown, about 10 minutes.  Add mushrooms and cook down for another 5 more minutes, adding salt and pepper to taste.  Pour in dry sherry all at once and cook down until almost all liquid is evaporated.  Add the Alfredo sauce, cheese cubes and basil, and cook through until hot and cheese has melted.  Keep on low burner until ready to assemble dish.

Coat each side of tuna with olive oil and sprinkle generously with salt and pepper.  Grill at 425 degrees F for about 2 minutes per side for medium rare steaks and about 4 minutes per side for medium well.

To assemble:  Place cooked pasta in bottom of au gratin dish or plate, top with grilled tuna, and spoon sauce over tuna.  Grate Parmesan cheese over sauce, and sprinkle with half of the crushed potato chips.  Repeat for second serving.  Serve immediately.

Serves 2.

Copyright 2014.

Donna's Grilled Mahi Mahi with Macadamia-Meyer Lemon Gremolata and Grilled Parmesan Zucchini Slices

It is another Sunday, folks, and here is a very simple menu packed with flavor and healthy ingredients for your culinary enjoyment.  Tonight's menu consists of grilled fish and zucchini with fresh toppings that comes together in minutes.  The gremolata may also be used to top a tuna fish sandwich or mixed with quinoa for another lunch bonus tomorrow - only if there are any leftovers!  Best, Donna:

Donna's Grilled Mahi Mahi with Macadamia-Meyer Lemon Gremolata

Ingredients:

Two 6 ounce mahi mahi fillets

Olive oil

Salt and pepper to taste

1/3 cup macadamia nuts, crushed

1 cup fresh parsley, washed and chopped

1 Tablespoon garlic, minced

1 Meyer Lemon, zested, seeds removed, and chopped into small pieces

¼ teaspoon salt

Method:

Prepare fish by drizzling with olive oil on all sides and sprinkling with salt and pepper; set aside. 

Mix together remaining ingredients for gremolata in small bowl.

Preheat grill to 350 degrees F.  Grill fillets about 4 minutes per side.  Fish is done when it flakes and is white in color.

Remove from heat, top with gremolata, and serve immediately.

Serves 2.

Donna's Grilled Parmesan Zucchini Slices

Ingredients:

1 pound zucchini (about 3 small), washed

½ cup Italian dressing

Salt and pepper to taste

¼ cup Parmesan cheese, freshly grated

Method:

Slice peel off opposite sides of each zucchini.  Cut into 2 or 3 slices, totaling about 8 slices when done.  Place into container and cover with dressing, salt and pepper.  Marinate for about 2 hours.

Preheat grill to 350 degrees F.  Grill zucchini slices for 6 minutes per side.  Remove to platter and grate cheese on top while hot.

Serves 2 – 3.

Copyright 2014.

Donna's Pork Carnitas Tortilla Pie, Fast Smashed Potatoes, and Simple Supper Salad

Greetings to All!  Today we are celebrating our oldest son's birthday with a meal consisting of a quick yet delicious tortilla pie, crispy oven potatoes and a simple, fresh side salad.  The pie and potatoes may be prepared earlier in the day and the salad comes together at the very last minute as the pie is cooling after baking.  Here's hoping you enjoy these easy and tasty dishes too!  Best, Donna:

Donna's Pork Carnitas Tortilla Pie

Ingredients:

Four 8 inch gluten-free tortillas

3 cups prepared pork carnitas (see Donna’s Slow Cooked Pork Carnitas with Tomatillo Salsa recipe at whatsfordinneratdonnas.blogspot.com for recipe)

One 16 ounce jar Herdez Salsa Verde sauce (or other brand)

One 8 ounce package cheddar cheese, shredded

½ cup mozzarella or muenster cheese, shredded

Method:

Preheat oven to 400 degrees F.  Line the bottom of an 8 inch springform pan with parchment paper and spray paper and pan thoroughly with cooking oil. 

Add a tortilla to bottom of pan, top with 1 cup of prepared carnitas, ½ cup of salsa verde and 1/3 cup of cheddar cheese.  Repeat layers 2 more times ending with the 4^th tortilla on top.  Add the remaining 1 cup of cheddar cheese and the mozzarella cheese to the top of the pie. 

Cover pan with foil and bake for 30 minutes.  Remove foil and bake for 10 – 15 more minutes until cheese is golden brown on top. 

Remove from oven and allow to cool about 10 minutes before removing from springform pan.  Cut into pieces and serve with sour cream and avocado slices or Mike’s Guacamole (see whatsfordinneratdonnas.blogspot.com for recipe).

Serves 4 – 6.

Donna's Fast Smashed Potatoes

Ingredients:

1-1/2 pounds small red or fingerling potatoes, washed Salt and pepper to taste Garlic powder to taste Thyme leaves to taste Olive oil

Method:

Preheat oven to 400 degrees F.  Microwave potatoes in covered glass casserole dish on High for about 10 minutes or until soft.

Place potatoes on cookie sheet sprayed with cooking oil and, using potato masher, smash each potato on the sheet.  Sprinkle seasonings on top of potatoes and drizzle with olive oil.  Bake ~35 - 40 minutes until golden and crispy.

Serves 3 - 4.

Donna's Simple Supper Salad

Ingredients:

3 cups romaine leaves, washed and torn into pieces

1 cup baby spinach leaves, washed

Salt and pepper to taste

1 Tablespoon olive oil

1 Tablespoon balsamic vinegar

Croutons, preferably gluten-free

Parmesan cheese, freshly grated

Method:

Toss romaine and spinach leaves with salt and pepper.  Drizzle with oil and vinegar.  Add croutons and toss again.  Place in salad bowls and top with cheese.  Serve immediately.

Serves 2.

Copyright 2014.

Donna's Slow Cooked Pork Carnitas with Tomatillo Salsa in Baked Sweet Dumpling Squash Bowls

Happy Wednesday, or Hump Day, as it is also affectionately known!  Just to spice things up today, I started the day early to make a quick and easy meal in the slow cooker and decided to combine the pork roast, tomatillos, onion and salsa that I had available into spicy pork carnitas that I stuffed into Sweet Dumpling squash halves for a Paleo twist.  The combination of spicy meat and slightly sweet squash turned out to be a winning recipe!  I hope you agree.  Best, Donna:

Pork Before Slow Cooked

Pork After Slow Cooked

Donna's Slow Cooked Pork Carnitas with Tomatillo Salsa in Baked Sweet Dumpling Squash Bowls

Ingredients:

One 2-1/2 pound sirloin end pork roast

Salt and pepper to taste

2 tomatillos, outer husk removed and chopped

½ medium sweet onion, chopped

1 cup medium salsa, preferably fresh style

2 Sweet Dumpling squash, cut in half and seeds removed

Salt and pepper to taste

2 Tablespoons butter

Method:

Place roast in slow cooker that has been sprayed with cooking oil.  Season roast on all sides with salt and pepper to taste.  Mix tomatillos, onion and salsa in a medium sized bowl and pour over top of roast.  Cook on High for 4 hours and then turn to Low and cook for another 4 hours.  Break up meat with fork to shred and mix with salsa.

For squash, preheat oven to 375 degrees F.  Season squash halves and place cut-side down on cookie sheet sprayed with cooking oil.  Bake for 20 minutes.  Remove from oven and turn squash halves.  Add 1-1/2 teaspoons butter to each of the 4 squash halves and bake for another 20 minutes, until cooked through and golden.  (Alternatively, you may also microwave the squash halves on High for 12-15 minutes in a covered glass dish containing ½ cup water).

Place shredded pork mixture into each squash half and serve immediately.

Serves 4.

Copyright 2014.

Donna's Grilled Chimichurri Chicken, Pumpkin and Baby Spinach Pizza

Happy Monday, Everyone!  For a quick meal with an autumn spin, I put together this pizza using leftover grilled chimichurri chicken from Sunday's dinner.  Instead of the typical Italian tomato-based sauce, I used pumpkin puree seasoned with salt, pepper and nutmeg and topped with baby spinach before adding the chicken slices.  With a baking time of only 15 minutes, we were able to make dinner, eat and clean up in under an hour!  Cheers, Donna:

Donna's Grilled Chimichurri Chicken, Pumpkin and Baby Spinach Pizza

Ingredients:

One 9 inch prepared pizza crust, preferably gluten-free

4 slices provolone cheese

1 cup pumpkin, pureed (canned or homemade)

Salt and pepper to taste, lightly sprinkled on pumpkin puree

Ground nutmeg, lightly sprinkled on pumpkin puree (if desired)

1 cup baby spinach leaves, stems removed and torn

1 cup Donna’s Grilled Chimichurri Chicken Breasts, sliced (see “whatsfordinneratdonnas.blogspot.com” for recipe)

½  cup Parmesan cheese, freshly shredded if possible

1 teaspoon dried chimichurri seasoning (for homemade version, refer to Epicurious recipe by Andrew Schloss: http://www.epicurious.com/recipes/food/views/Dry-Chimichurri-Rub-240753Dry Chimichurri Mix)

Olive oil

Method:

Preheat oven to 400 degrees F.  Place crust on round pizza pan sprayed with cooking oil.  Top with cheese and remaining ingredients in order given, drizzling a small amount of olive oil on top of pizza.

Bake for 15 minutes until cheese is melted and lightly browned.  Cool for 5 minutes before slicing and serving.

Serves 2.

Copyright 2014.

Donna's Grilled Chimichurri Chicken Breasts, Hash Brown Potato Salad, and Basil-Coconut Creamed Sweet Corn

Hi Everyone, our Sunday dinner tonight consisted of a wonderfully delicious main course of grilled marinated chicken coated with a chimichurri dry rub and complemented with my hash brown potato salad and a basil and coconut creamed corn.  Although the servings on the plate are not as colorful as I would ideally like, the flavors just burst out of each bite.  I hope you think so too!  Best, Donna:

Donna's Grilled Chimichurri Chicken Breasts

Ingredients:

2 boneless, skinless chicken breasts (about 1-1/4 pounds)

½ cup Italian dressing

¼ cup dried chimichurri seasoning (for homemade version, refer to Epicurious recipe by Andrew Schloss: http://www.epicurious.com/recipes/food/views/Dry-Chimichurri-Rub-240753)

Method:

Gently poke chicken with fork on all sides and marinate chicken in dressing for 2 – 4 hours in refrigerator.  About 30 minutes before grill is preheated, remove chicken from marinade and coat each breast with half of dry rub mix.

Preheat grill to 400 degrees F.  Sear chicken on all sides; then lower temperature to 350 degrees.  Grill over indirect heat for 20 – 25 minutes or until chicken is cooked through (no pink) and juices run clear.

Let rest about 5 minutes before slicing diagonally onto serving platter.

Serves 3 - 4.

Donna's Hash Brown Potato Salad

Ingredients:

One 20 ounce package Simply Potatoes brand southwestern style hash browns

1/2 cup Italian dressing

1/2 cup mayonnaise +1 teaspoon raw sugar (or 1/2 cup salad dressing)

1 Tablespoon Dijon mustard

1 Tablespoon whole seed mustard

2 Tablespoons bacon bits

One half medium sweet onion, chopped

3 celery ribs, chopped

Method:

Microwave hash browns in covered casserole for 5 minutes.  Immediately add dressing while potatoes are still warm and mix well.  Add remaining ingredients in order given.  Refrigerate at least 4 hours before serving.

Serves 6.

Donna's Basil-Coconut Creamed Sweet Corn

Ingredients:

2 ears of corn, microwaved for 4 minutes, peeled and kernels removed

3 Tablespoons butter

½ cup prepared polenta (also called grits)

One 14 ounce can coconut milk

3 Tablespoons orange juice (freshly squeezed if possible)

1 Tablespoon basil leaves (about 10-12), chopped

½ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon ground nutmeg

Method:

Melt butter in medium saucepan over medium-high heat.  Add corn and cook about 2 minutes until heated through.  Add about 2 Tablespoons coconut milk and the prepared polenta and mix well.  Stir in juice, basil, and remaining seasonings.  Heat until just boiling, then simmer until ready to eat.

Serves 4.

Copyright 2014.

Donna's Fish and Guacamole Tacos with Mike's Guacamole

Hi Folks!  For a weeknight, it is so much faster to cook with leftovers.  Tonight, we stuffed tacos with the leftover roasted tilapia from Sunday's dinner and topped it with one of our stand-by recipes, Mike's Guacamole, developed by our youngest son.  With the leftover quinoa I also had stashed in the refrigerator, we rounded out the meal nicely and in record time!  Best, Donna:

Donna's Fish and Guacamole Tacos

Ingredients:

2 cooked leftover fillets from Donna's Roasted Almond Pesto Tilapia (see whatsfordinneratdonnas.blogspot.com for recipe)

6 corn tortilla taco shells (gluten-free)

Mike’s Guacamole (or purchased)

Freshly grated cheese

Method:

Reheat fish in microwave and place in taco shells.  Top with guacamole and freshly grated cheese.

Serves 2.

Mike’s Guacamole

Ingredients:

2 ripe Haas avocados, peeled and slightly mashed

1 ripe tomato, chopped (or ¾ cup prepared fresh salsa)

2 teaspoons garlic, minced

2 teaspoons lime juice

Salt to taste

Fresh cilantro leaves, chopped (or 1 teaspoon dried), if desired

Method:

Mix all ingredients and chill until serving time.

Serves 4 - 6.

Copyright 2014

Donna's Blackened Tuna and Meyer Lemon Kebobs, and Quinoa and Bean Salad with Pineapple and Avocado

Hello Everyone, it has been a busy 2 weeks as I am sure it has been for all of you as well!  So, Saturday's meal had to be super simple yet yummy.  Fortunately, I had picked up some fresh tuna and decided to make blackened kebobs for the grill, and pulled together a few leftovers to make a quick side salad.  The Meyer lemons from our citrus tree were a delicious complement to the tuna.  Here are the results!  Bon appetit!  Donna:

Donna's Blackened Tuna and Meyer Lemon Kebobs

Ingredients:

12 ounces fresh tuna steak

Olive oil

3 Tablespoons Emeril’s Essence seasoning mix

1 Meyer lemon, cut into quarters and then halved

Method:

Drizzle a small amount of olive oil on all sides of tuna before cutting into about 15 equal-sized cubes.  Place a tuna cube on 1 of 3 skewers, then a lemon wedge, 3 more tuna cubes, a lemon wedge and end with 1 more tuna cube.  Repeat for the remaining 2 skewers.  Roll skewers in seasoning that has been placed in shallow plate, covering all sides.  Grill at 325 degrees F on indirect heat for about 2-3 minutes per side or until cooked to desired doneness.  Serve with Donna’s Quinoa & Bean Salad with Pineapple and Avocado, if desired.

Serves 2 – 3.

Donna's Quinoa and Bean Salad with Pineapple and Avocado

Ingredients:

1 cup quinoa, cooked (preferably half white and half red quinoa)

1 cup Donna’s Bean & Vegetable Salad (see whatsfordinneratdonnas.blogspot.com for recipe)

¼ cup balsamic vinaigrette (Newman’s Own or other brand or homemade)

2 pineapple rings, chopped (preferably grilled)

½ cup avocado, chopped

Method:

Mix all ingredients and chill for 4 hours or longer before serving.

Serves 3-4.

Copyright 2014.

Donna's Stone Crab & Shrimp Appetizer Platter, Grilled Jalapeno Pepper Jam-Glazed Salmon, Grilled Lemon Pepper Asparagus, and Grilled Pineapple "Life Savers" with Sea Salt Caramel Ice Cream

Hello All!  It's the night before Halloween and we have family guests here from Colorado.  Naturally, we wanted to give them a taste of Stone Crab season here in Southwest Florida, so I pulled together an easy seafood platter with local stone crabs and fresh shrimp complemented with their respective dipping sauces.

Keeping with the seafood theme, the main course was a quick Jalapeno Pepper Jam- Glazed Salmon fillet with a side of grilled lemon pepper asparagus, while the dessert was deliciously simple grilled pineapple "life saver" rings topped with sea salt caramel ice cream.  We enjoyed plenty of conversation and dips in the pool in between courses and hope you have the opportunity to try these recipes!  Enjoy, Donna:

Donna's Stone Crab & Shrimp Appetizer Platter

Ingredients:

1 pound large stone crabs (about 5), cracked

½ pound peel and eat shrimp, cooked

1 Meyer lemon, cut into wedges

Donna’s Cocktail Sauce (for shrimp):

½ cup catsup

1 Tablespoon garlic, minced

1 Tablespoon Worchestershire sauce

1 teaspoon lemon juice, preferably freshly squeezed

Donna’s Mustard Sauce (for stone crab):

2 Tablespoons mayonnaise

1 Tablespoon Dijon mustard

1-1/2 teaspoons whole mustard seed mustard

Method:

Prepare sauces and set aside. Assemble all ingredients on large platter and squeeze lemon wedge to sprinkle juice onto seafood.  Serve immediately with plenty of napkins and a bowl to place shells and peels.

Serves 5.

Donna's Grilled Jalapeno Pepper Jam-Glazed Salmon

Ingredients:

One 2 pound salmon fillet

Olive oil

Salt and pepper to taste

1 cup jalapeno pepper jam, preferably homemade

Citrus slices if desired

Method:

Preheat grill to 400° F.  Place salmon skin-side down and season fish by drizzling with olive oil, and adding salt and pepper to taste.  Heat jam for about 30 seconds in microwave to soften, if needed, and spread on top of fillet to cover. Add citrus slices if desired.  Grill on indirect heat for about 15 minutes or until done, depending upon thickness of fillet.

Serves 4 - 5.

Donna's Grilled Lemon Pepper Asparagus

Ingredients:

1 pound asparagus spears, washed

Olive oil

Lemon juice, preferably fresh

Salt

Lemon pepper or black pepper as desired

2- 3 lemon or other citrus slices

Method:

Spray large piece of heavy duty aluminum foil with cooking spray.  Top with asparagus spears and drizzle with oil and lemon juice.  Sprinkle with seasonings and top with citrus slices.  Securely close foil into a packet.  Preheat grill to 400 degrees F.  Place foil packet on grill and cook for 5 – 7 minutes until crisp tender.

Serves 4 – 5.

Donna's Grilled Pineapple "Life Savers" with Sea Salt Caramel Ice Cream

Ingredients:

One fresh pineapple, cored and cut into 8 rings

Sea salt

Sea Salt Caramel Ice Cream (Three Twins or other brand)

¼ cup miniature semi-sweet chocolate chip morsels

Method:

Preheat grill to 300 degrees F and place pineapple rings over indirect heat.  Sprinkle with sea salt and grill about 5 minutes per side until golden.  Place 1 ring in bottom of each bowl and add generous scoop of ice cream.  Top with mini-chocolate chips, if desired.

Serves 8.

Copyright 2014.

Donna's Roasted Almond Pesto Tilapia and Grilled Blue Cheese Caesar Salad with Kalamata Olive-Tomato Skewers

Hello everyone!  Although it was "brisk" here in sunny Florida today, we had fun creating a menu of grilled goodies that was healthy and light.  Tonight's Grilled Blue Cheese Caesar Salad was augmented with beautiful black olive and red tomato grilled skewers and partnered with my Roasted Almond Pesto Tilapia.  I hope you have the opportunity to try this quick and delicious combination!  Best, Donna:

Donna's Roasted Almond Pesto Tilapia

Ingredients:

4 – 5 tilapia fillets

Salt and pepper to taste

¼ cup pesto

¼ cup Parmesan cheese, grated

¼ cup slivered almonds

1 Tablespoon garlic, minced

Fresh lemon, quartered

Method:

Preheat oven to 400°F.  Line cookie sheet with aluminum foil and spray with cooking oil.   Place fillets on top of foil and season with salt and pepper.  Mix pesto, cheese, almonds and garlic and spread equal amount of pesto topping on each fillet.  Bake for 12 minutes or until cooked through and bubbly on top.  Squeeze lemon quarters on top of fish before serving if desired.

Serves 5 – 6.

Donna's Grilled Blue Cheese Caesar Salad with Kalamata Olive-Tomato Skewers

Ingredients:

1 romaine heart, cut in half from top to bottom

16 Kalamata olives

12 grape tomatoes

Italian dressing

Oregano leaves

Salt and pepper to taste

Blue cheese dressing

Gluten-free croutons, preferably homemade

Parmesan cheese, grated

Method:

Alternately place 4 olives and 3 tomatoes on each of 4 skewers.  Lightly drizzle skewers and romaine halves with dressing.  Sprinkle skewers with oregano, and romaine with salt and pepper.  Heat grill to 325 degrees F and sear romaine on all sides on direct heat, about 5 minutes.  Grill skewers on indirect heat and turn to cook evenly.

Arrange romaine and skewers on plates and top with dressing, croutons, and cheese.  Serve immediately.

Serves 2.

Copyright 2014.

Donna's Grilled BBQ Mahi Mahi and Bean & Vegetable Salad

Hello fellow culinary adventurers!  Yesterday's simple Saturday menu consisted of BBQ'd mahi mahi fillets topped with a quick and delicious bean and vegetable salad that I developed 20 years ago and which won a $100 cooking contest prize :).  If you add Basmati rice on the side, you have a complete meal in less than 30 minutes especially if you make the salad in advance to marinate.  (I also serve corn tortilla chips on the side since they are excellent dippers for the salad).  With a healthy meal like this, you may even be able to justify dessert or a snack later!  Best, Donna:

Donna's Grilled BBQ Mahi Mahi

Ingredients:

Two 6 ounce mahi mahi fillets

1 cup Sweet Baby Ray’s Sweet & Spicy BBQ Sauce (or other desired brand)

Salt and pepper to taste

Method:

Place fillets in shallow dish and cover with BBQ sauce, salt and pepper, turning to coat all sides.  Cover and let marinate for about 4 hours in refrigerator.  Preheat grill to 350 degrees F.  Grill fillets about 4 minutes per side, adding more sauce with each turn.  Fish is done when it flakes and is white in color.  Serve with Donna’s Black Bean Vegetable Salad and Basmati Rice if desired.

Serves 2.

Donna’s Bean & Vegetable Salad

Salad Ingredients:

2 cans (15 ounces) black beans, drained and rinsed

1 can (15 ounces) red kidney beans, drained and rinsed

1 can (15 ounces) garbanzo beans, drained and rinsed

1 medium red onion, chopped

1 green pepper, chopped

20 cherry tomatoes, chopped

2 corn cobs, microwaved for 4 minutes, kernels then removed with knife (or one 14 3/4 ounce can corn, drained); if desired, lightly char cooked cobs over grill or gas stove burner before removing kernels

1 teaspoon garlic, minced

Freshly ground black pepper to taste
Tortilla chips, if desired

Dressing Ingredients:

2/3 cup raspberry vinegar

¾ cup granulated sugar

1 teaspoon salt

½ cup canola or other vegetable oil

Method:

Mix all salad ingredients in large bowl.  Mix together first 3 dressing ingredients in 2 cup measuring cup and microwave for 3 minutes and then cool. Add oil and stir into salad ingredients and refrigerate about 4 hours before serving.  If desired, this salad may also be served as an appetizer with tortilla chips.

Serves 12 – 16.

Copyright 2014.  Updated: 17July2017.

Donna's Spicy Italian Tomato Sauce, Slow Cooked Spaghetti Squash, Grilled Meatballs, and Maple-Mustard Roasted Brussel Sprouts

Dear Readers, I feel like I was just composing last week's blog posting and cannot believe that it has been an entire week already flown by!  I am still in a comfort food mood, probably due to the autumn season, so tonight's menu embraces the taste of spaghetti and meatballs with a healthy twist by grilling the meatballs and using spaghetti squash in place of pasta.  The maple-mustard roasted brussel sprouts also adds a delicious side note to the meal. Bon Appetit!  Best, Donna:

Donna's Spicy Italian Tomato Sauce

Ingredients:

1 medium sweet onion, chopped

2-3 Tablespoons olive oil

8 ounces baby Portabella mushrooms, sliced

1 Tablespoon garlic, minced

1 Tablespoon dried basil, crumbled

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon red pepper, ground

1/4 cup Pinot Grigio or other white wine

1 quart stewed tomatoes, preferably homemade
One 28 ounce can chunky tomato sauce, preferably organic

Method:

Heat olive oil in bottom of medium-sized stockpot.  Add onion and sauté until golden yellow and softened over medium-high heat.  Add the mushrooms and seasonings, and stir until mushrooms are cooked through.  Mix in the wine, stewed tomatoes and sauce.  Bring to boil and then reduce heat, cooking for about 15 minutes more.  Alternatively, place in slow cooker that has been sprayed with cooking oil, and cook on Low setting until serving time.  Serve over cooked spaghetti squash or gluten-free pasta with Grilled Meatballs and top with Parmesan cheese.

Serves 4-6.

Donna's Slow Cooked Spaghetti Squash 

Ingredients:

1 medium-sized spaghetti squash, rinsed

Method:

Place whole squash in slow cooker sprayed with cooking oil and add about 2 Tablespoons of water.  Cook on Low setting about 8 to 10 hours.  (Alternatively, squash may be cut in half, placed cut-side down on cookie sheet sprayed with cooking oil and baked at 375° F for 45 minutes or until tender).

Remove from slow cooker or oven and let cool about 10 minutes before cutting in half.  Spoon out seeds and remove squash with fork to break into strands.  Serve with Spicy Italian Tomato Sauce, Grilled Meatballs, and top with Parmesan cheese, if desired.

Serves 4.

Donna's Grilled Meatballs

Ingredients:

2 pounds ground chuck (or 1 pound mild Italian pork sausage +1 pound ground

turkey)

1/2 cup dried oregano leaves (or half oregano and half basil leaves)

1 teaspoon garlic salt

1/2 teaspoon pepper

Method:

Mix spices together in shallow bowl and set aside.  Break up meat with fork and gently mix. 

Form meat into 30 meatballs and roll each in spice blend.  Flatten each meatball slightly, and grill at 375 degrees F over indirect heat, about 15 minutes, until cooked through.  Serves with Spicy Italian Tomato Sauce and cooked spaghetti squash; then top with Parmesan cheese, if desired.

Serves 4.

Donna's Maple-Mustard Roasted Brussel Sprouts

Ingredients:

One 12 ounce package brussel sprouts, washed, then cut into halves or quarters, depending on size

2 Tablespoons maple syrup

1 Tablespoon olive oil

1 Tablespoon Dijon mustard, if desired

Salt and pepper to taste

Method:

Preheat oven to 400° F.  Mix all ingredients in bowl and place on foil-lined cookie sheet sprayed with cooking oil.  Bake for 10 minutes, turn; bake 10 - 15 more minutes until browned and serve immediately.

Serves 3-4.

Copyright 2014.