Donna's Zesty Greek Salad

31 December 2015:  Dear Friends, while in California over the holidays, I saw a Greek Salad in the window of a deli and was determined to recreate it when I came back home.  This recipe captures the bright flavor and crispness of the deli version and is just perfect for a crowd.  Give it a try!  Best, Donna:

Donna's Zesty Greek Salad

Ingredients:

For Salad:

5 celery stalks and leaves, coarsely chopped

1 cucumber, peeled and coarsely chopped 

2/3 pound pasteurized Feta cheese, cut into cubes

1 cup Kalamata olives, cut in half

1 red onion, chopped

1 bunch radishes, cleaned and sliced

2 pints cherry tomatoes, quartered (if large) or halved (if small)

1 green sweet bell pepper, cut into chunks 

1 yellow sweet bell pepper, cut into chunks

2 Tablespoons basil leaves, chopped 

For Dressing:

1/2 cup olive oil

1/4 cup red wine vinegar 

1-1/2 teaspoons Dijon mustard

2 teaspoons garlic, minced

2 teaspoons sugar

1 teaspoon dried oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

Method:

Combine all salad ingredients in a large bowl.  Mix together dressing ingredients and add 3/4 cup of dressing to salad.  Refrigerate for at least 4 hours before serving time to allow flavors to blend.

Serves 8.

Copyright 2015.

Donna's Grilled Lobster Tails

30 December 2015:  Hello to all of my cooking friends - this is one of my favorite recipes for so many reasons:  It is quick, elegant, tasty and lower in calories since melted butter for dipping is not needed.  We have served these lobster tails several times at dinner parties and they are always a hit!  Best, Donna:

Donna's Grilled Lobster Tails

Ingredients:

6 fresh lobster tails

2 Tablespoons coconut oil

2 Tablespoons garlic, minced

2 teaspoons fresh lemon juice (about 2 lemon wedges worth)

Salt and pepper to taste

Lemon wedges

Method:

Preheat grill to 375 degrees F.  Place lobsters in large bowl.  Add remaining ingredients except lemon wedges on top of tails and mix well assuring that all tails are covered with seasoning mix.  Grill about 5 - 6 minutes per side being careful not to overcook. Remove from grill and snip the underneath each tail up the middle and gently break open.  Serve with lemon wedges.

Serves 6.

Copyright 2015.

Donna's Smoked Paprika Polenta-Crusted Cod, Slow Cooked Brown Rice for a Crowd, and Super Foods Vegetable Stir-Fry

29 December 2015:  Dear Friends, as you may have noticed, we enjoy fish as a main protein choice for many of our dinner meals.  The smoked paprika in the crust of this cod entree added the depth of flavor needed to balance the mildness of the fish.  The stir-fried veggies and easy brown rice are perfect side dishes for the cod.  I hope you give these a try!  Best, Donna:

Donna's Smoked Paprika Polenta-Crusted Cod

Ingredients:

1 pound cod fillet

1/4 cup white or yellow corn grits

1 teaspoon lemon pepper

Salt to taste

Smoked paprika to taste

Lemon wedges

Method:

Preheat oven to 400 degrees  F.  Line baking sheet with foil and spray with cooking oil.  Mix together grits and seasonings and place in large plate or pan.  Coat fish with dry mixture and place on prepared baking sheet.  Bake for 15 minutes.  Serve immediately with lemon wedges if desired.

Serves 2.

Donna's Slow Cooked Brown Rice for a Crowd

Ingredients:

1-1/2 cups brown rice, rinsed in cold water

3-3/4 cups hot water

1 Tablespoon coconut oil

Salt and pepper to taste

Method:

Spray slow cooker with cooking oil.  Add ingredients in order given.  Cook on High setting for 3 hours.

Serves 4 - 6.

Donna's Super Foods Vegetable Stir-Fry

Ingredients:

1 Tablespoon coconut oil

1 red or yellow sweet bell pepper, sliced

1 sweet onion, sliced

12 baby carrots, chopped

12 kumquats, quartered

5 cloves garlic, minced

1 Tablespoon basil leaves, chopped

Salt and pepper to taste

Method:

Heat coconut oil in wok or large frying pan.  Add pepper, onion and carrots and cook 3 - 5 minutes.  Add remaining ingredients and cook for another few minutes until heated through.  Serve immediately.

Serves 3 - 4.

Copyright 2015.

Donna’s Grilled Honey Mustard Chicken Salad

22 December 2015:  Hello Folks!  If you are looking for a simple yet healthy meal with fresh ingredients, look no further than this grilled chicken salad recipe.  The chicken does not have to be grilled but could also be roasted or pan-fried if a grill is inaccessible.  Bon Appetit!  Best, Donna:

Donna’s Grilled Honey Mustard Chicken Salad

Ingredients:

2 boneless, skinless chicken breasts

Donna’s Honey Mustard Dip (see 15 February 2015 blog post for recipe)

Lettuce

Watermelon chunks

Cucumber, chopped

Orange sweet bell pepper, sliced

Avocado slices

Blue cheese crumbles

Method:

Preheat grill to 400 degrees F.  Season meat with salt and pepper and grill for about 5 minutes per side, topping with honey mustard sauce for last 5 minutes.  Remove from grill, allow to rest for 5 minutes, then slice into strips.

Layer chicken and desired salad ingredients into bowls and serve immediately. 

Serves 2.

Copyright 2015.

Donna’s Roasted Halibut Packets with Asparagus, Quinoa and Kumquats

21 December 2015:  Hi to All, what a tasty dish this turned out to be!  I recently discovered the versatility of kumquats and have been experimenting with them ever since.  In this recipe, the kumquats add a zesty zing to the mild white fish while the asparagus and quinoa round out the entree as a meal all in one!  Enjoy.  Best, Donna:

Donna’s Roasted Halibut Packets with Asparagus, Quinoa and Kumquats

Ingredients:

8 ounces asparagus

1-1/2 cups quinoa, cooked

1 pound halibut fillet

Salt and pepper to taste

6 kumquats, quartered and seeds removed

1 cup Marzetti Simply Dressed Champagne Vinaigrette, or other desired vinaigrette

Method:

Preheat oven to 400 degrees F.  Line an 8 x 8 inch baking pan with foil allowing foil to overhang pan to use as cover.  Spray with cooking oil.  Layer ingredients in order given.  Seal top of foil to form packet.  Bake for 20 minutes and serve immediately.

Serves 2.

Copyright 2015.

Donna’s Christmas Tree Dessert Platter

19 December 2015:  Hello Everyone, for a very quick and delicious dessert or to take to a holiday pot luck, try this easy recipe.  I was lucky enough to have the ingredients already at home so it was just fun pulling it together and our guests loved it - and isn't that what it is all about?  Best, Donna:

Donna’s Christmas Tree Dessert Platter

Ingredients:

3/4 cup white chocolate chips

1 quart strawberries

15 pretzel twists

Pineapple or star fruit slice, cut into star shape

Colored sugar

Candy decorations

Unsweetened coconut, shredded

Method:

Microwave chips in glass bowl for about 1-1/2 minutes on High setting.  Stir melted chocolate and dip strawberries and pretzels into mixture.  Allow to cool.

To make Christmas tree, arrange dipped strawberries on large platter in tree shape.  Overlap pretzels to form trunk, and add star to top of tree.  Sprinkle with colored sugar and candy decorations as desired, including coconut as snow around tree.

Serves 12.

Copyright 2015.

Donna's Sweet & Sour Chicken Stir-Fry

19 December 2015:  Dear Friends, if you pull out all of the ingredients and have everything chopped ahead of time, this dish comes together so quickly and is so delicious!  I hope you have a chance to try this healthy entree!  Best, Donna:

Donna's Sweet & Sour Chicken Stir-Fry

Ingredients:

2 Tablespoons olive oil

2 pounds boneless, skinless chicken pieces

1 cup baby carrots, sliced in half lengthwise

1 green pepper, sliced

1 sweet onion, sliced

1/2 pound snow peas

1 pound fresh pineapple chunks

1 cup Sweet and Sour sauce

Basmati rice, cooked

Method:

Heat oil in wok or large frying pan.  Add chicken and stir until white and almost cooked through.  Remove from pan and set aside.  Empty pan of any accumulated liquid and add more oil if desired.  Stir fry the carrots, pepper and onion for about 5 minutes, then add the snow peas for about 1 minute more.  Add back the chicken, stir in the pineapple and sauce, and cook through.  Serve immediately with rice.

Serves 4.

Copyright 2015.

Donna's South Seas Coconut Cod

18 December 2015:  Hello!  I am a seafood lover and this recipe is simple, fast and full of South Seas flavor.    I served this with a side salad and cooked quinoa and dinner was ready in a flash!  Aloha, Donna:

Donna's South Seas Coconut Cod

Ingredients:

1-1/2 pounds cod fillet

One 14 ounce can light coconut milk

Salt and pepper to taste 

1/2 cup pineapple marmalade (see 29 November 2015 blog posting for recipe)

1/4 teaspoon Five Spice powder

1/3 cup unsweetened coconut, shredded

Cooking spray 

Method:

Place cod in pan and add coconut milk.  Let marinate about 1 hour, then drain.  

Preheat oven to 400 degrees F.  Place cod on baking sheet that has been lined with foil and sprayed with cooking oil.  Season with salt and pepper and top with remaining ingredients in order given, ending with a light spray of cooking oil.  Bake for 15 minutes and serve immediately.

Serves 2.

Copyright 2015.

Donna's Slow Cooked Garlic Chicken Alfredo

14 December 2015:  Dear Visitors, here is another slow cooker recipe that is scrumptious served over rice which can be cooked in 20 minutes or less especially if you use a rice cooker.  With a side salad, your meal is complete!  Salad, Donna:

Donna's Slow Cooked Garlic Chicken Alfredo

Ingredients:

3 pounds chicken

2 cups Alfredo sauce

1/2 cup Donna’s Roasted Grape Tomatoes (see 19 February 2015 blog posting for recipe)

1/4 prepared basil pesto

1/4 cup Parmesan cheese 

2 Tablespoons pine nuts 

Method:

Place chicken in slow cooker that has been sprayed with cooking oil.  Mix together remaining ingredients except pine nuts and pour over chicken.  Cook on Low setting for 8 hours.

Serves 2 - 3.

Copyright 2015.

Donna's Slow Cooked Chicken Sausage Pasta

8 December 2015:  Hi Folks!  Here is another very quick meal to place in your slow cooker and come home to after a long day at work especially if you use pre-made pasta.  The fire-roasted tomatoes kicks this dish up a notch or two a well!  Best, Donna:

Donna's Slow Cooked Chicken Sausage Pasta

Ingredients:

1 pound chicken sausage links

1 quart tomato juice (or sauce)

One 15 ounce can fire-roasted diced tomatoes 

1/2 cup red Port wine

1-1/2 teaspoons dried basil leaves

Salt and pepper to taste

Cooked pasta

Parmesan cheese, grated

Method:

Spray slow cooker with cooking oil.  Add ingredients in order given, except pasta and cheese, and mix.  Cook on High setting for 4 hours or Low for 8 hours.  Serve over cooked pasta and top with Parmesan cheese if desired.

Serves 3 - 4.

Copyright 2015.

Donna's Grilled Shark Steaks with Cilantro-Lemon Yogurt Marinade

7 December 2015:  Dear Friends, I am back from an almost 3 month hiatus from posting and am working to get caught back up with 45 or more new recipes to share with you.  When making this featured recipe, be sure to soak the shark steaks in water before using to be sure that there is no ammonia smell (since this is typical for shark meat).  The quick marinade adds a nicely perky flavor to the fish especially if you squeeze on some extra lemony juice!  Best, Donna:

Donna's Grilled Shark Steaks with Cilantro-Lemon Yogurt Marinade

Ingredients:

1 pound shark steaks

One 6 ounce container lemon yogurt

1 teaspoon cilantro, chopped

Salt and pepper to taste

1 Meyer lemon, cut in half

Method:

Mix together the yogurt and cilantro and spoon onto shark steaks, turning steaks to cover all sides.  Season with salt and pepper.

Preheat grill to 400 degrees F.  Place steaks and lemon halves on grill and cook until done.  Serve immediately.

Serves 2.

Copyright 2015.