What's For Dinner @ Donna's?

Sunday, February 28, 2016

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.

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.

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.

Friday, February 26, 2016

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.

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.

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.

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.