Donna’s Roasted Sockeye Salmon with Balsamic-Pineapple Marmalade Glaze

7 January 2016:  We absolutely loved the flavors wrapped up in this salmon dish with the addition of the pineapple marmalade, balsamic vinegar and coconut.  This is another recipe that can be pulled together and on the table in less than 30 minutes and is a healthy choice to boot!  Best, Donna:

Donna’s Roasted Sockeye Salmon with Balsamic-Pineapple Marmalade Glaze

Ingredients:

1 pound sockeye salmon fillet

Salt and pepper to taste

1/2 cup Donna’s Pineapple, Meyer Lemon & Ginger Marmalade (see 29 November 2015 blog post for recipe)

1-1/2 teaspoons balsamic vinegar

2 Tablespoons unsweetened coconut, shredded, or 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.  Mix together marmalade and vinegar, and place evenly on top of fish.  Sprinkle with coconut, or almonds, and spray with cooking oil.  Grill or bake for 15 minutes and serve immediately.  

Serves 2.

Copyright 2016.

Donna's Green Salsa Chicken Shepard's Pie

3 January 2016:  With just a few ingredients handy, including cooked chicken, you can have a tasty all-in-one meal in easily less than 1 hour from start to finish.  This recipe may also be doubled and served for a simple dinner with friends.  Adios!  Donna:

Donna's Green Salsa Chicken Shepard's Pie

Ingredients:

3 pounds chicken meat, cooked and shredded

2 tomatillos, peeled and coarsely chopped

2 cups salsa verde

1 teaspoon cilantro, dried

3 cups brown rice, cooked

1 cup Mexican blend cheese, shredded

Method:

Preheat oven to 400 degrees F.  Spray a round casserole dish with cooking oil.  Mix together first 4 ingredients and spoon into bottom of prepared casserole dish.  Top with rice, then sprinkle with cheese.  Bake for 30 minutes.  Remove from oven and let set for 5 minutes before serving.

Serves 4.

Copyright 2016.

Donna’s Scallops and Shrimp Risotto with Pesto Sauce

2 January 2016:  What a quick and delicious dish this was!  The kumquats added just a touch of sweetness and complemented the seafood and rice perfectly.  If you need a fast and filling meal, try this recipe!  Best, Donna:

Donna’s Scallops and Shrimp Risotto with Pesto Sauce

Ingredients:

2 Tablespoons coconut oil

1/2 pound fresh scallops

1/2 pound shrimp

10 - 12 kumquats, quartered and seeded

Salt and pepper to taste

2 cups Alfredo sauce

1 Tablespoon pesto sauce

Juice from 2 lemon wedges, about 1Tablespoon 

2 cups Basmati rice, cooked

Method:

Heat large frying pan with coconut oil.  Season seafood and stir fry with kumquats until just cooked through.  Mix together Alfredo and pesto sauces, adding lemon juice, and pour into pan.  Add rice, heat through and serve immediately.

Serves 2.

Copyright 2016.

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.