July 16th, 2008 by alice
Tags: Flounder, Herb, Lemon, Vinaigrette
INGREDIENTS
- 1teaspoonsalt
- 1teaspoondried thyme
- 1teaspoondried rosemary
- 1teaspoondried basil
- 1teaspoonfresh ground black pepper
- 1/4teaspoonground red pepper
- 2lbsflounderor tilapia fillets
- 2garlic cloves, minced
- 2lemons, thinly sliced
-
lemon Vinaigrette
- 1/2teaspoon gratedlemon rind
- 1 1/2tablespoonslemon juice, fresh
- 1/4teaspoonsalt
- 1/4teaspoondried basil
- 1/4teaspoonpepper
- 1/4cupolive oil
DIRECTIONS
- Combine first 6 ingredients; sprinkle evenly over both sides of fillets.
- Arrange fish on a lightly greased rack in a broiler pan.
- Sprinkle evenly with garlic. Arrange lemon slices over fish.
- Broil 6 inches from heat 10 to 12 minutes or until fish flakes with a fork.
- Drizzle with lemon Vinaigrette.
- To Make Vinaigrette:.
- Whisk together all ingredients.
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July 16th, 2008 by alice
Tags: Buttery, Delights
INGREDIENTS
- 1 1/2cupsall-purpose flour, sifted
- 1/2cupcornstarch
- 1/2cupsugar
- 1cupunsalted butter, softened(save wrappers)
- 3/4cup finely choppedpecans (optional)
DIRECTIONS
- Pre heat oven to 375.
- In medium bowl, mix first 4 ingredients.
- Stir in finely chopped pecans, if using.
- Break off walnut size pieces. Roll into balls.
- Place on greased cookie sheet 2 inches apart.
- Using the bottom of a glass moistened with softened butter from butter wrappers and dipped in sugar, SLIGHTLY flatten each ball.
- Bake in 375 oven for 13-15 minutes or until edges are lightly golden.
- Remove cookies to wire rack to cool.
- Variation: Christmas Cookies, Add a drop or two of red or green food coloring. Omit the pecans if desired.
- Variation: Roll balls in colored sugar crystals and then slightly flatten with glass. Omit pecans if desired.
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July 16th, 2008 by alice
Tags: , Verde
INGREDIENTS
- 1mediumonion, chopped
- 1garlic clove, minced
- 4potatoes, peeled and diced
- 3cupsClamato juice
- 3cupschicken broth
- 8ounceschorizo sausage, crumbled
- 1bunchcollard greensor kale, shredded
- 1lblarge shrimp, shelled and deveined
DIRECTIONS
- heat a large saucepanon medium-high.Saute the onion and garlic in a little oil for about 3 minutes.Add the potatoes and saute for another 2-3 minutes.
- Add Clamato and broth, cover and let simmer for 20 minutes.
- While the potatoes simmer, hear a skillet over medium-high heat and saute chorizo for about 10 minutes.Drain fat and reserve.
- When potatoes are soft, mash them in the pan, then add chorizo and greens.Season with salt and pepper and let simmer for another 10 minutes.
- Add shrimp and let heat through.
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July 16th, 2008 by alice
Tags: , , Scalloped
INGREDIENTS
- 4lbs wholewhite mushrooms
- 1cupbutter
- 2cupsheavy cream
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 1/4teaspooncayenne pepper
- 2cupsmonterey jack cheese, grated
DIRECTIONS
- Wipe whole mushrooms with damp paper towels to clean, Cut off stem ends and then in half, reserving 8 whole mushroom caps for garnish.
- In large electric frypan or two regular pans, saute mushrooms in butter over medium heat until just tender.
- Add cream and continue to cook until liquid is 3/4 absorbed, stirring as needed.
- Mix in seasonings and scoop into a 2 quart casserole.Cover mixture with shredded cheese and garnish with reserved whole mushroom caps.
- Bake uncovered at 400 dg until cheese is melted and lightly browned, about 10 minutes.
- (I make this the day before a gathering and warm it up with cover on the next day in a microwave or in the oven at a low temperature.).
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July 16th, 2008 by alice
Tags: Crab, Quesadillas
INGREDIENTS
- 1cupreduced-fat cheddar cheese, shredded
- 2ouncesreduced-fat cream cheese, softened
- 4scallions, chopped
- 1/2mediumred bell pepper, finely chopped
- 1/3cupfresh cilantro, chopped
- 2tablespoonspickled jalapeno peppers, chopped (optional)
- 1teaspoonorange zest, freshly grated
- 1tablespoonorange juice
- 8ouncescrabmeat, pasteurized, drained if necessary
- 32incheswhole wheat tortillas
- 2teaspoonscanola oil, divided
DIRECTIONS
- Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl.
- Gently stir in crab.
- Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla.
- Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
- Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total.
- Transfer to a cutting board and tent with foil to keep warm.
- Repeat with the remaining 1 teaspoon oil and quesadillas.
- Cut each quesadilla into 4 wedges.
- Serves 4.
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