PANKO-CRUSTED SALMON (Barefoot Contessa)

We decided to make this for dinner at the last minute because we wanted to try out a new cookbook and were planning to have salmon. In less than 20 minutes we were feasting on a delicious and beautiful meal that could have easily been served in an upscale restaurant. We even impressed ourselves!

4 (6oz) salmon fillets)
2/3 c panko
2T fresh parsely, minced
1T lemon zest
salt and pepper
2T good olive oil
2T dijon mustard
2T canola oil

Preheat oven to 425*.  In a small bowl mix panko, parsley, lemon zest, s&p, and olive oil.  Stir to combine. Heat canola oil in a 12in cast iron skillet or other heavy duty pan over med-high heat.  Spread dijon mustard on the top of salmon fillets.  Top generously with panko mixture and press down.  Sear salmon in skillet for 3-4min.  Place pan in oven for 5-7 min.  Remove from oven.  Cover with foil and let rest for 5-10min.  (Can top with fresh lemon juice when serving.)

LONDON BROIL MARINADE (Lynn Cowan)

This has been a favorite recipe in our family for 20 years.  Every time we serve it, someone asks for the recipe.  It can serve a family or a crowd.  It's perfect for a picnic or a nice dinner.  And the leftovers are wonderful.  The ingredients can be easily kept on hand.  Most grocery stores sell their london broil 'buy one get one free' every 6 weeks, so that's a great time to put one in the freezer.  If we are making it for guests we keep them whole, for our own use we cut them in half to make two large squares- just the right size for our family (though leftovers are delicious, too!)

2 1/2-3 lb london broil
2T minced onion powder
1t dry mustard
1/4t black pepper
1t sugar
1/3c soy sauce
1/3c oil
3T red wine vinegar
2T Major Grey's mild chutney
1t minced garlic

Prick the meat with a fork on both sides and place in a ziploc bag.  Add the marinade ingredients to the bag and squeeze to combine.  Seal and place in the refrigerator for 48hours.  On a grill, sear both sides of the meat over high flame for 3min.  Cook for 7min on each side and allow meat to rest on a plate.  The reserve marinade can be microwaved to use to top meat.  Slice into strips and serve as is or in sandwiches.  Leftovers can be eaten warm or cold.

PEAR & GORGONZOLA SALAD (Inn Cuisine)

This salad is a classic mix.  It is the perfect accompaniment to a fall soup, sandwich, or potluck.  It is a delicious blend of simple flavor that never disappoints. It is the perfect blend of fall flavors in a satisfying and savory, yet light meal. When I looked up a recipe online I discovered a new website treasure... Inn Cuisine: best recipes from bed & breakfasts, country & urban inns

Lettuce greens (1 bag or 2 heads) any mix of romaine, red leaf, and green leaf
3-4 pears, peeled and cut into slices (d'anjou, comice, or french butter)
5oz gorgonzola cheese crumbles
1/2 c walnut pieces (browned over med heat until lightly brown)
handful of dried cranberries

Layer all ingredients to make the salad. Top with this honey mustard vinaigrette when serving...

For the vinaigrette:
3T red wine vinegar
2T honey
1T dijon mustard
1/2 c ev olive oil
1t sugar
salt and pepper

PUMPKIN BARS

BATTER:
1c oil
1 2/3 c. sugar
15oz canned pumpkin
4 eggs
2c. flour
2t baking powder
1/2t salt
1t baking soda
2t cinnamon

Preheat oven to 350* With a mixer, combine wet ingredients. Mix in dry ingredients. Bake in a greased and floured jelly roll pan or cookie sheet for 25 min. Cool.

FROSTING:
6T butter
3oz cream cheese
1T milk
1 3/4c. powdered sugar

Beat with a mixer and spread over cooled bars. Slice into squares and serve.

ALMOND TILAPIA AND COUSCOUS

4 tilapia filets
1 c almonds
¼ c plain or panko breadcrumbs
2T brown sugar
1t Old Bay
Salt & pepper
1 egg w/ 1T water
¼ c flour

Preheat oven to 425*  In a food processor (or with a mallet) combine almonds, breadcrumbs, brown sugar, and seasonings. Coat tilapia in flour, then dip in egg, and finally in almond crumb mixture. Lay in a baking dish and bake 15-20 min.

To make the couscous:

1c couscous
1 ¼ c water
Grated carrots
1t ginger
Dried cranberries
1T lemon juice
1T olive oil

Boil water. Stir in all other ingredients. Cover and let set 7min.

CREAM CHEESE FROSTING

I seem to always find a use for cream cheese frosting.  It makes almost anything tastes so yummy.  In the fall it seems we whip up a batch almost every weekend for carrot cake, pumpkin bars, or just hungry fingers!

8oz cream cheese
1/2 stick butter
1t vanilla
2c. powdered sugar

Beat first 3 ingredients until smooth.  Add powdered sugar and beat until creamy.  Can add more sugar to make it thicker consistency.

CRAB CORN CHOWDER

1 T extra-virgin olive oil
2 T butter
2 potatoes, peeled and diced
2 ribs celery, chopped
1 onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf
salt and pepper
1 T Old Bay seasoning
3 T flour
2c. chicken broth (one can)
4c. milk (I use lowfat, but whole milk or heavy cream would be good, too.)
3c. frozen corn kernels
6-8oz crab meat

Melt butter and evoo in a pot over med high heat.  Saute onions, celery, pepper, and potatoes for 5min.  Add Old Bay, salt & pepper, bay leaf, and flour.  Stir to combine.  Add chicken broth and bring to a boil.  Reduce heat to low, cover and cook for 15 min.  Add milk, corn, and crab meat and heat over med-low until warm.

May drizzle with sherry when serving, if desired.

CRAB CAKES (Food Network)

8-10oz crab
1/4 c Ritz crackers, crushed
1/4c bread crumbs
1 green onion, sliced
1/8 c mayo
1 egg
1/2 lemon, juiced
1t Worcestershire sauce
2t fresh parsley
1t mustard
garlic powder
Old Bay
salt and pepper

Stir together all ingredients.  Shape into four uniform patties.  Dust with flour.  Pan fry in oil for 4min each side or bake at 400* on a baking sheet for 20min (flip once).

ROASTED TOMATO CAPRESE SALAD (Barefoot Contessa)

Caprese salad is one of my favorite lunches, side dishes, dinners, and party foods.  When my mom told me about this recipe I had to try it.  I don't think we'll ever go back to eating it cold again.  These roasted tomatoes are amazing!

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil
1 1/2 tablespoons balsamic vinegar
2t garlic
2t sugar
Kosher salt and freshly ground black pepper
16 oz fresh mozzarella, cubed
12 fresh basil leaves, julienned

Preheat oven to 275* Place tomato halves in pan.  Stir together olive oil, balsamic vinegar, garlic, and sugar.  Pour carefully over tomatoes.  Bake for 2 hours.  Let cool.  Stir together tomatoes, basil, and mozzarella.  Enjoy! Can also be served over pasta as a vegetarian meal.

CHICKEN ENCHILADAS (Living Room Series: Ruth Bible study)

Our Ladies' Night group just started our summer Bible study: The Living Room Series: Ruth by Kelly Minter.  This is the study being done by the readers of Beth Moore's blog.  We have only just started the study, but are loving it so far.  One of the coolest parts is it comes with recipes for each week.  This was the first one and it is definitely a keeper!

4-6 chicken breasts
1 can chicken broth (2c)
2c water
8 tortillas
1 can black beans, drained and rinsed
8T picante sauce
small can green chilies
1/2 c cilantro
1/2 c sour cream
2t cumin
3T flour or cornstarch
1/4 c butter
8oz shredded Mexican cheese

Boil chicken in chicken broth, 1t cumin, and water for 20 min.  Reserve 4c broth.  Shred chicken and put in a bowl with black beans, picante, and green chilies.  Set aside.  In a blender combine 2 c broth, 1t cumin, cilantro, and sour cream until smooth.  In a saucepan melt butter, add and cook flour until smooth.  Add 2c broth and cook until thick and creamy.  Add to sauce from blender and stir.  Add 1/4 c of sauce mixture to the chicken mixture.  Fill enchiladas and place in a 9x13 pan, seam side down.  Pour sauce over top to cover enchiladas.  Top with cheese.  Bake uncovered at 350* for 30 min.

Best if made the night before and put in the refrigerator overnight before baking.

HOMEMADE LEMONADE

There's nothing better than a refreshing glass of lemonade, especially in the summer. We love to make our own- free from dyes, corn syrup, and concentrates.

6-7 lemons
1c sugar
water
ice

Put the sugar in a glass and fill with water. Microwave for 2min to dissolve sugar. Stir and add to a 2quart pitcher. Squeeze the lemons and add juice to the pitcher. Fill with water and ice. Enjoy!

SHREDDED BEEF BARBECUE

This is such an easy recipe, my 6 yr old makes it himself. It could not be simpler or more delicious!

2-3lb lean beef roast(chuck,rump roast,or top round)
1c root beer
2c barbecue sauce

Put everything into crock pot and cook on low for 8hrs. Beef will fall apart. Eat as is or serve on rolls.

ORANGE JELLO SALAD

This is such a simple dish and makes a great summer dessert, picnic side, or anytime snack. It is basically a "dump and go" recipe and can be tweaked to your flavor preferences or pantry supply.

12oz cottage cheese
3oz pkg orange jello
1/2c. shredded coconut
2sm.(or 1 lg.)cans mandarin oranges, drained
1 sm. can crushed pineapple, drained
8oz cool whip (or vanilla yogurt)

With a mixer combine the first 5 ingredients. Fold in cool whip and refrigerate until ready to serve.

CHICKEN FETTUCINI WITH GREENS (Giada de Laurentis)

This is an excellent one dish meal for spring and summer. The fresh lemon taste cannot be beat! The simple flavors come together so well...

1 lb broccoli rabe or broccolini, rough chopped
1/2lb fettucine
1 can (2c) chicken broth
juice of 2 lemons (3-4T)
3c shredded, cooked chicken (rotisserie works well)
3/4c parmesan cheese (fresh if possible)
1/2c pine nuts (optional)
2T fresh parsley
2T olive oil
1T lemon zest

Boil water in a med pot. Add broccoli rabe and cook for 2 min. Remove and add fettucine noodles to the water. Cook for 8 min (save 1/2c of pasta water to add later if needed). In a large skillet over med-high heat, boil chicken broth and lemon juice for 5 min. Add chicken and cook for 2 min. Add broccoli rabe, parmesan, pine nuts, parsley, olive oil, and lemon zest. Stir cooked noodles into skillet. Sprinkle with salt and parmesan cheese and serve.

CHOCOLATE CAKE (Dairy-free, Egg-free)

Don't let the description fool you.  This is an old Pennsylvania Dutch recipe that my family uses to make cream cheese cupcakes.  I just happened to notice one day when looking at the recipe that it was dairy- and egg-free.  We have several friends with food allergies and couldn't wait to share the discovery.  It's been a hit every time.  If you have a food allergic family member you can make these as cupcakes and then freeze them to thaw as needed in the future- perfect for birthday parties and special events.

With a mixer combine...
2c. sugar
2c.coffee (or water)
2/3c. oil
2T vinegar
2t vanilla

Then add and mix well...
3c. flour
2t baking soda
1/2c. cocoa
1t salt

Makes 24 cupcakes, or two 8in round cakes or one 9x13 cake.  Use liners or spray and flour pans.
Bake at 350* for 25-30min.

Mexican Skillet (News&Record)

1 lb ground turkey
1t oil
1 onion, chopped
2t cumin
1 can enchilada sauce
1 can corn, drained
1 can diced tomatoes, drained
1 can black beans, drained and rinsed
1c cooked pasta or rice
Garnish with shredded cheese, sour cream, chips, or cilantro

Cook turkey, onion, and cumin in oil over med high heat until it is no longer pink.  Add enchilada sauce, corn, tomatoes, beans, and rice/pasta.  Simmer until heated through.  Garnish as desired and serve.

325 calories per serving 

FIG AND BLUE CHEESE TARTS (Nadine Clark- Pillsbury Bake-Off)

3oz low-fat cream cheese, room temp
3/4 c blue cheese, room temp
1/4 c orange marmalade
2T balsamic vinegar
16 dried figs, chopped
Big & Flaky crescent rolls
1c chopped pecans

Preheat oven to 350* In a small bowl stir cheeses with a fork and set aside.  In 1qt saucepan, stir marmalade and balsamic vinegar over low heat.  Stir in figs and cook 5-7 min, stirring.  Remove from heat.  Remove crescent rolls from package.  Do not unroll.  Cut roll in 16 slices.  Place on 2 cookie sheets and press center with thumb to indent.  Place 2t cheese mixture on each round. Top with 1T fig mixture and 2t pecans.  Bake 15-19 min.  Cool on rack 10 min and serve warm.

Turkey Burgers (Food Network)

When you're craving a burger, this recipe really hits the spot. I love the way all the flavors, condiments, and cheeses are incorporated right in, no need for messy toppings. All you need is some buns or sandwich thins and you're ready to eat!

1 lb lean ground turkey
1/2 c roasted red peppers, chopped
1T sun dried tomatoes
1pkg onion soup mix
1/2 c mozzarella or italian blend cheese, shredded

Form into 4 patties and grill or pan sear.  Can also be made into meatloaf.

WALKABOUT ONION SOUP (Outback Steakhouse)

2 T butter
2 c thinly sliced sweet yellow onions
3 T butter
4 T flour
¼ t salt
1 ½ c milk
1 (15 oz) can chicken broth
¼ tsp salt
¼ tsp freshly-ground pepper
2 chicken bouillon cubes (low sodium)
1/3 cup shredded cheddar (or velveeta)
shredded Cheddar cheese (for garnish)

Place 2T butter and sliced onions In a 2-quart saucepan. Cook over low to medium heat stirring frequently until soft and clear but not brown.

In a med saucepan melt butter and add flour, cook on medium heat until the flour turns thick. Pour in milk, a little at a time, and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside.

To the onions add chicken broth, chicken bouillon cubes, salt and pepper. Stir until completely heated through. Add white sauce and cheese. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Let cook on low for additional 30 to 45 minutes.

MEXICAN CORN CHOWDER (Kim S)

 2 1/2 c chopped cooked chicken
11 oz can of corn
14.5 oz can diced tomatoes, drained
1 can of cream of potato soup
4 oz can of green chilies
2 T. fresh cilantro
1 pkg taco seasoning mix
3 cups of chicken broth
8 oz of sour cream
4oz cheddar cheese or velveeta

In the crock pot, combine chicken, corn, tomatoes, soup, undrained chilies, cilantro, and taco seasoning.  Mix well.  Stir in chicken broth.  Cover and cook on low for 8 to 10 hours or high for 4 to 5. Stir 1 cup of the hot soup into the sour cream.  Stir sour cream mixture and cheese into the crock pot.  Cover and let stand 5 minutes.  Stir until combined.

PASTA FAGIOLI (Olive Garden)

This recipe could not be easier and tastes so good, just like the restaurant without the wait time. The perfect one pot dinner and it practically cooks itself.

1lb lean ground beef, browned and drained
      (may substitute ground turkey or an additional can of beans for vegetarian)
1/2 large red onion, chopped
1c carrots, chopped
1 celery stalk, sliced
1 can (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
2 cups beef broth
1/2 of jar (16.5 oz) pasta sauce
2 tsp oregano
salt and pepper
1 T Tabasco sauce (optional)
1/2 cup dry pasta (I like ditalini), to add at end of cooking time

Put all ingredients into crock pot, except pasta. Cover and cook on low for 8 hours, or high for 4. Add pasta for the last hour of cooking time.  May top with parmesan cheese to serve.

RUSTIC ITALIAN CHICKEN

2-4 chix breasts or 2.5 lbs chicken thighs
salt & pepper
4t garlic
8oz sliced mushrooms
1 red pepper, sliced
1 onion, sliced thin
2/3 c marsala wine or chicken broth
14.5oz can of diced tomatoes
2t basil or 2T pesto
2T capers
2t parsley

Place chicken in a crock pot. Sprinkle with salt, pepper, and garlic.  Arrange red pepper, mushrooms, and onion.  Pour wine over top.  Add tomatoes, pesto, capers, and parsley.  Cover and cook on low 5-6 hours, stirring occasionally.  

WHITE BEAN SOUP (Southern Living)

This is a great winter recipe.  It is so easy.  The ingredients are cheap and usually on hand.  And it's a great way to eat more beans or have a meatless dinner.


3 cans Great Northern Beans, rinsed and drained
2T butter
1 onion, chopped
3 celery stalks, chopped
5t garlic
6c chicken broth
2 bay leaves
thyme
1/4 c rice wine vinegar (may sub red wine/ or white vinegar)
salt and black pepper
white truffle oil or olive oil

Melt butter in pot.  Saute onion, celery, and garlic for 10 min.  Add beans, broth, spices, and boil.  Simmer 30-60 min.  Remove from heat, stir in vinegar and salt.  Blend with hand blender to desired consistency.  Drizzle with truffle oil or EVOO before serving.