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These are very delicate and tasty cream puffs that will make those that you serve them to  feel extra special...

Serves (8)
Prep: 20 mins. |
Cook: 40 minutes
--(+ standing time of 30 mins.)

Posted by Sandra

INGREDIENTS:

---Puffs
-1 cup water
-½ cup unsalted butter
-1 cup all-purpose flour
-4 eggs

---Filling
(This is quick and easy – or feel free to make your own custard.)
-1 package (4-serving size) vanilla instant pudding and pie filling mix
-1 cup milk
-1/2 teaspoon vanilla extract
-2 cups whipping cream (un-whipped)

-Confectioners sugar, for dusting

METHOD

Preheat oven to 400 degrees.

In medium saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat with a wooden spoon about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.

On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart while dough is still warm (its supposed to be sticky and paste-like). Bake for 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.

Meanwhile make the filling. In large bowl, beat pudding mix, milk, and vanilla extract with an electric hand-mixer on low speed until well blended. Add whipping cream; beat on high speed for about 2 minutes.

Once puffs are cooled, gently cut off the top third of each puff, and then carefully pull out any obvious strands of soft dough (but do not to take out too much or youll expose the bottom). Fill bottom of puffs with filling; replace tops. Sprinkle with powdered sugar, and serve immediately. ~ Enjoy!


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Wow, a fabulous way to perk up grilled halibut is with to use this marinade and dressing...

Serves: (4)
Prep Time: 10 min
+ Marinade time: 1 hour |
Cook Time: 10 min.

Posted: by Sandra

INGREDIENTS

4 cups of mixed salad greens
1 fresh lemon, sliced & deseeded

***Marinade:
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon fresh ginger, grated (or ½ teaspoon ground)
1 tablespoon fresh cilantro, coarsely chopped (or 1 tsp. dried)
1 tablespoon honey
1 large clove garlic, finely minced
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
4 halibut fillets, skin and bones removed


***Dressing:
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons olive oil


METHOD

Prepare marinade by combining all ingredients, except halibut, in 10” glass pie plate. Place halibut in marinade, turn to coat fillets well, cover with plastic wrap, and refrigerate for 30 minutes, turning fillets in marinade halfway through one time.

Prepare dressing by whisking together all ingredients, except olive oil, in small glass bowl. Slowly drizzle in olive oil while whisking briskly to emulsify. Cover with plastic wrap and set aside.

Spray 10-inch ridged cast iron grill pan with nonstick cooking spray, set over medium-high heat until almost smoking - about 2 minutes.

Pour marinade into small non-reactive saucepan heat to boiling, and then reduce heat and to low.

Arrange halibut stakes, not touching, on smoking-hot grill pan and grill 10 to 12 minutes, basting with hot marinade and giving steaks a gentle flip halfway through (turn 1/4-way for X grill marks); cook until no longer translucent in the center.

To serve, place salad greens on serving plates, whisk dressing until creamy, then drizzle evenly over greens. Arrange halibut on greens and spoon remaining hot marinade over all.  Serve with lemon slices. ~ Enjoy!

A wonderfully refreshing smoothie that has a slight tang, which compliments its other ingredients rather nicely...

Serving: (2)

Prep: 3 Mins.
Posted by Sandra

INGREDIENTS

2 ripe unpeeled nectarines, deseeded, and quartered
2/3 cup milk
A generous handful of ice cubes
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 to 2 tablespoons of honey,
--depending upon the sweetness of your fruit

-- 2 drinking straws

DIRECTIONS

Pour all ingredients into a blender, pulse a couple of times, then puree for 1 minute until smooth, and serve. – Enjoy!


(Note: Photo contains divine mini-cream puffs I just made, click here for recipe:  Raspberry Nutella Profiteroles)

A great addition to many seafood dishes, including salads, soups, and meat entrees...

INGREDIENTS

1/2 cup organic whole black peppercorns
3 tablespoons organic dried lemon, finely chopped
1-1/2 tablespoons packed brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon dried thyme leaves

METHOD

Remove the zest from the lemon using a zesting grater. Remove only the yellow zest and (none of the white pith). Mince the zest very fine and place it in a small bowl (or mortor).

Place the peppercorns in a spice grinder, and pulse until sufficiently cracked. Add the cracked pepper to the lemon zest, and use a wooden spoon to mash the cracked pepper and zest together for these flavors to meld (I use a marble mortar and pestle). Spread the zest and pepper on a baking sheet lined with foil and place in the oven set to 200 degrees overnight.

The next day, add the mixture to a spice grinder, along with the brown sugar, onion powder, garlic powder, and thyme, and then pulse to pulverize.

Store in a “labeled” airtight container in your pantry. I make huge batches of this recipe to have plenty on-hand at all times.

This Lemon Pepper Seasoning is most excellent when sprinkled on chicken, seafood, vegetables, salads, soups, and meat.


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TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

My absolute favorite method in which to guarantee the most succulently flavored scallops every time...

Servings: (4)
Prep: 10 min. |
Sear: 2 to 4 mins.

INGREDIENTS

***Scallops
- 1 lb. fresh bay scallops (or quarter larger sea scallops)
- kosher salt and freshly ground pepper (to taste)
- 1 tablespoon peanut oil (as this has high smoking point)

***Dipping Sauce
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 garlic cloves, grated
- 1 green onion, minced
- 1 teaspoon dried cilantro
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons olive oil

METHOD

In a small bowl, add all the sauce ingredients; whisking them together. Pour into a decorative dipping sauce serving bowl, and place in the center of your serving platter, and set aside.

Pat down the top and bottom of each scallop with a paper towel (they will not sear properly if moist).  Season scallops with kosher salt and ground pepper.

In a large non-stick skillet, (I prefer to use a seasoned cast iron skillet) heat to medium-high heat, add peanut oil by placing it on a paper towel folded in quarters, and wiping down skillet. Add scallops, not touching, and sear for approximately 1 to 2 minutes per side, just until golden brown (please do not poke or move around scallops or they will not sear properly). Also, cooking might slightly vary depending on size of scallops.

Place seared scallops on platter around dipping sauce bowl, and serve immediately - enjoy!

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A super healthy and quick main dish  or appetizer that youll more than likely be  preparing over and over again...

Servings: 6

Prep: 10 Mins. |
Poach: 6 to 8 Mins.

Posted: by Sandra at

INGREDIENTS

3 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon kosher salt
1/2 teaspoon ground pepper salt
1 red bell pepper, cut into 1” pieces
1 red onion, quartered and cut 1” pieces
1 lb. salmon fillets, skin and bones removed, and cut into 1-1/2” cubes
½ teaspoon paprika
12 (10”) wooden or metal skewers

METHOD

Preheat oven to 275, and place a foil-lined baking sheet in oven to warm.

Fill a large 12” skillet with 1” of water, and place a steamer basket inside skillet. Cover skillet with lid and bring to boil over high heat.

In a small bowl, whisk the lemon juice, olive oil, garlic, parsley, kosher salt, and ground pepper. Thread the red bell pepper, salmon, onion alternately onto wooden skewers, and brush kabobs liberally all over with lemon juice mixture, and the lightly sprinkle them with paprika.

Reduce the heat under skillet to a simmer, and carefully place skewers in streamer basket, cover and steam for 6 to 8 to minutes, until salmon flakes easily with a fork and vegetables are crisp-tender. Remove skewers to the warm baking sheet in oven to keep warm while you finish cooking remaining batches – Enjoy.


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Tips:


I like to serve the poached King Salmon Veggie Kabobs over fluffy brown rice sprinkled with ginger soy sauce.


Any left-overs are wonderful when placed at room temperature over a bed of salad greens drizzled with vinaigrette as well.


I also love to serve these at room temperature as an appetizer = Yummy!

A very nice change-up to the traditional lasagna, with this being a white sauce and its complimenting ingredients...

Servings: (6)
Prep: 10 Mins. |
Cook: 50 Mins.

Posted by Sandra

INGREDIENTS:

***Fresh Salmon
1 tablespoon peanut oil
1 tablespoon butter
½ lb. fresh salmon, de-boned and de-skinned, and cut into 1/2" cubes

***Cheese Mixture
15 ozs. ricotta cheese
1-1/2 cup grated mozzarella cheese
1 (9 oz. pkg.) frozen, chopped spinach (thawed) and squeezed dry (and chopped again)
1/2 cup milk
1 egg, beaten
kosher salt and ground pepper to taste
Pinch of freshly grated nutmeg

***Herb Mornay Sauce
1 tablespoon peanut oil
2 tablespoons butter
2 crimini mushrooms, finely sliced
1 garlic clove, grated
1 teaspoon shallots, grated
3 tablespoons all-purpose flour
2 cups milk
1 egg yolk, mixed with
--2 tablespoons heavy cream
Zest of ½ lemon
¼ teaspoon old bay seasoning
2 tablespoons fresh basil, chopped
2 tablespoons fresh chives, chopped
kosher salt and ground pepper to taste

9 no-bake lasagna noodles
4 tablespoons dubliner irish cheese, grated (from Costco in block form – it’s to die for!)--or parmesan

METHOD

Preheat oven to 350. Spray a 2 qt. square baking dish (9”x9”x2”) with oil, and place on a baking sheet (to prevent potential spillovers).

In a medium skillet, heat the peanut oil and butter over medium-heat, add the strips of salmon; cooking without disturbing for 1 minute on each side, remove to plate and set aside.

In a medium bowl, combine the ricotta, mozzarella, spinach, 1/4 cup milk, beaten egg, salt and nutmeg.

In a medium saucepan, make the sauce by melting the butter over medium heat. Add the finely-sliced crimini mushrooms, grated garlic, shallots, and saute for 2 minutes; whisk in flour and cook while whisking for 2 more minutes. Slowly add milk and continue whisking until smooth and sauce starts to thicken. In a small bowl, whisk the egg yolk with the cream and lemon zest. Ladle a little of the hot sauce into the egg yolk and whisk to temper, then stir tempered mixture into the sauce. Season to taste with old bay seasoning, kosher salt and ground pepper to taste, and remove from heat. Flake the salmon into chunks, and gently fold into sauce, and set aside.

To make the lasagna, form layers as follows: 1/3 sauce mixture; 3 no-bake noodles overlapped; and 1/3 cheese mixture. Repeat layers two more times. Sprinkle with grated dubliner irish cheese. Cover; bake 40 minutes, and then uncover and bake for 10 minutes longer. Let stand 10 minutes to set. – Enjoy!


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Tip: I served this with fresh asparagus sautéed in olive oil, freshly grated garlic, and a pinch of grated lemon zest.

A salad option that has so very many possibilities,  please read on...

Servings: (6)
Prep: 20 mins.
Cook Croutons: 15 mins.

INGREDIENTS

***Dressing
3 cloves garlic, minced
1/2 cup mayonnaise
5 anchovy fillets, minced
--(or 2 teaspoons anchovy paste)
2 tablespoons parmesan cheese, shredded
1 teaspoon worcestershire
1 teaspoon dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
kosher salt and ground pepper to taste

***Croutons
1/4 cup olive oil
3 cloves garlic, peeled and cut into quarters
4 cups day-old bread, cubed
2 tablespoons fresh parsley, very finely chopped

***Salad
1 head of romaine lettuce, torn into bite-size pieces
4 tablespoons parmesan cheese, shaved

METHOD

Whisk in a small bowl the minced garlic, mayonnaise, anchovies, the grated parmesan cheese, worcestershire sauce, dijon, and lemon juice. Slowly drizzle in olive oil while whisking to emulsify. Season to taste with kosher salt and ground pepper (easy on the salt because the parmesan cheese and anchovies are already fairly salty). Refrigerate until ready to use.

Heat oil in a large skillet over medium heat. Add the quartered garlic cloves to the hot oil. Cook while occasionally tossing until lightly brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook while turning frequently, until lightly browned. Remove from heat and toss in parsley, mix to combine. Remove bread cubes from oil, and lightly season with salt and pepper.

Place torn lettuce in a large bowl. Toss with caesar dressing, shaved parmesan cheese, and seasoned bread croutons.

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Tip: I often add freshly cooked bacon bits, and/or “blackened” halibut, salmon or chicken to serve as an entree, along with crispy slices of garlic bread (see “blackened” recipe for halibut here: Outdoor Blackened Halibut)

I created this divine cookie recipe today using fresh rhubarb a kind neighbor provided to me. These snickerdoodles turned out to be incredibly awesome, and my husband loves em too...

Yields: 7 Doz.
Prep: 10 Mins.
Bake: 12 to 14 Mins.

INGREDIENTS:

1 cup unsalted butter, at room temperature
1-1/2 cups dark brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3-3/4 to 4 cups all-purpose flour
--(depending upon moistness of fresh rhubarb)
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons cream of tartar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Pinch of fine-grain kosher salt
2 cups finely-chopped fresh rhubarb

--1/2 cup granulated sugar
--1 teaspoon ground cinnamon

METHOD:

Mix 1/2 cup sugar and 1 teaspoon cinnamon in a shallow, flat-bottom bowl, and set aside.

Preheat oven to 375 degrees.  Line a couple baking sheets with parchment paper or use a Silpat liner.

With a hand mixer, blend together butter and granulated sugar in a medium bowl until smooth. Add eggs, vanilla, and mix to incorporate. Sift into another medium bowl the flour, baking soda, baking powder, cream of tartar, cinnamon, ginger, and fine-grain kosher salt. Using a wooden spoon, mix the flour mixture into the wet ingredients, until incorporated. Fold in rhubarb, just until combined. (Add additional sifted all-purpose flour at this point, if needed, to adequately form balls.)

Roll dough into 1” balls, and alternately coat the outside of each with the cinnamon/sugar mixture. Place cookies on prepared baking sheets spaced 1” apart, and bake for 10 to 12 minutes; remove to a cooling rack, and repeat until dough is gone. – Enjoy!

These are absolutely divine ~ and in hindsight the only thing  Id do differently is to place  the sauce beneath the pinwheels  to provide a better view  of the handiwork... [Featured, I found on 2-24-12 at:  http://www.fast-and-easy-recipes.com/mexican-salmon-recipe/]

Servings: (4 to 6)
Prep: 15 Mins. |
Cook: 6 Mins.

Posted: by Sandra

INGREDIENTS

***Halibut and Salmon Pinwheels
2 (6 oz.) skinless and boneless king salmon fillets
2 (6 oz.) skinless and boneless halibut fillets
2 tablespoons extra light olive oil
4 tablespoons sesame seeds, toasted
4 tablespoons almond seeds, toasted, and finely chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped

Butterflied (not cut through in center)

1 jalapeno, de-seeded, de-ribbed, and chopped
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

Grilling pinwheels

--Prepared steamed jasmine rice
--Grape tomatoes

METHOD

Cut each of the halibut and salmon fillets across into 1” thick strips. Starting at the thinnest end about 1/3 the way back, and fillet in half just before end and open to form long 6” to 7” long by 1” wide strips. Place the salmon inside the halibut strips and roll up to form a pinwheel, and secure by inserting a toothpick from the side through the center of each.

Heat a stovetop grill pan (or skillet) to medium-high heat, and spray with oil. Pat dry each of the pinwheels, and spray with oil, and then coat with toasted seed and nut mixture, pressing securely so they adhere. Place in hot grill pan, and cook on each side for 3 to 4 minutes, for a total of 6 to 8 minutes (please do not over cook or fish will be dry).

To serve, drizzle a bit of Mango Salsa Puree onto serving platter, remove toothpics from pinwheels and place over sauce.  Serve remaining Mango Salsa Puree in a small dish along side. I serve this with steamed jasmine rice, and fresh grape tomatoes. – Enjoy!

This is a very simple “go to” that I like to make on the fly if you have unexpected company, or just because it’s a very romantic meal to serve just for 2 as an entree ~ Of course, with red wine ~

(Serves 4)
Posted: by Sandra |
Prep: 15 to 20 mins

***Dressing for salad:
· 1 clove garlic, minced
· 2 tablespoons red wine vinegar
· 1 teaspoon dijon mustard
· ¼ cup olive oil
· 1 teaspoon dried basil
· Salt and black pepper to taste

***Salad:
· 1/2 small purple onion, julienned
· 1 pkg. mixed salad greens
· Parmesan shavings

Antipasto options:
· 1 (6 oz) jar artichoke hearts packed in oil, halved
· 4 oz provolone cheese, cut to 1” cubes or strips
· 1 med. size can whole pitted black olives, drained
· A variety of whole, pitted olives (black, calamata, green-pimento stuffed, etc.)
· 3 oz dry salami roll, cut into strips
· 1/2 red bell pepper, cut into strips
· 4 roma tomatoes, quartered (marinate first for a few minutes in some of the dressing before plating)
· 4 pepperoncini (green mild italian jarred pepper)

METHOD

Whisk garlic, dijon, vinegar, and oil in small bowl until emulsified. Stir in basil, and season with salt and pepper to taste.

Combine salad greens with red onions, and place in center of large platter, drizzling with desired amount of dressing, and then sprinkling shaved parmesan on top. Arrange antipasto ingredients in a decorative manner ‘in groups’ around salad on the platter.

Serve with four salad plates, forks, and napkins; plus wine glasses, along with your favorite red wine ~ I generally serve this with Chianti. - Enjoy!

1 tablespoon olive oil
2 green onions, chopped into 1/4" slices
pinch of red pepper flakes
1 large garlic clove, minced
1/4 cup quality white wine
4 oz. pkg. herbed goat cheese
1/2 teaspoon onion powder
2 tablespoons grated parmesan cheese
*1 cup reserved pasta water
1 teaspoon freshly grated lime zest
kosher salt and freshly ground black pepper

***Salmon
1 or 2 cooked salmon fillet(s), skin and bones removed

***Garnish
1 tablespoon freshly chopped parsley
1 tablespoon grated parmesan cheese

METHOD

Cook pasta in salted water according to package directions, adding the peas to the pot to thaw during the last minute of cooking, and then drain both in colander, reserving 1 cup of hot pasta water; set aside.

Return the cooking pot over medium heat. Add the oil, then the green onions, red pepper flakes and garlic, and sauté for 30 seconds. Deglaze with white wine, and cook until some wine evaporates. Add the goat cheese by breaking it into chunks into pot; add the onion powder, 2 tablespoons parmesan cheese, lime zest, and ½ cup pasta water. Whisk to combine, until the cheese melts into a sauce. Whisk in the remaining ½ cup of pasta water. Taste for seasonings, adding kosher salt and ground pepper to taste.

Reduce heat to low, and add the salmon by breaking fillet(s) into large chunks. Simmer for 1 minute to warm the salmon. Add the pasta and gently toss to coat with tongs (be careful not to break up the salmon). Season to taste with salt and pepper, if needed. Serve in two pasta bowls, and then equally garnish with chopped parsley and grated parmesan cheese.

A very refreshing take on a salsa I made with ingredients that just naturally compliment each other...

Yields: (Appx. 2 cups)

Prep: 10 Mins.
Posted by Sandra

INGREDIENTS

1-1/2 cups watermelon, rind removed, seeded, and diced
1/2 cucumber, peeled, seeded, and diced
1/2 jalapeno pepper, seeded, de-ribbed, and minced
1/4 red onion, finely chopped
1 tablespoon fresh mint leaves, finely sliced
Zest and juice of 1 lime
1 teaspoon honey (for recipe, click here: Alaska Fireweed and Clover Honey - Homemade)
pinch of table salt

--Club Crackers or Tortilla Chips

METHOD

Add the watermelon, cucumber, jalapeno, onion and basil in a medium-sized nonreactive bowl, and gently fold to combine.

In a small bowl, combine the lemon zest, lemon juice, honey, table salt, and whisk to combine, and then add to salsa mixture in medium bowl, folding to combine.

Chill for a minimum of 30 minutes for flavors to meld, and then drain excess liquid, if desired.

Serve in a decorative non-reactive ceramic or glass bowl, with Club Crackers for scooping. – Enjoy!


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Tip: This is also very refreshing to serve as a side with many variations of fish dishes, esp. halibut – oh...and pork as well ;-)   Some also like to eat this Lovely Lime and Mint Watermelon Salsa with tortilla or pita chips.