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February 2007
Grilled Salmon
Courtesy of Taste of Home, salmon never looked or tasted so good.
Ingredients:
2 cups cherry tomatoes
4 teaspoons Greek seasoning
4 salmon fillets (6 ounces each)
1 carton (6-1/2 ounces) garden vegetable cheese spread
2 tablespoons milk
Directions:
Coat grill rack with nonstick cooking spray before starting the grill. Thread the cherry tomatoes onto metal or soaked wooden skewers; set aside. Sprinkle Greek seasoning over salmon. Place on grill rack. Grill, covered, over medium heat for 5 minutes. Turn and grill 7-9 minutes longer or until fish flakes easily with a fork. Meanwhile, grill tomatoes for 5-8 minutes, turning frequently.
In a microwave-safe dish, combine cheese spread and milk . Cook, uncovered, on high for 1 minute; stir until blended. Serve with salmon and tomatoes.
Yield: 4 servings.
January 2007
Honey Mustard Chicken
4 boneless skinless chicken breast halves (4 ounces each)
1 jar (12 ounces) chicken gravy
4 teaspoons Dijon mustard
2 to 3 teaspoons honey
Hot cooked rice, optional
In a skillet coated with nonstick cooking spray, cook chicken over medium-high heat for 5 minutes on each side. Combine the gravy, mustard and honey; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until chicken juices run clear. Serve over rice if desired.
Yield: 4 servings.
December 2006
Old Fashioned Sugar Cookies,
courtesy of the Food Network
1 cup butter, unsalted
1 cup white sugar
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.
In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time. Chill dough for 3 to 4 hours. Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar. Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie.
Remove cookies to a rack to cool completely.
November 2006
Sweet Potato Pie
Make you life easier and buy your favorite pie crust; fill it with this quick and easy filling! Happy Thanksgiving!
Filling:
2 large sweet potatoes
2 eggs
2 egg yolks
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger or 1 teaspoon finely grated fresh ginger
1/4 teaspoon freshly grated nutmeg
1 1/4 cups light cream or half-and-half
Prepare and chill the dough.
Bake sweet potatoes for 1 hour at 350 degrees, or until soft. Cool, peel and puree in the food processor. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge. For the filling, scrape pumpkin into a bowl and whisk in eggs and yolks. Whisk in remaining ingredients in order, whisking smooth between each addition. Pour the filling into the prepared pie crust. Bake the pie for about 1 hour, until the crust is baked through and the filling is set. Cool the pie on a rack.
For Squash Pie, halve, seed and wrap in foil, one large acorn squash and substitute for sweet potatoes, above Courtesy of the Food NetworK
Grilled Salmon
Courtesy of Taste of Home, salmon never looked or tasted so good.
Ingredients:
2 cups cherry tomatoes
4 teaspoons Greek seasoning
4 salmon fillets (6 ounces each)
1 carton (6-1/2 ounces) garden vegetable cheese spread
2 tablespoons milk
Directions:
Coat grill rack with nonstick cooking spray before starting the grill. Thread the cherry tomatoes onto metal or soaked wooden skewers; set aside. Sprinkle Greek seasoning over salmon. Place on grill rack. Grill, covered, over medium heat for 5 minutes. Turn and grill 7-9 minutes longer or until fish flakes easily with a fork. Meanwhile, grill tomatoes for 5-8 minutes, turning frequently.
In a microwave-safe dish, combine cheese spread and milk . Cook, uncovered, on high for 1 minute; stir until blended. Serve with salmon and tomatoes.
Yield: 4 servings.
January 2007
Honey Mustard Chicken
4 boneless skinless chicken breast halves (4 ounces each)1 jar (12 ounces) chicken gravy
4 teaspoons Dijon mustard
2 to 3 teaspoons honey
Hot cooked rice, optional
In a skillet coated with nonstick cooking spray, cook chicken over medium-high heat for 5 minutes on each side. Combine the gravy, mustard and honey; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until chicken juices run clear. Serve over rice if desired.
Yield: 4 servings.
December 2006
Old Fashioned Sugar Cookies,
courtesy of the Food Network
1 cup butter, unsalted
1 cup white sugar
2 eggs, lightly beaten
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.
In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time. Chill dough for 3 to 4 hours. Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar. Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie.
Remove cookies to a rack to cool completely.
November 2006
Sweet Potato Pie
Make you life easier and buy your favorite pie crust; fill it with this quick and easy filling! Happy Thanksgiving!
Filling:
2 large sweet potatoes
2 eggs
2 egg yolks
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger or 1 teaspoon finely grated fresh ginger
1/4 teaspoon freshly grated nutmeg
1 1/4 cups light cream or half-and-half
Prepare and chill the dough.
Bake sweet potatoes for 1 hour at 350 degrees, or until soft. Cool, peel and puree in the food processor. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge. For the filling, scrape pumpkin into a bowl and whisk in eggs and yolks. Whisk in remaining ingredients in order, whisking smooth between each addition. Pour the filling into the prepared pie crust. Bake the pie for about 1 hour, until the crust is baked through and the filling is set. Cool the pie on a rack.
For Squash Pie, halve, seed and wrap in foil, one large acorn squash and substitute for sweet potatoes, above Courtesy of the Food NetworK
