02-23-10
Mini Paella
Makes 4 Servings
Ingredients:
Directions:
02-19-10
Fish Roll-Ups
As seen on the following webpage: http://allrecipes.com/Recipe/Fish-Roll-Ups/Detail.aspx?ms=1&prop25=32270024&prop26=DailyDish&prop27=2010-02-19&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
2/3 cup butter
2 tablespoons minced onion
1 cup minced crabmeat
2 tablespoons minced fresh parsley
1/4 teaspoon garlic powder, or to taste
salt and pepper to taste
24 buttery round crackers, crushed
12 (6 ounce) fillets sole (or other mild white fish)
2 tablespoons lemon juice
1/4 cup grated Parmesan cheese
3 tablespoons butter
Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly coat a 9×13 inch baking pan with cooking spray.
Melt butter in frying pan over medium heat. Add onion and saute for 1 minute. Stir in crabmeat, parsley, garlic powder salt and pepper and cook 1 minute more. Remove from heat and stir in crushed crackers.
Spread mixture over filets; sprinkle with lemon juice and Parmesan cheese. Roll up filets, seal with toothpicks and place in prepared baking dish. Dot each roll with butter and cover pan tightly with foil.
Bake in preheated oven for 15 to 17 minutes until fish flakes.
NUTRITION INFORMATION: Per serving: 315 calories; 17 g fat; 0.2 g fiber; 4.5 g carbohydrates
02-15-10
Barramundi Fillets with Roasted Sweet Potatoes and Brussel Sprout Chips
Makes 4 Servings
Ingredients:
1 small shallot, minced (about 1 1/2 teaspoons)
3 teaspoons fresh lime juice, divided
1 1/4 teaspoons finely grated lime peel
1 teaspoon white wine vinegar
1/2 teaspoon honey
5 tablespoons extra-virgin olive oil, divided
1 3/4 pounds red-skinned sweet potatoes (yams)
5 tablespoons unsalted butter, room temperature, divided
1 teaspoon chopped fresh thyme
Pinch of freshly grated nutmeg
1/4 cup warm whole milk
8 ounces brussels sprouts, leaves separated, cores discarded
4 5- to 6-ounce barramundi fillets
Directions:
Whisk shallot, 1 teaspoon lime juice, lime peel, vinegar, and honey in small bowl. Whisk in 2 tablespoons oil. Season vinaigrette to taste with salt.
Preheat oven to 450°F. Pierce sweet potatoes in several places with fork. Place on sheet of aluminum foil and roast 30 minutes. Turn potatoes over and roast until soft, about 20 minutes longer. Let stand until cool enough to handle. Scoop flesh into processor; discard skins. Puree sweet potatoes until smooth. Add 3 tablespoons butter, thyme, nutmeg, and remaining 2 teaspoons lime juice; process until blended and smooth. Add milk; process to blend. Transfer to microwave-safe bowl. Season to taste with salt and pepper. DO AHEAD Vinaigrette and potatoes can be made 1 day ahead. Cover separately and chill. Bring vinaigrette to room temperature and rewhisk before using.
Preheat oven to 450°F. Place brussels sprout leaves on rimmed baking sheet. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Spread leaves out in even layer. Roast until almost all leaves are brown in spots and crisp, tossing occasionally, about 15 minutes.
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet and cook 30 seconds. Reduce heat to medium and add remaining 2 tablespoons butter to skillet. Continue to cook fish until edges appear opaque, occasionally basting by spooning juices in skillet over, about 4 minutes. Turn fish over. Cook until just opaque in center, about 2 minutes.
Rewarm sweet potatoes in microwave in 30-second intervals until heated through, stirring occasionally. Divide sweet potatoes among plates. Arrange fish alongside and drizzle vinaigrette over. Sprinkle brussels sprout chips over and serve.
NUTRITION INFORMATION: Per serving: 590 calories; 34 g fat; 6 g fiber; 26 g carbohydrates
02-15-10
Lime and Honey-Glazed Salmon with Basmati and Broccolini
Makes 4 Servings
Ingredients:
1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) low-salt chicken broth
4 5- to 6-ounce skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks separated if necessary
Directions:
Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside.
Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).
Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.
NUTRITION INFORMATION: Per serving: 473 calories; 14 g fat; 5 g fiber; 45 g carbohydrates
02-15-10
Salmon with Hoisin, Orange, and Bok Choy
Makes 2 Servings
Ingredients:
2 heads of baby bok choy, each cut lengthwise into 6 wedges
2 5- to 6-ounce salmon fillets
2 tablespoons fresh orange juice
1 green onion, thinly sliced
1 tablespoon hoisin sauce
1 teaspoon minced peeled fresh ginger
1/2 teaspoon finely grated orange peel
3/4 teaspoon cracked coriander seeds
1/4 cup fresh cilantro leaves
Directions:
Preheat oven to 425°F. Form bed of bok choy in center of each of two 12-inch square pieces of foil. Top bok choy with fish. Mix orange juice, green onion, hoisin, ginger, and orange peel in small bowl. Spoon mixture over fish, dividing equally. Sprinkle with salt and coriander. Top with cilantro. Fold up foil sides and pinch tightly to seal above fish and at both ends of packets, enclosing contents completely. Place packets on baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates and serve.
NUTRITION INFORMATION: Per serving: 262 calories; 11 g fat; 1 g fiber; 6 g carbohydrates
02-14-10
Swordfish-Zucchini Kebabs
Makes 4 Servings
Ingredients:
Directions:
- Soak eight 10-inch wooden skewers in water for 30 minutes. Meanwhile, combine the swordfish and ginger beer in a medium bowl and refrigerate for 30 minutes.
- Preheat a grill to medium. Thread the fish, nectarine and zucchini onto the skewers. Brush with olive oil and season with salt and pepper. Grill, covered, turning once, until grill marks appear and the fish is cooked through, about 4 minutes.
02-13-10
Cheese and Crab Cups
Makes 24 Crab Cups
Ingredients:
2 tablespoons cornmeal
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 package (6 oz) chopped pasteurized refrigerated lump crabmeat
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon lemon peel
2 teaspoons lemon juice
1/2 cup garlic-and-herbs spreadable cheese (from 4-oz container)
3/4 cup shredded Cheddar cheese (3 oz)
Directions:
1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Sprinkle cornmeal on work surface. Roll or press dough into 18×12-inch rectangle. Cut into 24 (3×3-inch) squares. Place 1 square in each muffin cup.
2. In medium bowl, mix crabmeat, onion, dill, lemon peel, lemon juice, spreadable cheese and 1/2 cup of the shredded cheese until well mixed. Spoon 1 tablespoon crabmeat mixture into each dough-lined cup.
3. Bake 15 to 18 minutes or until edges just begin to brown. Sprinkle tops with remaining 1/4 cup shredded cheese. Bake about 2 minutes longer or until cheese is just melted. Immediately remove from muffin cups; serve warm or cold.
NUTRITION INFORMATION: Per serving: 80 calories; 3.5 g fat; 0 g fiber; 9 g carbohydrates
02-13-10
Spicy Citrus Shrimp and Black Bean Tacos with Orange-Avocado Salsa
Makes 4 Servings
Ingredients:
2 tablespoons blackened seasoning (from 2.5-oz container)
1 tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil
1/4 cup SMUCKER’S® Sweet Orange Marmalade
1 lb uncooked medium shrimp (about 32 shrimp), thawed if frozen, peeled and deveined, tails removed
2 ripe medium avocados, pitted, peeled and cut into 1/2-inch pieces
1 small orange, peeled, chopped
1 small jalapeño chile, seeded, finely chopped
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 can (15 oz) Progresso® black beans, drained, rinsed
1 teaspoon ground cumin
1 tablespoon fresh lime juice
8 Old El Paso® Stand ‘N Stuff® taco shells (from 4.7-oz box)
2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
Directions:
1. Reserve 1 teaspoon of the blackened seasoning. In large resealable food-storage plastic bag, place oil, marmalade and remaining blackened seasoning; seal bag and shake. Add shrimp; seal bag and mix well. Refrigerate at least 30 minutes but no longer than 24 hours.
2. Meanwhile, in medium bowl, gently toss avocados, orange, chile, onion and cilantro until mixed. Cover; set aside.
3. In food processor bowl with metal blade, place reserved 1 teaspoon blackened seasoning, the black beans, cumin and lime juice. Cover; process with on-and-off pulses until mixed and beans are coarsely chopped.
4. Heat oven to 350°F. Place taco shells on cookie sheet. Divide bean mixture evenly among shells. Sprinkle with cheese. Bake 6 to 8 minutes or until cheese is melted.
5. Meanwhile, spray large skillet with CRISCO® Original No-Stick Cooking Spray; heat over medium-high heat. Add shrimp; cook 3 to 5 minutes, turning once, until pink. Remove taco shells from oven; place 4 cooked shrimp in each shell. Top with avocado salsa.
NUTRITION INFORMATION: Per serving: 830 calories; 43 g fat; 18 g fiber; 50 g carbohydrates
02-13-10
Cravin’ Crab Enchiladas
Makes 10 Servings
Ingredients:
Enchiladas
1 can (19 oz) Old mild enchilada sauce
1 cup whipping (heavy) cream
2 tablespoons Olive Oil
1 small onion, coarsely chopped (1/4 cup)
1 box (10 oz) frozen corn & butter sauce, thawed
1 can (4.5 oz) chopped green chiles
1/2 cup lightly packed fresh cilantro, stems removed, coarsely chopped
1/4 cup dry sherry or apple juice
1 can (1 lb) pasteurized crabmeat or 3 cans (6 oz each) lump crabmeat, drained
10 Old flour tortillas for soft tacos & fajitas (from 10.5-oz package)
4 cups shredded Cheddar-Monterey Jack or Colby-Monterey Jack cheese blend (1 lb)
1/2 cup chopped green onions (about 8 medium)
1 package (2 oz) Slivered Blanched Almonds
Garnishes
2/3 cup sour cream
Lime wedges
Directions:
1. Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
2. In 2-quart saucepan, heat enchilada sauce and whipping cream to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered 7 to 10 minutes, stirring occasionally, until sauce is reduced and slightly thickened.
3. Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until softened and translucent (do not brown). Stir in corn, chiles, 1/4 cup of the cilantro, the sherry and crabmeat until well mixed. Remove from heat.
4. Spoon slightly less than 1/2 cup crabmeat mixture down center of each tortilla; top each with 1/4 cup of the cheese. Roll up tortillas; place seam sides down in baking dish. Sprinkle remaining 1 1/2 cups cheese over enchiladas. Pour sauce mixture over enchiladas.
5. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining 1/4 cup cilantro, the green onions and almonds. Serve with sour cream and lime wedges.
NUTRITION INFORMATION: Per serving: 530 calories; 35 g fat; 2 g fiber; 24 g carbohydrate
02-13-10
Creamy Smoked Salmon Cups
Makes 48 Appetizers
Ingredients:
4 oz cream cheese (from 8-oz package), softened
1/2 cup sour cream
1 teaspoon lemon-pepper seasoning
2 tablespoons chopped fresh chives
2 teaspoons small capers, drained
1/4 teaspoon salt
1 box (10 oz) frozen corn & butter sauce, thawed
4 oz smoked salmon, flaked
2 cans (8 oz each) refrigerated crescent dinner rolls
Directions:
1. Heat oven to 375°F. Spray 48 mini muffin cups with No-Stick Cooking Spray.
2. In medium bowl, mix cream cheese and sour cream until well blended. Stir in lemon-pepper seasoning, chives, capers and salt. Stir in corn until well mixed. Fold in salmon.
3. If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into total of 8 rectangles.
4. Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each mini muffin cup. Spoon slightly less than 1 tablespoon salmon filling into each cup.
5. Bake 10 to 18 minutes or until light golden brown. Cool 2 minutes; remove from pan to serving platter. Serve warm.