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Recipes
Salmon Cakes with Lemon-Herb Sauce
By Mike_67
In a large bowl, gently flake salmon
- Four 6-ounce pouches pink salmon
- 3/4 cup finely chopped red pepper
- 3/4 cup finely chopped green onions
- 3/4 cup mayonnaise
- 3 tablespoons fresh lime juice
- 3/4 teaspoon seasoned salt
- 3/4 teaspoon Cayenne pepper
- 3 large eggs, beaten
- 3 cups dry bread crumbs, divided
- Non-stick cooking spray
Veggie Jambalaya
By Mike_67
Prepare rice according to package directions
- 1 teaspoon olive oil
- 5 cloves garlic, minced
- 2 stalks celery, chopped
- 2/3 large red pepper
- 2/3 medium red onion
- 14.5 ounce can Pasta Ready tomatoes
- 8 ounce can tomato sauce
- 6 ounce can tomato paste
- 2 tablespoons Lea & Perrin Worcestershire sauce
- 3/4 teaspoon hot pepper sauce
- 1/4 teaspoon ground pepper
- 1 teaspoon sugar
- 1-1/2 teaspoons salt
- 1 teaspoon curry powder
- 1 teaspoon 5 Spice powder
- 14.5 ounce can Cannellini beans, rinsed and drained
- Hot cooked rice
Grilled Portobello Pesto Sandwiches
By Mike_67
These are delicious but can be very messy so be careful
- 3/4 cup fresh pesto
- Canola oil spray
- 4 large Portobello mushrooms
- 8 oz crumbled feta cheese
- 1 cup diced fresh tomatoes
- 4 sandwich rolls
Shrimp, Scallops & Artichoke with Fettuccine
By Mike_67
Cook fettuccine as directed on package; drain
- 16 ounces uncooked fettuccine
- 1 pound cooked shrimp
- 1 pound bay scallops
- 16 ounces sour cream
- 1/4 cup chopped fresh chives
- 2 teaspoons grated lemon peel
- 2 teaspoons paprika
- 1 teaspoon salt
- 14 ounces artichoke bottoms, undrained
- 1/2 cup chopped parsley
Gulf Coast Shrimp and Grits
By Mike_67
Modified from original to reduce sat fat
- Grits:
- 1 1/2 cups milk
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups uncooked quick-cooking grits
- 4 garlic cloves, minced
- 3 shallots, minced
- 3/4 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh chives
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- ........
- 20 jumbo cooked shrimp
- 1 tablespoon extra-virgin olive oil, divided
- 3 garlic cloves, chopped
- 1 tablespoon minced shallots
- 1 pint cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons drained capers
- 1/4 teaspoon ground red pepper
- Dash of hot sauce
- 1 tablespoon chopped fresh chives
Veggie Pancakes
By Mike_67
Stir together first nine ingredients
- 1 cup stone-ground white cornmeal mix
- 11 ounce can whole kernel corn, drained
- 1/2 large red bell pepper, diced
- 1/2 cup all-purpose flour
- 7 green onions, thinly sliced
- 1 large carrot, shredded
- 2/3 cup Half & Half + 1 tablespoon lemon juice
- 1 large egg, lightly beaten
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- Toppings: Sour cream and salsa
- Garnish: Chopped fresh cilantro
Shrimp, Scallops & Artichoke with Fettuccine
By Mike_67
Cook fettuccine as directed on package; drain
- 16 ounces uncooked fettuccine
- 1 pound cooked shrimp
- 1 pound bay scallops
- 16 ounces sour cream
- 1/4 cup chopped fresh chives
- 2 teaspoons grated lemon peel
- 2 teaspoons paprika
- 1 teaspoon salt
- 14 ounces artichoke bottoms, undrained
- 1/2 cup chopped parsley
Potato Cobb Salad
By Mike_67
Cook potatoes in boiling salted water, for 30 minutes or until tender
- 2 pounds B-size Yukon gold potatoes
- 6 hard boiled eggs, peeled and chopped
- 1 teaspoon salt
- 16 ounce bottle oil and vinegar dressing
- 8 cups mixed salad greens
- 2 large avocados
- 1 tablespoon fresh lemon or lime juice
- 3 large tomatoes, diced
- 12 small green onions, sliced
- 2 cups shredded Cheddar cheese
- 6 ounces crumbled feta
- Freshly ground black pepper
Grilled Vegetable and Mozzarella Sandwiches
By Mike_67
Brush vegetables lightly with olive oil and season with salt and pepper
- 1 sweet red pepper, seeded and cut in 6 pieces
- 1 medium (6 ounce) zucchini cut in 1/4 inch long slices
- 1 Asian (6 ounce) eggplant cut in long 1/4 inch long strips
- 1 tablespoon olive oil
- Salt and ground pepper, to taste
- 1 thin French baguette, about 22 inches long
- 12 ounces mozzarella cheese slices
- 1/4 cup fresh basil leaves
- Balsamic vinaigrette dressing
Balsamic Chicken & Peppers
By Mike_67
Roasted potato wedges go well with this dish
- 4 boneless, skinless chicken breast halves or thighs, about 1 1/2 lb. total
- Salt and freshly ground pepper, to taste
- 4 Tbs. olive oil
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 3 Tbs. balsamic vinegar
- 1/4 cup minced fresh basil
- 1 Tbs. minced fresh thyme