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Recipes
Cedar Plank Cod with Spicy Chipotle Sauce
By Mike_67
Soak cedar plank in water for 2-3 hours before using
- 4 (8 ounce) cod fillets
- Salt and freshly ground pepper
- 2 tablespoons fresh cilantro
- 2 chipotle in adobe sauce
- 3 green onions
- 1/4 cup mayonnaise
- 8 ounces sour cream
Paprika Noodles
By Mike_67
Prepare pasta according to package directions
- 1 sweet onion, chopped
- 1/2 cup chicken broth, divided
- 16 ounces whole golden mushrooms
- 10-3/4 ounce can cream of mushroom soup
- 1/2 teaspoons hot smoked paprika
- 1 1/2 teaspoons bitter sweet or sweet smoked paprika
- 1 teaspoon salt
- 1/8 teaspoon ground red pepper
- 12 ounce bag broccoli flowerets, steamed
- 16 ounces fat-free sour cream
- 1/4 cup chopped parsley
- 16 ounces fettuccini or rotini
Cod Provencal
By Mike_67
In a large non-stick skillet combine tomatoes, onion, garlic, wine, orange peel, herbs and red pepper
- 2 cups chopped tomatoes
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1/4 cup dry white wine
- 2 teaspoons grated orange peel
- 1 1/2 teaspoons Herbs de Provence
- 1/4 teaspoon crushed red pepper flakes
- 4 (6-ounce) cod fillets
- Chopped fresh parsley
Creamy Potato Salad
By Mike_67
Bring a large pot three-fourths full of salted water to a boil over high heat
- 3 lb. red potatoes, unpeeled
- 1/3 cup plain yogurt
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 Tbs. Dijon mustard
- 3 Tbs. fresh lemon juice
- 8 green onions, white and light green portions, thinly sliced
- 2 celery stalks, finely chopped
- 3 Tbs. chopped fresh flat-leaf parsley, plus parsley sprigs for garnish
- 3 Tbs. chopped fresh mint, plus mint sprigs for garnish
- 3 Tbs. chopped fresh basil, plus basil sprigs for garnish
- Salt and freshly ground pepper, to taste
Sun Dried Tomato Linguine
By Mike_67
Pour chicken broth into a 2 cup measuring cup, add tomatoes and heat in microwave until just boiling; set aside for...
- 1/2 cup sun dried tomato halves, snipped into strips
- 8 oz. chicken broth
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 4 ounces pitted kalamata olives, sliced
- 2 tablespoons dried basil
- 1 teaspoon salt
- 16 ounces dry linguine, cooked and drained
- 16 ounce carton sour cream
- 1/4 cup grated Parmesan or Romano cheese
Minestrone Soup
By Mike_67
In a large saucepan, heat olive oil over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2/3 cup chopped celery
- 2 carrots, diced
- 2 garlic cloves, minced
- 64 ounces chicken broth
- 4 large tomatoes, chopped
- 1 cup fresh spinach
- 2 (16 ounce) cans chickpeas, drained and rinsed
- 1 cup uncooked small-shell pasta
- 2 small zucchini, diced
- 1/4 cup chopped fresh basil
Fettuccini with Smoked Salmon
By Mike_67
Cook fettuccini according to package directions
- 16 ounces fettuccini
- 12 ounces bottled clam juice
- 1/2 cup white wine
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 medium onion, minced
- 1 red bell pepper, minced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 tablespoon fresh rosemary
- 1/4 cup flour
- 3/4 cup Half-and-Half cream
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon lemon or lime juice
- 1/4 cup parsley, chopped
- 12 ounces smoked salmon, sliced
Turkey Noodle Soup
By Mike_67
This recipe works OK with just a remnant of a bone-in turkey breast of seven pounds or so
- 1 meaty turkey frame
- De-fatted drippings from oven-roasted turkey breast
- 8 cups water
- 1 large onion, quartered
- 1 teaspoon garlic salt
- Chopped, cooked turkey
- 2-14 1/2 ounce cans chopped tomatoes
- 8 oz. chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 tsp salt
- 2-3 stalks celery, sliced/diced
- 2 med to large carrots, sliced/diced
- 16 oz. sliced mushrooms
- 8 oz. thin Yolk-Free noodles
Crabmeat Imperial
By Mike_67
Coat small nonstick skillet with cooking spray; place over medium-high heat until hot
- Vegetable cooking spray
- 1/4 cup chopped celery
- 1/4 cup chopped green pepper
- 1/4 cup chopped red sweet pepper
- 1 egg, lightly beaten
- 1/4 cup + 1 tablespoon mayonnaise, divided
- 1 tablespoon chopped fresh parsley
- 1 1/2 tablespoons lemon or lime juice
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon hot sauce
- 1 pound fresh lump crabmeat, drained
- Pimiento strips
- Celery leaves (optional)
Louisiana Gulf Casserole
By Mike_67
2 hour recipe
- 1 tablespoon olive oil
- 2 medium size celery ribs, cut into 1/2 inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large sweet yellow onion, chopped
- 4 cups instant rice
- 1 1/2 cups chicken broth
- 3 cans (43 ounces) chopped tomatoes
- 2 bay leaves
- 2 teaspoons hot pepper sauce
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon Cajun seasoning
- 2 teaspoons salt
- 1 pound fat-free hot dogs, cut bite size and browned
- 1 pound bay scallops or crab
- 2 tablespoons chopped parsley