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Recipes
Salmon with Mustard and Brown Sugar Glaze
By Dottiejk
Preheat oven to 350°F. Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes
- 3 ounces dry white wine
- 1 ounces Butter
- 1/2 teaspoon old bay seasoning
- 1 pound salmon fillet; skinless, center-cut
- 1/4 cup spicy brown mustard; gulden's
- 2 tablespoon brown sugar
Shrimp with Spanish Rice
By Dottiejk
In nonstick skillet, heat 2 tablespoons olive oil
- 2 tablespoon extra virgin olive oil
- 2 cup spanish rice from mix; cooked
- 4 clove garlic
- 1 pound shrimp; peeled, deveined
- 1 teaspoon paprika
- 1 cup tomato sauce
- 1 cup roasted peppers; chopped
- 1/4 cup black olives; chopped
- 3 tablespoon parsley; fresh, chopped
Roasted Shrimp with Peppers and Feta
By Dottiejk
Heat oven to 425°F. In a 1-1/2 - 2 quart baking dish, combine the shrimp, peppers, scallions, garlic, wine, lemon ...
- 1 pound shrimp; peeled, deveined
- 12 ounces roasted red peppers; drained, one inch pieces
- 4 scallions; sliced
- 2 clove garlic; thinly sliced
- 2 tablespoon white wine
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoon olive oil
- 4 oz feta cheese; crumbled
- flatbread; for serving, optional
Seafood Gumbo
By Dottiejk
In a large skillet, over medium heat, cook the bacon until crisp
- 1/2 pound bacon; sliced, diced
- 2 stalks celery; sliced
- 1 medium onion
- 1 green pepper; chopped
- 2 garlic clove; minced
- 2 cups chicken broth
- 1 14 ounce can diced tomatoes
- 2 tablespoon worcestershire sauce
- 2 teaspoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 pound large raw shrimp; cleaned
- 1 pound crab meat; fresh or frozen
- 1 10 ounce box frozen okra; thawed, 1/2 inch pieces
Miso Broiled Salmon or Tuna
By Dottiejk
Preheat broiler and grease rack
- 1/4 cup Light or dark miso
- 2 tablespoon brown sugar
- 1 tablespoon seasoned rice vinegar
- 2 teaspoon fresh ginger; grated
- 1 clove garlic; crushed
- 4 tuna or salmon steaks, 1 inch thick; about 6 oz each
- 2 scallions; thickly sliced
Sous Vide Honey-glazed Salmon
By Dottiejk
Preheat the cooker to 126°F (medium rare)
- 1 tablespoon olive oil
- 1 lemon, zest only
- salt and pepper to taste
- 1/4 cup honey
- 2 tablespoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Butter; melted
Red Skin Potato Salad
By Dottiejk
Boil potatoes in jackets until tender; cool and peel
- 12 small red skinned potatoes
- 1 small onion; sliced
- 6 strips bacon; chopped
- 2 hard boiled eggs; chopped
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon fresh ground pepper
Coconut Pie Crust
By Dottiejk
In large saucepan, melt margarine; stir in toasted coconut
- 2-1/2 cup coconut; lightly toasted
- 1/3 cup margarine
Hot and Sour Soup
By Dottiejk
Combine broth, rice vinegar, soy sauce and red pepper flakes in a large saucepan; bring to a boil over high heat
- 32 ounces chicken broth
- 1/4 cup rice vinegar
- 2 tablespoon lite soy sauce
- 1/4 teaspoon crushed red pepper flakes
- 4 ounces firm silken tofu, well drained; cut into 1/2 inch cubes
- 1 15 ounce can sliced mushrooms or straw mushrooms; drained
- 1/2 cup canned bamboo shoots; drained
- 3 tablespoon Water
- 2 tablespoon cornstarch
- 1 egg white; lightly beaten
- 1/4 cup green onions; thinly sliced
- 2 tablespoon dark toasted sesame oil
Slow Cooker Honey Garlic Chicken
By Dottiejk
Place chicken breasts in the slow cooker
- 4 boneless chicken breasts
- 1/3 cup honey
- 1 cup ketchup
- 2 tablespoon soy sauce; 4
- 4 clove garlic; minced