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Recipes
Fresh Salmon Burgers
By tammy1365
Preheat a grill to medium-high
- 5 hamburger buns
- 1 1/4 pounds skinless salmon fillet (preferably wild-caught)
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons finely chopped jalapeno
- 1 teaspoon finely grated lemon zest
- 1 small clove garlic, finely grated
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Vegetable oil, for the grill grates
- Green leaf lettuce
- Sliced tomato
- Sliced red onion
- Pickles
- Mustard
- Mayonnaise
Buffalo Chicken Jalapeño Poppers
By tammy1365
Preheat oven to 425F. Slice and scoop peppers
- 18 - 20 jalapeño peppers
- 1/3 cup hot sauce, such as Frank's Red Hot
- 2 tablespoons butter
- 2 cups of rotisserie chicken, skin and bones removed, shredded
- 1 rib celery, finely chopped
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup blue cheese crumbles
Roasted Sweet-and-Sour Halibut
By tammy1365
Preheat the oven to 450 degrees
- 1 cup cilantro sprigs
- 1 1 inch piece ginger, peeled
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 1 teaspoon honey
- 4 8 ounces 1-inch-thick skinless halibut fillets
- Salt and Pepper
- 2 tablespoons toasted sesame oil
Parmesan-Roasted Cauliflower
By tammy1365
Preparation Preheat oven to 425°
- 1 head cauliflower, cut into florets
- 1 medium onion, sliced
- 4 sprigs thyme
- 4 garlic cloves, unpeeled
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
Grilled Peaches over Arugula with Goat Cheese and Prosciutto
By tammy1365
Laura Zapalowski, Cooking Light JUNE 2008
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 3 peaches, pitted and each cut into 6 wedges
- Cooking spray
- 1 tablespoon extravirgin olive oil
- 1/8 teaspoon freshly ground black pepper
- Dash of kosher salt
- 10 cup trimmed arugula (about 10 ounces)
- 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
- 2 tablespoons crumbled goat cheese
Blue Cheese and Caramelized-Onion Squares
By tammy1365
For crust: Preheat oven to 425°F
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup olive oil
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons olive oil
- 3 large onions (about 2 pounds), halved, thinly sliced
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/2 cups (about 6 ounces) crumbled blue cheese
Hot and Sour Soup
By tammy1365
Sautee ginger and garlic. Add rest up through sugar; simmer
- oil
- ginger, garlic
- chicken stock
- chili paste
- bamboo shoots
- 1/4 1/4 1/4 c soy sauce
- 1/4 1/4 1/4 c rice wine vinegar
- white pepper
- sugar
- tofu, cubed
- cornstarch/water
- egg
- scallions, cilantro
- Optional: mushrooms
Neely's Lemon Pasta Salad
By tammy1365
Directions Bring a large pot of salted water to a boil over high heat
- Salt
- 1 pound corkscrew pasta
- 1 pound asparagus
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1/4 cup freshly chopped dill leaves
- 1 cup frozen peas, defrosted
- 7 ounces crumbled feta cheese
Marinated Cheese
By tammy1365
Combine marinade ingredients
- 1/2 1/2 1/2 c olive oil
- 1/2 1/2 1/2 c vinegar
- 3 3 3 T fresh parsley
- 1 1 1 t sugar
- 3/4 3/4 3/4 t dried basil
- 1/2 1/2 1/2 t salt
- 1/2 1/2 1/2 t pepper
- 3 3 3 cloves garlic, minced
- 2 2 jar 2 oz jar pimento, drained
- 8 8 8 oz sharp cheddar, cubed
- 8 8 8 cream cheese
Salmon with Lime-Hoisin Glaze and Bok Choy Slaw
By tammy1365
1. Place bok choy and next 5 ingredients in a large bowl; toss to combine
- 2 cups thinly sliced bok choy
- 1/2 cup grated carrot
- 1/2 cup sliced red bell pepper
- 2 tablespoons rice vinegar
- 1 teaspoon dark sesame oil
- 1/2 teaspoon Sriracha
- 1/4 cup dry-roasted unsalted cashews
- 2 tablespoons hoisin sauce
- 1 tablespoon fresh lime juice
- 1 garlic clove, grated
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 1/4 teaspoon kosher salt
- Cooking spray
- 2 cups hot cooked brown rice