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Recipes
Shake and Bake Chicken
By GratefulSea
Preheat oven to 450 degrees F (230 degrees C)
- 3 pounds chicken, cut into pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoon paprika
- 1/2 teaspoon sage
- 1/2 teaspoon ground black pepper
- 1 / teaspoon poultry seasoning with ginger (optional)
- 1/2 cup butter
Whiskey Lemonade
By GratefulSea
In a glass, combine lemon juice, whiskey, and simple syrup over ice
- 3 tablespoons fresh lemon juice
- 2 tablespoons whiskey
- 2 tablespoons Simple Syrup
- Ice
- Lemon zest
Pomegranate Smoothie
By GratefulSea
In a blender, combine all ingredients
- 1/3 cup silken tofu (about 3 oz.)
- 1 cup frozen mixed berries
- 1/2 cup pomegranate juice
- 1 teaspoon honey
- 2 ice cubes
Swordfish Piccata
By GratefulSea
Gabrielle Hamilton's Swordfish Piccata is the most delicious dish you can make from prep to completion in 25 minute...
- 1-1/2 pounds 1-1/2 pounds swordfish steak, cut into 3/4-inch slabs
- Salt and pepper
- 1/2 cup 1/2 cup Wondra flour
- 2 tablespoons 2 tablespoons grapeseed oil
- 9 tablespoons 9 tablespoons butter, divided
- 1 tablespoon 1 tablespoon shallot, finely minced
- 1/6 cup 1/6 cup (8 teaspoons or 2 tablespoons + 2 teaspoons) dry white wine
- 2 tablespoons 2 tablespoons capers
- Juice of 1/2 lemon plus 2 lemon “cheeks” for garnish
- 1 tablespoon 1 tablespoon parsley, minced, plus a sprig for garnish
Bok Choy and Pear Salad
By GratefulSea
In a large bowl whisk together the yogurt, mayonnaise, rice wine vinegar, soy sauce, sesame oil, ginger and cayenne
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon rice wine vinegar
- 1 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/4 teaspoon grated fresh ginger
- 1/8 teaspoon cayenne, or to taste
- 1 cup thinly sliced red onion
- 3 1/2 cups thinly sliced bok choy (about 1/2 pound)
- 2 1/3 cups peeled and julienned Anjou pear (about 2 pears)
- 2 tablespoons chopped cilantro
Mushroom Tart
By GratefulSea
Bake the tart shell Preheat an oven to 400°F
- All-purpose flour for rolling out dough
- 1 disk cream cheese pie dough, thawed (see related recipe at left), or purchased piecrust
- 2 Tbs. unsalted butter
- 1 1/2 lb. mixed fresh mushrooms, such as cremini and stemmed shiitake, halved or quartered
- 1 large shallot, chopped
- 1/2 cup crème fraîche or heavy cream
- 1 tsp. chopped fresh oregano
- Salt and freshly ground pepper, to taste
Orange Roughy
By GratefulSea
I think of orange roughy as the fish for people who don't care for fish
- 4 orange roughy fillets
- 1 egg
- 2 tablespoons honey mustard (or substitute equal parts spicy brown mustard and honey--also okay to leave out the honey)
- 3/4 cup seasoned bread crumbs
- 1/2 to 1 teaspoon cayenne pepper
- 3 teaspoons olive oil
Mint Lemonade
By GratefulSea
In a small saucepan, combine sugar and 1/4 cup water
- 1/4 cup sugar for simple syrup
- Ice cubes
- 1 2/3 cups freshly squeezed lemon juice
- 2 Tablespoons julienned mint, plus leaves for garnish
- 1 lemon, sliced 1/4-inch thick, plus more for garnish
Bepple's Chicken Pot Pie
By GratefulSea
Don't forget to add a layer of mustard and swiss cheese to the top crust
- 2 chicken breasts cubed into small bite sized pieces
- 3 fresh carrots sliced and quartered
- 1/2 cup peas canned or frozen
- 1 sweet onion diced, walla walla, vidalia or Maui.
- 1/4 cup flour
- 2 tbsp sugar
- 1 can chicken broth
- Dash of garlic salt
- 1 tbsp dill
- 1 tbsp sweet basil
- 1 bag cubed precooked red potatoes.
- Salt and Pepper.
- 1/4 cup cooking sherry
- "Wondra" gravy flour.
- 2 frozen deep dish pie crusts.
Seared Salmon with Moroccan Crust
By GratefulSea
Coarsely grind the coriander seeds, caraway seeds, anise seeds and black peppercorns in a spice grinder or mortar a...
- 1 teaspoon coriander seeds
- 1 teaspoon caraway seeds
- 1 teaspoon anise seeds
- 1 teaspoon black peppercorns
- 3 tablespoons light sesame oil
- Four 6-ounce salmon steaks
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste