Contributed by: Annie Klemke
Ingredients
1/2 pound bay scallops
1 lb applewood smoked bacon
1 tablespoon pepper
1 tablespoon salt
1 tablespoon chili powder
2 tsp cayenne pepper
toothpicks
Directions
Combine salt, pepper, chili powder, and cayenne pepper into a bowl. Sprinkle over scallops and then wrap in the bacon, and secure with a toothpick. Put the scallops on a baking sheet and bake at 400 degrees for 15-20 minutes turning once.
Friday, February 5, 2010
BLT Bites
Contributed by: Mary Dabros
Ingredients
16-20+ cherry tomatoes- the bigger the better
1 bag bacon bits- uses as much as you like to your taste, I used the whole bag
(found in the isle by salad dressings)
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated parmesan cheese
Directions
Cut the top off the cherry tomatoes, scoop out the pulp and seeds
Combine all other ingredients ina a bowl, mix well, spoon into tomatoes
Refrigerate two hours before serving
Ingredients
16-20+ cherry tomatoes- the bigger the better
1 bag bacon bits- uses as much as you like to your taste, I used the whole bag
(found in the isle by salad dressings)
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated parmesan cheese
Directions
Cut the top off the cherry tomatoes, scoop out the pulp and seeds
Combine all other ingredients ina a bowl, mix well, spoon into tomatoes
Refrigerate two hours before serving
Taffy Apple Salad
Contributed by: Carlene Adams
Ingredients
4 cups diced apples
8 oz. can crushed pineapple, drained-reserve juice
4 oz. cool whip
½ cup sugar
1 tbs. flour
1 egg – beaten
2 Tbs. apple cider vinegar
1 cup (or more) salted peanuts
Directions
In sauce pot, over medium heat, cook together flour, sugar, pineapple juice, vinegar and egg until thickened. Refrigerate until cool.
In large bowl, add fruit and mixture, fold in cool whip and ½ cup nuts.
Sprinkle remaining nuts on top.
Ingredients
4 cups diced apples
8 oz. can crushed pineapple, drained-reserve juice
4 oz. cool whip
½ cup sugar
1 tbs. flour
1 egg – beaten
2 Tbs. apple cider vinegar
1 cup (or more) salted peanuts
Directions
In sauce pot, over medium heat, cook together flour, sugar, pineapple juice, vinegar and egg until thickened. Refrigerate until cool.
In large bowl, add fruit and mixture, fold in cool whip and ½ cup nuts.
Sprinkle remaining nuts on top.
Lemon curd
Contributed by: Bridget McFarland
Ingredients
3 eggs
1c sugar (white)
½ c fresh lemon juice
¼ c butter
1 tablespoon grated lemon peel
Directions
In pot and WISK butter and Eggs (keep it moving to avoid scrambling the eggs!) Once melted (keep whisking) add sugar, lemon juice and peel. Cook for about 5 mins It will turn thick (think like warm creamy peanut butter texture)
Cool in fridge
Put in phyllo dough cups (found in frozen section usually near frozen fruit) top with favorite berry.
I like to do raspberry top with a sprig of mint (looks pretty) or 3 blueberries.
Also great for topping scones, cake filling, muffins, or tarts.
Ingredients
3 eggs
1c sugar (white)
½ c fresh lemon juice
¼ c butter
1 tablespoon grated lemon peel
Directions
In pot and WISK butter and Eggs (keep it moving to avoid scrambling the eggs!) Once melted (keep whisking) add sugar, lemon juice and peel. Cook for about 5 mins It will turn thick (think like warm creamy peanut butter texture)
Cool in fridge
Put in phyllo dough cups (found in frozen section usually near frozen fruit) top with favorite berry.
I like to do raspberry top with a sprig of mint (looks pretty) or 3 blueberries.
Also great for topping scones, cake filling, muffins, or tarts.
Fruit Medley Pizza
Contributed by: Annie Klemke
Ingredients
1 18 oz roll refrigerated sugar cookie dough
1 8oz package of cream cheese, softened
1 7oz jar mashmallow cream
1 pint fresh strawberries, sliced
1 Granny Smith apple, cored, thinly sliced
1 peach, pitted, thinly sliced
1 kiwi, peeled, thinly sliced
1/2 cup blueberries
1/2 cup raspberries
1 10oz jar apricot preserves, heated
Directions
Heat oven to 350 degrees. Roll cookie dough to cover 14 inch round pizza pan; crimp edges. Bake 20 minutes, cool. Combine cream cheese and marshmallow cream; spread on cooled crust. Top with fresh fruit. Glaze entire fruit and crust with apricot preserves.
Ingredients
1 18 oz roll refrigerated sugar cookie dough
1 8oz package of cream cheese, softened
1 7oz jar mashmallow cream
1 pint fresh strawberries, sliced
1 Granny Smith apple, cored, thinly sliced
1 peach, pitted, thinly sliced
1 kiwi, peeled, thinly sliced
1/2 cup blueberries
1/2 cup raspberries
1 10oz jar apricot preserves, heated
Directions
Heat oven to 350 degrees. Roll cookie dough to cover 14 inch round pizza pan; crimp edges. Bake 20 minutes, cool. Combine cream cheese and marshmallow cream; spread on cooled crust. Top with fresh fruit. Glaze entire fruit and crust with apricot preserves.
Mango Salsa
Contributed by: Kristen White
Ingredients
4 mangos, cubed
1 red onion, diced
1/3 cup fresh squeezed lime juice
½ cup chopped cilantro, or to taste
Salt and pepper
Directions
Combine all ingredients in a bowl. Leave at room temperature for 15 minutes before serving
Ingredients
4 mangos, cubed
1 red onion, diced
1/3 cup fresh squeezed lime juice
½ cup chopped cilantro, or to taste
Salt and pepper
Directions
Combine all ingredients in a bowl. Leave at room temperature for 15 minutes before serving
Roasted Gingered Salmon with Mango Salsa
Roasted Gingered Salmon with Mango Salsa
Contributed by: Kristen White
Ingredients
4 center cut salmon fillets (6 oz each)
1/4 cup lime juice
1/3 cup olive oil
3 Tablespoons brown sugar
Fresh grated ginger to taste
Salt and fresh ground pepper, to taste.
Directions
Rub salmon all over with lime juice, oil and brown sugar. Season with ginger, salt and pepper. Let marinade for 30 minutes. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Discard skin and serve with salsa.
Contributed by: Kristen White
Ingredients
4 center cut salmon fillets (6 oz each)
1/4 cup lime juice
1/3 cup olive oil
3 Tablespoons brown sugar
Fresh grated ginger to taste
Salt and fresh ground pepper, to taste.
Directions
Rub salmon all over with lime juice, oil and brown sugar. Season with ginger, salt and pepper. Let marinade for 30 minutes. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Discard skin and serve with salsa.
Pear and Prosciutto Pizza
Contributed by: Janelle Reske
Ingredients
6 cloves garlic
1/2 tbsp olive oil
2 ripe pears, halved and cored
1 tbsp olive oil
all purpose flour for dusting
1 unbaked pizza crust (i.e. Pillsbury)
1 tbsp cornmeal for dusting
6 oz shredded swiss cheese
5 thin slices of prosciutto, cut into halves
1 (6oz) package fresh mozzarella, cut into small cubes
salt & pepper to taste
1/2 tbsp olive oil
Directions
1. Preheat oven to 375. Place garlic in a small square of aluminum foil. Drizzle 1/2 tbsp of olive oil over the garlic. Wrap foil around garlic to seal.
2. Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
3. Place the pears in a bowl with 1 tbsp of olive oil, toss to coat. Arrange pear slices on a baking sheet.
4. Bake in hot oven til soft, 10-15 minutes.
5. Raise oven temp to 400 degrees F. Preheat a pizza stone or baking sheet in the oven.
6. Lightly dust a flat surface w flour. Roll the prepared pizza dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough, top w the Swiss cheese. Arrange pears, prosciutto, and mozzerella onto the pizza. Season w salt & pepper. Brush the edges of the crust with the 1/2 tbsp olive oil.
7. Bake in preheated oven until the cheese is melted and the crust is golden brown, 15-20 minutes.
I didn't bother with the extra steps of baking the garlic or pears first. Instead, I minced the garlic really fine with a garlic press and blended it with 1/2 tbsp olive oil & spread it on the crust. I also didn't prebake the pears, just sliced them very thin and put them on in step 6.
Ingredients
6 cloves garlic
1/2 tbsp olive oil
2 ripe pears, halved and cored
1 tbsp olive oil
all purpose flour for dusting
1 unbaked pizza crust (i.e. Pillsbury)
1 tbsp cornmeal for dusting
6 oz shredded swiss cheese
5 thin slices of prosciutto, cut into halves
1 (6oz) package fresh mozzarella, cut into small cubes
salt & pepper to taste
1/2 tbsp olive oil
Directions
1. Preheat oven to 375. Place garlic in a small square of aluminum foil. Drizzle 1/2 tbsp of olive oil over the garlic. Wrap foil around garlic to seal.
2. Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
3. Place the pears in a bowl with 1 tbsp of olive oil, toss to coat. Arrange pear slices on a baking sheet.
4. Bake in hot oven til soft, 10-15 minutes.
5. Raise oven temp to 400 degrees F. Preheat a pizza stone or baking sheet in the oven.
6. Lightly dust a flat surface w flour. Roll the prepared pizza dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough, top w the Swiss cheese. Arrange pears, prosciutto, and mozzerella onto the pizza. Season w salt & pepper. Brush the edges of the crust with the 1/2 tbsp olive oil.
7. Bake in preheated oven until the cheese is melted and the crust is golden brown, 15-20 minutes.
I didn't bother with the extra steps of baking the garlic or pears first. Instead, I minced the garlic really fine with a garlic press and blended it with 1/2 tbsp olive oil & spread it on the crust. I also didn't prebake the pears, just sliced them very thin and put them on in step 6.
Braised Lemon Chicken Breasts
Contributed by: Mary Dabros
Ingredients
4 split bone-in, skin-on chicken breasts (about 3 pounds), ribs removed (see below)
2 tablespoons olive oil 12 shallots , peeled and halved lengthwise if large
16 cloves garlic , peeled; 12 cloves left whole, 4 cloves minced
1 tablespoon chopped fresh thyme leaves
1 ½ cups low-sodium chicken broth
3 tablespoons lemon juice plus 4 thin slices from 2 lemons
1 tablespoon honey
¼ cup sour cream
1 tablespoon chopped fresh parsley leaves
Directions
Adding the sour cream to the sauce off heat will prevent the sauce from curdling. Shallots are used as a vegetable here, but if you prefer you can add one medium red onion, minced, with the whole garlic cloves instead.Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 4 to 6 minutes. Transfer chicken to large plate.
Reduce heat to medium and add shallots, whole garlic cloves, and 1/2 teaspoon salt to empty pan. Cook until vegetables begin to soften and turn spotty brown, about 5 minutes. Add minced garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, and honey. Return chicken (skin side up) and accumulated juices to skillet. Bring to boil, cover, and reduce heat to medium-low. Simmer until thickest part of chicken registers 160 degrees, 20 to 25 minutes.Transfer chicken to serving platter and tent with foil. Add lemon slices to pan, increase heat to high, and boil until sauce is slightly thickened, about 7 minutes. Off heat, whisk in sour cream and parsley and season with salt and pepper. Pour sauce over chicken. Serve
Ingredients
4 split bone-in, skin-on chicken breasts (about 3 pounds), ribs removed (see below)
2 tablespoons olive oil 12 shallots , peeled and halved lengthwise if large
16 cloves garlic , peeled; 12 cloves left whole, 4 cloves minced
1 tablespoon chopped fresh thyme leaves
1 ½ cups low-sodium chicken broth
3 tablespoons lemon juice plus 4 thin slices from 2 lemons
1 tablespoon honey
¼ cup sour cream
1 tablespoon chopped fresh parsley leaves
Directions
Adding the sour cream to the sauce off heat will prevent the sauce from curdling. Shallots are used as a vegetable here, but if you prefer you can add one medium red onion, minced, with the whole garlic cloves instead.Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 4 to 6 minutes. Transfer chicken to large plate.
Reduce heat to medium and add shallots, whole garlic cloves, and 1/2 teaspoon salt to empty pan. Cook until vegetables begin to soften and turn spotty brown, about 5 minutes. Add minced garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, and honey. Return chicken (skin side up) and accumulated juices to skillet. Bring to boil, cover, and reduce heat to medium-low. Simmer until thickest part of chicken registers 160 degrees, 20 to 25 minutes.Transfer chicken to serving platter and tent with foil. Add lemon slices to pan, increase heat to high, and boil until sauce is slightly thickened, about 7 minutes. Off heat, whisk in sour cream and parsley and season with salt and pepper. Pour sauce over chicken. Serve
Corn, Avocado, and Tomato Salad
Contributed by: Theresa House
Ingredients
1 pint cherry tomatoes halved
1 avocado, diced into 1/2 inch pieces
2 cup cooked corn, fresh or frozen
1/2 cup finely diced red onion
Dressing
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.
Ingredients
1 pint cherry tomatoes halved
1 avocado, diced into 1/2 inch pieces
2 cup cooked corn, fresh or frozen
1/2 cup finely diced red onion
Dressing
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.
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