Panko-Crusted Salmon

Ingredients:
2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Dijon mustard
Lemon wedges, for serving

Directions:
Preheat the oven to 425˚ F.  In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.

Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.  Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)

Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.

Source: How Easy Is That? by Ina Garten

Found on: http://annies-eats.com/2011/04/13/panko-crusted-salmon/

Jerk Chicken Breast

6	skinless, boneless chicken breast halves (about 2 pounds total)
4	teaspoons Jamaican jerk seasoning
8	cloves garlic, minced
2	teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2	teaspoons finely shredded lemon peel
2	tablespoons lemon juice
	Olive oil cooking spray or 2 teaspoons olive oil
	Lemon wedges

1. Place a chicken breast half between sheets of plastic wrap; pound gently with the flat side of a meat mallet until an even 1/2 inch thickness. Repeat with remaining chicken. In a small bowl, combine jerk seasoning, garlic, thyme, and lemon peel. Brush chicken breasts with lemon juice. Sprinkle garlic mixture evenly over chicken breasts; rub in with your fingers. Place chicken in a resealable plastic bag; seal bag. Chill in the refrigerator for 30 minutes to 24 hours.

2. Lightly coat chicken with olive oil cooking spray or brush lightly with olive oil.

3. Preheat an indoor electric grill. Place chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. (For a covered grill, allow 4 to 5 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling.)

4. To serve, slice chicken; pass lemon wedges. Makes 6 servings.

Broiler method:Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through broiling.

Grilling method:Place chicken on grill rack of an uncovered grill directly over medium heat. Grill for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through grilling.

Bacon-wrapped Shrimp w/ Cheese & Jalapeno

16	jumbo deveined shrimp
¼	pound of your favorite cheese cut into 1 inch by ½ inch pieces
1	whole green jalapeno
1	package of bacon
	skewers (soak in water first if using wooden ones so they don't burn)

1. Butterfly and devein shrimp. Cut cheese into 1 inch by ½ inch pieces. Cut jalapeno into pieces half the size of the cheese that you have chosen for the shrimp. Cut the bacon strips in half.

2. Stuff the shrimp with the cheese and jalapenos. Wrap shrimp in 1 bacon strip and slide on skewer.

3. Place on grill and turn frequently.
Cook until bacon is done to your taste.

Grilled Marinated Salmon

Ingredients

• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 2 tablespoons white sugar
• 1 tablespoon vegetable oil
• 1 teaspoon mustard powder
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper
• 2 pounds salmon fillets

Directions

1. In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
2. Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
3. Preheat an outdoor grill for medium high heat and lightly oil grate.
4. Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

Pork Chop Marinade

Ingredients

• 3/4 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 tablespoon prepared mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried parsley flakes
• 1 garlic clove, minced
• 6 (1 inch thick) pork chops

Directions

1. Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.

Oven Fried Chicken

6	skinless, boneless chicken breast halves (about 2 pounds total)
1	cup buttermilk
	Olive oil nonstick cooking spray
1	1/4 cups crushed cornflakes
1	teaspoon garlic powder or dried minced garlic
1	teaspoon onion powder or dried minced onion
1	teaspoon paprika
1/2	teaspoon ground black pepper
	Snipped fresh parsley (optional)

In a large resealable plastic bag, combine chicken and buttermilk. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 8 hours, turning occasionally.

Preheat oven to 400°F. Line a baking sheet with foil; coat foil with nonstick cooking spray. Drain chicken, discarding excess buttermilk.

In another large resealable plastic bag, combine crushed cornflakes, garlic, onion, paprika, and pepper; seal bag. Shake well to combine. Add chicken, one piece at a time, and shake the bag to coat the chicken well.

Place chicken on the prepared baking sheet. Coat chicken with nonstick cooking spray. Bake, uncovered, for 20 to 25 minutes or until chicken is no longer pink (170°F). Sprinkle with parsley before serving if desired.

Taken from http://www.diabeticlivingonline.com/recipe/chicken/oven-fried-chicken-breasts/

Potato-Ham Bake

ingredients

• 1  lb.  Yukon gold potatoes, sliced
• 1  8-oz. tub  light cream cheese spread with chive and onion
• 3/4  cup  milk
• 1/4  cup  finely shredded Parmesan cheese
• 1  Tbsp.  snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
• 8  oz.  cooked boneless ham, cut in bite-sized slices
• 1  lb.  fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
•     Tarragon sprigs (optional)

directions

1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.

2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.

3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.

Sausage Soup

Ingredients:

6 potatoes, cubed

1 onion, chopped

4 stalks celery, cut into 1/2 inch pieces

½ stick margarine

3 cups water

1 can of whole Kernel Corn

1 pound Hillshire Farm sausage, sliced into 1/2 inch pieces

Salt to taste                                                                                    

Ground black pepper to taste

Directions:

Slice sausage and cook in a skillet until brown (this will remove some of the grease from the sausage). Drain sausage onto paper towels. In a large pot over medium heat, combine, onion and celery, with the margarine and sauté until vegetables are soft. Add the sausage and then pour in water.  Bring to a boil, then reduce heat and simmer for about 30 minutes.  Add potatoes and cook until tender, approximately 25 minutes. Add a can of corn and continue to simmer until heated thoroughly and slightly thickened. Season with pepper. Serve hot.

I usually serve with green onions and cornbread.

Yields 6 servings.            

Crockery Pot Chicken Tortilla

From the Kitchen of:  Happy
Source:  Carol Coulter (H@ppy's Mom)
I often strain the chicken broth, thicken 2 or 3 cups and use instead of soup. You can also add jalapeno's if you like it hotter. I also use more cheese. I copied this from a note card Mom wrote me (she's 90). It is a yummy recipe.

1		fryer, cooked boned, and cut up bite size
2	cans	cream of chicken soup
1	can	tomatoes with chilies (Rotel)
2	tbsp.	quick tapioca
6-8		corn tortillas
1		onion, chopped
2	cups	grated cheddar cheese

Mix soup, tomatoes and tapioca. Add chicken. Tear tortillas into pieces.
Spray crockpot or casserole with Pam spray.
Layer starting with tortillas, then chicken mix, onion, cheese. Repeat twice, the top is cheese.
Cook in crockpot 6-8 hours on low or 3 on high. For casserole bake 350 degrees for 1 1/2 hours.

Spicy Wine Pot Roast

3 pounds beef pot roast

1 small onion – chopped

1 package brown gravy mix

1 cup water

1/4 cup ketchup

1/4 cup dry red wine

2 teaspoons Dijon-style mustard

1 teaspoon Worcestershire sauce

1/8 teaspoon garlic powder

1/2 teaspoon dried Italian seasoning

Salt

Freshly ground black pepper

Fresh parsley -- for garnish, -- chopped

Sprinkle meat with salt and pepper. Place in crockpot.  Combine the remaining ingredients, except parsley, and pour over meat.  Cover and cook on low 10 hrs. Remove the meat and slice.  Thicken sauce with flour mixed in a small amount of water and serve over meat sprinkled with chopped parsley.

Bacon-Wrapped Chicken Breasts With Chile Cheese Sauce

• 8 slices bacon (I used pepper bacon)
• 4 boneless, skinless chicken breast halves, cut in half lengthwise (Making 8 long pieces)
• 1 10.75-ounce can condensed cheddar cheese soup
• 1/3 cup milk
• 1 teaspoon chopped canned chipotle peppers or bottled chipotle hot pepper sauce (or to taste)
• Dash Worcestershire sauce

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil; set aside.
2. Wrap a slice of bacon around each piece of chicken and place on the baking sheet. Bake about 20 minutes or until cooked through. Remove chicken from the oven. Preheat the broiler.
3. Meanwhile, in a saucepan, bring the soup, milk, chipotle pepper and Worcestershire sauce to a simmer over a medium heat. Turn off heat, cover to keep sauce warm.
4. Broil the chicken 4 to 5 inches from heat for 1 to 2 minutes or until the bacon is really sizzling. Serve chicken topped with cheese sauce.