Archive | January, 2012

Salad with fresh blueberries and blueberry vinaigrette

31 Jan

We love blueberries and I try to use them as much as possible when the prices are reasonable. I came up with this dressing the other night and it was a hit at friends dinner party.

  • 1/2 cup of water
  • 1/4 cup of white balsamic vinegar
  • 2 tbs of olive oil
  • 2 tsp dijon mustard
  • 1/8 tsp garlic powder
  • 1/2 cup of blueberries

Blend all the ingredients well together in a blender or with an immersion blender. If you like your dressing spicier add red pepper flakes. Put mixed greens on plates and drizzle with dressing, add extra blueberries on top.

Sweet and Sour Apricot Mahi or Chicken

31 Jan

This sauce is good with thick fish like Mahi or chicken. I have always used dried apricots, but next time I am planning on trying fresh apricots or peaches. If anyone tries the recipe with fresh fruit, please let me know how it turned out.

  • 1/2 cup apricot or peach wine (not too sweet one)
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 cup dried apricots, cut in strips
  • 1/2 cup teriyaki sauce
  • 1 tsp fresh ginger
  • 1 glove of garlic pressed
  • 2 tbsp cornstarch
  • mahi files or chicken breast

Mix water and the cornstarch well together. Combine rest of the ingredients together with the water and cornstarch. Place the fish or chicken in an oven dish and coat well with the sauce mixture. Bake in 350 degree oven; fish for 20 minutes, chicken 40 minutes until top is bubbly and brown and the meat has cooked through.

Spicy Buffalo Chicken Burgers

16 Jan

A Buffalo wing is a chicken wing that is traditionally deep fried unbreaded and then coated in sauce. My husband loves Buffalo wings, but he can’t have them anymore because they are high in fat. I made him “Buffalo Chicken Burgers” to satisfy his taste buds. I was afraid they were too spicy, but my Irish friend tasted them and said her mild Irish tastebuds could handle the spice. The flavor was hot, but not over bearing.

  • 1 1/2 pounds of ground chicken or turkey
  • 1/4 cup italian bread crumbs
  • 1/2 cup store bought wing sauce
  • 1/2 onion finely chopped

Mix all the ingredients together and form into patties. Bake in 375 degree oven 20 minutes.

 

 

Banana Oat Cakes (gluten free)

15 Jan

This is a healthy breakfast. It provides protein from the eggs and all the benefits from the oatmeal.

  • 1/2 cup egg substitute or 4 egg whites
  • 1/2 cup oats
  • 1 tsp honey
  • salt
  • 1 tsp cinnamon
  • 1 tbs water
  • 1 sliced banana

Mix all the ingredients together except the banana. Spray a pancake griddle with cooking spray and heat it on medium high heat. Pour oatmeal mix on the hot pan. After the cakes form a bit, add banana slices to each cake. Flip the cake and cook until lightly brown on both sides. Serve with fruit or drizzle with little bit of natural peanut butter.

Mandarine Orange and Soy Bean Salad

14 Jan

We eat a lot of salads and I try to come up with different ingredients to change up a salad.

For the salad:

  • 1 small can of mandarin orange segments
  • cherry tomatoes
  • shelled cooked soy beans

For the dressing:

  • 1/4 cup orange muscat champagne vinegar
  • 1 tbs white wine
  • 1 tbs dijon mustard
  • 1 tbs olive oil
  • fresh ground pepper

Mix the dressing ingredients well together. Drizzle over the salad.

Striped Sea Bass with Champagne Vinegar

14 Jan

I had all intensions of making a different marinade tonight, but did not have all the ingredients that I needed. As I took my beloved pug, Molly, for a walk I came up with these ingredients.

  • striped bass or any thick white fish filet without skin
  • 1/3 cup orange muscat champagne vinegar
  • garlic glove pressed
  • 1/2 tsp red pepper flakes
  • 1/4 tsp orange peel
  • sea salt

Mix all the ingredients together except the fish. Place the fish and the marinade in a zip log bag. Marinade 15-30 min. Bake in a 400 degree oven for 20 minutes. I served this with the Mandarin Orange and Soy Bean Salad.

Halibut in Citrus Marinade

7 Jan

We fell in love with halibut on our trip to Oregon a few years ago. However, I have not been able to cook it to restaurant quality until I came up with this recipe. We absolutely loved it. Too bad we didn’t have any wine from Oregon to go with it.

  • halibut filet
  • 1/3 cup of orange juice
  • rind from a lemon
  • juice from a lemon
  • 1 tbs brown sugar
  • 1 clove of garlic pressed
  • 1/2 tsp salt

Put the fish in a zip log bag. Mix rest of the ingredients together.  Pour half of the marinade over the fish. Marinade the fish in the fridge skin side up 15 min to 2 hrs. Bake the fish skin side down in 400 degree oven 10 minutes, pour rest of the marinade over the fish. Bake 10 more minutes or until flakey. Plate the fish, top off with Peach and Cucumber salsa if desired.

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