Citurs Salmon

This recipe serves 4
(courtesy of Giada De Laurentis)

Citrus Salsa: mix all together and set aside.
2 large oranges zest 2 tsp zest and then peel and remove segments.
1 tsp grated lemon zest
Juice of 1 lemon
2 tbs olive oil ( i used sunflower oil)
2 tbs honey
3 tbs chopped fresh mint
2 tbs capers
1 pinch red pepper flakes, salt, and black pepper
Fresh parsley

Salmon:
Brush (4) 4-6oz pieces of salmon with honey and sprinkle with salt and pepper.


Cook salmon in a grill pan (or in a fry pan) until it turns a lighter shade of pink, 3-5 minutes each side. Top with citrus salsa and serve.

Mushroom and Steak Stuffed Potato

Serves 2
Cooking Time 15 minutes

2 baking potatoes pricked all over, covered with paper towel and cooked in the microwave 5 minutes

1 small onion small diced
1 garlic glove minced
1 tbs butter
1/2 lbs flank steak sliced thin at an angle
1/2 Pint Sliced mushrooms
3 tbs cream
3 tbs white wine
1 tsp dried thyme
Salt and Pepper

While potatoes are cooking, heat large skillet on high. Melt butter and add onions, garlic, steak, and mushrooms. Cook for five minutes then add wine and let reduce 1 minute, then add cream. Sprinkle with salt and pepper and add thyme. Let simmer until thickened, about 1 minute. Break open potato and pour mixture over top. Enjoy!

Hot Ham and Cheese Sliders

Original Recipe found here

24 pack of Hawaiian Rolls
1 lb Thick sliced Ham
6-8 slices Provolone or Swiss Cheese
Mayonnaise
1 stick butter
1 tbs worchestire
1 tbs yellow mustard
1 tbs poppyseeds

Preheat oven 350
Slice rolls and spread mayo on both sides. Layer Ham and cheese on bottom half then finish with top half.
Melt butter then add poppyseeds, worchestire, and mustard. Whisk until well combined and pour over top rolls. Cover with aluminum foil and bake 10 minutes. Remove foil and bake 2 minute to brown the tops and serve!

Stuffed Mini Peppers

Perfect Party Appitizer! Assemble ahead of time and good at room temperature.

Mini Sweet peppers ( usually about 50-60) in a bag.
(1) 8oz block cream cheese
5 oz goat cheese
3 tbs chopped sundried tomatoes
1 tsp dried basil or 1 tbs fresh
pinch of salt and pepper

Preheat oven 350 degrees.
Cut tops off pepper, and clear opening with fingers. set aside
Mix remaining ingredients together and start stuffing peppers.
I found the best way to is to put filling in a plastic sandwich bag, snip the corner, and use like a pastry bag.
Crowd pepper in a smaller dish so they all stand up. 

Bake for 30 minutes or until cheese starts to brown.

*Wrap in a half slice of bacon before baking for added goodness*

Apple Pie

2 refrigerated pie crust (found by the cookie dough not in the pan)
4 apples (i used 2 green golden and 2 jonathans) peeled and sliced super then. (this is important)
1/2 cup all purpose flour
1/2 cup white sugar
1 cup brown sugar (not packed)
1 tsp cinnamon
1 tsp vanilla extract
2 tablespoon butter

Preheat oven to 375 degrees. Gently toss apples with flour, sugars, cinnamon, and vanilla until coated.
Lay one pie crust over pie dish. Dump apples into pie dish. Crumble 1 tbs of butter on top of apples and cover with other pie crust. Crimp edges with finger and rub 1 tbs melted butter on top. Carefully slice at least 2 slit in top to let steam escape.
Loosely cover with aluminum foil to prevent burnt edges and bake 20-25 minutes. Remove foil and bake another 20-25 minutes until golden brow.
Let rest, but best served warm.

Wild Rice Crab Cakes

Light Crab Cakes only 180 calories per crab cake
Servings: 2
Cooking time: 15 minutes

1/4 cup Uncle Ben's Wild Rice (picture below)
1 8oz  crab claw meat, drained and shell pieces removed
Heaping 1/4 cup dry breadcrumbs
1/4 tsp onion powder
2 Tbs light mayonnaise
1 tablespoons Dijon mustard
1/2 tablespoons fresh lemon juice
1/4 teaspoon salt

1/4 teaspoon ground cumin

Pinch ground red pepper

Pinch teaspoon black pepper

1 large egg 

2 teaspoons olive oil

Combine cooked wild rice, crab, and next 11 ingredients in a large bowl. Divide the mixture into 4 equal portions, shaping each into a 1-inch-thick patty.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 patties; cook 4 minutes. Carefully turn patties over; cook 4 minutes or until golden. Repeat procedure with remaining oil and patties.

Avocado and Corn Salad with Cilantro Vinaigrette

Original Recipe found here.
Servings: 6
Prep Time: 10 minutes

Avocado and Corn Salad

5 Ears Corn, husk removed,
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1/2 Small red onion, finely diced
1 cucumber, chopped small dice

Cilantro Vinaigrette

6 T. Olive oil
2 T. Sherry vinegar or Red Wine Vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
A pinch of pepper

Bring Corn to a boil for about 5 minutes and remove from heat. When cooled, remove kernels with a sharp knife. Mix corn and other vegetable together (don't add the avocado until just before eating).

Mix the ingredients for the Cilantro Vinaigrette and pour over vegetables, serve immediately.