May7 Minute Grilled White Fish
Seven minutes? Come on, that sounds just crazy, but it is true. I am not counting the time it takes for the fish to marinate, because you can be doing what ever you want for two to three hours. Maybe you can get your vegetable ready, make a dessert, or better yet, sit outside and read a book for a bit. Whatever you do with your day, it won't matter because you will NOT be spending it in the kitchen! That's what spring and summer are all about isn't it?
The seasonings on this fish, whether you use whitefish, tilapia or even cod, is a perfect blend of spices that will make your taste buds swim. Hope you like it as much as we do.
firstname.lastname@example.org is where you can send me an email.Bon Appetit,--Sandie
In a tiny bowl mix the oil and seasonings. Place fillets in a zip lock bag, pour dressing over the fish. Seal the bag up and gently knead the marinade into the fish. Refrigerate for 2-3 hours. Place fish on grill that has been pre-heated to medium. Grill for about 5 minutes on each side. Serve with lemon and or tarter sauce. Serves 4.
AprilLoaded Potato Salad
1 lb. red skin potatoes2 T Dijon mustard1/2 c. mayonnaise1 tsp. sugar1/4 tsp. garlic salt1/4 c. bacon, crumbled1/4 c. scallions, thinly sliced1 c. frozen, thawed, corn4 hard boiled eggs, peeled and choppedSalt and fresh ground pepper to taste
I am sure everyone has their own "special" potato salad that is the family favorite or the "go to" salad for picnics and cookouts. You just may have a winner on your hands if you try this recipe though. I saw it made on "The Chew" and thought it looked really good, and it was.
With a tweak here and a tweak there to make it my own, it was loved by all. Potato Salad is one of those summer favorites to serve with burgers, hot dogs, grilled chicken, fish, and on and on and on. Oh, and why not serve it as the main course, after all it has everything in it to make a complete meal.
With Memorial Day weekend approaching, what a perfect time to make this for your family and or friends. I bet they will want the recipe. Emails are welcomed and the address is still the same, email@example.com. So, come on....write to me.
Place the potatoes and large pot of seasoned water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain and let cool. Quarter the potatoes and place in serving bowl. Then add Dijon mustard, mayonnaise, sugar, garlic salt, bacon, scallions, corn and hard boiled eggs until mixed. Fold into the potato salad to serve. Season with salt and pepper to taste. Serves 6-8.
MarchCheesy Spaghetti Pie
1 (6 oz.) pkg. spaghetti2 T. butter1/3 c. grated parmesan cheese2 eggs, beaten1 lb. ground beef of your1/4 c. chopped sweet onion1/4 c. chopped green pepper choice, drained1 ( oz. ) jar Prego spaghetti sauce (chunky preferred)1/2 tsp. minced garlic2 tsp. white sugar1/2 tsp. dried oregano1 c. ricotta cheese3/4 c. shredded mozzarella cheese
Everyone loves speghetti, but have you ever had it made into a pie? Well you are in for a treat if you havent. It is more elegant if serving friends or family for that matter, it is quick, not as messy to eat and with the cheese in and on it...."OH MY," you may never go back.
I would suggest you make 2 and freeze one. It's always nice on those nights when we don't have a clue of what to make for dinner, or maybe we just don't want to cook. I am positive you will love this and make it over and over again.
Cook and drain spaghetti. Stir in margarine, parmesan cheese and egg, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate. Preheat oven to 350 degrees. In a skillet, cook the beef, onion and green pepper. Drain, then stir in the Prego, garlic, sugar, and oregano. Heat through. Spoon the ricotta cheese over the spehgetti crust, then pour the sauce mixture over the ricotta cheese. Bake for 20 minutes. Sprinkle the mozzarella cheese on top and bake for another 5 to 7 minutes, until cheese melts. Cut into wedges. Serves 6.Hint: This can be made ahead and put in refrigerator, just add a bit more baking time because it will be cold.
FebruaryLowfat Pina ColadaCreamsicle Cake
1 box (15.25 oz) White Cake Mix1 container (6 oz) non-fat Greek yogurt,1 c. Dole Pina Colada juice1/2 tsp. freshly grated orange zest1-2 T. powdered sugarWhipped topping (optional)
Now this is my kind of dessert to make! Just 5 ingredients, no mixer or blender needed, and the best part ONLY, 4.4 fat grams a serving if no whipped topping is used.
Not only for those reasons will I make this again and again, but it's also so moist that it sticks to the roof of your mouth; just like warm home made bread, or my Dad's favorite banana cake recipe, see Sandie Galley Cookbook.
I made this for a dinner party, and topped each piece with thick sliced fresh strawberries, dusted with powdered sugar. It was enjoyed by all and a great dessert for Valentine Day. Or try it for Super Bowl Sunday....guaranteed to be a hit.
Write me any time firstname.lastname@example.org. Until next time :)Bon Appetit,--Sandie
In a large mixing bowl, combine cake mix, Greek yogurt, juice, and orange zest. Pour batter into a greased 8 x8 inch square pan. Bake at 350 degrees for 35 or so minutes. Use the clean toothpick trick to make sure it is done. Slice into 9 pieces. Garnish with a dusting of powdered sugar and or whipped topping.
JanuaryOne Dish TurkeyTenderloin Dinner
1 1/2 lb. turkey breast tenderloin (Jennie-o; savory flavor)3 T. melted butter5 med. size red skin potatoes1 bunch asparagus, cut in 1 1/2 inch pieces1 med. sweet onion, sliced thick, cut in thirds8 oz. fresh mushrooms, large cut1/2 tsp. creole Cajun seasoning1/2 tsp. dried rosemary, crumbled1/2 tsp. garlic salt
Most of us forget all about serving turkey for dinner after Thanksgiving and Christmas is over. Oh we may buy some ground turkey and make burgers or soup, (guilty as charged), but what about the tenderloin?
What we have goin' on here is a beautiful meal in one pan just like a beef roast with all the trimmings but healthier and easier to make. Whip it up in the morning, cover it and stick it in the frig until ready to cook. The turkey is moist, tender and melts in your mouth. This is a keeper recipe for when the temperature outside is calling for you to turn on the oven and get comfy!
Write to me at email@example.com Bon Appetit,--Sandie
DirectionsFresh ground pepper to tastePre-heat oven to 350 degrees. Center a very large piece of foil in a 9x13 glass pan, enough to cover and seal the meal. Add all of the vegetables to the pan, then place the tenderloin in the middle on the top of the veggies. Pour the melted butter over the turkey loin, then sprinkle all of the seasonings over all. Cover, seal well with the extra foil. Bake for 1 hour 20 minute or until a meat thermometer reaches 160 degrees. Remove from oven and let rest covered, for 10 minutes. Serves 4.
DecemberAlmond JoyMacaroon Cookies
Lightly grease and flour a cookie sheet. Place about a silver dollar size of cookie dough on cookie sheet about 1 1/2 inches apart. Make a little thumb print or finger in the center of each cookie. Bake for 18 to 20 minutes or until bottom is just turning brown. Do NOT over cook.
Melt chocolate in the microwave for about 40 seconds, stir and microwave again until melted. When cookies are cool to touch, drizzle melted chocolate into the center of each cookie, top with an almond. Let cool completely until chocolate is hard. Store in a sealed tight plastic container and refrigerate until serving. Make 2 1/2 to 3 doz.
1/4 c. plus 2 T all purpose flour1/4 tsp. salt2/3 c. sugar5 1/2 c. sweetened flaked coconut4 egg whites1 tsp. almond extract1/2 bag Ghiradelli semi sweet chocolate chips17 to 20 whole salted almonds
NovemberPumpkin PieGoo Cake
1 (15 oz.) can plain pumpkin4 eggs, room temp1 1/2 tsp. all spice3/4 tsp. cinnamon1 1/3 c. evaporated milk = 1 can1/2 tsp. salt1 boxed yellow cake mix1 c. chopped pecans2 sticks melted butterCool Whip or Ready Whip
November is here and I am going to share a "better than pie," dessert recipe for Thanksgiving with you. Don't let me be the judge of just how good it is, let your family decide for themselves.
Believe it or not, this is a family hand written recipe. I am not sure if it was my mom's or someone else in the family, but it sounds like another "Paula" ditty, doesn't it? Well, I checked out hers, and it sounds good, but it is different. I think this recipe is easier and I can guarantee that it is yummy!
If you decide to forget the diet and indulge in this rich dessert, please email me and let me know what you thought. May you share in love, laughter and darn good food!
Write to me at firstname.lastname@example.org Bon Appetit,--Sandie
DirectionsPreheat oven to 350 degrees. In a large mixing bowl, combine the first six ingredients. Blend with mixer. Grease a 9 x 13 inch baking dish, pour pumpkins mixture into dish. Mixture will be soupy. Sprinkle the dry yellow cake mix and pecans on the top to cover all. Pour melted butter evenly over dry cake mix and nuts. Bake for 45 minutes or until knife inserted in the middle comes out clean. Let cool completely. Serve with a dollop of whipped cream. Makes 9-10 servings.
OctoberMarinated GrilledFlank Steak
2-3 lb. flank or skirt steak1 can beef consomme, undiluted1/3 c. soy sauce, can use lite1 tsp. seasoning salt1/4 c. chopped green onion2 cloves garlic, minced, or 2 tsp. jarred minced3 T. lime juice3 T. brown sugar1/2 tsp. dried mustard1/4 tsp. ginger or cinnamon
Can you say AWESOME? Well, you will after making this steak recipe. Flank steak is inexpensive and I thought was a tough cut. Wrong, wrong, wrong! It is being thrifty, and in these times of the economy don't we all need to cut back?
But tough? Not if you marinate it overnight and cook it hot and fast on the grill. I have a Flank recipe in Gone Overboard that has fewer ingredients, however my friend turned me on to this recipe and I couldn't eat enough of it, it was that good.
I did tweak it a teeny bit, only because I didn't have ginger, fresh or powdered on hand, so I used cinnamon instead. Fantastic either way! I also added the dry mustard. The dried mustard gave it a little zip, but really is not needed. Even my grandson of 6 years old went back for seconds and thirds.
Plan ahead a bit though, because you have to marinate it overnight or at least 10 hours if you are forgetful like me. If you make this recipe, I would love your feedback, so write to me at email@example.com
Happy Grilling, Bon Appetit,--Sandie
DirectionsCombine everything in a bowl. Place steak in a large, shallow seal able container. Pour sauce over the steak, cover and refrigerate overnight. Turn steaks 2-3 times while marinating. Preheat grill to high. When hot, place steak on grate. Grill for about 5 minutes on each side for medium rare. In the mean time, place the left over marinade in a sauce pan, bring to a boil, then simmer until steak is done. Let it rest 5 to 10 minutes then slice the steak about 1/4 inch thick against the grain. Serve the au jus in a bowl to drizzle over steak. Hint: Never eat left over marinade unless you bring it to a boil first. By doing so, you are killing the bacteria and then it is safe to eat.