FOOD FOR THOUGHT:
Sunrise, Sunset
The Master...brush in Hand...stroking an array of colors;
Signifying the break of day...a Sunrise.
Only He can capture the true beauty of Nature...
The Master's Hand greets each day...a Sunrise.
The Master's palette...brush in hand...strokes an array of colors;
Signifying His Majesty...capturing the true beauty of Nature...
Creating the true beauty of Nature from once a blank canvas.
The Master...brush in hand...stroking an array of colors;
Signifying the close of day...a Sunset.
Only He can capture the true beauty of Nature...
The Master's Hand closes each day...a Sunset.
The Master...only the Master Artist...
Brush in Hand...strokes an array of colors;
Blending from His Palette...revealing the true beauty of Nature. :
Paula 11-13-2009
The Master...brush in Hand...stroking an array of colors;
Signifying the break of day...a Sunrise.
Only He can capture the true beauty of Nature...
The Master's Hand greets each day...a Sunrise.
The Master's palette...brush in hand...strokes an array of colors;
Signifying His Majesty...capturing the true beauty of Nature...
Creating the true beauty of Nature from once a blank canvas.
The Master...brush in hand...stroking an array of colors;
Signifying the close of day...a Sunset.
Only He can capture the true beauty of Nature...
The Master's Hand closes each day...a Sunset.
The Master...only the Master Artist...
Brush in Hand...strokes an array of colors;
Blending from His Palette...revealing the true beauty of Nature. :
Paula 11-13-2009
RECIPES:
OLD BAY SALMON CAKES
yield: SERVES 4
INGREDIENTS:
2 6oz cans wild salmon, skinless and boneless (I used one big can of salmon)
2 teaspoons Old Bay seasoning
2 eggs
2 tablespoons mayonnaise
3/4 cup panko
1 small red bell pepper, finely chopped
1/2 cup chopped red onion
2 tablespoons chopped fresh chives
light olive oil for frying
DIRECTIONS:
In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties.
Heat a non stick pan over medium heat. Drizzle 2 tablespoons of oil in pan and spread around. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 3-4 minutes until second side is browned.
Once cooked, set aside and sprinkle coarse salt over salmon cakes. Serve with a squeeze of lemon.
2 tablespoons chopped fresh chives
light olive oil for frying
DIRECTIONS:
In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties.
Heat a non stick pan over medium heat. Drizzle 2 tablespoons of oil in pan and spread around. Gently place each patty into hot pan and cook on first side for about 2-3 minutes or until golden brown. Carefully flip, and cook for an additional 3-4 minutes until second side is browned.
Once cooked, set aside and sprinkle coarse salt over salmon cakes. Serve with a squeeze of lemon.
Serve with Chipotle Ranch Dressing
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp lime juice
2 chipotle peppers in adobo sauce
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dill
1/4 tsp. Chives
Blend all together until smooth.
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Per recommendations from some online friends, I plan to add this recipe to my Thanksgiving menu. Recipe is from Eating Well.com
Sizzled Green Beans with Crispy Prosciutto and Pine Nuts
2 lb green beans, trimmed
2- 1/2 tsp EVOO, divided
2 oz proscuitto thinly sliced into ribbons
4 cloves garlic minced
2 tsp minced fresh sage
1/4 tsp salt divided
freshly ground black pepper to taste
1/4 C toasted pine nuts
1-1/2 tsp freshly grated lemon zest
1 tsp lemon juice
Bring a large pot of water to boil. Add beans, return to a boil, simmer until crisp-tender, 3 - 4 minutes. Drain.
Heat
1/2 tsp oil in a large non-stick skillet over medium heat. Add the
prosciutto; cook, until crispy, 4 - 5 minutes. Drain on paper towel.
Wipe
out the pan, add the remaining oil. Add the beans, garlic, sage, 1/8
tsp salt and several grinds of pepper. Cook, stirring occasionally,
until the beans are browned in places, 3 - 4 minutes. Stir in the pine
nuts, lemon zest, lemon juice and the prosciutto. Season with the
remaining salt and pepper.
To toast the pine nuts, cook in a small dry skillet over medium-low heat, stirring
constantly until fragrant and browned, 2 - 4 minutes.
*****************
Momma’s Ambrosia
Momma’s Ambrosia
Alberta George
2 cups fresh pineapple chunks
4 Naval oranges, peeled & sectioned
2 bananas, sliced
2 red delicious apples, cored and chopped
1 cup green seedless grapes, halved
1/2 cup fresh squeezed orange juice
1 cup fresh shredded coconut
1 cup toasted chopped pecans
1 jar maraschino cherries with stems, drained
Cut
& prepare first 5 ingredients. Toss lightly with orange juice.
Refrigerate 1 hour. Add coconut & pecans, toss lightly. Garnish with
maraschino cherries in serving bowl.
***************
French Onion Chicken
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
Saucy
one pan French onion chicken with juicy pan-seared chicken smothered in
caramelized onion gravy and three kinds of melty Italian cheese. This
30 minute meal will be a staple in your house!
Author: Tiffany
Recipe type: Main Dish
Cuisine: American
Serves: 4
Ingredients
- 2 medium yellow onions, thinly sliced into rings
- 3 tablespoons butter
- 1 cup plus 3 tablespoons beef broth, divided
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 tablespoon oil
- salt and pepper, to taste
- 1 teaspoon Italian blend herbs/Italian seasoning (OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano)
- 2 tablespoons flour
- 4 slices provolone cheese
- 4 slices Swiss cheese
- ¾ cup shredded Parmesan cheese
- fresh thyme or parsley and cracked black pepper for topping (optional)
- Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
- While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
- Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
- Top chicken with one slice of provolone each, then one slice of swiss, then ¼ of the Parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
- Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.
Notes
If
you do not have an oven-safe skillet, you can use whatever pan you do
have for the stove portion of the recipe, then transfer everything to a
casserole dish or similar baking pan for the baking portion of the recipe.
