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Pan Seared Salmon over a Strawberry Salad

11 Apr

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I love salmon when it is paired with something sweet.

Since I have to watch my sugar intake this strawberry dressing is perfect.

One Sockeye salmon fillet

Olive oil

Salt and pepper

Dried dill weed

One large handful of spring mix

6 to 8 strawberries

1/4 cup olive oil

1 tablespoon honey

Sugar snap peas

Scallions

Lemon

Heat a skillet

Season the salmon with a sprinkling of salt, dill weed and  lots of pepper.

Add the oil to the hot skillet

Place the salmon skin side down in the pan for about 4  minutes.

It is time to turn the fish when the skin is brown and crispy

Turn over for another couple of minutes

Take off the heat and set aside

Drizzle with fresh lemon juice

Put the spring mix and pea pods on your plate

Whip the strawberries, oil and honey in the processor till smooth

Drizzle over the greens

Add the salmon  and top with diced scallions

Use the rest of the dressing as a dipping sauce.

Give yourself $25.00 for not going to a restaurant for this fabulous meal.

 

 

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Spicy Potato Salad

25 Mar

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This recipe came from the magazine section of the Worcester paper but I did modify it.

4 large Potatoes

One tablespoon oil

One large diced onion

Two cloves minced garlic

1/4 cup chili pasta with garlic

1/2 teaspoon salt

1/2 cup chunky peanut butter

1/2 cup water

1/2 cup hot and sweet sliced jalapeño peppers

1/4 cup pepper juice

Hard boiled eggs for garnish

Boil the potatoes in salted water

Cool and cut into cubes.

Add the salt

Heat the oil and saute the onions and garlic till soft.

Add the chili paste, peanut butter and water.

Take off the heat and stir till smooth.

Add the peppers and pepper juice

Mix well

I also added a couple of tablespoons of hot salsa, just for a added kick.

This is a totally different tasting potato salad.

I liked it but there is nothing like lots of mayonnaise…

Pulled Pork Salad

4 Mar

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This is a leftover meal but so good.

3/4 cup warm leftover pulled pork. You can also use chicken.

One bag of kale, cranberries and pumpkin seeds salad mix.

Two big handfuls of arugula

8 pepperdew sliced peppers or sliced vinegar peppers

1/2 of the poppyseed dressing that came in the salad mix.

1/2 sliced thin red onion

Mix the salad together with the dressing

Place 3/4 cup of the warm pulled pork on each salad portion.

This meal took five minutes and it was great.

 

 

Pizza Salad

25 Feb

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This is the time of the year that I feel guilty eating anything.

So.. when I had a craving for pizza I had to justify eating it.

Make one or buy one cheese pizza.

Mix a couple of handfuls of arugula with diced scallions and cucumbers.

Mix with a couple of tablespoons of lemon dressing.

Don’t over dress the salad because it gets too wet.

Put the salad on top of the pizza.

It is so good.

I also made a bbq chicken pizza and topped it with caesar salad.

That is my favorite.

All my guilt was gobbled up.

Buffalo Chicken Chopped Salad

15 Jan

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I baked the chicken tenders and then poured Franks Red Hot Buffalo Sauce on them as usual.

OMG…

This chicken was so hot. I have no idea why it was this spicy.

So since I never throw out anything, I made a salad with tiny pieces of chopped chicken.

Two big handfuls of arugula

Two ribs of chopped celery

Four chopped scallions

One chopped avocado

Two tablespoons lime juice

Two to three tablespoons crumbled blue cheese

Two tablespoons chopped cilantro

Two chopped chicken tenders

Just layer everything and then toss

If you want your can add some blue cheese or ranch dressing

Add croutons for more crunch

The spiciness of the chicken was much more manageable in fact delicious.

I will make this often instead of a wrap or chicken wings.

 

Steak Tip and Blue Cheese Salad

8 Jan

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I could eat this every night but I won’t.

Three big handfuls of a good organic spring mix.

1/2 sliced seedless cucumber

Four thin slices of red onion

1/3 cup balsamic dressing. Home made of corse.

1 pound of strip steak cut into one inch pieces

1/2 teaspoon Adobe seasoning

1/8 teaspoon garlic powder

1/4 teaspoon fresh grind black pepper

1/4 teaspoon salt

2 Tablespoons butter

One tablespoon olive oil

One medium onion, cut into four pieces and then separated.

1/3 to 1/2 cup crumbled blue cheese

Fresh chopped parsley for garnish

Sliced crusty French bread

Mix the spring mix, cucumber and onion together

Sprinkle the Adobe seasoning, garlic powder, salt, pepper and onion together

Heat a frying pan

Add the oil and one tablespoon butter and melt on high heat.

Add the meat and onion to the pan

Don’t touch it

If your pan is hot enough this should take only a couple of minutes.

Turn the meat over when you see a crust form  on the bottom

Cook for another minute  till medium rare.

Take off the heat and add the other tablespoon of butter to glaze the meat

Toss the salad with the dressing

Put several thin slices of bread on top of the salad

Pour the steak over the bread

Sprinkle with the blue cheese

Garnish with the parsley

 

 

 

 

 

 

 

 

 

Eggplant Salad

2 Nov

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Two clean slim washed eggplants cut into bite size cubes

One sliced onion

3 cloves chopped garlic

3 tablespoons oil

One lemon at least  1/3 of a cup of juice

One chopped fresh red pepper

1/2 cup fresh basil

1/2 cup fresh mint

3 teaspoons fresh oregano

One tablespoon honey

1/2 teaspoon red pepper flakes

1/2 to 1 teaspoon salt

Heat the oil and cook the onion, garlic and eggplant till it is almost soft about ten minutes. Stir fry often.

Add the red pepper, herbs, honey, salt and pepper.

Cook until the herbs are fragrant about another five minutes

Add the lemon juice

Let it come to room temperature.

Add 1/2 cup  olives and 1/2 cup French feta cheese.

Toss together.

Serve over arugula dressed with lemon and olive oil.

Drizzle with just a touch of good olive oil and another squeeze of lemon.

Serve as a salad, side dish or a sandwich in pita bread.