Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 4 (6-ounce) salmon fillets
• 2 tablespoon maple syrup
• 2 tablespoon soy sauce
• 2 tablespoon pineapple juice
• 2 teaspoon minced fresh ginger
• 2 clove garlic, mashed
• 2 medium size ripe tomato, chopped into small cubes
• 1/2 cup chopped red bell pepper
• 1 tablespoon minced jalapeno pepper
• 1 cup pineapple chucks, fresh or canned
• 1 teaspoon salt
• 1 tablespoon sugar

Directions:

Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.

In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness.

Place tomato, pepper, jalapeno, pineapple, salt and sugar in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

Serve salmon with pineapple salsa spooned on the side.

Serves 4.

Nutrition:

Substitutions:

I gave this recipe a thumbs up, not for the salmon, because I think this recpice is much better, but for the pineapple salsa, which is awesome!

Recipe courtesy of Paula Deen.

Read my review of this recipe.

Ingredients:

• 1 1/2 pounds haddock fillets
• 1 medium onion, thinly sliced
• 1 bay leaf
• 2 springs fresh parsley
• 2 teaspoons lemon juice
• 2 cups dry (hard) cider
• 1/4 cup corn starch
• 2 tablespoons light cream
• Salt and pepper, to taste

Directions:

Cut the haddock into four equal pieces and place in a pan big enough to hold them in a single layer. Add the onion, bay leaf, parsley, lemon juice, and season with salt. Pour in most of the cider, reserving 2 tablespoons for the sauce. Cover and bring to a boil, reduce the heat, and simmer for 10 minutes or until the fish is cooked through. Strain 1 1/4 cups of the cooking liquid into a small saucepan over low heat. Mix the reserve cider with the corn starch and then gradually whisk into the saucepan. Bring to a boil, whisking continuously for about 2 minutes or until smooth and thick. Add a little more cooking liquid if necessary. Remove the pan from the heat, stir in the cream, and season with salt and pepper to taste.

To serve, arrange on a hot serving platter with the onions and pour the sauce over.

Serves 4.

Nutrition:

Substitutions:

Great served with small boiled potatoes and matchstick carrots with snow peas.

I would try 2 tablespoons of corn starch- 1/4 cup was way too much.

Recipe courtesy of Irish Food and Cooking

Read my review of this recipe.

Ingredients:

• 1 cup couscous
• 1 (2-pound) whole red snapper, cleaned, head on
• 2 teaspoons salt, plus pinch for couscous
• 1/2 teaspoon freshly ground black pepper
• 1 small bunch fresh oregano or 1 tablespoon dried oregano
• 1 small bunch fresh parsley or 1 tablespoon dried parsley
• 1 whole lemon, thinly sliced
• 1 cup thinly sliced red onion
• 2 teaspoons minced garlic
• 1 pint grape tomatoes
• 14 ounce can drained and quartered artichoke hearts
• 1/2 cup white wine
• 1 tablespoon butter

Directions:

Preheat oven to 425 degrees F.

Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish).

Serves 4.

Nutrition:

Substitutions:

I used four snapper fillets for this recipe, 1 pound each, and made four pouched from foil. Don’t be alarmed if the garlic turns florescent green - it’s just a reaction from the acid/foil.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 1 box (8 ounces) cannelloni or manicotti (about 12 shells)
• 1 cup ricotta cheese
• 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
• 1 egg yolk
• 1/2 cup chopped fresh basil leaves
• 1 pound lump crab meat
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• Pinch freshly grated nutmeg

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)

Preheat oven to 350 degrees F.

Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of Giada DeLaurentiis.

Read my review of this recipe.

Ingredients:

• 4 (6 ounce) portions salmon fillets
• Extra-virgin olive oil, for brushing fish
• Salt and pepper
• 1/2 cup dry white wine or chicken broth
• 1/2 cup balsamic vinegar
• 2 tablespoons orange juice
• 2 teaspoons lemon juice
• 2 tablespoons brown sugar or honey

Directions:

Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.

While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper. Drizzle glaze over salmon fillets.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 12 large sea scallops
• 2 tablespoons canola oil
• 1 pound escarole or bok choy greens, thinly sliced or torn into 2-inch pieces
• Salt and freshly ground black pepper
• 1/4 cup balsamic vinegar
• 1/4 cup chicken stock or broth

Directions:

Pat the scallops dry.

In a large skillet over medium-high heat, heat the oil until hot but not smoking. Add the scallops to the skillet, being careful not to crowd the pan. (You may need to cook in batches or in 2 skillets; if the scallops are crowded, the moisture they emit cannot escape and they will steam, not sear.)

Cook the scallops, without moving them, until the bottoms are golden brown, 2 to 4 minutes. Using tongs or a spatula, gently turn the scallops and cook them just until opaque throughout. (If uncertain, remove a scallop from the skillet and cut it open to check.) Transfer the scallops to a dish; cover to keep warm. (The scallops will continue to cook slightly.)

Return the skillet to medium-high heat, add the escarole or bok choy greens and stir-fry just until wilted, 2 to 3 minutes. Season with salt and pepper to taste and divide among individual plates.

Return the skillet to medium-high heat, add the vinegar and stock and simmer, stirring to scrape the bottom of the skillet, until the sauce is reduced to about 1/4 cup and forms a glaze that will coat the back of a spoon, 2 to 3 minutes. Season with salt and pepper to taste.

Transfer the scallops to the plates and spoon the sauce around the scallops and greens.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Washington Post.

Read my review of this recipe.

Ingredients:

• 1 pound raw peeled and deveined small shrimp
• 1 celery stalk with green, leafy tops, coarsely chopped
• 1/2 small to medium yellow skinned onion, coarsely chopped
• 1/2 green bell pepper, seeded and coarsely chopped
• 1 clove garlic
• A handful parsley leaves
• 1 tablespoon Old Bay seasoning
• 1/2 teaspoon cayenne pepper or 1 teaspoon hot sauc
• 1 lemon, zested
• Salt and pepper
• 1 tablespoons extra-virgin olive oil
• 4 English muffins
• 1/4 cup mayonnaise or reduced fat mayonnaise
• 1/4 cup chili sauce or salsa or taco sauce
• Butter or Boston lettuce leaves

Directions:

Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add the Old Bay, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.

Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.

Makes 4 burgers.

Nutrition:

Substitutions:

I had a lot of issues with these burgers. First, there didn’t seem to be nearly enough shrimp compared to the veggies. I had to double the shrimp to get a good ratio. Second, the mixture was very wet. I added an egg and at least 1/2 cup (or more) panko bread crumbs to keep the burgers together. That being said, the burgers did taste really good - Seth loved them - I think the recipe just needs to be tweaked a little.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1 teaspoon olive oil
• 2 shallots, sliced into thin rounds
• 4 cloves garlic, minced
• 1 pound frozen artichokes, thawed
• 2 cups low-sodium chicken broth
• 2 (14.5-ounce) can diced tomatoes
• 4 (6-ounce) halibut or cod fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons minced fresh thyme leaves
• 1 tablespoon freshly squeezed lemon juice

Directions:

In a medium saucepan, heat the olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the chicken broth, and tomatoes with juice. Nestle the fish into the broth and season with salt, pepper, and thyme. Cover and simmer for 15 minutes, or until fish is cooked through. Add lemon juice. Ladle the artichoke and tomato broth into shallow bowls. Top with the halibut. Serve immediately.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Giada DeLaurentiis.

Read my review of this recipe.

Ingredients:

• 2 packages Ramen noodles
• 1/2 cup dried mushrooms, chopped
• 20 large raw shrimp, peeled and deveined
• 1/2 cup finely chopped onion
• 1/2 cup sliced scallions
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1 quart vegetable broth
• 1/2 cup mirin
• 1/4 cup soy sauce
• 4 teaspoons sesame oil

Directions:

Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 20 minutes. Serve immediately.

Serves 4.

Nutrition:

Substitutions:

I did make some changes to my pouches. I used a portobella mushroom that I removed the gills from and chopped up. I also used twice as many shrimp in each pouch. I cut down on the sesame oil as well by about half.

Recipe courtesy of Alton Brown

Read my review of this recipe.

Ingredients:

• 2 pounds butternut squash
• 2 tablespoons olive oil, divided
• 1 bell pepper
• 1/2 cup onion
• 4 big garlic cloves
• 1/2 pound shrimp
• 1/2 teaspoon turmeric
• 1 teaspoon fresh ginger
• 1/2 teaspoon curry paste
• 1/4 teaspoon cumin
• 1/4 teaspoon allspice
• 1/2 cup chicken broth
• Plain yogurt, for garnish

Directions:

Peel, seed, and dice butternut squash. Toss with olive oil, salt, and pepper and roast in a 425 degree oven for 30 minutes or until tender, stirring once.

Heat a skillet over medium heat, add 1 tablespoon oil, and saute peppers, onions, and garlic for 5 to 7 minutes until soft. Add shrimp and cook for 2 minutes. Add cooked squash, spices, and chicken broth. Bring to a boil and then remove from the heat. Divide between two plates and drizzle with a little yogurt before serving.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of My Recipes.