SALSA- ROASTED SALMON
www.RecipeGirl.com
1 medium plum tomato, roughly chopped
½ small onion, roughly chopped
1 clove garlic, minced
1 small jalapeño pepper, seeded and roughly chopped
1 tsp cider vinegar
½ tsp chili powder
¼ tsp ground cumin
¼ tsp salt
2 to 3 dashes hot sauce (like tabasco)
Two 4-ounce salmon fillets
1. Preheat oven to 400°F.
2. Place tomato, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce in a food processor; process until finely chopped and uniform.
3. Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.
Servings: 2
Nutrition Facts
Amount Per Serving
Calories 211
Calories From Fat (44%) 93
Total Fat 10 g
Saturated Fat 1.74g
Cholesterol 70.31mg
Sodium 356.39mg
Potassium 583.44mg
Carbohydrates 4.52g
Dietary Fiber 1.10g
Sugar 1.87g
Net Carbohydrates 3.42g
Protein 24.91g
Read more: http://www.recipegirl.com/2007/03/23/salsa-roasted-salmon/#ixzz0iMCcpaIG
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AMARETTO- CRANBERRY KISSES
www.RecipeGirl.com
2 cups cranberry juice cocktail
1 cup vodka
½ cup amaretto
3 Tbs fresh orange juice
ice cubes
clementines, peeled, separated into segments
1. Mix cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve. (You can do this 1 day ahead- keep refrigerated).
2. To make 2 drinks: fill cocktail shaker with ice cubes. Pour in scant 1 cup vodka mixture. Cover and shake vigorously. Strain into 2 martini glasses. Garnish each with clementine segment. Repeat 3 times with ice cubes, remaining vodka mixture and clementine segments.
Servings: 8
Recipe Source: Bon Appetit
Read more: http://www.recipegirl.com/2008/11/17/amaretto-cranberry-kisses/#ixzz0iMCuk3Dp
Shrimp Jambalaya
SHRIMP JAMBALAYA
www.RecipeGirl.com
1 tsp olive oil
2 ounces turkey kielbasa, halved lengthwise and sliced (about ½ cup)
½ cup minced onion
½ cup diced green bell pepper
½ cup uncooked long-grain rice
1/8 tsp salt
1/8 tsp dried thyme
1/8 tsp black pepper
1/8 tsp ground red pepper
1 cup water
10½ ounce can low-salt chicken broth
14.5 ounce can diced tomatoes, undrained
½ lb medium-sized shrimp, peeled
1/8 tsp hot sauce
1 Tbs chopped fresh parsley
1. Heat oil in a medium saucepan over medium-heat. Add kielbasa, onion and bell pepper; sauté 5 minutes or until vegetables are tender. Add rice; sauté 2 minutes. Add salt and next 3 ingredients; sauté 1 minute.
2. Add water, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender.
3. Stir in shrimp and hot sauce; cover and cook 5 minutes or until shrimp are done. Remove from heat; stir in parsley.
Servings: 2
Yield: Serving size: 2 cups
Read more: http://www.recipegirl.com/2008/10/09/shrimp-jambalaya/#ixzz0iMDTrHbU
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BACON-WRAPPED APPLE & SAUSAGE BUNDLES
www.RecipeGirl.com
MARINADE:
½ cup apple juice or cider
2 Tbs creamy peanut butter
2 Tbs soy sauce
½ tsp ground cinnamon
½ tsp ground ginger
SAUSAGE BUNDLES:
4 whole sausages- each about 6 inches long (the pre-cooked kind)
2 medium apples (McIntosh, Golden Delicious)
½ lb bacon
1. Prepare marinade: Blend together the apple juice, peanut butter, soy sauce, cinnamon, and ginger until smooth. Pour into a medium-sized bowl.
2. For sausage bundles: Cut the sausages into 1-inch pieces; add to the marinade, cover, and refrigerate. Marinate for about 4 hours.
3. Core the apples and cut them into the same number of slices as there are sausage pieces. (The slices should not be too thin, however)
4. Drain the sausage pieces, reserving the marinade.
5. Cut the bacon strips in half crosswise. Make bundles by wrapping a strip of bacon around a slice of apple and a piece of sausage, secure with wooden toothpicks. Drop each bundle into the bowl to coat with the marinade.
6. Place the bacon bundles on a broiler rack and broil 4 inches from the heat. Broil them approximately 3 minutes per side, watching them carefully and turning them until the bacon is uniformly cooked and crispy.
Yield: 24 pieces
Recipe Source: Adapted from Apple Cookbook
Cooking Tips:
*If you’re watching your calories, try out using lower fat turkey sausages and turkey bacon. I haven’t tried it that way yet, but it seems like it’s worth a shot.
Read more: http://www.recipegirl.com/2008/05/28/bacon-wrapped-apple-and-sausage-bundles/#ixzz0iMDk4hr7
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