1 1/2 lb salmon fillet
2 tsp dried dill
1/2 tsp salt
pepper
1/2 tsp garlic powder
1/4 C. brown sugar
3 TB chicken broth or water
3 TB vegetable oil
3 TB soy sauce
3 TB green onions, chopped
Mix everything together except for the salmon. Add the salmon and marinate for about 1 hour. Remove salmon from the marinade and broil on high for about 8-10 minutes, 3-4 inches from the top. As the salmon is cooking spoon the marinade on top a few times. It keeps the salmon moist and the green onions get a little crispy and yummy.
Submitted by: Kamdyn
Wednesday, December 23, 2009
Stuffed Green Onion Biscuits
1 5.2 oz. container Boursin or Rondele cheese, garlic and herb flavor
1/4 C green onions, sliced, plus more for garnish
1 12oz. Pkg. Refrigerated Biscuits (Pillsbury in can that pops open)
1 egg yolk
1 TB water
2 TB Parmesan cheese, grated
Preheat oven to 400 degrees.
Lightly grease a baking sheet. In a small bowl mix together the cheese and green onion, set aside. Unwrap biscuits and slice each one in half horizontally. Place half the biscuits on the baking sheet. Spread about cheese mixture over each biscuit on baking sheet. Top with remaining biscuit halves and press to seal. Mix the egg yolk with the water and lightly brush the top of each biscuit. Sprinkle with Parmesan cheese and garnish with more green onions. Bake for 8-10 minutes or until golden.
Submitted by: Kamdyn
1/4 C green onions, sliced, plus more for garnish
1 12oz. Pkg. Refrigerated Biscuits (Pillsbury in can that pops open)
1 egg yolk
1 TB water
2 TB Parmesan cheese, grated
Preheat oven to 400 degrees.
Lightly grease a baking sheet. In a small bowl mix together the cheese and green onion, set aside. Unwrap biscuits and slice each one in half horizontally. Place half the biscuits on the baking sheet. Spread about cheese mixture over each biscuit on baking sheet. Top with remaining biscuit halves and press to seal. Mix the egg yolk with the water and lightly brush the top of each biscuit. Sprinkle with Parmesan cheese and garnish with more green onions. Bake for 8-10 minutes or until golden.
Submitted by: Kamdyn
Wild Mushroom Bisque
1 1/2 lbs. white mushrooms, sliced
1 oz. dried wild mushroom (a mix or medley)
7 C. chicken broth
1/4 C. dry Sherry
2 TB butter
1 C. onion, chopped
2 TB garlic, chopped
Sprinkle of flour
1/3 C. white wine
1 tsp. ground allspice
mixture of fresh herbs (rosemary, sage, oregano, parsley)
3 TB chives, chopped
1 C. heavy whipping cream
Rinse the wild mushrooms well in a strainer under cold water to remove any dirt. Place mushrooms on a bowl. Bring 1 cup of the chicken broth and the sherry to a boil and pour over the mushrooms. Let them soak for about an hour. Drain the mushrooms, reserving the liquid, and set aside.
Melt the butter in a heavy soup pot over low heat. Add the onions and garlic until softened, stirring occasionally, for about 10 minutes. Add the fresh mushrooms, increase the heat to med-low and cook for about 15 minutes. Sprinkle with 1-2 TB flour and stir. Cook for a minute or two. Add the white wine. Add the 6 remaining cups of chicken broth, the reserved liquid from the wild mushrooms, allspice, salt and pepper. Bring to a boil, reduce heat and simmer, partially covered for 15 minutes. Add the reserved wild mushrooms and simmer 15 minutes longer. Puree half the soup in a blender and return it to the pot (can puree all the soup for a smooth consistency). Add the cream. Heat another 10 minutes. Adjust seasoning and garnish with chives and homemade croutons.
Submitted by: Kamdyn
1 oz. dried wild mushroom (a mix or medley)
7 C. chicken broth
1/4 C. dry Sherry
2 TB butter
1 C. onion, chopped
2 TB garlic, chopped
Sprinkle of flour
1/3 C. white wine
1 tsp. ground allspice
mixture of fresh herbs (rosemary, sage, oregano, parsley)
3 TB chives, chopped
1 C. heavy whipping cream
Rinse the wild mushrooms well in a strainer under cold water to remove any dirt. Place mushrooms on a bowl. Bring 1 cup of the chicken broth and the sherry to a boil and pour over the mushrooms. Let them soak for about an hour. Drain the mushrooms, reserving the liquid, and set aside.
Melt the butter in a heavy soup pot over low heat. Add the onions and garlic until softened, stirring occasionally, for about 10 minutes. Add the fresh mushrooms, increase the heat to med-low and cook for about 15 minutes. Sprinkle with 1-2 TB flour and stir. Cook for a minute or two. Add the white wine. Add the 6 remaining cups of chicken broth, the reserved liquid from the wild mushrooms, allspice, salt and pepper. Bring to a boil, reduce heat and simmer, partially covered for 15 minutes. Add the reserved wild mushrooms and simmer 15 minutes longer. Puree half the soup in a blender and return it to the pot (can puree all the soup for a smooth consistency). Add the cream. Heat another 10 minutes. Adjust seasoning and garnish with chives and homemade croutons.
Submitted by: Kamdyn
Butternut Squash with Blue Cheese and Pecans
4 lbs. butternut squash, seeded and cut in 1 inch cubes, skin on
3 TB olive oil
6 stalks fresh thyme, or 1/2 tsp dried thyme
1 cup pecans
3/4 cup blue cheese
pomegranate seeds (optional, but amazing!!)
Preheat the oven to 425 degrees.
Place the oil, squash and 4 stalks of the thyme on a baking sheet. Sprinkle with salt and pepper. Roast in the oven for about 30 to 45 minutes until the squash is tender. Transfer to a serving platter and top with pecans, cheese, pomegranate seeds and remaining thyme, chopped.
note: I know it may seem weird to leave the skin on, and feel free to remove it, but it is really good and adds some texture. If you don't want to chop the squash, you can usually buy chopped squash at Trader Joe's and I have seen it at some grocery stores as well. This recipe is very easy to adapt to 1 serving or more. None of the ingredients have to be measured exactly, just use however much you enjoy of each ingredient.
Submitted by: Kamdyn
3 TB olive oil
6 stalks fresh thyme, or 1/2 tsp dried thyme
1 cup pecans
3/4 cup blue cheese
pomegranate seeds (optional, but amazing!!)
Preheat the oven to 425 degrees.
Place the oil, squash and 4 stalks of the thyme on a baking sheet. Sprinkle with salt and pepper. Roast in the oven for about 30 to 45 minutes until the squash is tender. Transfer to a serving platter and top with pecans, cheese, pomegranate seeds and remaining thyme, chopped.
note: I know it may seem weird to leave the skin on, and feel free to remove it, but it is really good and adds some texture. If you don't want to chop the squash, you can usually buy chopped squash at Trader Joe's and I have seen it at some grocery stores as well. This recipe is very easy to adapt to 1 serving or more. None of the ingredients have to be measured exactly, just use however much you enjoy of each ingredient.
Submitted by: Kamdyn
Blueberry Salad
This is one of my favorite go-to salads. I have a basic version and then change a few things from time to time, depending on the season and what I'm craving.
Basic:
romaine lettuce
cucumber
blueberries
feta cheese
basil, shredded
pecans
poppy seed dressing, I use Brianna's, but homemade would be fab as well.
I make the same salad and add pomegranate seeds, candy the pecans in maple syrup and and swap the feta for blue cheese. Don't forget the fresh basil because it makes this salad outstanding!!
Basic:
romaine lettuce
cucumber
blueberries
feta cheese
basil, shredded
pecans
poppy seed dressing, I use Brianna's, but homemade would be fab as well.
I make the same salad and add pomegranate seeds, candy the pecans in maple syrup and and swap the feta for blue cheese. Don't forget the fresh basil because it makes this salad outstanding!!
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