Not Another Burger!

Since we've been vacationing in the Colorado mountains where my husband bikes 4-5 hours a day and has already logged over 2000 miles, it appears all he's in the mood to eat is meat.  I love meat but just can't eat it more than once a week.

So when he asked me to make a burger the other night before leaving to come home that next day, I said fine but, I wasn't going to have one.  I decided I'd pick up a large portobello mushroom, a red pepper, lettuce, tomatoes and of course some whole wheat buns to put the burgers on.

I marinated my mushroom in olive oil, balsamic vinegar, fresh minced garlic and red pepper (cut in 1/2 and seeded), then put all into a zip lock baggie.  Prior to doing that I cleaned the mushroom gills. I removed any dirt or debris that might have lodged itself in them.

Note: When cleaning mushrooms just use a damp paper towel.  Never wash with water since mushrooms will soak the water up like a sponge.  Just wet a paper towel and wipe the dirt off. 

After the veggies had marinated for about 1/2 an hour, I placed the mushroom and red pepper on the grill, skin side down.  Once both were cooked to my liking I removed them from the grill and placed them on the bun with lettuce and tomatoes.

In addition, I decided since I had some chipotle peppers in adobo sauce, I thought I'd chop that up fine and add it to some fat free mayo that I had, and combined them.  It made a delicious dressing to put on my veggie burger and to my surprise my husband loved it as well on his burgers.  It had a nice kick to it!  Yes he ate several burgers.  I don't know how he does it and stays so skinny but, I suppose with all the miles he's logged on his bike he needs lots of protein and his protein of choice is red meat. 

Our meal was delightful, along with some iced cold watermelon that we both love, baked fries and homemade oil and vinegar cole slaw. 

A simple and delightful meal. Oh and for dessert I went all out (just kidding) and we had Skinny Cow ice cream sandwiches.  This meal couldn't have been easier and it was scrumptious!

What's your favorite burger?  I also adore salmon burgers.  Please share your recipe.  You can never have too many burger recipes!

BBQ Salmon with Pineapple

Before coming out to Colorado I stopped in at my local grocery store, Schnucks, to pick up a few things.  While there they have a stand called "Schnucks Cooks" where they share a recipe that they've created and offer samples to all the shoppers.

On that particular day they had Sweet and Sour Meatballs.  I love meatballs and although I try not to indulge too often in meat, I am always eager to see what new recipes they've come up with.  Well the meatballs were delicious, in fact, I wish I could have had another but, didn't want to sound like a hog, especially since they are offering samples to everyone.

So the other night I decided to make salmon for dinner.  My daughter suggested I BBQ the salmon just like she and my husband had out to dinner a few weeks before.  Of course, whenever I can, I'll BBQ fish just so I don't have any residual odors left in my house.  There's nothing worse than walking into a house that stinks like fish.  Wouldn't you agree?

Anyway, I remembered the Sweet and Sour Meatballs at Schnucks and thought that the combination of sauces they used would be great for salmon.

I went to the store to get my ingredients and indeed it was superb!  It's simply an equal blend of BBQ sauce and Apricot Preserves that you combine together and spread over the salmon.  I mean how easy is that?

If you wanted to change it up I think an Orange Marmalade would also be delicious or even Raspberry Preserves.  If you wanted to add even more flavor, although it's not necessary, add some butter and heat all three ingredients up in a saucepan and spoon over the salmon and grill, pouring some additional sauce over the salmon once cooked.

In addition, my daughter asked if I'd grill the pineapple that I had purchased which gets it nice and caramelized.  Following her wishes I ended up with a beautiful and healthy plate of food to serve to everyone.

There's nothing like a well balanced meal.  When the meal is over you're completely nourished and don't find yourself running to the refrigerator or cupboard to find something else to fill your belly.

Here's my recipe.  I hope you like it.  It couldn't be more simple and luscious, and pretty enough to serve to guests.

BBQ Salmon with Pineapple
serves 4

Ingredients:

4 (8 oz.) pieces of Salmon filets
1/3 cup BBQ Sauce (whatever you like or have on hand)
1/3 cup Apricot Preserves
1 fresh Pineapple, sliced into strips, core removed

Directions:

• Fire up the grill or turn on the gas grill to preheat. 
• Blend the bbq sauce and preserves together, combining well.
• Slice the top and bottom off the pineapple.  Carefully slice the skin off, slicing down from top to bottom.  Go around until all skin is removed.  Cut pineapple in half vertically, then slice each of those pieces in 1/2 and remove the core.  Continue to slice each section into 3 strips for a total of 12 strips. You can also slice the pineapple in rounds.  Here's a pictorial demonstration.
• Place the pineapple strips on the grill
• Add the Salmon with the skin on (no need to flip the salmon and with the skin on it's easy to remove it from the grates), skin side down.
• Slather the sauce over each piece of salmon, close the lid on the grill and cook for about 8 minutes on medium heat.
• After about 4 minutes open the grill and turn over each strip of pineapple.  Continue to grill until the salmon is cooked, for about 8 minutes total.
• With a metal spatula, place the edge between the bottom of the meat of the salmon and the top of the skin.  Gently glide your spatula under the salmon releasing it from the skin, remove it placing it onto a platter.
• Remove pineapple slices

To plate:

• Lay 3 strips of pineapple onto the plate
• set salmon on top of pineapple and pour additional sauce over the fish

Simple, healthy, delicious and beautiful!

Enjoy!

Coconut Encrusted Scallops with Banana Colada Sauce - YUM!

OMG, I know I keep mentioning the weather, but today it was AMAZING!  Who would have thought that it would feel like fall in the summer here in Missouri?  Certainly not me.  The breeze was blowing and the sun was shining most of the day -  it was crisp and wonderful.  In fact, something about the day reminded me of the evenings in the Caribbean except for the fact that I wasn't by an ocean.

Suddenly I had a craving for a Pina Colada and some fresh fish.  So my mind starting wondering what I could do and I decided to head over to Bob's Seafood to get some of their heavenly fresh Wild Alaskan Dry Scallops to concoct some sort of scallop dish that reminded  me of the Caribbean. 

I decided I'd encrust the scallops with coconut.  I mean how bad could that be?  Other than the fact that the scallops smelled so fresh, sweet and ocean like, they really didn't need any doctoring.   However, I felt like the Caribbean so that's what I was going to create.


Coconut Encrusted Scallops with a Pina/Banana Colada Sauce with Coconut Jasmine Rice was my challenge and it all turned out incredibly delicous!  (I decided to add bananas to the sauce, since I had some on hand).  The scallops just melted in your mouth.

*NOTE:

Before purchasing scallops here are some tips you might like to know.  In addition, if you've ever had an allergic reaction to scallops, most likely you had those that have been soaked in sodium tripolyphosphate (STP).  To avoid any adverse reactions always be sure to get dry scallops.

Scallops are usually shucked from the shells to be sold at market. But even when shucked, they're often sold with the "catch" muscle still attached. You'll recognize the catch muscle running up the side of the scallop. This is very simple to remove but if you prefer not to remove it yourself, then ask your fishmonger.

This bit of muscle is strong—it's the one the scallop uses to clamp its shell shut in order to defend itself. It's also tough and unpleasant to eat, and it should be removed before cooking.

Simply grab the tab of the muscle firmly, coaxing it with your fingernails or the tip of a paring knife, and then pull it off the scallop.

Some say that the muscle is good for thickening sauces.  So rather than tossing it out, you might want to utilize it if you're making a sauce.

 











Coconut Encrusted Scallops with Banana Colada Sauce
serves 4

Ingredients:

Banana Colada Sauce:

1 tablespoon rum
1/4 cup sliced banana (3/4 of a medium banana)
1/4 cup diced pineapple
1/2 cup light coconut milk
1/4 cup fresh orange juice
1/2 teaspoon fresh lime juice
Pinch sea salt (you could use any type of salt but afterall I was recreating the ocean)
******************
12  large dry scallops*
1/2 cup all-purpose flour
2 beaten eggs
1/2 cup grated coconut

Instructions:
1. Preheat oven to 350°.

2. In a blender container combine all ingredients for Banana Colada Sauce and puree until smooth. Set aside.

3. Lightly coat a foil lined sheet pan with canola oil or non-stick spray. Dredge scallops in flour, then dip into beaten eggs and roll in grated coconut. 

Place on prepared sheet pan and bake for 15 minutes or until coconut is golden.

4. While prepping the scallops take 1 cup of dried Jasmine rice and place in a rice cooker.  Add 1 cup of the remaining light coconut milk and 1 cup of water to the pot.  Turn on and let it do it's thing.  When the rice is ready, add about 1/2 cup diced fresh pineapple to the rice cooker.  Mix and let warm up before serving.

5. Warm  sauce. Serve.  On a plate, place a nice mound of the coconut rice in the center of the plate surrounded by 3 coconut-crusted scallops (per serving) and then top with 1/4 cup warm Banana Colada Sauce. If preferred serve sauce on the side. YUM!!

Enjoy!!

Halibut with Black Bean and Corn Salsa

Here's a dish I whipped up in no time at all.  Grilled Halibut with Black Bean and Corn Salsa.  Rather than making up a batch of black beans and grilling the corn which would have of course been even better, I simply used canned black beans, and frozen corn.  Of course I was in a hurry since I was running late for dinner but feel free to go the extra mile.  If you want, you can even make these into fish tacos by grilling the fish, placing it into the soft torilla and filling with the salsa.

Here's this quick, yet delicious and healthy recipe.

Grilled Halibut with Black Bean and Corn Salsa

4 (6-8 ounce) Halibut fillets
olive oil
salt and pepper

1 (15 oz.) can black beans, rinsed and drained
1 large orange bell pepper, seeded and diced
1 jalelpeno pepper, seeded and diced
3-4 roma tomatoes, diced
1 1/2 cups frozen corn, thawed
1/2 of a small red onion diced (optional)
juice of one lime
minced cilantro for garnish, if desired

Directions:

Brush olive oil lightly on halibut and season with salt and pepper.  Grill over medium heat about 4 minutes per side.

Mix all ingredients together for salsa and set aside.

To serve: Place halibut or fish of choice on a plate and top with salsa. Or if making fish tacos, cut grilled halibut into pieces and place in a warm soft shell tortilla and top with salsa, and sour cream if desired.

Simple, delicious and healthy!

The Academy Awards

This Sunday evening are the Academy Awards. I personally like to sit at home with my family and quietly watch them on TV while sipping a cup of hot cocoa snuggled up on the couch. However, that doesn't mean you have to.

Why not throw an Academy Award Bash and invite some of your closet friends over for some fancy appetizers and drinks?

In fact make a night of it! Why not have the women dress in formals and the men in tuxedo's? Pretend like you're at the Oscar's and you're one of the stars being nominated. Then watch yourself live on the air, hopefully you'll win. Winners can get a special prize. Most of all serve some special appetizers for everyone to enjoy.

Menu:

Chilled Cooked Asparagus wrapped in Prosciutto

Candied Pecans

Olives Stuffed with Goat Cheese

Roasted Vegetable Kebabs

Beef Tenderloin thinly sliced on baguette slices with mustard, chutney or a Roasted Red Pepper Dip

Mini Cheesecakes

Here's a recipe for Beef Tenderloin that I know you'll love:

Serves 12 - 20 people (depending on your slices)

Marinate 3 lb. tenderloin in refrigerator for 2 hours in:

1/2 cup hoisin sauce

1/3 cup plum sauce

1/4 cup oyster sauce

1/4 cup dry sherry

2 Tbsp. red wine vinegar

2 Tbsp. canola oil

1 Tbsp Asian Chili Sauce (Rooster Brand)

2 Tbsp finely minced ginger

5 cloves garlic, finely minced

Combine all together and spread over tenderloin

• Roast on rack in roasting pan in a 500 degree oven.
• Brush occasionally with marinade until the internal temperature reaches 120 degrees (using an instant-read thermometer for approx. 20 minutes.
• Let cool, then refrigerate until chilled about 3 hours.
• Slice meat across the grain into very thin slices.

The tenderloin can be prepared, covered and refrigerated up to 24 hours prior to serving.
Serve chilled, on baguette slices with accompaniments.
All these appetizers can be prepared ahead of time so you can enjoy yourself with your guests when they arrive.
Add the drinks and you'll be ready for a night at the Oscar's! Oh and don't forget you might want to have some party favors as a momento of your fun and fabulous evening at the Oscars.
For more information on the Academy Awards go to http://www.oscar.com/