Thursday, August 6, 2009

Salmon with Lemon, Capers, and Rosemary

This is one of my favorite salmon recipes. It's quick, easy, and impressive--who could ask for anything more?
Salmon with Lemon, Capers, and Rosemary
by Giada De Laurentiis


4 (6 oz.) salmon fillets
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/2 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine or white wine (I used white zinfandel)
4 teaspoons capers
4 pieces of aluminum foil


Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. place each piece of seasoned salmon on a piece of aluminum foil large enough to fold over and seal. Top each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill (I used our gas grill). Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Click here for the original recipe or to read reviews on this scrumptious dish.

Serve with rice and roasted asparagus.


Roasted Asparagus

I love roasting veggies and this recipe makes to die for asparagus. Give it a try.
Roasted Asparagus
by Ina Garten
2 lbs. asparagus
olive oil
Kosher salt
freshly ground black pepper
Preheat oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely.
Spread the asparagus in a single layer and sprinkle liberally with salt and pepper.
Roast the asparagus for 25 mintues, or until tender but still crisp.
makes 8 servings
click here for the original recipe and to read reviews.

Wednesday, August 5, 2009

Orange Rolls

1 pkg yeast (2 1/4 tsp)
2 C warm water
2 eggs
1/2 C sour cream
5 1/2 C flour (this is approximate- just till the dough is a little sticky.)
6 T melted butter
1 t salt
1/2 C sugar

Dissolve yeast in warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in the rest. Let rise till double. Knead dough and roll into 2 - 12 inch circles and cover with filling. Cut into wedges and roll into crescent rolls. Put rolls in lightly greased 9 x 13 pan and let rise till double. Bake at 350 for 20 minutes till golden.

4 T melted butter
1 C sugar
4 T grated orange rind


1/2 C butter
3/4 C sugar
1/2 C sour cream
2 T orange rind

Place all ingredients in a sauce pan. Boil over medium heat for 3 minutes, stirring constantly. Pour over rolls right after you take them out of the oven.

Tuesday, August 4, 2009

Grasshopper Pie

30 Oreos
1 cube butter, melted
1/2 gallon mint chocolate chip ice cream (or whatever is your favorite.)
1 can hot fudge
1 container cool whip

Crush the oreos in a large ziplock. Add the butter then press lightly into a greased cake pan. Freeze for 30 minutes. Thencover with ice cream then the hot fudge. Freeze at least 4 hours and then put cool whip on top before serving.

Jiggly Jell-O

3 pkgs gelatin
9 oz Jell-O
2 1/2 C boiling water
8 oz whipping cream

Mix the first 3 together till dissolved. (make sure it is mixed well so you don't have clumps.) Pour the mix into a 9 x 13. Then pour the whip cream into the mix. Let it set in the fridge about 4 hours or so. The whip cream will settle on the top as it cools.

These are super easy to make! We cut them in different shapes and have made all sorts of flavors.

Monday, August 3, 2009

Thai Peanut Noodle Salad

I came across this website the other day and I just love it! All the recipes look tried and true and so yummy! This one turned out delish in my opinion, the dressing is to die for! We are having it again tonight. Oh, and I made it without chicken to have as a side. I will be perusing that site again for more recipes and will be sure to post the good ones!


8 oz Linguine Fini (or regular linguine) cooked
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)

Cook pasta and run under cold water. Toss with a bit of oil to keep it from sticking. Mix up all veggies. Place pasta down in bowl first, then cover with the vegetables. Pour on the salad dressing and then add the peanuts.

Thai Peanut Salad Dressing (save some time and make this part ahead!)

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt
2-3 t sriracha chili sauce (I didn't use this)
2-4 T water

Blend all in blender and then refrigerate.