Seared Salmon with Edamame Succotash

Seared Salmon with Edamame Succotash

From Michael Barnes

3 apple wood smoked bacon sliced

¼ tsp salt

¼ tsp black pepper

4 (6 oz) salmon filets

¼ cup water

1 cup yellow and white corn. It calls for frozen, but I am using fresh

1 cup frozen shelled edamame

½ tsp dried thyme

1/8 tsp salt

1 cup of tomato, onion and bell pepper mixed.

Cook bacon in a large skillet over medium heat 7 minutes or until crisp. Remove bacon from pan; crumble. Reserve drippings in the pan.

Sprinkle ¼ tsp salt and pepper over the fish.

Add filets skin side up to the pan and cook 4 minutes over med high heat or until browned. Turn fish over; add crumbled bacon, ¼ cup water and remaining ingredients to the pan. Cover and cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve succotash with the fish.

Mustard Pork Chops

Recipe courtesy Nigella Lawson, 200

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Times:

Prep

5 min

Inactive Prep

--

Cook

15 min

Total:

20 min

Directions

I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically-removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red.

This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood.

Ingredients

• 2 pork chops, about 1-pound total weight
• 2 teaspoons infused oil
• 1/2 cup hard cider
• 1 tablespoon grain mustard
• 1/3 cup heavy cream

Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.

Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.

Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates.

Curried Chilcken salad

• 1 3/4 cups chicken broth
• 1 1/2 lb skinless boneless chicken breast
• 1/2 cup mayonnaise
• 1/3 cup plain yogurt
• 5 teaspoons curry powder
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium red onion, chopped (1 cup)
• 1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
• 1 cup red seedless grapes (5 ounces), halved
• 1/2 cup salted roasted cashews, coarsely chopped

Preparation

Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.

While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.

6 servings

From:http://www.epicurious.com/recipes/food/views/Curried-Chicken-Salad-106566

Brown Rice and Red Bean Salad with Cashews

Salad ingredients:
2 cups cooked brown rice, cold
1 cup dark red kidney beans, cold (refrig the beans in the can overnight)
3 whole scallions
2 stalks celery
Handful of parsley
1/4 cup roasted cashews (optional)

Lemon-garlic marinade
4 T fresh lemon juice
2 T soy sauce
2 or 3 T extra virgin olive oil
2 cloves garlic

Marinade: bowl or jar combine lemon juice, soy sauce and oil. Smash garlic. Stir or shake and set aside for 30 minutes.

Place the rice and beans in large bowl. Chop the scallions, parsley and add to the bowl. Chop the cashews into large pieces and set aside.

Remove from marinade, or chop in. Wish or shake marinade until well blended and pour over rice mixture, let marinade at least 30 minutes. Toss again.

Add cashews just before serving; otherwise they get soggy.

Serve chilled or room temp. Can be made day ahead. 4-6 servings.

Beef Stroganoff

3 Lbs cubbed steak
12-16 oz. mushrooms
2 cans beef broth or beef consume

16 oz sour cream
5 T of flour in sour cream, will mixed.

Rice.

Ham Balls

1.5 Lb ground ham
1 Lb learn ground pork
.5 Lb learn ground beef
2 eggs
1 cup milk
1.5 cup graham cracker crumbs (1 pkg of 18)

Sauce:
1 Can Tomato soup
1 cup brown sugar
2 T vinegar
1 T dry mustard

Bake 1 hour 350

Northern Bean Soup

1- 16 oz. (tube sausage)
1- Medium onion minced
Mix and brown in lg skillet or heavy pot.
Add
3 cans northern beans (complete, do NOT drain)
2 cans water (bean can)
2 cans diced canned tomatoes
* pepper if you like
Heat through and then simmer on low for 45 minutes to hour or more to desired consistency and time for flavors to blend.

Chicken Divine, Supreme

2 10 oz pkg frozen broccoli (chopped) or fres
2 Cups sliced cooked chicken, or 3 Chicken Breasts cooked and boned.
2 Cups (cond.) cr of chicken soup (sub: cr. of mushroom)
1 Cup mayonaise or salad dressing
1 Tab lemon juice
1/2 Teas curry powder
1/2 Cup shredded sharp cheese
1 Tab butter melted
1/2 cup soft breadcrumbs or cracker crubs

(Add carrots, parboiled)

Cook broccoli in boiling salted water until tender, drain (or steam fresh) Arrange in greased 11 1/2 X 7 1/2 X 1 1/2 baking dish, place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese, combine breadcrumbs and butter and sprinkle on top.
Heat 25 to 30 minutes. May trim with pimento strips. 6-8 servings, for 8 add more chicken.

Grilled Chicken Tenderloins

Grilled Chicken Tenderloins

(Like Cracker Barrel's)
4 boneless, skinless chicken breasts, cut into strips.
1 cup zesty Italian dressing
2 tsp lime juice
3 tsp honey

Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.

Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it.

Got this from:http://blog.al.com/southern-plate/2008/11/grilled_chicken_tenderloins_wi.html