Garlic Orange Shrimp

Oh YUM.  Yum, yum, yum.  How simple is this dish?  As much shrimp as I have prepared and as many recipes as I have gone through over the years, this may be just about the easiest, most flavorable dish around.  It is definitely leap-frogging to the top.  We'll be eating this again and often.  I served it simply over jasmine rice and steamed asparagus.

GARLIC ORANGE SHRIMP (Serves 2-3)

12-16 oz shrimp (I used 21-25 raw, deveined shrimp)
4 tsp minced garlic
cayenne pepper (I just used a dash....use to taste)
3/4 c orange juice
3 Tbsp butter
1 tsp Old Bay Seasoning

Add minced garlic, cayenne, and Old Bay to OJ.  Melt 2 Tbsp of butter on medium high heat in frying pan.  Add shrimp and cook until pink.  Remove shrimp from pan and add OJ mixture.  Add final Tbsp of butter.  Cook mixture down (approximately 5 minutes).  Add shrimp back and cook 30-60 seconds.

Pan-Fried Fresh Salmon Cakes

This is a basic, standard dinner entree we eat around here.  And I always serve these with Macaroni and Cheese (Joy of Cooking recipe) and green beans.  Now, when I first started eating these, back in the 60's, my mom made them from canned salmon.  I had never seen a fresh salmon fillet until I was in my 20's.  Sometime after Jim and I got married, I ran across this "Cook's Illustrated" recipe using fresh salmon.  What a novel concept!  We never looked back.  Oh, and you have to use Panko breadcrumbs.  Makes all the difference.

PAN-FRIED FRESH SALMON CAKES (Serves 2-4) 


3/4 pound salmon fillet, skinned
about 2 1/2 Tbsp Panko bread crumbs
1 Tbsp mayo
2 Tbsp minced onion
1 Tbsp chopped fresh parsley leaves
1/4 tsp salt
3/4 Tbsp lemon juice
1/4 cup flour
1 large egg, lightly beaten
3/4 tsp + 1/4 cup vegetable oil
1/2 cup Panko bread crumbs

Chop  salmon into 1/4" to 1/3" pieces and mix with 2 1/2 Tbsp Panko, mayo, onion, parsley, salt, and lemon juice in small bowl.  Scoop a generous 1/4 cup portion salmon mixture from bowl and use hands to form into a patty measuring approximately 2 1/2" in diameter and 3/4" thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 4 patties.  Place patties in freezer until surface moisture has evaporated, about 15 minutes.

Meanwhile, spread flour in pie plate or shallow baking dish.  Beat egg with 3/4 tsp vegetable oil and 3/4 tsp water in second pie plate or shallow baking dish, and spread bread crumbs in a third.  Dip chilled salmon patties in flour to cover; shake off excess.  Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off.  Transfer to bread crumbs; shake pan to coat patties completely.  Return now-breaded patties to baking sheet.

Heat remaining 1/4 cup vegetable oil in large, heave-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes;  add salmon patties and cook until medium golden brown, about 2 minutes.  Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer.  Transfer cakes to plate lined with paper towels to absorb excess oil surface, if desired, about 30 seconds, and then serve immediately.
 

Apple and Spinach Salad

What a wonderful autumn salad!  Spinach, apples, blackberries, mushrooms, bacon.......a wonderful blend of tastes and textures.  I served this with my favorite squash soup (served in a pumpkin bowl) and a plain focaccia drizzled with olive oil and freshly chopped rosemary and coarsely ground black pepper.  Couldn't be easier, more delicious, or more elegant.

APPLE AND SPINACH SALAD (Serves 2)

1 package spinach
1 apple (your choice red or green....I like the red for the color contrast)
some finely sliced red onion
1/2 cup grated Swiss cheese
4 slices bacon, cooked crisp and crumbled
3/4 cup sliced mushrooms
3 oz blackberries

Dressing:
1/3 cup mayo
2-3 Tbsp orange juice concentrate

Combine mayo and OJ and mix well.  Toss into salad ingredients just before serving.

Chocolate Covered Peanuts (Crock Pot)

Are you looking for an easy recipe to WOW your friends, family, co-workers?  OK.  Here it is.  As long as you have a crock pot, I guarantee you will be a holiday hero.  These are absolutely delicious and addictive, so plan on having plenty of people you can pawn them off on, unless you're looking to gain a few (or more) pounds this month!  Throw 4 ingredients into a large crock pot, set on "LOW" for an hour and a half, stir, pour onto wax paper and VOILA!!!!  Instant happiness!

CHOCOLATE-COVERED PEANUTS

16 oz white candy coating, coarsely chopped

4 oz bar German sweet chocolate, chopped

16 oz (2 cups) semi-sweet chocolate chips

32 oz (4 cups) dry roasted paper

Place the white candy coating, German sweet chocolate, chocolate chips, and peanuts into a slow cooker.  Set the cooker to "LOW," cover, and gently heat the candy for 1 1/2 hours without stirring.  After 1 1/2 hours, stir the mixture, and spoon out by teaspoons onto waxed paper.  Allow to cool and set, about 45 minutes.

Salmon Topped with Spinach, Bacon, and Gorgonzola

Bonefish Grill had a flyer in last Sunday's paper featuring some of their new entrees.  This was one of them.  I looked online and found a copycat recipe.  Now, I've not had their dish, but if it's anything like this one, I would definitely give it a try!  I've whittled down the recipe a bit because when I made it as called for, it was just a tad too rich for us.  But even lessening the amount of salmon, gorgonzola, and lemon butter, this is still an indulgent dinner!  Salmon in itself is a richer seafood in my book, so adding butter and cheese sends it over the top.  Absolutely delicious and a wonderful treat now and then.  I served ours with roasted red potatoes and steamed asparagus.

SALMON TOPPED WITH SPINACH, BACON, AND GORGONZOLA  CHEESE (Serves 2)

Lemon Butter Sauce Ingredients

2 Tbsp dry white wine

1 Tbsp heavy cream

3/4 tsp salt

1 Tbsp lemon juice

2 Tbsp unsalted butter

Simmer wine and lemon juice for 15 minutes.  Slowly add cream and cook until slightly thick.  Turn heat to low and slowly whisk in chilled butter until the sauce emulsifies.

Salmon with Spinach, Bacon, and Gorgonzola Ingredients

two 4-oz salmon fillets

2 cups fresh spinach

1 oz olive oil

pinch of salt

2 oz gorgonzola cheese

2 Tbsp crumbled bacon

Saute the spinach with olive oil, garlic, and a pinch of salt.

Season salmon and grill until done.  When almost done, top with sauteed spinach and crumbled Gorgonzola.  Cover and allow cheese to melt.  Remove from grill.  Top with crumbled bacon and drizzle with lemon butter (can also be made on stovetop).

Creamy Lasagna (Sour Cream Lasagna)

Years ago when I was working in downtown OKC, there was a restaurant across the hall from us that served the absolute BEST lasagna in town.  The secret?  Sour cream.  It added an incredible dimension to this classic dish.  I searched forever for a copycat recipe and lo and behold!  Many years later I ran across the recipe which would result in a dish exactly as I imagined!  Of course, the recipe calls for ground beef, but I tend to always substitute ground turkey breast, resulting in a much lower calorie/fat count, without sacrificing taste or texture.  I used Barilla's flat, no pre-boil noodles for this recipe and I'm telling you, this dish came out wonderfully!  In my quest to load up my freezer with pre-made entrees, I divided this recipe in two.  For tonight's dinner, I made it in a 8x8 dish (using 6 Barilla lasagna noodles) and then made a smaller 1 1/2 quart rectangular glass dish entree, using just three lasagna noodles.  Or if you're serving a large group, use the entire recipe and prepare it in a 9x13 glass baking dish.  Whichever way you go, you won't be disappointed!

CREAMY LASAGNA  (12 servings)


1 1/2 pounds ground beef, turkey, or turkey breast
30 oz tomato sauce
1/4 cup chopped onion
2 tsp sugar
2 tsp salt
2 tsp Worcestershire sauce
1/2 tsp garlic salt
16 oz cream cheese, softened, or Ricotta cheese
8 oz sour cream
1/4 cup milk
4 oz shredded cheddar cheese
Minced fresh parsley, for garnish

In a skillet, cook ground meat over medium heat until no longer pink; drain.  Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt.  In a mixing bowl, beat cream cheese (or Ricotta), sour cream, and milk until smooth.

In a greased 13x9 baking dish, layer a fourth of the meat sauce, six noodles, and a third of the cream cheese misture.  Repeat layers twice.  Top with remaining meat sauce.  Cover and bake at 350 for 40 minutes.  Uncover; sprinkle with cheddar cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand 15 minutes before cutting.  Sprinkle with freshly minced parsley.

.Thanksgiving Turkey

OK, so once again, not the best photo.....but in a way it sort of is.....absolute perfection.  Golden brown skin with succulent moist white meat!  The reason?  Brining!   I will never, ever, ever roast a turkey without brining it first.  Makes all the difference.  And I will swear 'til the end, World Market' s Turkey Brine mix (available at World Market from about early November for a month or two) is not only the most convenient, easy brine to use, but just about the most delicious.  Let me know if you'd like a package or need instructions for brining.