Organic Spices in a Marinate for Grilled Salmon
I don't know what I enjoy the most, catching salmon or cooking salmon on the grill for family and friends. It's that time of year here in Michigan and the salmon fishing really gets good in the Great Lakes. Salmon fishing in Lake Michigan is especially fun because the King salmon will begin to make their spawning runs in rivers like the Pierre Marquette and there is nothing like hooking into one of those beauties on a fly rod or casting line. The landing rate is not that great, but with some skill and a good net man you can expect to boat a couple.
The easier way to fill your cooler with fresh caught salmon is to charter a boat and go out on the big water for a day of trolling. King Salmon, Chinook and Lake Trout are all on prowl and catching them is an easy task if you are with an experienced captain and mate. Almost every lake shore harbor hosts a fleet of charter fishing boats from Benton Harbor to Ludington and around the top of the mitten into Lake Huron. Charter boat fishing is great family fun, with the added benefit of supply your freezer with some wonderful fresh water salmon fillets.
One of the best ways to enjoy fresh caught salmon is to grill it. The real purest will use a little salt, pepper, fresh dill and some lemon, but here is a receipt, as an alternative, that will be sure to please. It uses organic spices in a rich tasting marinate to add exceptional flavor to salmon fillets for the grill.
Prepare the marinate in a small bowl, using the following ingredients:
¼ cup of brown sugar, olive oil and soy sauce.
2 teaspoons of organic pepper
1 teaspoon dried organic thyme
1 teaspoon dried organic basil
1 teaspoon dried parsley
½ teaspoon organic garlic powder
Zest from one lemon.
Pour the marinate into a one gallon plastic zip bag and add the salmon fillets. Let it rest in the refrigerator of a few hours before you put it on the grill. Heat the grill to a medium high heat. Remove the salmon and place on the grill, once you have sprayed the grates with a light coat of vegetable oil. If the skin is still on the fillets, place them meat side down first. Toss the marinate away. It will take 5 -6 minutes a side to cook properly. Depends on how hot your grill is, but the rule is don't over cook.
Enjoy!
About the Author Doug Stranahan
Doug Stranahan is the owner of http://www.organicspicesrack.com and knows the importance of picking the right organic spice for the right job.
Article Source: http://www.articlesbase.com/main-course-articles/organic-spices-in-a-marinate-for-grilled-salmon-5141777.html
Monday, February 24, 2014
Monday, February 17, 2014
Primavera Pork Chops & Fantastic Flounder
Delicious Recipes That Will Make Diabetics Forget They Are Diabetic!
One thing every diabetic is aware of is the fact that they have to be very aware of everything they eat. And they do not want their meals to give up flavor and taste appeal. These recipes are so delicious the diabetics will not even think about the fact they are eating diabetic friendly. And the non-diabetics won't realize they are eating a diabetic friendly dish! The Pork Chop dish combines meat, vegetables, and fruit all in this one tasty entree. The Flounder is a fish fillet with a subtle Italian taste.
PRIMAVERA PORK CHOPS
4 pork chops, 1/2-inch thick
2 slices turkey bacon, cut into pieces
3/4 lb fresh green beans, trimmed
2 tbsp water
1 tbsp reduced-sodium soy sauce
2 tsp canola or olive oil
3 tbsp no-sugar-added apple butter
3 tbsp water
1 cup cherry tomatoes
In large nonstick skillet cook the bacon according to the package directions; set aside.
While the bacon cooks, put the green beans into a 2-quart casserole dish with a lid. Add the 2 tablespoons of water and cook on high for 4 to 5 minutes, stirring once. Drain the beans and set aside.
Brush the soy sauce onto the pork chops. Using the same skillet you used for the bacon, heat the canola or olive oil over medium heat. Add the pork chops and brown them on both sides.
Once the chops are browned, add the apple butter and the 3 tablespoons of water and reduce the heat to low. Simmer the mixture and chops, covered, for 5 minutes.
Add the drained green beans, tomatoes, and cooked bacon to the skillet and cook, uncovered, around 5 minutes until heated through and chops are done.
4 servings of 1 pork chop and 1 cup of the veggie mixture.
Per serving: 307 calories, 7 g (3 g sat)fat, 83 mg chol, 309 mg sodium, 26 g carbs, 4 g fiber, 33 g protein
FANTASTIC FLOUNDER
1/3 cup extra-virgin olive oil
3 slices whole wheat bread, crumbed
1 tbsp finely minced garlic
1 tsp Italian seasoning
salt and pepper
4 ( 1 to 1/2 lb total) firm flounder fillets
2 Roma tomatoes, seeded and chopped
2 tsp lemon juice
1 tbsp chopped fresh basil
Preheat oven to 375 degrees.
Using one tablespoon of the olive oil, grease the bottom of a 9 x 13-inch baking pan or dish; set aside.
In a skillet over medium-high heat, saute the bread crumbs in the olive oil, stirring often to keep from burning and to brown evenly. When crumbs are just starting to brown, add the minced garlic and the Italian seasoning. Cook, stirring, until golden brown. Remove from the heat and sprinkle with salt and pepper to taste.
Using paper towels, pat the fish fillets dry. Place fillets in the prepared pan, skin side down. Sprinkle with salt and pepper to taste. Stir the tomatoes into the bread crumbs and cover the top of the fillets with the mixture. Sprinkle the lemon juice evenly over the four fillets.
Bake the fish at 375 degrees for 20 to 25 minutes or until it flakes easily. Before serving, sprinkle the fillets with the fresh chopped basil.
Enjoy!
One thing every diabetic is aware of is the fact that they have to be very aware of everything they eat. And they do not want their meals to give up flavor and taste appeal. These recipes are so delicious the diabetics will not even think about the fact they are eating diabetic friendly. And the non-diabetics won't realize they are eating a diabetic friendly dish! The Pork Chop dish combines meat, vegetables, and fruit all in this one tasty entree. The Flounder is a fish fillet with a subtle Italian taste.
PRIMAVERA PORK CHOPS
4 pork chops, 1/2-inch thick
2 slices turkey bacon, cut into pieces
3/4 lb fresh green beans, trimmed
2 tbsp water
1 tbsp reduced-sodium soy sauce
2 tsp canola or olive oil
3 tbsp no-sugar-added apple butter
3 tbsp water
1 cup cherry tomatoes
In large nonstick skillet cook the bacon according to the package directions; set aside.
While the bacon cooks, put the green beans into a 2-quart casserole dish with a lid. Add the 2 tablespoons of water and cook on high for 4 to 5 minutes, stirring once. Drain the beans and set aside.
Brush the soy sauce onto the pork chops. Using the same skillet you used for the bacon, heat the canola or olive oil over medium heat. Add the pork chops and brown them on both sides.
Once the chops are browned, add the apple butter and the 3 tablespoons of water and reduce the heat to low. Simmer the mixture and chops, covered, for 5 minutes.
Add the drained green beans, tomatoes, and cooked bacon to the skillet and cook, uncovered, around 5 minutes until heated through and chops are done.
4 servings of 1 pork chop and 1 cup of the veggie mixture.
Per serving: 307 calories, 7 g (3 g sat)fat, 83 mg chol, 309 mg sodium, 26 g carbs, 4 g fiber, 33 g protein
FANTASTIC FLOUNDER
1/3 cup extra-virgin olive oil
3 slices whole wheat bread, crumbed
1 tbsp finely minced garlic
1 tsp Italian seasoning
salt and pepper
4 ( 1 to 1/2 lb total) firm flounder fillets
2 Roma tomatoes, seeded and chopped
2 tsp lemon juice
1 tbsp chopped fresh basil
Preheat oven to 375 degrees.
Using one tablespoon of the olive oil, grease the bottom of a 9 x 13-inch baking pan or dish; set aside.
In a skillet over medium-high heat, saute the bread crumbs in the olive oil, stirring often to keep from burning and to brown evenly. When crumbs are just starting to brown, add the minced garlic and the Italian seasoning. Cook, stirring, until golden brown. Remove from the heat and sprinkle with salt and pepper to taste.
Using paper towels, pat the fish fillets dry. Place fillets in the prepared pan, skin side down. Sprinkle with salt and pepper to taste. Stir the tomatoes into the bread crumbs and cover the top of the fillets with the mixture. Sprinkle the lemon juice evenly over the four fillets.
Bake the fish at 375 degrees for 20 to 25 minutes or until it flakes easily. Before serving, sprinkle the fillets with the fresh chopped basil.
Enjoy!
About the Author Linda Wilson
A grandmother with diabetes along with other autoimmune diseases. I like to share what I've learned with others through my blog at http://diabeticenjoyingfood.blogspot.com/ I also share quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/delicious-recipes-that-will-make-diabetics-forget-they-are-diabetic-5131415.html
Monday, February 10, 2014
Hawaiian-style Spare Ribs, Miz Sarah's Ham Loaf, & Brazillian Bife de Ouro (Golden Steak)
Remember Going to Grandma's House and Breathing In The Delicious Aromas Coming From Her Kitchen?
If you were as lucky as I was as a child, you have pleasant memories of walking through the door to grandma's house and being greeted with wonderful aromas coming from her kitchen. The recipes in this article will take you back in time to some great childhood meals. These recipes for pork include Hawaiian-Style Spareribs and Miz Sarah's Ham Loaf. Both are recipes from my Southern Indiana childhood many years ago. For those who prefer beef, there is a recipe for old-fashion Golden Steak from Brazil. After moving to Texas 30 years ago I had a neighbor from Brazil. Knowing my love of old recipes, her mother shared some of her recipes with me.
HAWAIIAN-STYLE SPARERIBS
3 tbsp light brown sugar
3 tbsp corn starch
1 tsp salt
9-oz can crushed pineapple, including juice
1/4 cup cider vinegar
1/2 cup catsup
1 tbsp soy sauce
3 to 5 lbs lean country-style ribs
Preheat oven to 350 degrees.
In a medium saucepan, over medium heat, cook together the brown sugar, corn starch, salt, pineapple, vinegar, catsup and soy sauce. Bring to a boil, lower heat and simmer for 5 to 6 minutes. Remove as much fat as possible from the ribs. In a large casserole dish or baking pan, layer ribs and sauce. Tightly cover pan or dish and bake at 350 degrees for 2 hours.
MIZ SARAH'S HAM LOAF
1 lb cured ham, ground
1 1/2 lb lean pork, ground
3/4 cup fine dry bread crumbs
1/2 cup drained canned tomatoes
1/2 tsp salt
1 egg, well beaten
1/2 cup milk
Sauce:
1/2 cup firmly packed brown sugar
1 tbsp dry mustard
2 tbsp vinegar
Preheat oven to 350 degrees.
In a large bowl mix the ground ham with the ground pork and salt. Mix in the bread crumbs. Add the tomatoes, egg, and milk. Using your hands, mix together well and form into a loaf. Place the loaf in a meat loaf or other baking pan.
In a small bowl, combine the brown sugar, mustard, and vinegar. Cover the meatloaf with the sauce. Bake at 350 degrees for 1 1/2 hours. Baste the meatloaf every 30 minutes with the sauce. This is very important to bring out the full flavor.
BRAZILIAN BIFE de OURO (GOLDEN STEAK)
This recipe is from 1940s-1950s Brazil.
1 1/2 lb thin round steaks (4 serving pieces)
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 tsp Worcestershire Sauce
1 tsp lemon juice
Pound the steaks with the side of a sturdy dish or have the meat man pound them for you. Sprinkle with salt and pepper. In a large, heavy skillet heat the butter and Worcestershire Sauce together until hot. Add the steaks and brown quickly on each side (approximately 1 to 2 minutes per side) or until done to suit your taste.
Variation: BIFE MILAMESA (Breaded Steak)
Using the recipe above, omit the Worcestershire sauce and lemon juice. Coat the seasoned meat with 1/4 cup fine dry bread crumbs. Brown in hot butter as above.
Enjoy!
About the Author Linda Wilson
You can find more of Linda's old fashion recipe collection on her blog at http://grandmasvintagerecipes.blogspot.com/ Find her slowcooker and crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/remember-going-to-grandmas-house-and-breathing-in-the-delicious-aromas-coming-from-her-kitchen-5086014.html
If you were as lucky as I was as a child, you have pleasant memories of walking through the door to grandma's house and being greeted with wonderful aromas coming from her kitchen. The recipes in this article will take you back in time to some great childhood meals. These recipes for pork include Hawaiian-Style Spareribs and Miz Sarah's Ham Loaf. Both are recipes from my Southern Indiana childhood many years ago. For those who prefer beef, there is a recipe for old-fashion Golden Steak from Brazil. After moving to Texas 30 years ago I had a neighbor from Brazil. Knowing my love of old recipes, her mother shared some of her recipes with me.
HAWAIIAN-STYLE SPARERIBS
3 tbsp light brown sugar
3 tbsp corn starch
1 tsp salt
9-oz can crushed pineapple, including juice
1/4 cup cider vinegar
1/2 cup catsup
1 tbsp soy sauce
3 to 5 lbs lean country-style ribs
Preheat oven to 350 degrees.
In a medium saucepan, over medium heat, cook together the brown sugar, corn starch, salt, pineapple, vinegar, catsup and soy sauce. Bring to a boil, lower heat and simmer for 5 to 6 minutes. Remove as much fat as possible from the ribs. In a large casserole dish or baking pan, layer ribs and sauce. Tightly cover pan or dish and bake at 350 degrees for 2 hours.
MIZ SARAH'S HAM LOAF
1 lb cured ham, ground
1 1/2 lb lean pork, ground
3/4 cup fine dry bread crumbs
1/2 cup drained canned tomatoes
1/2 tsp salt
1 egg, well beaten
1/2 cup milk
Sauce:
1/2 cup firmly packed brown sugar
1 tbsp dry mustard
2 tbsp vinegar
Preheat oven to 350 degrees.
In a large bowl mix the ground ham with the ground pork and salt. Mix in the bread crumbs. Add the tomatoes, egg, and milk. Using your hands, mix together well and form into a loaf. Place the loaf in a meat loaf or other baking pan.
In a small bowl, combine the brown sugar, mustard, and vinegar. Cover the meatloaf with the sauce. Bake at 350 degrees for 1 1/2 hours. Baste the meatloaf every 30 minutes with the sauce. This is very important to bring out the full flavor.
BRAZILIAN BIFE de OURO (GOLDEN STEAK)
This recipe is from 1940s-1950s Brazil.
1 1/2 lb thin round steaks (4 serving pieces)
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 tsp Worcestershire Sauce
1 tsp lemon juice
Pound the steaks with the side of a sturdy dish or have the meat man pound them for you. Sprinkle with salt and pepper. In a large, heavy skillet heat the butter and Worcestershire Sauce together until hot. Add the steaks and brown quickly on each side (approximately 1 to 2 minutes per side) or until done to suit your taste.
Variation: BIFE MILAMESA (Breaded Steak)
Using the recipe above, omit the Worcestershire sauce and lemon juice. Coat the seasoned meat with 1/4 cup fine dry bread crumbs. Brown in hot butter as above.
Enjoy!
About the Author Linda Wilson
You can find more of Linda's old fashion recipe collection on her blog at http://grandmasvintagerecipes.blogspot.com/ Find her slowcooker and crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/remember-going-to-grandmas-house-and-breathing-in-the-delicious-aromas-coming-from-her-kitchen-5086014.html
Monday, February 3, 2014
Tuna Noodle Skillet, Tuna Noodle Casserole, & Chow mein noodle Casserole
Quick and Easy Tuna Recipes for the Busy Cook: Tuna Noodle Skillet, and Two Casserole Options
For busy cooks looking for quick, easy, and economical meals to serve their families, canned tuna is always a good option. The recipes in this article offer a variety of ways to use this versatile little can of fish. One recipe uses mixed vegetables, one uses crushed potato chips as a topping, and the third incorporates chow mein noodles. You can add a quick salad or steamed vegetable for a tasty, inexpensive meal to please the kiddos as well as the adults.
QUICK AND EASY TUNA NOODLE SKILLET DISH
3 cups water
1 pkg (8-oz) egg noodles
1 cup frozen mixed vegetables
1 can condensed cheddar cheese soup, undiluted
1 can (9-oz) tuna, drained and flaked
1/2 cup milk
1/4 tsp black pepper
In a medium saucepan bring water to a boil; add noodles stirring well. Cover and let simmer 5 minutes or until almost tender, stirring a couple of times. Add the frozen vegetables and cook another 5 minutes until crisp tender. Stir in the undiluted soup, tuna, milk, and black pepper. Heat until thoroughly heated through. Let stand a few minutes for sauce to thicken.
Yield: 6 servings of 1 cup each
NOTE: Canned chicken may be substituted for the tuna.
EASY TUNA NOODLE CASSEROLE
1 pkg (about 8 oz) egg noodles, cooked
1 can tuna
1 can cream of mushroom soup, undiluted
1/2 stick butter, softened
1 tsp salt
1/2 cup milk
crushed potato chips, optional
Preheat oven to 350 degrees.
In a large mixing bowl, combine the tuna, soup, butter, salt, and milk; whisk until smooth. Fold in the noodles and pour the mixture into a casserole dish that has been lightly sprayed with nonstick vegetable oil spray. Sprinkle crushed potato chips on top, if desired.
Bake at 350 degrees for 20 to 30 minutes until bubbly and heated through.
CHOW MEIN NOODLE TUNA CASSEROLE
2 regular cans tuna, drained
1 can chicken noodle soup, undiluted
1 can cream of mushroom soup
1 can (6-oz) evaporated milk
1 bag (12-oz) chow mein noodles
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan or baking dish with nonstick cooking spray; set aside.
Break up the tuna with a fork and mix with the chicken noodle soup, cream of mushroom soup, evaporated milk, and chow mein noodles. Pour the mixture into the prepared pan. Bake casserole for 45 minutes or until lightly browned, at 350 degrees.
Enjoy!
For busy cooks looking for quick, easy, and economical meals to serve their families, canned tuna is always a good option. The recipes in this article offer a variety of ways to use this versatile little can of fish. One recipe uses mixed vegetables, one uses crushed potato chips as a topping, and the third incorporates chow mein noodles. You can add a quick salad or steamed vegetable for a tasty, inexpensive meal to please the kiddos as well as the adults.
QUICK AND EASY TUNA NOODLE SKILLET DISH
3 cups water
1 pkg (8-oz) egg noodles
1 cup frozen mixed vegetables
1 can condensed cheddar cheese soup, undiluted
1 can (9-oz) tuna, drained and flaked
1/2 cup milk
1/4 tsp black pepper
In a medium saucepan bring water to a boil; add noodles stirring well. Cover and let simmer 5 minutes or until almost tender, stirring a couple of times. Add the frozen vegetables and cook another 5 minutes until crisp tender. Stir in the undiluted soup, tuna, milk, and black pepper. Heat until thoroughly heated through. Let stand a few minutes for sauce to thicken.
Yield: 6 servings of 1 cup each
NOTE: Canned chicken may be substituted for the tuna.
EASY TUNA NOODLE CASSEROLE
1 pkg (about 8 oz) egg noodles, cooked
1 can tuna
1 can cream of mushroom soup, undiluted
1/2 stick butter, softened
1 tsp salt
1/2 cup milk
crushed potato chips, optional
Preheat oven to 350 degrees.
In a large mixing bowl, combine the tuna, soup, butter, salt, and milk; whisk until smooth. Fold in the noodles and pour the mixture into a casserole dish that has been lightly sprayed with nonstick vegetable oil spray. Sprinkle crushed potato chips on top, if desired.
Bake at 350 degrees for 20 to 30 minutes until bubbly and heated through.
CHOW MEIN NOODLE TUNA CASSEROLE
2 regular cans tuna, drained
1 can chicken noodle soup, undiluted
1 can cream of mushroom soup
1 can (6-oz) evaporated milk
1 bag (12-oz) chow mein noodles
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan or baking dish with nonstick cooking spray; set aside.
Break up the tuna with a fork and mix with the chicken noodle soup, cream of mushroom soup, evaporated milk, and chow mein noodles. Pour the mixture into the prepared pan. Bake casserole for 45 minutes or until lightly browned, at 350 degrees.
Enjoy!
About the Author Linda Wilson
You will find more of Linda's quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com/ For her old fashion recipe collection visit http://grandmasvintagerecipes.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/quick-and-easy-tuna-recipes-for-the-busy-cook-tuna-noodle-skillet-and-two-casserole-options-5086223.html
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