Lemon and Rosemary Salmon

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  • Ingredients:
  • 4  salmon fillets
  • 1/4 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)
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 cup Marsala wine (or white wine)
  • 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 foil large enough to fold over and seal. Top the 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. 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.

Chicken Pesto Pizza

image Ingredients 1/2 cup pesto basil sauce 1 (12 inch) pre-baked pizza crust 2 cups cooked chicken breast strips 1 (6 ounce) jar artichoke hearts, drained 1/2 cup shredded fontina cheese Directions Preheat the oven to 450 degrees F (230 degrees C). Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges

Potato Frittata



  • 1 small russet potato, peeled and cut into 1/2-inch cubes
  • 4 large eggs
  • 2 egg whites
  • 2 tablespoons coarsely chopped fresh cilantro leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
  • 1/2 cup queso fresco (2 ounces)
  • 2 strips cooked crumbled turkey bacon, optional


Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.

Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.

Preheat the oven broiler to medium-high.

Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.

Have cranberries leftover?

Cranberry Banana Bread



2 1/2 cups white sugar

1 cup shortening

3 eggs

3 mashed bananas

1 cup cranberry sauce

1/2 cup milk

1 teaspoon vanilla extract

4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chopped walnuts



Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans.

Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

Thanksgiving Leftover Recipes!!!

Turkey Pot Pie



2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup chilled solid vegetable shortening

6 tablespoons ice water, or as needed

3 cups cubed cooked turkey

1/2 small onion, chopped

1 can cream of potato soup

1 can cream of chicken soup

1/2 can water

2 (15 ounce) cans mixed vegetables, drained

salt and pepper to taste



To make crust: Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.


Preheat oven to 375 degrees F (190 degrees C).

In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow to simmer while you prepare the crust.

Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.

Bake in the preheated oven until the crust is golden brown, about 45 minutes.

Shrimp & Salmon Pasta Salad



1 package of pasta

3 tablespoons of curry powder

¾ pound of medium shrimp

¼ pound salmon

1 ½ cup of frozen green peas

1 tablespoon of fresh tarragon

1 teaspoon of lemon juice

3 tablespoons of olive oil

salt & pepper to taste


Bring water to a boil in a large saucepan and add the curry powder and pasta.

Drain pasta and put in a large salad bowl.

Boil the shrimp for 2-3 minutes.

Drain the shrimp and peal and set the shrimp aside.

Add the cooked shrimp, the salmon, and green peas to the pasta.

In a small bowl, stir together the lemon juice, tarragon, olive oil and salt & pepper.

Pour dressing over pasta dish and toss the pasta salad.

Baked Ziti



1 lb of ground beef

1 cup of chopped onion

2 cloves of garlic

1 jar of meatless sauce

1 cup chicken broth

1 teaspoon of oregano

1 package of ziti pasta

2 cups of shredded mozzarella cheese

1 cup of grated parmesan cheese


Preheat oven to 350 degrees

In a large skillet cook ground beef, onions, and garlic for 7 minutes, stirring frequently

Stir in spaghetti sauce into a pot of cooked Ziti noodles.

Simmer for 10 minutes

Stir 1 cup of sauce into the ziti noodles

Spoon ½ of the Ziti mixture into baking dish

Sprinkle with the parmesan and mozzarella cheeses.

Top with 2 cups of sauce and add remaining ziti mixture.

Cover and bake for 30 minutes

Ravioli with Walnut Butter


Kosher salt

2 teaspoons of honey

1 bay leaf

¼ cup balsamic vinegar

2 packages of cheese ravioli

6 tablespoons of butter

1/3 cup of chopped walnuts

¾ cup grated Parmesan cheese



Bring a large pot of salted water to a boil

Combine the vinegar, honey, and bay leaf in a saucepan. Heat until syrupy (4-5 minutes)

Add the ravioli to the boiling water

Melt butter in skillet and then add sage and walnuts. Cook for about 3 minutes or until walnuts are toasted.

Increase heat and add 1 cup of water. Cook until reduced about half.

Drain the ravioli and add the ravioli to the skillet.

Remove the skillet and add parmesan and salt.

Drizzle with Balsamic Vinegar

Spaghetti Squahs



1 Spaghetti squash

2 tablespoons of vegetable oil

1 onion

1 garlic clove

1 ½ cups chopped tomatoes

¾ cup crumbled feta cheese

3 tablespoons black olives

2 tablespoons fresh basil


preheat oven to 350 degrees F

place spaghetti squash cut sides down on the prepared baking sheet, bake for 30 minutes.

Remove squash and set it aside to cool.

Heat oil on skillet and sauttee onion and garlic.

Stir in tomatoes and cook until warm.

Use a large spoon and scoop the stringy pulp from the squash.

In a medium bowl, mix in the sauttee vegetables and add the feta cheese, olives, and basil.

Chicken Noodle Soup

image Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 3 garlic cloves, minced 2 medium carrots, cut diagonally into 1/2-inch-thick slices 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices 4 fresh thyme sprigs 1 bay leaf 2 quarts chicken stock, recipe follows 8 ounces dried wide egg noodles 1 1/2 cups shredded cooked chicken Kosher salt and freshly ground black pepper 1 handful fresh flat-leaf parsley, finely chopped Directions Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • turnip, halved
  • 1/4 bunch fresh thyme
  • bay leaves
  • 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, andpeppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts