Makes 4 servings
- 4 6-ounce red snapper fillets
- Pinch of salt
- 1 red bell pepper, seeded and julienned
- 1 yellow medium squash, julienned
- 1 small shallot, finely chopped
- 1 carrot, julienned
- 1 cup chardonnay wine
- 4 tsp. lemon juice, divided
Preparation: Preheat oven to 425 degrees. Lightly spray four twelve inch by eighteen inch sheets of tinfoil with non stick cooking spray such as Pam. Place the fillet in the center, top with the vegetables, evenly distributed and add the wine and lemon juice, also equally. Now make a package by folding the edges tightly so that liquid does not escape. Place on a cookie sheet to bake.
Bake the packages until the fish is opaque which should take about ten minutes. Carefully open to check for doneness and plate the fish. Spoon any juices in the packages over the fish.
Saskatoon Bars
You will really like these. True.
- 1 cup flour
- 1/2 cup butter
- 1/4 cup sugar
- Pinch of salt
- Jar of Saskatoon jam
- 1 cup whipping cream
Preparation: Preheat oven to 350 degrees. Cut butter into dry ingredients and press into an ungreased nine inch square pan. Bake twenty minutes. Let cool completely.
Spread jam over the pastry. Spoon sweetened whipped cream flavoured with almond over the top. Cut into generous squares. If you want to do it a bit differently, cut into diamond shapes.
Tomato, Mozzarella Cheese Plate
- Tomato slices
- Mozzarella cheese slices
- fresh basil, sliced really thin
- Extra virgin olive oil
On small plates, arrange the tomato slices and cheese, alternating in a circle on the plate.
Carefully arrange fresh basil on top and sprinkle with extra virgin olive oil. As this is the start of the dinner, I would probably use maybe three slices of each per plate.
Note: Again, this is so simple but the presentation makes it look like more than it is. A feast for the eyes makes the stomach want it.
Papaya and Shrimp Salad
What a wonderful way to spoil your guests with this offering
Serves 4-6
- 2 ripe papayas
- 1 head of butter lettuce
- 1 1/2 lbs. large cooked shrimp
- 1 cup mayonnaise (not salad dressing)
- 1/4 tsp. ground ginger
- 1/2 tsp. curry powder
- 1 1/2 tsp. honey (to taste)
Wash and pat dry lettuce. Take one large or two small leaves and place on salad plates. Next, peel and slice papayas, arranging on top of the lettuce.
Arrange the shrimp on top and drizzle the dressing over the salad, using it all.
This is a lick the plate kind of salad, it is so good.
This will be book marked as a favourite for years to come.
Parmesan Baked Asparagus
You will need:
- 1 bunch of asparagus, thin stalks if possible
- 2 tsp. olive oil
- Pinch of salt and ground pepper
- 1/2 cup grated parmesan cheese
Preparation:
Preheat oven to 425. Place the asparagus on a nonstick baking sheet. Drizzle with oil, sprinkle the salt and pepper over and toss to coat. Bake for ten minutes. Sprinkle with cheese and bake another two to three minutes.
This is a lovely vegetable side dish.
Mushroom Risotto
Risotto is a super great dish to make. I love it more than just about anything else.
You will need:
- 6-8 cups chicken stock
- 1/4 oz. dried mushrooms
- 8 oz. fresh mixed mushrooms
- 7 tbsp. extra virgin olive oil
- 1/2 cup finely chopped shallots
- 1/2 cup white wine (chardonnay)
- 1 cup Arborio rice
- 4-6 tbsp. unsalted butter,
- 1/4 cup Parmesan cheese, plus more for grating
- Salt and pepper to taste
Preparation:
Heat stock in a large pot over medium heat. Add dried mushrooms and cook until tender (about 5 minutes) and remove with a slotted spoon. Keep stock at a simmer.
Remove stems from fresh mushrooms and chop fine. Slice caps 1/4 inch thick. Heat 1 tbsp. oil in heavy bottom pot over medium heat. Add caps stirring occasionally until golden in colour and soft, about three minutes. Transfer to a bowl. Add remaining oil, shallots and stems. Cook until translucent. Add rice, stirring until rice sounds like glass balls (about three minutes.) Now add the wine cooking until wine is absorbed. Add the stock, one quarter cup at a time, stirring until all the liquid is absorbed. Remove from heat, add the cheese, mixing well to melt. When serving, add a small amount of grated cheese on top.
This recipe takes exactly 20 minutes to make. Do not take any shortcuts or it won’t turn out.
This is amazing. Risotto is my absolute favourite food. I have so many different ways to flavour risotto to suit the dinner you are planning. Keep reading and you will see.
Brandied Cheddar Cheese/Pecan/Pear Crostini
Company coming? This is a great way to show them you want them there.
Serves 4
- 4 oz. crumbled cheese
- 2 tbsp. butter
- 2 tbsp. brandy
- 1/4 cup chopped pecans
- 16 baguette slices
- 1 red skinned pear, thinly sliced
Preparation: Turn broiler on.
Make sure cheese and butter are at room temperature. Mash with a fork until smooth. Stir in brandy and add to the cheese mixture. Place baguettes on a cookie sheet, toasting one side under the broiler. Remove from the oven and on the untoasted side, add a slice of pear and top with a tsp. of the cheese mixture.
Broil four to six inches from the broiler for about two minutes or until it gets bubbly.
It is soooo scrumptuous and wonderfully different from the usual. Company will truly love it.
with a fork until smooth.
Stir in brandy and pecans and add to the cheese mixture. Place baguettes on a cookie sheet. Toast one side under the broiler, turn and place slice of pear on the untoasted side and top with a teaspoonful of the cheese mixture.
Broil four-five inches from heat for about two minutes or until the cheese becomes bubbly.
Serving: Use small individual plates with spreader knives. Use a fresh cloth napkin (not paper) and your guests will take notice. They may not say anything, but they will notice. If you have an IKEA near you, a Dollar Store Outlet or even Costco you can purchase plates and spreader knives for only a couple of dollars. Keep them aside and use them just for your dinners.
Corn Chowder
Oooh this is so good. You will love it, I know.
Serves 4
- 1/2 cup Pancetta, cooked and crumbled
- 4 medium potatoes (Yukon gold is best), chopped
- 1/4 small onion, finely chopped
- 2 cups water
- 3 cups cream style corn
- Salt and pepper to taste
- 2-2 1/2 cups whipping cream
- 1/2 wedge Champ Fleury cheese
Preparation:
Saute pancetta until crisp and then crumble. In a saucepan, add chopped potatoes and onions, and the crumbled pancetta. making sure not to burn the pancetta. Add everything except the cream. Cook until the potatoes are done, slowly add the cream, stirring constantly. Cut the soft rind off the cheese and add to the soup, stirring until completely melted. Do not boil.
I love a thick chowder and this one fills the bill for comfort food.
Tenderloin For All Occasions
Serves 4
- 2 pork tenderloins
- 4 tbsp. honey
- 2 tbsp. brown sugar
- 2 tbsp. cider vinegar
- 1 tsp. mustard
- 1/8 tsp. ground nutmeg
Preparation:
Preheat oven to 375 degrees
This is really simple-place the tenderloins in a roasting pan (silver skin removed) and combine all the ingredients and pour over the tenderloins. Roast in the oven for about 25 minutes or until a meat thermometer reaches 155 degrees. You can also add blueberries and a touch of cinnamon to the sauce. If you do, be sure to add a little butter as well to make it glisten.
Remove from oven and let rest for five to eight minutes. Slice thin and serve, spooning any drippings over the sliced meat.
This doesn’t get any easier, but it tastes like it took more.
Colorful Crab Salad
Serves six starving or eight polite guests
- 1 celery stalk, peeled
- 1 each, red and yellow peppers
- 1/4 cup fresh chopped cilantro
- 1/2 cup frozen peas
- 3/4 lb. imitation king crab
- 2 limes
- 1/2 cup mayonnaise, not salad dressing
- 1/2 tsp. Tabasco
- Pinch of salt
Preparation:
Do all the chopping first. Finely chop the celery, de-seed the peppers and chop fine, chop the cilantro and put all three in a large bowl. Add the peas. Coarsely chop the crab and add to the mixture.
In a small bowl, squeeze 2 tbsp. lime juice from one lime. Into this juice, add the mayonnaise, Tabasco sauce and salt. Drizzle this over the crab mixture and mix well. Cover and refrigerate for no longer one hour before serving.
Now find your sexiest glasses and put the salad into each one. Place 3 crackers on the plate. Yum.
Squash
(similar to twice-baked potatoes)
Serves 4
- 2 butternut squash (about 5 1/2- 6 lbs in total)
- Pinch of salt and pepper
- 9 tbsp. sour cream
- 1 tsp. paprika
- 3-4 tbsp. panko crumbs, lightly toasted
- Butter
Preparation: Preheat oven to 450 degrees.
Cut the squash in half lengthwise. Remove all seeds and fibers. Sprinkle surface with salt and pepper. Fill a roasting pan with 1/4 inch of water. Place squash in the pan, cover with foil and bake for about forty minutes. Remove from oven and let cool enough for you to handle. Now reduce oven to 425 degrees.
With a large spoon, carefully scoop out the flesh of the squash and put in a bowl making sure to leave one-quarter of an inch so they retain their shape. Add all the ingredients except the crumbs and mix well until smooth. Fill the empty shells with the mixture, sprinkle with toasted panko crumbs and a few tsps. of butter dotting the top. Return to oven and bake for another 25 minutes.
You won’t believe how tasty this is! In a word-yummy.
From my “Stress Free Extraordinary Dinners” Cookbook