Recipes

[walker]

Speedy Teriyaki SALMON*

4 (6 oz) skinless SALMON fillets

2 cups teriyaki sauce

1 tablespoon vegetable oil

2 limes

1 (8.5 oz) pouch microwave Jasmine rice

1/3 cup loosely packed fresh cilantro leaves

Add SALMON to a shallow dish and pour the teriyaki sauce over the fillets.  Using a pair of tongs, flip the fillets to coat them completely in sauce.

In large skillet, heat vegetable oil over medium-high heat.  Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn.  Carefully flip fillets and cook another 2 minutes on second sides. Remove to plate and set aside.

Pour the remaining teriyaki sauce from dish into hot skillet.  Grate in zest of 1/2 lime and allow mixture to bubble and reduce for a few minutes.  You do not want it to be super thick or sticky.  Once reduced, gently put salmon back into the skillet and spoon sauce over top.

Microwave the rice according to package directions.  Put rice on serving platter (or individual plates).  Carefully transfer SALMON to bed of rice.  Spoon sauce over top of SALMON and rice.  Garnish with cilantro leaves and sliced limes.

* Ree Drummond recipe....I have not tried this exact recipe but have fixed a similar recipe in foil package for oven or grill.  Very tasty!

NEXT INGREDIENT ...... BUTTER 

[GenXmuse]

Cauliflower Rice Pilaf

This Keto Friendly Rice Pilaf is about to become your new go-to side dish! It has an amazing flavor and great texture. 

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 people

Author Sabra - This Mom's Menu

Ingredients

• 3 tbsp butter
• 1/2 cup shelled hemp hearts
• 1/2 cup slivered almonds
• 1 medium head of cauliflower (about 5 cups) riced
• 2 tbsp fresh parsley (or 1 tbsp dried) chopped
• 2 tbsp chicken broth concentrate
• 2 tsp garlic powder
• 1 tsp Ground Turmeric
• 1/2 tsp Dried Thyme
• 1 tsp Onion Powder
• salt and pepper to taste

Instructions

• Heat a large skillet over medium heat, add the butter. 
• As soon as the butter is melted, add the almonds and hemp hearts. Stir constantly until they turn a nice golden brown color. 
• Add the remaining ingredients. Stir to mix everything together, then cover and continue cooking, stirring every few minutes, for 5-10 minutes, or until cauliflower is cooked to your liking.

Notes

Nutrition info for 1 serving - 172 calories, 13.8g fat, 6.8g carbs, 2.9g fiber, 6.7g protein3.9 net carbs! (net carbs = total carbs - fiber)

Next Ingredient: TURKEY

[walker]

Lemon and Herb TURKEY Breast.....Crock Pot Recipe

1 split TURKEY breast (about 3 lbs.)

1/2 cup lemon juice

6 cloves garlic, minced

1/4 teaspoon dried parsley

1/4 teaspoon dried tarragon

1/4 teaspoon dried rosemary

1/4 teaspoon dried sage

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup dry white wine

Place TURKEY breast in 5-6 quart Crock Pot slow cooker.

Combine remaining ingredients in small bowl.  Pour over TURKEY breast.  Cover; cook on Low 8-10 hours or High 4-5 hours.  Transfer TURKEY to serving platter.  Let stand for 10 minutes before slicing.

NEXT INGREDIENT ..... CHEESE

[GenXmuse]

Spicy Roasted Cauliflower with Cheese Sauce

If you’re trying to cut carbs, try this Spicy Roasted Cauliflower with Cheese Sauce to get your rich, creamy, cheesy fix!

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Total Cost: $3.26 recipe / $1.63 serving

Servings: 2

Ingredients

Spicy Roasted Cauliflower

• 1/2 Tbsp smoked paprika $0.15
• 1/4 tsp garlic powder $0.03
• 1/8 tsp cayenne pepper $0.03
• 1/4 tsp salt $0.02
• Freshly cracked pepper $0.03
• 1 lb. frozen cauliflower florets $1.59
• 1 Tbsp olive oil $0.13

Quick Cheese Sauce

• 1/2 cup evaporated milk $0.26
• 1 Tbsp butter $0.13
• 4 oz. sharp cheddar, shredded $0.90

Instructions

• Preheat the oven to 400ºF. In a small bowl combine the smoked paprika, garlic powder, cayenne, salt, and some freshly cracked pepper.
• Spread the frozen cauliflower florets out onto a baking sheet (no need to thaw first), then drizzle with olive oil and sprinkle the spices over top. Toss the cauliflower in the oil and spices until they are fairly evenly coated.
• Transfer the seasoned cauliflower to the preheated oven and roast for 30 minutes, stirring once half way through.
• About half way through the roasting time, begin the cheese sauce. Add the evaporated milk and butter to a small sauce pot. Heat over medium, while stirring, until the butter has melted and the evaporated milk is hot. This should only take a couple of minutes.
• Turn the heat under the evaporated milk to LOW and begin whisking in the shredded cheddar, one handful at a time, making sure the cheese is fully melted before adding the next handful. Once all the cheese is melted into the evaporated milk the sauce will thicken. If it's still very liquidy, keep the sauce over low heat and whisk constantly until it thickens. Often the cheese appears to be completely melted, but it has not yet totally emulsified. Remove the cheese sauce from the heat until ready to serve.*
• Once the cauliflower has finished roasting, divide it into bowls or place it in a serving platter, then pour the cheese sauce over top. Serve immediately.

Notes

*This cheese sauce does get a little grainy as it cools, but can be smoothed out again by gently heating while whisking. If the sauce gets too thick, simply whisk in another splash of evaporated milk.

Nutrition

Serving: 1Serving | Calories: 452kcal | Carbohydrates: 28g | Protein: 18.95g | Fat: 29.15g | Sodium: 979.55mg | Fiber: 5.95g

Next Ingredient: PECANS

[Zhills]

Pride Of Iowa Cookies

Another Iowa State Fair winner!

2 eggs
1 cup brown sugar, packed
1 cup sugar
1 cup butter
1 cup coconut
1 cup nutmeats (pecans)
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
3 cups oatmeal

Beat eggs; add sugars and butter; mix well. Add coconut, nuts and vanilla. Sift flour, salt, soda and boaking powder.

Add to first mixture.

Add oatmeal and mix well.

Roll into small balls. Press down with fork on cookie sheet.

Bake at 375 degrees for 9 minutes or until brown.

Next ingredient:  Soy Sauce

[GenXmuse]

text

Cashew Cabbage

Cook time: 10 Min  Prep time: 20 Min  Serves: 4

Ingredients

2 Tbsp cooking oil, for high heat

1 small onion, thinly sliced

2 stalk(s) celery, thinly sliced

1 carrot, peeled and cut julienne

1 c sliced mushrooms

1 bell pepper, cut julienne

1 c whole cashews

1/4 c white wine

1/4 c low sodium soy sauce

1 to 2 lb finely shredded green cabbage

1-2 dash(es) dark sesame oil

1-2 dash(es) garlic powder

fresh ground black pepper (if desired)

Directions

1. In a wok or large deep skillet, heat oil over medium-high heat. Stir-fry onion, celery, and carrot for about 5 minutes. Add mushrooms, pepper, and cashews, and stir-fry another 3 minutes.

2. Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder.

3. Continue stirring until cabbage is done to your liking. May season with black pepper if desired.

Next Ingredient: HONEY

[QPrincess]

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@GenXmuse wrote:

text

Cashew Cabbage

Cook time: 10 Min  Prep time: 20 Min  Serves: 4

Ingredients

2 Tbsp cooking oil, for high heat

1 small onion, thinly sliced

2 stalk(s) celery, thinly sliced

1 carrot, peeled and cut julienne

1 c sliced mushrooms

1 bell pepper, cut julienne

1 c whole cashews

1/4 c white wine

1/4 c low sodium soy sauce

1 to 2 lb finely shredded green cabbage

1-2 dash(es) dark sesame oil

1-2 dash(es) garlic powder

fresh ground black pepper (if desired)

Directions

1. In a wok or large deep skillet, heat oil over medium-high heat. Stir-fry onion, celery, and carrot for about 5 minutes. Add mushrooms, pepper, and cashews, and stir-fry another 3 minutes.

2. Add wine, soy sauce, and cabbage. Stir well, cover, and steam until cabbage wilts slightly, about 5 minutes. Stir in sesame oil and garlic powder.

3. Continue stirring until cabbage is done to your liking. May season with black pepper if desired.

Next Ingredient: HONEY

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That sounds so good. Thanks for sharing.

[GenXmuse]

@QPrincess Thank you so much! 

Next Ingredient: HONEY

[walker]

Grandma's HONEY Muffins

2 cups all-purpose flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1 cup milk (1 or 2%)

1/4 cup butter, melted

1/4 cup HONEY

Preheat oven to 400 degrees.  Grease or put cupcake liners in 12 cup muffin pan.

In large bowl, combine flour, sugar, baking powder and salt.  In small bowl, combine egg, milk, butter and HONEY. Stir into dry ingredients until moistened.  

Fill each muffin cup 3/4 full.  Bake 15-18 minutes or until done by testing with toothpick in center.  Cool 5 minutes and serve warm.

A Taste of Home recipe submitted from Wisconsin. 

NEXT INGREDIENT ...... LEMONS or LEMON JUICE

[GenXmuse]

Cauliflower Piccata

Cauliflower steaks are cooked in an easy lemon, butter and caper sauce for a light lunch.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Low Carb

Cuisine: Vegetarian

Keyword: cauliflower dishes

Servings: 2 servings

Calories: 285kcal

Ingredients

• 1/3 head cauliflower A whole head is needed to slice the steaks
• 1/2 cup oat fiber or almond flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon oregano
• 1/4 cup butter
• 2 cloves garlic
• 2 shallots chopped
• 1 cup vegetable stock
• 1/4 cup white wine optional
• 2 tablespoons lemon juice
• 1 teaspoon lemon rind
• 2 tablespoons capers
• 2 tablespoons parsley chopped

Instructions

• Slice the cauliflower head into 1- inch steaks with the stem holding them together. You should be able to cut about 2 steaks slices. Set aside the remaining cauliflower florets for another cauliflower recipe.
• Place the cauliflower steaks in a large saucepan with water and boil for 3-5 minutes until slightly soft. Drain and set aside.
• In a large shallow bowl, mix the oat fiber (or almond flour) with the oregano, salt and pepper.
• Dip the cauliflower into the dry mixture, coating each sides.
• In a medium skillet or frying pan, heat the butter.
• Cook the cauliflower steaks until golden on both sides for about 3-5 minutes. Set aside the cauliflower slices.
• Add the garlic and shallots to the skillet and cook for 2 minutes until soft.
• Add the stock, wine, lemon juice and rind. Simmer for about 5 minutes, stirring occasionally until the sauce slightly thickens.
• Add the capers to the sauce, then return the cauliflower steaks to the pan. Spoon the sauce over them and heat for a couple of minutes.
• Serve with a sprinkling of chopped parsley.

Next Ingredient: CUCUMBER