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Esteemed Contributor
Posts: 6,091
Registered: ‎02-26-2012

Grilled Salmon in Foil - From Well Plated

 

Easy-Grilled-Salmon-in-Foil.jpg

 

Ingredients
1 1/2 pound side of salmon skin off or on
1 small bunch of fresh dill divided
1 medium LEMON plus additional for serving
2 tablespoons melted unsalted butter or canola oil or olive oil
3 cloves minced garlic
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

 

Instructions
Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Preheat an outdoor grill to medium (about 375°F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. If you prefer your food not to touch the foil directly, lay a piece of parchment paper on top (be sure none of it pokes out when the packet is sealed).


Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.


Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.


Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.


Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.


Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook. Remove the salmon from the grill (I like to use the foil to lift it right back on top of the baking sheet). If it still appears a bit underdone, you can wrap the foil back over the top, and let it rest for a few minutes. Do not let it sit too long—salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.


To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.

 

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"What we practice daily is what we build a life on. Practice peace, love & kindness."
Esteemed Contributor
Posts: 7,551
Registered: ‎11-15-2011

Re: MAY 2023 RECIPE GAME.

[ Edited ]

A day late for Cinco de Mayo but always good...

 

Mexican Rice ("Arroz Mexicano")

 

Ingredients

  • 1 lg vine-ripened tomatoe
  • 1 cup chicken broth, plus more as needed
  •  
  • 2 tsp olive oil
  • 1 sm chopped onion
  • 1 sm finely diced carrot
  • 1 sm garlic clove, minced
  • 1 cup medium-grain rice
  • 1 tsp salt
  •  
  • 1 sm bay leaf
  • 1 whole Serrano chile
  • 2 Tbsp fresh or frozen peas, thawed

Directions

Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make  2 cups of liquid.

In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent.

Add the garlic and saute for 1 minute.

Stir in the rice and cook until slightly toasted, about 3 minutes.

Add the tomato broth mixture, stir and bring to boil.

Add the salt, bay leaf, and the serrano chile.

Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat.

Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork,

Transfer to a serving bowl and serve.

Recipe courtesy Marcela Valladolid

 

Next ingredient starts with a N.

 

 

Honored Contributor
Posts: 10,315
Registered: ‎03-26-2010

Cranberry-NUT Bread

 

1 egg, beaten

2 tablespoons melted butter

1/2 cup orange juice

2 tablespoons hot water

2 cups flour

1 cup sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup whole cranberries, fresh* (not canned)

1/2 cup chopped NUTS (walnuts or pecans)

 

Preheat oven to 325 degrees.  Mix together beaten egg, butter, orange juice and water.  Stir in flour, sugar, baking powder and baking soda.  Mix together until ingredients are moist.  Stir in cranberries and NUTS.  Pour into a greased and floured loaf pan.  Bake 1 hour and 10 minutes or until done.

 

* Fresh cranberries may be hard to find unless it is Fall and    
  near holidays.....good recipe at that time.

 

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               ..... O 

  

Respected Contributor
Posts: 2,195
Registered: ‎06-29-2015

@walker, I LOVE cranberry nut bread, and always try to keep some in the freezer. Being a New Englander, I've always used an old Ocean Spray recipe which is similar to yours. 

 

Thanks for the nudge. I may be making some soon, after I get through with @kate2357's chocolate bars. 

Muddling through...
Honored Contributor
Posts: 9,902
Registered: ‎03-09-2010

Re: MAY 2023 RECIPE GAME.

[ Edited ]

Screen Shot 2023-05-07 at 6.56.56 AM.png

 

Olive Aioli Dip

 

  •  1 small garlic clove, minced
  •  1/4 cup kalamata olives, pitted
  •  1 tablespoon roasted garlic
  •  1 cup real mayonnaise 
  •  1 tablespoon fresh lemon juice
  1. In a food processor, process the garlic, olives and roasted garlic and pulse until finely chopped.
  2. Add the mayonnaise and lemon juice and process until well blended.

Next recipe or ingredient begins with letter "P".

~ house cat ~
Esteemed Contributor
Posts: 6,091
Registered: ‎02-26-2012

Cranberry Chicken Salad with PISTACHIOS 

 

cranberry-chicken-salad-3-1 (1).jpg

 

 

Ingredients
4 cups coarsely chopped cooked chicken
3/4 cup mayonnaise
1/4 cup sour cream
1/2 Tablespoon sugar
1 teaspoon lemon juice
1/2 cup dried cranberries
1/2 cup PISTACHIOS 
Ciabatta, croissants, or other rolls for serving
Lettuce and tomato for serving


Instructions
In a large mixing bowl, whisk together mayo and sour cream. Add sugar and lemon juice and whisk until thoroughly combined.


Add chunks of chicken to mayo mixture and stir until combined. If needed add a bit more mayo to cover. Stir in cranberries and pistachios. Add salt and pepper to taste. Refrigerate until ready to use.


When ready to serve, slice rolls in half. Pile high with lettuce, chicken salad, and tomato, if desired. Serve immediately.

 

NEXT INGREDIENT OR RECIPE STARTS WITH Q OR CHOICE OF ANY RECIPE

"What we practice daily is what we build a life on. Practice peace, love & kindness."
Esteemed Contributor
Posts: 7,551
Registered: ‎11-15-2011

This Cape Cod Quahog Chowder is best made several hours ahead of serving time, for this allows it to “season.” The next day it tastes even better.

Ingredients

1 pint quahogs (shelled and coarsely ground)
1/4 pound salt pork
2 medium onions
4 medium potatoes
liquor from quahogs
evaporated milk (tall can)
1 tablespoon butter
salt and pepper

Instructions

Try out (fry) salt pork cut into tiny squares. Reserve the bits of salt pork. Fry onions in the fat, being careful not to burn. Peel the potatoes, cut in cubes, and add to the onions. Cover with water, and simmer gently until potatoes are cooked through. Add the ground quahogs and their liquor, and bring to a near boil. Let simmer (but do not boil) for 5 minutes.

 

Add evaporated milk, undiluted. Scald, but do not boil. (This is important, for if it boils after the milk is added, the chowder will curdle). Add butter, salt and pepper, and the reserved pork scraps.

 

Serve steaming hot.

 

If you don't have fresh Quaghogs, any Clams will work, even canned.

 

Next ingredient starts with an R.

 

 

 

Esteemed Contributor
Posts: 6,091
Registered: ‎02-26-2012

Cheesy Baked RIGATONI with Italian Sausage & Spinach

 - From The Original Dish

 

Cheesy-Baked-Rigatoni-4-scaled.jpg

 


ingredients
1 lb mild italian sausage links
¼ cup + a drizzle of olive oil
kosher salt
1 lb rigatoni RIGATONI 
1 lb cherry tomatoes, halved
6 cloves garlic, finely chopped
1 tsp dried oregano
¼ tsp red pepper flakes
¼ lb (or 2 large handfuls) fresh spinach
1 (24 oz) jar marinara sauce
½ cup grated parmesan cheese, plus more for topping
2 tbsp chopped fresh parsley, plus more for topping
½ lb shredded mozzarella cheese
½ lb fresh mozzarella cheese, drained + sliced ¼”


instructions
Preheat the oven to 450°F. Place the sausage links onto a sheet pan and drizzle with olive oil. Rub to coat. Roast for about 12 minutes, or until just cooked through. Transfer the sausage to a cutting board. Once cool enough to handle, slice the sausage into ¼” pieces.


Meanwhile, bring a large pot of generously salted water to a boil. Once boiling, drop the rigatoni. Stir well and cook for 2 minutes less than the package’s instructions.


Simultaneously, heat a large, heavy-bottomed pot over medium-high heat. Add the ¼ cup of olive oil. Once hot, add the sliced sausage. Cook for 2-3 minutes, or until browned. Add the cherry tomatoes and a pinch of salt. Cook for another 3 minutes or so until the tomatoes burst open and release some juice. Stir in the garlic, oregano, and red pepper flakes.


Pour in the marinara sauce and stir in the spinach. Retrieve a ½ cup of starchy pasta water from the pot and add it to the sauce. Bring the sauce to a simmer as the spinach wilts. Stir in the parmesan cheese and let it melt.


Drain the pasta when it’s done and add it right to the sauce, along with the parsley. Stir to combine.


Grease a 12” cast iron skillet (or 9x13x3” baking dish) with olive oil. Pour in half of the pasta. Top with half of the shredded mozzarella. Pour in the remaining pasta. Top with the sliced fresh mozzarella and remaining shredded mozzarella.


Bake for 8 minutes, or until the cheese is melted. Broil on high for 1-2 more minutes until golden. Serve with a pinch of parsley and grated parmesan over top.


notes
Once you pour in the marinara sauce, add a splash of water to the jar. Close the top, shake it around, and then pour the remaining liquid into the pot. This will help ensure that you get every last drop of sauce into your pasta!

 

NEXT INGREDIENT OR RECIPE STARTS WITH S OR your choice of any recipe

 

 

"What we practice daily is what we build a life on. Practice peace, love & kindness."
Esteemed Contributor
Posts: 6,091
Registered: ‎02-26-2012

@house_cat 

I love a good aioli and this recipe seems like it would have a really great flavor. Perfect with fries....yum.

"What we practice daily is what we build a life on. Practice peace, love & kindness."
Honored Contributor
Posts: 10,315
Registered: ‎03-26-2010

SWEET POTATOES with Pecan STREUSEL

 

1 cup chopped pecans + pecan halves for garnish

1 cup all-purpose flour

3/4 cup packed light brown sugar

6 tablespoons unsalted butter, melted

1 3/4 tablespoons kosher salt (divided)

1 tablespoon ground cinnamon

4 lbs. SWEET POTATOES, peeled and cut in 1" pieces

3/4 cup marshmallow crème

3/4 cup milk (suggested - whole)

1/4 teaspoon pepper

 

Heat oven to 350 degrees. Mix chopped pecans, flour, brown sugar, butter, cinnamon and 1/4 teaspoon salt until combined and crumbly; set aside.

 

In large pot, combine potatoes, 1 tablespoon salt and enough water to cover by 1".  Over medium-high heat, bring to a boil; reduce heat to medium.  Cook until potatoes are tender, 15-20 minutes.  Drain.

 

Beat potatoes, marshmallow crème, milk, pepper and remaining 1/2 teaspoon salt until smooth and creamy; about 1 minute on low speed.  Spoon mixture into ungreased 13 x 9" baking dish or 3 quart casserole dish.  Sprinkle reserved streusel mixture evenly over top.  Bake until heated through and streusel is light golden brown, about 40 minutes.  Garnish with pecan halves. 

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               ..... T