Evil Jungle Salad

Evil Jungle Salad
Brought by Jenn

This salad is a mix between the Pioneer Woman Asian Noodle Salad and Houston's Thai Noodle Salad.  You can really add whatever vegetables you happen to have on hand.  As long as you have the mango, avocado, noodles, and dressing, it will be delicious.  The flavors and texture get stuck in your head, and you'll just want more and more.  Beware - this is a huge batch.  If you don't dress the whole thing, it keeps pretty well for a couple of days, especially if you skip the cucumbers.

Salad:

1 package udon, soba or linguine noodles (I prefer them in that order), cooked, rinsed, and cooled

½ head Napa cabbage, thinly sliced

½ head purple cabbage, thinly sliced

1 bag baby spinach, chopped

3 bell peppers (red, orange, yellow), thinly sliced

3 whole scallions

Chopped cilantro, up to one bunch (I used a whole bunch)

3 whole cucumbers, peeled and sliced (I omit if I plan to have leftovers b/c they get slimy)

3 mangos, diced

2 avocados, diced

1 can peanuts or cashews (toasted?), chopped slightly

Can also add halved cherry tomatoes, matchstick carrots, other mixed greens, fresh mint, and/or Thai basil

Dressing:

1/3 cup fresh lime juice

2 Tbsp. fish sauce

2 Tbsp water

2-3 Tbsp. Sriracha chile paste (I use 2 because I’m wimpy)

2 garlic cloves, minced

¼ cup canola oil

1 tsp. sesame oil (I omitted)

2 Tbsp. brown sugar

2 Tbsp. fresh ginger, minced

Blend dressing ingredients together.  Mix salad ingredients together.  Top with dressing and serve immediately.  Also excellent topped with grilled steak or chicken.

Grilled Pizza and Pizza Bianca

Contributed by Jenn

For our Dinner Group I combined these two recipes (both adapted from Everyday Food) for a grilled Pizza Bianca.  I LOVE doing pizza on the grill because pizza is normally something that would get my kitchen really hot, but when it's on the grill, my kitchen can stay cool!  And grilled pizza has a distinct flavor and texture as well.

Grilled Pizza

1.       1. Prepare pizza dough.  I usually use my 5-minute bread, but lately I’ve been using/liking this Olive Oil dough (also from Artisan Bread in Five Minutes a Day) for pizza.  Also, prepare all of your toppings ahead of time, because once you start grilling, everything happens quickly and it’s madness if you’re trying to scramble toppings together.

2.      2.  Light grill and set to medium/medium high.  Clean and lightly oil grates.

3.      3. On a lightly floured surface (I like to use the bottom/back side of my jellyroll/cookie sheet – sprayed and floured—because it makes it easier to transfer to the grill), roll out a grapefruit-sized mound of dough into a large oval or rectangle. 

4.      4. Brush dough with olive oil, and sprinkle with course salt and ground pepper.

5.      5. Using your hands, carefully place dough, oiled side down, directly on the grates of your grill.  Quickly stretch edges to equalize thickness if needed.  Brush dough with olive oil and close hood.  Cook until underside is lightly charred and bubbles form all over top – 2-4 minutes.

6.      6. Using a metal spatula, slide pizza onto the bottom side of a cookie sheet, then flip over to cook the other side. 

7.      7.  Immediately add toppings and cheese.  Reduce heat if it seems to be cooking really hot.  Cover grill, and cook until cheese melts, bottom of crust is crispy, and toppings are heated through – about 2-5 minutes.

Note: If your pizza is getting really charred in certain spots, you may need to rearrange the coals in your grill for even cooking.

Pizza Bianca

2/3 cup ricotta cheese

1 ½ T. olive oil, plus 1 tsp. for arugula

1 garlic clove, minced

2 cups shredded mozzarella

¼ cup parmesan cheese

2-3 cups baby arugula

In a small bowl, stir together ricotta, 1 ½ T. olive oil, and garlic; season with salt and pepper.  After grilling first side of pizza dough, spread ricotta mixture on pizza, leaving a ½ inch border.  Top with mozzarella, then parmesan.  Close grill and continue cooking until cheese is melted.

Toss arugula with 1-2 tsp. olive oil and season with salt and pepper.  Top pizza with arugula and serve.

Chicken Bryan (Carrabba's)

Chicken Bryan (Carrabba's Italian Grill)
Brought by Jenn 

UPDATE: I posted the recipe I used, but then I found this recipe for Chicken Bryan, which is MUCH better.  Try this version.  It was delicious.

Shaved Asparagus Pizza

Shaved Asparagus Pizza

(Jenn)

Recipe from Smitten Kitchen (follow the link for photo-instructions)

Makes 1 thin crust 12-inch pizza

1 recipe Really Simple Pizza Dough or your favorite pizza dough
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
1 scallion, thinly sliced

Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there.

Prepare asparagus: No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler (a Y-shaped peeler works best here, but I only had a standard, old and pretty dull peeler and it still worked; a mandolin would also work, in theory, but I found it more difficult to do it that way), create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and don’t fret some pieces are unevenly thick (such as the end of the stalk, which might be too thin to peel); the mixed textures give a great character to the pizza. Discard tough ends. Toss peelings with olive oil, salt and pepper in a bowl and be sure to try one — I bet you can hardly believe how good raw asparagus can taste.

Assemble and bake pizza: Roll or stretch out your pizza dough to a 12-inch round. Either transfer to a floured or cornmeal-dusted pizza peel (if using a pizza stone in the oven) or to a floured or cornmeal-dusted tray to bake it on. Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately sprinkle with scallions, then slice and eat.

More ways to tweak this: Pinch of red pepper flakes (toss with asparagus), squeeze of lemon juice (over the asparagus, after you remove it from the oven), sprinkle of truffle salt or few drops of truffle oil (if you’ve got it; also at end) or up to 3 eggs (bake pizza for 8 minutes, break eggs on top, then finish cooking pizza and eggs together)

Finally, if you’ve got a grill going, this pizza seems almost destined for it. When I grill pizza, I throw the whole dough down on an oiled grill and let it cook for a few minutes on the underside. I pull it off with tongs, flip it out onto a plate and pile the toppings on the grilled side, before sliding the raw side back onto the grill. Grill the pizza with the lid down for a few minutes, or until everything is bubbly and brown.

Thai Lettuce Wraps

brought by Jamie Cook

Peanut Sauce:

1 1/2 Tb sugar (increase to 2 Tb if using natural peanut butter)

1 Tb minced peeled fresh ginger

3 Tb fresh lime juice

1 Tb soy sauce

1/4 tsp salt

1/4 tsp ground red pepper

1 clove garlic, crushed

1/4 cup creamy peanut butter

2 Tb water

Puree in blender or food processor until smooth.

Next grill up a few chicken breasts. Cook them in a pan on the stove for about 4 minutes per side until no longer pink in the middle. Then slice the chicken diagonally into thin strips. Then add some nectar of the gods (aka peanut sauce) to the chicken until it is thoroughly coated. 

Cook up some chow mein noodles. (Russo's, sells pre-cooked lo mein noodles for a dollar a bag.) You could definitely use angel hair pasta if you can't find asian noodles. Add a tablespoon or two of peanut sauce to cooked noodles and stir.  

Wash and dry Boston lettuce leaves. 

Arrange condiments on a platter.  Fill lettuce wraps with thinly sliced bell pepper strips, fresh cilantro, bean sprouts, thinly sliced cucumber, chopped peanuts, red cabbage, noodles, chicken, and peanut sauce. 

Swedish Pigs-in-a-blanket

brought by Erin Orton

1 cup water*
1/2 cup butter
1/2 tablespoon sugar
1 egg
3/4 teaspoon salt
3 1/2 cups flour
3 tablespoons powdered milk*
1 1/2 teaspoons yeast

polish sausage

*1/4 cup milk and 3/4 cup water can also be used instead of the powdered milk.

Add all ingredients, but only 1 1/2 cups flour. Knead on high for 3 minutes. Add remaining flour and let rise in fridge for 1 hour.

Roll out sugar cookie style. Cut into 3 inch squares. Wrap sausage in dough adn cook at 375º for 15-20 minutes.

Serve warm.

Chicken Tikka Masala

brought by Heather Brown

I use San Marzano tomatoes because they are my favorite. The tomato flavor is prominent in the sauce so make sure to use a canned tomato your family likes. If you want a spicier dish include the ribs and seeds from the chile. Have all your ingredients prepped, because once you start cooking there's not enough time to prep items in between. The sauce can be made up to 4 days ahead and gently reheated before adding chicken.


Chicken Tikka Masala
adapted slightly from Cook's Illustrated


Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 lbs. boneless, skinless chicken breasts
1 cup plain yogurt (do not use nonfat)
2 tablespoons canola oil
2 medium cloves garlic, minced
1 tablespoon grated fresh ginger


Masala Sauce
3 tablespoons canola oil
1 medium onion, diced fine
2 medium cloves garlic, minced
2 teaspoons grated fresh ginger
1 fresh serrano or jalapeno chile, ribs and seeds removed, chile minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28 oz) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon kosher salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves


For the Chicken:
Mix spices and salt in a small bowl. Sprinkle both sides of chicken with the spices mixture, pressing gently. Place chicken on a plate and cover with plastic wrap. Refrigerate for 30-60 minutes. In a large bowl, mix yogurt, oil, garlic and ginger; set aside


Sauce:
Heat oil in a large heavy bottomed saucepan over medium heat until hot. Add onion and cook stirring frequently, until light golden 8-10 minutes. Add ginger, garlic, chile, tomato paste and garam masala; cook stirring frequently, about 3 minutes. Add crushed tomatoes, sugar and salt; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.


While sauce simmers, adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture and arrange on wire rack set in foil-lined baking sheet, or broiler pan. Discard excess yogurt mixture. Broil chicken until lightly charred in spots and juices run clear, about 10-18 minutes, flipping chicken halfway through.


Let chicken rest for 5 minutes, then cut into chunks and stir into warm sauce. Do not simmer chicken in sauce, you don't want it to keep cooking. Stir in cilantro, season with salt if needed and serve over basmati rice.

Spinach and Ricotta Balls

brought by Rachel Durazzani

Ingredients for the Spinach and Ricotta Balls:

2 cups of ricotta
-since the ricotta in Italy is dryer, I would recommend using a cheese cloth to drain to get the right consistency for the balls
12 oz frozen spinach
3 eggs
3 tsp of butter
Salt (to taste - I used Kosher)
2 cloves of garlic, finally minced
1 tsp nutmeg
Parmesan - add to get the right consistency

Directions:

Boil spinach in very little water for about 10 minutes. Drain & let cool. When cool, form 2 or 3 balls and squeeze to drain juice and then chop (I actually used chopped spinach). In a saucepan cook the spinach with minced garlic, nutmeg and butter, for about five minutes. In a bowl mix ricotta, cooked spinach, eggs and Parmesan cheese. Add some more cheese, or a bit more of ricotta, to get the right consistency. Roll the balls on a flour surfaced or in your floured hands. Boil salted water...less salt than you use for boiling pasta because the balls are already pretty salty. Carefully place balls (1 by 1) into the boiling water, about 10-12 at a time. When they are done, they will rise to the top - mine did so in about 15 - 20 seconds. Carefully remove them with a slotted spoon to allow draining and place them on the platter with sauce. Top with more sauce and Parmesan cheese.

Sauce

7-8 leaves of fresh basil
3 cloves of garlic, finally minced
3 large cans of whole tomatoes
3 T olive oil
salt and pepper to taste

Cook all ingredients in a large saucepan for about 10 minutes at medium heat. Stir every few minutes. Take it off the burner and pour a few cups of sauce onto your serving platter.

Shrimp Fried Rice

brought by Heather Brown
recipe from Staff Meals from Chanterelle

3 tablespoons of canola or peanut oil, as needed
1 large egg, beaten
8 ounces of medium shrimp, peeled, deveined and cut in half
1 medium onion, diced
1/2 teaspoon grated fresh ginger
1 small clove garlic, minced
4 cups chilled cooked rice
1/2 cup peas, thawed if frozen
2 tablespoons quality soy sauce (I used Kikkoman)
kosher salt, to taste

Heat 1-2 tablespoon of oil in a large wok or nonstick skillet over high heat. When it is almost smoking, add the egg and stir with spoon, breaking up the egg as it sets. Transfer the egg to  a large bowl and keep it in a warm spot.

Add the shrimp to the wok, stir-frying until just pink, about 2 minute. Transfer the shrimp to the bowl with the egg.

Add the onion to the wok along with another tablespoon of oil, if needed. Stir-fry onion until browned but still a bit crunchy, about 2 minutes. Scrape onion into the bowl.

Add a oil, if needed. Add the ginger and garlic and cook for about 30 seconds, immediately add the rice. Stir-fry, making sure the rice doesn't stick to the wok. When it's beginning to brown a bit, add the peas and soy sauce. Continue stir-frying until everything is heated through 1-2 minutes. Toss in the reserved shrimp mixture and thoroughly mixed.

Transfer it to a serving bowl or platter and serve immediately.

Quiche Lorraine

brought by Kristin Marshall

recipe from Lion House Cookbook

• 1 9-inch Pie Crust
• 1 cup- Shredded Swiss cheese
• 6 slices- Bacon cooked and crumbled
• 1 cup- Ham, minced
• 2 Green Onions
• ½ Green Pepper, chopped
• 5 Eggs, slightly beaten
• 1 cup- Half and Half
• 1/8 teaspoon- grated Lemon Peel
• ½ teaspoon- Salt
• ½ teaspoon- dry Mustard

Method:

Arrange cheese, bacon, and ham in bottom of unbaked pie crust. Sprinkle with green onions and green pepper. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Makes 6 servings.

Pad Thai Pizza

brought by Cheryl Clark
original recipe from Taste of Home

Ingredients

• 1 prepared crust
• 2 tablespoons creamy peanut butter
• 2 tablespoons teriyaki sauce
• 1 tablespoon Thai chili sauce
• 1 teaspoon honey
• 2 cups shredded rotisserie chicken
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 cup shredded carrot
• 1/3 cup bean sprouts
• 1/4 cup chopped salted peanuts
• 1/4 cup minced fresh cilantro
• 2 green onions, thinly sliced

Directions

• Warm up pizza crust.
• Meanwhile, in a small bowl, whisk the peanut butter, teriyaki sauce,
• chili sauce and honey. Place chicken in another small bowl; add half
• of the peanut butter mixture and toss to coat.
• Spread remaining peanut butter mixture over crust; top with chicken
• and cheese. Bake for 10-15 minutes or until crust is golden brown.
• Sprinkle with remaining ingredients. Yield: 6 pieces.

Fragrant Chickpea Curry (Christmas Curry)

brought by Lacey Christensen

Ingredients

• 4 cups water
• 2 cubes vegetable bouillon
• 1 cup raisins
• 1/4 cup olive oil
• 2 onions, chopped
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• 2 teaspoons cinnamon
• 1 teaspoon cloves
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 (19 ounce) cans garbanzo beans (chickpeas)
• 1-1 1/2 medium yams, peeled and diced in larger chunks
• 1-2 pears, peeled and cubed
• salt to taste
• 1 cup chopped fresh cilantro (optional)

Directions: 

1. Place water, bouillon cubes, and raisins in a saucepan over high heat. Bring to a boil, and simmer until bouillon cubes dissolve.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cinnamon, cloves, cayenne, turmeric, coriander, and cumin; cook for about 3 minutes until fragrant, stirring constantly.
3. Stir garbanzo beans, yams, and pear into onions; pour in hot vegetable stock and raisins. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables have softened and the sauce has thickened, about 1 hour.
4. Season to taste with salt and stir in chopped cilantro, if desired, before serving.

Spaghetti Carbonara

brought by Sarah Shore

A perfect backup meal that is delicious with a fresh green salad.  Try to not make more than you’ll need – its only weakness is that it does not reheat well as leftovers.

8 oz. spaghetti

2-3 T. butter

2 eggs

about 1/3 c. Parmesan cheese

meat – ham, bacon, pepperoni

Cook pasta in generously salted water according to package directions.  Drain and place back in stockpot.

With the stockpot back on the still warm burner, add butter to hot pasta and stir until melted.  Break eggs into the pasta and stir until pasta is evenly coated.  Sprinkle in Parmesan cheese and turn burner to low.  Stir until egg begins to cook; add in chopped meat.  Continue mixing just until egg is no longer slimy; do not overcook or pasta will be too dry.

If you use bacon, cook the meat first and save some of the drippings; use the bacon drippings instead of butter and you can use less salt in your pasta water.

Serves: 2-3 people

Vanilla Crepes

brought by Christy Evans
recipe from Christina Sorenson

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract (I actually use 1 1/2)
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Directions:

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted buter until well blended.

Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/2 cup of bater into the pan and tip to spread the batter to the edges. When bubbles form on the top adn the edges are dry, flip over adn cook until lighly browned on the other side and edges are golden. Repeat with remaining batter.

Fill crepes with your favorite fruit, cream, caramel or evenice cream of cheese to serve.

*For a fun twist called my Monte Cristo crepes--fill crepes (once cooked) with turkey, ham and swiss cheese and warm them on a griddle or grill until cheese is melted and outside of crepe is a bit golden brown. Then sprinkle a light dusting of powdered sugar and spread raspberry preserves across the top. Or serve preserves on the side for dipping.

Herbed Risotto

brought by Christy Evans

Ingredients

1 ½  tbs. unsalted butter

1 small onion, diced

¾ cup Arborio rice

2 cups hot chicken stock

Salt and pepper to taste

1 Pound mushrooms, sliced

½ tbs olive oil

1 large ripe tomato, dices

¼ cup heavy cream   

1/8 cup chopped basil

1 tbsp minced fresh rosemary

1tbs grated parmesan cheese

Melt the butter in a large skillet. Sauté the onion until tender.  Add the rice.  Cook for one minute, stirring constantly.  Add the chicken stock, salt, and pepper.  Cook, covered until the rice is tender on the outside and chewy inside.  While the rice is cooking sauté the mushrooms in olive oil.  When the rice is done, fold in the mushrooms, tomatoes, cream, basil, rosemary, and cheese.  

Pacific Rim Stir-Fry

brought by Kristen Marshall

recipe by Better Homes and Gardens

ingredients

• 3  ounces  rice sticks (also called rice noodles) or thin vermicelli, broken
• 12  ounces  skinless, boneless chicken thighs or breasts
• 1/2  cup  chicken broth
• 2  tablespoons  soy sauce
• 2  tablespoons  snipped fresh basil or 2 teaspoons dried basil, crushed
• 2  teaspoons  cornstarch
• 1  teaspoon  chili oil or 1/2 teaspoon crushed red pepper
• 1/2  teaspoon  ground turmeric
• 1  tablespoon  cooking oil
• 2    medium carrots, cut into julienne strips
• 2  cups  broccoli flowerets
• 1    red or green sweet pepper, cut into 1-inch strips (1/2 cup)
• 1/4  cup  cashew halves or peanuts
• (I typically like to at least 1 1/2 the sauce ingredients or double it for a more saucy sauce. Also most of the time I just substitute the veggies for a few cups of stir fry mixed veggies from Costco that we keep in our freezer)

directions

1. In a saucepan cook rice sticks in boiling water for 3 minutes. (Or, cook vermicelli according to package directions.) Drain. Set aside; keep warm.

2. Meanwhile, cut chicken thighs or breasts into thin, bite-sized strips; set aside.

3. For sauce, combine chicken broth, soy sauce, basil, cornstarch, chili oil or crushed red pepper, and turmeric; set aside.

4. Add cooking oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry carrot strips in hot oil for 1 minute. Add broccoli flowerets; stir-fry for 2 minutes more. Add red or green sweet pepper strips; stir-fry for 1-1/2 to 3 minutes more or until crisp-tender. Remove vegetables from wok. Add chicken to wok; stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from center of wok.

5. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir to coat. Cook and stir 2 minutes more or until heated through. Serve immediately over hot rice sticks or vermicelli. Top with cashews or peanuts. Makes 4 servings.

Chicken Ole

brought by Jamie Cook

1 lb chicken breast--diced in 1/2 inch cubes

1 Tb taco seasoning

2 Tb olive oil

1/2 medium red bell pepper, diced in 1/2 inch pieces (I use at least one red bell pepper.)

1/2 medium onion, diced in 1/2 inch pieces

2 cups salsa (Jamie used Mango Salsa)

1/3 cup cilantro leaves, very roughly chopped

Salt and pepper to taste

1/2 cup Sonoma hot pepper jack cheese (I used cheddar)

Toss chicken with seasoning. Heat the oil in a large skillet over medium heat and saute the chicken, peppers and onions for 5 minutes. Add the salsa. Reduce the heat adn simmer uncovered for 5 minutes. Add the salsa. Reduce the heat and simmer uncovered for 5 minutes, stirring occasionally. Stir in the cilantro. Seasonwith salt and pepper if necessary. Garnish the cheese. Serve immediately over your favorite rice, pasta or couscous.

I do not add the cheese to the main dish. We eat it in tortillas with sour cream, black beans and cheese. Enjoy!

Pork Chops

brought by Heather Brown

Ingredients

Pork Chops
Corn Flakes, crushed into small pieces and crumbs
Eggs, beaten
Canola Oil
1 can Mushrooms

Dip pork chops into beaten egg and then into crushed corn flakes.  Pan fry in a  2 tablespoons of  canola oil until golden brown (2-3 minutes on each side) and salt and pepper while cooking.

Place the golden pork chops in a 9x13" dish and pour 1 can of sliced mushrooms with juice over the top of the pork chops. Cover tightly with foil and steam for 2-3 hours at 275º.

Remove pork when tender and falling apart.

Cilantro Lime Shrimp

brought by Heather Brown

serves 4 (or more depending on how much you like shrimp)

1 lb raw shrimp (I used 31-40 count); peeled and deveined, tails can be left on or taken off
1 stick of butter
2-4 cloves of garlic, minced or pressed through a garlic press
1-2 limes, depending on how "limey" you like it and the amount of juice from each lime
1/2 bunch of cliantro, chopped

Note: The shrimp cook so quickly that I usually have all my (mise en place) ingredients ready and prepped before cooking the shrimp.

Preheat oven to 400º. Rinse shrimp and pat dry. Place on a jelly roll pan and toss with olive oil and and salt and pepper. Roast shrimp for 4-6 minutes depending on size.  The shrimp should turn from grey to pink and will look "white" inside instead of opaque.

While shrimp are cooking place one stick of butter in a small saucepan with garlic and gently melt. Allow garlic and butter to sit together while shrimp cooks.

When shrimp are done pull out of the oven and stir cilantro and lime juice (according to taste) into melted garlic butter. Pour butter mixture over the shrimp and toss to coat shrimp. Taste and add more salt and/or pepper if needed.

Serve warm.

Baked Salmon with Caper Sauce

brought by Taryn Favero

• 4 salmon steaks, about 1 1/2 inches thick
• 1/3 cup fresh lemon juice
• 1/2 cup butter, melted
• salt and pepper
• 1/4 cup of chopped parsley
• 1/4 cup chopped capers

Prep Time: 5 mins
Total Time: 25 mins

Makes 4 servings.

1. Rub the salmon steaks with lemon juice and brush them with melted butter.
2.  Season with salt and pepper to taste.
3.  Arrange in a baking dish and bake in preheated hot oven (425°F) for about 20 minutes, basting with a combination of melted butter and lemon juice every 5 minutes.
4.  Do not turn.
5.  Arrange the cooked salmon steaks on a hot platter.
6.  Mix the pan juices with the chopped parsley and capers, and pour over the steaks.
7.  If additional liquid is needed, add a little dry vermouth or white wine, or water.
8.  Good with new potatoes, dressed with butter and parsley, and a cucumber salad.