Recipes for August, 2008

Pineapple Salsa Salmon and Rice

Saturday, August 9th, 2008
  • 1/2 lb fresh pineapple chunks
  • 1 cup fresh salsa
  • 1 tbsp honey mustard
  • 2 tsp cornstarch
  • 2 tsp horseradish
  • 4 salmon fillets, skin removed
  • 1/2 tsp lemon pepper seasoning
  • 2 cups instant rice
  1. prepare rice
  2. combine chopped pineapple with salsa, honey mustard, cornstarch and horseradish in a small bowl, set aside
  3. season salmon with lemon-pepper seasoning, cook in large preheated saute pan 3 minutes
  4. turn fish, add salsa mixture,
  5. cover and cook 5-7 minutes
  6. serve salmon and sauce over rice

Chicken Fajita Salad with Chili-Lime Dressing

Saturday, August 9th, 2008
  • 1/2 cup sour cream
  • 2 1/2 tbsp lime juice
  • 1 tsp sugar
  • 1/4 tsp chili powder
  • 1/4 tsp ground cumin
  • 4 boneles, skinless chicken breast halves, cut into strips
  • 1 cup sliced green bellpepper
  • 1 cup sliced red bell pepper
  • 1 small red onion, sliced into thin rings
  • 1/2 cup salsa
  • 2 tbsp chopped cilantro or parsley
  • 8 cups shredded romaine lettuce
  • 1/2 cup shredded cheddar cheese
  1. in a small bowl, combine sour cream, 1 1/2 tbsp lime juice, sugar, chili powder and cumin andchill until ready to use
  2. cook chicken until done, browned
  3. sautee bell peppers and onion in same pan 2-3minutes
  4. add salsa and heat through
  5. stir in remaining lime juice and cilantro/parsley, mix well
  6. divide lettuce on 4 plates, top with warm chicken mixture
  7. drizzle dressing and top with shredded cheese

Heirloom Tomatoes with Basil

Saturday, August 9th, 2008
  • 4 large heirloom tomatoes, thickly sliced
  • 1 handful fresh basil, cut into chiffonade ribbons
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • freshly ground kosher or sea salt and black pepper
  • feta or mozzarella cheese
  1. arrange sliced tomatoes on a platter
  2. drizzle with oil and vinegar
  3. seanson with salt and pepper
  4. top with basil and cheese

Banana Mousse

Saturday, August 9th, 2008
  • 2 tbsp milk
  • 4 tsp sugar
  • 1 tsp vanilla
  • 1 banana cut in quarters
  • 1 cup yogurt
  • 8 1/4 inch banana slices
  1. place milk, sugar, vanilla and quartered banan in blender and process until smooth, 15 seconds
  2. pour mixture in small bowl and fold in yogurt
  3. chill
  4. serve in desert dishes with sliced bananas as garnish

Cheesy Marianara Rice

Saturday, August 9th, 2008
  • brown rice
  • vegetable stock
  • shredded cheese
  • marinara sauce
  • 4-5 sprigs fresh parsley
  1. cook rice in stock
  2. add sauce and cheese,
  3. stir well and serve

Chicken Parmigiana Quesadillas

Saturday, August 9th, 2008
  • 10 ounces thawed breaded chicken tenders or strips
  • 8 large flour tortillas
  • cooking spray
  • 1 cup shredded cheese
  • 1 1/2 cups  pasta sauce (green and black olive)
  1. preheat grill while cutting chicken into bitesized pieces
  2. spray grill with cooking spray
  3. sprinkle 2 tbsp shredded cheese on each of 4 tortillas,
  4. add 1/4 chicken and 1/4 cup sauceand remaining cheese to each tortilla
  5. top with remaining tortillas and grill 4-5 minutes
  6. cut into wedges and serve with side of warm pasta sauce

Warm Tomato Pepper Pasta

Saturday, August 9th, 2008
  • 1/2 cup green onion, thinly sliced
  • 1 tsp finely chopped garlic
  • 2 tbsp Olive oil
  • 1 large red bell pepper, diced finely
  • 3 cups tomato, seeded and diced
  • 1/2 cup grated parmesan cheese
  • 2 tbsp chopped parsley
  • 1/8 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 8 ounces dry linguine or spaghetti
  1. cook pasta acording to package directions and drain well,
  2. while pasta cooks, sautee onion and garlic in oil until soft
  3. add bell pepper and sautee until tender-crisp, about 2 minutes
  4. stir in tomato and cook over high heat until juices evaporate
  5. stir in cheese, parsley, cayenne and black pepper
  6. toss with hot pasta
  7. serve immediately or at room temperature