The Columbian Snapper Alacante(as Frank said ) I did it my way Tilapia

Ingredients

• ½ large Vandalia onion, sliced into rings
• 2 Tilapia fillets
• 1 green pepper, sliced into rings
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 ½ tbsp beef base
• 1 cup white wine
• 2 cloves garlic, pressed
•

Preparation

Place onion rings in bottom of a 13 x 9 x 2-inch casserole; place fish on top of peppers. Place onions on top of fish. In a bowl mix together remaining ingredients; pour over casserole. Bake at 350 degrees for approximately 25 minutes. Serves 2.

The Columbian's 1905 Salad My Way

My Version of the Columbian 1905 salad.
Heidi and I ate at The Columbian Restaurant in St. Armands Circle for our Anniversary and this salad is strong, but it is also so good. The next post is a fish recipe from the restaurant which also really good check out their website www.columbiarestaurant.com



Salad Ingredients

1 head Romaine lettuce
1 ripe tomatoes, cut in eighths
½ slice Swiss cheese, cut in julienne strips
½ slice ham, cut in julienne strips
¼ cup capers
1/4 cup grated Romano cheese

Salad Dressing Ingredients

1/8 cup white wine vinegar
½ cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice

Preparation

Toss together all salad ingredients in a bowl, except Romano Cheese.

Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.

Add dressing to salad and toss well. Add Romano Cheese and toss one more time. Serves 2

The Original recipe
Salad Ingredients

½ head iceberg lettuce
2 ripe tomatoes, cut in eighths
½ cup Swiss cheese, cut in julienne strips
½ cup ham, cut in julienne strips (or turkey or shrimp)
¼ cup green Spanish olives, pitted
2 teaspoons grated Romano cheese

Salad Dressing Ingredients

1/8 cup white wine vinegar
½ cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice

Preparation

Toss together all salad ingredients in a bowl, except Romano Cheese.

Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.

Add dressing to salad and toss well. Add Romano Cheese and toss one more time. Serves 4.

Moist Cake

Moist Cake
(pudding)

Flesh of orange (pureed)
1 1/2cps all purpose flour
1 ½ tsp baking powder
½ tsp ginger
½ tsp cinnamon
¼ tsp ground nutmeg
½ tsp salt
1 ½ cps sugar
1 stick (soft) butter
2 large eggs
1/4 cp apricot preserves
Pudding mold


In mixing bowl place butter, salt, pureed orange and sugar and beat till creamy. Sift flour, nutmeg, cinnamon and ginger into bowl. Pour dry mixture into butter mixture and now add one egg at a time and mix thoroughly. Spray nonstick material into mold and now pour batter into mold. Place mold into bigger stockpot and place boiling water up half way up the mold and bring water to boil, once boiling place lid on pot and reduce to simmer and cook for two hours. Check about every 30 min to see if you need to replace water. At the end to test, place toothpick into middle and if it comes out clean it is done. Once done pull out of water and turn out onto plate. In meantime take apricot preserves and place in microwave and heat for a minute or until smooth, now spoon preserves over the pudding and let it run over.

Pumpkin Cake

Batter

3 cps all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp Chinese five spice
½ tsp salt
2 sticks (soft) unsalted butter
2 cps brown sugar
3 eggs
15 oz pure pumpkin (canned)
Two 7in spring form pans

In a mixing bowl place pumpkin, butter, sugar, 1 egg at a time and salt together and mix until creamy. Sift flour, baking soda, Chinese five spice and baking powder together and pour into butter mixture and mix thoroughly. Once combined treat pans with nonstick spray, pour batter evenly into both pans. Bake In oven at 350 degrees for 45 min. When time is up put toothpick into middle and if it’s comes out clean cakes are done. Take cakes out of pans and let cool. (I like to cut them in half at this time because it helps faster cooling.


Frosting

Two 8 oz packages of cream cheese (soft)
Minced skin of one orange (no rind /white part)
2 sticks (soft) unsalted butter
2 cps powdered sugar
2 cps chopped walnuts


Place butter in mixing bowl and beat till it’s creamy now add cream cheese and minced orange and mix well. Now that it’s well combined add powdered sugar, once it’s done it should look whipped and creamy.

You should have four slices of cake, place one on the bottom and place frosting on top and spread evenly, repeat until top of cake is covered evenly. Now you are going to start spreading frosting on the outside of cake, as you spread keep turning cake to help evenly spread frosting around cake. Once you get the cake covered take a small handful of walnuts each time and just place onto the side of cake, until sides of cake are covered.

Save orange flesh for next post Moist Cake

Apricot Chicken

4 chicken breasts
4 tbsp. Apricot preserves
1 package onion soup mix (not prepared)

Place chicken breasts in casserole dish. Add 1 tbsp. of preserves to each chicken breast. Sprinkle onion soup mix over entire dish. Bake on 350 degrees for 20 minutes. Serve with rice or vegetable. This one is so easy you will make it again! Thanks to sister-in-law, Cindy.

Fish Cakes with Mustard Sauce

CAKES:
3 Fillets of tilapia
½ Red Pepper
1 clove of garlic
2 decrusted slices wheat bread
½ tsp spicy mustard
¼ sliced Red Onion
1 egg
½ tsp dry mustard
½ tsp cumin
½ tsp coriander
Salt and pepper to taste

MUSTARD SAUCE:
1 tsp lemon juice
1 tbsp spicy mustard
1 tbsp mayonnaise
¼ tsp dill
¼ tsp garlic powder
Salt & pepper


Heat a iron skillet or non stick pan on Med high heat with about ½ tsp olive oil, in the meantime place all ingredients in a food processor until it’s a thick mixture. Now just form into patties and place into skillet or pan for 5-6 minutes per side.

Mustard sauce

Place all ingredients in bowl and whisk till thoroughly combined

Fancy Hot Dogs

4 Nathan’s Hot Dogs
Package of wheat buns
4 slices of tomatoes
¼ Red Onion diced
2 tbsp relish (if you want it bright green like in Chicago just put green dye in it)
Spicy mustard
1 can fried Potato sticks

Start the grill on high for ten minutes and then turn it down to med and place dogs on for three minutes a side. When you turn the dogs place the buns on the grill to toast. Slice each tomato slices in half. Place atop dogs with other toppings

Pork Stir Fry

Pork Stir Fry

Two pork chops cut into strips,
1 orange cut into thin slices (rinds still on),
½ tbsp cornstarch,
2 tbsp sesame oil,
2 tbsp soy sauce
1 tbsp ginger paste or fresh minced ginger,
¼ cup Sweet Asian chili sauce,
¼ Chinese five spice,
1 package of Bok choy sliced in 1 in. strips
¼ of sweet onion thinly sliced

Heat a non-stick pan on med high heat with 1 tbsp sesame oil. Place cornstarch in mixing bowl and place pork strips in and make sure pork is completely coated. Put ginger in sauce pan cook and mix for about a minute with sesame oil, now start browning pork strips. Oranges goes in next, along with onions for about three minutes. Now put in chili sauce, five spice, and soy sauce and bring to a boil for a couple of minutes and then turn down medium sauce should thicken. Place remaining sesame oil, and bok choy and cook for about three minutes.

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Monday-
Pork Burgers and Sweet Fries
1 lb ground pork, 1/4 tsp ground mustard, ¼ tsp celery salt, ¼ tsp cayenne pepper, 1/4 tsp oregano, 2 tbsp Mayo, 2 squeezes of lemon, ¼ tsp basil paste, 1/4tsp ginger 1/4 onion, two slices tomatoe, 2 leaves of Romaine,
Take first six ingredients together and form into patties. Take next four ingredients and mix them together. Turn broiler on and start cutting Sweet Potatoes (once in half and once again and cut into desired strips) Place and in pan and cook for 15-20 minutes. Heat grill on high for five-seven minutes once grill is over four hundred place burgers on grill for three- four minutes, flip over and turn grill down to low for about five minutes. With two minutes left place buns onto grill for toasting (optional). Once burgers and buns are done remove from grill and place on a CLEAN plate, spread mayo and put lettuce and tomatoes on buns and Enjoy.
Tuesday-
Manicotti,
15oz ricotta, 1 tsp garlic powder, 1 tbsp Italian seasoning, salt and pepper to taste. ½ Lb ground (browned) Turkey. Jar of favorite Marinara (We used CLASSICO Florentine, Spinach and Cheese) and four lasagna noodles (boiled).
Mix first five ingredients together preferably in a processor just make sure thoroughly combined. Once this is done take mixture an put into middle of each noodle and take one side of noodle fold over mixture and then roll up. Mix turkey and sauce together. Place a couple spoonfuls of sauce on bottom of a saucepan and place manicotti on top, now spoon sauce over manicotti and put under broiler for about five minutes.

Wednesday Fish Fernando-
2 Tilapia fillets, can of Black Beans (drained), ½ sliced Onion, Coriander, 4oz can of green chilies, dash of celery salt, 1 Pkg Sazon, 1 cup rice, 2 cup of water, three cloves of chopped garlic.
Sautee onions and garlic in a pot on med for about two –three minutes, add black beans, Pkg of sazon and chilies cook over med heat stir occasionally. Sprinkle coriander and celery salt over fillets. Cook rice as usual. Place fish into preheated oven 325 degrees and cook for about ten minutes. Once rice is done and also fish place rice on plate, fish, and top with black bean mixture.


Thursday-Pork & Sausage Succotash
I took two chops and cut them into cubes and sautéed them with crumbled sausage, and sliced onions, and a tsp of sesame oil and then served them with general succotash

Weekly Planner

I am going to start posting a weekly Dinner menu for the weekend I will add ingredients that you may not have in the house. The first dinner is from the mind of my new sous chef Emma Rodriquez. Our families ate breakfast this morning and she told me the ingredients: Pork, Jalapenos, basil and chopped red peppers. She also named it herself-- she is a whopping four years old.

Monday- Emma La Chong (red peppers, Jalapenos,basil, Italian bread crumbs, garlic,thin pork chops, one egg beaten,1\4 tbsp butter and 2 tbsp olive oil )
Take two cloves of garlic and mince them, dice red peppers, mince up 3/4 of the jalapenos, and tsp olive oil into a hot pan and cook over med high heat for about two minutes. Place beaten egg in a bowl and place bread crumbs in a separate bowl for battering. Heat butter and 1 tbsp oil in sauce pan. Take chops and drop them into egg and then in bread crumbs and place into hot pan and cook for about two minutes per side. Once done and chops are on plate top with Jalapenos mixture.

Tuesday- Chicken Dorito and Asparagus (2 chicken breast, spicy nacho Doritos,1 beaten egg)
Take a grab bag of spicy nacho doritos and put them into a processor and pulse until looks like bread crumbs. Place into bowl. Heat oven at 350 degrees. Place egg in bowl and beat. Place breast in egg and then into bread crumbs and then onto baking pan. Place into oven for 20-25 min or until internal temperature is 155 degrees. Once chicken is done place foil over it and set aside. Place Asparagus on baking dish and drizzle olive oil and salt and place into broiler for about seven minutes.

Wednesday-Spinach Pesto Tilapia and shredded Zucchini (zucchini, tilapia, fresh spinach, walnuts, feta cheese)
Two handfuls of spinach, 4 gloves garlic, 1 cup parmesan cheese and olive oil.
Put all ingredients into processor except oil and turn on processor. While machine is running, pour oil into mixture until pesto becomes pourable. Heat oven 350 degrees. Place filets onto baking dish and spoon pesto over filets. Cook for about 10-12 minutes. Shred zuccinini in processor, once shredded place into med-high heat pan and cook for about three minutes and place feta cheese into mixture and cook for another minute.

Thursday- Turkey Lasagna (2 cups mozzarella cheese, 5 lasagna noodles, ground turkey, marinara, 1 cup ricotta, onion chopped, 3 cloves of garlic minced, italian seasoning 1 1/2 tbsp, 2 cups spinach)
Place enough water in large pot to boil noodles. (always double amount of water to pasta ratio and you will not have to use oil in the water). In a med-high heat pan place turkey, onion, garlic, Italian seasoning, spinach and cook until browned. In a separate pot place marinara and ricotta and cook over medium heat, once sauce is done combine with turkey and mix well. Take two spoonfuls of sauce and place on the bottom of a loaf pan place noodle on top of sauce and then turkey mixture. Continue layering process once a top cover with cheese.

Weekly

Eggplant Pomadora

I thought to cook this Eggplant due to the Carabba's commercial and let me tell you this meal is soooo! good. If your only making it for two people you will have four pieces left over. I did freeze two separate servings (the skin was kinda tough when we thawed the eggplant out and cooked it but it was still good).

Ingredients:
1 Eggplant sliced top to bottom (for six pieces)
3 cups Italian breadcrumbs
2 beaten eggs
2 cups marinara sauce (I used Publix Premium six cheese)
4 slices of fresh mozzarella
1 tbsp of butter
1 tbsp olive oil

Directions
Heat pan with butter and olive oil on med high heat. Place marinara in pot and heat on low to med, (this will be hot by the time everything is ready. Dip eggplant in egg and then bread crumbs and lay on wire rack or pan till oil is ready. Once ready lay pieces in oil (going away from you so not to splash oil on you). Let cook for about four – five minutes on the first side, take tongs and pick up part of eggplant and see if it’s golden brown if so flip over the eggplant. Ladle marinara over eggplant until slightly covered and place two pieces of cheese on each piece of eggplant, then put under the broiler for about two – three minutes it should be melted and ready to plate.

Porta Bella Burger & Sweet Potato Fries

When these mushrooms are fresh they are as meaty as a regular burger and in some circles they are better. Heidi and I were at The Fresh Market (which the vegetables are so good), but we picked up a loaf of Asiago bread, which we turned into the bun. If you have Fresh Market or a food store which caters to higher end foodies these are the places to get great ideas for dinners. Just walk into the meat and poultry sections and see what they are doing and then add your own twist.

Ingredients
Asiago bread loaf
2 Portabella caps
½ cup of Rosenberg blue cheese
1 tbsp cilantro lime pesto
1-cup spinach
2 slices of romaine
Olive oil


Directions:
Take the gills out of the mushroom and rinse cap, after that is done drizzle olive oil into cap.
Cut loaf into pieces that will cover cap and cut through the middle so you have a top and bottom. Drizzle olive oil over bread.
Heat Grill over high heat. Once reached place cap bottom side down and cook for four minutes and flip. Lace blue cheese evenly throughout cap and turns down grill to low – med and cook for 6-7 minutes.
Heat a sauce pan over med- high heat and place 1 tbsp of olive oil in pan, Place spinach in pan and keep stirring for about two minutes or until wilted.
Place Buns on grill and toast oil side down for a minute. Once buns are done spread pesto on bottom side of buns and then add spinach and on top bun place lettuce and then mushroom cap

Chorizo Quiche

This dish occurred when Heidi took inventory of the fridge, freezers,and pantry. I wanted to put Venison into the quiche but Heidi said she would rather eat at the greazzy spoon cafe (we really don't have that place, so I gave in. I did want to sleep in my (our) bed that night. It is a good idea to take inventory of your food you would be surprised how much you really have. One of the magazines I was reading is talking about having a two week no shopping challenge. Beside maybe buying fresh vegetables it would be interesting to see what you come up with. If you have anything interesting send it to me and I may just post it.

Ingredients

1 Piecrust
3 links of chorizo
1 zucchini (sliced)
1 yellow squash (sliced)
2 cups of leaf spinach
5 eggs beaten
1-cup goat cheese




Directions
Take a fork and poke the piecrust several times in the bottom
Heat oven to 325 degrees, once heated place piecrust into oven for five minutes and then remove. Take chorizo out of casing and crumble into hot pan should only take a couple of minutes to cook. Once chorizo is cooked place all ingredients into piecrust except cheese. Cook for about 20-25 minutes, pull out and place cheese around the quiche and put back into oven for additional minutes.

Chicken Rellanos

These peppers are med to spicy but they are not over whelming. Plus the cream cheese will tone down the heat.

Ingredients

8 oz (one brick) of cream cheese
4 tbsp sherry
3 cups of cheddar cheese
½ tsp cumin
½ tsp chili pepper
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
2 large or 4 med Pablano Peppers
2 chicken breast

Directions

In a bowl combine cream cheese, 1 ½ cups cheddar cheese, sherry and spices together, wrap with cling wrap and microwave for 1-½ minutes. Once mixture is easy to mix combine well, set-aside for now. In a large pot half of water boil peppers for a about ten minutes, once they feel soft to the touch place them in the sink and run cold water as you slit one side and deseed each pepper. Heat a skillet and cook the chicken, after they are done cube them.
Take peppers and place them in a baking dish and open them up, spread cream cheese mixture in peppers and then place chicken next and then the rest of the cheddar cheese on top and put them under the broiler for about five minutes.

Chicken Pesto Pizza

This dough makes two small to medium pizzas (two slices apiece)

Ingredients for crust
2 cups wheat four
1 1/2 tsp rapid rising yeast (make sure it does not come in direct contact with water/ mix into flour well)
1-cup warm water
1 ½ tsp kosher salt
2 tbsp olive oil
** Pizza Stone

Ingredients for toppings

2 cups of leaf spinach
½ cup of almonds
¼ cup olive oil
2 chicken breast
2 cloves of garlic
½ cup Gorgonzola cheese
½ cup Parmesan cheese
Rest of tomato medley halved

It would be ideal fro you to use an electric mixer for making the dough!
Pour flour and yeast into bowl and put mixer on slow. While this going pour water, salt and oil into flour, mix until ball forms you may have add water (tsp at a time) or flour
until it become smooth, but a tad sticky. Place into bowl that has a tsp of oil in it and roll dough around and cover in a warm draft free place for two hours until dough has doubled in size.

Place almonds into baking pan and drizzle with oil and place under broiler for about two-three minutes KEEP A EYE ON THEM THEY WILL BURN QUICKLY. After the almonds are a nice tan color they are ready to go into the processor.
In a food processor or blender add spinach, garlic, cheese and almonds and turn on.
While it’s going pour oil into the mixture until it’s smooth and pourable.
Cook chicken in hot skillet with salt and pepper, once chicken is done just cube and place into pesto with Gorgonzola.
Now that the dough has doubled cut into two pieces and roll out to size desired
Heat pizza stone and oven to 500 degrees
Take half of the mixture and place on dough and add halved tomatos
Place pizza on stone and turn down to 325 and cook for about twelve minutes.
Once it is done cut pizza into four

** Ceramic disc food in culinary and Bed Bath and Beyond, Target stores

Chicken MushroomBlue/ Wild herb Couscous

Two breast of chicken pounded out very thin
1 Pkg of mushroom medley (Shitake,portabella,oyster) diced
2 tbsp Italian breadcrumbs
1 ½ tbsp olive oil
2 tbsp white wine
¼ cp blue cheese (could be crumbled but I sliced it off a block)
Salt & pepper to taste
1 Egg beaten
1-cup Italian breadcrumbs

Heat pan over med high heat and add olive oil
Once hot add mushrooms and cook for about two minutes now add white wine and cook for another minute. Now add 2 tbsp breadcrumbs and cook for 1 minute. Once mushroom mixture is done and combined, take half and put half on each breast and spread out into middle of breast. Also half blue cheese and add a top mushroom mixture.
Now roll breast up and place into beaten egg, and place into bowl of breadcrumbs until well covered. Heat oven to 350 and bake for 20-25 minutes. Now turn broiler on and cook for about five-seven minutes.

Heidi's Favorite Tilapia

Ingredients;
½ bunch Cilantro
½ cucumber chopped
½ tbsp balsamic vinegar
1 tsp white vinegar
3 tbsp olive oil
3 scallions chopped
2 seeded Serrano’s peppers
1 pkg tomato medley
2 fillets Tilapia
**Bo Dylans spice

Place cilantro, cucumber, vinegars, scallions and olive oil in processor and pulse till it looks like a slightly chunky sauce. Once this is done place in bowl and chill till ready to use.

Heat non stick pan over med high heat and place a tbsp of olive oil in pan.
Sprinkle Bo Dylans generously over Tilapia. Once oil is hot place filets in pan. Cook first side for about four minutes flip and cook this side for about two minutes. Once you start cooking second side take sauce and cover bottom of plate (a little bit bigger than the size of the fillet). Place fillets atop sauce. Take the tomatoes and half them or if they seem to big just quarter them.

**Bo Dylans Spice tsp of each
Onion Powder
Paprika
Cumin
Coriander
Celery salt
Pepper
Gallic Powder
Chili Powder
Chipolte Powder

Meals

If anyone in the Ft. Myers area and does not have the time to cook one of these dishes, but would like to try one you can call me and I will cook the meal for you and deliever it to your house for a reasonable price. Just send me a message and we can talk about it.

Flank Steak, Chimichurri and Flat Bread Gucomale

This recipe is great for pool parties (especially when the pool owner is in Mississippi). This same owner has been upset that there has been NO MEN'S MEAT so far on the blog. So here we go with Flank Steak it has to be marinated or it will be tough.
Ingredients:
1 1 1/5 lb flank steak
1 bottle Guinness beer or Amber bock (dark beer)
2 tbsp cumin
1 tbsp oregano
1 cup chopped onion (sweet or green)
1/2 cup Worcestershire sauce
1 tsp salt (sea or kosher)
2 tbsp olive oil

Make X cuts with knife on both sides of steak (not deep just flesh cuts)
Place all ingredients into pan or Ziploc bag and Marinate for 3 hours or over night.
Heat grill on high. Place steak on grill and cook for about 4-5 minutes per side for med rare Add two additional minutes for further doneness. Once done to likening let stand for Five minutes so juices will go back into meat, and cut across grain and serve with chimichurri.

Chimichurri Sauce:

½ bunch cilantro
½ bunch parsley
½ cup sweet onion
3 tbsp red wine vinegar
1 clove of garlic
2 seeded jalapenos
Salt and Pepper to taste
Place all ingredients in processor and pulse till pureed

Guacamole:

1 ripe Avocado (pitted)once cut in half and *pit removed take a spoon and scoop out avocado
Cilantro (1/2 bunch)
4 scallions chopped in half
2 Serrano peppers
2 tbsp lemon juice
¼ cup water
Salt and Pepper to taste
Package Wheat Flat bread (cut into quarters)
Olive oil
**Take a knife and whomp blade into pit and turn and pull out

Add all ingredients(besides bread) to food processor and mix till thick but pourable. Place in a bowl and chill till ready to serve. Heat grill on high. Drizzle pieces of flat bread with olive oil on both sides and place on grill for two – three minutes a side, serve with guacamole.
If the guacamole is to spicy put a ¼ cup of sour cream into mixture and mix.

Turkey Meatloaf served with mashed cauliflower

Ingredients:
1 pkg ground turkey
3 tbsp sun dried tomato pesto*
2 tbsp BBQ sauce
1/2 tsp salt
couple of turns from the pepper mill
* you can buy this in the pub lix deli


Directions:
Heat oven to 300.
Mix all ingredients together thoroughly and form into a loaf. Once this is done and loaf is formed,place into a non-stick loaf pan. You will cook this for 15-20minutes.Once done, remove loaf and let cool about 20-30 min. Heat grill on med-high heat. Once loaf is cooled slice to 1/2 in pieces. Spray a non stick spray on cooking area,place pieces on grill and let cook for about five min only on one side.(for diamond marks lay piece straight up and down and half way through cooking turn 1/4 turn and let cook for the other half)

The good thing about using turkey and any other lean meat you will not have to use any egg or bread crumbs. There is no need for the eggs and crumbs due to the fact there is no fat in the meat and thus the loaf will not just fall apart. I'm sure you could add ketchup (I hate ketchup) to this, but please try it without it first.

I have made sandwiches this week and added Colby cheese, and they turned out really well.

TIP: Burger Patties

The other day a guy at work was talking about getting a device that would form hamburger patties. Well instead of spending money on a device on something so frivolous all you need is wax paper and the top from a mayonnaise jar. Place the wax paper in the lid and place the burger in the lid and just press down in the middle then towards the edge until patty is formed.

I wanted to share the head of the Bo-Dylan's fan club. With his enthusiasm this blog will be a success. Lets all give round of applause for Erik

Inside Out lasagana

This meal has kind of a funny story behind it's name. One night I was running late from work and we had planned on watching a movie at home and I hadn't even started this dish. I was planning on making my pasta from scratch which we often do. This dish was going to be comprised of "extras" left in the fridge (spinach, portobella mushrooms, and ricotta cheese.) Well after making the pasta, rolling and boiling it, I moved on to the turkey and ricotta. When I was done layering it and adding the cheese, I said to Heidi this looks funny. She then she reminded me that I had forgotten the "extras" - the whole point of the meal. So, I pulled it out of the broiler and added "the rest of the story." That's how we named the Inside Out Lasagna.

Pasta:

1 cup wheat flour

1 beaten egg

1/4 cup cold water

1/2 tsp salt

1/2 tbsp olive oil

Combine all ingredients into food processor or mixing bowl until thoroughly combined. Let rest for about twenty minutes. Take a big pot and fill water quarter of the way from the top ( **double the amount of pasta) After time has elapsed cut into four sections and roll out each section (rolling pin or pasta roller) into 1/4 inch thin pieces. (add flour accordingly so not to stick.) By this time the water should be boiling, drop pasta into water for about Three to four minutes. remove and lay out on a pan.Or or you can use regular lasagna noodles

Filling:

1.32 lbs. ground turkey

two portobella mushrooms (1/4 in cubes)

2 hand fulls of fresh spinach

1 cup of ricotta

1 can tomato sauce

tsp salt

two cloves of garlic (diced)

1/4 cup Italian seasoning (dry)

tsp olive oil

two hand fulls of mozzarella cheese (shredded)

Heat oven to 350 degrees and pan to med high add oil, when heated add garlic for about one minute, then add turkey till browned. now add Italian seasoning,salt, tomato sauce and ricotta. Cook for about ten minutes. Once this is ready put ladle full of sauce on the bottom of a 8 x 2 in baking pan and start layering pasta and sauce once at the top there should be sauce last. Now add cheese, spinach, and mushrooms and bake for five to six minutes.

** this way you don't have to add oil. The more water the chance of sticking together is less likely

New Almondine Salmon

• Half cup sliced Almonds
• 1 Tsp Cayenne Pepper
• 1 Tsp Oregano
• 1 Tsp Hot Chile powder
• 1 Tsp garlic powder
• 1/4 cup Low sodium Soy
• 2Tbsp Maple Syrup
• 2 Half LB. Fillets of Salmon
• 2 tbsp Olive Oil

Directions:

Pre- heat Broiler
Place almonds in a oven safe dish and add all dry ingredients and drizzle olive oil over mixture.

Place dish in oven for about two minutes until slightly toasted.

Now put mixture into food processor and chop until mixture resembles chunky bread crumbs

Heat non stick pan or skillet on med- high heat and add 1 1/2tbsp olive oil

Place crumb mixture on plate and place salmon flesh side down and press down so mixture adheres to the salmon.(make sure salmon is coated very well)

Once pan is hot, place salmon coating side down and cook for 5-6 minutes, once fillet looks cooked half way turn over and cook for about 6-7 minutes.


Once fillet is done remove from pan and plate, and add soy and syrup to pan and cook on high, till thick, and then pour soy mixture over salmon.

Serve with a cold veggie salad.

2 Thin sliced Zucchini ( vegetable peeler,exclude seeds and skin)

7 pulsed (food processor) baby carrots

Blue cheese crumbles

1/4 cup balsamic vinaigrette

3 chopped scallions

Half tomato diced

Mix all ingredients in a salad bowl, toss and chill till ready for supper

Introduction

I am starting this blog to share recipes that my wife and I eat on a daily basis. I hope you will enjoy them. Please feel free to ask any questions and post any comments that you have! My passion and hobby is cooking all types of foods and coming up with new combinations. These entrees are pretty simple dinners, I have to make them pretty simple due to the fact that I cook every night. These servings are made for two people so there are no leftovers. These recipes are made of wheat and healthy meats. These recipes are ideal for couples who may want to try other ethinic foods that they may otherwise might not try. My wife was in that same boat, but I have convinced her to try Sea Turtle, Curried Goat, and Octopus etc.... Always remember "Don't die wondering". Hope to hear from you soon.