Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
EZ GRILLED SALMON FILLETS
4 to 6 servings
2 to 3 garlic cloves, peeled and minced
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tablespoon finely snipped fresh basil leaves (no stems) or 1 teaspoon dried basil leaves
1 tablespoon minced fresh parsley (no stems)
1 to 2 pounds salmon fillet(s)
Salt as desired
Freshly ground black pepper as desired (optional)
Sprigs of fresh basil and parsley as desired for garnish
In a small bowl, combine garlic, olive oil, balsamic vinegar, snipped basil leaves, and minced parsley, blending well. Arrange salmon fillets in one layer in a shallow baking dish; evenly pour olive oil mixture over fillets, turning fillets once to coat well. Cover with plastic wrap and allow to marinate in the refrigerator for 20 to 30 minutes. Remove from refrigerator and allow fillets to come to room temperature. Drain fillets, reserving marinade. Arrange salmon fillet(s)on a preheated broiler rack lightly coated with non-caloric vegetable cooking spray in a broiler pan, or on a barbecue grill rack lightly coated with non-caloric vegetable cooking spray, about 6 inches from heat source. Brush fish with marinade, coating lightly, but evenly. Broil or grill fillets about 4 to 6 minutes per side, turning fillets once. Brush fish lightly with marinade again after turning (over).Sprinkle fish fillets lightly with salt and pepper, if desired. Do not overcook as fish will become tough.Fish should be opaque in color and flake easily with a fork.
Pan Grill: Lightly coat a large heavy skillet or electric frypan with butter or oil or non-caloric vegetable cooking spray. Place fillets in pan, brush with marinade, and sauté over moderate heat, about 4 to 6 minutes per side, turning fillets once, until fish is opaque in color and flakes easily with a fork.Brush fillets with marinade again after turning (over) fillets. Do not overcook. Garnish each serving with a sprig of fresh basil and parsley.
