Apricot Ginger Glazed Salmon

Ok folks, this recipe was the bomb!

We're really having fun with the new grill. Veggies turn out awesome! So crunchy on the outside and sweet and juicy on the inside.

As you can see, the hubby was very amused that I was out there doing my thing! Thanks for the photos Erv.








Recipe for Glaze:

3 TB Apricot Preserves ( I used natural no sugar added with the pieces of fruit - don't use jelly )
2 TB Lite Soy Sauce
2 Cloves Garlic
1 TB fresh grated ginger
Black Pepper

Mix all of the ingredients together and gently brush onto salmon steaks. Make sure your grill is hot and well oiled. You do NOT want these babies to stick. I had the misfortune of losing the tail end on one of my steaks. Cook for approx 3- 5 minutes on each side, depending on how thick the steaks are. Serve over wild rice with scallions and grilled veggies. We LOVE asparagus. Yum-O!

This sauce would probably be even better if I had let it sit overnight...but I can't think that far ahead and I don't always have the patience when it comes to food!

Backyard BBQ for Two

First night we used the grill! Nothing like honey BBQ chicken and all the fixens. Gotta give credit to my BBQ Erv : ) The hot weather finally let up for a night so it was enjoyable to sit outside and eat in the yard. Then the mosquitos came and we had to run in! Bzzzz......bzzzz....bzzz...shoo fly!

Parmesan Cod with Spinach Marinara

Hello Everyone! I know, I know...it's been too long since I updated my blog. I've just been so darn busy! This past weekend I had a wonderful time in Cape May with my mom and sister. What a beautiful town! So many pretty things to look at and the food....oh my! We went to The Carriage House which is a little tea room that serves yummy sandwiches, scones and cakes. How charming it was! They had a nice area to dine outside, but the weather was too hot for it to be enjoyable. Maybe next time!

So the other night I came up with this recipe for parmesan cod. It was very simple and all the flavors came together nicely. I love the combination of seafood and pasta...and parmesan cheese!

Here's the recipe:

Spinach Marinara

1 large can italian plum tomatoes

4 shallots

2 cloves garlic

fresh basil ( about 4 leaves)

2 Bay leaves

3 TB olive oil

S&P

Sprinkle of red pepper flakes

Splash of red wine vinegar

Bundle of fresh spinach - wash well!

Heat olive oil over med heat. Add diced shallots and cook until soft - 5 minutes. Add chopped garlic and cook another minute. Add a splash of red wine and stir well. Add can of tomatoes ( I crushed them first with my hands), bay leaves, S&P,basil and pepper flakes. Reduce heat and simmer until bubbly and slightly thickened - about 10 minutes. Add roughly chopped spinach and cook another 2-3 minutes. Sauce is done!

While sauce is cooling down, cook your favorite pasta. I used whole wheat spaghetti - al dente. Make sure you salt the water well.

Now for the fish:

2 Cod Filets

Black Pepper

Lemon

Paprika

2 TB Parmesan Cheese

2 TB Butter(I used Smart Balance) & splash of olive oil.

Melt butter with a splash of olive oil in a large skillet. Be careful not to burn the butter. Coat the cod filets with parmesan cheese and black pepper on both sides. Add to pan and cook until browned on one side. About 3 minutes. Once you turned and browned both sides, squeeze the juice of 1 lemon on top and sprinkle with Paprika.

Serve the fish with the pasta and marinara sauce. Sprinkle with lots of parmesan cheese! Enjoy!

Turkey Meatballs in a Herbed Goat Cheese and Shallot Sauce

Hope everyone had a great 4th of July weekend! We took ourselves and the kitties to Barnegat Light, Long Beach Island. Oh, what a beautiful and relaxing time we had. Now it's back to reality...and this dreadful 105 degree weather!

Tonight's dinner was scrumptious. We had Erv's fresh garden salad with olive oil and vinegar. So simple, yet so good. The main course was turkey meatballs in a herbed goat cheese, shallot and mushroom sauce served over wild rice. I made the sauce by sautéing shallots in some butter and olive oil. Then I tossed in some button mushrooms, sherry wine and herbed goat cheese. As the cheese started to melt, I added some beef broth and a dash of thyme. Lastly, I tossed in the turkey meatballs and some scallions and cooked until nice and bubbly. Yum!

Recipe:

1/2 PKG turkey meatballs ( I love Stony Brook Farms)
Pre-cooked wild rice ( 1.5 cups dry - made with chicken stock and bay leaf )
4 small shallots
Handful button mushrooms
3 TB herbed goat cheese
2 scallions
1 TB butter
1 TB olive oil
1 TB Sherry wine
1/4 cup beef or chicken broth
Dash of dry thyme
S & P to taste

Heat olive oil and butter in large skillet. Add finely sliced shallots and cook until lightly browned. Add mushrooms and sherry. Cook 2 minutes. Add herbed goat cheese and beef broth. Mix well. Top with thyme and chopped scallion. Thaw turkey meatballs for 1 minute in microwave. Chop into cubes and add to sauce. Cook another 2 minutes. Serve over wild rice pilaf. Enjoy!