RECIPES

[Lady Catharine]

I cannot bring myself to have one..Only when I make the turkey at Thanksgiving ..will I eat the leg.

Every time I see a patron eating one, the way they are smoked, they look too pinky and raw..Sorry but Im picky, if I cook it I eat it.If not then I dont.

[BeerBlessings]

They have the non-smoked tukey legs at Friar Plucks!! No ham taste!!!!

[BeerBlessings]

Alright, I am making a call for help... I found out that my cholesterol is wonky, but not how you'd think.. It's too LOW! So, if I want to avoid medication (and side effects), I get to add an exercise regimen, and boost the omega-3 fatty acids... So, fish oil supplements for me.. And adding lots of fish to my routine diet.

And now I need recipes. I've never cooked fish outside of taking the sticks out of the freezer and going to 425. So, please send on tips on how to prepare fish, as well as recipes. Especially if they include salmon, mackeral, or albacore tuna..

I got back early November to see if it's up.. If not, I gotta go on the meds. And so I shall eat lots of fish.

[Dillasandra]

Well, darlin', you've come to the right place................I worked in/managed the seafood dept. at Giant Eagle for 15 years, as well as loving to cook in genral, so there's not much I CAN'T tell you!

I simply don't have time today to start posting recipies, but rest assured that I'll be posting many in the weeks to come.

For now, quickly, salmon grills beautifully, or bakes, or even microwaves well. The secret to ANY fish is to not overcook it....fish is done when it flakes apart with a fork, and it doesn't take nearly as long as you'd think! For an 8 oz. cut of salmon, baaked, about 10 minutes in a preheated oven, grilled, 5 minutes either side. And salmon is best just a hair UNDER cooked. Try brushing it with a regular BBQ sauce to grill, marinating it in Italian dressing to grill or bake, or coat it with mayo, sprinkle on salt, pepper and breadcrumbs and bake.

Come talk to me tomorow and Sunday, and I can give you a lot more tips!

Oh, and try sardines....loaded in omega-3 and no cooking!

[deborah1snowwhite]

:)Dear Beer Blessings, if you become tiresome of fish, fish oil capsiles are great, they even come deoderized. If you get the ones with GLA (gamma lineolic acid) that helps break down the hard to melt brown fat people get around their middle. (have to fight the effects of ale some how!)

When purchasing, try to stay away from farm raised, your better off with wild caught. I get the wild Salmon in the freezer dept. atthe evil empire. You get 4 individually frozen pieces for about $3.50. I haven't gotten a bad lot yet.

If you like Tilapia and grilling, try marinating this or mahi mahi in Mccormicks Zesty marinade, then using lightly coat a fish grate for the grill with olive oil. Grill for just a few minutes on each side.

I like it this way, I'm not big onto the taste of fish, so it reminds me more of chicken.

If your able to eat nuts, almonds, pistatios and walnuts are also good sorces of heart healthy fats and you get a protein to boot!

Avocado's are great for you also. Happy Eating! ;D

[BeerBlessings]

I already picked up the fish oil pills..

And I can eat just about anything I care to. The only things I do not eat are pepperoni and barbecue potato chips. For whatever odd reason, those two foods alone give me heartburn.

Ya know, I'm glad I asked here.. Between this and MySpace, I think I'll end up with recipes and ideas to last several months! Now I need to start playing around the kitchen...

[Dillasandra]

A Different Meatloaf......

Playing around the other day and came up with this. It's quite a bit different than a traditional meatloaf, and REALLY good!

2 lbs. lean ground beef
1 cup oatmeal
1 8 oz. bag shredded cheddar cheese,
1 egg
1/4 cup green olive juice
1/2 cup sliced green olives
1 small onion chopped, optional
season salt and pepper to taste

Combine all ingredients in bowl until well blended. Place in loaf pan and bake, uncovered at 350 until done, about an hour.

[bunbun / Hank]

ROASTED PORTOBELLO SANDWICHES WITH DIJON BALSAMIC VINAIGRETTE
FOUR 4-TO 5- PORTOBELLO MUSHROOMS, STEMS REMOVE
OLIVE OIL COOKING SPRAY
4 THIN SLICED RED ONION
8 THIN SLICES WHOLE-GRAIN ARTISANAL BREAD
4 THIN SLICES REDUCED-FAT SWISS CHEESE (4OUNCES)
2 JARRED ROASTED RED PEPPERS,DRAINED & SLICED ( 2 OUNCES)
4 SLICES TOMATOES
4 FRESH BASIL LEAVES

VINAIGRETTE

1 TABLESPOON BALSAMIC VINEGAR
1 TABLESPOON DIJON MUSTARD
3 TABLESPOONS CHOPPED FRESH BASIL
1 SCALLION (WHITE PART & 1 INCH OF THE GREEN), FINELY CHOPPED
1/8 TEASPOON GROUND PEPPER

BALSAMIC MAYONNAISE

1 TABLESPOON LIGHT MAYONNAISE
2 TEASPOONS BALSAMIC VINEGAR
1 TEASPOON DIJON MUSTARD

PREHEAT OVEN TO 450.
COAT THE MUSHROOMS WITH COOKING SPRAY. MIX THE VINAIGRETTE INGREDIENTS AND PAINT THE MUSHROOMS ON BROTH SIDES. MARINATE FOR 15 MINUTES
COAT THE MARINATED MUSHROOMS & THE ONION SLICES WITH COOKING SPRAY. ROAST THEM IN THE OVEN UNTIL COOKED THROUGH, ABOUT 5 MINUTES. COAT THE BREAD WITH COOKING SPRAY & TOAST IN A TOASTER OVEN. PLEASE A SLICE OF CHEESE ON FLOUR OF THE PIECES OF TOAST. TOP WITH MUSHROOM; SLICES OF ONION, RED PEPPER, TOMATO; & A BASIL LEAF.
COMBINE THE MAYONNAISE, VINEGAR & MUSTARD, PAINT EACH TOP SLICE OF BREAD WITH A QUARTER OF THE BALSAMIC MAYONNAISE, ASSEMBLE THE SANDWICHES AND SERVE IMMEDIATELY.
BUNNIE

[Dillasandra]

Man, that sounds good! Dave'll like that one too.

[BeerBlessings]

I second that! I love good portobello burgers..


Also, it's just much too simple, but I love taking peppers and just throwing them on the grill. Lager bell peppers, I cut them in half and de-seed, then add a little olive oil and seasonings if I feel like it...

I can't have too many without my stomach getting upset the next day, but I love jalapenos thrown on the grill whole. A little olive oil, and maybe a touch of Italian seasonings. When the skins crack, you're ready to go.. Dang, I love those things.

[Dillasandra]

AUTUMN PUNCH

1 LARGE BOTTLE APPLE JUICE
1 LARGE BOTTLE CRANBERRY JUICE
1 CUP HONEY
3 OR 4 CINNAMON STICKS
1 TSP POWDERED GINGER
1/2 TSP NUTMEG
1/2 TSP ALLSPICE....OR 8 WHOLE CLOVES

COMBINE ALL INGREDIENTS AND ALLOW TO STAND FOR 24 HOURS BEFORE SERVING. GREAT HOT OR COLD.

[Dillasandra]

HOT VANILLA MILK

THIS IS A GREAT CHANGE OF PACE FROM HOT CHOCOLATE........

1 QUART MILK, ANY KIND
1/2 CUP BROWN SUGAR OR HONEY
1 TBS. VANILLA EXTRACT
1TSP. CINNAMON, OR 2 CINNAMON STICKS
1/4 TSP. NUTMEG
4 WHOLE CLOVES, OR 1/4 TSP. POWDERED CLOVE

IN SAUCEPAN, BRING ALL INGREDIENTS JUST TO A SIMMER. REDUCE HEAT TO LOW AND ALLOW FLAVORS TO MELD FOR 15 MINUTES OR SO, STIRRING FREQUENTLY. REMEMBER, MILK SCORCHES EASILY. SERVE PIPING HOT OR WELL CHILLED. GREAT WITH COOKIES!

[Dillasandra]

5 MINUTE 'BAKED' APPLES

PEEL AND CORE 6 APPLES, ANY KIND.
PLACE IN A MICROWAVE SAFE DISH
SPRINKLE LIBERALLY WITH HONEY, BROWN SUGAR, CINNAMON AND CHOPPED NUTS. ADD JUST A BIT OF SALT.
PLACE UNCOVERED IN MICROWAVE AND COOK ON HIGH FOR 5-7 MINUTES, UNTIL APPLES ARE OF DESIRED SOFTNESS.

SERVE HOT WITH HEAVY CREAM, WHIPPED CREAM, ICE CREAM, OR JUST BY THEMSELVES.

YOU MAY ALSO ADD A DAB OF BUTTER TO EACH APPLE BEFORE COOKING.

FAST, EASY AND REALLY, REALLY GOOD!

[Lady Catharine]

Holiday Wassail

2 1/4 c sugar
4 c water
2 cinnamon sticks
10 cloves
8 whole allspice
1 tsp ginger
4 c orange juice
2 c pineapple juice
2 quarts apple cider

Combine sugar and water -boil for 5 min
Tie the spices in a small muslin or cheese cloth bag-
add the spice bag and let stand for 1 hr.
Remove spices and add juices and cider
Bring to a boil , then let simmer!

[Dillasandra]

Now THAT sounds yummy, especially in this weather! ;D