Balsamic-Glazed Salmon Fillets

10 mins Cook 20 Mins Ready in 30 mins

 Original recipe makes 6 servings

6 (5 ounce)salmon fillets

4 cloves garlic, minced

1 tablespoon white wine

1 tablespoon honey

1/3 cup balsamic vinegar

4 teaspoons Dijon mustard

salt and pepper to taste

1 tablespoon chopped fresh oregano

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

 

Dan helped with this while I mad the salad that followes.

We had fun working in the kitchen together.
This was very good.

Spinach Salad I

20 mins COOK 20 mins Ready in 40 mins

Original recipe makes 6 to 8 servings

1/4 cup diced red onion

2/3 cup white sugar

1 teaspoon ground black pepper

1/2 teaspoon celery salt

1 tablespoon mustard powder

1 cup vegetable oil

1/3 cup white wine vinegar

4 eggs

10 ounces fresh spinach - chopped, washed and dried

1 head iceberg lettuce - rinsed, dried, and chopped

1/2 pound bacon - cooked and crumbled

1 1/2 cups crushed croutons

1red onion, sliced in rings

Directions

1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

2 .In a small saucepan, combine the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar. Whisk over high heat until all ingredients are well mixed and onions are translucent. Remove from heat and refrigerate until cool.

3. In a large bowl, combine the eggs, spinach, iceberg, bacon, croutons and onion rings. Toss together.

4. Pour dressing over salad and toss to coat evenly.

I got  my accommodation notice yesterday.  They paid Federal Express to send it to me!! That was a real answer to prayer!!.  Now I have to do my part and do my best with the microwave and oven.  I think I will do ok. 

This Friday we are going to Karen & Doug’s house for Christmas dinner.  Becky and Bob will be  there.  They are both going to school.  It will be nice to see them. 

Karen always has a lot of food so no one should go hungry.

This will be the first time that we have seen Dan since he was in the hospital.  I am looking forward to seeing him.

We are going to Jackie’s house for Christmas dinner.  Julie will be there.  Scott will have to work so we will be eating at noon.  Plenty of time to play games!!!

Tuscan Soup

20 mins   Cook 30 mins Ready in 50 mins

 Original recipe makes 4 servings

6 cups chicken broth

1onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt to taste

Directions

1. Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.

2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.

3. Add spinach. Continue boiling until spinach is lightly cooked.

4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
This was so good for a nice winter soup

Sausage and Cranberry Stuffing

Original recipe makes 8 servings

1 (1 pound) package Bob Evans® Sage Sausage Roll

1/2 cup butter
6 celery stalks, finely diced
2 medium onions, finely diced
1 (12 ounce) package herb flavor stuffing mix
1 cup dried cranberries
1 teaspoon salt
2 (14.5 ounce) cans chicken broth

Directions

 1. In large skillet, crumble and cook sausage until browned. Remove from pan. In same skillet melt butter over medium heat. Saute celery and onions until softened, about 5 minutes. In a large bowl, combine celery, onions, sausage, stuffing mix, cranberries and salt. Add the broth and stir until well combined. If desired, loosely stuff some of the mixture into a turkey just before roasting. Place the rest of stuffing mix into a casserole dish. Cover and bake in a 325 F. oven for 1 hour or until hot.

This was soooooo good!!  Moist and not dried out!! Most stuffing is so dried out and boring that I am not interested in eating it.

We had the following recipe with this

Jamie's Cranberry Spinach Salad

Original recipe makes 8 servings

1 tablespoon butter

3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

3. In a large bowl, combine the spinach with the toasted almonds and cranberries.

I am hoping this week to here if I get the requested accommodation or not.  I have been with Advantage Sales and Marketing now for three years.  They now require that every Event Specialist has to cook.  Linda has been helping me to learn to use the microwave and oven.  So, I don’t see why they wont let me have the accommodation.  I am asking not to use frying pan.  I am able to do everything else but that.  As with every thing it is in God’s hands.

Golden Chicken and Autumn Vegetables

Original recipe makes 4 servings

PREP 10 mins Cook 30 Mins Ready in 40 mins

 1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves
1 cup Swanson® Chicken Stock
2 tablespoons minced garlic
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

2. Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.

3. Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

Dan steamed the green beans instead of putting them in with the potatoes.  Or you can use 1 14oz can green beans.

Insalata Caprese II

Original recipe makes 6 servings

4 large ripe tomatoes, sliced 1/4 inch thick

1 pound fresh mozzarella cheese, sliced 1/4 inch thick

1/3 cup fresh basil leaves

3 tablespoons extra virgin olive oil

fine sea salt to taste

freshly ground black pepper to taste

Directions

1. On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

This is something that will be grate during the summer.  It had wonderful flavor.

Dan’s Dad went into the hospital on Friday.  He was allowed to come home on Monday.  He was in a lot of pain.  He had a lot of blood in his urine.  They still don’t know why he was bleeding.  He seems to be felling better.

My Mom has had some hip problems.  She had an MRI and an ultrasound.  They are not sure what is going on with her.  Probably “Arthur”  He likes to settle in the joints and make everything hurt.

Cauliflower Cheese Pie

Original recipe makes 4 servings

2 cups shredded potatoes

1/4 cup grated onion
1 egg, beaten
1 tea spoon salt
1 tablespoon all-purpose flour
1 1/2 tablespoons olive oil
1 tablespoon vegetable oil
1onion, chopped
2 cloves garlic, minced
salt and pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 head cauliflower, coarsely chopped
1 1/2 cups shredded Cheddar cheese
2 eggs, beaten
1/4 cup milk
1/4 teaspoon paprika

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan.

2. To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven's temperature to 350 degrees F (175 degrees C).

3. To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, basil, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes.

4. Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture.

5. Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.

This turned out better than I thought it was going to.

Tried to make peanut brittle.  I don’t think that it turned out very well.  Haven’t looked at it since I poured it out on the cookie sheet.

Dreamy Nighttime Drink

Original recipe makes 1 drink

1 cup milk

1 teaspoon honey

2 drops vanilla extract

1 pinch ground cinnamon

Directions

1. Pour milk into a microwave safe mug and place into microwave. Cook on High until the milk is very hot and begins to foam, about 3 minutes. Stir in honey and vanilla, then sprinkle with cinnamon before serving.

This is a very good winter drink.  No alcohol.  Just the wonderful taste of cinnamon, honey and vanilla.

 

Orange Ginger Pork Roast

Original recipe makes 6 servings

3/4 cup orange marmalade

2 teaspoons lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
2 pounds boneless pork roast

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl, mix orange marmalade, lemon juice, ginger, and mustard. Place pork in a medium baking dish.

3. Bake 20 to 25 minutes in the preheated oven, then baste with the orange glaze. Continue baking to an internal temperature of 145 degrees F (63 degrees C), about 40 minutes more. Baste with the glaze every 10 minutes while baking. Let stand 10 minutes before carving.

This came out perfect!!!  We even have leftovers for sandwiches and for dinner tonightJ

Mushrooms and Spinach Italian Style

Original recipe makes 4 serving

 4 tablespoons olive oil

1 small onion, chopped
2 cloves garlic, chopped
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
1/2 cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.

2. Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

This was a tasty side dish.

Went to the dentist today.  I did not like him very much.  No bed side manner.  He hurt me a couple of time and didn’t seem to care much.  Got the divots between tooth and gum fixed.  It cost me a little over $300 to have it done.  I am glad that I did it though.  Hopefully that will help to keep my teeth from falling out.  I am going to ask Dannie if he has me on his dental and vision.  That way the next time I go it wont cost me so much.

Baked Asparagus with Balsamic Butter Sauce

Original recipe makes 4 servings

 1 bunch fresh asparagus, trimmed

cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar

Directions

 

1. Preheat oven to 400 degrees F (200 degrees C).

2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
3. Bake asparagus 12 minutes in the preheated oven, or until tender.
4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

The thing about this recipe that was good is the sauce.  I would steam the vegetables instead of bake them.  I think that they would have turned out better if I had.

Grilled Peanut Chicken

Original recipe makes 4 servings

2 tablespoons reduced fat peanut butter

1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 clove garlic, chopped
1/3 teaspoon curry powder
1 dash ground cayenne pepper
4 skinless, boneless chicken breast halves

Directions

1. Preheat grill for high heat.

2. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.
3. Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

This was very good!!!  Dan did this on our Indore grill.

 We are in the process of filling out the forms for the accommodation for me at work.  I will be seeing my eye doctor this coming Monday.  I talked to Linda because I thought that they might try and fire me because I can’t use the skillet.  She told me that she thought since I have been there for four years that I should not have any thing to worry about.  I am so glad that I have Lind for my supervisor.  I feel that she has been very supportive of me.  Thank you Jesus for her.

I will be using a microwave this coming Thursday.  I am looking forward to the challenge of using it.

Dan has an appointment on Monday like I do.  I am hoping that he will be getting has hearing checked.  I guess after we saw Pete Thousand on the TV I guess that helped him to want to do something about his ears. 

After our appointments we are planning on going out to lunch/breakfast!!

BLT Wraps

 makes 4 servings

1 pound thick sliced bacon, cut into 1 inch pieces

4 (12 inch)flour tortillas
1 cup shredded Cheddar cheese
1 large tomato
Lettuce

Directions

 1.Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.

2.Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.