Sunday, September 25, 2011

Grilled Halibut on a cedar plank

Ric and I had fun with this recipe we used Halibut because the wild salmon we like is now out of season. We also sliced tofu and marinaded in the same sauce for my mother because she is a vegetarian.

2 tablespoons olive oil
3 tablespoons of bourbon or whiskey
1 tablespoon of brown sugar
1 tablespoon of soy sauce
1/2 tablespoon ground ginger
1/2 teaspoon of lemon juice
fresh ground pepper to taste
Mix all ingredients together and pour over the fish and marinate for at least 1 hour

2-pounds of halibut or salmon place on the cedar planks and grill for 8 to 10 minutes
1 cedar plank

Scalloped potato's
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves chopped 
1/2 teaspoon nutmeg
2 pounds russet potatoes cut into 1/8 inch slices
salt and pepper to taste
1/2 cup Parmesan cheese

preheat oven to 375 degrees. In saucepan,
heat up the cream with the thyme, garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potatoes in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some Parmesan cheese. Repeat this 2 more times. Cover and bake for 45 minutes. You can remove the lid and bake for 5 more minutes to brown the top.

Grilled Romaine salad
One Romaine heart will serve 2 people so us as many as you need
Cut Romaine in half long ways and leave the stem on, this will hold the romaine together
place romaine on the grill cut side down just until it starts to brown and get those nice grill marks.
Place romaine on a serving dish cut side up and drizzle with olive oil and balsamic vinegar
Than sprinkle crumbled blue cheese over top. Yum!

This was an awesome meal.

Saturday, September 24, 2011


Today was an easy day for lunch we had left over curry chicken salad and the left over sausage and pasta for dinner. This saved me some money for a special dinner tomorrow with my my parents. See whats on the menu for tomorrow.

Friday, September 23, 2011


Italian Sausage
We love this dish and I always make to much. My Parents are coming over for dinner this Sunday and I made an extra batch of the sauce for my Mother because she is a vegetarian and I just left out the bacon in the sauce for her.

5 Italian sausage links
2 tablespoons of olive oil
3 strips of bacon cutup into pieces
1 medium onion chopped
2 cloves of garlic chopped
3 14oz. cans of diced tomatoes
3 tablespoons of honey
1 teaspoon of the following: powder oregano, oregano leaves, basil, rosemary
1/4 teaspoon of crushed red pepper
1 lb pasta of any kind (I used rigatoni)

In a large skillet add olive oil, onion and bacon saute until slightly browned than add garlic. Add diced tomatoes and other spices than honey. Simmer for 30 minutes. You can brown the sausage in a skillet or grill the sausage, than cut into 2 inch pieces and add to sauce. Boil the noodles following the directions on the package than add to sauce and enjoy. I have used spaghetti squash in place of the pasta before when I've been watching my carbs.
Serves 5
cost under $10.00


I made curry chicken salad with the left over chicken from last nights dinner. You can enjoy the chicken salad as a sandwich or put on top a salad. My husband loved it, well me too.

3 cups of cubed chicken
1/2 cup of mayonnaise ( I use mayo made with olive oil because it has 1/2 the calories and fat)
1/2 medium onion chopped
1/4 cup California raisins or you can use dried cranberries
1 teaspoon of curry powder
salt and pepper to taste and enjoy

Thursday, September 22, 2011

Learn to cook with what you have (Dinner 9/22/11)

Baked whole chicken with homemade stuffing and green beans.

6 cups of cubed bread (I used leftover hamburger buns)
1 tablespoon olive oil
1 medium onion
2 teaspoons sage
2 teaspoons celery salt ( I did not have any fresh celery )
1 strip of bacon for added flavor
1 cup of broth (I used leftover chicken and vegetabale broth that I had in the frig) or bouillon cubes can work

Saute onion and bacon with the olive oil in a frying pan. Cube the bread you have handy into 1 inch squares and season with sage and celery salt. Add the onion, bacon and broth then mix well. Remember to wash the bird first in cold water and then season with salt and pepper. Stuff the bird and cook by following the directions on the birds package for wieght and temperture.

I used frozen green beans and added a strip of bacon and a little water into a sauce pan and then steamed.