You are here: Home / Recipes

Wakame Salad

November 19, 2011 By The Recipe Mom Leave a Comment

1 oz dried wakame seaweed
1/4 cup rice vinegar
2 Tbsp grapeseeed, canola, or any flavorless oil
1 tsp toasted sesame oil
1 tsp sea salt
1 Tbsp sugar
sprinkle of red pepper flakes
2 Tbsp toasted sesame seeds

Rinse the wakame in a colander and drain. Place in a glass bowl and cover with fresh water. Allow to soak until wakame is soft, about 5 to 10 minutes. Dry by squeezing between clean towels. Trim any tough spines, then slice into very thin strips.

Mix the dressing by whisking together the dressing ingredients in a glass serving bowl. Then, toss in the prepared wakame and mix well. Chill if desired or serve at room temperature.

Filed Under: Gourmet, Recipe Cards, Recipes, Soups and Salads Tagged With: ,

Greek Isles Salmon Spread

November 18, 2011 By The Recipe Mom Leave a Comment

1 lb. salmon fillets
4 oz. cream cheese, softened at room temperature
1 cup Greek yogurt
1/2 cup red onions, chopped
1/2 cup green onions, chopped
1 Tbsp fresh cilantro, chopped
2 Tbsp fresh dill, chopped
4 drops Louisiana Hot Sauce
1 lime, juiced
1 tsp sea salt
1/2 tsp black pepper

Grill or bake the salmon fillets until solid and no longer translucent in the center.
Put cooked salmon on a rack to cool, and remove skin completely.
Meanwhile, in a large bowl, combine all the remaining ingredients, mixing until combined well.
Break up the cooled salmon into small pieces and add to the mixture, stirring to combine with a large rubber spatula or spoon.
Taste, and add more salt and pepper to taste.
Put in pretty bowl, cover, and refrigerate for 1 hour before serving.
Serve with crispy tortilla chips, crusty bread, bread sticks, or other favorite breads.

Filed Under: Dips and Salsa, Fish, Recipe Cards Tagged With: , ,

Mexican Bean and Chicken Cilantro Skillet

November 17, 2011 By The Recipe Mom Leave a Comment

8 skinless, boneless chicken breast halves
1/2 cup all-purpose flour
1/4 cup olive oil
1 medium onion, diced
1 red bell pepper, diced
4 garlic cloves garlic, minced
2 cups chicken broth
1 pkg (10 oz) yellow rice
1 can (28 oz) stewed tomatoes
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) whole kernel corn, drained
1 can (4 oz) diced green chile peppers, drained
3/4 cup chopped fresh cilantro
1 tsp salt
1/2 tsp pepper
1/4 tsp ground cayenne pepper

Put flour and chicken in shallow pan and coat thoroughly. In large heavy skillet, heat the olive oil over medium heat. When pan is hot, put chicken in the skillet and cook on both sides until browned; set aside. In same skillet over medium heat, add onion and bell pepper, cook 4 or 5 minutes or until just tender. Add in the chicken broth and stir, then mix in the remaining ingredients and bring to a boil. Reduce heat to low and return chicken to skillet. Cover skillet and simmer for 30 to 35 minutes or until rice and chicken are cooked.

Filed Under: Gourmet, Recipe Cards, Recipes, Skillets and Stir Fry Tagged With: ,

Golden Wasabi Potato Salad

November 15, 2011 By The Recipe Mom Leave a Comment

1 lb Yukon gold potato, scrubbed with skins left on
1 tsp sea salt
1/4 cup wasabi mayonnaise (recipe follows)
4 green onions, rinsed and sliced including tops
1/4 cup roasted red pepper, chopped
1/4 cup roasted yellow pepper, chopped
sea salt to taste
fresh ground pepper to taste

Cut potatoes into bite size pieces. Put in large pot of cold, salted water and bring to a boil. Immediately turn down to low and simmer slowly until potatoes are just fork tender but NOT soft. Drain well and allow to cool on a rack to evaporate any moisture.
In large bowl, mix together the wasabi mayonnaise, onions, and peppers. Add the cooled potatoes and toss well. Taste and add salt and pepper.
Loosely cover bowl and chill in refrigerator for about 30 minutes.

To make wasabi mayonnaise:

1/2 Tbsp wasabi powder
1 tsp water
3 Tbsp mayonnaise

In a bowl, mix the wasabi powder and water together until you get a paste, then let it sit for 1 minute so the flavor mellows. Add mayonnaise and stir, again letting it sit for a minute before adding the wasabi mayonnaise to the potato salad.

Filed Under: Gourmet, Recipe Cards, Recipes, Soups and Salads Tagged With: ,

Pumpkin Cauliflower Bake With Crunchy Goat Cheese Top

November 14, 2011 By The Recipe Mom Leave a Comment

1 pumpkin (approx 3 lb) seeds removed, cut into wedges, then peeled
1 head cauliflower, washed
2 Tbsp all-purpose flour
2 garlic cloves, minced
2 tsp mustard seeds
1 tsp cumin
1/2 tsp dried thyme leaves
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 1/2 cup half and half
1 cup fine bread crumbs
1/2 cup shelled roasted pumpkin seeds (pepitas)
1 Tbsp unsalted butter, melted
1/2 tsp dried thyme leaves
3/4 cup goat cheese, crumbled

Preheat oven to 375 degrees and butter a small casserole dish.
Cut pumpkin meat into bite size pieces.
Cut cauliflower into bite size florets.
Combine flour, garlic, mustard seeds, cumin, thyme, salt, and pepper in a bowl.
Arrange 1/3 of the pumpkin pieces in the bottom of casserole dish and sprinkle with 2 teaspoons of the flour mixture.
Arrange 1/2 of the cauliflower florets on top and sprinkle with 2 teaspoons of flour mixture.
Repeat prior layers, then finish by arranging the final 1/3 of pumpkin on top and sprinkle remaining flour mixture on top.
Pour the half and half over the casserole making sure you coat the entire top.
Put casserole dish on top of a baking sheet in oven to protect from boiling over.
Bake in preheated oven at 375 degrees for 30 minutes.
Meanwhile, mix together in a bowl the bread crumbs, pumpkin seeds, butter, thyme, and goat cheese.
After casserole cooks the first 30 minutes, scatter the goat cheese mixture over the casserole and return to oven, baking for another 30 minutes, or until hot and bubbly, vegetables are tender, and top starts to brown.
Remove and cool briefly before serving.

Filed Under: Recipe Cards, Recipes, Super Foods

Sweet Blueberry Almond Bars

November 13, 2011 By The Recipe Mom Leave a Comment

1/2 cup blanched almonds, toasted and ground fine
1 3/4 cup all purpose flour
1/2 tsp salt
1/2 tsp ground cinnamon
3/4 cup plus 2 Tbsp confectioners sugar, divided
1 1/4 stick unsalted butter, at room temperature
1/4 tsp pure almond extract
1 lb fresh blueberries
1 orange, zested

Preheat oven to 350 degrees and line a 9×13 baking pan with parchment paper; or butter the pan, dust with flour, and shake out excess.
Toast almonds on baking sheet in 350 oven for 10 to 15 minutes, shaking often, until golden brown; then put in blender or food processor and grind until fine.
Put flour, ground almonds, salt, and cinnamon in a bowl and set aside.
In mixing bowl put 3/4 cup plus 1 Tbsp sugar and butter, and mix with beater until light and fluffy.
Add almond extract and continue beating until just blended.
Slowly add flour mixture, mixing with beater on medium until crumbly texture develops.
Remove 1 cup of crumbly dough from bowl and set aside.
Press remaining dough into a crust just on the bottom of the baking pan.
In a bowl, toss together the blueberries, orange zest, and remaining 1 Tbsp sugar; arrange evenly over the dough in pan.
Take 1 cup of crumbly dough that was set aside and sprinkle over blueberries evenly.
Bake in preheated oven at 350 degrees for 30 to 35 minutes or until golden brown.
Remove and let cool in pan for 10 minutes.
Cut into squares when cool.

Filed Under: Desserts, Recipe Cards, Super Foods

Cheesy Chipotle Scrambled Egg Skillet

November 9, 2011 By The Recipe Mom Leave a Comment

1 (14 oz) can petite diced tomatoes
1 small avocado, diced
5 Tbsp chipotle pepper sauce, divided
1 large garlic clove, finely chopped
2 Tbsp chopped green onion
2 Tbsp chopped fresh cilantro
8 large eggs
1/4 cup water
1/2 tsp salt
1 1/2 Tbsp butter (or half cooking oil and half butter)
1/2 cup shredded Monterey Jack or Cheddar cheese

In a glass or plastic bowl, mix together the tomatoes, avocado, 3 tablespoons of the chipotle sauce, garlic, green onion, and cilantro in a small bowl and set aside.
In a separate bowl, whisk together eggs, remaining 2 tablespoons chipotle sauce, water, and salt. Heat butter/oil in a large heavy skillet over medium heat. Add egg mixture and cook, stirring only as egg sets up. When eggs are almost set, add cheese and let melt, flipping a few times.
When eggs are completely set, spoon tomato mixture over and immediately slide off onto plates to serve.

Filed Under: Gourmet, Recipe Cards, Recipes, Skillets and Stir Fry Tagged With: ,

Sunny Tomato Cilantro Pasta

November 8, 2011 By The Recipe Mom Leave a Comment

1 pkg (16 oz) angel hair pasta
1/4 cup olive oil
4 garlic cloves, crushed
3 ounces sun-dried tomatoes, softened and chopped
1 pkg (8 oz) tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste

Cook pasta in large saucepan according to package directions; drain and put back in saucepan. Immediately stir in the remaining ingredients and heat over low heat until just heated through. Serve with extra sprinkle of Parmesan cheese on top if desired.

Filed Under: Gourmet, Pasta Dishes, Recipe Cards, Recipes Tagged With: ,

Island Fruit and Cilantro Shrimp Tacos

November 7, 2011 By The Recipe Mom Leave a Comment

1/2 pineapple, cleaned and chopped
1 mango, cleaned and chopped
1/2 red bell pepper, cleaned and chopped
1/2 red onion, chopped
3 Tbsp cilantro leaves, chopped
3 Tbsp olive oil
1 Tbsp minced ginger root
1 jalapeno, chopped
2 limes, juiced
1 lb cooked medium size shrimp
salt and black pepper

Mix all ingredients in glass bowl. Let sit for 15 minutes, then serve in taco shells or wrapped in tortillas. Add spicy mayonnaise if desired. This is an excellent way to surprise your family on ‘taco night.’

Filed Under: Gourmet, Recipe Cards, Recipes Tagged With: ,

Piccolini Mediterranean Broccoli Salad

November 5, 2011 By The Recipe Mom Leave a Comment

1 lb. piccolini (tiny penne) pasta
1 bunch fresh broccoli florets, broken into small pieces
2/3 cup Greek olives, pitted and sliced
1/4 cup capers, drained
3/4 cup olive oil
3/4 cup lemon juice
2 garlic cloves, minced or grated
1 tsp dried oregano

Fill large pot with cold water, making sure you have enough room for both the pasta and the broccoli florets.
Bring to a boil and add pasta only.
Cook for 6 minutes, then add the florets and cook for 1 minute longer, until the pasta is tender and the broccoli is just blanched.
Drain well.
In a large salad bowl, add the remaining ingredients and whisk until blended well and slightly thickened.
Add the drained pasta and broccoli into the big bowl with the oil mixture, and toss to coat evenly.
Taste and add salt and freshly ground pepper to taste.
May be served warm or at room temperature.

Filed Under: Recipe Cards, Recipes, Super Foods
« Older Posts
Newer Posts »