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Poached Salmon in Horseradish Sauce

June 28, 2010 By The Recipe Mom Leave a Comment
salmon

What You Need:

Water
2 tbsp cider vinegar, divided
4 (6 oz.) salmon fillets
1 C of fresh dill
1 scallion, chopped
1/2 C light mayonnaise
1/2 C low fat sour cream
1 tbsp horseradish
2 tsp Dijon mustard

How to Make It:

Place a skillet over high heat and add 1 inch of water.
Add the vinegar to the water and bring the mixture to a brisk boil.
Place the salmon into the boiling liquid and reduce the heat to low.
Cover the skillet and cook the salmon for 10 minutes or until opaque in color.
Blend together in a blender the dill, scallions, mayonnaise, sour cream, horseradish and mustard until smooth.
Place the salmon on a serving platter and cover with the sauce just before serving.

Makes 4 servings

Salmon is an oily fish that is full of omega 3 fatty acids. Be careful not to over cook your salmon. The rule of thumb for cooking fish that is used by most professional cooks is to measure it at the thickest area of the fish. Cook the fish for 10 minutes per inch. If you’re grilling or oven cooking your fish and it’s wrapped in foil or covered in sauce the best rule of thumb is to cook it 15 minutes per inch. If your baking or grilling take the fish out about 2 minutes before the required cooking time as the fish will continue to cook for a couple of minutes once removed from the heat source.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 460; Fat 27g; Saturated Fat 7g; Carbohydrates 5g; Protein 48g; Fiber 0g;
Cholesterol 110mg; Sodium 352mg

Filed Under: Dinner Ideas, Fish, Health Concious, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , , , ,

Beef and Bean Cowboy Wraps

June 15, 2010 By The Recipe Mom Leave a Comment
cowboywrap

What You Need:

1 lb. lean ground beef
1 (28 oz.) can barbecue flavored baked beans
2 C frozen whole kernel corn
4 1/2 tsp Worcestershire sauce
1 C reduced fat cheddar cheese, shredded
12 (8 in.) flour tortillas
3 C lettuce, shredded
1 1/2 C tomatoes, chopped
3/4 C reduced fat sour cream

How to Make It:

Break the beef up in a large skillet.
Place the skillet over medium heat and cook the beef, stirring often for 8 minutes or until cooked through.
Drain the beef and return it to the skillet.
Stir in the beans, corn and Worcestershire sauce well.
Bring the mixture to a bowl then reduce the heat to low and simmer for 5 minutes.
Evenly sprinkle the cheese over the top of the meat mixture and cook 2 minutes or until the cheese has melted.
Spread the 1/2 C of the mixture down the middle of each tortilla.
Place lettuce, tomatoes and a little sour cream over the meat.
Roll each of the tortillas around the filling and serve.

Makes 12 wraps

These wraps are a great way to get the men in your life to start eating healthier. Try adding chopped onion or chopped bell peppers for a little extra flavor and add nutrition.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate amount per wrap)
Calories 373; Fat 11gt; Saturated Fat 4g; Carbohydrates 50g; Protein 20g; Fiber 4g; Cholesterol 27mg; Sodium 605mg

Filed Under: Beef, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , , , ,

Mustard Sauce Watercress Chicken

June 8, 2010 By The Recipe Mom Leave a Comment
mustardchicken


What You Need:

3 tsp olive oil, divided
1 pint of grape tomatoes
1/2 tsp garlic minced
4 boneless, skinless chicken breasts
1/2 C of flour
3/4 C of chicken broth
3 tbsp Dijon mustard
3 tbsp reduced fat sour cream
1 tbsp chives, snipped
1 bunch of watercress


Heat 1 tbsp of oil in a skillet over medium high heat.
Stir in the tomatoes and cook for 3 minutes or until soft, shaking the pan occasionally.
Add the garlic and stirring constantly cook 30 seconds or until fragrant.
Place the tomatoes and garlic into a serving bowl.
Add the remaining oil to the skillet and coat the chicken with the flour.
Cook the chicken 5 minutes per side or until no longer pink in the middle.
Remove the chicken to a plate to keep warm.
Stir the chicken broth into the skillet scrapping any brown bits from the bottom of the skillet.
Whisk in the mustard and sour cream then simmer 1 minute or until beginning to thicken.
Remove the skillet from the heat and stir in the chives.
Arrange the chicken pieces over the watercress on a serving plate.
Arrange the tomatoes over the chicken then pour the mustard sauce over the top.

Makes 4 servings

Watercress has a lightly peppery taste which accents this chicken well. Cleaning watercress is simple. Just cut 1 inch off the bottom before untying the bunch. Rinse under cold water and drain. It can be left whole or torn into small pieces.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 14 minutes 30 seconds
Total Time: approximately 24 minutes 30 seconds

Nutritional Information: (approximate amounts per serving)
Calories 215; Fat 6g; Saturated Fat 2g; Carbohydrates 9g; Protein 29g; Fiber 1g;
Cholesterol 70mg; Sodium 451mg

Filed Under: Chicken, Dinner Ideas, Health Concious, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Cheese Stuffed Pork Loin Roast

May 23, 2010 By The Recipe Mom 1 Comment
porkloin

What You Need:

1 tbsp of flour
1/4 tsp lemon pepper
2 tbsp butter, melted
2 tbsp heavy whipping cream
1 C of Swiss cheese, shredded
1 (2 lb.) boneless pork loin
6 oz. deli ham, sliced thin
1 tsp paprika
1/2 tsp dried marjoram
1/2 tsp dried oregano
1/2 tsp dried basil

How to Make It:

Allow the oven to preheat to 325 degrees.
Toss the flour and lemon pepper together in a small bowl.
Stir in the butter and cream until the mixture is smooth.
Add the cheese and stir to blend together well.
Slice the pork loin lengthwise to within a half inch of the bottom.
Lay out the cut pork loin and cover with plastic wrap.
Using a meat hammer flatten the meat to 3/4 inch thickness them remove the plastic wrap.
Place the ham slices over both sides of the open roast.
Spoon the cheese mixture down the center of the meat.
From the longest end roll the pork loin into a jelly roll around the filing.
Tie the rolled loin with kitchen string to hold shut.
In a small mixing bowl stir together the paprika, marjoram, oregano and basil.
Rub the mixture over the outside of the pork loin covering it well.
Place a roasting rack into a shallow roasting pan.
Place the loin on the rack and roast 90 minutes or until the internal temperature reaches 160 degrees.
Allow the roast to stand at least 10 minutes before slicing.

Makes 8 servings

Roasting pork can cause the meat to become very dry. Stuffing the meat with a filling helps to keep the meat moist from the inside out. Add a cream sauce to serve over this roast by sautéing chopped onion in butter until tender. Add 1 tbsp of cornstarch and stir until smooth. Stir in 1 C of heavy cream and 1/4 C of chicken broth and bring the mixture to a boil. Boil the sauce stirring constantly for 2 minutes or until thick. Remove the sauce from heat and stir in 1 tsp of sour cream.

Filed Under: Brunch Ideas, Dinner Ideas, Kid Friendly, Pork, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , ,

Beef Stew in Savory Broth

April 24, 2010 By The Recipe Mom Leave a Comment
beefstew

What You Need:

2 Tbsp canola oil
3 lbs. beef stew meat
4 carrots, sliced
4 celery stalks, sliced
2 onions cut into wedges
2 C of beef broth
3 Tbsp quick cooking tapioca
2 tsp bottled minced garlic
1 tsp salt
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp pepper

How to Make It:

Heat the oil in a skillet over medium heat.
Stir in the meat and cook until browned on all sides.
Drain the meat and place into the slow cooker.
Place the carrots, celery and onion over the meat.
Add the broth, tapioca and garlic stirring to combine.
Stir in the seasonings until blended in well.
Cover and cook on low for 10 hours or until the meat and vegetables are tender.

Makes 4 servings

Not only is beef stew a comfort food but is great for the budget. Freeze this stew or any leftovers in an airtight container for up to 3 months. Reheat the stew for another meal or turn it into a pot pie or stroganoff. To make it into a great stroganoff just add an 8 oz. container of sour cream, 1 tbsp of flour and 2 C of sliced mushrooms. Serve it over noodles for a budget friendly delicious meal.

Preparation Time: approximately 25 minutes
Cooking Time: approximately 5 hours on high
Total Time: 5 hours 25 minutes

Nutritional Information: (approximate values per serving)
Calories 549; Fat 13g; Saturated Fat 4g; Carbohydrates 50g; Fiber 5g; Protein 49g;
Cholesterol 125 mg; Sodium 1,309 mg

Filed Under: Beef, Dinner Ideas, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , ,

White Chocolate Shortbread Cheesecake

February 21, 2010 By The Recipe Mom 1 Comment
wchocchip

wchocchipWhat You Need:

1 C of shortbread cookies, crushed fine
1/2 C + 3 T of sugar, divided
3 T of butter, melted
2/3 C of semisweet chocolate chips
1/2 C of white chocolate chips
1 (8 oz.) pkg. cream cheese, softened
1/2 C of sugar
1 large egg
3 T of sour cream
1 t of vanilla extract

How to Make It:

Lightly grease a round 9 inch metal pan with a non stick cooking spray.
Set the oven temperature to 350 degrees and move the rack to the center of the oven.
Place the crushed cookies into a mixing bowl.
Add 3 T of sugar and toss gently with a fork to combine.
Pour the butter over the cookies and toss with a fork until moistened well.
Press the most crumbs into the bottom of the prepared pan.
Bake 8 minutes or until the crust just begins to darken.
Remove the pan and place on a wire rack to cool.
Leave the oven turned on.
Place the semisweet chips into a saucepan.
Place the pan over low heat.
Heat the chocolate for about 2 minutes or until smooth constantly stirring.
Remove the pan from the heat.
In another pan melt the white chips the same way and remove the pan from the heat.
Place the cream cheese into a mixing bowl.
Add the remaining sugar and beat on medium speed until smooth and creamy.
Add the egg, reduce the mixer speed to low and beat just until the egg is blended in.
Beat in the sour cream and vanilla.
Remove half of the batter to another bowl.
Add the melted semisweet chocolate to one bowl of batter and beat to combine.
Add the melted white chocolate to the other bowl and beat to combine.
Pour the semisweet chocolate batter into the prepared crust.
Pour the white chocolate batter over the top and spread to cover.
Using a table knife, swirl the two batters together.
Bake for 28 minutes or until set.
Transfer the pan to a wire rack to cool to room temperature.
Cover and refrigerate for 10 hours or overnight.

Makes 8 servings

There is noting like a little chocolate to make ones day. Intermingling white and semisweet chocolate make for a delicious treat. This cheesecake is no exception and they will ask for it over and over again.

Filed Under: Cheesecakes and Pies, Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

Not So Spicy Taco Dip

December 30, 2009 By The Recipe Mom Leave a Comment
chips

chipsWhat You Need:

3 C of prepared bean dips
1 1/2 C of chive and onion sour cream
2 tomatoes, chopped
1 1/2 C of Mexican cheese blend
1 large bag of tortilla chips

How to Make It:

In the bottom of a serving bowl put the bean dip.
Over the bean dip spread the sour cream
The tomatoes are sprinkled over the sour cream.
Over the tomatoes spread the cheese.
Serve as a dip with the chips.

Makes 12 servings

This recipe will satisfy any kids taste for tacos. A few ideas for additions to your dip are taco flavored meat, olives, onions and lettuce.

Preparation Time: approximately 20 minutes

Nutritional Information per 1/2 C serving: (approximate values)
Calories 350; fat 25 g; sodium 820 g; carbohydrates 27 g; sugar 5 g; protein 10 g

Filed Under: Appetizers, Dips and Salsa, Kid Friendly, Party Foods, Recipe Cards, Recipes, Snacks, Uncategorized Tagged With: , , , , , , , , , , , , , , ,

Ranch Dressing Chicken Wraps

December 27, 2009 By The Recipe Mom Leave a Comment
chickenwraps

chickenwrapsWhat You Need:

1 C of sour cream
1 C of mayonnaise
2 (1 oz.) envelopes of dry ranch dressing mix
4 T of vegetable oil
2 (16.2 oz.) cans refrigerated flaky biscuits
2 (6 oz.) pkg. cooked chicken strips
4 T of butter, melted

How to Cook It:

Set the oven to preheat to 350 degrees F.
Generously spray a cookie sheet with a non stick cooking spray.
In a medium size mixing bowl mix together the sour cream and mayonnaise.
Blend in the ranch dressing mix and blend well.
On the prepared cookie sheet put the biscuits.
Press each biscuit into an oval using the tip of your fingers.
Over each biscuit spread 1 t of the dressing mixture.
Crosswise in the center of each biscuit put 3 chicken strips.
Bring the sides of the biscuit over the chicken and press to seal.
The melted butter is brushed over the top of each chicken wrap.
Put in the preheated oven and bake 20 minutes or until a golden brown.

Makes 16 wraps

These will be the hit of any party. Ranch dressing may be served on the side for dipping. If you would like a little more spicy taste use taco seasoning mix instead of the ranch dressing mix and serve salsa for dipping.

Preparation Time: approximately 25 minutes
Baking Time: approximately 20 minutes
Total Time: approximately 45 minutes

Nutritional Information per wrap: (approximate values)
Calories 430; fat 29 g; sodium 1,140 mg; carbohydrates 30 g;
sugar 10 g; protein 12 g

Filed Under: Appetizers, Kid Friendly, Party Foods, Recipes, Snacks Tagged With: , , , , , , , , , ,

Sour Cream Cranberry Oatmeal Bars

December 8, 2009 By The Recipe Mom Leave a Comment
cranberries

cranberriesWhat You Need:

1 C of butter, room temperature
1 C of brown sugar, packed well
2 C quick cooking oats
1 1/2 C + 2 T of flour, divided
2 C dried cranberries
1 (8 oz.) container of sour cream
3/4 C of white sugar
1 egg, beaten slightly
1 T lemon peel, grated
1 t vanilla extract

How to Make It:

Set the oven to preheat to 350 degrees F.
In a mixing bowl put the butter and brown sugar.
Cream the mixture with an electric mixer on low until light and fluffy.
Stir in the oats until well combined.
Mix in 1 1/2 C of flour until completely moistened.
Set aside 1 1/2 C of the mixture.
In the bottom of an ungreased 9×13 pan press the remaining mixture.
Bake the crust 10 minutes or until a light golden brown.
In a large mixing bowl put the cranberries.
Add in the sour cream, sugar, egg, lemon peel and vanilla to the cranberries.
Mix in the remaining flour until all the ingredients are combined.
Smooth the mixture evenly over the baked crust.
Sprinkle the reserved crumb mixture evenly over the top.
Put in oven and bake 20 minutes or until a golden brown on top.
Cool on a wire rack before cutting.

Makes 3 dozen

Preparation Time: approximately 15 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 45 minutes + cooling

This makes a perfect dessert for your Christmas buffet. If you don’t like cranberries you may substitute any type of dried fruit.

Filed Under: Christmas, Desserts, Dinner Ideas, Recipe Cards Tagged With: , , , , , , , , ,

Moist Carrot and Squash Stuffing

November 27, 2009 By The Recipe Mom Leave a Comment

What You Need:

1/4 C of flour
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) container of sour cream
2 yellow squash, sliced
1 onion, chopped
1 C of grated carrot
1 (8 oz.) pkg. stuffing mix
1/2 C of butter, melted

How to Make It:

Whisk the flour, soup and sour cream together in a large mixing bowl.
Gently fold in the squash, onion and carrot and coat well.
Empty the stuffing mix into a separate bowl.
Pour the melted butter over the stuffing and stir until well moistened.
Smooth half of the stuffing mix into the bottom of a slow cooker.
Spread the vegetables over the stuffing.
Smooth the remaining stuffing over the top of the vegetables.
Cook covered on low 5 hours or until the vegetables are tender.

Makes 10 servings

Preparation Time: approximately 15 minutes
Cooking Time: approximately 5 hours
Total Time: approximately 5 hours 15 minutes

If you want to serve something different from the traditional stuffing this is the dish to serve. Substitute zucchini for the yellow squash if you like.

Filed Under: Recipe Cards, Side Dishes Tagged With: , , , , , , , , , ,
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