Archive for July, 2010

Goat Cheese Balls

July 6, 2010

Ingredients:

3 t evoo

3 T parsley leaves, minced

2.5 t thyme

2 t rosemary

1 t lemon zest

1 t black pepper

1/4 t salt

1 log goat cheese (11 oz)

Bagette, sliced

Instructions: Bake bread at 375 for 10 minutes. Mix ingredients and roll the goat cheese into balls and around in the ingredients and serve with bread.

Advertisements

Chicken Wild Rice Salad

July 6, 2010

Ingredients:

Wild rice (cook per package directions)

2 cups chicken, cubed and cooked

1.5 cups grapes, halved

1 cup sliced water chestnuts

3/4 cup mayo (if wanted, add curry, or distilled vinegar)

1 cup cashews (add only right before serving or they’ll get soggy)

Salmon Steaks Teriyki

July 6, 2010

Ingredients:

1/4 cup soy sauce

2 T brown sugar

2 t chopped/minced garlic

2 t lemon juice

1/2 t asian sesame oil

1/4 t salt

4, 3/4″ to 1″ thick, salmon steaks (8-10 oz. ea)

Directions: Heat grill.  Marinade – combine soy sauce, brown sugar, garlic, lemon juice, sesame oil and salt in a large shallow glass dish.  Add salmon and turn to coat, leave sit 20 minutes.

Arrange salmon on grill and reserve the rest of the marinade.  Grill over medium-hot heat 4 minutes.  Brush with reserved marinade, turn and repeat.

Red Potatoes

July 6, 2010

I added a white onion and garlic and it’s even better.  Super great for finding the red potatoes at the farmers markets.

Ingredients

  • 1 quart water
  • 2 pounds small red skin potatoes, quartered
  • 1 tablespoon, extra-virgin olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • Salt and pepper
  • 2 tablespoons, 5 or 6 sprigs, fresh thyme, leaves stripped and chopped

Directions

In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender.

Drain potatoes in a colander set over a pot. Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.

From: http://www.foodnetwork.com/recipes/rachael-ray/red-potatoes-and-thyme-recipe/index.html