Chicken Tikka Masala Recipe

Ingredients

• ½ fresh red chilli pepper, deseeded
• 1 clove of garlic, peeled
• 15 g fresh ginger
• 1 tablespoon vegetable oil
• 1 pinch paprika
• ½ tablespoon garam masala
• 1 teaspoon tomato puree
• 3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved
• 400 g higher-welfare chicken breast, preferably free-range or organic, diced into 2.5cm pieces
• 1 small onion, peeled and sliced
• ½ red pepper, deseeded and sliced
• ½ green pepper, deseeded and sliced
• 1 pinch ground cinnamon
• 1 pinch ground coriander
• 1 pinch turmeric
• 400 g tinned plum tomatoes
• 100 ml plain yoghurt
• 50 ml single cream

Directions

(Note: the marinade will need to be prepared the day before so the chicken can marinate overnight.)

For the marinade

1. Toss the chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste. Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.

The next day:

1. In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan. Cook gently for 10 minutes then add the tin of tomatoes and the yoghurt. Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked. Just before serving, stir through the cream and chopped coriander leaves.

Serve with rice and a mixed leaf salad.

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Chicken Teriyaki and Potatoes Recipe

Ingredients

• 4 medium potatoes, cut into thin wedges
• 1 pound boned and skinned chicken breast halves -- cut in 1″ slices
• 2 tablespoons vegatable oil
• 1/2 cup sliced green onions
• 1/4 cup Teriyaki sauce

Directions

1. Microwave potatoes 8 -10 minutes until tender. While potatoes are cooking, in large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; sauté and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through.

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10-Minute Shrimp Soup Recipe

Ingredients

• 3 1/2 cups water
• 1 package Oriental flavor ramen noodles
• 1/2 cup green onion -- chopped
• 1 medium carrot -- julienne strips
• 4 1/4 ounces shrimp -- rinsed and drained
• soy sauce -- if desired

Directions

1. Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes, stirring occasionally, until noodles are tender. Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot. Serve with soy sauce.

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Chicken Teriyaki Recipe

Ingredients

• 3 Whole chicken breast filets

Marinade Ingredients

• 1/4 cup Light soy sauce
• 1/4 cup Dry white wine
• 2 tablespoon Sugar
• 1 teaspoon Ground ginger
• 1 Garlic clove, minced

Directions

1. Place 1 chicken breast half, boned side up, between two pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4″ thick; repeat with remaining chicken pieces. In 12x8″ baking dish or plastic bag, combine all marinade ingredients; mix well to dissolve sugar. Add chicken; turn to coat. Cover dish or seal bag; refrigerate 1 to 2 hours, turning several times.
2. Heat grill. Drain chicken, reserving marinade. When ready to barbecue, place chicken on gas grill over low heat or on charcoal grill 4 to 6 munches from medium coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning once and brushing with reserved marinade. Discard any remaining marinade.

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How to deep fry chicken wings

Make sure the temperature of the oil is 375°F (190°C).  Once it is, it should take 8 to 10 minutes for the wings to turn golden brown and be cooked through. You can check that they are done by taking out the thickest piece and cutting into it, to verify that the juice is no longer pink.

It is very important that you do not overfill the fryer when you add chicken. You do not want the temperature of the oil to drop much below the 375° mark, or the wings will fry poorly, soak up more oil, and taste greasy. Allow the wings to reach room temperature before you cook them. Add them to the fryer a few at a time – certainly no more than will fit in a single layer without crowding. Turn them once while frying.

Once done, drain the wings on paper towels, You can keep them warm on a baking sheet in the oven set at 275°F (135°C) while you fry the remaining chicken wings.

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"Red Lobster" Shrimp Nachos Recipe

Enjoy this creamy cheese nachos served with fresh salsa and shrimp which has been recreated from The Red Lobster's Shrimp Nachos

Ingredients

• 1 cup of mild cheddar cheese
• 1/4 cup Monterey Jack Cheese
• 4 ounces cream cheese
• 1/4 cup milk
• 1/4 to 1/2 pound raw peeled and deveined shrimp
• 2 plum tomatoes - diced
• 1 tablespoon red onions - chopped fine
• 1 teaspoon jalapeño pepper - use more if you like your nachos spicy
• 2 teaspoons chopped cilantro
• 2 or 3 slices of fresh jalapeño pepper
• 2 tablespoons sour cream
• 40 to 50 nacho chips

Directions

1. If you purchase frozen shrimp thaw shrimp completely before cooking. You can place them in a sieve and simply rinse cold water over them until they thaw. Drop the shrimp into a medium sized pot of boiling water. I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor. This is not necessary. Cook shrimp until they turn pink, and remove immediately, this will only take 2 to 4 minutes.
2. Prepare cheese sauce by combining Monterey Jack cheese, Cheddar cheese, and cream cheese in a medium sized pot over a low to medium heat. Add milk to thin the sauce, you can add additional milk if you desire.
3. Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together.
4. Assemble the nachos by spooning cheese sauce over the nachos. Then top with the pico de gallo you just made, top with shrimp. Garnish your nachos with sour cream, and slices of fresh jalapeño peppers.

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Butternut Squash Soup Recipe

Ingredients

• 2 tablespoon(s) unsalted butter
• 1 cup(s) chopped onion
• 2 1/2 pound(s) butternut squash , peeled, seeded and cubed (about 6 cups) 5 Granny Smith apple , peeled, cored and diced 3 cup(s) low-sodium chicken broth
• 1 1/2 cup(s) apple cider
• 1/4 cup(s) apple brandy
• 1 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) chopped fresh thyme
• 1/4 teaspoon(s) fresh-ground pepper

Directions

1. Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.
2. Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.
3. In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.

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Southwest Taco Pie Recipe

Ingredients

• 1 deep dish pie shell
• 1 lb extra lean ground beef
• 1-1 oz package taco seasoning mix
• 1/4 cup Water
• 2 large tomatoes, diced and divided
• 1 cup (250 mL) frozen corn kernels
• ½ cup (125 mL) drained and rinsed canned black beans
• 1 cup (250 mL) shredded nacho cheese

Directions

1. PREHEAT oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.
2. BROWN beef in a large non-stick pan over medium-high heat until no longer pink. Drain meat if necessary and return to pan. Add taco seasoning mix and water and stir until well combined. Bring to a boil, lower heat and simmer for 7 to 8 minutes. Remove from heat.
3. STIR ½ the tomatoes plus corn and black beans into meat mixture.
4. SPOON the meat mixture into baked pie shell and cover with remaining tomatoes. Top with cheese.
5. BAKE at 400°F (200°C) for 20 to 25 minutes or until cheese is melted and slightly golden.

Tips

• Serve with chopped green onions, sour cream, salsa and guacamole for a complete southwest meal.
• Make your taco filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a faster dinner preparation!
• Use ground chicken, turkey or pork for a different flavor!
• Use tart shells, for individual servings or an easy appetizer. Recipe fills 24 tart shells (2 packages).

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Macaroni & Cheese Pie Recipe

My husband Jordon, who is always on the search for new ways of serving macaroni and cheese, loves this recipe. The kids get a kick out of it as well. It's a great variation on a classic.

Ingredients

• 1 frozen pie shell
• 3 ½ cups (875 mL) cooked elbow macaroni (1½ cups cups/375 mL uncooked)
• 3 tbsp (50 mL) butter
• 2 tbsp (30 mL) all-purpose flour
• 1½ cups (375mL) 2% milk
• 2 cups (500 mL) shredded sharp cheddar cheese
• Pinch cayenne pepper (optional)
• 6 Slices fully-cooked bacon, coarsely chopped and divided
• ¼ cup (50 mL) grated parmesan cheese, divided
• Salt and pepper to taste

Directions

• Preheat oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.
• Melt butter in a medium saucepan over medium heat. Add flour and mix well, cook, stirring continuously, for 3 minutes.
• Whisk milk gradually into the butter mixture and continue to whisk until sauce has come to a boil and is slightly thickened. Add Cheddar cheese and cayenne pepper and continue to whisk for 3 to 5 minutes until cheese is melted, sauce is thicker and creamy smooth.
• Combine the cooked macaroni, cheese sauce, ½ the bacon and ½ the Parmesan cheese together in a large bowl. Season with salt and pepper to taste. Fill baked pie shell with cheese mixture and top with remaining bacon and Parmesan cheese.
• Bake at 400°F (200°C) for 20 to 25 minutes or until top is slightly golden. Allow to stand for five minutes before serving.

Tips

1. For a crispy golden top, place pie under a broiler on high heat for an extra few minutes.
2. Make your macaroni filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a fast dinner preparation!
3. Serve with ketchup.
4. Add up to 1 cup (250 mL) of your favorite veggies to the macaroni mixture.
5. Great in tart shells for individual servings.

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Twice Baked Potato Recipe (and video)

The recipe and more information can be found here.  Looks amazing.

Update: I made these for Christmas dinner exactly (more or less) like the video said and the family loved them.

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The 10 Best Wines to Give for Under $20

The entire collection can be viewed at Yahoo!

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Jam Filled Cake Chocolate Glaze | Healthy Bake Jam Chocolate Cake Glaze Recipe

Jam-Filled Cake with Chocolate Glaze

Ingredients
Cake
1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3 large eggs, room temperature
1 cup sugar
1/2 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups thick fruit jam, such as raspberry
Chocolate Glaze
6 ounces bittersweet or semisweet chocolate, finely chopped
1 tablespoon light corn syrup
2/3 cup heavy cream
20 to 30 Chocolate-Glazed Raspberry Cream Puffs (optional)

Procedures: 

• Make the cake: Preheat oven to 350 degrees. Butter and flour a 9-inch pan round cake (2 inches deep). In a medium bowl, mix flour, baking powder and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high speed until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium heat. With mixer on medium, gradually add the flour mixture to the egg mixture and beat until combined. With the mixer on low, add the milk mixture in a steady stream and beat until combined. Fold in vanilla.
• Pour the mixture into the mold. Bake until the top is light golden and a toothpick inserted in center of cake comes out clean, 35-40 minutes. Cool in pan on wire rack 10 minutes. Run a knife around edge of pan, turn cake out onto rack to cool completely (to top), 30 minutes
• . With a serrated knife, cut the top of the cake to make it level, and then divide the cake in half horizontally. Place the bottom layer on a serving dish pie or jam dish and spread evenly on top with an offset spatula. Cover with the second layer.
• Make glaze: Place the chocolate and corn syrup in a medium heatproof bowl. In a small saucepan, bring the cream to a boil. Immediately pour over the chocolate and let stand 2 minutes. Stir until the mixture is smooth. Pour glaze over cake and spread with offset spatula so it drips down the sides. Refrigerate until glaze is set, about 45 minutes (or up to 2 hours). To serve, cream puffs available (if used) in the top of the cake.

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Layered Fruitcake Creme Fraiche Frosting | Healthy Bake Fruitcake Creme Fraiche Frosting Recipe

Layered Fruitcake with Creme Fraiche Frosting

Ingredients

For The Cake
Unsalted butter, for pans
2 cups (8 ounces) almond flour
3 tablespoons bread flour
1 cup plus 2 tablespoons confectioners' sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
2 tablespoons golden raisins
2 tablespoons dried cranberries
2 tablespoons candied orange peel
2 tablespoons candied lemon peel
1/3 cup dark-chocolate-covered almonds
1 tablespoon brandy
10 large egg whites, room temperature
1/4 cup granulated sugar
3/4 cup apricot jam, warmed, pureed in a food processor, and strained
For The Frosting And Glaze
36 ounces cream cheese, room temperature
2 1/4 cups confectioners' sugar, sifted
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
2 1/4 cups (18 ounces) creme fraiche
1 1/2 cups fine sanding sugar

Procedures:

• Sugared lemon zest Sugared Lemon Zest, optional
• For cake: Preheat oven to 400. Butter three 8-by-2-inch round cake pans. Funds Line with parchment cut to fit, and butter the parchment.
• Whisk together flour, powdered sugar, nutmeg and salt in a bowl.
• Chop the fruit and peels, chop the almonds. Mix with brandy.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually beat in granulated sugar. Increase speed to medium-high, beating until stiff peaks form. Transfer to a large bowl. Sprinkle third of the flour mixture through the peaks and with a spatula until combined. Gently fold in another third of the flour mixture. Mix brandy fruits and nuts with remaining flour mixture, then fold into the batter.
• Divide batter between prepared pans and smooth tops. Bake until cakes are golden brown and slightly away from the sides of the molds, 15 to 17 minutes. Chill mold on wire racks for 20 minutes. Run a knife around the edges to loosen, then invert cakes onto racks to cool completely. (Cakes can be wrapped in plastic and refrigerate overnight.)
• For the frosting: Beat the cream cheese with a stand mixer on medium-high speed until soft, 3 to 4 minutes. Reduce speed to low and beat the icing sugar. Increase speed to medium-high, and beat until fluffy, about 3 minutes. Switch to the whisk attachment. With the mixer on low speed, beat in 1 1/2 cups of cream and vanilla. Add creme fraiche, and beat until smooth, scraping down sides of bowl if necessary. (Frosting is best used the day to do it, refrigerate in an airtight container until needed.)
• To assemble: Place 4 1/2 cups frosting in a large bowl, refrigerating remaining glaze. Beat until very stiff peaks form. Place one cake on a baking sheet lined with paper inverted. Brush with 2 tablespoons jam. Using a spatula, spread 3/4 cup frosting over jam. Repeat with the second cake, 2 tablespoons of jam, and 3/4 cup frosting. Top with remaining cake. Refrigerate remaining 3 cups frosting. Freeze cake for 1 hour.
• Spread remaining 3 cups frosting over top and sides of cake, smoothing with an offset spatula. Freeze for 1 hour.
• For glaze: Add remaining 1 1/2 cups chilled cream frosting, and beat until combined. Place pie on a rack set on a baking sheet lined with parchment. Using a ladle, spoon glaze over cake, allowing it to drip sides, until the cake is covered. (You have a generous amount of residual enamel. The icing on the cake will appear slightly translucent but more opaque when chilled.) Refrigerate, covered, at least 4 hours or overnight.
• With 2 spatulas, transfer cake to a serving plate or cake stand. Sprinkle sanding sugar over the top and gently pull sideways entire layer cake. Clean the edges sugar dish. Garnish with lemon zest with sugar if desired. Serve immediately. (Cake will keep at room temperature for about an hour, but it is better and easier to slicewhen cold.)

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Lemon Meringue Cupcakes | Healthy Bake Lemon Cupcakes

Lemon Meringue Cupcakes

Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

Procedures:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Mix flour, baking powder and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl if necessary. Whisk zest and vanilla. Add the flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beat until combined after each.
• Divide dough into lined molds, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months in airtight containers.
• Finally, spread a spoonful of lemon curd in the middle of each cupcake. Fill a pastry bag fitted with a large star open tip (Ateco # 828 or Wilton # 8B) with frosting. Pipe frosting on each cupcake, turning the tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and move it back and forth until frosting is lightly browned all over. Serve immediately.

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"Olive Garden" Zuppa Toscana Soup Recipe

Ingredients

• 1 pound Italian sausage
• 2 large russet baking potatoes sliced in half and then in 1/4 inch slices
• 1 large chopped onion
• 1/2 can Oscar Meyer Real Bacon Bits
• 2 cloves garlic, minced
• 2 cups chopped kale or Swiss chard
• 2 14.5 ounce cans chicken broth
• 1 quart water
• 1 cup heavy whipping cream

Instructions

1. Cook sausage in a 300-degree oven for approximately 1/2 hour; drain on paper towels and cut into slices.
2. Place onions, potatoes, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste and simmer for another 10 minutes. Turn to low heat; add kale, cream, and water (optional). Heat thoroughly and serve.

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How to plate like a pro

For those of us who will be entertaining this holiday season, here is how you plate your dishes like a pro with some tips from the Most Interesting Academy.

1. Color. Monochromatic dishes are not appetizing. Nobody wants to eat an all-white meal. Adding color will almost always improve the look of a dish, as long as you’re not overdoing it. Not to mention that foods that are brightly colored often have more nutrients. Think about herb oils, juices, and broth reductions. They’re great ways to add lots of color and flavor without heaviness.

2. Crunch. When adding a crunchy element, always save it for the last minute and find the food with the least amount of moisture to prop it up on, so it doesn’t wilt.

3. Observation. Start to notice the plating when you go out to eat. Analyze the different elements, and then try to replicate some at home. When you really look at how a chef puts a course together, you start to get an idea of the way colors, shapes, textures, and temperatures can fit together to make an interesting dish.

4. Plates. White is standard, and my personal favorite, because I like the way that brightly-colored foods contrast with the white space. But whatever plate you use, it will affect the way the dish looks. Try different colors, sizes, and shapes to figure out what works with different foods, and with your personal style.

5. Negative Space. Negative space is your friend. Negative space helps the look of your food pop off the plate. Visual clutter is unpleasant to the eye.

6. Practice. You might not hit on the right plating idea the first time you do it. Try a couple different combinations of elements to see what looks best. Even if you’re not doing a practice run of the meal, you can plate, rearrange, then put things back to heat up again. Or practice when it’s just a casual meal you’re making yourself, just to get your skills up. The more you do it, the more ideas you’ll have.

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Chocolate Turtle Tart Recipe

Ingredients

• 1/3 cup cup chopped pecans
• 20 tart shells
• 1/2 cup of (or 1/2 tin) sweetened condensed milk
• 1/2 cup of brown sugar
• 1/2 cup of margarine
• 2 tablespoons of corn syrup
• 2/3 cup semi sweet chocolate chips
• 2 tablespoons of margarine

Directions

1. Bake tart shells
2. Sprinkle pecans on bottom of tart shells
3. Combine next 4 ingredients in heavy saucepan over medium heat. Stir and bring to boil. Keep stirring as it continues to bol for 5 minutes. Be careful because it sticks to the bottom of the pan quite readily. Remove from heat. Slowly beat with spoon about 2 minutes until it shows signs of thickening, not to long or it will harden when cool. Carefully spoon over chopped pecans.
4. Melt chocolate chips and butter in small saucepan over low heat. Spread over tarts. Chill.

I like them best when just out of fridge. But enjoy and don't eat too many at one time. Makes 20 tarts

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Lobster Macaroni and Cheese | Healthy Sea Food Lobster Macaroni and Cheese Recipe Tips

Lobster Macaroni and Cheese

Ingredients

4 tablespoons butter, plus 1 tablespoon for greasing dish
Kosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves


Procedures:

• Preheat oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking pan with butter.
• In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and set aside.
• Add 4 tablespoons of butter in a large pot over medium heat. Once butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to brown, about 3-4 minutes. Add the white wine and halving, approximately 2 minutes. Gradually add the cream, beating well to remove lumps. Add the paprika, pepper and bay leaf. Bring the cream to a simmer and reduce heat to low. Let reduce until the cream is thick and may cover a spoon, approximately 5 to 10 minutes. When thickened, remove the bay leaves.
• Add the grated cheese, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and mix well. Add pasta and stir. Add to greased baking sheet and sprinkle with panko crumbs and parsley. Bake for 25 minutes. Remove from oven and let rest for 10 minutes before serving. Sprinkle with parsley individual portions.

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Healthy Maine Lobster Lasagna | Healthy Sea Foods Lobster Recipe Tips

Maine Lobster Lasagna

Ingredients: Makes 12 servings
1 (15 ounce) container ricotta cheese
2 eggs
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
2 (16 ounce) jars Alfredo pasta sauce
16 no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 (10 ounce) package baby spinach leaves

Procedures:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking pan 9x13 inches.
• In a large bowl, mix the ricotta cheese, eggs, half the Cheddar cheese, half the mozzarella and half the Parmesan. Mix the onion, garlic, parsley and pepper.
• Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking sheet. Cover plate with a layer of lasagna. Arrange 1/3 of the lobster meat over noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remaining cheddar, mozzarella and Parmesan cheese on top. Give the whole pan a gentle shake to get everything settled in.
• Bake, covered lightly with foil, for 45 minutes in the preheated oven. Remove foil and continue baking for 10 minutes or until top is browned. Let stand 10 minutes before serving.

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Pumpkin Pie Dip Recipe

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups powdered sugar
• 1 (15 ounce) can pumpkin pie filling (pumpkin pie filling)
• 1 teaspoon ground cinnamon
• 1/2-1 teaspoon ground ginger
• apple, slices
• gingersnaps

Directions

1. Beat cream cheese and sugar at medium speed with an electric mixer until smooth.
2. Add pie filling, cinnamon, and ginger, beating well.
3. Cover and chill 8 hours.
4. Serve with gingersnaps and apple slices.

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Bacon and Tomato Dip Recipe

Ingredients

• 1 cup sour cream
• 1/2 cup mayonnaise
• 4 ounces cream cheese, room temperature
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup diced green pepper
• 1 large tomato, seeded and diced
• 1 lb bacon, cooked crisp, cooled and drained
• 1/2 teaspoon garlic powder
• black pepper, to taste
• shredded lettuce (to garnish) (optional)

Directions:

1. In medium bowl, with mixer, blend sour cream, mayonnaise, cream cheese, cheddar cheese, chopped onion and green pepper, garlic powder, and black pepper.
2. Crumble bacon into small pieces and add to mixture.
3. Add chopped tomato and stir well.
4. Garnish with shredded lettuce just before serving, if desired.

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Spinach and Cream Cheese Dip Recipe

Ingredients

• 1 (1 ounce) package ranch dressing mix
• 1 (8 ounce) package cream cheese, at room temp
• 1 (8 ounce) container sour cream
• 1 cup shredded cheddar cheese, split into 2 1/2 cup portions (I prefer to grate it myself)
• 1 (8 ounce) package frozen chopped spinach

Directions:

1. Defrost the spinach.
2. Place it in a colander and press it until as much moisture as possible is removed.
3. Mix all ingredients (1/2 of the cheddar), and blend well.
4. Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
5. Remove from oven.
6. While still hot top it with remaining cheese, heat in oven again for 5 minutes.
7. Remove and cool below lava stage and serve with chips.

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"Domino’s" Cheesy Bread Recipe

Ingredients

• 1 tube Pillsbury French bread, unbaked
• 1/4 cup butter flavored oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 2 Tablespoons yellow cornmeal
• 2 Tablespoons Parmesan cheese
• 1 Cup Mexican blend cheese, shredded
• 1/2 Cup mozzarella cheese, shredded
• 1/2 Cup cheddar cheese, shredded
• 1/2 teaspoon parsley

Instructions

1. Preheat oven according to french bread package.
2. Combine oil, garlic salt and garlic powder, brush over the bread.
3. Sprinkle corn meal on top of the bread and then flip over.
4. Put cheeses on top of the bread, sprinkle with 1/2 of the
5. Parmesan, parsley, and remaining butter.
6. Bake bread according to the package until cheese is melted and bubbly.
7. Remove from oven and sprinkle with remaining Parmesan cheese.
8. Allow cheese to set for a minute.
9. Cut bread width-wise into 1 inch slices.

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Deep Fried Cauliflower Recipe

Inspired by the Cauliflower Fritters at The Rook and Raven

Ingredients

• 1 head cauliflower, washed and broken into bite-size flowerets
• 2 eggs, beaten
• 1 tablespoon milk
• 1/4 teaspoon salt
• 1 1/2 cups flour
• 2 tablespoons shredded parmesan cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/8 teaspoon paprika
• 1 dash cayenne pepper (use more if you like spicy stuff)
• 1/4 teaspoon black pepper
• oil (for deep frying)

Directions

1. Preheat fryer oil to 375.
2. Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
3. In a seperate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
4. Place flowerets into egg mixture and toss (or shake baggie) to coat well.
5. Remove and plce into flour mixture and toss (or shake baggie) to coat well.
6. Fry in batches for 4 - 6 minutes or until golden brown.
7. Drain on paper towels and lightly salt.

*Serve w/ dipping sauces such as marinara, ranch or blue cheese.

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Potato Latkes Recipe

Here is a great recipe for savoury potato pancakes.

Ingredients

• 1 medium onion
• 3 lb russet (baking) potatoes (about 6)
• 2 teaspoons fresh lemon juice
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• sour cream

Directions

1. Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
2. Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 tsp salt, and 1 tsp pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
3. Preheat oven to 200°F.
4. Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 31/2- to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
5. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.

COOKS’ NOTE: Cooked latkes can be frozen on a baking sheet, then transferred to a sealable bag or container and frozen up to 2 weeks. Reheat in a 450°F oven (about 5 minutes).

History of the Latkes

Latkes (Yiddish: לאַטקע) are traditionally eaten by Jews during the Hanukkah festival. The oil for cooking the latkes is symbolic of the oil from the Hanukkah story that kept the Second Temple of ancient Israel lit with a long-lasting flame that is celebrated as a miracle.

The word "latke" itself is derived (via Yiddish) from the Russian/Ukrainian word латка meaning "patch." The word לביבה leviva, the Hebrew name for latke, has its origins in the Book of Samuel's description of the story of Amnon and Tamar. Some interpreters have noted that the homonym לב levav means "heart," and the verbal form of l-v-v occurs in the Song of Songs as well.

Latkes need not necessarily be made from potatoes. Numerous modern recipes call for the addition of ingredients such as onions and carrots.[9][10] Prior to the introduction of the potato to the Old World, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the available local ingredients and foodways of the various places where Jews lived.

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"Outback Steakhouse" Blooming Onion Dip Recipe

Ingredients

• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 tablespoons horseradish (little less)
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dried oregano
• dash ground pepper
• dash cayenne pepper

Directions

Combine all ingredients and mix well. Cover and place in the refrigerator for at least 30 minutes before serving.

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"Kenny Rogers" Barbecue Sauce

Kenny Rogers Roasters in known for fantastic barbecue sauce, now you can make it just like he does even if you can't get to one anymore in North America.

Ingredients

• 1 cup applesauce
• 1/2 cup Heinz ketchup
• 1 1/4 cups light brown sugar, packed
• 6 tablespoons lemon juice
• salt and pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon cinnamon

Directions

1. In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 5 minutes) making sure sugar is completely dissolved.
2. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer to top of double boiler over simmering water if to be used as a basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to use within 30 days.

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"Melting Pot" Cheddar Cheese Fondue Recipe

Ingredients

• 6 ounces medium sharp cheddar cheese
• 2 ounces Emmenthaler Swiss Cheese
• 4 ounces of Coors Light
• 2 teaspoons chopped garlic
• 2 teaspoons Worcestershire sauce
• 2 tablespoons flour
• 2 teaspoons dry mustard powder

Directions

1. If you are using a fondue pot turn it onto medium heat, otherwise, use a double boiler to heat this mixture in.
2. Place beer, garlic, mustard powder, and Worcestershire sauce, and combine well. Shred or cube all cheese, and toss with flour, coating cheese well. The flour will help thicken the sauce.
3. When the beer mixture is warm add one third of the cheese into the mixture, and whisk very well. Once the cheese has been incorporated well, add second third of cheese, whisk in very well, and add in the remaining cheese and whisk until nice and smooth.

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Buffalo Chicken Tarts Recipe

Ingredients

• 1 package frozen tart shells
• 12 frozen small chicken nuggets
• 4 tbsp softened cream cheese
• 4 tbsp ranch salad dressing
• 1/3 cup buffalo wing sauce
• 1 tbsp butter, melted
• 4 tbsp shredded mozzarella cheese

Directions

1. PREHEAT oven to 375˚F (190˚C).
2. PREPARE tart shells as per package directions for unfilled tart shells. Set aside.
3. DIVIDE softened cream cheese equally between the prebaked tart shells. Use the back of a teaspoon to spread on the bottom of the shells. Top with 1/2 tsp (2 mL) ranch dressing.
4. MIX together melted butter and Buffalo wing sauce. Spoon 1/2 tsp (2 mL) into each tart.
5. PLACE a baked chicken nugget into each tart, and top with 1 tsp (5 mL) of Buffalo wing sauce mixture and 1/2 tsp (2 mL) ranch dressing.
6. PLACE tarts on a baking sheet and loosely cover with foil. Bake at 350˚F (180˚C) for 20 minutes.
7. REMOVE foil and sprinkle each tart with 1 tsp (5 mL) of shredded Mozzarella cheese.
8. Continue baking for 5-10 min or until cheese is melted and starting to bubble.

Tips

• Bake empty tart shells and chicken nuggets at the same time if the oven temperature is identical for both products.
• Substitute Blue Cheese dressing for Ranch.
• Serve tarts with celery and carrot sticks with extra dressing for dipping.

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Skewered Mozzarella with Canadian Bacon Recipe

Directions

• 28 slices of Canadian bacon
• 12 oz Mozzarella cheese
• 12 slices french bread
• 12 slices raw tomato
• 1/3 cup salad oil
• 2 8 ounce cans of tomato sauce
• 1 1/2 cup of grated parmesan cheese
• 1 paprika
• 1 salad oil

Note: You'll need four skewers approximately 10-12 in. long. Also the french bread should be the long and narrow kind cut into 1/2 inch slices. The raw tomato is also cut into 1/2 inch slices. You'll need 28 pieces of cheese to equal the number of slices of bacon.

Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of Canadian bacon around each piece of cheese. Press the bacon firmly to hold the cheese in place.

Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be light brown. On each skewer thread alternate pieces of bacon heaped around the mozzarella, bread and tomato.

Place each skewer in a shallow baking pan or shallow earthenware casserole. Be sure the folded top of each piece of bacon is up. Pour tomato sauce over each skewer. Sprinkle generously with parmesan cheese. Sprinkle lightly with paprika and additional salad oil. Preheat the oven 400 degrees. Bake the skewers until brown on top. Serve immediately while very hot.

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How to improve at food photography

If you are like me, your food photography needs some work. Here are some tips on making it better.

Here are a few tips that will really make food images their best. They all apply if using the fanciest digital single-lens reflex (DSLR) or mobile phone camera.

Don’t forget the prep
Some of my favorite food shots have been made in the kitchen as the chef is cooking or assembling the plate. (Note: If you look a little hungry, the chef will usually give you a sample!)

Flash vs. natural lighting
Nothing will ruin an image faster than using your flash. Turn it off and find the most flattering light on the table. Shooting during the day is much easier than darker dinner situations. Sit next to a window and let the natural, indirect light fall on the plate. If you need a little extra light to fill the dark areas, hold a white napkin near the lens, bouncing light into the shadows. You will be amazed how well this works.

Candlelight
Candlelight is a special situation that is best shot with a DSLR because most mobile phone cameras do not perform well in low light situations.

Find a place that is lit evenly, but not too directionally, such as under a spotlight from overhead. Grab a candle from another table and have a friend hold it near your lens to boost the ambient light. If you have a tripod, use it and set your shutter speed to 1 to 4 seconds. This will allow you to yield a less noisy image.

Get low and close
I tend to shoot tightly, cropping into the plate to emphasize the beauty of the food. Keep the camera low so you can see some of the background. Don’t be afraid to move some elements on the plate to cover parts that you don’t want to showcase.

Tableware
If you are going to set the table formally, the fork goes on the left and the knife and spoon on the right. An easy way to remember this is that fork and left both have four letters. Spoon, knife and right have five.

Clean plate club
The first order of business once the finished plate arrives from the kitchen is to wipe off the edges of the plate. Even the best kitchens have trouble serving a perfect, pristine plate.

Move quickly
Delicate sauces and fresh garnishes look old in a few minutes, so be prepared to shoot immediately. Don’t be afraid to ask the kitchen for a few extra pieces of garnish if the ones on the plate look a little wilted or brown.

Meat
Although I am an enthusiastic consumer of all types of meat, I don’t particularly think it looks appetizing in a photograph. For example, chain steakhouses always showcase a fine cut of charbroiled beef in their advertisements, but I rarely think the image is appealing to the eye. Often, I choose to cover some of the meat with a sauce to tone down the amount of visible flesh.

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The Ultimate Lasagna Recipe

Ingredients

• 2 pounds of dried lasagna noodles
• Extra-virgin olive oil
• 2 pounds of ground beef
• 2 pounds of ground Italian sausage
• 1 onion, chopped
• 2 cloves garlic, sliced
• 3 carrots, chopped
• 2 stalks celery, chopped
• 2 tablespoons of chopped fresh basil
• 1/4 cup of finely chopped Italian flat-leaf parsley
• 1 tablespoon of chopped oregano leaves
• 2 tablespoons of all-purpose flour
• 2 cups of red wine
• 2 (28-ounce) cans of tomatoes (recommended: San Marzano)
• 3 tablespoons of heavy cream
• 1 teaspoon ground cinnamon
• 2 quarts ricotta cheese, (2 containers)
• 2 eggs, lightly beaten
• 1/2 cup of grated Parmesan
• Salt and freshly ground black pepper
• 1 pound of mozzarella cheese, shredded
• Grated Parmesan and mozzarella, for topping

Directions

1. Preheat oven to 350 degrees F.
2. Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
3. Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
4. In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
5. To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

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Grilled Beef Tenderloin with Herb Garlic Pepper | Healthy Beef Tenderlion Recipe

Grilled Beef Tenderloin with Herb Garlic Pepper

Ingredients: Makes 13 (6-ounce) servings
1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Procedures:

• Prepare meat: Trim excess fat with a sharp knife. Double fine tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep the meat with string tie every inch of 11/2 to 2 (to help the meat keep its shape). Silver snip with scissors to keep roast from curling during cooking. Then, mix the oil, garlic, rosemary, thyme, pepper and salt and rub over roast to coat. Set aside meat.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Oil the grill with a cloth soaked in oil with tongs. Place meat on hot grill and close the lid, grill until well charred, about 5 minutes. Turn meat and close the lid, grill until well seared on second side, another 5 minutes.
• Move the meat to cool side of the charcoal grill, or turn off the burner directly under the meat and the rest in turn one or two burners (depending on the style grill) to medium. Cook until meat thermometer inserted in the thickest section registers 130 degrees rose pink, 45 to 60 minutes, depending on size of tenderloin and grilled. Let stand 15 minutes before carving.

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Chocolate Cherry Cream Pie Recipe

Ingredients

• 22 graham crackers
• 2 tablespoons of sugar
• 6 tablespoons of butter, melted
• 1 package 4 servings, instant chocolate pudding mix
• 1/2 tub Cool Whip
• 1 can cherry pie filling

Directions

1. Crush crackers with rolling pin, between waxpaper.
2. Combine with sugar and butter, stir well. Press firmly into 9″ pie plate.
3. Bake at 350 F for 8 minutes, cool before filling.
4. Prepare pudding as directed for pie filling.
5. Chill for 30 minutes, spread into crust.
6. Spread Cool Whip carefully on top.
7. Spoon cherries on top.
8. Chill for 2 hours before serving.

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How to make creamy mashed potatoes

Since you will probably be making these for your Christmas (or some future Thanksgiving) meal, I thought I would post this link to Pioneer Women's excellent recipe and tutorial.

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Devilled Eggs Recipe

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise
• 1/4 teaspoon ground paprika, plus more for garnish
• 1/4 teaspoon truffle salt
• Freshly ground pepper
• 5 dashes your favorite hot sauce
• 1 tablespoon fresh chives, chopped

Directions

1. Fill a pot with 8 cups water, add the eggs and bring to a simmer. Cover and simmer over medium heat for 13 minutes. Remove the eggs and soak in cold water for about 30 minutes. Peel the eggs.
2. To make the deviled eggs, split the eggs lengthwise. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, paprika, truffle salt, some pepper and the hot sauce and mix vigorously. Taste. Add a pinch more truffle salt if desired. Place the mixture into a piping bag fitted with a star tip or cut the end of a plastic storage bag and pipe the egg mixture back into the awaiting egg whites.
3. Garnish with more paprika, the chives and some freshly ground pepper.

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Whiskey Ribeye Steak Marinade Recipe

Not the best video but the recipe looks amazing

As taken from the video instructions;

Ingredients

• 2 large ribeye steaks
• 1 large red onion chopped
• 2 cups of whole pealed garlic, chopped
• 1 heaping tablespoon of course seasoned Lawry's salt
• 1 cup of whiskey

Directions

1. Put steaks into a one gallon ziplock bag with the red onion and garlic.  Add heaping tablespoon of Lawry seasoned salt and 1 cup of whiskey.
2. Gets as much air out of the bag as you can and seal it.
3. Let marinate at two hours at room temperature while turning the bag over every 15 minutes.
4. Cook on hot grill
5. Put marinade into hot pot to simmer.
6. Let steaks rest for 10 minutes and then spoon garlic and onion over the top of the steaks.

We tried this and while it does do a a great job of making the steak tender, it does leave a strong whiskey taste.  Great if you like whiskey, not so great if you don't.

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Cooking Steak with Whiskey Recipe

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Baby Potato Skins Recipe

Ingredients

• 1 tablespoon olive oil, plus more for drizzling
• 5 slices bacon, cut into small dice
• 1 1/2 pounds small fingerling potatoes (about 2-inches in length), halved lengthwise
• Kosher salt and freshly cracked black pepper
• 1 cup creme fraiche or sour cream
• 2 tablespoons minced fresh chives, plus more for garnish

Directions

1. Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.
2. Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
3. Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.
4. Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
5. In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.
6. Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.

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How to Drink Scotch Whiskey

In the video below he tells you what to do if someone puts ice in your whiskey.

Fun even if you aren't a whiskey drinker.

Richard Paterson is one of the world’s best-known Master Blenders, having travelled the globe extensively as an ambassador not just for Whyte & Mackay, but for Scotland, becoming a Master Blender at the incredibly early age of 26.

The Master Blender’s role is undeniably one of the most important and complex in the whisky making process.
With a truly unique talent for ‘nosing whisky’, one of the main tasks of the position is nosing often hundreds of samples of whisky over the course of a day, and being able to distinguish each to maintain particular layers of flavour, aroma and depth.

The Master Blender is ultimately responsible for creating whiskies, watching them closely as they mature, maintaining quality and ensuring they are released when they are their best.

Richard began his career as a general production assistant at A. Giles & Company Whisky Blenders & Brokers where he learned the art of blending before joining Whyte & Mackay, one of Scotland’s leading makers and distributors of Scotch whisky. Richard is a former president of The Wine & Spirit Club of Scotland and the Institute of Wine & Spirits in Scotland.

He has been awarded The Spirit of Scotland Trophy at the International Wine & Spirit Competition and is a Diploma Lecturer for Scotch Whisky for the Wine & Spirit Education Trust in London. In 2008 Richard published his very own book, Goodness Nose.

via

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Citrus Broiled Alaska Salmon | Healthy Sea Food Broiled Alaska Salmon Recipe

Citrus Broiled Alaska Salmon

Ingredients: 8 servings

4 large oranges
8 (4 ounce) fillets salmon
2 teaspoons red wine vinegar
1/2 cup chopped green onions
2 teaspoons cracked black pepper

Procedures:

• Preheat oven to broil.
• Slice peel oranges and bone, cut crosswise into slices 1/4 inch. Season the fillets with salt. Place the salmon fillets in pan roast.
• Place fillets pan 4-6 inches from heat. Cook for 15 minutes in the preheated grill, or 10 minutes per inch of thickness. Remove from grill just before cooked through. Sprinkle with vinegar. Arrange orange rounds on top. Sprinkle with green onion and black pepper. Broil for 1 minute more.

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Grilled Salmon Recipe | Healthy Sea Food Salmon Recipe

Grilled Salmon

Ingredients: 6 servings 

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Procedures:

• Season the salmon fillets with lemon pepper, garlic powder and salt.
• In a small bowl, combine soy sauce, brown sugar, water and vegetable oil until sugar is dissolved. Place fish in a large plastic bag with zipper with soy sauce mixture, seal and turn to coat. Chill for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook the salmon for 6-8 minutes per side or until fish flakes easily with a fork.

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