Suzanne’s Salmon Sauté with Pine Nut Couscous

My inspiration for this recipe came from my husbands favorite chicken dish.   The story behind this recipe is that hubby and I were on a business trip staying in a hotel with a kitchenette.    The kitchenette is very small so we do not have an oven to bake in.  We do have a cook top and a microwave.   I just could not get behind the idea of nuking salmon even though they are individually wrapped and package says they are microwavable.    For those of you wishing to cut your prep time down can buy your veggies pre chopped if you choose.  I do 9 times out of 10.  For those who cannot eat pasta feel free to substitute Quinoa or Brown Rice if you wish.   Another note you can cook your salmon a number of ways this was the easiest way considering all we had was a cook top and a microwave.

4 Salmon filets

1 red pepper chopped

1 yellow pepper chopped

1 green pepper chopped

parsley for garnish (Fresh or Dried)  I use dried

1 box pine nut couscous (Quinoa or Brown Rice Can Be substituted)

1 pkg  crumbled sundried tomato feta cheese

1 tbsp lemon juice

mrs dash garden herb seasoning no salt added season to taste

Cook your couscous rice or Quinoa in Chicken Stock following directions on the box.

Combine your feta cheese, peppers, and lemon juice and set aside.   

Season with Mrs Dash  and Sauté your Salmon until it flakes usually 10 min.

Once your couscous, rice, or Quinoa is done combine that with the

Feta, Pepper Mixture and garnish with Parsley.  Top your fish with the

leftover Feta, Pepper Mixture

Herb-Crusted Salmon with Spinach Salad

Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note.
Prep: 10 minutes
Total: 25 minutes
Ingredients

Serves 4

    * 3 slices white sandwich bread
    * 1 cup fresh parsley
    * 2 tablespoons olive oil
    * Coarse salt and ground pepper
    * 4 skinless salmon fillets (6 ounces each)
    * 2 tablespoons Dijon mustard
    * 3 tablespoons fresh lemon juice
    * 5 ounces baby spinach
    * 1/2 medium red onion, thinly sliced

Directions

   1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
   2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
   3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Mediterranean Quinoa Salad

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8
"Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that
is equally good warm or cold."
Ingredients:
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite
size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil
Directions:
1.     Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to
medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
Discard the garlic clove and scrape the quinoa into a large bowl.
2.     Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.
Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed.
Serve warm or refrigerate and serve cold.

Cajun Red Beans and Rice

Cajun red beans and rice

Ingredients

1 lb kielbasa

1 clove garlic, chopped

1 medium onion, chopped

1 green pepper, chopped

2 15-oz. cans red kidney beans

1/2 teaspoon paprika

1/2 teaspoon Cajun seasoning

Preparation

Cut sausage into bite-sized pieces and brown. Add garlic, onions, and pepper and brown. Add beans and seasonings. Barely cover with water and simmer for about 30 minutes. Serve over rice.

Braised Sirloin Tips

Braised sirloin tips

Ingredients
2 tablespoons shortening
2 lbs. beef tips cut into 1 inch cubes
1 10-1/2 oz. can beef consomme
1/2 cup burgundy (or cranberry juice)
2 tablespoons soy sauce
1 clove garlic, chopped finely
1/4 teaspoon pepper
1/4 teaspoon onion salt
2 tablespoons cornstarch
1/4 cup water
4 cups cooked rice

Preparation
Melt shortening and brown meat in a large skillet. Stir in consomme, wine, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat and simmer for 1 hour. Blend cornstarch and waterand stir into meat mixture gradually. Cook, stirring constantly until mixture thickens and boils. Continue cooking for about 1 minute. Serve over rice.

Couscous Vegetable Salad

Couscous-Vegetable Salad
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Prep Time:10 min
Start to Finish:15 min
Makes:6 servings

Couscous-Vegetable Salad

1 cup uncooked couscous
1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1 large red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 8 wedges
1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
2 tablespoons balsamic or cider vinegar

1. Make couscous as directed on package.
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
3. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.

Stir Fry Mongolian Grill

My husband and I decided last night that we wanted to try the new Stir Fry Mongolian Grill. I must say it did not disappoint us at all. It is reasonably priced and good variety on the menu. The waiter and staff were friendly and prompt. I would expect nothing less in the south. I will absolutely be going back and recommending to my friends.
We have been to other Mongolian BBQ Restaurants in the various states that we have lived in over the last 16 1/2 years. If you are in the Huntsville area you should really try this place for something different.

Crockpot Garlic Chicken

Crockpot Garlic Chicken

Ingredients

2 pounds boneless, skinless chicken breasts
2 cans cream of chicken with herbs
2 cans cream of mushroom with roasted garlic
1 package dry Lipton soup mix, herb and garlic flavor
1 can water

Preparation

Put chicken in crockpot.
Mix other ingredients together and pour over chicken.
Cook on Medium-low heat for 4 - 6 hours.
Serve over rice or noodles.

Aunt Nell's Chicken Salad

Aunt Nell's Chicken Salad

5 chicken breast halves, cooked and chopped
1 c chopped celery
2 c seedless red grapes (halved)
1 c slivered almonds (toasted)
1 c mayonnaise
1 c sour cream
4 hard cooked eggs, chopped

Combine first 4 ingredients in large bowl. Stir mayonnaise and sour cream together and mix with chicken, add celery, grapes and almonds, then fold in eggs. Refrigerate until ready to serve.

Angel Hair Pasta with Chicken & Vegetables

Angel Hair Pasta with Chicken & Vegetables Prep time: 10 mins Cook time: 15 mins Ingredients • 1 tsp olive oil • 1/2 tsp minced garlic • 1/4 cup chopped onion • 1 can (14.5 oz.) Italian-style tomatoes with juice • 1 pkg 16 oz. Birds Eye Broccoli, Cauliflower, Carrots • 1 lb grilled chicken, cut into bite-sized pieces • 4 oz angel hair pasta, cooked • 3 tbsps shredded parmesan cheese Instructions In skillet, cook onion and garlic in oil medium heat 2 to 3 minutes or until onion is soft and transparent. Add tomatoes and frozen vegetables; cover, and cook for 5 to 6 minutes. Stir in chicken and continue cooking another 2 to 3 minutes or until vegetables are tender. Serving Suggestions