Tuesday, November 13, 2012

Orange Ginger Salmon

-Serves 3-

3 Salmon Fillets
1 Can of Mandarin Orange
1 1/2 Tablespoon Soy Sauce
1 Tablespoon of Minced Ginger Root

1. Thaw Salmon fillets in cold water
2. Preheat oven to 375 degrees F
3. Place Salmon fillets on baking dish
4. Open the can of Mandarin Oranges and pour juice into a small bowl.
5. (Set aside about 6 pieces of Oranges for garnish) In another small bowl, crush the rest of the Oranges using a spoon or pounder.
6. Mince Ginger. I love Ginger so I usually add about 1 tablespoon but you can add as little as 1 teaspoon.
7. Mix the juice, crushed Oranges, and Ginger together.
8. Add about 1 1/2 tablespoons of Soy Sauce. Feel free to add more but taste as you go. You do not want the marinade to be too salty. Find the balance you like.
9. Mix the contents together and pour over Salmon.
10. Bake for 25-30 minutes. Fork the thickest part of the Salmon to make sure it's cooked all the way.
11. When plating, use the reserved Oranges for garnish.

Nut-Crusted Tilapia

-Serves 3-

3 Pieces of Tilapia Fish Fillet
1 Slice Bread (White or Wheat)
1/4 Cup Pecans or Walnuts
1/4 Cup Parmesan Cheese (Powder)
Yellow Mustard for coating

1. Preheat Oven to 375 degrees F
2. Thaw Tilapia fillets in cold water.
3. Toast Bread on high for crispiness.
4. Let Bread cool then tear to small pieces.
5. Toss in blender to make Bread Crumbs.
6. Add Nuts and Parmesan to blender with Bread Crumbs.
7. Place Tilapia on baking dish and brush on Mustard on one side. If you like Mustard, you can generously coat, otherwise, teaspoon amount is sufficient. Think of it as a gluing agent for Bread Crumbs.
8. Spoon Bread Crumb mix over Tilapia and gently pat down. You can drizzle with EVOO but I prefer to do without.
9. Bake about 20-30 minutes depending on your oven and the size of the Tilapia. You will know it's done when it easily flakes with a fork.


Souplantation's Broccoli Salad

-Serves 10-12-

2 bunches broccoli, uncooked, washed, cut into florets
1 cup cooked bacon, crumbled
1 cup cashews
2/3 cup raisins
1/2 cup red onion, chopped

DRESSING:
2 cups mayonnaise
2/3 cup sugar
4 tablespoons apple cider vinegar


DIRECTIONS:
1. Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. 
2. In a second bowl, beat dressing ingredients together gently until smooth. 
3. About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.


Carrot (Cup)Cake

-Makes approximately 12 Cupcakes-

4 Eggs
1 1/4 Cups Vegetable Oil  
1 Cup White Sugar 
1 Cup Brown Sugar 
3 Teaspoons Vanilla extract 
 (Optional) 1/4 Teaspoon Nutmeg


2 Cups Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
3 Teaspoons Ground Cinnamon
3 Cups grated Carrots (Grate on large side of grater to avoid mush)
1 Cup Chopped Pecans or Walnuts
 (Optional) 1 8oz can of crushed Pineapple (squeeze juice out) 
 (Optional) 1/2 Cup Applesauce

FROSTING:
1/2 Cup butter, Softened
8oz Cream Cheese, Softened
3.5 Cups Confectioners' (Powdered) sugar
1 Teaspoon Vanilla extract

DIRECTIONS:

1. Take out Butter and Cream Cheese from fridge to soften to room temperature.

2. Preheat oven to 375 degrees F.  

3. Grate carrots and set aside.

4. In a large bowl, beat together eggs, oil, sugars and 3 teaspoons vanilla. 

5. In another bowl, mix flour, baking soda, salt and cinnamon. 

6. Mix the contents of the two bowls. Stir in carrots. Fold in nuts. Pour into greased pan.

7. Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool before adding frosting.

8. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

9. Enjoy