Baked Pineapple Salmon

This recipe comes from Delish.com.
I have made this recipe and I really liked it.  Of course, I really like salmon

Ingredients

Cooking spray, for pan
17 pineapple rings, fresh or canned 
1 large salmon fillet (about 3 lbs.) 
Kosher salt
Freshly ground black pepper
3 tbsp. melted butter
3 tbsp. sweet chili sauce
2 tbsp. freshly chopped cilantro
3 cloves garlic, minced
2 tsp. freshly grated ginger
2 tsp. toasted sesame oil
1/2 tsp. crushed red pepper flakes
Toasted sesame seeds, for garnish
Thinly sliced green onions, for garnish
Lime wedges, for serving

Directions

1. Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray. In the center of the foil, lay pineapple slices in an even layer.
   
   
2. Season both sides of the salmon with salt and pepper and place on top of pineapple slices.
   
   
3. In a small bowl, whisk together butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes. Brush all over salmon fillet.
   
   
4. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until fish is slightly golden. Garnish with sesame seeds and green onions and serve with lime wedges.
   
   
   

Homemade Spaghetti and Meat Sauce

This easy meat sauce takes just a few minutes of prep and then a low simmer on the stove for a deep, meaty-flavored, classic spaghetti everyone will love.

Ingredients

2 pounds lean ground beef or Harter House Boston Burger
1 yellow onion chopped
4 stalks celery chopped
4 garlic cloves minced or pressed
1 29- ounce can diced tomatoes
1 29- ounce can tomato sauce
1 6- ounce can tomato paste
2 7- ounce cans sliced mushrooms
1 cup red wine
1 15- ounce can beef broth
5-6 whole cloves
2 bay leaves
2 tablespoons sugar
1/4 cup chopped fresh parsley or 4 teaspoons dried
1 teaspoon basil
1 teaspoon oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound dried spaghetti noodles
grated Parmesan cheese

Instructions

1. In a large heavy bottomed stock pot over medium high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot.
2. Add the chopped onion, celery and garlic and cook until the vegetables soften, about 5-7 more minutes.
3. Add the rest of the ingredients (except the spaghetti noodles and Parmesan), stir, and bring to a boil. Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium low heat, stirring occasionally.
4. Cook the spaghetti according to the package directions in generously salted water. Drain and mix into the spaghetti sauce.
5. Serve with grated or ground Parmesan cheese and chopped fresh parsley if desired.

Recipe Notes

I love to add some Harter House Homemade Sweet Italian Sausage.

The meat sauce can be refrigerated for up to 1 week or saved in a gallon ziplock bag and frozen for up to 3 months.

This recipe comes from:  Foodiecrush.com

Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

 

4 se4rvings

Ingredients

Vegetable Saute: 

2 tablespoons olive oil
1 large shallot, sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus (1 pound), sliced into 3-inch pieces
1 (8-ounce) package frozen artichoke hearts, thawed
1/2 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Tarragon Vinaigrette:

6 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

1. For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up. 
   
   
2. For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette. 
   
   
3. Toss the vegetables with the vinaigrette and serve. 
   
   

This recipe come from:  Cooking Channel TV

Tomato, Cucumber, and Red Onion Salad with Mint

 

Ingredients

2 large English hothouse cucumbers
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon salt
3 large tomatoes, seeded, coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh mint
3 tablespoons olive oil

Preparation
6 SERVINGS 

Cut cucumbers in half lengthwise; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces. Place in large bowl. Add vinegar, sugar and salt. Let stand at room temperature 1 hour; toss occasionally

Add tomatoes, red onion, mint and oil to cucumbers and toss to blend. Season salad with salt and pepper. 

Add a chunk of crusty bread to soak up the juices!

Variations
Try adding Feta Cheese and Kalamata Olives.
Substitute Basil for Mint.
Top this on grilled Fish or Chicken.

This recipe is from my mother and Epicurious.

Orange Creamsicle Cake

 

Ingredients

• 1 white cake mix
• 1 cup orange juice
• 1 (6 ounce) box of orange Jell-O
• 2 cups boiling water
• 1 (3.4 ounce) box instant vanilla pudding
• 1 cup milk
• 1 (8 ounce) container Cool Whip, thawed
• orange candy slices

Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
2. Mix the cake mix according to the back of the box, but substitute orange juice in place of the water called for.
3. Bake for the time required on the back of the box. Remove from oven and cool 5 minutes.
4. Use a fork to poke holes over the top of the cake.
5. Dissolve the orange Jell-O in boiling water. Pour the Jell-O over the top of the cake, making sure it goes in the holes. Cool completely in the refrigerator.
6. Whisk together the vanilla pudding mix and milk. Fold in the Cool Whip.
7. Spread over the top of the cooled cake. Cut into 24 pieces. Store in a covered container in the refrigerator.
8. Garnish with pieces of the orange candy right before serving.

This recipe comes from:  Inside Bru Crew Life