Spinach Stuffed Salmon

This is my all-time favorite salmon recipe. After the salmon recipe is the recipe I used for homemade pesto. The pesto can be frozen for up to three months because you won't use the whole batch for the salmon. Store-bought can be used, but it is cheaper (and yummier) to make your own. Also, in many specialty stores, you can purchase bulk sun-dried tomatoes for a minimal price. When purchasing your salmon fillets, make sure that they have a substantial thick area that can be sliced for the stuffing.

This recipe is easily halved or doubled and is adapted from the South Beach Diet Cookbook.

Spinach Stuffed Salmon

• 2 salmon fillets (about 6 ounces each)
• salt/pepper
• 5 ounces fresh spinach, coarsely chopped
• 1 tablespoon prepared pesto
• 1 tablespoon sun-dried tomatoes, coarsely chopped
• 1 tablespoon pine nuts

1. Preheat oven to 400 degrees.
2. In the thickest part of the salmon, make a large slit, but be sure to not cut all the way through.
3. Sprinkle the salmon very lightly with salt and pepper.
4. Separately, combine spinach, pesto, tomatoes, and pine nuts.
   
5. Carefully, stuff the salmon pocket with as much of the spinach mixture as possible. If necessary, hold the filling in with 1-2 toothpicks.
6. Place salmon on baking sheet and cook for about 10 minutes.
7. Enjoy!

Homemade Pesto

All of these ingredients can be adjusted per taste.

• 2/3 cup packed bail leaves
• 1/3 cup grated Parmesan
• 2 tablespoons pine nuts
• 2 garlic cloves
• 1/8 teaspoon each salt/pepper
• approximately 1/3 cup olive oil

1. Combine all ingredients except olive oil in food processor or blender (preferably food processor)
2. Turn on lowest speed and allow ingredients to coarsely chop for a few seconds.
3. Add olive oil in a steady stream until desired consistency is achieved.
   
4. Freeze unused portion and use with three months.
   

Etoufee!

This is officially the best thing I've ever made. I don't think I will ever tire of this! Crawfish may be the traditional etoufee protein, but I prefer shrimp. I don't think you'll be disappointed! Green bell peppers can be substituted for the red, but the red add an additional flavor and add some color.

• 1 cup butter (divided)
• 4 pounds peeled and deveined shrimp
  
• 1/2 cup flour
• 1 t salt
• 1 t black pepper
• 1-2 t crushed red pepper (adjust according to spicy tolerance)
• 2 c minced onion
• 3 c minced celery
• 3 c minced red bell pepper
• 3 1/2 c chicken broth

• In large pot, melt 1/2 cup of butter. Add flour and seasonings. Keep at medium heat and stir constantly with whisk for about 20 minutes. The mixture should become a medium brown and should smell slightly caramelly. The longer you let this cook, the better the etoufee will be.
  
• Add onions to the roux and cook until onions are translucent.
• Stir in celery and peppers. Increase hear to high and cook for 10 minutes, stirring constantly.
• Add remaining 1/2 c of butter and bring to a boil.
  
• Decrease heat to medium and fold in shrimp. Cook for 10 minutes, stirring occasionally.
• Slowly pour in broth. Let simmer until celery is soft (about 10-15 minutes).
• Serve over rice!
  
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Muffaletta

I don't formally celebrate Mardi Gras, but who am I to resist the opportunity to prepare something different! Though this is traditional New Orleans fare, this would be a great addition to a potluck luncheon or for a group gathering. Though this would traditionally be made on round bread, making it on French bread makes it easier to serve and is an easier ingredient to procure. Definitely use high quality deli meats and cheeses for this; that will make or break the sandwich.

• 1 cup drained pimento green olives, crushed
• 1/2 c drained kalamata olives, crushed
• 2 garlic cloves, minced
• 1/4 roughly chopped pickled cauliflower
• 2 T drained capers
• 1 T finely chopped celery
• 1 T finely chopped carrots
• 1/2 drained, chopped pepperocini
• 1/4 c drained chopped cocktail onions
• 1/2 t celery seed
• 1 t oregano
• 1 t basil
• 3/4 t pepper
• 1/4 c red wine vinegar
• 3/4 c olive oil
• 1 loaf French bread
• 8 oz Genoa salami
• 8 oz ham
• 8 oz mortadella
• 8 oz mozzarella
• 8 oz provolone

1. Combine olives, garlic, cauliflower, capers, celery, carrots, pepperocini, and onions; mix in seasonings
2. Pour vinegar and oil over the vegetables and stir thoroughly. Place in covered container and refrigerate overnight
   
3. When ready to assemble sandwich, half French loaf horizontally. Hollow out some of each side to make room for the olive salad
4. Place equal amounts of olive salad to each side of the bread. Be sure to use all of it, even all of the oil.
5. Top bottom half with the meats and cheese; top carefully with the top piece of bread.
6. Wrap tightly with plastic wrap and refrigerate for at least three hours.
7. Serve by cutting into thick slices...and provide plenty of napkins!
   

Broiled Tilapia Parmesan

This is my favorite recent find! It is so easy to succumb to the boring ol' grilled fish, but this manages to add a lot of flavor while keeping the fish a lightweight meal! I served with a side of steamed brown rice and green peas. And mayo haters, be of good cheer...you can't taste it a bit. Half the recipe if you like; we had enough for dinner and lunch the next day.

• 1/2 c Parmesan
• 1/4 butter, room temperature
• 3T mayonnaise
• 2T lemon juice
• 1/4t dried basil
• 1/8 t onion powder
• 1/8t celery salt
• 2 lbs tilapia fillets

1. preheat broiler and line cookie sheet with foil
2. mix Parmesan, butter, mayo, and lemon juice thoroughly, then stir in seasonings
3. arrange fillets on foil and broil 3 minutes per side
4. spread cheese mixture over tops of fish, then broil 3 more minutes
   

Buffalo Chicken Pizza

This was a big hit! To make preparation time a breeze, make sure chicken is cooked ahead of time. Use whatever pizza crust you like. My favorite is the Pillsbury thin crust that I spread on a 9x13 cookie sheet and baked for 5 minutes.

• 3 boneless, skinless chicken breasts, cooked and cubed
• 2T melted butter
• 2 oz hot sauce
• 8 oz Ranch dressing (bleu cheese could be used, but I'm from Texas and we put Ranch on everything) ;)
• 16-inch pizza crust
• 8 oz shredded mozzarella cheese

1. combine melted butter and hot sauce; toss chicken in mixture
2. spread dressing over pizza crust, then top with chicken, then sprinkle cheese over the chicken
3. bake at 425 for 8 minutes.
   

Honey Mustard Chicken

This is a pretty quick-and-easy recipe, especially if you make the sauce ahead. We really enjoy this on a bed of sauteed spinach.

• 4 chicken breasts, pounded to 1/2 inch thickness
• 2 t seasoned salt
• 6 slices bacon
• 1/2 c mustard
• 1/2 c honey
• 1/4 c corn syrup
• 1/4 c mayonnaise
• 1 T onion flakes
• 1 T oil
• 1 C mushrooms, sliced
• 2 c colby jack cheese
• 2 T parsley

1. rub chicken with seasoned salt and refrigerate while making sauce
2. preheat oven to 350
3. fry bacon until crispy and set aside
   
4. combine mustard, honey, syrup, mayo, and onion flakes and reserve half of the mixture
5. heat the oil and brown chicken 3 minutes per side
6. place browned chicken in 9x13 dish. Top with half the sauce, mushrooms, bacon, and cheese
7. bake for 15 minutes, top with parsley, and serve with reserved sauce
   

Not For the Faint of Heart!

This recipe is my favorite recent discovery. One of the great things about it is that it can put in the fridge the night before and then be ready in 15-20 minutes the next day. Serve with a side of tortillas, sour cream, and chopped cilantro (and, for me, a glass of milk too!). This is one of the rare occasions where I prefer the meat to be grilled indoors (in a George Foreman or stove top grill pan) because I like the meat to continue to cook in the sauce. Obviously, skewer the meat if using an outdoor grill.

• 1/4 cup of fresh lime juice
• 1 T freshly minced garlic
• 1 t oregano
• 1 t cumin
• one small can chipotle peppers packed in adobo sauce (available on Mexican aisle)
• 2 pounds thin sirloin, cut into bite-sized pieces

1. Combine lime juice, garlic, oregano, and cumin
2. Add entire contents of canned peppers and sauce and fully combine
3. Add sirloin and coat thouroughly.
4. Refrigerate for at least two hours.
   
5. Grill for 6-8 minutes, turning occasionally.
   
6. Enjoy!