BBQ Salmon

Ingredients

Salmon:

• 1 1/2 pounds skin-on center-cut salmon
• Kosher salt and freshly ground black pepper 
• 2 tablespoons Dijon mustard 
• 1 cup crushed BBQ chips 
• 1/4 cup dark brown sugar 
• 1 tablespoon chili powder 
• 6 scallions, white and light green parts only, chopped 
• 1 clove garlic
• Zest of 1 lime (reserve the juice for the salad)

Salad:

• 2 teaspoons honey
• 1 teaspoon white wine vinegar
• Juice of 1 lime
• 1/2 jalapeno, diced 
• 1/3 cup olive oil 
• 5 cups watercress 
• 1 cup diced mango 
• 1/2 cup thinly sliced red onions
• Kosher salt and freshly ground black pepper 
• 1/4 cup toasted sliced almonds

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Directions

Watch how to make this recipe.

For the salmon: Preheat the oven to 450 degrees F.

Line a baking sheet with parchment paper and place the salmon in the center skin-side down. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the Dijon evenly on the flesh side of the salmon.

In a food processor, combine the BBQ chips, sugar, chili powder, scallions, garlic and lime zest and pulse until combined and the consistency of coarse bread crumbs. Press the mixture onto the mustard on the flesh side of the salmon.

Bake until the chip mixture is golden brown and crunchy, about 15 minutes.

For the salad: In a large bowl, whisk together the honey, vinegar, lime juice and jalapeno. While whisking, drizzle in the olive oil. Add the watercress, mango and onions and season with salt and pepper, tossing to coat.

Place the salad on a plate with the salmon and garnish the salad with the almonds.

Recipe courtesy of Katie Lee

Amish Macaroni Salad

Ingredients

• 2 cups uncooked elbow macaroni
• 3 hard-cooked eggs, chopped
• 1 small onion, chopped
• 3 stalks celery, chopped
• 1 small red bell pepper, seeded and chopped
• 2 tablespoons dill pickle relish

• 2 cups creamy salad dressing (e.g. Miracle Whip)
• 3 tablespoons prepared yellow mustard
• 3/4 cup white sugar
• 2 1/4 teaspoons white vinegar
• 1/4 teaspoon salt
• 3/4 teaspoon celery seed

Directions

1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Chicken Cordon Bleu

SKILLET CHICKEN CORDON BLEU

Thin boneless chicken cutlets, lightly pan fried then topped with ham and swiss in a light lemon dijon sauce. An easy weeknight chicken dish your family will LOVE!

I love making Chicken Cordon Bleu which I usually bread, roll and bake. But I wanted something quick with the same ingredients and came up with this – lazy chicken cordon bleu made all in one skillet. This is great with roasted veggies or you can serve this with rice pilaf.

image: http://www.skinnytaste.com/wp-content/uploads/2016/01/SkilletCordonBleu-3-550x825.jpg

Skillet Chicken Cordon Bleu
Skinnytaste.com
Servings: 4 • Size: 1 piece chicken • Points +: 6 • Smart Points: 5
Calories: 258 • Fat: 10 g • Saturated Fat: 3 g • Protein: 37 g • Carb: 6 g • Fiber: 0 g
Sugar: 1 g  • Sodium: 578 mg • Cholesterol: 109 mg

Ingredients:

• 4 thin boneless, skinless cutlets, 4 oz each
• 1/2 teaspoon kosher salt
• 1/4 cup all purpose flour*
• 1/2 teaspoon butter
• 1 1/2 teaspoons olive oil
• 2/3 cup reduced sodium chicken broth
• 1 tbsp fresh lemon juice
• 1/2 tablespoon Dijon mustard
• 4 thin slices low sodium deli ham, I use Boar’s Head (3 oz total)
• 4 slices light Swiss Cheese such as Alpine Lace (3 oz total)
• chopped fresh parsley, for garnish

* All purpose gluten-free flour works well here.

Directions:

Season chicken with salt and pepper, to taste. Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.

In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.

Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken. Cook 2 minutes on each side, until slightly golden, then transfer to a dish. Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side. Set aside on a dish with the other pieces of chicken.

image: http://www.skinnytaste.com/wp-content/uploads/2016/01/SkilletCordonBleu-7-550x367.jpg

Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly. Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.

To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.

Red Enchilada Sauce

RED ENCHILADA SAUCE

This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!

PREP TIME: 5 MINS

COOK TIME: 15 MINS

TOTAL TIME: 20 MINS

INGREDIENTS:

• 2 Tbsp. vegetable or canola oil
• 2 Tbsp. all-purpose or gluten-free flour
• 4 Tbsp. chili powder (*not cayenne, see recommendations for brands and tips on reducing the heat level if you don't like spicy sauces below*)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 2 cups chicken or vegetable stock

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.

Use immediately or refrigerate in an air-tight container for up to 3 days.

Crab Cakes

Ingredients

For the crab cakes:
2 large eggs
2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
1-1/2 teaspoons Dijon mustard (I went with Grey Poupon)
1 teaspoon Worcestershire sauce (I went with the classic Lea & Perrins)
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko (Progresso makes good panko-style bread crumbs.)
Vegetable or canola oil, for cooking  (I went with LouAna canola for a nice, extra-light flavor.)

For the tartar sauce:
1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
1-1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions

For the crab cakes:(1) Line a baking sheet with aluminum foil.

(2) Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

(3) Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.

(4) Serve immediately with tartar sauce or a squeeze of lemon.

For the tartar sauce:

Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Vegetable Egg Cups:

Total Time: 35 min.

Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 6 servings, 2 each

Ingredients:
Nonstick cooking spray
12 large eggs (6 large eggs, 6 egg whites)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 (10-oz.) bag baby spinach, chopped
1 medium red bell pepper, chopped (mushrooms)
2 green onions, choppedPinch of Shredded cheddar cheese for each cup

Preparation:
1. Heat oven to 375° F.
2. Lightly coat a regular twelve-cup six cup muffin tin with spray. Set aside.
3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.
4. Add spinach, bell pepper, and green onions; mix well.
5. Evenly pour egg mixture into muffin cups.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.

OPTION 2 adds meat!

Ingredients:
Nonstick cooking spray
½ cup unsweetened almond milk
16 large egg whites (2 cups)
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 slices cooked turkey bacon, chopped
3 oz. cooked shredded chicken breast
2 cups chopped red bell peppers
1 cup chopped onion

Preparation:
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide turkey bacon, chicken, bell peppers, and onion between prepared muffin cups.
5. Evenly pour egg white mixture over turkey bacon mixture.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.