Authord by : chef ssentongo Geoffrey
Grilled Salmon Fillet
Compliment are a sure thing when I fix these fabulous grilled salmon fillet. A tasty marinade pumps up the flavor and keeps them moist and tender.
Ingredients
* 1/4 cup brown sugar
* 1/4 cup light soy sauce
* 3 tablespoons red wine vinegar
* 1 tablespoon lemon juice
* 3 tablespoons fresh pineapple juice
* 3 garlic clovers
* 1 teaspoon ginger
* 1 teaspoon pepper
*1/4 teaspoon hot pepper sauce
* 2 Pc salmon = 200g each
Directions
> I a bowl combine the first 9 ingredients. Add salmon and turn to coat;cover and set it are side for 15 minutes.
> Drain fillets, discarding marinade. Place salmon on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish is done.
Nutrition Facts
6 ounce weight : 330 calories, 18g fat, 100mg cholesterol, 204mg sodium, 4g carbohydrate, (3g sugar, 0 fiber). 340 protein. Diabetic Exchanges : 5 lean meat.
CHICKEN WITH BERRY WINE SAUCE
Total Time = 50 minutes
I like to use little red dress brand merlot in this chicken recipe to bring out the flavor of the berries.
Ingredients
* 1 cup fresh strawberries, halved
* 1 cup fresh raspberries
* 2 tablespoons sugar
* 1 cup merlot or red grape juice
* 3 chicken breast halves
* 1/2 teaspoon salt
Thinly chopped fresh basil
Directions
> I a small saucepot, combine the strawberries., raspberries, merlot and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until thickened, stirring occasionally.
> meanwhile, moisten a pepper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until it’s done. Serve with berry sauce; garnish with basil.
PRESSURE-COOKER ITALIAN SOUP
I like to make large burtch of meatballs to have on hand for Quick-fix meals. Meatballs can be used in so many different ways when I’m in a pinch for time.
Ingredients
* 1 tablespoon olive oil
*1 tablespoon butter
* 4 medium carrots, chopped
* 1 medium onion, chopped
* 1 celery rib, chopped
* 10 meatballs
* 3 cups chicken stock
* 1 can condensed cream of mushroom soup, undiluted
* 1/2 cup uncooked ditalini or other pasta
* 1/2 teaspoon dried oregano
* 1/4 teaspoon pepper
* 2 burnch fresh spinach, chopped
Directions
> select saute setting on a 6-qt. electrical pressure cooker. Adjust for medium heat; add oil and butter. When hot, add carrots, celery and onion; cook and stir until crisp-tender, 4-6 minutes. Press cancel. Stir in stock, meatballs, condensed soup, ditalini, oregano and pepper.
> lock lid; close pressure-release valve. Adjust to pressure to naturally release. Stir in spinach until wilted.
GRILLED STEAK BRUSCHETTA SALAD
You’ll want to fire up the grill just to make this impressive entree..
Ingredients
* 500g tenderloin steak
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 5 slices Italian bread (1/2 inch thick)
* 2 burnch fresh arugula or baby spinach
* 3/4 cup bruschetta topping or vegetable salad of your choice
* crumbled blue cheese, optional
* 3/4 cup blue cheese salad dressing
Directions
> Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness. Remove let it stand for 4 minutes.
> Toast bread, for 1-2 minutes on each side; place on salad plates.. Thinly slice steak; arrange over toast bread. Mix with arugula and bruschetta topping; sprinkle with cheese. Drizzle with dressing.
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