Saturday, July 30, 2011

Three Cheese Skillet Mac and Cheese

I haven't posted in forever! We have been so busy with wedding planning and it was getting the majority of my time and attention. Thankfully we are only one week away! I am so excited and can't wait for the big day! Anyways, back to the food, Ron and I were craving mac and cheese this week and I threw together a quick easy skillet meal. I am defiantly on tea skillet when it come to mac and cheese. I love creamy gooey mac and cheese. This recipe is super easy and heats up perfectly for lunch the next day. This recipe is not too friendly on the waistline, but it is delicious. Enjoy!
Ingredients
4 cups uncooked pasta
3 1/2 cup milk
1 stick of butter
1 cup grated sharp cheddar cheese
1 cup grated colby cheese
1 cup gated monteray jack cheese
1/2 cup flour
salt and pepper to taste

Instructions
Cook pasta according to package instructions. Drain and set aside.

Melt butter in a large skillet over medium heat. Once butter is melted, slowly add flour stirring so the flour and butter do not burn. Slowly begin to add the milk while stirring constantly. Allow the mixture to gradually thicken as your stir. Once it has reached the consistency of a thin gravy begin to add the cheese. Stir as cheese melts. Once the cheese has completely melted into the milk season with salt and pepper. Gently fold in the noodles. Serve immediately.

Tuesday, July 19, 2011

Grilled Parmesan Garlic Salmon

This week I grilled up another salmon treat after my success with the mustard key lime salmon. This one is a bit more of a common combination, but still delicious. I love the creamy flavor of the marinade with fresh salmon. Yum! We are still in our Wisconsin heat wave, but it is suppose to break up this weekend (just in time for my bachelorette party!) Have a wonderful Tuesday and enjoy!

Ingredients
1 lb fresh salmon, skinned and boned
1/2 cup reduced fat sour cream
1/4 cup reduced fat cream cheese
2 1/2 Tbl freshly grated parmesan cheese
1 tsp fresh lemon zest
1 clove garlic, minced
1/2 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper

Instructions
In a medium bowl, mix sour cream, cream cheese, cheese, lemon zest, garlic, olive oil, salt, and pepper until smooth. Spread the garlic parmesan mixture evenly on both sides of the salmon. Place salmon in the fridge and allow it to sit for about 30 minutes. Pre-heat to medium- low and grease the grill or grill grate (PAM for grilling works well). When the grill is heated grill salmon 3-4 minutes per side or until salmon reaches desired temperature.

Saturday, July 16, 2011

Grilled Key Lime Mustard Salmon

Ron and I have been on a bit of a salmon kick the last few weeks. I love grilled salmon and am always trying to find new combinations for the grill. This may seems like an odd combo, but trust me, it is delicious. Neither the mustard or the lime are over powering. Wisconsin is getting ready for another heat wave tomorrow and we are getting our cooler packed to spend some time floating down the wolf river. Have a wonderful weekend and enjoy the salmon!
Ingredients
1 lb fresh salmon, skinned and boned
1/2 cup reduced fat sour cream
1/4 cup reduced fat cream cheese
Zest and juice of 2 key limes
2 Tbl dijon mustard
1/2 tsp black pepper
1/2 tsp sea salt

Instructions
In a medium bowl, mix sour cream, cream cheese, lime juice, lime zest, mustard, salt, and pepper until smooth. Spread the lime/mustard mixture evenly on both sides of the salmon. Place salmon in the fridge and allow it to sit for about 30 minutes. Pre-heat to medium- low and grease the grill or grill grate (PAM for grilling works well). When the grill is heated grill salmon 3-4 minutes per side or until salmon reaches desired temperature.

Monday, July 11, 2011

Summer Berry Crumble

Sometimes pleasing people is incredibly easy. A nice swim in the lake, steaks on the grill, and summer berry crumble. Ahhh.... life is good. I made this for a family get together in Door County, and it was very well received, but like I said something just make people happy. Like summer berry crumble, swimming, and grilling. Have a great Monday! Enjoy!
Ingredients
12 oz fresh strawberries, quartered
8 oz raspberries
1/2 pint blueberries
1/2 cup fine sugar
1 stick butter, room temperature
1/3 cup sugar
1 cup all-purpose flour

Instructions
Pre-heat oven to 350 degrees.

Layer strawberries, raspberries, and blueberries in an oval baking dish. Sprinkle fine sugar over berries. In a medium mixing bowl, cream butter and sugar. Slowly add flour and stir with a large fork. The butter and flour will begin to separate and create the crumble. Evenly pour the crumble over the berries.

Bake 25-20 minutes or until sides are hot and bubbly. Serve with vanilla ice cream.

Saturday, July 9, 2011

Grilled Salmon Kiev

My Dad received a new grill for his birthday and he is just starting to learn about all the bells and whistles. While we were at our cabin we were browsing different grilled salmon recipes, and stumbled on this one. Normally this dish is made with chicken and isn't grilled, but this sounded like a wonderful adaptation. I thought this recipe was absolutely delicious and a different twist on grilled salmon. Enjoy!
Grilled Salmon Kiev
recipe from The Barbecue! Bible by Steven Raichlen
3 lb salmon fillet (cut in half)
1 stick unsalted  at room temperature
4 Tbs minced flat leaf parsley

1clove garlic, minced
3 tsp lemon zest

Juice from 1/2 a lemon 
Salt and freshly ground black pepper, to taste
Olive oil

Combine the butter, parsley, garlic, lemon zest, lemon juice, salt, and pepper in a small bowl and whisk until smooth and creamy. Taste for seasoning, adding salt or lemon juice as necessary. Place the butter on a large piece of plastic wrap and shape into a cylinder. Refrigerate the mixture until hard, at least 1 hour and up to 2 days.

Preheat the grill to medium-high.

Rinse the salmon fillets under cold running water, then drain and blot dry with paper towels. Place the fillets on a cutting board. Holding a thin, sharp knife parallel to the cutting board, cut a pocket about 2 inches long in the center of one side of each piece of fish, stopping about 1/2 inch from the opposite end. Cut the hardened kiev butter into equal pieces and stuff into the pockets in each piece of fish. Pin each pocket shut with a toothpicks or small skewer, then transfer the fish pieces to a plate and brush on both sides with oil. Season both sides with salt and pepper and set aside.

 When ready to cook, preheat a fish or vegetable grate (if using) for 5 minutes, then oil it or the grill grate. Arrange the salmon pieces on the hot grate and grill 10 to 12 minutes, or until salmon is at your desired temperature. **The original recipe called to flip the salmon, but I found it easier to reduce the heat and not flip the fish**


 Using the spatula, carefully transfer the salmon pieces to serving plates or a platter. Remove the toothpicks and serve the salmon immediately.

Thursday, July 7, 2011

Tuna Noodle Salad

Earlier this week Ron and I wee craving a cold pasta salad to go with our warm days. We recently made a chicken pesto salad and thought a retro tuna pasta salad would be perfect. I added a few different ingredients to break from the ultra traditional pasta salad. It was just what the doctor ordered! Next time I think a few dashes of curry powder would be a wonderful twist. Enjoy!
Ingredients
2 5 oz can of tuna, drained
1 cup diced celery
2 oz diced pimentos
3 Tbl sliced green onions
2/3 cup fresh peas
1 cup reduced fat mayo
1/2 cup reduced fat sour cream
10 oz pasta shells (we use gluten free)
2 Tbl fresh lemon juice
Salt & Pepper

Instructions
Cook pasta according to package directions. Drain and cool.

In a large bowl, gently fold all remaining ingredients into the pasta. Season with salt and pepper. Cover and allow pasta salad to chill in the fridge for an hour before serving.

Monday, July 4, 2011

Happy 4th of July!!!

We just returned from a lovely weekend at our cottage in Door County, WI. Lots of swimming, grilling, campfires, wine, and fireworks. I made these two delicious ice cream toppers about a week ago and figured this was the perfect opportunity to share them with you. I have to say I am partial to the blueberry-rhubarb. Have a fun holiday! We are off to enjoy the Green Bay fireworks tonight. Enjoy! 
Strawberry-Rhubarb Compote

 1 1/2 cup chopped rhubarb
1 quart strawberries, cut into quarters
3/4 cup sugar
1/4 fresh orange juice
1/2 tsp pure vanilla extract

Instructions
Place rhubarb, strawberries, sugar, and orange juice in medium sized sauce pan. Cook over medium until bubbly, then reduce heat to low and cook for about 20-25 minutes.

Remove from heat and add vanilla, stirring to combine. Cool and store in refrigerator.

Blueberry-Rhubarb Compote

1 1/2 cup chopped rhubarb
1 quart blueberries
3/4 cup sugar
1/4 fresh orange juice
1/2 tsp pure vanilla extract

Instructions
Place rhubarb, blueberries, sugar, and orange juice in medium sized sauce pan. Cook over medium until bubbly, then reduce heat to low and cook for about 20-25 minutes.

Remove from heat and add vanilla, stirring to combine. Cool and store in refrigerator.