I am not sure where I originally found this recipe but I like it. I thought it was worth sharing.It is easy to make and tasty. I buy the already cut up watermelon and cut that up into smaller pieces and I use the precut onions as well. It is a nice combination of sweet and savory.
Watermelon Mint Feta Salad
1/2 cup chopped red onion
1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
1/2 cup crumbled feta cheese
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped
Method
1 Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 15 minutes.
2 Gently combine all ingredients into a large serving bowl.
Serve immediately. Salad will get soggy if kept overnight.
Serves 6-8.[/color]
I originally found this recipe at Kraftfoods.
I also combined it with another favorite salmon recipe of ours by adding the spinach and mushrooms.
It is quick and easy to make also.
3 Tbsp. KRAFT LIGHT DONE RIGHT! Raspberry Vinaigrette Reduced Fat Dressing
4 salmon fillets (4 oz. each)
1 bag Spinach
1 pkg Mushrooms
POUR dressing over salmon in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
PREHEAT oven to 375 Remove salmon from marinade; discard bag and marinade. Also combine spinach and mushrooms with salad dressing and pour over marinated fish.
Bake salmon, 30-35 minutes. or until salmon flakes easily
Prep Time: 10 minutes
Cook Time: About 8 hours
Serves: 6
Ingredients:
1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 tsp. garlic powder
2 cans (14 1/2 oz. each) diced Italian-style tomatoes
4 cups mushrooms, cut in half (about 12 oz.)
2 large onions, chopped (about 2 cups)
3 lb. chicken parts, skin removed
10 cups hot cooked spaghetti, cooked without salt
Directions:
MIX broth, garlic powder, tomatoes, mushrooms and onions in 3 1/2-qt. slow cooker.
Add chicken and turn to coat. COVER and cook on LOW 7 to 8 hr.* or until done.
Serve over spaghetti.
*or on HIGH 4 to 5 hr.
TIP:
For thicker sauce, mix 2 tbsp. cornstarch and 2 tbsp. water.
Remove chicken from cooker. Stir cornstarch mixture into cooker.
Cover and cook on HIGH 10 min. or until mixture boils and
thickens.
Ingredients:
4 teaspoons extra-virgin olive oil
1 tablespoon fresh or bottled minced garlic
4 boneless, skinless chicken breast halves (unfold the tenderloin area to make the breast as flat as possible)
Freshly ground black pepper
3 tablespoons Meyer lemon juice (or substitute regular lemon juice)
4 tablespoon water, chicken broth, or white wine
Preparation:1. Add olive oil to a large, nonstick skillet and begin to heat over medium-high heat. 2. When hot (a minute or two), add garlic and chicken breasts (placing them so they are nice and flat and
covering the olive oil in the bottom of the skillet). Brown for two-three minutes, sprinkle the top with pepper,
then flip to brown the other side for two to three minutes.3. Turn heat down to LOW and drizzle the lemon juice and water, chicken broth, or wine over the top.
Cover skillet immediately and cook until chicken is cooked throughout (about 15 more minutes).4. Serve the chicken with or without the lemon broth in the bottom of the skillet.
Yield:4 servings
The following recipe was given to me by my dad. He is a wonderful cook.
Ingredients
2 tablespoons shortening
2 lbs. beef tips cut into 1 inch cubes
1 10-1/2 oz. can beef consommé
1/2 cup burgundy (or cranberry juice)
2 tablespoons soy sauce
1 clove garlic, chopped finely
1/4 teaspoon pepper
1/4 teaspoon onion salt
2 tablespoons cornstarch
1/4 cup water
4 cups cooked rice
Preparation
Melt shortening and brown meat in a large skillet. Stir in consommé, wine, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat and simmer for 1 hour. Blend cornstarch and water and stir into meat mixture gradually. Cook, stirring constantly until mixture thickens and boils. Continue cooking for about 1 minute. Serve over rice.
I originally found this recipe over at Kraft. As with all of my recipes I alter the seasonings to my taste. I season my meat with the Mrs dash no salt steak seasoning.
Prep Time: 5 min
Total Time: 25 min
Makes: 6 servings, 1 cup each
Ingredients
1 lb. beef sirloin steak, cut into strips
1 medium onion, cut into thin wedges
1 Tbsp. oil
1 can (8 oz.) mushroom pieces and stems, undrained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (8 oz.) BREAK STONE’S or KNUDSEN Sour Cream
Directions
BROWN steak with onion in hot oil in large skillet. STIR in 1-1/2 cups water, mushrooms and liquid, the bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender. STIR in sour cream; cook an additional 2 min., stirring occasionally.
KRAFT KITCHENS TIPS
Round Out The Meal
Try serving with cooked baby carrots and a quick bagged salad tossed with your favorite KRAFT Dressing, such as CATALINA.
Vegetable Beef Stroganoff
Omit mushrooms. Prepare as directed, adding 3 cups fresh or frozen cut-up vegetables with the noodles.
Asian Beef & Noodles
Ingredients:
1-1/4 pounds ground beef
2 packages (3 ounces each) Oriental-flavored instant ramen noodles, broken up 2
cups frozen vegetable mixture, such as broccoli, carrots, red peppers, water chestnuts
1/4 teaspoon ground ginger 2 tablespoons thinly sliced green onion
Instructions:
1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove beef with slotted spoon; season with one seasoning packet from noodles.
Pour off drippings.
2. Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger and remaining seasoning packet; bring to a boil. Reduce heat; cover and simmer 3 minutes or until noodles are tender, stirring occasionally.
3. Return beef to skillet; heat through. Stir in green onion. Makes 4 servings.
Growing up in the south Grits have always been a favorite dish of mine. About 10 years ago my dad served us a dish of Shrimp and Grits that has since become a favorite dish as well. So the other day when I was looking for a new Salmon Recipe I located this recipe below. I have yet to try this dish but I cannot imagine it not being good since I am a fan of Grits and Salmon as is my husband. So once he gets on a better schedule at work I think I will make this for him. The recipe calls for quick cooking grits not instant. Yes there is a difference. My preference would be to use stone ground grits which take longer to cook but I think taste even better than the quick cooking variety. If you cannot get stone ground then I would use the quick cooking grits.
Herb Broiled Salmon over Parmesan Grits
Recipe #54950 | 45 min | 15 min prep | SERVES 4 (Change Servings)
Ingredients
#
For the Grits
* 2 1/2 cups chicken broth, divided
* 1/2 teaspoon salt
* 1/4 cup finely chopped white onion
* 2 cloves garlic, minced
* 1/2 cup cream (half and half)
* 3/4 cup grits (not instant)
* 1 tablespoon olive oil
* 4 ounces mushroom, chopped
* 1/4 cup parmesan cheese
For the Salmon
* 4 (6 ounce) salmon fillets
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon dried thyme
Directions
1.Preheat broiler.
2.In a small sauce pan, combine 1/2 cup chicken broth with onion, salt and garlic.
3.Bring to a boil; reduce heat and simmer 5 minutes (until onion is tender).
4.Add remaining broth and bring to a boil.
5.Gradually add grits, then cream, stirring with whisk until blended.
6.Cover and reduce heat to simmer for about 10 minutes (or until done).
7.Saute mushrooms with oilve oil in a nonstick skillet for about five minutes or until golden.
8.Stir mushrooms and parmesan into grits.
9.Set aside and keep warm.
10.Sprinkle salmon fillets with salt, pepper and thyme.
11.Place fillets skin-side down on broiler pan coated with cooking spray.
12.Broil 10-15 minutes (depending on thickness of fillets and individual cooking prefs).
13.Remove skin from fillets, discard skin.
14.Serve immmediately on top of the grits.
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First off I am going to say I am not much of a Salad eater but, ocassionally I will eat one especially from Zaxby’s. My favorite is the house salad anyway as I was coming home from the Utility company this morning I saw the sign said Zensation Zalad. I thought that sounds pretty good so after some searching around about it I decided that I would try it for dinner. It is a salad with Sesame Chicken with cabbage and fried wonton strips that you would put into your soup at a chinese restaurant. It is served with a citrus vinagrette. It is served with a vegatable egg roll instead of texas toast like all the other salads that they have are. I have never been one to like vinagrette dressings but, this is a tasty dressing. I would recommend that if you like asian salads or asian inspired food then you should try this salad. The only bad thing about it is a limited time item on their menu although I would love to see it as a regular menu item in the future. I think it is a nice addition to their lineup of food.