Filed under: Recipes | Tags: cooking for 2, easy family meals, easy recipes, healthy dinner recipes, healthy family recipes, maple salmon with couscous, mommy wears heels, thenest.com
Maple Salmon over Nutty Couscous
1⁄4 cup maple syrup
1⁄4 cup balsamic vinegar
2 cups (total) baby carrots, broccoli florets and sliced zucchini rounds
1 Tbl. olive oil
2 (6- to 8-oz.) salmon fillets
Salt and pepper to taste
1 cup chicken broth
1⁄2 cup uncooked couscous
1⁄4 cup chopped walnuts
1. Preheat oven to 425°F. Combine maple syrup and balsamic vinegar in a bowl.
2. On one side of a roasting or baking pan, drizzle carrots, broccoli and zucchini with olive oil. Place salmon fillets on the other side of the pan. Season all with salt and pepper. Brush salmon with the maple syrup mixture and bake 15 to 20 minutes.
3. In a saucepan, bring broth to a boil. Turn off heat and add couscous, walnuts, salt and pepper. Cover 5 to 7 minutes, until broth is absorbed. Fluff with a fork.
4. Place a generous scoop of couscous on each plate and top with a salmon fillet. Arrange roasted vegetables on the side.
Thanks to www.thenest.com for this recipe!
Filed under: Recipes | Tags: bbq pizza, bbq pizza recipe, dinner recipe for pizza, easy appetizer for party, easy appetizers, easy family meals, easy recipes, grilled mango bbq pizza, kid friendly recipes, mango bbq pizza
1 pound frozen pizza dough, thawed
1/2 cup bottled barbecue sauce
1 shredded Monterey Jack cheese
3 ounces Canadian bacon, cut into strips
1/2 mango, thinly sliced
1. Heat gas grill to medium or prepare charcoal grill with medium-hot coals.
2. Coat a 12-inch perforated pizza pan with nonstick cooking spray. Roll dough out to a 12-inch circle. Place on prepared pizza pan. Put on grill rack and close lid of grill. Grill for 5 minutes. Check bottom of pizza. If getting too dark lower heat to medium-low.
3. Open grill. Spread dough with barbecue sauce and sprinkle evenly with the cheese. Scatter the Canadian bacon and mango slices over the top.
4. Grill for 5 to 7 minutes more, until crust is lightly browned and cheese melted.
5. Gently slide pizza onto a cutting board.
6. Allow pizza to cool slightly before cutting into slices.
Easy Does It: You can also make pizza directly on grill rack—heat grill and grease rack. Slide rolled-out dough from pan directly onto rack; cover grill. Cook 5 minutes, flip dough, add toppings and cook, covered, 5 more minutes.
Tip: Add a little sweet onion for a little extra kick!
Recipe compliments on www.Parents.com
Filed under: Recipes | Tags: appetizer cookbook, easy appetizer for party, easy appetizers, easy recipes, family recipes, mommy blog, mommy blogger, papaya avocado salsa, Papaya-Avocado Salsa with Quesadilla Triangles
1 papaya, peeled, seeded, and cubed
1 avocado, peeled, pitted, and diced
1 red onion, diced
1/2 red bell pepper, seeded, deribbed, and diced
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil
Juice of 2 limes
Salt and freshly ground pepper
8 flour tortillas
1 1/2 cups (6 ounces) grated Asiago cheese
Combine the papaya, avocado, onion, bell pepper, garlic, olive oil, and lime juice in a medium bowl. Season with salt and pepper.
Heat a large nonstick skillet over medium heat. Lay 1 tortilla in the pan and add a generous sprinkle of cheese. Top with another tortilla and cook, turning once or twice, until the tortilla is crisp and cheese is melted, 3 to 4 minutes. Using a metal spatula, transfer the tortilla to a cutting board and cut into 4 triangles. Keep warm in a low oven while cooking the remaining quesadillas. Serve on a warmed platter, with the papaya-avocado salsa in the center or alongside.
From the book, 50 Great Appetizers, by Pamela Sheldon Johns
Filed under: Recipes | Tags: easy appetizers, easy family meals, easy recipes, kid friendly recipes, nfl gameday cookbook, smoked cheddar baked potatoes, tailgating recipes, twice baked potatoes
4 large baking potatoes
1 tablespoon vegetable oil
5 tablespoons butter, divided
2 bunches green onions, white and light green parts only, chopped
4 cloves garlic, crushed
2 tablespoons heavy cream
1 teaspoon salt
½ teaspoon black pepper
1 cup ½-inch cubes smoked Cheddar cheese
Paprika, as needed
Preheat the oven to 350°F.
Wash the potatoes, poke a few holes in them, and rub them with the oil. Bake for 1 hour, or until tender. Let them cool for 30 minutes.
Meanwhile in a small skillet over medium heat, melt the butter. Add the onions and garlic and cook for 2 to 3 minutes, until the onions are soft. Set aside. Slice the top off the potatoes and scoop out the pulp into a medium bowl. Set the skins aside. With a potato masher, crush the potato pulp. Add the onion mixture, cream, salt, and pepper and mix well. Add the cheese and fold gently until mixed well. Spoon the potato mixture back into the shells. Sprinkle lightly with paprika. Put the potatoes on a baking sheet and return to the oven for 15 minutes, or until hot.
Filed under: Recipes | Tags: easy family meals, easy recipes, halibut fish tacos, halibut fish tacos with guacamole, healthy family recipes, kid friendly recipes, mommy blogger, mommy wears heels, recipe for fish tacos
It’s recipe Friday on Mommy Wears Heels! Try one of our household faves Halibut Fish Tacos with Guacamole Sauce. Perfect for an easy meal when you get home from work. Sure to please the whole family… and healthy too!
4 pieces fresh halibut, steak or filets, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling
Salt and pepper
1 lime, juiced
3 small to medium ripe avocados, pitted and scooped
1 lemon, juiced
1/2 teaspoon cayenne pepper
1 cup plain yogurt
1 teaspoon coarse salt
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart Romaine lettuce
12 soft (6-inch) flour tortillas
Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!