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Posts Tagged ‘summer dining’

Balsamic-Glazed Salmon Simple and easy recipes make dining during the hot days of summer more enjoyable. Brush a sweet-tangy glaze over salmon fillets and you’re half way there to an effortless meal. Yes, this recipe requires you to turn your oven on, but only for a short time. Even better, get out of the hot kitchen and throw those salmon fillets on your barbecue!

Balsamic-Glazed Salmon Fillets
Allrecipes.com

INGREDIENTS
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
Salt and pepper to taste
1 tablespoon chopped fresh oregano

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Yields 6 servings

LINNELL’S NOTES
1. Instead of purchasing small individual salmon fillets, I purchased a large fillet and sliced it into 6 pieces.

2. About 1½ tablespoons of honey went into the glaze to counterbalance the acidity of the vinegar.

3. To reduce the risk of contaminating the glaze, I recommend in step 3 segregating some of the glaze into a small bowl for later use. Brush the glaze in the pot onto the uncooked salmon. Then in step 4, brush the glaze that has been set aside onto the cooked fillets.

4. The fillets can be grilled on your barbecue. Use a piece of foil to avoid sticking. Because of the sugar in the honey and in the reduced balsamic vinegar, the glaze could burn easily.

Enjoy!

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Lasagna With Turkey Sausage Serve lasagna in the summer? You bet! Tender noodles sandwich layers of flavorful tomato-turkey sauce and creamy three-cheese blend. Fresh herbs and mozzarella add a bright flavor and a classic texture. Just add a crisp green salad and a glass of wine and you have a perfect summer meal.

Lasagna with Turkey Sausage
Ina Garten

INGREDIENTS
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1½ pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato purée
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

DIRECTIONS
1. Preheat oven to 400 degrees F.

2. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.

3. Add the garlic and cook for 1 more minute.

4. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.

5. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons salt, and 1/2 teaspoon pepper. Simmer uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

6. Meanwhile fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

7. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

8. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.

9. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Yields: 8 servings

LINNELL’S NOTES
1. I used 2 pounds of turkey sausage and 1 pound of ground turkey meat for a heartier sauce.

2. I also added half of a jar of spaghetti sauce that I had in the refrigerator.

3. I purchased a chub of pre-sliced fresh mozzarella. In order to distribute it more evenly, I sliced each round in half (half-moons).

4. I put my 9 by 13-inch baking pan on a parchment paper-covered baking sheet before putting it in the oven. I’m glad I did, because the bubbling lasagna overflowed.

5. To aid preparation, the sauce can be made the night before serving and reheated a bit before layering the lasagna the following day.

Enjoy!

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