Raspberry Chipotle Grilled Salmon

Raspberry Chipotle Grilled Salmon

1 1/2 lbs. fresh salmon fillet
2 Tbsp. lemon infused olive oil
1/2 tsp. fresh pepper
1/4 cup raspberry chipotle marinade

Brush fillet with olive oil, season with fresh pepper. Place on grill, close lid and grill at 450 degrees for 10 minutes. Brush with more marinade and grill 3 more minutes.

Makes 4 servings.

If you can't find the raspberry chipotle marinade, try:

Tangy Raspberry Sauce

Grilled Salmon:
1 tsp. smoked paprika
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
4 salmon fillets

Mix paprika, salt and pepper together. Drizzle oil over salmon and sprinkle on the spices.
Grill about 10 minutes.

Sauce:
2 Tbsp. red raspberry preserves
1 Tbsp. vinegar
1 Tbsp. honey

Whisk all ingredients together and serve over grilled salmon.

Quinoa Breakfast Cereal

While I am on the quinoa kick, here is another recipe using quinoa.

Quinoa Breakfast Cereal

1 cup cooked quinoa
2 Tbsp. sunflower seeds, pumpkin seeds or chopped walnuts
2 Tbsp. raisins
2 Tbsp. chopped dried apricots (substitute dried cranberries, blueberries, figs or dates, as desired)
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup almond milk (substitute hemp milk or soy milk- flavored or plain, as desired)
1 Tbsp. maple syrup (substitute brown rice syrup or other sweetner, as desired)

Combine all ingredients in a 2 qt. saucepan. Heat on medium-low, stirring, until the quinoa has soaked up all of the liquid and the dried fruit has plumped up nicely. Add more milk, if needed, until the desired consistency.

Serves 1 hungry person or 2 sor-of-hungry people.

Recipe shared by Robin

Quinoa Fried Rice

Another blog find! This recipe is from Gimme Some Oven.

YIELD: 4 SERVINGS

QUINOA FRIED "RICE"

All of the goodness of traditional fried rice, but made with protein-packed quinoa instead of rice!

PREP: 5 MINS COOK: 10 MINS TOTAL: 15 MINS

INGREDIENTS:

• 3 Tbsp. butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled quinoa (*see instructions here for how to cook quinoa)
• 3 green onions, thinly sliced
• 3-4 Tbsp. soy sauce, or more to taste
• 2 tsp. oyster sauce (optional)
• 1/2 tsp. toasted sesame oil

DIRECTIONS:

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the cooked quinoa, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Serve warm.

DIFFICULTY: EASY CATEGORY: GLUTEN-FREE

Recipe shared by Robin.

Quinoa Salad

I found this recipe on a blog, Grace and Favour, and wanted to try it. She has some great quilts, too!

Quinoa Salad

1 cup of organic Quinoa, cooked  (this fluffs up to quite a lot)
1 small bag blanched almonds, whole or slivered
1 113g (3.9 oz.) bag of organic dried cranberries
1 cup chopped broccoli
1 yellow pepper diced
1 cup diced carrots
1/2  cup feta cheese, chopped small  
1 apple diced

Dressing:

1/3 cup blood orange infused Olive oil
2 tblsp. Organic Apple Cider Vinegar
1 tsp. salt                                                            
1/2 tsp. pepper                                                     
1 clove of garlic chopped fine                             
1 tsp. honey

Whisk all these ingredients together and drizzle over ingredients in bowl.  Gently fold into mixture. Chill and serve.

Recipe shared by Robin.

Mexican Meat Mix

This is a recipe that I received from a friend, Donna A. It is very versatile and delicious! We like to serve it with flour tortillas for burritos or quesadillas or corn tostada shells for tostadas or a green salad for taco salad. Perfect!

Donna's Mexican Meat Mix

1 pound hamburger
onion powder
garlic powder
salt and pepper
Wolf style chili without beans
Ranch style beans

Brown the hamburger and season to taste. Add the cans of chili and beans. (I never have figured out why the recipe says to use chili without beans and then add a can of beans. Crazy!)

Serve on nachos, taco salad, tacos, tostadas, burritos or in a mexican casserole.

Salad Idea:

Mexican Meat Mix

Romaine

Shredded cheddar cheese

Chopped onions

Chopped tomatoes

Corn chips

Recipe shared by Robin.

Apricot Pineapple Conserve

This is a delicous jam recipe from Flora Belle Riley (also known as, Grandma Johnson), my Grandmother.

Apricot Pineapple Conserve

8 cups coarsely cut apricots
7 cups sugar
20 oz. can of crushed pineapple

10-12 blanched almond slivers

1 small jar of maraschino cherries, chopped

Wash, pit and coarsely cut the apricots. Combine the apricots, the sugar and pineapple in a large kettle. Cook over medium heat until thick, about 30 minutes. Add almonds and chopped cherries, about 5 minutes before completion of the cooking time. Makes 6 pints of conserve.

Recipe share by Sheila Brinkerhoff

Shish Kababs

This is a recipe that we loved to have when we were young. This is taken from The Gourmet Cookbook from 1950. It's Shish Kabab night!

Shish Kababs

2 lbs. tender meat  (veal, pork, beef, lamb) (We used london broil,) Cut in 1 1/2" cubes.

Marinate the meat for 2 hours. The flavors intensify as it marinates longer.

Marinate:

Juice of 2 large lemons

4 Tbl. olive oil

2 Tbl. grated onion

2 Tbl. ground chili peppers

1 tsp. coriander

1 tsp. ginger (optional)

1 clove of garlic, mashed

2 tsp. tumeric (or curry powder)

3 tsp. salt

Put the marinated meat onto skewers, alternating with similiar size pieces of cherry tomatoes, onion, green peppers, mushrooms, pineapple. Broil the kababs under a hot broiler, turning to brown on all sides. Or grill to brown meats and cook the vegetables. Serves 6.

Serve with rice.

Recipe shared by Sheila Brinkerhoff.

Pesto Pasta

This is a delicious pasta dish that is super versatile.

Pesto Pasta

Cook:
Pasta of your choice (bow tie, rotini, shells, tortillini, whatever)
Set aside.

Saute in olive oil:
Asparagus, cut in 3" pieces
3 cloves of Garlic, minced

Add additional vegetables or meats, as desired:
chopped zucchini, green beans, broccoli, mushrooms
chicken, bacon. ham, shrimp
Heat through.

Add pasta to vegetables. Add chopped fresh tomatoes or sun dried tomatoes
Add pesto in desired amount.

Serve with extra pesto, grated parmesan cheese and extra toppings as desired.

Recipe shared by Jeff and Alison Davies