Saw a neat recipe the other day and thought I’d pass it along.  I’m a big fan of salmon and it’s so easy to make – just grill for a few minutes on the BBQ. (you might want to grill it on foil just in case)

4 fresh salmon fillets (5 oz each) 

 2 tbsp olive oil

freshly ground black pepper

1 cup low salt chicken broth

3 tbsp balsamic vinegar

1 tbsp cornstarch

1 tbsp brown sugar

1 tbsp orange juice

1/2  tsp greated orange peel 

  1. Sprinkle salmon fillets with olive oil and pepper and grill over medium heat until fish flakes and juices run clear.

2. Combine broth, vinegar, cornstarch, brown sugar, orange juice and orange peel in small saucepan. Heat to a boil over medium-high heat. Cook and stir until mixture boils and thickens. Simmer for 2 minutes.  

 3. Place salmon fillets onto a platter and serve with glaze.  

Here’s a lighter take on a classic.  I found this recipe a few years back and have made it several times since.  It goes great with ham, steak, meatloaf and many more meat dishes.

9 good-sized peeled potatoes thinly sliced

1 large onion thinly sliced

1/3 cup butter (or margarine)

1/3 cup flour

3 cups chicken broth

1/4 cup parmesan cheese

Place potatoes and onions in alternating layers in a baking dish or pan.  Melt butter in saucepan over medium heat, stir in flour and combine thoroughly for a couple of minutes.  Add 3 cups of boiling chicken broth to the butter/flour mixture and allow to thicken, stirring frequently.  Pour mixture over potatoes and onions, then sprinkle with parmesan.  Bake in a 350 degree oven for 50 minutes. 

According to listener Trish Rawlings, this is the treat that brings the kid out in everyone. She also say the soft and crunchy melt-in-your-mouth  pieces will disappear fast!!  Thanks to Trish to submitting this recipe for Toffee Crunch Shortbread.

1 1/4 cups unsalted Butter (softened)

1 cup granulated sugar

1 tsp vanilla

3 cups all purpose flour

1 cup each butterscotch and chocolate chips

1 cup toffee bits like Skor bars without the chocolate  – you can buy them in Bulk Barn or any place similar.

Preheat oven to 325°F (160°C). Using an electric mixer, beat butter with sugar until light and fluffy. Beat in vanilla. Using wooden spoon, gradually stir in flour, and 1/2 cup at a time, then stir in remaining ingredients. Using small amounts of dough at a time, knead dough together into clumps, Press clumps onto bottom of 17″ x 11″ cookie pan. Bake in centre of oven for 30 to 35 minutes or until lightly golden and firm to touch. Transfer to rack to cool for 3 minutes. Either score immediately into triangles or squares or let cool completely and break into irregular sized shards. Makes about 5 dozen pieces.

Preparation time: 15 minutes. Baking time: 30-35 minutes. 

A lot of talk about the big wedding!! Carrie Underwood and Mike Fisher said their ”I do’s” in front of 250 guests at their Georgia wedding.  In true Southern style,  one of the desserts served to the guests was buttermilk pie.   Here’s the recipe. 

1 3/4 cups sugar

1/4 cup flour

1 tablespoon vanilla

3 eggs (beaten)

1/3 cup melted butter

3/4 cup buttermilk

Unbaked 9-inch pie shell

Combine sugar and flour.  Add vanilla and whisk until evenly mixed. Beat the eggs then add them to mixture. Whisk well.  Then add melted butter followed  by buttermilk.  Whip well before pouring into unbaked pie shell.  Bake in convection oven for 45 minutes at about 350 degrees.  Shake the pie a little to make sure it’s not undercooked.  The piece should have a custard-like consistency throughout.  Refrigerate after cooling.  The pie remains fresh-tasting for about a week.

Another great recipe from one of our listeners.  Thanks to Amanda Emon!

Morning, I just noticed your new recipe file and thought I would send you one of my own that goes over great regardless if it is a small family gathering, a big party or a massive function like our family reunions. You can adjust the recipe for the size of the crowd but this is the recipe I make if it’s 8 of us getting together at my house.

1 pkg.catelli healthy harvest whole wheat pasta

1/2 block of marble cheese (cut into small bite size squares)

1 can of flaked light tuna in water (you can use more or you can sub for another meat)

5 slices of bacon cooked & crumbled

1 small onion well diced OR  fresh chives out of the garden

2 large carrots or about 8 small carrots chopped

2 or 3 stalks of celery chopped

1 or 2 sliced radishes

1/4 cup chopped nuts

light mayo

Renee’s Cesear dressing

a couple of hard boiled eggs sliced up (optional)

Cook your pasta and then when it is ready drain it in the sink… You might want to find a big bowl for this part, while you are waiting on your pasta to finish, you can start by chopping your veggies and just throwing them right in a big bowl. Once you have all your veggies chopped up & your tuna and eggs (if you are using them) you are ready to add your cooled down pasta you will then scoop some mayo into the mix and add cesaer dressing to it and mix it all up like crazy! I use low fat mayo and dressing but you can use any kind you wish! Add the mayo and salad dressing as desired,  throw in your chopped nuts, one more quick stir, then throw it in the fridge until you are ready to serve!

This week’s recipe was sent to me by one of our listeners.  Fawn Parcels says her husband Kevin makes this crazy, tasty, healthy dish they call “crunchy salad”  The Parcels have a family of 7 but anyone can play with this and make the amount larger or smaller.
 
1 bunch of chopped broccoli
1 bunch of chopped cauliflower
6 large carrots cut in round slices
1-2 packs of pre-cut mushrooms
8-9 sliced radishes
1 diced purple onion
handful of raisins
2 tablespoons sesame seeds
1 Bottle of Newman Owns (parmesan) dressing.
 
Mix all ingredients together in a large bowl that will fit in fridge and let marinate at least 3 hours, stirring every 1/2 hour. 
This goes great with BBQ’d steak and foil potatoes (cut into slices with butter and onions cooked on the BBQ)
 
Thanks for the recipe Fran.  Can’t wait to try it!

At my husband’s family reunion last summer more than one person showed up with this salad, but every last bit was gobbled up!  It can make a nice meal in itself served with whole grain rolls or bread.  It’s super easy and great as a potluck.  Enjoy! 

FRITO SALAD

1 lb. ground beef

1/2 cup  low-fat CATALINA Dressing

1 tablespoon chili powder (can substitute with a package of taco seasoning)

a few drops of hot sauce

iceberg salad greens (enough for large bowl)

1 cup broken Fritos

3/4 cup  shredded cheese

1/2 cup chopped red onion

1 chopped tomato

1 chopped avocado (optional)

BROWN meat and drain.  Add chili powder and hot sauce and mix thoroughly. Allow to cool until lukewarm.  Add browned meat to a large salad bowl filled with chopped lettuce, onions, cheese, Fritos, tomatoes and avocado.  Add Catalina dressing and combine thoroughly. 

April 21 2010

We are so blessed to be able to have producers of maple syrup all over Eastern Ontario and West Quebec.  Real maple syrup is a wonderful ingredient in many dishes ranging from main courses to desserts.  This week, a simple and delicious recipe for Maple Chicken:

1 tbsp butter

4 skinless, boneless chicken breasts

1 cup chicken broth

1 tsp crumbled rosemary leaves

1/2 tsp coarsely ground black pepper

2 tbsp pure maple syrup

Melt butter in a large frying pan over medium-high heat. Sauté chicken until golden, 3 to 4 min per side. Pour in chicken broth, then scrape up any brown bits from pan bottom. Sprinkle with rosemary, pepper and generous pinches of salt. Bring to a boil.

Reduce heat to medium-low and simmer covered for  about 10 minutes, turning halfway through.  Remove chicken to a plate and cover with foil to keep warm.

Add maple syrup to pan.  Boil at high heat uncovered, stirring until liquid is reduced to about ⅓ cup.  Pour over chicken. Goes beautifully with mashed potatoes and veggies like green beans!!

Welcome to the latest addition to the great features you’ll find on our website.   Over the years we’ve passed along a lot of great recipes to our listeners.  To this day I often receive e-mails asking me about a recipe I gave out years ago!  Feel free to contribute your favourites and we’ll post them for everyone to enjoy.  With grilling season upon us,  I thought I’d get started with the super-easy “Perfect Steak Marinade”.  It gets rave reviews in our household!

If you have a favorite recipe you’d like to share, please send it to me. I’ll post it here, and who
knows, it might be read on the morning show.

Look forward to hearing from you.

Nida

Perfect Steak Marinade

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 tablespoon soya sauce

1 tablespoon worcestershire sauce

1 teaspoon dijon mustard

Combine ingredients and place in a ziploc bag with your steaks. If you have 3 or more steaks double the recipe.  Good steak cuts can be marinated a couple of hours beforehand, tougher cuts can be done the night before or the morning of.  Delicious!