Ingredients
- Servings: 4
- 4 (4 ounce) fillets salmon, skin removed
- 1 cup chopped fresh tomato
- 1/2 hass avocado, chopped
- 1 garlic clove, crushed
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- 1/2 cup cooked corn kernels
- 1/4 cup minced red onion
- 1/4 cup chopped fresh cilantro
- salt and pepper, to taste
- 1 lime, cut in wedges
Recipe
- place salmon in a shallow microwave bowl. add 2 cups water. cover and microwave on high 7-9 minutes or until salmon is cooked as desired. remove from water; refrigerate until cool.
- in a small bowl, combine remaining ingredients (except lime). refrigerate 30 minutes.
- serve salmon surrounded by the salsa and lime wedges.
Ingredients
- Servings: 4
- 4 large potatoes, peeled and sliced
- 1 small onion, finely chopped
- 1 1/2 cups shredded cheddar cheese
- 1 teaspoon margarine
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. cover and cook in the microwave oven on high for 10 minutes.
- remove the dish from the microwave and stir before cooking for another 10 minutes or until done. stir well and serve.
Ingredients
- Servings: 2
- 2 (15 ounce) packages refrigerated pie crusts
- 2 cups chopped rhubarb
- 1/2 cup white sugar
- 1/4 cup cornstarch
- 2 tablespoons lemon juice
- 1 cup white sugar
- 4 cups fresh serviceberries
Recipe
Preparation Time: 20 mins
Cook Time: 50 mins
Ready Time: 1 hr 10 mins
- preheat the oven to 400 degrees f (200 degrees c). press two of the pie crusts into the bottom and up the sides of two 8 inch pie plates.
- in a microwave-safe dish, combine the rhubarb and 1/2 cup of sugar. heat at full power in the microwave until rhubarb is soft and juice is pooling in the bottom of the dish, 4 to 5 minutes. drain off the juice into a measuring cup and add enough water to make 2 cups. dissolve the cornstarch in the liquid.
- in a saucepan, stir together the 2 cups of liquid, lemon juice and remaining 1 cup of sugar. add the saskatoon berries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. pour into the two pie crusts. top with the remaining crusts and cut holes in the top to vent steam. pinch the edges together to seal.
- bake for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees f (175 degrees c). bake until crust is golden brown and filling is bubbling, about 30 more minutes.
Ingredients
- Servings: 4
- 4 poblano peppers
- 3 medium potatoes, chopped
- 1 large sweet onion, chopped
- 1 (14.5 ounce) can crushed tomatoes
- 1/4 cup peanut butter
- 1 clove garlic, minced (optional)
- 1/2 teaspoon ground cumin (optional)
- 1 pinch dried oregano
- 1/2 cup shredded monterey jack cheese
- 2 tablespoons olive oil
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. do not peel. set aside to cool.
- place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. uncover, and stir. set aside to cool slightly while you start the sauce.
- in a blender or food processor, combine the tomatoes and peanut butter. process until smooth, then pour into a saucepan. stir in the garlic, cumin and oregano. warm over low heat, and cover with a lid to avoid spattering. cook for about 15 minutes to blend the flavors together.
- preheat a grill for medium-high heat. mix the cheese into the potatoes and onions. slit the peppers down one side, and fill with the potato mixture. i like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. brush the peppers with olive oil.
- grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. cut in half to serve, and spoon the sauce over them.
Ingredients
- Servings: 4
- 4 poblano peppers
- 3 medium potatoes, chopped
- 1 large sweet onion, chopped
- 1 (14.5 ounce) can crushed tomatoes
- 1/4 cup peanut butter
- 1 clove garlic, minced (optional)
- 1/2 teaspoon ground cumin (optional)
- 1 pinch dried oregano
- 1/2 cup shredded monterey jack cheese
- 2 tablespoons olive oil
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- place the peppers on a plate, and cook in the microwave for about 5 minutes, until just pliable. do not peel. set aside to cool.
- place the potatoes and onion into a large glass or ceramic dish, and add a few tablespoons of water. cover with a lid or plastic wrap, and cook in the microwave until the potatoes are beginning to soften and the onions are transparent, 8 to 10 minutes. uncover, and stir. set aside to cool slightly while you start the sauce.
- in a blender or food processor, combine the tomatoes and peanut butter. process until smooth, then pour into a saucepan. stir in the garlic, cumin and oregano. warm over low heat, and cover with a lid to avoid spattering. cook for about 15 minutes to blend the flavors together.
- preheat a grill for medium-high heat. mix the cheese into the potatoes and onions. slit the peppers down one side, and fill with the potato mixture. i like to leave the seeds in because the peppers have more flavor that way, but you can take them out if you like. brush the peppers with olive oil.
- grill peppers for 6 to 8 minutes, or until the outsides are slightly charred. cut in half to serve, and spoon the sauce over them.
Ingredients
- Servings: 20
- 10 medium baking potatoes
- 2 cups oil for frying, or as needed
- 1/4 cup margarine
- salt to taste
- 1 pound ground beef
- 1 (1.25 ounce) package chili seasoning mix
- 1 pound processed cheese food, cubed
- chili powder to taste
Recipe
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr
- in a microwave, cook potatoes on high heat until soft, 15 to 20 minutes. turn and rearrange potatoes for even cooking every few minutes.
- heat oil in a large, heavy skillet or deep-fryer to 375 degrees f (190 degrees c). cut potatoes in half lengthwise, and scoop out center of potatoes, leaving about 1/4 inch on the skins. place scooped out potato in a medium bowl, and mash together with margarine and salt. set aside.
- fry skins in the hot oil, turning occasionally until golden brown, about 5 minutes. drain on paper towels.
- preheat oven to 350 degrees f (175 degrees c). place ground beef in a large skillet, and cook over medium-high heat until evenly brown; drain. mix in chili seasoning and processed cheese. cook and stir until cheese is melted.
- stuff potato skins with the ground beef mixture, and top with mashed potato mixture. sprinkle the tops with chili powder. arrange stuffed skins in a single layer on a large baking sheet, and bake in the preheated oven 15 minutes, or until mashed potatoes are lightly browned.
Ingredients
- Servings: 2
- 2 pounds white chocolate
- 30 small peppermint candy canes
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 1 hr 10 mins
- line a large jellyroll pan with heavy-duty foil.
- place white chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
- place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.
