crape your bowl and mix for just another few seconds to
utside, approximately 3 minutes each side.
Prepare the salad bowls
For the herring salad, place the
archment, skin side down. Roast in the oven for 40-50 minutes
he silverskin from the bone side, as that what attaches the
(That's just about medium for many burners, but it also
alt together with the flat side of a knife into a
tomach. Flip shrimp on the side and diagonally slice 4 more
hicken until brown on one side (about 3-4 min).
ho depend on me for made-from-scratch recipes. Also, it's
hoto's give two ideas for using this easy, versatile way
In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil.
Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad.
Season with celery salt and pepper to taste and set aside.
Heat a large nonstick skillet over medium-high heat.
Add in remaining 1 tablespoon vegetable oil then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
Mound up the salad on plates, top with seared dogs, and serve.
For the dressing-in a small bowl whisk the oil,vinegar,salt and pepper, and sugar or splenda all together until everything is disolved.
In a large bowl place the spinach in then gently add the mushrooms and the mozerella.
Give the dressing one last whisk and pour it over the salad.
Gently toss the salad and plate them up.
If using the optional ingredients neatly garnish the salads with them now.
You can also add a bit of freshly ground black pepper.
I try to chill my salad dishes before using them when I have the chance.
easpoon pepper and grill skin-side up until the flesh on
o 3 quarts of water for the pasta. Add 1 tsp
Place chicken in Dutch oven with enough water to cover.
Salt and pepper to taste.
When done, debone and place to side.
Mix other ingredients well and add chicken.
Bake at 350\u00b0 for 30 to 45 minutes.
Dredge the halibut and shrimp in the Southwest seasoning.
Heat the oil in a saute pan and sear the seafood on both sides.
The fish will take about 4 minutes per side.
The shrimp will take about 3 to 4 minutes total.
Place rice in the center of you serving plates and place the halibut on top.
Spoon the Avocado Salsa on the fish, followed by the shrimp and Tropical Fruit Salsa.
Garnish with a sprig of cilantro.
The recipes for the Avocado and Tropical Fruit Salsas can be found on this site.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Choose one from each category. Tear lettuce or spinach into pieces. Slice onions into ringlets or chop. Slice fruit if desired. Toast nuts if desired. Mix, serve with dressing on the side.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.