Monthly Archives: May 2009

Hash Brown Potatoes, Salmon

Smoked Salmon-Goat Cheese- Fresh Dill Frittata

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Cooking spray
2-1/2 cups shredded peeled baking potato or refrigerated shredded hash brown potatoes
1/4 teaspoon salt
1/4 teaspoon pepper
6 large egg whites
2 large eggs
1/2 cup (2 ounces) crumbled goat cheese
3 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips
1 tablespoon chopped fresh dill

Preheat oven to 350 degrees
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potato; saute 5 minutes or until golden brown, and sprinkle with salt and pepper.
Combine the egg whites, eggs, goat cheese, and smoked salmon in a medium bowl, and stir well with a whisk. Spread the egg mixture evenly over the potato in skillet, and cook 2 minutes or until edges are set and bottom is lightly browned. Sprinkle the top with dill.
Bake at 350&176; for 5 minutes. Broil 3 minutes or until center is set. Carefully loosen frittata from skillet with a spatula; gently slide frittata onto a platter. Cut into 4 wedges.

YIELD: 4 servings (serving size: 1 wedge)

Steak

Skirt Steak with Chimichurri Sauce

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For marinade:

1 cup vegetable oil
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon cumin
1 tablespoon fresh chopped garlic
4 tablespoons pureed, canned chipotle chiles

For steak:

2 pounds skirt steak

For chimichurri sauce:

3 cloves garlic, chopped
1 small onion, chopped
3/4 cup olive oil
Juice of 2 lemons
1 teaspoon chopped fresh parsley, no stems
1 teaspoon chopped fresh cilantro, no stems
Pinch of red pepper flakes
Salt and pepper to taste

Method:

Combine all marinade ingredients in large shallow bowl. Place meat in marinade for 15 minutes. Prepare sauce by combining all
ingredients in a medium bowl. Heat an oiled, well-seasoned grill over high heat until hot but not smoking. Grill steak, turning
occasionally, for about 2 minutes per side for thin pieces or 4 to 6 minutes per side for thicker pieces (medium-rare). Portion onto 4
dinner plates. Drizzle with the chimichurri sauce.

4 Servings

Cheese, Chicken, Tortillas

Skillet Chicken Ole’

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If you need dinner in a flash, this recipe goes from stove top to table in just 20 minutes. Use your favorite enchilada sauce, mild or hot.

Salt
1 tablespoon vegetable oil
Sour cream
1/4 cup prepared enchilada sauce
1 can (4 oz.) whole green chilies, drained and cut into thick strips
Warm tortillas
Freshly ground black pepper
1 pound chicken cutlets (about 1/2 inch thick)
2 tablespoons chopped fresh cilantro
4 ounces sliced Monterey Jack cheese

Heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken cutlets with salt and pepper. Add cutlets to skillet and saute until golden brown and cooked through, 2 to 2-1/2 minutes per side. Reduce heat to medium.
Spoon enchilada sauce over chicken; top with chilies and cheese. Cover and cook until cheese melts, about 3 minutes.
ransfer to serving platter and sprinkle with cilantro. Serve with sour cream and tortillas. Makes 4 servings.

Shrimp

Shrimp Burgers

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1 pound medium shrimp, peeled, deveined, cooked and chopped
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup chopped bell pepper
1 teaspoon Creole seasoning, or to taste
2 eggs, beaten
1/2 cup bread crumbs
1/4 cup Hellmann’s Real Mayonnaise
Olive oil, for frying
4 to 6 soft rolls

Shredded lettuce, chopped tomatoes and tartar sauce
In a large bowl, stir shrimp, celery, onion, bell pepper, seasoning, eggs, bread crumbs and mayonnaise together. Refrigerate at least 1 hour. Drain off any liquid. Form into 6 to 8 patties. Heat 2 to 3 tablespoons oil in a skillet until hot. Fry patties, about 3 minutes each side, until browned, turning only once. Serve each patty on a roll with shredded lettuce, chopped tomatoes and tartar sauce.

Makes 4 to 6 servings.