Lisa & Lee's Salmon en Croute & Potato Gratin

Salmon en Croute -- Serves 4

For the fish:
4 6-oz salmon filets, skin off, 1 TBS salt, Pinch of pepper, 3 spriggs dill, 1/2 shallot, 2 TBS butter, 1 sheet puff pastry and 1 egg.

For the sauce:
1 TBS flour, 2 TBS butter, 2 TBS milk, Pinch of salt and pepper, 1 sprigg dill, leaves only.

Preheat Oven to 350 F
1. Prep work: pat dry the salmon filets and season on both sides with salt and pepper. Separate the stems of dill and discard the thick stems. Dice the shallot finely. Roll out the puff pastry to half of its original thickness. Cut into four squares and set aside.
2. Make the dish: In each dough square, put the salmon in the center and sprinkle with some of the shallot and one dill stem. Close out the dough as if you were wrapping a gift and pinch in the seam on the top for decoration. In a bowl, break and whisk the egg. Brush the dough with it and transfer to a parchment paper lined baking sheet. Sprinkle with more pepper and dill on top and bake for 10-15 minutes or until puff pastry is golden. Take off the oven and let sit for 3 minutes before serving.
3. Make the sauce: Heat up a small pan and add a TBS flour, stirring frequently until flour is light brown in color. Lower the heat and add the butter, stirring until melted. Whisk in the milk until sauce is creamy. Add salt and dill and set aside. If you'd like your sauce thinner, add a little more milk or white wine.
Serve salmon en croute by topping a spoonful of sauce on top.

Potato Gratin

3 medium gold or Dutch potatoes, 1 clove garlic, 2 sprigs thyme or 1/2 tsp dry, 3 TBS butter,
1 TBS salt, Pinch of pepper, 1/4 cup of heavy cream and 1/4 gruyere cheese.

Preheat oven to 350 F
1. Prep the potatoes: pell potatoes and slice to 1/4 in thick. Heat up pan and add 2 TBS butter. Add the potatoes and cook until slightly golden on the bottom. Flip and do the same. Turn off the heat and set aside.
2. Make the dish: Rub a bake-safe shallow dish or ramekin with a clove of garlic. Butter the bottom and sides well and put in the potato slices to fill one layer. Season with salt and a little pepper and thyme. Continue to form another layer of potatoes and season in the same way. Continue until your layers are about 1 1/2 inches high. Pour the cream, butter and gruyere on top. Cover with foil previously oiled so that the cheese doesn't stick to it. Bake in the oven for 10-15 minutes. Take off the foil and bake for 3 more minutes until cheese melts on top.

Ang's Shrimp Fried Rice

Ingredients

2 cups cooked white rice **comes out better when cooked the night before and refrigerated in a ziploc. using fresh rice can make it mushy.

1 1/2 cups frozen peas & carrots

1 medium onion chopped

2 lb cooked and peeled shrimp (small to medium size shrimps)

4 eggs

1/4 cup vegetable oil

1/4 cup soy sauce

Directions: Prepare 2 cups of white rice the night before and refrigerate overnight in a ziploc bag. In a large frying pan heat 1/4 oil for about 5 mins. Add frozen peas and carrots and cook until thawed-then add onions. Once heated move to side of frying pan "clearing a space" Scramble 4 eggs on reserved side of frying pan. Once cooked mix with veggies and add shrimp and cooked rice-mix with spatula while adding soy sauce. Mix until rice is coated and light brown like picture (may need more soy sauce if desired). Once mixed heat about 7 mins until desired serving temperature. *to substitute chicken for shrimp cut boneless skinless chicken breast in cubes and marinate 10 minutes in soy or teriyaki sauce and cook in oil before adding frozen peas & carrots.

Enjoy! Ang

Quiche

Ingredients

1/8 tsp. garlic powder
1/8 tsp. season all
1/8 tsp. pepper
1 tsp. parsley flakes
2 eggs
1 6 oz. can carnation evap. Milk
2 Tbls. Flour
¼ cup chopped onion
7 strips bacon (healthy substitute-turkey bacon)
2 Tbls. Butter
1 9" inch pie crust
1 cup cheddar or swiss cheese

Directions

Bake pie crust for 5 minutes @ 400 degrees before filing. Poke first with knife (sides) Beat eggs in bowl. Add milk and seasonings. Stir. Mix cheese, onion, bacon and put in pie shell. Pour egg mixture on top. Add flour and mix in. Dot with butter. Bake 400 degrees for 35-40 minutes. Let stand 5 minutes and cut.

Variation: Add broccoli, ham or crab.
I used broccoli in mine and it was delish! Enjoy~Ali

John's Pasta with Vodka Sauce

Directions: Chop 1 Vidallia Onion. Saute and cook them down in 2 tablespoons of EVO and Butter in large sauce pan. (Low Heat)After the onions are done add 1 cup of Vodka and let the alcohol cook off until there is almost no smell left.(medium Heat)Add 28oz of Diced tomatoes (Drain can first)Add 1 tablespoon of Crushed Red PepperLet all of it cook together for 5 to 10 mins, stir occasionally. (Medium Heat)Let cool to warm and add and stir in 1 cup of heavy Cream (stir occasionally)Add 1 Cup of Grated Parmesan Cheese and Stir.Add 1 Pound of Cooked Pasta. (Preferably Pene, Rigatoni, or Ziti not Spaghetti, Linguini, or Fettuccine)

Perry's Buffalo Chicken Enchiladas with Creamy Ranch Sauce

1 can (10&3/4oz) condensed cream of chicken soup

1 cup refridgerated sour cream ranch dip

2/3 cup chopped green onions ( about 10 medium)

3 cups chopped cooked chicken

3/4 cup buffalo wing sauce

1 package (10.5oz) Old El Paso flour tortillas for soft tacos & fajitas

3 cups shredded cheese (12 oz)

1. Heat oven to 350' F. Spray 13x9 inch glass baking dish with nonstick cooking spray. In medium bowl, mix soup,dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.

2. Spoon 2 tablespoons soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup of cheese for garnish. Top each tortilla with about 1/4 cup chicken mixture and scant 1/4 cup cheese. Fold sides of tortillas over filling;place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas.

3. Cover dish tightyl with foil. Bake 40-45 mins or until hot and bubbly.

4. Remove from oven. Sprinkle with reserved cheese and remaining onions. Bake uncovered about 5 mins or until cheese is melted.

Stir Fry

Ingredients:
-3-4 cups of vegetables (Zucchini, Squash, onion, snowpeas, red pepper and broccoli)

-ginger
-rice (already cooked)
-EVOO
-Soy Sauce

Directions:
Place vegetables in a large pan. Drizzle with EVOO. Sautee vegetables in a large pan on medium high heat for 5-7 minutes. Sprinkle ginger to taste on vegetables. Add rice and soy sauce. Mix well.

Enjoy.
~Ali

Eggplant Parmesan

Ingredients:

1 large eggplant
EVOO
Salt
Tomato sauce
Mozzarella Cheese
Parmesan Cheese
Italian Seasoning

Directions:
-Preheat oven to 350 degrees.
-Peel eggplant and slice into ½ inch pieces.
-Place eggplant in a single layer on large pan. Sprinkle salt on each piece and drizzle EVOO over eggplant. Cook until light brown.
-Place eggplant into a baking dish. Spread tomato sauce from top to bottom. Sprinkle with mozzarella cheese and parmesan cheese. Top it off with Italian seasoning.
-Bake in over for 25-30 minutes or until it starts to bubble.
*This will make 2-3 servings.
Enjoy

~Ali