Lemon and dill seasoning add just the right amount of tang to your favorite seasonal fish dinner.
1 1/2 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 teaspoon fresh dill weed
1 pound fine textured fish fillets such as salmon, flouder or halibut
If using fresh fish broil for approximately 3-4 minutes per side.
Mix the dressing and spices. Place fish on greased rack in broiler brush with half the dressing.
Broil 2-4 inches from heat and broil 5-8 minutes. Turn fish & repeat.
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Grilling really brings the flavor of asparagus to a new dimension. You can make this recipe any number of ways, depending on the flavors you prefer. Use olive oil with pine nuts for a Mediterranean inspired dish, sesame seeds and sesame oil for some Asian flair, toasted hazelnuts and hazelnut oil for a rich, exotic flavor or even walnuts and walnut oil. The fresh lemon juice goes well with all of these variations for a dish that tastes complex but is easy to prepare. While this recipe also works well with broccoli or long green beans, thin stalks of asparagus are my favorite. - from my friend Cheri Sicard
1 1/2 lbs. asparagus, trimmed
2 tablespoons oil
3 tablespoons toasted nuts or sesame seeds (see note above)
juice of 1 lemon
salt and pepper to taste
Preheat the grill to medium-high heat. Toss trimmed asparagus with 1 tablespoon oil and grill until tender, turning occasionally - about 10 minutes. Remove asparagus from grill.
Heat remaining oil in a heavy skillet, add nuts, lemon juice and grilled asparagus. Toss to coat and cook for about 1 minute, until heated through. Serve immediately.
Serves 4-6.
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If you love strawberries, then you know that nothing compares in texture or flavor to a red, ripe succulent strawberry! These muffins are a delightful way to enjoy this wonderful fruit.
3/4 cup butter -- room temperature
2/3 cup light brown sugar -- firmly packed
3 bananas -- ripe
2 eggs
1 cup cake flour
1 cup all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 cup strawberries -- sliced, fresh
2 tablespoons granulated sugar
Heat oven to 375 degrees F. In a large bowl, cream the butter. Add the sugar and blend well. Puree the bananas in a food processor. Stir the pureed bananas and eggs into the butter mixture, beating until the batter is smooth.
In a medium bowl, sift together the cake flour, all-purpose flour, salt, baking soda, and baking powder. Add the flour mixture to the batter and mix well. Stir in the sliced strawberries. Spoon the batter into greased muffin tins or into foil baking cups. Sprinkle the tops with granulated sugar.
Bake 20 minutes. Serve warm.
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Cinco de Mayo is May 5th, but going south of the border for a quick dinner doesn't have to mean taco takeouts.
1 1/2 lbs. lean ground beef
1 1/4 cups finely chopped onion
1 tablespoon chili powder
salt and pepper to taste
8 to 12 flour tortillas
3 cups grated Monterey Jack cheese
1 10 3/4 oz can condensed cream of chicken soup
1 1/2 cups sour cream
1 4-oz can diced, green chilies (optional)
Brown ground beef, and saute onions. Drain, and combine with chili powder, salt, and pepper. Reserve 1 cup cheese for top.
Spoon enough meat mixture & cheese on each tortilla to cover a third of it. Roll tortilla beginning at the filled edge. Place seam down in a 13"x 9"x 2" baking dish treated with nonstick spray.
When tortillas are completed, use leftover meat mixture on top of enchiladas, combine soup, sour cream, and green chilies to make sauce, pour over tortillas.
Bake uncovered in a preheated 375 oven for 20 to 25 minutes. The last 10 minutes sprinkle cheese on top.
Makes 8 servings.
Variations: Add one can of diced tomatoes and mix with meat mixture. Use Mexican mix shredded cheese instead of Monterey Jack.
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