Grilled Southwestern Salmon Salad
Prep: 15 minutes Marinate: 30 minutes Cook: 8 minutes
1/2 cup orange juice
1/3 cup lime juice
1/4 cup dry sherry
1/2 cup snipped fresh cilantro
1 tablespoon finely chopped chipotle pepper in adobo sauce
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup cooking oil
4 6-ounce salmon fillets, 3/4 to 1-inch thick
6 cups torn mixed salad greens
2 cups chopped ripe mango (2 to 3 medium)
1 large sweet red pepper, cut into thin slices
1 small red onion, halved and thinly sliced
1. Combine orange juice, lime juice, sherry, cilantro, chipotle pepper, honey, and half of the salt and pepper. Divide in half; whisk oil into half of the mixture for dressing. Set aside.
2. Place salmon in a self-sealing plastic bag set in a shallow dish; pour in the remaining citrus mixture. Seal bag. Let stand at room temperature 30 minutes, turning bag several times. Remove from marinade; sprinkle with remaining salt and pepper. Grill skin-side up directly over medium coals 8 to 12 minutes or until fish begins to flake easily when tested with a fork. Before serving, remove skin from fish.
3. Meanwhile combine greens, mango, red pepper, red onion, and reserved dressing mixture. Divide evenly among four dinner plates. Top each with a salmon fillet. Makes 4 servings.
Nutritional facts per serving
calories: 352 , total fat: 18g , saturated fat: 5g , cholesterol: 56mg , sodium: 588mg , carbohydrate: 27g , fiber: 2g , protein: 5g , starch: 2diabetic exchange , lean meat: 2diabetic exchange , fat: 2diabetic exchange
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Prep: 20 minutes Roast: 1 hour 5 minutes
Rasted Chicken and Glazed Vegetables
Fresh herbs and a brown-sugar glaze lend wonderful flavor to this earthy winter vegetable dish.
8 medium carrots, bias-sliced 1 inch thick (4 cups)
4 medium parsnips, bias-sliced 1 inch thick (4 cups)
12 baby beets, peeled and halved, or 3 small whole beets, quartered (about 12 ounces)
2 tablespoons snipped fresh parsley
2 teaspoons snipped fresh marjoram, thyme, or rosemary
1/4 teaspoon salt
3 tablespoons olive oil or cooking oil
4 cups peeled, seeded winter squash, cut into 1 1/2 inch pieces (about 2 pounds before trimming)
1/4 cup packed brown sugar
1. Preheat oven to 375 degree F. In a large saucepan cook carrots and parsnips, covered, in a small amount of water for 3 minutes. Drain. Next take your cleaned and washed whole chicken and rub it down with a seasoning rub of white pepper, oregano, paprika, garlic powder, and onion powder along with one tbs of vegeta rubed on the inside of the bird. Next braise it in a hot skillet just enough to sear the skin and seal in all of the juices braise all sides 5-7 minutes on a medium heat flame.
2. In a 13x9x2-inch baking pan combine the partially cooked carrots and parsnips and the beets around the whole braised chicken. Sprinkle with parsley; marjoram, thyme, or rosemary; and salt. Drizzle with olive oil or cooking oil. Toss gently to coat vegetables. Cover the pan with foil.
3. Bake in preheated oven for 30 minutes stirring vegetables once. Stir in squash pieces. Cover and bake about 20 minutes more or just until vegetables are barely done. Remove vegetables from oven.
4. Increase oven temperature to 450 degree F. Stir brown sugar into vegetables until thoroughly combined. Bake, uncovered, for 15 to 20 minutes more or until vegetables are tender and glazed and chicken skins is crispy brown. Next remove the chicken from the pan and allow to rest for 15 minutes, cut chicken into serving pieces place on a platter and garnish platter with roasted vegetables. Makes 8 to 10 servings.
Nutritional facts per 14 g , saturated fat: 1g , cholesterol: 0mg , sodium: 188mg , carbohydrate: 34g , fiber: 7g , protein: 3g , vitamin A: 177% , vitamin C: 37% , calcium: 7% , iron: 9%
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CRANBERRY ORANGE RELISH
Preparation 20 min.
Chilling 2 hrs.
Ingredients:
„h 1 orange
„h 4 cups fresh or frozen cranberries, thawed
„h 2/3 cup sugar
„h 1/4 cup chopped pecans
„h 2 tablespoons chopped crystallized ginger
Instructions:
Peel orange; reserve fruit for other use. Cut peel into 1-inch pieces. Place peel in food processor bowl fitted with metal blade. Cover; process on high until peel is finely ground (about 15 seconds). Add half of cranberries; process slightly. Add remaining cranberries; process until coarsely chopped.
Place cranberry mixture in large bowl; stir in sugar, pecans and ginger. Cover; refrigerate until flavors are blended (at least 2 hours).
TIP: A blender or grinder can be used in place of food processor.
Ingredient Substitution Index
Yield: 24 (1/4-cup) servings
Nutrition Facts (1 serving)
Calories: 45
Fat: 1 g
Cholesterol: 0 mg
Sodium: 0 mg
Carbohydrates: 9 g
Dietary Fiber: <1 g
Protein: 0 g
"We hope you enjoy these tried and true recipes as our family has over the years."
Milan
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MAPLE PECAN PUMPKIN PIE
A hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream makes traditional pumpkin pie extraordinary.
Preparation 45 min.
Baking 55 min.
Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold LAND O LAKES® Butter
2 to 3 tablespoons cold water
Filling Ingredients:
1/4 cup sugar
1 (15-ounce) can cooked pumpkin
2 eggs, slightly beaten
1 cup whipping cream
1/4 cup pure maple syrup or maple-flavored syrup
2 teaspoons pumpkin pie spice
Topping Ingredients:
1/2 cup pecan halves
3 tablespoons pure maple syrup or maple-flavored syrup
1/2 cup whipping cream, chilled
Instructions:
Heat oven to 375°F. Stir together flour and salt in large bowl; cut in butter until mixture is crumbly. Mix in water with fork until flour is just moistened. Roll out pastry on lightly floured surface into 12-inch circle. Place in 9-inch pie pan. Crimp or flute crust; set aside.
Stir together sugar, pumpkin and eggs in large bowl. Add all remaining filling ingredients; mix well. Pour into prepared pie crust. Cover edge of crust with 2-inch strip of aluminum foil. Bake for 40 minutes. Remove aluminum foil. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean.
Arrange pecan halves on top of pie; drizzle or brush 1 tablespoon maple syrup over pecans.
Beat whipping cream at high speed in chilled small mixer bowl until soft peaks form. Gradually add remaining 2 tablespoons maple syrup; continue beating until stiff peaks form (1 to 2 minutes). Spoon dollops of whipped cream unto pie; garnish with additional pecan halves, if desired.
Ingredient Substitution Index
Yield: 8 servings
Nutrition Facts (1 serving)
Calories: 460
Fat: 32 g
Cholesterol: 150 mg
Sodium: 135 mg
Carbohydrates: 35 g
Dietary Fiber: 3 g
Protein: 5 g
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