Recipe of the Week! Grilled Orange & Bourbon Salmon

So there's nothing like a grilled salmon. Really. That little crust that it gets on the top and the flavors?!? Yeah. With a recipe like this, you can't go wrong. If you don't want to break out the Bar-B just yet, use your broiler pan in the oven. Serve over a bed of rice drizzled with the marinade along with a bright spring salad. Perfect for the warmer weather coming.

Ingredients

• 1/4 cup bourbon
• 1/4 cup fresh orange juice
• 1/4 cup low-sodium soy sauce
• 1/4 cup packed brown sugar
• 1/4 cup chopped green onions
• 3 tablespoons chopped fresh chives
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, chopped
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• Cooking spray

Preparation

Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.

Prepare grill or broiler.

Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

Happy Earth Day!!!

Here's a quicky of a recipe for Peanut Butter Bars that doesn't involve your oven... Your microwave, yes... BUT, for the sake of Earth Day, let's NOT use the oven today. If you did a search for 'No-bake' recipes... you'd find hundreds! And some of those treats that only get pulled out for the Holidays? Use them in the months where you crave a treat but it's too hot to bake. I could really go on...

Here's a great bar for your Energy Saving Earth Day... Healthy?? Maybe not so much, but certainly delicious!

INGREDIENTS

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

DIRECTIONS

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Recipe of the Week! Rhubarb-Sour Cream Snack Cake with Walnut Streusel

Ok folks! It's getting closer to that time of year when we are BLESSED with Rhubarb. However, there may be some of us who have been looking at the same recipes for years and can't get past the same old jams, pies, cakes, bars... etc.

Here is a another cake recipe sure to please with a cup of tea or coffee for breakfast or with a Sunday brunch.

Ingredients

• Cake:
• 3 1/2 cups finely chopped rhubarb (about 1 pound)
• 2 tablespoons all-purpose flour
• 1 1/2 cups packed brown sugar
• 5 tablespoons butter, softened
• 2 large eggs
• 1 cup fat-free sour cream
• 1 teaspoon grated orange rind
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 cup whole wheat flour (about 4 3/4 ounces)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Cooking spray
• 
  Streusel:
• 1/4 cup turbinado sugar (a form of raw sugar, larger crystals, more flavor)
  
• 1/2 teaspoon ground cinnamon
• 2 tablespoons chilled butter, cut into small pieces
• 1/4 cup chopped walnuts

Preparation

• Preheat oven to 375°.

1. To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.
2. Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.
3. Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined.
   
4. Fold in rhubarb mixture. Spread batter into a 9-inch square baking pan coated with cooking spray.
5. To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375° for 50 minutes or until a wooden pick inserted in the center comes out clean.

Birthday Fun

Your imagination is what makes you, YOU... and your cake, well... personalized! This cake was made for a 70th Birthday.

Being Square

Here's another classic style cake showing how easy it is to coordinate all your looks for the big day. Have your florist make up a couple extra posies and leave them for the cake. Some ribbon that may have been used in the bouquets or even mimicking a polka dot dress... It all comes together on your cake! TRUST ME! It not only has to LOOK good, but TASTE good too. The cake is the last thing people usually eat at the party! They will remember it!!

Country Catering & CAKES

Check out this fun cake! This is a very popular structure and is so versatile. Piping, ribbons, scrolls, tops... You name it and it's custom to your wedding day. What a great way to include your brighter wedding colors (such as this pink and yellow) without having an ALL pink or yellow cake. Although that could be great too! Imagine having this be the bright yellow with black and pink dots! Wowzers!!

Recipe of the Week! Chicken with Morels

This time of year makes us all eager to head outside. For some that means that mushroom season is close! Before we get to the recipe, here are some picking, storing and handling tips about these tasty little morsels:

Learn: In the same fungi family as truffles, morels are cone-shaped mushrooms with a spongy, honeycomb texture and nutty, earthy flavor. They grow wild from early spring to late June.

Purchase: Look for fresh morels free of excessive dirt. They should be dry and springy but still firm. Colors range from pale yellow-tan to dark brown or black. Dried, canned, or frozen morels are available year-round.

Handle: Avoid rinsing any mushroom before storing, as water will accelerate spoilage. Gently clean with a soft, dry vegetable brush, and gingerly roll on the countertop to remove trapped dirt. Store in a loosely closed paper bag in the refrigerator up to two or three days.

Use: Morels are tasty lightly sautéed and served alongside other spring delicacies such as asparagus. If using dried morels, soak in warm water or broth for 30 minutes or until plump to rehydrate.

Ingredients

• Fresh Morel Mushrooms
• Cooking spray
• 8 chicken thighs (about 2 pounds), skinned
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fat-free, less-sodium chicken broth
• 2 bay leaves
• 3 cups hot cooked rice

Preparation

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan, and sauté 4 minutes on each side or until browned. Add mushrooms, broth, and bay leaves. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves. Serve with rice.

This recipe and information is from www.cookinglight.com

Recipe of the Week! Shrimp Alfredo

SO! This is paying homage to the folks who arrive home wishing the magic fairies would already have supper on the table. Since we all know that usually doesn't happen, here's a QUICK meal that even Rachel Ray would give kudos to!

I don't usually offer suggestions towards brands or favorites, because everyone has their own... but for this, to actually cut down the time, some things are worth the little extra you put into them.

So here's my list of ingredients and WHY I purchased them :

al dente egg fettucini noodles - 1 bag

• - VERY quick cooking, you can wait almost until the last minute to do these as they take literally 3-4 minutes to cook and also very tasty!
  

1 average jar of supermarket alfredo sauce

• - easy to make from scratch, but easier to buy off the shelf, and we're cutting time here, and most are basic ingredients that lend to being the same across the brands. Don't worry about it being too 'rich' as the wine cuts it somewhat. I'm not crazy about lots of sauce, but if you are.... Buy 2 jars. It'll be just fine!
  

Extra Large RAW tail on shrimp - 1 lb or so

• - the size of the shrimp DOES matter! Larger shrimp will be ultimately a little more expensive, but the taste difference is crucial! Buy the uncooked (they will be grey, not pink) and cleaned. I prefer the tail on variety because I like to eat them with my fingers, but the more they are cleaned, the more they will cost, so it's a happy medium.
  

Mushrooms - 1 container you find in the vegie section of the super market.

• - I like white button mushrooms because they lend themselves to absorbing lots of flavor, look for nice white 'shrooms. If you prefer, buy them already chopped for less hassle.
  

Garlic

• - I keep a jar of minced in my fridge. Use as much as you like. Or about a Tablespoon-ish
  

Olive Oil

• - Pantry must have - sautéing the mushrooms and garlic
  

White Wine

• - There is no sense using a 'cooking wine' if you can't sit down and drink the stuff. I had some Riesling in my fridge and the sweetness of the wine sang in perfect harmony with the shrimp... THAT and you can enjoy a glass with your finished meal.

Salt & Pepper - to taste

Now, you probably noticed that I left out amounts... But realistically, it all comes together nicely and you can adjust here and there.

Ok! First things first, get your water BOILING for the noodles.

If your shrimp are frozen, run them under warm water to get them thawing. Need not be totally thawed, but probably shouldn't be totally frozen either!

In a saute pan, get your garlic and mushrooms commingling in the hot olive oil over medium heat.

When your mushrooms are darkened and reduced about 1/2 in size, add about a cup of wine to the pan. Add the shrimp to the pan and be sure that you keep an eye on them because they cook quickly. (The larger the shrimp you have, the more 'time' you have at this point)

Dump noodles in water.

When shrimp are pink, pour Alfredo Sauce in the shrimp concoction and heat through, stirring. It may look like it will be too runny! This is NORMAL because the noodles will soak up lots of the liquid.

Watch the pasta, it should be done. Strain, don't rinse and toss in the pan, or if it's not big enough, dump back in the (empty) pasta pot to combine.

ENJOY with some crusty bread and a glass of wine.

Easy. Rustic. Better the next day!