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Sunday, May 31, 2009

Nutrition: The Diet We All Need For Great Skin

We need to do more than apply sunscreen and daily moisturizer to look and feel healthy.  You have to eat foods that are rich in nutrients that fight wrinkle and make a difference all the way down to your fingernails.

Antioxidants are needed to protect you from the free radicals that speed up the aging process.  Your diet should consist of leafy green like bok choy, whole grains and antioxidant rich fruits.

Protein the building block of skin and vital in helping maintaining your hair and nails.  Such proteins are chicken, lean meats and low fat dairy products.

Vitamin D helps promote firm skin, strong bones and teeth.  Calcium absorbing vitamin D is found in milk, salmon and tuna.

Vitamin B helps skin retain moisture and fights eczema and acne.  Cheese, liver, soybeans, cauliflower, nuts, whole grains, poultry, red meat, fish and eggs are filled with tons of B vitamins.

Vitamin A protects the epidermis and help stave off wrinkles.  Yellow, orange dark green vegetables, egg yolks and milk.

Vitamin C builds collagen and regulate sebaceous (oil) glands to maintain the skin's moisture level.  Servings of strawberries, tomatoes, citrus, green peas and sweet peppers will help here.

Selenium the trace mineral that bonds with protein to form antioxidants that fight diseases and cell damage.  Selenium is found in whole grains, wheat germ and tuna.

Zinc found in seafood, kidney beans, rice, poultry, pork, soybeans and cheese is the essential mineral that preserves collagen that keeps skin firm and smooth.

Vitamin E an important antioxidant that reduces collagen breakdown and protects you from cell damaging free radicals.  E is found in nuts, salmon, leafy greens, whole grains, olive and vegetable oils.

Water helps keep kin supple and flush toxins from the body.  Eight or more glasses per day.

Beta-Carotene protects skin and reduces inflammation from sunburn and rashes.  You need antioxidant rich fruits and vegetables like carrots, broccoli and tomatoes.

Omega-3 Fatty Acids EPA and DHA found in fresh fish, flaxseed oil and walnuts.  These anti-inflammatories inhibit the production of sebum to stop breakouts improve skin tone.

If you go to any nutrition, sport or health magazine you can find an abundance of helpful information in improving your diet.  Like this information I saved from an article I found in Golf For Women from last year.


Saturday, May 30, 2009

Wine Pick Of The Day! Kirkland Sonoma County Chardonnay

Off on a recent visit to Costco our normal choices were no where to be found.  I happened across this wonderful Chardonnay!

I knew the last time we picked up a Kirkland Cab we loved it and ran back to buy a case.  However, we were a day late, all gone.

This lovely Sonoma County Chardonnay is wonderful.  I like it much better than our ol' standby Yellow Tail from Australia.

Here is the dish:

KIRKLAND Signature, 2007, Sonoma County, Chardonnay, Master Cask Series V

Kirkland says: sleek with vibrant ripe honeysuckle, spicy pear notes, and concentrated opulent tropical pineapple fruit notes.  The body builds in intensity with a consistent thread of crisp vibrant acidity and a rich creamy complex edge from oak as ripe apple flavors expand on the textured finish.

We said:  Lovely.  A great every day dinner wine.  It is rich and creamy, a little oak, pear and apple, yet light at the same time.  A grand step up from Yellow Tail and Kendall Jackson has some competition.

Price Point:  Around $8. to $9., Drink now through 2010.

If you have or will try it please come visit and leave your comments, I would love to post them :)


Thursday, May 28, 2009

Summer Pepper Jelly Vinaigrette Dressing

This is a wonderful dressing to drizzle over a Watermelon Baby Lettuce and Pecan salad or over sliced tomatoes, cucumbers, and onion.

  • 1/4 C Rice Wine Vinegar
  • 1/4 C Pepper Jelly
  • 1 Tbsp. Fresh Lime Juice
  • 1 Tbsp. Grated Onion
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1/4 Cup Olive Oil
Combine together first 6 ingredients.  Whisk.  Gradually add the Olive Oil while continuing to whisk until blended well.

Makes: 3/4 Cup.


Easy Watermelon, Baby Lettuce and Pecan Summer Salad

This easy summer salad is light and refreshing, just the perfect thing for that hot summer day.  Great Salad to take for a summer BBQ!

  • 3/4 Cup Chopped Pecans
  • 5 Cups Seeded Cubed Watermelon
  • 1 (60z.) Package Washed Baby Lettuce
  • Pepper Jelly Vinaigrette
  • 1 Cup Crumbled Gorgonzola Cheese

Arrange Pecans on baking sheet and toast in a 350 degree oven for 5 to 7 minutes until lightly toasted and you can begin to smell them.  Cool.

Combine Watermelon, lettuce in large bowl and toss gently with the vinaigrette.  Transfer to large serving platter and sprinkle evenly with the Gorgonzola Cheese and Pecans.

Makes: 6 - 8 servings.  Prep time: 20 minutes

Pepper Jelly Vinaigrette Recipe click link below:



Tuesday, May 26, 2009

Easy Homemade Low Fat Caesar Salad Dressing

Don't you just dislike some of the salad dressings at the supermarket? They just don't taste like the ones you have on that great salad at the restaurant.

I ran across this one and it doesn't even need eggs or anchovies! So it is a breeze to make. I whipped it together tossed it with some romaine lettuce and I was very impressed! Everyone "loved" it!

Here is the lower fat version:


  • 1 Cup Fat Free or Low Fat Mayo
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 1 Clove Fresh Garlic (push through your garlic press)
  • 1/4 tsp Salt
  • 1/8 tsp Fresh Ground Pepper
  • 1/2 Cup Parmesan Cheese
  • 1 tbsp Fat Free Milk or Low Fat Half and Half

Combine all ingredients together in a resealable container and shake or whisk until well blended.

Wash and chop one head of Romaine Lettuce into bite size pieces, place into serving bowl. Drizzle with two or three tablespoons Caesar Salad Dressing and toss to coat. Sprinkle with some more Parmesan Cheese and serve!

Top with grilled chicken breast and or some halved cherry tomato's for a great lunch or dinner salad.

I keep this on hand in the fridge all the time, it's yummy and is so easy to make a quick bistro type salad anytime.



Italyapartments said...

Do you like the Italian food? :-)

Tuesday, May 19, 2009

Wine Pick Of The Day! Simi Cabernet Alexadner Valley

This time our dinner guests got more involved in the comments when they found out I was posting them on my Blog!  It's funny how after a few different wines to try they kept bouncing back and forth tasting and re-tasting.

This Wine Pick Of The Day is:

Simi 2005, Alexander Valley California, USA, Cabernet Sauvignon:

Simi wrote:

Simi Winery selects site-specific rootstocks and clones throughout the valley to blend a Cabernet Sauvignon that exhibits the supple texture and balanced structure that are the hallmarks of Alexander Valley.  This wine's rick blackberry, cherry and plum flavors meld with ripe tannins and hints of spice from oak aging. Delicious with beef, rare tuna, mushrooms and meat and soy based sauces.

We served this with a lemon, balsamic dijon mustard roast chicken and it was a wonderful accompaniment.

Here are our opinions:

Steve:  Very Good!

Annette:  Complex

Craig:  Smooth

Karen:  Very Good, Smooth :)

Price Point: $25.00

Friday, May 15, 2009

How To Speak Fluent Sushi

Have you been to a Sushi restaurant, looked at the menu and became overwhelmed?  Do you need to see the pictures of everything your order so you know what you are going to be brave enough to eat for dinner?   Do you need to drink multiple cups of Sake to prepare yourself for what you just ordered?  If so you are so not alone.

Sushi all the rage is attracting newcomers on a daily basis.  I tell my friends "you acquire a taste for it and then you crave it!"  Like a fine wine, you try it all and decide what works for you, not what someone thinks you will like.   No two taste buds are alike now are they?

Here is some help I found while reading the paper a while ago, I saved the article and think it would be helpful to share with you beginning sushi lovers.

Speak Sushi Fluently:

Sushi: Sweetened, pickled rice and anything made with it

Shari: Sushi rice, also called sushi meshi

Sashimi: Raw fish fillets without rice

Makizushi (or maki): Sushi rolled in seaweed

Nigiri: Fish, shellfish or fish eggs (called roe) over rice balls

Nori: Thin sheets of dried seaweed

Gari: Pickled ginger

Wasabi: Hot, green Japanese horseradish (not related to American horseradish)

Miso: Soybean paste

Edamame: Green Soybeans

Suimono: Clear broth

Sunomono: Seaweed and cucumber salad

Dalkon: White radish

Ocha: Green Tea

Hashi: Chopsticks

Shoyu: Japanese soy sauce

Chirasi: Sushi rice in a bowl topped with other ingredients

Sake: Salmon (spelled the same way as the alcoholic beverage)

Ebi: Shrimp

Toro: Fatty tuna belly

Maguro: Tuna

Unagi: Freshwater eel

Ikura: Salmon roe

Tobiko: Flying fish roe

Tako: Cooked octopus

Tamago: Omelet

I hope this helps you the next time you wander out the your local Sushi bar!  If have any additional info to share please feel free to leave it in my comments :)

Torch Lake Prep said...

California roll anyone?? great info Karen!

Beth Dunn said...

I love sushi! I just gave you an award on my site. Come check it out. xoxo

Thursday, May 14, 2009

Easy Seared Ahi Tuna Shashimi Recipe

This very very easy Seared Tuna Sashimi can literally be made in under ten minutes!  

Find a Ahi Tuna Grade piece of Tuna.  Make sure it is fresh.  Always check the pack date if it is wrapped or ask your fish monger when the tuna came in.  If your tuna is a grey color or smells the room up when you unwrap it, that means it is not fresh!

  • Tuna
  • 1/2 C Soy Sauce
  • Sesame Oil
  • Salt
  • Fresh Ground Pepper

Season the tuna with salt and pepper.  Marinade it in soy sauce and one teaspoon sesame oil in a glass pan for a couple hours turning every so often.

Remove and bring to room temperature.

Make sure all other side dishes are prepared and ready to go, searing the fish only takes a few minutes and is served immediately.

Heat heavy pan (I prefer stainless) to medium high heat.  Drizzle the sesame oil into pan enough to just coat the bottom.  Place tuna fillet in hot pan and sear until it start to turn brown part way up the sides (see photo above).  The pan should be hot so don't be afraid make sure to place the tuna in the hot pan with tongs to prevent burning your self.  This should only take about three minutes per side depending on the thickness and how rare you like it.

Remove from heat and slice thin with a sharp knife against the grain.

Serving suggestions:

  • As an appetizer
  • As a salad topper
  • With Asian flavored rice
  • With Wasabi and soy sauce glaze

Easy Tarragon Baked Chicken

If you don't have Tarragon which I assume you do if you are making this dish, if not, you can substitute Parsley, Chives, Thyme or Chervil for the Tarragon.


  • 8 Chicken Thighs or Drumsticks
  • 2 oz Butter
  • 2 Tbsp Chopped Fresh Tarragon (one Tbsp dried)
  • Salt
  • Fresh Ground Pepper
Preheat oven to 375 F.

You can use boneless chicken if you prefer.  If you want to take the bones out yourself  you just run the knife downward between the bone and the flesh until the bone comes loose.  Gently twist the bone with your hands and it will come out easily.  But, if you are like me, I buy boneless thighs at the market.  And I just rubbed the drumsticks with the seasoned butter.

Soften the butter, work into a paste with a spoon.  Mix in the tarragon and seasoning (salt & pepper).

Divide the butter between all the pieces of chicken, brush onto the cavity side of the meat and secure closed with a toothpick.

Season the outside with Salt and Pepper.

Bake covered with foil for 40 minutes, removing the foil the last 10 minutes.  


Cooking With Herbs: Tarragon

Tarragon deriving from the French estragon and the Latin dracunculus, "little dragon" is one important culinary herb.  

It has a fiery tang and serpent-like roots.  "Dragon" herbs were believed to cure the bites of venomous creatures, but is main use these days are culinary.

According to a thirteenth-century Arabian botanist Tarragon will sweeten the breath, act as a soporific, and, if chewed helps dull the taste of medication.

There are two varieties of Tarragon.  You have the French with a more refined taste, a main ingredient in French cuisine and needs protection from the winter; and the Russian with a coarser taste which survives in both hot and colder climates.

Culinary uses:

Tarragon is one of the important fine herbs that is commonly used together with Chervil and Parsley.  It is one of the main ingredients in the classic Bearnaise, Tarter and Hollandaise sauces.  Commonly added to Mayo for fish dishes, salad dressings, soups, omelette's and scrambled eggs.  It is rubbed on chicken for roasting and mixed with stuffing's.

You can make Tarragon herb butter for vegetables, steaks, grilled fish and chops.

See the recipes I have posted: Tarragon baked chicken, Tarragon stuffed mushrooms and Tarragon vinegar.

Don't be afraid to try it!!


Tuesday, May 12, 2009

Easy Sun dried Tomato Basil Hummus - Healthy!

If you are in a pinch and need something quick, this sun dried tomato basil hummus can be thrown together in just minutes!  It is so easy and tastes amazing!

  • One 16 oz. container of plain or garlic deli prepared hummus from the supermarket
  • Fresh Basil
  • Jar of sun dried tomatoes
  • Salt & Pepper
In a food processor add about 8 basil leaves, 4 to 6 sun dried tomatoes, pinch of salt and pepper, pulse until basil and tomatoes are chopped.  Add the hummus and pulse until blended well.

Serve with pita bread or chips, Alessi bread sticks or Melba rounds..

This recipe can be doubled and made the day before!  Just store in an air tight container.


Caprese Salad Skewers With Basil Vinaigrette

Insalata Caprese Skewers with Cherry Tomatoes, Mozzarella Balls and Fresh Basil are a great crowd pleaser!

You can serve this slightly grilled just to get the grill marks or just serve cold.

  • 8 Bamboo Skewers
  • 24 Cherry Tomatoes
  • 24 mozzarella Balls (small or cherry size)
  • Fresh Basil
  • Extra Virgin Olive Oil
  • Salt & Pepper
  • 1/2 C Basil Vinaigrette (recipe below)

Preheat grill.

Soak skewers in water for about 30 minutes to prevent them from burning.

Alternately skewer one cherry tomato, one mozzarella ball and two fresh basil leaves (using three of each per skewer).

Lay skewers on a sheet and drizzle lightly with olive oil so both sides are coated. Season with salt and pepper.

Place the skewers on the heated grill turning to prevent the cheese from melting just long enough to get some grill marks about 2 to 3 minutes.

Place on serving tray and drizzle with the Basil Vinaigrette.

Basil Vinaigrette:

  • 1 C Fresh Basil, packed full
  • 2 tablespoons lemon juice
  • 1 teaspoon Sherry Wine Vinegar (or Red Wine Vinegar is fine too)
  • 1 tablespoon Grey Poupon Dijon Mustard
  • 1/2 C Extra Virgin Olive Oil
  • Salt & Pepper
Clean and de-stem the fresh basil.

In a food processor place the basil, lemon juice, vinegar and Grey Poupon dijon mustard, add a pinch of salt and pepper. Pulse until the basil is chopped well. Slowly drizzle in the olive oil while continuing to pulse.

Serves 4


Monday, May 11, 2009

Wine Pick Of The Day! Greg Norman

On our usual weekend shopping trip to our "favorite" place to shop Costco, we wandered into the wine cellar..... Nothing like the cellars in Napa or anything but they always come up with something special.

Wine Pick:

Greg Norman, Limestone Coast, Australia Estates, 2005, Cabernet Merlot.

Gregg Norman said on the bottle: 91% Cabernet Sauvignon, 9% Merlot. Vineyards grown on shallow red soils overlying hard limestone. Rich mulberry and cherry are enhanced by a touch of spice and followed by velvety tannins.

Karen said: "not sure what a mulberry tastes like, but something nice is there and the cherry is not overwhelming. Nice start...smooth, has some legs and a very pleasant finish. I give this a thumbs up! Definitely will keep this one around more often.

Craig said: Had it before, love it. That's why I bought it!

This wine is great with red meat. Having it with mediterranean meatballs and organic whole wheat pasta.


Wine Pick Of The Day! Cloudline

After my Daughters Talent Show a couple nights ago we decided to meet another family for dinner at our favorite Italian restaurant "Salvatores".

Brian and Laura ordered a nice bottle of Pinot Noir. They have had it several times during recent visits to the restaurant. Needless to say they also love Salvatore.

Wine Pick: Cloudline Pinot Noir, from Oregon.

Laura thought it was very soft and round, with some berry flavors. Craig thought it was nice, not his favorite. Karen (me) thought it was a bit lighter than our usual finds and agree it was soft with a definite hint of berry.

This is what Cloudline Cellars has to say:

Cloudline Cellars represents a first for us at Dreyfus, Ashby & Co.: our own wine. Given our love for Pinot Noir and our long history developing Domaine Drouhin Oregon and other fine wines, it’s probably not surprising that we would choose Oregon as the home for this exciting project.

Our goal is very specific: to create the best, most delicious and consistent value in Oregon Pinot Noir and Pinot Gris today. We are fortunate to have access to top sources, growers and vintners who understand and support what we’re trying to accomplish. We have also enlisted the expertise of VĂ©ronique Drouhin-Boss, who has graciously agreed to be our consulting winemaker, or more appropriately, our “reference palate.” In practical terms, she makes sure the quality never waivers.

We think you’ll agree that Cloudline is a lot of wine for the money, the perfect case purchase for wine lovers who want something special on a regular basis. Or, for new enthusiasts, it’s a great introduction to the best of what Oregon can offer, even at a value price.

Send us your comments we would love to hear from you!


Easy Homemade Croutons

Do you throw away the ends of the bread loaf or that old baguette end no one ate and it seems a bit hard?

Start tossing all your bread heals, French bread and baguette ends into a bread bag and toss in the freezer.  You are now making your own Croutons!

  • Old bread (or new)
  • Granulated Garlic - or two cloves pressed threw garlic press
  • Dried Thyme
  • Dried Parsley
  • Salt
  • Pepper
  • Olive Oil
After collecting enough bread to fill a large mixing bowl, remove from freezer and thaw.  Cut bread into crouton size pieces, some like them a little larger what ever you prefer.  Put into a very large mixing bowl.

Season all over the top of the bread pieces with Salt, Pepper, Granulated Garlic, Thyme (1/2 tsp at a time, you can always add more Thyme) and Parsley.  Toss to mix well.

Drizzle with olive oil and toss so all the bread pieces are coated evenly with spices and oil.

Place onto cookie or baking sheet, brown in oven at 350 until nicely browned.

Sprinkle all over the top of your Caesar, Greek and or Toss Salads.  Store extra croutons in a Tupperware container or zip lock bag.

Try my quick and easy Caesar Salad Dressing found under Dressings in my Recipe Box!


Grey Poupon Dijon Country Style Spare Ribs - Easy!

These Dijon Country Style Spare Ribs are so delicious and so easy to make! All you need to do is remember to marinade them the day before and you are ready to in about 30 minutes or less.

  • Country Style Boneless Pork Spare Ribs - at least one per person
  • Grey Poupon Dijon Mustard
  • Salt
  • Fresh Ground Pepper

Season your Country Style Boneless Pork Spare Ribs with salt and pepper then place into a large zip lock bag or container with a lid.

Add four tablespoons Grey Poupon Dijon Mustard (about 4 heaping tablespoons for every 6 ribs) directly into bag. Seal. Turn or shake the bag until the ribs are all completely coated. Refrigerate over night.

When ready to cook; remove the ribs from fridge and bring to room temperature.

On Med-High heat a large fry pan, add four tablespoons olive oil. Sear the Country Ribs until nicely browned on both sides.

Place in 375 oven for 20 minutes until done. Let rest covered for five minutes before serving.


Add one large minced garlic clove to pan drippings while pan is still warm. Stir scraping up bits from pan. When you start to smell the garlic turn on heat (add a couple tablespoons oil if needed) then add two tablespoons flour to pan drippings. Stir and cook for three minutes.

Add 1/4 Cup red wine to deglaze the pan, scraping up bits and stirring at the same time. Slowly add one to two cans of Chicken broth.

Add 1/2 teaspoon parsley. Stir until thick. Serve over Ribs and or mashed potatoes.


Marco Athie said...
wow! that looks delicious! I was just searching for Dijon Mustard and this came up! My aunt used to make an AWESOME spicy honey dijon...
May 11, 2009 2:12 PM

Wednesday, May 6, 2009

Quick and Easy Homemade Caesar Salad Dressing

Don't you just dislike some of the salad dressings at the supermarket? They just don't taste like the ones you have on that great salad at the restaurant.

I ran across this one and it doesn't even need eggs or anchovies! So it is a breeze to make. I whipped it together tossed it with some romaine lettuce and I was very impressed! Everyone "loved" it!


  • 1 Cup Mayo
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 1 Clove Fresh Garlic (push through your garlic press)
  • 1/4 tsp Salt
  • 1/8 tsp Fresh Ground Pepper
  • 1/2 Cup Parmesan Cheese
  • 1 tbsp Milk or Half and Half

Combine all ingredients together in a resealable container and shake or whisk until well blended.

Wash and chop one head of Romaine Lettuce into bite size pieces, place into serving bowl. Drizzle with two or three tablespoons Caesar Salad Dressing and toss to coat. Sprinkle with some more Parmesan Cheese and serve!

Top with grilled chicken breast and or some halved cherry tomato's for a great lunch or dinner salad.

I keep this on hand in the fridge all the time, it's yummy and is so easy to make a quick bistro type salad anytime.


Tuesday, May 5, 2009

Cinco de Mayo Ole' - Jose Cuervo Margarita's!

The holiday is Mexican and it celebrates the victory of 4,000 Mexican soldiers against 8,000 French forces on the morning of May5, 1862. A common misconception is that Cinco de Mayo celebrates Mexico's Independence Day. That day is in fact September 16th.
Cinco de Mayo is not celebrated everywhere in Mexico (it's a regional holiday) but it is observed in America and in many countries around the world as a celebration of Mexican heritage and pride.
The battle of Cinco de Mayo took place at the town of Puebla, 100 miles east of Mexico City. According to Viva Cinco de Mayo, the French army attacked Mexico City, assuming that the Mexican army would surrender if their capital city was taken:

Under the command of Texas-born General Zaragosa, (and the cavalry under the command of Colonel Porfirio Diaz, later to be Mexico's president and dictator), the Mexicans awaited. Brightly dressed French Dragoons led the enemy columns. The Mexican Army was less stylish.
General Zaragosa ordered Colonel Diaz to take his cavalry, the best in the world, out to the French flanks. In response, the French did a most stupid thing; they sent their cavalry off to chase Diaz and his men, who proceeded to butcher them. The remaining French infantrymen charged the Mexican defenders through sloppy mud from a thunderstorm and through hundreds of head of stampeding cattle stirred up by Indians armed only with machetes.

The outnumbered Mexicans defeated the French army in a great victory. It had consequences for America as well because the French defeat denied Napolean III the opportunity to resupply the Confederate rebels for another year.
Wikipedia informs us that the battle was significant for at least these two reasons as well. One, the Mexicans, out-numbered and out-gunned, beat a French army that had not tasted defeat in 50 years. And two, this was "the last time that an army from another continent invaded the Americas."

Perfect Margarita:

  • 1 oz. Cuervo Especial® tequila
  • 3 oz. Cuervo Lime Margarita Mix®
  • ½ cup crushed ice (or more)
  • Salt
  • Lime Wedge

Rub the rim of a chilled margarita glass with the lime and dip it into the salt to coat it. In a cocktail shaker, combine Jose Cuervo Especial, Jose Cuervo Lime Margarita Mix and ice. Shake vigorously and strain drink into the garnished glass filled with ice. Alcohol Content .40 fl. oz.

Pomegranate Margarita:

  • 1.5 oz. Cuervo Especial® tequila
  • 3 oz. Cuervo Lime Margarita Mix®
  • 2 oz. pomegranate juice
  • Lime wedge
  • Ice cubes

Pour Cuervo Especial®, Cuervo Lime Margarita Mix® and pomegranate juice into cocktail shaker half full with ice. Shake well and strain into a rocks glass filled with ice. Garnish with lime wedge.Alcohol Content .60 fl. oz.


Monday, May 4, 2009

20 Minute Heart Healthy Salmon Perfect Every Time!

Make this Heart Healthy Salmon in just 20 minutes!

Salmon is high in essential Omega 3 needed for a healthy heart and body. You can find Salmon at any supermarket and wholesale clubs year round. We purchase our fish at Sam's and Costco. You get a bigger bang for your buck!

You can also find different varieties from Wild Alaska, Norwegian many others as well as the farm raised (which tends to be not as strong tasting). The wild however is the best for you.

This recipe is so simple you don't even have to think about it. I typically start my side dish like rice, then prepare and cook the Salmon. It is all done in 20 - 25 minutes until the fish flakes with a fork!

  • Salmon Fillet
  • Fresh Dill
  • Course Salt
  • Fresh Ground Pepper
  • Lemon
  • Chicken Broth or White Wine

Preheat oven to 400.

Take a baking sheet, line with foil, line the center of the foil with parchment paper. Slightly fold up sides to keep liquids from leaking out.

Season fish with Salt and Pepper. You can leave the fish in a fillet or cut into slices about two inches wide. Place Fish in center of parchment paper. Sprinkle top with chopped fresh Dill. Squeeze lemon slices over fish and place on top. Add 1/2 cup broth or white wine. Wrap fish like a package.

Bake in 400 degree oven for twenty minutes.


Sunday, May 3, 2009

Quick Tomato, Basil & Mozerella Caprese Salad

With summer almost here I have a favorite salad that we have several times a week. Quick Tomato, Basil & Mozzarella Caprese Salad.

It is always a crowd pleaser and is very simple to make.

  • Large Tomato's
  • Fresh Buffalo Mozzarella Cheese
  • Fresh Basil Leaves
  • Balsamic Vinegar
  • Olive Oil
  • Granulated Garlic
  • Fresh Ground Pepper
  • Course Salt

Slice Tomato in to medium thick slices, slice the Mozzarella Cheese into the same thickness, leave the Basil leaves whole or stack and slice into strips.

On a serving platter stack a Tomato slice, then a Basil leaf, then a slice of Mozzarella, sprinkle with garlic, salt & pepper. With a teaspoon drizzle with Balsamic Vinegar and Olive Oil.

You can rotate the Tomato's and Mozzarella in a circular pattern around the platter and top with sliced Basil if you prefer. Or, cut Tomato's and Cheese into squares combine all ingredients into a bowl, toss and serve over mixed baby greens as a dinner salad also.

Serve and Enjoy!

Saturday, May 2, 2009

Wine Pick Of The Day! Silver Palm Cabernet Sauvignon

We put on our tasting caps and wondered off to the Red Run Golf Club Wine Tasting 2009. The evening was wonderful. Great friends, great wine and great food. The winner of the evening was something new for us:

Silver Palm Cabernet Sauvignon, 2006, California:

If you love the more expensive Silver Oak from Napa you will like this for a very reasonable cabernet, great for everyday! It was very light and refreshing! We absolutely LOVED it!

Because of the tasting we picked it up for a steal! Go buy it today!

Price Point: $14.00


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