Peaze Pleaze....

So I have been busy planning dinners for the next few days.  My brother is coming to visit with his girlfriend.  And the other day I recieved a pkg. of seafood (halibut, shirmp, salmon and king crab legs) from my folks.  We are going to enjoy these morsels over the weekend but I have been racking my brain what to make as sides.  I am thinking is stand by will be a great addition to any of the seafood dishes we gorge on....

Sweet Pea Risotto Gratin

1- 10 oz. pkg. of frozen baby peas, thawed

6 cups chicken broth

5 tbsp. butter

1 medium yellow onion, finely chopped

1 lb. Arborio rice (risotto)

1 cup Parmigiano~Reggiano cheese, freshly grated

Salt & freshly ground pepper

1/4 cup plain dry bread crumbs

Puree half of the peas in food processor and set aside with whole peas.  In a saucepan, heat the chicken broth and keep warm.  Grease a 2 quart casserole and set aside.

In large saucepan, heat 3 tbsp. butter over medium heat.  Stir in the onion and cook until translucent, about 4 mins.  Add the rice and stir well to coat the grains with butter.  Add 1 cup of the chicken broth to the rice, lower the heat slightly and stir until the broth is absorbed. Continue adding in half cup increments, letting the rice absorb the liquid (about 3 mins.) after each addition, and stirring almost constantly, until the rice is cooked, 20-25 mins.  The finished rice will be creamy but still firm to the bite.

A few minutes before the risotto is done, stir in the pureed and whole peas.  Turn on the broiler.  Remove the cooked rice from the heat and stir in the remaining 2 tbsp. of butter and 3/4 cup cheese.  Season with salt & pepper.  Stir the remaining 1/4 cup of cheese and the bread crumbs together.  Transfer the risotto to the prepared casserole dish and top with the bread crumb mixture.  Place the dish under the broiler for about 2 mins or until the top becomes golden.  Serve immediately!!!

Not only does this taste outstanding but it has a bold green color to it that will jazz up any old plate!!! Enjoy!

MWAH~

Stroganoff The Sensational Way....

Aunty Sandy's Sensation Stroganoff

1 block of cream cheese

2 tins cream of mushroom soup

2 cups sour cream

1 large onion, chopped & sauted

25 mushrooms, chopped & sauted

1 tsp. parsley

1 tsp. salt

1/2 tsp. pepper

Saute onions & mushrooms in 1 tbsp. olive oil.  Once they are cooked, add all other ingredients and heat through.

This is great when you throw in meatballs or sauted flank steak.

Serve overtop of egg noodles.  Put on your fancy eatin pants (elastic waisted) for this one!!!!

Yum - me!!!!

Salmon Swamon....

Funny enough, growing up, my parents could NEVER get me to eat any form of fish.  They say I would sit at the table and chew and chew and chew, but hardly ever swallow the stuff.  How times have changed!!!! Now, I love the stuff and can't get my husband to eat.  They say payback's a #$%&*%!!! So I thought I would share this version that my good friend Nicole cooks up at her house every now and then!!!

This might just be the easiest recipe, and the most delish for that of salmon...

Nic's Sensational Salmon

1 flat of boneless, skinless salmon

1/2 cup pancake syrup

1/4 cup balsamic vinegar

1/2 tsp. salt

1 tbsp. minced garlic

Cut salmon into 4 serving portions.  Place all portions in a ziploc bag, adding all the remaining ingredients and mush around!  Marinate for as long as time permits. (I have gotten into the habit of doing individual portions in smaller ziplocs and dividing up the sauce between the bags - and then freezing).  Grill in frying pan or on bbq grill for approx. 5 mins per side, or less (depending on how cooked you like your fish ~ remember...it will continue cooking once you take it off the grill and tent it).

This is a quick and yummy meal paired with a salad!

MWAH~

Going Greek....

It's BBQ season and these are some tasty little morsels for the grill...

Lamb Burgers with Yogurt Dill Sauce
2 lbs. ground lamb (have butcher grind a 2 ½ -3 lb. boneless lamb shoulder)
1 T. minced garlic
1 tsp. Kosher salt
¼ tsp. ground black pepper
½ cup minced onion
¼ cup chopped fresh mint leaves or 1 T. dried mint
2 T. chopped fresh oregano or 2 tsp. dried oregano
1 large egg

In a medium bowl, combine all ingredients for burgers. Mix well and form into 8 patties, ½” thick and 3” in diameter. Heat grill to medium or heat a 10” skillet with 1 T. olive oil.
Grill burgers or fry in skillet for 4-5 minutes per side. Burgers should be slightly pink in center.

Yogurt Dill Sauce:
8 oz. container plain yogurt
1 T. dried dill weed
1 T. sugar
½ tsp. salt
¼ tsp. ground white pepper
2 T. chopped onion
2 T. chopped fresh mint leaves or 2 tsp. dried mint
Combine all ingredients in a bowl. Refrigerate until ready to serve. Can be made a day ahead.

Sandwiches:
4 pita bread rounds, cut into halves to form a pocket
2 large tomatoes, chopped
1 onion, thinly sliced
1 green pepper, thinly sliced
Yogurt Dill Sauce
Place a burger in pita pocket. Tuck in some tomatoes, onion and green pepper. Drizzle about 2 T. dill sauce on top. Serve at once.