Creamy Italian Dressing

Ingridients:
1 c Mayonnaise
2 tsp Cider vinegar to taste
1/2 tsp oregano
1/2 tsp basil
8 cranks on the pepper mill


Instruction:
Mix & chill. Thin down with a little water & cream.



(www.lowcarbcafe.com)

Honey Dijon Salmon With Fresh Asparagus

Ingridients

3 tbsp. Olive oil (divided)
1 tbsp. Butter
1 tsp. Garlic (minced)
1 tsp. Salt (divided)
½ tsp. Black pepper (divided)
8 cups (9 oz.) Fresh spinach (cleaned and stemmed)
16 Asparagus spears (trimmed)
4 Salmon fillets (4 oz. each; skin removed)
2 tbsp. Honey
3 tbsp. Dijon mustard (divided)
½ cup Heavy cream
2 cups Prepared mashed potatoes
2 tsp. Parsley (minced)

Instruction

1. Preheat oven to 200° F. Place 4 dinner plates in oven to keep warm.
   
   
2. In a large non-stick skillet over medium-high heat, heat 1 tablespoon of the olive oil, butter and garlic just until butter is melted. Pile spinach into skillet and cover; cook 3-4 minutes or until spinach is wilted. Stir in salt and pepper to taste. Divide spinach among dinner plates in oven.
   
   
3. Fill large saucepan with ½-inch of water. Insert a steamer basket and bring to a boil. Place asparagus in steamer basket; cover and steam 4 minutes or until asparagus is tender-crisp. Remove asparagus from pan and keep warm.
   
   
4. Add remaining 2 tablespoons olive oil to a large non-stick skillet and place over medium heat. Place salmon serving side down in pan and season with salt and pepper. Cook 4 minutes per side or until salmon is golden brown and cooked through. Place salmon fillets on top of spinach and return plates to oven to keep warm.
   
   
5. In a small mixing bowl, add the honey and 2 tablespoons of Dijon mustard to the pan juices. Brush 1 tablespoon of the honey mixture over each fillet; discard any leftover honey mixture.
   


6. In the same skillet that the salmon was cooked in, heat the cream, remaining 1 tablespoon mustard, and salt and pepper to taste. Whisk together until blended and bubbling.
   


7. To serve, remove plates from oven. On each plate, spoon some of the mashed potatoes alongside the spinach, place 3 asparagus spears next to salmon and spoon cream sauce around edge of spinach. Sprinkle parsley over the top and serve immediately.

(www.mimiscafe.com)

Cherry Cheesecake

Ingredients

3oz. butter
4 tbspns. golden syrup
6oz. digestive biscuits (finely crushed)
1oz. soft brown sugar
8oz. cream cheese
2oz. sugar
¼ pint double cream
1 tin cherry pie filling

Method

1. Melt butter, sugar, syrup & add crumbled biscuits
2. Press into bottom of greased & lined 8” tin, chill in fridge or freezer
3. Beat cheese & sugar together, lightly whip cream & fold in
4. Spread over base and chill well
5. Pour pie filling on top
6. Serve chilled (but while still firm)

Alternative – Use orange flavoured cream cheese with mandarin oranges as topping.

(www.therecipecafe.com)

Roasted Potatoes with Garlic

Ingredients:

• 2 heads garlic
• 8 1/2 teaspoons olive oil
• 4 large Idaho baking potatoes
• Coarse salt and freshly ground pepper
• 1 bunch fresh thyme

Heat oven to 300°. Wrap garlic in foil, and roast until garlic is turning golden and heads are soft, about 1 hour. Let stand until cool enough to handle. Slice off tip of each head, just enough to expose cloves; press out garlic, using tip of knife to help. Discard garlic skin; transfer garlic to small bowl. Add 4 1/2 teaspoons olive oil, salt, and pepper. Make a paste using the back of a spoon.

Raise oven temperature to 475°. Slice each potato crosswise into one-inch-thick pieces. Spread a generous amount of paste on each slice; reassemble potato, pressing so the potatoes stick together. Set potato on a piece of foil, drizzle with 1 teaspoon olive oil, salt, and pepper to taste. Wrap potato tightly in foil; repeat process with the other potatoes. Bake potatoes in a roasting pan or on a baking sheet until they are soft and have a caramelized roasted-garlic crust on the bottom, about 1 hour and 10 minutes. Serve crust side up on a bed of fresh thyme. (www.culinarycafe.com)

Tropical Pineapple Chicken

8 oz wide egg noodles 3/4 lb fresh boneless, skinless chicken breasts, thickly sliced 1 yellow onion, peeled and chopped 1/2 cup sliced green onion 1/2 green bell pepper, seeded and sliced 2 clove garlic, crushed 1/2 banana, peeled and sliced 1/2 cup low-sodium chicken broth 1 (8-oz.) can pineapple chunks, undrained 1 tsp lime juice 1/4 tsp salt 1/8 tsp ground black pepper

Cook pasta according to package directions; drain and keep warm. Meanwhile, spray a deep, nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat. Add chicken and cook evenly until golden brown, 2 to 4 minutes. Add onion, green onion, bell pepper and garlic. Sauté until bell pepper is crisp-tender, stirring frequently. Stir in banana, broth, pineapple with juice and lime juice. Reduce heat to low. Just before serving stir in pasta and toss to mix. Season with salt and pepper to taste. Serve immediately.

Servings: 4

Preparation time: 15 minutes

Cooking time: 15 minutes (www.recipe-cafe.com)