Salmon Enchanted Evening ™

This is a great recipe for Lent or anytime.

4 salmon fillets
2 tsp. sake
2 - 3 T oil
1/8 - 1/4 tsp. each: salt, pepper,
Pinch each: red pepper flakes, turmeric
1 clove garlic crushed, chopped
Non stick cooking spray
1 -  2 T low sodium soy sauce
1/4 - 1/2  tsp. fresh diced ginger
Orange zest and juice

Zest and cut orange in half. Set aside orange.

In same cup combine: salt, pepper, sake, oil, turmeric, garlic, orange zest, soy sauce, red pepper flakes.

In a shallow dish, place salmon fillets. Pour the mixture over salmon, cover and place dish in refrigerator and let marinate of a couple of hours.

Heat skillet to medium high heat, lower heat to medium. Spray pan with non stick cooking spray. Place salmon and squeeze some of the orange juice over the salmon. Cook salmon on 1 side for 5 - 6 min. Turn salmon over, squeeze some of the orange juice over salmon. Cook on 1 side for 5 - 6 min or until done.

Serves 4.

Classic BLT™

This is my version on of the classic. You can use turkey or vegan bacon too.

12 strips lean bacon
1 tomato sliced
4 romaine lettuce leaves
1 onion sliced
2 T softened butter
4 T lite mayo
8 slices bread
non stick cooking spray


Peel, rinse, cut onion into slices, set aside.  Rinse tomato and cut into slices, set aside. 
Rinse and pt dry lettuce, set aside. 

Preheat skillet to medium high heat, lower  heat to medium and spray nonstick spray into pan. Add some of the bacon and cook on 1 side for 6 - 7  min.  Flip bacon over and repeat cooking process until desired crispness.  Remove bacon from pan and drain on a paper towel lined plate.  

While bacon is cooking, toast 2 slices of the bread in a toaster until desired doneness.  Remove toast from toaster and repeat toasting process with remaining slices of bread.

To assemble sandwiches:

Spread softened butter on 1 side of 4 slices of the toasted bread.  Arrange 3 slices of bacon on the buttered side up of bread. Arrange  lettuce, tomato and onion over bacon. Spread mayo on the remaining slices of bread. Lay mayo side down on top of BLT. 

To serve, cut BLT in half.

Serves 4. 

Dairy Free Potato Soup ™

This is a dairy free version of potato soup. I've used regular unsalted butter and regular bacon. But you can use vegetarian butter and your favorite bacon as well. 

4 medium potatoes, peeled and cubed
1 tsp. dried or fresh parsley
1/8 - 1/4 tsp each: salt, pepper
1 - 2 slices bacon browned, (chopped and drained)
4 c low sodium chicken broth
4 T flour
1 stick unsalted butter (or vegetarian alternative)
1  small to medium onion chopped

Boil potatoes in water until fork tender approx. 15 - 20 min. Set aside.

In a separate pan, cook bacon until crisp. Drain and chop bacon, set aside. 

Make a roux by melting butter over medium heat. Add the chopped onion in the melted butter. Add flour and stir until thickened. Add chicken broth 1/2 c at a time, stirring constantly.  

Add the  potatoes and the water that the potatoes were cooked in. and stir. Add the bacon, salt, pepper and parsley.  Cook over medium heat until soup is heated through on medium to medium low.

Makes 4 servings. 

Down and Dirty Rice ™

This is my version of the Cajun classic.

4 slices bacon 
2 T olive oil
1/8 - 1/4 tsp salt, pepper
Pinch: Cayenne pepper, crushed red pepper flakes (optional)
2 cloves garlic crushed, chopped
1/2 c chopped onion 
1/8 c chopped celery
1/4 c chopped pepper
2 c rice
4 c reduced sodium chicken broth


Preheat skillet to medium high heat. 

Lower heat to medium and add bacon  and oil. Cook bacon for 6-7 min. Remove bacon, add onions, celery, pepper, garlic and saute for 6 min.  

Add rice and saute for 4 - 5 min. Add chicken stocks and spices. Let boil for  10 - 15 min or until rice is done. 

Serves 6 - 8.

Easy Onion Dip™

Love onion dip, but don't like all the sodium. This is a healthy version.

1 c reduced fat sour cream
1 T dried or fresh diced onions 
1 clove fresh garlic crushed chopped
1/8 - 1/4 tsp each: salt, pepper
1 tsp dried parsley
Pinch red pepper flakes

1/2 tsp dried or fresh dill.

Combine all ingredients in a small bowl. Mix well, put in fridge until ready to serve.

Make 8  2 T servings.

Cinnamon Spice, Everything Nice Mock-Achino ™

This is my version of the coffee house classic.

 If you don't have an espresso pot or maker, you can also use strong coffee.

I've used reduced fat milk, but you can use what milk you like. 

I’ve also used brown sugar for this, but you can substitute diatetic sugar if needed. 

3 c. espresso or strong coffee
1 c. milk
1/8 - 1/4 tsp. ground cinnamon, vanilla extract
1/4 tsp. brown sugar (adjust to taste)

Brew coffee according to coffee makers instructions. 

In a microwave safe measuring cup, combine: milk, sugar and spices, stir to mix. 

Microwave on high for 45 - 60 seconds. 

Make sure the milk doesn't boil over in the microwave. 

Remove from microwave and carefully pour milk into a jar. 

Put lid on jar and shake for 30 sec. - 1 min. 

Remove lid from jar and spoon frothed milk onto coffee.

Serves 4 - 6.

Easy Chicken Marsala ™

This is an easy version of chicken Marsala

1 lb boneless skinless chicken breasts
1/4 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
pinch red pepper flakes
1  - 2 tsp fresh lemon juice and zest (adjust to taste)

1/3 - 1/2 c Marsala wine.
1 clove garlic, crushed and chopped
2 tsp dried parsley
1 oz chopped mushrooms

In a dish combine: flour, salt, pepper, lemon zest,red pepper flakes,  half of parsley . Mix with fork.

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

Dredge chicken lightly in flour mixture.

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 4 - 6 min. Flip over and cook chicken on other side for 4 - 6 min or until done.
Remove chicken from skillet and place on serving plate to let rest.

While skillet is on medium heat, carefully add marsala wine, lemon juice, parsley mushrooms and garlic to skillet. Reduce heat to medium low. Stir sauce with whisk for 5- 7 min or until reduced.  

Spoon reduced sauce over chicken.

Serves 4