Sweet and Spicy Salmon with Grapefruit Salsa

I have always liked a fruit salsa on fish.  I'm not sure why.  Perhaps it reminds me of summer, especially is this Northeastern arctic blast we have been dealing with.  

The second recipe Mazola® as chosen for the Allstars is a Sweet and Spicy Salmon with Grapefruit Salsa.  

Sweet and Spicy Salmon with Grapefruit Salsa

Ingredients (recipe makes 4 servings)

Sweet and Spicy Rub:

 

1 1/2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon oregano

1/4 teaspoon thyme

1/4 teaspoon finely ground black pepper

1/8 teaspoon cayenne pepper

1 1/2 teaspoons brown sugar

1 pound salmon fillet

2 teaspoons Mazola® Corn Oil

Grapefruit Salsa:

2 cups grapefruit sections

1/3 cup chopped green onion

1/4 cup chopped red bell pepper

1/4 cup chopped fresh cilantro

1 jalapeno pepper, diced

Directions

Preheat oven to 375 degrees F.

Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl.

Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides.

Bake for 15 to 20 minutes, until fish flakes easily.

Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.

** My husband and I really liked this recipe.  I had made the grapefruit salsa in the morning so it had time to meld together.  As the day went on, I tested the salsa to see if I needed to tweak it.  I had thought about using some agave but decided it was sweet enough from the pink grapefruit I used.

I served the salmon with some Cilantro Lime rice and a side of green beans.

I think the salmon would be great grilled on some cedar planks during the summer.

#AllstarsMazola®

Pork Carnitas with Cilantro Tomatillo Sauce

This is the first recipe Mazola® has selected for the Allrecipes Allstars in the month of March.

Pork Carnita with Cilantro Tomatillo Sauce

Ingredients:

1 pound pork shoulder

2 tablespoons Mazola® Corn Oil

1/4 cup chopped onions

1/2 teaspoon Spice Islands Garlic Powder

1 tablespoon Spice Islands Chili Powder

1/4 teaspoon Spice Islands Chipotle Chile Powder

2 tomatillos, finely chopped

1/2 cup finely chopped tomatoes

1/4 cup coarsely chopped fresh cilantro

4 corn tortillas

Directions:

Cut pork into 1 inch cubes; season with salt and pepper.  Heat oil in large skillet or Dutch oven.  Add pork, onions, garlic powder, chili powder and chipotle chile powder; saute 3 to 5 minutes to brown the meat.

Add enough water to barely cover pork.  Bring to a boil; cover, reduce heat and simmer 30 minutes.  Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated.

Combine chopped tomatillos, tomatoes and cilantro in a small bowl.

Place an equal amount of pork on each tortilla.  Top with tomatillo salsa.  

** I tweeked the recipe by adding salt, pepper and a little lime juice to the salsa.  I also used the Mazola® Cholesterol Free Corn Oil they sent me.  

My family really liked this recipe.  My husband kept saying, "wow this is good."  So it is keeper in my book.  We will be making this again.

#AllstarsMazola®

The Importance of a Heart-Healthy Lifestyle

What does living a Heart-Healthy Lifestyle mean to you?

Growing up I never really knew the importance of living a Heart-Healthy lifestyle.  My parents provided us, 6 Kids with the foods they could afford. It seems like there wasn't much talk about heart disease or elevated cholesterol levels back then.  

Fast forward to age 30. My Dad was diagnosed with heart disease.  He ended up having a double bypass (after having two failed stints) on my 30th birthday.  Not exactly the way my husband and I wanted to celebrate.  My dad is doing great and is very active 15 years later.

Since then we have been trying to live heart healthy.  Now-a-days I have gone a step beyond cutting fat from our diets.  I have been serving gluten free meals/sides dishes.  It isn't always easy, especially when you have kids who are involved in sports.  Believe me we still have our pizza nights. 

Recently, Mazola® Brands has sent me a package through the Allrecipes Allstars program.  The package included a large bottle of Cholesterol Free Corn Oil.  Do you know how excited I was to receive this package.  I have used the Cholesterol Free Corn Oil in every recipe I have made since receiving it.  Did you know, cardiovascular disease remains the number one cause of death in the United States.  To find out more information please visit Mazola for more Heart Healthy information.

"Check out more Mazola® recipes here: http://allrecipes.com/recipes/trusted-brands-recipes-and-tips/mazola/main.aspx

Your can read more about Mazola® and their Heart Healthy Corn oil at Mazola.com.

Mazola.com

To achieve cholesterol reduction, one serving of Mazola® cooking oil must be part of a healthy diet and replace a similar amount of butter or other higher saturated fat oil. Very limited and preliminary scientific evidence suggests that eating about 1 tbsp (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes there is little scientific data supporting the claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.

I am an Allrecipes Allstar brand ambassador (a voluntary position) and I'm not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experience-based reviews. The reviews, content and opinions expressed in this blog are purely the sole opinions of myself. To learn more about the Allrecipes Allstar program visit, Allrecipes Allstars."

I am looking forward to trying the recipes Mazola has selected for the Allstars.

#AllstarsMazola®

I'm an Allrecipes Allstar!!!!!

I'm an Allrecipes Allstar!!!  What does that mean??? 

The Allrecipes Allstars are members who love to tell everyone about their favorite website. They're always cooking, rating, and reviewing recipes, posting photos, and telling everyone about it on The Buzz, Facebook, and Twitter. Have a blog, too? That’s another great place to show your love for great recipes, great food, and a great website. - Allrecipes website

Throughout 2014, I will be posting recipes from some great Sponsors who will be working with Allrecipes.com.  

Stay tuned for more of my Allstar adventure.  

Spiedini Hoagies with Caprese Relish Recipe

Leave it  to Bobby Flay to make another delicious recipe.  My husband and I were watching Bobby Flay's Barbecue Addiction one morning and I was ready to make these sandwiches.  

Spiedini Hoagies with Caprese Relish 


Ingredients

12 oz hot Italian sausage
12 oz sweet Italian sausage
canola oil
salt and black pepper
1 pint yellow and red cherry tomatoes, quartered
1 pint bocconcini, or 1 pound fresh mozzarella cut into 1/2" dice
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1 small red onion, halved and thinly sliced
1/4 cup evoo, plus more for bread
1/4 cup red wine vinegar
French baguette or soft hoagie rolls
2 cloves garlic, halved
12 inch metal skewers

Directions 

Heat the grill for high direct grilling.  Skewer a few sausages onto each skewer, brush with canola oil and sprinkle with salt and pepper.  Grill the sausages until golden brown and slightly charred on both sides, about 5 minutes per side.  Remove the sausages to a platter and let rest 5 minutes before removing to a plate.

Toss the tomatoes with the bocconcini, basil, parsley, capers, onions, olive oil and red wine vinegar.  Season with salt and pepper and toss to combine.

Slice the bread open and put on the grill, cut-side down, and grill until lightly golden brown.  Remove and rub the surface with the garlic cloves, drizzle with olive oil and season with salt and pepper.

Put a whole sausage on each roll and top with the caprese relish.  Alternatively, cut the sausage into 2 inch chunks before putting on the rolls.

Short Rib Wellington Pot Pie

One of my favorite cut of meat are short ribs.  I was looking around the internet for new recipes for the short ribs.  I came across a recipe from Williams Sonoma for Short Rib Wellington Pot Pie.

All I have to say is that this meal is well worth the energy and time it takes to put it together.  My mouth is watering just thinking of it.  The whole family loved them.

Short Rib Wellington Pot Pie

Ingredients:

• 2 1/4 lb. boneless beef short ribs, cut into 1-inch dice
• Kosher salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 1/4 lb. prosciutto, cut into 1/4-inch squares
• 3/4 lb. cremini mushrooms, quartered
• 8 Tbs. (1 stick) unsalted butter, cut into cubes
• 1/2 cup all-purpose flour
• 1/2 cup red wine
• 1 1/2 Tbs. beef demi-glace
• 3 cups beef stock
• 1 tsp. chopped fresh thyme
• 1 bay leaf
• 1 1/2 cups pearl onions
• 1/4 cup chopped fresh flat-leaf parsley
• 1 sheet puff pastry, 10 to 11 inches square
• 1 egg, lightly beaten with 1 tsp. water

Directions:

Preheat an oven to 325°F.

Season the beef with salt and pepper. In a 3 1/2-quart wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the beef on all sides, 8 to 10 minutes per batch. Transfer to a bowl.

Reduce the heat to medium. Add the prosciutto and cook, stirring occasionally, until crisp, 6 to 8 minutes. Add to the bowl with the beef. Increase the heat to medium-high, add the mushrooms and cook, stirring occasionally, until tender, about 8 minutes. Add to the bowl with the beef.

Pour off the excess fat in the pot. Return the pot to medium heat and melt the butter. Stir in the flour and cook, stirring constantly, 2 to 3 minutes. Whisk in the wine and demi-glace and cook for 1 minute. Slowly whisk in the stock and bring to a simmer. Add the thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. Lightly season with salt and pepper. Cover the pot, transfer to the oven and cook until the beef is fork-tender, 2 to 2 1/2 hours. Discard the bay leaf and spoon the excess fat off the cooking liquid. Stir in the parsley.

Increase the oven temperature to 400°F.

Place the puff pastry sheet on a lightly floured work surface. Using a sharp knife, score the pastry with diagonal lines about 2 inches apart, forming a diamond pattern. Brush the edge of the pot with water, then brush the pastry with the egg mixture. Place the pastry, egg wash side up, over the pot and press the edges to seal. Trim the overhanging pastry to 1 inch.

Transfer the pot to the oven and bake until the pastry is puffed and golden brown, 20 to 25 minutes. Let rest for 10 minutes before serving. Serves 6 to 8.

Williams-Sonoma Kitchen.

Homemade Pizza Sauce

Homemade Pizza Sauce


Ingredient:
1 15 oz. Can Tomato Sauce
1/2 Cup Finely Diced Onion
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 Tablespoon Grated Parmesan Cheese
1 Teaspoon Dried Parsley
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Basil
1/4 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
3/4 Teaspoon Granulated Sugar
Salt & Pepper, to taste

Directions:
In a small saucepan on medium high heat add your butter with your olive oil. Once the butter has melted into the olive oil, add your onions and season with salt & pepper. Cook until the onions start to turn very light golden brown, about 3-4 minutes.

Turn the heat down to medium and add your tomato sauce, all of the seasonings/herbs, and the parmesan cheese. Mix everything well, cover and let simmer for 10 minutes.

Use right away or let cool and store in a air-tight container in the fridge for up to 1 week.