Salmon Fillets with Pineapple-Melon Relish - WTF and WOW Recipe Wednesday

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Salmon Fillet with Pineapple-Melon Relish

Ingredients

Cooking Spray

1 large lemon cut crosswise into 6 slices

4 Salmon fillets with skin (about 5 ounces each), rinsed and patted dry

¼ cup of water

1 teaspoon salt-free steak seasoning blend

½ teaspoon dried thyme

¼ teaspoon garlic powder

¼ teaspoon salt

½ cup diced fresh pineapple

½ cup diced cantaloupe

3 tablespoons fresh mint, chopped

1 medium fresh jalapeno, seeds and ribs discarded, minced

2 tablespoons finely chopped red onion

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

2 teaspoons sugar

Preparation

Lightly spray the slow cooker with cooking spray.  Arrange lemon slices in single layer in the slow cooker.  Place the fish with the skin side down on the lemon.  Pour the water over the fish.

In a small bowl, stir together the seasoning blend, thyme, garlic powder and salt.  Sprinkle over the fish.  Using your fingertips, gently press the seasoning so it sticks to the fish.  Cook, covered, on how for 3 hours or on high for 1 ½ hours, or to the desired result.

About 15 minutes before serving time, in a small bowl, stir together the remaining ingredients.  Set the relish aside.  Using a slotted spatula, transfer the fish to a serving platter, discarding the cooking liquid and lemon.  Serve the fish with the relish spooned on top or at the side.

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Stuffed Chicken Breasts in Puff Pastry - WTF and WOW Recipe Wednesday

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Stuffed Chicken Breasts in Puff Pastry

Ingredients

4 boneless skinless chicken breasts

1 box puff pastry

2 cups mushrooms finely chopped

1/2 cup chopped fresh flat leaf parsley

1 ½ tbsp olive oil

Salt and pepper to taste

Mustard & Wine Sauce

2 heaping tbsp whole grain mustard

1 1/2 cups white wine (you can use cooking wine)

Preparation

To begin, if your puff pastry is frozen, thaw according to directions on the box.  In a non stick pan heat olive oil over medium heat.  Sauté chopped mushrooms and garlic for 5 minutes. Add the freshly chopped parsley, salt and pepper and continue to `sauté for about 8-10 minutes. Cool completely.

Score Chicken breasts with a sharp knife making a pocket. Once the mushroom mixture has cooled, fill all 4 chicken breast pockets.

Using a little dusting of flour and a rolling pin, roll each puff pastry 'block' 18"x8" and 1/4" thick. Cut down the middle of each sheet, making a total of 4, 4"x18" strips.  Place one stuffed breast at the bottom of one of the stripes of pastry. Starting at one corner roll so that the pastry overlaps, encasing the whole breast. Roll all breasts and place on a parchment lines baking sheet.  Beat one egg and brush the outsides of each roll. Bake in 400 oven for 35-40 minutes. Pastry should be golden brown and flaky.

While chicken is baking begin the mustard and wine sauce. You may want to double this it is so delicious.  Combine both ingredients in a non stick sauce pan. Over medium heat allow the wine to reduce by about 1/4. Turn to simmer and add 1/2 cup cream. Allow to simmer for about 10-15 minutes. Season with salt and fresh pepper to taste.

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Easy Chicken Leg Bake

I made a pretty tasty dinner last night.  I just scavenged around the kitchen and put this together.  It is a fairly inexpensive and easy meal to throw together.  I had limited time yesterday because Encore was running a Clint Eastwood marathon.  I guess I had forgotten exactly how fake blood looked in movies from the seventies.  I had also forgotten how truly groovy the background music was in these movies .  Another thing I had forgotten was just how funny the foot chase scenes were in some of Eastwood’s early movies (The Rookie is an excellent example).  If you haven’t seen some his early stuff in awhile…pull up an empty chair and spend the day reliving his movies.  If Play Misty For Me doesn’t totally creep you out, there is something very wrong with you.

Chicken Leg Bake

Ingredients

Six chicken legs

Box of Uncle Ben’s Long Grain and Wild Rice Original Recipe

Can of Cream of Chicken Soup

Cajun Seasoning Blend (I used Zatarain’s)

Salt and Pepper

Salad Kit of your choice (I used Pear and Gorgonzola kit)

Preparation

Preheat oven to 300 degrees.  Spray 9x9 with cooking spray.  Pour uncooked (yes, uncooked) rice in the pan.  Add the chicken over the rice and season with Cajun seasoning and salt and pepper.  In a separate bowl add the cream of chicken soup, one can full of water and the seasoning packet from the rice and whisk together.  Pour over the chicken.  Cover tightly with two layers of foil.  Bake for 2 hours.  Serve with salad.

White Chicken Enchiladas - WTF and WOW Recipe Wednesday

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White Chicken Enchiladas

Ingredients

8 flour tortillas, soft taco size
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preparation
Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

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Bourbon Basted Pork Chops - WTF and WOW Recipe Wednesday

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Bourbon Basted Pork Chops

Ingredients

3 Tbsp lemon juice

6 Tbsp soy sauce

2 Tbsp Worcestershire Sauce

2 Tbsp bourbon

1 Tbsp minced onion

¼ tsp hot sauce

½ tsp pepper

4 (1-inch thick) pork chops

Preparation
In a small saucepan combine all ingredients except pork chops. Bring to a boil. Reduce heat and simmer 5 minutes. Reserve half of sauce.

Pour half of the sauce over the pork chops and marinate 30 minutes to overnight. Grill 6 minutes on first side, flip and grill 5 more minutes, basting often with reserved sauce. Serve with reserved sauce, if desired.

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Salsa Chicken - WTF and WOW Recipe Wednesday

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Salsa Chicken

Ingredients

Chicken breasts

Mexican Beer (1 bottle for every 2 breasts)

Cumin

Lime juice

Brown sugar

Tortilla chips

Salsa

Mexican blend shredded cheese

Preparation

Mix brown sugar (about a handful), lime juice and cumin (about a tablespoon or so each) per bottle of beer.  Normally, you use salt to brine, but the tortilla chips add a lot of salt so it isn’t necessary for this recipe. Pour mixture into gallon Ziploc bag with chicken breasts.  Place bag in fridge to brine for about 4 to 8 hours.

Crush tortilla chips in another gallon Ziploc bag.  Shake brined chicken breasts to coat with crushed tortilla.  Bake at 400 degrees for about 20 minutes.  Remove from oven, top with salsa and cheese and then broil on high until cheese is melted and browned.

Serve with Mexican salad kit.

Smoky Chicken Pasta - WTF and WOW Recipe Wednesday

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Smoky Chicken Pasta

Ingredients

8 oz. Farfalle pasta
1 - 1 1/2 c. heavy whipping cream (I used half & half and 1 Tbsp of flour)
2 chicken breasts (boneless, skinless)
3 cloves garlic, crushed
1 tsp pepper
1/2 tsp basil
1/2 c. butter (I used 3 Tbsp)
1/2 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1/2 bottle (12 oz) Lawry’s mesquite marinade with lime juice

Preparation

Put chicken and marinade in the crock pot on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter (and flour), add garlic, whipping cream, basil, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

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Smoky Bacon Horseradish Pulled Pork Sandwich

There is this…

And this…I did a bit of recipe combining this week and came up with a pretty amazing open-faced sandwich.  I think you should try it immediately.  My ass will be on the couch, watching football and eating this sandwich.  

To make this sandwich, you just need to make this pork roast and this dip.  Get a loaf of Cuban bread or a baguette, lightly toast and build your sandwich!

Easy Crock Pot Ribs and Coleslaw - WTF and WOW Recipe Wednesday

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Easy Crock Pot Barbecued Ribs

Ingredients

1 1/2 tbsp paprika

1 tbsp light brown sugar

¼ tsp cayenne pepper

Salt and pepper to taste

2 pounds pork baby back ribs (leave membrane on the ribs to hold them together)

1 cup barbecue sauce

Vegetable spray

Preparation

In a small bowl, mix together paprika, brown sugar, cayenne, salt and pepper.  Rub this mixture all over both sides of the ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.  Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low.

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Easy Low Carb Cole Slaw

Ingredients

1 (16 ounce) package coleslaw mix

¼ cup thin sliced onion

1/3 cup Splenda sugar substitute

½ tsp salt

1/8 tsp pepper

½ tsp celery seed

½ cup mayonnaise

½ cup heavy whipping cream

1 ½ tbsp white vinegar

2 ½ tbsp lemon juice

Preparation

n a large bowl, combine the coleslaw and onion.  Set aside.  In a separate bowl, combine with a whisk the Splenda, salt, pepper, celery seed, mayo, whipping cream, vinegar and lemon juice.  Pour over the coleslaw mix, stir gently. Refrigerate for at least one hour.

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Copy Cat In-N-Out Burger - WTF and WOW Recipe Wednesday

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Copy Cat In-N-Out Burger

Ingredients – Special Sauce

½ cup mayonnaise

2 Tbsp ketchup

1 Tbsp white vinegar

2 tsp sugar

2 tsp sweet pickle relish

2 tsp onion finely minced

Ingredients – Burger

Hamburger buns

Grilled hamburger patties

American sliced cheese (optional)

Lettuce

Tomato, sliced

Onion, finely sliced

Preparation

Stir sauce ingredients together until well combined.  For the bun, butter both sides and toast it until butter melts and edges get a little crispy.  Smother some sauce on bottom bun.  Put on tomato slice.  Place lettuce on top of the tomato.  Place patty on top of lettuce.  Top the patty with onion and a little more sauce.  Place on the bun and dig in!

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0 Carb Boneless Buffalo Wings - WTF and WOW Recipe Wednesday

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Zero Carb Boneless Buffalo Wings

Ingredients

1 pound boneless skinless chicken breast – cut into large chunks

1 ½ cups crushed pork rinds (gross, I know…but trust me it doesn’t taste like pork rinds)

½ cup grated parmesan cheese

¾ cup Franks Red Hot Wing Sauce

2 Tbs butter

½ tsp garlic powder

Olive Oil

Preparation

Trim excess fat off chicken breast and cut into large chunks. 

In a food processor combine pork rinds, garlic powder and parmesan cheese until they make a nice crumb mixture.  You can also just crush the pork rinds in the bag and then add the parmesan and shake the bag until well mixed.

Heat about ½ inch of olive oil on medium-high heat in a skillet.  Press the chicken chunks firmly into the breading, coating both sides.  When the oil is heated and starting to bubble, place the chicken into the oil and let it fry.  Using tongs (duh), flip the chicken a few times until they are a nice golden brown and crisp on both sides.  About 5-6 minutes.

Take finished chicken and place on a paper towel to soak up some of the excess grease and allow breading to crisp up.   Melt the butter and mix with the Franks Wing Sauce.  Lightly toss the chicken in the sauce.  Plate and enjoy!!  You can serve with celery and ranch or blue cheese (not included in carb count).

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Spaghetti Squash Primavera

This is what I have for you today.  This picture is further proof of my love of the internetts.  Additionally, my partner made dinner for me last night!  Check out the recipe after this glorious picture.

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Spaghetti Squash Primavera

Ingredients

1 small spaghetti squash

1 large clove of garlic, minced

2 links of Jennie-O sweet Italian turkey sausage

8 oz of slice mushrooms

1 can fire roasted tomatoes

1 red bell pepper

Parmesan cheese

Salt and pepper to taste

Preparation

Slice squash in half.  Remove the seeds.  Place squash in microwave-safe dish with about ¼ cup of water.  Cover with saran wrap.  Cook in microwave for 10 minutes.  Set aside until cool enough to handle.  Use fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.

Heat large skillet over medium heat while squash is cooking in microwave.  Completely cook Italian sausage then add garlic, mushrooms and red bell pepper.   Cook for 3 to 4 minutes and then add tomatoes and salt and pepper.  Continue cooking until tomatoes are warm.

Place squash on a plate like spaghetti and cover with tomato mixture.  Top with parmesan cheese and enjoy!