Svetlana’s Recipes

Ingredients:

-6 8-ounce salmon fillets, about 1 inch thick in the center
-juice from 2 lemons
-olive oil
-salt and pepper
-lemon wedges to garnish

1. Squeeze lemon juice over the salmon fillets and let stand at room temperature 8 minutes; discard lemon juice
2. Brush the grill with oil to help prevent sticking
3. Preheat the grill on high heat
4. Brush the salmon with olive oil and season with salt and pepper
5. Place skin side down in the center of the grill and grill covered, for 5 minutes
6. Brush again with olive oil, turn, and grill on the opposite side for 12 to 15 minutes
7. Remove the salmon from the grill, carefully peeling away the loosened skin
8. Serve with lemon wedges, or drizzle a small amount of Cilantro Cream over the top

Ingredients:

-1 pound lump crabmeat
-1 cup chopped onion
-1/4 cup each, diced red and green bell peppers
-3 tablespoons diced pickled jalapeno chiles
-2 ounces light cream cheese
-2 tablespoons light mayonnaise
-2 teaspoons fresh lemon juice
-1 tablespoon fresh minced parsley
-salt and pepper to taste

-10 flour tortillas
-1 cup fresh diced tomatoes
-5 ounces low-fat Monterey jack cheese

1. Coat a nonstick skillet with cooking spray and place over medium heat
2. Saute onion and bell pepper 1 to 2 minutes to soften
3. Add jalapeno chiles and cream cheese
4. Remove from heat and stir the cheese to mix in the cream cheese
5. In a small bowl, mix the mayonnaise, lemon juice, and parsley
6. Gently stir in the crabmeat and season to taste with salt and pepper
7. Soften flour tortillas 2 or 3 at a time
8. Spread the crabmeat mixture in the center of a tortilla and fold over
9. Press down firmly
10. Open again and top one half of the tortilla with about 1 1/2 tablespoons diced tomatoes and about 1/2 ounce cheese
11. Fold and set aside; prepare remaining tortillas
12. When ready to cook the quesadillas, preheat the oven to 350 degrees F
13. Place a nonstick skillet over medium heat and cook quesadillas until lightly browned on both sides
14. Transfer to a cookie sheet and finish baking in the oven 4 to 5 minutes
15. Cut into 30 wedges and serve with sala

Ingredients:

-1 1/2 pounds fresh spinach, washed and dried
-1 cup fresh raspberries
-1/4 cup chopped walnuts
-1 tablespoon chopped fresh tarragon (1 teaspoon dried)
-1/4 cup raspberry vinegar
-1/2 cup raspberry juice

1. Tear spinach into small pieces
2. In a salad bowl, place spinach, raspberries, walnuts, and tarragon
3. Mix together vinegar and raspberry juice
4. Pour over salad and toss to coat

Ingredients:

-1 12 oz can pink salmon
-2 whole eggs
-1/4 cup chopped celery
-1/4 cup breadcrumbs
-11/2 tablespoons yellow corn meal
-1 teaspoon yellow or Dijon mustard
-1 teaspoon lemon juice
-1/2 teaspoon paprika
-1/2 teaspoon garlic powder
-Salt and pepper to taste
-1 tablespoon olive oil

1. Combine all ingredients except for the olive oil in a mixing bowl and mix thoroughly
2. Form the resulting mixture into patties about five inches around and a half-inch thick
3. Coat the bottom of a large skillet with the olive oil and place on medium-high heat
4. Once the pan is hot, place the patties in and brown on both sides
5. Serve on top of a salad of fresh greens, or with a side of white rice

Ingredients:

-1 can salmon, drained and de-boned
-1 egg
-saltine crackers

1. Combine salmon and egg
2. Crush saltine crackers and add to salmon until you can make patties (like hamburgers) which will hold
together
3. Fry over medium heat in about 1/4 inch of oil until medium brown

Ingredients:

-12 graham crackers
-1 cup sliced almonds
-3/4 cup butter
-1 cup brown sugar
-1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C)
2. Grease a 10×15 inch jelly roll pan
3. Break graham crackers into 4 pieces and arrange them touching on the prepared jelly roll pan
4. Sprinkle the sliced almonds over the crackers
5. In a small saucepan, melt butter
6. When butter is melted, stir in the brown sugar and vanilla until smooth and remove from heat
7. Pour the butter mixture evenly over the graham crackers in the pan
8. Bake for 8 to 10 minutes in the preheated oven
9. Watch carefully so that the edges do not burn
10. Cut bars while still warm and remove from pan; if the bars are stuck, put the pan into the warm oven for a minute to loosen

Ingredients:

-1 (.25 ounce) package active dry yeast
-1 cup warm water
-1 tablespoon olive oil
-1 teaspoon white sugar
-1 teaspoon salt
-2 1/2 cups all-purpose flour, divided
-1 teaspoon olive oil
-1/2 cup ricotta cheese
-1 1/2 cups shredded Cheddar cheese
-1/2 cup diced pepperoni
-1/2 cup sliced fresh mushrooms
-1 tablespoon dried basil leaves
-1 egg, beaten

To Make Dough:
1. In a small bowl, dissolve yeast in water
2. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth
3. Gradually stir in the rest of the flour, until dough is smooth and workable
4. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic
5. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled

To Make Filling:
1. While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl
2. Mix well, cover bowl and refrigerate to chill
3. Preheat oven to 375 degrees F (190 degrees C)
4. When dough is ready, punch it down and separate it into 2 equal parts
5. Roll parts out into thin circles on a lightly floured surface
6. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork
7. Brush the top of each calzone with egg and place on a lightly greased cookie sheet
8. Bake at 375 degrees F (190 degrees C) for 30 minutes
9. Serve hot

Ingredients:

-1 (10 ounce) package refrigerated pizza dough
-1/4 cup prepared pesto
-6 tablespoons ricotta cheese
-1 1/2 ounces shredded mozzarella cheese (scant 1/2 cup)
-1 ounce sun-dried tomatoes, chopped
-5 ounces grilled chicken breast (1 boneless, skinless chicken breast half), cut into bite-size pieces
-1 teaspoon grated Parmesan/Romano mixture
-2 1/2 tablespoons extra-virgin olive oil
-parsley sprigs for garnish

1. Preheat oven to 400 degrees F
2. Unroll pizza dough and place on greased baking sheet
3. Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle of dough
4. Lift one edge of dough and stretch over the filling to form a half-moon
5. Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge around the seal
6. Prick top with fork to allow steam to escape
7. Brush with olive oil
8. Bake in preheated oven 8 to 10 minutes, or until golden brown
9. Let stand 5 minutes before serving
10. Garnish with parsley

Ingredients:

-1/4 cup of white wine vinegar
-1/4 cup grapeseed oil
-3 garlic cloves, minced
-1/2 lb medium shrimp, cooked, peeled, and de-veined
-2 ripe avocados
-Lettuce – preferably butter lettuce or red leaf lettuce

Optional:
-2 tablespoons chopped roasted walnuts or pistachios
-1 tablespoons chopped cilantro
-lemon slices for garnish

1. Combine oil, vinegar, and garlic in a bowl
2. Chop shrimp into 1/2 inch pieces and add to oil mixture
3. Arrange leaves of lettuce on individual plates
4. Cut avocados in half and remove pits
5. Remove some of the avocado around the pit area and mix in with the shrimp
6. With a spoon, carefully scoop out avocado halves from their skins in one piece
7. Place avocado half on plate with lettuce
8. Spoon shrimp mixture on to avocado
9. Sprinkle with walnuts and cilantro (optional)
10.Serve with lemon slices for garnish

Ingredients:

-1/2 lb boneless, skinless chicken breast, sliced into strips
-salt and pepper
-sesame oil
-grapeseed or canola oil

-1/2 head of Napa cabbage, thinly sliced
-1/2 red bell pepper, thinly sliced
-3-4 scallions, sliced
-1 carrot, julienned
-1/2 cup loosely packed cilantro leaves, chopped
-2 tablespoons sesame seeds, toasted

Dressing:
-2 tablespoons tamari (a wheat-free concentrated soy sauce, can also use 3 Tbsp regular soy sauce)
-2 tablespoons dark sesame oil
-2 tablespoons seasoned rice vinegar (or plain rice vinegar with a teaspoon of sugar)
-1 tablespoon grapeseed or canola oil
-1 teaspoon fresh grated ginger
-1 clove garlic, minced
-1/2 teaspoon chili pepper flakes

1. Sprinkle chicken strips with a little salt and pepper and cook them in a small skillet with a little bit of water (just enough so the chicken doesn’t stick)
2. Cover and cook until cooked through (3-5 minutes), turning the pieces over half way through cooking
3. Drain and set aside
4. In a large salad bowl, whisk together the dressing ingredients
5. Add the chicken and salad ingredients and toss well (If you don’t have toasted sesame seeds for the salad, add a tablespoon of tahini or peanut butter to the dressing before tossing)

Ingredients:

-1 lb of zucchini (about 2 medium sized), coarsely grated
-kosher salt
-ground black pepper
-1 large egg
-2 scallions, finely chopped
-1/2 cup all-purpose flour
-1/2 cup grape seed oil or olive oil
-sour cream

1. Salt the zucchini with about 1 teaspoon of salt.
2. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels
3. Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper
4. Mix to combine well
5. Heat oil in a large skillet over medium heat
6. Cook fritters in two batches
7. Drop six mounds of batter (2 Tbsp each) into the skillet; Flatten slightly
8. Cook, turning once, until browned, 4-6 minutes on each side
9. Transfer to a paper towel-lined plate
10. Sprinkle with salt
11. Repeat with remaining batter.
12. Serve immediately, with sour cream on the side

Ingredients:

-2 cans (8 1/2-ounce each) artichoke hears
-2 eggs
-1/2 cup all-purpose flour
-1/4 cup yellow cornmeal
-2 teaspoons Italian seasoning
-1 1/2 cups light olive oil
-salt and pepper

1. Drain artichokes and pat dry
2. Cut in half lengthwise
3. In a small shallow bowl, beat eggs
4. In another bowl, combine flour, cornmeal, and Italian seasoning
5. In a small skillet, heat oil over medium-high heat
6. Dip artichoke halves into egg mixture, allowing excess to drain off, then dip them into flour mixture, turning to coat
7. Drop a few at a time into hot oil
8. Fry until golden, about 6 minutes, turning once
9. Repeat with remaining artichokes
10. Drain on paper towels, season to taste with salt and pepper
11. Serve immediately

Ingredients:

-all-purpose flour, for dusting
-1 loaf (1-pound) frozen bread dough, thawed
-4 cloves garlic, thinly sliced lengthwise
-2 tablespoons extra virgin olive oil
-1 teaspoon Italian seasoning

1. Preheat oven to 400 degrees F
2. On a flour-dusted surface, press or roll dough into a 12×9 inch rectangle
3. Transfer dough to baking sheet
4. With a sharp knife, make 1-inch cuts randomly over top
5. Insert garlic slices into cuts
6. Brush with oil
7. Sprinkle with Italian seasoning
8. Let rise in warm place just until dough begins to puff a little, about 20 minutes
9. Bake about 20 minutes or until golden

Ingredients:

-1 quart low-sodium chicken broth
-1 package (16-ounce) frozen garlic pasta with vegetables
-1 can (15 1/2-ounce) kidney beans, drained
-1 can (14 1/2-ounce) Italian seasoned tomatoes
-1/4 cup tomato paste
-shredded parmesan cheese

1. In a large pot, bring broth to boil
2. Stir in pasta with vegetables, beans, tomatoes, and tomato paste
3. Return to boil
4. Reduce heat and simmer for 5 minutes
5. Divided soup into 6 soup bowls and sprinkle cheese on top before serving

Ingredients:

-1 cup semisweet chocolate morsels
-1/2 Kahlua
-5 eggs
-1 package (8-ounce) cream cheese, cubed
-unsalted butter
-sugar
-1 tablespoon powdered sugar
-1 teaspoon instant coffee crystals or espresso powder

1. Preheat oven to 350 degrees F
2. In a small saucepan, combine chocolate morsels and Kahlua
3. Heat over very low heat until chocolate is melted, stirring to blend
4. Remove from heat and cool slightly
5. Place eggs in blender and blend well
6. WIth the blender on, slowly pour cooled chocolate mixture through lid opening
7. Add cream cheese, a few cubes at a time, and blend until smooth
8. Pour into 6 buttered and sugared 6-ounce ramekins or ovenproof custard cups
9. Place ramekins on a baking sheet
10. Bake for 20 minutes or until edges are set but centers are still slightly soft
11. Combine powdered sugar and coffee crystals
12. As soon as souffles are done, remove from oven, place each on a dessert plate, and sift some sugar mixture through sieve over of each souffle
13. Serve immediately

Ingredients:

-2 pounds new red potatoes
-2 tablespoons extra virgin olive oil
-2 tablespoons finely chopped fresh chives
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/2 cup sour cream
-1 teaspoon horseradish
-1 jar (2-ounce) caviar

1. Preheat oven to 400 degrees F
2. Line a baking sheet with parchment paper
3. Rinse potatoes and pat dry with paper towels
4. Slice into 1/2-inch rounds
5. Place in a medium bowl and drizzle with oil
6. Add chives, salt, and pepper; toss to coat
7. Arrange potatoes in a single layer on prepared baking sheet
8. Roast for 35 to 40 minutes or until potatoes are tender
9. Remove from oven and let cool
10. In a small bowl, combine sour cream and horseradish
11. Top each roasted potato round with sour cream mixture
12. With a plastic spoon (do not use a metal spoon for caviar), add a small amount of caviar to each potato round on top of sour cream
13. Serve at room temperature

Ingredients:

-2 tablespoons extra-virgin olive oil
-4 pounds chicken breasts and thighs, rinsed and patted dry
-salt and pepper
-2 cans (10 3/4-ounces each) condensed golden mushroom soup
-2 teaspoons Italian seasoning
-1 packet (1.5-ounce) four-cheese sauce mix
-10 ounces mushrooms, sliced
-8 ounces frozen artichoke hearts
-1 cup frozen chopped onions
-1 medium red bell pepper, finely chopped

1. Heat oil in large skillet over medium-high heat
2. Season chicken with salt and pepper to taste
3. Working in batches, brown chicken on both sides in skillet
4. Transfer to plate and set aside
5. In a medium bowl, combine soup, Italian seasoning, and cheese sauce mix. Set aside
6. Combine mushrooms, artichoke hearts, onions, and bell pepper in a slow cooker
7. Add browned chicken and any accumulated juices
8. Pour soup mixture over chicken
9. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 7 to 8 hours

Ingredients:

-6 red or yellow bell peppers
-1 1/2 pounds lean ground beef
-1 can (11-ounce) Mexican style corn
-1 can (7-ounce) sliced ripe olives
-1 cup shredded Mexican cheese blend
-1/2 cup converted rice
-1 packet taco seasoning
-1 can (10 3/4-ounce) condensed tomato soup
-1 can (10-ounce) diced tomatoes
-1/4 cup shredded Mexican cheese blend

1. Cut tops off peppers
2. Remove stems, seeds, and cores from peppers
3. Dice pepper tops
4. In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning, and diced pepper tops
5. Stuff peppers with equal portions of meat mixture
6. Place stuffed bell peppers in a 4- to 5-quart slow cooker
7. In another bowl, combine soup and tomatoes
8. Pour over stuffed peppers in slow cooker
9. Top peppers with 1/4 cup shredded cheese
10. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours

Ingredients:

-8 salmon fillets, 3/4 inch thick
-salt and pepper
-1 1/2 tablespoons olive oil
-3 tablespoons balsamic vinegar
-1 1/2 tablespoons cornstarch
-1 tablespoon brown sugar
-1 tablespoon orange juice
-1 can (14-ounce) seasoned chicken broth

1. Preheat oven to 350 degrees F
2. Rub salmon with salt and pepper to taste
3. Place salmon in a shallow 2-quart baking dish
4. Drizzle with oil
5. Bake for 15 minutes or until fish flakes easily when tested with a fork
6. Meanwhile, in a medium saucepan, whisk together vinegar, cornstarch, brown sugar, and orange juice
7. Whisk in broth and bring to boil
8. Reduce heat to simmer, stirring until the mixture thickens
9. Arrange salmon on serving platter and spoon sauce over top

Ingredients:

-1 package (8-ounce) lox smoked salmon
-salt
-freshly ground pepper
-champagne vinaigrette
-croutons
-3 ripe avocados
-1/2 lemon, juiced
-pinch prepared wasabi
-fresh chives, cut into small pieces, for garnish

1. Place a 3-inch ring mold on a plate
2. Layer 2 to 3 pieces of salmon in the mold
3. Season salmon to taste with salt and pepper
4. Sprinkle a few dashes of vinaigrette over the salmon and top with croutons
5. Peel, pit, and thinly slice the avocados
6. Squeeze lemon juice over avocado slices to prevent discoloration
7. In a small bowl, gently toss avocados with wasabi
8. Place 3 to 4 slices of the avocado on top of the croutons
9. Repeat each layer
10. Remove the ring mold and garnish with chives
11. Repeat to make a total of 4 stacks

Ingredients:

-1 package (8-ounce) imitation lobster nuggets
-1 avocado, peeled, pitted, and diced
-1 cup diced, seeded tomato
-1/4 cup pepita-cilantro Caesar dressing
-4 cups salad mix
-2 jalapeno-cilantro tortillas

1. In a medium bowl, combine lobster, avocado, tomato, and dressing
2. Pile equal amounts of salad mix on tortillas, spreading to within 1 inch of edges
3. Top with lobster mixture
4. Roll tortillas up tightly and wrap in plastic wrap
5. Chill at least 1 hour
6. Remove plastic wrap and slice into 1-inch rounds

Ingredients:

-2 cans (6 ounces each) lump crabmeat, drained
-1/3 cup bacon and tomato twist mayonnaise
-1/4 cup sweet pickle relish
-1 medium head green leaf lettuce, chopped
-1 medium head iceberg lettuce, chopped
-1 small green bell pepper, sliced into 1/4-inch rings
-1 medium cucumber, sliced
-1 tomato, sliced into 8 wedges
-1/2 can (1/2 of a 6-ounce) ripe olives (whole and pitted), drained
-2 hard-boiled eggs, quartered lengthwise

1. In a medium bowl, combine crabmeat, mayonnaise, and relish. Set aside
2. On a large chilled platter or in a chilled bowl, combine the two types of lettuce
3. Spoon the crabmeat mixture into the center
4. Arrange the remaining ingredients around the crabmeat mixture

Ingredients:

-2 cups shredded Cheddar cheese
-1/2 cup butter
-1 cup all-purpose flour
-1 dash Worcestershire sauce
-1 (5-ounce) jar pitted green olives

1. Preheat oven to 400 degrees F (200 degrees C)
2. Lightly grease a cookie sheet
3. In a small bowl, mix together cheese, butter, flour, and Worcestershire sauce.
4. Knead the dough
5. Pinch the dough into small balls, flatten them in the palm of your hand, then roll each circle of dough around one stuffed olive
6. Arrange the wrapped olives on the prepared cookie sheet
7. Bake for 15 minutes until lightly brown

Ingredients:

-1 egg
-1/3 cup water
-2 cups all-purpose flour
-1/2 teaspoon salt

1. In a medium bowl, beat the egg; mix in the water
2. In a large bowl, combine the flour and salt
3. Create a well in the center of the mixture and slowly pour in the egg and water
4. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed
5. On a lightly floured surface, knead the dough until elastic
6. Cut dough into two separate balls
7. Cover the balls with a damp cloth for a minimum of 10 minutes
8. Cut each ball into four equal pieces
9. Roll the pieces into 10 1/2×10 1/2 inch squares
10. Cut the squares into 3 1/2×3 1/2 inch squares
11. Use in any recipe that calls for wonton wrappers

Ingredients:

-1 tablespoon butter
-1/2 onion, minced
-3 tablespoons dry vermouth
-1 can (6.5-ounce) chopped clams in juice
-1 cup heavy cream
-salt and pepper
-sugar
-1 can (10 3/4-ounce) cream of potato soup
-1/2 teaspoon truffle oil (optional)
-sourdough bread bowls, for serving
-croutons (optional)
-chopped parsley, for garnish

1. In a medium saucepan over medium heat, melt butter
2. Add onion and saute until tender
3. Stir in vermouth and let it reduce a little
4. Strain clams, reserving juice
5. Add clam juice to pan and let it reduce a little, then add cream and reduce by half
6. Season to taste with salt, pepper, and sugar
7. Add potato soup and bring to a simmer
8. Add clams and cook until just heated through
9. Taste for seasoning and add truffle oil, if desired
10. Serve in sourdough bowl and top with croutons, if desired
11. Garnish with chopped parsley

Ingredients:

-1 1/2 cups teriyaki sauce, divided
-1 cup water
-10 ounces king salmon, cut into 1-ounce strips
-10 bamboo skewers, soaked in water for 30 minutes
-2 tablespoons canola oil
-2 tablespoons sesame seeds, for garnish
-2 tablespoons chopped green onion, for garnish

1. For marinade, in a shallow glass dish, combine 1 cup of the teriyaki sauce and the water
2. Thread salmon strips on presoaked skewers
3. Place skewers in marinade, turning to coat
4. Marinate for 10 minutes
5. In a grill pan or large skillet, heat oil over medium-high heat
6. Cook the skewers for 3 minutes on each side for medium, or 5 minutes on each side for well done
7. Arrange the skewers in a starlike pattern on a serving plate
8. Drizzle remaining 1/2 cup teriyaki sauce over the skewers
9. Garnish with sesame seeds and chopped green onion

Ingredients:

Chicken
-1 quart buttermilk
-1 tablespoon lemon zest
-4 boneless, skinless chicken breasts, cut into strips
-2 cups all-purpose flour
-1 cup cornstarch
-canola oil for frying

Sauce
-1 jar (11-ounce) lemon curd
-1/4 cup chicken broth
-1/2 teaspoon soy sauce
-1/4 teaspoon ground ginger
-sliced green onions, for garnish

1. For chicken, in a medium bowl, combine buttermilk and lemon zest
2. Add chicken and set aside
3. Sift together flour and cornstarch into a shallow dish
4. In a large skillet, heat oil to 365 degrees F
5. Shake excess buttermilk from chicken strips and dredge in flour mixture
6. Fry chicken strips in hot oil until golden brown on 1 side, about 4 to 5 minutes
7. Turn and finish cooking, another 3 to 4 minutes
8. Drain on paper towels
9. Set aside and keep warm
10. For sauce, in a small saucepan over low heat, melt lemon curd, stirring constantly
11. Add broth, soy sauce, and ginger; heat through
12. Spoon sauce over fried chicken strips
13. Sprinkle with green onions

Ingredients:

-1 can (13.5-ounce) coconut milk
-1/2 cup white wine
-2 tablespoons Thai ginger marinade
-2 tablespoons brown sugar
-1 tablespoon curry paste
-1 tablespoon bottled minced garlic
-3 tablespoons butter
-1 pound fresh or thawed frozen mussels (rinsed and drained)
-2 tablespoons chopped green onion

1. For sauce, in a medium saucepan, combine coconut milk, wine, marinade, brown sugar, curry paste, and half the garlic
2. Bring to boil over medium heat
3. Reduce heat and simmer for 20 minutes until sauce thickens and is reduced by half
4. Remove sauce from heat; set aside
5. In a large skillet over medium-high heat, melt butter
6. Add mussels and the remaining garlic
7. Add 1/2 cup of sauce to mussels
8. Let simmer until mussels start to open, about 3 to 5 minutes
9. Transfer to a shallow bowl and spoon remaining sauce over top
10. Garnish with green onioin

Tip: When choosing fresh mussels, discard mussels with broken or open shells. If a shell opens before cooking, gently tap it. If it does not close, throw it away. Also, discard any mussels that do not open after they are cooked.

Ingredients:

Meat
-1 pound ground beef
-1 package (1.25-ounce) taco seasoning mix
-2/3 cup salsa
-1/4 cup jalapeno juice

Tortillas
-1/4 cup canola oil
-4 to 6 flour tortillas (8 inch)

Toppings
-shredded Mexican cheese blend
-shredded lettuce
-chopped tomatoes
-chopped ripe olives
-guacamole
-sour cream

1. In a large skillet over medium heat, brown beef
2. Add taco seasoning, salsa, and jalapeno juice
3. Add a little water if mixture is too dry
4. Reduce heat to low and simmer for 10 minutes
5. In another large skillet, heat oil over medium-high heat
6. Fry tortillas flat until crispy on both sides
7. Place tortillas on individual ovenproof plates
8. Cover each tortilla with meat mixture, then spread cheese over top
9. Broil 6 inches from heat until cheese melts, about 2 minutes
10. Remove plates and top cheese with shredded lettuce, tomatoes, and olives
11. Place guacamole and sour cream in centers of chalupas

Ingredients:

-2 large Hass avocados
-2 tablespoons medium salsa
-1 tablespoon sour cream
-1 tablespoon jalapeno juice

1. Peel avocados and remove pit
2. Place in a bowl and mash
3. Stir in salsa, sour cream, and jalapeno juice
4. Serve with chips

Ingredients:

-1 can (6-ounce) lump crabmeat, drained
-1/2 cup ricotta cheese
-1 teaspoon Italian seasoning
-1 package (12-ounce) wonton wrappers
-1 egg, beaten
-all-purpose flour, for dusting
-1 cup milk
-1 package (1.3-ounce) creamy tomato sauce mix
-2 tablespoons butter
-chopped parsley, for garnish

1. Drain crabmeat, reserving liquid
2. For filling, in a small bowl, combine drained crabmeat, cheese, and Italian seasoning
3. Brush a wonton wrapper with the beaten egg
4. Place about 1/2 teaspoon crab filling in the center, and fold wrapper diagonally to form a triangle
5. Press edges to seal
6. Transfer to a flour-dusted baking sheet
7. Repeat until all crab filling has been used (it should make about 32 ravioli)
8. Bring a large pot of salted water to boil
9. Meanwhile, in a large saucepan over medium-high heat, combine milk and reserved crab liquid
10. Whisk in sauce mix
11. Add butter and bring to boil
12. Reduce heat and simmer, stirring frequently, for 3 minutes
13. Keep sauce warm over low heat while you boil the ravioli
14. In batches of 8, drop ravioli into boiling water
15. Cook for 2 minutes or until ravioli rise to the surface
16. With a slotted spoon, carefully transfer ravioli to pan with sauce
17. Sprinkle with parsley and serve

Ingredients:

-1/2 cup ricotta cheese
-1/4 cup shredded Mexican cheese blend
-1/4 cup chopped ripe olives
-1 teaspoon Italian seasoning
-all-purpose flour, for dusting
-1 can (8-ounce) refrigerated crescent-shaped dinner rolls

1. Preheat oven to 375 degrees F
2. In a medium bowl, combine cheese, olives, and Italian seasoning. Set filling aside
3. On a flour-dusted surface, unroll dough in 1 piece
4. Press or roll out dough to a 16×8-inch rectangle
5. Using a pizza cutter, cut rectangle into eight 4-inch squares
6. Place 2 tablespoons filling in center of each square
7. Lightly moisten edges with water and fold dough over to make a triangle
8. Seal edges by pressing with fork tines
9. Using the points of the fork, pierce vents in top of each calzone
10. Place on a greased baking sheet
11. Bake for 20 minutes or until golden brown
12. Serve hot

Ingredients:

-2 cucumbers
-1 container (8-ounce) cream cheese, softened
-1 container (8-ounce) sour cream
-1 (3-ounce) package crab meat (or smoked salmon), chopped into small pieces
-1/2 lemon, juiced, seeds removed
-freshly ground pepper
-salt
-fresh dill sprigs, for garnish

1. Using a peeler, create stripes on the outside of the cucumbers by peeling along lengths of cucumbers, leaving every other section intact
2. Cut off ends of cucumbers and slice into 1-inch rounds
3. Usine a melon baller, scoop out the seeds and flesh from the top two-thirds of each round (Do not scoop all the way through). Set aside
4. In a medium bowl, combine cream cheese and sour cream
5. Stir in crab meat, lemon juice, pepper and salt
6. Transfer to a pastry bag fitted with a large star tip
7. Pipe filling generously into cucumber rounds
8. Garnish each round with a dill sprig

Ahi Tuna:
-1 (4-ounce) ahi tuna fillet
-1 tablespoon cayenne pepper
-salt
-freshly ground pepper
-1 tablespoon extra virgin olive oil

Spiced Balsamic Glaze:
-1 shallot, finely diced
-1 tablespoon sherry vinegar
-1 cup balsamic vinegar
-1 teaspoon cumin

For the Ahi Tuna:
1. Rub the tuna filet on all sides with the cayenne pepper and season with the salt and pepper
2. Heat the olive oil in a pan over high heat
3. Sear the tuna until lightly golden, about 1 to 2 minutes on each side
4. Reserving the pan and drippings, remove the tuna from the pan and loosely tent with aluminum foil

For the Spiced Balsamic Glaze:
1. Using the same pan in which you seared the tune, saute the shallot until translucent, about 1 minute
2. Pour in the juice, sherry vinegar, balsamic vinegar, and cumin and reduce the mixture over high heat until it has a syrup consistency, about 5 to 10 minutes

Place slices of tuna onto the center of each plate and drizzle with the Spiced Balsamic Glaze. Sprinkle a few toasted sesame seeds around the plate

Ingredients:

-1 1/2 tablespoons soy sauce
-1 1/2 tablespoons rice wine vinegar
-1 tablespoon sesame oil
-2 tablespoons fresh orange zest
-1 tablespoon peeled and grated fresh ginger
-1 tablespoon sugar
-1 garlic clove, minced
-1/4 teaspoon chili paste
-1/4 teaspoon freshly ground black pepper

-1 1/2 pounds boneless, skinless chicken breast, cut into 2-inch-long strips
-2 tablespoons canola oil
-2 tablespoons diced red bell pepper
-1/3 cup sliced freen onion

1. Whisk the marinade ingredients together in a bowl and transfer to the plastic bag with the chicken strips
2. Marinate the chicken in the refrigerator for 1 hour
3. When ready to cook, remove the chicken from the bag and save the marinade
4. In a large skillet, heat the canola oil over high heat until almost smoking
5. Add the chicken breast strips and cook for 2 minutes just until they start to brown
6. Add the bell pepper, sliced green onion, and reserved marinade and continue to cook for about 4 more minutes while stirring constantly, until the sauce is reduced and the chicken is fully cooked
7. Remove from the heat and serve immediately divided among 4 plates or shallow bowls

Ingredients:

-2 packed cups fresh basil leaves
-1/3 cup extra virgin olive oil
-3 tablespoons pine nuts (toast in a dry skillet over medium heat until lightly brown)
-1 small fresh garlic clove
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1/4 cup grated Parmesan cheese

1. Place all ingredients, except the Parmesan cheese, into a blender and pulse on high until almost a puree
2. Pour into a glass bowl and stir in the Parmesan cheese to finish
3. Use immediately or may be refrigerated in a covered glass container for up to 1 week

Ingredients:

-2 tablespoons butter
-1 cup chopped yellow onion
-2 tablespoons fresh thyme leaves, stemmed (may use 1 tablespoon dry thyme leaves)
-1/2 teaspoon salt
-2 pounds fresh mussels, washed
-2 ounces dry white wine
-fresh whole thyme, for garnish
-1 lemon, cut into wedges, optional, for garnish

1. Heat the butter in a large pan over medium-high heat
2. Add the onions, thyme, and salt and cook for just a minute
3. Add the cleaned mussels to the pan and pour the wine over all
4. Cover tightly and cook for only 4 to 5 minutes until the mussels begin to open (any mussels that do not open should be discarded)
5. Serve in a large soup bowls or on a platter with the liquid and onions from the bottom of the pan poured over the mussels and garnish with fresh whole thyme and lemon wedges

Ingredients:

-8 ounces cream cheese, at room temperature
-1 full pint fresh raspberries
-1 teaspoon fresh lime juice
-1 teaspoon fresh lemon juice
-2 tablespoons sugar
-2 sprigs fresh mint, optional, for garnish

1. Keep a few raspberries aside and place all the remaining ingredients, except the mint, into the food processor or blender and pulse until somewhat smooth
2. Remove, pour in a glass bowl and top with the reserved whole raspberries
3. Serve as a dip right away or store in a covered nonreactive container and keep refrigerated for up to 3 days

*Use it with strawberries, cantaloupe and honeydew chunks

Ingredients:

-1 (8-ounce) container frozen fat-free whipped topping, thawed
-2 tablespoons coffee-flavored liqueur (such as Kahlua)
-2 tablespoons chocolate syrup
-6 (0.7-ounce) reduced-fat triple chocolate wafer bars (such as Hershey’s Sweet Escapes), finely chopped and divided
-6 (2.3-ounce) low-fat ice cream sandwiches

1. Spoon whipped topping into a large bowl
2. Combine coffee liquer and chocolate syrup, and fold into whipped topping
3. Stir in half of chopped wafer bars
4. Arrange ice cream sandwiches in an 11X7-inch baking dish
5. Spread whipped topping mixture evenly over ice cream sandwiches
6. Sprinkle with remaining chopped wafer bars
7. Cover and freeze at least 2 hours or until firm
8. Cut into squares

Ingredients:

-3/4 cup fat-free sour cream
-1/4 cup maple syrup
-1 cup fresh blueberries
-1 1/2 cup fresh raspberries

1. Combine sour cream and maple syrup in a small bowl; stir with a whisk
2. Combine berries, and spoon into dessert dishes
3. Pour maple cream over berries

Ingredients:

-2 (8-inch) flour tortillas
-cooking spray
-1/4 teaspoon chili powder
-1/4 cup preshredded light Mexican cheese blend
-2/3 cup salsa

1. Preheat oven to 400 degrees F
2. Cut each tortilla into 8 wedges; arrange on a baking sheet in a single layer
3. Coat wedges with cooking spray; sprinkle evenly with chili powder and cheese
4. Bake at 400 degrees F for 5 minutes or until lightly browned
5. Serve with salsa

Ingredients:

-1 1/2 teaspoons blackened seasoning
-4 (4-ounce) skinless, boneless chicken breast halves
-1 teaspoon olive oil
-1 diced peeled avocado
-2 tablespoons chopped fresh cilantro
-1 jalapeno pepper, seeded and finely chopped
-2 tablespoons fresh lime juice (about 1 lime)
-1/4 teaspoon salt
-1 lime, cut into fourths

1. Sprinkle seasoning on both sides of chicken
2. Heat oil in a large nonstick skillet over high heat
3. Add chicken to pan, smooth side down; cook 1 minute or until seared
4. Reduce heat to medium; cook 3 minutes on each side or until lightly browned
5. Combine avocado, cilantro, pepper, lime juice, and salt
6. Squeeze one-fourth lime over each piece of chicken before serving
7. Serve with avocado mixture

Ingredients:

-8 ounces uncooked spinach fettuccine
-1 1/2 pounds sea scallops
-3/4 teaspoon freshly ground black pepper
-cooking spray
-2 tablespoons extravirgin olive oil
-1 tablespoon Dijon mustard
-1 tablespoon chopped fresh basil
-1/4 teaspoon salt
-3/4 cup dry white wine or low-sodium chicken broth
-1/3 cup finely chopped green onion
-3 tablespoons chopped fresh parsley

1. Cook pasta according to package directions, omitting salt and fat. Drain
2. Rinse scallops, and pat dry with a paper towel
3. Sprinkle scallops with pepper
4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot
5. Add half of scallops; cook 3 minutes on each side or until done
6. Remove scallops from pan; keep warm
7. Repeat procedure with remaining scallops
8. Combine olive oil and next 3 ingredients; set aside
9. Place same pan over high heat until hot
10. Add wine and green onions, and cook 1 minute
11. Add olive oil mixture; cook 15 seconds
12. Add scallops and any accumulated juices; cook 15 seconds. stirring constantly
13. Spoon scallops and juices over pasta
14. Sprinkle with parsley

Ingredients:

-4 (6-ounce) skinless salmon fillets
-cooking spray
-1/8 teaspoon coarsely ground balck pepper
-1/2 cup reduced-fat sour cream
-1 1/2 tablespoons Dijon mustard
-2 teaspoons chopped fresh dill
-1/4 teaspoon coarsely ground black pepper
1 1/2 teaspoons lemon juice
-1 garlic clove, minced
-1/4 teaspoon salt

1. Place fish on a broiler pan
2. Coat fish with cooking spray, and sprinkle with 1/8 teaspoon pepper
3. Broil 8 minutes or until fish flakes easily when tested with a fork
4. Combine sour cream and next 6 ingredients
5. Place fillets on plates
6. Spoon sauce over fish

Ingredients:

-2 cups (2-inch) sliced asparagus (about 1 pound)
-2 teaspoons extravirgin olive oil
-2 garlic cloves, minced
-4 (6-inch) pitas
-3 plum tomatoes, thinly sliced
-1 teaspoon dried basil
-1/4 teaspoon crushed red pepper (optional)
-1/4 teaspoon salt
-6 tablespoons preshredded Parmesan cheese

1. Preheat oven to 450 degrees F
2. Steam asparagus, covered, 2 minutes or until crisp-tender
3. Rinse with cold water; drain
4. Combine oil and garlic; brush over pitas
5. Arrange tomato slices and asparagus on pitas
6. Sprinkle with basil, pepper, and salt
7. Top evenly with Parmesan cheese
8. Bake at 450 degrees F for 7 to 8 minutes ot until edges are golden

Ingredients:

-1 teaspoon olive oil
-1 teaspoon butter
-cooking spray
-3/4 pound sea scallops
-2 teaspoons capers
-1/4 teaspoon salt
-1/4 teaspoon coarsely ground black pepper
-1/2 cup dry vermouth or dry white wine
-2 cups hot cooked vermicelli (about 4 ounces uncooked pasta)
-2 tablespoons chopped fresh basil

1. Heat oil and butter over medium-high heat in a large nonstick skillet coated with cooking spray
2. Add scallops; cook about 3 minutes on each side until browned and cooked through
3. Add capers, salt, pepper, and vermouth
4. Cook 30 seconds or until vermouth evaporates
5. Spoon mixture over pasta
6. Sprinkle evenly with basil

Ingredients:

-1 tablespoon light butter, softened
-1 teaspoon sesame seeds
-1/8 teaspoon sugar
-4 (1-ounce) slices French bread

1. Combine butter, sesame seeds, and pepper in a small bowl
2. Spread mixture evenly onto each of 4 bread slices
3. Place bread on a baking sheet, and broil 4 to 5 minutes or until bread is lightly browned and butter mixture is bubbly

Ingredients:

-1 tablespoon maple syrup
-1 tablespoon hoisin sauce
-1 teaspoon Dijon mustard
-1/4 teaspoon coarsely ground black pepper
-2 (6-ounce) salmon fillets
-cooking spray

1. Combine first 4 ingredients in a small bowl; stir with a whisk
2. Place salmon, skin side down, on a broiler pan coated with cooking spray
3. Brush with maple mixture
4. Broil 10 to 12 minutes or until fish flakes easily when tested with a fork, brushing with maple mixture after 5 minutes and again after 10 minutes

Ingredients:

-1 (8-ounce) package spaghetti
-1 1/2 pounds peeled and deveined shrimp
-1 (10-ounce) package frozen snow peas or 10 ounces fresh sugar snap peas
-4 green onions, sliced
-1/3 cup reduced-fat olive oil vinaigrette
-1/4 teaspoon freshly ground black pepper
-1/2 cup crumbled reduced-fat feta cheese

1. Bring 2 quarts water to a boil in a large saucepan
2. Add pasta, and cook, uncovered, 9 minutes
3. Add shrimp; cook, uncovered, 3 minutes or until shrimp turn pink
4. Place pea pods in a colander
5. Drain pasta over pea pods
6. Transfer mixture to a large serving bowl
7. Add onions, vinaigrette, and pepper; toss lightly
8. Sprinkle with crumbled feta cheese

Ingredients:

-2 teaspoons dark sesame oil
-8 ounces pre-marinated teriyaki skinless, boneless chicken breasts, cut into strips
-1/2 cup matchstick-cut carrots
-1/2 cup sliced green onions
-2 teaspoons bottled minced garlic
-1/4 teaspoon black pepper
-4 cups chilled cooked brown rice
-1 large egg, lightly beaten
-2 tablespoons low-sodium soy sauce
-1 tablespoon water
-1/4 cup chopped cashews

1. Heat oil in a large nonstick skillet over high heat
2. Add chicken, and stir-fry 4 to 5 minutes or just until done
3. Add carrot, green onions, garlic, and pepper; stir-fry 2 minutes
4. Add cooked rice; stir-fry 2 minutes or until thoroughly heated
5. Push rice mixture to sides of pan, forming a well in center
6. Add egg to center of pan, and cook 30 seconds; toss with rice mixture
7. Stir-fry until egg is cooked
8. Stir in soy sauce and water, and cook until thoroughly heated
9. Sprinkle with cashews

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