Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Salmon with Mustard-Dill Sauce

You’ll need:
4 skinless salmon filets
coarse salt & ground pepper
2 tbsp. grainy mustard
2 tbsp. Dijon mustard
1 tsp. brown sugar
2 tbsp. fresh dill
1 scallion, sliced thinly

Directions:
1. Preheat oven to 450
2. Place salmon on baking sheet.
3. Season salmon with salt and pepper.
4. Roast 8-10 minutes until opaque throughout.
5. Meanwhile, in small bowl, stir together the mustards, sugar, and 1 tbsp. water until smooth. Stir in dill and scallion.
6. Serve salmon with sauce.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Crispy shrimp with tartar sauce and red cabbage slaw

You’ll need:
5 tbsp. vegetable oil
1 ½ cups panko (Japanese breadcrumbs)
2 tsp. paprika
2 eggs
coarse salt and ground pepper
1 lb. medium peeled and deveined shrimp, tails on
½ cup flour
2 lemons
2 tsp. Dijon mustard
½ large red cabbage
½ red onion
½ cup light mayo
2 tsbp. Fresh lemon juice
2 tbsp chopped dill pickles
2 tbsp. chopped fresh parsley

Directions:
1. Preheat oven to 475.
2. Prepare breading. Brush large baking sheet with 1 tbsp. oil. In medium bowl, combine panko and paprika. In another medium bowl, whisk eggs together with salt & pepper.
3. Bread shrimp. In medium bowl, combine shrimp and flour; toss well to coat. Shake off excess flour from shrimp, coat with egg, dredge in panko mixture, and transfer to baking sheet.
4. With pastry brush, dab shrimp with 2 tbsp. oil. Bake 10-12 minutes until golden brown.
5. In small bowl, mix mayo, lemon juice, pickles, parsley, salt, and pepper. Cover and refridgerate.
6. Squeeze 1 lemon into medium bowl. Whisk in mustard and remaining oil. Core and thinly slice cabbage. Thinly slice onion and add to dressing. Season with salt & pepper. Toss to coat.
7. Serve baked shrimp with tartar sauce and cabbage slaw. You might want to add a few lemon wedges too!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Black bean tostadas with corn relish

You’ll need:
2 limes
2 scallions
1 package (10 ounce) frozen corn kernels
3 tbsp. olive oil
coarse salt & ground pepper
1 jalapeno chile
1 pint grape tomatoes
8 ounces Monterey Jack cheese, shredded
4 flour tortillas
1 can black beans
1 avocado
optional: sour cream for serving

Directions:
1. Preheat oven into 475.
2. Squeeze limes into medium bowl. Thinly slice scallions and add to bowl along with corn. Add 1 tbsp. oil and season with salt & pepper. Toss to combine.
3. Halve jalapenos (remove ribs & seeds for less heat, if desired), and mince. Halve tomatoes.
4. Arrange tortillas on baking sheet; brush both sides with oil.
5. Rise & drain beans; sprinkle over tortillas. Top with tomatoes, jalapenos, and cheese.
6. Bake until golden and crisp, 10 minutes.
7. Before serving, pit, peel and dice avocado. Toss with corn mixture.
8. Serve tostadas with corn relish and sour cream.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chicken breasts stuffed with couscous

You’ll need:
½ cup couscous
salt and pepper
2 scallions, thinly sliced
1 tsp. grated lemon zest
1 tbsp. fresh lemon juice (half lemon)
2 tbsp. olive oil
4 boneless, skinless chicken breasts

Directions:
1. Prepare couscous according to package. Add scallions, lemon zest, lemon juice, and 1 tbsp. oil. Season with salt & pepper.
2. Lay chicken flat and cut long slit into thick side of each breast, making a deep pocket. Stuff each breast with couscous, packing it tightly.
3. In large skillet, heat remaining oil over medium. Season chicken with salt and pepper. Place in skillet and cook until browned on one side (6-8 minutes). Turn chicken over carefully and add ½ cup water to skillet. Cover and cook until chicken is cooked through (6-8 more minutes).

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chicken marsala with mushrooms

You’ll need:
2 tbsp. flour
salt and pepper
4 boneless, skinless chicken breasts
1 tbsp. olive oil
10 ounces mushrooms (baby bella are great), thinly sliced
1 shallot, minced
1 tbsp. finely chopped fresh sage
½ cup sweet Marsala wine
¼ cup heavy cream
1 tsbp. Butter

Directions:
1. Place flour in shallow bowl. Season with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
2. In large skillet, heat oil over medium. Add chicken and cook until golden and fully cooked (8-10 minutes per side, could be less depending on how thick/thin). Transfer to plate and tent with foil to keep warm.
3. Add mushrooms, shallot, sage, and ¼ cup water to skillet. Season with salt & pepper. Cook, tossing often until mushrooms are tender (3-5 minutes). Add wine and cream. Simmer over medium heat for 3-5 minutes. Remove from heat and stir in butter.
4. Top chicken with mushroom sauce.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Side Dish: Lemony Broccolini

You’ll need:
1 tbsp. olive oil
2 bunches broccolini (baby broccoli), trimmed
2 garlic cloves, thinly sliced
¼ tsp. crushed red pepper flakes (optional, but recommended!)
1 tbsp. fresh lemon juice
salt & pepper

Directions:
1. Heat oil over medium in large skillet. Add broccoli, garlic, and pepper flakes. Cook until broccoli is bright green, about 2 minutes.
2. Add ¼ cup water to skillet. Cover and cook until broccoli is crisp but tender, 5-7 minutes. Add lemon juice and season with salt and pepper. Toss to combine.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Pasta with turkey meatballs and bocconcini (small fresh mozzarella balls)

You’ll need:
¾ lb. ground turkey (preferably 93% lean)
¼ cup dried breadcrumbs
salt & pepper
2 garlic cloves, minced
1 egg, lightly beaten
¼ cup grated parmesan cheese
½ cup chopped fresh parsley
2 tbsp. butter
1 pint grape tomatoes, halvd
8 ounces short pasta
½ pint bocconcini (small mozzarella balls)

Directions:
1. Boil water for pasta.
2. Combine turkey, breadcrumbs, garlic, egg, 2 tbsp. parmesan, ¼ cup parsley, 1 tsp. salt, and ¼ tsp. pepper. Mix to combine. Form into about 24 tablespoon size meatballs.
3. In large skillet, heat 1 tbsp. butter over medium-high. Add meatballs and cook until browned all over, 5-7 minutes. Add 1 ½ cup water, and simmer, stirring occasionally, until meatballs are cooked through and liquid is reduced to about ½ cup, 10-12 minutes. Add tomatoes and cook about 1 minute until they begin to soften.
4. Meanwhile, cook pasta according to package. Drain and return to pot. Add bocconcini, meatballs and sauce, remaining parsley, remaining parmesan, and remaining butter. Season with salt & pepper. Toss to combine.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Cheesesteak Sandwiches

You’ll need:
4 hoagie buns
1 ½ lb. top sirloin steak
salt & pepper
2 tbsp. olive oil
1 cup red bell pepper, sliced
1 cup red onion, sliced
1 bunch broccolini, trimmed
1 cup heavy cream
1 ½ cups mozzarella cheese, shredded
cayenne pepper

Directions:
1. Preheat broiler to high
2. Cut a v-shaped wedge out of the top of each roll. Arrange on baking sheet and broil 3 minutes, or until lightly toasted. Slice steak into ¼ inch thick strips. Season with salt and pepper.
3. Sautee bell pepper, onion, and broccolini in olive oil in large sautee pan over medium. Cover and cook 3-5 minutes until broccolini is tender. Remove veggies from pan.
4. Sear steak in 1 tbsp. oil in same pan over high, 1-2 minutes to brown. Reduce heat to medium-high and sautee to desired doneness, 2-3 minutes. Divide steak among buns.
5. Heat cream in saucepan over medium low. Add cheese and let stand several minutes without stirring. Stir in cayenne, salt, and pepper to taste. Keep warm over low heat until ready to serve.
6. Top sandwiches with sauce and veggies.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Steak Diane

You’ll need:
4 beef tenderloin filets, seasoned with salt and pepper
5 cups button mushrooms, quartered
¼ cup shallots, minced
1 tsp. red pepper flakes
1 cup beef broth
2 tbsp. Dijon mustard
¼ cup chopped fresh parsley
1 tsp. Worcestershire sauce
1 tsp. fresh lemon juice

Directions:
1. Sear both sides of filets in 2 tbsp. oil in large sauté pan over medium-high until deep brown, 5 minutes per side. Transfer to plate and tent with foil to keep warm.
2. Sautee mushrooms, shallots, and pepper flakes in butter in same pan. Cook until mushrooms are golden and most of moisture has evaporated, 5 minutes.
3. Combine broth and Dijon, then deglaze pan with mixture (scrape any brown bits off bottom). Reduce heat to medium-low and simmer 5 minutes. Stir in parsley, Worcestershire sauce, and lemon juice, then return filets and juices to pan. Simmer 1-2 minutes, turning steaks to coat.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chicken Parmesan over pasta

You’ll need:
½ lb. fettucine
2 tbsp. chopped fresh parsley
olive oil
1 cup panko crumbs
½ cup flour
4 boneless, skinless chicken breasts – pounded thin, seasoned with salt & pepper
1 cup onion, diced
1 tbsp. garlic, minced
1 can diced tomatoes in juice (28 ounce)
½ cup chicken broth
1 tbsp. red wine vinegar
1 tsp. sugar
½ tsp. dried oregano leaves
½ lb. fresh mozzarella, sliced
shredded parmesan

Directions:
1. Preheat oven to 400 and bring large pot of salted water to boil (for pasta).
2. Cook pasta according to package; drain. Toss with parsley and 2 tbsp. oil. Keep warm.
3. Place panko, flour, and eggs in separate shallow dishes. Dredge cutlets in flour, then egg, then panko. Heat ¼ cup oil in large sauté pan over medium-high. Sautee on both sides until golden; remove from pan.
4. Add 1 tbsp. oil to pan. Sautee onion and garlic for 3 minutes, then stir in tomatoes, broth, vinegar, sugar, and oregano. Crush with potato masher, then bring to boil and simmer 10 minutes.
5. Return chicken to pan, top with cheese, and transfer pan to oven. Bake until cheese melts, about 5 minutes. Garnish with parmesan.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Side Dish: Parmesan Baguette

You’ll need:
1 stick unsalted butter, softened
2 cloves garlic
2 tsp. fresh parsley
1 tsp. kosher salt
¼ tsp. dried oregano
¼ tsp. paprika
1 baguette, halved lengthwise
½ cup parmesan, shredded

Directions:
1. Preheat broiler to high; line baking sheet with foil.
2. In food processor or mini prep, put in garlic, parsley, salt, oregano, and paprika. Pulse until minced. Put in butter and pulse until combined.
3. Spread cut side of baguette with butter mixture, then sprinkle with parmesan.
4. Place buttered side up on baking sheet and broil 1-3 minutes until toasted.
5. Cut into 2 inch wide pieces.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

This is AMAZING chili (recipe from cooking light january 2007). I serve this chili over store-bought sweet corn bread - DELISH! You can top with shredded cheese and a dollop of sour cream if you'd like!

'All-American Chili'

Ingredients:
6 ounces hot turkey Italian sausage (*I use sweet italian turkey sausage instead*)
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced (*I use half of this, 4 cloves instead*)
1 pound ground sirloin (*I use ground turkey meat instead*)
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese (*I use fat free*)

Preparation:
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.

Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

(*Or you can just cook the meat first in a pan and toss it with the rest into a slow cooker for 5+ hours. I have done it both ways*)

Note: Like most chilis, this version tastes even better the next day.

Yield:
8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)

Nutritional Information:
CALORIES 375(29% from fat); FAT 12g (sat 4.6g,mono 4.1g,poly 1.1g); PROTEIN 28.9g; CHOLESTEROL 59mg; CALCIUM 165mg; SODIUM 969mg; FIBER 8.2g; IRON 5mg; CARBOHYDRATE 33.7g

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

This is SUCH a yummy treat!!!! Great for a party snack/dessert.

Oreo Truffles
(Source: Kraft)

1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted

1. CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

2. DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

3. REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

How to Easily Dip Truffles:
To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.

Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 3-1/2 doz. or 42 servings, one truffle each

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Gnocchi with Sausage and Spinach (from Kate Merker
Real Simple, MARCH 2007)

2 9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound Italian sausage, casings removed (*I use sweet italian turkey sausage*)
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan, plus more for garnishing

Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes. Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes. Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.

Tip: Gnocchi are small, quick-cooking dumplings, usually made from potatoes. You'll find them with the fresh or dried pasta in supermarkets, or you can substitute a short pasta, such as rigatoni, penne, or farfalle.

Yield: Makes 4 servings

CALORIES 815 (53% from fat); FAT 48g (sat 14g); SUGAR 11g; PROTEIN 36g; CHOLESTEROL 96mg; SODIUM 1,886mg; FIBER 4g; CARBOHYDRATE 58g

*Don't forget about reserving the cooking water from pasta- it is what makes the sauce for the dish!*

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Sun-Dried Tomato Meat Loaf with Red Currant-Wine Sauce (from Barbara Seelig Brown , Cooking Light, MARCH 2003)

I never liked meatloaf before this. The sauce is sooo delicious!

Red currant jelly (*I use black currant jelly) and wine (*I use a merlot or Yellow Tail Shiraz Grenache*) make a quick, rich sauce that is a nice change from the typical ketchup topping. Serve with mashed potatoes. If you decide to freeze one of the meat loaves for later, make half the amount of red/black currant-wine sauce now and half when you bake the frozen meat loaf.

Ingredients-

Meat loaf:
Cooking spray
3 (1-ounce) slices white bread
1 cup finely chopped onion
1 cup (4 ounces) grated fresh Parmesan cheese
1/2 cup thinly sliced fresh basil
1/3 cup sun-dried tomato sprinkles
1/4 cup chopped fresh parsley
4 garlic cloves, minced
2 1/2 pounds ground turkey breast
2 large eggs

Sauce:
1/2 cup red currant jelly (*or black currants*)
1/4 cup dry red wine
1 teaspoon all-purpose flour
Preparation
Preheat oven to 400°.

Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.

To prepare meat loaves, place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs, onion, and next 7 ingredients (onion through eggs). Divide meat mixture in half. Press each portion into prepared pans.

Bake at 400° for 55 minutes or until a meat thermometer registers 180°.

To prepare sauce, combine jelly, wine, and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts.

To freeze unbaked meat loaf:
Prepare through Step 3. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked meat loaf:
Thaw completely in refrigerator (about 24 hours). Preheat oven to 400º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover meat loaf with reserved foil; bake at 400º for 45 minutes. Uncover and bake an additional 45 minutes or until a meat thermometer registers 180º. Prepare half of red currant-wine sauce; serve over meat loaf.

Yield:
10 servings, 5 per pan (serving size: 5 ounces meat loaf and about 1 tablespoon sauce)
Nutritional Information

CALORIES 271(19% from fat); FAT 5.6g (sat 2.8g,mono 1.6g,poly 0.5g); PROTEIN 35.2g; CHOLESTEROL 122mg; CALCIUM 193mg; SODIUM 435mg; FIBER 0.8g; IRON 2.3mg; CARBOHYDRATE 18.4g

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

My sister Chrissy's famous brownie recipe, this is always a crowd favorite!

Ingredients:
2 sticks butter
3/4 cocoa powder
2 cups sugar
2 teaspoons vanilla
1 cup flour
4 eggs
1/2 teaspoon salt
12 ounce bag semisweet chocolate chunks

Preparation:
Preheat oven to 350' and grease the 13x9 pan.
Melt butter in microwave and scrape it into a med bowl.
Add cocoa powder and stir until blended
Mix in sugar
Add eggs one at a time beating well after each
stir in vanilla
then flour and salt
do not over-beat
stir in chocolate chunks....
turn it all into the greased pan and bake 20-25 minutes until toothpick comes out clean.....she usually has to cook them longer...let cool and cut

Enjoy!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Oh my gosh thanks for posting the oreo truffles. My mom made this a year ago and it was absolutely DELICIOUS. She has since lost the recipe. Thank you soooooo much!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Super Easy Bolognese
You will need:
1 lb. ground beef or turkey
1 sm. onion chopped
1/2 clove of garlic
1/4 cup italian salad dressing.
15 oz tomato sauce
14 oz diced or chopped tomatoes
2 tbsp cream cheese or cream cheese substitute
Basil - to taste
Salt - to taste
Oregano - to taste
pepper - to taste
box of Linguini or Spaghetti or Angel hair
Grated Parm or Ramano cheese if you like.

Chop the onion and the half glove of garlic. Cook in skillet on medium heat. Add the dressing. Cook. Increase heat to med-high and add the meat. Cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Add Basil, salt, and oregano to taste. Add pepper to taste if you want. Bring to boil. Reduce heat to medium-low; simmer 15 min. Remove from heat. Stir in cream cheese until well blended.

Cook pasta as directed on package. I prefer Linguini with it, but use what you like. Use whole Wheat pasta as a healthy alternative.

Serve with grated cheese if you like.

I got the base of the recipe from kraft. But I added in somethings because it needed more. So this is my version!

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Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Spinach Dip
I make this for family parties and it is always a hit!
Great when served with Bugles!

You will need:
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup Grated Parmesan Cheese
3/4 cup Mayonnaise OR Light Mayonnaise
1/2 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/2 tsp. garlic powder
Italian seasoned Bread crumbs
1 bag of bugles

Preheat oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate. Sprinkle with bread crumbs.

Bake 20 min. or until heated through.