Halibut Olympia

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 3 tablespoons dry mustard
• 1 tablespoon melted butter
• 1 tablespoon lemon juice
• 1 tablespoon kosher salt
• 2 teaspoons garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon dried dill weed
• 1 1/2 pounds halibut fillet
• 1 1/2 cups sour cream
• 1 red onion, chopped
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon dried dill weed
• 1 1/2 cups shredded cheddar cheese
• 1 cup canned cheddar-flavored french-fried onions

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• whisk olive oil, dry mustard, melted butter, 1 tablespoon lemon juice, 1 tablespoon kosher salt, garlic powder, red pepper flakes, 1 teaspoon black pepper, and 1 teaspoon dried dill in a 9x13-casserole dish.
• coat fish with seasoned olive oil mixture, turning several times to coat. cover dish with plastic wrap and refrigerate for 1 hour (up to overnight) to marinate.
• preheat oven to 350 degrees f (175 degrees c).
• mix sour cream, red onion, 3 tablespoons lemon juice, parsley, garlic, 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon dill in a bowl until combined.
• spread sour cream mixture over fish.
• sprinkle cheddar cheese over sour cream mixture.
• bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
• remove fish from oven and top with french-fried onions. return to oven and bake until onions are lightly browned, about 10 more minutes.

Healthier Chicken Cordon Bleu Ii

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 6 slices swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 2 tablespoons lemon juice
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup fat free half-and-half

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• pound chicken breasts to 1-inch thickness. place a swiss cheese and ham slice on each breast, within 1/2-inch of edge. fold edges of chicken over filling and secure with toothpicks. mix flour and paprika in a small bowl, and coat chicken pieces.
• heat butter in a large skillet over medium-high heat and cook chicken until browned on all sides, about 3 minutes each side. add lemon juice and chicken bouillon. reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 30 minutes.
• remove toothpicks and transfer breast to a warm platter. blend cornstarch and half-and-half in a small bowl. whisk slowly into skillet, cooking and stirring until thickened, about 3 minutes. pour over chicken and serve warm.

Ricotta Stuffed Squash

Ingredients

• Servings: 8
• 8 yellow squash
• 2 tablespoons butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed
• 2 eggs
• 2 cups ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1 teaspoon italian seasoning
• 1 pinch ground black pepper
• 1 (26 ounce) jar spaghetti sauce

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• trim off ends of squash; cut squash in half (lengthwise). with a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. steam squash shells over boiling water until crisp-tender (about 5 minutes). plunge into cold water, drain well and set aside.
• in a small frying pan over medium heat, melt one tablespoon of the butter. add onion and garlic and cook until they are done. squeeze the spinach to remove extra moisture and add to the garlic and onion and cook until thoroughly heated.
• in a medium size mixing bowl, combine eggs, ricotta, parmesan, parsley, salt, pepper, italian seasoning and spinach mixture. fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. melt the remaining butter and brush over the squash shells
• bake for 20 minutes. if desired, serve with tomato sauce.

upside down turkey

Ingredients

• Servings: 18
• 13 pounds whole turkey
• 1/2 cup butter
• 1 cup water

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• rinse turkey and remove giblets. place turkey upside (breast) down in a roasting pan. insert 1/4 cup butter inside the turkey. place remaining butter in several pieces around the turkey. pour water into the pan.
• cook covered in the preheated oven 3 to 3 1/2 hours until the internal temperature of the thigh has reached 180 degrees f (80 degrees c).

Tomato Welsh Rarebit

Ingredients

• Servings: 3
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 cup milk, plus more if needed
• 1 (10.75 ounce) can condensed tomato soup
• 3/4 cup cubed cheddar cheese
• 1/2 teaspoon dry mustard powder (optional)
• 1 dash worcestershire sauce (optional)
• 1 pinch ground paprika (optional)

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. slowly whisk in the milk until the mixture resembles a thick sauce. stir in the tomato soup, cheddar cheese, mustard, worcestershire sauce, and paprika until heated through, about 10 minutes. add more milk if the soup becomes too thick.

creamy chicken with corn, tarragon and tomatoes

Ingredients

• Servings: 4
• 1 cup couscous
• 1 1/8 cups boiling chicken stock
• water to cover
• 2 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 2/3 cup heavy whipping cream
• 1/2 cup sweet corn
• 2 tomatoes, chopped
• 1/4 cup fresh chopped tarragon
• salt and pepper to taste
• 1/2 lemon, juiced

Recipe

• put the couscous in a small saucepan. add 1/2 of the boiling chicken stock and enough water to cover. simmer for 3 minutes, remove from heat and set aside.
• in a large skillet or wok, heat the butter/margarine until it sizzles. add the chicken breasts and saute until lightly browned. add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. mix in the corn, tomatoes and 1/2 of the fresh tarragon. heat through for 1 minute and season with salt and pepper to taste.
• with a fork fluff up reserved couscous. add a handful of tarragon and the lemon juice. salt and pepper to taste. spoon the couscous and chicken serving plates and garnish with the remaining tarragon.

seared scallops with sweet potato soup

Ingredients

• Servings: 4
• 2 sweet potatoes, peeled and cubed
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 (1/4 inch thick) slice fresh ginger
• 1 1/2 cups vegetable broth
• 1 tablespoon brown sugar
• 1/2 teaspoon ground nutmeg
• 1 cinnamon stick
• 1 cup milk
• 1 pound sea scallops
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons butter
• cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. cover, and bring the water to a boil over high heat. add the sweet potatoes, cover, and steam until easily pierced with a fork, 15 to 20 minutes.
• meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. whisk in the flour and ginger slice. cook and stir until the flour has turned golden brown, 2 to 3 minutes. whisk in the vegetable broth, brown sugar, nutmeg, and cinnamon stick. bring to a simmer over medium-high heat whisking constantly, then reduce heat to medium-low, and simmer 10 minutes. add the steamed sweet potatoes and simmer 5 minutes more.
• remove and discard the cinnamon stick and ginger slice. pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. whisk in the milk and cook over low heat until hot.
• while the soup is reheating, season the scallops with salt and pepper. melt the remaining 2 tablespoons of butter in a large skillet over medium heat until it begins to brown. cook the scallops in the hot butter until browned and crispy on the outside, but no longer translucent on the inside, about 3 minutes total depending on the size of the scallops.
• ladle the soup into 4 bowls, and lay the scallops on top of the soup. sprinkle with a little cayenne pepper to serve.