Saturday, May 31, 2014
Hello Sparkfamily! If salmon is what you like, salmon is what you will get! Take a look!
2-4 oz salmon fillets
2 Tbsp of walnut pesto
2-3 slices of tomato
1 tsp of dried basil (or fresh minced basil)
¼ tsp of black pepper
2 oz fresh basil leaves (about 1 cup)
1 cup walnut halves
½ cup olive oil
3 large garlic cloves
Pre-heat oven to 400 F. Grease a tin pan with olive oil spray. Place all pesto ingredients into a food processor and blend pesto until a spreadable consistency. Place salmon fillets in the pan and cover each fillet with 1 Tablespoons of pesto. Top salmon with tomato slices and sprinkle with dried basil and black pepper. Bake salmon until opaque in the center, about 20-25 minutes. Enjoy!
Thought of the day~ Talent is cheaper than table salt. What separates the talented individual from the successful one is a lot of hard work! Have a healthy day! Hugs, Rose:)
Friday, May 30, 2014
Hello Sparkfamily! Are you up for some dumplings? Why then, check these out!
4 slices bacon, cut into 1/2 inch pieces (or use pre-cooked bacon crumbles)
3 green onions, white and green parts separated, sliced thin on bias
2 tsp. grated fresh ginger (I use the kind in a tube-again, to save time.)
1/4 tsp. red pepper flakes
4 oz, shiitake mushrooms, stemmed and sliced thin
6 C. chicken broth
16 oz. frozen Asian-style dumplings or potstickers
2 Tbsp. fish sauce
2 Tbsp. fresh lime juice
Cook bacon in a large saucepan over medium heat until crisp, six to eight minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but two tablespoons of fat from the pan and return the pan to medium heat. Add the whites of the green onion, ginger, and pepper flakes and cook until green onions have softened, about two minutes. Add mushrooms and cook until beginning to brown, about five minutes.
Add broth and bring to a boil. Add the dumplings or potstickers and simmer over medium-low heat until they are cooked through, about 10 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with the greens of the green onions and bacon. Enjoy!
Thought of the day~ Do not give up. In due season the seeds you have planted will reap an amazing harvest! Have a healthy day! Hugs, Rose:)
Thursday, May 29, 2014
Hello Sparkfamily! It is fish night here in our home tonight! Take a peek!
1 mango, peeled, pitted, and diced small
1 bunch cilantro, finely chopped
1/2 tsp. red pepper flakes
1/4 c. oil, plus more for grilling
2 Tbsp. lime juice
salt and pepper
6 salmon fillets (2 pounds)
Stir together mango, cilantro, red pepper flakes, oil, and lime juice; season with salt and pepper.
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season salmon with salt and pepper and lightly brush with oil. Grill until salmon begins to turn opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top, and serve. Enjoy!
Thought of the day~ Get up today and say, this is going to be a great day. I'm excited about my future. Something good is going to happen to me! Have a healthy day! Hugs, Rose:)
Wednesday, May 28, 2014
Hello Sparkfamily! These are so yummy! Take a look!
1 (12 oz.) can Pillsbury Grands Jr. Golden Layers refrigerated buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz.), thawed, each cut in half
2 sticks (1 oz. each) string cheese, each cut into 10 pieces
1 Tbsp. grated Parmesan cheese
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
1 c. marinara sauce, heated
Heat oven to 375 F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3 inch round.
Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8 or 9 inch round cake pan, place seam side down in single layer.
Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
Bake 20 -25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping. Enjoy!
Thought of the day~ How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving, and tolerant of the weak and strong. Because someday in your life you will have been all of these!
I know you will remember these simple words that have so much meaning. We are humanity and need to continue to treat each other as valuable and precious gifts from God! Have a healthy day! Hugs, Rose:)
Tuesday, May 27, 2014
Hello Sparkfamily! A salad anytime is music to my ears! Take a peek!
1 cup sorghum, rinsed in a fine mesh colander
3 cups water
Roasted cherry tomatoes~
1 pint cherry tomatoes
1 Tbsp olive oil
2 Tbsp olive oil
2 Tbsp lemon juice
¼ tsp red pepper flakes
¼ tsp fine grain sea salt
1 clove garlic, pressed or minced
Freshly ground black pepper, to taste
3 cups baby arugula
¼ cup crumbled feta
2 Tbsp grated Parmesan cheese
Optional: 1 can (14 ounces) chickpeas, rinsed and drained
First, cook the sorghum: Combine rinsed sorghum and three cups water in a small pot. Bring to a boil, then cover and reduce heat to medium-low. Cook until the sorghum is pleasantly tender but still has some chew to it, about 55 to 65 minutes. You can wait until the sorghum is halfway cooked before proceeding with the next steps.
To roast the cherry tomatoes~ Preheat oven to 400 F. Line a small, rimmed baking sheet with parchment paper for easy cleanup. Toss the whole cherry tomatoes with one tablespoon olive oil and a sprinkle of salt. Roast until the tomatoes are soft, plump and starting to burst open, about 18 minutes.
To make the dressing~ Whisk together the olive oil, lemon juice, red pepper flakes, salt and pepper until emulsified.
Once the sorghum is done cooking: Drain off any excess water and pour the cooked sorghum into a serving bowl. Pour in all of the dressing, all of the cherry tomatoes and their juices, the arugula, feta, Parmesan and chickpeas (optional). Toss well and serve. Enjoy!
Thought of the day~ Let every nation know, whether it wishes us well or ill, that we shall pay any price, bear any burden, meet any hardship, support any friend, oppose any foe to assure the survival and the success of liberty! Have a healthy day! Hugs, Rose:)
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