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Grilled Lime Cilantro Tuna with Honey Glaze PDF Print E-mail
Written by Ann Hill   
Friday, 04 April 2008 23:23

   Grilled Lime Cilantro Tuna with Honey Glaze

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1/8 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1/4 cup chopped cilantro
  • 1 pound yellowfin tuna fillets
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 2 tablespoons chopped cilantro

Directions

  1. In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.
  2. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside.
  3. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.
 
Strawberry Spinach Salad PDF Print E-mail
Written by Ann Hill   
Friday, 04 April 2008 23:19

  Strawberry Spinach Salad

Ingredients

  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 1/2 cup olive oil
  • 1/4 cup distilled white vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon minced onion
  • 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
  • 1 quart strawberries - cleaned, hulled and sliced
  • 1/4 cup almonds, blanched and slivered

Directions

  1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
  2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
 
Fruited Wild Rice Pilaf PDF Print E-mail
Written by Ann Hill   
Thursday, 21 February 2008 14:52

    Fruited Wild Rice Pilaf

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons butter or margarine
  • 1 1/4 cups hot water
  • 3/4 cup uncooked wild rice
  • 1 1/2 teaspoons chicken bouillon granules
  • 1 red apple, chopped
  • 2 tablespoons toasted, chopped pecans
  • 1/4 teaspoon grated lemon peel

Directions

  1. In a large saucepan, saute onion and celery in butter until tender. Stir in the water, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until liquid is absorbed and rice is tender. Remove from the heat; fold in apple, pecans and lemon peel if desired.
 
Easter Breakfast Casserole PDF Print E-mail
Written by Ann Hill   
Thursday, 21 February 2008 14:47

      Easter Breakfast Casserole

Ingredients

  • 1 pound bacon
  • 1/4 cup diced onion
  • 1/4 cup diced green bell pepper
  • 3 cups shredded Cheddar cheese
  • 8 eggs
  • 2 cups milk
  • 1 lb potatoes, cooked & diced or 7 slices bread cubed

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
  2. In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the potatoes. (If using bread place in bottom of pan first). Pour mixture into prepared casserole.
  3. Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.
 
Beef and Irish Stout Stew PDF Print E-mail
Written by Ann Hill   
Thursday, 21 February 2008 14:39

      Beef and Irish Stout Stew

 

Ingredients

  • 2 pounds lean beef stew meat
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons all-purpose flour
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper
  • 2 large onions, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons tomato paste
  • 1 1/2 cups Irish stout beer (e.g., Guinness)
  • 2 cups chopped carrot
  • 1 sprig fresh thyme
  • 1 tablespoon chopped fresh parsley for garnish

Directions

  1. Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
  2. Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
  3. Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Serve over mashed potatoes. Garnish with chopped parsley.
 
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