Salmon Tango

Ingredients

Original recipe makes 5 servings

 1/4 cup butter, melted

 1/4 cup brown sugar

 1 tablespoon soy sauce

 2 tablespoons lemon juice

 2 tablespoons white wine

 1 1/4 pounds salmon fillets

Directions

1. In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
2. Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once.
3. Preheat grill for medium-high heat.
4. Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.

Tilapia Scaloppine

Ingredients

Original recipe makes 4 servings

 2 tablespoons extra virgin olive oil

 2 tablespoons butter

 1 tablespoon minced garlic

 1 pound tilapia fillets

 salt and ground black pepper to taste

 1/2 cup sliced fresh button mushrooms

 2 tablespoons drained capers

 1/2 cup white wine

 1 lemon, juiced

Directions

1. Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds.
2. Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.

Phil's Lasagna Beef & Italian sausage

Ingredients

Original recipe makes 12 servings

 1 pound sweet Italian sausage

 3/4 pound lean ground beef

 1 cup minced onion

 3 cloves garlic, crushed

 1 (28 ounce) can crushed tomatoes

 3 cans tomato paste

 3 cans canned tomato sauce

 1/3 cup water

 3 tablespoons white sugar

 2 teaspoons dried basil leaves

 1 teaspoon fennel seeds

 1/2 teaspoon Italian seasoning

 1 1/2tablespoon salt

 1/2 teaspoon ground black pepper

 4 tablespoons chopped fresh parsley

 12 lasagna noodles

 16 ounces ricotta cheese

 1 egg

 1 teaspoon salt

 3/4 pound mozzarella cheese, sliced

 3/4 cup grated Parmesan cheese

Directions

1.In a  oven, cook ground beef, onion,sausage,  and garlic over medium heat until well browned. Add in  tomato paste, tomato sauce,crushed tomatoes, and water. Season with  basil, fennel seeds, sugar, salt, pepper, and 4 tablespoons parsley. Simmer, covered, for about 50 minutes , stirring occasionally.

2.Take a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 minutes. Drain pasta, and rinse with cold water. In a medium bowl mix together ricotta cheese with egg, remaining parsley, salt.

3.Preheat oven to 375 degrees F (190 degrees C).

4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a baking dish. Arrange 6 pasta lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5.Bake in preheated oven for 30 minutes. Remove foil, and bake an additional 20 minutes. Cool for 10 minutes before serving.

Sweet Potato Burritos

Ingredients

Original recipe makes 12 burritos

 2 tablespoons  vegetable oil

 2 onions, chopped

 3 cloves garlic, minced

 6 cups canned kidney beans, drained

 3 cups water

 4 tablespoons chili powder

 5 teaspoons prepared mustard

 1 teaspoons ground cumin

 1 pinch cayenne pepper, or to taste

 4 tablespoons soy sauce

 6 cups mashed cooked sweet potatoes

 12 (10 inch) flour tortillas, warmed

 8 ounces shredded Cheddar cheese

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Heat oil in a skillet and saute onion and garlic until soft. Mash beans into the onion mixture. stir in water; heat until warm, 3 to 4 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.

3.Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.

4.Bake in the preheated oven until warmed through, about 10 minutes.

Chicken Kebab Rosemary

Ingredients

Original recipe makes 6 servings

 1 cup olive oil

 2 cup ranch dressing

 4 tablespoons Worcestershire sauce

 2 tablespoon minced fresh rosemary

 3 teaspoons salt

 1 1/2 teaspoon lemon juice

 1 1/2 teaspoon white vinegar

 1/2 teaspoon ground black pepper

 1 tablespoon white sugar

 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

1.In a medium bowl, mix together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

 2.Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

3.Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.