How often do you cook the same meals over and over again, buy the same brand of cereal over and over again. Routine seems to be a way of life for us, which isn’t necessarily a bad thing, but it could use a little kick every now and again. Well, here’s your kick. Check out these delicious recipes compliments to Shine from Yahoo.
Salmon With Fresh Pineapple Salsa
Ingredients
- 2 cups coarsely chopped fresh pineapple
- 1/2 cup chopped red sweet pepper
- 1/4 cup finely chopped red onion
- 3 tablespoons lime juice
- 1 tablespoon snipped fresh cilantro or chives
- 1 tablespoon honey
- 1 small fresh jalapeno pepper, seeded and finely chopped
- 1 1-pound fresh skinless salmon fillet, 1 inch thick
- 1/4 teaspoon ground cumin
Directions
- For salsa, in a medium bowl combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours.
- Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin.
- Place fish on the grill rack, tucking under any thin edges. If using a covered grill, close lid. Grill until fish flakes easily when tested with a fork. (For a covered grill, allow 4 to 6 minutes. For an uncovered grill, allow 8 to 12 minutes, gently turning once halfway through grilling.) Serve the fish with salsa. Makes 4 servings.
Quiche
Ingredients
- 1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)
- 4 eggs, lightly beaten
- 1-1/2 cups half-and-half, light cream, or milk
- 1/4 cup sliced green onions
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Dash ground nutmeg
- 3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
- 1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)
- 1 tablespoon all-purpose flour
Directions
- Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
- Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.
- Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
- Lower Fat Quiche: Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese. Nutrition Facts per serving: 341 cal., 17 g total fat (6 g sat., fat), 31g chol., 762mg sodium, 26 g carbo., 1 g fiber, 19 g pro. Daily Values: 20% vit. A, 2% vit. C, 29% calcium, 14% iron Exchanges: 1.5 Starch, 2 Very-Lean Meat, 3 Fat
