prep time: 10 min. + 30 min. marinate      cook time: 8-10 min.      total time: about 50 minutes      yields 4 servings3583450_-chef-johns-baked-lemon-pepper-salmon-photo-by-allrecipes

3 T lemon juice
1-2 T ground black pepper
3 T mayonnaise
4 tsp dijon mustard
1/8 tsp cayenne pepper (or red pepper flakes)
5 (8-ounce) salmon fillets (about 1.25 in. thick), boned, with skin on
sea salt to taste


  1. whisk together lemon juice, black pepper, mayonnaise, mustard, and cayenne/red pepper flakes in a small bowl. spread mixture over fillets on a plate.
  2. cover with plastic wrap and refrigerate for at least 30 minutes.
  3. preheat oven to 450*F. line a rimmed baking sheet with aluminum foil and spray with oil to prevent sticking.
  4. transfer fillets to prepared baking sheet. try not to let lemon-pepper mix pool around base of fillets, if possible.
  5. sprinkle with sea salt and bake until salmon just flakes with a fork, 8-10 minutes.

source – magazine, pg. 13

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pearl balls

January 17, 2017

yields: about 24 balls       prep time: 25 minutes      cook time: 20-30 minutes      total time: 45 minutes-1 hourpearl

1 lb. ground pork
2 T chopped dried shrimp (soak in water for about 20-30 minutes to soften)
1 egg
1 T chopped scallion
1 tsp chopped ginger
1 T soy sauce
1 T cornstarch
2.5 c glutinous rice
1 tsp wine


  1. put pork, chopped dry shrimp, chopped scallion, chopped ginger, soy sauce, cornstarch and egg into bowl. mix well until the pork is very sticky.
  2. wash the glutinous rice and soak in cold water for about 30 minutes. drain.
  3. grease tray and put glutinous rice on top.
  4. with the pork mixture, make balls about 1.5 inches in diameter.
  5. roll the balls in the glutinous rice so that it’s covered evenly with rice.
  6. place each meat ball on top of the rice on the tray.
  7. steam for 20-30 minutes over high heat. remove and serve hot.

source – pg. 183

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italian sausage penne

October 21, 2016

prep time: 15 minutes       cook time: 20 minutes      total time: 35 minutes2980020

1 package (19 oz.) johnsonville italian sausage (any time of sausage will do – i used kielbasa), cut into 1/2 inch pieces
1 package penne pasta, cooked and drained
1 T olive oil
1 medium green pepper, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 jar  (24 oz.) marinara sauce


  1. cook sausage according to package instructions (probably about 5 minutes); drain and set aside.
  2. in a skillet, heat oil over medium heat and saute peppers, onion and garlic until vegetables are crisp-tender.
  3. add sliced sausage and marinara sauce; saute until warmed through.
  4. add pasta to marinara/sausage/veggie mixture and serve.

source – a johnsonville sausage ad in parents magazine 2016

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beef stroganoff

January 24, 2016

prep time: 10 mins       cook time: 40 mins       total time: 50 min21f9d9aa-6193-41d3-a5d1-75f06a7bbe99
yields 4-6 servings

1 lb lean ground beef
2 (8 oz) packages of sliced button mushrooms
1 (12 oz) can evaporated milk
4 c beef broth
1.5 lb uncooked medium egg noodles
2-3 stalks of green onions, chopped
basil, parsley
1/2 c sour cream


  1. in a large pan or pot, cook beef over high heat, stirring frequently, until brown. drain almost all the fat.
  2. add mushrooms and salt and pepper to taste. cook about 5 minutes or until browned.
  3. add evaporated milk, beef broth, noodles, and green onions. noodles will not be completely covered at first. sprinkle basil and parsley over noodles
  4. heat to boiling over high heat. reduce heat; simmer uncovered 7-8 minutes, stirring frequently, just until noodles are al dente.
  5. remove from heat and then, stir in sour cream.


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chicken fried rice

January 8, 2016

prep time: 25 minutes       cook time: 15 minutes       total time: 40 minutes
yields 4-6 servingschicken-fried-rice-12

for chicken and marinade:
1 large chicken breast, diced
1 tsp soy sauce
1 tsp cornstarch
1/2 tsp sesame oil

you’ll also need:
1 T hot water
1/4 tsp sugar
1 T regular/light soy sauce
3 T canola oil, divided
2 eggs, beaten
1 medium onion, diced
4 c cooked rice
1 c bean sprouts
1 scallion, chopped
1 T cooking wine

other optional ingredients: chunks of ham (leftover deli meat), canned corn, frozen vegetables or fresh vegetables


  1. combine chicken and marinade ingredients and set aside while you prepare the rest of the ingredients.
  2. next, combine the hot water, sugar, soy sauces, and pepper in a small bowl. this is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
  3. take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). if you are using cold leftover rice, try to break up the clumps as best as possible.
  4. heat the wok over medium high heat and add 1 T of oil. add the eggs and scramble them until just done. you can even start scooping them up when they look like they are almost done and set aside. they will continue to cook in the bowl and you will cook them again in the rice.
  5. heat the wok until just smoking and spread another tablespoon of oil around your wok. sear the marinated chicken in one layer for 20 seconds. stir-fry the chicken until about 80% done. remove the chicken to your marinade bowl and set aside.
  6. optional ingredients – stir fry frozen/fresh vegetables in a tablespoon of oil and season. scoop out and set aside.
  7. with the wok over medium high heat, add another tablespoon of oil and saute the onions until translucent. add the rice and flatten out and break up any large clumps. if the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. sprinkling a little water over large clumps of rice will help break them up more easily. if the rice was made fresh, cooking time will be faster. just make sure that the rice isn’t too wet, which will make frying it difficult.
  8. once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix until the rice is evenly coated with sauce. you will have to break up any remaining clumps of rice as best as possible. the rice should be hot by this time.
  9. now add the chicken and any  juices from the bowl you set aside earlier and stir fry for another minute.
  10. add the eggs, bean sprouts, ham, corn, frozen/fresh vegetables, and scallions, and continue stir-frying the rice for another 30 seconds. serve while hot !


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