Looking for an unusually delicious soup recipe? Look no further than this great Spinach and Lemon Orzo Soup from thekitchn.com
Click on the image below for a link to the recipe!
image and recipe from thekitchn.com
Summer is the perfect time for lighter fare like these easy to prepare sandwiches! For a link to Veggie and Cilantro Hummus Sandwiches, click on the image below.
image and recipe by allrecipes.com
Looking for an amazing recipe for an out of the ordinary burger? Look to our friends at cookingontheweekends!
“Packed with spice and fresh flavors, this recipe is perfect to share with friends at your casual summer gatherings. Enjoy!”—cookingontheweekends.com
image and recipe by cookingontheweekends.com
FOR IMMEDIATE RELEASE: June 6, 2013
CONTACT: Celia Knight 207-542-1192
Call for Maine Lobster Festival Cooking Contest
ROCKLAND — Amateur chefs are invited to sign up for the annual Maine Lobster Festival Seafood Cooking Contest. The contest is part of the 66th annual festival, which will be held July 31 through Aug. 4 at Harbor Park along the city’s waterfront.
Amateur chefs age 18 and older are welcome to compete for more than $500 in prize money during this popular event. A panel will pick five contestants and their recipes to participate in the contest. Selection is based on creativity, suitability of the seafood to the recipe and simplicity. The recipes can be any dish and must contain seafood found in Maine waters.
The contest will begin at 9 a.m., Friday, Aug. 2, in the North Entertainment Tent on the festival grounds. Judging will begin at 11:30 a.m., with prizes announced and awarded around 12:30 p.m. First prize is $200, second prize is $175, and third prize is $150. Lead Sponsor for this event is Fiore Artisan Olive Oils and Vinegar.
The contest audience will have the opportunity to sample the prepared recipes in the cooking area and pick up the contestants’ recipes after the awards are presented.
Applications will be considered until July 13. Selected contestants will be notified by July 20.
This summer, why not whip up a carb-free, oh-so-good for you watermelon salad?
image courtesy of Athenos
Watermelon Feta Salad
3 cups chopped watermelon (3/4-inch chunks)
1 cup chopped cucumbers (1/4-inch chunks)
1/2 cup crumbled ATHENOS Traditional Crumbled Feta Cheese
2 Tablespoons chopped fresh mint
2 Tablespoons balsamic vinaigrette dressing
Simply combine the ingredients and enjoy. Bon apétit!
A simple sauce of piquant green peppercorns, lemon juice, and butter top this seared salmon recipe.
Seared Salmon with Green Peppercorn Sauce
Sprinkle salmon pieces with 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total. Divide among 4 plates. Remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt; swirl the pan carefully to incorporate the butter into the sauce. Top each portion of fish with sauce (about 2 teaspoons each).
Tips: Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a larger, more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.
To skin salmon, place fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Look for quinoa in the cereal, rice or organic food aisle. For a different twist to this recipe, try adding scrambled egg or adding soy sauce in place of rice vinegar.
Asian Quinoa Recipe
1 cup water
2 Tablespoons rice vinegar
2 Tablespoons plum sauce
2 garlic cloves, minced
1 teaspoon minced fresh ginger root
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 cup quinoa, rinsed
1 medium sweet red pepper, chopped
1/2 cup sliced water chestnuts, chopped
1/2 cup fresh sugar snap peas, trimmed and halved
2 green onions, thinly sliced
In a large saucepan, combine the first eight ingredients; bring to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed.
Remove from the heat. Add the red pepper, water chestnuts, peas and onions; fluff with a fork. Cover and let stand for 10 minutes.
Yields 4 servings.
This special soup, nutritious and full of flavor, makes a great meal!
image: Amy Kalyn Sims
Shrimp Egg Drop Soup
Saute 1 cup sliced mushrooms in 1 Tablespoon canola oil.
Add 3 1/2 cups low-sodium chicken broth, 1/4 cup rice vinegar, 2 Tablespoons soy sauce, 1 teaspoon each sugar and grated ginger; simmer 2 minutes.
Add 12 ounces peeled raw shrimp and 1/4 cup each peas and shredded carrots. Mix 1 Tablespoon each cornstarch and cold water; add to pot.
Beat in 1 egg; simmer till cooked. Simple!
For an update on the classic Waldorf Salad, try this curried version! For the recipe, click on the image below.
image and recipe courtesy of seriouseats.com
This is a flavorful, easy to prepare meal. If the fish is translucent, it needs to cook longer, but if it is milky white or opaque, it’s good to go.
image: William Meppem
Baked Cod and Chorizo
3 Tablespoons olive oil
6 ounces chorizo or smoked sausage (such as kielbasa), thinly sliced
1 1/2 pounds Yukon gold potatoes (peel first, if desired), sliced 1/4 inch thick
3 leeks, white and light green parts only, halved lengthwise, rinsed, and thinly sliced into half-moons
1 cup low-sodium chicken broth
1/4 teaspoon crumbled saffron threads
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
2 1/2 to 3 pounds cod fillets
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
Heat oven to 400° F.
Heat 2 Tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and brown on both sides. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, broth, saffron, 3/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Bring to a boil.
Meanwhile, rinse the cod and pat it dry with paper towels. Season with the remaining salt and pepper. Place it on top of the potatoes and drizzle with the remaining oil. Bake until the cod is the same color throughout and flakes easily, about 20 minutes. Sprinkle with the parsley and transfer to individual plates.
At a cost of about .94 cents per serving, this is a great idea for an inexpensive but tasty meal!
image by Ryan Benyi
16 chicken drumsticks
Salt and pepper
4 Tablespoons unsalted butter, melted and cooled
1/4 cup fresh lime juice
1 Tablespoon chili powder
1 clove garlic, chopped
1 teaspoon sugar
Preheat oven to 400°F. Rinse drumsticks, pat dry and season with salt and pepper. Place in a flat layer in 2 large baking pans.
Mix remaining ingredients. Pour over drumsticks; turn them to coat. Cover with foil; bake 15 minutes. Remove foil, turn drumsticks; bake until cooked through, 35 minutes, basting often with pan juices. Let rest for 10 minutes, then serve hot; or let cool, cover and refrigerate to serve cold.
Pick up rosemary, cucumbers, and lemons to concoct this grown-up lemonade.
image courtesy of Ken Burris
Cucumber Lemonade Chiller
3 large cucumbers
1 Tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
1 cup water
6 ounces (3/4 cup) gin
1/2 cup lemon juice
3 Tablespoons agave syrup
Cut 12 thin slices of cucumber for garnish.
Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary, and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice, and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.
Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in natural-foods stores.
Olive oil, for grates
2 Tablespoons honey
1/2 navel orange, halved and cut into 1/2-inch wedges, plus 1/4 cup fresh orange juice
1/4 cup orange juice
8 very thin slices peeled fresh ginger
1/2 Kirby cucumber, halved lengthwise and cut into 1/2-inch slices
1 pound large scallops
Coarse salt and ground pepper
Heat grill to medium; clean and lightly oil hot grates. In a small bowl, combine honey and orange juice.
Onto four skewers, thread orange wedges (through skin), ginger, cucumber, and scallops, beginning and ending with orange wedges; season with salt and pepper. Grill kebabs until scallops are opaque throughout, 4 to 6 minutes, turning and basting with honey mixture halfway through.
Strawberries don’t have to be dessert—you can work them into a main dish, too. Our Chicken and Strawberry Salad is a wonderful no-cook dish that’s a snap to make, combining sweet strawberries, tangy vinaigrette, moist chicken, and rich blue cheese.
image: Randy Mayor
Chicken and Strawberry Salad
1 Tablespoon sugar
2 Tablespoons red wine vinegar
1 Tablespoon water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 Tablespoons extra-virgin olive oil
4 cups torn romaine lettuce
4 cups arugula
2 cups quartered strawberries
1/3 cup vertically sliced red onion
12 ounces skinless, boneless rotisserie chicken breast, sliced
2 Tablespoons unsalted cashews, halved
1/2 cup (2 ounces) crumbled blue cheese
To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 Tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.
This is a ridiculously good rib recipe!
image by Tom Schierlitz
Baby-Back Ribs With Honey-Mustard Glaze
2 Tablespoons brown sugar
1 Tablespoon paprika
1 teaspoon dry mustard
1 teaspoon dried oregano
Kosher salt and black pepper
4 pounds baby-back ribs (2 to 3 racks)
1/2 cup Dijon mustard
1/2 cup balsamic vinegar
1/4 cup honey
Heat oven to 275°. Make the rub: In a small bowl, combine the sugar, paprika, dry mustard, oregano, 2 teaspoons salt, and ½ teaspoon pepper.
Place the ribs on a large rimmed baking sheet. Rub the ribs with the spice mixture and tightly cover the baking sheet with foil. Bake until tender and the meat easily pulls away from the bone, 2 to 2 ½ hours.
Meanwhile, make the sauce: In a small bowl, combine the Dijon mustard, vinegar, and honey. Transfer ½ cup of the sauce into a small bowl for serving.
Heat grill to medium-high. Grill the ribs, basting with the remaining sauce and turning occasionally, until just beginning to char, 4 to 5 minutes. Serve with the reserved sauce.
Just six ingredients and 10 minutes build big flavor in this recipe. Tangy lime and pungent fish sauce play off the natural sweetness of trout, with a nice kick of red-pepper heat. Serve this dish―rich in protein, calcium, and healthy fats―alongside a whole grain like brown rice or barley and your favorite vegetable for a nutritionally complete and flavorful meal.
image: Randy Mayor
Thai-Style Roasted Trout
2 Tablespoons fresh lime juice
1 Tablespoon fish sauce
2 teaspoons dark sesame oil
1/2 teaspoon crushed red pepper
4 (6-ounce) trout fillets
1/4 cup coarsely chopped fresh cilantro
Lime slices (optional)
Cilantro sprigs (optional)
Preheat oven to 450°.
Combine first 4 ingredients in a small bowl; stir well.
Arrange trout on a jelly-roll pan coated with cooking spray. Brush half of juice mixture inside of fish. Bake at 450° for 5 minutes.
Brush remaining juice mixture over fish. Bake an additional 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with chopped cilantro; garnish with lime slices and cilantro sprigs, if desired.
Grill weather is here! These chicken burgers are low carb, and great for cooking out!
Feta Chicken Burgers
1 pound ground chicken
6 ounces fresh spinach, cooked, drained, rough chopped
6 ounces crumbled feta
1 Tablespoon ground oregano
1/4 teaspoon salt
1/4 teaspoon garlic powder
Mix all ingredients well and form into 4 individual patties.
Grill or broil patties until internal temperature of burgers reaches 165°, or about 7 to 8 minutes per side.
Yields 4 servings (or 4 patties).
This incredible chorizo burger is mouth-watering! Over the top taste with the addition of homemade paprika slaw! For the recipe, click the image below.
image and recipe courtesy of Kerry Saretsky/seriouseats.com
“The carne asada is flank steak that is marinated in a tasty Mexican style mojo with orange juice, lime juice, garlic, jalapeno and cilantro and then grilled until a perfect medium rare, or well done if you prefer. I used the last batch of carne asada that I made in a carne asada salad but I had been dreaming of carne asada tacos ever since.”—closetcooking.com
For this incredible recipe, click on the image below!
recipe and image courtesy of closetcooking.com
Part of this refreshing salad can be made ahead: Poach the salmon and prepare the dressing ahead of time. Refrigerate for up to 2 days until ready to use.
image: Ken Kanbayashi
Salmon and Watercress Salad
4 pieces skinless salmon fillet (1 1/4 pounds total)
Kosher salt and black pepper
3 Tablespoons cider vinegar
1/4 cup sour cream
2 Tablespoons prepared horseradish
1 seedless cucumber, sliced into half-moons
2 bunches watercress, thick stems removed (about 6 cups)
1/4 cup fresh dill, chopped
Place the salmon in a large skillet; season with ½ teaspoon salt. Add 2 Tablespoons of the vinegar and enough water to reach halfway up the salmon.
Meanwhile, in a medium bowl, combine the sour cream, horseradish, the remaining Tablespoon of vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cucumber; toss to coat.
Divide the watercress among bowls, top with the cucumber mixture and the salmon, and sprinkle with the dill.