The serving size depends on the size of the fish.
Alaskan Baked Salmon
Bonita "Bunny" Mason
45 mins 1 Alaskan salmon, approximately 6 lbs., cleaned 1 med. red onion, thinly sliced 1 lemon, thinly sliced 1 tsp dried thyme 4-5 sprigs flat leaf parsley freshly ground black pepper sea salt Preheat oven to 400°F. Rinse the salmon well under cold running water & sprinkle inside the cavity with salt & pepper. Stuff with half of the red onion slices, half of the lemon slices, & all of the parsley. Lay the salmon on enough aluminum foil wrap to enclose fully. Rub both sides with olive oil, sprinkle with salt, pepper, & thyme. Scatter the remaining onion & lemon slices on top & seal foil tightly around salmon. Bake on baking sheet 40-45 minutes, adjusting time for size of salmon. Cool salmon in foil on cooling rack, then remove onion & lemon slices. Remove skin if desired & served baked salmon at room temperature.
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Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!
Provided by Sandra Lee
2 tbsp vegetable oil
1½ c. red onion, chopped
4 oz. green chiles, diced (1 can)
10 oz. tomatoes & green chiles, diced (1 can)
3 c. leftover turkey, shredded
16 oz. chunky salsa (1 jar)
salt & black pepper
5 c. tortilla chips, crushed
1½ c. shredded Mexican 4-cheese blend
¼ c. cilantro leaves, chopped
¼ c. sour cream
Preheat oven to 400°F.
Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chilies, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.
Posted in Dinner, Poultry |
Tagged black pepper, cilantro, green chilies, mexican cheese, red onions, salsa, salt, Sandra Lee, sour cream, tomatoes, tortilla chips, turkey, Turkey Chilaquiles, vegetable oil |
Submitted by punch_it_chewie
Yields 2-3 cups
1 can tomato sauce
1 can tomato paste
2 tbsp olive oil
2 tbsp vinegar
¼ c. molasses
2 tbsp brown sugar
3 cloves garlic, crushed
4 tbsp red or white onion, minced
2 tbsp red pepper, minced
1 tbsp Worcestershire sauce
1 tsp cumin
1 tsp chipotle chili pepper
Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients.
Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow.
The cumin & chipotle chili pepper can be substituted by any of your favorite spices.
Posted in Condiments, News, Sauces |
Tagged brown sugar, chipotle chilies, cumin, garlic, molasses, mooby-que sauce, olive oil, punch_it_chewie, red onions, red peppers, tomato paste, tomato sauce, vinegar, white onions, worcestershire sauce |
Submitted by AmyMichelle
3 garden peppers (use 1 green, yellow, & red)
1 tomato, cored, seeded, & diced
¼ c. diced red onion
1 tsp dried cilantro
¼ tsp coarse kosher salt
8 oz. shredded Monterey Jack cheese
Preheat grill to a medium temperature.
Core & seed the peppers; cut into quarters so that each quarter makes a little cup.
Mix remaining 5 ingredients in a small bowl.
Spoon mixture into pepper cups.
Place the peppers onto a grill. For a gas grill, close the lid & leave the peppers on the grill 3-5 minutes until the skin blisters & slightly charred, the cheese should be melted.
Use a large spatula to remove the peppers… WARNING they will be HOT.
Top with sour cream, if desired.