Exquisite Cuisine

Pasta with Spinach, Walnut, and Sage Pesto

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Recipe from the Canadian Food Network
  1. Smoothly puree 1x 10 ounce bag of baby spinach, 1 cup of walnut pieces, 1 cup of grated Parmesan cheese, 12 sage leaves, 1/4 cup of olive oil, salt and pepper in your food processor. Pour 1/2 cup of 35% cream into a small saucepot, add the spinach mixture and heat through.
  2. Meanwhile toss 8 slices of prosciutto into a heavy skillet over medium-high heat. Fry until crispy then drain and blot dry on a paper towel.
  3. Cook 1 pound of penne pasta in lots of boiling salted water, then toss with the pesto cream and top with the crispy prosciutto.

Salmon Filets with Rice and Mediterranean Vegetables

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Recipe from the Canadian Food Network

Salmon Filets with Rice:
  1. Spray nonstick pan with cooking spray.
  2. Wash salmon with cold water, pat dry and season one side.
  3. Sauté, spice side down, over medium-high heat approximately 1 minute.
  4. Season with 1/2 teaspoon of lemon pepper and 1/2 teaspoon of rosemary leaves, turn and sauté other side.
  5. Wet the outside of paper bag thoroughly under cold water.
  6. Spray large piece of aluminum foil, shiny side up, with cooking spray.
  7. Arrange salmon filets on foil. Turn edges to prevent leaking and pull the foil into the wet bag. Curl the end of the bag tightly and place in hot oven for 20 minutes.
  8. Prepare rice in a medium size microwave-safe pot with lid according to package directions.
Mediterranean Vegetables:
  1. In the uncleaned salmon pan heat 1 teaspoon of olive oil over medium heat.
  2. Chop vegetables of your choice into small cubes and gradually add to pan.
  3. Add spices to vegetables and stir.
  4. Reduce heat and simmer uncovered.

BBQ Steak with Stuffed Potatoes and Broccoli

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Recipe from the Canadian Food Network
  1. Cut each cooled baked potato in half lengthwise. Scoop the inside into a bowl, leaving a 1/4” thick skin. Set hollow skins aside. Warm potato flesh in the microwave for 2 minutes. Whip or mash until smooth. 

  2. Whip in 1/4 cup of sour cream, 1 pinch of salt, 1 pinch of pepper and 1/4 of 1% milk. Spoon mixture back into potato skins.

  3. Top with cheese!

  4. To make the BBQ sauce, add 1 cup of ketchup, 1/4 cup of salsa, 1/4 cup of brown sugar and 2 teaspoons of Worcestershire sauce in a small bowl and blend together.

  5. Place stuffed potatoes on top rack of BBQ in cake pan to heat through, until the rest of dinner is ready. 
  6. Wash and cut broccoli. Set aside 1/4 of broccoli to be served cold.

  7. Place remainder in microwave-safe pot with lid with water and a little butter if you must.

  8. Cover and microwave at high 4-5 minutes.

  9. Place steaks in preheated BBQ.

  10. When half cooked on first side, rotate steak on grill for final minutes to create criss-cross grill marks. Turn steak over to cook other side and repeat. Spread BBQ sauce on steak!

  11. Once steak is cooked to desired tenderness remove from grill, wrap in foil and let rest for a few minutes.