DAILY RECIPE AUGUST 24TH: LEBANESE-STYLE RED LENTIL SOUP

Lebanese-Style Red Lentil Soup


Yield 8 servings

Ingredients
6 cups chicken stock you might have to add a little water as the lentils seem to get clumpy( you may use veggie broth also)
1 pound red lentils]
1 cup of chopped carrott
3 tablespoons olive oil
1 celery stalk chopped
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice
Directions
1.Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
2.Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion,carrot and celery and cook until the onion has softened and turned translucent, about 3 minutes.
3.Stir onions into the lentils and season with cumin and cayenne. Continue simmering for about 20 minutes.
4. Stir in cilantro and lemon juice before serving.

DAILY RECIPE AUGUST 6TH: CHEESY ORZO

Cheesy Orzo

4 servings.
Ingredients
•2 tablespoons extra-virgin olive oil, 2 turns of the pan
•1/2 small onion, chopped
•2 cloves garlic, chopped
•2 cans (14 ounces) chicken or vegetable broth or stock
•2 cups orzo pasta (enriched rice may be substituted)
•1/2 cup grated Parmigiano or Romano
•Salt and freshly ground black pepper
Directions
Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

DAILY RECIPE AUGUST 5TH: CEDAR PLANK SALMON

Cedar Plank Salmon


Serves:
4 servings.

Ingredients
•1 cedar plank (6 by 14 inches)
•2 salmon fillets (1 1/2 pounds total)
•Salt and freshly ground black pepper
•6 tablespoons Dijon mustard
•6 tablespoons brown sugar
Directions
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

DAILY RECIPE AUGUST 4TH: AWAR WINNING SOFT CHOCOLATE CHIP COOKIES

I was on line for a tour of our local AAA Minor league baseball team stadium the other day. when I heard three ladies talking about chocolate chip cookies say how grea they were, I then heard the one lady say she used pudding in it? I was very curoius so I asked her about it, when done I gave her my email so she could send me the recipe, these are to die for.. hugs Sue

Award Winning Soft Chocolate Chip Cookie

Yield 6 dozen


Ingredients
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

DAILY RECIPE: AUGUST 2ND: GRILLED TERIYAKI CHICKEN SANDWICHES

Grilled Teriyaki Chicken Sandwiches
Prep Time: 25 Min
Total Time:
Makes: 4 sandwiches

INGREDIENTS:
Sesame-Ginger Mayonnaise
1/3 cup mayonnaise
2 teaspoons purchased teriyaki baste and glaze
2 teaspoons finely chopped green onions
1 teaspoon honey
1 teaspoon sesame seed, toasted
1 teaspoon grated fresh gingerroot
Sandwiches
4 boneless skinless chicken breast halves
4 teaspoons purchased teriyaki baste and glaze
4 sesame-topped kaiser rolls, split
1 (8-oz.) can pineapple slices, well drained
4 leaves green leaf lettuce
2 teaspoons chopped green onions, if desired

User Rating: DIRECTIONS:
1. Heat grill. In small bowl, combine all sesame-ginger mayonnaise ingredients; blend well. Set aside or refrigerate until ready to use.
2. Place 1 chicken breast, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/2 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush flattened chicken and pineapple slices with about 2 teaspoons of the teriyaki baste and glaze. Refrigerate until ready to use.
3. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with remaining 2 teaspoons teriyaki baste and glaze. To toast rolls, place cut side down on grill during last 1 to 2 minutes of cooking time. Place pineapple slices on grill; cook 1 minute, turning once.
4. Spread half of sesame-ginger mayonnaise evenly onto bottom halves of rolls. Top with lettuce, chicken, remaining mayonnaise and pineapple slices. Sprinkle with green onions. Cover with top halves of rolls.