Grilled Spicy Salmon with Asparagus and Salad

Ingredients:
2 pounds of salmon steaks, or ½ pound per person
2 tablespoons of Cajun seasoning mix
1 lemon
Fresh parsley
1 bunch of fresh asparagus
1 heart of Romaine lettuce, chopped
1 small radicchio, chopped
1 tomato, chopped
Ranch style dressing

Preparation of the Grilled Spicy Salmon and Asparagus
Lay the asparagus spears in a quarter cup of water in a frying pan.
Heat the water to a slow simmer over medium heat.
Put a lid on the pan to steam the asparagus.
Cut the salmon steaks into single serving sizes.
Pat the Cajun seasoning mix all over the salmon steaks.
Grill on the indoor grill or bake in a 375 degree oven until tender and flaky with a fork.
Serve with lemon wedges and parsley.
Toss the lettuce, radicchio, and tomato and top with Ranch style dressing.


Photo/Rowlanda Mangham
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Asian Citrus Salad with Grilled Chicken Breast

Citrus Salad Dressing ingredients
2 tablespoons orange juice
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon white vinegar
1 teaspoon sesame seeds

Salad Ingredients
1 small bag of spring mix salad greens
1 tangelo, peeled and each segment cut into halves or smaller pieces
1 avocado, diced
3 slices of bacon, cooked crisp and crumbled

Preparation:
Mix the citrus salad dressing ingredients in a salad dressing mixer.
Place the salad greens in a bowl.
Toss with the tangelo, avocado, and bacon.
Toss with the dressing.
Squeeze some tangelo juice and salt and pepper on the chicken breast.
Grill on the indoor grill until the juice runs clear, about 4 minutes.
Slice the chicken and place it on top of the salad for a warm dish.
Alternatively, serve the grilled chicken breast on the side.
If you're really in a hurry, use a bottled salad dressing, such as Kraft Light Asian Toasted Sesame Dresssing.
Pair this meal with a Pinot Grigio white wine.


Photo/MellowFood on Flickr
 
More great recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Tamale Pie

This versatile recipe can be cooked in the slow cooker, or it can be baked in the oven. Both ways are given.

Ingredients:
1 lb of lean ground beef
1 onion, chopped
1 envelope of taco seasoning mix
1 tsp ground cumin
1 can (15 ounces) of diced tomatoes
1 small can ripe olives, sliced and drained
1 can (15 ounces) whole kernel corn
1 small can diced green chilis
Corn bread topping:
1 cup of corn meal
1 cup of flour
2 tsp baking powder
1 egg
1 tsp salt
½ cup of milk
1 can (15 ounce) of cream style corn

Preparation:
Cook the meat until well done.
Drain the meat and add the spices. Stir well.
Add the tomatoes, onion, olives, corn, and ½ the can of green chilis and warm through.
Pour into the bottom of a crock pot or a 2-1/2-Quart Casserole Dish.
Make the corn bread topping:
Stir together the corn meal, flour, salt, and baking powder. Stir in the egg, salt, milk, and cream style corn.
Pour over the top of the meat mixture.
If cooking in a crock pot, cook for 6-8 hours on low. The top should get brown around the edges.
If baking in the oven, bake at 375 degrees for 30 minutes or until the corn bread is golden brown and bounces back when touched with a finger.

This is tasty dish with a side salad and ranch dressing.

Meatball Sandwiches on French Rolls

Meatball Sandwiches on French Rolls
Fresh Vegetable Platter

This is a simple dinner that can be ready in 10 minutes. Save it for a busy day.

Ingredients:
Meatballs (Use the meatballs you reserved from the Swedish Meatball Dinner last week.)
Spaghetti sauce in a jar
Provolone cheese
French rolls
Dried parsley flakes
Broccoli, carrots, celery, black olives
1 envelope Ranch dip mix
8 ounces of sour cream

Preparation:
Stir together the Ranch style dip and place in the refrigerator to let the flavors blend.
Heat the meatballs in the microwave.
Lightly toast the French rolls under the broiler.
Warm the spaghetti sauce in a pan on the stove.
Open the bread and lay a piece of provolone on it.
Place three or four meatballs on top of the cheese.
Spoon the hot spaghetti sauce over the top. Sprinkle dried parsley over the sauce.
Place chopped broccoli florets, celery sticks, and carrot sticks, on a platter with a bowl of black olives in the center.
Serve the vegetables with ranch dip.

Meatloaf Stuffed with Ham and Broccoli

Meatloaf Stuffed with Ham and Broccoli
Baked Potatoes
Green Salad

Ingredients:
2 lbs ground beef
2 eggs
¾ cup Italian style bread crumbs
¼ cup catsup
6 slices deli thin ham lunchmeat
2 cups frozen chopped broccoli (Spinach works, too!)
4 slices cheddar cheese
1 tsp salt
¼ tsp pepper
1 tsp Tabasco sauce
4 baking potatoes
½ head of iceberg lettuce
½ head of green leaf lettuce
½ chopped red onion
1 tomato, cut into wedges
½ cucumber, sliced
Salad dressing of your choice (Consider Red Wine Viniagrette or Caesar.)

Preparation:
Preheat the oven to 350 degrees.
Thaw the broccoli.
Mix the ground beef, eggs, bread crumbs, catsup, salt, pepper, and Tabasco.
Lay a large piece of tin foil on the counter.
Pat the meatloaf mixture into a rectangle, 9x13 inches.
Spread the broccoli onto the mixture, leaving ½ inch at the edges.
Spread the cheese slices over the broccoli.
Spread the ham over the cheese.
Roll the meatloaf into a loaf, using the tin foil as a tool to lift it.
Place in a baking dish.
Scrub the potatoes.
Wrap each potato in tin foil with ¼ tsp olive oil on the foil.
Bake the meatloaf and potatoes at 350 degrees for 1 hour and 15 minutes.
Set the table.
Toss the lettuce, cucumber, onion, and tomato together for the salad.