Citrus Salmon with Orange Relish

Citrus Salmon with Orange Relish

Citrus Salmon with Orange Relish

This recipe, Citrus Salmon with Orange Relish, I wanted something different for dinner, so I looked through all my recipes (over 100).  I came across a small pamphlet from McCormick Spices for Health, which I’ve had for at least 12 years, and I haven’t looked through it since I picked it up at the A & P.  Well, you had to put the salmon in a marinade for up to 30 minutes or longer.  Of course I choose the latter, because I HAVE NEVER HAD SALMON BEFORE.  Well, it was SO GOOD, that I made it the next day, and have bought more salmon because I’m making it this week again.


Citrus Salmon with Orange Relish Recipe


Citrus Salmon with Orange Relish

¼ cup orange juice

2 Tbsp. olive oil

1 1/2 tsp.  McCormick Thyme Leaves, divided

4 salmon fillets (about 1 lb.)

1 Tbsp. brown sugar

1 tsp. McCormick Perfect Pinch Garlic & Herb SALT FREE Seasoning


Orange Relish

½ tsp. grated orange peel

2 seedless oranges, peeled, sectioned and cut into ½ inch pieces

2 Tbsp. chopped red bell pepper

1 Tbsp. honey

1 Tbsp. chopped red onion

1 Tbsp. chopped fresh parsley

½ tsp. McCormick Ground Ginger


FOR THE SALMON:  Mix orange juice, oil, and 1 teaspoon of the thyme in small bowl.  Place salmon in large resealable plastic bag or glass dish.  Add marinade; turn to coat well.  Refrigerate 30 minutes or longer for extra flavor.  For the relish, mix all ingredients in medium bowl.  Cover.  Refrigerate until ready to serve.

MIX brown sugar, Perfect Pinch, remaining ½ teaspoon thyme in small bowl.  Remove salmon from marinade.  Discard any remaining marinade.  Rub salmon evenly with the Perfect Pinch marinade.  Place salmon on foil-lined baking dish.

BAKE in preheated 400 F. oven 10 to 15 minutes or until fish flakes easily with a fork.  Or grill salmon over medium-high heat 6 to 8 minutes per sides or until fish flakes easily with a fork.  Serve with Orange Relish.             4 servings


(Recipe for Citrus Salmon with Orange Relish, McCormick Spices for Health, 2015)


Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms

This recipe, Stuffed Portabella Mushrooms, try this delicious blend and low-carb ingredients make this dish perfect for any occasion.


Stuffed Portabella Mushrooms Recipe


Stuffed Portabella Mushrooms

4 medium-large portabella mushrooms

½ cup finely chopped yellow onion

1/8 tsp. dried thyme

3 cups chopped fresh spinach

½ tsp. crushed garlic

2 Tbsp. chopped sun-dried tomatoes packed in olive oil, drained

½ cup cooked whole-wheat couscous or brown rice

¼ cup grated Parmesan cheese

Olive oil non-stick cooking spray


Preheat oven to 450 F.  Trim the stems from the mushrooms and use a spoon to scrape out the gills, creating a shallow depression in each mushroom.  Set aside.

Coat a large nonstick skillet with non-stick cooking spray and add the onions and thyme.  Place the skillet over medium heat, cover, and cook for several minutes, until the onion are tender.  (Add a little during cooking if the skillet too dry.)  Add spinach and garlic and sauté for a minute or two, until spinach is wiled.  Remove the skillet from the heat and stir in the sun-dried tomatoes, couscous or brown rice and Parmesan cheese.  Place a quarter of the spinach mixture in a depression in each mushroom cap, mounding the top slightly.  Spray top tops lightly with the cooking spray.

Place the stuffed mushrooms on a large baking sheet and bake uncovered at 450 F. for 15 minutes, until the mushrooms are tender and the topping is lightly browned.  Serve hot.          2 servings


(Recipe for Stuffed Portabella Mushrooms, Diabetic Connect, 2015)


Pork and Escarole Soup with Ditalini


Pork and Escarole Soup with Ditalini

Pork and Escarole Soup with Ditalini

I found this recipe for Pork and Escarole Soup with Ditalini, in The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  I hope you enjoy this recipe….


Pork and Escarole Soup with Ditalini Recipe


Pork and Escarole Soup with Ditalini

2 Tbsp. olive oil

2 cloves garlic, minced

1 ½ cups sliced pork (1/2 inch pieces)

3 cups (tightly packed) thinly sliced escarole

6 cups Kitchen Basic Chicken Broth

½ cup ditalini pasta

1 Tbsp. chopped fresh oregano

½ tsp. dried thyme

3 Tbsp. grated parmesan cheese, plus extra for garnish

Salt and freshly ground black pepper


In a soup pot, heat the olive oil on medium-low heat.  Add the garlic and sauté until soft.  Add the pork, increase heat to medium-high heat, and brown quickly.  Reduce heat back to medium-low heat.  Add the escarole and cook until it just begins to wilt.  Add broth, increase heat to high, and bring to a boil.  Reduce to a simmer and add the oregano, thyme, and parmesan; simmer for 5 minutes.  Add salt and pepper to taste.

Cook the pasta until al dente, according to package directions.  Drain and stir it into the soup.  Ladle into warm soup bowl and sprinkle with parmesan.


(Recipe for Pork and Escarole Soup with Ditalini, was in The Everything Soup Cookbook, 2002, 2014)


Apricot-Pecan Stuffed Pork Tenderloins


Apricot-Pecan Stuffed Pork Tenderloins

Apricot-Pecan Stuffed Pork Tenderloins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This unique blend of ingredients is a pleasant surprise of the sweet apricot-and-thyme-flavored tenderloin.  My sister gave me this recipe 15 years ago, and it’s been a favorite ever since.    * This recipe is Diabetic Friendly! *

            Mary Ann Dell                                                                   Phoenixville, Pennsylvania


Apricot-Pecan Stuffed Pork Tenderloins Recipe

Apricot-Pecan Stuffed Pork Tenderloins

1 pork tenderloin (1 lb.)

¾ cup dried apricots

4 ½ tsp. chopped pecans

3 tsp. dried thyme, divided

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

1 ½ tsp. molasses

1 tsp. canola oil

½ cup reduced-sodium chicken broth


Cut tenderloin horizontally from the long side to within ½ inch of opposite side.  Open meat so it lies flat; cover with plastic wrap.  Flatten to ½ inch thickness; remove plastic.

In a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped.  Add molasses and oil; process until blended.  Spread apricot mixture over the meat within ¾ inch of edges.  Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1 ½ inch intervals.

Line a roasting pan with heavy-duty foil.  Place meat on a rack in prepared pan.  Pour broth over meat and sprinkle with remaining thyme.  Bake at 400 F. for 40-45 minutes or until juices run clear and meat thermometer reads 160 F.  Let stand for 5-10 minutes before slicing.          4 servings


(Recipe for Apricot-Pecan Stuffed Pork Tenderloins was on, 2014)


Greek Herb Ratatouille

Greek Herb Ratatouille

Greek Herb Ratatouille


When I lived in Florida, I went to a dinner at a friend’s home.  His Greek wife served a beautiful and delicious side dish the she called “Eggplant Fan” and she shared the recipe with me.  While I’ve made her version many times with great success, I was inspired by the movie Ratatouille and created this version.

             Joe Sherwood                                                                                    Tryon, Nebraska


Greek Herb Ratatouille Recipe

Greek Herb Ratatouille

1 small eggplant

2 small zucchini

2 small yellow summer squash

4 plum tomatoes

1 large sweet onion

½ butter, melted

½ cup minced fresh parsley

3 garlic cloves, minced

½ tsp. salt

½ tsp. each dried thyme, oregano, tarragon and basil

½ tsp. dried rosemary, crushed

½ tsp. pepper

1 cup (4 oz.) shredded part-skim mozzarella cheese


Cut vegetables into ¼ inch thick slices.

In a greased 13 x 9 inch baking dish, layer the eggplant, zucchini, squash, tomatoes and onion.  In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables.   Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 375 F. for 35 minutes.  Sprinkle with cheese.  Bake 10-15 minutes longer or until cheese is melted.  Serve with a slotted spoon.    13 servings (3/4 cup each)


(Recipe for Greek Herb Ratatouille was on, 2014)


Chicken Wild Rice Soup

Chicken Wild Rice Soup

Chicken Wild Rice Soup


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I’m originally from Minnesota, where wild rice grows in abundance and is very popular in recipes.  To save time, I cook the chicken and wild rice and cut up the vegetables the day before.

          Virginia Montmarquet                                                                 Riverside, California


Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup

2 quarts chicken broth

½ lb. fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

½ cup finely chopped onion

1 tsp. chicken bouillon granules

1 tsp. dried parsley flakes

¼ tsp. garlic powder

¼ tsp. dried thyme

¼ cup butter, cubed

¼ cup flour

1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted

½ cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a Dutch oven, melt butter; stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and wine.  Add rice and chicken; heat through.          14 servings  (3 ½ quarts)


(Recipe for Chicken Wild Rice Soup was on, 2014)


Meatball Stew

Meatball Stew

Meatball Stew


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Many years ago, the Farm Journal published a recipe that became the “jumping-off point” for my version.  It’s as colorful as it is delicious.  I often serve it over wide egg noodles or atop steamed rice – but it’s also good just as it is.

           Savilla Zook                                                                       Seabrook, Maryland


Meatball Stew Recipe

Meatball Stew

1 egg, lightly beaten

1 cup soft bread crumbs

¼ cup finely chopped onion

1 tsp. salt

½ tsp. dried marjoram

¼ tsp. dried thyme

1 ½ lbs. lean ground beef (90 % lean)

2 Tbsp. canola oil

2 cans (10 ¾ oz. each) condensed tomato soup, undiluted

2 cans (10 ¾ oz. each) condensed beef broth, undiluted

4 medium potatoes, peeled and diced

4 medium carrots, diced

1 jar (16 oz.) whole onions, drained

¼ cup minced fresh parsley


In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme.  Crumble beef over the top and mix well.  Shape into 24 meatballs.  Heat oil in Dutch oven.  Brown meatballs in batches; drain.

Add the soup, broth, potatoes, carrots and whole onions.  Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink.  Garnish with parsley.          8-10 servings


(Recipe for Meatball Stew was on, 2014)


Individual Turkey Potpies

Individual Turkey Potpies

Individual Turkey Potpies


Savory, creamy potpies are a great way to make those old leftovers new again.  These are not your grandma’s pot pies…they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.

           Victoria Bond                                                            Tempe, Arizona


Individual Turkey Potpies Recipe

Individual Turkey Potpies

2 ½ cups cubed peeled potatoes

1 cup chopped onions

¾ cup sliced fresh carrots

½ cup chopped celery

1 Tbsp. olive oil

2 garlic cloves, minced

2 cups cubed cooked turkey

½ cup fresh peas

½ tsp. minced fresh thyme or 1/8 tsp. dried thyme

½ tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed

¼ tsp. salt

1/8 tsp. pepper

Sauce:   ¼ cup butter. cubed

6 Tbsp. flour

2 cups 2% milk

1 cup chicken broth

½ cup heavy whipping cream

3 Tbsp. Dijon mustard

1 Tbsp. capers, drained

1 tsp. minced fresh tarragon or ¼ tsp. dried tarragon

1 tsp. minced fresh thyme or dried thyme

1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed

½ tsp. rubbed sage

½ tsp. dried marjoram

¼ tsp. ground nutmeg

¼ tsp. salt

1/8 tsp. pepper

Crust:   1 sheet frozen puff pastry, thawed

1 egg

1 Tbsp. water

2 Tbsp. grated Parmesan cheese

In a large skillet, sauté the potatoes, onions, carrots and celery in oil for 8 minutes.  Add garlic; cook 1 minute longer.  Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add milk, broth and cream.  Bring to a boil; cook and stir for 1-2 minutes or until thicken.  Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture.  Divide among six greased 10 oz. ramekins.

On a lightly floured surface, roll out puff pastry into 13 x 9 inch rectangle.  Cut into six squares.  Place one pastry over each ramekin; pressing to seal edges.  Beat egg and water; brush over pastry.  Sprinkle with cheese.

Place ramekins on a baking sheet.  Bake, uncovered, at 400 F. for 20-25 minutes or until golden brown.

6 servings


(Recipe for Individual Turkey Potpies came from Taste of Home, 2013)


Chipotle-Marinated Flank Steak

Chipotle-Marinated Flank Steak

Chipotle-Marinated Flank Steak

Every time I see marinated flank steak, I always think of my late brother-in-law, Tony.  In the summertime, he always made marinated flank steak on the BBQ.  I’m not sure if he would like this Chipotle-Marinated Flank Steak…but it sure does sound gooood.  This one is for you, Tony!


Chipotle-Marinated Flank Steak Recipe

Chipotle-Marinated Flank Steak

1 Tbsp. minced canned chili in adobo sauce

1 Tbsp. red wine vinegar

2 tsp. brown sugar

1 tsp. dried thyme

½ tsp. salt

½ tsp. cumin seeds

¼ tsp. coarsely ground black pepper

Pinch ground cloves

1 ¼ lb. flank steak

Combine chili, vinegar, brown sugar, thyme, garlic salt, cumin, black pepper and clove in a large bowl or baking dish; add steak and turn once to coat both sides in mixture.  Cover the plastic wrap and refrigerate up to 24 hours.  Remove from bowl; discard marinade.

Prepare grill for direct-heat cooking over medium high.  Add steak and cook 5 to 6 minutes on each side for medium-rare or to desired degree of doneness.    Cool 5 minutes before cutting across diagonally into very thin slices.           4 servings

(Recipe for Chipotle-Marinated Flank Steak was in Newsday, Thursday, May 23, 2013)