Peach Raspberry Glaze
(This glaze is perfect for salmon, but I also use it on grilled chicken seasoned with Montreal Chicken Seasoning.)
½ cup peach spread (I use my freezer peach jam)
1 ½ TBS brown sugar
2 TBS balsamic vinegar
1/8 tsp crushed red pepper (if any of you need this, I have lots of dried red peppers. I would be glad to share)
1 cup fresh or frozen raspberries
- Mix all together except raspberries.
- Cook 2 minutes stirring frequently. Reserve 2 TBS sauce for basting if using it on salmon.
- Add raspberries to pan, cook 1 minute and stir gently.
- Spoon sauce over grilled meat
- YUM, YUM!!
Mashed Sweet Potatoes with Orange Essence
4 medium sweet potatoes, peeled and cut into a large dice
1/4 cup buttermilk (I used almond milk to make it dairy-free)
zest and juice of 1 orange (I used a tablespoon or two of orange juice concentrate)
1/2 tsp salt
1/3 tsp nutmeg
1 TBS butter
Garnish:
chopped walnuts
brown sugar
Boil or steam potatoes in a large covered pan until they are tender (about 8 minutes). In a large bowl mash potatoes with the buttermilk, orange juice and butter. Stir in zest, salt and nutmeg. Serve the potatoes topped with a little brown sugar and chopped walnuts.
SOURCE:Perkins Recipes
Orzo with Spinach and Pine Nuts
2 TBS pine nuts
1 large clove garlic, minced
1 TBS butter, melted
1 14 oz can chicken broth (the original recipe calls for water—isn’t broth better?)
¾ cup uncooked orzo (rice shaped pasta)
¼ tsp salt
1 cup tightly packed chopped fresh spinach
¼ cup grated fresh parmesan cheese
- Spread pine nuts in a small skillet. Cook over medium heat 1-2 minutes or until lightly toasted, stirring often. Set aside.
- Saute garlic in butter in a saucepan over medium heat 1 minute. Add broth, orzo and salt, and bring to a boil. Reduce heat, and cook 12 minutes or until liquid is absorbed (don’t cook too fast—take your time).
- Stir in spinach, cheese and pine nuts. Serve hot. YUM!
Source: the Ultimate Southern Living Cookbook
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