13
August
2009

salmon quesadillasComments Off

salmon quesadillas

Salmon Quesadillas

2 garlic cloves, minced
1 teaspoon vegetable oil
1 (14 3/4 ounce) can pink salmon, drained
    (skin and bones removed if desired)
1 to 2 teaspoons dried basil
1/2 teaspoon pepper
1 tablespoon butter, softened
4 flour tortillas
2 cups shredded cheese (mozzarella, Cheddar or Colby)
Guacamole or salsa

In a skillet, saute garlic in oil until tender. Stir in salmon, basil and pepper. Cook over medium heat until heated through (only takes a few minutes).

Meanwhile, spread butter over one side of tortilla. Place tortillas, buttered side down, on a griddle or nonstick skillet. Sprinkle each with 1/2 cup of cheese and then spread salmon over 1/2 of tortilla. Fold over and cook over low heat for 1-2 minutes on each side. Cut into wedges.

Serve with guacamole or salsa.

Unless you believe, you will not understand. — Saint Augustine

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    6
    June
    2009

    crab stuffed avocadoComments Off

    crab stuffed avocado

    Crab Stuffed Avocado

    1 pound cooked, chilled, rinsed and picked over fresh crabmeat
    1 cup mayonnaise
    1 teaspoon lemon pepper seasoning
    1 cup chopped celery
    1/4 cup sweet pickle relish
    1/2 cup chopped scallions
    2/3 cup sliced almonds
    2 or 3 avocados

    Place the crabmeat in a paper towel-lined bowl. Allow to stand for 15 minutes. Remove paper towel.

    Mix mayonnaise, lemon pepper, celery, pickle relish and almonds together. Gently toss with crabmeat.

    Slice avocado in half around the seed. Split and remove seed and discard. Fill seed hole and tops of avocado with crab mixture.

    Serve immediately.

    Serves 4 to 6

    A reputation for good judgment, for fair dealing, for truth, and for rectitude, is itself a fortune. — Henry Ward Beecher

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