Baked Halibut with Herbs

Since the weekends always fly by, I’ve selected some delicious recipes(below) that can be prepared without spending a ton of time in the kitchen.  Now you’ll have more time to enjoy your days off.  First, I have a secret recipe for baked halibut with fresh herbs.

This is only one of the delicious dishes featured in the “101 Recipes In A Flash” cookbook.  This collection of flavorful recipes can all be prepared in 30 minutes or less.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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BAKED HALIBUT WITH HERBS

1 1/2 lbs halibut steak or fillet, cut into 8 pieces
¼ cup chicken or vegetable stock
2 TBS lemon juice
3 medium cloves garlic, pressed
2 TBS capers
2 TBS chopped fresh parsley
1 TBS chopped fresh tarragon
1 TBS chopped fresh chives
salt and pepper to taste

Preheat oven to 450. Place the fish in a baking dish just large enough to hold them, and add remaining ingredients.

Cover, and bake until done, about 15 minutes; don’t overcook. Serve at once, pouring the pan juices over the fish.

Serves 4

Source – 101 Recipes In A Flash

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Mini Fish Tacos

Poppy Seed Chicken

Baked Spaghetti Squash

Find these recipes and many more on our forum: Go Here

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Red Robin(™) 5 Alarm Burger

Today I have a secret recipe for one of the signature burgers served at Red Robin.  The 5 Alarm Burger is loaded with pepper-jack cheese, jalapenos, salsa and a spicy chipotle mayo.  If you like a bit of heat, then this burger’s for you.

Serve this dish burger with some restaurant quality French fries by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Red Robin(™) 5 Alarm Burger
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Chipotle Mayo Spread:
1/4 cup mayonnaise
1/4 tsp ground chipotle chile pepper
1/8 tsp paprika

Seasoning Blend:
1 Tbs salt
1 Tbs instant tomato soup mix (Knorr tomato with basil works great)
2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground black pepper

Burger:
1 ground beef patty
1/4 tsp Seasoning
2 slices pepper Jack cheese
2 slices tomato
1 sesame seed hamburger bun
4 to 6 bottled jalapeno slices
2 Tbs fresh salsa or pico de gallo
1/3 cup shredded iceberg lettuce

Make the Chipotle Mayo Spread by combining the ingredients in a small bowl.

Cover and chill until you are ready to use it.

Make the Seasoning Blend by combining the ingredients in a small bowl and stir well.  Store in covered container.

Preheat barbecue or indoor grill to medium heat.

Sprinkle a bit of the Seasoning Blend over both sides of the patty.

Grill 3 to 5 minutes per side.

About 1 minute before the burger is done place a couple slices of pepper jack cheese on top of the patty to melt.

Toast the face of the top and bottom sesame seed bun on the grill.

Spread 2 teaspoons of the Chipotle Mayo Spread on each of the toasted faces of the bun.

Place hamburger patty on the bottom bun, and tomato and jalapeno slices.

Spoon salsa or pico de gallo over the jalapeno slices.

Add shredded lettuce and the top bun.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Ford’s Filling Station Butterscotch Pudding

Today’s 5 star secret recipe is for a yummy dessert served at Ford’s Filling Station in Los Angeles.  Chef Ben Ford created a deliciously rich butterscotch pudding topped with a light, slightly tangy mascarpone cream and toasted candied pecans.

To get that incredible butterscotch flavor, chef Ben Ford caramelizes brown sugar, which he then combines with heavy cream, milk, eggs and cornstarch to form a velvety custard base. He then stirs in a little dark rum just to gild the lily.

Enjoy!

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New 5 Star Secret Recipe
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Ford’s Filling Station Butterscotch Pudding

Mascarpone cream:
½ cup heavy cream
¼ cup fine granulated sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese

In the bowl of a stand mixer, or in a large bowl using a hand mix, whip the heavy cream with the sugar and vanilla to soft peaks. In a separate bowl, whip the mascarpone until loosened and fluffy. Carefully fold in the whipped cream. Set aside.

Butterscotsh pudding and assembly:
2 ¼ cups cream
1 cup plus 2 tablespoons milk
1 egg
3 egg yolks
6 tablespoons cornstarch
1 cup plus 2 tablespoons brown sugar
1 1/8 teaspoons salt
¼ cup water
3 ¾ tablespoons butter
1 ½ ounces dark rum (not spiced)
Prepared mascarpone cream, recipe above
¼ cup (about 1 ounce) crushed candied pecans

In a bowl, combine the cream and milk. Set aside.

In a separate bowl, whisk together the egg, yolks and cornstarch until smooth. Set aside.

In a large pot, combine the brown sugar and salt, along with the water. Heat mixture on high heat until sugar has caramelized, 5 to 7 minutes, gently stirring with a spatula.

When the sugar mixture is caramelized, whisk in the milk and cream mixture until smooth. Bring to a boil. Meanwhile, place the butter in a strainer set over a metal bowl which is placed in a larger bowl of ice water.

Once boiling, stir a little of the hot cream mixture in with the eggs and cornstarch to temper, then add the egg/cornstarch mixture to the pot. Continue whisking in the pot until the pudding has thickened.

Remove from heat and immediately strain into the metal bowl set over a bowl of ice water to stop the cooking. Stir in the rum, then continue gently stirring the pudding until it has cooled.

Remove the metal bowl from the bowl of ice water, cover with plastic wrap and chill.

To serve, spoon the pudding into serving dishes or bowls, top with a dollop of mascarpone cream and a sprinkling of candied pecans.

Makes 4 Cups

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Banana Nut Cake

I have some tasty new recipes (below) for you to enjoy.  One of my favorites is the kimchi grilled cheese.  First, I have a secret recipe for a tried and true banana nut cake.

This dish is only one of the award winning recipes featured in the “Blue Ribbon Recipes” cookbook.  This book contains over 400 tried and true recipes for all of your favorite foods.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Banana Nut Cake

2 1/2 c flour
1 2/3 c granulated sugar
1 1/4 t baking powder
1 1/4 t baking soda
1 t salt
2/3 c Crisco shortening
2/3 c buttermilk (or sour milk )-divided
1 1/2 c ripe bananas,mashed
3 lg eggs
2/3 c chopped nuts,toasted

Buttercream Icing:
4 c confectioners’ sugar
1 c Hi-Ration shortening,or Crisco
1/4 c milk
1/4 c Fudge Icing Base,(optional)
1 t vanilla

Sift together flour, granulated sugar, baking powder, baking soda and salt; set aside. In large mixing bowl, add shortening, 1/3 cup buttermilk and bananas. Beat about 2 to 3 minutes until well mixed. Add the eggs and the other 1/3 cup of buttermilk and mix together. Add the sifted dry ingredients. Beat together until well mixed but don’t overmix. Add chopped nuts and mix.

Pour into lightly greased and floured 8-inch round pans and bake in a 350 degree oven 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. Frost with buttercream frosting (recipe below) or your favorite frosting.

ICING: Add all ingredients to mixer and mix until thoroughly blended and fluffy.

Source – Blue Ribbon Recipes

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Crab & Shrimp Crepes

Pasta Carbonara Florentine

Kimchi Grilled Cheese

Find these recipes and many more on our forum: Go Here

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