Hummus

Ingredients:
1 12-oz can chick peas
1-2 large cloves garlic
2 Tbsp extra virgin olive oil
2 tsp+ tahini (sesame paste)
juice of 1 lemon
1/4 tsp salt

Directions:

Drain water from the can of chick peas into a small bowl and reserve.-In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.-Slowly add some of the reserved liquid from beans and a bit of water for correct consistency,(about 1-2 minutes) until a smooth, slightly fluid paste is formed.-Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form.Note: to dress the hummus up for the table, the traditional way of serving is on a plate, with an extra drizzle of olive oil on top and a sprinkle of paprika and chopped parsley.

Citrus Pepper Broiled Salmon with Fresh Tomato Salsa

Ingredients:
6 oz. salmon steak, about 1 1/2 in thick
1 Tbsp olive oil
1/4 c. dry white wine
1/8 tsp orange zest, stripped and minced
1/8 tsp lemon, stripped and mined
1/8 tsp parsley, finely chopped
1/2 small garlic clove, minced
salt and ground rainbow peppercorns
1 tomato, chopped fine
1 Tbsp finely chopped cucumber
1 Tbsp finely chopped red onion
1 tsp finely chopped jalepeno

Directions:-Mix tomato, cucumber, red oion, and jalepeno in a small bowl and set aside.-Heat heavy saute pan over medium high heat and set broiler to low.-Add olive oil to pan and swirl to coat.-Add salmon steak, skin-down to hot pan and cook until browned, about 3 minutes.-Season top of steak with zests, parsely, garlic, and salt and ground pepper.-Flip steak in pan and cook until browned, about 3 minutes.-Remove skin from bottom of steak and discard.-Add white wine to pan and swirl to coat.-Put pan under broiler and cook until heated through and fork tender.-Flip salmon steak in pan and swirl to pick up bowned bits in pan halfway through.-Remove pan from oven, flip and swirl on bottom of pan to pick up juices and transfer to plate.-Top fish with fresh tomato mixture and serve.

Courtesy of Good Things Catered

http://goodthingscatered.blogspot.com/2007/11/basic-broiled-salmon-with-fresh-tomato.html

Herb Crusted Salmon

Ingredients:
6 oz. salmon steak, about 1 1/2 in thick
1 Tbsp olive oil
3 Tbsp. lemon juice
1/8 tsp tarragon, finely minced
1/8 tsp rosemary, finely minced
1/8 tsp parsley, finely chopped
pinch ground mustard seed
pinch ground red pepper
1/2 small garlic clove, minced
salt and ground peppercorns

Directions:-Heat heavy saute pan over medium high heat and set broiler to low.-Add olive oil to pan and swirl to coat.-Add salmon steak, skin-down to hot pan and cook until browned, about 3 minutes.-Season top of steak with herbs, garlic, and salt and ground pepper.-Flip steak in pan and cook until browned, about 3 minutes.-Remove skin from bottom of steak and discard.-Add lemon juice to pan and swirl to coat.-Put pan under broiler and cook until heated through and fork tender.-Flip salmon steak in pan and swirl to pick up bowned bits in pan halfway through.-Remove pan from oven, flip and swirl on bottom of pan to pick up juices and transfer to plate.

Courtesy of Good Things Catered

http://goodthingscatered.blogspot.com/2007/11/herb-crusted-salmon.html

Chicken Cordon Bleu

This lightened version of Chicken Cordon Bleu remains tres dé licieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.

Ingredients
1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray

Preparation

Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

Yield

4 servings (serving size: 1 rolled chicken breast half)
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Nutritional Information

CALORIES 297(30% from fat); FAT 9.9g (sat 4.4g,mono 3.6g,poly 1g); PROTEIN 45.5g; CHOLESTEROL 125mg; CALCIUM 94mg; SODIUM 619mg; FIBER 0.5g; IRON 1.9mg; CARBOHYDRATE 3.8g

Courtesy of MyRecipes.com (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1134074)