Bistro Style Salmon

3 tablespoons olive oil plus more for brushing

1 large sweet onion; halved, thinly sliced

1 leek; halved well rinsed thinly sliced

2 cloves garlic; crushed or finely chopped

2 sprigs fresh thyme or; 1/4 teaspoon dried

1/2 cup dry white wine; such as sauvignon blanc

1 quart low-sodium chicken broth

2 cups tightly packed baby spinach leaves or chard leaves

1 cup canned diced tomatoes with liquid

1 can (15 ounces) white beans; drained, rinsed

Freshly ground pepper

1 wild-caught Alaskan salmon fillet; about 2 pounds, cut into 6 equal portions

6 slices crusty French bread or chees

Flat-leaf parsley leaves

1 teaspoon salt

1. Heat 3 tablespoons olive oil in the bottom of a large Dutch oven. Add onion, leek, garlic and thyme. Cook, stirring occasionally, over medium-low heat until onions are tender, about 10 minutes. Stir in the wine; cook over high heat, 2 minutes. Stir in broth, reduce heat to low and simmer, partly covered, 20 minutes. (Recipe can be made ahead to this point; refrigerate covered for several days. Reheat before proceeding.)

2. Heat oven to 400 degrees. Stir spinach or chard, tomatoes and beans into broth. Heat to a simmer. Season with 1/2 teaspoon salt, pepper to taste. Remove from heat.

3. Generously spray or brush each fish portion on all sides with olive oil, season with remaining 1/2 teaspoon salt, pepper to taste. Heat a nonstick grill pan or large nonstick skillet over medium-high heat. Spray or brush pan with olive oil. Put 3 fish portions, skin side down, into the hot pan. Cook over medium-high to sear the skin, about 3 minutes. Flip; sear second side, 2 minutes. Transfer fish, skin side up, to an oiled baking sheet. Repeat to sear remaining fish portions.

4. Put seared fish into the hot oven. Cook until nearly opaque in center, about 5 minutes. Meanwhile, heat the brothy bean mixture over medium heat. Toast or grill the bread slices; keep them warm.

5. To serve, ladle hot brothy bean mixture into 6 shallow soup bowls. Set a piece of toasted bread in the center of the bowl. Top the bread with a portion of fish. Drizzle with garlic oil or lemon oil, if using. Garnish with parsley. Serves 6

Southwestern Chicken Baked in Foil

4 boneless chicken breasts
4 ounces mild goat cheese at room temperature
2 medium fresh jalapano peppers, seeded and minced
3 sun-dried tomatoes packed  in oil, minced

2 cups black beans, rinsed and drained
1 small red onion, finely chopped
1/3 cup chopped, fresh cilantro
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon red wine vinegar
pinch of ground red pepper

Rinse and pat the chicken breast dry.  Lay on a work surface, make an incision about 3 inches long and 2 inches deep in each chicken breast to create a pocket.  Mix together the goat cheese, jalapeno and sun dried tomatoes.  Spoon 1/4 of the filling into each pocket.  Press to seal edges, or close with toothpicks.  Generously season with salt and pepper.  Refrigerate for at least 15 minutes.

Combine black beans and the next six ingredients in a bowl.

Preheat oven to 375 degrees.

Place chicken breasts on four large squares of foil, Spoon 1/2 cup of black bean mixture on top of each piece of foil and top with chicken breasts.  Close the foil around the chicken and beans tightly. Set on  a baking sheet and cook for 30 - 35 minutes.

Pecan Lassies

For Crust:
1/2 cup butter
3 ounces of cream cheese
1 cup flour

Mix together and shape into 24 small balls.  Press balls into min muffin tin to form a crust.  Press out evenly.

For Filling:
1 egg
1 tablespoon melted butter
1 teaspoon vanilla
3/4 cup brown sugar
1/2 cup chopped pecans
dash  of salt

Pour pecan filling into the cups and bake at 350 degrees for 25 minutes.  Cool and dust with confectioner sugar.

Boursin Chicken

1 1/2 pounds boneless chicken breast
salt and pepper to taste
1 tablespoon olive oil
1/2 medium onion
2 thin slices of deli ham (about 2 ounces), diced
4 ounces white wine
16 ounces marinara sauce
1 teaspoon dried basil
6 ounces Boursin cheese, softened

Season chicken with salt and pepper. Heat saute pan over medium high heat and add the chicken. Sear until golden brown. (It is good to use a nonstick pan).  Turn chicken over and cook 3 - 5 more minutes until cooked through. Remove from pan and keep warm.

In same pan add the olive oil and saute the onion and ham.  Add wine and simmer for 10 minutes. Add marinara sauce and bring to boil.  Add basil and season to taste with salt and pepper.

Spoon Boursin cheese evenly on the top of the breasts.  Place chicken in marinara sauce and reheat gently for about 5 - 10 minutes.  Serve with pasta.

Blackberry Whole Grain Muffins

2 cups all-purpose flour (about 9 ounces)
1 cup rolled oats
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple-pie spice
1 cup fat-free milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups frozen blackberries, coarsely chopped
Cooking spray
1/4 cup granulated sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.

Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.

Egg & Sausage Bake

If you are looking for something for Easter Brunch, give this a try, it is delicious.

8 slices of bread, with out crusts and cubed

1 pound pound pork sausage, cooked, crumbled & drained

1 & 1/2 cup fresh mushrooms, sauteed and drained

2 cups grated cheddar cheese

4 eggs

2 & 1/2 cups milk

1/4 teaspoon dried mustard

1 10 3/4 ounce can condensed cream of mushroom soup

1/2 a soup can of milk

Place bread cubes in the bottom of  9 x 13 inch dish.  Add sausage, mushrooms, and cheese to bread cubes.  In a separate bowl, mix together eggs, milk and dry mustard.  Pour liquid ingredients over ingredients in casserole.  Cover and refrigerate overnight.  The next day, bring casserole to room temperature.  Mix mushroom soup with 1/2 can of milk.  Pour over casserole.  Cover with buttered seasoned bread crumbs.  Bake in a preheated 325 degrees for 75 minutes.

Romaine Salad

Juice of  one lemon
2 garlic cloves crushed
2/3 cup vegetable oil
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon grated lemon rind

1 large head of romaine lettuce, torn into pieces
1/4 pound bacon, fried crisp and crumbled
2 cups cherry tomatoes cut in half
1 cup coarsely grated Swiss cheese
2/3 cup slivered toasted almonds
1/2 cup grated Parmesan cheese

Mix the first six ingredients together to make the salad dressing.

Place remaining ingredients in a large bowl and toss with the salad dressing.  You may not need all of the salad dressing.