GRILLED SALMON with LEMON LIME BUTTER SAUCE

GRILLED SALMON with LIME BUTTER SAUCE
6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
1 1/2 teaspoons finely grated fresh lime zest
6 tablespoons lime butter sauce

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
  • Season salmon all over with salt and white pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. 
  • Turn fillets over and grill (cover only if using gas grill) until just cooked through, 4 to 6 minutes more. 
  • Sprinkle fillets with zest.
  • Brush each with 1 tablespoon lime butter sauce. 
  • Serve with broccoli florets and rice pilaf.

LEMON LIME BUTTER SAUCE***
1 large garlic clove, minced
Juice of 1 lime
Juice of 1 lemon
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted

    • Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.
    modified from EPICURIOUS

    ***triple this and use it on the broccoli also – YUMMY!

    WEEKLY MENU

    Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

    DATE BREAKFAST LUNCH DINNER
    Monday 9/17 CEREAL & BANANA TUNA
    OUT with SIL & BIL
    Tuesday 9/18 TOAST FRUIT & 
    CHEESE
    SALAD with BUTTERMILK COCONUT DRESSING
    Wednesday 9/9 YOGURT PB & JELLY HOT CHICKEN SALAD
    Thursday 9/20 FRUIT YOGURT BAKED CHICKEN BREAST with PECAN DRESSING
    Friday 9/21 OATMEAL & RAISINS EGG SALAD CHICKEN CAKES with TOMATO CONCASSE
    Saturday 9/22 FRENCH TOAST 
    CASSEROLE
    COTTAGE CHEESE CHICKEN MILANESE with ROQUEFORT NOODLES
    Sunday 9/23 BLTE BAKE SALAD WINGS w/ BLEU CHEESE SAUCE

    Ultimate Chocolate Cream Cheese Cookies

    Last month I joined Baking Partners.  We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

    Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.
    We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.
    This month’s theme is Cookies.  We were given 3 recipes to choose from and since the reveal date is my birthday I chose the recipe I liked best for Ultimate Chocolate Cream Cheese Cookies from Matt Lewis and Renato Poliafito selected by Tina of Pinay in Texas from Food & Wine Best of the Best Cookbook Recipes Vol. 14.  This was an excellent choice – crunchy outside, smooth and creamy inside – a very unusual cookie texture, but wonderful!

    Ultimate Chocolate Cream Cheese Cookies
    2 ¼ cups all purpose flour
    ¼ cup unsweetened cocoa powder
    2 teaspoons baking soda
    ½ teaspoon salt
    2 sticks unsalted butter, softened slightly
    4 ounces Cream Cheese at room temperature
    1 cup granulated sugar
    ½ cup dark brown sugar
    2 large eggs
    2 tablespoons heavy cream
    1 teaspoon pure vanilla extract
    3 ounces bittersweet chocolate, melted and cooled
    8 ounces semi-sweet chocolate chips
    • Preheat the oven to 350 degrees.
    • Line 2 baking sheets with parchment paper. 
    • In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. 
    • In the bowl of a standing mixer fitted with the paddle, combine the butter, cream cheese, granulated sugar and brown sugar – beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. 
    • Beat in the eggs, heavy cream and vanilla until blended. 
    • At low speed, beat in the dry ingredients.  Add the melted chocolate and chocolate chips and beat just until incorporated.  
    • Cover the bowl and refrigerate the dough for at least 15 minutes or up to 2 hours.
    • Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart. 
    • Bake for 12 minutes until the cookies are just set; shift the baking sheets for top to bottom and front to back half way through. 
    • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
    Note: The cookies can be stored in an airtight container for up to 3 days.

    GIVE YOURSELF A BIRTHDAY PRESENT

    Two years ago I gave myself a birthday present and decided to make all my yearly appointments that I’d neglected the previous year while dealing with my in-laws.  I was dealing with a new city, new insurance region, new doctors. As with any insurance these days, I needed referrals to specialists.
    When I received the first referral in the mail, I called to make my appointment. The receptionist was quite pleasant, but I was quite taken aback when she asked what my cancer diagnosis was.  I said I didn’t have one and she said I’m sorry we can’t see you then, but that’s good news.  I called my doctor back and asked for a new referral.  In all, I was seeking 3 referrals for 3 separate problems.  The next week I received the referral for problem number two and was met with a similar conversation with another receptionist.  Once again I called my doctor’s office back and started over on the referral process.  Next came the third referral for another doctor at the same facility.  I was met once again with the same conclusions, “sorry we can’t accept you because you have no cancer diagnosis”.  All of these referrals were to MD Anderson.  
    My doctor’s office never did get any of the referrals handled with the insurance company. I called the insurance company myself and found that I didn’t even need a referral for my well woman exam in this region and they gave me the information for the UTMB women’s clinic.  It was here that I was finally seen and originally diagnosed.  It was here that a humble doctor said he wasn’t comfortable dealing with this and asked where I’d like to be referred.  I know and believe that all of these “misdirected” referrals were so that MD Anderson would be on the tip of my tongue.   When the doctor said the tumor was the size of large grapefruit I was distressed.  When he told me he was uncomfortable removing a tumor that size and wanted to refer me somewhere else, I said MD Anderson.
    Spillage (yep, that’s a technical term) of tumor cells influences the incidence of local recurrence.  Spillage of tumor cells,  has a negative effect on survival rates. When the diagnosing doctor used the term “spillage”  I thought  he was making it up.  Then I looked it up.  Spillage is basically what happens when a tumor tears, rips or ruptures.
    991 days ago, I was diagnosed with the “silent killer”, Ovarian Cancer.  Ovarian cancer, if detected early is 90 percent curable. But very few cases are discovered in the earliest stage. Then, there are miracles, while not many, and I am blessed to be one.
    When my surgeon, Dr. Diane Bodurka (a wonderful lady, doctor, surgeon, oncologist – there’s a good reason she’s head of the department)  said that she believed she got the tumor out intact without spillage, I felt relieved.  When she told me it was actually the size of a volleyball, had torsioned itself around everything, but not adhered to any major organs, I felt blessed. 960 days later – in the throes of REMISSION and alive to live another birthday I feel twice blessed.
    When I was first diagnosed, they limited ALL my activity including driving in an effort to prevent rupturing the tumor.  Ironically the year prior had been full of strenuous activity, moving boxes and furniture – once again proving that my guardian angel was looking out for me.  The only symptom I ever had, I didn’t even know I was having because it mimicked a chronic appendix of some 35+ years.

    Ovarian cancer is often called the “silent” killer because many times there are no symptoms until the disease has progressed and it’s too late.  Most die within five years of their diagnosis — because by the time doctors find the disease, it has already spread. Early symptoms of ovarian cancer are often mild, making this disease difficult to detect.  Sadly, a lack of symptoms from this disease means that about 75% of ovarian cancer cases will have spread to the abdomen by the time they are detected and, unfortunately, most patients die within five years. 
    New methods for early screening of ovarian cancer are being investigated including ultrasound in conjunction with a blood test. The blood test may detect a cancer protein called CA 125, which is sometimes detected in the blood of women with ovarian cancer. This is the test that would have probably saved Gilda Radner’s life.
    These tests are useful in evaluating tumor growth, however neither of them has been proven as a reliable way to screen for ovarian cancer.  In my own case, the blood work was within normal range while there was a volleyball sized tumor inside me.  Quite possibly they were within range because the tumor was still intact, having NOT spread, but no one knows for sure so be vigilant!!!

    Ultrasound can detect changes, but it does not give enough information alone to diagnose ovarian cancer. The CA 125 blood test can return positive results when no cancer is present due to other conditions a woman may experience including fibroid tumors, endometriosis, pelvic infection, pregnancy, or other non-gynecological problems. 

    The treatment for ovarian cancer varies according to a number of factors. For most women, the first treatment is also a diagnostic procedure which involves surgery to determine the extent to which the disease has spread. As a result of surgery, the cancer will be staged.
    Stages range from I to IV, with I being the earliest and IV being the most advanced stage. Treatment of ovarian cancer is based on the stage and grade of the disease. A pathologist will determine the grade (how likely it is to spread) of the malignancy.

    Are You at Risk?

    • An immediate (mother, sister, or daughter) family member who has had ovarian cancer increases your risk of developing this disease about three times, giving you a 5% to 7% risk of future ovarian cancer.
    • When the cause is genetic, ovarian cancer usually shows up a decade earlier in each successive generation. (If your mother had ovarian cancer in her 60s, you stand a good chance that this disease will develop in you in your 50s.)
    • Genetic counseling is a good idea for women with a family history of breast or ovarian cancers. Women with a family history may opt for oophorectomy, although this procedure does not offer absolute protection it does reduce risk by 75% to 90%
    • Research has determined that women who use powders to dust their genital areas have a 60% higher risk of ovarian cancer. Feminine deodorant sprays can almost double your risk.
    • Women who use oral contraceptives for at least five years reduce their chance of developing ovarian cancer by half for the short-term following use and possibly for lifetime. The longer you use the pill, the lower your risk.
    • Having two or three children can cut your risk by as much as 30% over women who never conceive or give birth. Having five or more children reduces the risk up to 50%, and breastfeeding your children can further reduce your risk.
    • Tubal ligation reduces a woman’s risk up to 70%.
    Remember, the best way to detect ovarian cancer is by regular  examinations.

    Symptoms of Ovarian Cancer

    If symptoms are present, they may include:

    • unusual abdominal feeling of fullness
    • pelvic discomfort
    • unexplained indigestion, gas, or bloating
    • pain during sexual intercourse
    • abnormal bleeding
    • swelling and/or pain in the abdomen
    Ovarian Cancer Fact 1. Ovarian cancer is the leading cause of gynecologic cancer deaths among American women.

    Ovarian Cancer Fact 2. Only 24 percent of ovarian cancers are diagnosed at an early stage, when the cancer is confined to the ovary. Most cases are diagnosed after the cancer has spread to other parts of the body, making it difficult to treat successfully.
    Ovarian Cancer Fact 3. One woman out of every 55 (approximately 1.8 percent) will develop ovarian cancer at some point in her lifetime.
    Ovarian Cancer Fact 4. Ovarian cancer is most common in women who have already gone through menopause. The average age for developing ovarian cancer is 61 years old.
    Ovarian Cancer Fact 5. For the small number of women who are fortunate enough to have their cancer diagnosed before it has spread beyond the ovary, the chance for recovery is 85 to 90 percent. (A fact not lost on me)
    Ovarian Cancer Fact 6. For the majority of women in whom the disease has spread beyond the ovary, the chance of living for five years after the diagnosis is 20 to 25 percent.
    Ovarian Cancer Fact 7. A major risk factor for getting ovarian cancer is a personal history of breast, endometrial or colon cancer.
    Ovarian Cancer Fact 8. The only sure way to diagnose ovarian cancer is through microscopic examination of abnormal fluid or tissue, obtained by needle aspiration (withdrawal of fluid or tissue from a suspicious area though a special, wide needle) or surgery.
    Ovarian Cancer Fact 9. Hycamtin is one of the first of a new kind of anti-cancer drugs that kills cancer cells by inhibiting an enzyme essential to the replication of human DNA.
    Give yourself a birthday present too and make your annual well woman appointment today.

    Red Velvet Cupcakes with Cream Cheese Frosting

    Red Velvet Cupcakes  
    Yields 12 delicious cupcakes

    1 1/3 cups all-purpose flour
    3 tablespoons cocoa powder

    1/2 teaspoon baking soda

    3/4 cup salted butter, firm but not cold – just beginning to soften

    1 cup + 2 tablespoons granulated sugar

    2 large eggs

    1 tablespoon red food coloring

    2 teaspoons vanilla extract

    1/2 cup whole milk

    1 teaspoon white vinegar

    • Preheat oven to 350˚. 
    • In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. 
    • In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes. 
    • Add in eggs one at a time stirring after each addition. 
    • Now stand back and add red food coloring and vanilla extract and mix until combine. 
    • In a small bowl combine milk and vinegar. 
    • Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition. 
    • Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. 
    • Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. 
    • Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). 
    • Once cooled completely, spread generously with Cream Cheese Frosting

    Cream Cheese Frosting
    1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)

    6 ounces cream cheese, softened

    1/2 teaspoon vanilla extract

    3 1/2 cups powdered sugar

    • In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). 
    • Mix in vanilla extract. 
    • Add powdered sugar and beat until smooth. 
    • Frost and go wild – add nuts, sprinkles or cookie crumbs.

    Ultimate Chocolate Cream Cheese Cookies

    Last month I joined Baking Partners.  We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.

    Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and the right techniques are required.

    We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.

    This month’s theme is Cookies.  We were given 3 recipes to choose from and since the reveal date is my birthday I chose the recipe I liked best for Ultimate Chocolate Cream Cheese Cookies from Matt Lewis and Renato Poliafito selected by Tina of Pinay in Texas from Food & Wine Best of the Best Cookbook Recipes Vol. 14.  This was an excellent choice – crunchy outside, smooth and creamy inside – a very unusual cookie texture, but wonderful!

    Ultimate Chocolate Cream Cheese Cookies
    2 ¼ cups all purpose flour
    ¼ cup unsweetened cocoa powder
    2 teaspoons baking soda
    ½ teaspoon salt
    2 sticks unsalted butter, softened slightly
    4 ounces Cream Cheese at room temperature
    1 cup granulated sugar
    ½ cup dark brown sugar
    2 large eggs
    2 tablespoons heavy cream
    1 teaspoon pure vanilla extract
    3 ounces bittersweet chocolate, melted and cooled
    8 ounces semi-sweet chocolate chips
    • Preheat the oven to 350 degrees.
    • Line 2 baking sheets with parchment paper. 
    • In a medium bowl, sift the flour with the cocoa powder, baking soda and salt. 
    • In the bowl of a standing mixer fitted with the paddle, combine the butter, cream cheese, granulated sugar and brown sugar – beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. 
    • Beat in the eggs, heavy cream and vanilla until blended. 
    • At low speed, beat in the dry ingredients.  Add the melted chocolate and chocolate chips and beat just until incorporated.  
    • Cover the bowl and refrigerate the dough for at least 15 minutes or up to 2 hours.
    • Scoop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them two inches apart. 
    • Bake for 12 minutes until the cookies are just set; shift the baking sheets for top to bottom and front to back half way through. 
    • Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a rack to cool completely.
    Note: The cookies can be stored in an airtight container for up to 3 days.

    RED VELVET CUPCAKES with CREAM CHEESE FROSTING

    Red Velvet Cupcakes  
    Yields 12 delicious cupcakes

    1 1/3 cups all-purpose flour
    3 tablespoons cocoa powder
    1/2 teaspoon baking soda
    3/4 cup salted butter, firm but not cold – just beginning to soften
    1 cup + 2 tablespoons granulated sugar
    2 large eggs
    1 tablespoon red food coloring
    2 teaspoons vanilla extract
    1/2 cup whole milk
    1 teaspoon white vinegar

    • Preheat oven to 350˚. 
    • In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. 
    • In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes. 
    • Add in eggs one at a time stirring after each addition. 
    • Now stand back and add red food coloring and vanilla extract and mix until combine. 
    • In a small bowl combine milk and vinegar. 
    • Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition. 
    • Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. 
    • Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. 
    • Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). 
    • Once cooled completely, spread generously with Cream Cheese Frosting

    Cream Cheese Frosting
    1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
    6 ounces cream cheese, softened
    1/2 teaspoon vanilla extract
    3 1/2 cups powdered sugar

    • In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). 
    • Mix in vanilla extract. 
    • Add powdered sugar and beat until smooth. 
    • Frost and go wild – add nuts, sprinkles or cookie crumbs.

    RED VELVET CUPCAKES with CREAM CHEESE FROSTING

    Red Velvet Cupcakes  
    Yields 12 delicious cupcakes

    1 1/3 cups all-purpose flour
    3 tablespoons cocoa powder
    1/2 teaspoon baking soda
    3/4 cup salted butter, firm but not cold – just beginning to soften
    1 cup + 2 tablespoons granulated sugar
    2 large eggs
    1 tablespoon red food coloring
    2 teaspoons vanilla extract
    1/2 cup whole milk
    1 teaspoon white vinegar

    • Preheat oven to 350˚. 
    • In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. 
    • In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes. 
    • Add in eggs one at a time stirring after each addition. 
    • Now stand back and add red food coloring and vanilla extract and mix until combine. 
    • In a small bowl combine milk and vinegar. 
    • Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition. 
    • Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. 
    • Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. 
    • Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). 
    • Once cooled completely, spread generously with Cream Cheese Frosting

    Cream Cheese Frosting
    1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
    6 ounces cream cheese, softened
    1/2 teaspoon vanilla extract
    3 1/2 cups powdered sugar

    • In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). 
    • Mix in vanilla extract. 
    • Add powdered sugar and beat until smooth. 
    • Frost and go wild – add nuts, sprinkles or cookie crumbs.


    CHICKEN POT PIE POCKETS

    CHICKEN POT PIE POCKETS
    1/4 cup corn kernels
    1 tablespoon butter
    3 green onions, chopped
    1 clove garlic, minded
    2 tablespoons chopped green chiles
    1 cup shredded rotisserie chicken
    1/2 cup shredded cheddar cheese
    2 tablespoons chopped thyme
    salt and pepper
    1/2 cup chicken gravy
    1 teaspoon lime juice
    1/2 teaspoon thyme
    1 sheet frozen puff pastry, thawed, but cold
    1 egg, slightly beaten

    • Preheat oven to 400˚.
    • In a skillet, melt butter over medium-high heat, add corn, green onions, garlic and green chiles.
    • Add chicken, lime juice and seasonings until well combined and heated through.
    • Remove from heat.
    • On a lightly floured surface, unfold pastry dough and cut into 4 squares.
    • Divide mixture evenly among centers of pastry squares.
    • Pull the 4 corners together in the center.
    • Place on a foil lined baking sheet.
    • Lightly brush edges with egg.
    • Bake 15 minutes or until golden brown.

    BLACK BEAN CHICKEN AVOCADO BURRITOS

    BLACK BEAN CHICKEN AVOCADO BURRITOS
    1 can black beans, rinsed
    2 cloves garlic, minced
    1 small can green chiles, drained well and minced
    1 1/2 cups rotisserie chicken pieces
    1 avocado, diced
    4 burrito sized tortillas
    1 cup Monterey jack, shredded
    1 tablespoon butter
    Juice of 1 lemon
    salt and pepper

    • In a large skillet melt butter.
    • Add beans and garlic.  Season with salt and pepper.  Cook, mashing, until warmed through – about 5 minutes.
    • After beans are mashed, add green chiles and chicken pieces, heating through.
    • Lay tortillas flat on a work surface.
    • Generously salt and pepper the avocado pieces.
    • Divide the beans, avocado pieces and cheese among them.  
    • Roll up and bake 15 minutes until cheese is melted.
    • Serve immediately.