SharriLynn

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Ingredients

• 4  4- to 5-oz. fresh skinless salmon fillets, about 1-inch thick
• 3  Tbsp. bottled barbecue sauce
• 2  nectarines, pitted and chopped
• 3/4  cup fresh blueberries
• 1/4  cup coarsely chopped toasted pecans
•   Lemon wedges

Directions

1. Rinse fish; pat dry with paper towels. Lightly sprinkle salmon with salt and pepper. Place 2 tablespoons of the barbecue sauce in small bowl; brush sauce on both sides of the salmon.

2. For charcoal grill, cook salmon on greased grill rack directly over medium coals for 8 to 12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon on greased grill rack over medium heat. Cover and grill as above.)

3. For nectarine salsa, in medium bowl combine nectarines, blueberries, pecans, and the remaining 1 tablespoon barbecue sauce. Season with salt. Serve salmon with salsa and lemon wedges. Serves 4.

Nutrition Facts

• Calories 318,
• Total Fat (g) 17,
• Saturated Fat (g) 3,
• Monounsaturated Fat (g) 7,
• Polyunsaturated Fat (g) 6,
• Cholesterol (mg) 66,
• Sodium (mg) 344,
• Carbohydrate (g) 17,
• Total Sugar (g) 11,
• Fiber (g) 3,
• Protein (g) 24,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 20,
• Calcium (DV%) 3,
• Iron (DV%) 5,
• Percent Daily Values are based on a 2,000 calorie diet
  

          

"Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around."

"Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy."

"Faith is not simply a patience that passively suffers until the storm is past. Rather, it is a spirit that bears things - with resignations, yes, but above all, with blazing, serene hope.”

Eat, Shrink & Be Merry!  Servings = 6

Ingredients

- 4 cups unpeeled, cubed red potatoes (3/4-in. cubes) - 2 cups whole baby carrots - 1 cup coarsely chopped red onion - 2 tbsp balsamic vinegar - 1 tbsp olive oil - 1 tsp minced garlic - 1-1/2 tsp dried thyme - 1-1/2 tsp dried rosemary - 1 tsp dried tarragon

- 1/2 tsp each salt and freshly ground black pepper - 1 cup sliced fresh green beans - 1/2 cup dry white wine - 6 boneless, skinless chicken breasts (about 2 lbs), cut into 1-in. cubes - 3 cups reduced-sodium chicken broth - 2 tbsp cornstarch

Instructions

Spray a large roasting pan with cooking spray. Add potatoes, carrots, onion, vinegar, oil, garlic, 1 tsp thyme, 1 tsp rosemary, tarragon, salt and pepper. Mix well. Roast, uncovered, at 425 for 30 minutes. Stir once, halfway through cooking time. Add green beans and roast for 10 more minutes.

Meanwhile, pour wine into a large soup pot. Add remaining 1/2 tsp thyme and 1/2 tsp rosemary. Bring to a boil. Add chicken pieces and reduce heat to medium-high. Cook unocvered, until chicken is cooked through, about 12 minutes.

Add roasted vegetables to chicken and wine. Stir in 2-1/2 cups broth. In small bowl, combine cornstarch with remaining 1/2 cup broth and stir until lump-free. Add cornstarch mixture to chicken and vegetables. Cook until stew is bubbly and has thickened, about 3 minutes. Serve hot.

'To get something you never had, you have to do something you never did.'  When God takes something from your grasp, He's not punishing you, but merely opening your hands to receive something better.  Concentrate on this sentence... 'The will of God will never take you where the Grace of God will not protect you.'

                  
                         
The one year anniversary of my surgery was May 7th. It has been a wild ride. I am 130 lbs down and my health is better than it's ever been.

My Dogs (Sarah - black lab, KC - yellow lab, Maddie - australian shepherd, Lycan - white german shepherd)

• Humus:
• 1 garlic clove
• 2 cups cooked chickpeas
• 1 small shallot, peeled and coarsely chopped
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon (or more) salt
• Juice of 1 lemon (about 3 tablespoons)
• 1/4 teaspoon toasted sesame oil
• 1/4 cup extra virgin olive oil
• 3 teaspoons (about) water
• Tzatziki:
• 1/2 hothouse cucumber, peeled, seeded, diced
• 1 cup Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried mint
• Wraps:
• 1/2 red onion, very thinly sliced (about 2 cups)
• 2 teaspoons sumac
• 4 20x10-inch-oval lavash bread
• 12 ounces roasted chicken, torn into large bite-size pieces
• 1/2 head romaine lettuce, outer green leaves discarded, inner crispy leaves thinly sliced
• 6 radishes, thinly sliced
• 4 ounces feta cheese, coarsely crumbled

Directions
Mince the garlic in a food processor. Add the chickpeas, shallots, cilantro, cumin, and 1/2 teaspoon of salt and blend until a coarse puree forms. Scrape down the sides of the bowl. With the machine running, gradually add the lemon juice and sesame oil through the feed tube, scraping the sides down as needed. Gradually add the olive oil, blending until smooth and creamy. Slowly drizzle in a little bit of water, 1 teaspoon at a time, until the desired consistency is achieved. Season to taste with more salt. Mix the cucumber, yogurt, lemon juice, and dried mint in a small bowl. Season to taste with salt.
Toss the onions with the sumac in another small bowl to coat. Season to taste with salt.
Spread the humus over the lavash breads.
Scatter the chicken over the left-hand side of the lavash.
Scatter the lettuce over the chicken. Scatter the radishes and feta cheese over the lettuce.
Scatter the onion mixture over the fillings.
Spoon the yogurt alongside the fillings.
Starting with the short edge alongside the fillings, roll up the lavash.
Cut each wrap in half on an angle and serve.

• 1 pound fresh mahi mahi, cut into 4-ounce fillets
• 2 tablespoons finely chopped fresh cilantro
• 1 garlic clove, finely chopped
• 2 tablespoons olive oil
• Sea salt and freshly ground black pepper
• 1 tablespoon (about) canola oil, for brushing grill
• 8 corn tortillas
• 1/4 head green cabbage
• 2 avocados, peeled, pitted, thinly sliced
• 1/3 cup crema mexicana or stirred sour cream
• 1/3 cup fresh cilantro leaves
• 4 lime wedges
• PICO DE GALLO:
• 2 ripe tomatoes, chopped
• 1/2 white onion, chopped
• 1 red jalapeño chile, seeded and finely chopped2
• 2 tablespoons fresh cilantro, chopped rough
• 2 tablespoons (about) fresh lemon juice

Directions Lay the mahi mahi on a platter. Scatter the chopped cilantro and garlic over the fish, then drizzle with the olive oil. Gently massage the marinade into the fish and season with salt and pepper. Set aside to marinate for 30 minutes, or cover and refrigerate to marinate for up to 6 hours.
To make the pico de gallo: Stir the tomatoes, onion, jalapeño chile, and cilantro in medium bowl. Season to taste with lemon juice and salt; set aside at room temperature while finishing the tacos.
To make the tacos: Brush the grill grate with canola oil then place the fish on the grill. Cook until the fish is cooked through and opaque and golden brown with grill marks, about 3 minutes per side. Transfer the fish to a cutting board and let rest for 2 minutes. Warm the tortillas on the grill heated through. Transfer the tortillas to a clean towel to keep warm. Meanwhile, thinly slice the cabbage.
Slice the fish into 1-inch strips. Divide the fish among the warm tortillas.
Top with the cabbage, avocados, pico de gallo, and crema.
Scatter the cilantro leaves over the tacos. Serve with the lime wedges.

I had a great time in the city. My best friend Pam sent me a ticket so I could get away and relax for a while. It was cold and raining for a good part of the trip, but crossing the Bay Bridge into San Francisco took my breath away...as it always does.