Teriyaki Salmon Kabobs and Sweet Potato Fries

This meal was soo good! And easy too!

Ingredients:
1 lb Salmon cut into chunks
Pineapple chunks
Red/yellow bell pepper chunks

Teriyaki Marinade:
1/4 cup pineapple juice
1/4 cup soy sauce
1/4 cup sesame oil
2 T brown sugar
1 tsp minced garlic
(I added a little hoisin sauce for kicks)

Marinate salmon chunks for 10 min or so. Throw everything on the kabob and grill till done.

Sweet Potato Fries
(2 servings)
1 medium sweet potato cut in fry shape
2 T olive oil
1 tsp salt

Moisten fries with oil, then sprinkle with salt. Put on a cooling rack and cook in 420 degree oven for 10 min. (really good with fry sauce)

Italian Sausage Medley Pasta

Ingredients:

• 5 Mild Italian Sausage links
• 1/2 Red Bell Pepper
• 1/2 Yellow Bell Pepper
• 1/2 Green Bell Pepper
• 1/2 Medium Onion
• 1 Clove Minced Garlic
  
• Fresh Basil leaves (optional)
• Parmesan Cheese (optional)
• Penne Pasta
• 1 T Olive Oil
• salt and pepper
  

Directions:
Chop all of the veggies in large wedge shapes as you cook the sausages in 1/2 cup of water for 10 min on medium heat covered. Boil the penne pasta till tender. Slice up the cooked sausages at an angle. Saute the veggies with the olive oil and garlic for about 2 min then throw in the sausage. Cook until veggies are tender. Toss with pasta and top with fresh basil and parmesan cheese.

Roasted Cornish Hen with Panzanaella Dressing and Sauteed Broccolini

Ingredients
Dressing:

* 1 loaf sour dough bread (8 cups) cut into 1/4-inch cubes
* 3 tablespoons olive oil
* 2 cups diced canned tomatoes, drained
* 3 cloves garlic, minced
* 1/4 cup chopped parsley
* 2 tablespoons chopped fresh rosemary
* Salt
* Pinch red pepper flakes

Directions

Preheat oven to 375 degrees F. Spread the bread cubes on a baking sheet and bake in the oven until golden brown, about 8 to 10 minutes. Grease a 2 quart high-sided baking dish with olive oil. Combine the tomatoes, garlic, parsley, and rosemary in a large bowl and season with salt and red pepper flakes. Add the toasted bread cubes and the olive oil and stir to combine. Place the mixture into the baking dish, cover with foil and bake for 20 minutes. Remove the foil and continue baking until the dressing is crisp and golden brown, about 10 minutes longer.
Roasted Garlic Cornish Hens:

* 1 bunch rosemary
* 2 Cornish hens
* 1 head roasted garlic, cloves removed and mashed to a paste
* 2 tablespoons olive oil
* Salt and freshly ground pepper

Preheat oven to 450 degrees F. Divide the rosemary in half and place in the cavity of the hens and tie the legs together with butcher's twine. In a small bowl, mix together the garlic paste and the olive oil. Rub the mixture over the hens and season with salt and pepper, to taste. Place the hens in a saute pan, with a heat-resistant handle, and sear on all sides. Put in the oven and roast until just cooked through, about 35 to 40 minutes. Let rest for 10 minutes. Pour off the fat from the roasting pan and add any accumulated juices from the hen.
Sauteed broccolini:

* 3 tablespoons olive oil
* 2 cloves garlic, finely sliced
* 1 1/2 pounds broccollini, trimmed, blanched, shocked in cold water and drained
* Salt and freshly ground pepper

Heat oil in large saute pan over medium heat. Add the garlic and cook for 1 minute. Add broccolini and saute for 2 minutes. Season with salt and pepper, to taste.

[Source: Bobby Flay]

Paula Deen's NY Cheesecake

Ingredients: Crust: 1 cup graham cracker crumbs 1/4 cup sugar 7 tablespoon butter, melted Filling: 3 (8-ounce) packages of cream cheese, softened 1 cup sugar 1/2 teaspoon vanilla extract 3 eggs chocolate glaze for serving, recipe follows
Directions:
Preheat oven to 350 degrees F. Crust: In a medium size bowl, combine the graham cracker crumbs with the sugar and butter. Mix well and place in the bottom and sides of an 8-inch springform cake pan. Make sure to press against the sides and bottom of the pan. Place into oven and bake for 8 minutes. Let cool. Filling: Prepare the filling by beating cream cheese. Mix in sugar and vanilla while beating until well blended. Add in eggs and combine. Pour mixture into prepared crust. Place on a cookie sheet and bake for 45 minutes. Remove from oven and let cool to room temperature. Refrigerate overnight. When ready to serve, top with chocolate glaze, cherries, whipped cream and or powdered sugar. Chocolate Glaze: 1/4 cup butter 2 (1-ounce) squares semisweet chocolate 3/4 cup sugar (I used powdered sugar) 1/2 cup heavy whipping cream 1/4 cup unsweetened cocoa powder 1/2 teaspoon vanilla extract 1/8 teaspoon salt In a medium saucepan melt butter over medium-low heat. Add chocolate to the butter. Whisk in sugar, whipping cream, cocoa powder, vanilla, and salt. Whisk until combined. Cook over medium-low heat for 2 minutes while whisking constantly.