Ingredients

• 6 (5 ounce) salmon fillets
• 4 cloves garlic, minced
• 1 tablespoon white wine
• 1 tablespoon honey
• 1/3 cup balsamic vinegar
• 4 teaspoons Dijon mustard
• salt and pepper to taste
• 1 tablespoon chopped fresh oregano

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Ingredients

• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Ingredients

• 1 pound spaghetti
• 4 tablespoons olive oil
• 3 cloves garlic, crushed
• 1 (2 ounce) can anchovy fillets, chopped
• 1 cup fine bread crumbs
• 1 cup chopped fresh parsley
• ground black pepper to taste
• 4 tablespoons freshly grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
3. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
4. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Ingredients

• 2 avocados, peeled, seeded and cubed
• 1 tablespoon fresh lime juice
• 2 tablespoons sour cream
• 1/4 cup salsa, or to taste
• 1/4 teaspoon adobo sauce from canned chilies, or to taste
• salt and pepper to taste

Directions

1. Mash together cubed avocado, lime juice, sour cream, salsa, and adobo sauce in a bowl until blended. Season with salt and pepper.

Ingredients

• 24 pimento-stuffed green olives
• 1 (17.25 ounce) package frozen puff pastry, thawed

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
3. Bake for 20 minutes, or until golden brown.

Ingredients

• 3 bulbs garlic
• 2 tablespoons olive oil
• 1 (1 pound) loaf Italian bread
• 1/2 cup butter
• 1 tablespoon chopped fresh parsley (optional)
• 2 tablespoons grated Parmesan cheese (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of the garlic bulbs so that the tip of each clove is exposed. Place the bulbs on a baking sheet, and drizzle with olive oil. Bake for 30 minutes, or until garlic is soft.
2. Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet.
3. Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
4. Broil for about 5 minutes, until toasted.

Ingredients

• 4 pounds baby back pork ribs
• 4 cloves garlic, sliced
• 1 tablespoon white sugar
• 1 tablespoon paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 cup dark brown sugar
• 1/2 cup cider vinegar
• 1/2 cup ketchup
• 1/4 cup chili sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon lemon juice
• 2 tablespoons onion, chopped
• 1/2 teaspoon dry mustard
• 1 clove crushed garlic

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
2. In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
3. In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
4. Preheat grill for medium heat.
5. Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Ingredients

• 3 cups chopped watermelon
• 1/2 cup chopped green bell pepper
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped green onions
• 1 tablespoon chopped jalapeno pepper
• 1/2 teaspoon garlic salt

Directions

1. In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (16 ounce) container sour cream
• 1 cup mayonnaise
• 1 envelope dry vegetable soup mix
• 1 (8 ounce) can water chestnuts, drained and chopped
• 3 green onions, chopped

Directions

1. In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts and green onions. Cover and chill in the refrigerator approximately 2 hours before serving.

Ingredients

• 1 (8 ounce) loaf French baguette
• 1 1/2 cups spinach – packed, rinsed and torn
• 1/2 cup grated Parmesan cheese
• 3 cups finely chopped almonds
• 3 tablespoons chopped fresh basil
• 1 clove garlic, minced
• salt to taste
• freshly ground black pepper
• 3 tablespoons olive oil
• 1 cup chopped tomatoes
• 2 tablespoons thinly sliced green onion

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.
2. In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture is the consistency of soft butter.
3. In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.
4. Bake the bread slices for 5 minutes or until crisp and brown.
5. Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.