Microwave Salmon with Hollandaise

Hollandaise Sauce (for Bearnaise sauce, add 3/4 tsp crushed tarragon)

1/4 cup butter

1/4 cup light cream

3 egg yolks, lightly beaten

1 tbls fresh lemon juice

1/2 tsp dry mustard

1/4 tsp salt

dash of Cayenne pepper

Melt butter, in a glass measuring cup for 1 minute.  Stir in remaining ingredients and cook 1 min.  Stir once while cooking.  Stir briskly with wire whisk until light and fluffy.  Don't overcook or sauce will curdle.  

Salmon

2 tbls butter

2 salmon steaks

2 tsp fresh lemon juice

salt, pepper, parsley

Preheat cooking (browning) dish for 3 minutes.  Add 1 tbls butter.  Place the salmon in the dish and place remaining butter on top.  Sprinkle with lemon juice.  Cook for 3 min on first side, turn over and cook for 2 min on second side.  Serve with Hollandaise sauce, potatoes, and veggies.

Fettucini Tomato Rustica

1/2 (16 oz) package of Fettucini

1 cup olive oil

2 boneless skinless chicken breast halves

3 tbls basil pesto

3 cloves garlic, minced

1 (8 0z) jar sun-dried tomatoes (packed in oil), drained and chopped

1/2 cup crumbled feta

1/2 cup ricotta cheese

1) Bring large pot of slightly salted water to a boil. Cook pasta 8-10 min, then drain.

2) Heat 2 tbls of olive oil. Cook chicken over med heat. Set aside to cool. Then slice into pieces.

3) In a medium bowl, combine remaining oil, pesto, basil, garlic, tomatoes, and cheeses.

Mix until smooth.

4) In the large skillet, toss noodles, sauce and chicken. Cook on low heat 5 minutes until heated through.

Molten Chocolate Cake

4 Bakers squares Semi-sweet baking chocolate

1/2 cup butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 tsp flour

Ice cream

Preheat oven to 425 degrees. Butter 4 custard cups.  

Place on a baking sheet. Microwave chocolate and 1/2 cup butter in a large microwaveable bowl on high one minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well-blended.

Whisk in eggs and egg yolks. Stir in the flour. Divide butter between cups.

Bake 13-14 min until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around the edges to loosen cakes. Invert the cakes onto dessert dishes.

Serve with ice cream.

* Batter can be made a day ahead. Pour into cups and cover with plastic -then refrigerate.

Baked Shrimp with Spinach and Feta

1 1/2 pds spinach

1/2 cup chopped shallots

1 tbls olive oil 

2 garlic cloves, minced

3 tbls Kalamata olives, chopped

3/4 tsp dried oregano

1 cup crumbled feta

1 tbls lemon juice

2 pds large shrimp, shelled and deveined

Preheat oven to 450 degrees.  Light oil a 9x13 baking dish.  

In a large saucepan, cook spinach - with small amount of water and covered, over med high heat 1 min or until wilted.  Drain well.  Squeeze spinach to remove most of the water and chop course.  In a skillet, cook shallot in oil over med high heat until softened.  Add garlic and cook 2 min.  Removed skillet from heat and stir in spinach, olives, oregano, feta, and lemon juice.   Combine well.  Spread shrimp in prepared dish and cover with spinach mixture.  Bake shrimp in the oven 8-10 min or until just cooked through.

Blackhawk Chicken (Colorado Cache Cookbook)

4 chicken breakts

8 slices Gruyere chees

8 slices Prosciutto 

seasoned flour

2 eggs beaten

2 cups bread crumbs

1/2 cup butter

6 tbls Cognac

2 cups heavy cream

Wrap each slice of cheese with Prosciutto.  Pound out chicken breasts and wrap around the ham and cheese.  Dust with seasoned flour, then dip in beaten eggs and roll in bread crumbs.  Refrigerate for 1 hr.  Brown breasts on both sides in butter, then arrange in a heat proof dish and finish cooking in oven at 350 degrees for 10 minutes or until fork tender.  In the pan, pour the cognac.  Light on fire.  When the flame dies down, pour in heavy cream.  Simmer until thickened.  Add salt and pepper to taste.  Pour sauce over chicken just before serving.