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Recipes I've Shared:

Grilled Tuna with Farro Salad

Rich in omega-3, tuna is a great addition to any diet. Grilled tuna is given a boost of flavor by a brief rest in an orange marinade but any longer than 30 minutes and youíll start to overpower the tunaís delicate flavor.

Scallop, Roasted Red Pepper and Orange Salad

Ask for dry-packed sea scallops at your local seafood market, as these arenít soaked in a salty solution, which increases their weight and sodium content. Before cooking be sure to remove the tough membrane on the outside of the scallop.

Cajun Baked Tilapia

Tilapia is a wildly available fish due to large-scale farm raising around the world. Itís great to use in many dish as itís neutral flavor takes to many different types of cuisines.

Pan Seared Salmon with Wilted Greens

The trick to perfectly cooked salmon is to leave it alone. Once you add it to the pan donít move it until itís ready to remove. By using this cooking method youíll end up with a crispy top and juicy medium-rare to medium flesh at the bottom.

Oven-Barbecued Tilapia

No matter what time of year it is, you can have great barbecued tilapia quickly and easily. If shrimp is more to your liking, substitute 3 pounds, peel and deveined large or extra-large shrimp for the fish, baking just until shrimp are cooked through.

Brussels Sprout Gnocchi

Gnocchi are Italian potato dumplings you can find either frozen or in the pasta aisle. They can be served immediately after boiling but when quickly sautťed afterward they turn golden brown and develop a wonderful crunchy exterior.

Hot-and-Sour Scallops

Scallops cook very quickly and can overcook and become tough in a matter of seconds. If scallops are too expensive or unavailable you can substitute and equal amount of large peeled and deveined shrimp.

West Indies Pork Tenderloin

Marinades are meant to enhance the flavor of meats and vegetables, not cover them up. So even though you may be tempted, donít marinate the pork longer than 6 hours or youíll overpower the flavor of the pork.


Very Good (1 rating)
Sautťed Chicken Thighs with Fig-Orange Chutney

Whatís great about this dish is itís elegant enough to serve to guests but fast enough for any weeknight dinner. Serve with steamed rice and broccoli.

Sweet Potato and Roasted Red Pepper Soup

Save yourself a few tears and let the grocery store do some of the work for you. Many stores now sell chopped onions that are available in the produce section.

Rosemary Beef and Tomato Kabobs

Skewering the beef and tomatoes on rosemary sprigs is a great way to add a pop of flavor, plus it makes a great looking skewer. If you donít have rosemary simply thread on wood or metal skewers.

Spring Pea Oven Risotto

This classic Italian rice dish usually takes anywhere between 45 minutes to an hour to prepare and requires you to stir it the entire time. With a few modifications you are able to make a great tasting version with about 20 minutes actual hands-on time.

Margarita Pork Tenderloin

When the tenderloin has come off the fire and is resting, take the few extra minutes to grill off some cut lemon and lime halves. Serve these on the platter next to the sliced pork and let your guests squeeze one or two onto the pork to help brighten up the flavor.


Very Good (1 rating)
Asparagus and Shiitake Mushroom Noodle Bowl

No matter what the cuisine, noodle soups are always comforting. This is great served as a soup or reduce the broth by half and serve as a pasta dish. Try adding some grilled chicken, pork or tofu for a more robust meal.

Grilled Panzanella Salad

It's best to make this at least a couple of hours ahead of time and serve it at room temperature. There isnít a lot of dressing and at first it may not seem like enough, but don't be tempted to add more. If your tomatoes are really ripe they'll start to release moisture into the salad over time; just keep tossing every 20 to 30 minutes.


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