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Recipes I've Shared:

Salmn Braised in Pinot Noir

from Cook Fresh magazine Winter 2016

Prosciutto-wrapped halibut with sage butter sauce

reproduced from Fine Cooking's Cook Fresh Winter 2016 magazine.

Quick Paella

From epicurious. The epicurious recipe says only 4 servings, but the servings are ginormous! So, eight servings it is here. I've removed the 4 tablespoons of olive oil from the original recipe because it's not needed. I've also used paper towels to absorb some of the grease from the chorizo/linguica.

Salmon Shioyaki

Adapted from

Balsamic Chicken and Fresh Mozzarell

recipe adapted from

Margarita Fajitas

spicy and colorful with flavor to die for, uses tequila

Cooking Light Grilled Asian Chicken Breasts

Sweet & Spicy...the Cooking Light version uses 8 drumsticks to serve 4. I used breasts.

Green Chile Chicken enchiladas

adapted from Sunset Magazine

Layered fruit Salad

This is a favorite at potlucks as well as at family get togethers

Asian flank steak with peppers

Good with brown rice and veggie stir fry

Chicken tikka masala

Spicy Indian dish, great with naan (Indian flatbread) or whole wheat pita.

Pete's Banana Bread

A friend's it plain, dusted with powdered sugar or with a Frangelico Cream Cheese frosting (separate recipe)

Very Good (1 rating)
Spicy Cajun Shrimp

If you like your food with a bite, kick up the taste with this shrimp meal. Serve over brown rice and with a large salad.