Waffles

2 1/4 cups sifted all-purpose flour

4 tsp baking powder

3/4 tsp salt

1 1/2 Tbsp sugar

2 1/4 cups milk

3/4 cup salad oil

Sift together dry ingredients, add remaining ingredients. Cook poured batter for 2 1/2 minutes.

Chili's Chili Queso

1 16-ounce box Velveeta Cheese

1 15-ounce can Hormel Chili (No Beans)

1 cup milk

4 tsp chili powder

2 tsp paprika

1 Tbsp lime juice

1/2 tsp ground cayenne pepper

1/2 tsp ground cumin

Cut the Valveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes. Serve hot with tortilla chips.

Grilled Salmon Burger

5 oz salmon filet, finely diced

1 celery stalk, diced

1/4 of a red onion, diced

1 tsp fresh dill, chopped

1 egg white, beaten

2 cups cleaned, then romaine or spinach lettuce

3 1-inch slices of avocado

Salt and pepper to taste

Nonstick cooking spray

Preparation: Heat a nonstick skillet coated with nonstick Cooking spray over medium heat. Then sauté the celery and the onions until translucent and allow to cool. In a bowl, combine the salmon, cooled celery/onions, dill, egg white, and salt and pepper and form into a patty. Grill or boil the patty for about 5 to 6 minutes on each side until cooked through. Serve over a bed of romaine or spinach and top with avocado slices.

Linguine with Shrimp and Lemon Oil

Mmm, Mmm, delicious!

Ingredients:

For the lemon oil

1/2 c. extra virgin oil

1 lemon, zested

For the pasta

1 lb linguine pasta

2 tbsp olive oil

2 shallots diced

16 oz. frozen shrimp

1/4c. lemon juice (about 2 lemons)

1 lemon, zested

1tsp salt

1/2 tsp freshly ground black pepper

3 oz. arugula (about 3 packed cups)

1/4c. chopped fresh flat leaf parsley

Directions:

For the lemon oil:

Combine the olive oil and lemon zest and reserve.

For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 min. Drain pasta, reserving 1 cup of the cooking liquid. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for two minutes. Add the shrimp and cook until pink, about 5 min. Add the cooked linguine, lemon juice, lemon zest, salt and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve strain the lemon zest out of the reserved lemon olive oil and add to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Notes:

You can substitute chicken for the shrimp just pre-cook the chicken. Watch the garlic carefully when you cook it in the oil. It burns easily. I leave the zest from the reserved lemon oil to add extra lemon flavor. Trust me it's worth it. This recipe is wonderful cold as well.