Daily Dish for 3/19/2021 for the Original Copy Officer Captain Family

A kid inspired lunch, and a dinner with seafood fresh from the ocean onto your plate. We share in the breaking of bread and wine to share the salvation of the world. May it be blessed to your bodies and be healed in the mighty name of Jesus! Today, is just the beginning of our great days together; be blessed forever!

New Orleans Beignets

Ingredients

• 1 package (1/4 ounce) active dry yeast

• 1/4 cup warm water (110° to 115°)

• 1 cup evaporated milk

• 1/2 cup canola oil

• 1/4 cup sugar

• 1 large egg, room temperature

• 4-1/2 cups self-rising flour

• Oil for deep-fat frying

• Confectioners' sugar

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Directions

• In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight.

• Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares.

• In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

Editor's Note As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutrition Facts 1 beignet: 108 calories, 5g fat (1g saturated fat), 6mg cholesterol, 146mg sodium, 14g carbohydrate (5g sugars, 0 fiber), 2g protein.

Broiled Lobster Tail

Ingredients

• 4 lobster tails (5 to 6 ounces each), thawed

• 1/4 cup cold butter, cut into thin slices

• Salt and pepper to taste

• Lemon wedges

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• Preheat broiler. Using kitchen scissors, cut a 2-in.-wide rectangle from the top shell of each lobster tail; loosen from lobster meat and remove.

• Pull away edges of remaining shell to release lobster meat from sides; pry meat loose from bottom shell, keeping tail end attached. Place in a foil-lined 15x10x1-in. pan. Arrange butter slices over lobster meat.

• Broil 5-6 in. from heat until meat is opaque, 5-8 minutes. Season with salt and pepper to taste; serve with lemon wedges.

Editor's Note: Recipe may be prepared using a compound herb butter in place of plain butter. To make compound butter, process 1/4 cup softened butter with fresh herbs and seasonings of choice in a small food processor. Transfer mixture to a sheet of waxed paper; roll into a log, then refrigerate until firm. To use, unwrap and cut into thin slices. Lemon-Chive Compound Butter: Add 2 tablespoons chopped fresh chives, 2 tablespoons chopped fresh parsley, 1 tablespoon minced shallot, 1 minced garlic clove, 1/2 teaspoon grated lemon peel and 1/4 teaspoon salt to butter. Chimichurri Compound Butter: Add 2 tablespoons chopped fresh cilantro, 2 tablespoons chopped fresh parsley, 1 tablespoon minced shallot, 1 teaspoon grated lemon peel, 1 teaspoon minced fresh oregano, 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon crushed red pepper flakes to butter. Nutrition Facts 1 lobster tail: 211 calories, 13g fat (8g saturated fat), 211mg cholesterol, 691mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 24g protein.

Recommended Video Easy Glazed Salmon

Ingredients

1/3 cup packed brown sugar

• 1/4 cup unsweetened pineapple juice

• 2 tablespoons soy sauce

• 4 salmon fillets (6 ounces each)

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Directions

• Line a 15x10x1-in. baking pan with foil; grease the foil. Set aside. In a small bowl, combine the brown sugar, pineapple juice and soy sauce. Place salmon skin side down on prepared pan. Spoon sauce mixture over fish.

• Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork, basting frequently with pan juices.

Nutrition Facts 6 ounce-weight: 394 calories, 18g fat (4g saturated fat), 100mg cholesterol, 568mg sodium, 20g carbohydrate (19g sugars, 0 fiber), 35g protein. Inspired By: Savoy Truffle by The Beatles Truffle Cherries Ingredients

• 1/3 cup heavy whipping cream

• 2 tablespoons butter

• 2 tablespoons sugar

• 4 ounces semisweet chocolate, chopped

• 1 jar (8 ounces) maraschino cherries with stems, well drained

• COATING:

• 6 ounces semisweet chocolate, chopped

• 2 tablespoons shortening

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Directions

• In a small saucepan, bring the cream, butter and sugar to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted. Cover and refrigerate for at least 4 hours or until easy to handle.

• Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball. Cover and refrigerate for 2-3 hours or until firm.

• In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries until coated; allow excess to drip off. Place on waxed paper to set.

Nutrition Facts 1 each: 57 calories, 4g fat (2g saturated fat), 7mg cholesterol, 11mg sodium, 6g carbohydrate (6g sugars, 0 fiber), 0 protein.

Inspired By: Tequila by The Champs Tequila-Lime Fruit Salad

Ingredients

• 3/4 cup sugar

• 1/4 cup water

• 1/4 cup lime juice

• 3 tablespoons tequila or additional lime juice

• 2 cups cubed fresh pineapple

• 2 cups sliced fresh strawberries

• 2 cups chopped peeled kiwifruit

• 2 cups seedless red grapes, halved

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Directions

• In a small saucepan, bring sugar and water to a boil over medium heat. Remove from the heat; cool completely. Stir in lime juice and tequila.

• In a large bowl, combine the fruit. Drizzle with syrup and toss gently to coat.

Nutrition Facts 3/4 cup: 139 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 33g carbohydrate (28g sugars, 3g fiber), 1g protein.

Inspired By: Green Onions by Booker T and the M.G.'s Green Onion Rolls

Ingredients

• 1 tablespoon butter

• 1-1/2 cups chopped green onions

• 1/2 teaspoon pepper

• 3/4 teaspoon garlic salt, optional

• 1 loaf (1 pound) frozen bread dough, thawed

• 1/2 cup shredded part-skim mozzarella cheese

• 1/3 cup grated Parmesan cheese

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Directions

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat; saute green onions until tender. Stir in pepper and, if desired, garlic salt. Remove from heat.

• On a lightly floured surface, roll dough into a 12x8-in. rectangle. Spread with onion mixture. Sprinkle with cheeses.

• Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place in greased muffin cups. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.

• Bake until golden brown, 18-20 minutes. Remove from pan to a wire rack. Serve warm.

Nutrition Facts 1 roll: 142 calories, 4g fat (1g saturated fat), 7mg cholesterol, 415mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 6g protein.

Fruity Peanut Butter Pitas

Ingredients

• 1/4 cup peanut butter

• 1/8 teaspoon each ground allspice, cinnamon and nutmeg

• 2 whole wheat pita pocket halves

• 1/2 medium apple, thinly sliced

• 1/2 medium firm banana, sliced

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Directions

• In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.

Nutrition Facts 1 pita half: 324 calories, 17g fat (4g saturated fat), 0 cholesterol, 320mg sodium, 36g carbohydrate (13g sugars, 6g fiber), 12g protein. Diabetic Exchanges: 3 fat, 1 starch, 1 lean meat, 1 fruit.

Turkey Ranch Wraps

Ingredients

• 8 thin slices cooked turkey

• 4 flour tortillas (6 inches), room temperature

• 1 large tomato, thinly sliced

• 1 medium green pepper, cut into thin strips

• 1 cup shredded lettuce

• 1 cup shredded cheddar cheese

• 1/3 cup ranch salad dressing

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Directions

• Place 2 slices of turkey on each tortilla. Layer with tomato, green pepper, lettuce and cheese. Drizzle with salad dressing. Roll up tightly.

Nutrition Facts 1 each: 403 calories, 25g fat (9g saturated fat), 76mg cholesterol, 601mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 26g protein.

Pizza Quesadillas

Ingredients

• 1 cup meatless spaghetti sauce

• 2 teaspoons butter, softened

• 4 flour tortillas (10 inches)

• 1 cup shredded part-skim mozzarella cheese

• 8 thin slices hard salami

• 12 slices pepperoni

• 1/4 cup shredded Parmesan cheese

• 1/2 teaspoon dried oregano

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Directions

• In a small saucepan, cook spaghetti sauce over medium-low heat for 3-4 minutes or until heated through.

• Meanwhile, spread butter over one side of each tortilla. Sprinkle unbuttered sides of two tortillas with mozzarella cheese; top with salami and pepperoni. Sprinkle with Parmesan cheese and oregano. Top with remaining tortillas, buttered side up.

• Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. Cut into wedges; serve with warmed spaghetti sauce.

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Nutrition Facts 1/2 quesadilla: 464 calories, 23g fat (10g saturated fat), 50mg cholesterol, 1546mg sodium, 43g carbohydrate (7g sugars, 4g fiber), 21g protein.

Lunch Box Chicken Wrap

Ingredients

• 1/4 cup hummus

• 1 whole wheat tortilla (8 inches), room temperature

• 1/2 cup fresh baby spinach

• 1/3 cup shredded cooked chicken breast

• 2 carrot sticks

• 2 sweet red pepper strips

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Directions

• Spread hummus over tortilla; top with spinach. Place chicken, carrot and red pepper in a row near center of tortilla; roll up tightly. If desired, cut crosswise into slices. Wrap securely or pack in an airtight container; refrigerate until serving.

Nutrition Facts 1 wrap: 324 calories, 10g fat (1g saturated fat), 36mg cholesterol, 441mg sodium, 35g carbohydrate (3g sugars, 7g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Inspired by: Boston Market’s Mac & Cheese

Ingredients

• 1 package (16 ounces) spiral pasta

• 1 small onion, chopped

• 1 garlic clove, minced

• 6 tablespoons butter, divided

• 6 tablespoons all-purpose flour

• 4 cups whole milk

• 1 can (14-1/2 ounces) vegetable or chicken broth

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1/2 cup shredded Parmesan cheese

• 1/4 cup bread crumbs

• 1/2 teaspoon Italian seasoning

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Directions

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute onion and garlic in 4 tablespoons butter until tender. Stir in the flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted.

• Melt the remaining butter; stir in bread crumbs and Italian seasoning. Drain pasta; toss with cheese sauce. Sprinkle with seasoned bread crumbs.

Nutrition Facts 1 cup: 527 calories, 24g fat (15g saturated fat), 71mg cholesterol, 644mg sodium, 57g carbohydrate (9g sugars, 2g fiber), 21g protein.

Vegetable Ribbons

Ingredients

• 3 medium carrots, peeled

• 2 medium zucchini

• 2 tablespoons butter

• 3/4 cup reduced-sodium chicken broth

• 2 tablespoons minced fresh parsley, divided

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Directions

• Using a vegetable peeler, cut the vegetables lengthwise into very thin strips.

• In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.

Nutrition Facts 3/4 cup: 88 calories, 6g fat (4g saturated fat), 15mg cholesterol, 190mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat

Mushroom Tortellini Soup

Ingredients

• 2 tablespoons olive oil

• 1/2 pound sliced fresh mushrooms

• 2 garlic cloves, minced

• 4 cups vegetable broth

• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained

• 1 package (19 ounces) frozen cheese tortellini

• 2 cups fresh baby spinach, coarsely chopped

• 1/8 teaspoon pepper

• Shredded Parmesan cheese, optional

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• In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer.

• Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.

Nutrition Facts 1-1/3 cups (calculated without cheese): 261 calories, 10g fat (3g saturated fat), 14mg cholesterol, 1084mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 10g protein.

Minted Fruit Salad

Ingredients

• 1 cup unsweetened apple juice

• 2 tablespoons honey

• 4 teaspoons finely chopped crystallized ginger

• 4 teaspoons lemon juice

• 4 cups cantaloupe balls

• 1 cup sliced fresh strawberries

• 1 cup fresh blueberries

• 2 teaspoons chopped fresh mint leaves

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Directions

• In a small saucepan, combine the apple juice, honey, ginger and lemon juice. Bring to a boil over medium-high heat. Cook and stir for 2 minutes or until mixture is reduced to 3/4 cup. Remove from the heat. Cool.

• In a serving bowl, combine the cantaloupe, strawberries, blueberries and mint. Drizzle with cooled apple juice mixture; gently toss to coat.

Nutrition Facts 1 cup: 113 calories, 1g fat (0 saturated fat), 0 cholesterol, 14mg sodium, 28g carbohydrate (23g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.

Potluck Antipasto Pasta Salad

Ingredients

• 1 package (16 ounces) penne pasta

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

• 1 medium sweet red or green pepper, julienned

• 2 plum tomatoes, halved lengthwise and sliced

• 1 bunch green onions, sliced

• 4 ounces Monterey Jack cheese, julienned

• 4 ounces part-skim mozzarella cheese, julienned

• 4 ounces brick or provolone cheese, julienned

• 4 ounces thinly sliced hard salami, julienned

• 3 ounces thinly sliced pepperoni

• 1 can (2-1/4 ounces) sliced ripe olives, drained

• 1 to 2 tablespoons minced chives

• BASIL VINAIGRETTE:

• 2/3 cup canola oil

• 1/3 cup red wine vinegar

• 3 tablespoons minced fresh basil or 1 tablespoon dried basil

• 1 garlic clove, minced

• 1/4 teaspoon salt

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Directions

• Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives.

• In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

Test Kitchen TipsTo keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over). A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S. Check out 25 pasta salad recipes Grandma used to make.

Nutrition Facts 1 cup: 306 calories, 19g fat (5g saturated fat), 25mg cholesterol, 426mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 12g protein.