Daily Dish for Friday, September 18th 2020

I am working on it and will have it by 730pm tonight I am sorry for the delay I had a bad morning and then a major app that went bad, and now I am catching up;

I LOVE YOU hang in there hugs and kisses to you! I am going to tell you that I confess all these recipes are from Taste of Home - Thats one of the best places if you are counting anything in your diet or lifestyle. Its the weekend, enjoy multiple entrees and perhaps one for lunch with a vegetable and some fruit. I had a lot of fun putting this one together, Now to find something to wash it down with. We did it we; made it happen again! WE are champions in the making. A great treat with Funshine Beverage to tie it all together! Thinking of you; I LOVE YOU, Stay Warm!

Pistachio Baked Salmon

Ingredients

• 6 salmon fillets (6 ounces each)

• 1 cup pistachios, chopped

• 1/2 cup packed brown sugar

• 3 tablespoons lemon juice

• Basel or Oregano - Optional

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• Preheat oven to 425°. Place salmon in a greased 13x9-in. baking dish. Combine remaining ingredients; spoon over salmon.

• Bake, uncovered, 12-15 minutes or until fish flakes easily with a fork.

Nutrition Facts 1 fillet: 505 calories, 28g fat (5g saturated fat), 100mg cholesterol, 194mg sodium, 25g carbohydrate (20g sugars, 2g fiber), 39g protein.

Wisconsin Potato Cheese Soup

Ingredients

• 2 tablespoons butter

• 1/3 cup chopped celery

• 1/3 cup chopped onion

• 4 cups diced peeled potatoes

• 3 cups chicken broth

• 2 cups whole milk

• 1-1/2 teaspoons salt

• 1/4 teaspoon onion flakes

• Dash paprika

• 2 cups shredded cheddar cheese

• Croutons

• Minced fresh parsley

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• In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes.

• In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley.

Parmesan Baked Potatoes

Ingredients

• 6 tablespoons butter, melted

• 3 tablespoons grated Parmesan cheese

• 8 medium unpeeled red potatoes (about 2-3/4 pounds), halved lengthwise

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• Pour butter into a 13x9-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut sides down over cheese. Bake, uncovered, at 400° for 40-45 minutes or until tender.

Nutrition Facts 2 halves: 165 calories, 9g fat (6g saturated fat), 24mg cholesterol, 128mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 3g protein.

Asparagus, Chicken, Wild Rice Casserole

Ingredients

• 1 cup uncooked wild rice, rinsed

• 2 cups chicken broth

• 1 can (4 ounces) mushroom stems and pieces, undrained

• 6 tablespoons butter, divided

• 6 boneless skinless chicken breast halves

• 2 tablespoons onion soup mix

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 1-1/2 pounds fresh asparagus, trimmed

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Directions

• Spread rice in a greased 13x9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top.

• Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender.

Asparagus Onion Casserole

Ingredients

• 1 pound fresh asparagus, cut into 1-inch pieces or 2 packages (10 ounces each) asparagus cuts, thawed

• 2 medium onions, sliced

• 5 tablespoons butter, divided

• 2 tablespoons all-purpose flour

• 1 cup 2% milk

• 3 ounces cream cheese, cubed

• 1 teaspoon salt

• 1/8 teaspoon pepper

• 1/2 cup shredded cheddar cheese

• 1 cup soft bread crumbs

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• In a large skillet, saute asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes. Transfer to an ungreased 1-1/2-qt. baking dish.

• In a large saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

• Reduce heat. Add the cream cheese, salt and pepper; stir until cheese is melted. Pour over vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole.

• Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Nutrition Facts 1 each: 250 calories, 19g fat (12g saturated fat), 57mg cholesterol, 654mg sodium, 15g carbohydrate (6g sugars, 2g fiber), 7g protein.

Mushroom & Wild Rice Soup

Ingredients

• 2-1/2 cups water

• 1 ounce dried porcini mushrooms

• 1 ounce dried shiitake mushrooms

• 3 tablespoons butter

• 1 small onion, finely chopped

• 1/2 pound sliced fresh mushrooms

• 1/2 pound sliced baby portobello mushrooms

• 3 garlic cloves, minced

• 4 cups chicken broth

• 1 package (6 ounces) long grain and wild rice mix

• 1/2 teaspoon salt

• 1/4 teaspoon white pepper

• 1/2 cup cold water

• 4 teaspoons cornstarch

• 1 cup heavy whipping cream

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Directions

• In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened.

• Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.

• In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.

• Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender.

• In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

Nutrition Facts 3/4 cup: 180 calories, 10g fat (6g saturated fat), 32mg cholesterol, 625mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.

Creamy Caramel Fruit Dip

Ingredients

• 2 packages (8 ounces each) cream cheese, softened

• 1 cup packed brown sugar

• 1/2 cup caramel ice cream topping

• Assorted fresh fruit

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Directions

• In a small bowl, beat cream cheese and brown sugar until smooth. Beat in caramel topping until blended. Serve with fruit. Refrigerate leftovers.

Nutrition Facts 1 tablespoon: 56 calories, 2g fat (1g saturated fat), 7mg cholesterol, 37mg sodium, 9g carbohydrate (9g sugars, 0 fiber), 1g protein.

Mushrooms & Peas Rice Pilaf

Ingredients

• 1 package (6.6 ounces) rice pilaf mix with toasted almonds

• 1 tablespoon butter

• 1-1/2 cups fresh or frozen peas

• 1 cup sliced baby portobello mushrooms

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• Prepare pilaf according to package directions.

• In a large skillet, heat butter over medium heat. Add peas and mushrooms; cook and stir until tender, 6-8 minutes. Stir in rice.

Nutrition Facts 2/3 cup: 177 calories, 6g fat (2g saturated fat), 10mg cholesterol, 352mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Sauteed Garlic Mushrooms

Ingredients

• 3/4 pound sliced fresh mushrooms

• 2 to 3 teaspoons minced garlic

• 1 tablespoon seasoned bread crumbs

• 1/3 cup butter, cubed

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Directions

• In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.

Nutrition Facts 1/2 cup: 109 calories, 10g fat (6g saturated fat), 27mg cholesterol, 123mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.

Southern Buttermilk Biscuits

Ingredients

• 1/2 cup cold butter, cubed

• 2 cups self-rising flour

• 3/4 cup buttermilk

• Melted butter

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Directions

• In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3-4 times. Pat or lightly roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter.

• Place on a greased baking sheet. Bake at 425° until golden brown, 11-13 minutes. Brush tops with butter. Serve warm.

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 biscuit: 222 calories, 12g fat (7g saturated fat), 31mg cholesterol, 508mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 4g protein.

Chicken with Fettuccine

Ingredients

• 6 boneless skinless chicken breast halves (4 ounces each)

• 1 tablespoon butter

• 1 tablespoon canola oil

• 1 medium onion, coarsely chopped

• 1/2 cup minced fresh basil or 1 tablespoon dried basil

• 4 garlic cloves, minced

• 1/2 teaspoon salt

• 1/4 teaspoon onion flakes

• 3/4 cup chicken broth

• 1/2 cup heavy whipping cream

• 2 tablespoons dried parsley flakes

• 2 large tomatoes, diced

• 1 package (16 ounces) fettuccine

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• Flatten chicken to 1/2-in. thickness. In a skillet, brown chicken on both sides in butter and oil; remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes. stir in broth, cream, parsley an tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear.

• Meanwhile, cook fettuccine according to package directions; drain. Arrange chicken over fettuccine; serve with sauce.

Nutrition Facts 1 each: 537 calories, 17g fat (7g saturated fat), 105mg cholesterol, 436mg sodium, 60g carbohydrate (6g sugars, 5g fiber), 39g protein.

Dutch Apple Cake

Ingredients

• 3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)

• 3 tablespoons plus 1 cup sugar, divided

• 1 teaspoon ground cinnamon

• 2/3 cup butter, softened

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/8 teaspoon salt

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• In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour.

• In another bowl, cream butter and remaining sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth.

• Transfer to a greased 9x5-in. loaf pan. Push apple slices vertically into batter, placing them close together.

• Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts 1 slice: 282 calories, 12g fat (7g saturated fat), 97mg cholesterol, 120mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.

Funshine Drink

Ingredients

• 2 cups chilled orange juice

• 2 chilled pineapple juice

• 3 cups orange sherbet

• 1 cup chilled club soda

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• In a blender, combine the juices and sherbet; blend until smooth. Stir in soda. Serve immediately.

Nutrition Facts 1 cup: 139 calories, 1g fat (1g saturated fat), 3mg cholesterol, 32mg sodium, 32g carbohydrate (27g sugars, 0 fiber), 1g protein.