Cooking at Riegelmanns

ALL NEW Cooking at Riegelmann's - Asparagus Salad

Ingredients:
1 pound asparagus, cut into bite-sized pieces
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon white sugar
1 English cucumber, peeled and halved lengthwise and cut into 1/4-inch-thick slices
1-pint grape tomatoes, halved
Sliced Kalamata olives
Salt and pepper (to taste)

Directions:
Make dressing; combine vinegar, soy sauce, sesame oil, and sugar in a small bowl. Whisk until well combined.
Place asparagus, cucumbers, olives, and tomatoes in a large bowl. Drizzle dressing over the veggies and toss gently until coated.
Serve chilled

ALL NEW Cooking at Riegelmann's - Chicken Croissants

Ingredients:
2 cups diced cooked chicken
3 celery stalks, chopped
1/2 cup dried cherries
1/2 cup pecans
1/2 cup halved green grapes
4 bacon strips, cooked and crumbled
1/2 cup mayonnaise
Salt and pepper
4 croissants, split

Directions:
Mix the chicken and other ingredients in a mixing bowl and chill.
Using a fresh croissant, add the chicken mixture and plate. Serve with fruit and a pickle
slice or other garnish of choice.

ALL NEW Cooking at Riegelmann's - Bay Shrimp with Dijon

1 lb. cooked bay shrimp
1/2 cup of mayonnaise
3 sliced tomatoes
Thinly sliced Gouda cheese
2 tsp Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
1 tablespoon fresh dill, chopped
1/4 cup celery, finely chopped
Salt and pepper, to taste
2 pats of butter

Mix ingredients in mixing bowl
Using Sour dough bread, use the shrimp mixture, add a slice of Gouda, sliced tomato and grill in a skillet until both sides are browned and the gouda is melted.
Serve with garnish.

You can serve the shrimp mixture on crackers or as a salad on a bed of greens if you want a low-carb option

Blueberry Cobbler -

3-4 C. blueberries ( you can substitute any berry that you like)
1 box white cake mix
1 can Sprite or 7-UP
1-2 C. granulated sugar
1 C. brown sugar

Place berries in a flat baking dish Pour the 1 to 2 cups of sugar over the berries ( you know how sweet you like things). Add the brown sugar to the cake mix and spread evenly over the berries.

Pour one can of Sprite or 7-UP evenly over the mixture (use a fork to let the Sprite or 7up settle down thru the cake mix, then smooth it over again, you can put extra brown sugar on the top of the cake mix if you like a crunchy topping on your cobbler

Bake at 450 for 40-minutes or until golden brown. Let rest for about 15 minutes before serving.

Pineapple Upside-down Skillet Cake

Ingredients:
1 box yellow cake mix
3 Tbs butter
1 cup packed brown sugar
1 can (20oz) pineapple juice
1 can pineapple rings
3 eggs
1/3 cup vegetable oil
Maraschino cherries, drained

Directions:
Preheat oven to 350o
Follow directions for cake mix, substituting the water with pineapple juice. Set aside.
Melt butter in cast iron. Spread brown sugar evenly on bottom of cast iron over melted butter.
Lay pineapple rings in single layer and fill in any gaps with cherries.
Gently pour in cake batter, spreading to all edges of the cast iron.
Bake at 350o for approximately 30min.
Serve warm!

Parmesan Dill Salmon

1-2 lbs. Salmon Steaks (you can use filets also)
½ cup chopped fresh dill
2 cups of Mayo
¼ Capers
¾ Cup grated Parmesan
Salt and Pepper

Pre heat your oven to 375*
Mix the mayo, dill, capers, salt and pepper in a separate bowl
Place your salmon in a baking pan
Coat the salmon evenly with the mixture and grate the fresh parmesan over the salmon pieces
Bake for 20-25 minutes or until the internal temp reaches 125-130*

Cashew Crusted Salmon

2-4 lb. salmon filet
½ cup salted cashews
1/8 cup chopped green onions.
1/8 cup brown sugar
salt
pepper
juice from ½ orange
1 tablespoon of minced garlic

Place salmon filet on baking rack. Chop the cashews and set aside. In a mixing bowl combine the brown sugar and salt pepper and garlic. Cover the filet with orange juice the coat with the brown sugar mixture.
Sprinkle the cashews evenly across the filet
Bake at 375* for approx. 20-25 minutes. About 5 minutes before it is done sprinkle the green onions on the filet. Remove from the grill or oven and let stand for 3-4 minutes before serving.

Shrimp and Bacon Melt

Ingredients:
Sliced Sourdough Bread
½ lbs. 31-40 count cooked shrimp (tail off and deveined)
4 slices cooked bacon (cut in thirds)
4 slices smoked Gouda
Mayonnaise
Ketchup
Siracha (for a bit more heat) Optional.
¼ cup finely chopped celery
Salt and pepper
Butter (room temperature)

Directions:
Take two slices of Sourdough and butter the outside of each piece. You can do this after you put the shrimp mixture, bacon, in the middle.
Slice your shrimp in half, length wise.
Take three tablespoons of both Ketchup and mayo and mix, adding the chopped celery and salt and pepper. (If you want it with a bit more zip, use Siracha sauce instead.)
Spread a tablespoon of your sauce mixture on each piece. Then place a slice of smoke Gouda on each piece.
On your bottom slice place 8-10 pieces of shrimp. You can cut them into smaller pieces. Then add the pieces of bacon, again using smaller pieces.
Place your second slice with the smoked Gouda on top and place in a frying pan that has melted butter. I use a fair amount of butter in the pan. Be careful not to burn it.
On a medium heat let the sandwich brown and crisp on the bottom then flip it so the tope side gets brown and crispy. This is just like toasting any other sandwich. Just make sure the cheese has melted inside.
I suggest using a pizza cutter to cut the sandwich in half, on the diagonal.
Serve with fresh fruit, soup, or Ceviche. Have fun and enjoy yourself.

ALL NEW Cooking at Riegelmann's - Sliced Tomatoes with Parmesan
Serves 4-6

Ingredients:
4 slicing tomatoes ripe (I like beef steak personally)
¾ cup shredded Parmesan Cheese
½ cup sliced green onions
3 tbsps. Balsamic Vinegar
1 tbsps. Seasoning (I used Salad elegance) or salt and pepper

Directions:
Slice the tomatoes ¼ inch thick and organize on a serving plate and chill
Sprinkle the Balsamic Vinegar evenly first on the tomatoes, then spread the Parmesan and green onion.
Season with Salad Elegance or your choice of seasoning.

ALL NEW Cooking at Riegelmann's - Summer Crunch Salad
4-6 servings

Ingredients:
2 cups chopped Celery
1 cup sliced Radishes
1 cup sliced Black Olives
2 cups chopped Carrots
2 cups chopped red and yellow Bell Peppers
1 cup sliced Water Chestnuts
1 cup chopped Broccoli
2 cups chopped Cauliflower
1 cup chopped Green Onions
2 cups sliced Cherry or Grape tomatoes
1 ½ cups Caesar salad dressing (Oil and vinegar based) I use Newman’s
½ cup Feta crumbles
Salt and Pepper
½ cup shredded Parmesan cheese.

Directions:
Mix all veggies, feta and olives in a medium or large bowl then add the dressing.
Salt and Pepper
Place in refrigerator for at least an hour (two is better) then top the salad with the Parmesan