Cooking with Lisa

SALMON AND ASPARAGUS FOIL PACKS WITH GARLIC LEMON BUTTER SAUCE
Ingreients
2 salmon fillets
2 tablespoons vegetable broth or chicken broth
1 1/2 tablespoon fresh lemon juice, or to taste
1 tablespoon of your favorite hot sauce (we used Sriracha)
4 teaspoons minced garlic (4 cloves)
Salt and fresh ground black pepper, to taste
3-4 tablespoons butter, diced into small cubes (or ghee)
2 tablespoons fresh chopped parsley or cilantro
1 lb (450g) medium-thick asparagus, woody ends trimmed
DIRECTIONS

1. To prepare the oven-baked salmon in foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the sauce: broth, lemon juice, and hot sauce.

2. Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil.

3. You can adjust salmon fillets seasoning with more salt and pepper, then sprinkle garlic on top. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus.

4. Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.

5. Wrap salmon foil packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.

6. Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward until salmon has cooked through, about 9 – 12 minutes.

7. Carefully unwrap the baked salmon in foil packets then drizzle with more lemon juice and garnish with fresh parsley or cilantro and a slice of lemon. Enjoy!

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**Easy Chicken Macaroni Salad**
Ingredients:
500 grams elbow macaroni
500 grams chicken breast fillet
2 cups mayonnaise
1/2 cup red onions, finely chopped
1/2 cup carrots, finely diced
1/2 cup raisins
1 227-gram can pineapple tidbits, drained
1/2 165-gram block processed cheese
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
lettuce leaves, for serving

How to make:

1. Cook elbow macaroni as per package instructions. Drain and set aside.

2. Place chicken in a pot and fill with water just enough to cover it. Add a little salt and bring to boil. Simmer for 10-12 minutes or until meat is cooked through. Remove from heat and drain. Shred the meat.

3. In a large bowl, add all the ingredients (macaroni, chicken, mayonnaise, onions, carrots, raisins, and pineapples), except the cheese, salt, and pepper. and toss until well blended.

4. Cut the cheese into cubes and add it to the macaroni salad and mix. Season with salt and pepper.

5. Cover the bowl with cling wrap and chill for at least an hour for the flavors to meld. In a bowl, lay the lettuce, then spoon the salad on top. Serve cold.

👩🏻‍🍳👩🏻‍🍳Strawberry shortcake cheesecake cake 🍰❤️
INGRIDIENTS:

Bottom crust
22 Golden Oreos Crushed
5 Tbsp Melted butter
Filling
4 8oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp Pure Vanilla Extract
2 Large Eggs
3/4 Cup Heavy Whipping Cream
Jar of smuckers strawberry ice cream topping
Topping
12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin

DERICTION:

Preheat oven to 350 degrees.Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.
Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after each one.
Blend in heavy cream.
At this point mix the filling only until completely blended. Be careful not to overmix the batter.
Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.
crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.

KFC COLESLAW
INGREDIENTS:
8 cups finely chopped cabbage.
1/2 cup mayonnaise.
1/3 cup sugar.
1/4 cup buttermilk.
1/4 cup milk.
1/4 cup shredded carrot.
2 tbsp lemon juice.
2 tbsp white vinegar.
2 tbsp minced onion.
Salt and pepper to taste.
HOW TO MAKE IT?
STEP 1:
Combine the mayonnaise, milk, buttermilk, sugar, lemon juice, vinegar in a large mixing bowl, add salt and pepper and beat until smooth.
STEP 2:
Add chopped cabbage, carrots, and onions. Mix well.
P.S: Be sure they are chopped into very fine pieces.
STEP 3:
Cover the bowl and refrigerate overnight.
STEP 4:
The next day, Serve it with fried chicken breast and green salad.
ENJOY!


🍅🥑🥒AVOCADO SALAD 🍅🥑🥒

Made with an abundance of rich and creamy avocados, vibrant tomatoes, crisp cucumbers, bright red onions and a fresh herb dressing. A healthy side that's perfect for a summer lunch or dinner!

Servings: 6

INGREDIENTS
1 medium (12 oz) English cucumber, cut into quarters through the length then sliced
16 oz. grape tomatoes*
1/2 small red onion,** sliced into small pieces
2 medium avocados (firm but ripe), sliced into bite size pieces

Dressing
1 1/2 Tbsp fresh lemon juice***
1 1/2 Tbsp red wine vinegar
3 1/2 Tbsp extra virgin olive oil
1 tsp honey
1 1/2 tsp minced garlic
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 tsp dried oregano
Salt and freshly ground black pepper

INSTRUCTIONS
For the dressing: In a small mixing bowl whisk together lemon juice, red wine vinegar, extra virgin oil oil, honey, garlic, cilantro, parsley, oregano, and season with salt and pepper to taste.
In a large bowl gently toss together cucumbers, tomatoes, red onion, and avocado with dressing.
Serve shortly after preparing.
Recipe Notes
*I like to use a multicolor blend of tomatoes for a more visually appealing salad but all red tomatoes work just fine too.
**For a slightly milder flavor red onions can be rinsed under water and drained well to help remove harsh bite.
***Lime juice can be substituted.
For a more refreshing salad you can use chilled ingredients and a chilled dressing (don't chill tomatoes longer than a few hours though, and wait to cut the avocado until ready to serve).

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