Delicio Recipe List

A terrific Light Asian Dipping Sauce I created while in Yakutat, Alaska preparing a family dinner when I had minimal on-hand ingredients, served as a first course with Pan Seared Wild Alaska Bay Scallops ~ Delish! Serves: 4 Prep: 10 Mins. Indoor Grill: 4 Mins. INGREDIENTS Light Asian Dipping Sauce: 1 tablespoon low-sodium Tamari (soy sauce) 1 tablespoon apple cider vinegar 1 teaspoon honey, more/less to your desired sweetness 2 tablespoons water 1/2 teaspoon ground ginger Dash of garlic powder Dash of onion powder Dash of freshly ground black pepper 1 tablespoon minced fresh cilantro (measured after mincing) Scallops: 2-1/2 lbs Wild Alaska Bay Scallops METHOD Whisk all dipping sauce ingredients in a small glass (non-reactive) bowl. Let flavors meld at room temperature for 10 minutes. Meanwhile, rinse and pat scallops dry. Place on paper towel-lined baking dish. (Can be stored covered with plastic wrap in refrigerator for a few hours as such, although bring to room temperature for 20 mi...

Melt in your mouth cookies that are superbly airy and tender� Yields: 32 cookies Prep: 10 Mins. Bake: 12 Mins. Melt in your mouth cookies that are superbly airy and tender� INGREDIENTS 2 sticks unsalted butter, at room temperature 2-1/2 cups confectioners� sugar, divided 1 teaspoon bourbon-vanilla extract (or regular vanilla extract ) 2 cups all-purpose flour, sifted Pinch of fine-grain sea salt 2 cups pecans, very finely chopped METHOD Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with parchment paper or Silpat liners. With an electric or stand mixer, beat butter, 1/2 cup confectioners� sugar, and bourbon-vanilla extract , until pale yellow and fluffy. Add sifted flour, salt and nuts to batter; and mix to incorporate (if using a hand mixer, you may want to use a spoon at this point), ensuring to scrape sides of bowl. Roll dough into 1" balls. Place on ungreased, lined baking sheets. Bake 12 minutes, until lightly golden. While hot, roll in remaining 1-1/...

This light and flavorful salad n' dressing tastes very similar to major Japanese chain restaurants and pairs stupendously with Asian main dishes... Prep: 15 Mins. Servings: (6 to 8) INGREDIENTS: Dressing (Yields 1-1/2 cups) : 1/2 cup finely chopped sweet white onion 1/2 cup canola oil 2 tablespoons water 2 teaspoons ground ginger (or 2 tablespoons freshly grated) 2 tablespoons minced celery 3 tablespoons ketchup 1/4 cup low-sodium soy sauce 2 tablespoons honey 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon granulated garlic 1/2 teaspoon fine-grain sea salt 1/2 teaspoon freshly ground black pepper Sandra's Restaurant-Style Japanese Salad Dressing (Click for recipe)... Salad: 1 bunch heart of romaine, sliced into 2-1/2" x 1/4" strips 1 carrot, shredded 3 celery ribs, thinly sliced on the diagonal Garnish: --Toasted sesame seeds METHOD: Add all dressing ingredients in order listed in blender.  Place lid on top, and blend on high speed for a minimum of 30 seconds,...

I at first served this fresh salad as is, then later with a dollop of yogurt. I found both methods to be incredibly delicious.... Serves: (8 to 10) Bearrs Seedless Limes were used  in this recipe from my indoor dwarf citrus tree... Prep: 15 Mins. Stand: 15 Mins. INGREDIENTS Dressing: 1 tablespoon honey 6 mint leaves, finely sliced 1 tablespoon freshly squeezed lime juice Fresh Fruit: 1 mango, peeled and chopped 1 papaya, peeled and chopped 1 gala apple, cored and chopped 1 granny smith apple, cored and chopped 2 cups whole red seedless grapes 6 whole strawberries, sliced 1-1/2 cup pineapple, chopped Garnish: -Sprig of whole mint leaves METHOD In a large, glass (non-reactive) bowl, whisk the lime juice, honey, and mint.  Add all the prepared fruit, toss with a wooden spoon to combine ensuring all the dressing has been incorporated. Let salad stand 15 minutes, toss, and serve. ~ Enjoy!