Delicio Recipe List

An incredible and  tasty one-pot-wonder that is quite versatile in that you can change it up by substituting halibut with shrimp, chicken, or pork, and so on.. . Servings: ( 8 to 10) Prep: 15 min Cook: 10 min INGREDIENTS 3 tablespoons canola oil, divided 3 eggs, lightly beaten 8 oz. fillet halibut, cut into 1" cubes 2 cups *pre-steamed carrots and sweet petite peas (See How To TIP below) 1/2 teaspoon ground ginger 1 teaspoon granulated garlic 1 tablespoon dried minced onion Freshly ground pepper, to taste 5 cups cooked white rice 1/4 cup low-sodium soy sauce 1/8 teaspoon sesame oil 1/4 teaspoon rice vinegar METHOD In a Dutch Oven, heat 1 tablespoon of the canola oil over medium-high heat. Add the beaten eggs and stir fry, while breaking into large bits; remove to a plate. Wipe out pot clean, and add 1 tablespoon canola oil. Add the halibut, and stir fry until opaque. Remove halibut to same plate as eggs; set aside. Wipe out the skillet, place it back on heat and add the remaining ...

This is a simple salad, but it is very yummy! It sounds a little strange, but it is delicious. For a change, add cucumber instead of egg and Parmesan cheese instead of Cheddar. It's another great side salad! 1 can small sweet peas, drained 1 egg, boiled and diced 1/2 mayonnaise 1/4 cup Cheddar cheese 2 tbsp bacon bits (or more for more bacon flavor) 1 tbsp red onion, diced (optional) Salt and Pepper, to taste Mix ingredients in a medium sized bowl. Toss to combine well. Chill until ready to serve.

My sister Emily told me about this recipe the other day, and I couldn't wait to try it. Her husband, who doesn't like peas, even enjoyed this soup, as did her kids. I made this without the lemon peel because I didn't have any at the time. I also added a little leftover ham to a part of the soup, which was quite tasty, but it can work with or without the ham. Anyway, this is easy peasy to make. 5 1/2 cups chicken or vegetable broth 4 small potatoes, scrubbed and quartered 1 package frozen sweet peas 1 shallot, peeled and coarsely chopped 1/4-inch piece of lemon peel whipping cream to drizzle in each bowl Cook potatoes, peas, and shallot with 4 cups of chicken broth in saucepan until potatoes are tender. Pour cooked ingredients, remaining broth, and lemon peel into an Osterizer and blend until smooth, about 30 to 35 seconds. Pour the soup back into the saucepan to reheat. Season, as needed, with salt. Serve in bowls with whipping cream drizzled in each serving.