My Mother-in-law prepared this duck for the holidays and special occasions. My husband loves duck, so I prepare this entree each year for his birthday dinner. The orange concentrate provides great flavor to the serving sauce. I tried this recipe on wild duck, but prefer the flavor of domestic ducklings. –Sue A. Jurack

 

Ingredients

• 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
• 1 domestic duck (5 to 6 pounds)

  

• 1/4 cup thawed orange juice concentrate
• 3 tablespoons honey
• 2 tablespoons butter, melted
• 2 tablespoons soy sauce
• SAUCE:
• 1/4 cup thawed orange juice concentrate
• 1 cup water
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/8 teaspoon salt

Directions

1. Prepare rice mix according to package directions. Prick skin of duckling well with a fork. Loosely stuff duckling with wild rice mix. Skewer neck openings; tie drumsticks together.
2. Place breast side up on a rack in a shallow roasting pan. In a small bowl, combine the orange juice concentrate, honey, butter and soy sauce; set aside.
3. Bake, uncovered at 350° for 1 hour. Baste with orange juice mixture. Bake 1-1/2 to 2 hours longer or until a thermometer reads 180° for the duckling and 165° for the stuffing, basting occasionally with orange juice mixture. (Drain fat from pan as it accumulates).
4. Cover loosely with foil if duckling browns to quickly. Cover and let stand for 20 minutes before removing stuffing and carving. Discard any remaining basting sauce.
5. For orange sauce, in a small saucepan, combine orange juice concentrate and water; bring to a boil. Combine cornstarch and cold water until smooth. Stir into orange sauce; cook and stir for 2 minutes or until thickened. Season with salt. Serve with duck.

Nothing is more rewarding than celebrating the day’s walleye catch with friends when you share this fresh dish. Alesha Oster

Ingredients

• 1 cup biscuit/baking mix
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon Cajun seasoning
• 1-1/2 teaspoons pepper
• 1 teaspoon salt
• 1/2 cup 2% milk
• Oil for frying
• 1 pound walleye fillets, skin removed
• Lemon wedges

Directions

1. In a shallow bowl, mix the first 6 ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4 in. of oil to 375°.
2. In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges.

Ingredients

• 1 medium ear sweet corn, husk removed
• 1 poblano pepper, halved and seeds removed
• 4 tilapia fillets (4 ounces each)
• 1/8 teaspoon salt
• 1 yellow summer squash, halved lengthwise
• 1 medium heirloom tomato, chopped
• 1/3 cup chopped red onion
• 3 tablespoons coarsely chopped fresh cilantro
• 1 teaspoon grated lime zest
• 3 tablespoons lime juice
• 8 taco shells, warmed
• 1/2 medium ripe avocado, peeled and sliced

Directions

1. Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat until tender, 10-12 minutes, turning occasionally. Cool slightly.
2. Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat until fish just begins to flake easily with a fork and squash is tender, 7-9 minutes, turning once.
3. Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime zest and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices.

Nutrition Facts

2 tacos: 278 calories, 10g fat (2g saturated fat), 55mg cholesterol, 214mg sodium, 26g carbohydrate (5g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Ingredients

• 3/4 cup chopped onion
• 3/4 cup chopped green pepper
• 3/4 cup chopped celery
• 1 tablespoon dried parsley flakes

  

• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/2 teaspoon seasoned salt
• 1 cup reduced-sodium V8 juice
• 1 pound walleye fillets

Directions

1. In a small saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, until vegetables are crisp-tender, stirring occasionally.
2. Place fish in a greased 13×9-in. baking dish. Pour vegetable mixture over the fish. Cover and bake at 350° for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts

1 each: 137 calories, 1g fat (0 saturated fat), 82mg cholesterol, 314mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 vegetable.

 

Ingredients

• 1 ½ cups

All-Purpose Flour  (divided)

• 1 teaspoon

Baking Powder

• ¾ teaspoon

  

Salt

• ½ teaspoon

Sugar

• 1

Large Egg  (lightly beaten)

• ⅔ cup

Water

• ⅔ cup

Lemon Juice  (divided)

• 2 pounds

Walleye Fillets  (or perch, cut into serving-sized pieces)

• add

Oil  (for frying)

• add

Lemon Wedges  (optional)

Directions

1. Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth.
2. Place remaining 1/3 cup lemon juice and remaining 1/2 cup flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture.
3. In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.

Lemon-Batter Fish Tips

How do you get batter to stick to fish?

Battered fish is made through a dipping process called dredging, which alternates between wet and dry ingredients. In this recipe, the fish is first dipped in lemon juice, then a flour mixture and finally coated in egg. These three steps provide layers for the batter to properly adhere to the fish, protect the fish from the hot oil and and seals in moisture.

 

Special thanks to Oak Island Resort…

What to order for Paella
1)      Ribs
2)      Sausage, Pork Rope Sausage
3)      Glass banana peppers
4)      Variety of bell peppers
5)      Jalapeno
6)      Tomato’s
7)      onions
8)      Frozen corn
9)      Frozen green beans
10)     Garlic
11)     Chicken stock
12)     Paprika
13)     Cummin
14)     Turmeric
15)     Saffron
16)     Artichoke hearts
17)     Shrimp
18)     Walleye
19)     Small grain rice (European rice)
20)     Mix of canola and olive oil

How to Prep for Paella
1)      First take out all the meat and fish and thaw out in big sink under
water it takes 2 hours
2)      Cut vegetable put in white plastic container
3)      Dump banana peppers and Sause into vegetable container
4)      Dump artichoke hearts and water into vegetable container
5)      Cut up ribs keep in its own plastic container this is used for broth
6)      Cut up Robe Sausage, 2-3 inch pieces
7)      Cut up fish make sure no bones
8)      Open up shrimp bag rinse shrimp make sure no tails on shrimp
How to make the Broth for Paella
1)      Put cut up ribs in spaghetti cooking bowl fill with water to bottom
handle dot
2)      Bring water to boil with ribs in it and after 30 minutes drain water
3)      Fill spaghetti bowl again and bring to boil with chicken stock after
30 minutes remove ribs
4)      If you need to add more water to be at bottom dot of handle on bowl
do so now and let broth sit

How to make Paella
1)      First set up the Paella pan on base Turn on heat with pan on top of
burner
2)      Paur Canola/olive oil mix into bottom of paella pan it doesn’t need
to be a lot
3)      Crush saffron in palm and put in to the cooking oil
4)      Put 4 spoons of Garlic into cooking oil

WAIT/Cook 2 MINUTES

5)      Add meat ribs and rope sausage

Wait/Cook 5 minutes

6)      Season the Meat at least 2oz of Paprika it should be red
7)      Small amounts of Turmeric and Cummin
Wait/Cook 15 minutes
8)      Add Vegetables and stir

Wait/cook 20 minutes

9)      Add Broth
10)     Broth is done when you see the signs of evaporation around the edge
of pan

Wait/cook 20 minutes

11)     Add 2 boxes of Rice
12)     Turn heat down

Wait/cook 20 minutes

13)     Place Walleye on top of Rice and Shrimp
14)     Season half with Cajun seasoning and halfwith lemon pepper
15)     Put tin foil over entire paella bowl

Wait/Cook 10 minutes

16)     Turn the heat off
Wait / Cook 5 minutes           DONE!!!

Ingredients

• 2 cups all-purpose flour
• 2-1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1-2/3 cups milk

  

• 3 eggs, separated
• 1/4 cup butter, melted
• 2/3 cup fresh or frozen blueberries
• SAUCE:
• 1-1/2 cups fresh or frozen blueberries
• 1/2 cup orange juice, divided
• 3 tablespoons honey
• 1 tablespoon cornstarch

 

Directions

1. In a large bowl, combine the flour, baking powder and salt. Whisk the milk, egg yolks and butter; stir into dry ingredients just until moistened. Fold in blueberries.

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1. In a small bowl, beat egg whites until stiff peaks form; fold into batter.
2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
3. Meanwhile, in a small saucepan, combine the blueberries, 1/4 cup orange juice and honey. Bring to a boil. Combine cornstarch and remaining orange juice until smooth; gradually stir into berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve warm with waffles.

Nutrition Facts

2 each: 371 calories, 13g fat (7g saturated fat), 129mg cholesterol, 461mg sodium, 55g carbohydrate (20g sugars, 2g fiber), 10g protein.

 

Ingredients

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 large egg, room temperature
• 2-1/3 cups all-purpose flour
• 4 teaspoons baking powder

  

• 1/2 teaspoon salt
• 1 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
• Streusel topping:
• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed

Directions

1. Preheat oven to 375°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries.
2. Fill greased or paper-lined muffin cups two-thirds full. For streusel topping, in a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake until a toothpick comes out clean, 20-25 minutes.

See: Tasteofhome.com

Blueberry Pie

During Blueberry season in northern Minnesota it’s always great to look forward to that great blueberry pie. Here’s a recipe from Taste of Home that will do the trick!!

Ingredients

• 4 cups fresh blueberries
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon zest
• 1-1/4 to 1-1/2 cups sugar
• 1/4 cup quick-cooking tapioca
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• Pastry for a double-crust pie (9 inches)
• 1 tablespoon butter, softened
• 1 large egg
• 1 tablespoon 2% milk
• Coarse sugar, optional

Directions

1. Preheat oven to 350°. Combine blueberries, lemon juice and lemon zest. In another bowl, combine sugar, tapioca, cornstarch and cinnamon. Add to berries; toss gently to coat.
2. On a lightly floured surface, roll half the pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add blueberry mixture. Dot with butter.
3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Whisk egg and milk; brush over crust. If desired, sprinkle with coarse sugar.
4. Bake 30 minutes. Cover edge loosely with foil. Bake until crust is golden brown and berries have burst, about 30-35 minutes more. Cool on a wire rack.

Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

 

Ingredients

• 2 tablespoons dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon paprika
• 1 teaspoon dried basil
• 1 pound perch or fish fillets of your choice
• 1 tablespoon butter, melted

Directions

1. In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. Bake, uncovered, at 500° for 10 minutes or until fish flakes easily with a fork.

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Nutrition Facts

1/4 pound: 158 calories, 6g fat (2g saturated fat), 52mg cholesterol, 176mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 23g protein. Diabetic Exchanges: 2-1/2 lean meat, 1/2 fat.