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Caramelized Chicken with Apples

This recipe is from My Tiny Alaskan Oven

by on December 15, 2021 in Entrées, My Tiny Alaskan Oven, Recipes

Caramelized Chicken with Apples

This is such a fabulous way to cook chicken and so simple. Caramelized Chicken with Apples is quick enough for a midweek meal and fancy enough to serve to special company. Continue Reading →

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Seared Salmon with Wild Blueberry Salsa

This recipe is from Salmon, Desserts & Friends

by on September 29, 2021 in Entrées, Recipes, Salmon Desserts & Friends

Seared Salmon with Wild Blueberry Salsa

This special recipe for Seared Salmon with Wild Blueberry Salsa celebrates all the sensual flavors and freshness of summer. The blueberry salsa provides beautiful sweet and sour tones to this dish. Be sure to use fresh blueberries for the best flavor and texture. You can, however, use frozen. Continue Reading →

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Seared Scallops with Teriyaki Salad

This recipe is from My Tiny Alaskan Oven

by on September 15, 2021 in Entrées, My Tiny Alaskan Oven, Recipes

Seared Scallops with Teriyaki Salad

You just got home and you want a healthier answer to lunch or dinner than prepared foods or take out, but what to make? These Seared Scallops with Teriyaki Salad are a quick, fresh and flavorful dish using healthy and delicious ingredients to add to your repertoire. Continue Reading →

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Buffalo Chicken Wings

This recipe is from My Tiny Alaskan Oven

by on August 4, 2021 in Appetizers, Entrées, My Tiny Alaskan Oven, Recipes

Buffalo Chicken Wings

Devilishly spicy, super saucy and almost virtuous Buffalo Chicken Wings in three steps. Napkins anyone? Continue Reading →

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Crab Imperial with Red Pepper

This recipe is from My Tiny Alaskan Oven

by on July 14, 2021 in Entrées, My Tiny Alaskan Oven, Recipes

Crab Imperial with Red Pepper

Being an Alaskan fisherman I have had my share of Crab Imperial. I have also experimented with making them. I love this recipe for Crab Imperial with Red Pepper because you can taste the crab. Ole calls this dish crab pudding and requests it all the time. It’s creamy, decadent and will be enjoyed by the entire family. Continue Reading →

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Halibut in Parchment

This recipe is from My Tiny Alaskan Oven

by on June 16, 2021 in Entrées, My Tiny Alaskan Oven, Recipes

Halibut in Parchment

Cooking Halibut in Parchment or foil is a wonderful way to get the best results and add a dramatic flair to dinner. The paper or foil holds in the moisture, concentrates the flavor and protects the delicate flesh. The fish essentially steams in the oven and in its own juices. Follow the folding and cooking instructions carefully. The “foil” packets can be cooked in the oven or on the grill. Continue Reading →

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Sun-Dried Tomato and Sausage Strata

This recipe is from My Tiny Alaskan Oven

by on June 2, 2021 in Entrées, My Tiny Alaskan Oven, Recipes

Sun-Dried Tomato and Sausage Strata

A golden, puffy strata will elevate the most mundane morning. Layered with buttered cubes of bread and generous quantities of Italian sausage and mozzarella cheese, this Sun-Dried Tomato and Sausage Strata must be prepared ahead of time, making it ideal for when you have house guests. Continue Reading →

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Grilled Lamb Chops with Blueberry-Rosemary Sauce

This recipe is from My Tiny Alaskan Oven

by on November 2, 2020 in Entrées, My Tiny Alaskan Oven, Recipes

Grilled Lamb Chops with Blueberry-Rosemary Sauce

If elegant is what you’re after, these Grilled Lamb Chops with Blueberry-Rosemary Sauce are the way to go. They make any dinner an occasion. Lamb chops are a sure sign of a fancy affair. But that doesn’t mean they’re hard to prepare or should be saved for special occasions. Actually, lamb chops can’t be beat in the summer as they cook quickly and are perfect for grilling. If you’ve never purchased lamb chops before, it can get confusing. So here’s what you need to know. There are two types of lamb chops available–rib and loin chops. If you’re looking for the show-stopper with the long bone, buy rib chops. The loin chop is a tiny t-bone steak containing meat from both the tenderloin and the short loin. Be sure to let the lamb rest after it’s grilled. If it’s sliced too soon, the juices will be lost, causing the meat to become dry. Continue Reading →

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Baked Pasta with Bechamel Topping

This recipe is from My Tiny Alaskan Oven

by on October 19, 2020 in Entrées, My Tiny Alaskan Oven, Recipes

Baked Pasta with Bechamel Topping

This Baked Pasta with Bechamel Topping is a very common casserole found in the Greek cuisine and there are just as many versions of this recipe as there are casseroles in the U.S. Ground round can be substituted for the ground lamb if you choose. This is so simple and is my go-to recipe when company is coming! Continue Reading →

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Seared Halibut with a Tangy Marmalade Glaze

This recipe is from My Tiny Alaskan Oven

by on October 5, 2020 in Entrées, My Tiny Alaskan Oven, Recipes

Seared Halibut with a Tangy Marmalade Glaze

A colorful blend of orange, avocado, hazelnuts and dried cranberries gives the Seared Halibut with a Tangy Marmalade Glaze a bright and vibrant flavor. Serve it on a bed of protein-rich quinoa or couscous for extra nutritional value. Continue Reading →

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