Saturday, January 3, 2015

I've never just loved Salmon, but I tell you--I could eat it this way twice a week! My recipe is so simple and I find that using course ground salt and course ground pepper really makes it fantastic! Enjoy :)


SEARED SALMON FILETS

4 (1-inch thick) boneless salmon filets with skin on

2 tablespoons sesame oil or olive oil

Salt and pepper

Small amount of cumin

Heat oven to 425.  Season the salmon with cumin, salt and pepper.  Heat a non-stick skillet with a metal handle over medium- high heat for 2 to 3 minutes then pour oil into the pan and heat it for 1 minute.   Place the salmon, skin side up in the skillet, and sear it for 2 to 3 minutes or until you see a crust start to form around the edges.  Don’t flip the salmon.  Carefully transfer the skillet into the oven and bake for 10 to 12 minutes.  Carefully remove from the oven using heavy-duty pot holders and let rest for 5 minutes before serving.

Monday, December 29, 2014

New Year's Day Lunch -- I have cooked this every New Year's Day for the last 24 years--yes, I'm a creature of habit :)


Coca Cola Ham        

1 3-lb. boneless, full y cooked ham

8-ounces coca cola

½ cup yellow mustard

1 cup brown sugar

Mix brown sugar and just about 1 to 2 tablespoon coke until it makes a paste.  Place ham in a shallow baking dish and rub paste over ham.  Pour coke all around ham, cover with foil and bake  at 350 for 50 minutes. 

FIELD PEAS WITH BACON

2 lbs. fresh or frozen field peas with snaps

1 pound thick-sliced peppered bacon, chopped

1 onion

4 cups water

1 teaspoon each of salt, pepper, garlic powder and onion powder

1 or 2 teaspoons Tony Chachere’s Creole seasoning

In a heavy-duty pot, sauté the chopped bacon for about 8 minutes then add onion.  Sauté’ until the bacon becomes crispy.  Add the peas, water and seasonings and bring to a boil.  Reduce heat and simmer, covered on very low for about 45 minutes or until the peas are tender.  Feel free to add more seasonings to your liking.  This is so good with a roast, rice & gravy and cornbread or ham and cabbage for New Year’s Day J  Enjoy!

SPICY BOILED CABBAGE

1 large head of cabbage washed and chopped

3 tablespoons butter

1 tablespoon sugar

3 tablespoons white vinegar

Salt and Pepper to taste

1 to 2 teaspoons Cajun seasoning (optional)

Place washed and chopped cabbage in a large pot and fill with water.  Bring to a boil and boil for 8 to 10 minutes or until cabbage is soft.  Drain cabbage and return to the pot.  Add the remaining ingredients and heat about 5 more minutes or until butter is melted.

CHEESE-APPLE BAKE

2 cans pie apples, drained

1 cup sugar

¾ cup flour

8-ounces Velveeta cheese, cubed

1 stick butter, cubed

Place apples into a 13x9 baking dish.  Cut butter and cheese into small cubes and place in a large bowl.  Add the flour and sugar and use a pastry cutter to mix it all together.  It will be lumpy.  Spread the flour mixture over the apples and bake at 350 for 45 minutes or until browned on top.

Thursday, November 27, 2014

Who has left-over turkey? Here is a delicious recipe for my Turkey and Potato Gnocchi Soup. You can find Gnocchi on the pasta aisle of most grocery stores..enjoy :)


TURKEY & GNOCCHI SOUP

1 tablespoon olive oil

1 tablespoons butter

2 stalks celery, chopped

4 cloves garlic, minced

2 carrots, peeled and sliced

2 cups chopped cooked turkey or chicken breasts

1 (32-ounce) box chicken broth

2 chicken bouillon cubes

2 tablespoons Italian seasoning

1 (16-ounce) package potato gnocchi

1 (6-ounce bag) baby spinach leaves

2 cups half-and-half cream

Salt and pepper to taste

1 tablespoon cornstarch

½ cup water

Sauté veggies in oil and butter for about 6-8 minutes.  Stir in broth and chicken and bring to a soft boil.  Stir in the rest of the ingredients and simmer covered on low for 30 minutes.   Stir cornstarch and ½ cup water together and slowly pour into soup while stirring.  Cover and simmer on low another 10 minutes or so.  Great with grilled cheese!  Remember, though, the longer a soup simmers, the better.  So if you aren’t in a hurry,  let it simmer on real low heat for a couple of hours.

Tuesday, November 4, 2014

"Rumaki" -- one of the BEST little appetizers you'll ever eat! Make these and watch them disappear!


RUMAKI

1 lb. bacon cut down the middle

1 can sliced water chestnuts, drained

1 carton pitted dates

1 bottle Kikkoman’s Teriyaki Baste and Glaze

Take a water chestnut and a pitted date and wrap in a slice of bacon; secure with a toothpick and place on a large baking rack. Do this until you have used all the bacon.   Place the baking rack in a large jelly roll pan.  You may want to line the pan with foil for easier cleanup from the bacon grease that drips down.    You will have a few chestnuts and dates left over.   Bake at 350 for 25 minutes to 35 minutes or until the bacon is crisp.   Transfer to a 13x9 baking dish and pour sauce evenly over the appetizers  and bake another 8  minutes.   Let cool about 10 minutes before serving.  Makes 25 to 30 appetizers.

Monday, November 3, 2014

Homemade Chicken Pot Pies...need I say more? :) Pure comfort!


Individual Homemade Chicken Pot Pies

Melissa Friday

 

4 chicken breasts, cooked and chopped

2 cans cream chicken soup

1 can cream celery soup

½ cup heavy whipping cream

1 ½ soup can full milk ((I use whole)

1 bag frozen peas & carrots

1 large baking potato, peeled, cubed and then boiled just until softened

Garlic powder, onion powder, salt and pepper to taste (about 1T each)

1 t. Thyme

2 boxes of refrigerated pie crusts

10-12 individual casserole dishes

 

For Crust:

1 egg, beaten

1 t. water

 

Mix all the above ingredients except the egg, water and pie crust and simmer on low for about 20 minutes.  You may simmer up to an hour.  Turn one of the casserole dishes upside down and use a paring knife to cut the shape of each crust.  Pour mixture into each individually greased dish and place crust on top of each.  Poke a few holes in each crust with a fork then mix egg and water and brush on top of each crust.  Place casserole dishes on 2 large cookie sheets and bake them at 375 for about 25 minutes or until crust is light brown.  I like to broil mine for just a minute or two so the crust is nice and crisp.  Watch it closely if you broil the top!  Let them sit 5-10 minutes before serving.

 

 

Tuesday, October 28, 2014

Jalapeno Cheddar Corn Muffins....these little jewels are delicious with chili as well as any other soup or stew :)


JALAPENO-CHEDDAR CORN MUFFINS

2 (6-ounce) package Mexican or regular cornbread mix(the kind you just add water to)

1 1/3 cup milk

1 fresh jalapeno, seeded and chopped or a small can jalapeno

1 (7-ounce) can Mexicorn

1 cup sharp cheddar cheese

1 tablespoon vegetable oil

2 tablespoon sugar

Mix well and spoon into a well-greased 24-count mini muffin tin or black skillet.   Bake at 375 for 15 minutes or until browned.

 

Sunday, October 26, 2014

Praline Chicken, Mashed Sweet Potatoes, Roasted Broccoli & Apple Peach Dump Cake...menu from my cooking show this morning :) Enjoy!


PRALINE CHICKEN

MASHED SWEET POTATOES

ROASTED BROCCOLI

APPLE PEACH DUMP CAKE

 

PRALINE CHICKEN

3 boneless, skinless thick chicken breast

Creole seasoning

4 tablespoons butter

2 tablespoons olive oil

1/3 cup maple syrup

2 tablespoons brown sugar

1 cup chopped pecans

Slice each chicken breast in half to make 6 pieces.  Pound the chicken until flattened.  Season both sides of chicken breasts with Creole seasoning.  In a skillet, melt the heat the butter and olive oil over medium high heat and brown 3 chicken breasts at a time for 2 minutes on each side then transfer to a baking dish.  Cover the baking dish with foil and bake chicken breasts at 350 for 12 minutes.  Meanwhile re-heat the drippings from the chicken and stir in maple syrup and brown sugar and bring to a boil.  Add the pecans, reduce the heat and stir constantly for 1 to 2 minutes or just until the pecans become toasted.  Place a few tablespoons of the pecan mixture onto each chicken breast.

MASHED SWEET POTATOES

4 sweet potatoes, peeled and cubed

2 tablespoons milk

2 tablespoons butter

1 tablespoon honey

3 tablespoons brown sugar

2 tablespoons white sugar

½ teaspoon cinnamon

½ teaspoon vanilla

Boil sweet potatoes for about 20 minutes or until very soft.  Drain and place into a large bowl.  Add the remaining ingredients and mix well with a hand mixer.

ROASTED BROCCOLI

2 large crowns broccoli washed and dried

Olive oil

Salt, pepper, onion powder and garlic powder

Place broccoli on a cookie sheet and drizzle evenly with oil and seasonings.  Bake at 400 for 15 minutes.

APPLE PEACH DUMP CAKE

2 cans apple pie filling

2 cans sliced peaches, drained

Cinnamon and nutmeg

1 box white cake mix

1 stick real butter, melted

In a 13x9x2 baking dish, place the apples and peaches then sprinkle with cinnamon and nutmeg.  Next sprinkle the cake mix evenly over the fruit.  Drizzle butter evenly over cake mix, sprinkle with a little more cinnamon and nutmeg, then bake at 350 for 1 hour.  This is delicious with vanilla ice cream J