Wednesday, March 11, 2015

Here is the second episode of this season..this seared salmon is amazing! :)

Simple Stuffed Mushrooms

Seared Salmon Filets

Roasted Sweet Potatoes & Butternut Squash

Lemon-Roasted Asparagus



1 lb. pork sausage ( I use Jimmy Dean)

1 (8-ounce) package cream cheese

3 (8-ounce) cartons whole mushrooms, stems removed and scraped out


Chives, chopped

Place room temperature cream cheese in a medium-size bowl and set aside.  Cook sausage in a skillet.  Remove sausage with a slotted spoon and place in bowl with cream cheese.  Stir vigorously until cream cheese is melted and mix well with sausage.  Using a teaspoon or baby spoon, stuff each mushroom.  Place them in a 13x9x2 oven-proof dish.  Sprinkle with paprika and bake at 350 for 20 minutes.  Broil for 2 to 3 minutes (watching carefully) then remove them from the oven.  Transfer them to a serving dish and sprinkle chives over the tops.  So delicious and so easy! Enjoy J



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.



2 uncooked medium-size sweet potatoes, peeled and cubed

1 Butternut squash peeled, seeds removed and cubed

½ cup olive oil

2 T. brown sugar

2 T. maple syrup

1 t. each of salt and cayenne pepper

1 t. black pepper

2 t. white sugar

1 t. ground cinnamon

Toss all ingredients very well in a large mixing bowl, adding a little more olive oil if needed.  Pour out onto a non-stick foil-lined jelly roll pan or large cookie sheet sprayed with cooking spray.  Make sure potatoes and squash are in a single layer and not too crowded.   Bake at 400 for 40 minutes or until tender.  These are delicious and sweet but have a great kick with the cayenne pepper.  Enjoy!


1 bunch of fresh asparagus, washed and trimmed

Juice of half of a lemon

Salt and pepper to taste

Olive oil

Place the asparagus on a cookie sheet and drizzle with about a tablespoon olive oil.  Sprinkle salt, pepper and lemon juice evenly over asparagus and bake at 400 for 12-14 minutes.










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