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Saturday, April 15, 2017

Salmon penne

1cup cream cheese, softenened
2 tbls dill weed
1 1/2 lb. penne
4 green onions, thinly sliced
1 lemon, zest and juice
1 tablespoon Dijon mustard
1 jar salmon, or more, cut into ribbons
a sprinkle or two sea salt and freshly ground pepper


Cook penne in lots of boiling salted water until al dentecooked through and tender but still retaining some texture and chew.
Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water.
While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon. Stir with a wooden spoon as the cheese melts and forms a creamy sauce.
At the last second briefly stir in the smoked salmon; this way it won’t break up as much. Season with salt and pepper and serve immediately.

Thursday, March 9, 2017

JalapeƱo poppers dip

Recipe from:

  • 1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
  • 1 8oz package cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 2 cups shredded cheddar cheese
  • ¾ cup shredded parmesan cheese
  • 1 cup Panko bread crumbs
  • 4 tablespoons butter or margarine, melted
  • ¼ cup shredded parmesan cheese
  • 1 tablespoon fresh parsley

  • Preheat oven to 375 degrees.
  • With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.
  • Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapenos, mix well.
  • Spread into an 8x8 baking dish.
  • Combine bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and parsley.
  • Sprinkle the crumb topping over the cream cheese mixture.
  • Bake 15-20 minutes, or until hot and breadcrumbs are golden brown.
  • Thursday, January 12, 2017

    Broccoli Apple Salad

    • 4 cups fresh broccoli florets, (about 2 medium heads)
    • ½ cup shredded carrots
    • ¼ cup diced red onion
    • 2 large apples, finely chopped (I used gala apples)
    • ½ cup pecans, coarsely chopped
    • ½ cup dried cranberries

    Creamy dressing ingredients:
    • ½ cup lite mayonnaise
    • ½ cup low fat greek yogurt
    • 2 Tablespoons lemon juice
    • 1 Tablespoon sugar
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper

    Combine the dressing ingredients in a small bowl set aside, prepare and combine salad ingredients and put in bowl, toss with dressing and keep refrigerated.

    Wednesday, January 11, 2017

    Salmon with Parmesan herb Crust

    This oven baked salmon is a favorite of our families.

    2 salmon filets
    4 heaping tsp. of minced garlic
    3 tsp. parsley
    about 3/4 c. parmesan cheese
    1/2 cup butter, divided

    Preheat oven to 425*.  line a 9*13 pan with foil.  Place salmon deboned skin side down.  Slice butter into patties and place about 1/4 cup onto each filet.  Combine the garlic, parsley and parmesan.  Top with mixture.  Bake for about 20 minutes or til flaky.

    Classic Peanut Butter Cookies

    1 C. unsalted butter, softened
    1 C. creamy peanut butter
    1 C. sugar
    3/4 C. packed brown sugar
    2 large eggs
    2 tsp. vanilla
    3 C. + 2 Tbls flour
    1 tsp. baking soda
    1 tsp. baking powder
    1/2 tsp. salt
    1/3 C. sugar for rolling

    Using a stand mixer combine butters and both sugars on medium until smooth.  Add in eggs and vanilla tip blended.  Scrape down sides and while off add remaining ingredients, mix on low tip combined.  Refrigerate dough 1 hour.  Preheat oven to 350*, using silpat mats, place balls 1 Tbls size balls of dough onto pans and flatten with a fork in a criss cross.  Bake for about 10 minutes, remove from oven and let cool on baking sheet for a minute, transfer to cooling racks,  The cookies will continue to set on the cooling racks.

    Cinnamon Cream Cheese Roll-Ups

    This is like a serious breakfast hack, we serve them for sunday brunch, or christmas.

    1 Loaf white bread CRUSTS REMOVED
    8 oz. cream cheese, softened
    3/4 C. Confections sugar
    1 C. Sugar
    1 1/2 Tbls cinnamon
    3/4 C. butter, Melted

    Flatten bread with a rolling pin.  Combine cream cheese and confectioners sugar. In another bowl combine sugar and cinnamon.  Spread about 1 Tbls. of cheese mixture onto rolled bread slices, and roll up bread jelly roll style.  Dip quickly into butter and than roll in cinnamon sugar.  Place onto ungreased cookie sheet and bak for 20 minutes at 350*.  Makes about 18 rolls up.  We sometimes put nutella inside instead of the cream cheese as well.

    Tuesday, January 10, 2017

    Lasagna Soup

    2 Tbsp extra virgin olive oil, divided
    1 lb lean ground beef
    1 large yellow onion, diced (2 cups)
    3 - 5 garlic cloves, to taste, minced
    4 cups low-sodium chicken broth
    1 (14.5 oz) can petite diced tomatoes
    1 (14.5 oz) can crushed tomatoes
    2 1/2 Tbsp tomato paste
    1 3/4 tsp dried basil
    3/4 tsp dried oregano
    1/2 tsp dried rosemary, crushed
    1/2 tsp fennel seeds, crushed
    1/2 tsp dried thyme
    1 tsp granulated sugar
    1 1/2 Tbsp chopped fresh parsley, plus more for garnish
    Salt and freshly ground black pepper, to taste
    8 lasagna noodles, broken into bite size pieces (6.5 oz)
    1 1/4 cups shredded mozzarella cheese (5 oz)
    1/2 cup finely shredded parmesan cheese (2 oz)
    8 oz ricotta cheese


    Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside.  Heat remaining 1 Tbsp olive oil in pot, add chopped onion and saute until it begins to soften. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).

    Exact Recipe Source: Cooking Classy

    Friday, December 30, 2016

    Lemon rolls

    WARNING:  These ARE SO STINKING GOOD!  OHHHH My heavens be warned if you love lemon you will not be able to keep your fingers off these. I never said they were calorie free, infact I consider these rolls dessert rolls.


    24 Rhodes™ Dinner Rolls, thawed but still cold
    Zest from 4 Whole Lemons (reserve lemons for glaze)
    1 Cup Sugar
    1/2 C. Butter, melted

    Citrus Glaze:

    2 C. Powdered Sugar
    2 Tbls. melted butter
    4 Lemons Juiced
    Mix lemon zest with sugar. Cut rolls in half  (yes they will seem small but will fluff up yummy and perfect sized) and place in a sprayed  1/2 sheet pan with 8 rows of 6.   Drizzle melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350°F 20-25 minutes. Combine glaze ingredients and mix well. Drizzle over pull-aparts when slightly warm but not completely cool.
    This Recipe is from:

    Wednesday, November 23, 2016

    Turkey Brine

    This recipe comes from

    3 cups Apple Cider
    2 gallons Cold Water
    4 Tablespoons Fresh Rosemary Leaves
    5 cloves Garlic, Minced
    1-1/2 cup Kosher Salt
    2 cups Brown Sugar
    3 Tablespoons Peppercorns
    5 whole Bay Leaves
     Peel Of Three Large 
    1. Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. 
    2. Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours. 

      When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. 

      Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

    Monday, September 19, 2016

    Canning Applesauce

    this isn't really a recipe, but more of a reminder of how we can our 70 pints of applesauce every year.

    Wash Apples and quarter them. Place apples into a  large stock pot, about 3/4 full. Boil for 15 minutes. Run cooked apples in grinder. Once it has been turned into applesauce add 2-2 1/2 cup sugar and 2 Tbls cinnamon. Stir. Fill washed jars with sauce.


    Bring water level in canner up most of the way on jars. Place on burner for about 13 minutes on med high. Once rattelingis heard turn down heat slightly and cook 10 minutes. Remove from heat and let sit for 12 minutes to bring temp down. Remove lid and jars carefully, repeat.

    Saturday, July 16, 2016

    Cherry delight

    2 c. Ground Grahm crackers
    1/3 c. Sugar
    1/2 c. Melted butter
    2 Tbls. Honey

    2 -8oz. Cream cheese, softened
    2 c. Powdered sugar
    1 c. Chopped peanuts

    16. Oz. Cool whip
    2 cans cherry pie filling

    ●Preheat oven to 375°. Mix crackers, sugar, butter, and honey and press into a 9*13 pan. Bake for 8 minutes. Let cool.
    ●Mix cream cheese, powdered sugar and nuts til fluffy 3-5 minutes. Spread over cooled crust. Cover with cool whip than spread on cherries. Refrigerate.

    Tuesday, July 5, 2016

    Angel Bisquits

    My husband and I tried perfecting biscuits for YEARS!  We finally have the perfect recipe, these are light and fluffy and we NEVER had any problems with them being dry or coming out wrong...I think they are the perfect biscuit.  We love using these for Bisquits and Gravy for sunday morning breakfasts.


    5 tsp. Yeast
    4 Tbls. Warm Water
    5 1/2 cups flour
    4 Tbls. Sugar
    1 tsp. Salt
    6 tsp. Baking powder
    2/3 c. Shortening, chilled
    2 cups Buttermilk

    Preheat the oven to 400 degrees and line 2 cookie sheets with parchment paper. Spray the parchment paper with non stick cooking spray.

    In a small bowl activate the yeast with the water, set aside. In a large bowl, mix all the dry ingredients and the shortening until it resembles  course crumbs. Add the buttermilk and activated yeast just until mixed. Poor onto a flower surface and roll out to 1/2 inch thickness, cut into circles. Place on the parchment paper and bake for 13 minutes.
    Makes 24 bisquits

    Thursday, June 16, 2016

    Broccoli Salad

    2 heads Of broccoli
    1 lb. Bacon crumbled
    2 C. Shredded chedder cheese
    1 1/2 C. Mayonnaise
    1/2 C sugar
    2 Tbls. Vinegar

    Cook bacon crumble, chop broccoli and combine with cheese into bowl. Make deessing and toss the salad til coated. Keep rrefeigerated.

    Wednesday, June 15, 2016

    Creamy Ground Beef Enchiladas

    2 Pounds ground beef
    1/2 tsp. salt
    1 7-oz. can green chilies
    1 package (1.2 oz) taco seasoning
    2 cans cream of chicken soup
    16 oz. sour cream
    3 cups cheddar or Mexican blend cheese
    16 small flour tortillas
    1 C. salsa

    Preheat oven to 375*.  In skillet brown beef, drain off oils.  Add half the can of green chillies, salt and taco season, cook til all meat is coated.  Meanwhile combine soup, sour cream and remaining chilies.  Lay out tortillas and add equal amounts of meat onto each tortilla, and a handful of cheese per tortilla.  Place half the cream sauce into the bottom of a 9*13 pan.  Fold and place seam side down into the pan the enchiladas.  Top with remaining sauce and than layer with cheese.  Bake for 25 minutes til cheese is melted. Remove from oven and spread the salsa ontop.

    Creamy Coleslaw

    From Better Homes and Garden Cookbook

    1 head Green or Red cabbage, sliced
    1/2 Pound baby Carrots
    1 C. mayonnaise
    2 Tbls. vinegar
    4-5 Tbls. sugar
    1 tsp. celery salt
    1/2 tsp. salt

    Slice cabbage place in large bowl.  In ninja shred carrots and add to cabbage.  Place remaining ingredients in the bowl and stir til combined.  Refrigerate.  Best if chilled for 2-24 hours.

    Salmon Patties with honey mustard

    Being from Alaska we do a lot of fishing in the summertime...We feel like were spoiled being able to pull Salmon out of the river for FREE.  because we are able to catch so many of those beauties we do a lot of canning.  On those nights when I've forgotten to pull out meat and it's 4:30pm and I realize I have nothing planned for dinner, I revert to making salmon patties quite often, my kids devour them, and they are fast!

    2 pints drained salmon (we can our own)
    2 eggs
    1/2 C milk
    1/2 c. chopped onion
    2 tsp. dillweed
    1/2 tsp. pepper
    1/2 tsp. salt
    1/2-1 C. Italian bread crumbs

    Honey Mustard Sauce
    1/4 C. Honey
    1 Tbls. mustard

    Dill Mayo
    1/2 C. Mayo
    1 Tbls Dill

    In a medium bowl combine all ingredients with hands.  Shape into 14 patties.  In a skillet heat 1/2 inch of oil til hot, place patties and cook on medium heat for 3 minutes each side.  Serve with honey mustard.


    2 C. water
    1 C. butter
    1/4 tsp. salt
    2 C. flour
    8 eggs
    2 large packages of vanilla pudding prepared.

    Glaze (may be halved)
    8 oz. chocolate chips
    6 Tbls. butter
    3 C. powdered sugar
    6 Tbls. hot water

    Preheat oven to 400*.  In a medium saucepan combine water, butter, and salt.  Bring to boiling.  Add flour all at once, stirring vigorously, cook and stir for 2 minutes.  Remove from heat and cool for 10 minutes.  Add eggs, 1 at a time, beating with a wooden spoon after each one.  Place mixture in piping bag and cut the tip of bag with a 3/4 inch opening.  Pipe 24-30  strips onto sprayed cookie sheet.  Bake for 35 minutes.  Transfer to cooling rack to cool.  With a piping bag and large open tip, pipe in pudding.  Dip filled Eclairs into glaze and let cool.

    Make glaze by melting chocolate and butter in microwave safe bowl til melted.  stir til smooth.  Beat in powdered sugar and hot water until smooth.

    Perfectly Easy Crepe's

    Crepes can seem like a daunting task, but when I make them my kids think it's their birthday or that I might be recognizing them as kings and queens for the day.  Although they seem fancy, this variety is super fast due to the fact that I use my nutri bullet to blend the ingredients, takes like 10 seconds, seriously, than I just pour from the cup I  blended it in, no mess and hardly and clean up.  Makes it so we can enjoy them all that more often!

    2 eggs
    1 C. Flour
    3/4 C. Milk
    1/2 C. water
    3 Tbls. melted butter
    2 Tbls Sugar
    1 tsp. vanilla

    In large nutri-bullet cup place all ingredients and blend for 15 seconds.  Heat skillet over medium high heat (I do 2 notches above medium).  Spray skillet in between each Crepe'.  Ladle a scoop of mix into skillet turning pan to coat the bottom.  let cook for 1 minute, with spatula turn crepe over and cook for 30 second more.  slide onto plate.

    We like to use a small amount of nutella with bananas or strawberries.  Whipped cream and fruit, or just a sprinkling of cinnamon sugar.

    French Toast

    Better Homes and Gardens Must have Recipe

    4 eggs
    1 C. milk
    1 Tbls. sugar
    2 tsp. vanilla
    1 tsp. cinnamon
    9 pieces of bread

    combine eggs, milk, sugar, vanilla, and cinnamon with whisk.  Heat a skillet and spray with cooking spray.  quickly dip bread into mix and place on skillet.  Cook for 2-3 minutes on each side til done.

    Coconut Raspberry Bread

    Recipe comes from  My Sister in Law made this and her husband said it was so addictive he was calling it crack bread.  

    For the Bread:
    3 Cups flour
    1 tsp. salt
    2 tsp. baking powder
    2 C. sugar
    1 1/2 C. coconut milk
    1 C. melted coconut oil
    4 eggs
    2 tsp. vanilla
    2 tsp. coconut extract
    1 C. sweetened flake coconut
    2 C. fresh raspberries

    For the Glaze:
    2 C. powdered Sugar
    3 Tbls. coconut milk (more or less for desired consistency)
    1 tsp. coconut extract

    Preheat oven to 350*.  Spray 14 mega mini (7_8) mini) loaf pans with cooking spray.  In Kitchen Aid combine milk, coconut oil, eggs, vanilla and coconut extract.  Add flour, salt, baking powder, and sugar.  On low add coconut and raspberries.  pour into prepared pans and cook for 27 (34 for mini) minutes.  Place on cooling rack and cool, remove from pans.  While cooling make glaze.  Combine all ingredients with whisk, and drizzle over the  bread.  

    Chocolate Sour Cream Frosting

    1 12-ounce package chocolate chips
    1/2 C. butter
    1 8-ounce carton Sour Cream
    4 1/2 C. Powdered Sugar

    In microwave safe bowl melt chocolate chips and butter.  Cool for a few minutes.  Add in sour cream.  Add powdered sugar beating til smooth.  Store in refrigerator.

    (I have always loved this recipe for the frosting on my birthday cakes, yum!

    Banana Bread

    This is one of my kids favorite after school snacks,  This recipe comes out of The Better Homes and Gardens cookbook.

    5 Ripe bananas
    1 C. sugar
    2 eggs
    1/2 C. oil
    2 C. Flour
    1 1/2 tsp. baking powder
    1/2atsp. baking soda
    1 tsp. cinnamon, heaping
    1/4 tsp. nutmeg
    2 handfuls chocolate chips

    Spray with cooking spay the insides of 4 mini loaf pans.  Prehead oven to 350*.  In Kitchen Aid place peeled bananas and mash, add sugar, eggs and oil til combined.  Add remaining ingredients and blend til mixed.  Separate batter into pans and bake for 35 minutes.  If using extra small mini loaf pans (this recipe makes 9) bake for only 27 minutes.  Cool on wire rack.

    Tuesday, February 9, 2016


    I got this recipe from my neighbor Karen Ellis, i look forward to trying it. She says they are the best ever!
    1 ½ times this recipe for a large cookie sheet.

    1 cup butter, melted
    4 eggs
    1 ½ tsp vanilla
    1/2 cup cocoa
    3 cups sugar
    2 cups flour
    1 tsp baking powder
    1/2 tsp salt
    5-6 candy bars, chopped in fairly large pieces

    Beat together sugar and butter.  Add eggs and vanilla.  Beat well.  Add cocoa, flour, baking powder and salt.  Mix well.

    Stir in chopped up candy bars.

    Spread in greased 9 x 13 pan.  

    Bake at 350 for 20 minutes.

    If you 1 ½ times the recipe, bake at 340 for 30-40 minutes.

    Sunday, January 31, 2016

    Strawberry Pretzel Salad

    6 oz strawberry jello
    2 cups boiling water
    2 cups salted pretzels
    1/4 cup sugar
    1 stick butter

    8 oz. cream cheese
    1/2 cup sugar
    8 oz. tub coolwhip
    1 lb. strawberries

    *Preheat oven to 350*. combine strawberry jello with the water and stir until dissolved.  Set aside to cool to room temperature.
    *Crush pretzels in a zip lock back.  in a saucepan melt butter than add 1/4 cup sugar, stir.  Mix in pretzels.  Transfer to 9*13 pan press into bottom and bake 10 minutes, than cool.
    *While pretzel is cooling use a hand mixer to beat cream cheese and sugar until fluffy.  Fold in whipped cream.  Spread mixture over cooled pretzels and pressing all the way to the edge to create a seal.  refrigerate 30 minutes.
    *Slice the strawberries and than stir them into jello.  Poor and spread jello mixture evenly over cooled cream cheese layer, and refrigerate until jello is set about 4 hours.

    Chocolate Cake and Frosting

    Sift Together into a large bowl:

    2 cups flour
    2 cups sugar
    1 tsp salt
    1 tsp. baking soda

    Put in saucepan:

    1 cup butter
    3 Tbls. cocoa
    1 cup water

    cook over low heat and stir until smooth and boiling.
    pout hot mixture over flour mixture.

    1/2 cup. buttermilk
    2 eggs
    1 Tbls. vanilla
    1 tsp. cinnamon, optional

    pour into a 9*13 pan, bake for 30 minutes at 350*

    Put into saucepan, stir and bring to a boil:

    1/2 cup butter
    3 Tbls. cocoa
    3 Tbls. milk

    5 cups powdered sugar
    1 Tbls. vanilla

    Mix.  It will be slightly runny.  Pour immediatley over hot cake.  Add nuts additionaly if desired.

    Sunday, January 10, 2016

    Crockpot White Chili

    1 pound dry white beans
    3 boneless skinless chicken breasts, diced into 1/2-inch pieces
    1 small onion, diced
    2 cloves garlic, finely minced
    4 cubes chix bouillion
    1 1/2 tsp cumin
    3/4 tsp paprika
    1/2 tsp dried oregano
    1/2 tsp ground coriander
    1/4 tsp cayenne pepper
    1 8 ounce package cream cheese
    salt and freshly ground black pepper, to taste
    1 tsp. Siracha
    2 - 4 ounce cans greeen chilis
    1/2 cup medium red salsa
    2 cans whole kernal corn drained
    1 Tbsp lime juice

    shredded Monterrey Jack cheese
    tortilla chips
    Sour cream
    Diced avocadoes


    Add dry beans to slow cooker and fill the cooker with water...cook on high heat for 5 hours, turn off and let sit until ready to make soup.  For soup drain almost all the liquid from the beans reserving about 2 cups.

    Chop raw chicken and add to pot along with onion, garlic, boullion and spices.  Cook on high for 5 hours. Turn off cooker and add cream cheese use whisk til blended. Add salsa, corn, lime, siracha and chilis. Stir and serve.

    Serve with crushed chips, sour cream, montery jack cheese and diced avocado.

    Lava Cake Black Bean Brownies

    OK so I'm keeping this recipe on here for 1 reason, I need to tweak it.  I've made it twice like this and theres just something off about it, too oily and dense.  I love the idea of using black beans in place of flour, but the ratio is off.  Be warned these are ok, but not something I would rave about yet.  When I get around to getting this recipe right I will take this ho hum post off of the site and just leave you with a yummy almost flour less brownie.

    1 cup coconut oil or  i have used vegetable
    2-15 oz can black beans (with the liquid)
    3 cups granulated sugar
    2 cups chocolate chips
    1/2 cup cocoa powder
    1 cup flour
    1 tsp. Baking powder
    2 tablespoon corn starch

    Heat your oven to 350F. Spray a 9*13 baking pan with cooking spray.
    Combine the  oil and black beans (dont drain) in a food processor, I use a ninja blender.  Pulse until smooth.

    Add sugar and choc cips and blend until smooth, might look slightly lumpy. Add remaining ingredients and blend til smooth.  Pour into pan, i usually sprinkle the top with additional choc chips and bake for 50-55 minutes, brownies will be set but not firm. Served warm they are like lava cake. 

    Friday, September 11, 2015

    Better than Boxed Cake

    1 box devil's food cake mix
    1 small box Jello instant chocolate pudding mix
    1 cup sour cream
    1 cup vegetable oil
    4 eggs, beaten
    ½ cup milk
    1 tsp vanilla
    2 cups mini chocolate chips

    Preheat oven to 350 degrees F. Spray baking dish with nonstick cooking spray.
    In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Then stir in the chocolate chips.
    Pour batter into cake pan of choice (I normally use two 9-inch round pans). For cooking time, I use the cooking times on the back of the cake box as a guide. Then I do the toothpick check, and if it's not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch round pans.

    Sunday, August 2, 2015

    Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing

    • This recipe comes from:

    • For the Blackened Salmon:
    2 Salmon Filets,cut into 1" slices, bones and skin removed
    4 tablespoons canola oil
    4 tablespoons flour
    4 teaspoons chili powder
    2 teaspoon smoked paprika
    4 teaspoons brown sugar
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1 teaspoon cumin
    1 teaspoon cayenne pepper (or to taste)
    1 teaspoon salt
    1 teaspoon black pepper

    • For the Avocado Corn Salsa:
    2 ripe avocado, finely chopped
    2 large ear of corn, kernels cut off (I used fresh white corn)
    2 tomato, seeds removed and diced
    1/2 cup red onion, diced
    4 tablespoons cilantro, chopped
    zest and juice of a lime
    salt and pepper to taste

    For the Cilantro Ranch Dressing:
    1/2 cup Greek yogurt
    4 tablespoons mayonnaise
    4 tablespoons buttermilk
    juice of one lime
    2 tsp. minced garlic
    4 tablespoons green onions, thinly sliced
    1/2 cup cilantro leaves
    1/2 teaspoon salt
    1/2 teaspoon pepper

    For Serving Tacos:
    Corn tortillas, steamed or warm
    Lime wedges
    Heat the oil in a skillet over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Place salmon in gallon ziplock and shake spice til it coats the fish. Place salmon in hot skillet. Cook 3-4 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through, we cut into chunks as its cooking (cook til just slightly pink in the center). Allow salmon to rest for 5 minutes. [I seasoned my salmon with a pinch of kosher salt just prior to serving].
    In a bowl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper. Refrigerate until ready to serve.
    Add yogurt, mayo, buttermilk, lime, garlic, green onions, cilantro, salt and pepper to a food processor. Process until smooth. Add more buttermilk as needed until desired consistency is reached (you'll want it to be thin enough to drizzle, but not so thin that it slides off the tacos). Refrigerate until ready to serve.
    Place flaked salmon in the shell, followed by Avocado Corn Salsa. Drizzle with Cilantro Ranch Dressing. Serve with lime wedges.

    Monday, July 6, 2015

    Creamy Macaroni Salad

    1 pound elbow Macaroni
    1 red bell pepper, chopped
    1 bunch Green onion
    1 can black olives, sliced
    1 cup, dill pickles, diced
    12 oz. mayonnaise
    3 Tbls. Sugar
    2 Tbls. red wine vinegar
    salt and pepper to taste

    Cook macaroni, shock in cold water and let drain, dump into large bowl.  Mix mayonnaise, sugar and vinegar, pour over macaroni and stir.  Add diced pepper, onions, olives and pickles, stir. Season with salt and pepper  Chill for at least 3 hours before serving, chill overnight for best effect.