Honey Garlic Salmon

I am trying to add more seafood to my diet and this salmon recipe is the latest addition.  This is sweet with just a little bit of heat and really, really good!

12 oz salmon with skin on

Salt

Black pepper

1 pinch cayenne pepper

2 Tbsp honey

1 Tbsp warm water

1 1/2 tsp lemon juice (or apple cider vinegar

1 Tbsp olive oil

3 cloves garlic, minced

1/2 lemon, sliced into wedges

1 Tbsp chopped parsley

Season the salmon with salt, black pepper and cayenne pepper.  Set aside.

Mix the honey, water, lemon juice and a pinch of salt together.  Stir to combine.  

Heat an oven-safe skillet (cast-iron skillet preferred) over medium-high heat.  Add the olive oil.  Pan-fry the salmon, skin side down first, for about 1 minute.  Turn the salmon over and cook for 1 minute.  Turn it over again so the skin side is at the bottom.  

Reduce heat to medium.  Add the garlic into the pan, saute until slightly browned.  Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it's sticky.  

Spoon the sauce over the salmon.  Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred.

Top with the chopped parsley and serve immediately.    

 

Oven-Roasted Pulled Pork Sandwiches

 Dry Rub

3 Tbsp paprika

1 Tbsp garlic powder

1 Tbsp brown sugar

1 Tbsp dry mustard

3 Tbsp coarse salt

1 (5 - 7 lb) pork roast, preferably shoulder or butt

Cider Vinegar Barbecue Sauce

1 1/2 cups cider vinegar

1 cup yellow or brown mustard

1/2 cup ketchup

1/3 cup packed brown sugar

2 garlic cloves, smashed

1 tsp salt

1 tsp cayenne

1/2 tsp freshly ground black pepper

Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl.  Rub the spice blend all over the pork and marinate for as long as you have time, as little as 1 hour or up to overnight, covered, in the refrigerator.  

Preheat the oven to 300 degrees.  

Put the pork in a roasting pan and bake for about 6 hours.  Basically, roast the pork until it's falling apart, and an instant-read thermometer inserted into the thickest part registers 170 degrees.  

To make the barbecue sauce:  combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne and black pepper in a saucepan over medium heat.  Simmer gently, stirring for 10 minutes until the sugar dissolves.  

Remove the port roast from the oven and transfer to a large platter.  Allow the meat to rest for about 10 minutes.  While still warm, take 2 forks and pull the meat to form shreds.  Put the shredded pork in a bowl.  Pour 1/2 of the sauce on the shredded pork and mix well to coat.  

To serve, spoon the pulled pork mixture onto the bottom half of the hamburger bun, and top with spicy slaw.  Serve with pickle spears and the remaining sauce on the side.  

Stained Glass Bars

I found this recipe on Kraft's website.  It's really delicious and it just looks pretty!

5 1/2 cups boiling water, divided

1 pkg (3 oz) Strawberry flavored Jell-o

1 pkg (3 oz) Lime flavored Jell-o

1 pkg (3 oz) Orange flavored Jell-o

1 pkg (3 oz) Lemon flavored Jell-o

2 envelopes Knox unflavored gelatin

1/2 cup cold water

1 (14 oz) can sweetened condensed milk

Add 1 cup of boiling water to each flavor of Jell-o in separate bowls.  Stir for 2 minutes until completely dissolved.  Pour each flavor of gelatin into separate small shallow baking dishes sprayed with cooking spray.  Refrigerate for 2 hours or until firm.  

Sprinkle unflavored gelatin over cold water, let stand 1 minute.  Stir in remaining boiling water.  Add condensed milk, mix well.  Cool slightly.

Cut flavored gelatin into cubes.  Randomly place cubes in 13 x 9" pan sprayed with cooking spray.  Pour milk mixture over cubes; stir to evenly distribute gelatin cubes.  Refrigerate 2 hours or until firm before cutting into bars.  

Rosemary-Orange Roasted Chicken

When you need dinner to not only be delicious, but look impressive too, this is just the recipe.

1/4 cup of butter, softened

1 Tbsp fresh rosemary, minced or 1 tsp dried

2 tsp orange zest

1/2 tsp pepper, divided

1 fresh chicken (approx. 4 lbs.)

1/3 cup orange juice

1/2 tsp salt

2 medium onions, quartered

1 medium apple, quartered

1 large carrot, chopped

1 celery rib, chopped

4 fresh thyme sprigs

4 fresh parsley sprigs

2 bay leaves

1 fresh rosemary sprig

2 cups chicken broth

Preheat your oven to 350 degrees.

In a small bowl, combine butter, minced rosemary, orange zest and 1/8 tsp pepper.  With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin.  Brush chicken with orange juice.  Sprinkle salt and remaining pepper over chicken and inside cavity.

Place one onion and half of the apple inside the cavity.  Tuck wings under chicken; tie drumsticks together.  Place breast side up on a rack in a roasting pan.  Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken.  Pour chicken stock into pan.  

Roast 1 1/4 to 1 1/2 hours or until a thermometer inserted in thickest part of thigh reads 170 - 175 degrees; basting occasionally with drippings.  Cover loosely with foil if chicken browns too quickly.  Cover and let stand 15 minutes before carving.  

For gravy, pour drippings and loosened browned bits into a measuring cup.  Skim fat.  Add enough chicken broth to the drippings to measure 1 cup.  In a small saucepan, melt 3 Tbsp butter.  Stir in 2 Tbsp of all-purpose flour until smooth.  Gradually add broth mixture and stir constantly until smooth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Serve with chicken.  

Warm Bistro Chicken Salad

1 lb "B" size red potatoes, unpeeled

1 lb chicken tenders, cut into bit-sized pieces

3/4 tsp salt, divided

1/4 tsp black pepper

2 Tbsp white wine vinegar

2 tsp Dijon mustard

2 tsp Dill seasoning mix

1 tsp sugar

2 garlic cloves, minced

3 Tbsp olive oil

12 oz fresh green beans, trimmed and cut into 2" pieces

1 pkg (9 oz) romaine lettuce hearts torn (about 6 cups)

Cut potatoes into wedges.  

Toss Chicken tenders with 1/4 tsp salt and pepper.

Place potatoes in large frying pan.  Add enough cold water to just cover the tops of potatoes.  Cover and bring to a boil over medium-high heat.  

Meanwhile, combine vinegar, mustard, seasoning mix, sugar, garlic, oil and 1/2 tsp salt and mix well.

When potatoes reach a boil, remove lid and place the steamer basket onto skillet.  Add green beans to one half of steamer and chicken to other half, spreading out slightly.

Cook, covered, 8 - 11 minutes or until chicken reaches 165 degrees and green beans are crisp tender, stirring once halfway through cooking.  

Turn off heat.  Carefully lift steamer and let water drain into skillet.  

Drain potatoes in large colander.  Cool 1 - 2 minutes.  Place lettuce in large bowl.  Add green beans, chicken, potatoes, and dressing.  Toss well and serve.  

Broccoli and Cauliflower Salad

Healthy and delicious . . . that combination doesn't come along often.  This salad definitely fits the bill.  

1/2 red onion, thinly sliced

2 slices bacon, cooked and crumbled

1/2 bunch broccoli, cut into small florets (about 1 1/2 cups)

1/2 small head cauliflower, cut into small florets (about 1 1/2 cups)

2 Tbsp sugar

1 Tbsp red wine vinegar

1 tsp Dijon mustard

2 Tbsp vegetable oil

1/4 cup mayonnaise

1/2 tsp Old Bay seasoning

Kosher salt and freshly ground black pepper

Slice and shock the onions in an ice water bath for 10 minutes to temper the sharp flavor, and pat dry.  

Place the bacon, broccoli, cauliflower and onions in a large salad bowl.  

In a small bowl, whisk the sugar, vinegar and Dijon mustard.  Slowly drizzle in the oil, whisking to make an emulsion.  Mix in the mayonnaise and Old Bay seasoning.  Season with salt and pepper.  Pour the dressing over the vegetables and toss.  

Refrigerate for one hour and then serve.  

 

Layered Cobb Salad

If you ever need a potluck dish, this is a good one.  Use a trifle bowl, and it will look stunning.  

3 cups iceburg lettuce

3 cups romaine lettuce

2 cups halved cherry tomatoes

3 cups chopped cooked chicken

2 large avocadoes (chopped)

1 small red onion (sliced thin)

1 cup Ranch dressing

1 cup shredded cheese (your choice)

8 slices cooked bacon (crumbled)

Chop and combine your two types of lettuce and place in the trifle bowl.

Layer in the next four ingredients.

Spoon the dressing evenly over the salad.  

Top with cheese and bacon.

Refrigerate for one hour before serving.  

It not only looks fantastic, it tastes great!

 

Old-Fashioned Rice Pudding

Growing up, I remember Mom making rice pudding for dinner.  As kids, we loved it.  Now, I consider this to be more like dessert.  It's sweet, it's creamy, and it's delicious!

Lightly coat the inside of a slow cooker with nonstick cooking spray or place a liner in the bowl.  

2 cups white rice

4 cups water

1 tsp salt

Combine the water, rice and salt in a large saucepan.  Cover and cook over medium-high heat.  Once the water begins to boil, reduce heat and let it simmer for 20 minutes.  Do not remove the lid while cooking.  

Remove from the heat and stir to fluff the rice.

Add your cooked rice to the slow cooker, and add the following:

12 oz can of evaporated milk

1 cup milk

1/3 cup sugar

1/4 cup water

1cup of raisins or dried cranberries

3 Tbsp butter

1 Tbsp vanilla

1 tsp ground cinnamon

Stir well and cover the slow cooker.  Cook on low heat setting for 2 - 3 hours.  

To serve, stir gently and spoon warm pudding into dessert dishes.

 

Rhubarb Crumble

 I grew up in northwestern Illinois in farm country.  We always had a big garden and rhubarb was in plentiful supply.  My sister and I would eat it straight from the garden and just dip it in a small cup of sugar.  

This crumble recipe is one I enjoy, although my garden hasn't been nearly as productive in the rhubarb department as my parents' garden.  I think it may be just a bit too warm here in Missouri for rhubarb to thrive.  

Crumble

1 cup flour

1/3 cup oats

3/4 cup sugar 

Pinch of salt

6 Tbsp melted butter

Combine ingredients in a bowl and squeeze into large crumbles.  Place in the freezer.

Rhubarb

2 lbs chopped rhubarb

1/3 cup sugar

1/4 cup flour

1/2 tsp vanilla extract

1/2 tsp orange zest

1/4 tsp salt

Preheat your oven to 375 degrees.

Combine the rhubarb with the rest of the ingredients in an 8" x 8" baking dish.  Scattyer the crumble on top and bake for 45 minutes or until golden and bubbly.  Let cool for 15 minutes and serve with whipped cream.  

Combine 

Blueberry, Lemon and Poppy Seed Muffins

 

Who doesn't love a good muffin?  This one hits all of the flavor profiles.  

2 1/4 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup sugar

10 Tbsp butter, softened

2 eggs

1/4 cup milk

1/4 cup lemon juice

1 Tbsp poppy seeds

1 tsp lemon zest

1 cup blueberries

Preheat your oven to 375 degrees.  

Whisk flour, baking powder and salt together in a bowl.  

In a separate bowl, beat the sugar and softened butter.  Add the eggs, milk, lemon juice, poppy seeds and lemon zest.  Add the flour mixture and beat until just combined.  Stir in the blueberries with a spatula.  

Place paper liners in a standard 12-cup muffin tin and place equal amounts of batter in each tin.  Bake for 30 - 35 minutes until lightly browned and a toothpick inserted in the center comes out clean.