Honey Lemon Salmon

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I love salmon and sadly I know I don’t eat enough of it.  So while shopping I came across a filet of Atlantic salmon that I had to have.  When I brought it home I cut it into portion size pieces and wrapped them individually in foil and put them in the freezer. This way when I want it, I don’t have to cook a whole piece with tons being leftover. This recipe is so super simple and quick that it’s hard not to make it at the spur of the moment.  Especially when you don’t feel like cooking.  Served with rice it makes a terrific meal.

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These are all the ingredients you’ll need.  Well…plus your salmon.

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Into a bowl add your olive oil, grated lemon with juice, grated garlic, kosher salt, mustard, honey and some of the thyme. Give it a whisk.

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Place the salmon into foil that has been placed into a baking dish.

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Next pour your marinade onto the salmon. Along with a few extra sprigs of thyme.

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Wrap the salmon in the foil, like a little pouch.  Put in the oven and bake.

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And there you have it.  It is sssooo good with very little effort.

RECIPE

INGREDIENTS

Salmon

1/2 cup Of Olive Oil

Juice And Zest Of 1 Lemon

1/2 cup Honey

1 – 2 Teaspoons Of Dijion Mustard

2 Grated Garlic Cloves

1 Teaspoon Of Kosher Salt

PREPARATION INSTRUCTIONS

Whisk together olive oil, juice and zest of 1 lemon, honey, dijion mustard, grated garlic and salt.

Place salmon onto a piece of foil that has been placed into a baking dish and add the marinade.  Wrap the salmon so the foil is like a little pouch. Making sure all the edges are sealed.

Bake at 350 for about 30 minutes.  I like my salmon well done so it might be a good idea to check it after 20 minutes to see how it is doing.  You can cook it a little longer or take it out of the oven at this point if you like the consistency of it.

Now wasn’t that simple?  Serve with rice and a veg, if you like.  Enjoy!

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Oh So Good Zucchini Bread

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 I have had so much zucchini this year if I wasn’t freezing it I was giving it away.  So with the last bunch of it I am going to start making zucchini bread.  It is really easy to make and this one recipe makes two loaves.  I love this recipe.  You can add different ingredients in to jazz it up.  You can make icing or just sprinkle icing sugar on top, which I prefer because it is the easiest and the fastest.  I cut back on the sugar in the recipe because if you add the icing sugar or make cream cheese icing for the top, I find it too sweet.  You can even cut back some more sugar if you like.  As I am writing this it has occurred to me that you could even replace the zucchini with shredded carrots.  There are so many ways to make this healthy and nutritious recipe.

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 Cut the zucchini and clean out the seeds.

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 Next shred your zucchini and set aside in a bowl.

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 Measure out 1 cup of raisins place into another bowl and cover with water.  I like to plump my raisins up before I use them in baking.  They are so nice and soft this way.

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Into a mixing bowl add 3 small eggs or if you use large ones add 2.  image  

Vanilla                                                            

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 Nutmeg

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 Cinnamon               

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Salt

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 And mix until a nice beige colour.  This could take 5 minutes or so.

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 Add the butter and mix a little more.  There’s a lot of mixing in this recipe but it’s worth it.

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 Now add the star ingredient, the zucchini and mix some more until it’s well incorporated.

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 Next comes the flour and of course some more mixing. Oh and don’t forget the baking soda.

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Once the flour is in the batter and well mixed add the drained raisins,

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  nuts and mix a little more.

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 Then divide the batter and pour it into two greased and floured loaf pans.  Bake at 350 degrees for approximately 1 hour.  After about 50 minutes do the toothpick test.  Which is, stick a toothpick into the loaves in different places.  If it comes out clean then it is ready.  If the toothpick has batter or some crumbly bits on it then it has to bake some more.  When done take the pans out of the oven.  Loosen the loaves around the edges with a knife and place on a wire rack to cool. 

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Now after they have cooled you can wrap them individually in plastic bags and freeze or you can sprinkle with icing sugar and serve.

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This was so good it was gone in two days. It was really hard not to taste before I took the pictures. This bread is really delicious.  I hope you enjoy it as much as we do.

RECIPE

INGREDIENTS

3 Small Eggs, Or Two Large

1 cup Sugar

2 Teaspoons Vanilla

2/3 cup Melted Butter

3 cups Grated Zucchini

3 cups Flour

2 Teaspoons Baking Soda

Pinch Of Salt

1/2 Teaspoon Vanilla

2 Teaspoons Cinnamon 

1/2 Teaspoon Nutmeg

1 cup Pecans

1 cup Raisins

PREPARATION INSTRUCTIONS

Preheat oven to 350 degrees.

Grease and flour the pans.

Cut the zucchini in half, cut out the seeds. Slice into larger pieces and grate in the food processor.  I love doing it this way because it saves me time and it also saves my fingers from being scraped.

Soak your raisins in a bowl full of water until they are nicely plumped up. Trying not to eat them in the mean time.

In a Kitchen Aid bowl add your eggs, sugar, vanilla, nutmeg, cinnamon, salt.  Mix for about 5 minutes.  You will have a nice tan colour.  Then add your melted butter, mix and next add your zucchini.  Mix again.  

Your flour comes next.  I added it in 1 cup at a time. Along with this add your baking soda.  Now of course these next ingredients are optional, the raisins, drained of course, and the pecans.

When everything is nicely blended together, divide the batter and pour into two loaf pans, which have been sprayed and lightly floured.  Bake at 350 degrees for approximately 1 hour.

Cool on wire racks. Watch these zucchini loaves disappear!  Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken And Pasta

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My husband is not a big fan of pasta.  I love it and could eat it everyday, so I usually try and make it when he is at work. Though there are times when I can’t wait then he just has to eat it.  Now I always make more then I need and he now has lunches for a few days.  How lucky can you get?  I mean really how can anyone not love pasta?  This recipe came to be because I wanted pasta, surprise, surprise but I also wanted to use up some of my items in the fridge. You know what I mean.  You have an opened jar of something and half of a container of something else that really needs to be used up. This is what came to be out of that little adventure.

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Chop chop a pepper or two of your choice, an onion, 3 garlic cloves, more if you like and the tomatoes from a 28 oz. can of plum tomatoes. Canned tomatoes I always have in the house.  I stock up when they are on sale.

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Heat a fry pan with a couple glugs of olive oil around the pan and place your chicken pieces in the pan to brown on both sides.

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When they have browned remove them and set aside.

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Next add your onions to the same pan and fry a little.

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Then add you chopped garlic.  Yes I did add mine.  It’s in the middle of the pan.  Stir and add your

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Chopped peppers

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Chopped tomatoes

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And the juice from the can giving it a good stir. Also at this point add 1 cup of chicken broth.  I forgot to take a picture, sorry!

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Chop some fresh basil

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Add to the pan and stir it in.

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Put your chicken pieces back into this yummy sauce.

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Cover with foil and place into a preheated oven for 40 minutes.

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Remove from the oven after the 40 minutes and add your olives and my secret ingredient.  I love this stuff added to all kinds of recipes.  That’s why I always have 1/2 containers sitting around.

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The sour cream. Doesn’t it look gorgeous? It’s only 1 cup. Zero fat to full fat, which ever you like. Give it a good stir so it is well blended.

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Cover again and put back in the oven for another 20 – 30 minutes.

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While your chicken is finishing its sour cream bath boil some water and add spaghetti or linguine.  Cook it according to the directions given.  Drain. Reserving 3/4 cup of pasta water.

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Remove chicken from pan top your sauce with the pasta, at this point you can add some olive oil  3 – 4 tablespoons or even 3 tablespoons of butter.

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And about 3/4 cup of pasta water to marry everything together and give it a real good stir.

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Place your chicken back on top and your ready to go.  I like to use my pans to serve from.  Along with my mason jars for drinks and bandanas for napkins.  Looks really neat on the table.  Again sorry no picture. Take my word for it.  Looks great.

RECIPE

INGREDIENTS

Olive Oil for the pan

5 pieces Chicken

3 Garlic Cloves, Chopped

1 Onion, Chopped

2 Peppers Of Your Choice,Chopped

1 Can Of Plum TomToes, Chopped With Juice

1 cup Chicken Broth

450 grams Of Pasta, Linguine Or Spaghetti

3/4 cup Pasta Water

1/4 – 1/2 cup Olives Of Your Choice

1 cup Sour Cream

Salt And Pepper To Taste

Crushed Chillies (Opt.)

Parmesan Cheese ( Opt.)

PREPARATION INSTRUCTIONS

Preheat oven to 350 degrees.

In a skillet add some olive oil and heat till it’s hot.  Pat dry your chicken pieces and brown on both sides in your pan. Remove the chicken and  your onions.  Stir and cook for a couple of minutes then add your garlic, peppers, basil and tomatoes along with the juice.  Next add the chicken broth, always mixing to combine.  Place the chicken back into the pan, cover with foil and put into oven for 40 minutes.

After 40 minutes remove the pan from oven uncover and add the olives and sour cream.  Combine well.  Recover and place back into the oven for 30 minutes.

Boil some salted water and add your pasta.  Cook according to package.  Reserve 3/4 cup of pasta water.  Drain and add pasta to pan with sauce along with the pasta water first removing the chicken.  Stir well to combine add salt and pepper to taste, and even some crushed chilies. You can also top with some Parmesan cheese.  Serve from pan.

Not only is this good when freshly made but it is great reheated.  You can add more liquid when reheating so it won’t dry out.  Even just some water.

 

 

 

 

Cake Filled Ice Cream Cones

The one thing I love to do is to cook. I can look at recipes all day long and get great ideas for planning menus.  I watch all the different cooking shows on tv, I surf the internet, I look at pintrest, read different magazines and talk with people to exchange recipes.  Just recently I had the best time baking with my granddaughter.  Being only eight years old she is showing an interest in cooking.  I remember when she was little and I use to babysit her we would do some baking together.  I would make some bread dough cut off a piece for her and she would shape it.  Then I would bake it and we would give it to Mummy when she came to pick her up.  Or I would make pizza put it on a pan for her and she would put all the toppings on the dough. Baking cookies she would roll them in her little hands and put them on the baking sheet.  It was such fun but it also created memories.  I know that most of it she won’t remember because she was too little but I will.  These are the times that are the most precious to me.

This recipe is so easy.  I asked her if she wanted to make it and she was so excited.  So I set everything up for her and just stood by and told her the steps.  Hopefully one day she will become a great cook and grow to love it as I do.

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Place the contents of a box cake of your choice into a bowl.  Add water

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Oil

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Eggs

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Mix together the ingredients.

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Occasionally scrape down the sides of the bowl.

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Place the batter into a cup

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Line pan with foil.  Pour batter into cones.  It was such a joy to watch her.  She was concentrating and doing beautifully.

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Top with sprinkles and bake.  I’m sure this was her favourite part.

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They came out absolutely fantastic. Cool. I placed them in a plastic bag and put them in the freezer.

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Next choose your cone and place a scoop of ice cream on top, along with some sprinkles or whatever your heart desires.

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This is what dreams are made of.  Look at that beautiful face ready to enjoy a treat she made all by herself.  Her Baba is so proud of her. Life doesn’t get better then this.

RECIPE

INGREDIENTS

1 Box Cake

1 Box Of Flat Bottomed Ice Cream Cones

Ice Cream Of Your Choice

Decorations of your choice, such as sprinkles, gummy bears, chocolate chips, coconut etc.

PREPARATION INSTRUCTIONS

Line a pan with foil.  Place ice cream cones on top.  Place box cake into a bowl and add all the ingredients.  Mix according the instructions on the box. Then take the batter and pour  into the cones about 1/3 –  1/2 way.  Bake at 350 degrees until toothpick comes clean.  Approximately 35 to 40 minutes.  Remove from oven and cool. Top with ice cream and decorations of your choice.

There is nothing more gratifying then to watch the kids digging in and baking, then enjoying what they have made.  I remember her Daddy going to his Baba’s house and running straight for the kitchen cupboards not only making a mess for Baba but also helping her.  She use to call him Cookman which was ingenious on her part. Because he became a fantastic cook. She would be proud of him.

 

Breaded Cauliflower

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Since this is the season for veggies I’m always going to local farms and buying REAL fresh vegetables.  In doing so I get a chance to talk to people and I’m finding out that a lot of them don’t know what to do with the vegetables that are so abundant right now, other then boiling or steaming them.  I am amazed because people can be turned off of eating vegetables if they run out of ways to cook them.  Finding them boring and bland.    I have shared this recipe with so many of these people and they are so surprised that you can bread cauliflower .  I have been eating cauliflower this way for many years. Both my mother and grandmother always made cauliflower this way.  Really easy to do and doesn’t take that long.  The only problem is that you have to make extra because you keep picking away at it while cooking it, or anyone else that happens to walk by. image

Wash and chop your head of broccoli into smaller pieces. image

Into 3 bowls (from right to left) put flour into 1 bowl, egg into the second, of course you have to beat the eggs until well combined, and bread crumbs into the third bowl.  The fourth bowl you see is empty and is reserved for the finished breaded cauliflower.

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Start from the right and coat your cauliflower with flour.  The flour will help the egg stick to the cauliflower.  Now you place your little pieces into the egg, making sure they are well coated, then place your wonderful little pieces into the bread crumbs completely coating the cauliflower. I find that it is a good idea to firmly press the bread crumbs onto the cauliflower. Place into the waiting bowl at the back and keep repeating this process until you have completely coated each and every piece this way.

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This bowl now must go into the fridge for at least 2 hours.

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Add oil to a pan, heat at medium to medium-high heat.  When your oil is hot place 1 piece of cauliflower at a time into the hot oil until you have filled your pan.  Do not over crowd.

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Your oil will foam but that’s ok.  When one side of cauliflower is a golden colour turn the piece over and continue with other pieces.  Take out of oil when all is a beautiful  golden colour. Repeat until all of your littles pieces are cooked.  If the pieces are turning golden too fast or burning before the cauliflower is cooked then turn your element down to a lower heat.

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There you have it.  These are ssssssooooo good.

RECIPE

INGREDIENTS

1 Large Cauliflower

2 cups All Purpose Flour

5 Large Eggs Beaten

2 cups Breadcrumbs

4-5 cups Oil, Your Choice

Cut cauliflower into smaller pieces coat with flower, egg and breadcrumbs. Refrigerate for 2 hours.  Heat the oil, place each piece into oil and fry until a nice golden colour.  Remove from oil, place into a bowl.  This stage will have to be repeated until all pieces are fried.  You can keep already finished pieces warm in oven at a low temperature.  Sprinkle with salt and serve.  Great cold or reheated.

Chicken Broccoli Casserole

This is the first time I have made this recipe and have altered it from the original.  I continually do that but I know what we like and it is more fun to do it that way.  The end result is interesting.   Just remember don’t stress over this just keep plugging along and discover something new that you have created.

Chop your broccoli into pieces.  Place the broccoli into a pot of water along with the juice of 1/2 lemon, bring to a boil and let it cook for about 3-4 minutes.  Add salt & pepper, after 3 minutes remove from pot.  Place into a bowl and set aside. Fresh veggies are so good at this time of the year.

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Next place your chicken pieces into the same water and cook for 15-20 minutes.

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Let cool in the water.  This will keep the chicken moist.

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After it has cooled, place the chicken into the bowl with broccoli.  I did these steps the day before covered the bowl and placed it into the fridge so it was ready to use when I needed it.

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Next I decided to add these ingredients.  Kale and onions.

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Chop your kale and onions

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Into a pan add 3-5 tablespoons of olive oil.

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Next add your onions and fry until translucent.

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I decided to add my favourite ingredient, grated garlic and fry for a minute.  Next I added the white wine.

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Oh next the kale, yum.

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Fry until the kale turns soft.

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Place your broccoli into an oven proof pan in one layer.  Place the onions, kale and chicken on top of the broccoli with some cheese.

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In the same pan you fried your onions in, add more oil and some butter. I mean how can you go wrong with butter?

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Add flour

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Curry powder

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Stir until well blended.

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Add the chicken broth and wine

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Continue stirring until it starts to thicken.

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Then add then milk, continue stirring adding mayonnaise.

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Pour the sauce over meat mixture.

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Sprinkle with breadcrumbs

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Place in oven to bake.

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When heated through out and bubbling around edges, remove from oven.

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Serve on top of rice.

RECIPE

INGREDIENTS

2-4 Chicken Breasts

1 Large Head Of Broccoli Chopped

2-3 cups Chicken Broth

1-150 ml. Carnation Milk

1 Teaspoon Curry

1/2 Lemon, Juiced

Salt And Pepper To Taste

1 Large Onion, Chopped

1-2 Cloves Garlic, Grated

1 cup Kale, Chopped

1/2-1 cup White Wine

1 Heaping Tablespoon Mayonnaise

1 cup Shredded Cheddar Cheese, Or Cheese Of Your Choice

1-2 Tablespoon Butter

1-2 Tablespoons Olive Oil

PREPARATION  INSTRUCTIONS

Place the broccoli into a large pot of boiling water, along with the juice of 1/2 lemon, bring to a boil and cook 3-4 minutes.  Remove the broccoli, place into a bowl. Add your chicken breasts to the same water bring to a boil and simmer for 30 minutes slightly covered.  Take chicken off the burner and cool in the water.  This will keep the chicken juicy when cooling.  Cut chicken into cubes when cooled, set aside.  Add olive oil to the pan, heat, add onions fry until translucent.  Next add chopped garlic, fry a few minutes and add your kale, cook until softened.

In a oven proof pan place your broccoli, chicken and kale.  Top with cheese.  In the same fry pan that the kale mixture was fried in, add some more olive oil and some butter and fry until butter is melted. Next add the flour, curry powder mix until combined then add your chicken broth and your wine, along with the carnation milk and mayonnaise.  Stirring until it is well combined and it starts to thicken. Pour over meat mixture, sprinkle with bread crumbs and place in oven for about 30-40 minutes. Casserole should be hot through out and bubbling.  Great served with your favourite rice.

 

 

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THE MEDITERRANEAN MICROWAVE

Recipes from Edward Giobbi & Others in the Mediterranean Tradition

Katherines Corner

Discover what women of all ages enjoy. Popular over 50 DIY blogger shares life stories, inspiration, giveaways, bridal shop, meditation shop, home décor, faith and crafts all in one place.

wild sparrow designs

hand painted furniture and accessories

Living Intentionally Simple

Thriving With Less

The Curators Collection

... Making Broken Beautiful

Adirondack Girl @ Heart

Your Vintage Headquarters

q is for quandie

from a vintage vantagepoint.

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