I’ll admit that I haven’t always been a huge fish fan. Oh, sure I like fish sticks and if I’m feeling fancy, I might have halibut on the occasion of a blue moon.
But my son is trying to be much more healthy so one night he brought home an enormous salmon filet. I had no idea what to do with it. Seriously, no idea. But when I saw the price tag on that crazy thing, I knew we needed to figure it out. After an evenings research, I found a lovely little fool proof recipe that is so easy, and SO delicious–that I might, just possibly have made it four times in the last couple of weeks.
I couldn’t help myself.
Let me tell you how simple it is to make.
First, you’ll need a cast iron skillet. Get it warming. Then gently rub a little olive oil onto both sides of the fillet. Salt and pepper lightly. Set the salmon into the hot skillet and turn down to medium heat. Set the time for about 6 minutes–depending on the thickness of of your fillet. Now, don’t mess with it. I know you’ll want to poke it and scoot it around in the pan, but don’t. When the time is up, gently turn your salmon over and let it cook, undisturbed for another 2-3 minutes.
That is IT!!
Serve as is, or with Malt Vinegar….mmmmmm.
You’re gonna need to put me in your will for this one.
Some nights, when it’s reeeeeally chilly outside, when it’s rainy or snowy or windy or all three–nothing tastes better than a steaming hot bowl of creamy, thick, cheesy chowder. Yummmmmm. This lovely little dish will warm you right down to your toes–100% guaranteed or your money back.
Cheesy Ham Chowder
1 medium onion diced
1 cup sliced carrots
1 Tbsp butter
3 Tbsp flour
3 cups whole milk
1-1/2 cups water
2-1/2 cups cubed or canned potatoes (drained)
1 can whole corn, drained
1 T chicken bouillon granules
3 cups shredded cheddar cheese
1-2 cups diced ham
pepper to taste
In a Dutch oven saute the onion and carrots until tender.
Stir in flour till blended.
Slowly add milk and water. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Add potatoes, bouillon and pepper.
Reduce heat and simmer, uncovered for 20 minutes or until potatoes are tender.
Add cheese and ham and heat till cheese is melted.
Have you ever made something that you expect will be pretty good…
and then–to your surprise–find that is waaaaay better than that?
This sweet little Banana Bar is that kind of recipe. I made it and frosted it and set it on the counter, pleased in the assurance that it would be a happy little dessert, for later.
Then…something interesting happened.
I took a bite.
Umm….guys–we’ve stumbled on a banana heaven masterpiece here.
No, I mean it. The kind that you may not want to share unless you’re more mature than I apparently am.
Make it. You’ll see.
1/2 cup butter, soft
2 cups sugar
3 large eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
8 oz Cream Cheese
4 cups powdered sugar
2 tsp vanilla
Preheat oven to 350. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add in bananas and vanilla. in a small bowl, whisk together flour, baking soda and salt. Stir into creamed mixture. Do not overbeat.
Spread batter into a greased 15×10 baking pan. Bake for 22 minutes. Cool in pan on wire rack.
Beat cream chees and butter until smooth and fluffy. Add powdered sugar and vanilla. Beat until well blended. Spread over cooled bars.
After the holidays, I was surprised to find a perfectly preserved carton of Egg Nog tucked away safely in a back corner of the the refrigerator.
“Well, now,” I thought, “what will we do with this little lovely?” Somehow it seemed blasphemous to even think of drinking it–what with it being mid January and all. Felt wrong somehow.
Didn’t take much time to scoured around and find a nice little recipe for Egg Nog French toast. It would be like sneaking one more covert holiday into the calendar without telling anyone. Hee, hee.
And with a couple of tweaky pinches of sugar and spice–that’s EXACTLY what it was.
8 large eggs
2 cups eggnog
1/4 cup sugar
1 ½ tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla or rum extract
12 slices day old bread
Confectioners’ sugar, optional
In a bowl, beat eggs, eggnog, sugar, spices and extract; soak bread for a few seconds.
Cook on a greased hot griddle until golden brown on both sides and cooked through.
Dust with confectioners’ sugar if desired.
Serve with syrup and/or whipped cream.
One of our family’s favorite New Year’s traditions is to make a Danish filled pancake dish called Ebleskievers.
We love to fill them with jam or chocolate chips–for the sweet version…
…or fill them with bacon and scrambled eggs for the savory breakfast!!
it’s kind of criminal to only make these lovelies once a year!
My mother bought the pan when I was a kid in the little Danish town of Solvang, California, but you’ll be happy to know that you can buy these pans almost anywhere–William Sonoma, Walmart, or even on Amazon. Now that’s not so scary, right?
Beat egg yolks; beat in sugar. Combine dry ingredients. Add alternately with butter and milk. Beat egg whites until stiff, but not dry. Fold into batter. Grease ebelskiver pan with about 1/8 tsp. butter in each well. Heat pan on medium. Fill depressions with about 1 tablespoon of batter. Add a half teaspoon of jelly, fruit, or chocolate and cover with a bit more batter.
When cooked on bottom, turn with skewers or two forks. Cook other side. Regrease pan between batches. If desired, dust with powdered sugar. Eat them before anyone catches you in the kitchen. heh, heh, heh.