Saturday, July 19, 2014




CHOCOLATE MOCHA CREAM CAKE

This cake is one of my Top 5 favorite cakes ever!!!  As a matter of fact, when I asked my son what dessert he wanted for his birthday last week, this is the one he chose...it's just that awesome!

I found this recipe years ago in a Cooking Light magazine.  The reason I decided to try it was because it had won first prize in one of their contests.  We were trying to find desserts that were lower in calories and fat so, I figured if it had won first prize then it was worth a try.  I am sooooo glad I did.  This cake is lower in fat than most cakes but it does not taste like it at all.   It is super moist and so fluffy and is chocked full of chocolatey yumminess.  The coffee adds a flavor that takes it right over the top!  

The cake has no eggs, no butter, no milk, and only 3 tablespoons of canola oil.  The moisture comes from reduced-fat mayonnaise.  I guess you could argue that mayo does have eggs, but reduced fat mayo has just egg whites...and oil.  There are 16 servings in this cake so, those are pretty large pieces.  Each piece of cake has 8.1 grams of fat, 315 calories, 1.8 grams of fiber, 390 mg sodium, 60 grams of carbohydrates and no cholesterol.  Those numbers compared to other cakes are pretty impressive.

If you are on a diet and feel the need to cheat, you could do it with this cake and the guilt factor would be minimal!  You could have your chocolate fix without being set behind too far in your diet!  It is a perfect cheat food!

Talking about it is not a good thing though.  I am now wanting a piece and there is none left...ugh...this could be bad. 



CHOCOLATE MOCHA CREAM CAKE

CAKE

2 cups All Purpose Flour
1 cup Granulated Sugar
1 cup Dark Brown Sugar, packed
3/4 cup Unsweetened Cocoa
1-1/2 teaspoons Baking Soda
1-1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Reduced-Fat Mayonnaise
3 tablespoons Canola Oil
1 cup Hot, Strong Brewed Coffee
2 teaspoons Pure Vanilla Extract (not imitation)
1/3 cup Semi-Sweet Chocolate Morsels (I like the minis)

MOCHA CREAM

1/4 cup Boiling Water
1 tablespoon Instant Coffee Granules
1 (7 ounce) jar Marshmallow Creme
1 (8 ounce) container frozen Lite Cool Whip 
1/3 cup Hershey's Lite Syrup
Candy Bar pieces and shavings, optional

Preheat oven to 350 Degrees
To prepare cake, lightly spoon flour into dry measuring cups, level with a knife.  Combine flour and next 6 ingredients in a large bowl.  Add mayonnaise and oil, beat with a mixer at low speed until well blended.  Slowly add brewed coffee and vanilla, beat with a mixer at low speed 1 minute or until well blended.  Stir in chocolate, pour batter into a 9 X 13 baking pan that has been sprayed with Baker's Joy or greased and floured.  Bake at 350 degrees for 30 minutes or until a wooden toothpick inserted in center comes out clean.  Cool completely in pan on a wire rack.

To prepare Mocha Cream, combine water and coffee granules in a large bowl, stir until granules dissolve.  Add marshmallow creme, beat with a mixer at low speed until smooth.  Fold in whipped topping.  Spread mocha cream over top of cake. 

 Chill until ready to serve.  

When ready to serve, drizzle the chocolate syrup over the top of the cake and sprinkle broken pieces of a chocolate bar and chocolate shavings over the top.  Serves 16



ENJOY!

CLICK HERE FOR PRINTABLE RECIPE


This piece was my photo slice....I love having to clean up my mess...it was divine!






Thursday, July 17, 2014



TEX-MEX BLACKEYE PEAS

If you are like me, you probably had never put tex-mex together with blackeye peas.  Well, that was before a friend of mine, Dolores, brought me some homemade chicken tamales and these awesome peas.  They absolutely topped any charra beans I have ever had.  Of course I had to have the recipe.  I mean this was a dish I knew I was going to want to make over and over again.  She did one better, she came over and showed me how to make them.

Now, she did use canned peas and I have done that before.  If you are short on time, you can use canned peas, but last week, for Christopher's birthday, I decided to use frozen peas and I think they were better.  But then I always prefer fresh or frozen.  Also, now that I have a 16 month old grandson, I did not want these to be spicy or hot so I did replace the jalapenos with bell pepper which was just as good, just not as hot.  I used a beef and pork mix sausage with green onions (just because I like green onions) but you could use any sausage you want.  I also tried to trim the bacon of any excess fat on the ends.  When you cut the sausage and the bacon, make sure you dice them into small pieces.  

All in all, this is a very easy recipe...just a little time consuming.  Trust me, you will not mind the extra effort when you taste them and you will enjoy the oohs and ahhs from your friends and family!  Perfect tex-mex side!



TEX-MEX BLACKEYE PEAS
(Serves 8-10)

4 regular cans Blackeye Peas

OR

2 regular size bags frozen Blackeye Peas (cook according to directions on bag)

6 Roma Tomatoes, seeds removed and diced
1 small Onion, diced
6-8 cloves Garlic, minced
1-2 Jalapenos, chopped very small (or use equal amount of bell pepper)
1 bunch of Cilantro, coarsely chopped
1/2 package Bacon (8-10 pieces), diced small
1 regular package Sausage, cut into small pieces (I used a pork-beef mix with green onion)
1-2 cans of Chicken Broth (I use Campbell's)
Salt and Pepper to taste

In a large dutch oven, cook the bacon and sausage. Pour all but 2 tablespoons of grease off and add onions. Cook until onions are transparent.  Add garlic and cook for about 1 minutes to release the flavor and then add jalapenos and tomatoes.  Cook for about 2 more minutes.  

Add the peas with juice to the bacon mixture.  Add the chicken broth and cilantro.  Bring to a boil, reduce heat and simmer for 30-45 minutes.

ENJOY!


CLICK HERE FOR PRINTABLE RECIPE




Tuesday, July 15, 2014

TEX-MEX FAJITAS

If you live in Texas, you probably have a favorite mexican restaurant that you swear has the best fajitas around.  In the town where I live, we have 8 mexican food restaurants (that I can think of off of the top of my head) within a 5 mile radius....we love our mexican food here!  I mean how can you go wrong?!  I look at fajitas as one of the healthiest dishes I can order at a mexican restaurant....grilled meat, grilled veggies, fresh pico de gallo.   I left out the flour tortilla on purpose...probably not the healthiest but most definitely one of my weaknesses.  It all comes out sizzlin' on a black, cast iron skillet and the smell is to die for!!!

Last week, my son had his 29th birthday.  His request was mexican food.  I remembered that I had this great marinade for fajitas that I had not used in a very long time.  I mean with 8 mexican restaurants around....who needs to cook?!  Anyway, it was definitely a hit.  This marinade has a perfect combination of flavors and the meat comes out tender, juicy and full of flavor.  I used it for chicken and beef and actually used tenderized skirt steak.  I did not even know you could get skirt steak tenderized, but it was so worth it and I will be doing that from now on.  I left the meat whole when marinating and grilling and didn't slice it until we were ready to serve.  My son, who is a chef, used a cast iron skillet to caramelize the onions and cook the peppers. 

 Fajitas are really so easy to make at home.  I literally put the meat in a bag, poured the marinade over it and left it for approximately 6-7 hours, turning it every hour or so.  I then threw the meat on a hot grill.  It cooks fast, so don't get distracted or it will dry out and become chewy.  Because skirt steak is a tougher meat, it is important that you cut the meat against the grain, in thin strips, when it is done.  That will ensure that the fajitas will be tender.  I also sliced my chicken after it was done...I just think it is juicier and stays more tender that way.  It is also way easier to cook on the grill.

Sliced onions and green peppers cook really nicely in a cast iron skillet.  I would cook the onions first and caramelize them.  I like my peppers with a little crunch so after the onions were done, Chris threw the peppers in with a little bit of butter and cooked them.  

We had a literal Mexican Fiesta for Christopher's birthday.  We had tamales from a local restaurant, these awesome spicy beans (peas) that I will blog next,

 two kinds of quinoa, chile con queso, guacamole, salad, strawberry cheesecake (courtesy of my sister-in-law Judy...I will have to get the recipe and blog it), and mocha chocolate cake that I will blog later, as well. 


It was a really fun time celebrating his birthday and fixing all of his favorites!  There is something about fixing a homecooked meal or dessert for birthdays that I love.  It is my way of showing that person that I care and a way to make them feel special.  I sure love my Christopher and like I told him...He will always be my baby no matter how old he gets...its a momma-thing!






TEX-MEX FAJITAS
(Serves 4-6)

2 pounds Flank or Skirt Steak
1/4 Cup Oil
1/4 Cup Soy Sauce
1/4 Cup Lime Juice (fresh squeezed)
2 Tablespoons Pickapeppa Sauce
Chili Powder
Steak Seasoning

Mix oil, soy sauce, lime juice and Pickapeppa sauce.

(I would compare this to an A-1 Sauce)
Pour over meat in a zip-lock bag.  If you are marinating both chicken and beef, use separate bags.  Sprinkle liberally with Chili Powder and Steak Seasoning.  I don't have an exact measurement for this but if I had to guess I would start with a couple of tablespoons of each.  It is just a marinade.  I kind of looked at it like this...there is a whole lot more salt in a brine than this marinade, so I did not worry too much about the saltiness of it.  I just wanted it to be very flavorful and that is what salt and spice is for.

Place meat on a hot grill until done, about 7 minutes on each side for beef and about 12 minutes for chicken, depending on the thickness. 

Serve with sliced onions, peppers, sour cream, guacamole, pico de gallo, and/or salsa on a flour or corn tortilla.


ENJOY!










Wednesday, July 9, 2014



 
 
 ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS
 
 
First, let me say, I could eat this dish, by itself, as an entire meal.  That is how much I LOVE it!
 
If you are bored with the same old side dishes and are in the mood to try something new....this should be the one you give a whirl!
 
The first time I ever ate this was at Whole Foods Market in Austin, Texas.  Me and some of my friends had gone there to shop after a birthday weekend at my friend Valerie's house in Kyle.  We thought we would only be in Whole Foods for about an hour....3 hours later we were hungry and their cafĂ© dishes looked so scrumptious.  If you have never been to a Whole Foods Market, it is worth seeking out.  It is a literal one-stop, natural and organic supermarket and so much more.  Google them....really awesome store.
 
Anyway, we all decided to all order different things so we could get a taste of several of their dishes.  I got the roasted butternut squash and caramelized onions. Oh my gosh...absolutely amazing! I came home and was on a mission to figure out how to make it.  It was either that or make a trip to Austin once a week...either one was  good option!
 
The squash and the caramelized onions complemented each other so perfectly.  There is just something about caramelized onions that make everything taste scrump-dilly-ump. If you do not like raw onions, do not let that stop you from trying this dish.  Caramelized onions taste completely different.  They have a deep, rich, sweet flavor and I used butter to caramelize mine, so they are doubly yummy.  They take about 20 minutes to make but you can do that while the squash is roasting.  Last night, I served it with grilled fish and my lemon brocollini dish on this blog.  It was on the table from start to finish in about 45 minutes...maybe a little less.

Butternut squash can be difficult to cut up.  I've done it but when I found it already diced, in a container, in the produce section of my local grocery store, HEB, I grabbed it.  It was the perfect amount for serving 4 people (about 3 cups).  I am all about making things easier when it doesn't affect the outcome.
 
I would love to hear from you when you try this dish...or any of the dishes here on the blog.  Y'all inspire me and keep me cooking and looking for new recipes.  {{Hugs}} to you all!




ROASTED BUTTERNUT SQUASH AND CARAMELIZED ONIONS
 
Roasted Squash
3-4 cups of Butternut Squash, diced
2 tablespoons Olive Oil
Salt and Pepper
 
Caramelized Onions
2  large Yellow Onions, sliced into rings
2 tablespoons Butter
2 teaspoons Sugar
Salt and Pepper
 
In a medium sized bowl, combine diced butternut squash, olive oil, salt and pepper. 
Toss to coat well and place on a parchment lined, cookie sheet in a 400 degree oven for 15-20 minutes.
 
 
 
 
In a large sautĂ© pan over medium high heat, melt the butter . 
 

 
 
Add the onion and sugar. 
 
 
 

 
Stir and cook for approximately 20 minutes, stirring frequently (especially at the end) to keep from sticking and burning. 
 
 
 
 Add salt and pepper to your liking.  Onions will be done when they reach a rich, brown color.
 
 
 
Put the butternut squash into a medium sized, heat resistant bowl. 
 
 
 
Add the caramelized onions. 
 
 
 
 
Toss gently and serve immediately.
 
 
 
ENJOY!
 
 


Tuesday, July 8, 2014

CREAM CHEESE TARTS

 
 


CREAM CHEESE TARTS
 
Do you love cheesecake?  Who doesn't....right?
 
These little yummies are absolutely melt-in-your-mouth perfect!  I so wanted to get this recipe on my blog for the 4th of July because they are the perfect Red, White and Blue dessert....but I failed miserably.  So sorry : (

I found this recipe many years ago in a Southern Living cookbook.  It is considered one of their Hall of Fame Dessert Classics and I totally agree.  I have made these so many times, for so many occasions, and there are never any left.  If you want a recipe that appeals to the majority (if not all) of people, then this is a recipe you have got to try.  It is super easy to make and makes such a pretty presentation.

There are a few things that you might find helpful.  First, this recipe only makes 12 servings so I always double....this recipe is easy to do that with.  Second, I find that the foil cupcake liners make the best choice for this recipe because they are more substantial and do not become wet or soggy.  Third, I always use canned fruit filling.  One can is perfect for 24 tarts but, if you want more than one filling choice, you will have leftover filling.  You can put that filling in containers and place in refrigerator to use as a topping for ice cream or maybe pound cake.  I have not tried to freeze it but I would think it would freeze nicely. 

I am convinced this recipe is going to become one of your favorites, just like it is one of mine.  I mean it is a Southern Living favorite...how can you go wrong?!


CREAM CHEESE TARTS

2 (8 ounce) packages Cream Cheese, softened
1 cup Sugar
2 Eggs
1 teaspoon Vanilla Extract
12 Vanilla Wafers
Cherry or Blueberry Filling

Preheat oven to 350 degrees.

Beat cream cheese at medium speed of an electric mixer until light and fluffy.  Gradually add sugar, mixing well.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.

Place a vanilla wafer in each paper-lined cup of a muffin pan.  Spoon cream cheese mixture over wafers, filling cups full. 

Bake at 350 degrees for 20 minutes.  Leave in muffin pan, cover and chill overnight.

To serve, top with a small amount of pie filling.

Yield: 12 Servings

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE




 

Thursday, June 26, 2014





STRAWBERRIES AND CREAM SHEET CAKE
 
Okay, I am hoping to win back some of the people I lost yesterday when I posted that less than appealing picture of quinoa.http://2.bp.blogspot.com/-peCyaDYogns/U6pC6M3q2xI/AAAAAAAAE18/ByqPnTP4OYY/s1600/herbed+quinoa.jpg  Surely, this will do it.  This cake is heaven on a plate!  Just look at it...doesn't it make you want to stuff the whole thing in your mouth....or is that just me completely out of control!
 
I made this for the first time at Easter.  I think that is when I gained 5 pounds in one day!  This cake is just perfectly moist and the fresh strawberries in both the batter and the icing just put it over the top on the yummy scale!
 
Here are a couple of tips that I have found helpful when baking a cake.  First, make sure all of your ingredients are room temperature.  If you don't have time to allow your eggs to come to room temperature, you can place them in a cup of warm water to take the chill off.  Second, when it comes to baking, always follow the instructions.  Baking is more like a science, while cooking can be tweaked here and there.  Third, use cake flour instead of just all purpose flour.  It has a finer texture than all-purpose flour and gives your cake a fluffier texture.  Lastly, check your oven often to make sure it is heating at the correct temperature.  I have an oven that skips all over the place.  I will put the cake in a 350 degrees and 10 minutes later, my oven will shoot up to 360 then down to 330.  So, count your blessings if you have an accurate oven.  If you have one like mine, just do your best to keep it at an even temperature.
 
Southern Living had this cake in one of their recent magazines.  They always have the best recipes and I love getting my monthly magazine and see what kind of goodies they share.  This cake is going up to the church tonight for the Vacation Bible School workers.  I hope they enjoy it.  I am so thankful for their willingness to teach and help our little ones come to know the Lord and learn about what a wonderful God we serve. 
 

STRAWBERRIES AND CREAM SHEET CAKE
 
Preheat oven to 350 Degrees
 
1 cup Butter, softened
2 cups Sugar
2 large Eggs
2 teaspoons fresh Lemon Juice
1 teaspoon Vanilla Extract
2-1/2 cups Cake Flour
2 tablespoons Strawberry-Flavored Gelatin
1/2 teaspoon Baking Soda
1/4 teaspoon Table Salt (omit if you are using salted butter)
1 cup Buttermilk
2/3 cup chopped Fresh Strawberries
 
Beat 1 cups of butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating 4-5 minutes or until light and fluffy. 

Add 2 eggs, 1 at a time, beating until blended after each addition.

Add 2 teaspoons lemon juice and 1 teaspoon vanilla extract.

Stir together 2-1/2 cups of flour, 2 tablespoons strawberry jello, 1/2 teaspoon baking soda and 1/4 teaspoon table salt (omit if you are using salted butter).  Add 1/3 of the mixture alternately with the 1 cup of buttermilk, beginning and ending with the flour mixture.  Beat at low speed until blended.




Stir in 2/3 cup chopped fresh strawberries.



Pour into a greased, floured 13 X 9 inch pan.  I use Baker's Joy.  Spread batter in pan and place in a preheated 350 degree oven for 30-40 minutes or until a wooden pick inserted in center comes out clean.  Now Southern Living says to cool in pan on a wire rack for 30 minutes.  I let mine cool for about 10 minutes and then flipped it out onto a wire cooling rack until completely cool....about 1 hour.  Spread Strawberry Frosting on top and on sides of cake.



STRAWBERRY FROSTING
 
1 - 8 ounce package cream cheese, softened
2/3 cup sugar, divided
2/3 cup chopped fresh Strawberries
1 drop pink food coloring gel (I didn't use this)
1-1/2 cups Heavy Cream
3 tablespoons fresh Lemon Juice
 
Place a stainless steel bowl and the beaters in the freezer and leave them there until you are ready to use.
 
 
1.  Beat 1 - 8 ounce cream cheese and 1/3 cup sugar with an electric mixer until smooth, add 2/3 cups chopped strawberries and food coloring (if desired); beat until blended.
 

 
2.  Beat 1-1/2 cups heavy cream and 3 tablespoons lemon juice at medium speed until foamy increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture, fold in remaining cream mixture.  Use immediately.

NOTE:  Stiff peaks mean that the cream mixture will hold firmly onto the beaters.  Do not overbeat or you will end up with butter.


ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

Wednesday, June 25, 2014


HERBED QUINOA
 
I am really disappointed that I do not have a more appetizing photo to go with this post because One...this is hands-down my new favorite side dish, Two...it is healthy and it tastes amazing....and Three...it looks so much better than this in real life (said in a whiny voice).  I have got to work harder on my food photography skills!
It is for times like these that I wish you could reach through the computer and take a big bite.  The quinoa is cooked but the rest of the ingredients, like the lemon juice and basil, are added fresh.  I seriously love this warm but I equally love it cold, as well. 
 
If you are like me, I did not grow up eating quinoa...I had never heard of it until recently.  In fact, I had to look up what quinoa was...grain...seed...pasta?  I had no idea! First of all, quinoa is pronounced KEEN-WAH.  It is a grain and it is gluten-free.  It is also a good source of protein, iron and fiber.  It is super-easy and fast to cook.  Doesn't it sound like the perfect, healthy food?  These things drew me in and made me want to try it and hope that I would like it.  I so need more healthy items in my diet.
 
Well...success!  I am absolutely in love with this dish (have I said that before?) but, I am not sure that I would love all quinoa dishes.  Quinoa has a distinct flavor, which I feel like this recipe kind of masks.  But I am giving it the benefit of the doubt...so far, so good!  Oh, and I need to give credit to Giada's new cookbook from which I got this recipe from...."Giada's Feel Good Food"!  It is more than just a cookbook, although it IS filled with great recipes, it also has a ton of beneficial health and nutrition tips.

Okay, enough jibber-jabber...here is the recipe!  Hope you try it and like it...let me know : )


HERBED QUINOA

2 cups Chicken Broth (I use Campbell's)
1-1/2 cups Quinoa
1/4 cup Extra Virgin Olive Oil
2 teaspoons grated Lemon Zest
1/4 cup fresh Lemon Juice
3/4 cup chopped fresh Basil
1/4 cup chopped fresh flat-leaf Parsley leaves
1 tablespoon chopped fresh Thyme
1/2 teaspoon Kosher Salt
1/4 teaspoon freshly ground Black Pepper


In a medium saucepan, bring the chicken broth and quinoa to a boil over medium-high heat.  Reduce the heat so that the broth simmers, cover the pan, and cook until all the liquid is absorbed 12 to 15 minutes (it may take longer...just eye it).  Transfer the quinoa to a large bowl.

In the meantime, whisk together the olive oil, lemon zest, lemon juice, basil, parsley, thyme, salt and pepper in a small bowl.

Pour the dressing over the quinoa and toss until all of the ingredients are coated.

NOTE: Giada's recipe calls for 2 (4 ounce) cans of boneless, skinless salmon, drained and flaked tossed with the quinoa and dressing.

ENJOY!

PRINTABLE RECIPE HERE

 
 

 
 

Monday, June 23, 2014

MANGO SALSA

1 - Large Mango, diced
1 tbsp. fresh Jalapeno, finely chopped
1/4 cup Red Bell Pepper, finely chopped
1/4 cup Red Onion, finely chopped
1/4 cup Cilantro, finely chopped
2 tbsp. fresh Lime Juice
Salt and Pepper

Mix all ingredients in a small, glass bowl.  Chill and serve.


Okay, literally I am not joking, this recipe you will want to eat straight out of the bowl.  It is just that freaking good!  I put in on top of grilled fish or chicken and if there is any leftover (and that's a big "if"), I eat it as a side with scrambled eggs and bacon.  Yumm!!  But, I have to say, I heap loads of this salsa on top of my fish or chicken so the chances of any being left over are pretty slim.  

Now, when you select a mango, choose one that is slightly soft, that gives when a little pressure is applied.  I didn't know if I could explain adequately how to cut a mango, so I added this link that tells in detail and with photos. I am a visual learner, so I thought this would be a great tutorial.  Ihttp://www.simplyrecipes.com/recipes/how_to_cut_a_mango/


One tip I have learned over the years is....if you are going to cut a pepper, like a jalapeno, you need to keep the juices from touching your fingers.  When the juices get on your fingers it takes a longggggg time for the burn to go away.  I have used gloves and when I didn't have gloves, I just used the bag from the grocery store that the peppers were put in.  It's not great but I tell you it is so much better than suffering for the next hour. Another thing you can do is rub oil on your fingers...only the ones that touch the pepper not the ones that hold the knife.  Usually, what I will do is put a little bit of oil on a plate and then dip my fingers in and rub them together.  The oil acts as a barrier and soap and water will wash it all off your fingers.

This recipe is so fresh and so colorful but mostly it has a phenomenal blend of flavors.  I hope you will try it soon.  I think it will become a regular in your kitchen line-up.

Grilled fish with Mango Salsa, Herbed Quinoa and steamed brocolli

Thursday, October 31, 2013

DIJON HERB CRUSTED SALMON


Nordstrom  Restaurant is mine and my daughter's favorite place to eat when we are shopping at the Houston Galleria.  Because I have been trying to eat things that will benefit my body and my health, I looked on the menu for what I thought would be the healthiest meal and what I would like the best and I discovered the Nicoise Salad with Herb Crusted Salmon.  Oh my goodness....the best salmon ever.  I am not a die hard salmon fan but I will eat it because I know it is good for me.  But my daughter won't touch it.  The first bite I took, I realized I had to get her to try it.  It literally tasted like a grilled steak...not fishy at all!  Remarkably, I didn't have to beg.  I think she just saw how amazed I was by it that she was eager to see if finally she could actually like salmon.  Well she took more than one bite and we asked the waiter how to make it.  He was so nice and told us but he also told us that it was in the Nordstrom cookbook, "Flavors". 

I made the recipe last night and it was super easy and a-m-a-z-i-n-g!!  My husband does not like salmon, he likes fishing for it, but eating it....not so much.  He loved it! 

Be sure to get the best salmon you can.  In my area, the best I could find was at H-E-B in Beaumont.  The guy behind the counter told me that they get fresh fish in every other day.  Be careful though, there are several to choose from.  Some are previously frozen, some are farm raised, and some even have color added....what's up with that?!  I finally decided to get farm raised with no hormones added, no color added and had not been previously frozen.  I also had the skin removed.  I would love to hear where you get your fresh fish if you are in my area.

Another thing, don't skimp on the Dijon mustard.  Make sure you coat the fish well.  It is so delicious in this recipe!

I hope you try this recipe.  Salmon is so good and healthy for our bodies and this recipe is worth giving a whirl!  Oh and I think I am going to try this herb mixture on top of some chicken.  It is just so delicious!





DIJON HERB CRUSTED SALMON

4 Green Onions, white and light green parts only, minced
1/4 cup Fresh Flat-Leaf Parsley, packed and chopped
1/4 cup Fresh Basil, firmly packed and chopped
1 tablespoon Fresh Oregano, firmly packed and chopped
1 tablespoon Fresh Thyme, firmly packed and chopped
3 large Garlic Cloves, minced
1/3 cup Extra Virgin Olive Oil

6 Skinless Salmon Fillets (6 ounces each)
Sea Salt or Kosher Salt
Black Pepper, freshly ground
2 tablespoons Dijon Mustard

Preheat the oven to 450 degrees.

Line a rimmed baking sheet with parchment paper.

To make the Herb Crust, in a small bowl, stir together the green onion, parsley, basil, oregano, thyme, and garlic.  Drizzle in the oil and stir to moistened evenly.  Set aside.

Season the salmon on both sides with salt and pepper.  Place the salmon, skinned side down, on the prepared baking sheet.  Using the back of a spoon, evenly spread 1 teaspoon of mustard over the exposed surface of each fillet.  Using a rubber spatula, evenly spread about 2 tablespoons of the herb crust over the mustard coating on each fillet.

Roast until the salmon is barely opaque when flaked with the tip of a knife, about 10 minutes.

Using a thin, flexible metal spatula, transfer the salmon fillets to warmed dinner plates. 

Serve immediately.

ENJOY!

 



Tuesday, September 3, 2013

RASPBERRY FILLED CINNAMON BITES


 

These little nuggets are just sheer breakfast joy!  I have been making these for my kids ever since they were in preschool and they have not grown out of them yet....still one of their favorites!

I am pretty sure that Christopher brought this little recipe home from preschool like 20+ years ago.  It is not the healthiest thing to eat but it sure is the YUMMIEST thing to eat.  I absolutely love them and could eat a dozen of them at a time!  I cannot describe how wonderful the combination of flavors are in this recipe and, to top it off, they are so easy and quick to make. 

I actually make these just to blog them.  I am trying to cut back on my sugar and my husband only ate two so I was left with quite a few.  My daughter and son-in-law came over to eat and saw those on the counter and their eyes nearly popped out of their heads! Ha!  They both grabbed one before we even sat down to eat!  So, believe me when I say these are REALLY, REALLY scrumptious!  And...the smell when they are baking is heavenly!  Go get your ingredients....this one is worth it!




RASPBERRY FILLED CINNAMON BITES

1 can Buttermilk Biscuits, 8 biscuits
1/2 stick Butter, melted
1/2 cup sugar
1 tablespoon cinnamon
Raspberry Preserves

Preheat oven to 350 degrees.

Combine sugar and cinnamon in a small bowl.
 
Cut each biscuit in half. 
 
 

Roll each half into a ball
 

Dip the ball in butter and then roll in cinnamon sugar mixture.
 

Place in a muffin pan.
 


Bake for 13-15 minutes.

Immediately make an indention in each biscuit right out of the oven.
If you do not have one of these little devices...you can use anything that is the size of a half dollar to make the indention.

Remove from pan and place on a serving plate.

Place a dollop of raspberry preserves in the center of each.

Makes 16  (Too bad they don't make a 16 hole muffin pan!)


ENJOY!