Salmon with Brown Sugar Glaze

I don't cook much fish around here.   There are a few family members that just aren't huge fans.  Chris loves just about anything... but he doesn't love salmon.   I decided to try it.  Meg and I both enjoy it and I was hoping to sway Chris.  We all enjoyed this yummy recipe!  Well - everyone except Jenna - who won't even try it.

A preschool teacher found this recipe on allrecipes.com.  It was quick and easy and I served it with roasted green beans, onions and grape tomatoes.

I used one large piece of salmon with the skin.  I put it on a piece of foil and Chris cooked it on the grill.  The skin burns to the foil and you slide the salmon right off.  This allrecipes.com version uses the broiler which I will try next time.  I actually think their version looks a little tastier!

Salmon with Brown Sugar Glaze

1/4 cup packed light brown sugar
2 Tbsp. Dijon mustard
4 ( 6 oz) boneless salmon fillets
salt and pepper to taste

Preheat broiler and the oven rack about 6 inches from the heat source.  Spray the rack of the broiler pan with cooking spray.  Season the salmon with salt and pepper and arrange onto the prepared broiler pan.  Whisk together the brown sugar and the mustard in a small bowl.  Spoon mixture evenly onto top of salmon fillets.  Cook under the preheated broiler until the fish flakes easily with a fork - 10-15 minutes.

Suggestion - put a little water in broiler pan for steam

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Breakfast Sausage Ring

Here is another recipe from Facebook - from Welcome Home.  I have a recipe similar to this that I got from my good friend Emily - Sausage Bundt Cake.   I like them both but this new one doesn't have eggs in it.  I was always worried about getting the eggs done in the middle of the other one.  This one came out of the pan beautifully and we enjoyed a slice with scrambled eggs.  It could be because I used my new pan given to me from the preschool teachers - a silicone bundt pan from Sur la Table.  This pan was amazing - I just need to try it with a cake now! 

Breakfast Sausage Ring

16 oz breakfast sausage (any flavor)

2 (7.5) cans of Pillsbury Buttermilk biscuits

2 cups shredded cheddar or Montery Jack cheese ( I mixed several)

Preheat oven to 350.  Brown sausage in frying pan, drain,  Open first can of biscuits and flatten each biscuit into a larger circle.  Place in bottom of greased bundt cake pan, overlapping each biscuit so that it makes a ring round the bottom of the pan.  Top biscuits with 1 cup shredded cheese, next place cooked sausage on top of the cheese then top sausage with the remaining cup of cheese.  Open second can of biscuits and flatten each one and repeat placing each one around the top of the bundt pan overlapping so it looks like a ring.  Cook for about 25 minutes or until golden.  Remove from oven and let it set for 5 to 10 minutes before inverting onto a plate.  Slice and serve.  

Welcome Home says this makes a nice centerpiece for a breakfast buffet.  Also- try spicy sausage and pepperjack cheese :)

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Sweet N' Salty Pecan Crunch

I love my Seasons magazine I get from our local HyVee grocery store - always filled with the best information and recipes.  I usually make one or two recipes from each magazine.  I gave this yummy snack mix a try and we loved it.  It is crunchier and a bit harder than my Pecan Praline Snack Mix but the teachers at preschool seemed to really enjoy the extra crunch and the different cereal.  I can't seem to stay out of it!  :)

Sweet N' Salty Pecan Crunch (adapted from HyVee Seasons)

1 (14.5 oz) box golden maple Quaker Oatmeal squares ( my store didn't have maple - used brown sugar)
1 cup broken pretzel sticks (I used tiny twists that I already had)
1 cup coarsely broken pecan halves
1 cup dry roasted peanuts
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup light corn syrup
1 tsp. vanilla extract
1/2 tsp baking soda
1/2 tsp coarse sea salt ( or more - I didn't measure)

Preheat oven to 250.  Spray a 13 x 19 baking dish with cooking spray.  In a 2 quart saucepan, melt butter over medium heat.  Stir in brown sugar and corn syrup, bring to a boil, stirring frequently.  Remove from heat and stir in vanilla and baking soda.  Pour over cereal, stirring to coat. Transfer to prepared baking dish.  Bake one hour - stirring every 20 minutes.  Spread on parchment or wax paper and sprinkle with coarse sea salt.  Allow to cool, break into pieces.  Store in an airtight container at room temperature.  Serves 18 - 1/3 cup servings)

Nutrition Facts from Season - 260 calories, 11 g. fat, 3 g. saturated fat, 0 g trans fat, 5 mg cholesterol, 300 mg sodium, 36 g carbs, 3 g fiber, 13 g sugar, 5 g protein,

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Baked Chicken Chimichangas

There seem to be a lot more recipes on Facebook lately.  These baked chimichangas looked easy and something my family would enjoy.  I was correct!  Easy and very tasty!  We had them two nights in a row - reheated them the 2nd night.

Baked Chicken Chimichangas

8 oz pkg cream cheese, softened
8 oz pepperjack cheese, shredded
1 1/2 Tbsp taco seasoning
1 lb. cooked chicken, shredded or diced
8 flour tortillas
cooking spray
toppings - salsa, cheese, green onions, sour cream, black olives

Stir together cream cheese, pepperjack cheese and taco seasoning.  Fold in chicken.  Divide among tortillas.  Tuck in sides and roll up tortilla and place seam side down in a greased 9 x 13 baking dish.  Spray tops of tortillas with cooking spray.  Bake at 350 for 15 minutes, turn chimis over and bake another 15 minutes.  Server with your favorite toppings.

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