Monday, October 24, 2016

Garlic Butter Salmon in Foil

Another great recipe from Facebook... from Cafe Delites.  I love my fish on the drier side.... and crusty around the edges.  I baked it according to directions and then cut it in half and broiled it 8 - 10 minutes or until I thought it looked perfect.  I thought it was WAY yummy!

Garlic Butter Salmon in Foil (adapted from Cafe Delites)

1/4 cup butter
1/3 cup honey
4 garlic cloves, crushed
2 Tbsp fresh lemon juice
2 1/2 lb side of salmon (I bought a fillet from Costco with no skin)
sea salt to taste
cracked pepper to taste
lemon slices to serve
fresh parsley ( i used dried)

Preheat oven to 375.  In a small sauce pan, melt the butter of low-medium heat.  Add the honey, garlic and lemon - whisking until the honey has melted and mixture is heated through. Make a packet with foil - one piece on the bottom with the side curved up.  Lay the salmon on top.  Pour the butter/honey mixture over the salmon slowly so it stays in the bottom piece of foil Sprinkle with a good amount of seal salt, cracked pepper and sprinkle with parsley.  Lay the other piece over the foil and crimp the edges together to completely seal the packet.

Bake until cooked through -a bout 15 - 18 minutes depending on the thickness of the salmon and your preference.  Open the foil, being careful of steam.  Broil or grill 2 - 3 minutes to reach desired texture.

 ( I cut our salmon fillet in half and broiled in a separate pan without the juice for 8 - 10 minutes to reach the texture I like)

Garnish with parsley and serve with fresh lemon slices!


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Wednesday, October 12, 2016

Caramel Corn

I am always looking for new "snack mix" type recipes to take to different large group events.  I make Texas Trash and The World's Best Snack Mix all of the time.  I love this new recipe for Caramel Corn - it got great reviews from my preschool teacher friends!  Southern Living is my go to all of my favorite recipes!  I found this recipe in my October 2015 magazine!

I doubled the recipe.  I have two large foil pans that I use for all of my snack mix recipes.  One large double bag of Vic's popcorn worked great.  I used one silver bag of popcorn for each container.  I also heat the sauce in two separate pans... so I don't goof and pour it unevenly!

I didn't add the peanuts because of several new allergies in friends and family!

Yum - enjoy!

Caramel Popcorn (adapted from Southern Living)

15 cups popped popcorn (about 3/4 cup kernels)
1/2 cup butter
1 cup plus 2 Tbsp dark brown sugar
1/2 cup dark corn syrup (I used light corn syrup)
1/2 tsp kosher salt
1 cup salted, roasted dry roasted peanuts (optional)
1  10.5 oz pkg of candy coated pieces (I used M & M's but could use Reese's pieces) (optional)

Preheat oven to 325.  Spray a foil pan lightly with cooking spray.  Pour popcorn in pan.  In a small saucepan over medium - low heat, melt butter and add brown sugar, corn syrup and salt.  Bring to a simmer, stirring constantly, for 1 minute.  Pour over popcorn and gently stir to coat.  

Bake at 325 for 25 minutes, stirring every 5 minutes.  If adding peanuts, add during last 5 minutes. Remove from oven and spread on lightly sprayed wax paper, gently separating as you spread it.  Cool completely for 20 minutes,  Break apart large pieces.  Stir in candy pieces.  


Thursday, September 22, 2016

Baked Pesto Chicken

I love all of the Facebook recipes - the fast videos, the pictures, etc.  I save them and look back when I need a new, fun recipe!  Some are easy, some are hard and some seem outrageous - things I have never thought of!  That is why I like it!

I can't believe I haven't made this recipe before.  I keep the large container of pesto from Costco in my fridge.  This recipe didn't take many ingredients at all and was a snap to make.  Chris and I both enjoyed it.  I loved the texture of the fresh mozzarella after baking!

There ends up being a lot of juice from the chicken and the pesto.  I recommend a side of rice to enjoy with your chicken..... or even pasta.  Chris especially loves rice so we had Pesto Chicken, rice and roasted cauliflower.  Enjoy!

                               sorry - not great pictures - almost forgot

Baked Pesto Chicken  - Adapted from "Get in My Belly" on Facebook

1 lb chicken tenders (I used four boneless, skinless chicken breasts
prepared pesto (approx 3.5 oz)
2-3 Roma tomatoes, sliced
8 oz fresh Mozzarella
Italian seasoning
Parmesan cheese

Preheat oven to 400.  Spray your pan with a cooking spray.  Layer your chicken tenders down your pan or place your chicken breasts.  I topped each chicken breast with 1 Tbsp or so of prepared pesto. Top with tomato slices.  Top with fresh Mozzarella cheese slices.  Sprinkle with salt, pepper, Italian Seasoning and shredded Parmesan cheese.  Bake at 400 for about 40 minutes or until chicken is done.

Wednesday, September 21, 2016

Peanut Butter Sheet Cake

I LOVE peanut butter!  My sweet friend and "nail lady"... Paige gave me this recipe from her Aunt Cecelia.  Paige and I both love good food and are often talking recipes, etc.  She shared this recipe and told me how yummy it is.  She said, "the frosting looks like bacon grease... but it is soooo good!"

Easy cake, tastes amazing.... doesn't look great!  I thought about sprinkling with peanut butter chips or chopped salted cocktail peanuts... I didn't... but I might in the future!  This cake is moist and dense like a Texas Sheet Cake.  You will love it!

Peanut Butter Sheet Cake


2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
1 1/2 sticks butter
1/2 cup peanut butter
1 cup water
2 eggs, slightly beaten
1 tsp vanilla
1/2 cup buttermilk

Preheat oven to 350.  In a large bowl, mix together flour, sugar, baking soda and salt.  In a saucepan, bring oil, butter, peanut butter and water to a boil.  Pour over dry ingredients, mixing well.  Add beaten eggs, vanilla and buttermilk.  Pour into a greased and floured 11 x 15 pan.  Bake at 350 for 15 - 20 minutes.

While cake is baking, make frosting:


1/2 cup evaporated milk or 1/2 & 1/2
1 cup sugar
1 Tbsp butter
1/2 cup peanut butter
1/2 cup miniature marshmallows
1 tsp vanilla

Combine milk, sugar and butter in a saucepan.  Bring to a oil, cooking for two minutes.  Remove from heat and add peanut butter and marshmallows, stirring until melted.  Stir in vanilla.  Gently pour and spread over warm cake.

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