Salmon Cowell

It is Memorial Day weekend here in the good old USA.  If the weather cooperates that means barbeque.  Out here in the Pacific Northwest salmon is always a go to barbeque item...especially for out of town guests.  Copper River Salmon is coming in to the markets now.  So here is a recipe for a yummy salmon BBQ..grilled salmon in an orange ginger marinade.  This recipe is from the "Looneyspoons Collection." (I told you I'd get back to that cookbook!)

Marinade;
1/4 c. orange juice frozen concentrate
1/4 c. hoison sauce
1 T. soy sauce
1 T. grated ginger
1 t. irange zest
1/4 t. red pepper flakes
Whisk all marinade ingredients together. Pour into a large ziplock plastic bag.  Add
4 boneless skinless salmon fillets. 
Turn salmon in bag to coat well.  Place in refrigerator for 30 minutes.
Preheat grill to medium heat.  Spray with a nonstick cooking/grilling spray.  Place salmon on grill for 4 minutes per side, or until done.  Baste salmon with marinade the last minute of cooking.

Beef, Green Bean and Scallion Stir Fry

I recently purchased a new cookbook, "Simple American Favorites" from American Test Kitchens.  I like to take the opportunity to hunt out new recipes all the time.  This results in a never ending "This is a new recipe" night at our house.  Luckily my husband doesn't seem to mind, and heck, he can never complain we are in rut!   I will be trying out many of the recipes in this cookbook in the next month so bear with me if it seems that is all I am posting....kind of like when I got my "Looneyspoons Collection"  cookbook (and by the way, we will be coming back to that one!

1/3 c. beef broth (it called for chicken broth but I had beef in the refrigerator)
1/4 c. oyster sauce
2 T. soy sauce
2 t. rice vinegar
1 t. red pepper flakes
3 T. vegetable oil
1# green beans, trimmed and cut into pieces
1# steak, sliced into thin strips
8 scallions (these are green onions) cut into 2" pieces
6 garlic cloves, minced
1 T. fresh ginger

Whisk broth, oyster sauce soy sauce, vinegar and red pepper in bowl and set aside.
Heat 2 T. oil in a skillet or wok over high heat.  Add steak, green beans and onions. 
Add garlic and ginger.  Cool for 30 seconds until fragrant.  Add broth mixture to the skillet.  Cook several minutes.  
Serve over hot rice.

Olive Garden Alfredo Pasta

I have noticed that any recipe that is a take off from a restaurant seems to be a popular post.  So today I will share another one of those take off recipes.  This one is for the Olive Garden's Alfredo Pasta.  It is a rich and creamy recipe that is simple to prepare.  Serve it as they do with some grilled chicken pieces or cooked shrimp.
1/2 c. butter
2 c. cream
1/4 t. garlic powder
1/8 t. pepper
1 12 0z. pkg. fettuccine
1/4 c. parmesan cheese
Melt the butter in a medium saucepan over medium heat.  Add the cream, garlic and pepper and simmer for 10-12 minutes or until thick.  Add parmesan cheese.

Bring 4 quarts of water to boil and add the pasta.  Cook 12 minutes and then drain.
Serve pasta on plates with Alfredo sauce on top.

Meatball Minestrone Soup

It has been a rather rainy week...and I have a head cold that will not go away.  So today I am cooking up a nice healthy bowl of soup and baking a loaf of bread to go with it.  I have seen many recipes for this soup online, but this one is a version that is all my own.  Cook up a pot, invite friend over and pass the bread bowl!

2 cans Italizn style stewed tomatoes
2 c. beef broth
1 small can tomato sauce
4 carrots, diced
2 c. diced celery
1 c. chopped onion
1 c. sliced green beans
1 t. each of basil, parsley and oregano
1 c. pasta: seashell, elbow macaroni, or ditalini
1 can red kidney beans, drained
1# ground beef
3/4 c. Italian style bread crumbs
1 egg
2 T. oil
Mix the ground beef, bread crumbs and eggs well.  Form into meatballs and place on a greased cooky sheet.  Bake at 350 degrees for 20 minutes.
While the meatballs are baking, heat the olive oil in a large soup pan.  Add the onion, carrots and celery and saute for 5 minutes.  Mix in the tomatoes, tomato sauce, kidney beans, green beans and beef broth.  Bring to a boil.  Add spices and pasta.  Boil gently for 10 minutes.  Stir in the cooked meatball and continue to simmer gently for another 10 minutes.

Egg Braid Bread

I love baking bread...especially the part where it is warm and you spread butter on it!  This is a recipe I have been baking for probably the last 20 years.  It is much easier to make than it seems.  You can add seeds to the top if you like.  Today I am serving it with my Meatball Minestrone Soup.

2 T. yeast
1/2 c. warm water
2 t. salt
2 T. oil
Combine all these ingredients and whisk well.  Allow to sit for 5 minutes.
Heat: 1/2 c. milk to lukewarm.
Stir in 2 T. sugar.
Mix the milk mixture into the yeast mixture.  Beat in 3 eggs.  Add
3 c. flour
Knead the dough for 5-8 minutes.  Put in a buttered bowl   Put into a warm spot and allow to rise for 30 minutes. 
After rising, punch the dough down.  Divide into 3 pieces.  Roll each piece into a rope shape.
Line the 3 ropes side by side.  Braid the ropes just like you would hair.  Place the braid onto a greased cooky sheet and allow to rise for another 30 minutes.
Beat 1 egg with 1 T. water.  Brush this mixture onto the braid.
Bake at 400 for 20 to 30 minutes.

Greek Salad Pizza

Fridays are traditionally pizza night at our house.  But I like to mix it up a little and make pizza that is just a little unusual once in a while.  Tonight I had all the ingredients for a good Greek salad so I thought...hmm..why not on a pizza?  I used my own homemade pizza crust but you could use whatever you like...
This is it before baking:

My pizza crust recipe:
1 T. yeast
dissolve this in 1 c. warm water.  Whisk well.
Now whisk in:
1 T. olive oil
1 t. honey or sugar
1 t. salt
Stir in:  3-4 c. bread flour until it forms a not so sticky ball.  Knead for several minutes.  Roll out into a circle shape and place on a pizza pan.
Top the dough with 2-3 T. balsamic salad dressing
Then in a food processor blend:
3 cloves garlic
3/4 can garbanzo beans -drained
This will make a substance much like humus.  Spread this mixture on top of the balsamic dressing.

Top the humus mixture with
2 c. fresh spinach
1 c. slied kalamata olives
 2 sliced tomatoes
remainder of the can of garbanzo beans
On top of this sprinkle:
1 c. feta cheese
1/2 c. Parmesan cheese
1/2 c. mozzarella cheese
Then bake the pizza at 400 degrees for 15 minutes.  When it comes out of the oven, sprinkle on some tazaki.
Make the tzaki by blending 1 c. cucumber with 1 c. plain greek yogurt and 1 t. oregano.

Thai chicken with cashews and chilies

I have a wonderful Thai cookbook called, "Quick and Easy Thai"..it is a great collection of easy delicious recipes.  Tonight I was feeling like having some Thai so I got out the cookbook and tried this recipe for the first time.

1# chicken breasts or thighs
1 c. sliced onion
2 T. fish sauce
2 t. soy sauce
2 T. water
1/2 t. sugar
1 c. cashews
I also added 2 c. frozen stir fry veggies....you can leave this out if you want
2 large red chilis cut in pieces--you can also leave these out if you don't like hot spicy food
(I didn't have any chilies so I just used some dried red pepper.)

Cut chicken in bite size strips.  Saute in a saucepan with 2 T. corn oil.  Cook until just barely pink.  Add in vegetables and all remaining ingredients except cashews.  Stir fry until vegetables are just crisp.  Stir in cashews.  Serve over hot cooked rice.

Stuffed French toast

This morning I had some leftover strawberries that needed to be used up..so I made this for my sweetheart's breakfast in bed.  It was yummy.  You could use any fruit that you have in the house.  If you like things a little sweeter you could use a little more powdered sugar with the cream cheese.

2 eggs
1/4 c. milk
1/2 t. vanilla
Beat all ingedients well with a whip.

Slice your choice of fruit:  I used strawberries

4 oz. cream cheese
2 T. powdered sugar
Beat these two ingredients together for the filling.

Heat a large skillet on medium heat.  Spray with cooking spray. 

4 slices of any type of bread

spread  1/2 of the cream cheese mixture on the top of  2 of the bread slices.  Dip the bottom of these slices in the beaten egg mixture and set slices in pan.  Top cream cheese mixture with fruit.  It will look like this:

Dip just one side of each of the remaining slices in egg mixture.  Place on top of the pieces in the pan--egg side up.  Cook til one side is brown, flip and cook the other side.

Before serving sprinkle with powdered sugar and top with whipped cream.

Lemon Asparagus Chicken Pasta

I got this recipe from a blog called "Gimme Some Oven."  I made only a few adjustments to the original recipe.  I grilled my chicken.  This time of year grilled chicken just tastes better than sauteed to me.  Plus it's an excuse to cook outside.  I had some extra cherry tomatoes, and mushhrooms so I sliced those up and put them in too.  If you are not a mushroom lover, just leave them out.  This is a light and healthy, simple dinner.  One to enjoy while sitting out on a sunny deck with a glass of wine and that someone you love.

• 12 oz. pasta (I used farfalle bows)
• 3 Tbsp. olive oil
• 1 Tbsp. fresh rosemary, finely chopped
• 2 boneless, skinless chicken breasts, pounded to even thickness
• 1 bunch (about 1 lb.) fresh asparagus, ends trimmed and cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 tsp. lemon zest
• 1 tsp. lemon juice
• 2/3 cup (about 1 carton) Greek yogurt, plain
• 1/3 cup grated Parmesan cheese
• 2 cups fresh baby spinach 
• 1/2 c. slice mushrooms
• 1/2 c. slice cherry tomatoes ( I just 1/2'd them)

Prepare pasta al dente according to package instructions.

Grill the chicken until done then slice the chicken into thin strips.

In a skillet with the oil saute the asparagus, garlic, lemon juice and zest, mushrooms, cherry tomatoes and rosemary  until the asparagus is cooked but still slightly crisp. Stir in the spinach and saute a few minutes more. Stir in the  Greek yogurt,  and Parmesan cheese

Combine cooked and drained pasta with sauce and chicken.  Serve in bowls with a sprinkle of Parmesan cheese on top.

Stuffed Steak with Balsamic Mushroom Sauce

Well, this is one of those recipes I found and then just totally tweaked to what I had in my own fridge.  This is my own version ..great on the BBQ or you could bake it in the oven.  I served it with a baked potato and salad.  Perfect warm weather meal!

2 cube steaks
1/4 c. sliced onion
1/4 c. carrot cut in very thin strips
1/4 c. sliced red pepper

for the marinade:
3 T. Worchestershire sauce
1 T. olive oil
1 T. monterey steak seasoning

for the steak sauce
 1/2 c, sliced mushrooms
2 T. butter
2 t. chopped shallots or onions
1/4 c. beef broth
1/4 c. balsamic vinegar
2 T. brown sugar

Lay the cube steaks flat, pour marinade over and marinate at least 20 minutes.   Take steak out of marinade and arrange 1/2 of each of the vegetable on one end of the steak.  Roll up and secure with toothpicks.  BBQ for 10 minutes or bake at 350 for 20 minutes.
Meanwhile combine all the ingredients for the sauce in a sauce pan and simmer for 10-15 minutes.  Serve sauce over steak.

Crockpot Cilantro Lime Chicken

It is Cinco de Mayo which means Mexican food tonight.  It is warm outside so I thought I would give this recipe a try.  Plus instead of being in the house cooking all afternoon..I can be out enjoying the nice weather.


1# chicken breast
3/4 c. lime juice
1-2 t. taco or fajitas seasoning (* my homemade recipe is below)
1/2 c. cilantro

Put all ingredients in crockpot on low for 6 hours or high for 4 hours.  Shred chicken.  Serve as meat in tacos with lettuce, tomato, avocado and pico de gallo.

Homemade pico de gallo
3-4 roma tomatoes chopped small
1/2 c. chopped cilantro
1-2 diced jalapenos
1/4 c. chopped onion
Mix all ingredients well

Homemade taco/fajita seasoning

1T. chili powder
1/2 t. oregano
1 1/2 t. cumin
1 t. black pepper
1 t. salt
1/2 t. paprika
1/4 t. garlic powder
1/4 t.onion powder
1/4 t. crushed red pepper

Magic Cake

I seem to be in a mood today to try out things that I am not sure are going to work.  It started with making a homemade wasp trap and somehow evolved into trying a dessert that was posted on the blog "Jo Cooks."   The review on Jo's blog assured me that many cooks have tried the recipe with success.  Basically, you mix up all the ingredients, bake it .....and when it is done it is a beautiful little cake with 3 distinct layers--one of them being a vanilla custard.  I had to try it! 
I think this cake would be spectacular topped with fresh sliced strawberries and whipped cream.  Here is the recipe for you to try:

• 4 eggs (separate yolks from whites) at room temperature
• 1 tsp vanilla extract
• 3/4 cup sugar
• 1 stick butter, melted
•  3/4 cu) of flour
• 2 cups milk lukewarm
• powdered sugar for dusting cake

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.

Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.  

Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. .

Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.

Sprinkle some powdered sugar after cake has cooled

Mango Pineapple Martini

Today, in celebration of the sun and the 70 degree weather,  I am sharing a yummy martini recipe.  I am going to Hawaii in June and this cocktail is definitely working with the weather to get me in the mood!  Add to that some Hawaiian music on Pandora and life is just too good.

1 1/2 oz. mango vodka
3/4 oz. coconut rum
splash of pineapple juice

Put all ingredient into a shaker with crushed ice.  Shake well and serve in a martini glass.

Salsa Chicken Tamale Pie

It will soon be Cinco De Mayo again.  Last year I posted a yummy tamale pie recipe from the cookbook "Laurel's Kitchen."  I have been thinking of that pie and ways to change up the recipe.  So here is a new version of tamale pie.  This one is not vegetarian.  The chicken can be precooked in your crockpot or you can cook in in a skillet with the salsa.  Add some beans and an easy cornbread topping with just a spark of jalapeno and you have a great dinner.

3 chicken breasts
2 c. salsa (any type- I used red)
Put the chicken in the crockpot with the salsa and cook 6-8 hours.  Shred the chicken.  OR Cut the chicken into strips and saute with the salsa in a skillet until cooket through.

MIx the chicken with:  1 can pinto beans OR i can black beans

Topping:
i box corn bread mix -any kind
Stir into the mix:  1/4 c. chopped jalapeno
1 c. corn
1/2 c. cheddar cheese

Put the chicken in  a 8 x 8 casserole dish that has been sprayed with Pam.  Top with cornbread misture and bake according to directions on cornbread mix.  When done, cut into squares and top with a scoop of sour cream, olives, some avocado. 

Farmer's Breakfast

I have been making this recipe around my house for years.  For awhile it was our standard Sunday night dinner.  It is often my favorite breakfast.  I even sent it to a potluck at my sweetheart's work to rave reviews.  It's so easy. just use what you have in your refrigerator.  Tonight, because it is Friday and I am exhausted..it is dinner.

4 eggs, beaten well
1 c. ham or bacon (cooked) or sausage (cooked)
1 c. cheese ( any kind..I have used cheddar, gouda, parmesan,  or feta)
1/4 onion, chopped
1 red or green pepper, chopped
2 potatoes
1 T. oil
Prick the potatoes and put in a microwave for about 4 minutes or until done.  Chop into cubes.  I do not take the skins off.  Heat the oil in a skillet and add the potatoes, onions and pepper.  Cook for about 8 minutes on medium heat.  Add in the meat of your choice.  Next pour the eggs over the mixture and sprinkle in the cheese.  Stir and cook until the eggs are done and the cheese is melted.

Optional:  other good ingredients to try
1 c. chopped tomato
1/2 c. sun dried tomato
2 c. fresh spinach
1 c. cooked broccoli
2 c. fresh zucchini
1/2 c. jalapenos
The sky is the limit!  Try it your own way and let me know by post what you did!  See that section under this post that says "no comments"  well click on that and you can leave your comment to tell me how you are doing!

Teriyaki Beef Burgers with Parmesan Bacon Potatoes

I know, these two things do not sound like they go togehter..but think burger and fries and you will like it.  These two recipes are both easy to make and by the time the potatoes are done, so are the burgers.  Now that the weather is getting warmer it is so nice to be able to start up the BBQ and cook outside a bit.

For the burgers mix:
1# hamburgers
1 c. oatmeal
1 egg
1/4 c. chopped up pineapple
1/2 c. soy sauce
2 T. sugar
2 cloves garlic, minced
1 t. ginger
Form into patties, cook in a skillet or on the BBQ until done.  Serve with lettuce, tomato, red onion, and if you wish..a pineapple ring on a bun.

For the potatoes:
6 red potatoes, cut in 1/2
1/4 c. melted butter
1/2 c. parmesan cheese
1 t. seasoned salt
Put the butter into a small baking dish (I used a 9" round cake pan).  Sprinkle cheese over top, then bacon and seasoning.  St potatoes, cut side down on the butter mixture.  Bake at 400 for 25 minutes.

Wiki Wiki Coconut Cake

This is yet another variation on the ever popular poke cake.  I posted a chocolate peanut butter one earlier on this blog.  This cake is one of my favorite's to serve if I am doing a Hawaiian Luau theme...or if you are having a tropical type dinner..or if you just love coconut..or cake..or actually any old time.  It has just a few ingredients, comes together easily and will make you look like a cooking queen (or king!)

1 boxed white cake mix
1 can coconut milk
2 c. coconut
1 container cool whip topping.
Mix  the cake according to the box directions.  Pour into  13 x 9 pan and bake the time indicated on the box mix.  As soon as it comes out of the oven, take the end of a wooden spoon (not the spoon end) and poke holes all over the cake.  Then pour the coconut milk over the cake and refrigerate.  Before serving frost with the cool whip.  Sprinkle coconut over the top of the cool whip.

Chicken Spaghetti

I have seen this recipe made on the Pioneer Woman.  I have seen posts raving about it on Pinterest,  Yet I was still skeptical.  Tonight I decided to give it a try, but due to a lack of several ingredients I changed the recipe to the following ingredients,  I have to admit it was delicious.  My husband raved.  He wants to have it for lunch and dinner tomorrow.  Yes, there were plenty of leftovers.  I think this is a great recipe for a family dinner.  The ingredients are kid friendly, the result is creamy and cheesy.
Everyone should try it and like it.
1 T. butter and 1 T. olive oil
2 chicken breasts, cut in cubes
1/4 onion, chopped
1/2 red pepper, chopped
2 1/2 c. grated cheddar cheese
1 can cream of mushroom soup
1 c. sour cream
1/2# spaghetti
1 c. chicken broth
Melt the butter in a large skillet. then add in the olive oil.  Put chicken, onion and red pepper into the skillet and saute until the chicken is no longer pink.
In a saucepan bring water to boil to cook the spaghetti.  Cook until just al dente as it will cook some more in the oven.  Drain.
Mix the sour cream, cream of mushroom soup,chicken broth and all the ingredients in  the skillet together.  Add in 2 c. of the cheese and mix well.
Spray a 8 x 8 baking dish with cooking spray.  Pour casserole mixture into the pan.  Sprinkle remaining 1/2 c. of cheese on top.  Bake at 350 for 25 minutes.

Crunch Time cookies

Lately, I have been reading a book by Diane Mott Davidson.  The book is about a caterer who gets herself into all kinds of trouble.  The book is peppered with recipes that the fictional caterer is making for her clients.  This is one of the recipes from the book.  If you are interested in reading it, the book is called "Crunch Time."  It is just one book in a series about the caterer Goldy Schultz.

1 c. pecans (I used almonds because that is what I had)
1 1/4 c. flour
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder
1 c. butter
2 oz. cream cheese
1 c. brown sugar
1/4 c. white sugar
1 t. vanilla
2 eggs
2 1/2 c. oatmeal
1 1/2 c. chocolate chips
2/3 . toffee bits (such as Heath toffee bits)

Toast almonds or pecans by putting them into a skillet and heating on low for 10 minutes.  Cool and chop.

Mix butter and cream cheese well.  Beat in vanilla and eggs.  Mix in flour, baking powder, baking soda and salt.  Stir in oatmeal, then chocolate chops, toffee bits and nuts.

Scoop by T. onto cooky sheet and bake at 375 for 10 minutes.

Bite Size Fruit Pizzas

Tomorrow I am bringing these little treats to work to celebrate the April birthdays.  I wanted to make something that was more"spring like."  If you do not want to spend all the time making sugar cookies for the "crust" an easy way out is to just buy Pillsbury sugar cookie dough-the kind in a roll-slice and bake them.  I used the OK cookie dough posted previously on this blog. 

For the crust:

OK Cookie dough cut and baked in small rounds
OR Pillsbury sugar cookie dough, sliced and baked

When the cookies have cooled mix together
1/2 c. sugar
1 80z. pkg. cream cheese
1/2 t. vanilla

Spread this mixture on top of the cookies, thick like frosting.  Then top with whatever fruit you like.

For the glaze:
1 c. pineapple juice
3/4 c. sugar
2 T. cornstarch
Put all ingredient in a saucepan over medium heat.  Bring to a boil, whisking constantly.  Boil 2 minutes.  Cool.  Drop by teaspoon on top of each cookie.