all sorts of recipes, from me to you…

Monday, October 24, 2016

Delicious Baked Salmon w/Capers, Lemon and Thyme

Here's the salmon scoop:  
If it's wild, it's not Atlantic, 
if it's Atlantic, it's not wild; 
if it's Pacific...
get to know your fishmonger well!

Atlantic salmon is farm-raised, and almost all Atlantic salmon sold in grocery stores is farm-raised.  Wild Atlantic salmon is an endangered species, fishing for it is prohibited in this country.  

To add to the confusion ~ there are 5 species of wild Pacific salmon, rely on your fishmonger...
Whatever...  I love salmon and  for dinner, this time I opted for a simple version of the fish.

Brush the salmon with melted butter, then arrange lemon slices, capers and thyme over the top.

This is simplicity ~ hassle-free delicious salmon to go with your favorite sides! 

Baked Salmon w/Capers, Lemon and Thyme


1½ pounds slab of salmon

2 tablespoons butter, melted

1 lemon, sliced thin

1 tablespoon capers, drained

1 teaspoon dried thyme

Kosher salt and seasoned pepper

Non-stick cooking spray


Preheat oven to 400º.

Coat a baking sheet with spray.

Place salmon on baking sheet, skin side down.

Brush the salmon with butter, and season with salt and pepper.

Arrange lemon slices, capers and thyme over top.

Bake in 400º for about 25 minutes or until fish flakes easily with a fork.


Printable recipe


Tomorrow night is Game 1 of the World Series!

Monday, October 17, 2016

Crunchy Peanut Butter Chocolate Chip Cookies

Bill and I have enjoyed 
the bounty from several 
neighbors' gardens this summer, 
and my way of saying thanks 
is to bake sweet treats for them ~
they all have a sweet tooth…

I recently made a double batch of these great crunchy peanut butter cookies.  If you like peanut butter, you will love these cookies.

The recipe is adapted from my old Better Homes and Gardens Cookbook.   I added a little salt and semi-sweet chocolate chips, plus demerara sugar for sprinkling on top before baking. 

Demerara sugar adds a sweet crunch to the cookie, substitute granulated sugar for rolling, if you prefer. 

There’s always room for a cookie or two!

Crunchy Peanut Butter Chocolate Chip Cookies


½ cup butter, softened
½ cup peanut butter
½ cup granulated sugar
½ cup packed brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 egg
½ teaspoon vanilla
1¼ cups flour
12-ounce bag semi-sweet chocolate chips
Demerara sugar for rolling


Preheat oven to 350°.
In a large mixing bowl beat the butter and peanut butter with an electric mixer for 30 seconds.
Add granulated and brown sugars, baking soda, baking powder, and salt; beat until combined, scraping sides of bowl occasionally.  
Beat in egg and vanilla until combined.
Beat in as much flour with the mixer as you can, stir in remaining flour and chocolate chips.
Shape dough into 1” balls.
Roll in demerara sugar to coat.
Place balls 2” apart on an ungreased cookie sheet.
Flatten by making crisscross marks with the tines of a fork.
Bake for 9-11 minutes, or till bottoms are lightly browned.
Transfer cookies to a wire rack and let cool.
Makes about 3 dozen cookies

Printable recipe




Monday, October 10, 2016

Stuffed Chicken Breasts w/Wild Rice and Raisins

Even the most ardent lover of chicken breasts will eventually get bored with them.  

Here enters the cure for the chicken breast blues!

If you’ve never stuffed chicken breasts, it’s much easier than you imagine.  The options are unlimited, and this is my easy version:

A few bread cubes, a little wild rice, raisins and seasonings… 

Lay the chicken flat on your cutting board and on the top side, place the knife half way between the top and the bottom and slice a pocket into the chicken breast; laterally without cutting through and open pocket.  There's no need to secure with toothpicks when stuffed, it will lay flat.

Fill with stuffing, bake and Voila! 

Easy, peasy and delicious, no more chicken breast blues!

Stuffed Chicken Breasts w/Wild Rice and Raisins

4 thick boneless, skinless chicken breasts

Bread Stuffing w Wild Rice and Raisins


½ cup wild rice
2 cups water
½ cup seasoned bread cubes
½ teaspoon onion powder
½ cup raisins
¼ cup butter, melted
2 tablespoons orange juice
Sea salt
Seasoned black pepper


Preheat oven to 350°.
Combine rice and water in a large saucepan, and cook according to rice instructions.
Mix with bread cubes, onion powder and raisins.
Stir together melted butter and orange juice, add to the other mixture and combine well, set aside.
Make a small slit in each chicken breast to form a pocket, open it and gently lay flat with cut side up.
Fill the chicken breasts with the stuffing mixture and place on baking pan that is coated with cooking spray.
Season chicken liberally with sea salt and seasoned pepper.
Bake for 30 to 45 minutes, until chicken is cooked through. 
Serve warm.

Printable recipe



Monday, October 3, 2016

Mediterranean Roasted Broccoli and Tomatoes

Should you not be a veggie lover,
this tempting little dish will 
turn on your taste buds
making you forget 
you’re eating 

It’s a great side dish of roasted broccoli and tomatoes tossed with Mediterranean ingredients just before serving.

If you’ve never roasted vegetables, it will blow your mind with how delicious the finished dish tastes. 

Roasting brings out the vegetables rich flavors while preserving nutritional value.  

This is a simple easy side dish for any meal.  It’s filled with bite-size chunks of colorful vegetables with that good Mediterranean flavor.

I bet it disappears quickly at your house too!

Oops!  Remembered to remove lens cap, forgot to change camera settings!   (◔◡◔)

Mediterranean Roasted Broccoli and Tomatoes


12 ounces broccoli florets (about 4 cups)
1 large tomato, cut into bite-size pieces
1 small red onion, cut into wedges
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon dried oregano
½ teaspoon grated lemon zest
1 tablespoon lemon juice
10 pitted kalamata olives, sliced
2 teaspoons capers, rinsed


Preheat oven to 450°.
On a baking sheet, toss broccoli, tomatoes, oil, garlic, salt and pepper until evenly coated.
Bake until broccoli starts to brown, 10-15 minutes.
Meanwhile, combine remaining ingredients in a small bowl.
Toss with roasted vegetables.
Serve warm.

Printable recipe


Friday, September 23, 2016

Buttery Baked Lemon-Herbed Orange Roughy

This is the best fish I have eaten in many a day!

And, I know the reason why…

BUTTER ~ the fish is coated with butter!

Ready to bake

I generally add no oil, just a shot of cooking spray on the pan, but this orange roughy changed that!

This is a simple fish recipe, adapted slightly, from Pillsbury that turned out splendidly…

First off, I melted butter in the baking pan, then turned the fish to coat the other side with butter. 

Then added a bit of dried basil, and other seasonings, along with a pint of cherry tomatoes; finishing with a splash of wine and lemon juice.  

It was delicious ~ we were just short of licking the platter clean ~ wishing I had made more.

In Paula Deene’s words:   “First I’m gonna add a little butter.  Not to worry cause I’m gonna come back later and add some more butter, ya’ll.”

Buttery Baked Lemon-Herbed Orange Roughy


2 tablespoons butter
¾ orange roughy fillets
½ teaspoon dried basil leaves
1 pint cherry tomatoes
½ teaspoon each seasoned salt and pepper
½ teaspoon garlic powder
¼ cup white wine
2 teaspoons fresh lemon juice


Heat oven to 350°.
Place butter in baking pan.
Heat in oven until butter sizzles.
Place orange roughy fillets in baking dish, turn to coat with butter.
Sprinkle each fillet with basil.
Top with tomatoes and seasonings.
Pour wine and lemon juice over each fillet.
Bake at 350° for about 20 minutes or until fish flakes easily with a fork.
Transfer fish and tomatoes from pan with fish spatula to serving platter.

Printed recipe


Monday, September 12, 2016

Quick Banana Bread

Do you remember  
The Joy of Cooking 

My 1972 edition is still going strong, still used today.

The strange thing is I like the flavor of bananas, but the mushy texture grosses me out.  That’s when banana bread enters the scene.

This is a great simple recipe for the bread.  I adapted the original a touch by adding vanilla extract and scattering nuts over the top before baking, instead of combing them with the batter. 

If you prefer, add ½ cup of chopped nuts and ¼ cup finely chopped apricots to the batter, and then a sprinkling of turbinado sugar over the top of the loaf before baking.

That just could be the way to go!

Here's the recipe...

Quick Banana Bread

Preheat oven to 350°.

Sift before measuring:
1¾ cups all-purpose flour

Resift with:
2¼ teaspoons baking powder
½ teaspoon salt

Blend until creamy:
⅓ cup shortening
⅔ cup sugar
¾ teaspoon grated lemon rind

Beat in:
1 beaten egg
1¼ cups ripe banana pulp (about 3 bananas)

Add the sifted ingredients in about 3 parts to the sugar mixture.
Beat the batter after each addition until smooth.
Place batter in a greased 9 x 5 x 3 inches loaf pan.
Scatter ½ cup chopped walnuts over top.
Bake the bread until brown on top and done in the center (poke with a toothpick; it should come out clean) for 50 to 55 minutes.
Let stand in pan for 10 minutes, turn out on wire rack.
Cool completely before slicing.

Printable recipe


Tuesday, September 6, 2016

Grilled Vegetable Kabobs in White Wine and Honey Marinade

Vegetable kabobs 
are the perfect side to accompany 
grilled meat!

These healthy vegetables get a burst of tang to enhance their flavor.  
A marinade of white wine, balsamic vinegar, honey and seasonings provides a sweet/savory coating for the peppers, onions, mushrooms and tomatoes. 


This time, I skewered chunks of zucchini, whole mushrooms, red onion slices, a variety of peppers and plum tomatoes. Use whatever mix you like.  

Cut vegetables thick, or leave small ones whole, so they will stay on the skewer as they grill. 

Be sure to make plenty ~ they vanish quickly!

Vegetable Kabobs in White Wine and Honey Marinade

 6 (12”) wooden skewers


¼ cup dry white wine
¼ cup honey
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon cracked black pepper


1 zucchini, cut into 1” chunks
6 plum tomatoes, whole
8 ounces whole button mushrooms
12 assorted whole small peppers
1 large red onion, cut in half horizontally, along its equator, to expose its layers.


Soak skewers in water for 1 hour.
In a large bowl, stir marinade ingredients until honey is dissolved.
Cover and refrigerate for 30 minutes to an hour.
Preheat grill to medium-high heat. 
Remove vegetables from marinade, discarding marinade.
Thread vegetables onto soaked skewers, alternating colors, and place on hot grill.
Cook until vegetables are tender and lightly charred, about 10 minutes, turning occasionally. 
6 servings

Printable recipe