Baked Five-Spice-Maple-Glazed Salmon

 

a smidgen of Chinese five-spice blend, 


a taste of maple syrup,
a trickle of lemon juice,


a driblet of hoisin sauce,
a pinch of ginger,

a dollop of Dijon mustard...

That's all it takes to create this tasty glaze!

Southern Fried (Baked) Chicken ~ à la Blue Bloods

Bubba knows my weaknesses ~ 

cookbooks and “Blue Bloods!”  

 He surprised me with this 

great cookbook 

for Christmas and I could tell 

this "fried" baked chicken recipe 

would be a winner!

Southern cooks and barbecue pitmasters may want to skip right past this recipe, because it’s a bit of a Southern cooking sacrilege, per The Blue Bloods Cookbook.

The Best Salmon I Have Ever Baked!

Bill told me way back when, that he was part of the "I really don't like salmon" crowd.  Those were fighting words to me, and I was determined ~ and on a mission ~ to change his mind.  I figured he had a bad encounter with salmon once, just like I did many years ago with a catfish dinner at Mammoth Cave, when I cut into the fish and fat streamed out of it.  

I've been off on a long journey over the years for the best salmon recipe, and I'm sure I finally found it:  I'm just not sure though how I acquired this great recipe.  

Salmon has a great strong flavor and it's meatier than most fish. This rich, tender, flaky, and nutrient dense salmon gets slathered with a savory flavorful Dijon mustard sauce, then baked at a high temperature to perfection for our taste buds.

Cornmeal-Crusted Lake Perch

Bill Jr., (Bubba here) just returned from vacationing in the United Kingdom and had more than one meal of fish and chips in England.  

In his words, the fish was the best, "Awesome! Crunchy, tender and tasty."  The Brits choice of fish is cod and haddock, with him liking haddock more.

I'd be the first to order fish and chips at a pub anywhere, but we all know that at home it can turn into a "grease-feast!"

 
That is, unless it's made in an air fryer! 

Let Us Honor Memorial Day, and Kick Start Summer with a Cucumber, Mustard and Dill Salad

Get out your white shoes, and let's celebrate the start of summer by honoring our nation's veterans!

Let us pay tribute to all veteran's who have given their lives to our nation's wars...

Gravestones at Arlington National Cemetery decorated with American flags on Memorial Day

On Monday ~ Memorial Day ~ according to the "The National Moment of Remembrance Act," passed in December, 2000, we Americans are encouraged to pause wherever we are at 3:00 p.m. local time, for a minute of silence to remember and honor those who have died in service to our nation.  

It's a way we can all help put memorial back into Memorial Day.

Now for the cucumber salad...

It's super quick, super easy and, you guessed it:  super good and tasty!

You won't find a fresher-tasting salad than this simple stunner.

It's a Cool, Refreshing, Summertime Salad!


Cucumber, Mustard and Dill Salad

Ingredients:

2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon salt

1½ teaspoons sugar

1 tablespoon olive oil

1 large seedless cucumber, peeled
1 small white onion, sliced thin

2 tablespoons chopped dill

Method:

Whisk together vinegar, mustard, salt and sugar. 

Add oil in a slow stream, stirring constantly.

Halve cucumber lengthwise, cut halves crosswise into ⅛"-thick slices.

Toss cucumber with onion, dill and vinaigrette.

Serves 4 
Printable recipe

Enjoy!

Here’s wishing you all

a

Safe and Happy

Memorial Day Weekend!

Ummm, mmm! Baked Orange Roughy Spread with Horseradish ~ Dijon and Parmesan

The smooth pearly white meat of orange roughy is liked for its mild, delicate flavor as well as its ease of cooking.  It’s a great choice for those who don’t like the “fishy” taste of fish.

Orange roughy is native to the waters of Australia and New Zealand, and is a versatile fish that is highly adaptive to a vast array of recipes and seasonings.  

It can survive most cooking methods, with the moist, large flaked meat holding together well after cooking.

The fish is naturally low in cholesterol and fat ~ jam-packed with proteins and other vital nutrients ~ a healthy substitute for any lean meat.

 

A creamy spread of Dijon mustard, Parmesan, a little mayonnaise, and a hint of horseradish tops these baked fillets.  The fish was delicious — so simple to prepare — yet so tasty.  

I have to say ~ all these ingredients work together quite well ~ it's all about the delightful kick from the horseradish and Dijon mustard!


Baked Orange Roughy with Horseradish Dijon and Parmesan

Ingredients:

2 (6 ounce) orange roughy fillets
2 tablespoons lemon juice
½ cup Parmesan cheese, grated
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons horseradish
½ teaspoon seasoned pepper
Hungarian paprika

Method:

Preheat oven to 400°.
In a small bowl mix together, juice, cheese, mayonnaise, mustard, horseradish and pepper.
Place fillets in 13 x 9-inch baking dish sprayed with cooking spray.
Spread with Parmesan mixture.
Sprinkle with paprika.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
Printable recipe


Happy cooking!

Herb-rubbed Pork Tenderloin w Dijon-Apricot Mop Sauce

Pork tenderloin is a quick-cooking cut of meat that has less fat than beef and more protein than chicken breasts.  I’m always on the look-out for pork tenderloin recipes and this is a really good one from the New American Heart Association Cookbook. 

As stated in the cookbook, “A dry herb rub flavors the pork and makes a nice crust.  You may want to stop right there, or you can go one step further and add the tangy mop.”  I’m telling you; do not stop at the rub!  It is a great blend of herbs and does make the tenderloin crusty but, the apricot and mustard duo in the mop is magnificent.  And, adding the vinegar, honey and remaining ingredients makes it only better.

The cookbook proclaims that chicken and beef roasts are delicious with both the rub and the mop sauce. Try the mop sauce alone on its own over vegetable kebobs, beef, poultry, firm fish fillets or shrimp.  I second that with the mop sauce ~ it’s great on chicken and vegetables also, and I will be trying it on seafood soon!

Here’s the good recipe:

Herb-rubbed Pork Tenderloin w Dijon-Apricot Mop Sauce

Ingredients:

1 tablespoon dried rosemary, crushed

1 tablespoon dried thyme, crumbled

2 teaspoons coarsely ground pepper

2 teaspoons paprika

2 teaspoons celery seeds

2 (1-pound) pork tenderloins, all visible fat removed

Vegetable oil spray

Dijon-Apricot Mop Sauce

Ingredients:

1 teaspoon canola oil

1 small onion, finely chopped

½ cup cider vinegar

¼ cup honey

¼ cup apricot preserves

2 tablespoons Dijon mustard

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

Method:

In a small bowl, stir together the rub ingredients.

Using your hands or a spoon, rub the mixture evenly over the pork and set aside.

For the mop sauce, heat a small pan over medium-high heat.

Pour oil into the pan and swirl to coat the bottom.

Cook onion for 2-3 minutes, or until soft, stirring occasionally.

Stir in the remaining sauce ingredients and bring to a boil.

Reduce heat and simmer for 5 minutes, stirring occasionally.

(You may wish to reserve ½ cup of the sauce to use as a dipping sauce for the pork.)

Preheat oven to 350 degrees.

Lightly coat a baking sheet with vegetable oil spray.

Place tenderloins on the pan and into hot oven.

Using a brush, baste pork several times during baking time with the sauce.

Bake until 150 degrees on an instant-read thermometer, or to your liking.

Serves 6-8

ENJOY!

Marinated BBQ Pork Chops

I hope you all had a good weekend and enjoyed the warm weather like we did.  Our yard is now being blanketed with leaves and we've been having exceptionally nice weather for the last week ~ weather like we should’ve had in June!  It’s absolutely gorgeous out there this fall with all the different colors of leaves on the trees.

But now for the reason of this post:  saucy pork chops.  We really like pork chops and I prefer mine thick and juicy; saucy and tender.  

Pork is leaner and healthier than it used to be but may not contain enough fat to remain succulent ~ this is when marinating comes to the rescue.  This is a simple marinade that is not too sweet.  It’s easy to make with ingredients you most likely have on hand.    

This BBQ marinade makes some sticky and delicious chops.  I bet your palate will fall in love with these saucy chops!

Marinated BBQ Pork Chops 

Ingredients:

2 tablespoons olive oil

½ cup cider vinegar

½ cup ketchup

1 tablespoon Dijon mustard

2 tablespoons brown sugar

1 teaspoon liquid smoke

¼ teaspoon salt

½ teaspoon seasoned pepper

1 teaspoon chili powder

¼ teaspoon celery seed

4 (6-ounce) pork chops

                

Method: 

Stir together first 10 ingredients and mix well.

Place pork chops in a plastic bag and spread sauce over all sides.

Marinate in refrigerator for1 hour or overnight.

Heat nonstick skillet over medium-high heat.

Drain and reserve marinade.

Place chops in skillet and brown on both sides.

Add reserved marinade.

Cover pan and simmer on low heat until chops are cooked through, about 30 minutes.

ENJOY!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. 

Stuffed Cuban Pork Tenderloin

We definitely have a fondness for Cuban food resulting from our first visit to Key West years ago.   While vacationing, we enjoyed our first Cuban sandwich at the Roof Top Café and were instantly hooked on the great flavors!

Our Canadian friends make us envious by telling us about their trips to Cuba ~ about the beauty of Cuba and the delicious spicy cuisine.  However, until Americans can easily travel there, Miami and Key West are about as close as we can venture to Cuba so all I can do is recreate those spicy flavors in a sandwich or roast for now.

This recipe for was in Cooking Light magazine.  The pork is tangy with just the right amount of spice.  I swapped 1/3 cup of cilantro for dried oregano.   

The pork is tender and just melts in your mouth.  We really like how flavorful it is from the first bite to the last. 

Off the subject ~ I’d like to share with you the view out my back door this morning.  As I am writing this, the sliding door is open to a cool breeze and the only sounds to be heard are the birds chirping and the gas from the hot air balloon.  There’s nothing like early morning peace and quiet and a cup of strong black coffee!

Now, back to the pork:

Stuffed Cuban Pork Tenderloin

Adapted

Ingredients:

1 (1-pound) pork tenderloin, trimmed

2 tablespoons whole-grain Dijon mustard

3 thin slices Swiss cheese, halved

1/3 cup chopped bread-and-butter pickles

1 teaspoon dried oregano

¼ teaspoon salt

½ teaspoon freshly ground black pepper

Cooking spray

Method:

Preheat grill to medium-high heat.

Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat.

Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.

Spread mustard evenly over pork and sprinkle with cilantro.

Arrange cheese and pickles over pork in a single layer.

Roll up, starting with long side; secure pork at 1-inch intervals with twine.

Combine salt, pepper and oregano and sprinkle over pork.

Place the pork on a grill rack coated with cooking spray.

Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes.

Remove from grill.

Let stand covered for 5 minutes.

Cut into 12 slices.

Que rico!  Buen apetito!

Carolina-Style Barbecue Chicken Breasts

OK, I know there are endless recipes for chicken on the grill but, you really should try this one ~ it really attracted me!  Maybe it was the “mustard” that caught my eye.  Or, maybe it’s because of the word “Carolina.”  I love, love the “Carolina’s” and envy you if you reside there!

We looked at homes, and fell for one, in the Greenville, South Carolina area before we retired.  Due to some circumstances of elderly relatives here, we decided it was best to stay put.  And now we have our first grandchild, Matthew, who is 5½ months old and South Carolina is just too far from him.  Here is a photo of him since some of you have kindly asked about him:

Matthew at 5 months

As for the chicken…

This grilled chicken is about the best I’ve ever eaten.  According to the recipe in Food Network Magazine, they only have to marinade for about 10 minutes.  (Their recipe is for chicken thighs).  

I’m a “mustard” addict and this is a perfect mustard marinade.  It’s loaded with the good flavors of apple cider vinegar, brown sugar, mustard powder, Worcestershire sauce, salt and pepper and as much hot pepper sauce as you dare to use. 

Grill and serve the chicken with some reserved sauce, tomato salad and maybe a pasta side-dish.  Now, that’s good summertime eating!

Carolina-Style Barbecue Chicken Breasts

Adapted

Ingredients:

½ cup Dijon or yellow mustard

¼ cup apple cider vinegar

¼ cup packed Splenda Brown Sugar, or regular

1½ tablespoons dry mustard

1-2 teaspoons hot sauce

½ teaspoon Worcestershire sauce

½ teaspoon salt

½ teaspoons McCormick’s Seasoned Pepper

4 skinless, boneless chicken breasts

Method:

Prepare grill.

Whisk the yellow mustard, vinegar, brown sugar, dry mustard, hot sauce, Worcestershire sauce, salt and pepper in a bowl.

Toss the chicken with about one-third of the sauce in a large bowl until coated.

Let sit at room temperature for 10 minutes.

Put ¼ cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping.

Grill the chicken, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees, about 12-15 minutes per side.

Serve with the reserved mustard sauce.

I will be trying this on wings the next time!  Yum!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.  She’s having a Double Giveaway now!

Honey Poppy Seed Pasta Salad/w Shrimp

Woo hoo!!!  The heat has arrived in Northern Illinois, bringing with it the craving for cold pasta salads!  

There’s nothing quite like a crisp cool salad to dig into at your backyard barbecue when the thermometer soars.  Pasta salads are not only quick and easy to make ~ they can be prepped in advance, allowing you more time to join the esprit de corps of your guests. 

Honey Poppy Seed Pasta Salad can be easily adapted to your taste with whatever flavors you favor.   Start with wagon wheel pasta and add colorful veggies of your liking, combining it all in a honey, poppy seed and Dijon mustard dressing for the finishing touch.

This versatile salad recipe was published in our local newspaper, The Northwest Herald, recently.  I made a vegetarian version of it using shrimp; however, it is really delicious using cut-up chicken, as in rotisserie chicken ~ or you could try it with ham.   The recipe also includes one diced apple and one cup grape halves and toasted slivered almonds which I omitted, catering to individual tastes. 

If you like colorful chilly pasta salads in the heat of summer, I guarantee you’ll be wild about this one!  It’s a perfect pasta salad for your guests to relish!

Honey Poppy Seed Pasta Salad w/Shrimp

Adapted

Ingredients:

1 pound wagon wheel pasta

1 pound medium shrimp, (30-30 per pound), peeled and deveined

1 yellow bell pepper, cored and diced

1 red yellow bell pepper, cored and diced

1 orange bell pepper, cored and diced

1 cup snow pea pods, sliced into thirds

4 scallions, thinly sliced

½ cup mayonnaise

¼ cup honey

3 tablespoons cider vinegar

2 tablespoons Dijon mustard

Zest of ½ orange

1 tablespoon poppy seeds

 ½ teaspoon salt

¼ teaspoon ground black pepper

Method:

To a large pot of boiling salted water, add pasta and cook until al dente.

Rinse in cold water to stop the cooking, drain well and set aside to cool.

In a large bowl, combine the shrimp, bell peppers, snow peas and scallions.

In a small bowl, whisk together the mayonnaise, honey, vinegar, mustard, orange zest, poppy seeds and salt and pepper.

When the pasta has cooled, add it to the bowl with the veggies and shrimp, then toss to combine.

Add the dressing and stir to coat.

Chill for 1-2 hours and serve.

Makes 12 servings

ENJOY!!!  It’s delicious!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes.  She’s having a Double Giveaway now!