Baked Citrus Salmon

I like this recipe because it’s simple, it looks appetizing on the plate, it tastes good, and because it’s salmon…

There’s a kick to the blend of ingredients in the paste, not too hot, with a touch of sweetness too.  It’s easy to whip up and good for any night of the week.

This is a delicacy you don’t have to feel guilty about! 

Baked Citrus Salmon

Ingredients:

2 tablespoons lemon juice

1 tablespoon sugar

1 tablespoon olive oil

2 teaspoons dried dill weed

1 tablespoon chives, chopped

1 tablespoon ancho chile pepper

Salt, to taste

1 lemon, sliced

4 (6-ounce) salmon fillets

Non-stick cooking spray

Method:

Preheat oven to 400 degrees.

Combine first 7 ingredients in a small bowl.

Place fillets in a large baking dish that has been coated with non-stick cooking spray.

Divide lemon mixture equally and spread over salmon.

Top fillets with a couple of lemon slices.

Bake for 15-20 minutes, until fish flakes easily with a fork.

Serve

ENJOY!

Feta-stuffed Tomatoes

This dish is just a simple little late summer pleasure…

It’s perfect for the season!

 

Adding to the great tomato taste, is a little texture from the breadcrumbs, the mild taste of green onions, and the salty tang of crumbled feta cheese, with Italian dressing delivering spiciness.

Simply stuff the tomatoes, bake for a short time, and enjoy a simple summer pleasure!

Feta-stuffed Tomatoes

Ingredients:

4 medium tomatoes

4 ounces crumbled feta cheese

¼ cup breadcrumbs

3 tablespoons green onions, sliced

2 teaspoons garlic, minced

2 tablespoons fresh parsley, chopped

1 teaspoon seasoned black pepper

4 tablespoons Italian salad dressing

Parsley sprigs for garnish, if desired

Method:

Preheat oven to 350 degrees.

Cut tomatoes in half horizontally.

Scoop out pulp, leaving shells intact.

Discard seeds and chop pulp, and set aside.

In a medium bowl, add remaining ingredients, stirring after each addition.

Stuff each tomato with feta mixture.

Place in a 13” x 9” baking dish that has been coated with cooking spray.

Bake for 15 minutes, until heated through.

Place under broiler for a minute or so to brown slightly.

Garnish with parsley, if desired.

Serve

ENJOY!

Molasses Coffee Marinated Pork Chops

Molasses ~ coffee???  That's an offbeat combination that got my attention!

 

Molasses coffee marinade

We both love strong coffee and like the full-bodied taste of molasses, so I knew I had to give Alton Brown’s recipe a try.  This is the first recipe of his that I’ve made, and I well be checking out more of them now, after knowing how tasty this one is.

Marinating

Ready for the grill

The brewed coffee in the recipe accentuates the smoky, sweet, sort of bitter flavors in molasses, mingling with apple cider vinegar, ginger and Dijon mustard.  The marinade transformed the pork into hearty tender juicy chops after Bill grilled them!

Grilled and ready to eat!

It’s my new favorite marinade that’s easy to make, and could be used on any cut of pork, maybe even chicken…

As strange as it sounds, it’s very amazingly delicious and I’m looking forward to making it many times!

Molasses Coffee Marinated Pork Chops

Ingredients:

1 cup cool strong coffee

6 ounces molasses

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon ground ginger

6 sprigs thyme

4 (6 to 8-ounce) bone-in, 1-inch thick pork chops

Method:

Place all of the ingredients in to a 1-galon zip top bag, and shake to combine.

Place in the refrigerator to marinate for at least 2 hours or up to overnight.

Preheat grill to medium-high.

Remove the chops from the marinade.

Transfer the marinade to a small saucepan and place over high heat.

Bring to a boil, reduce heat to medium-high and boil gently, stirring often, until reduced to ½ cup liquid, 12-15 minutes.

Meanwhile, grill chops to your liking before serving with the glaze.

ENJOY!

Luscious Lemon Lush

This is a heavenly blast from the past! 

I’ve made this luscious dessert for many more years than I care to count.  I don’t know where the recipe came from, but I do know that it always brings rave reviews when I serve it! 

You can use whatever flavor of pudding you wish.  I generally like to make this with lemon in the summer, as it’s light and refreshing, and chocolate the rest of the year for a richer dessert (omit lemon juice.)  Use walnuts or hazelnuts, instead of pecans, if you prefer.

The bottom layer is a shortbread crust filled with pecans. Smoothed over that is a creamy sweet filling of Cool Whip, powdered sugar and cream cheese.  Topping it is a layer of light cool lemon pudding, and more Cool Whip plus a few chopped pecans scattered over all.

Bottom layer

2nd layer

3rd layer

Top layer

Desserts don’t get much better than this ~ you’ll see ~ like it is here, there won’t be any left in the pan to put back in the refrigerator for dessert tomorrow!
It’s a luscious classic!

Lemon Lush

Bottom layer:

1½ cups flour
¼ cup chopped pecans, plus more for garnish
1½ sticks butter, softened

Mix all 3 ingredients.
Spread in 13” x 9” pan.
Bake 350 degrees for 20-30 minutes until golden.
Cool.
(Can be refrigerated overnight.)

Second layer:

1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla
1 cup powdered sugar
1 (9-ounce) Cool Whip, divided

Using electric mixer, mix cream cheese, vanilla, sugar and 1 cup Cool Whip.
Beat well and spread over first layer.
Put in refrigerator and let set 1 hour or overnight.

Third layer:

2 small boxes instant lemon pudding
3 cups cool milk
1 tablespoon lemon juice

Mix instant pudding with milk.
Mix until dissolved and spread over second layer. 

Top layer:

Spread with remaining Cool Whip.
Scatter ½ cup chopped pecans, over all for garnish.
Cover and refrigerate for several hours.
Serve

ENJOY!

Cajun Rubbed Grilled Pork Chops

Shoe-leather pork!  

That’s what we had for dinner one evening years ago, after grilling pork chops on the Weber for the first time ~ they went straight from the packaging to the grill to the garbage.

Then I learned about rubs and brines to tenderize pork before grilling.  Pork is the one of the most versatile meats that can hold its own with bold seasonings. 

Purchase chops of about 1” thickness, no thin or frail chops.  Then rub them with the Cajun spices and let set in the refrigerator for at least an hour, before grilling them to perfection.

The flavors of this Cajun rub are spicy, with a touch of sweetness for moist and delicious chops.

We were amazed how tender and delicious the chops turned out ~ we ate Succulent and Smoky Chops for dinner last night!

Cajun Rubbed Grilled Pork Chops

Ingredients:

4 (1” thick) center-cut loin pork chops, with excess fat trimmed

2 tablespoons smoked paprika

½ teaspoon salt

1 teaspoon pepper

1 teaspoon brown sugar

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried oregano

Method:

Combine the rub ingredients in a small bowl, 1-8 hours before grilling.

Coat the chops with the rub and place in a Ziploc bag.

Refrigerate 1 to 8 hours.

Transfer chops onto the grill over medium heat.

Cook for 18-20 minutes to 150 degrees internal temperature, turning once or twice.

ENJOY!

Peaches and Cream Cups

This is a great “no fuss” dessert for two.

I saw this recipe over on Laurie’s blog, Cookin’ Up North, and had to make it when the good Michigan peaches were available here.

It’s cool and refreshing ~ a perfect little dessert!

Peaches and Cream Cups

Ingredients:

1 gingersnap cookie, crumbled
¼ teaspoon ground ginger
¾ cup (6-ounces) peach yogurt
¼ cup cream cheese, softened
¼ teaspoon vanilla
1/3 cup fresh peaches, sliced

Method:

In a small bowl, combine crumbs and ginger, set aside.
In a small bowl, beat yogurt, cream cheese and vanilla until smooth.
Fold in peaches.
Spoon into two 6-ounce custard cups.
Cover and refrigerate for 1 hour.
Just before serving, sprinkle with crumb mixture.


ENJOY!

Chicken Fajitas, the easy way

We really like chicken fajitas and I usually grill them, but this time I let the chicken and veggies soak up a good marinade, and then let it all roast in the oven.

They turned out great, the flavors were so delicious, and I let the oven do most of the work. 

This is a simple healthy meal that hit the spot and made us happy.  It doesn’t get much better than this, and it’s easy peasy!

Chicken Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 2” strips

1 tablespoon garlic, chopped

1 tablespoon fresh lime juice

2 teaspoons olive oil, divided

1 teaspoon ancho chile powder

Non-stick cooking spray

1 Vidalia onion, sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

2 small tomatoes, chopped or 1 (14.5 ounce) can diced tomatoes

½ teaspoon salt

½ teaspoon seasoned pepper

4 tablespoons salsa

8 flour tortillas

Serve with:

Sliced green onions

Shredded cheddar cheese

Sour cream

Taco sauce

Method:

Heat oven to 400 degrees.

In a bowl, toss chicken with garlic, juice, 1 teaspoon oil and chili powder, marinated for 20 minutes.

Coat a rimmed baking sheet with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes, salt, pepper, salsa and remaining 1 teaspoon oil, toss to combine.

Roast, stirring once, until chicken is cooked through, about 20 minutes.

Fill warm tortillas with chicken mixture and serve with toppings.

ENJOY!