CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP
Sweet and savory pan-seared salmon topped with sautéed shrimp in cajun butter sauce. Salmon New Orleans is an unforgettable meal.

4-6 ounce salmon fillets
FRESH ground salt and pepper, to taste
1/2 pound large shrimp, peeled, de-veined
8 tablespoons butter, divided
2 tablespoons honey

LEMON PEPPER & SEA SALT seasoning
FRESH ground sea salt
LEMON pepper
Sweet Hungarian Paprika

OR

CAJUN seasoning
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon onion salt
½ teaspoon cayenne pepper
heaping ½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes

  • In a small bowl whisk together all Cajun OR Lemon Pepper seasoning ingredients and set aside.
  • Season the salmon with fresh ground salt and pepper to taste.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Add honey and whisk to combine (mixture should be bubbly).
  • Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 5-6 minutes until salmon is cooked through, flaky, and browned.
  • Transfer salmon pieces to a platter and cover to keep warm.
  • Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning.
  • Add shrimp to pan and saute’ until opaque, about 3-4 minutes.
  • Serve salmon topped with shrimp pieces.
  • Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired.
  • Serve immediately.

EVERY SUNDAY PANCAKES

There is just nothing better than homemade, fluffy pancakes doused in butter and PURE maple syrup for a Sunday morning.

EVERY SUNDAY PANCAKES yields +/- 12 pancakes depending on size
1 ½ cups cake flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup + 2 tablespoons buttermilk
2 LARGE eggs
¼ cup butter, melted
2 teaspoons PURE vanilla

  • Whisk together the flour, sugar, baking powder, baking soda and salt in a LARGE mixing bowl.
  • In another bowl whisk buttermilk and eggs together.
  • Add vanilla and butter, whisking until blended.
  • Whisk milk mixture into the dry ingredients JUST until moistened.
  • Allow batter to stand 10 minutes!!!  This step is a MUST for fluffy pancakes!
  • Melt butter on medium hot grill.

  • Lightly grease griddle.
  • Ladle ¼ cup of batter onto hot griddle, cooking until bubbles begin to pop. DO NOT flip pancakes before seeing air bubbles.
  • Flip and cook until golden brown.
  • Serve immediately.

CREAM OF CARROT FENNEL SOUP

CREAM OF CARROT FENNEL SOUP
1 pound of FRESH carrots, chopped
3/4 cup chopped fennel bulb
1 cup chicken broth
1 cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground thyme
3 tablespoons butter
1 large shallot, finely chopped
2-3 cloves garlic, minced
3 tablespoons Wondra
1 1/2 cups whole milk
2 tablespoons Cream of Sherry
1/2 cup heavy cream
Fennel fronds for garnish

  • Bring water and chicken broth to a boil in a steamer.
  • Add carrots and fennel to steamer basket.  Steam7-8 minutes or until tender.
  • Remove carrots and fennel to cool slightly.  Save broth, adding enough water to measure 2 cups. Set aside.
  • Add the carrots and fennel to food processor with 1 cup of the steaming broth. Blend until smooth.
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream, cream of sherry and remaining 1 cup of broth.
  • Stir in thyme and simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in carrot puree.
  • Season to taste.
  • Top with chopped fennel fronds.

overnight CINNAMON ROLL FRENCH TOAST CASSEROLE

CINNAMON ROLL FRENCH TOAST CASSEROLE
TOAST
12 slices thick BRIOCHE bread
2 cups whole milk
6 LARGE eggs
1/2 cup golden raisins
1 1/2 teaspoons PURE vanilla extract
3 tablespoons sugar
1 tablespoon QUALITY cinnamon

  • Cut bread into 1 inch cubes.
  • Spray a 9×13 baking dish with non stick cooking spray.
  • Place bread cubes in a large mixing bowl.
  • In a small bowl whisk together the sugar, brown sugar, and 1 tablespoon of the cinnamon.
  • Evenly sprinkle the cinnamon mixture over bread cubes and toss.
  • Whisk together the milk, eggs, vanilla and sugar.
  • Pour evenly over bread cubes and toss to coat.
  • Fold in raisins.
  • Arrange an even layer in the baking dish.
  • Cover tightly with saran and chill overnight.

TOPPING
1/4 + 1/4 cup sugar
1/4 cup packed brown sugar
1/2 tablespoon QUALITY cinnamon
6 tablespoons melted butter

  • Preheat oven to 350°.
  • Uncover casserole.
  • Mix together 1/4 cup sugar and cinnamon.
  • Sprinkle over casserole.
  • Drizzle melted butter over casserole.
  • Bake 35-45 minutes until browned and baked though in the center.

ICING
2 ounces cream cheese, softened
3 tablespoons butter, softened
1 teaspoon PURE vanilla extract
4-6 tablespoons whole milk
2+ cups powdered sugar

  • Cream together the cream cheese and butter until light and fluffy.
  • Add vanilla and 4 tablespoons milk, blending until smooth.
  • Gradually add powdered sugar until well incorporated.
  • Add more milk 1 tablespoon at a time until you reach a pourable desired consistency.
  • Pour over slightly cooled french toast casserole and serve.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 14 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING!  I hope everyone had as nice a weekend as we did.  The weather was gorgeous and I was able to get a few projects accomplished and a little weeding done as well as the regular chores.  

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – WOW I know it’s a BIG surprise, but it’s raining! LOL 😀  The weekend was GORGEOUS! We even hit 68 most of Saturday.  That’s over though as this morning is gray, cloudy, foggy and rainy too!  I have on Levi’s, a long sleeve Life is Good Tee and flip flops LOL I’m getting my toes done so I’m stuck with those until I get home! 😀

ON THE BREAKFAST PLATE – Having a bit of an issue again so we’re back to baby food. Today is Carrot Apple Pineapple – It’s actually not bad – I love these squeeze packs 😀 Tea is bothering me again so I’m back to hot water instead of tea also.

AS I LOOK AROUND THE HOUSE/WEEKLY TO DO LIST & HOUSE PROJECTS/CRAFT BASKET/APPOINTMENTS

  • LAUNDRY… just 1 load
  • LIVING AREAS… dust, vacuum
  • KITCHEN… deep clean
  • YARD… fence repairs continue, weeding
  • BLOG… recipe updating
  • CRAFTS/PROJECTS… nothing this week
  • APPOINTMENTS… just a couple
  • TO DO… errands and groceries today – making a list for the rest of the week

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

I’M READING I just finished the 2nd book in a series that doesn’t have another ready and I probably won’t return to even when they do and had yet to choose a new one – just too tired at night to actually get any reading done.  Then I found one of my favorite series that is a crossover to a 2nd series that I thought had ended has a “transition” book leading to a 3rd new series.  What I love is that even during the dozen books from the first series there were subtle references to this and direct links to the 2nd series.  Her crossovers and seamless and the characters end up blending together so well you sometimes forget which series they belong to.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH There still isn’t a ton to watch, but I did get a few more old movies watched as well as one I’d never even heard of despite the big names in it.

FAVORITE PHOTO FROM THE CAMERA I just love OLD barns!

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – BROWNED BUTTER HONEY GARLIC CHICKEN
TUESDAY – BACON WRAPPED JALAPENO CHICKEN BITES
WEDNESDAY – CAJUN HONEY BUTTER SALMON
THURSDAY – C.O.R.N.
FRIDAY – PIRI PIRI CHICKEN
SATURDAY – FARMSTYLE MEATLOAF

SUNDAY – C.O.R.N.(Clean OUT refrigerator night)

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

HOW THE DATE FOR EASTER IS DECIDED

Easter is going to be late this year! Do you ever wonder how the date is decided? Well, let me tell you what I found with a little research.

Unlike Christmas, the date of Easter Sunday changes every year and can fall anytime between March 22nd and April 25th.  Why is this you ask?

Because Easter Sunday is decided by complex calculations based on the moon.  Early on in Christianity different churches used different methods.  This led to disagreements that still exist today in some cultures.

Easter celebrates the death and resurrection of Jesus which according to the Bible happened around the same time as Jewish Passover.  Passover typically begins the night of the first FULL moon AFTER the spring equinox (usually March 20th or 21st) EXCEPT in months when it is the SECOND full moon.  This most recently occurred in 2016.  The FULL moon can vary in each time zone so the Church calculates Easter from the 14th day of the ecclesiastic lunar month which is known as the paschal full moon.  Easter is the Sunday that follows the paschal full moon that falls on or after the equinox so can be from 1-7 days later.

In 1818 the full moon fell on the equinox, Saturday March 21, so Easter was the next day, March 22. Easter will not be this early again until the year 2285.  The earliest recent Easter was March 23 in 2008.  In 1943 a full moon fell on March 20, just before the equinox, so the paschal full moon was the next one on April 18 which was a Sunday so Easter was seven days later on April 25. It will not be this late again until 2038. The latest recent Easter was April 23 in the year 2000.

This year Good Friday will be April 19th and Easter Sunday will be April 21st.   You can find a table for upcoming Easter Sundays here.

COFFEE POT ROAST ala SLOW COOKER

COFFEE POT ROAST ala SLOW COOKER – serves 4
2 pounds boneless chuck roast, quartered**
2 Medium onions, halved and wedged
3 cloves garlic, minced
1 cup brewed coffee
1/4 cup Bragg’s liquid amino acids
8-10 small gold potatoes, scrubbed and pricked with a fork
3 LARGE carrots, rustic large cuts

1/4 cup cornstarch
6 tablespoons cold water

  • Place half the onions in the bottom of the slow cooker.
  • Top with the garlic followed by half the beef. Repeat the layers.
  • Whisk together the coffee and liquid aminos.
  • Pour over beef.
  • Cover and cook on low until meat is tender, about 8 hours.
  • At 6 hours add the carrot pieces.

  • Whisk together the cornstarch and water until smooth. Add to cooking juices, stirring to blend.
  • Cover and cook on HIGH (about 30 minutes) until gravy is thickened.

NOTES:
**The original recipe was for slow cooking, but I prefer the oven unless I’m going to be gone all day. If I use the oven I DO NOT quarter it. If using the oven adjust the roasting time to 2-3 hours of covered and undisturbed roasting with the potatoes and carrots.

The original recipe had you slicing the onions thin. BUT, if you halve it root to tip and then wedge it you not only get thin pieces, you also get MORE flavor when you cut the onion in this direction.

The original recipe did NOT call for browning the meat, but I find you get a juicier roast with more flavor if you do so when roasting in the oven.

MIMOSA ROASTED CHICKEN with CHAMPAGNE GRAVY

The original recipe from Taste of Home called for a whole roasting chicken, but I’ve adapted it a more user friendly way of not only roasting, but also serving and eating. This chicken becomes a rich, buttery and juicy bite that is only complemented by each bite of fluffy mashed potatoes and fragrant champagne gravy.

MIMOSA ROASTED CHICKEN
2 medium navel oranges
4 large carrots, peeled and split lengthwise
2-3 leg and thigh quarter skin-on chickens
4 tablespoons butter, melted
FRESH ground pink Himalayan salt and black pepper, to taste
4-5 cloves garlic, minced
1 tablespoon Litehouse freeze dried basil
1 tablespoon Litehouse freeze dried red jalapeno, chopped small
1/2 teaspoon onion powder
1 tablespoon FRESH thyme, finely chopped
2 cups pink moscato wine or Brut champagne
2 medium sweet Vidalia onions, cut into wedges
1/2 cup chicken broth
1/2 cup orange juice

  • Preheat oven to 375°.
  • Arrange carrot pieces in a single layer on bottom of roaster to form your “rack”.
  • Cut one orange into slices.
  • Cut second orange into wedges.
  • Combine the melted butter, garlic, onion powder, thyme, basil and red jalapeno. Set side to allow the freeze dried herbs time to reconstitute.
  • Gently use your fingers to loosen the skin of the chicken.
  • Place orange slices under the skin.
  • Generously sprinkle the chicken with FRESH ground salt and pepper.
  • Rub melted butter mixture over skin of chicken pieces and place on top of carrots.
  • Bake uncovered for 20 minutes.
  • Combine Moscato and orange juice. Toss with orange wedges,  onion wedges and potatoes. Pour into roaster around chicken.
  • Return to oven for 45 minutes more or until thermometer reads 175°.**(see note) Baste occasionally with pan juices. Cover and let stand 10 minutes before serving.

NOTE: **Cover loosely with foil if chicken is browning too quickly

GRAVY
Chicken Broth
1 tablespoon butter
2 tablespoons Wondra flour

  • Pour pan juices and loosened browned bits into a measuring cut.
  • Skim off fat, reserving 1 tablespoon.
  • Add enough chicken broth to measure 1 cup.
  • In a small sauce pan melt butter and reserved 1 tablespoon fat.
  • Whisk in flour and until smooth and golden.
  • Gradually whisk in broth mixture.
  • Bring to a GENTLE boil, reduce heat and cook 2-3 minutes until thickened to desired consistency.
  • Serve immediately.

ROAST TURKEY & WILD RICE SOUP

Winter seemed never ending this year!  So what did we do? We made MORE soup!  While we were on a trip to the coast I had the most amazing soup at McMeniman’s Sand Trap at their Gearhart Hotel.  So, I came home and set to recreating it.  The re-creation is so close I feel like I’m back in front of the fire enjoying their soup and a cocktail!

ROAST TURKEY & WILD RICE SOUP
1 tablespoon butter
1 small Viadalia onion, diced
2 stalks celery, diced
3 large carrots, sliced into 1/4 inch slices
3 cloves garlic, minced
1 teaspoon FRESH ground black pepper
1 teaspoon sea salt
1 tablespoon white vinegar
1 teaspoon dried thyme
1 teaspoon dried parsley
5 cups chicken broth
1 cup wild rice
2-3 cups shredded turkey or rotisserie chicken pieces

  • Melt butter in dutch oven over medium high heat.
  • Add onions, carrots, celery, salt and pepper. Saute’ 5 minutes.
  • Add garlic. Saute’ another 5 minutes.
  • Add thyme, parsley, vinegar, broth and rice.
  • Bring to a SLOW boil. Reduce heat and simmer 30 minutes.
  • Add turkey and simmer uncovered 30 minutes more until rice is tender.
  • Adjust seasonings to taste.

BANANA LEMON BLUEBERRY* FRENCH TOAST

BANANA LEMON BLUEBERRY* FRENCH TOAST
1 16 ounce loaf DAY OLD sourdough, french or brioche bread, cut into 1 inch cubes
2 LARGE roasted bananas (OPTIONAL) see note
1 1/2 cup WILD small blueberries*
6 LARGE eggs
4 large egg whites
2 cups milk
1/3 cup PURE maple syrup
ZEST and juice of 1 LARGE lemon
1 tablespoon PURE vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
Powdered sugar, butter and maple syrup for serving

  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Spread a layer of the roasted bananas on the bottom of the baking dish

 

  • In a large mixing bowl whisk together the eggs, egg whites, milk, lemon juice, lemon zest, vanilla extract, cinnamon and salt.
  • Fold in the bread pieces.
  • Pour mixture into baking dish evenly.
  • Sprinkle blueberries over bread pieces.
  • Cover the baking dish tightly with saran and refrigerate over night.

 

  • Remove baking dish from refrigerator and let sit out while you preheat the oven to 350°.
  • Bake uncovered 45-55 minutes until golden brown and center is set.
  • Serve dusted with powdered sugar or butter and maple syrup.

NOTE:*

  • You can substitute the blueberries for just about ANY other berry, peaches or even apples making this recipe just as delicious!
  • Let the bread cubes sit out on the counter overnight. The dryer they are, the more custard they will absorb. You want them to be crispy like croutons.
  • This can be frozen, but I really don’t recommend it – it always seems soggy to me.
  • This is a GREAT way to use up bananas if you need to, but the recipe works wonderfully even without them.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 13 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING I hope everyone had a wonderful week and is ready to jump into this last week of March wit both feet.  I had a good week, but am still a bit under the weather with a couple new issues (low blood pressure coupled with low blood sugar) that make too much activity an issue so have not accomplished as much as I had hoped to.  Here’s hoping this week will be better.  So let’s get right to it.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING  Well it seems that the false spring that sprung last week for a couple days is over.  It started raining again on Friday and the temperature dropped back down so we are cold, damp and dreary again for the most part. I have on Levis, a long sleeve purple t-shirt and gray pops.  I will be adding at least one sweatshirt when I venture out as it is currently in the 40’s with a breeze.

ON THE BREAKFAST PLATE Blueberry bagel and cream cheese with hot water

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS,  APPOINTMENTS

  • LAUNDRY… just a couple loads of t-shirts and jeans
  • LIVING AREAS… a little dusting and vacuuming
  • KITCHEN… clean 😀
  • YARD… fence repairs continue as rain allows
  • BLOG… a couple recipe updates
  • CRAFTS/PROJECTS… ???
  • APPOINTMENTS… a couple doctor follow ups
  • TO DO… make appointment with primary to discuss new health issues, a little organizing, a couple appointments…

ON MY MIND When I was young my grandmother, who was extremely set in her ways, taught me that a load of laundry should never be more than 8 pounds.  Honestly I never really paid attention to her and have done just fine.  I know the concept of weighing laundry sounds really odd and recently I decided to actually look this up and see WHY???  I found this article that will make you tired just reading about all the work our ancestors went through to do a load of laundry!  Evidently the “OLDER” machines manuals would call for weighing the load so you didn’t put a strain on the motor.

And why oh why do grocery checkers and baggers NOT know how to bag groceries??  Twice last week at 2 DIFFERENT stores items they tried to put on the bottom of the bag belonged on the top!  You have to watch with an eagle eye these days to avoid smashed bread, eggs and delicate herbs!  The first time the checker put my Italian parsley and bananas on the bottom of the bag and was going to put the bags of potatoes, onions and oranges on top of those.  I don’t know about you, but I do NOT like bruised bananas or herbs.  Another time the bagger put the eggs and bread in a bag together which was great and then she was going to put a couple gatorades and BAI water bottles on top!

I’M READING I’m trying to get into the current book, but have been trouble reading at night – hopefully this week goes better.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH Just a few shows as basketball is playing havoc with the current shows being new.  There is Seal Team from last week and a couple cooking shows.  I did see a couple more “CLASSIC” movies that I’d never seen before.  The most interesting was Lost Horizon about Shahgr-La by Frank Capra (It’s A Wonderful Life) starring Ronald Coleman.

FAVORITE PHOTO Remember that trip I told you we took to get away from the snow a few weeks ago?  We went to the beach for hubby’s birthday and guess what?  It snowed there too 😀 The house faces the ocean.

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – Cream of Potato Ham Soup and Buttermilk Biscuits
TUESDAY – C.O.R.N.
WEDNESDAY – Cream of Carrot Fennel Soup and Buttermilk Biscuits
THURSDAY – Lasagna with Bolognese Meat Sauce
FRIDAY – Roast Turkey & Wild Rice Soup & Garlic Toast
SATURDAY – Chicken Fried Chicken with Peppered Gravy
SUNDAY – Tropical Glazed Pork Tenderloin and Asparagus

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

BLACK EYED PEA CHILI
TANGERINE MARMALADE
GRANS BUTTER CRACKER CHICKEN CASSEROLE

CINNAMON BUTTER MONKEY ROLLS

It just doesn’t get much better than that these mouth watering warm cinnamon sugar rolls that pull apart into soft and flaky layers after being smothered in a sweet vanilla glaze.  Because of my inability to eat sugar these days I skip the glaze, but they are just as good!

CINNAMON BUTTER MONKEY ROLLS            Servings: 12

12 Rhodes Frozen Dinner Rolls
3 tablespoons unsalted butter, melted
6 tablespoons light brown sugar, packed
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

VANILLA ICING (optional)
1 1/2 cups powdered sugar
1-2 tablespoons milk
2 teaspoons vanilla extract

  • Place frozen rolls in a 9×13-inch baking dish, cover with plastic wrap and allow to thaw in the refrigerator overnight.
  • Grease muffin tin
  • In the morning, cut each roll into 3 pieces.
  • Combine the brown sugar, cinnamon, ginger and nutmeg in a small bowl.
  • Melt butter in a second small bowl.
  • Roll each piece in butter and then in the cinnamon mixture.
  • Place 3 pieces in each muffin tin, making sure the edges all meet.
  • Cover with a cheesecloth and leave in warm place until double in size, about 2 hours depending on the warmth of your house.
  • When rolls have risen, remove cloth and bake in a preheated 350° oven for 15-16 minutes.
  • Carefully remove rolls from muffin tin as soon as they are finished baking.
  • Brush vanilla glaze over the warm rolls.
  • Serve warm.