Category: RECIPES

SALMON IN A BLANKET

I found this old, and I do mean old recipe card in an old recipe box I found in an antique store.  It was a Betty Crocker of General Mills recipe from the TESTED RECIPE INSTITUTE.  I’m sure I could do some research and find the actual year, but I’m going to guess it is from the 50’s or 60’s. I changed it very little, but have added some additional flavor.  The original recipe called for pink salmon, but I use both pink and red salmon.  This recipe originally called for making a Bisquick dough, but is great for cheating and using prepared dough and/or puff pastry with.  You can also substitute tuna. I also make them into individual tarts instead of one long “blanket”.

SALMON IN A BLANKET
3 cups flaked pink salmon
1/2 cup mayonnaise
Juice of 1 lemon juice
Fresh ground salt and black pepper, to taste
2 tablespoons finely chopped parsley
1 package of prepared pie dough or puff pastry
egg wash

  • Preheat oven to 425°.
  • Mix together the salmon, mayonnaise, lemon juice and parsley until well blended.
  • Roll dough into four 4×8 inch oblongs.
  • Arrange the first oblong pastry on 1 side of a jelly roll pan.
  • Fill the dough with salmon mixture not going all the way to the edge.
  • Fold over the top and crimp the edges, sealing well.
  • Brush with egg wash.
  • Make a few slashes on top to allow steam to escape.
  • Bake 12 -15 minutes.

HALIBUT STEAK VINAIGRETTE & CABBAGE AU GRATIN

These recipes are sooooooo simple, but your dinner guests will think you worked all day on them.

The Halibut recipe originally came from First Magazine and the cabbage recipe from Sunset Magazine. Right now halibut is so much more expensive than other fish that I am tried it on other white fishes and have found they taste just as well.  You just have to adjust cooking time based on the thickness of your fish.

The cabbage recipe is VERY versatile!  You can use less cabbage and substitute broccoli or cauliflower for a tasty variation.

HALIBUT STEAK VINAIGRETTE
1 piece of halibut or other white fish (salmon is good too)
3 tablespoons white balsamic or champagne vinegar (recipe originally called for red wine vinegar)
Fresh ground salt and black pepper
1/4 cup Avocado oil for brushing fish
1/4 cup minced red pepper
Paprika, to taste
1 small bunch green onions, minced

  • Pre-heat broiler.*
  • Brush pan with oil.
  • In a dressing or mason jar combine, oil, salt, pepper, most of the green onions and red pepper shaking to mix.
  • Brush fish pieces with oil on each side.
  • Sprinkle salt, pepper and paprika on fish pieces on both sides.
  • Arrange fish on oiled pan.
  • Broil fish, turning one until cooked through (5-10 minutes depending on fish).
  • Drizzle vinaigrette over fish and return to broiler for 1 minute to heat through.
  • Top with remaining green onions for garnish.

*Bakes well also.  If you bake it put the vinaigrette on it before baking.

CABBAGE AU GRATIN
1 small head cabbage* (about 1 /2 pounds), cored and cut into 8 wedges
Fresh ground salt and black pepper
2 + 2 tablespoons butter
Fresh ground salt and black pepper to taste
1/4 cup water
3 cloves garlic, minced
fresh thyme sprigs, chopped
nutmeg
1 tablespoon Wondra
1 cup heavy whipping cream
3/4 cup shredded Fontina cheese (gouda works well as does swiss)
1/4 cup shredded Parmesan
1/4  cup fresh bread crumbs

  • Spray a 2 quart baking dish with non-stick cooking spray.
  • Preheat oven to 400°.
  • Melt 2 tablespoons of butter in a larger skillet over medium high heat.
  • Add cabbage wedges flat edge down.  Sprinkle with salt and pepper. Turn once and brown bot edges, about 5 minutes.
  • Add 1/4 cup water to pan. Cover and cook 3-5 minuted until cabbage is tender.
  • Transfer cabbage to baking dish, arranging wedges so the snuggle.
  • Add remaining butter to skillet drippings and melt.
  • Add garlic, thyme, nutmeg and flour, stirring to combine.
  • Add whipping cream and bring to a SLOW boil, just until thickened and beginning to bubble.
  • Pour cream mixture over cabbage.
  • Salt and pepper again.
  • Top with cheese and bread crumbs.
  • Bake until browned and bubbling, 20-30 minutes.

*Or veggie combo of your choosing.  If you use broccoli or cauliflower, halve the spears so you have a flat side on each piece.

HERB MEAT LOAF & GRAVY – from scratch HOMESTYLE

Part of the flavor of meatloaf is from the fat content in the meat.  Ground chuck has a higher fat contact than ground round but if you can’t get ground chuck be sure to use at least and 80/20 fat content or decrease the beef and increase the ground pork.

  HERB MEAT LOAF & GRAVY

*2 pound ground pork
*2 pound ground chuck
4-6 tablespoons Classico sun dried tomato pesto(can also use Hunt’s tomato paste)
2 medium eggs
1 KNORR beef bouillon gel
1/2 cup milk or cream
1/2 cup moscato wine
2 cups fine bread crumbs
2 cloves garlic, minced
2 cups finely chopped celery
1 large Vidalia onion, finely chopped
1/4 cup finely chopped flat leaf parsley (I used 1 tablespoon parsley paste)
Fresh ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Whisk eggs, milk, wine, bouillon and tomato pesto together.
  • With your hands blend together the meat, egg mixture, bread crumbs, onions, garlic, parsley and celery just until mixed.
  • Shape into loaf pan.
  • Bake 1 to 1 1/2 hours until cooked through.
  • Carefully drain and retain liquid from meatloaf for the gravy.

1/2 cup organic butter
1/2 cup Wondra flour
Beef broth, red wine and/or drippings from meat loaf for your favorite combo of 2 cups total
Fresh ground salt and black pepper, to taste

  • Melt butter in a saucepan over low heat.
  • Whisk in flour, cooking until golden.
  • Slowly whisk in broth/pan juices, increasing heat to medium and whisking constantly until gravy comes to slow boil.
  • Reduce heat and simmer gravy to desired consistency.
  • Season to taste.

    *I have found that buying these from a butcher vs. the grocery store has a more flavorful and tasty meat loaf.

    CHOCOLATE HEAVENS

    These cookies are melt in your mouth delectable.  I guarantee they will not last long enough to worry about putting them in the cookie jar.


    CHOCOLATE HEAVENS
    2 cups minus 2 tablespoons cake flour
    1 2/3 cups bread flour
    1 1/4 teaspoons baking soda
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons sea salt
    1 1/4 cups unsalted butter
    1 1/4 cups packed brown sugar
    1 1/4 cup tablespoons sugar
    2 large eggs
    2 teaspoons PURE vanilla
    1 cup semisweet chocolate chips
    4 ounces BAKER’s bittersweet chocolate, grated or chopped in your food processor
    1 cup milk chocolate chips
    4 ounce package Diamond walnut topping pieces

    • Sift together flours, baking soda, baking powder, and salt. Set aside.
    • In a large mixing bowl cream together the butter and sugars until fluffy.
    • Add eggs, one at a time, blending well.
    • Add vanilla just until combined.
    • Gradually add flour mixture until all combined.
    • Fold in nuts and chocolates.
    • Roll dough into log and wrap dough in plastic for 24-36 hours before baking.*
    • Preheat oven to 350 °.
    • Line cookie sheet with Parchment paper.
    • Unwrap dough and slice into 1/4 inch cookies.
    • Lightly sprinkle each slice with sea salt.
    • Bake 10-12 minutes.
    • Cool.
    • Enjoy.

    *You can just slice the dough and lay the cookies out to bake, but I like to take the slices and roll each one into a ball.  Then after they have been in the oven about 15 minutes, I use my spatula to slightly flatten each cookie like you would a peanut butter cookie.

      SLOW COOKER MOO SHU CHICKEN & GREEN ONION PANCAKES

      SLOW COOKER MOO SHU CHICKEN 
      1/2 cup Hoisin sauce
      2 tablespoons water
      2 tablespoons white wine
      4 teaspoons sesame oil
      1 tablespoon cornstarch
      1 tablespoon soy sauce
      3 cloves garlic, minced
      16 ounce package coleslaw mix (cabbage and carrots)
      1 bag shredded carrots
      5-6 boneless, skinless chicken thighs
      green onions for garnish

      • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
      • In slow cooker place cabbage and carrots on the bottom.
      • Top with chicken pieces.
      • Drizzle 1/4 cup of the Hoisin sauce mixture.
      • Cover and cook on low 6 hours.
      • Stir in remaining Hoisin sauce mixture.
      • Serve over green onion pancakes.
      • Top with green onions for garnish.

      GREEN ONION PANCAKES 6 servings
      2 cups flour
      1 cup boiling water
      3 tablespoons sesame oil
      1 1/4 cups chopped green onions including tops
      fresh ground salt and pepper to taste

      • Sift flour into a bowl and make a well in the center.
      • Pour boiling water into the well.
      • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
      • Remove dough from the bowl and brush with sesame oil.
      • Invert bowl over dough and let cool 5 minutes.
      • Lightly knead dough until smooth and elastic.
      • Brush again with sesame oil and place in plastic bag. 
      • Set aside for an hour.

      • Roll dough back and forth to form a log about 10 inches long.
      • Cut into 6 equal pieces.
      • Roll each piece into a ball.
      • Roll out each ball to a 7 inch pancake.
      • Brush with sesame oil.
      • Sprinkle with salt.
      • Top each pancake equally with green onions.
      • Roll into a tight coil.
      • Brush with sesame oil.
      • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
      • Use enough coconut oil to make 1inch deep in a shallow skillet.
      • When oil is hot, cook pancakes until golden brown, turning once.
      • Drain on paper towels and sprinkle with salt.

      Chicken Gumbo & Sweet Chile Buttermilk Herb Dressing

      This recipe originally called for okra.  Not even this southern girl likes okra and the best substitution for okra is eggplant, but hubs can’t stand that so I substitute the split peas.

      CHICKEN GUMBO
      *1 1/4 pound boneless, skinless chicken pieces
      1 tablespoon avocado oil
      1 large Vidalia onion, chopped
      1 large shallot, chopped
      5 ribs celery, sliced
      4 cloves garlic, minced
      1 KNORR chicken gel bouillon
      1 teaspoon dried thyme
      1 cup dried split peas
      1 can petite diced tomatoes
      2 teaspoons file’ powder
      Fresh ground salt and black pepper, to taste
      2 cups water
      Brown rice

      • Oil sides of crock pot.
      • Place onions, shallots, tomatoes, garlic and celery on bottom of crock pot.
      • Top with split peas and then chicken.
      • Whisk together water, bouillon gel, thyme, salt, pepper and file’ powder.
      • Pour over Chicken.
      • Cover and cook 8-10 hours on low or 4-6 hours on high.
      • Serve over rice.

      *I add these frozen and they work great.

      SWEET CHILE BUTTERMILK HERB DRESSING
      1 cup buttermilk
      1/4 cup mayonnaise
      1/4 cup sour cream
      3 cloves garlic, minced
      1 small shallot, minced
      2 teaspoons freshly chopped chives
      1 tablespoon parsley paste
      1 tablespoon Frank’s Red Hot Sweet Chili Sauce
      Fresh ground salt and pepper, to taste

      • Using a quart  jar, add all ingredients and shake to mix well.
      • Chill several hours to blend flavors.
      • Shake well and toss with salad.

      ELVIS PRESLEY POUND CAKE – BAKING PARTNERS

      This month’s baking partner’s challenge is to make pound cake. I made lemon pound cake with an apricot pineapple filling and an orange glaze.

      This recipe makes 1 loaf, but if you want to use a Bundt pan, double the recipe.  Make sure this cake bakes in a cold oven,  DO NOT PREHEAT OVEN.

      Active Time: 20 min
      Total Time: 3 1/2 hr (includes cooling)
      from Gourmet | September 2005

      ELVIS PRESLEY’S FAVORITE POUND CAKE
      1 sticks (1/2 cup) unsalted butter, softened, plus additional for buttering pan
      1 1/2 cups sifted cake flour plus additional for dusting
      1/3 teaspoon salt
      1 1/4 cups sugar
      3 and 1/2 large eggs, at room temperature
      2 teaspoons PURE vanilla
      1/2 cup heavy cream

      • Generously butter pan and dust with flour, knocking out excess flour, line the bottom  of the pan with parchment paper.
      • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. 
      • Add eggs 1 at a time, beating well after each addition, then beat in vanilla. 
      • Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. 
      • Scrape down side of bowl, and then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
      • Transfer the batter into pan and tap the pan against work surface once or twice to eliminate air bubbles.
      • Place pan in (cold) oven and turn oven temperature to 350°F. 
      • Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. 
      • Cool cake in pan on a rack 30 minutes. 
      • Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

      Krab Salad Revisited

      One of our favorite spring and summer salads is my homemade Krab Salad and homemade 1000 island dressing.  Every time I make it we seem to add a bit more to it.  This time we added some pickled beets and some great cheese slices as well as some shredded shrimp to the mixture.

      CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
      CRAB SALAD
      8 ounces Louis Kemp Crab, finely chopped
      1 stalk celery, finely chopped
      1/3 cup minced red onion
      salt and pepper
      mayo (about 1/4 cup)
      Romaine lettuce
      Roma tomatoes, sliced
      Snap peas, halved

      • Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
      • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
      • Place a large scoop of crab salad over the romaine mix.
      • Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
      • Top with dressing.

      1000 ISLAND DRESSING
      1/2 cup mayonnaise
      2 tablespoons ketchup
      1 tablespoon white balsamic vinegar
      2 teaspoons sugar
      3 teaspoons sweet pickle relish
      1 heaping tablespoon minced red onion
      1 teaspoon Worcestershire sauce
      salt and pepper

      • In a mini blender blend all ingredients to desired consistency.

      APPLE PUMPKIN BRULEE’ TART

      This makes 2-4×13 tarts. This is a very versatile recipe that can be made as all pumpkin, or pumpkin banana or apple pumpkin or apple banana pumpkin…

      They are both good, but I think I’m partial to the Banana Pumpkin.

      APPLE (BANANA) PUMPKIN BRULEE’ TART serves 8+
      1 batch of your favorite pie dough
      2 cups pumpkin pure’e or 1 cup pumpkin pure’e, 1 ripe banana and 3/4 cup chunky applesauce
      2 large eggs
      3 large egg yolks
      1 1/2 cups half and half
      3/4 cup sugar plus caramelizing sugar
      3/4 teaspoon sea salt
      1 teaspoon ginger
      1 teaspoon cloves
      1 1/2 teaspoon cinnamon

      • Preheat oven to 375°.
      • Prepare and measure dough to 2-7 x 16 inches pieces.
      • Lay dough over 4 x13 tart pan with removable bottom. DO NOT PUSH INTO PAN – this may crack your crust. Gently lift and lower dough into tart pan careful to form corners.
      • Trim edges flush with pan.
      • Cut a piece of parchment paper to fit into tart pan. 
      • Place tart pan on cookie sheet.
      • Fill with pie weights and bake 25-30 minutes until begins to brown.
      • Let cool to lukewarm, remove pie weights and parchment paper.
      • Blend together, the pumpkin, eggs, half & half, sugar, salt, ginger, cloves and cinnamon.
      • Pour into tart.
      • Pour custard mixture into tart.
      • Reduce to 325°.
      • Bake tart 30 minutes or until custard is set and starts to puff.
      • Cool 1 hour.
      • Chill at least 2 hours.
      • Sprinkle generously with sugar.
      • Pass flame of kitchen torch over sugar until golden and melting.
      • Let sugar cool until hard.
      • Cut into pieces.

      SLOW COOKER CARNITAS

      I LOVE carnitas! This is one of the tastiest and easy recipes.  So add some sour cream, shredded cheese, green onions, guacamole and add it to your next TEX-MEX gathering.

      SLOW COOKER CARNITAS
      3-4 pounds pork shoulder, cut into several pieces
      1 bottle green taco sauce
      4 cloves garlic, minced
      1 can original Rotel tomatoes
      1 can chopped green chiles
      Fresh ground Sea Salt and Black Pepper
      1 large Vidalia onion, chopped
      1 cup water

      • Place onion pieces in bottom of slow cooker.
      • Pour Rotel tomatoes and green chiles over onions.
      • Add pork pieces.
      • GENEROUSLY salt and pepper pork.
      • Whisk together water and taco sauce.
      • Pour taco sauce over top of pork pieces.
      • Cover and cook 6-8 hours on high until meat shreds.
      • Remove from crock pot (reserving 1/2 cup of liquid) and shred all your meat.

      1/2 cup milk
      1/2 cup liquid from crock pot

      • Preheat oven to 300°.
      • Whisk together the milk and cooking liquid.
      • Place shredded meat on a cookie sheet.
      • Pour liquid over meat shreds.
      • Bake 45 minutes until meat begins to crisp.

      Golden Blend tortillas
      sour cream
      shredded cheese
      sliced green onions
      guacamole

        BUTTERMILK CARROT BRAN MUFFINS

        Thanks to my friend I have a new favorite recipe. Hoping she doesn’t mind my changes and additions.

        BUTTERMILK CARROT BRAN MUFFINS makes 3-4 dozen
        1 1/2 cups ALL BRAN Original
        1 1/2 cups ALL BRAN Buds
        2 cups buttermilk
        1/2 cup coconut oil, warmed
        1/2 cup butter, softened
        2 eggs
        1 1/2 cups sugar
        3-4 tablespoons Grandma’s molasses
        2 1/2 cups flour
        2 1/2 teaspoons baking soda
        2 teaspoons salt
        1 teaspoon nutmeg
        1 1/2 teaspoon cinnamon
        1 1/2 cups golden raisins

        • In a large mixing bowl combine the bran buds and and bran original.
        • Pour buttermilk over bran mixture and set aside.

        • Sift together flour, baking soda, nutmeg, cinnamon and salt. Set aside.
        • Preheat oven to 350 degrees.
        • Coat muffin tins or fill with muffin papers.

        • In your mixer bowl cream together sugar, coconut oil, butter and eggs until fluffy.
        • Add molasses.
        • Alternately add in bran mixture and flour mixture, blending well as you go.
        • Fold in carrots and raisins.
        • Fill muffins 2/3 full.
        • Bake 15-20 minutes.
        • Batter will keep in refrigerator several weeks.

        BUTTERMILK CHIVE CHICKEN

        One of the things I love best about this recipe is the tenderness of the chicken.  Marinating in buttermilk (especially for beef) is one of the best tenderizers available.

        BUTTERMILK CHIVE CHICKEN recipe for 4

        MARINADE
        1 chicken breast per person
        1 tablespoon Litehouse freeze dried red jalapenos
        1 tablespoon Litehouse freeze dried chives
        1 tablespoon Litehouse freeze dried garlic
        1 cup buttermilk
        1/2 teaspoon Himalayan pink salt
        1/2 teaspoon fresh ground black pepper

        • Whisk together marinade and soak chicken for at least 4 hours.  I prefer overnight.

        2-3 tablespoons butter or avocado oil
        Wondra
        salt and pepper to taste

        • Heat butter or oil over medium high heat.
        • Dredge chicken in Wondra.
        • Salt and pepper to taste.
        • Brown first side and then turn.
        • Now cover and cook until cooked through.

        SAUCE 
        1/3 cup mayonnaise
        1/4 cup buttermilk
        3 tablespoons fresh chopped chives
        1 tablespoon Litehouse freeze dried red jalapenos
        1 tablespoon Litehouse freeze dried garlic

        • Blend together in small food processor and serve room temperature over chicken breast and veggies. Can be made ahead and refrigerated, but bring to room temperature while cooking the chicken.

        When I’m making a couple of veggies and want less clean up, I cover the cookie sheet with foil and then make foil dividers.  These Brussels Sprouts were roasted in a balsamic glaze while the asparagus was done in a lemon butter.