Nick has made this salmon dish for me twice now and it is one of my favorites. I watched him make it last time so I could share it with you.
We try to have fish for dinner at least once a week for its health benefits. We choose salmon frequently because it’s low in calories and saturated fat and packed with omega 3’s which are proven to reduce the risk of heart disease, dry skin, fatigue and even mood swings. (Too bad it didn’t help out those mood swings this morning, right baby?)
*4 tablespoons unsalted butter *1 garlic clove, very finely chopped *1/2 cup panko bread crumbs *salt and freshly ground black pepper *2 tablespoons freshly squeezed lime juice *1 tablespoon Dijon mustard *1/4 cup low-sodium soy sauce *3 tablespoons honey
Purchase two fresh Atlantic salmon fillets from your local fish market (trust me the fresh stuff tastes better than anything prepackaged.)
Place your fillets on a parchment lined baking sheet. In a small bowl whisk the Dijon mustard and lime juice and then brush it over the salmon and the season with salt and pepper.
In a medium skillet melt the butter and add in garlic. Then add panko bread crumbs stirring until they are toasted and evenly coated in butter.
Pack the panko on top of the fillets generously and roast for 12 minutes or until cooked through (careful not to overcook. Dry rubbery salmon is not tasty).
While the salmon cooks simmer the soy sauce in a small saucepan until is reduces by half and then stir in the honey. When the salmon is out of the oven the last step is to drizzle the soy and honey sauce on top and serve!
I missed my work Christmas party/lunch this year because we were picking up Honey from the rescue agency. Lucky for me they brought back some leftovers, and the left over butterscotch bread pudding was amazing.
I was worried I wouldn’t be able to duplicate it because I tried to make bread pudding for my grandpa a couple years ago and the end result tasted like smooshed french toast. Not this stuff though, I really think I hit this one out of the park.
We had it for breakfast AND dinner yesterday. We had to bring the leftovers to work today so we would stop eating it! (Allison if you see this, ask Nick for some!) Warning: Not a dish for dieters. Run while you can.
Butterscotch Bread Pudding serving size 10-12 small ramekins or large casserole pan (recipe adapted from this one) 1 loaf Wonder Bread 1 cup heavy cream 2 cups milk 3 small beaten eggs 1 cup brown sugar 2 teaspoons vanilla 2 cups butterscotch chips
1. Grease ramekins or casserole pan and preheat the oven to 350 degrees 2. Cube the loaf of Wonder bread. 3. Add cream, milk, beaten eggs, brown sugar, 1 cup of the butterscotch chips (save the other for later) and vanilla. Mix well. Consistency should be like oatmeal. 4. Pour into ramekins or pan and bake for 50 mins. Cool. 5. Run a butter knife along the inside of the ramekin to loosen the bread pudding. Flip upside down on a plate. (not necessary if in casserole pan) 6. (Optional) Melt 1 cup of butterscotch chips and 1 table spoon of shorting in the microwave for 30 second intervals mixing in between until chips are melted into a sauce. Drizzle over pudding and serve.
Nick and I try to be healthy. We buy fruits and vegetables and wheat bread instead of white. I try to not use cheese and butter in my cooking all the time (that’s a hard one). We go to the gym and I take the dog for a run/walk everyday. But then things like this happen…
The bananas start to go bad, because we’ve been eating bagels for breakfast and I have to use them before they go to waste… I can’t just throw them out! So we put them brownies 🙂
*2 Bananas *1 box brownie mix *1/4 cup water *3 eggs *1 cup oil
This recipe is super simple and the bananas make the brownies extra moist and chewy. I’ve often thought of putting peanut butter chips into the mix as well but the simplicity of the chocolate and banana is too good on it’s own. (I love my Le Creuset pink glitter spatula)
1. Follow instructions on the box for the brownie mix and baking.
2. Pour half of the batter into a pan lined with foil and then greased (better for removing stick free). Place your sliced bananas in rows and then top with the rest of the batter.
3. Let your boyfriend lick the remaining batter in the bowl and on the spoon. (That’s a rule in this household)
4. Bake for 30 minutes or until a toothpick comes out of the center perfectly clean. Cool before you cut and serve.
Honey told me at about 8am this morning that her crate called and said she didn’t have to go in today because of the snow storm last night. After we jumped up and down on the bed for a few minutes in joy I suited up to get some photos of the snow outside. I love the morning light…
It was so pretty and quiet out there. Quiet except for the crunching of my awesome rubber boots in the snow (thanks mom!)… and well… the tow trucks out around back rescuing cars that got stuck in our parking lot last night.
Chocolate covered orange peel is one of my moms favorites candies. I think of her every time I walk by Godiva and pop in quickly to see if they have any (they usually don’t, people prefer chocolate covered strawberries. Weird).When they do I savor the little gold bag filled with orangy goodness like it’s the last on earth. I try to eat just one and put it away, but it’s usually gone within an hour. I can’t believe I pulled off making these fabulous treats on my own.
*2 oranges *Chocolate (milk or dark) candy melts *1 cup sugar *1 cup water
1. Score 2 oranges, making sure there is no fruit left on the peel, and slice them into thin clean strips.
2. Blanch (soak) the orange peel strips in boiling water for a couple minutes and remove them. Dry them off and blanch them one more time. (This removes the bitterness, in retrospect I enjoy a little bit of the bitter taste and would only blanch them once)
3. Simmer them in a simple syrup for one hour. 1 cup water, 1 cup sugar. Caution: Keep your eye on them. Seriously. They sugar can burn quickly.
4. Let them sit on a drying wrack for a few hours. I even put mine outside in the cold to harden a bit.
5. Melt your chocolate and dip the ends or the whole peel. Refrigerate and enjoy!