Monday, August 29, 2011

Salmon Bake with Pecan Coating

I got this recipe from my momma!

4 (4 to 6 oz) Salmon fillets
dash of salt
dash of pepper
2 tbsp dijon mustard (I have used dijonaise before)
2 tbsp butter or margarine, melted
1 1/2 tbsp honey
1/4 cup breadcrumbs
1/4 cup finely chopped pecans (I have also used walnuts)
1 tbsp parsley

Preheat oven to 450 degrees.

Place salmon in greased baking dish.  Sprinkle with salt and pepper. Combine dijon, honey and butter in a bowl.  Brush generously onto fillets.  Combine breadcrumbs, pecan and parsley. If you do not have the finely chopped pecans then measure out the pecans and then put them between two paper towels or in a baggie. Use the flat side of a bowl or bottle and break up the pecan pieces. Sprinkle dry mixture evenly over the salmon.

Bake for 10 minutes or until the fish flakes easily with a fork.

Hurricane Dining: Chicken Parmesan with Garlic Butter Spaghetti

Power went out during Hurricane Irene. So glad we do not live on a well and have gas power.  Chicken was in the oven when the power went out, but I did not have to worry about that!

I do not have any real measurements. I feel like everyone knows how to make this dish with so many ways to make it. This was for two people.

14 oz can diced tomatoes seasoned with oregano and basil
sprinkle of sugar
dash of red pepper flakes
2 chicken breasts
1 egg
splash of milk
spray pam
olive oil
seasoned bread crumbs
shredded/grated parmesan cheese
shredded mozzarella cheese
4 cloves garlic, minced

Preheat oven to 350 degrees.

Add can of diced tomatoes to a saucepan.  Add one clove of minced garlic, two tablespoons of olive oil, sugar and red pepper flakes. Can also grate fresh onion into the sauce, but I did not have it on hand. Stir and let this come to a boil. Stir again and then using a potato masher break up some of the tomatoes. I did this til most of the tomatoes were broken up but you still had the chunkiness.  Spread a tiny bit in the bottom of an 8x8 pan.

Use spray pam to coat a skillet. Turn on heat to medium. In a bowl combine egg and milk.  On a plate mix bread crumbs and parmesan cheese. Dredge chicken in wet mixture and then in dry. Do this on both sides. Place in skillet and fry until bread crumbs are golden brown. Remove from heat. Place chicken in the 8x8 pan. Top with mozzarella cheese and place in the oven.  My husband says "the more cheese the better" so I always do extra cheese.

Make spaghetti as directed on the box. Drain spaghetti and leave in colander for a minute.  Add butter and three minced garlic cloves to the pan. Turn on heat just to melt the butter. How much butter you use will depend how much spaghetti you are making. My husband loves spaghetti and eats a lot of it so I always make extra. Add spaghetti to the same pot. Use tongs to coat spaghetti with butter and garlic mixture.

Check chicken and when almost done add the rest of the sauce on top of the chicken.

Serve chicken on top of pasta.

I thought it was enough sauce for the pasta but if you like a lot of sauce then use two cans and double everything you add to it.

Saturday, August 27, 2011

Ocean City, MD

Before we had to evacuate for Hurricane Irene:

Saturday, August 20, 2011

Michelle's Mother's Mac-n-Cheese Bake

Guest cooking star in the kitchen tonight!

16 ounces elbow macaroni
1/4 cup butter or margarine
2 tbsp plus extra flour
1/2 brick sharp cheddar
1/2 brick colby cheese (can use whatever you want)
1 cup milk

Cook macaroni as directed on the box.

Grate the cheese. Add the butter and flour to a saucepan and whisk over medium heat until it forms a paste.  You may need more flour depending on how thick you want it.  Then add the milk slowly and continuously stir until thickened. Once thickened remove from heat. Add cheese, but reserve enough to sprinkle on top of the casserole. Stir until melted. Add salt and pepper to taste.

Add macaroni and sauce to dish and combine thoroughly. Sprinkle with cheese reserve.

Bake at 350 degrees for about 30 minutes until bubbly.

Michelle states that this sauce is very versatile.  You can use it to make a cheese and vegetable casserole as well.  She has also used only Gouda cheese and added paprika to create a white sauce for ravioli. It is a great base as a cheese sauce and the cheeses can be adjusted to whatever you are using it for.

Thanks Michelle!

Sunday, August 14, 2011

Clarisonic Mia

Image taken from the Clairsonic website.

The Clairsonic Mia is a cleansing brush that effectively deep cleans the skin but is also gentle as well.  I use my normal cleanser which is Avalon Organics Vitamin C Refreshing Cleansing Gel.  I have been using the Clairsonic Mia twice a day for a little over a month now and I have seen results.  I do not use anything else other than my daily moisturizer which is Avalon Organics Vitamin C Moisture Plus Lotion SPF 15. I have combination skin which means I have an oily t-zone and dry cheeks.  The pores are larger in the t-zone and can be harder to clean. Their is nothing available in the market that will change the size of your pores.  With this brush, my pores are cleaner and appear smaller (because you can't see the blackheads on my nose and chin).  I have even received compliments from people who did not know I was using it. The acne I do get is usually just around my menstrual cycle and with this brush it does not stick around for long. Maybe two days or so and it is gone. The acne does not get ugly either (large, painful bumps). I have been impressed so far and I hope it lasts.

There are three different models of the Clarisonic Brush.  The Mia has a smaller handle and the same size brush. It does not come with the charging stand either.

I googled 'clarisonic mia discount' and 'clairsonic mia sale' to find the best price.  You can find it at Nordstroms too.

Saturday, August 13, 2011

Cutting the Fat

I am trying to cut out the bad stuff in the food I prepare or swap it out with something better.  I will be re-doing some recipes already posted to make them more healthy.  A recent fat and calorie count of some of my favorite recipes was appalling. I have already been whipping up some low calorie/fat recipes and will be posting soon.

Stay tuned!

Tuesday, August 9, 2011

Chicken Roast

1 small whole chicken
1 lemon
1 orange
fresh rosemary sprigs
half an onion
butter, melted

Rinse chicken and remove innards.  Brush chicken with butter. Cut lemon and orange in half.  Squeeze inside and over top of chicken. Cut some of the skin away from the breast part and stuff it with 2 rosemary springs and sliced onion. Stuff cavity with lemons, oranges, onions and 2-3 rosemary sprigs. Sprinkle with salt and pepper.

Place in oven bag and follow directions on box. Place in baking dish and cook at 350 degrees until done. If you do not have oven bags then place in a roasting pan.

I have been making a large bird on Sundays lately so we have it for lunches during the week. Also good when you do not want to cook dinner.

Friday, August 5, 2011

Freezing Blueberries

It is very easy to freeze blueberries. I helped pick 15lbs of blueberries last weekend with my family. I split them with my mother in law.

1. Do not wash the blueberries.
2. Clear a shelf in your freezer big enough to fit a jelly roll pan or you can do smaller pans, but it will just take longer.
3. Place unwashed blueberries in the pan and arrange in a single layer. Do not overlap blueberries.
4. Place tray in freezer and leave inside until frozen. This could take a few hours.
5. Once frozen, place in a freezer bag.
6. If you want you can use a straw to create a vacuum seal. Place the straw on one side of the bag. Seal the bag until it meets the straw. Suck in on the straw and it will create a vacuum seal. Slip the straw out quickly and seal.
7. Place in freezer until needed.
8. Wash before use.