Getting ready for another feast

I'm starting to think about what to cook for our family Christmas Eve party and I gravitate back to those delicious Thanksgiving side items.  This year I'll be making my sister's Sweet Potato Casserole since she won't be able to join us.  We will miss her!

Sweet Potato Casserole

3 cups mashed sweet potatoes (approx. 1 1/2 lb. fresh, boiled or baked, skin removed, mashed)
1 cup sugar (I use less if potatoes are sweet)
2 eggs, beaten
1/2 cup melted butter
1 tsp. vanilla
1/2 tsp. salt

Topping:
1 cup brown sugar
1/3 cup melted butter
1/3 cup all purpose flour
1 cup chopped pecans

Preheat Oven to 350 degrees.  Butter a 13"x9" baking dish.
In a large bowl, mix first 6 ingredients together (potatoes through salt) and pour into prepared dish.  In a separate bowl,  combine topping ingredients and sprinkle over casserole.  Bake 45 minutes.

Grandmother's archives

Bourbon Balls

1 stick butter, soft
1 box powdered sugar
1 cup nuts chopped fine
1/4 cup bourbon
pecan halves

Pour bourbon over nuts and let stand 24 hrs in covered container.  Mix everything together and let sit 8 hours.  Form balls on wax paper.  Put toothpicks in each and freeze.
Melt 1 1/2 pkgs. Baker's semi-sweet chocolate in double boiler.  Add 3 Tbs shaved paraffin wax.
Dip balls and remove toothpicks.  You can put a dollop of chocolate over toothpick hole and place a pecan half on top.  Put in refrigerator until set.

😋

Date Balls

1/2 cup butter, softened
1 cup sugar
1 10oz pkg chopped dates
1 egg, lightly beaten
1 cup chopped pecans, toasted
1 tsp. vanilla
4 cups Rice Krispies
powdered sugar

Combine first 4 ingredients in saucepan and cook over low heat 6-8 minutes, stirring constantly.  Add pecans and cook 10 minutes, stirring constantly.
Remove from heat, stir in vanilla, stir in cereal, and cool slightly.
Shape into balls and roll in powdered sugar.

😋

Layer Cake

3 cups flour
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
1 cup unsalted butter, softened
1 tsp. vanilla extract
1 tsp. lemon extract
4 eggs, room temperature
1 cup milk, room temp.

Preheat oven to 350 degrees.
Grease and flour two 9" cake pans.
Sift flour, baking powder, and salt; set aside.
In large bowl of stand mixer, cream sugar and butter for 6 minutes, scraping down sides of bowl.  Add flavorings and mix 30 seconds.  With mixer on low speed, add eggs, one at a time, until combined.  Add a third of flour mixture and alternate adding milk until all combined.  Pour into prepared pans.  Bake at 350 degrees for 30-35 min. or until done.

😋

Chocolate Icing

3 cups sugar
1 cup cream or evaporated milk
2 eggs
pinch of salt
1 tsp vanilla
4 squares unsweet chocolate
1 stick butter

Mix first 5 ingredients and cook over direct heat 7 minutes after it comes to a boil, stirring constantly.  Remove from heat.  Add chocolate and butter.  Beat until ready to spread.

😋

Fruitcake Cookies

Cream:  1 stick butter and 3/4 cup brown sugar
Add:  2 eggs + 1 1/2 tsp. milk + 1/2 cup whiskey
Sift and Add:  2 cups flour + 1/2 tsp. cinnamon + 1/2 tsp. cloves + 1/2 tsp. allspice + 1/2 tsp nutmeg + 1 1/2 tsp. baking soda
Over fruit, sprinkle 1/4 cup flour:  1 lb. cherries + 1 lb. pineapple + 1 lb. white raisins + 3 cups pecans
Mix all together.  Drop by teaspoonfuls on greased cookie sheet.  Bake at 300 degrees for 20 min.

😋

Pound Cake

2 sticks butter. softened
2 cups sugar
5 eggs - room temperature
2 1/4 cups flour, sifted
1 tsp. lemon extract
1 tsp. vanilla

Heat oven to 325 degrees.
Grease and flour tube pan.
Cream butter and sugar for 6-8 minutes.  Add eggs and flour alternatively until combined.  Add flavorings.  Bake 1 hour or until done.

😋

Christmas Wreath Cookies

1 bag marshmallows
1 stick margarine
1 tsp. vanilla
green food coloring
3-4 cups Corn Flakes
red cinnamon candies

Melt marshmallows and margarine over low heat.  Add vanilla and a few drops of food coloring.  Mix in 3 to 4 cups Corn Flakes.  Drop onto wax paper in shape of holly wreaths.  Decorate with candies to look like holly berries.  Refrigerate.

Black Friday Turkey

Since I join my big extended family on Thanksgiving day, I only make side dishes and don't get that delicious leftover turkey.  I usually take advantage of cheap turkey and cook my own the day after.  This year I got started early and tried Ina Garten's Accidental Turkey recipe which required 2-3 days of sitting in the fridge.  It turned out pretty good, but I was very distracted with Black Friday shopping and probably let it cook a bit too long.  I learned that brined turkey actually cooks faster than regular.  Luckily the dry brine made the meat moist and the flavor was good.  My gravy was probably a bit salty but strangely I like it that way.  Not sure what to do about that since the turkey was brined.  I would probably make this recipe again.

Dry Brined Turkey

Dry Brined Turkey

Kosher salt

1 tablespoon minced fresh rosemary leaves

Grated zest of 1 lemon

1 (12- to 14-pound) fresh turkey

1 large yellow onion, unpeeled and cut in eighths

1 lemon, quartered

8 sprigs fresh thyme

4 tablespoons (1/2 stick) unsalted butter, melted

Freshly ground black pepper

Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent.

Preheat oven to 450 degrees.

Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.

Roast the turkey for 45 minutes. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees F in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. 

Black Friday Meal

A New Pie Plan

Today I baked my favorite Chocolate Pecan Bourbon Pie and "accidentally" ate a piece!  I can't take a damaged pie to Thanksgiving.  Luckily I had used a frozen pie crust and noticed this recipe on the back.  I happened to have baked sweet potatoes in the fridge for use in a casserole, so why not try out this recipe?  I hope it is good.

Cream Cheese - Sweet Potato Pie

Cream Cheese Layer 
1 8oz pkg. cream cheese (do not soften)
1/4 cup sugar
1 egg
1 tsp grated orange zest

Sweet Potato Layer
1 cup mashed cooked sweet potato (about 3/4 lb. uncooked)
2/3 cup half and half
1/2 cup brown sugar
1 tsp grated orange zest
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp salt
1 egg
1 Pillsbury Pet-Ritz frozen deep dish pie crust

1. Place cookie sheet on oven rack and heat oven to 350 degrees.
2. In small bowl, beat cream cheese and sugar on low speed until blended.  Add egg and beat well.  Stir in orange zest.  Set aside.
3. Place cooked sweet potatoes in food processor and process until smooth.  In large bowl, beat all sweet potato layer ingredients with a whisk. 
4. Spread cream cheese mixture in frozen crust.  Carefully spoon sweet potato mixture over cream cheese mixture.
5. Bake on cookie sheet 50 to 60 minutes or until set and knife inserted in center comes out clean.  Cool 30 minutes then refrigerate until chilled, 3 to 4 hours.
6. Serve with whipped cream if desired.  Store in refrigerator.

Sweeeeet!

Sweet potato casserole is a Thanksgiving favorite.  My sister makes the best one and she makes it in a huge pan big enough for our extended family celebration of over 50 people.  Unfortunately she won't be joining us this year so I'll be making my own version.

Sweet Potato Casserole

3 cups cooked and mashed sweet potatoes (4-5 medium potatoes)
1/4 cup sugar
2 eggs, beaten
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
1/4 cup butter, melted
1/2 cup milk
1 1/2 tsp. vanilla

Topping
1/2 cup brown sugar
1/2 cup flour
1 cup nuts (pecans), chopped
1/3 cup butter, softened

Heat oven to 350 degrees.  Butter 9x9 glass baking dish.

Mix potatoes through vanilla (note: add more or less sugar, based on sweetness of potatoes).  Pour potato mixture into prepared pan.

Combine topping ingredients (should be thoroughly combined but look like chunky streusel topping).  Crumble over top of potatoes.

Bake approx. 30 minutes or until heated through.

Dressing, Not Stuffing

It's time for Thanksgiving cooking and I'm making a recipe for dressing that I found in Southern Living magazine.  It's definitely different from any dressing I've ever made so I hope it works out.  This requires overnight refrigeration so get started early.

1. Cook celery and onions	2. Crumble breads and mix
3. Pour on boiling soups and mix	4. Add eggs then pour in pan and chill

Cornbread Dressing

(from Southern Living Nov. 2018 edition)

1 6oz pkg. unsweet cornbread mix
4 biscuits (like Pillsbury Grands)
4 toasted white bread slices
3 toasted hamburger buns
1/2 cup unsalted butter
2 cups chopped yellow onions
2 cups chopped celery
4 cups chicken broth
1 1/2 can cream of chicken soup
1/2 can cream of celery soup
1/2 Tbs. poultry seasoning
1/2 Tbs. ground sage
3 large eggs, beaten

Butter a 9"x13" baking dish and set aside.

Prepare cornbread and biscuits according to package directions.  Let cool and crumble into a large bowl.  Tear toasted bread and buns into small pieces and add to bowl.  Combine and break up all bread into small pieces.

Melt butter in large saucepan over medium high heat.  Add onions and celery and cook, stirring occasionally, for about 10 minutes, or until onions are translucent.  Stir in chicken broth, soups, and seasonings.  Brin mixture to a boil and pour over breads, stirring to combine.  Let cool 20 minutes, stirring occasionally.  Add beaten eggs, stirring to combine.  Pour mixture into prepared baking dish, cover, and refrigerate overnight.

Uncover baking dish and bring to room temperature.  Preheat oven to 350 degrees.  Bake 1 hour or until top is browned and middle is set.

Tried and True Chicken Parm

Chicken parmesan is a staple at my house for an easy weeknight dinner.  I realized I haven't posted the recipe so I found a video which is even better.  It shows you how to slice your chicken breasts and pound them out.  This is the secret to pan frying moist chicken breasts.  If you don't pound them out to the same thickness, you end up cooking them until they are dry because the thick end will still be raw when the thin part is done.  Take the extra minute to get this right and you will never go back.

Here's my quick and easy recipe - I don't use the oven because that is just one more step and another dish to clean.  But if I'm cooking for friends and being "fancy" I'll use the oven method in the video.

Chicken Parmesan - quick and easy

large skillet with lid (big enough to hold all 4 pieces of chicken)
2 Tbs olive oil (or more as needed for frying)
4 chicken cutlets (made from two boneless chicken breasts, sliced in half lengthwise)
wax paper
salt & pepper
1/2 cup flour (or more as needed)
2 eggs (sometimes can use 1 egg and 1 Tbs water)
1/2 cup breadcrumbs (I use Italian seasoned but you can also use unseasoned or panko)
1/2 cup grated parmesan cheese (plus extra for serving)
fresh mozzarella, sliced
jar of your favorite pasta sauce
cooked pasta noodles (such as vermicelli or spaghetti)

Boil salted water and cook pasta noodles as directed. 
Heat pasta sauce in covered saucepan over low while cooking chicken.

Heat olive oil in skillet over medium high heat.  Place chicken cutlets on wax paper on counter.  Place another piece of wax paper over cutlets.  Using a meat mallet, pound chicken cutlets to uniform thickness (approx 1/2 inch).  Discard top piece of wax paper.  Salt and pepper each cutlet on both sides.  Scramble eggs in a wide, shallow bowl.  Combine parmesan and breadcrumbs on a piece of wax paper (use an extra large piece of wax paper with enough room to place all 4 pieces of chicken on it).

Create an assembly line along counter: 
1. wax paper with salted/peppered chicken
2. wax paper with flour
3. bowl of scrambled eggs
4. wax paper with breadcrumbs and parmesan
5. frying pan with hot oil

Coat each piece of chicken with flour and shake off excess, dip chicken in egg and let it drip off a few seconds, then dredge chicken in breadcrumb mixture and place on last piece of wax paper until you have all 4 pieces prepared. 

Test the oil in skillet, take a pinch of breadcrumbs and drop in oil.  If it sizzles then oil is ready.  Place all 4 pieces of chicken in skillet and cook 2 minutes until lightly brown.  Shake pan to make sure the chicken is not stuck and it slides easily (if not you may need more oil or your pan may not be hot enough).  Turn and cook 2 more minutes until browned.  Turn again and place slices of mozzarella on cooked top of each piece of chicken and put a lid on pan.  Cook 1 minute then remove pan from heat and keep covered another 1-2 minutes or until cheese is melted. 

To serve, place pasta on plate and put a piece of chicken half way over pasta.  Spoon desired amount of pasta sauce over chicken and pasta.  Sprinkle with additional parmesan cheese as desired.

Appetizer for a Party

Last night I attended a Pokeno party with friends and needed to bring an appetizer.  My mom had just been telling me about Trisha Yearwood's TV show and an easy app to try.  So I gave the Cherry Tomato Mascarpone Tartlets a shot.  They turned out good served at room temperature but I think they would be even better warm from the oven.  *Also, I used a 3" biscuit cutter and was able to get 10 tartlets from one pie crust.  That was plenty for my small gathering so I saved the extra pie crust for another day.

Cherry Tomato Mascarpone Tartlets

Cherry Tomato Mascarpone Tartlets

1/2 cup mascarpone cheese (found in specialty cheese at Publix)
2 Tbs. grated parmesan (I used Kraft parmesan because sometimes it works better than fresh)
1 large egg yolk
salt and pepper
14 oz. pkg refrigerated rolled pie crusts*
1 1/2 cups cherry tomatoes, halved (I cut the stem end off then halved)
1/2 small shallot, very thinly sliced
1 Tbs. fresh thyme, chopped
4 tsp. olive oil

Preheat oven to 400 degrees and line a cookie sheet with parchment paper.

In a bowl, stir mascarpone, parmesan, yolk, salt and pepper to taste.  Have all other ingredients ready.

Unroll pie crust on a piece of wax paper and cut out 8 to 10 rounds with a biscuit cutter no larger than 4 1/2."    On a work surface, add no more than 1 Tbs. of cheese mixture to center of each pie crust and spread to within 1/4" of edge.  Arrange tomato slices on top of cheese, leaving the 1/4" border.  Fold and crimp the edges of crust just over the cheese but leaving tomatoes uncovered.  Top the tomatoes with shallot and thyme and then drizzle with olive oil and sprinkle with salt and pepper. 

Transfer tarts to prepared pan and bake 20-25 min.  Tomatoes should be wilted and crust should be browned.  Serve warm or at room temperature.

Comfort Food

I found another good recipe in my local newspaper, yes I still read the paper version - old school.  The recipe is actually from Sara Moulton who I remember was one of my favorite TV chefs back in the day.  This recipe is easy and not too expensive which is a great start.  It tasted great!  Winner, winner, chicken dinner.

Spicy Chicken and Sausage with
mashed potatoes and sautéed greens

Spicy Chicken and Sausage

2 Tbs olive oil
12 oz. sweet Italian sausage links
4-6 bone in, skin-on chicken thighs
salt
1 cup thinly sliced onion
2 tsp minced garlic
1/2 cup white wine
1/4 cup wine vinegar
1/2 cup chicken broth
12 oz. marinated artichoke hearts, drained
1 cup sliced, drained banana peppers
chopped basil or parsley for garnish

Preheat oven to 350 degrees.

Heat oil in large ovenproof skillet over medium high heat, add sausage links and cook for about 4 minutes, turning to brown all sides.  They will not be cooked through.  Transfer to a plate.

Arrange skin on chicken thighs to cover one side and trim any excess.  Salt the chicken thighs on both sides then place skin side down in the heated pan.  Cook about 6 minutes on skin side until lightly brown.  Transfer to a plate.

Discard all but 2 Tbs of fat from pan, stir in onions, and reduce heat to medium-low.  Cook about 8 minutes, stirring occasionally, until lightly golden.  Add garlic and cook 1 minute.  Add wine and cook a few minutes until reduced by half.  Add vinegar and broth then remove from heat.

Slice each sausage link into 1 inch lengths.  Return chicken to the pan skin side up.  Add sliced sausage around chicken.  Add artichokes and peppers.  Transfer to the oven and bake 30 minutes or just until chicken is cooked through (165 degrees internal temp)

Let the dish rest 5 minutes before serving.  Garnish with chopped basil or parsley, if desired.

Asian Night

As usual, I purchase ingredients at 10am then at 5pm I figure out what meal I'm going to make.  Well today's fresh fish purchase was ahi tuna.... why?  That is not my norm.  Well all I can think tonight is an Asian themed meal.  Teriyaki marinade it is.  But now I've got all these vegetables.  Spinach, mushrooms, broccoli, red bell pepper... the list goes on and on.  Why am I not good at Asian cooking?!!!  In the end this meal turned out pretty good and was definitely not the typical Monday.

Sesame crusted tuna with broccoli mushroom stir fry
and stir fried spinach

Sesame Crusted Tuna Steak

1 lb tuna steak (1" thick)
1/2 cup Teriyaki marinade
2 Tbs peanut oil
1 Tbs sesame seeds

In a bowl or ziploc bag, marinate tuna steak in Teriyaki marinade for 30 minutes to 2 hours.

Place sesame seeds on a plate, remove tuna from marinade and coat both sides of tuna with sesame seeds.

Heat oil in skillet over medium high heat.  Add sesame seed coated tuna steak and place lid on pan.  Cook 2 minutes then turn tuna.  Continue to cook with lid for 2 minutes more.  Remove tuna to cutting board and let sit 3 minutes.  Cut tuna into thin slices and serve.

Spinach stir fry

Spinach Stir Fry

1 Tbs peanut oil
1 garlic clove minced
1 (9 oz) bag fresh spinach
1 Tbs soy sauce
1 tsp rice vinegar
1/4 tsp sugar
1 tsp sesame seeds, toasted

Heat oil in a wok or large skillet over medium high heat. Add garlic and cook 1 minute or less. Add spinach, soy sauce, vinegar and sugar; stir fry 2 minutes until spinach begins to wilt.  Sprinkle with sesame seeds and serve.

Broccoli mushroom stir fry

Broccoli Mushroom Stir Fry

2 Tbs peanut oil
1 inch fresh ginger root thinly sliced
1 head broccoli cut into spears
8 oz. mushrooms, sliced
1 red bell pepper sliced into stips
3 green onions, sliced, green and white parts separated
1/4 tsp salt
1/4 tsp sugar
5 Tbs water

Heat wok until hot.  Add oil and swirl around.  Add ginger and stir quickly.  Add broccoli, mushrooms, bell pepper, and white onion slices.  Toss and turn for 1 minute.  Add salt and sugar.  Add water and bring to a boil.  Cover and cook for 4-5 minutes.  The broccoli should be crisp tender.  Top with sliced green onions and serve.

So Easy, So Good

Getting ready for my cousin's wedding shower, what better way to celebrate than with Mexican Wedding Cookies?  I love these delicious little bites that leave powdered sugar all over your clothes.  YUM!

Mexican Wedding Cookies

Mexican Wedding Cookies

1 cup unsalted butter, softened
1/2 cup confectioners' sugar plus additional for rolling
1/4 tsp. salt
2 tsp. vanilla
1 cup pecans, toasted and cooled then finely ground
2 cups flour

Preheat oven to 350 degrees.
Combine butter, sugar, salt and vanilla in a bowl and beat until well blended.  Stir in ground pecans.  Add flour and mix well.
Shape dough into 1 inch balls (I use a small cookie scoop) and place 1 1/2 inches apart on cookie sheet. (I place a sheet of parchment paper on my cookie sheet and reuse it over and over - it just makes the cookies come off without issue and also keeps cookie sheet clean.)  Bake one sheet at a time for 12-15 minutes or until edges are lightly browned.  Let stand on cookie sheet 2 minutes then remove to wire rack.  After cookies are only slightly warm, not hot, roll them in confectioners' sugar and return to wire rack to cool completely.  Store cookies in airtight container.  You can dust them with more powdered sugar before serving, if desired.

Another Salmon Idea

Since I had leftover rice in the fridge, I knew I wanted to make fried rice which meant Asain was the theme for dinner.  I had fresh salmon so I found this recipe which turned out good and was easy to prepare.

Asian salmon, fried rice & edamame

Asian Salmon in Foil

2 Tbs honey
2 cloves garlic, minced
1 Tbs soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 tsp grated ginger
1/2 tsp Sriracha
1 green onion, thinly sliced, white and green parts separated
pepper

Preheat oven to 375 degrees.  Line baking sheet with foil.

In small bowl, whisk first 7 ingredients together.  Add white onions and pepper to taste.

Place salmon on prepared pan and fold up aluminum foil to begin creating a packet.  Spoon the sauce over salmon then seal foil completely.

Bake 15-20 min. or until desired degree of doneness.  Uncover top of foil and cook an additional 2-3 minutes to caramelize top if desired.  Top with green onions and serve.

End of Week Mix Up

Well, it is Friday and I have ingredients with no real purpose.  Time to make something up.  I've got two ears of fresh corn, cilantro, and zucchini in the fridge.  I've got many types of onion (shallot, green onion, red onion, white onion, sweet onion - good grief! plenty of onions).   I have a pound of ground beef in the freezer.  The pantry contains an Old El Paso burrito dinner kit, a can of black beans, and a can of diced tomatoes.  Looking like Mexican tonight. Here's my side dish for my quick burritos. (ok the side is way better than the main tonight!)

Zucchini, Corn, & Black Bean Sauté

Zucchini, Corn & Black Bean Sauté

1 Tbs olive oil
1 shallot, chopped
1 zucchini, finely diced
2 ears corn, cut off the cob (or one can corn niblets)
2 garlic cloves, minced or pressed
1 can diced tomatoes, drained
1 can black beans, drained
1 Tbs lime juice
1 tsp cumin
1/4 tsp chili powder
1/4 tsp red pepper
1/2 tsp oregano
2 green onions, green tops thinly sliced
1 Tbs chopped cilantro
salt & pepper

In a large frying pan, heat olive oil over medium high heat.  Add shallot and cook for 1 minute, stirring once.  Add zucchini and cook 2-3 minutes, stirring a couple of times and add salt and pepper to taste.  Add corn and garlic and cook for 2 minutes.  Add tomatoes, black beans, lime juice and next 4 spices and cook for 3 minutes or until heated through.  Just before serving, add green onions and cilantro.  Adjust seasonings and serve.

Brussels sprouts? Who says that?

Brussels sprouts, not brussel sprouts - is the "s" silent? Nobody says Brussels sprouts.  Anyway, I love the little fellas and last night I found the easiest and most delicious way to roast them. I guess it could have something to do with the bacon...

Roasted Brussels sprouts with bacon

Roasted Brussels Sprouts with Bacon

1 lb. Brussels sprouts
4 cloves garlic
2 slices thick bacon (ex. Wright bacon)
salt (optional)

Heat oven to 375 degrees.

To prepare sprouts, cut off stem, discard outer leaves, and cut in half. Cut garlic cloves into 4 pieces.  Toss sprouts and garlic in roasting pan. Cut bacon into small pieces and sprinkle over sprouts.

Cover roasting pan with foil and cook for 20 minutes. Remove foil, toss everything around a bit and return to oven, uncovered. Roast for 15-20 minutes longer or until sprouts are tender and bacon is cooked.  Taste and add salt as needed.

Easy Fish Bake

I found this recipe on the fresh fish packaging from my grocery store.  I purchased rainbow trout and it turned out to be a quick and delicious meal.  This would also work great with tilapia or any other fish.

Dijon rainbow trout

Dijon Fish Bake

1 lb. fresh fish fillets
non-stick cooking spray
1/4 cup white wine
2 1/2 Tbs dijon mustard
1 Tbs lemon juice
2 cloves garlic, minced or pressed
1 tsp dried dill weed
1 tsp lemon pepper

Preheat oven to  400 degrees.  Coat a baking dish with non-stick spray.  Place fillets in dish.  Combine remaining ingredients in a bowl and spread mixture evenly over fish.  Bake 10-15 min. or until fish flakes easily.

Beets For My Valentine

What other vegetable shows the love like beets? I know of none. I love fresh beets and this recipe was delicious. Paired with rainbow trout and pearled couscous, our Valentine's dinner was devine.

Roasted beets and butternut squash with beet greens

Roasted Beets and Butternut Squash

1 butternut squash
1 bunch beets, with greens*
2 Tbs red wine vinegar
1 tsp balsamic vinegar
1 garlic clove, minced or pressed
5 Tbs olive oil
salt & pepper
3 Tbs chopped walnuts
2 Tbs fresh parsley, chopped (optional)
2 Tbs dried cranberries (optional)
feta cheese (optional)


Preheat oven to 425 degrees.

Prepare beets:  cut off greens, leaving 1/2 inch stem.  Scrub beets and place in baking dish with 1/4 inch water.  Cover dish tightly with lid or foil and bake 35-40 min. until beets are tender.  Remove beets from dish and allow to cool.

Prepare butternut squash:  peel squash, cut into 1/2-1 inch cubes, and place on a baking sheet lined with parchment or foil.  Sprinkle squash with 1/2 tsp. salt and 1/4 tsp. pepper then coat with 2 Tbs olive oil.  Toss and turn squash with spatula to coat with oil then spread evenly on pan.  Roast in same oven with beets for 20-30 min. turning once halfway through.  Cook until tender then remove from oven to cool.

Prepare greens*:  bring a large pot of salted water to boil.  Wash greens thoroughly and remove stems.  Cook greens for one minute in boiling water then remove to strainer and rinse with cold water.  Squeeze as much water out of greens as you can with kitchen towel or paper towels.  Chop coarsely.  (*substitute a bag of spinach for the beet greens if desired)

Prepare dressing:  mix vinegars, garlic, 3 Tbs olive oil, salt & pepper to taste.

Trim cooked beet ends, remove skin, and chop into 1/2-1 inch cubes.  Toss with half the dressing.  In another bowl, toss the squash with remaining dressing. 

To serve:  place greens on a platter and place beets and squash on opposite sides of greens.  Sprinkle with walnuts and remaining toppings as desired.