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.

Best Thanksgiving Side Dish

When Thanksgiving rolls around and cranberries go on sale, I'm ready to make my favorite side dish. Yes it may look like a dessert to you, but in my family it is served alongside the turkey as a vegetable! I probably like it because it is a "legal" dessert served with the main course. I love it fresh cooked out of the oven and then it is also delicious the next day cold right out of the fridge.

Cranberry Apple Casserole

Cranberry Apple Casserole

3 cups peeled and chopped apples
2 cups fresh cranberries
2 Tbs flour
1 cup sugar

topping
3 packages Cinnamon and Spice instant oatmeal (I use 2 pkg cinnamon & spice and 1 pkg plain)
3/4 cup chopped pecans
1/2 cup plain flour
1/2 cup brown sugar
1/2 cup butter, melted and cooled

Preheat oven to 350 degrees. Butter a quart casserole dish.

Combine apples and cranberries and toss with flour to coat fruit. Add 1 cup sugar, mix well and let sit while you make topping.

In a large bowl, combine all topping ingredients and stir.

Pour fruit into prepared casserole dish and spoon topping over it.  Bake 45-55 min uncovered.