Sunday, March 18, 2018
4-5 lbs. fresh salmon filets
Lemon Pepper Seasoning
Fresh Chopped Dill or substitute dry dill
Prepare a large cookie sheet by getting a big enough piece of tin foil to cover the bottom of it, then crumpling it up a little and spreading it out flat on the cookie sheet. Spread a little olive oil around with a paper towel on the tin foil.
Place the salmon filets skin side down on the foil-covered cookie sheet. Pour a little olive oil on each filet and rub it in with your fingers. Sprinkle each filet with lemon pepper and then dill. Sometimes I bake the fish in a 425 degree oven for about 17 minutes, which is fine. This time I did 10 minutes in a 425 degree oven, then I moved the fish to the second-to-the-top rack (about six inches from the top of the oven) and broiled it for four more minutes. That made the top a little crisp and it was perfectly cooked throughout without being dry. I recommend the broiled method if you can trust your oven. (Set a timer for 3 minutes on the broiler so you can keep a close eye on it.)
Cucumber Dill Sauce
1 c. peeled, seeded, and diced cucumbers
1 1/2 c. mayonnaise
3/4 c. sour cream
3 T. lemon juice
2 T. fresh or dried dill
3 tsp. lemon pepper seasoning
Whisk together mayo, sour cream, lemon juice, dill and lemon pepper seasoning before adding the cucumber. Refrigerate for a few minutes before serving.
Thursday, May 18, 2017
I did a story for the newspaper about a Dutch oven convention a few weeks ago and met a woman named Carol Hokanson. She is a champion, you guys! She brought this pie, which she made in her home oven instead of coals that morning, and it tasted like heaven. I'm excited about the filling, but I'm obsessed with the crust. Carol lifted the pie out of that dutch oven and it looked EXACTLY THE SAME. It didn't crack or sag and it tasted amazing.
6-7 pears, peeled and diced
1 ½ cups dried cranberries, reconstituted
1 cup sugar
½ cup ultra gel
1 tsp almond extract
¼ tsp salt
1 tsp nutmeg
1 tsp ground ginger
1 ¼ tsp cinnamon
¾ cup slivered almonds, toasted
3 cups flour
1 ¼ cups Crisco shortening
1 tsp salt
1 egg, beaten
1 T. white vinegar
2/3 cup cold water
1 T. water
In a small bowl mix sugar, ultra gel, nutmeg, ground ginger, salt and cinnamon together until well blended. In a separate, large bowl, blend together pears, cranberries, almonds and almond extract. Combine the two mixtures and gently toss until mixed. Set aside.
In a large bowl, blend flour, salt, and shortening together with a pastry blender until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg, water, and white vinegar. Add the liquid mixture to the crumbly mixture and gently stir with a fork until it forms a ball. Gather the dough into your hands (DO NOT KNEAD) and divide it into two balls, one slightly larger than the other. Refrigerate the small one until you’re ready to roll it out.
Roll the larger dough ball out on a cloth-covered board to about 14-inches in diameter. Spray a 10-inch Dutch Oven with Bakers Joy. Place strips of parchment in the Dutch Oven to make removing the pie easier. Place the rolled-out pastry in the Dutch Oven, making sure the edges come over the sides of the Dutch Oven. Pour the pie filling into the Dutch Oven.
Roll out the smaller ball of dough into an 11-inch circle and cut into ½ - ¾ inch strips for the lattice top, then arrange the lattice top over the pie filling in the Dutch Oven.
In a small bowl, whisk the egg and water together for the egg wash. Brush the egg wash onto the lattice top of the pie. Garnish with sugar crystals if you desire.
Bake at 425 degrees using 12 coals on the bottom and 15 on the top of Dutch Oven with a windshield around the bottom, for about 25 minutes or until the crust is golden brown and pulling away from the sides of the Dutch Oven. Cool and then lift the pie out using the parchment strips.
Monday, March 20, 2017
3 c. macaroni (before it's cooked)
1 lb. imitation crab meat
3 c. celery, chopped
1 medium sized can black olives, sliced (the one in between 4 oz and 15 oz)
1 c. mayonnaise
1 c. sour cream
1 tsp. lemon juice
2 tsp. onion powder
2 tsp. season salt
1/2 to 3/4 of a Ranch dressing powder envelope
1/4 to 1/2 c. milk (whisk the first six ingredients, then add milk slowly until you have the consistency you want)
Cook the macaroni to the al dente directions, drain and rinse with cold water. Put macaroni in a bowl and add the rest of the ingredients on top. Pour half of dressing over the whole mixture and stir. Pour the remaining half of dressing over the salad and stir again. Chill and serve.
Saturday, December 31, 2016
2 c. flour
2 T. sugar
2 T. baking powder (yes, TABLESPOONS)
3/4 tsp. salt
2 c. milk
1/4 c. vegetable oil
Mix dry ingredients together; mix wet ingredients together, then combine. Pour into hot waffle iron and cook. (Every waffle iron is different. Ours took about 4 minutes to look like the picture.)
2 c. frozen raspberries (I used fresh because that's what I had - it turned out great)
1 1/2 c. sugar
2 c. water
3 T. cornstarch in 1/2 c. cold water
1 T. lemon juice
Cook raspberries, sugar and water together in a saucepan on medium heat until raspberries are thawed. Bring to a boil. Dissolve cornstarch in cold water, then add a little of the raspberry mixture and combine. Add cornstarch mixture to saucepan. Add lemon juice. Simmer on low heat until ready to serve, stirring often. (Syrup can be cooled and strained, then reheated.)
Friday, October 23, 2015
Yes, I stole this picture. These are amazing! I ate a dozen for dinner tonight (and then took a dozen Tums). That was a bad idea. But if you can manage to just eat 1 or 2, you'll be fine.
3 1/4 cups all-purpose flour
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 + 1/8 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 cup granulated sugar
3/4 cup packed light brown sugar
1 cup unsalted butter, softened
1 large egg yolk
3/4 cup canned pumpkin puree
1 1/2 tsp vanilla extract
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
1. In a mixing bowl, whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Set aside.
2. In another mixing bowl, cream together butter and sugars until combined. Mix in egg yolk, then mix in pumpkin and vanilla extract. With the mixer, gradually add the dry ingredients to the butter mixture. Keep covered in the fridge for at least 45 minutes.
3. In a small bowl, mix together the sugar and cinnamon. Scoop dough into about a 2 Tbsp sized ball, forming a ball with your hands, of course. Toss ball of dough in the cinnamon and sugar mixture until covered. Then place on a baking sheet, spacing cookies about 2 inches apart.
4. Preheat oven to 350. Bake for 13-15 minutes. Do not under bake. They're still gross hours later.
Sunday, October 11, 2015
A classic from the Woods Cross cookbook. That thing was published in 1988! Aaron and Lori weren't even born! I went into panic mode today when I realized it's not in any of the cookbooks we've made together and it's not on this website (well, now it is). Just in case your copy of the Woods Cross cookbook is disintegrating or you don't even have one to begin with, here you go. This soup reminds me of home and the old days. :)
1 lb. hamburger
2 c. diced carrots
2 c. diced potatoes
1 c. diced celery
2 T. parsley, chopped fine
1 medium onion, chopped
1 1/2 tsp. garlic salt (I used 2 cloves fresh garlic)
1 tsp. sugar
2 1/2 c. tomato juice
1/2 c. beef broth
1 T. tomato paste
1 large bay leaf
1 T. Worcestershire sauce
5 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. pearl barley
Brown the hamburger until almost all the pink is gone, drain. Add onions and garlic to the hamburger and cook until onions are translucent. Transfer meat mixture to a large soup pot. Add the rest of the ingredients to the soup pot. Bring to a boil. Reduce heat to simmer, cover and cook for at least one hour. Stir occasionally. Before serving, remove bay leaf. (I made a few changes out of necessity, but it ended up making the soup taste even better so I included my changes. Also, I never have pearl barley.)
Sunday, July 26, 2015
1 lb. bacon, cooked until crisp, drained and crumbled
3 eggs, beaten
1/4 c. butter
1/4 c. snipped, fresh parsley
1 c. heavy cream
1 lb. fettuccine noodles, cooked al dente, drained
1 c. Parmesan cheese, shredded
2 chicken breasts, cooked and chopped (I used a Costco rotisserie chicken - as always)
6-8 mini bella mushrooms, chopped and sauteed in butter (optional) (Allyn)
Heat an oven-safe serving dish at 250 degrees while you're cooking.
Heat cream in a small saucepan until just warm. Remove from heat and add beaten eggs. Whisk together until smooth.
Take the serving dish out of the oven and put the butter in it. When the butter has melted, add the drained pasta and toss. Pour egg-cream mixture over buttered pasta and toss until it's well coated. Add bacon, chicken, mushrooms, and Parmesan cheese, then toss together. Sprinkle with fresh parsley and pepper. Serve immediately. (I used a coated cast iron braising pan with a nice tight lid. The pasta stayed warm and saucy. It was surprisingly good when warmed up for lunch the next day, too. I've had bad luck with alfredo making it as leftovers.)