This is my favorite way to prepare salmon

Salmon Roasted in Butter

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A super easy, perfectly tasty salmon recipe, ready from start to finish in 20 minutes! Salmon is roasted in a buttery herb mixture and finished with a slash of lemon juice or a sprinkle of zest (if you love lemon add both!). A simple yet elegant entree perfectly fit for any day of the week!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4

Calories: 344 kcal

Ingredients

·        1/4 cup unsalted butter

·        3 Tbsp minced fresh dill

·        4 (6 oz) skin-on salmon fillets (I recommend using thicker fillets)

·        Salt and freshly ground black pepper

·        1 tsp minced garlic

·        1 Tbsp minced fresh parsley

·        Lemon wedges or lemon zest, for serving

Instructions

1.    Preheat oven to 475 degrees. 

2.    Place butter in small roasting dish, sprinkle dill evenly across. Place in oven and heat until butter has melted and dill is sizzling, about 4 - 5 minutes.

3.    Remove pan from oven and place fillets skin-side up. Return to oven and roast 4 minutes. 

4.    Remove from oven and pull skin from salmon (if the skin doesn't pull away roast another 1 - 2 minutes). 

5.    Season the now skinless side with salt and pepper then carefully flip fillets and season opposite side with salt and pepper. Sprinkle garlic into melted butter around salmon. 

6.    Return to oven and cook to desired doneness, about 3 - 4 minutes longer. 

7.    Plate salmon and spoon butter in pan over salmon. Sprinkle with parsley and serve warm with lemon zest or lemon wedges for spritzing. 

8.    Recipe source: adapted from NYT

Chocolate Crinkle Cookies

 

This is the recipe I used at Brittany and Sam's when Sam said this was his favorite kind of cookie.

Chocolate Crinkle Cookies

• PRINT
• PIN

These cookies are a decadently rich and chocolatey cookie with a melt-in-your mouth fudgy softness and a gorgeously contrasted, crackled powdered sugar finish. They're a lot like a brownie and your favorite chocolate cake but in cookie form and everybody loves them!

Servings: 48 cookies

Prep25 minutes

Cook40 minutes

Chill time45 minutes

Ready in: 1 hour 50 minutes

Ingredients

• 2 1/3 cups (284g) all-purpose flour (spoon into measuring cup to measure)
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups (400g) granulated sugar
• 3/4 cup (175ml) vegetable oil
• 1 cup (85g) unsweetened cocoa powder (spoon into measuring cup to measure)
• 4 large eggs
• 2 tsp vanilla extract
• 3/4 cup (97g) powdered sugar

Instructions

• In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil. 
• Mix in cocoa powder and blend well. Beat in eggs and vanilla. 
• Add in flour mixture and mix until blended. Cover dough and freeze for 45 - 60 minutes or refrigerate overnight (until it isn't too sticky to work with).
• The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
• Place powdered sugar in a small mixing bowl. 
• Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill. 
• Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart. 
• Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked. 
• Cool on baking sheet several minutes then transfer to a wire rack to cool. 
• Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough. 

Nutrition Facts

Chocolate Crinkle Cookies

Amount Per Serving

Calories 103Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 30mg1%

Potassium 60mg2%

Carbohydrates 16g5%

Sugar 10g11%

Protein 1g2%

Vitamin A 25IU1%

Calcium 15mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer

COURSE: DESSERT

CUISINE: AMERICAN

KEYWORD: CHOCOLATE CRINKLE COOKIES

AUTHOR: JACLYN

Recipe source: adapted from Hershey’s

 

Traditional Egg Nog

Perhaps because we only make it once a year, but everyone loves this egg nog. Here is the recipe I use  and the modifications I make are in parentheses.

2 eggs, well beaten  (I use pasteurized egg in the cartons)

1 can-14 oz. sweetened condensed milk

1 teaspoon vanilla

1/4 teaspoon salt

1 quart whole milk

1 cup heavy cream, whipped

Grated nutmeg ( I only had ground nutmeg)

Combine eggs, sweetened condensed milk, vanilla, and salt. Gradually beat in milk. Fold in whipped cream. Sprinkle nutmeg on top. Chill several hours.

Makes 2 quarts

(I doubled this recipe but only added 1 can of sweetened condensed milk, thus making it less sweet. Stir in the cream that sits on top before pouring)

Baby Potato Salad-from Angel

Baby Potato Salad

Lemon-Herb Dressing

1/3 cup olive oil

1/4 cup fresh lemon juice (2-3 lemons)

grated rind from one lemon

1 Tbl. honey or brown sugar

1 large garlic clove, minced

1/3 cup fresh basil leaves

2 Tbl. fresh dill, chopped

Salt and pepper to taste

Salad

2 pounds baby potatoes (like Yukon gold)

Kosher Salt

6 slices bacon, cooked and chopped

2 cups grape tomatoes, sliced in half

2 scallions (white and green parts)

3 cups arugula

Make the dressing by blending all together in a blender and set aside.

Cover potatoes with cold water and 1 Tbl. salt. Cook until tender but not overdone, 20-25 minutes. Drain and let cool slightly.

When cool cut the potatoes in half or quarters. Place in a large bowl, add the bacon, tomatoes, scallions and arugula.

Pour dressing over the salad and gently stir to combine. Let the salad sit for 10 minutes to absorb dressing. Serve at room temperature or chilled.

Brazilian Cheese Bread- from Mel's Kitchen Cafe

EASY BRAZILIAN CHEESE BREAD {PAO DE QUEIJO}

PREP TIME: 10 MINS

COOK TIME: 15-20

INGREDIENTS:

·        1 large egg

·        1/4 cup canola or vegetable or olive oil

·        2/3 cup milk

·        1 1/2 cups tapioca flour (fluff the flour before measuring), about 6.25 ounces/180 grams

·        3/4 teaspoon salt

·        1/2 cup packed shredded cheese, like Parmesan or Asiago (see note), about 2 ounces/57 grams

DIRECTIONS:

1.      Preheat the oven to 400 degrees F. Lightly grease a mini muffin tin (this makes about 16-24 little breads so if you don’t have a muffin tin large enough, you can just make separate batches after the first ones come out).

2.      In a blender, combine the egg, oil, milk, flour and salt. Process until the mixture is smooth, scraping down the sides of the blender once or twice. Add the cheese and process for just a short bit, 5-10 seconds or a few short pulses, until the cheese is in small bits all throughout the batter.

3.      Give the batter a good stir to get any solids off the bottom and pour the mixture into the prepared muffin tin filling the cups nearly to the top.

4.      Bake the pao de queijo until very lightly golden brown, 15-20 minutes. Don’t let them get too brown on the bottom or they will be too crusty and not as chewy.

5.      Remove them from the oven and let them cool for just a minute or two. They are best eaten warm! Don’t worry if the cute little puffs fall a bit in the middle – that’s completely normal.

NOTES:

You can experiment with many different cheeses in this recipe. My favorite combo is Parmesan and queso fresco (a widely available Mexican cheese). The texture will change if you use softer cheeses like cheddar or Monterey Jack. My recommendation if it’s your first time making is to use all Parmesan cheese and then experiment after that. Don’t substitute pregrated Parmesan in the green can or even the preshredded Parmesan in the bags or tubs (I tried that and the flavor was artificial and plasticky tasting). Freshly grated from a block is the way to go.

Also, in case you are wondering, there isn’t a good substitution for the tapioca flour (same thing as tapioca starch). We make these often enough that I go through bags and bags of the stuff (I buy it on Amazon – the Bob’s Red Mill brand – or it is usually widely available in most grocery stores these days).

English Scones

I updated Mom's English scone recipe and found one with American measurements.  She had just copied and pasted one but maybe this will help us so we can actually make them!

4 cups heavy cream
1/4 tsp salt
2 c. all purpose flour
1 T baking powder
4 T unsalted butter, diced
1 egg, beaten
5 T milk
1 egg beaten, to glaze on the tops of the scones

Toppings:
Cream
Jam

Preheat the oven to 425 F and prepare a baking sheet with butter or parchment paper.  Sift the flour, baking powder and salt together and then work in the butter.  Make a well in the middle and then add the egg and milk.  Mix to form a soft dough.

Knead dough together.  Roll the dough to an inch thick and then cut into rounds with a biscuit cutter or glass.  Put on the baking sheet and then brush the tops with the beaten egg.  Bake for 8 minutes or until golden.

Serve with cream (technically, it should be "clotted" if you want the british way) and jam. 

Courtney's Black Bean Couscous Salad

1 box Near East roasted garlic and olive oil couscous (found in most grocery stores)
2 tablespoons olive oil (for couscous preparation)
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 (15 ounce) can corn, drained
2 (15 ounce) cans black beans, drained
salt and pepper

Dressing:
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 teaspoon red wine vinegar
1 teaspoon ground cumin

1. Prepare couscous as directed on the box, set aside.
2. In a large bowl, whisk together the olive oil (6 T), lime juice, vinegar, and cumin.
3. Add green onions, red pepper, cilantro, corn, and beans, and toss to coat.
4. Fluff the couscous well, breaking up any chunks.
5. Add to the bowl with the vegetables and mix well.
6. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. Note: The salad is much more flavorful if you refrigerate it overnight.