Herb Crusted Salmon and Asparagus

So, using this recipe as inspiration, I came up with my own ingrediants list since I didn't have half of what was called for. I found this site on substituting for teriyaki sauce and the A1, oj and worchestershire turned out even better than teriyaki. And, even though we have gourmet parmesean cheese given to us by a cheese scientist, I forgot to add it!

♥ Herb Crusted Salmon Steak ♥

1/2 cup Parmesan cheese
1 egg

1 cup Italian seasoned bread crumbs

1 teaspoon basil
1/4 c water
1/2 cup pulp free orange juice
1/2 cup A-1 steak sauce
1 tablespon worchestershire sauce
1 tablespoon butter
1/4 cup chopped red onion
1 tablespoon minced garlic
2  salmon steaks

1. In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, spices.
2. In a medium saucepan over medium heat, blend A1, orange juice, butter, red onion and garlic. Cook and stir until onions are tender.
3. Press one side of each salmon steak egg and dredge into the Parmesan cheese mixture. Place steaks crust side up in saucepan with sauce mixture. Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.

♥ Asparagus ♥

I usually blanch* asparagus first, to maintain the nutrients and green color, and to stop it from turning mushy during cooking, but I didn't this time, though I would usually suggest it.

1 lb fresh asparagus spears
1 tb oilve oil
1-2 cloves crushed garlic
1tb butter (we use smart balance)
salt/pepper to taste
1 tb seseame seeds

1. Cut off woody ends
2. Cut asparagus into 1 1/2 inch pieces
3. Heat oil in saucepan over medium heat. Add asparagus, garlic, salt and pepper. Cook on med heat, stirring frequently about 5 mins. Add butter and seseame seeds, cook until done.

*to blanch first:

1. Have a large bowl of ice water ready to go.
2. Boil a large pot of water. Now, place your asparagus into the boiling water. Cook until the asparagus turns a bright green. The time this will take will depend on how thick your asparagus stalks are. Usually takes about 2-5 minutes.
3. Remove asparagus from the pot with a slotted spoon or tongs and place into ice-water bath to stop the cooking process. This will tenderize the stalks a bit more, but they'll remain deliciously crunchy.

We rounded out the meal with steamed rice with a touch of salt and pepper and butter and naan bread (we love our starches around here) and it was delicious... even for people who don't always like fish, like me, I even ate more than 1 serving!

~Lisa, Little Lovables

Herb Crusted Pork Chops, Potatoes & Garlic Bread

My new favorite recipe. I combined a few ideas until I came up with my perfect combination. It's great for picky eaters and quick and easy. You can also use chicken instead of pork, and it will be awesome, but the crust is a little more juicy from cooking. Amazingly, it isn't as dry and burnt up looking as my photo suggests! Serve with potatoes*, greens beans, garlic bread*, salad or fresh fruit for a well rounded meal.

♥ Ingredients ♥

4 boneless porkchops
2 cups Progresso Italian Style bread crumbs

1 packet Lipton Onion Soup/Dip mix
1 c Girard's Light Caesar Salad dressing (this dressing works best)
1/3 c French's Spicy Brown Mustard (any Dijon will do)

1. Preheat oven to 375
2. Mix caesar dressing and brown mustard in a bowl.
3. In a seperate bowl, mix bread cups and dry onion soup mix. 
4. Coat pork chops in dressing mix, put in ziplock bag and marinate in fridge for up to 2 hours. Or don't marinate, (I never do) either way, it will be good.
5. Coat the dressing covered pork chops in the bread crumb mix. Place pork chops in baking sish, cover with foil and bake for approx 25 mins or until done.

image via life ambrosia

♥ Garlic Rosemary Roasted Potatoes ♥

Our favorite side potatoes, made famous by my mother in law. They are great unpeeled, or peeled.

Cut into 2 chunks. Put in roasting pan and toss in olive oil, salt, pepper, rosemary, lots of garlic and basil. Cover with foil and bake at 375 for about 40 minutes, stirring occasionally.

image via j&d's

♥ Garlic Bread ♥

Soften about 2 cups butter (I use Smart Choice). Add basil and garlic to butter mix. Cut a store bought french bread loaf and butter insides with garlic butter. Place on pan and bake for about 6 minutes.

Cut into slices and fight over the last piece. ~ Lisa of Little Lovables

Snickerdoodles ~ March Cookie of the Month

I know it's late in the game but I finally got around to sending cookies to Todd's teacher. These cookies turned out great and they were really easy to make. Reagan was a huge help and enjoyed rolling the cookies into a ball.

Snickerdoodles

3 cups all purpose flour
2 tsp. cream of tarter
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups granulated sugar
1 cup butter, softened
2 eggs

1/4 cup sugar
2 tsp. cinnamon

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, cream of tarter, baking soda and salt. Set aside. Using a mixer, cream the sugar and butter until light and fluffy. Add in eggs. Slowly add the flour mixture. Mix until well blended.

Mix the 1/4 cup sugar and cinnamon.

Shape the dough into 1 1/2 inch balls and roll in the cinnamon sugar mixture. Place on a baking sheet and bake for 10 to 12 minutes or until light and golden. Don't over bake these.

Yields: 3 dozen

February Cookie of the Month

Homemade Oreos: ~ with a Valentine Twist~

1 Box of Red Velvet Cake Mix

2 eggs

1/2 cup oil

Preheat oven to 350 degrees. Add oil and eggs to cake mix. Roll dough into balls. (a little larger than a quarter) Place on greased cookie sheet. Bake for 8 to 10 minutes. I baked mine for eight. Remove from oven and let cool until warm. Place on cooling rack.

Cream Cheese Filling:

1/2 cup butter

1 8oz block of sour cream

3 to 4 cups of powdered sugar

1 tsp vanilla extract

Cream butter and add cream cheese and mix well. Add powdered sugar slowly until you reach your desired consistency.

To assemble, add about a tablespoon of the filling into the center of one cookie. Place a cookie of similar size on top. Lightly press to work the filling evenly to the outsides of the cookies.

Icebox Dessert

We call it fried ice cream. It is full of sugar and so GOOD. I promise you won't be disappointed.
3 cups Rice Krispies
1 cup brown sugar
1 cup coconut
3/4 cup chopped pecans
1 cube melted butter
1/2 gallon vanilla ice cream (I use the box)

Mix together all ingredients (except ice cream), spread on cookie sheet and bake at 350 for 10 minutes.
Crush 1/2 of this and put on bottom of 9x13 pan. Press ice cream on top. Then sprinkle rest of sugar heaven on top.

If you need, yet more sugar and calories, drizzle top with strawberry, chocolate or caramel topping.

Fondant Icing

Homemade Marshmallow Fondant Icing is very easy and better tasting than store bought fondant.

1 bag marshmallows (DO NOT buy Jiffy marshmallows)
6 cups of powdered sugar (10x) freshly sifted 3 times
1 tsp of butter extract
3 tbsp of tap water

In a bowl heat the marshmallows on high for 20 seconds at a time - stirring each time - total 3 times - after the 3rd time add the water and stir - put back into the microwave for 20 seconds if the marshmallows are not completely melted. Once melted add the butter extract and 2 cups of powdered sugar - stir - keep adding powdered sugar just as you would like making bread - the dough should be a tiny bit sticky - knead the dough for 5 minutes. Add powder sugar to Saran wrap and double wrap the dough then place in a zip lock bag - then bag again - this will insure that the fondant is completely sealed. Place in a dry and dark area to rest for 8 hours min. before using.

If you live in a humid climate (like me!) then when working with the dough use a mixture of powdered sugar and corn starch (equal amounts of each) you can also wrap the mixture in a cloth to powder the fondant. The fondant will keep for a long time in a dry and dark area.

Chinese Lemon Chicken

**UPDATE**
We liked this meal but would double the sauce. I accidently cooked it longer than we were supposed to and that also made it a little dry.

Okay, here is a NEW recipe that I am going to try. With my trusty new rice cooker and plethera of rice I found some recipes to use. It sounds easy and with 10 ingredients or less!

Ingredients:
4 boneless, chicken breast
1/2 cup flour
1 tsp salt
6 oz (1/2) can lemonade concentrate, thawed
3 tsp brown sugar
1 tsp balsamic vinegar
3 tsp ketchup
olive oil for browning chicken

Directions:
Cut chicken into strips or largish chunks. Dredge in flour and salt, shake off excess. Brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit).

Place into crockpot. Mix the rest of the ingredients in a seperate bowl and pour over the top of chicken pieces. Cover and cook of high for 4 hours, low for 6-8.