Roasted Salmon with Potatoes and Mushrooms

I made this tonight and it was yummy (Seth especially loved it!) I found the recipe on realsimple.com and followed it exactly. Hope you enjoy!

1 pound small new potatoes (about 10), halved
8 ounces button mushrooms
3 tablespoons olive oil
Kosher salt and black pepper
1 to 1 1/4-pound piece skinless salmon fillet
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon honey
2 tablespoons chopped fresh flat-leaf parsley

1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and 1/2 teaspoon each salt and pepper. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

2. Push the vegetables to the edges and place the salmon in the center. Season with 1/4 teaspoon each salt and pepper. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

3. Meanwhile, in a bowl, whisk the vinegar, mustard, honey, parsley, the remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

Apple-Berry Breakfast Crisp

Another breakfast treat from the weekend.....

4 apples- cored, peeled and thinly sliced
2 cups blueberries
1/4 c brown sugar, packed
1/4 orange juice concentrate, thawed
2 T all purpose flour
1 t cinnamon

Topping:
1 c quick cooking oats, uncooked
1/2 c brown sugar
1/3 c butter, melted
2 T flour

Combine all ingredients in a large bowl; stir until fruit is evenly coated. Spoon into a lightly greased 8x8 pan. Sprinkle topping evenly over fruit.. Bake at 350 for 30-35 minutes.

Variations in recipe... use strawberries instead of blueberries or top with vanilla yogurt.

French Toast Croissants

This is a fun and easy breakfast treat I made this weekend when my mother in law was in town.

1/3 c milk
2 eggs, beaten
1 and 1/2 T frozen orange juice concentrate, thawed
4 croissants, halved lengthwise
Garnish with powdered sugar

Stir milk, eggs, and orange juice together in shallow dish. Dip croissants halves into mixture, turning to coat both sides. Place in a greased skillet over medium heat; cook until golden on both sides. Dust with powdered sugar. Make 4 servings.

Berries and Bits

1 14 oz can Eagle Brand milk
1/2 cup cold water
3 1/2 oz package instant vanilla pudding
2 cups cool whip (I usually end up using a little bit more)
36+ vanilla wafers
1 qt. strawberries, sliced
3/4 cup mini chocolate chips

Mix Eagle Brand and water. Add instant pudding mix and beat until well blended. Chill 5 minutes. Fold in cool whip. Spoon about 2 cups pudding in serving dish (preferably round, like a trifle bowl). Top with 1/2 vanilla wafers, then sliced strawberries, and 1/4 cup chocolate chips. Repeat, ending with pudding.

Garnish with remaining chocolate chips and additional strawberries.

** Variations: Since Sam doesn't like chocolate at all, we like to substitute the chocolate chips for fresh blueberries.

** I don't like bananas at all, but my mom uses the pudding part of the recipe to make banana pudding.

Sour Cream Pound Cake

This is a Paula Deen recipe, but a favorite at our house, especially in the summer with fresh strawberries & whipped cream on top.

1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
1/2 tsp. baking soda
6 eggs
1 tsp. vanilla

Preheat oven to 325 degrees. Cream butter and sugar together. Add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, one at a time, beating after each. Add vanilla. Pour into a greased and floured bundt pan and bake for 1 hour and 20 minutes or until toothpick comes out clean.

Easy Chicken Crescents

I made these this week and we all love them. They are super easy too.

2-3 cans of crescent rolls (I use the reduced fat ones)
2 cups cooked, cubed chicken (you can cheat and buy the Tyson precooked chicken...it really doesn't make a difference in the taste)
8 oz cream cheese, room temperature (again, the reduced fat...I have made them before with the fat-free and didn't think they tasted quite right)
1/4 cup grated Parmesan cheese
1/2-1 Tbs parsley
pepper to taste

Food process all of the above together and spoon onto crescent rolls and roll up (using the food processor makes the cream cheese a lot more fluffy). Bake per instructions on the can of rolls. The rolls will be a bit more puffy and flat instead of tight and thin. Enjoy!

The Big Frittata

I have recently discovered the joy of cooking a Frittata! It's easier than an omelette and it's great for breakfast or dinner.
Here is a generic recipe for it--it could be easily changed adding or omitting any ingredients that you prefer.

Ingredients:
2 TBS olive oil
Filling ingredients (I use mushrooms, onion, bell pepper or anything I have on hand)
Salt & Pepper
1 medium garlic clove, minced
8 large eggs*
grated cheese optional (Parmesan, or cheddar or whatever you prefer--eyeball it for the amt)

Directions:
1. Preheat your oven to 400 degrees
2. Saute your filling ingredients in an ovenproof nonstick skillet (i.e. cast iron). Saute over med-high heat, season them w/s&p, etc. add garlic and cook to blend flavors.
3. Meanwhile, in another bowl, lightly beat the eggs, optional cheese & herbs of your choice, etc.
4. Shake the skillet to evenly distribute the filling ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, about 1 minute. Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges and serve.

Enjoy!

* You could make an even bigger Frittata using 12 large eggs...(I don't add milk or anything else to my eggs--other than the cheese).

Noodle, Asparagus & Walnut Stir-Fry

I found this recipe in a Rachael Ray magazine and thought it sounded good--I made it the other night and I really enjoyed it...of course I made it on a night when it was mainly just me eating--in other words, I haven't really tested it on the whole family to determine if it is kid & husband friendly; my guess is that it may not be! :} But I definitely liked it enough to make it again for myself, so I thought I would post it!


Ingredients:
1/4 C sesame oil
2-1/2 TBS apple cider vinegar
2 TBS soy sauce
1-1/2 TBS finely chopped garlic
1-1/2 TBS finely chopped fresh ginger
1/2 tsp crushed red pepper (I used less, b/c I didn't want it really spicy)
1/4 lb vermicelli or capellini pasta (angel hair)
1 C walnuts, coarsely chopped
1 onion, coarsely chopped
1 lb asparagus, cut on an angle into 1-inch pieces
1/2 lb sugar snap peas, halved

Directions:
1. In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
2. In a pot of boiling, salted water, cook the pasta until al dente; drain.
3. Heat a large skillet over medium heat. Add the walnuts and toast, 2 to 3 minutes. Transfer to a bowl, wipe out the skillet and heat the remaining 1 tablespoon sesame oil over high heat. Add the onion and asparagus and cook for 2 to 3 minutes. Add the sugar snap peas and the sesame oil sauce; cook for 1 minute over high heat. Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes. Top with the walnuts.

*I also topped mine off with a little sea salt & along with the walnuts I sprinkled mine with a little cheese...I can't remember if I used Feta or Parmesan, but it was really good!