Nutty Salmon Fillets

Had a busy day, didn't know what I was going to make for supper, ran in and grabbed a package of frozen salmon fillets from the freezer and this is what happened.

4 salmon fillets
2 tbsps chopped salted peanuts
2 tbsps chopped tamari roasted almonds
(salt if using unsalted nuts)
2 tsps dijon mustard
1 tsp honey

Preheat oven to 450F

Line a baking sheet with parchment paper.  You could place fillets on top of lemon slices, spinach or radish tops, but it's not necessary with parchment. Mix dijon and honey together and spread over the fillets. Press the chopped nuts on top.

Bake for 15 - 20 minutes from frozen.
Drizzle with olive oil to serve.

Potato Wedgies

Been making these for years.  You can change the seasonings according to your taste.

They can even be made in a covered BBQ at home or on a camping trip.  Just have them prepared for cooking and store in an airtight ziplock bag in the cooler until ready to cook. First camping day is the best before potatoes start to change colour.

4 unpeeled potatoes
1-2 tsps cider (white, balsamic or malt) vinegar
a few drops of hot pepper sauce (optional)
sprinkle salt
sprinkle garlic powder (and/or oregano, paprika, pepper)
a few tbsps olive oil

Cut potatoes in wedges.  Toss with all ingredients in a plastic bag or waxed cereal bag.  You can prepare to this point an hour or two early but cooking right away is ideal.
When ready to cook arrange in a single layer on a lightly oiled baking pan.

Bake in a 450F oven for 25 - 30 minutes.

OR

Arrange in a corningware pan.  Microwave uncovered on high for 10 minutes.  Stir at 1/2 the time.  Then bake in a 400F oven for 15 - 20 minutes.

Healthier than fries !

Rust Remover - Natural VS Chemical

So I needed to get rid of some rust on a "stainless steel" ?!?! shower shelf.

I looked up natural ways to do it and came up with a few. The most promising looked like a lemon cut in half with salt or vinegar.

This is what I started with..............gross!

I started scrubbing with my salt covered lemon.  

It seemed to take a little rust off, but not much.
Then I tried an old toothbrush soaked in vinegar.

That's better.  Look at all that splatter !
But I'm not going to lie.  I had to finish off with a soapy scouring pad and window cleaner.

It still took a lot of elbow grease, but I think the chemical method worked better.
Sorry environment : ( 

Apple Roses Strudel

This is a very pretty strudel.  Don't be intimidated, it's easy to make.

You'll need:

3-4 apples (Fuji, Granny Smith, Pink lady, all good choices)

ginger ale

puff pastry

butter

zest of 1 lemon

1 tsp cinnamon

1 tbsp brown sugar

1 tbsp white sugar
honey to drizzle
icing sugar to dust

Slice apples and leave them in a bowl of ginger ale for a few minutes to prevent them from browning. Then drain and pat dry.

Cut a 1 inch strip of puff pastry and slightly overlap apple slice halves.  Roll up to form roses.  Have a sheet of puff pastry laid out on a parchment lined baking sheet and brush it with melted butter.  Place the roses on top.  Make as many or as few as you like, then cover the rest of the puff pastry sheet (leaving a border of puff showing) with apple slices, overlapping as you go.

Brush with melted butter, sprinkle top with lemon zest, cinnamon, brown and white sugar.

Bake at 400F for 20 minutes.

Drizzle with honey, cool and dust with icing sugar.

"Eat Your Colors" Summer Slaw

Take advantage of the summer's bounty with this colorful vegetable slaw!

Julienne cut:

1 yellow zucchini
1 green pepper
2 carrots
7-8 radishes

I had small radishes, but if yours are larger, 2 or 3 might do.

Add:

5-6 cooked broccoli flowerets
1 spear fresh pineapple, sliced (reserving juice when cutting whole pineapple)


For the dressing mix:

2 tbsps reserved pineapple juice
zest and juice of 1 lemon
6 fresh basil leaves, torn
1/4 cup olive oil
1 tsp honey
1/8 tsp salt

Toss dressing ingredients together with veggies about an hour before serving.
Isn't it beautiful ? 

Rustic Bread from Pizza Dough

This rustic bread is made from my pizza dough recipe which you can find here..

http://hotandcoldrunningmom.blogspot.ca/2014/03/this-is-best-pizza-ever.html 

Once the dough has risen for 40 minutes, punch it down and let rest 2 more minutes.

Flour your hands, pick up the dough and form it into a round or oblong loaf.

Place on a parchment lined baking sheet and bake in a 425F oven for 25 - 30 minutes.

Cool 5 - 10 minutes before slicing and slathering it with butter.

This recipe makes 1 loaf, but you can double it and add some ground flax seed when making the dough like I did here.

Mussels in Garlic Butter

Before cooking your mussels, rinse them in cold water.  If any are opened this should cause them to close.  If you find one that is still opened give it a little tap. If it still doesn't close, throw that one away.

3 lbs fresh scrubbed mussels
2/3 cup butter
3/4 cup finely chopped shallots or green onions
6 large garlic cloves, minced
4 tbsps chopped fresh parsley
2 tbsps fresh lemon juice
1 tsp grated lemon peel
reserved liquid or white wine

Place mussels in a large Dutch oven or wok with cover.  Add about 1/4 cup of water.  You might add some green onions to the water too. Cover and cook on high heat until mussels open, giving the pan a shake a few times.  Cook about 5-10 minutes. 

Drain and reserve liquid.  Transfer mussels to bowl, discard any that did not open during cooking. Tent bowl with foil.

Melt butter in same pan and over medium high heat add shallots and garlic. Sauté until tender, about 3 minutes.  Add parsley, lemon juice and lemon peel with reserved liquid or white wine. Bring to a boil.

Season to taste with pepper.
Drizzle garlic butter over mussels.


If our youngest is at the table, you'll have to fight her for them! This pic was taken more than 10 years ago and she still talks about this....her first time having mussels.