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Archive for February, 2015

Parmesan Baked Salmon

1/4 cup Mayonnaise
2 Tbsp. Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4 salmon fillets (1 lb.), skins removed
2 tsp. lemon juice
10 RITZ Crackers, crushed

HEAT oven to 400°F.

MIX mayo, cheese and pepper until blended.

PLACE fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture; sprinkle with cracker crumbs.

BAKE 12 to 15 min. or until fish flakes easily with fork.

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2 cups unbleached all-purpose flour, plus more for dusting the board (White Lily flour will make better biscuits)

1/4 tsp baking soda

1 Tbsp baking powder (use one without aluminum)

1 tsp kosher salt

6 Tbsp unsalted butter, VERY cold

1 cup buttermilk

1.  Preheat oven to 450*F

2.  Combine the dry ingredients in a bowl, or in a food processor.  If using a food processor, just pulse a few times until consistency is achieved.

3.  Cut the butter into chunks and cut into the flour until it resembles course meal.

4.  Add the buttermilk and mix JUST until combined.  If it appears to be on the dry side, add a bit more buttermilk, it should be very wet.

5.  Turn the dough out onto a floured board.

6.  Gently PAT (do NOT roll with a rolling pin) the dough until it’s about 1/2″ thick.  Fold the dough about 5 times, gently press the dough down to 1″ thick.

7.  Use a round cutter to cut into rounds.  You can gently knead the scraps together and make a few more, but they will not be near as good as the first ones.

8.  Place the biscuits on a cookie sheet.  If you like “soft” sides, put them touching each other.  If you like “crusty” sides, put them about 1″ apart but these will not rise as high as biscuits touching.

9.  Bake for about 10-12 minutes.  The biscuits will be a beautiful light golden brown on top and bottom.  Do NOT overbake.

Notes for great biscuits:

The dough must be handled as little as possible or you will have tough biscuits.  A food processor produces superior biscuits, the ingredients stay colder and there’s less chance of over-mixing.  Pat the dough out with your hands, lightly.

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Give this a try – very tasty!  Very much enjoyed here at the Davis’ – you wouldn’t realize it’s meatless.

1 cup chopped onion

1 garlic clove, minced (I added more to taste)

1 tsp olive oil

1 cup dry lentils, rinsed

1 Tbsp chili powder

2 tsp ground cumin

1 tsp oregano

1 cup salsa

14 oz vegetable broth; another 5-6 oz broth to add as needed if dry

14 oz corn (I used frozen corn, cooked)

Suggested taco toppings:

6-8 tortilla shells

grated cheese

lettuce, shredded

fresh tomatoes, chopped

avocado

sour cream or Greek yogurt

1/4 cup fresh cilantro, chopped

lime juice for taste

Combine all the ingredients in the slow cooker, EXCEPT the corn and toppings.  Cover.  Crock on low for 9 hours, stirring occasionally and adding broth as needed.  Stir in corn when done.  Fill hard or soft taco shells.

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16 oz rotini pasta, dry but rinsed (or pasta of your choice)

1/2 lb ground beef

1/2 lb sweet italian sausage

2 garlic cloves (I used at least double that amount)

1 green bell pepper, chopped

8 oz sliced pepperoni

6 oz can tomato paste

1 1/4 cup warm water

1 cup Italian blend cheese, shredded

Grease large crock pot with olive oil.  Heat 1 tbsp of olive oil over medium-high heat and brown ground beef and sweet italian sausage.  Drain excess fat.  Return to pan, add green pepper and garlic and saute with meat for a minute or two longer.  Place all of these ingredients in crock pot.

Rinse pasta slightly (do not cook) and place in the crock with drained ground beef mixture.  Stir the tomato paste and water together and pour over noodle mix.  Top with shredded cheese and pepperoni.  Cover and crock on LOW for 3 hours WITHOUT lifting the lid.

Make sure all the pasta is down in the liquid or they may have a hard edge where it was not covered.

OPTIONAL:  Top with diced black olives, artichoke hearts or extra cheese if desired.

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