TARTER SAUCE

TARTER SAUCE

This would go good with the Poached Salmon or any fish. Found in 5th ward lemon cookbook pg. 79.

Combine and blend well:

1/4 c. chopped dill pickle

1/4 c. finely chopped onion

3/4 c. mayonnaise

This is how we like it:

1/2 c. chopped dill pickle

1/2 c. (or less) chopped onion

3/4 c. mayo

SALMON

POACHED SALMON

This doesn't sound very good, but we all really liked it (especially Abagail). Dan & Judi gave us some fresh salmon. Found recipe in the 5th ward lemon cookbook pg. 79.

4 salmon fillets or steaks

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1 1/2 cups low sodium chicken stock (I used 2 cups=one can)

juice of 1/2 lemon

chopped dill (I used Pampered Chef dill seasoning)

1/2 cup white wine (can also use grapefruit juice, apple or pear juice, ginger ale or white grape juice)

salt, to taste (didn't add)

Place salmon in baking dish (used 8" pyrex). Barely cover with remaining ingredients. Poach in 425 oven for 20 minutes. Chill in liquid (not sure what this meant, I added about 5-10 ice cubes and waited for them to melt. I think it would taste good warm too). Remove to serving platter with spatula. Serve with tarter sauce (see posting).

SALMON

This was really good.

http://cuisinenie.blogspot.com/2011/02/salmon-with-pineapple-rice.html

I made this fast, delicious, easy meal in under 30 minutes. We love salmon and I used brown rice instead of white. We like brown better here at the Nielson home-healthier too!! I hope you enjoy-

1/4 cup packed light-brown sugar

1/4 cup olive oil

3 tablespoons soy sauce

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons dry white wine, or water

2 pounds salmon fillet

Lemon wedges, for serving

DIRECTIONS

Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.

Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.

Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

CREPES

CREPES

These are yummy, yummy! We topped with blueberries, cherry pie filling, cool whip and nutella/bananas (warm up in pan once you add nutella and bananas). Could do peanut butter and jam too. Does have to rest for 15 minutes.

In a blender mix:

1 cup flour (spooned and leveled)

1 T sugar

1/4 tsp coarse salt (didn't add)

1 1/2 cups whole milk

4 large eggs

3 T unsalted butter, melted

Mix until smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container up to 1 day; whisk before using).

Heat a 12" (used 10") nonstick skillet over medium heat. Lightly coat with butter (didn't do after the first one). Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2-3 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more.

TRY:

HAM AND EGG CREPE SQUARE

Preheat oven to 350. Place 4 crepes on a baking sheet. Place 2 slices black forest ham on each crepe. Crack 1 large egg into center of each; fold edges toward center. Season with coarse salt and pepper. Bake until egg white is set and yolk is still runny (I would cook until it was totally cooked). Top with fresh chives.

GREEN CHILE CHICKEN

GREEN CHILE CHICKEN

We really like this recipe (except for the kids). I usually make the leftovers into something different like burritos.

6-8 large boneless, skinless chicken breast

1/2 cube melted butter

pepper to taste

1 can Stokely's Pork and Chile for Chicken

1 can green Chile Enchilada sauce (tried red, liked green better)

1 can cream of chicken soup

Pour melted butter in bottom of crockpot. Add chicken. Sprinkle pepper on top of chicken. Add cans. Cook on low 5-6 hours (stir 1/2 way through). Serve over rice.