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.

SWEET POTATOES

SWEET POTATOES

Tonight I peeled and cut up one sweet potato. Cooked it with a little bit of water in the microwave. After it was cooked I added a little bit of brown sugar, some cinnamon and nutmeg. Then I pureed. After pureeing I added some chopped pecans. Both kids when they saw it said gross, but after they tried it they really liked it.

PALATABLE SWEET POTATOES
Got this recipe from Head Start when Abagail was going there.  We all liked it.  Not too sweet.

1 1/2 c cooked sweet potatoes or yams (2-3 med peeled. sliced and steamed)
1/4 c sugar
1/4 c milk
1/4 tsp salt
1 tsp vanilla
1 egg
2 T butter

Place above ingredients in mixer and blend until smooth.  Spoon into baking dish and set aside.

Mix:
Cut (or use food processor) 1/4 c butter in 8 tsp flour and 1/2 c brown sugar.  Add 1/2 c chopped nuts once butter is pea-sized bits.

Sprinkle topping over ingredients in pan.  Bake at 350 for 30 min.

SWEET POTATOES

These are so so yummy! Jackson really liked it. It almost taste like a dessert. Came from Pioneer Woman.

4 whole medium sweet potatoes

1 cup sugar

1 cup milk

2 whole eggs

1 tsp vanilla

1 tsp salt

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1 cup brown sugar

1 cup pecans, chopped

1/2 cup flour

3/4 stick of butter, slightly softened

Wash potatoes and bake them in a 375 oven until fork tender (about 35 min). When they are finished cooking slice them open and scape out the flesh into a large bowl. Add 1 cup of white sugar, 1 cup milk, 2 eggs, vanilla and salt. With a potato masher - mash them up just enough. You don't want it to be perfectly smooth.

In a separate bowl, add brown sugar, pecans, flour and butter. With a fork (don't use the Braun) mash together until thoroughly combined. Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake at 400 for 30 minutes or until golden brown.

TWICE BAKED SWEET POTATO

http://www.kraftrecipes.com/recipes/twice-baked-sweet-potatoes-111250.aspx

We really liked this recipe. Didn't have a sweet taste at all. You could really taste the sweet potato. I was able to prepare these fairly quick. Used the microwave.

what you need:

2 large sweet potatoes

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

2 Tbsp. fat-free milk

1 Tbsp. brown sugar

1/4 tsp. ground cinnamon

1/4 cup chopped PLANTERS Pecans

make it:

HEAT oven to 425ºF.

CUT potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10x1-inch pan. Bake 30 to 35 min. or until tender. Or you can microwave on HIGH 7 to 8 min.(took me a lot longer) or until tender. Cut potatoes in half; scoop out centers and continue as directed.

SCOOP out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel, milk, sugar and cinnamon to potatoes; mash until blended.

FILL shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

To make ahead: Stuff potato shells as directed; refrigerate up to 1 hour. When ready to serve, bake as directed, increasing baking time as needed until filling is heated through.

HONEY-PINEAPPLE SWEET POTATOES

taste of home 2009 Quick Cooking pg. 145

This was so yummy! Easy to make.

CHILE RELLENO CASSEROLE

CHILE RELLENO CASSEROLE

This is Lisa's recipe. It is so yummy. The other recipe I have used is in the Cowboy cookbook (see below). It is yummy too, but has tons more cheese than this one.

28 oz whole green chiles

1# monterey jack cheese, sliced 1/4" thick, 1" wide, 3" long (I didn't measure just guessed)

5 eggs

1 1/4 c. milk

1/4 c. flour

1/2 tsp. salt

1/8 tsp. pepper

2 c. cheddar cheese

Rinse and cut chiles lengthwise. Place cheese slices inside the chiles. Place in a ungreased 9x13. Mix eggs and milk together. In another bowl mix flour, salt and pepper. Gradually stir in the milk and egg mixture into the flour until it is a smooth batter free of lumps. Pour the batter over the chiles. Sprinkle with cheddar cheese. Cook at 350 for 45 minutes.


ON THE BORDER CHILIES RELLENOS CASSEROLE
Scott gives this a 2 “yumms” up!  Lots of cheese in this recipe.  You might taste just as good with not so much.  Found in Cowboy cookbook pg. 164.

1 (27 oz) can Ortega green chilies (rinse and take out seeds)
1 # EACH Monterey Jack Cheese and sharp Cheddar cheese, grated and mixed together
6 eggs, separated
1 (12 oz) can evaporated milk


Preheat oven to 325.  In a greased 9x13 baking dish put one layer of chilies and one layer of cheese.  Continue with layers of chilies and cheese.  Make about three layers.  Beat the egg whites until stiff.  Fold in the yolks, then the milk.  Pour the mixture over top of layers.  Puncture with fork so egg mixture will work down through cheese and chilies.  Bake for 50 minutes.

WHOLE WHEAT BERRY CHOCOLATE LOAF

WHOLE WHEAT BERRY CHOCOLATE LOAF

We liked this - made it for Abagail's preschool.

2 cups whole wheat flour

2 envelopes rapidrise yeast

1/3 cup sugar

1 tsp salt

1 3/4 c. milk

1/4 c. butter or margarine

2 eggs

2 c. flour

1 pkg. (5 oz) berry blend or cherries (used bulk)

3 oz. bittersweet or semi-sweet chocolate, chopped (I used choc. chips and didn't chop)

1/2 c. coarsely chopped nuts

GLAZE:

1 1/2 c. powdered sugar

1/4 tsp. vanilla

2-3 T very hot water

Combine flour, undissolved yeast, sugar and salt in a large mixer. Heat milk and butter until very warm. Add to flour mixture with eggs and beat on medium speed until smooth - about 3 minutes. Gradually stir in flour (white). Add berries, chocolate and nuts.

Spread in two greased 8 1/2" x 4 1/2" loaf pans. Let rise in a warm place until nearly doubled, about 45-60 minutes. Bake in a preheated oven 325 for 35-40 minutes. Cool for 10 minutes and remove from pan. Cool 20 minutes on wire rack.

Combine glaze ingredients and drizzle over warm bread. Let cool.