Saturday, May 31, 2014

Congrats to Kelly and Will!

You may have noticed, posts have slowed down a bit lately.  There was a good reason for this.  Kelly got married to the love of her life on May 25th.  It was a beautiful day and a beautiful ceremony.  I thought instead of sharing a new recipe today, I'd share a few pictures of this very special day.

Kelly,

I'm so happy for you and Will and look forward to watching you through a lifetime of happiness and of course some good cooking too :-)

Love you,

Mom















Apple Baked Beans


For Mother's Day, Tim cooked out for the whole family.  One of our family's favorite sides is baked beans, but not just straight out of the can :-)  My mom's baked beans are their favorite, but we recently had baked beans that had apples in them and I really liked the sweetness it added.

Ingredients

2 15 ounce cans of baked beans
4 cooked slices of bacon, chopped
2 apples, cored and sliced
1/4 cup brown sugar
1 teaspoon prepared mustard
1 teaspoon cinnamon

Place all ingredients in the crock pot and cook on low for 6 hours.  Enjoy!

Ingredients

All ingredients mixed together and ready to cook


Wednesday, May 14, 2014

Seared Salmon with Sweet Corn and Bacon Saute


This recipe is from the May edition of Cooking Light.  It was simple and delicious.

Ingredients

2 center-cut bacon slice
3 green onions, thinly sliced, white and green parts
2 tablespoons dry white wine
1 tablespoon cider vinegar
1 10oz package frozen corn
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
4 (6 oz) salmon fillets
1 teaspoon fresh thyme


Cook bacon in skillet over medium heat for 4 minutes or until crisp.  Add onions, sauté 2 minutes.  Add wine, scraping pan to loosen brown bits.  Stir in vinegar, corn, 1/4 teaspoon salt and pepper.  Cook 4 minutes or until thoroughly heated.  Remove from pan and keep warm.

Clean pan, add oil and swirl to coat.  Heat over medium-high heat.  Sprinkle fillets with salt and pepper.  Add to pan and cook 4 minutes.  Turn and cook 3 minutes or until desired degree of doneness.

Divide corn mixture among 4 plates, top with fillets and sprinkle with thyme.

Ingredients

Delicious Dinner!


Sunday, May 4, 2014

Mexican Chorizo Hash


Tim and I had the main course.  We decided to go non-traditional and have breakfast for dinner.    This has recipe was easy to put together and tasted very good.  The original recipe was found in Cooking Light, but we adjusted the recipe with a couple updates which are listed in the recipe below.

Ingredients:
12 ounces raw Mexican chorizo
1 cup chopped onion
1/4 cup coursely chopped bottled roasted red bell peppers
1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper
6 ounces baby spinach
2 teaspoons olive oil
20 ounce package of Simply Potatoes - refrigerated hash browns
4 large eggs

Heat skillet over medium heat and add chorizo.  Cook until browned, stirring to crumble.  Add onion, bell pepper, salt, and pepper.  Cook 3 minutes stirring occasionally.  Add spinach, stir until spinach wilts.  Remove sausage mixture from pan.

Add oil to pan and swirl to coat.  Add potatoes, cook 8 minutes or until the bottom is crisp.  Stir in sausage mixture.

Make 4 egg-sized spaces in the pan with a spoon.  Crack 1 egg into each space.  Cover and cook 4 minutes or until the egg yolks are slightly set.

Serve.  We found it also tasted good with salsa and cheese.

The finished dish!

Cooking club enjoying dinner :-)


Heat skillet over medium heat and add chorizo.  Cook until browned, stirring to crumble.  Add onion, bell pepper, salt, and pepper.  Cook 3 minutes stirring occasionally.  Add spinach, stir until spinach wilts.  Remove sausage mixture from pan.

Add oil to pan and swirl to coat.  Add potatoes, cook 8 minutes or until the bottom is crisp.  Stir in sausage mixture.

Make 4 egg-sized spaces in the pan with a spoon.  Crack 1 egg into each space.  Cover and cook 4 minutes or until the egg yolks are slightly set.






Cinco De Mayo Recipes - Salsas

In honor of Cinco de Mayo, our cooking club met this weekend and focused on recipes to celebrate the holiday.  All the recipes were a hit!

Kim and Larry started off with the appetizers.  They made two different salsas and both were delicious.

Shrimp Salsa

1/2 pound salad shrimp
2 roma tomatoes, diced
1/2 red onion, diced
1/4 cup cilantro, minced
1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon ground black pepper
1 clove garlic, minced

Mix all ingredients together and serve with chips.  This was delicious!



Black Bean Avocado Salsa

1 15 ounce can black beans, rinsed and drained
1 11ounce can whole kernel corn, drained
4 roma tomatoes, diced
1 small red pepper, diced
1 jalepeno pepper, seeded and minced
1/3 cup fresh cilantro
1/4 cup red onion, diced
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
2 avocados, diced

Mix all ingredients together and serve with chips...another hit of a recipe!