Summertime Salad made with Corn and Avocado — and a few other tasty items

Posted on May 25, 2023 | Leave a comment

This recipe would be amazing with grilled corn but unfortunately my grill is out of commission due to construction on the deck of my house. I know it’s a terrible time to be doing construction on your outside deck in June but suffice to say there was no real choice in the matter.

In any event I would make this with grilled corn and use about 5 ears . I used 2 small cans of corn which worked out or you can use frozen.

I had a ripe avocado and all the other ingredients in the house and I used the red wine vinaigrette from the orzo salad that I made the other night.

It’s perfect for a barbecue and an easy weeknight dinner and you can add any protein you’d like.

Enjoy this delicious salad I served alongside steak and parmesan potatoes and it was perfection.

Ingredients:

3-5 ears fresh corn or the equivalent in canned corn or use frozen and I would use 1 lb.frozen –here’s what the experts say for measuring–fresh to frozen– they say 1 ear is equal to 1 cup–I don’t believe I ever got a full cup out of one ear but one 15 oz. can equals 1 1/2 cups and I used 1 can or 1 lb. frozen is equal to 3 cups. Hope this is helpful and I cut the recipe for the two of us so used a little less. If you’d like you can increase to 5 ears of fresh corn — it gets confusing and don’t be use as much or as little corn as you’d like depending on how many people you’re feeding

1 pint cherry tomatoes–halved app. 2 cups

2 cups packed arugula

1 medium avocado– peeled, pitted and diced

1 small red pepper –cored and finely chopped — use whatever color pepper you have in the house or like ( red, orange or yellow )

4 green onions–finely chopped

*1/4 cup chopped fresh cilantro– totally optional

Dressing: Red Wine Vinaigrette

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

You will have left over dressing and it will keep for a few days in the fridge.

Directions:

If using fresh corn — rub the corn with olive oil and sprinkle salt and pepper on them. Grill the corn for app. 7 minutes, turning every few minutes until ears are lightly browned. Remove from the grill and allow to cool. This can be done ahead of time.

Cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions and if you’re using it cilantro.

In a small bowl, stir together the dressing ingredients and whisk well . Pour about 1/2 cup over the salad and toss to combine. Take a look at salad and if it looks like you covered most of it with dressing it’s probably good. You don’t want to add all the dressing it will be wilt too much. You may like more or less dressing so add at your own taste.

It’s delicious and fresh tasting which is so perfect for this time of year.

 

 

 

 

 

 

 

 

 

 

 

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Chicken Shawarma

Posted on May 23, 2023 | Leave a comment

I got this recipe from Pamela Salzman’s cookbook Kitchen Matters. I absolutely loved it. I made the chicken and then proceeded to turn it into a rice bowl. The rice bowl accompaniments can be whatever you like. I use Tzatziki Sauce instead of Tahini white sauce. You can also serve over salad which is quite delicious as well. Greek Salad in particular would be great! Add some delicious pita or Naan bread and it’s perfection! I made a side order of roasted peppers and onions and you can add mushrooms as well. I did this in the oven about an hour before dinner. (cut up peppers and onions add a little olive oil to coat and salt and pepper and 400 degrees for about 45 minutes )Big thumbs up on the peppers and onions in the rice bowl. Feta cheese is a must here! (buy a good one) and pepperoncini in mine!

I cooked on my outside grill but this can be cooked indoors on a baking sheet at 400 degrees for about 35 minutes. Or use a grill pan which would probably cook faster — either way it is delicious.

I also highly recommend marinating for as long as possible. I prepared the chicken in the morning and probably marinated for about 7 hours. Minimum of 1 hour and you can do overnight as well. This marinade was very flavorful.

Thanks to www.pamelasalzman.com

Marinade:

1/4 cup good extra virgin olive oil

1/4 cup freshly squeezed lemon juice– I used 2 average sized lemons

2 teaspoons kosher salt

2 teaspoons cumin

2 teaspoons paprika

1/2 teaspoon ground turmeric

1/8 teaspoon ground cinnamon — I used a heaping 1/8 teaspoon

1/8 teaspoon cayenne pepper– I used a heaping 1/8 here too

Several grinds of freshly ground black pepper –probably 1/4 teaspoon as well

4 minced garlic cloves

2 pounds boneless, skinless chicken thighs

Directions:

prepare the marinade– Combine all the marinade ingredients in a large glass bowl. Add the raw chicken and toss to coat. Marinade in the fridge for as many hours as you can — this was key. Remove the chicken from the fridge about 1/2 hour before cooking.

I cooked on my outside grill for about 7 minutes on each side. I like the outside edges a little crispy since I don’t have a revolving spit to cook my chicken on this is as close as I could get.

I sliced up chicken served it in a rice bowl and we each used different accompaniments. The peppers and onions were perfect with it. Highly recommend it and you can buy store bought tzatziki which would be just fine. Would be good with some delicious toasted pita or naan bread.

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Baked Balsamic Chicken Parmigiana

Posted on May 19, 2023 | 2 comments

As all of you know from reading my blog and following my recipes I have truly embraced the one pan meals. They are so super easy to prepare and cook not to mention cleaning up is pretty snappy.  I threw this recipe together the other night and I have to say it was pretty tasty.  Juicy roasted tomatoes and balsamic vinegar act as a delicious sauce for this wonderful week-day meal but why not for the weekend as well? You’ll love the tomato balsamic sauce not to mention melted mozzarella cheese! This is a keeper and the little bit of red onion added another delicious layer of flavor to this tasty dish. This is what I did, I actually gave you all a few options in the ingredients dept. so mix and match what works best for you .IMG_0265IMG_0266IMG_0269IMG_0272

Ingredients:

3-4 skinless chicken breasts ( I used 3 breasts for the two of us) 1 nice size chicken breast per person is probably a good guess.

2 Tablespoons Olive Oil

1 Teaspoon Italian Seasonings — if you don’t have this use 1/2 tsp. dried basil and 1/2 tsp. dried oregano

1 Teaspoon Kosher Salt

Freshly Ground Black Pepper to taste

2 Teaspoons of Garlic Powder — divided or use 1 1/2 Tablespoons Fresh Garlic which would probably be 5-6 garlic cloves

1 cup cherry or grape tomatoes which I left whole if you’d like for a mushier sauce you can 1/2 the tomatoes

1/4 red onion, peeled and thinly sliced

1/4 cup balsamic vinegar

1 Tablespoon packed brown sugar–if you want to omit the sugar you can — I used it

3/4 cup to 1 cup Mozzarella Cheese — I used shredded

*you can garnish with fresh chopped parsley or fresh basil

Directions:

Preheat oven to 400 degrees.

Place chicken breasts in a sprayed ( Pam or any other baking spray you like) and drizzle with the olive oil. Season with dried seasonings and if you’re using fresh garlic 1 Tablespoon of it here.

Rub seasonings all over the chicken.  Put tomatoes and red onion around the chicken in the baking dish.

Whisk together the balsamic vinegar, sugar and garlic powder or remaining 1/2 Tablespoon of fresh minced garlic. Pour over the chicken breasts and flip each breast to evenly coat.

Bake in pre-heated oven for app. 20-25 minutes depending on the thickness of your chicken breasts or until chicken is no longer pink in the middle. You can cut into a piece to check for doneness.

When chicken is cooked through sprinkle with cheese and set oven to broil for 4-5 minutes or until cheese is melted .

This would be delicious served over rice or pasta but we just ate it as is and it was pretty delicious on its own.

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Sheet Pan Mustard Salmon with Vegetables

Posted on May 15, 2023 | Leave a comment

Now you all know how very much I love a sheetpan meal. So very easy to prepare and cook and so delicious to eat. This is what I did. You can substitute sweet potatoes if you’d like. I used Broccolini but you can use regular broccoli, cauliflower or asparagus or any veggie you like.

I really slather on the mustard because I love the strong mustard flavor but feel free to add less or more depending on your own taste.

Enjoy!

*this recipe is for 2 people feel free to double up for more — there’s no exact science going on here so feel free to swap in or out what ingredients you prefer

Ingredients:

4 fingerling potatoes or any potatoes you’d like I used yukon gold this time because that’s what I had in the house

app. 3 Tablespoons Olive Oil in total but if you feel you need more– be my guest

Kosher Salt and black pepper to taste

2 Salmon Fillets or 1 piece of Salmon app. 1 lb. ( I used a 1/4 lb. for the two of us and had some left over)

3- 8 Tablespoons Maille Old Style Mustard — I just slathered the top of the salmon

1/2 cup cherry or grape tomatoes

small bunch of Broccolini or it’s equivalent for another vegetable

Directions:

Arrange a rack in the middle of the oven and pre-heat to 400 degrees. I sprayed a rimmed baking sheet with cooking spray.

Place potatoes in a bowl and drizzle with 2 Tbsp. Olive Oil and a little kosher salt and black pepper. Stir to coat and arrange the potatoes cut-side down . Bake for app. 15 minutes . Obviously yukon gold or sweet potatoes you’ll just arrange on baking sheet since you can’t do cut-side down.

Meanwhile pat salmon dry and brush with Mustard.

Toss the broccolini and cherry tomatoes in a clean mixing bowl with 1 Tablespoon of Olive Oil and sprinkle with Salt and Pepper. If it doesn’t look like enough oil add a little bit.

After the initial 15 minutes, remove tray from oven and push potatoes to edges of pan, creating enough room for salmon in the center of baking sheet and arrange the broccolini and tomatoes around the salmon. Using tongs flip over potatoes to cook evenly .

Bake for about 15 minutes depending on the size and thickness of your salmon. If veggies are getting to burnt use tongs and remove and put on plate and cover with foil. It should only be a few more minutes for salmon to be done and I didn’t remove my broccolini because I like it charred.

If you don’t want potatoes you can just cook salmon and vegetables and use rice or leave out the carbs if you so desire. It’s delicious and since I made a little extra salmon it was delicious the next day for lunch.

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    Cauliflower, Orzo and Feta Salad

    Posted on May 12, 2023 | Leave a comment

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    Completed Salad

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    Before I added the spinach

    This is one of my most favorite salads of all time. The flavors meld together beautifully to make a most delicious salad. I highly recommend this salad if you’re just looking for something new to make for brunch, lunch or even dinner! Perfect for dinner, brunch or lunch anytime of the year.

    I made cauliflower and orzo in the morning and put together ingredients as they cooled down. The cooling off of orzo and cauliflower was the only time-consuming event in making this recipe. You can refrigerate salad once cooled down, but I would bring it to room temperature prior to serving.

    If you want to add a protein like chicken this would make a most perfect dinner salad. Or just eat it veggie style! Nothing bad here!

    Ingredients:

    Cauliflower and Orzo Prep

    1 head cauliflower broken into small florets, any color cauliflower will do and purple would be beautiful if you can find it

    4 Tablespoons olive oil

    3 minced cloves of fresh garlic

    1 teaspoon kosher salt

    1/2 teaspoon freshly ground black pepper

    1 cup orzo pasta

    Dressing and the rest of the salad

    3 Tablespoons olive oil

    3 Tablespoons fresh lemon juice

    1 teaspoon honey

    1 teaspoon Dijon mustard

    1/2 teaspoon kosher salt

    1/2 teaspoon freshly ground black pepper

    1/4 cup thinly sliced red onion

    1 cup crumbled feta cheese

    2/3 cup dried cherries

    4 cups baby spinach

    Directions:

    Preheat the oven to 400 degrees.

    In a bowl toss the cauliflower with the 3 tablespoons of olive oil, the fresh garlic, the salt and pepper. Spread on a rimmed baking sheet and roast until softened and the edges of cauliflower start to brown up. ( not burned) I did it for 25 minutes. Set cauliflower aside and let it completely cool down.

    Cook orzo according to box directions, I cooked for a minute less so it would be more al dente ( just a bit undercooked ) Drain in a colander, rinse under cold water, drain well and while draining toss in the remaining 1 tablespoon olive oil right in the colander.

    In a big bowl, whisk together 3 tablespoons of olive oil, lemon juice, honey, mustard, salt and pepper.

    I allowed about an hour for complete cool down of cauliflower and orzo and added to bowl with dressing along with onion , feta, and cherries . Toss well until completely coated with dressing. Throw in the spinach and toss again till spinach is incorporated. Taste for Salt and Pepper and adjust seasonings to your liking. I added a sprinkle of black  pepper but no more salt.

    Enjoy — this was totally delicious.

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    Cold Noodles with Sesame Sauce –Perfect Summer Pasta

    Posted on May 9, 2023 | 3 comments

    FullSizeRenderThis is one of my old tried and true recipes and also one of our family’s all time favorites.  Perfect for a large get together and totally tasty. I love making this in the summer months and because I can make sauce ahead it cuts down on some of the cooking day of. There are a lot of ingredients but it is very easy to put together and it’s always a hit! I made the sauce a day ahead which I highly recommend doing, it gives flavors a chance to really come together.  I had all the ingredients in the house and day of I will cook the noodles and mix together. If making sauce ahead of time — take it out of refrigerator and let the sauce sit at room temperature before mixing with noodles. I used 1 teaspoon of cayenne, but because I wasn’t sure of everyone’s taste buds for hot and spicy I left out the chili oil. If you want it spicier you can always add some hot chili oil, or more cayenne pepper.  You can actually make the sauce a few days ahead of time. Enjoy this oldie but goodie. I have played around with the recipe a lot, and have found these ingredients work the best for me. I also like to put a little fresh cilantro on the side for those who love it ( like me) and don’t leave out the chopped peanuts they give it that extra yummy crunch. Enjoy! Excellent addition to Mother’s Day,  Father’s Day or any dinner or BBQ.

    Happy Mother’s Day to all the Moms out there.

    Ingredients: 

    1 lb. linguine or spaghetti ( or you can use Chinese egg noodles)

    1 tablespoon vegetable oil

    7 tablespoons Peanut Butter ( creamy ) by the way I always use the low-fat one, it’s perfectly fine

    2/3 cup warm water

    6 tablespoons soy sauce ( use low sodium)

    2 tablespoons rice wine vinegar

    2 tablespoons sesame oil

    1/2 to 1 teaspoon ground cayenne pepper, or more to specific taste

    1 tablespoon sugar

    1 teaspoon salt

    1 tablespoon finely chopped fresh garlic

    3 to 4 scallions , finely chopped

    *1 sliced cucumber, peeled, seeded, and julienned (optional) but tasty and crunchy

    *fresh cilantro chopped (optional)

    *sprinkle of chopped peanuts ( optional) but extra added crunch if you have them on hand

    *dash of hot chili oil ( to taste) I usually just throw in a dash of this.

    Directions:

    In a small mixing bowl, using a fork or a small wire whisk, beat the peanut butter together with the water until it is smooth. Add the soy sauce, vinegar, sesame oil, cayenne pepper, sugar, and salt. Beat till smooth. If you’re adding hot chili oil this is when you would add that.

    Add the chopped garlic, and stir well. Because I was using it the next day, I left out scallions till I cooked pasta .

    Cook pasta according to directions. Drain immediately and rinse under cold water, until noodles are cooled down sufficiently. Place noodles in a large bowl, drizzle with the 1 tablespoon of vegetable oil and toss well. Refrigerate noodles until you are ready to serve. About an hour or so before I am ready to serve, I pour sauce over noodles and mix well. Make sure sauce has been left out at room temperature for a while till it’s not too cold.  Add the scallions and cucumbers and mix well. Right before serving you can sprinkle the cilantro and chopped peanuts if you like. I pour about 2/3 of the sauce over noodles and mix well, adding more sauce as I feel necessary. I definitely didn’t use all of the sauce that I made, add slowly and taste as you go along.  Right before serving I usually add some more sauce, but leave it out at room temperature. This is a deadly go to leftover the next day.

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    Easy Skillet Lasagna

    Posted on May 7, 2023 | Leave a comment

    This was truly one of the most epic meals! The whole meal in under an hour.  While I love a real lasagna I didn’t want to put the whole thing together and deal with it. Once you have the ingredients the prep time is minimal and you aren’t using store bought sauce.  You will be making the sauce and it will all cook together in the pan .  This can be done a few different ways and I invite you to play around with the ingredients and spices to your own liking. All I can say is Wow!  Delicious! Perfect Sunday night dinner .  All in one pot is truly a great way to cook, no fuss, no muss and no having to deal with cooking lasagna noodles!!!!!! Yeah!

    This can easily be made with ricotta cheese and spinach or any veggies you like. I would even try it with cut up eggplant!

    *You’ll need a large oven proof skillet with lid

    *perfect for freezing leftovers

    Ingredients:

    1 to 1/2 Tablespoon Olive Oil–I used 1 1/2 you can start with 1 and add more to onions if you need it

    1/2 lb. ground beef ( I used 80/20)

    3 Italian sausage links, casings removed ( I used Hot Italian Sausage) use what you like , you can use turkey or chicken sausage as well

    1 onion, diced

    1 14.5 oz. can diced tomatoes

    1 8oz.can tomato sauce

    *Italian seasonings , if you have Italian seasonings in a jar that’s great if not use a little dried oregano and dried basil. Italian Seasonings is available in the spice department of all food stores.

    *1/2 teaspoon crushed red pepper

    App. 1/4 tsp. Kosher Salt and more to taste

    2-3 garlic cloves, minced

    app. 10 lasagna noodles, broken into 1/4’s, if it breaks up differently don’t worry it’s a very loose recipe! 8 ounces Farfalle Pasta also works if you don’t feel like using the lasagna noodles. Un-cooked Noodles!!!!!

    8 oz. mozzarella balls ( fresh) I used the small ones this time. Use whatever cheese you like but these worked out beautifully.  You can always use shredded mozzarella, or just cut a large ball of mozzarella into small pieces ( as much or as little as you’d like) if using shredded mozzarella, you’ll need about 1 cup

    2 cups water

    Freshly grated Parmesan Cheese for serving

    *you can also use 1 cup Ricotta Cheese for a very cheesy version, I would use this if I was making it with spinach and going veggie.

    Directions:

    Heat olive oil in a large skillet over medium-high heat. Add onions and cook till translucent, add garlic towards the end of onion process. Add ground beef to the onions, stirring occasionally till browned. I removed with slotted spoon and set aside in a bowl. I then cooked up the sausage making sure to crumble the sausage as it cooked.  I then removed sausage to bowl with meat , onions, and garlic and drained all excess fat from pan.

    Pre-heat the oven to Broil.

    Return meat to pan, add tomato sauce, diced tomatoes, spices, add 1/4 tsp. kosher salt to taste, if you need more add it. Add in the meat mixture and stir, bring to a simmer and add in broken lasagna pieces and 2 cups of water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13- 15 minutes for al dente. I stirred it gently a few times just to make certain that the noodles cooked through and didn’t stick together.

    Remove from the heat . I placed my Mozzarella on top and placed in oven under broiler for about 5 mins. Check on it because you don’t want it to blacken. All ovens are different, in mine it needed about 6 minutes to just start browning without burning, but you don’t want to burn this up so set timer and keep an eye on it!

    Remove from the oven and let it sit out for a few minutes. Plate it up and let everyone add their own parmesan cheese! Enjoy! you will.

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    Plated up and ready to eat

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    Finished Product

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    adding mozzarella before placing under broiler

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    placing un-cooked noodles into sauce

    This would serve 4. It’s tough to double because you would need a super large pan.

    This makes for an amazing leftover!

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    Cinco de Mayo Salad and Green Goddess Dressing

    Posted on May 5, 2023 | Leave a comment

    photo (2)photo (5)photo (2) photo Happy Cinco de Mayo!!! This salad is fresh and delicious and perfect for celebrating the day. If you’d like add a protein to it — chicken , shrimp, salmon  or even tofu. May is here and it brings warm weather and beautiful flowers and springtime has finally arrived here .  This is a perfect way to bring a little Cinco de Mayo into your home in a pretty healthy way.

    Any excuse to celebrate a holiday with a new recipe! Happy Cinco de Mayo everyone and here is a new salad and salad dressing to help celebrate with. While I am not a vegan and don’t always cook that way,  I tried this salad dressing which I found in Gwyneth Paltrow’s cookbook, “It’s All Good”, and I have to say it is all good! All good ingredients. I am not talking diet food–just good, healthy food, that when eaten in moderation, yields very good results. I used * Vegenaise in making this and highly recommend it in the place of mayonnaise. You can also use yogurt in its place. This is low salt and low sugar. Delicious, fresh ingredients. I made it with the delicious salad listed below. I love love cilantro and I know a lot of people don’t really like it and I suppose you can leave it out if you must!  I used half of a jalapeno and it was not hot at all, next time I will use a little more.  I scraped the seeds out. Be very careful handling jalapenos and their seeds–make sure to wash your hands well afterwards and maybe wear gloves to prevent any problems.

    *This dressing will keep well in a jar for up to a week.

    *a little story about Vegenaise, which is lighter than mayonnaise and contains no eggs, milk or animal products. No GMO’s (Genetically Modified Organisms). Mix it with Dijon for great flavor . Extra added bonus is a great jar to store future salad dressings in.

    Enjoy the Day!

    Be in control of your ingredients as much as possible.

    Ingredients:

    *this will be vegan if you use Vegenaise

    DRESSING INGREDIENTS:

    2/3 cup of Vegenaise, yogurt, or mayonnaise — I happen to love mayonnaise as well and when I use mayo I use regular Hellmans Mayonnaise –never fat free if you must use a lighter one use “light” but not fat free

    2 scallions, white and light green parts only, chopped

    1/4 cup freshly squeezed lime juice (about 4 limes)

    1/2 green jalapeno, roughly chopped (you can use more or less, whatever level of heat you like)

    1/2 cup extra virgin olive oil

    1/2 teaspoon kosher salt

    1 tablespoon honey

    DRESSING DIRECTIONS:

    Blend all ingredients in a blender except for olive oil (I open the top and pour oil in after all other ingredients are combined.) It is a beautiful light green color with specks of dark green. Joel was definitely suspicious of the color but he really loved it! Gave it a big thumbs up!

    This should serve 4 nicely as a salad but adjust quantities based on how many people you are feeding.

    SALAD INGREDIENTS:

    About two hearts of romaine Lettuce, shredded

    1/2 can of yellow corn (or 2 fresh ears of corn, shucked)

    1/2 can black beans (I use organic canned beans and rinse and drain them)

    4 scallions, white and light green parts only, thinly sliced

    1 ripe avocado, cut into chunks

    approx. 1/2 cup chopped tomatoes (I used delicious cherry tomatoes, halved)

    1/4 cup roughly chopped cilantro

    Green Goddess Dressing (see above)

    If you’re using fresh corn, you’ll have to cook it first. I used the canned version this time. Place the lettuce in a large bowl and dress it with about 1/4 cup of the dressing, just so it’s nicely coated. I then added beans, tomatoes, scallions, avocado, cilantro and corn. Add a little more salad dressing, and serve immediately. Joel likes a lot more dressing on his salad so I served with dressing on the side. And no he didn’t eat all that stuff in the salad; he just ate lettuce and tomatoes…he really doesn’t know what he’s missing!

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    Air Fryer Salmon

    Posted on May 2, 2023 | 3 comments

    In the past year I have finally broken down and started cooking in the air fryer. It is no small announcement when I tell you that salmon cooked in the air fryer is truly something to brag about. It is seriously tasty and I have to say better than a lot of the salmon I’ve ordered out. If you haven’t tried an air fryer maybe it’s time. I generally hate purchasing another new kitchen appliance especially a rather large one but this one is worth it. If you DO have one you know what I’m talking about. Salmon and Chicken are delicious in the air fryer along with vegetables and potatoes. This recipe is very easy and since my oven is still out of commission it’s a perfect stand-in.

    This recipe is very easy and very loose and what I did last night. Served with rice pilaf ( since my stove-top is still working) and a green salad.

    Ingredients:

    2 Salmon Fillets — about 6-8 oz. each

    Kosher Salt and freshly ground black pepper

    1 Tablespoon brown sugar or you can use Honey

    1 Tablespoon Dijon Mustard

    1/2 Tablespoon Olive Oil

    1/2 Tablespoon low sodium soy sauce

    1/4 teaspoon garlic powder

    Directions:

    with paper towels, pat the salmon dry. Sprinkle lightly on top with Salt and Pepper

    For easy cleanup I always spray the air fryer with cooking spray

    Pre-heat the air fryer to 400 degrees for about 5 minutes

    In a small bowl, mix together brown sugar, dijon, oil, soy sauce and garlic powder. Spoon over the top of the salmon.

    Cook the salmon in the air fryer for 6-10 minutes depending on thickness of salmon. Around 1″ salmon fillets will take about 8 minutes. Do not over cook or the salmon will be dry. Salmon is done when it registers 145 degrees with and instant read thermometer .I like to remove mine a few degrees early, let it rest, the carryover cooking will finish the job. You can easily check it a few times towards the end to make sure it doesn’t overcook.

    I love cold salmon so leftovers are perfect.

    Ridiculously easy and delicious!

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    Blueberry Banana Bundt Cake

    Posted on May 1, 2023 | 5 comments

    I had rotten bananas and I had some blueberries and I had all the other ingredients for this delicious bundt cake in the house. It took about 20 minutes to prep and another 50 minutes in the oven and it’s going into the freezer for another time and place. This cake freezes so well and the bananas were going in the garbage so there you have it –snacking cake for another time. You can freeze this cake for up to 3 months, but make sure you wrap it up carefully and mark the date you freeze it on the bag.

    Enjoy!

    This would make a lovely addition to a Mother’s Day luncheon or dinner.

    • when I freeze I usually cut up into sections rather than freeze the whole cake –it’s easier to freeze and takes up less space in the freezer and if I just want a small piece it works out best!

    Ingredients:

    1 1/4 cups flour

    1 teaspoon baking soda

    1 teaspoon fine salt (table salt)

    1/2 cup butter unsalted and softened

    3/4 cup sugar

    3 large eggs — room temperature

    1 teaspoon vanilla extract

    4 bananas mashed– very ripe black bananas

    1 cup blueberries — rinsed and dried

    Directions:

    Preheat oven to 350 degrees. I spray a Bundt Pan with Bakers Aid Spray– you can use other sprays but I prefer this one for baking

    In a large bowl combine the flour, baking soda and salt with a wire whisk. Set it aside

    Cream Butter and Sugar in an Electric Mixer. Add eggs one at a time and the vanilla. Beat until well combined

    Add the flour Mixture to the bowl and Combine until just mixed. Fold in the Blueberries and Bananas with a spatula

    Pour the batter into the sprayed Bundt Pan

    Bake for 50 minutes. Check with a cake tester or toothpick till it comes out clean.

    Enjoy!!

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