Merry Monday

I have been so very busy lately I haven't checked in since last Monday.
This weekend was soooooooooooo beautiful I couldn't bring myself to sit in front of my laptop.

We had to pick up my car at Anderson Nissan this afternoon so I was running a bit late getting home. I needed something quick for supper and salmon always fits the bill. Supper would have been really quick but I decided at the last minute that I wanted the creamed corn casserole.

If I haven't mentioned it lately it sure is nice to cook for a husband that enjoys everything. I have also been blessed with a daughter that loves most food. Even as a toddler she liked everything but olives and apricots, go figure.

Have you completed your Thanksgiving menu yet? I will be posting mine in the next few days and I would love to see yours, please share.

So, supper tonight looked like this:

Oven Baked Salmon*
Teriyaki Noodles
Creamed Corn Casserole*
Baked Sweet Potatoes w/ Cinnamon Brown Sugar

Oven Baked Salmon

1 lb salmon fillet
1 tablespoon apple cider vinegar
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon whole grain mustard
1/8 teaspoon pepper
1/2 cup unsalted butter, melted
1/4 teaspoon paprika
1/2 teaspoon dried parsley

Preheat oven to 425*. Arrange fillet(s) in a shallow baking dish.
Mix together the remaining ingredients, & pour half of this mixture over the fish.
Bake 15-20 minutes, basting with the remaining sauce.
When fish flakes easily sprinkle with paprika and chopped parsley.


Creamed Corn Casserole

1 can whole kernel corn - drained
1 can creamed style corn
1 (8 ounce) carton sour cream
1 package Jiffy cornbread mix
1/2 cup butter - melted
2 eggs - beaten
1 tsp. sugar
1/4 tsp. salt

Mix all ingredients in a buttered oblong baking pan (glass pans work best).
Stir until all ingredients are mixed well.
Bake 1 hour at 350 degrees *.

So, Until Tomorrow............
S~~~