Friday Night Salmon

This afternoon as I was deciding what to have for supper on this gorgeous early fall day, I remembered a salmon that I had on a cruise many years ago. It was a maple glazed salmon. In the years since I have made several different maple glazed salmon dishes that were good but still not quite what I had remembered. While watching Food Network this week I saw Anne Burrell making a chicken dish with a maple glaze, I noticed that she reduced her maple syrup. It was a light bulb moment. I knew that was the reason my maple glaze seemed thin and watery. So, tonight I recreated the recipe and it was on target, finally.

This time of year I am insistent on enjoying supper on the deck every possible evening. I know these times are slipping away and I don't want to miss any opportunity. So this late September Friday supper looked like this; can you tell I didn't work today?

Union Square Bar Nuts
Cabot's Seriously Sharp Cheddar
Toasted Pita Triangles with Smoked Salt and Pepper
Veramonte Sauvignon Blanc 2009 (Chile)

Maple Glazed Grilled Salmon*
Romaine Lettuce Salad
Pesto Creamed Potatoes
Roasted Squash and Onions
Zenato Pinot Grigio 2008 (Italy)

Impossible Heath Bar Cheesecake*


Maple Glazed Salmon

2 medium salmon fillets
1- 1/4 cup maple syrup
1/4 cup soy sauce
1 tsp. pepper
1/2 tsp. minced garlic

Place maple syrup in a sauce pan and reduce over medium high heat to 3/4 cup.
Add soy sauce, pepper and garlic and continue to cook 1 minute. Let cool slightly, place fillets in glass skin side down and pour syrup mixture over top, reserving 1/4 cup for basting. Marinate in refrigerator as long as possible, overnight is great, but make sure you get at least 30 minutes. It will get a little sticky, but that is ok. Remove from refrigerate and let sit 30 minutes. Place on hot grill, skin side down, that has been well oiled (this is important) and baste with reserved maple syrup. Cook 6-10 minutes depending on thickness of fillets.
Remove from grill and baste once again.

Ronnie loves cheesecake and I love Heath Bars so I found this recipe several years ago in a magazine, don't remember which one as I just have the clipping. It is simple and sooooo good.
The recipe will remind you of the Impossible Coconut Pie that your Mother made back when Bisquick was a new product!

Impossible Heath Bar Cheesecake

1/4 cup half and half
2 tsp. vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Original Bisquick
2 - 8 oz. packages cream cheese - softened and cut in squares
4 Heath bars - crushed

In food processor crush Heath bars and set aside.

Combine half and half, vanilla, eggs, brown sugar, Bisquick and cream cheese. Pulse 1 minute or until well combined. Add crushed Heath bars and pulse a couple of times to combine. Pour into a deep pie dish plate sprayed with Pam.

Bake 30-35 minutes at 325. The center should not be set, it will continue to cook after you remove from the oven.

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

A friend shared this great salmon recipe last week and we enjoyed it. Salmon is the best for a quick supper. Add a baked potato, a garden fresh cucumber salad and some crusty bread and call it supper.

Creamy Mustard Salmon

2 salmon fillets
Juice of 1/2 lemon
Mortons Natures Seasoning Salt and freshly ground pepper
4 Tbsp. Dijon mustard
2 Tbsp. half and half
1 tsp. dried oregano
1/2 tsp. brown sugar

Squeeze the lemon juice on the salmon fillet and season with salt and pepper.
Whisk the mustard with the half and half until creamy.
Brush the salmon with the creamy mustard mixture.
Sprinkle it with dried oregano.
Reserve the remaining creamy mustard for basting the salmon.
Preheat the grill. Grill the salmon until it flakes easily, 5 to 7 minutes per side, basting it occasionally with the rest of the creamy mustard.

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

Rained Out - or should I say in.........

With yesterday being the official start to grilling season I had every intention of grilling out every night this week, but a rainy afternoon got in my way. I had bought some wild caught salmon fillets and thought I would grill them with some lemon butter and dill. When I realized I wouldn't be grilling I decided to go with a dish I used to make several years ago.

Supper tonight was:
Crunchy Baked Salmon*
Rosemary Potato Casserole
Fried Squash
Cucumber Salad


Crunchy Baked Salmon

2 - 6 oz salmon fillets
2 Tbsp. mayonnaise
1 tsp. dijon mustard
1 Tbsp. parmesan cheese
1 tsp. lemon pepper
1 tsp. minced garlic
1/2 tsp. brown sugar
1/2 tsp. celery salt
1/2 cup Panko bread crumbs
1 Tbsp. melted butter

Preheat oven to 400

Cover the bottom of a baking pan with a couple of tablespoons of olive oil. Place fillets in pan skin side down. Mix mayonnaise, mustard, lemon pepper, celery salt, parmesan cheese and brown sugar well.
Spread mayonnaise mixture over salmon.

Bake about 8 minutes. Combine Panko and melted butter and sprinkle over salmon. Bake an additional 8-10 minutes or until fillets flake easily with a fork.

I could have made a meal on the fried squash and cucumber salad. These are summer foods at their finest. Just another reason to love warm weather!

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

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~~~

Grilling Tonight

I am basking in this beautiful spring day. The weather is perfect. It is finally warm.
We are grilling on the deck tonight. No particular plan, we just don't want to waste a single night where we can enjoy this weather.

I always go to BiLo or Sam's for salmon. I picked some nice fillets yesterday at BiLo and will probably use my go to salmon recipe. Add some grilled corn on the cob and roasted potatoes with onions, simple salad and we have supper. Easy peasy. For dessert I will slice a cantaloupe I got yesterday. I hope it is a good one!!


Favorite Grilled Salmon

2 boneless salmon fillets
1/4 cup packed light brown sugar
2 tbsp. Dijon mustard
2 Tbsp. soy sauce
2 tsp. Old Bay seasoning
pepper to taste

Combine brown sugar, Dijon mustard, soy sauce. Old Bay and pepper.
Spread over the top of the salmon fillets.
Grill approximately 10 - 15 minutes.
Note:
I have a Holland Grill so it usually takes the full 15 minutes. If you are using direct heat most likely 10 minutes will be plenty.

So, until tomorrow.........
S~~~

Sunday Evening Blues

Do you get the Sunday evening blues? I sure do. It sets in every Sunday night about 6:00. Just knowing that my weekend is gone brings it on every time. I remember taking my Mother to the hospital to visit someone many years ago and she ran into an old friend volunteering at the front desk. They chatted for awhile and Mother asked if she was enjoying her retirement.
I have always remembered what she said, "the best thing about retirement is not dreading Monday morning on Sunday night".
I know, I know, I shouldn't be complaining, at least I have a job, and a job I love.


Just a quiet Sunday here today. I have been fighting this infection for the last 10 days or so and it has just zapped my energy. So, today I just laid low and did some laundry, some reading and some resting.

Supper was simple and perfect for an early spring Sunday.

Lemon and Herb Salmon*
Baked Potatoes
Roasted Asparagus
Corn on the Cob

Lemon Herb Salmon

1 salmon fillet
Juice of 1 lemon
2 Tbsp. olive oil
2 Tbsp. dried parsley
1 Tbsp dried rosemary
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper

Combine all ingredients except salmon. Let stand for 10 minutes. Spread over salmon fillet.
Bake at 375* for about 20 minutes.

So, until tomorrow..........
S~~~

I Went To Target Today...............

Yep, spent my lunch hour at the Target. That can be a dangerous thing to do, although today wasn't too bad. I came away with a quesadilla maker. Don't yell yet, I know exactly what Alton Brown says, never buy an appliance that only has one use, but......................., you never know.

I am a big quesadilla fan. I never order anything else at Mi Pueblito. There are a million different ways to make them, and hopefully I can come up with some creations of my own.

We have kinda been temporarily captive in our own home since Gibson's unfortunate tangle with what we believe to have been a coyote. He needs to be taken out about every three hours, so we don't venture far away. So, I will have fun this weekend playing with my new toy. I will post the results and some recipes too after I give it a test drive.

Now then, back to my adventures at the Target.........they have practically the entire store on sale!! I bought 2 silicone basting brushes with stainless steel handles for $1.29 on clearance and Tazo Passion Tea for $2.50 a box, (don't go to the River Hills location for this, I cleaned them out).

Not on sale, exactly, but I bought a bottle of Nobilo Sauvignon Blanc that was wonderful!!. The distributor was there ordering wine and I got to talking to him and he had great things to say about this one. I didn't feel that it was just a sales pitch, because I actually had chosen a more expensive Santa Margarita. Anyway, this was the second time that someone had mentioned this wine to me, so I felt I was destined to have a bottle. You know you can't mess with destiny.

Bottom line, it is definitely worth the $12 I paid.

One of my favorite wine sites www.cheapwineratings.com gives it a 90, which is pretty good.

This is what they have to say:
"The intensity in the nose is good and it is a highly tropical Sauvignon Blanc. Pineapple, honey, melon, pear and a hint of flint give this wine a wonderful bouquet. When I first opened the bottle, it didn’t have the vegetal characteristic that many SBs from New Zealand have, but after it opened up a distinct green pepper aroma came to the surface. The palate is flavorful, well balanced and just as exciting as the nose. It has lemon, pear, melon, apple and mineral flavors. The finish is fairly long and enjoyable. All told, this is a great Sauvignon Blanc at a decent price."

Supper at Casa Taylor tonight looked something like this:

Asian Pineapple Salmon*

Wild Rice

Roasted Broccoli

5 Flavor Pound Cake

Nobilo Sauvignon Blanc


Asian Pineapple Salmon

1/4 cup brown sugar
1/2 water
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. lemon juice
1/8 tsp sesame oil
1 Tbsp. hot mustard
2 tsp. Asian chili paste1/2 minced garlic
1/4 tsp. red pepper flakes

1 -15 oz can pineapple tidbits - drained

Mix all ingredients and let stand for 20 minutes.

1 salmon fillet

1 Tbsp. olive oil

Place olive oil in pan and heat, add salmon and cook over medium heat 3 minutes. Pour sauce and pineapple over salmon and cook an additional 5-8 minutes minutes depending on the thickness of the fillet.

I know that sesame oil can be a tad expensive, for just 1/8 tsp. but it really does make a difference in Asian food. Just buy the smallest bottle you can find.

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

Rainy Days and Tuesdays Rarely Get Me Down

I love the rain. A warm January rain, just my kind of day, well almost. The perfect rainy day would be to stay home and cuddle up with my book with Sissy or Cagney (or both) on my lap and drink hot chocolate. In my dreams.........

From the what I did today pages: I left work at 11:00 a.m. to get my nails done. I thought on a rain soaked Tuesday I could just breeze in and out. Well, of course that was not to be. I sat and waited 25 minutes. As I waited I kept thinking I need to take these acrylics off and stop this. I always dread going to have them done, the boredom is killer here. This coming from a gal who prides herself on NEVER being bored. Then there is the little fact that I am spending $50 a month having my nails done. I'm not really sure in this economy I can justify that luxury. Hmmmm, maybe I am my Daddy's daughter after all. Anyway, skipping to the chase, I walked out and went to get supplies to remove the acrylics. I think I can still remember how to do my own nails, maybe. I will let you know if I find myself back in the nail salon later this week.

Supper tonight is another one of those meals that I grew up eating. My Daddy did most of the day to day cooking in our house, Mother baked (she was an incredible baker actually) and cooked on Sundays. Daddy will be 83 on Saturday and he is still cooking and I am still learning from him!! My cole slaw, cornbread or gravy will never touch his. So, with a few minor modifications of my own I will share one of Daddy's recipes with you today.

So supper tonight looks like this:

Salmon Croquettes*

Wild Rice

Green Beans

Cole Slaw

Rene Barbier Mediterranean White
(a good grocery store white recommended by my co-worker and friend Lynn Grabey. When Lynn makes a wine suggestion, I listen. She has lived all over Europe and has had opportunity to enjoy great wines)

Salmon Croquettes

1 - 15 oz. can of pink salmon ( I always look for the kind that is skinless and boneless, otherwise you have to take out all the skin and bones, yuck!)

1 egg - lightly beaten

12 saltine crackers - crushed ( you may need more at the end to get the right consistency)

1 small onion - chopped

1 tsp. Worcestershire sauce

1 Tbsp. mayonnaise

1 Tbsp. ketchup

1 tsp. garlic powder

1 tsp. lemon pepper

1/2 tsp. baking soda

Mix well and shape into patties. These may be baked at 375 for approximately 20 minutes or pan fried at this point. Be careful if you pan fry, they burn easily.

Until tomorrow

S~~~