Spicy Maple Baked Salmon

 It is not allowing me to change the orientation of the picture.  Sorry.  You must lay down to the the salmon right side up.



From yummly.com.

Evan was excited to have maple syrup, one of his favorite things, on his fish. The cats were excited too--they don't care WHAT we put on our salmon.


1/3 maple syrup (pure)
1/2 cup water
2 tbsps soy sauce
4 tsps gingerroot (peeled and minced) --I used bottled minced ginger
2 garlic cloves (minced)
1 tsp dijon mustard
1/4 tsp salt
4 salmon fillets
salt
pepper

1 In a small saucepan cook first 7 ingredients till boiling.
2 Reduce heat and simmer till reduced to about 1/2 Cup.
3 Season Salmon with Salt & Pepper.
4 Brush sauce on salmon and bake skin side down for 10 minutes in a 350 oven.
5 Brush again and continue to bake for another 10 minute.
6 Brush again and bake for final 10 minute.
7 Do not turn fish.

White Chocolate Almond Ice Cream

Martina's new favorite.

1 1/4 cup heavy cream
1 1/4 cup 2% milk
3/4 cup sugar
3/4 cup egg beaters
1 tsp vanilla
Pinch salt
1 tsp almond extract
2 squares baking white chocolate (1 oz each)
2/3 cup white chocolate chips
Slivered almonds (optional)

Combine cream, milk, sugar, egg beaters, vanilla, salt, and almond extract in a bowl. Whisk together. Melt baking white chocolate. Let cool a little, then mix a little of the ice cream mixture into the chocolate to cool more before mixing it into the bowl.
Put white chocolate chips into food processor if you like; I prefer mine smaller and I can't find mini white chocolate chips.

Pour mixture into ice cream freezer, then add white chocolate chips. Freeze according to your freezer's directions. When done, chill in your freezer until firm enough to eat. Serve with slivered almonds.

Other variations I have tried this past week:
-remove white chocolate and white chocolate chips
-add Heath brickle bits

OR

-remove white chocolate and white chocolate chips
-remove almond extract
-add 1/4 cup peanut butter
-add peanut butter chips (process to make smaller like white choc chips above)
-add 1 pureed banana

Ranch Dressing From The Barn Door, San Antonio

I used Egg Beaters, and it was a bit thicker than theirs, but I think it turned out very well.

Makes 12 (2-tablespoon) servings
Ranch Dressing:
1 cup mayonnaise (recipe follows)
3 1/4 ounces buttermilk
1 rounded teaspoon granulated garlic
1 teaspoon onion powder
3/4 teaspoon dried parsley
Pinch or two of dried dill weed
Scant 1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon sugar
Mayonnaise:
1/4 teaspoon dry mustard
1/8 teaspoon salt
1 egg (see Note)
2 teaspoons white vinegar
1 cup vegetable oil (or other mild-flavored oil such as canola)

For Mayonnaise: Combine the dry mustard, salt, egg and vinegar in the bowl of a food processor or blender. If using a blender, remove the center of the lid.
Begin blending, then slowly add the vegetable oil through the feeding tube until the mixture is smooth and thickened. Leave the mayonnaise in the processor or blender and proceed with preparing the dressing.
For Ranch Dressing: Mix mayonnaise, buttermilk, granulated garlic, onion powder, dried parsley, dill weed, salt, white pepper and sugar until well blended. Transfer to a container, cover tightly and refrigerate up to 4 days.
Note: The restaurant uses a pasteurized egg product to ensure safety. Raw eggs

Read more: http://www.mysanantonio.com/life/food/restaurants/article/The-Barn-Door-s-Ranch-Dressing-3600104.php#ixzz21ERdesPX

Green Bean Bundles

4 cans whole (not cut) green beans OR 144 fresh green beans (I grab a bunch of handfuls and estimate)
6 strips uncooked bacon
1 1/2 sticks butter
1 1/2 cups brown sugar

If you have fresh green beans, boil them until they are overdone.  You will want your finished product relatively soft.  If you have canned beans, you can skip this step.

Cut the bacon strips in half so you have 12 half strips.  Collect 12 beans in a bundle, and wrap a piece of bacon around it.  Set in 9 by 13 baking pan so that ends of bacon are face down (so bundle stays intact).  Some recipes tell you to secure with toothpicks, but I have never had to.
Repeat until you have 12 bundles in the pan.

Melt butter and combine with brown sugar.  Stir until smooth.  Pour over beans.      

Bake for 45-50 minutes in 375 degree oven.  When finished, broil for a few minutes until the bacon is done.

Carbonara With Sausage And Mushrooms

From Rachael Ray. Even the kids gobbled this up. After tempering the egg yolks with the hot water, I also microwaved them until they started to curdle.   I'm a little nervous about food safety.  Next time I may buy pasteurized eggs.

This is best the first day.

Ingredients

• Salt and pepper
• 1 pound ziti or penne rigate
• 4 tablespoons extra virgin olive oil (EVOO), divided
• 1/2 pound sweet Italian sausage
• 1/2 pound crimini mushrooms, thinly sliced
• 1/4 cup sherry or Marsala wine
• 2 tablespoons fresh thyme, chopped
• 1/4 pound pancetta, finely diced
• 4 cloves garlic, chopped
• 1/2 cup dry wine wine
• 4 large egg yolks
• A couple generous handfuls of grated Pecorino Romano cheese, plus more for topping
• 1/4 cup flat-leaf parsley, chopped

Serves 4

Preparation

Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the starchy cooking water.
While the pasta is working, in a large, deep skillet, heat 1 tablespoon EVOO over medium-high heat. Crumble in the sausage and cook until browned. Transfer to a plate. Add another 1 tablespoon EVOO to the drippings. Add the mushrooms and cook until browned, 10-12 minutes. Deglaze the pan with the sherry (or Marsala) and season with the thyme, salt and pepper; transfer to a plate.
Add the remaining 2 tablespoons EVOO to the skillet. Stir in the pancetta and cook until browned, 3 minutes. Stir in the garlic and lots of pepper for 2 minutes. Stir in the wine and cook to reduce for a minute. Add the sausage and mushrooms. Remove from the heat.
In a small bowl, beat the egg yolks with half of the reserved starchy cooking water to temper. Add the drained pasta to the skillet and pour the tempered eggs on top. Add the cheese and parsley and toss vigorously for 2 minutes, adding more pasta water if necessary to smooth the consistency. Serve in shallow bowls and top with more cheese.

Coconut Oatmeal Cookies

1 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1-1/2 cups quick-cooking oats

1 cup flaked coconut

5 milk chocolate candy bars (I also used dark chocolate and white chocolate)

 

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Beat in oats and coconut.

Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned.

Break each candy bar into 12 pieces; press a chocolate piece into the center of each warm cookie. Remove to wire racks. Yield: 5 dozen.