I decided to make my hubby’s favorite type of food for his birthday, Chinese food. This year he decided to go to Great Moon Buffet for lunch on his birthday, just my luck. Since the meal was all planned, he also had Chinese food for supper. I served Fried Rice with Chicken, Egg Rolls, and Egg Foo Young.
For Christmas last year (2012), my hubby bought me a new cookbook called Taste of Home BEST LOVED Recipes. We have only made a few recipes from the book, but so far every recipe has been blog worthy! Since we had some fresh dill in the garden and Salmon in the freezer, I decided to make the Salmon with Creamy Dill Sauce. The Creamy Dill Sauce adds a wonderful flavor to this Salmon.
I believe my hubby said it will take me 10 years to try every recipe in this cookbook, if I made a recipe a day! I love a good challenge.
This is a great recipe to use the dill from our garden. The dill and horseradish gives the creamy sauce a wonderful taste. Salmon was very tender.
•1 salmon fillet (about 2 pounds)
•1 to 1-1/2 teaspoons lemon-pepper seasoning
•1 teaspoon onion salt
•1 small onion, sliced and separated into rings
•6 lemon slices
•1/4 cup butter, cubed
•1/3 cup sour cream
•1/3 cup mayonnaise
•1 tablespoon finely chopped onion
•1 teaspoon lemon juice
•1 teaspoon prepared horseradish
•3/4 teaspoon dill weed
•1/4 teaspoon garlic salt
•Pepper to taste
•Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
•Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
•Combine the sauce ingredients until smooth. Serve with salmon.
A great pulled pork recipe that works for our family! You can simply put this in the crock pot, go about your day and a wonderful meal is waiting for you later in the day. I love that this recipe isn’t BBQ as it meets the needs of our diabetic family members. I was looking for new recipes using pork since we had purchased a pig recently and this recipe fit the bill. This recipe is a keeper and was originally found at Moneywise Moms site!
Hubby generally does not like meals cooked in the crockpot, but he loved the flavor of this Pulled Pork!
1 yellow onion, chopped
½ cup ketchup
¼ cup cider vinegar
¼ cup brown sugar, packed
¼ cup tomato paste
2 Tbsp. sweet paprika
2 Tbsp. Worcestershire sauce
2 Tbsp. yellow mustard
1¼ tsp. coarse salt
1 tsp. black pepper
3-4 lbs. pork roast
In a slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Put a rub like Emril’s Essence on the chicken before baking. Place chicken in container and pour BBQ sauce over your chicken, reserving some of the BBQ sauce for basting. Turn chicken over to coat well. Let marinade at least 30 minutes.
Bake chicken in 375 degree oven for 30 minutes. I struggle with getting chicken fully cooked on the grill so we bake it a bit first.
Preheat outdoor grill for medium-low heat. Spray rack lightly with oil spray to prevent sticking. Place chicken on grill rack and grill about 5 minutes, basting with remaining BBQ sauce as you desire. Turn chicken over and cook on other side about 5 minutes more or until juices run clear.
Nothing says 4th of July like BBQ ribs! Each time we make these ribs my hubby seems to tweak the recipe a bit. This year’s ribs were amazing! Giving credit where credit is due, this website provides excellent information on the fine art of grilling ribs.
Amazing ribs that cook utilizing the Texas Crutch method. (Here's how: http://www.amazingribs.com/tips_and_technique/texas_crutch.html ) This method involves wrapping the ribs in tin foil to tenderize, moisturize and speed up cooking. We add apple juice to steam in flavor.
5-10 lbs Baby Back Ribs or St. Louis Cut Ribs (here's how to tell what you've got: http://amazingribs.com/recipes/porknography/pork_cuts.html)
Seasoning rub of choice (We used Emeril’s Essence Original)
2 Tablespoons Minced Garlic
The night before, skin the ribs, (here's how: http://www.amazingribs.com/tips_and_technique/skin_n_trim.html), and rub them completely with Emeril’s Essence Original seasoning. (Don't skimp on the rub. :-) Cover and refrigerate the ribs to marinate overnight.
Take a broiler pan and fill the bottom section of the broiler pan with ¼ inch of Apple Juice. Spread around the minced garlic in the apple juice.
On the top section (the part with the slits) lay out your ribs, (taking care not to overlap them.) Cover the pan with foil and fold edges under to seal in the steam as they cook.
Place in a 275 degree oven for 2 ½ to 3 hours.
Remove foil carefully as steam will be hot. Now all the grease is down in the bottom of the pan with the apple juice, the ribs are completely cooked and tender.
Finish ribs on a 275 degree grill for an additional hour.
Sauce ribs and continue to grill for 10 minutes. Add sauce for a second time and continue to grill for another 10 minutes.
Hope your 4th of July was filled with good food and friends!
One of our go to meals, when Mom forgot to take out meat, is Alfredo Pasta. One evening when discovering that we had no jar sauce, I searched the internet for a homemade sauce. Once I made the homemade sauce, there was no going back. We may change the overall recipe, but the sauce is always the same!
•Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Sauté onion and garlic until tender. Stir in heavy cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly.
• Add cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with sauce mixture. Sprinkle with parsley.
As many people know, I really like the waffle fries at Jimmy’s, a local sports bar in White Bear Lake. I especially like the dip Jimmy’s serves with their waffle fries, but I LOVE this homemade version! This dip is very flavorful and is great with waffle fries.