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Tip of the Day

Salmon and Asparagus Bake

We love this recipe. It’s so very easy, it looks great and it taste even better. It’s also low fat and good for you.

This is what you will need-
2 ½ pounds fresh salmon
2 pounds fresh asparagus, ends trimmed
Salt and pepper to taste
Garlic powder to taste
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons honey

Let’s get started-
This is an easy recipe y’all. Crank your oven to 400 degrees. Line your baking sheet with aluminum foil, this makes for easy clean up. Get you another sheet of aluminum foil out; you want enough to make a packet around the salmon and asparagus. Go ahwad and put your salmon on the sheet of aluminum foil. Season the salmon with salt, pepper and garlic powder. In a small bowl combine 1 tablespoon of olive oil, mustard and honey. Coat the salmon filet with honey mustard mixture. Using the remaining 2 tablespoons of oil, toss the asparagus and season with salt, pepper and garlic powder. Put your asparagus around the sides of the salmon and fold foil around the salmon and asparagus. Pop it un the oven and bake salmon and bake for about 15-20 minutes or until salmon is flakey. When opening foil pack beware of steM. Be careful not to over cook salmon.

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A Smart Cookie

Tips for turning a ball of dough into fun cookie shapes.

Chill cookie dough to make it easier to roll, cut and transfer to baking sheets.

Roll with care. Gently flatten the cookie dough in a disk with your palms.

Dip cookie cutters in flour and use a thin-floured spatula to transfer cutouts to a cookie sheet.

Pop cookie sheet in the fridge for a few minutes so cutouts won’t lose their shape during baking

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Microwave Tips

Tip of the Day-

To make bread crumbs, cut 6 slices of bread into 1/2 inch cubes. Microwave in a 3 quart casserole dish for 6 – 7 minutes, or until dry, stirring after 3 minutes. Crush in blender.

Does your recipe call for softened butter or cream cheese and you don’t have time to wait?

Butter- microwave for 1 minute on 20% power

Cream cheese- 2 – 21/2 minutes on 30% power

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Cranberry Chutney (Crock Pot)

Cranberry Chutney (Crock Pot)

You will need:

½ cup orange juice
½ cup water
3/4 cup white sugar
¾ cup light brown sugar
2 (12 ounce) package fresh cranberries
1 cup apples – peeled, cored and diced
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 tablespoon of orange zest
½ cup raisins
½ cup sweetened dried cranberries

How to do it:
Stir together first nine ingredients into a lightly greased crock pot. Cover and cook on high for approximately 3 hours, or until cranberries start to pop. Uncover and cook for 30 minutes, stir in orange zest, raisins and dried cranberries. Cool completely (about an hour), stirring often. Mixture will thicken after it cools completely. Cover and chill for 8 hours.

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A Smart Cookie

Tips for turning a ball of dough into fun cookie shapes.

Chill cookie dough to make it easier to roll, cut and transfer to baking sheets.

Roll with care. Gently flatten the cookie dough in a disk with your palms.

Dip cookie cutters in flour and use a thin-floured spatula to transfer cutouts to a cookie sheet.

Pop cookie sheet in the fridge for a few minutes so cutouts won’t lose their shape during baking

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Clarified Butter

Slowly melt unsalted butter in a small sauce pan over low heat. Do not stir butter and don’t let the butter boil. You want the milk solids to separate from the butter. You are looking for the butter to separate into 3 layers. On top- foamy milk, clarified butter in the middle and milk solids on the bottom. Next you want to skim the foamy milk off of the top. Ladle the clarified butter but do not touch the milk solids at the bottom. Can be kept in the refrigerator for 2 weeks.

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Tip for the Day – Scallops

In the past, I have had a difficult time searing scallops. The problem was there was so much moisture that came from the scallops. I could not get them to turn that beautiful golden color. The problem was that I have been purchasing wet scallops. When you purchase scallops ask your seafood man if he has dry scallops. There is a difference between “dry” and ” wet” scallops. If they are wet they have been treated with Phosphates, which is a preservative. This makes the scallop weigh more. So you are paying extra for water. Go figure! When you try to sear them a lot of excess liquid is released and you do not get that caramelization. I have been able to find dry scallops at a local seafood market and Publix. Whole foods carry them as well. If you cannot find dry scallops, make sure you rinse scallops and pat them dry with a paper-towel before cooking. This will help some but it still is not as good as the dry scallops. Wet scallops are ok (if you cannot find dry scallops) to use in gumbos, stews, soups and chowders. If you are searing scallops, dry scallops are the only way to go.

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Tip of the Day

Before you juice a lemon, put in the microwave for 15 seconds. You will be greatly surprised at how much more juice you will get.

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The Sister’s Bouquet Garni

I know some of you are asking what is this? Well I am going to tell you it is the Mack Daddy of seasonings you need when cooking soups, stews or making a homemade broth. It’s like a little Gift for your groceries! The bouquet garni (French for “garnished bouquet”) is a bundle of herbs usually tied together with string and cast adrift in your pot to flavor a soup, stew, or broth.

They are tied together so they can be removed easily at the end of the cooking.

There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may also include basil, rosemary, peppercorns, savory and tarragon. vegetables such as carrot, celery (leaves or stem), leek, onion and parsley root are sometimes included in the bouquet. You may use what ever you want. Here is our recipe.

Ingredients

2 sprigs Fresh Thyme

2 Dried Bay Leaves

Leafy Greens from two Celery Stalks

6 sprigs Fresh Parsley

Directions

Arrange the herbs in a neat stack on top of each other and tie the ingredients into a tight bundle with string. Place into broths, sauces, stews and soups. Remove the bouquet garni from cooking liquid once it is done cooking and discard it.

 

 

 

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