August 2013

While I generally like my salmon with something savory like mustard or dill, I decided to change it up with this sweet orange balsamic glaze. It was a nice sweet and tangy change up for our favorite weeknight meal.  Also, you may notice this salmon is quite pink-looking. Did you know that farm raised salmon only offers a small fraction of the health benefits that you read about salmon all over the place? Magazines, websites, TV shows, etc – all shove it down your throat that we should be eating more salmon, but no one mentions that it really needs to be wild-caught.  I feel like I’ve been scammed.
So, this is wild-caught. Much pinker and twice as expensive as the farm raised. It really didn’t taste any different or better, so I may pretend I didn’t read that article.
  • 2 salmon fillets
  • 1/2 cup orange juice
  • 2 tablespoons balsamic
  • 1 tablespoon honey
  • Olive oil
  • S&P
  • 1 orange
  • Mint
  • Olive oil and balsamic
Preheat the oven to 400.  Drizzle the salmon with olive oil, then sprinkle with salt and pepper.  Place each salmon on it’s own piece of aluminum foil.  Mix the orange juice, balsamic, and honey in a bowl. Pour the mixture over both the salmons. Place a slice of orange on each piece, then wrap tightly in foil. Bake for 10 minutes, then open the foil, remove the orange, and broil for about 5 more minutes (less for a smaller piece of salmon).  Make a simple orange relish by cutting up an orange into small chunks, and mixing with 1 tsp. olive oil, 1 tbsp. balsamic, and several sprigs of fresh mint. Serve over the salmon.
Wow! Great idea John, genius husband of mine. I loved these,
and will make them for a party at the next chance I get (someone please invite me to something).
Simply make PB cracker sandwiches with crunchy peanut butter and club
crackers (please, do not go ‘whole grain’ on me here), then dip them in melted white
chocolate (melt chocolate for 1-2 minutes, stirring after 1). Add
sprinkles for some extra fun on top. Really sweet, salty, and peanut butter-y. And fun to eat.
This is an absolutely delicious and easy pasta salad. My mom used to
make it all the time, and I’ve never forgotten it. Actually it got me through
the summer of 2003 when I was living on campus in a fraternity house. It goes
well with keg beer.

  • 1 package pasta (I like tortellini or
  • 1 jar sun dried tomatoes, julienne cut, drained
  • 1 package crumbled feta cheese
  • 1 ½ cups zesty Italian dressing
  • 1-2 tablespoons freshly chopped herbs (optional)
Cook the pasta, drain. Mix with dressing and tomatoes, and
let cool for a bit.  Add plenty of S&P to taste.  Mix in the feta and chopped herbs (I used oregano), and
refrigerate until ready to serve.
If gooey is your thing, you will love these. If gooey is not
your thing, you won’t. But who isn’t in to gooey baked goods?  Nobody that I associate with.
These are rich, chocolate-y, oatmeal-y, caramel-y goodness.
There actually is no caramel involved, but the sweetened condensed milk has
that effect on things.
2 cans (14 oz) sweetened condensed milk
1 ½ tablespoons vanilla
1 cup chocolate chips
2 sticks butter
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 ½ cups flour
2 cups old fashioned oats
½ teaspoon baking soda
½ teaspoon salt
Preheat the oven to 375.
Mix the milk, vanilla, and chocolate chips in a bowl. Set aside.  In a mixing bowl, cream the butter and sugar
together.  Add the vanilla and eggs.  Slowly mix in the flour, oats, baking soda,
and salt.  Grease a 9 x 13 inch pan.
Spread about half of the oat mixture into the bowl, and press down. Bake for
about 8-10 minutes.  Pour the milk
mixture over it (adding more chocolate chips if your heart desires), then drop
the remaining oat mixture in clumps on top. It should be scattered-looking so
the milk seeps on top and creates a delicious-looking effect.  Bake for about 20 minutes. Let cool
completely before slicing. Actually, I refrigerated mine a bit to help fully set the condensed milk mixture. I don’t have that kind of time when I’m baking and sampling.
It’s hatch chili season in Texas! Whole Foods is celebrating, Central Market is putting them in everything, and there are recipes galore. I actually don’t know why hatch chiles are such a big deal here, and I don’t like that all the brownies, tortillas, and deli case items at Central Market right now are incorporating them, but I did find an amazing recipe at Whole Foods.
Here it is:
Loved this! I added a little less than a 1/2 stick butter, and I added a little extra cheese. I also grilled my hatch chili for about 10-15 minutes to give it extra flavor. Really fun and different side dish! Oh and I topped mine with crumbled bacon.