Lemon-Dill Salmon and Pasta

Recipe adapted from Better Homes and Gardens Lemon-Dill Shrimp & Pasta 

Lemon-Dill Salmon and Pasta Ingredients:

(4) 4 oz. salmon fillets

1 lemon

8 oz. dried fettuccine

2 tbsp olive oil

3-4 cloves garlic, thinly sliced

6 c. baby spinach

1/2 tsp. Italian seasoning, crushed

1/2 tsp. fresh dill, snipped

Fresh dill sprigs for garnish

salt and pepper to taste

In a small bowl, combine 1 tsp. lemon zest, 3 tbsp lemon juice, Italian seasoning and 1/2 tsp. fresh snipped dill.  Set aside.  Cook pasta according to package directions. Drain and set aside.

Meanwhile, in a large skillet, heat olive oil over medium heat.  Add garlic and cook in hot oil for 1 minute.  Turn up heat to high and add salmon fillets (season fillets with pepper first). Sear face down for 2 minutes on high heat.  Turn down heat to medium and flip fillets over so skin side is down.  Cook until no longer raw in the middle.  Peel away salmon skin and use a fork to flake/chunk the meat. Set aside.

Add spinach and drained pasta to skillet; toss just until spinach beings to wilt.  Remove from heat and stir in the lemon juice mixture and salmon chunks.  Season with salt and pepper and garnish with fresh dill.  Makes 4-6 servings.

Bacon and Egg Muffins

Recipe courtesy of Better Homes and Gardens Magazine

Bacon and Egg Muffins Ingredients:

4 slices bacon, cut into thirds

5 eggs

1 c. all-purpose flour

1/2 c. yellow cornmeal

2 tbsp sugar

2 1/2 tsp baking powder

1 c. milk

1/4 c. vegetable oil or butter, melted

1/2 c. shredded cheddar cheese

salt and pepper to taste

maple syrup (optional)

Yields: 12 servings

Preheat oven to 400 degrees. In large skillet cook bacon just until it begins to crisp.  Drain and reserve drippings.   

For scrambled eggs, in small bowl beat 3 eggs, 2 tbsp water and dash of salt and pepper.  Return 2 tsp drippings to skillet. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges.  With spatula, lift and fold, allowing uncooked portion to flow underneath.  Cook until set but still moist.  Transfer to bowl; set aside.

Brush (12) 2 1/2 in. muffin cups with some of the remaining bacon drippings.  In medium bowl, stir together flour, cornmeal, sugar, baking powder and 1/2 tsp. salt.  Combine milk, oil and remaining 2 eggs in small bowl.  Stir into flour mixture. Fold in scrambled eggs and cheese.  Spoon into greased muffin cups.

Place one bacon piece on each muffin.  Bake 15-17 minutes or until light brown and a toothpick inserted into center comes out clean.  Cool slightly in pan on rack.  Loosen muffins from pan and drizzle with maple syrup.

Memorial Day Grilling

With such beautiful weather this past weekend, my goal was to make a meal that allowed us to spend some time outside.  Starting with a pineapple-black bean guacamole and sparkling basil lemonade we kicked off our afternoon just right.  Then, we ended our evening with a mesquite skirt steak with corn and potato salad;  just the right amount of smoke and the perfect amount of flavor. Yum!

All recipes courtesy of Better Homes and Gardens Magazine

Pineapple-Black Bean Guacamole

2 medium avocados, halved, seeded, and peeled

1/4 cup bottled green salsa (salsa verde)

1 tablespoon sour cream

1/2 cup finely chopped fresh pineapple or canned crushed pineapple, drained

1/2 cup canned black beans, rinsed and drained

1 fresh jalapeno chile pepper, seeded and minced*

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro

1 tablespoon minced garlic

1 tablespoon lime juice

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 cup shredded Monterey jack cheese

Fresh cilantro (optional)

Tortilla chips (optional)

In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.

Sparkling Basil Lemonade

 Sparkling Basil Lemonade Ingredients:

2 c. water

1 1/2 c. sugar

1 c. fresh basil leaves

1 liter club soda, chilled

1 cup fresh lemon juice

1 fresh jalapeno, sliced

fresh basil leaves (for garnish)

Yields: 8 (8oz.) servings

For basil syrup, in large saucepan combine water, sugar and basil leaves. Bring to boiling over medium-high heat. Reduce heat and simmer, uncovered, for 20 minutes. Strain and discard leaves. Cover and chill syrup for 2-24 hours.

For lemonade, in a pitcher, combine chilled syrup, club soda and lemon juice. Serve over ice and garnish with jalapeno slices and fresh basil leaves.

For an added twist:  try adding 1.5 oz. (one shot glass) of your favorite gin to each serving. Delicious!

Corn and Potato Salad

Corn and Potato Salad Ingredients:

1 lb. small red potatoes, scrubbed

2 ears fresh corn, husked

1 ripe Hass avocado, diced

4 medium radishes, thinly sliced

1/4 c. cilantro leaves, diced

2 scallions (white and light green parts only), thinly sliced

2 tbsp. fresh lime juice

1 canned chipotle pepper in adobo sauce, minced

1 garlic clove, minced

1/4 c. extra virgin olive oil

salt and pepper to taste

In a medium saucepan, cover whole potatoes with lightly salted water.  Bring to boiling over high heat.  Reduce heat to medium and cook potatoes until tender (about 20 minutes).  Drain, rinse under cold water and drain again.  Cut each potato into quarters and transfer to a medium bowl.  Refrigerate to cool.

Grill corn on charcoal grill until kernels are brown all over, about 8-10 minutes, turning often.  Remove from grill and let cool.  Cut kernels from cobs and add to bowl with potatoes, along with avocado, radishes, scallions and cilantro.

In a small bowl, whisk together lime juice, minced chipotle pepper and garlic.  Gradually whisk in the oil. Pour over the potato mixture and toss to combine.  Season with salt and pepper to taste.  Refrigerate until ready to serve.

Mesquite Skirt Steak

 Mesquite Skirt Steak Ingredients:


2 tbsp extra virgin olive oil
2 tbsp fresh lime juice
2 tbsp chili powder
2 tbsp ground cumin
1 tsp minced garlic
1 tsp kosher salt
1 3/4 lbs skirt or flank steak
1-1 1/2 c. mesquite wood chips, soaked in water at least 30 minutes
whole what tortillas (optional)
Yields:  4 servings

In a small bowl, whisk together all ingredients except for steak.  Spread paste on both sides of steak.  Set aside at room temperature for 15-30 minutes before cooking.

Drain and add wood chips to charcoal grill.  Cook steaks over direct high heat, until desired doneness (about 4-6 minutes for medium rare), turning once or twice.  Remove from grill and let rest for 3-5 minutes.  


Cut the steaks across the grain to 1/2 in. thick slices.  Serve immediately with the salad and warm tortillas.

Mesquite Skirt Steak with Corn and Potato Salad

Homemade Toaster Pastries

Growing up, I couldn't resist opening the shiny foil wrapping on the package of strawberry Pop-Tarts my mom kept in the pantry.  Once I got that thing open, I'd sometimes toast them, but most times I'd just eat them straight out of the packaging.  Now, when my children see that same foil wrapping, their mouths start to water too. I guess they acquired the Pop-Tart gene.  So, when I came across this idea in the Better Homes and Gardens magazine, I knew I had to try it.  They were so simple to make and delicious as well, receiving two thumbs up from both of my kids.  

Homemade Toaster Pastry Ingredients:

2 packages of refrigerated pie crust

10 tbsp of jam/preserves of your choice

1 1/2 cups powdered sugar

1-2 tbsp milk (more or less to achieve desired consistency)

food coloring

Yields: (10) 3x3 in. toaster pastries

Start with prepackaged, refrigerated pie crust (I used Pillsbury). Cut the crust into 3x3 in. squares.  Spread about 1 tbsp of your favorite jam or preserves on the bottom of one of the squares (I used Smucker's strawberry preserves).

Use the tip of a fork to poke holes into a second 3x3 in. square to allow for steam release. Place poked pie crust on top of the jam spread crust.

Crimp edges together with the fork tines to seal.

Bake in a preheated oven set at 400 degrees for 10-12 minutes.

Cool on a wire rack for about 10 minutes or cool enough to touch.  

Spread homemade frosting (powdered sugar, milk and food coloring of your choice) on top of the cooled pastry.  Immediately place sprinkles on each frosted pastry to allow the sprinkles to set into the frosting.

Cool completely and enjoy!