Parmesan lemon crusted salmon

Parmesan & lemon crusted salmon

I love salmon, and this is such a good recipe.

http://m.bettycrocker.com/recipes/lemon--and-parmesan-crusted-salmon/9106480d-dc2e-4a69-8a4b-6e5f19214549

Ingredients

1 salmon fillet, 1 1/4 pounds
2 tablespoons butter or margarine, melted
1/4 teaspoon salt
3/4 cup fresh white bread crumbs, 1 slice
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green onions
2 teaspoons grated lemon peel
1/4 teaspoon dried thyme leaves
Directions

Heat oven to 375ºF. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt.
Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.
Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.

Cilantro Lime chicken

Kellee gave me this recipe. Super easy & yummy.
http://m.myrecipes.com/details/searchR.rbml?id=10000001886432.xml&bcat=search&cat=Search%20Result&fl=recipe/cilantro-lime-chicken-with-avocado-salsa-10000001886432/

Cilantro-Lime Chicken with Avocado Salsa
From Cooking Light

A three-minute dip into a pungent cilantro-lime marinade is all that's needed to deliver big flavor to chicken breasts. Serve with saffron rice.

Yield:
4 servings (serving size: 1 chicken breast half and about 1/4 cup salsa)

Ingredients:
Chicken:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray
Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

Preparation:

1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Agua Fresca

Super delicious!

"Pineapple Ginger Agua Fresca
It’s so interesting to me how pineapple and ginger become light and delicate without losing their flare when diluted with plenty of ice and water. This is a gorgeous drink and perhaps my favorite. These drinks are made in two parts: simple syrup and then blended fruit.

Ginger Simple Syrup
3/4 cup sugar
3/4 cup water
3 pieces of fresh ginger cut into coins

Bring water and sugar to a boil and then add the pieces of ginger. Remove from heat and let cool completely. Strain and discard the ginger.

For the Drink:
4 cups fresh pineapple with 2-4 cups of water to blend
8-10 cups of water

Puree the fruit and water in batches and then strain to remove any seeds or pulp. You can use a fine sieve or cheesecloth and you’ll want to get as much solids out of the liquid. Add the simple syrup to the strained liquid and then dilute with 8 to 10 cups of water. At this point you can adjust the sugar and water levels to your liking. Serve over plenty of ice and enjoy immediately."
http://mattbites.com/2009/02/23/aguas-frescas/

There's also a strawberry thyme & cucumber lemongrass. Super tasty!

Pudding Ice Cream

1 large box instant pudding (any flavor. I used pistachio)
2 c. sugar
2 T. vanilla
2 c. cream
7 c. milk

This makes a creamy ice cream that isn't quite as much fat as your average. I love pistachio with heath crumbles. Cheesecake pudding has also turned out really good!

Alright then, I figured it is time to post some new recipes....... and that means I want some of yours too!!!!
Here are my pizza nachos:
Pizza sauce:

• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 1 (28-ounce) can tomato puree
• 1 teaspoon dried marjoram
• 1 teaspoon dried basil
• Salt and fresh ground pepper, to taste

Over medium heat, heat oil in a saucepan until hot. Add all ingredients, cover and bring to a boil. Uncover, lower heat and allow to simmer for 30 minutes. 

1 loaf baguette bread, 

mozzarella cheese

fresh basil

Slice bread and top with sauce, cheese, and basil

And for my Orange creamsicle cupcakes: (makes 12 regular or 24 mini)

2 cups flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

3/4 cup heavy cream

1 T orange zest plus 1/4 cup fresh orange juice from the orange

1 T vanilla extract

1/2 cup (1 stick) butter room temp

1 c sugar

2 vanilla beans, seeds scraped and reserved

2 large eggs

1. Preheat oven to 350 degrees F.  Line muffin tins with paper liners.  Sift together flour, baking soda, baking powder, and salt.  In another bowl, combine cream orange juice, vanilla extract, and vanilla pods (minus reserved seeds)

2. With electric mixer on medium-high speed, cream butter, sugar, vanilla bean seeds, and zest until pale and fluffy.  Add eggs one at a time, until each egg is incorporated.  Reduce mixing speed to low and add flour mixture in three batches, alternating with cream and orange juice mixture beating till combined.

3. Divide batter among lined cups filling 3/4 full.  Bake about 20 minutes or until cake tester comes out clean.  Let cool.

Swiss Meringue Buttercream:

5 Large egg whites

1 cup plus 2 T sugar

Pinch of salt

1 pound (4 sticks) butter cut into tablespoons and room temperature

1 1/2 tsp vanilla extract

1. Combine egg whites, sugar, and salt in a heatproof bowl and set in pan of simmering water.  Whisk constantly by hand till mixture is warm to the touch and sugar has dissolved.  (the mixture should feel smooth when rubbed between fingertips)

2. Attach the bowl to the mixture fitted with whisk attachment.  Starting on low and gradually increase to medium-high speed, whisk till stiff (but not dry) peaks form.  Continue mixing until the mixture is fluffy and glossy and completely cool.  About 10 minutes,

3. With mixture on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.  Once all better has been added, whisk in vanilla. Switch to paddle and mix till air bubbles are eliminated. About 2 minutes. Place frosting in piping bag and pipe on cupcakes as desired.  

A'right my ladies, it be yore turn!!!!!

Layered Pumpkin and Walnut Cake with Chocolate and Carmel frosting

1/2 cup butter, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla
2 eggs
1 cup pureed pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups all purpose unbleached flour
1/2 cup sour cream
1/2 cup chopped toasted California walnuts

for the caramel frosting-
1/2 cup butter, softened
1 teaspoon vanilla
1/2 cup caramel syrup (I used the Hersheys brand, meant for ice cream)
1 cup powdered sugar

for the chocolate frosting-
1/2 cup butter, softened
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1 cup powdered sugar
1 1/2 tablespoons milk

3 tablespoons toffee bits
1/3 cup chopped toasted California walnuts

Directions:
Preheat oven to 350 degrees. Spray a cookie sheet (with high sides-sheet pan) with non stick cooking spray and set aside.

In stand mixer or large bowl, cream butter and sugar together until light in color, 1 minute. Whip in vanilla, eggs and pumpkin until blended. Scrape sides and briefly mix again. Measure out all dry ingredients and add them in all at once. Mix on a low speed until all ingredients are moist. Scrape down the sides and mix again. Stir in sour cream. Remove bowl from mixer and stir in chopped walnuts by hand. Pour batter into prepared pan and smooth the top. Bake 15-18 minutes or until cake is cooked thoroughly. (Make sure to check it at 15!) Remove from oven and set aside to cool completely.

For the caramel frosting, whip butter, vanilla and caramel syrup together until well blended. Whip powdered sugar into mixture until incorporated. Scrape the sides of the bowl and whip again until light in color, 1-2 minutes. Remove from bowl and divide into two equal portions. Set aside.

Using the same bowl, whip butter, vanilla and cocoa together until well blended. Stir in powdered sugar. This mixture may look very dry, so with the mixer on, trickle in the milk. Scrape bowl and whip again until light in color, 1-2 minutes. Remove from bowl and divide into two equal portions.

For assembly, cut cooled cake into 4 equal strips width wise. Carefully remove 1 strip of cake and place onto serving platter. Top with half of chocolate frosting, being sure to have thicker frosting around the edges and thinner frosting in the middle. Repeat this process alternating the chocolate and caramel frostings, finishing with caramel. Top cake with chopped walnuts and toffee bits. Serve.

Gingerbread Pumpkin Bars

For the bars

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
16 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
1/4 cup molasses
1/3 cup rolled quick oats

For the filling

6 ounces cream cheese, softened
1 3/4 cups mashed pumpkin
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
2 large eggs

For the drizzle

1 cup confectioners’ sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla
1 to 2 tablespoons milk

Preheat oven to 350

To make the bars

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

In a large mixing bowl, beat together butter, sugar and molasses until creamy. Add dry ingredients and mix just until combined. Reserve 3/4 cup of this mixture and place in a small bowl. Scoop the remaining mixture into a 10″ x 15″ baking pan lightly coated with nonstick spray.

Add the oats to the reserved mixture and mix until combined – set aside.

To make the filling

In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, vanilla, cinnamon, ginger, nutmeg and cloves – mix until well combined. Add the eggs, one at a time, mixing just until combined. Scoop the mixture over the uncooked base and use an off-set spatula to evenly spread the mixture over the top. Crumble reserved oat mixture over filling.

Bake until the topping is a golden brown, about 25-30 minutes. Remove and place on a wire rack to cool completely.

To make the drizzle

In a small bowl, mix together confectioners’ sugar, butter and vanilla. Mix in just enough milk until the mixture will easily flow from a spoon – drizzle over cooled bars.