Broiled Salmon Finished With Maple Syrup

Broiled salmon with maple syrup is a simple but tasty treat to serve your family.  I started this recipe from the cover of Cooking Light this September and realized I did not have most of the ingredients.  Therefore, I came up with my own recipe version and ended up with this simple recipe that is very quick to prepare any night of the week.

Broiled Salmon Finished With Maple Syrup
Serves:  5
Pre- Heat Broiler:  High  (about 15 minutes)

2# Salmon
2 teaspoons Magic Salmon Seasoning by Chef Paul Prudhommes, (Costco)
2 tablespoons real maple syrup

1.  Rinse the salmon under cold water and pat dry with a paper towel.
2.  Season salmon with Magic salmon season (herb and spices: mustard seeds, paprika, garlic, sugar, onion, etc.).
3.  Broil the salmon on a oven proof pan for 5 minutes under a very hot broiler.  Remove the salmon and drizzle the maple syrup over the top of the salmon.  Return the salmon to the hot broiler for another 2 minutes.  Salmon should flake apart with a fork when done.

Seasoning The Salmon With Magic Salmon Seasoning

Broiled Salmon Finished With Maple Syrup

Spicy Zucchini Quick Bread and Muffins

Spicy zucchini quick bread and muffins make a great snack or a quick gift to your favorite teacher.  This recipe is fast to make and delicious for you.  This summer the zucchinis have been growing to larger then life sizes so I decided to shred it and make some wonderful gifts.  This recipe uses whole wheat flour and 2 cups of shredded garden zucchini so don't feel bad about eating this delicious bread.  I dressed these small zucchini breads and muffins up by drizzling melted chocolate over the top.

Spicy Zucchini Quick Bread:
Makes 3 small loaf pans and 12 mini muffins
Pre-Heat Oven:  350 degrees

3 cups King Arthur Whole Wheat White Flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups organic cane sugar or white sugar
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups shredded unpeeled zucchini
1/2 cup dark chocolate chips (for the top of the muffins)

1.  In a mixer with a paddle attachment, cream the oil and sugar.  Then add the eggs one at a time beating after each addition.  Add the flour, baking soda, baking powder, cinnamon, salt, vanilla and shredded zucchini and mix all together.

Zucchini Batter

2. Grease 24 mini muffin tins and 3 small bread pans with cooking spray like pam with flour.  Fill the muffin tins and mini bread pans 3/4 of the way full.  Bake at 350 degrees for 12 minutes for the muffins and 20-25 minutes for the mini breads or until the  muffins and breads come out clean when poked with a toothpick. Allow the muffins and bread to cool on a wire rack. In a small microwaveable bowl place the chocolate chips and microwave on high for 45 seconds and stir.  Microwave for another 45 seconds and stir.  Drizzle melted chocolate on the top of the muffins and bread.

Filling The Mini Muffin Tins

Spicy Zucchini Quick Bread Muffins With Melted Chocolate

Crisp Southern Corn Fritters

Crisp southern corn fritters are a happy memory of mine from childhood.  Growing up in the south friends would invite me over for dinner and all I could think about were these delicious crispy sweet corn fritters.  Try to find the sweetest corn you can find from your local farmers market to make these fritters.  These fritters are great for a brunch menu or with your favorite dinner.  Don't forget to sprinkle them with powdered sugar!

Crisp Southern Corn Fritters:
Makes: 2 dozen

4 ears corn, shucked and cut off the cob
1/2 jalapeno chiles, seeded and minced
1 tablespoon chopped fresh thyme
1/4 teaspoon fresh black pepper
pinch red pepper flakes
2 eggs
3/4 cup none fat milk
3/4 cup fine ground cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons King Arthur's Whole Wheat White Flour or all purpose flour
Canola oil for the griddle
1/8 cup powder sugar for dusting

1.  Shuck the corn and then using a sharp knife cut the kernels of corn off the cob (using a knife cut the corn off into a bowl). Stir in the chopped thyme, pepper, red pepper flakes and mix all together.

Corn Kernels With Herbs

2.  Whisk together in a small bowl the eggs until frothy.  Whisk in the milk, flour, cornmeal, baking powder and salt into the egg mixture. Stir in the corn mixture with the egg mixture (If the batter is too thick add a tablespoon of milk. If the batter is too thin add 1 tablespoon of flour at a time until the batter is a good consistency).
3. Heat a large griddle or pan on medium high heat.  When the pan is hot add a few drops of canola oil to the pan or skillet. Using a tablespoon drop the batter onto the hot grill.  Cook until golden brown on one side and then flip the fritters to brown on the other side.  Transfer to a paper towel when cooked.  Sprinkle with the powder sugar just before serving the hot fritters.

Flipping The Corn Fritters On The Griddle

Crisp Southern Corn Fritters

Sally Lunn Herbed Rolls

This herb roll recipe just bursts forth with summer time smells of fresh herbs.  This simple southern time roll is easy to make and tastes great.  This recipe comes from William Sonoma's cook book The South:  New America Cooking.  Feel free to add your own mixer of fresh herbs from your garden to this recipe.  I choose to add fresh dill, basil and cilantro from my garden.  I also used 1/2 King Arthur's white whole wheat flour and 1/2 King Arthur's white bread flour to the recipe.  This ratio of bread flour to whole wheat flour increases the rolls fiber content, making the rolls more nutritious.

Sally Lunn Herbed Rolls:
Makes:  18 rolls
Pre-heat Oven:  350 degrees

5 teaspoons active dry yeast (2 packages)
1/3 cup sugar
1 cup warm milk (100-110 degrees0
4 eggs
2 teaspoons salt
2 cups King Arthur's White Whole Wheat Flour
2 cups King Arthur's Bread Flour
1/2 cup unsalted butter melted
1/2 cup mixed chopped fresh herbs such as cilantro, dill, basil, sage, rosemary and thyme
1 egg beaten with 1 tablespoon milk (egg wash)

1.  In a small bowl combine 1 tablespoon sugar, warm milk (100-110 degrees) and yeast.  Allow to stand for 5-10 minutes until frothy.

Frothy Yeast

2.  In a mixer with the paddle attachment, beat the eggs and salt until fluffy about 5 minutes.  Add the yeast mixture and continue to beat the mixture.  Add the flour one cup at a time alternating with the melted butter.  Fold in the fresh herbs.

Chopped Cilantro

Herb Roll Dough

3.  Place the dough in a greased bowl and cover it with plastic wrap.  Place the dough in a warm place for 2 hours or until doubled in size.
4.  Punch the dough down and divide the dough into 18 rolls and place on a parchment lined cookie sheet.  Cover the rolls and allow to rise for 45 minutes - 1 hour.  Egg Wash the rolls with a pastry brush by mixing the egg yolk and milk together in a small bowl.

Egg Washing The Rolls

5.  Bake the rolls in a pre-heated 350 degree oven for 15-20 minutes or until a toothpick comes out clean.  Allow the rolls to cool on a wire rack for 5 minutes.  Serve hot.

Baked Sally Lunn Herbed Rolls

Peach Cake With Dulce de Leche Frosting

This peach cake with dulce de leche frosting is a spectacular 3 tier summer cake.  I bought 30 pounds of Colorado grown peaches from the local high school for a fundraiser this week and needed a great recipe to go with my peaches.  The original recipe comes from chef Rebecca Rather's book Pastry Queen. This cake is worth all the effort since it is moist from all those summer peaches and sweet from the dulce de leche frosting. I changed a few ingredients from the original by lowering the saturated fat content, lowered the sugar content and increased the fiber content by using whole wheat white flour. Invite some friends over tonight for dessert and enjoy this summer treat.

Peach Cake With Dulce de Leche Frosting:

Serves:  14
Pre-heat Oven:  350 degrees

Dulce De Leche:
1 (14 ounce ) can sweetened condensed milk
Remove the paper from the can of condensed milk then puncture 3 wholes in the top of the condensed milk with a can opener. Place the sweetened condensed milk can in a small saucepan. Fill the pan with water to 2/3 of the way up the sides of the pan.  Cover the saucepan with a lit and bring the water to a boil.  Then turn the heat down and allow the water to simmer for 1 hour (some milk might leak out the top). Remove the pan from the hot water.  Remove the lid of the can and spoon out the cooked milk and place in a small bowl.  Allow the milk to cool in the refrigerator.

Peach Cake:
2 cups coarsely chopped pecans (divided)
1 cup pecan halves
3/4 cup butter (1 1/2 sticks), at room temperature
3/4 cup canola oil
2 3/4 cups sugar or organic cane sugar
6 large eggs
1 cup fat free yogurt
2 teaspoons vanilla
3 1/4 cups white whole wheat flour or all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup peeled, chopped peaches, fresh or frozen

1.  Toast the pecans in a 350 degree oven for 9-10 minutes or until browned.  Keep the chopped pecans separate from the halves.  Allow to cool.
2.  Using a mixer with a paddle attachment, cream the butter, oil and sugar together.  Add the eggs one at a time and beat after each addition. Add the yogurt and vanilla, flour, salt and baking soda.  Fold in 1 cup of chopped pecans and 1 cup chopped peaches.
3.  Grease 3 9 inch cake pans with cooking spray.  Pour the batter evenly into the 3 pans and bake at 350 degrees for 35-40 minutes or until a tooth pick comes out clean.  Allow the cakes to cool on a wire rack for 10 minutes.  Run a knife around the edges of the cake and invert the cakes onto a wire rack to completely cool.

Toasting The Pecans

Folding In The Peaches And The Chopped Pecans To The Cake Batter

Peach Filling:
1 3/4 cups peeled, chopped peaches, fresh or frozen (if frozen defrost and drain any liquid).
Keep the peaches in a small bowl and 1 cup chopped pecans for the filling.

Box Of Colorado Peaches

Chopped Colorado Peaches

Delce De Leche Buttercream Frosting:
1 1/2 cup butter (3 sticks) unsalted butter, at room temperature
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
4 cups powder sugar
Deulce de leche, cooled (recipe above)

1.  In a mixer with a whip attachment, whip the butter until light and fluffy.  Add the whip cream, vanilla and the powder sugar to the butter and beat until light and fluffy.  Add the cooled Deulce de leche and beat until fluffy about 2 more minutes.

Delce De Leche Frosting

Assembling The Cake:
Place one cake layer on a cake plate or platter.  Top the first cake layer with a small amount of frosting then sprinkle with 1/2 cup of peaches and 1/2 cup of chopped pecans.  Add the 2nd cake layer and add a layer of frosting the peaches and the rest of the chopped nuts.  Add the 3rd cake layer and frost the entire cake. Decorate the top of the cake with the toasted pecan halves. The cake will last for 2 days covered in a dry dark place and 5 days in the refrigerator.  Bring the cake to room temperature before serving.

Adding The 1st Layer Of Frosting, Pecans And Peaches

Peach Cake With Dulce de Leche Frosting

Oatmeal Crisps

These oatmeal crisps are packed full of oats, chocolate and coconut.  Your kids will love them for a snack or a lunch box dessert.  This recipe comes from The Pastry Queen book by Rebecca Rather.  You can also freeze these oatmeal crisps for up to one month.  My 10 year old daughter loves them frozen for dessert.  I added toasted almonds to the recipe to give the bars a higher protein content.

Oatmeal Crisps:
Pre-Heat Oven:  350 degrees
Makes: 24 bars

1/2 cup (1 stick) butter
1/2 cup packed brown sugar
1 tablespoon corn syrup
2 cups old fashioned rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sweetened shredded coconut
1/2 cup bittersweet chocolate chips
1/2 cup chopped toasted almonds (optional)

1.  In a small pan on medium heat, melt the butter, brown sugar, corn syrup for 2 minutes or until the brown sugar has dissolved.  Remove the pan from the heat and allow to cool.

Melting The Butter, Sugar, And Corn Syrup

2.  In a large bowl mix together the oats, baking powder, salt, coconut and toasted chopped almonds.  Add the butter mixture to the oats and mix together.

3.  Pour the mixture into a greased 9 x 13 inch pan.  Pat the mixture down until it is even in the pan.  Bake for 25 minutes in a 350 degree oven.  Cool on a wire rack for 20 minutes.  Cut the bars.

4.  In a small microwaveable bowl place the chocolate chips.  Melt the chocolate for 45 seconds on high, then stir.  Microwave an additional 45 seconds and stir.  Drizzle the chocolate over the granola bars.

Oatmeal Crisps

Farmers Market Tomato Sauce With Fresh Basil And Oregano

Farmers Market Tomato Sauce is rich in flavor and vitamins.  When tomatoes reach there peak of flavor make this sauce from juicy farmers market tomatoes.  I was so excited today to make a large batch of tomato sauce with my large box of tomatoes I purchased yesterday from my local farmers market.  I saved some tomato sauce out for dinner and froze the rest in quart size containers.  This way I have fresh tomato sauce for the next few weeks.  I also picked fresh basil and oregano from my garden to add to the sauce.  If you don't have a herb garden purchase the fresh herbs from your local farmers market.

Farmers Market Tomato Sauce With Fresh Basil And Oregano:
Yields:  3 quarts of sauce
30 small tomatoes, cored and quartered
1 1/2 onions, peeled and diced
6 cloves garlic, peeled and smashed
4 tablespoons olive oil
1 tablespoon sugar
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 tablespoon fresh oregano
5 fresh basil leaves

Farmers Market Tomatoes

1.  Heat the olive oil in a large dutch oven or pan. When the oil is hot saute the garlic and diced onion in the oil for 2 minutes.  Stir in the cored and quartered tomatoes, salt, pepper and sugar into the pan.
2.  Bring the sauce to a boil then turn the sauce down to a low simmer and cook for 30 minutes, covered. Remove the sauce from the heat and allow to cool for 10 minutes.
3.  Add the fresh oregano and basil to the tomato sauce.  Using a hand held mixer puree the tomato sauce in the pan until there are no lumps about 2 minutes (Hint: the best way to puree the sauce is placing the dutch oven or pan into the bottom of an empty sink.  This allows any tomato splatter to remain in the sink and not all over your counter or walls).
4.  Pour or ladle the sauce onto your favorite hot pasta.  If there is any left over sauce place the sauce into an air tight container and refrigerate or freeze it.

Adding The Herbs To The Tomatoes

Farmers Market Tomato Sauce With Fresh Basil And Oregano