Home of the Heart Recipe Blog

Broiled Salmon

5/26/2016

When my hubby triumphantly brought home two large salmon from a fishing trip, I couldn't pass up the chance to have fresh salmon that very evening. Wanting to fix it a little differently than usual, I found this recipe by Deb Swanson at allrecipes.com. I've modified it slightly.

Serves: 6 Preparation time: 15 minutes Broiling time: 10-12 minutes

Ingredients
1-1/2 cloves garlic, minced
3 tablespoons olive oil
6 (6 ounce) salmon fillets
1/2 cup butter
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1/4 cup white wine
1 teaspoons ground black pepper
2 teaspoons assorted fresh herbs, minced
2 tablespoons fresh dill, minced

Directions
1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 minute. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, and herbs.
3. Place the salmon fillets skin-side down on an oiled broiler pan. Spoon about half of the butter sauce over the fillets, and sprinkle evenly with half of the fresh dill.
4. Broil in the preheated oven for 5 minutes. Spoon on the remaining butter sauce; broil until the fish flakes easily with a fork.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Veggie and Carne Tostadas

5/20/2016

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Veggie Tostada

This dish has been a hit with my family for a very long time. My hubby thinks a meal isn't a meal unless it includes meat, so I add pieces of leftover chicken or meatloaf. Change up the ingredients to make it your own.

Servings: 4-6 Preparation time: 30 minutes

Ingredients
4 cups zucchini, chopped
1 cup onion, chopped
1 cup celery, diced
2 medium green pepper, chopped
1/2 cup parsley, chopped
*4 ounces canned mushrooms, sliced
6 large corn or whole wheat tortillas
2-3 cups Mexican cheese, shredded
2 cups sour cream or plain yogurt
2 tomatoes, chopped
1-2 cups red or green salsa

* If you omit the mushrooms, you will need to add a bit of water to the mixture while cooking.

Directions
1. Combine the zucchini, onion, celery, pepper, parsley, and mushrooms in a saucepan. (Do not drain the mushrooms.)
2. Bring to boiling, then simmer covered for about 10 minutes until vegetables are just tender. Drain well.
3. Meanwhile, spread the tortillas on a cookie sheet and spray one side with a non-stick spray. Broil a few minutes until golden. (Watch carefully to prevent burning!)
4. To assemble, turn the tortillas over and top each with about a 1/2 cup of the vegetable mixture. Sprinkle with cheese and place back under the broiler until the cheese melts.
5. Serve with a bowl of the sour cream or yogurt, a bowl of the tomatoes, and a bowl of salsa.

Note #1: For meat eaters, add bit of left-over meat loaf, chopped turkey or diced chicken to the vegetable mixture.
Note #2: Optional ingredients may included chopped cabbage and black beans

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Parmesan Meatloaf with Parmesan Herb Mix

5/17/2016

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Parmesan Meatloaf

There's nothing like the smell of meatloaf in the oven on a cool, cloudy day. According to Food.com, a version of this recipe containing oats has been around since 1891, the year Quaker Oats was formed. Many of us remember it being a familiar dish our Moms made. Well this Mom (and Grandma) still makes it, adding my own twist. (See Parmesan Herb Mix below.) Because this recipe is so retro, I decided to bake it in a Corning loaf pan I found at Goodwill. It just seemed fitting.

Meatloaf makes great left-overs like my Mom used to make: a meatloaf sandwich with dill pickle and ketchup. By the way, my favorite ketchup to date is Trader Joe's, but Costco has a new organic ketchup I intend to check out and review soon. Look for my recipe for a meatloaf addition to Vegetable Tostadas in my next post.

Serves: 6 Serving size: 3 1/2 ounces Preparation time: 20 minutes Baking time: 90 minutes approx.

Ingredients
2 pounds lean ground beef
2 large eggs
1 cup uncooked oats
8 oz tomato sauce
1/8 cup dried chopped onion
1/2 cup Parmesan Herb Mix
2 tablespoons Worcestershire sauce
ketchup

Directions
1. Pre-heat oven to 350 degrees
2. Mix all the ingredients except for the ketchup in a large bowl.
3. Grease a 12" x 7 1/2" x 3" loaf pan and shape mixture into it.
4. Using ketchup from a squeezable bottle, squeeze onto top of loaf in a lattice pattern.
5. Bake for about 90 minutes until internal temperature reaches 160 degrees.

Note: Leftover meatloaf is delicious added to scrambled eggs, soups and chili, and potato dishes. Look for my recipe for a meatloaf addition to Vegetable Tostadas.

Parmesan Herb Mix

Ingredients
12 ounces dried Parmesan
2 teaspoon dill weed
1/4 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon ground thyme
1/2 teaspoon garlic powder
1/2 cup dried parsley
Optional ingredients: celery seed, dried mustard

Directions
Mix all the ingredients together and store in a covered jar.

May be used as breading for baked chicken, in a yogurt sauce for burgers, in mushroom soup, sprinkled on a green salad, or sprinkled on buttered French bread and broiled.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Heavenly Pastel Sandwich Wafers

5/16/2016

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Heavenly Pastel Sandwich Wafers

These pastel Heavenly Sandwich Wafers are a treat for the eyes and are sure to bestow buttery goodness in your mouth.

The Skagit Valley Writers League had a fun event to raise awareness of our many activities and opportunities throughout the year. Each critique group provided a writing-related basket for a drawing. One of my groups chose Alice in Wonderland. It was then I remembered I had cookie cutters the shape of the symbols on playing card suits. I'd never made pastel cookies before, but I knew this was the time. Although this cookie sandwich recipe calls for colored frosting rather than colored dough, I had to give it a try. Let's just say, don't overdo it with the food coloring; work in a little at a time.

Makes 16-18 cookie sandwiches Prep and cook time: 2 hours (includes 1 hour chill time)
Equipment: mixing bowl, measuring cups and spoons, *rolling pin, pastry cloth and rolling pin cover, cookie sheets

Dough Ingredients
1 cup butter (room temperature)
1/3 cup whipping cream
2 cups flour
1/4 cup granulated sugar
1 or 2 drops of food coloring if desired

Cream Filling Ingredients
1/4 cup unsalted butter
3/4 cups sifted confectioner's (powdered) sugar
1 teaspoon vanilla extract
1 tablespoon whipping cream
1 or 2 drops of food coloring if desired

Directions for Dough
1. Mix butter, cream, and flour with slotted spoon or hands.
2. If coloring the dough, divide it according to the number of colors you're using. Sprinkle on a little of the coloring and work in until you achieve the desired shade.
3. Cover dough and chill for about 1 hour. (Chill too long and the butter will get too hard in dough to work.) In the meantime, make the Cream Filling. (See below)
4. Distribute the sugar evenly on a plate. (I use a glass pie plate.)
5. Pre-heat oven to 350 degrees.
6. Sprinkle some flour on the pastry cloth and rolling pin cover.
7. Using a third of the dough at at a time, roll out to 1/8 inch thickness.
8. Cut cookie shapes. Roll dough scraps into a ball and cut more cookies. Be sure to cut complete pairs of shapes to make the sandwiches.
9. Using a spatula, transfer cookies to the sugar plate. Lightly press each side of cookie into the sugar.
10. Transfer the cookies to ungreased baking sheets. Prick each cookie with a fork a couple of times.
11. Bake cookies 8-10 minutes until they are set but not brown.
12. Transfer cookies to plates or flat tray lined with paper towels and cool.
* I recently purchased a Joseph Joseph Adjustable Rolling Pin with silicon rings. It helps to keep the dough the correct thickness, and I love that.

Cream Filling Directions
1. Cream butter, confectioner's sugar, and vanilla together.
2. Tint with food coloring if desired.
3. Add more cream if needed for the right spreading consistency. (If the filling is too stiff, it will break the cookie.)
4. Spread on one side of a pair of the cookies for cookie sandwiches.
Place on pretty plate and watch them disappear faster than the Cheshire cat.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Cottage Cheese and Fresh Herb Omelet

5/10/2016

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Making an omelet can be easy or tricky. Mine is an easy version. I often serve this dish to our house guests, but on some spring and summer mornings when my herbs are flourishing, I make it just for my hubby and me simply because we like it so much.

Servings: 4
Preparation time: 15-20

Ingredients:
8 large eggs
1 teaspoons salt
1/4 teaspoon dried mustard
3 tablespoons ice cold water
1 cup cottage cheese
2 tablespoons minced chives
1 tablespoon minced oregano
1 tablespoon minced parsley

Note: I've found that a pizza cutter is an easy way to mince herbs.

Instructions:
1. in a medium bowl, combine eggs, salt, mustard, and water. Beat with a fork until mixed but not foamy.
2. Using a non-stick pan, pour in egg mixture. Cover with lid and cook on low until no liquid remains. You may want to tilt the pan to make sure the liquid gets cooked. Do not over-cook or eggs will be tough.
3. Meanwhile, combine cottage cheese and herbs in a small bowl.
4. When omelet is done, remove from heat. Spread cottage cheese mixture over half of the omelet.
5. Fold the other half over with the mixture. Cut in quarters and serve on warm plates.

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Broiled Salmon

Veggie and Carne Tostadas

Parmesan Meatloaf with Parmesan Herb Mix

Heavenly Pastel Sandwich Wafers

Cottage Cheese and Fresh Herb Omelet

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