Category Archives: Lent

August 17, 2011 · 3:15 pm

Lemon Pepper Salmon

This is one of my favorite ways to make salmon. It is so easy and so good and is ready in a snap.

Ingredients:
1 lb. salmon
Lemon Pepper

Instructions:
Preheat oven to 400 degrees.

Sprinkle salmon with lemon pepper. I would say about 1-2 tsp. I put enough on to cover it fairly well, but not enough so that it looks like it’s coated in it.

Bake for about 20 minutes.

What did the family think? I have made this many, many times and it is a winner every time. (P.S. When I say it’s a winner, I mean hubby and I love it. The kids won’t touch it.)

Where did this recipe come from? I just made this one up myself.

Photo from mccormick.com

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Filed under Definitely Making it Again, Easy, Fish, Lent, Six Ingredients or Less, Super Easy to Make

August 3, 2011 · 5:41 pm

Pesto and Tomato Naan Pizzas

The pictures of this pizza from Simply Scratch were enough to make me want to try it. I am glad I did.

Ingredients:
2 whole pieces of Naan (I bought mine at the store. I didn’t make them.)
4 tablespoons Basil Pesto, more or less to taste
1 Large Tomato, sliced thin
6 oz. Fresh Mozzarella, sliced thin
Kosher Salt and Black Pepper, to taste
Red Pepper Flakes, for garnish {optional}

Instructions:
Preheat oven to 425 degrees.

Place naan on a sheet pan and spread with equal amounts of pesto on each. Top naan with slices of tomato, season with kosher salt and black pepper, and finally with some mozzarella slices.

Place in preheated oven for 8-10 minutes OR until cheese is melted and the crust is a deep golden and crispy. Let cool for a few minutes and serve!

Did I change anything? I also added a little spicy ground Italian sausage.

What did the family think? Hubby was out of town, but the boys and I liked it. I did change one of the pizzas to a tomato sauce for the pickiest eater in our house.

Where did this recipe come from? Simply Scratch

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Filed under After School Snacks, Definitely Making it Again, Easy, Everybody Ate It, Italian, Lent, Six Ingredients or Less, Super Easy to Make, Vegetarian

August 2, 2011 · 3:46 pm

Sour Cream Pancakes

These pancakes aren’t super sweet, so feel free to pour on a little extra syrup. Also, the tanginess of the sour cream is just enough to remind you that it’s there, but not too overpowering. Different and delicious.

Ingredients:
7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Butter
Maple syrup

Instructions:
Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.

Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven.

Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to over mix. The batter will look kind of slimy and not at all like the pancake batter you are used to. It’s okay. They will turn out perfectly.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.

We had this with bacon, eggs and strawberries. Breakfast for dinner!

What did the family think? There were no leftovers and we wish this recipe would have made more. (Made about 7 pancakes.)

Where did this recipe come from? I got it from Smitten Kitchen. She got it from The Pioneer Woman.

photo from Smitten Kitchen

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

July 21, 2011 · 10:27 am

LeeAnn and Alton’s Mac and Cheese

We are always willing to try a new mac and cheese recipe and this one did not disappoint. The best part was that my 9-year old made it almost entirely by himself.

Ingredients:
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
8 to 10 ounces sharp cheddar, shredded

Instructions:
In a large pot cook the pasta to al dente and drain. Melt the butter in the pot and return pasta to the pot. Toss to coat.

In the meantime whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Mix into the pasta. Add the cheese and stir over low heat until melted and creamy.

We had this with rotisserie chicken and some cantaloupe.

What did the family think? We’ve never met a mac and cheese we didn’t like.

Where did this recipe come from? I got it from LeeAnn. She got it from Alton.

photo from LeeAnn

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Lent, Side Dish, Super Easy to Make, Vegetarian

July 20, 2011 · 9:44 am

Blueberry Yogurt Multigrain Pancakes

We had these for dinner last night with some eggs, breakfast sausage and some blueberries. Yum!

Ingredients:
2 large eggs
1 cup plain, full-fat yogurt
2 tablespoons milk
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup barley or rye flour (I bought some rye flour in the bulk food section for ten cents.)
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried

Instructions:
Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.

Whisk egg and yogurt together in the bottom of a medium/large bowl. Whisk in melted butter, zest and vanilla extract.

In a separate, small bowl, combine flours, sugar, baking powder and salt.

Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.

Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm).

Heat your skillet or saute pan to medium.

Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake.

When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.

Did I change anything? Some of us wanted blueberries in our pancakes and some of us didn’t. So I left out the blueberries in some of them. Next time I think I might try blueberry yogurt instead of plain yogurt though to make it even more blueberryish.

What did the family think? There were no leftovers.

Where did this recipe come from? Smitten Kitchen

photo from Smitten Kitchen

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

June 27, 2011 · 8:53 am

Lemon Alfredo

This is a very kid-friendly dish, but the lemon zest gives it a more grown-up twist.

Ingredients:
1 shallot
1 T butter
1 1/4 cups heavy cream
1 egg yolk
2 tsp lemon zest
1/2 cup grated pecorino
Salt and pepper, to taste
12 oz fettuccine

Instructions:
Cook fettuccine according to package directions.

Cook shallot in a skillet with butter over medium heat until golden.

In a bowl, whisk together cream, egg yolk and lemon zest.

Reduce heat to low and whisk into skillet with pecorino. Keep whisking until slightly thickened. Season with salt and pepper.

Toss cooked fettuccine with sauce and top with more pecorino.

We had this with a green salad and some strawberries.

Did I change anything? The boys topped their pasta with a little Parmesan.

What did the family think? Thumbs up from everyone!

Where did this recipe come from? Food Network Magazine, March 2011, p. 89

photo from Food Network

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Lent, Vegetarian

June 20, 2011 · 9:45 am

Baked Salmon with Salsa

I often hear people say they don’t cook fish because they don’t know how, it’s intimidating, etc. Well, it doesn’t get any easier than this. If you are one of those people, this is a good place to start.

Ingredients:
1 lb. salmon
Peach, peach mango or peach pineapple salsa (I just bought some in a jar.)

Instructions:
Preheat oven to 425 degrees.

Spray a pan with cooking spray. Place the salmon (skin side down if it still has it) in the pan.

Pour the salsa over the salmon.

Cook for 15-20 minutes until done.

Did I change anything? No, but I wanted to share with you something I learned from the guy behind the fish counter yesterday. If you want your salmon to have less bones, get a cut closer to the tail than the collar.

What did the family think? Hubby and I were the only ones who had it and we both liked it.

Where did this recipe come from? Bad Girl’s Kitchen

photo from ediblecommunities.com

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Filed under Definitely Making it Again, Easy, Fish, Lent, Six Ingredients or Less, Super Easy to Make

June 19, 2011 · 3:12 pm

Emma’s Belgian Waffle Recipe

I don’t know who Emma is, but we loved her Belgian waffles this morning for our yummy Father’s Day breakfast.

Ingredients:
2 egg yolks
5 tablespoons white sugar
1 1/2 teaspoons vanilla extract
1/2 cup butter, melted
1 teaspoon salt
2 3/4 cups self-rising flour
2 cups warm milk
2 egg whites

Instructions:
In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.

In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

Did I change anything? I got tired of trying to make the egg whites form peaks, so I just put them in the batter. It was fine. I also didn’t wait 40 minutes before cooking the waffles. I let the batter sit for as long as it took me to clean out the dishwasher and refill it. Again, it was fine.

What did the family think? Thumbs up from everyone!

Where did this recipe come from? allrecipes.com

photo from allrecipes.com

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Everybody Ate It, Lent, Vegetarian

June 13, 2011 · 11:40 am

Roasted Red Pepper Salmon with Angel Hair Pasta

This sauce is SO good! I think I might make the sauce and try it on chicken, too.

Ingredients:
4 (4 ounce) fillets salmon (without skin)
2 tablespoons lemon juice
1/2 cup roasted red bell peppers
1/3 cup grated Parmesan cheese
1 tablespoon cornstarch
2 teaspoons minced jalapeno peppers
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1 cup chicken broth
1 (8 ounce) package angel hair pasta

Instructions:

In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees. Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.

Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.

Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.

Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.

Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.

Did I change anything? I didn’t, but next time I am going to make twice as much sauce…you can never have too much sauce.

What did the family think? Hubby and I really liked it. The boys just ate the pasta.

Where did this recipe come from? allrecipes.com

photo from allrecipes.com

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Filed under Definitely Making it Again, Fish, Lent

June 8, 2011 · 1:59 pm

Tuna Noodle Casserole

My kids love tuna noodle casserole, but they would look at me like I was nuts if I suggested they eat a tuna salad sandwich. Kids!

Ingredients:
1/2 cup butter, divided
1 (8 ounce) package uncooked medium egg noodles
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
salt and pepper to taste
2 (6 ounce) cans tuna, drained and flaked
1 cup frozen peas, thawed
3 tablespoons bread crumbs
2 tablespoons butter, melted
1 cup shredded Cheddar cheese

Instructions:
Preheat oven to 375 degrees.

Butter a medium baking dish with 1 tablespoon butter or spray with cooking spray.

Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.

Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish.

Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Did I change anything? I left out the mushrooms and most of the peas. I only put peas on half of the casserole…I just kind of sprinkled them on the top and then mixed them around a little bit. I am the only person in our house who eats peas or mushrooms…they just don’t know what they’re missing 🙂

What did the family think? Hubby was at a business dinner, so it was just me and the boys. Everyone ate it though…no fussing!

Where did this recipe come from? Allrecipes.com

photo from allrecipes.com

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Filed under Definitely Making it Again, Everybody Ate It, Fish, Lent