Wednesday, February 23, 2011

Salmon with Honey-Mustard Glaze

I don’t often cook from this cookbook, which has many recipes that serves 2 people, but since McHubby was on travel this week, I didn’t want to make a big dish that I’d be eating all week long.

This was a quick dish to prepare, another bonus for me during a busy work week. I used ¼ cup of panko bread crumbs instead of the crumbled crackers. You can simply assemble the fish while the oven preheats, and then it only takes minutes to bake to perfection.

Source: Salmon with Honey-Mustard Glaze, Bride & Groom First and Forever Cookbook


2 skinless salmon fillets (8 ounces each)

3 tablespoons stone-ground mustard

2 tablespoons crème fraîche or sour cream

2 teaspoons honey

½ teaspoon dried dill weed

8 crackers, such as Ritz, crumbled


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the salmon on the prepared baking sheet. Combine the mustard, crème fraîche, honey, and dill weed in a small bowl. Spread with the cracker crumbs just before placing in the oven. Bake until the salmon is barely cooked through, 12 to 15 minutes. Serve immediately.

Stovetop Macaroni and Cheese

Who doesn’t just love macaroni and cheese? Mac and cheese is perhaps the ultimate of all comfort foods, and everyone has their favorite, whether it’s the recipe that mom used to make or the one from the blue box. For me, mac and cheese is certainly a splurge and not on my usual diet.

This recipe is a pretty easy method to make. No baking involved at all. I substituted cavatappi pasta for the elbow macaroni. If you use purchased bread crumbs as I did (I used panko), there is no need to sauté them in butter. Use a nice sharp cheddar or substitute any other favorite cheese that melts evenly. Then, simply indulge and enjoy!

Source: Stovetop Macaroni and Cheese, Bride & Groom First and Forever Cookbook


Bread crumbs

½ tablespoon unsalted butter

½ cup fresh bread crumbs

Pinch of kosher salt

Macaroni and cheese

1 egg

¾ cup evaporated milk

1 teaspoon dijon mustard

¼ teaspoon kosher salt, plus more as needed

Freshly ground black pepper

Dash of hot red pepper sauce

4 ounces (1 cup) elbow macaroni

1 tablespoon unsalted butter

1½ cups (2 ounces) shredded sharp cheddar cheese


To prepare the bread crumbs:

Melt the butter in a medium skillet over medium heat. When the foam begins to disappear, add the bread crumbs and cook for about 2 minutes, tossing gently for even browning. Add the kosher salt and set aside.

To make the macaroni and cheese:

Lightly whisk the egg in a small bowl. Add the evaporated milk, mustard, the ¼ teaspoon kosher salt, freshly ground pepper to taste, and hot red pepper sauce.

Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Drain and return the pasta to the pan. Set over low heat, add the butter, and stir until melted. Add the evaporated milk mixture and the cheese. Stir until the cheese melts and the mixture thickens, about 3 minutes. Adjust the seasonings with more kosher salt if necessary. Serve immediately, sprinkled with the bread crumbs. (If not eaten right away, macaroni and cheese will thicken. Just stir in some of the remaining evaporated milk to thin to the desired consistency.)

Sunday, February 20, 2011

Apple Crisp

For a super easy and tasty dessert or even a sweet side dish, try this slow-cooker apple crisp. Use an all-purpose cooking apple like Granny Smith, Fuji, or Braeburn. Cooking with a slow-cooker makes this dish so easy! Just put everything in the slow-cooker pot, stir together, sprinkle the “crisp” topping over top, and let the slow-cooker do all the work. Serve with a scoop of vanilla ice cream and enjoy!

Source: Apple Crisp, Southern Living Slow-Cooker Cookbook


8 large Granny Smith apples, peeled and sliced (about 4 pounds)

1½ cups all-purpose baking mix, divided

1 cup firmly packed light brown sugar, divided

2 teaspoons lemon juice

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

5 tablespoons butter, cut into pieces and divided

Vanilla ice cream


Combine apples, ½ cup baking mix, ½ cup brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg, tossing to coat. Add 3 tablespoons butter. Spoon into a lightly greased 5-quart slow cooker.

Combine remaining 1 cup baking mix and remaining ½ cup brown sugar; cut in remaining 2 tablespoons butter with a pastry blender until crumbly. Sprinkle evenly over apple mixture.

Cover and cook on low for 7½ hours or until apples are tender and topping is golden. Serve with ice cream.