Sweet and Soy Glazed Salmon

This recipe is easy to prepare and tastes great.
The soy glaze I use isn't too sweet or salty.
Prepare and serve one salmon fillet per person.

Ingredients:
Salmon fillets
Oil for sautéing
Soy sauce
Red wine vinegar
Honey
Brown sugar
Garlic powder
Black pepper

Directions:
Defrost salmon if frozen.
In a mixing bowl combine enough soy sauce,
red wine vinegar, honey, brown sugar,
garlic powder and black pepper to marinade fillets.
Let salmon marinade in refrigerator for 30 minutes.
Heat oil in sauté pan and cook salmon to your taste.

Salmon Poached in Olive Oil

You poach the salmon at a low temperature.
It cooks to perfection and doesn't get oily.

Ingredients:
1 salmon fillet per serving
1/4 cup olive oil
dried basil to taste
butter to taste
lemon to taste

Directions:
Defrost salmon if needed and
bring oil to a low simmer in a saucepan.
Place salmon in oil and poach turning once
until done and season to your taste.

Easy Way to Shell an Egg

This really works to shell hard boiled eggs.
After cooking and cooling the eggs,
tap the egg on each end and remove
some of the shell creating a hole.
Place egg in one hand with the other hand
in a position to cautch the egg.
Bring egg to your mouth and blow into
egg to remove the egg from the shell.

Lazagna Loaded Pizza

All the good stuff a lasagna is made of
without the layers of lazagna noodles.
This pizza is great when baked on a grill.
The secret is adding ricotta cheese in the
tomato sauce, it's so creamy good tasting.
It's also a good sauce on any pasta.

Ingredients:
1 pound pizza dough
1 pound ground beef
1/2 pound ground sausage
1/2 pound ricotta cheese
16 ounces crushed tomato sauce
dried spices of your choice to taste
oregano, basil, garlic, salt and pepper
1 pound mozzerella cheese, shredded
grated parmesan cheese to taste

Directions:
Let pizza dough rise to room temperature.
Brown ground beef and sausage in a saute pan.
Add in dried spices of your choice to taste.
Stir in crushed tomatoes and ricotta cheese
to create a creamy tomato meat pizza sauce.
Let meat sauce cool to room temperature while
you roll out the pizza dough on a baking sheet.
Top dough with sauce and cheeses as desired.
Preheat oven to 450 degrees F.
Bake in oven for about 12 minutes or until done.

Best BLT Sandwich

Made with a slice of Canadian style bacon,
red peppers and cruchy sugar snap peas.
A sandwich to get your taste buds attention.

Ingredients:
For each BLT Sandwich:
2 slices white bread, toasted
1 teaspoon unsalted butter
A few drops of maple syrup
A few drops of honey
1 slice Canadian Bacon
6 whole sugar snap peas
6 slices of red bell pepper
1 tablespoon mayonaise
A few pices of lettuce
1 or 2 tomato slices
A dash of dried oregano

Directions:
Toast the bread and set them aside.
Place bacon in a saute pan and top
with butter, maple syrup and honey.
Saute for two minutes and turn over
to cook the other side for two minutes.
Remove bacon and assemble sandwich.
Feel free to add in what ever you desire.

Granny Smith Apple Pie

An all American pie straight from heaven.
In this rcipe you don't lay the apple slices
down flat in the pie, you stand them up on end.
Right close to each other around the entire pie.
I use some maple syrup for an extra special taste.

Ingredients:
2- 9" pie crusts
10 or 12 Granny Smith apples
1/2 cup sugar
2 tablespoons flour
1 tablespoon cinnamon
1/2 teaspoon salt
3 tablespoons butter
3 tablespoons maple syrup
sprinkle of sugar for top

Directions:
Pre heat oven to 350 degrees F.
In a large mixing bowl place flour,
sugar, cinnamon and salt mix well.
Peel apple and cut into 1/4" slices.
You should get four slices per apple
with two 1/2" rectangle end pieces.
As you slice the apple place in bowl
with flour mixture and turn to coat them.
Repeat until you have enough apple slices
to place side by side around edge of pie.
Place bottom crust in pie plate and arrange
apple slices around pie with small pieces
placed in the center of the pie standing up.
Dot apple slices with butter and drizzle
some maple syrup around the center of pie.
Place top crust on and crimp edges to bake.
Sprinkle pie with sugar and create vent holes.
Bake for about 1 hour or until brown and bubbly.

Poached Egg in Microwave

You'll be amazed at how good and fast it is
to poach an egg using a microwave oven.
Try this recipe and I guarentee that you
will never poach an egg in a sautee pan.
It's a little tricky getting the time to
cook it just the way you like it because
all microwaves cook differant temperatures.

Ingredients:
1 large egg
1/3 cup cold water
1/8 teaspoon butter
salt to taste
pepper to taste

Directions:
Place water in a glass measuring cup.
Crack open egg right into water and
using a sharp knife poke it in egg yolk.
Cover the cup with plastic wrap.
Microwave on high power for one minute
or until the egg is poached to your liking.
Drain water and plate the poached egg.
Season with butter, salt and pepper.

Maple Honey Glazed Salmon

Sauteed in bacon fat for extra flavor.
This is gourmet tasting all the way.
Use a slice of bacon to render the fat.

Ingredients:
1 (6 ounce) salmon steak per serving
1 tablespoon bacon fat
1 teaspoon maple syrup
1 teaspoon honey
a sprinkle of corn meal
a squirt of brown mustard
a few capers in brine

Directions:
Heat a saute pan on medium heat.
Prepare salmon steak by spreading
maple syrup and honey on one side.
Place bacon fat in pan, then place
prepared salmon steak wet side down
in pan and saute for about 3 minutes.
Sprinke some corn meal on steak in pan.
Turn steak over to cook other side.
When salmon is cooked to your liking
remove to a serving plate and top with
a squirt of mustard and a few capers.

Herbs De Provence Mashed Potatoes

These are special tasting mashed potatoes.
Make them for a family holiday's table.
I couldn't stop licking the spoon while
making these to test out this recipe.
This is good for making the day ahead and
reheating on low setting in microwave.

Ingredients:
8 russet potatoes, peeled
8 cups cold water
1 teaspoon salt or to taste
Dash or two of black pepper
8 tablespoons butter
1 teaspoon Herbs de Provence
1/4 teaspoon dried basil
1 cup milk or cream
More salt to adjust seasoning

Directions:
Cut potatoes into 1" cubes and
place them into a soup pot then
cover the potatoes by 1" with water.
Season water with salt to taste.
Bring to a boil and then reduce heat
to simmer for about 20 minutes.
Drain water and place potatoes back
in warm soup pot along with butter,
Herbs De Provence, salt and pepper.
Add in the milk or cream to potatoes.
Stir and use a potato masher to get
them to your desired consistancy.
Remove to a storing or serving dish.

Creamy Cole Slaw

This slaw has a touch of onion in it
which adds a little something special.
It also has some grated red radishes
which give it a little tartness.
Garlic powder rounds out the taste.
Some people add in some celery seeds.

Ingredients:
1 (14 ounce)bag store bought shredded cabbage.
8 red radishes, grated
2 tablespoons onion, grated
2 tablespoons sugar
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup mayonaise
1/4 cup milk

Directions:
In a large bowl combine the cabbage
radishes and onion mixing well.
In another bowl combine the sugar
vinegar, lemon juice, salt, pepper
garlic powder, mayonaise and milk.
A little at a time add the cabbage
to the mayonaise and stir to blend.
When all the cabbage is dressed, cover
bowl with plastic wrap and refrigerate
overnight for the flavors to blend well.