Hi Everyone & Happy New Year!! Hoping your holidays have been spectacular, or at least restful. I’m baaack… I missed you all so much. Let’s get to it. Here’s my resolution: to eat less, to eat healthy, and post recipes everyday on www.bakedinmaine.com Some old favorites and new recipes for us to enjoy together. I’m rested, ready, on (art) school vacation….. and baby it’s cold outside!
*Please share with everyone your favorite holiday/family recipes below in the comments section. We love some good food up-in-here!
This delicious cranberry jalapeño relish recipe was given to me by my friend Michelle, she said “Oh Lisa, you have to try this. It’s sooo GOOD!” Forget the stuff in a can.
Magical Gingerbread Cake here’s my dear Grandmother’s recipe. There’s nothing like it in the world. This easy recipe also makes wonderful pancakes. Flavorful, healthful and absolutely delightful. Enjoy!
Here’s a recipe for a scrumptious sweet potato casserole inspired by a recipe I read in The New York Times.
One of my favorite summer dinners has to be grilled BBQ chicken, grilled corn and zucchini. I do love all BBQ sauce, but who says BBQ sauce has to red and tomatoey anyway? Let’s change it up with a delightful homemade blueberry BBQ sauce that’s naturally sweet, savory and just a little bit spicy. A healthier (low-sugar!) alternative to bottled sauce. And guaranteed to be the hit at your next dinner party. PS. This easy to make healthier sauce is so scrumptious you’ll want to make extra and serve it over everything!
Bon Appétit!
PS. If you have any grilling tips to share, please leave a comment below, seriously. I need help!
Ingredients:
1 cup fresh blueberries (I used wild Maine Blueberries)
1 cup ketchup
2 tablespoon apple cider vinegar
2 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
4 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of cayenne pepper
salt & pepper to taste
1 teaspoon ground mustard, or sub. Dijon mustard
Directions:
For Blueberry BBQ sauce..
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, whisking frequently, for an hour or so..
* Grilled corn and zucchini take about 10 minutes each to cook.
*BBQ: Tips for chicken:
You all know that I LOVE to cook. But I have to admit that grilling is not my favorite. I just don’t like standing there over the hot grill when I could be running around doing something else. So I always try to find someone else to take “the grill guy” job. I’m just too damn busy, and I’ll run-away from the grill. Not a good idea, the un-attended food will burn. I need someone else to blame. Anyway…
1. Here’s the best way to BBQ chicken that I’ve found. First of all, I like a whole chicken, cut-up. This way you get two of everything, 2 breasts, 2 legs, 2 wings, 2 thighs etc. I find that cooking bone-in chicken (and with the protective skin) is so much juicier. Another thing, I find poaching (or boiling) the chicken (for 15-20 minutes) is the answer to the question “is this done yet?” Not only is the chicken moist and perfectly cooked but less apt to dry-out (or burn) on the grill.
*For boneless chicken you absolutely must marinade before cooking, or at the very least cover with lots of canola oil. Try to marinade your chicken (in a nice Italian dressing) a day before cooking, or as soon as you think of it.
A good rule for perfectly cooked BBQ chicken is to grill on low, and cook it slow….
**Yes, that’s right. Lower and slower is the golden rule with grilled chicken.
2. Spray or oil the chicken pieces liberally before tossing it on the grill, and a sprinkle salt & pepper. You’ll want to grill at a medium-low temperature for 5-10 minutes (on each side). Don’t try to move the pieces around before they’re cooked, unless it flares-up. In that case, move the chicken off the flame and turn the temp. down. I’ve even been known to douse the flames with a little beer. Everyone watching will say: “WOW! That was so cool!” Now, you can see why I’m not the go-to grill-girl.
3. Next, brush the sauce (or marinade) on the cooked side of the chicken after you turn it. Or the sugars in the sauce will flame-up and burn. A a few grill-marks are a good thing, a lot of char is bad. You may want to serve some blueberry BBQ sauce on the side for dipping. I’m hungry, let’s eat!
Our appetizer….
Grilled Zucchini with Spicy Horseradish Sauce
Do you love zucchini? Here’s a simple recipe for grilled zucchini with the most delicious spicy horseradish sauce! Try this super easy, tasty appetizer at your next BBQ and you’ll see for yourself. Let me know if you like it.
If you’re looking for a new favorite way to prepare zucchini this is it….
Ingredients:
2-3 zucchini and/or summer squash (sliced on the diagonal)
Olive oil (for coating)
Seasoned salt (your favorite blend)
Spicy sauce:
1/2 cup mayo (lite) or sub. Greek yogurt.
2-3 tsps. horseradish (prepared)
lemon juice (squeeze a wedge)
salt & pepper
Directions: Mix up and chill the sauce ingredients, add more horseradish if you like it extra spicy. Slice the zucchini/squash on the diagonal about 1/2″ thick placing on a large platter. Brush with olive oil, turn and brush again. Sprinkle only one side with seasoned salt. Grill on med-high heat until you see nice dark grill marks on each side.
Serve with garden veggies and the spicy sauce, make NO mention of the horseradish (some people say they hate it). Everyone really loves this delicious spicy sauce (trust me!) and you will want to use it on sandwiches too, YUM!
Grilled Corn with Lime and Basil
Cooking and dining outside has to be one of my favorite things to do. And nothing says summer like fresh sweet corn-on-the-cob. Next time you’re grilling, toss a few ears (of corn) on the barby to really fire-up the flavors. Roll it around for 10 minutes or so or until it’s charred in several places (giving it gorgeous grill marks!) Then drizzle generously with this wonderful fragrant and tangy lime basil butter. Scrumptious!
For rave reviews, serve-up this flavorful gourmet grilled corn to your family and friends next weekend. BBQ season is finally here!
These photos were taken on my friend James’s riverside deck. The first official BBQ of the season, it was quite the party. He’s a great cook and has fabulous taste. Just look at that Laura Ashley table-cloth! I’ll post the shrimp orzo salad and rhubarb crisp recipe asap..
PS. If you like this recipe, you can subscribe to receive new free recipes and give-aways via email.
Preheat the grill to medium-high. Oil the grill’s surface.
In a small bowl, combine the basil, olive oil, melted butter, lime juice, lime zest, salt and pepper.
Grill the corn until it is slightly softened and charred in spots, about 10 minutes, turning several times. Watch it carefully so it doesn’t burn.
Place the grilled corn on a large platter, drizzle or brush the lime/basil butter all over the corn and roll the corn around to coat evenly.
Watermelon Summer Salad
Nothing says the beginning of summer like watermelon. Sweet juicy delicious watermelon. A seasonal delight like no other. We all craved it as kids and still do. Here’s a surprisingly delicious and grown-up way to serve this simple cool refreshing salad at your next BBQ or dinner party.
We’re going to add some crumbled feta cheese, a few mint leaves, cucumbers or onions…
Ingredients:
1 (5-pound) watermelon
1 Vidalia onion
1 cucumber, sliced (optional)
1/4 cup red wine or balsamic vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions
In a large bowl, combine everything; the watermelon, onion, cukes, feta and mint. Drizzle with olive oil and vinegar. Salt and pepper. Toss gently and refrigerate. Simple..
The Best Dark Chocolate Brownies, Ever.
Ingredients:
5 ounces of dark chocolate chips, melted and cooled….. (I used Ghirardelli 60% cacao)
2 sticks of salted butter, softened (or sub. smart balance)
2 cups sugar (or sweetener of choice)
4 large eggs
3 teaspoons of vanilla
1/2 cup whole-wheat pastry flour (buy this at the health-food store)
3/4 cup all-purpose white flour (I use organic)
1/4 cup cocoa powder
1 teaspoon baking powder
1 cup chocolate chips
1 cup nuts (optional)
1 cup blueberries (fresh or frozen)
Instructions:
Pre-heat oven to 350* Grease or spray a 9 X 13 pan.
Melt 5 ounces of chocolate chips (use your glass measuring cup) in the microwave ( 30 second intervals) and cool the chocolate completely before using!
Cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Add vanilla.
Turn the mixer on low, and drizzle in the cooled, melted chocolate. Mix until just combined. Add flour, cocoa, baking powder and mix until just combined, scrape the sides of the bowl and mix 5 seconds more.
Add the chocolate chips, blueberries, and nuts (if using) mixing a few seconds more, until just combined.
Bake for about 30 min. at 350. You’ll know when they’re done when your house fills with the aroma of fresh baked brownies and you just can’t stand waitin’ any longer!!! People will start roaming around your kitchen asking “are they ready yet?” Just tease them a little at first and say “oh no, they must cool first!” While you carefully cut a crispy “corner brownie” and hide somewhere to eat that first hot, chocolatey, gooey piece of heaven! Trust me, these fabulous brownies won’t last long……
I love spicy food, and I really LOVE chili. Just serve me a big beautiful bowl full of chicken, with roasted red peppers, bueno black beans, and add plenty of spicy chipotle peppers. Melt some sharp cheddar cheese over the top, add a dollop of Daisy, a little lime and toss on a few tortilla chips. Si’, you can have a lot of fun, both cooking and eating your Chicken Chipolte Chili. PS. don’t forget the ice-cold Corona or Patrón. So you’ll be speaking Spanish in no time. Life is good!
We have a winner for the *$100.00 Visa gift card!
The top foodie-fan sharing the most “likes & comments” on Baked in Maine is Brenda Nutting Short!
Thank you Brenda for all of your generous support, and everyone else for your continued participation and sharing the love of good food on Baked in Maine’s Facebook fan page!
Stay-tuned for the “famous maker” STAND MIXER giveaway announcement from HP Hood!
*$100.00 Visa gift card courtesy of HP Hood
Lets eat some Mexican food!
Chipolte Chicken Chili XXX-Spicy!
Ingredients:
2 Chicken breasts
1-2 Large onions, chopped
1/8 cup olive oil, plus extra for chicken
2-3 cloves garlic, chopped
2 Red bell peppers, seeded and roasted
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon cocoa powder (optional)
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon black pepper
1/2 teaspoon sea salt
1 (28-ounce) can chopped tomatoes in puree, undrained
2 chipotle peppers, diced (canned in sauce)
1 Habanero or jalapeño pepper, sliced (optional)
2 cups corn (optional)
2 cups black beans, not rinsed
1 bunch of green onions
1/4 cup minced fresh parsley or cilantro
For serving and garnish:
Top grated cheddar or Jack cheese, sour cream, with green onions or scallions, lime, and side of tortilla chips.
I LOVE chipotle peppers! One of my favorite ingredients to cook Mexican food with. These jalapeños are a smoked & dried, come canned in a rich dark, hot & spicy sauce. You can find them in the Mexican food section. Store what you don’t use in the freezer. PS. You’ll love them too.
Directions:
Preheat the oven to 350 degrees F.
Rub the chicken breasts and red bell peppers with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until just cooked, and cut the chicken into 3/4-inch chunks. Leave the peppers in the oven and broil until the skins turn black. Cool enough to peel off most of the charred skin. You can toss them into a bag to “sweat-off” the skin or cheat and rinse them off in cold water.
In a large pot, cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the chili powder, cumin, red pepper flakes, cayenne, and salt. The optional cocoa powder adds a rich and interesting mole’ flavor. Cook for 1 minute. Add tomatoes, corn, beans, chipotle, chicken and parsley. Add the roasted red bell peppers to the chili and simmer, uncovered, for another 20 minutes.
Add your favorite toppings and be prepared to be really, really happy!
Hasta la vista!
I just had to share with you Lisa’s Awesome Taco Appetizer. A gorgeous and most delicious South-Of-The-Border dish that can best be described by saying, it’s a cross between a layered dip and a healthy salad. I know you’re probably thinking that I came up with this fabulous appetizer, since my name is in fact Lisa but I can’t take the credit, my good friend Lisa has been making this dip for years. According to her everyone LOVES it, and she usually has to double this recipe because it disappears so fast!
Mucho Bueno!
Let me know what you think…
Ingredients:
8 oz. cream cheese, softened
1 packet taco seasoning
romaine lettuce, 1 head, shredded
12 oz. bag shredded Mexican cheese (or more if needed)
1 large tomato, chopped, seeded, and drained
chopped green or onion green chili’s (optional)
chopped bell pepper, red, green or yellow
1 handful sliced black olives
avocado, jalapenos or chipotles, sliced (to garnish)
lemon or lime juice, squeeze over the top
large bag of Dorrito’s or sliced carrot & cukes
*Have fun with this dish and make it your own signature appetizer or make it a meal. Toss on some leftover chicken, beef or black beans. And/or add a scoop of guacamole to the center. PS. Lisa says “the Doritos really make it” Don’t forget the margaritas!
Mexican Wedding cookies, Polvorones, or Russian Teacakes areone of the easiest and most delicious cookies ever. So light and crisp, absolutely addictive!
Ingredients:
1 cup butter or sub. Smart Balance
1/2 cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract or almond extract
1 cup all-purpose flour
1 cup almond flour
1 cup pecans, or sub. almonds, or walnuts (finely chopped)
zest of one lemon, lime or orange (optional)
*Tip: You can buy some heart-healthy almond flour at a health food store or make it yourself by grinding almonds into a fine “flour” in your food processor. Almond meal or flour (basically the same) is a wonderful low-carb high-protein substitute that can be used to replace half of the a.p. flour in most recipes.
Directions:
Preheat oven to 350 degrees and line cookie sheets with parchment paper or spray with cooking spray.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
Beat in the vanilla, or flavorings of choice.
At low speed gradually add the flour.
Mix in the pecans with a spatula.
Chill for an hour or more, if you have time.
With floured hands, take out about 1 tablespoon of dough and shape into crescent, or roll into a ball.
Continue to dust hands with the flour or powdered sugar as you make more cookies and place onto prepared cookie sheets.
Bake for 10-15 minutes, or until they just start to turn golden.
When the cool enough to handle but still warm, roll in additional confectioners’ sugar. Cool on wire racks.
Let’s start with dessert first. A luscious Sweet Raspberry Teacake. Then a few of your favorite appetizers, ( including world-famous Popovers) followed by the Maine course. Then, let’s get into the delicious details of this generous giveaway sponsored by Hood Dairy. *Featuring a famous-maker, high-end, stand mixer (yes, it’s what you’re thinking!) A $100.00 gift card, and printable coupons. *Just scroll down to get more info about the giveaways..
Bake the lovely Sweet Raspberry Teacake and as always, let us know how much you love the cake in the comments section at the end of this post or visit us on Facebook.
So, who’s the lucky winner going to be for that must-have, fancy stand mixer, or the $100.00 gift card? Just go “like” the Hood fan-page on Facebook to enter the contest and WIN !
Have a very Happy Easter, and let’s get started!
Lisa xo
Now that everyone has their Easter eggs colored it’s time to concern ourselves with the more important things. Some of us hide candy filled eggs around the yard. Others go to church, or bake a ham. Me? I don’t like green eggs and ham. But as you know, I’m always thinking about food. Are you having ham, lamb or spam?
Recipe: Sweet Raspberry Tea Cake
Makes 1 cake
CAKE
1 cup Hood® Sour Cream
1 cup Hood® Half & Half
2 sticks unsalted butter, plus 2 Tbsp to coat the pan
2 cups granulated sugar
2 eggs
1 cup seedless raspberry jam
2 tsp vanilla extract
3½ cups all purpose flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
ICING
2 cups confectioners sugar, sifted
½ tsp vanilla extract
2 Tbsp Hood® Half & Half
½ pint fresh raspberries
Cake:
Before starting, make sure all ingredients are at room temperature. Generously coat a large 6 cup bundt pan with 2 tbsp of unsalted butter and set aside. Preheat oven to 325°.
In a large mixing bowl, sift dry ingredients (flour, baking powder, baking soda, and salt) together and set aside.
Thin out the raspberry jam with the vanilla extract in a small bowl and set aside.
In the bowl of a stand mixer with a paddle attachment, cream the remaining unsalted butter until smooth. Add in the sugar and beat on high until light and fluffy. Beat the eggs in one at time, scraping down the bowl after each addition. Mix in the sour cream.
Add the dry ingredients in thirds, alternating with the Half & Half, being careful to not over mix. Carefully fold in ½ of the raspberry jam mixture, but do not incorporate completely.
Pour half of the batter into the prepared bundt pan. Take the remaining raspberry jam mixture and spread it over the batter in the pan, being careful to stay away from the edges. Pour the remaining cake batter into the pan. Bake for one hour, or until a toothpick comes out clean when inserted in the center of the cake. Cool completely and remove from the pan.
Icing: Combine the Half & Half, vanilla, and confectioners sugar in a small bowl and stir until smooth. Pour the mixture over the top, allowing the icing to fall down the sides of the cake. Garnish the top with fresh raspberries and serve.
Everyone needs a simple recipe for deviled eggs to call their own. I have some delicious tips and options, so you can make your own signature batch of deviled eggs. Yes, I know, there are so many variations of this classic party dish. I’ve included several excellent choices below, from classic to spicy. Finally, a healthy, low-carb, and amazing appetizer that everyone will love. A guaranteed crowd-pleaser at your next gathering.
~ You and your Devilish eggs are about to get really popular.
Ingredients:
The classic recipe:
12 eggs
1/2 cup mayonnaise
1 tablespoon mustard, yellow, brown or Dijon
2 teaspoons lemon juice (or vinegar)
1/2-1 teaspoon sea salt
1/4 teaspoon white or black pepper
dash of cayenne or Tabasco sauce (that’s what makes it deviled!)
2 tablespoons minced scallions, chives, or parsley (garnishes)
1 teaspoon paprika
* Optional Variations:
1 tablespoon sweet relish (for all the southerners)
1/2 teaspoon Coleman’s dry mustard (hot as Hell!)
1 tablespoon minced shallot or onion.
1 tablespoon horseradish
2 tablespoons pickle juice (from the jar)
2 tablespoons olive juice (dirty!)
1 teaspoon Worcestershire sauce
1 teaspoon tarragon
1 teaspoon Old Bay
1 teaspoon wasabi
1 teaspoon curry
1 teaspoon cumin
bacon
caviar
* Notes: Fresh eggs are more difficult to peel. You can use week old eggs to make it easier. Go for it! Just be sure to use only one or two of your favorite spicy seasonings.
Directions:
1. Place the eggs in a medium saucepan; add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Cook gently, and as the water begins to boil, cover and remove from heat. Let stand 10 minutes. Transfer eggs to ice-water bath to cool. Follow this method and your eggs won’t turn green.
2. Peel the eggs under running water (it helps somehow). With a sharp knife, halve the eggs lengthwise and/or crosswise. Remove the yolks (with a fork and transfer to a bowl or a food processor along with mayonnaise, lemon juice, mustard, and your choice of the seasonings. Using a fork, whisk, mixer or food processor, blend until smooth.
3. Transfer the egg-yolk mixture to a large food storage bag and twist the very tip of one of the corners. Very carefully snip just a little bit off the twisted end (about 1/8″). Or just get all out fancy and use a pastry bag fitted with a star tip. Pipe the mixture (or squeeze the bag) into the centers of the egg white halves, with a twisting motion. Eggs can be refrigerated in an airtight container overnight, garnish at the last minute. Have fun with this one!
Enjoy!
Easy Spinach and Artichoke Dip (lite & healthy)
Be the hit of the party with this tasty, hot spinach artichoke appetizer. Everyone really love, love, LOVES this dish! Serve with tortilla chips, crusty French bread or go low-carb with celery sticks. I jazzed this delicious dip up a bit and added some red bell pepper, pepper jack cheese and little lemon/lime zest. I removed some calories by using lower fat ingredients and added a few more vegetables. If you like it hot and spicy (I sure do!) just add some cayenne, red chilis, red pepper flakes or even a jalapeno.
Ingredients
1 (10-ounce) package frozen chopped spinach
2 small jars of marinated artichoke hearts
1/2 cup red bell pepper, diced small
1 small can of water chestnuts (optional)
1/2 cup lite sour cream or Greek yogurt
1/2 cup lite mayonnaise
1 cup freshly grated Parmesan
zest of one lemon or lime (optional)
1 cup grated pepper jack cheese (topping)
pinch of cayenne, red chilis, red pepper flakes, or jalapeno (optional)
Directions:
Pre-heat the oven to 350 degrees F. Spray a small casserole dish with non-stick spray.
Heat/defrost the spinach in a microwave oven on high for 5 minutes, strain, then squeeze dry. Drain the artichoke hearts and coarsely chop.
Combine all the ingredients except the jack cheese in a large bowl. Stir carefully with a rubber spatula and spread into the casserole dish. Sprinkle the shredded jack cheese on top. Bake for 25-30 minutes. Serve with tortilla chips, crusty French bread or go low-carb with veggies and such, I like celery sticks.
Enjoy how easy this dip was to make…
Bon Appétit!
Perfect Popovers
Do you every have a craving for popovers? Well, I do. In fact, just the other day I was dreaming about the popovers from Jordan Pond House in Acadia National Park near Bar Harbor. Or even the huge delicious popovers that Mom used to make. I really do love everything about popovers, from the crunchy outside to the chewy middle. For those of you new to this old classic. A popover is a hollow roll best served warm, slathered with butter and jam served hot from the oven…. ahh yes, the perfect popover!
*Another variation of the popover is called Yorkshire pudding… In American Food(1974), author Evan Jones writes: “Settlers from Maine who founded Portland, Oregon Americanized the pudding from Yorkshire by cooking the batter in custard cups lubricated with drippings from the roasting beef (or sometimes pork); another modification was the use of garlic, and frequently, herbs. The result is called Portland popover pudding: individual balloons of crusty meat-flavored pastry.”
Make your own Perfect Popovers….
Ingredients:
1 tablespoon butter, melted, plus more for greasing the pan
1 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
1 1/4 cups milk
Directions:
Pre-heat oven to 450 degrees. Lightly grease a popover (or muffin) tin. Place oven rack in the lower third of the oven.
In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk (or use a mixer) eggs, milk, and 1 tablespoon melted butter. Add to flour mixture, and whisk until combined.
Fill the popover cups two-thirds to three-quarters full.
Bake for 15 minutes. Resist the urge to open the oven. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 20 minutes. Remove popovers from the oven, and puncture the sides to let steam escape so they don’t collapse. Best served warm.
Simple Grilled, Baked or Broiled Salmon with Asparagus
One of my favorite foods has to be salmon. I love, love, love salmon. Is it the gorgeous color? That fabulous favor? Or all of those wonderful health benefits. Loaded with omega 3′s and vitamin D. Doctors say to eat salmon at least twice a week.
Here’s a 30 minute meal for you with 3 simple ways to prepare salmon: Baked, broiled or grilled. And a “how-to” on roasting asparagus. You’re going to LOVE these easy recipes as much as I do…
Do you have a salmon hater in your midst? My advice is to drown it in luscious lemony Hollandaise. Because everything tastes so better with Hollandaise sauce.
Do you have a favorite way to cook fish? Please share it with all of us in the comments section below. Any other cooking questions? Ask away, I’m always here to help…
Baked Wild-Caught Salmon
Instructions:
* Grilled: Light the grill. While the grill is heating, lay the (well oiled) salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Brush or spray the grilling rack with more oil (to keep the salmon from sticking). Place the salmon skin side down on the hot grill; Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn very carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly un-cooked in the center, but don’t worry; it will continue cooking as it sits. Transfer the fish to a plate, skin side down. Allow the fish to rest for 10 minutes or so. Remove the skin before serving
* Baked: Place the salmon on one side of a large baking sheet; cover both sides of the fish with 2-3 tablespoons of olive oil and lots of salt and pepper. Toss asparagus with another 2 tablespoons of olive oil, salt and pepper; and set aside. Place the salmon (skin side down) on the middle rack of your oven and bake for 15 minutes at 400 degrees. Add the asparagus and bake for an additional 15 minutes.
* Broiled: Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack. Place salmon (skin side down) and asparagus on the upper rack, turn on the broiler, leave the oven door ajar and broil until salmon is just opaque and the edges are golden brown, about 15-20 minutes (depending on the thickness of the fish). The potatoes will need about 30 minutes. If you like asparagus less crisp, add it during the last 5-6 minutes.
Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.
To serve…. Garnish with parsley, dill, and lemon wedges. Arrange potatoes, asparagus and vegetables on the platter with salmon. Serve immediately.
*Print the coupons, get shopping, and be sure to visit us on Facebook, and please leave us your comments below, and on Facebook for chances to win! The lucky winner will be announced on or around May 7, 2012. (my birthday!)
We’ve been eating the most delicious pumpkin chocolate chip cookies, and I just had to share the recipe with you. A cookie with nice crunchy edges and chewy in the middle. Whole-grains, not too sweet, plenty of pumpkin flavor, holiday spices and a hint of mouth-watering molasses. Just perfect…
Happy Baking!
~Lisa xo
PS. Bake your own cookies or order cookies delivered below….
