Thursday, November 21, 2013

Paula Deen's Maple & Mustard Salmon

This was unbelievably delicious. I always struggle to know how to cook the salmon. I don't like it when sauces & flavors mask and overwhelm the salmon, but have searched for a long time for a recipe that compliments the flavors. This is a keeper from Paula Deen. Everyone loved it. We served it with sticky rice & vegetables. I didn't do it on the grill. I followed the directions but cooked it in the broiler on high instead. I coated the bottom of a glass 9x13 pan with olive oil. Besides using the broiler, I followed the directions as you see below.
Ingredients: Olive oil, for grilling 4 skin-on salmon fillets (6 to 8 ounces each) Salt and ground black pepper 1/4 cup maple syrup 4 tablespoons (1/2 stick) butter, melted 2 tablespoons Dijon mustard 2 teaspoons apple cider vinegar 1 teaspoon Worcestershire sauce Grease the grill grate by brushing with oil. Preheat the grill to medium-high.
Directions: Generously sprinkle the salmon all over with salt and pepper. In a small bowl, whisk together the syrup, butter, mustard, vinegar, Worcestershire sauce, and 1 teaspoon black pepper to make the glaze. Brush the salmon tops generously with the glaze and place skin-side down on the grill and cook, about 4 minutes. Flip the salmon and cook until they reach the doneness you like, about 5 minutes for medium-rare. Carefully remove the fish from the grill and place skin-down on a pretty serving platter.

Thursday, September 26, 2013

Smashed Potato Soup

Repost!!  I'm making this tonight.  It's a great time to check out the soup section on The Recipe Society.  There are so many yummy and easy soups to make. 

Even my pickiest eater ate this. It is really good.
Make extra mashed potatoes and use them as leftovers for this. It is super simple and is a great meal to get ready in the morning so at dinner time you can just dump it all in the pan and heat it up. You'll love this meal!! We had it for a rainy Sunday lunch with cheese quesadillas.


1/2 c. coarsely chopped carrot
1/2 c. coarsely chopped celery
3 cups mashed potatoes (homemade or not) But way better with homemade!!
1 can (14 1/2 oz) chicken broth (I used 14 1/2 oz. water and two chicken bouillion cubes)
1/2 cup milk
1 garlic clove, pressed
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 c. sour cream
2 T. fresh parsley (I didn't use this)

Optional toppings: sliced green onions, cheese, bacon bits


Place mashed potatoes in 3 qt. saucepan. Gradually add broth and milk, whisking until smooth. Stir in carrot, celery, garlic, salt, pepper. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes.
Remove from heat; stir in sour cream and parsley. Put into bowls and top with desired toppings.

**For the quesadillas: butter one side of a flour tortilla. Lay on pan on stove, put cheese on half the tortilla and fold the other half on top. Cook until browned and flip over to cook the other side. These are a favorite.

Thursday, July 18, 2013

summer greetings, recipe society fans! we miss you and hope you still check back for familiar recipes that you love. maybe we will post some new ones soon! on this link and kickstart this book. it's awesome!

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