Posted in Salmon, Seafood

Grilled Salmon

One year ago: Roasted citrus-herb game hen
Two years ago: Grilled Corn and Chipotle Pepper Salad

Recipe

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic salt to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
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1.Season salmon fillets with lemon pepper,
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garlic powder,
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and salt.
2.In a small bowl, stir together soy sauce,
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brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3.Preheat grill for medium heat.

4.Lightly oil grill grate. Place salmon on the preheated grill,
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and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
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Dinner is served!

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Posted in Appetizers, Mushrooms, The Pioneer Woman, The Pioneer Woman Recipes

Stuffed Mushrooms

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Recipe

■24 ounces, weight White Button Mushrooms
■1/3 pound Hot Pork Sausage
■1/2 whole Medium Onion, Finely Diced
■4 cloves Garlic, Finely Minced
■1/3 cup Dry White Wine
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■8 ounces, weight Cream Cheese
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■1 whole Egg Yolk
■3/4 cups Parmesan Cheese, Grated
■ Salt And Pepper, to taste

Wipe off mushrooms. Pop out stems, reserving both parts.
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Chop mushroom stems finely and set aside.

Brown and crumble sausage.
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Set aside on a plate to cool.

Add onions
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and garlic to the same skillet; cook for 2 minutes over medium low heat.
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Pour in wine to deglaze pan, allow liquid to evaporate.
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Add in chopped mushroom stems,
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stir to cook for 2 minutes.
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Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk.
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Stir together with Parmesan cheese.
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Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
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Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
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Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
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Posted in Burgers, Dinner, The Pioneer Woman, The Pioneer Woman Recipes

Big Fat Bacon Sliders

So last Sunday, which is all about football in fall in our house. Normy LOVES his Denver Broncos. I could give a crap, I just like to have a reason to cook. So therefore I guess **I DO** like football! I like to invite people over and cook! So you know if I want to invite someone over for food I am going to invite James! DUH!

So I made BBQ macaroni salad
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Key lime pie
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Also made Stuffed Mushrooms

and these:recipe

2 pounds Ground Beef
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1 teaspoon Seasoned Salt
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1 teaspoon Ground Black Pepper
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1 teaspoon Garlic Salt
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1 Tablespoon Worcestershire Sauce
8 strips Thin/regular Bacon
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¼ cups Barbecue Sauce
8 slices (shavings) Cheese: Cheddar, Jack, Etc.
8 whole Dinner Rolls (or Slider Rolls)

Combine meat with all seasoning ingredients. Knead with hands to combine.
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Form into small-to-medium sized balls.

Cut slices of bacon in half lengthwise. Wrap one half around ball of hamburger, pulling slightly to keep taut. Smooth to secure seam.
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Place patties, bacon seam side down, on a baking pan with a drip tray sprayed with nonstick cooking spray. Press gently on each patty to flatten as much as you can without squeezing meat out of the edges. Refrigerate for 20 to 30 minutes to firm.

Preheat oven to 400 degrees.

Brush each patty liberally with barbecue sauce.
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Bake for 20 to 25 minutes, or until bacon is cooked to your specifications.
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Remove from oven and lay a cheese shaving on each patty. Serve on a roll with your choice of toppings/condiments.
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Posted in Dessert, Pie, The Pioneer Woman, The Pioneer Woman Recipes

Key Lime Pie

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So I am always talking about the people in my life. I have a lot of great people in my life, and sometimes I forget.

My Mother in law knows my passion for food and baking and she travels a LOT! So when she travels she usually brings me something related to food. Recently she went to Key West and got me some Key Lime Juice! So I HAD to make a key Lime Pie…She is very thoughtful and generous and always loves hearing what I am cooking or creating, and drooling over my pictures! She’s helped me in a lot of ways and has been there for me. You have her all to thank for the Name: Crazy Nena, as she has called me that since the day she met me, and I think it is very fitting! So Wanted to share this with you cause I KNOW you care!
Evelyn and Me
See I even got her to do the boobies with me…once….
Me and Evelyn

Oh and there is Evelyn with her favorite son! She gave him life you know! She did raise a pretty awesome son, I must say! I kinda like him!
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OK Now on to the PIE! (Thanks for the Key Lime Juice Evelynia!)

recipe

Crust
■18 whole Graham Crackers (the 4-section Large Pieces)
■1/3 cup Sugar
■1/3 cup Butter, Melted
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■ Filling
■1 Tablespoon (heaping) Lime Zest
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■1/2 cup Key Lime Juice
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■2 whole Egg Yolks
■1 can (14 Oz) Sweetened Condensed Milk

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor.
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Pour them into a bowl and stir in sugar
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and melted butter.
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Press into a pie pan
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and bake for 5 minutes or until golden and set.
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Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest,
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lime juice (I used Key Lime Juice)
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and egg yolks
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in a mixing bowl.
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Add in condensed milk
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and mix on high until
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smooth and thick. Pour mixture into crust and bake for 15 minutes.
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Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.
(I have NEVER in my life bought Cool Whip)
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I Cover my mixer when whipping heavy cream, as it goes EVERYWHERE when you turn it on high
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I say, whip it
Whip it good
I say, whip it
Whip it good

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Open WIDE!

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This Pie makes me VERY happy!

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Don’t bother me, I’m eating some Kicka$$ pie here!
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Posted in Cookies, Dessert, Sweets

Sugar Cookies

recipe

1-½ cup Butter (I Use Unsalted)
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2 cups Sugar
3 whole Eggs
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4 teaspoons Vanilla Extract
2 teaspoons Almond Extract
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4 cups All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda

In a mixer, beat butter
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and sugar
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until well combined, about 2 minutes.
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Add in 3 eggs one at a time and mix until combined.

Add in vanilla and almond extract;
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mix until combined.

In a separate bowl, sift together flour,
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salt, and baking powder, and baking soda.
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Slowly (about a cup at a time) add flour to butter mixture and combine. You can use a mixer or not, just depends on how strong you are.

I usually just mix ingredients until they are combined, as I have heard that if you over-mix this dough it will get tough.
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Put dough in some Saran wrap
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and refrigerate for at least one hour. When you are ready to bake, heat oven to 350 degrees. Roll dough out, cut out cookies, and bake for 6-8 minutes.

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Frosting Recipe:

4 cups confectioners sugar
1/2 cup shortening
5 tbsp. milk
1 tsp. vanilla extract
food coloring (optional)

In a large bowl cream together the confectioners sugar and shortening until smooth. Mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Add food coloring if desired.

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Posted in Dinner, Meatless, Mushrooms, Pasta, The Pioneer Woman, The Pioneer Woman Recipes

Ree Drummonds – Penne alla Vodka

As you know EVERY Saturday The Pioneer Woman is on The Food Network, So EVERY Saturday I watch her. Better than Cartoons as a kid. So I watched her make this recipe one morning and I just had to make it!

recipe

1 pound penne
3 cloves garlic, minced
1 whole medium onion, chopped finely
3 tablespoons butter
2 tablespoons olive oil
1 cup vodka
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One 14-ounce can tomato puree or tomato sauce
1 cup heavy cream
1 generous pinch red pepper flakes, plus more if needed
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
Grated Parmesan, for serving

Cook the pasta according to package directions.

Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft.
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(I added in sliced Mushrooms as well at this point)
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Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree.
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Stir the mixture until it’s thoroughly combined,
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then reduce the heat to low. Pour in the heavy cream.
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Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes
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and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine.
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Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.
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Posted in Chicken, Dinner, One Pot Meal

Oven Braised Lemon Chicken

recipe

8 Pieces chicken thighs
6 Whole Garlic Cloves
1 Small Onion, thinly sliced
2 Cups Crimini Mushrooms, sliced
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4 Sprigs Fresh Rosemary
8 Lemon Slices, seeds removed
1 Dried Bay Leaf
2 Tablespoons Capers, drained
2 Cups Low Sodium Chicken Broth
½ Teaspoon Red Chili Flakes
3 Tablespoons Olive Oil
Kosher Salt and Black Pepper
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Preheat oven to 350 degrees.

Liberally season the chicken with salt and pepper. In a large Dutch Oven heat olive oil to medium high. In batches, brown chicken pieces on both sides and transfer to a plate.
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Discard all but 2-3 tablespoons of left over grease. Lower heat to medium and add garlic cloves,
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cooking until lightly golden. Add onions
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and cook until all items are evenly browned. Add chili flakes and sauté for an additional minute.
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Add mushrooms
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and sauté for an additional 2-3 minutes. Carefully add chicken stock
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and bring to a boil.
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With a wooden spoon, scrape the brown bits from the bottom of the pot. Return the chicken to the pot with the skin side up.
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Add lemon slices,
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bay leaf,
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capers,
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and rosemary sprigs–submerging
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those items underneath the liquid. Place lid over the pot and put into the oven for 25-30 minutes or until chicken is done.

Carefully take the pot out of the oven.
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Remove rosemary sprigs, bay leaves and skim off and discard any fat and impurities from the juices. Check for seasonings and adjust with kosher salt and pepper as necessary.

Plate chicken with sauce and serve with fresh bread or other desired sides.