Salmon with Garlic, Lemon, & Dill

Salmon with Garlic, Lemon, & Dill

  
Hi everybody :)

Salmon is my all-time favorite seafood! When I first saw this on Pinterest, I knew I would be making it one day. It's a simple and easy recipe, that takes minutes to prepared. The butter, oil and garlic are blended together, spread over the salmon, then it's sprinkled with dill, salt and pepper and layered with lemon slices and baked. SIMPLE. QUICK. and EASY. My favorite recipe combination. 

Salmon with Lemon, Garlic & Dill adapted For the Love of Cooking

1 lb salmon fillet
2 tsp butter
1 tsp olive oil
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste (I used lemon pepper)
Fresh dill, to taste
Lemon slices (I used a Meyer Lemon)

Directions:

Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
Combine the butter, olive oil, and garlic together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste. Sprinkle freshly chopped dill all over followed by a layer of lemon slices. Place skin side down on the prepared baking sheet.

Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve with additional slices of lemon if desired. Serve immediately. 

What I Did and/or Think:
 
The taste: With only a few ingredients this dish is pack with flavor. The salmon was deliciously moist and tender. I used a Meyer Lemon and sprinkled with lemon pepper for extra punch. REPEAT Is a MUST! Thanks Pam, for sharing this wonderful dish.

ENJOY! Come again... 

Linked to:
Full Plate Thursday @ Miz Helen's Country Cottage 
The Mandatory Mooch Tasty Thursday 
Show Case Your Talent  @What's Cooking Love 
Link it Up Thursday @ Seven Alive
Food-Tastic Fridays @ Not Your Ordinary Recipes
Foodie Fridays @ Designs By Gollum 
Blissful and Domestic Friday Link Party  
The Better Baker Weekend Potluck
One Creative Mommy: Creative Weekend # 27 
Carole's Chatter: Garlic Recipe Links Food Friday 
Katherine Martinelli: Salmon Blog Hop 

Sour Cream Pocketbook Rolls: Downsizing Recipes

Sour Cream Pocketbook Rolls

Hi everybody :)

The Holidays Are Over...letting that sank in...Everybody's back to their day to day routine here; my daughter back at college, my son spending more time with his girlfriend, and hubby back at work. Once again, I'm surrounded by the quietness of an empty house. It's okay... I suppose; like I've mentioned before I enjoy being in the company of one, sometimes. The only downside, as I mentioned, is I love cooking for a crowd. So, at times I have to downsides recipes to fix my small family of four or many times, a serving of one. 

These rolls, for example, makes about 4 dozen, can be downsized to produce 2 dozen. The online recipe is the 4 dozen recipe and the book recipe is the 2 dozen recipe.  

Sour Cream Yeast Rolls adapted Christmas with Southern Living Cookbook Volume2 or here

Yield: Makes about 4 1/2 dozen

Total: 9 Hours, 32 Minutes

Ingredients: 

4 dozen                                                                     2 dozen

1 (8-oz.) container sour cream ---------------  1/2 cup (4-oz)

1/2 cup butter ------------------------------   1/4 cup

1/2 cup sugar -------------------------------   1/4 cup

1 1/4 teaspoons salt  -------------------------  1/2 tsp.

2 (1/4-oz.) envelopes active dry yeast-------    1 pkg. or 2 1/4 tsp.

1/2 cup warm water (105°- 110°)  ----------    1/4 cup

2 large eggs, lightly beaten  -----------------     1 egg

4 cups all-purpose flour  --------------------     2 cup

1/4 cup butter, melted and divided  --------      2 tbsp.

Directions: 
Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, 3 to 4 minutes or until butter melts. Let cool to 115°.

Combine yeast and warm water in a liquid measuring cup; let stand 5 minutes. Stir together eggs, flour, yeast mixture, and sour cream mixture in a large bowl until well blended. Cover and chill 8 to 24 hours. 

Divide dough into fourths, and shape each portion into a ball. Roll each ball to 1/4-inch thickness on a floured surface; cut dough into rounds with a 2 1/2-inch round cutter.Brush rounds with 2 Tbsp. melted butter. Make a crease across each round with a knife, and fold in half; gently press edges to seal. Place rolls, with sides touching, in a lightly greased 15- x 10-inch jelly-roll pan. Place any remaining rolls on a lightly greased baking sheet. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Preheat oven to 375°, and bake rolls 12 to 15 minutes or until golden brown. Brush rolls with remaining 2 Tbsp. melted butter.

What I Did and/or Think:

I made 9 Big rolls because I like my rolls big :) and follow remaining instruction as directed.

This is a great make-ahead recipe because of the 8 to 24 hours chill time. The dough can be prepared ahead and chill overnight in the refrigerator. 

The Taste: The fluffy softness of these buttery, tangy, with a hint of sweetness rolls just melts in your mouth. They are MMMMMmmmmmmm GOOD! REPEAT! REPEAT! REPEAT!

For variation these can be shaped into Cloverleaf Rolls. 
Grease 2 muffin pans. Shape dough into 1" balls; place 3 balls in each muffin cup. Cover and let rise until double, about 40 minutes. Bake as directed. Brush with butter.  

For more useful information on measurement or converting recipes check out my newest chart adapted from my cookbook collection.

ENJOY! Come again...

Linked to:
YeastSpotting! @ wildyeast 
BYOB @ Roxana's Home Baking : Baking Your Own Bread  
Full Plate Thursday @ Miz Helen's Country Cottage 
The Mandatory Mooch Tasty Thursday 
Show Case Your Talent  @What's Cooking Love
Link it Up Thursday @ Seven Alive

Biscoff Granola Bars

Biscoff Granola Bars

Hi everybody :)

I'm working on another biscoff recipe! It's a no-bake granola bar recipe that's comes together with easy.  This recipe come from  Connie's blog. I love visiting other bloggers, checking out their recipes and ideas. I just happen to stumble across this one when I was on Pinterest, the greatest invention since Facebook!  

 Biscoff Granola Bars adapted from Measured by the Heart

Ingredients

1/4 cup butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup Biscoff spread(I used the crunchy Biscoff spread)
1 cup quick oats
1 cups rolled oats
1/2 cup Rice Krispies cereal
1/2 cup chopped honey roasted peanuts (or chopped pretzels) (I used sliced almonds)
1/4 cup chocolate chips

Directions

Combine butter, sugar, honey, and Biscoff over medium heat, just until everything is dissolved and melted. 

In a large bowl, combine oats, cereal, peanuts, and chips.

Pour Biscoff mixture over oat mixture, and stir to combine. (This will be very stiff, just keep stirring)

Place in a greased quarter sheet pan, or an 8×8 pan lined with parchment or wax paper. (I used aluminum foil.) 

Refrigerate for 30-60 minutes, until firm.
Cut into 18 pieces. Store uneaten bars in the fridge.

What I Did and/or Think:

I wanted thicker bars, so I doubled the recipe and using a 11x7" pan.  I also wanted a  nutty bar, but I didn't have peanuts, so I used almonds and the crunchy Biscoff spread instead.

I think the biscoff mixture was too hot when I added it to the oatmeal mixture, which caused the chocolate chips to melted, so I added more chips. Delicious. These bars are definitely a Delicious REPEAT! 

Thanks to Connie for sharing this recipe :)

 ENJOY! Come again.... 

Linked to:
Just Something I Whipped Up
Zentmrs: Tuesday Table  
Kathe With an E You're Gonna Love It  
Show Me What Ya Got   
Tuesday-Talent-Show:  Chef In Training
Tasty Tuesday (Food Only) @ Naptime Creation  
The Winthrop Chronicles Link Party 
33 Shades of Green-Tasty Tuesday 
Wednesdays Adorned From Above  
Bizzy Bake Recipe Box