Saturday, May 28, 2016

Frito corn salad

I got this recipe from my friend Miss Marsha.. she writes a wonderful food blog...check out her blog

I did change it slightly and we love, love it.. one of our favorites... I usually when serving at home, put the bag of Fritos on the table and let everyone add their own individually.  When taking this to a potluck, I usually do like Marsha says, and put it on a long platter in a thin layer and sprinkle the Fritos on top, so everyone gets lots of crunch Fritos on their portion. You can use green onions or Vidalia onions would be great too. 

Make this today...Enjoy

Frito corn salad

2 cans corn, drained
1 small jar pimentos, drained
1/2 cup mayo
2 T half & half or heavy cream
1 T sour cream
1/4 cup finely chopped red onion
1/2 cup shredded cheese (I used Colby jack)
seasonings of your choice, ( I used onion & garlic powder, a pinch of cayenne, pepper and seasoned salt.

Combine everything (except the Fritos).  Cover & sit in the fridge to let the flavors blend.  Right before serving sprinkle with Fritos.  Enjoy..

Saturday, May 7, 2016

Sesame ginger maple salmon

Mmmmm.. sesame ginger maple salmon.. just the name of this deliciousness makes me happy.  This glaze I probably could have on any kind of protein and be happy.  It is absolute delicious!!  I am not a huge fish fan.  Usually it tastes too fishy and strong for me.  So I came up with this glaze to make my fish taste better and thinking I hit the jackpot.. My family loves this every time I make it.  It is a winner in the Johnson household.

Sesame ginger maple salmon

Fresh Salmon filet  (I use skin on and I cook this with the skin side down)

glaze: (mix all together)

1/3 cup teriyaki sauce
3 T brown sugar
1/4 tsp sesame seeds
little bit of fresh ginger (or ginger powdered will work fine too)
 sprinkle of garlic powder
2 T maple syrup
1 T sesame seeds

Preheat the broiler:

Line a large baking sheet with foil & place salmon filet skin side down.  Brush glaze over the top of the salmon (reserving a couple of tablespoonful's to drizzle over the top when done), coating the fish  thickly with glaze.  Place under pan the broiler watching to make sure that it doesn't get too done, I usually remove it half way thru to look at it, but make sure it is cooked enough so fish flakes easily with a fork and glaze is bubbly.  Remove from heat and drizzle remaining glaze over the top and serve.  I remove the skin when I am serving it.  It usually separates when you are lifting the salmon onto your plate, if not it really comes off easily.  Enjoy.

Squash bisque soup

I love squash soup.. and you can't always find it out in restaurants.  And sometimes when you do, you were wishing you didn't.  Sometimes it just tastes watery and off.  I like a creamy, smooth delicious flavor, and sometimes you are left thinking, this is not so good...

The squash that I use.. are you ready.. It comes frozen in a box.  Yes I said, in a box.  Remember in the 70's when fresh vegetables & fruit were not available year around like they are now?  My mom used to get this squash, mix a little butter & brown sugar and we would have it as a side dish.  Now that you can basically find fresh squash available year round, she doesn't do that anymore.  But those little boxes of frozen squash remind me of my childhood..   I tried making this soup many times with fresh squash, and between blending the hot liquid, and then trying to use an immersion blender, it never had the creamy, silky smooth texture that I was looking for. 

Onto plan B, I decided to come up with this recipe and have never looked back.. it had everything that I was looking for, creamy, silky smooth and yummy. I made this for my son who had his wisdom teeth out, and he loved it too. 

I find the frozen squash at my local Kroger store, but other stores have it as well. It is by the other boxes of frozen vegetables.  Make this today and enjoy.

Squash soup

3 12 oz boxes, frozen squash
1 can chicken broth mine was (10.5 ounces, use the regular can size not the big one)
2 T brown sugar
1/2 cup heavy cream (can use half and half)
2 T butter
couple of pinches of nutmeg
salt & pepper to taste

In large pan, unwrap the frozen squash & add to the pan.  Pour the chicken broth over the squash, add a little salt and pepper &  and cook over medium heat, stirring occasionally till the squash is melted and rapidly bubbling.  Whisk in the brown sugar & butter stirring till it is completely dissolved.  add the nutmeg & heavy cream whisking until combined .  Taste and add more salt & pepper and a little brown sugar if it needs it.  Turn off the heat and serve.  Enjoy