by sherricrandall | Jun 12, 2024 | Recipes
Sweet and Spicy Salmon
Ingredients
2 8 oz. salmon fillets
2 tsp. maple syrup
2 tsp. low sodium soy sauce
2 tsp. Dijon mustard
1 tsp. garlic powder
1/2 tsp. red pepper flakes
salt and pepper
Directions
- Preheat oven to 375 degrees
- Whisk together maple syrup, soy sauce, Dijon, garlic powder, and red pepper flakes
- Pat the fish fillets dry with a paper towel
- salt and pepper the fillets
- Place fish on a sheet of aluminum foil then pour the glaze mixture over the fish.
- Bake for approximately 20 minutes (I prefer a more well done fish so I bake for about 30 min)
Enjoy!
by sherricrandall | May 1, 2024 | Recipes
Strawberry Pie
Ingredients:
Pie Crust – I use a Pillsbury Ready To Bake crust – Bake according to package directions and allow it to completely cool. You can also make homemade crust if you prefer.
For the Pie Filling-
- 2 pounds fresh strawberries
- ⅓ cup granulated sugar
- ⅓ cup honey
- ½ tablespoon vanilla extract
- ½ teaspoon cinnamon
- 1 pinch salt
- ¼ cup cornstarch
- ¼ cup water
Instructions:
Remove the stems from the berries and chop berries into small pieces ( set aside 8 berries, cut lengthwise in half after removing the stem. You will use these for decorating at the end).
Smash 1 cup of berries with a fork until mashed.
Place mashed berries in a medium size sauce pan and add the sugar, honey, vanilla, cinnamon, and salt. Bring to a simmer over medium-low heat and cook until the sugar is dissolved and the mixture is bubbling, about 2 to 3 minutes.
In a small bowl whisk together the cornstarch and water then add to strawberry mixture. Continue cooking for another 2-3 minutes then add remaining strawberries. Mixture will be thick and very sticky. Pour the thickened strawberry mixture into the cooled pie crust and arrange the sliced strawberries on top.
Place in the refrigerator and let the pie set up for about 2 hours before slicing. Serve with fresh whipped cream.
Enjoy!
by sherricrandall | Apr 14, 2024 | Recipes
Cranberry – Pineapple Sangria Mocktail
Ingredients
- 1 cup ice cubes
- 1/4 c. pineapple chunks
- 1/2 small orange, thinly sliced, cut into wedges
- 2 cups diet cranberry/pineapple juice
- 2 cups ginger beer
Mix all ingredients in a large pitcher, chill in the refrigerator for several hours. Pour over ice and garnish with fresh mint leaves to serve.
Enjoy
by sherricrandall | Mar 20, 2024 | Recipes
Chicken Parmesan Skillet Meal
Ingredients
- 8 ounces Barilla Protein Plus Rigatoni ( or pasta of your choice)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pound chicken breasts, cut into small bite size pieces
- 1/2 tablespoon Italian Seasoning
- 2 cups of your favorite pasta sauce
- 1/4 cup shredded parmesan cheese
- 3/4 cup shredded mozzarella cheese
- salt and pepper, to taste
- 1/2 c. fresh chopped basil
- 1/2 tablespoon red pepper flakes ( optional) or more if you like spicy
- Additional parmesan for topping
Directions
- Bring a large pot of water to a boil and cook pasta according to the directions on the package. When draining, reserve 2 tablespoons of pasta water.
- Heat a large skillet over medium heat. Add oil and let it get hot. Then add the chicken and garlic and cook completely. Add the Italian seasoning and salt and pepper.
- Add pasta sauce and parmesan cheese and stir until well combined.
- Drain pasta, reserving 2 tablespoons of the pasta water
- Add pasta and pasta water to the pan and mix well to combine. Finally, top with mozzarella cheese, cover with a lid, and let melt for about 1-2 minutes.
- Top with fresh basil, red pepper flakes and additional parmesan if desired
Enjoy!
by sherricrandall | Feb 20, 2024 | Recipes
Hummingbird Cake
Cake Layers:
- 3 cups all-purpose flour, plus more for pans
- 2 cups granulated sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 3 large eggs, lightly beaten
- 1 1/2 cups vegetable oil
- 1 1/2 tsp. vanilla extract
- 1 (8-oz.) can crushed pineapple in juice, undrained
- 2 cups mashed ripe bananas (about 4 medium bananas)
- 1 cup chopped pecans, toasted
- Crisco for greasing the cake pans
Cream Cheese Frosting:
- 2 (8-oz.) packages cream cheese, softened
- 1 cup unsalted butter, softened
- 2 (16-oz.) packages powdered sugar
- 2 tsp. vanilla extract
Additional Ingredients:
- 1 cup pecan halves, toasted
- 1 c. shredded coconut
Directions
- Make cake batter:
Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
- Add batter to cake pans:
Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
- Bake cake layers:
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
- Prepare the Cream Cheese Frosting:
Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes
- Assemble Cake:
Place first cake layer on a serving platter; spread top with 1 cup of the frosting.
Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake.
Sprinkle shredded coconut over the top and arrange pecan halves on top of cake in a circular pattern.
Enjoy !
by sherricrandall | Jan 15, 2024 | Recipes
Lemon and Dill Chicken Pasta
Ingredients
- 4 cups chicken broth
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- ¾ pound fusilli pasta
- 1 bunch of asparagus tips
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest, plus juice of one lemon
- Kosher salt and freshly ground pepper
- 1 ¼ pounds boneless, skinless chicken breasts, cut into small bite size pieces
- 1/2 c. half and half
- 1/2 c. Asiago shaved cheese
- ⅓ cup chopped fresh dill
Directions
- Season chicken generously with salt, pepper, garlic powder, oregano, and onion powder
- In large skillet, cook chicken in olive oil and spices until cooked thoroughly.
- Add chicken broth,1/2 tsp lemon zest, lemon juice and pasta, cook uncovered until pasta is tender
- Add asparagus and place lid on pan to steam the asparagus.
- Once asparagus is cooked, add half and half and Asiago cheese. Stir until pasta is covered and cheese is melted
- Add the remainder of lemon zest, additional salt and pepper to taste and top with fresh dill.
Enjoy!
