by sherricrandall | Jan 13, 2023 | Recipes
Honey Glazed Salmon
Ingredients –
4 salmon fillets
1 Tablespoon Olive Oil
1/4 c. light sodium soy sauce
2 Tablespoons honey
1 clove garlic, minced
salt and pepper to taste
One lemon, sliced thinly
In a small bowl, mix together – soy sauce, honey and garlic
Drizzle salmon fillets with olive oil and sprinkle with salt and pepper. Place lemon slices on top of fillets.
Broil on low heat for about five minutes then remove fillets from the oven and drizzle generously the honey mixture over the fillets. Return to the oven and continue to broil until salmon is cooked through to your personal preference.
This recipe is so easy and delicious. I pair it with fresh asparagus and wild rice.
Enjoy!
by sherricrandall | Dec 1, 2022 | Recipes
Snowflake Pie
Ingredients
4 pie crusts ( I use the Pilsbury refrigerated Pie Crust)
2 cans Oregon pitted cherries in water ( Red Tart )
2 cans whole cranberries
2 large Honey Crisp apples, peeled and diced into small pieces
3 Tablespoons flour
3/4 c. sugar
1 tsp. fresh orange zest
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. almond flavoring
2 Tablespoons unsalted butter, chilled and cubed
Instructions
Drain juice from cherries and place in a large pan – add sugar and flour, bring to a boil and thicken
Add apple slices, cherries, cranberries, orange zest, cinnamon, cloves, and almond flavoring. Mix thoroughly.
Prepare pie pans by spraying non cooking spray on the bottom – place one pie crust in bottom of each pan. Divide the fruit mixture and place on top of the pie crust. Finely chop butter into small pieces dividing equally amongst both pies. Roll out the two remaining pie crusts and using a snowflake cookie cutter, design the top crust – be creative. This pie also looks beautiful with a braided or lattice top.
Bake at 400 degrees for 15 min then lower heat and bake at 350 degrees for an additional 30 minutes or until crust is golden brown and fruit is bubbly.
This makes a gorgeous pie for the holiday season. You can keep one and take one as a hostess gift.
Enjoy!
by sherricrandall | Nov 29, 2022 | Recipes
Veggie Egg Dish
1 dozen eggs
1/2 c. Half and Half
1 1/2 c. grated sharp cheddar cheese ( save 1/2 c. to top)
1 can original Rotel tomatoes
4 sweet small peppers, diced
1 small can diced green chilies
1 bunch green onions, diced
salsa to top
Whisk the above ingredients together in a large mixing bowl and pour into a well greased 9X13 pan. Top with 1/2 c. grated sharp cheddar cheese.
Bake at 350 degrees for 45 minutes
Top with your favorite salsa
Enjoy!
by sherricrandall | Nov 15, 2022 | Recipes
Non – Alcoholic Pear Punch
- 3 cups Pear Nectar
- 2 cups Ginger Beer
- Juice of 1 lemon
Mix all ingredients together in a large pitcher and serve over ice. Add cranberries, sliced pears and rosemary for garnish.
Sparkling Pear Punch (non alcoholic)
- 4 – 5 Anjou pears, cubed, 2 mandarin oranges sliced thinly – rounds
- Juice of 1 lemon
- 32 oz pear nectar
- 2 1/2 cups spiced apple cider
- 2 liter ginger ale
- cinnamon sticks , cubed pears and oranges slices for garnish
This recipe looks beautiful served in a punch bowl
( either of the above recipes can become cocktails by adding your favorite vodka)
Fun Mimosa Ideas
Instead of your traditional mimosa using orange juice – try adding a splash of pear nectar or apple cider to your champagne. So easy and delicious! Don’t forget the festive sugar for rimming the glasses.
Enjoy!
by sherricrandall | Oct 17, 2022 | Recipes
So Easy, so delicious, so fall!
Pumpkin Muffins
Ingredients
4 eggs
1 1/2 c. sugar
1 c. vegetable oil
2 c. flour
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
1 15 oz. canned pumpkin
chopped walnuts ( optional )
Preheat oven – 350 degrees
In a large mixing bowl, with electric mixer, beat eggs. Add sugar and oil. Add dry ingredients and pumpkin. Mix until blended and consistency of cake batter. Spoon into lined muffin tins and if so desired sprinkle chopped walnuts on top.
Bake at 350 degrees for 20 minutes.
Enjoy!
by sherricrandall | Oct 4, 2022 | Recipes
Honey Balsamic Autumn Chicken and Vegetables
Ingredients
1 pound fresh Brussels sprouts
1 large pear
3 c. butternut squash, diced into small cubes
4 chicken breasts
1 Tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 Tablespoons olive oil plus more for drizzle
3 Tablespoons of honey
1 Tablespoon of balsamic vinegar
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with foil.
- Trim ends off of Brussels sprouts and cut each in half
- Place Brussels sprouts in a microwave dish, cover and cook for 4 minutes
- In a small bowl, combine Italian seasoning, garlic, salt and pepper
- Cut, half and core the pear then cut into small pieces
- Combine the pears, squash, and cooked Brussels sprouts in a large bowl. Add 1 tsp. of seasoning mix and 2 Tablespoons of olive oil. Toss until vegetable mix is fully coated.
- Place chicken breasts on lined baking sheet and make small slits across each breast. Drizzle with olive oil and the remaining spice mix. Then arrange the vegetables around the chicken in a single layer. Mix honey and balsamic vinegar together and drizzle over the chicken breast into the slits of the meat.
- Bake covered for 45 minutes then take the foil off for an additional 10 minutes.
Enjoy!
