Orange & Rosemary Salmon

Hello all– There are some old recipes that are standards (That’s you, coconut cake!).  And I’m just sticking with them.  But there are some foods that are always open for improvement.  I’m always wiling to try a new chocolate chip cookie or a new spin on meatballs and because we’re trying to eat more fish, I’m always up for a new version of salmon.

Here’s the latest– sweet and tangy.  And that smokey paprika!  I was entranced as it spilled out of the jar onto my measuring spoon.  I think you’ll love this easy dish…

ORANGE & ROSEMARY SALMON
1 orange
2 tab. olive oil
1 tsp. fresh rosemary, minced
1 pound salmon filets
2 tab. brown sugar
1 tsp. smoked paprika
1/2 tsp. sea salt
garnish: orange wedge, sprig of rosemary

Take an orange and grate off all the peel. Set that aside.  Then cut the orange in half and extract all the juice.

Mix the orange juice, olive oil & rosemary in a baking dish to make the marinade. Put the salmon filets into the marinade, turning to coat both sides and let it sit in the fridge for an hour.*

While that’s marinating, in a small bowl, mix together the brown sugar, paprika, sea salt and the peel of the orange you grated off.

When the salmon is done marinating, pour the extra marinade out of the baking dish.  Then spread the paprika mixture evenly over the top of the salmon and pop it into a 400 degree oven for 10 to 15 minutes depending on the thickness of your filets.

P.S. We had ours with roasted red potatoes since they both bake at 400 degrees.  Add a little steamed broccoli.  Dinner!

Grammy Camp 2017!!

Hi there fellow grandmas (& potential grandmas!!)– Just finished up 4 days of Grammy Camp with the 3 oldest Grand-girls.  It’s an annual event around here– Lots of crafty messes, early morning baking, a little pool time, library scavenger hunt, girls’ night out to the movies and a kidseum!

There’s just 2 rules for Grammy Camp–
#1.  One ice cream every day.  #2.  No grumping.

So here’s the highlights– lots of girly (& grandma) fun!!:
Art projects– painting initials & making Fathers Day notes and the tackiest puffy painted t-shirt!

   

Treasure Hunt– following clues to find the treasure — Squirt Noodles!! sorry, no photos. We were having too much fun squirting each other.

We had a couple park stops.

     

The girls’ favorite was splashing in Great Grandma Lo’s pool.

And we started everyday with Breakfast & Bible stories.  (Here’s the view sitting across the table from Jobay! Note the oatmeal is not disappearing.)
    

Spent our last day at the Bower’s Museum Kidseum!  Lots of hands-on fun for 3 girls.

     

Thanks Charlotte, Maryann and Jobay for tons of fun!!  It’s always makes my heart happy when you walk in the door!

P.S.– A few friends have asked about how Grammy Camp works, so here’s our schedule:

Saturday–
*Make your own pizza for dinner.
*Bedtime movie & ice cream sundaes

Sunday–
*Breakfast& Bible stories
*Church
*Backyard hot dog feast with Great Grandma Honey
*Fathers Day notes & puffy paint a t-shirt for Dad
* Crafty initial painting
*Dinner out on the town & movie: Beauty and the Beast

Monday–
*Breakfast & Bible stories (Maryann bakes breakfast!)
*Library Scavenger Hunt
*Park reading picnic
*Swim in Great Grandma Lo’s pool
*Taco dinner with Grandpa Larry
*Yogurtland!!

Tuesday–
*Breakfast & bible stories
*Bowers Kidseum
* Lunch on the road
*Trek on back to the girl’s home in Ojai

Grandma gets home and collapses!!

 

Cherry Pecan Scones

 

Hello friends– The last few weeks my sis-in-law has been helping Larry’s parents clean out cupboards and drawers all over the house.  It’s been fun to drop in and help turn up ancient family photos and beautiful old dishes and Christmas ornaments from the 1940’s.

So last week I baked up these scones for some snacking while we worked.  Bright fresh cherries and that sweet little crunch of the pecans. With a dab of whipped cream & cherry jam, all the better.  Delish!

CHERRY PECAN SCONES
1 cup fresh cherries, pitted and cut in quarters
1 cup pecans, coarsely chopped
2 cups flour
1/4 cup sugar
3 tab. baking powder
1 tsp. salt
1/2 cup butter (1 stick)
2 eggs
1/2 cup half & half (or whole milk)

Pit & cut up the cherries. Chop the pecans. Set aside

In a mixing bowl stir together the flour, sugar, baking powder & salt. With a pastry blender (or two forks) cut in the butter.  In a separate bowl beat together the eggs and half & half until it’s blended and then mix the liquid into the four mixture until it’s all combined.

Gently fold in the cherries and pecans. (Don’t over mix them of the cherries will turn the dough pink!)

On a floured counter, turn out the dough and flatten it to disc about an 1 1/2″ thick.  Cut out the scones with a round cookie cutter and set them on a baking pan that has been sprayed with cooking spray.

Bake them up at 400 degrees for 14 to 16 minutes until they are golden brown around the edges.  Best eaten hot from the oven with a mug of tea.

Stacked Green Chili Enchiladas

Hola!  Here’s dinner with a crowd of friends who came in last week.  Happily, it was pretty easy to make two big pan-fulls–using pre-roasted chicken from the market.  Instead of rolling all those enchiladas, you just stack the ingredients in a baking dish and pop it into the oven.

And I think they all loved it because there was only 1 serving leftover to take a picture to show you!

STACKED GREEN CHILI ENCHILADAS
1 grocery store roast chicken,
deboned & cut to bits
1/4 cup butter
2 tab. olive oil
2 cloves garlic
1/4 cup flour
14 oz. can chicken broth
1 cup milk
4 oz. can diced green chilis
1/2 cup salsa verde
2 cups grated cheddar jack cheese
12 to 14 corn tortillas
garnish: avocado and a little more sour cream

Remove the skin, debone and cut the chicken to small chunks.  Cut the tortillas into 6 triangles each.

Melt the butter in a large skillet of pot.  Add the olive oil and garlic.  Bring it to a simmer and stir in the flour until it’s a thick paste.  Keep simmering and stir in the chicken broth a bit at a time.  Then add the milk the same way.  Continue to stir until it thickens.

Mix in the green chilis and salsa verde. Turn off the heat and stir in the sour cream.

In a 9″x13″ baking dish, pour 1/4 cup of the sauce to coat the bottom of the dish.  Layer 1/3 of the tortilla triangles to cover the bottom the baking dish.  Sprinkle 1/3 of the chopped chicken over the tortillas.  Sprinkle 1/2 cup of cheese on top.  Then drizzle 1/3 of the sauce over the cheese.

Repeat the same layer process two more times, topping with a full cup of cheese.

Tent foil over the baking dish, so that it doesn’t touch the cheese on top.  Bake it all up at 350 degrees for 25 minutes.  Take off the foil and cook 10 minutes more to melt the cheese completely.

Cut into squares and serve with a dollop of sour cream and a little avocado.

Quilt of Many Colors

Hi there– Finished stitching up this quilt for our Laurel– She and John are getting married in August this is their wedding quilt.  She has always been our most “colorful” child–so when I handed over my Pinterest quilt idea board, I wasn’t surprised when she picked this bright quilt!

      

It was super fun to work on with all the variety color and shapes!! –with a soft green patterned flannel backing.  About 100 hours of stitching– plenty of time to sit in front of HGTV!!  And also some quiet time to sit and stitch and pray for Laurel and John and all they good years they have ahead…


So happy for you dear girl– You’ve made our lives fuller with all your colorful adventures, including your purple tinged hair!!

Blackberry Shortcake

Hello all– Is is summer where you are??  School ended here yesterday.  The grand-girls and I had a water squirting adventure in the front yard this evening.  We’ve been eating dinner out back under the maple trees.  And there are mounds of berries at the market here.  We’ve made it to summer!

So Monday night when friends came in for dinner, this is what we had for desert.  Sweet tender little cakes, just a bit crispy around the edges — with cream and ripe black berries.  What’s more summery than that?!

BLACK BERRY SHORTCAKE

Shortcake:
1  1/2 cup flour
1/3 cup sugar
3 tsp. baking powder
1/4 tsp. salt
1/2 cup butter (1 stick)
2/3 cup buttermilk*
1 tsp. vanilla

Toppings:
12 oz. blackberries (2 small cartons)
2 tab. sugar
1 point heavy whipping cream
2 tsp. powdered sugar
2 tsp. instant vanilla pudding mix**

In a mixing bowl, stir together the flour, 1/3 cu sugar, baking powder and salt.  With a pastry blender (or 2 forks), cut in the butter until it resembles pea size lumps.  Then stir in the buttermilk and vanilla.

Drop mounds of dough onto a baking sheet sprayed with cooking spray (makes about 8 medium shortcakes).  Bake them in a 400 degree oven for 10 to 12 minutes until they’re nicely browned and crispy around the edges.

While they are baking, wash the berries and mix them with the 2 tab. of sugar.

With an electric mixer, beat the whipping cream, powdered sugar and vanilla pudding mix.  Set it into the fridge to firm up until your ready to serve the shortcake.

Set each shortcake on a pretty place and top with berries & cream.

*If you don’t have buttermilk on hand (like me), pour a tablespoon of cider vinegar in with whole milk  to make 2/3 cup.  Let it sit a couple minutes to thicken.
**The instant pudding stabilizes the cream, so it will stay firm when you serve it.

 

Chicken with Sun Dried Tomato Sauce

Hello hello–  All I can say it–the Sauce!!  I poured the extra over my tortellini and sopped up every last drop.  This dish is easy enough for everyday, beautiful enough to share with a table full of friends.

CHICKEN WITH SUN DRIED TOMATO SAUCE|
4 to 6 chicken thighs
2 tab. olive oil
sale & freshly ground pepper
3 cloves minced garlic
1 tsp. fresh thyme*
1 tsp. dried basil*
1/2 cup sun dried tomatoes, chopped to bits
1 cup chicken broth
1/2 cup cream or half & half
1/2 cup grated parmesan romano
garnish: thyme sprigs, a sprinkling of parmesan

Heat the olive oil in a skillet and then drop in the chicken thighs.  Salt and pepper them liberally while they cook 5 to 7 minutes on each side (until they are cooked through).  Remove them to a plate and cover to keep warm

In the same skillet add the garlic, thyme, basil and dried tomatoes.  Stir for a minute to blend the flavors.  Then mix in the broth and cream. Let the sauce simmer on low for 3 to 5 minutes until the sauce thickens.  Stir in the parmesan romano.

Pour the sauce over the chicken.  Garnish with a bit of parmesan and sprigs of thyme.

We ate this luscious chicken with tortellini and a hearty salad.  Perfect.

*I just used thyme because it is growing in the side yard, basil, marjoram, mined rosemary, any fresh Italian-ish herb would be fine.
**Of if you have Italian seasoning, oregano…