Quick and easy Salmon with Lentils

Package of Trader Joe's cooked lentils  

Olive Oil - we use the spray bottle kind to keep it light on the oil 

2 cups chopped sweet Maui onions  - about one large onion 

2 cups well washed chopped leeks, white and light green parts only

1 teaspoon fresh thyme leaves (if you don't have fresh 1/4 tsp dried works) 

1 teaspoons sea salt

Garlic salt 

¾ teaspoon or more if you love pepper  freshly ground pepper

1 tablespoon minced fresh garlic

1 ½ cups chopped celery

1 cup chopped carrots

2 tablespoons tomato paste

2 tablespoons red wine vinegar

4 (8 oz.) salmon fillets. We love the frozen wild caught salmon from Costco. If you can get fresh that is awesome! 

1. Spray a pan with a bit of olive oil. Saute onions, leeks, thyme, garlic, celery, 1 tsp salt and carrots in a pan until cooked through.
2. Add lentils and cook until the lentils are warmed through. 
3. For the salmon, preheat the oven to 450*. Rub the fillets with olive oil, garlic salt and pepper and bake for 10 minutes. Or grill the salmon - we prefer to grill but we also live in a sunny place where you can grill year round! 
4. Serve with lentils.

My boys loved this dish and it's so easy!!! The lentils also are great for lunch the next day - if you have left overs. 

Aunt Susan's Deviled Eggs - Easter favorite

1 Dozen hard boiled eggs

½ cup mayonnaise

¼ cup sour cream

1 tablespoon Dijon mustard

1 tablespoon prepared white horseradish or to taste

8 oz. bacon, cooked and crumbled

4 scallions, chopped finely

1. Mix the yolks, mayo, sour cream, and mustard together until creamy and smooth.
2. Then add horseradish, bacon, and scallions and pipe back into eggs. 

** These are highly addictive! Make extras if you love deviled eggs. 

1

Pizza Crust Rapido

¾ cup self-rising flour

¾ cup all-purpose flour

½ teaspoon salt

½ cup plus, 1 tablespoon lukewarm water

1 tablespoon olive oil, plus 2 more tablespoons for painting crust

1. Preheat oven to 425*.
2. Thoroughly mix flours and salt.
3. Mix water and 1 tablespoon olive oil, either by hand or by pouring into processor while motor is running.
4. Remove dough and knead by hand until smooth, 2 to 3 minutes. Let dough rest 5 to 10 minutes before rolling out and placing in pizza pan or on baking sheet in a 12-inch circle. Paint with olive oil.
5. Bake 10 minutes. Apply toppings to pizza immediately and bake 5 to 10 minutes. 

Pizza Margherita

1 12-inch pizza crust, prebaked

4 teaspoons olive oil

2 heaping cups grated mozzarella cheese

2 large tomatoes or 6 Italian plum tomatoes, sliced

¼ cup chopped fresh basil or 1 heaping tablespoon dried

1. Preheat oven to 425*
2. Brush prebaked pizza crust with olive oil and sprinkle with all but ¼ cup of the mozzarella
3. Place tomato slices over cheese; sprinkle over remaining mozzarella on top.
4. Sprinkle with basil over topping and bake pizza until nicely browned. 

Sausage, Sourdough, and Bell Pepper Spiedini

Original: Bon Appetite Magazine

6 tablespoons Sherry wine vinegar

2 tablespoons plus, 2 teaspoons Dijon mustard

2 garlic cloves pressed, infused in oil

4 tablespoons minced fresh rosemary

1 cup olive cup

24 2 x ½ inch pieces assorted bell peppers (about 4 bell peppers)

16 1 ¼ inch long diagonal pieces kielbasa sausage (about 1 ½ pounds)

1 large red onion, cut into 1 ½ inch wide wedges, trimmed, layers separated (32 pieces total)

16 1 ¼ inch cubes crusty sourdough

8 cups mixed baby greens

Prep: 45 minutes ; Total: 45 minutes

1   1. Prepare barbecue (medium-high heat)

2. Whisk first four ingredients in a small bowl, then whisk in oil

3. Season dressing with salt and pepper and set aside

4. On each of 8 metal skewers, alternatively thread 3 bell pepper pieces, 2 sausage pieces, 4 onion pieces, and 2 bread cubes

5. Brush skewers all over with 1 tablespoon dressing each

6. Grill lightly until charred, turning often, about 12 minutes

7. Toss greens in a large bowl, with enough remaining dressing to coat

8. Divide among 4 plates, top with skewers

*Great for company! 

Hot Cocoa Mix

Total Time: 10 minutes

1 ½ cups unsweetened cocoa

1 ¼ cup sugar

6 ounces semisweet chocolate, coarsely chopped.

In food processor, with knife blade attached, blend cocoa, sugar, and chocolate and ¼ teaspoon salt until smooth. Store in container at room temperature for up to six months. When ready to serve, heat milk and add mix to taste. Top with marshmallows or whipped cream.

     Originally found in Good Housekeeping  

Michelle's Taco Meat

This is a easy recipe that has become a staple at our house.

Michelle's Taco Meat

Chuck Roast - shredded
One chopped  onion
Taco seasoning mix - I like Ortega low salt
Canned chopped green chilies
Water - 1.5 cups

Directions -

Use a Dutch Oven and spray it lightly with canola/veggie oil. Place the onion in the bottom of the pan and put the roast on top of the onions. Pour the taco seasoning and chilies over the roast. Add the water to the bottom of the pan - don't pour it over the roast.  Cook covered in a oven heated to 200 degree for 8 hours. If you have less time you can cook at 300 degrees for 5 hours.  You can turn the roast once or twice but if you forget to do that it still turns out great!

Thank you Michelle Davis!!!!