Salmon & Spinach Salad with Avocado

Salmon & Spinach Salad with Avocado

Yum! Not only was this recipe delicious, it also was easy to make but looked like a gourmet meal!  I’ll definitely be making this again.

Ingredients:

  • 2 salmon fillets (4 ounces each) (1)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon canola oil (2)
  • 4 cups fresh baby spinach
  • 2 tablespoons balsamic vinaigrette (3)
  • 1/2 medium ripe avocado, peeled and cubed
  • 2 tablespoons dried cranberries
  • 2 tablespoons sunflower kernels or pepitas (salted pumpkin seeds)
  • 2 tablespoons chopped walnuts, toasted (optional)

Directions:

Sprinkle salmon with salt and pepper.  In a nonstick skillet coated with cooking spray, heat oil over medium heat.  Add fillets, skin side up; cook 4-5 minutes per side or until fish just begins to flake easily with a fork.

Toss spinach with vinaigrette; divide between two plates.  Top spinach with salmon; add remaining ingredients.  Serve immediately.

TO TOAST NUTS:  Bake in a shallow pan in a 350 degree oven for 5-10 minutes, or cook in a skillet over low heat until lightly browned, stirring occasionally.

Notes:

(1)   These were supposed to be skin on fillets but I used skinless.

(2)  I used olive oil.

(3)  I wasn’t paying attention and thought this said balsamic vinegar.  As I was mixing it up, I realized balsamic vinegar wasn’t right.  I didn’t have any so I looked on-line and found a recipe for Balsamic Vinaigrette at thekitchn.com.

recipe from Simple & Delicious Magazine
December/January 2016

Funnel Cakes, Popeye, and Where I have been

This was a song that my mom used to play all the time that I thought of when I was writing this post. 
 

What Was

I have been absent since Christmas. A few of you have asked where I have been. As some of you know prior to Patty stepping away from Homemaker’s Daily she was struggling with hackers. Hackers don’t seem to mind if it is Patty or myself. They decided over the holidays to try their stuff again and broke over 1,100 links to the website.

So these last two weeks my working hours have been spent repairing and securing the site once again. I finally ponied up and spent a bit of change on security for the site. I have also been doing a bit of networking and am excited at some new changes coming our way.

 

Introducing Popeye

 

We have added a new member of our family. Meet Popeye. He is a 4 year old wire haired terrier. He is about 5 lbs, and we all fight over him. We got him from a good friend at church. If you have been following Patty on her blog about her life with Lucy you know what a struggle she has had. Popeye is completely different. At his previous home he barked and ‘yipped’ all the time. He has been with us for 2 weeks now and he has barked once.

My brother walked in the house and no one was in the front room. Popeye didn’t know him and none of his people were in here to greet this stranger.

12471736_971939842860707_2543488233058594766_o

 

Grandma’s Funnel Cakes

I attempted to do funnel cakes from one of my grandmothers recipes. My kids always The kids loved it! I always loved when my grandmother would make homemade donuts and funnel cakes. Here is the Funnel Cake Recipe.

Grandma's Funnel Cakes

 

Funnel Cakes
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
 
Funnel Cakes made for me over 30 years ago by my grandmother.
Ingredients
  • 2 eggs
  • 1½ cups milk
  • 2 cups flour
Instructions
  1. Beat the eggs and milk together first.
  2. Add the flour and beat till smooth.
  3. Fill funnel half full and cover hole with finger. You can also use a squeeze bottle.
  4. Drizzle into hot oil on stove or Fry Daddy. Allow the batter to swirl in a circular motion or pattern.
  5. Turn after two minutes.
  6. Cook to golden brown.
  7. Remove from oil.
  8. Drain well on paper towel.
  9. Sift confectioners' sugar over the top.
So other than fighting hackers, adopting a puppy, and overdosing on sweets I have been making plans.

 

Exciting New Direction

I enjoy using the week after Christmas to regroup and make plans for the upcoming year. I feel that Homemaker’s Daily has been a bit like an rudderless ship. Patty is such a joy, and we all love her. I am like her in so many ways but in other ways we are different. She is missing you all as much as you all are missing her.  Some plans dealing with her are to be announced but stay tuned!

Planners

Once thing I can share is that I will begin slowly releasing over 200 templates of all sizes I have been using for DIY planners over the years. Planners are my passion and I have created and used so many that it isn’t fair to refuse to allow ya’ll to learn from the mistakes I have made.

Homeschooling

I will also be adding more homeschooling posts to the blog. I am still in the stage of my life that we homeschool our 8 year old daughter. I was so reluctant to add that to this blog because I know Patty had passed that stage and as is natural did not post about it as much. I was afraid of running off visitors to the blog but I did so at an expense of not being true to myself. I still homeschool and I still struggle with it. So I need to write about it.

Food

I am not a cook. Sometimes I come around a good idea. But honestly, most of the time I am crazy busy and I simply do not enjoy cooking the way some other women do.

I was inspired by the upcoming changes to Stacy Makes Cents and her blog. I need to be true to myself. I need to be honest with you all. I refuse to be fake and post beautiful artfully arranged plates that were done by someone else. I will be posting recipes and food that my family eat, but it probably won’t be beautifully arranged.

Homemaking

The rest of what you will see this new year will be my life. My life as a homemaker, a wife, a mom, a homeschooler, and a woman.  I will be having a few other homemakers of all ages sharing their lives and ideas with you.

Stay tuned for an exciting 2016!

 

Homemade Shake and Bake Chicken

Homemade Shake and Bake ChickenWe are chicken lovers at our house. Well most of us anyway. Our 14-year-old, nicknamed Little Floating Feather by my mother in law, is a vegetarian. So she doesn’t get to enjoy it, but for the rest of us this is one of our favorite meals. One reason we began eating more chicken is because of the high price of ground beef.

I like this recipe because I can put it in the fridge in a container and use it up to 5 times. I am able to use my batches for about 6-8 weeks. Continue reading “Homemade Shake and Bake Chicken”

Baked Eggs in Tomato Parmesan Sauce

Baked Eggs in Tomato Parmesan Sauce

[pinterest]

Eggs are one of my husband, David’s, favorite foods.  He craves eggs the way I crave chocolate.  So I saw this Martha Stewart recipe and knew he would love it.

Ingredients:

  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon crushed dried rosemary
  • 2 cans (15 ounces each) diced tomatoes in juice
  • 1 can (15 ounces) crushed tomatoes
  • ¼ cup grated Parmesan
  • Coarse salt and ground pepper
  • 8 large eggs

Directions:

Preheat oven to 350 degrees.  Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.

In a large saucepan, heat oil over medium heat.  Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes.  Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil.  Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes.  Season tomato sauce with salt and pepper.

Divide tomato sauce among bowls, reserve 1 cup.  Crack 2 eggs into each bowl.  Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.

Notes:

This was delicious as is but I plan to make a few changes next time.  I’ll add vegetables and divide the mixture among six ramekins instead of four.  It was a lot of tomato!  If you can’t get enough tomato, you’ll like it as is. If you prefer a little less tomato, adding the vegetables and possibly more cheese will make it even better.

Baked Eggs in Tomato Parmesan Sauce

recipe from www.marthastewart.com

Butterfinger Cookies

Double Chocolate Cookies & Butterfinger Cookies

[pinterest]

If you love Butterfinger candy bars and you love cookies, you’re going to LOVE this recipe for Butterfinger Cookies.  These are delicious!!!  And in case you’re wondering, the chocolate cookies are called Double Chocolate Cookies and are made with a devil’s food cake mix.  You can find that recipe here.

Ingredients:

  • 3-1/2 cups all purpose flour
  • 1-1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 1-1/2 cups granulated sugar
  • 1 cup (2 sticks) butter, softened
  • 2 large eggs
  • 1-3/4 cups (10-oz. package) Nestle Butterfinger Baking Bits (1)

Directions:

Preheat oven to 350 degrees.

Combine flour, baking soda and salt in a small bowl.  Beat sugar and butter in a large mixer bowl until creamy.  Beat in eggs; gradually beat in flour mixture.  Stir in Butterfinger baking bits.

Drop by slightly rounded tablespoons onto ungreased baking sheets.

Bake 8 to 12 minutes or until lightly browned (2).  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Makes about 4 dozen cookies.

Notes:

(1)        If your store doesn’t carry Butterfinger Baking Bits, you can get the same results by buying Butterfinger candy bars and breaking them into small pieces.  The pieces in the  bag were not tiny pieces – they were more like small chunks of irregular sizes.

Butterfinger Bits

(2)        My cookies were done after 10 minutes.  Be sure to watch the cookies starting at 8 minutes so you don’t overcook them.

 Recipe from Nestle

One Minute Oatmeal Bread

1 Minute Oatmeal Bread

[pinterest]

Since David started eating gluten free, he’s had a hard time getting enough calories.  He found this recipe for One Minute Oatmeal Bread and he’s been making it at least once a week for a while now.  It’s usually his evening snack.

Every time I see him eat it, he has a different topping.  This one was topped with peanut butter, honey and bananas.  Seriously, it’s always different based on what’s in the refrigerator.

It really is quick and easy and very satisfying.  If you’re interested in the recipe, you can find it at katescarlata.com.

Let me know what toppings you come up with.

Salmon Patties with Parsley Mayo

Salmon Patties with Parsley Mayo

[pinterest]

Baked salmon is good and good for you, but sometimes you just need a little something different.  These Salmon Patties with Parsley Mayo were a nice break and tasted great.  I’ll definitely be making these again.

Ingredients:

  • 3 5-oz. pouches skinless, boneless pink salmon (1)
  • 1/2 cup panko bread crumbs
  • ½ cup finely chopped red sweet pepper
  • ½ cup finely chopped green onions
  • 1 egg, lightly beaten
  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 3 tablespoons finely chopped fresh parsley (2)
  • 1 tablespoons lemon juice or white vinegar
  • 1 teaspoon bottled hot pepper sauce (3)

Instructions:

In a medium bowl, combine salmon, bread crumbs, sweet pepper, green onions, egg, two tablespoons of the mayonnaise and mustard.  Shape into eight 2-1/2-inch patties (about 1/3 cup each).

Coat a very large nonstick skillet with nonstick cooking spray.  Heat over medium heat.  Add patties; cook 4 to 5 minutes or until browned.  Coat patty tops with nonstick cooking spray; flip.  Cook 4 to 5 minutes more or until browned and cooked through (160 degrees).

For parsley mayo, in a small bowl stir together the remaining mayonnaise, parsley, lemon juice and hot sauce.  Serve with patties.  Makes 4 servings.

Notes:

(1)        I used 3 cans of salmon.  Later I realized the difference.  The pouches don’t have any liquid whereas the cans do. So if you use cans, be sure to remove as much of the liquid as you can.

(2)        I don’t normally use fresh parsley but I did in this case. Dried parsley would work, too, though.

(3)        We don’t like things hot so I probably only used 1/8 or ¼ of a teaspoon of hot sauce and it still gave it a kick.

Recipe from Better Homes and Gardens Magazine
October 2015