It's a busy week!

This week is Janelle's wedding, so there is a lot going on!!  She and Matthew are moving there things into their new house, finish all the last minute details and trying to stay sane!!  

But, I haven't blogged for a while, so I thought I'd leave you with a recipe I recently used.  Tim and I really enjoyed it and have put it in our "Favorites" catagory!  

Enjoy!

Marinated Salmon Seared in a Pepper Crust

Ingredients

• 2 tablespoons soy sauce (I used reduced Sodium Soy Sauce)
• 1 garlic clove, pressed in a garlic press or minced and mashed to a paste
• 2 teaspoons fresh lemon juice (I added a little extra lemon, because we like lemon on fish)
• 1 teaspoon sugar
• 3/4 pound center-cut salmon fillet, skinned and halved
• 4 teaspoons coarsely ground black pepper (I cut the pepper in 1/2, but would like to try it with all 4 teaspoons)
• 2 tablespoons olive oil

Directions

In a sealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 minutes on each side, or until it just flakes.

Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.

I served it with Rice and Green Beans.  We all loved it very much!!  Nora ate almost a WHOLE PIECE of Salmon!

Nicoli’s Kitchen - Apple Crisp

Apple Crisp

Serves: 6 Prep: 20 Bake: 30 min

4 medium tart cooking apples (Rome, Granny Smith), sliced (4 cups)

3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old fashioned oats
1/3 cup butter, softened
3/4 tea. Ground cinnamon
3/4 tea. Ground nutmeg
Cream or ice cream, if desired

1. Heat oven to 375°.
2. Grease bottom and sides of square pan, 8x8x2 in, with shortening.
3. Spread apples in pan. Mix remaining ingredients except cream; sprinkle over apples
4. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with fork.
5. Serve warm.

I thought that I put a nice Fall dessert on, especially since apples are in season now. You can subsitute and good cooking apple, but I suggest firm, crisp, TART apples. This recipe doubles easily (we always had to at our house growing up).

Here's some pictures of Nora from last year up. It's amazing how much she's grown! These are from August & September 2006.

Nicoli's Kitchen - Chicken Pot Pie

Nicoli's Chicken Pot Pie

Serves: 6 Prep 40 min

Bake 35 min at 425°

1 (10 oz.) bag frozen mixed veggies

1/3 cup butter

1/3 cup flour
1/3 cup chopped onion
1/2 tea. Salt
1/2 tea. Pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups cooked chicken or turkey
2 Pillsbury Refrigerated Pie Crust

1. Preheat oven to 425°
2. Rinse frozen veggies in cold water to separate; drain.
3. Melt butter in 2-quart saucepan over medium heat.
4. Stir in flour, onion, salt and pepper.
5. Cook, stirring constantly, until mixture is bubbly; remove from heat.
6. Stir in broth and milk
7. Heat to boiling, stirring constantly
8. Boil and stir 1 minutes, stir in chicken and veggies.
9. Remove from heat
10. Place 1 Pie Crust in pie plate
11. Pour mixture over crust
12. Place 2nd pie crust over top, connect edges of pie crust, with bottom crust
13. Slice 3 slits in top of pie crust, so steam can escape.
14. Bake 35 minutes or until golden brown.
    

*To make it REALLY easy, buy a roasted chicken from the grocery store and pick the meat off that

** I also like to use Rosemary in this dish, it's VERY yummy!

Nicoli’s Kitchen…a day late

Tilapia with Old Bay Butter
Serves : 4 Ready In : less than 30 minutes

Ingredients :
1/4 cup melted butter
1/4 cup white wine
1 tablespoon Old Bay Seasoning
1/2 teaspoon Tarragon leaves
1 pound Tilapia fillets

Directions :
Mix butter, wine, Old Bay Seasoning and tarragon. Brush both sides of fish with mixture.
Grill or broil 8 - 10 minutes per inch of thickness or until fish flakes
easily with a fork. Turn fish and brush with remaining mixture half way through grilling.

I'm sorry it's been a while, we've been busy!! Tim is off for 3 WHOLE DAYS! So, we are heading off to the York Fair for a date! Anyway, this has become one of our favorite meals! I've done it with Salmon as well. It's VERY YUMMY and VERY EASY!

Nicoli's Kitchen

I'm stealing an idea I've seen on other Blogs (like Amy's!). I'm going to start putting on some recipes that Tim and I enjoy. So, if you are looking for ideas, check out my site on Wednesdays!

I will start it off with a recipe I found because I had a lot of leftover baked potato's from the Church Picnic! This soup was VERY YUMMY. I froze half of it, and when we ate the leftovers, it was even better than the first batch! It made for a very easy meal. Enjoy!

Ingredients:

5 medium baking potatoes

8 slices bacon (I used 1/2 lb of beef & used a little of the fat instead of the bacon drippings)

1 cup sweet onions -- chopped

2/3 cup all-purpose flour

6 cups chicken broth

2 cups half and half

1/4 cup fresh parsley -- chopped (I used Tbl. Dried)

1 1/2 teaspoon garlic -- minced

1 1/2 teaspoon dried basil (I used about 1 tea. Dried)

1 teaspoon salt

1 teaspoon coarsely ground pepper

1/2 teaspoon hot sauce

1 3/4 cup shredded cheddar cheese -- divided

1 cup green onions, sliced -- divided (I omitted these, because I didn't have any!)

1/4 cup fresh parsley -- chopped (we didn't use this either)

Directions:
Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; let cool. Peel potatoes, and slice crosswise. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Cook onion in drippings, stirring constantly, until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in potato, half-and-half, and next 6 ingredients. Bring to a simmer, and cook, uncovered, 10 minutes (do not boil). Stir in 1 cup cheese and 1/4 cup green onions. Cook until cheese melts, stirring often. Ladle soup into individual soup bowls. Top evenly with crumbled bacon. Sprinkle evenly with remaining 3/4 cup cheese, 3/4 cup green onions, and parsley.