Tuesday, August 30, 2011

Cod Benedict

I was in a hurry to make dinner last night and realized I needed to get creative with what was available - fish and hash brown patties (which were both sadly starring at me from the freezer shelf).

In an instant I saw the vision and began to create. This was a delicious meal that my kids and husband absolutely loved. It reminds me of eggs Benedict with the layering of meat, eggs and Hollandaise sauce over an English muffin. In my case it was codfish fillets and my own creamy sauce over a hash brown patty. I infused flavors of garlic, dill and lemon juice into my creation and it didn't disappoint!

Cod Benedict
  • 4 codfish or halibut fillets (thick cuts)
  • frozen hash brown patties
  • 1/2 cup flour
  • 1/2 stick of butter
  • 2 cups milk
  • 1/2 cup shredded Parmesan cheese
  • 1 Tbsp lemon juice
  • lemon pepper
  • dried dill
  • garlic powder
In a saucepan melt 2 Tbsp of butter and then stir in 2 Tbsp flour. Add 1/2 cup of milk and repeat the process one more time. As sauce begins to thicken, add remaining milk. Stir in 1/2 tsp of lemon pepper, 1/2 tsp of dill, 1/2 tsp of garlic powder and Parmesan cheese. Remove from heat, set aside and cover.

Bake hash brown patties in oven according to directions on package (about 15-20 minutes). Make sure they come out crisp.

In a skillet melt a slice of butter. Cook fish fillets until golden on both sides (be careful when turning fish that it doesn't flake and fall apart. Season them in pan with dill, lemon pepper and lemon juice.

Serve fish fillet on hash brown patty and smother with sauce. Serve with spinach or salad. Enjoy!!

Earthquake Cake

This recipe is from my sister in law and it's my favorite cake. It is rich and definitely satisfies the sweet tooth. The reason it's called earthquake cake is because it really looks like the result of an earthquake. The center of the cake sinks in and you see different layers (like in the earth) and there are even visible fault lines. It's the only cake that you don't need to frost because it is gooey and rich like a brownie or a chocolate molten cake. For our family home evening lesson on Monday night I decided to have a lesson on emergency preparedness and we went through each room in the house and talked about what to do if an earthquake happened if you happened to be in that room. Where were the safe places to take cover and where were the danger zones. Our kids really enjoyed it and afterward we had earthquake cake!

Earthquake Cake
  • 1 German Chocolate cake mix
  • 1 cup nuts
  • 1 cup coconut
  • 1 pkg cream cheese
  • 2 cups powdered sugar
  • 1 stick of butter
In a 9 X 13 inch pan, sprinkle nuts and coconut. Mix cake mix according to directions on box. Pour over nuts and coconut. Soften the cream cheese and butter, add powdered sugar and mix well. Pour mixture over the cake gently stirring it into the cake. Use a butter knife to make a pretty marble design.

Bake at about 350 degrees for 37 minutes or according to directions on cake mix box. Serve warm! It's great with vanilla ice cream as well.

Sunday, August 28, 2011

Tangy Tarragon Tuna Salad

I first tried this mild, creamy, tangy, sweet tuna salad at the Sweet Tomatoes restaurant in Sandy, Utah. I could swear that it had cinnamon in it and for some reason it worked very well! Unfamiliar with Tarragon, I bought some and decided to recreate this salad. I went online and found that other people had done the same. They were missing the secret ingredient that was so minimal it was almost difficult to detect - cinnamon. Tarragon is now my new favorite herb. It has a sweet, mild root beer or black licorice flavor to it that works with the creamy dressing, fresh crisp peas and flakes of tuna.

the typical tuna salads are mushy and have pickles in them. This is nothing like that. You have to try it and you will be a fan!

Tangy Tarragon Tuna Salad

  • 1 cup mayonnaise (Kraft made with olive oil)
  • 1/2 cup Kraft light sour cream
  • 1 Tbsp lemon juice
  • 1 Tbsp dried Tarragon
  • 1Tbsp dijon mustard
  • 1 tsp sugar
  • 1/4 tsp cinnamon
  • 4 cans tuna, drained
  • 2 cups frozen green peas
  • 1 box pasta shells
  • 1/4 tsp salt
  • dash cracked pepper
Boil pasta and drain. Whisk together dressing ingredients. Fold peas and tuna into dressing. Pour over cooled pasta and carefully toss (try not to break up tuna too much. Keep it in large flakes). Chill for 2 hours. Enjoy!

Summer Squash Relish

I am addicted to canning. Okay, maybe "new hobby" is a better word. I had canning fever on Saturday and when I ran out of things to can from my garden I went to the store and bought cucumbers to make pickles.

One of the veggies I harvested in abundance from my garden was yellow summer squash. My husband and son hate the taste and texture of squash and zucchini. I had to find a recipe that they would like. I found this relish recipe online and tweaked it a bit and my hubby and son love it! Let me just tell you that the secret ingredient here is cinnamon. As you have seen in my recipes before I love adding cinnamon to non-desert recipes. The cinnamon enhances the flavor of the sweet relish. Don't be afraid to try this - it is addicting. I did not have bell peppers when I made this but I know they would just add more yumminess to the recipe. Try it in a pasta salad, on a hot dog or smothered over cream cheese with crackers. This is so sweet and zangy!! Is that a word?

Summer Squash Relish
  • 10 cups of chopped or diced summer squash
  • 1 medium white onion chopped
  • 1 medium red pepper chopped
  • 2 1/2 cups vinegar
  • 2 1/2 cups sugar
  • 2 Tbsp pickling spice (as seen in pic above)
  • 1 tsp celery seed
  • 1/2 tsp cinnamon
  • 1 tsp pickling salt
Fill sterilized pint sized jars with relish leaving 1/2 inch head space. Stir with wood spoon to remove air bubbles. Screw on sterilized lids. Boil in hot water bath for 15 minutes. Set on counter until jars have sealed (they will make a popping sound). May take 1-8 hours. If lids do not seal try boiling again for a few minutes or place in fridge and eat the next day.

Cabbage Tarragon

I harvested red/purple cabbage from my garden this year and wasn't sure what to do with it besides making salad. I created this recipe in about 15 minutes and the family loved it. This is a delicious way to eat red cabbage.

So, Tarragon is one of my new favorite herbs. It's sweet and mild and tastes similar to root beer or black licorice. It's surprisingly good in this recipe and creates a unique flavor like nothing I have ever tried before. We couldn't stop eating this. Mmmmm.

Cabbage Tarragon
  • 1 head red cabbage shredded
  • 1 tsp dried tarragon
  • 1/2 tsp salt
  • 1/4 cup butter
  • 1/2 tsp onion powder
Boil shredded cabbage until tender. Drain water and turn stove to low heat. Stir in butter, tarragon, salt and onion powder. Serve warm.

Sunday, August 21, 2011

Key Lime Pie (and Mango Pie)

This is the easiest and most delicious pie recipe on the planet. Perfect for summer and so fun to mix different variations. I first tried key lime pie on a beautiful beach in Florida years ago with my family. I remember thinking it tasted expensive and I really enjoyed eating it next to the turquoise blue ocean. I first made key lime pie 7 years ago when we built our home. I made it as a thank you for all the neighbors who came and helped us put in our lawn. I think it is the best desert to serve with Mexican food!

I created these fun variations:

Raspberry Lime - add 1/2 cup raspberry puree
Mango - Replace lime with 1/2 cup mango puree and 2 Tbsp orange juice concentrate, add orange zest
Coconut Lime - Add 2 tsp coconut extract to the key lime recipe
Mango Raspberry - Mix mango and raspberry puree together

Really, you can add any fruit puree to replace the lime juice in the key lime pie. To help enhance the flavor you decide on, it's best to add 2 Tbsp or more of lemon juice to your recipe (unless you are making lime).

Key Lime Pie
  • 3 large egg yolks
  • 1 (14 oz) can condensed milk
  • 1/2 cup fresh squeezed lime juice
  • 1 tsp grated lime peel
  • 1 (6 inch) graham cracker pie crust
side note: You can use a 9 inch pie crust but you will need to double the recipe and bake 15-20 minutes.

Mix all ingredients together. Bake at 350 degree for 10 minutes. Cool for 2 hours in fridge. Top with whipped topping. Try drizzling a berry sauce over the top. Enjoy!

Friday, August 12, 2011

West Coast Crab Salad

Another "Lindsey creation" made off the cuff. I'm telling you this is fabulous! Don't be frightened by the unusual blend of cinnamon, dill and basil. The cinnamon actually creates a sweetness and enhances the other flavors. It's very faint so you don't detect it. In fact, cinnamon is always my secret ingredient. I love to put it in meats, BBQ sauces, pies and dressings (My cinnamon sloppy Joe recipe is a favorite). People never know, but always say, "Wow! There has got to be a secret ingredient in here. I have never tasted this flavor before." Cinnamon is the trick!

West Coast Crab Salad
  • 1 large pkg flaked imitation crab meat
  • 1 pkg frozen corn (do not use canned)
  • 1 cucumber thinly sliced
  • 3/4 cup sliced green onions
  • 1/2 cup shredded Parmesan cheese
  • 3 Tbsp lemon juice
  • 3/4 cup of mayonnaise (I use Kraft with Olive Oil)
  • 1/4 tsp cinnamon
  • 1/2 tsp dried dill
  • 1/2 tsp dried basil
  • tiny, tiny, pinch of salt
Toss crab,corn, cucumber, onions and cheese together in a salad bowl. Blend mayo, lemon juice, cinnamon, dill, basil and salt together. Pour over salad and toss. Chill before serving. Enjoy with warm sour dough bread!

Luscious Peach Squares

I found a sticky note while cleaning out my pantry. It read, " cake mix on sheet, cream cheese, cool whip, peaches, orange jello". Not quite sure what it was supposed to be, I vaguely recalled an old co-worker from 6 years ago telling me about her favorite recipe. I think I had jotted down what I could remember, then took it home and never made it.

Here is what I created from these notes. It is super delicious. It's like strawberry shortcake and peaches & creme meets fruit pizza. Very light and perfect for summer.

Luscious Peach Squares
  • 1 white cake mix
  • 1 (8 0z) pkg cream cheese
  • 12 oz cool whip
  • 1/2 cup powder sugar
  • 1/2 tsp vanilla
  • 6-8 cups sliced peaches
  • 4 cups peach juice or nectar
  • 1 pkg orange jello
  • 4 Tbsp corn starch
Place 2 cups on peach juice in freezer. Grease and flour a sheet cake pan. Prepare cake mix according to directions on box. Pour onto pan and bake at 350 degrees for about 17 minutes or until golden on top. Set aside and cool. In a saucepan mix two cups of peach juice with 4 Tbsp corn starch until dissolved. Bring to a boil. Remove from heat and add jello. Stir until dissolved. Remove peach juice from freezer and add to saucepan and stir. Place in fridge for 15-20 minutes.

In a bowl, whip cream cheese and cool whip together. Add powder sugar. Spread over top of cake. Spoon peaches over topping. Pour chilled peach glaze over the top and refrigerate cake for 2-4 hours. The longer it refrigerates the more solid the glazed peaches will be. Enjoy!