Maple Glazed Salmon Recipe

salmon1

Stan and I are trying to eat healthier with lean protein and fresh fruit and veggies. We love salmon and I enjoy trying different marinades. This Maple Glazed Salmon has a wonderful flavor without being too sweet. It’s easy to make with ingredients found in your pantry and fridge.

glaze ingredients

Maple Marinade Recipe

Ingredients:

1/4 cup real maple syrup

2 tablespoons soy sauce

1 clove garlic, minced

1/4 teaspoon garlic salt

1/8 teaspoon ground black pepper

In a small bowl, whisk all ingredients together until well mixed.

salmon5

Pour over salmon filet. Cover and refrigerate for 30 minutes.

Preheat oven 400 degrees. Bake for 20 minutes or until salmon is flaky.

salmon4

This was a definite hit. I served with a side of roasted fresh broccoli. Delicious!

Sharing:

http://www.the36thavenue.com/2013/04/party-time-7.html

http://thebetterbaker.blogspot.com/2013/04/peanut-butter-delight-weekend-potluck-62.html

http://www.callmepmc.com/2013/04/marvelous-mondays-4-15-13-call-me-pmc/

Yummy Salad

yummysalad2

A few weeks ago, while in MS visiting family, Stan’s sister, Debbie, made a wonderful salad. I promptly got out my trusty iPhone and made a list of the ingredients. She didn’t have a name for the salad but since it tastes so yummy, I named it appropriately Yummy Salad. I have made it several times and each time it is praised by all who eat it. It has so many wonderful flavors that meld beautifully. Now, on to the recipe so that you may enjoy your own Yummy Salad! One thing to keep in mind, add as little or as much for each ingredient. Deb’s directions were to add a handful of this and a handful of that. I measured my handful and came up with 1/3 cup. It worked for us. ๐Ÿ™‚

Yummy Salad

Ingredients:

1 bag of Romaine salad mix or Spinach
(I have used both. Romaine was the original recipe but we actually like Spinach best)
1/3 cup of each of the following ingredients:
dried cranberries
cashews
walnuts or pecans
slivered almonds
pine nuts
1 tart apple, cubed in to small pieces
1 can of pears, in own juice, or 1 large pear, cut in to small pieces
Fresh grated parmesan cheese, to taste
Creamy poppy seed dressing, to taste

Directions:

After cutting fruit, add all ingredients in a large bowl and toss gently with the dressing.

I have served this salad with fish and chicken. It takes just minutes to prepare this yummilicious (not sure that’s a word but I like it) salad.

Enjoy!

Easy Chicken Pita Sandwich Recipe

We are at the beach for seven entire days! Yay! However, the first two days have been rainy, stormy weather. Stan and I decided to stock up on a few easy meals to have in the condo for when we might want to eat in. I know…eat in on vacay?!? But hey, it’s not a bad deal. We sit and look at the waves crashing against the dunes with the palms and pines blowing in the storm. The view is great and we stay nice and dry.ย 
ย 
Now, I love me some Tzatziki sauce and yes, I know it can be easily made. But like I said…I am on VACAY! ๐Ÿ˜‰ So, we went to the local Harris Teeter and put together this quick and easy sandwich. We both loved it for dinner and will make it again at home.
Easy Chicken Pita Sandwich Recipe
ย 
Ingredients:
1 red onion, thinly sliced
1 tomato, thinly sliced (I bought grape tomatoes to use in a salad and the sandwich and just sliced several of those for each sandwich.)
1 tsp. or however much you like, Tzatziki Cucumber Dipย 
Pita bread or pita pockets
Rotisserieย or baked chicken – the grocery had cut baked chicken and we decided to give that a try instead of the Rotisserie. We loved this option because each piece had a crispy texture.ย 
ย 
Directions: you can’t get much easier than this!
I sliced the pita pockets and layered the onion, tomato, sauce and chicken. Pile as high as you want and enjoy a tasty sandwich.ย 

sharing:
Wednesday Adorned From Above
My Girlish Whims
Sew Much Ado
Gingersnap Crafts
Rae Gun Ramblings
Savvy Southern Style
Finding the Pretty and Delicious

Slow Cooker Meatloaf Recipe, Busy Life & Saying Goodbye

I made this meatloaf on Sunday for lunch. I put it in my slow cooker before church and came home to a house smelling divine. It is an easy recipe to make and was moist and delicious. It heated up nicely the following day for sandwiches.

Slow Cooker Meatloaf Recipe

Ingredients:
1 1/2 pounds of ground beef – I used extra lean
2 eggs
3/4 cup milk
1 cup bread crumbs – I used seasoned Italian
2 teaspoons fresh, chopped onion

Mix all together. I used my KitchenAid mixer with the dough hook and it mixed easily.

Place in a sprayed slow cooker crock. 

Ingredients for glaze:
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon yellow mustard
1 teaspoon Worcestershire

Wisk all together and spread on the top of the meatloaf.

Cook on low for 6 hours.  
I served mine with scalloped potatoes and a salad. Enjoy!

Life has been hectic over the last month. Stan’s sister and her husband were here for three weeks for a visit and we had a wonderful time. One of the Saturdays we took them on a Carolina country exploration. Here are some of the photos from that day. 

Isn’t this a beautiful covered bridge? It is Campbell’s Covered Bridge and was built in 1909. It is the last extant covered bridge in SC. It is no longer used as part of a road but instead has walking trails and a picnic park in the area. It is always so peaceful. 

Is not hard to tell that these two are siblings, is it? 
Their mom walks the exact same way. ๐Ÿ™‚

Stan and I
We visited another favorite bridge, it was built in 1820 and was on the state road from Greenville, SC to Asheville, NC. It cuts through the woods and over the mountain, as the song goes.  The bottom architecture is so beautiful, we always climb down to the creek.

Donna and Eddie

We saw our first snow that same day. Only a dusting.
We adopted a rescue beagle. Her name is Pearl and Stan calls her our Honeybeagle! She just doesn’t care. ๐Ÿ˜‰  Almost two months later, she is finally feeling secure in our home and instead of hiding/hoarding all her toys and bones, she is now bringing them to share. She is so sweet and is a joy to us both.

I am in the process of hanging a gallery wall of my precious niece, Jordan. It’s not quiet done but I love how it is turning out.

On January 29, my son turned 26! I am way too young to have a child that is now closer to 30 than 20! After he left work, he and his dad went to meet the Atlanta Braves caravan players and coaches that were in the area. Then they got all manly and went to the firing range. I got a called to meet them for dinner at a Japanese restaurant Cody had chosen. We went home for birthday dessert. He chose The Better Baker’s Peanut Butter Delight recipe instead of a traditional cake. He loved it. 

I attended our church women’s conference in Charleston, SC at Seacoast Church. Pastor Greg is in the center with our ladies from Greenville. I was blessed to be there.

I took this photo of my mom and grandmother at Christmas. We said goodbye to my grandmother this week. I shared the following words on FB the morning following her death.

I loved my tiny grandmother, all 4 feet and 9 inches. She was feisty, fun and oh, so creative, before her strokes stole most of that 5 years ago. I am blessed in so many ways to be her granddaughter. Maggie taught me to cook, sew and quilt. She instilled in me a desire to stay busy with my hands. My grandmother loved hymns and didn’t miss church unless she was extremely ill. She was well known for her cooking, gardening, sewing and quilting. She was the first to make food for a friend or a family in need and loved having her large family together. She was the proud mother to 4 daughters, 9 grandchildren, 20 great-grandchildren and 3 great-great grandchildren. Her legacy will live on for many years. I had the great privilege, along with my sister, Angie, and my mom, Linda, to be with her as she left this life and passed in to one far grander than we can imagine. I have a joy and peace in knowing her broken body and mind is now healed and she is rejoicing once again.
God’s timing always amazes me. As I was sitting with my grandmother her last morning, I received an email from Marsha at Better Baker blog. She had noticed I had not posted recently and was checking to make sure I was okay. She told me she was praying for me that day. Isn’t that amazing? I am so blessed to call many people friends and am so thankful for the ones I have never met face to face but share our daily lives through our blogs. What a comfort to know that God knew my needs before I did and had placed me on Marsha’s heart. We serve a great God.

We lay my grandmother to rest on Saturday in MS. She took her very first plane ride last night, as her body was being sent to the local funeral home. My first cousin and my husband will be leading the service and 4 grandsons, one grandson-in-law and three great grandsons will serve as pall bearers. What an honor for her family to do this one last act of service for my mammaw. 

sharing:

Lemon Meringue Pie Fudge

Crazy For Crust has the most incredible recipe for Lemon Meringue Pie Fudge. My sister-in-law is here visiting and whipped this up for us this week. She and my husband both love lemon and fudge. What’s not to love about the two combined?!? Just saying. ๐Ÿ˜‰ 

Lemon Meringue Pie Fudge

Ingredients

For Crust:

  • 1 1/2 cups cookie crumbs (lemon shortbread or shortbread cookies)
  • 3 Tbls melted butter
For Fudge:
  • 4 cups (2 bags) white chocolate chips, divided
  • 1 can sweetened condensed milk
  • 1 tsp pure lemon extract
  • 2-3 drops yellow food coloring, optional
  • 3/4 cup marshmallow fluff
Directions

For Crust:
  • Mix cookie crumbs and butter together and press in to an 8×8 or 9×9 pan that has been covered with foil and sprayed with veggie spray.
  • Bake at 350 degrees for 15 minutes. Remove and let cool while preparing the fudge.
For Fudge:

  • Place one cup of white chocolate chips in a bowl and set aside.
  • Place the remaining three cups of chips in a medium sauce pan with the sweetened condensed milk. Heat on medium-low heat, stir until melted.
  • Melt the 1 cup of reserved chips on 50% power in the microwave for 1-2 minutes, stir every 30 seconds.
  • Remove pan with chips and condensed milk from heat and stir in food coloring and lemon extract. Pour over crust.
  • Stir the marshmallow fluff and the melted 1 cup of chips together and spread over the top of the fudge. Work quickly. The chips thicken quickly.
  • Let set on the counter 15 minutes and then chill until set.
Hint:
Once I turned the fudge out of the pan on to a cutting board, I removed the foil and cut with a pizza cutter. It makes the smoothest cut for fudge. ๐Ÿ™‚
Then eat and enjoy!

We made this in January with the high in the low 50’s but I can so imagine this recipe made and taken on a summer picnic. 


Eggnog Pie Recipe – So Creamy & Delicious

The Parsons Daughters has a recipe from 2009 that I ran across on Pinterest. My husband loves eggnog and I decided to treat him with this easy and oh so delicious pie. He is a fan and has said the recipe is a keeper. I know the holidays are past but this one to save for next year. 

Eggnog Pie

2 packages of 4 servings size cooked vanilla pudding
2 cups eggnog
1 1/4 cups milk (I used whole milk)
1/8 teaspoon nutmeg (I grated fresh nutmeg)

1 baked 9″ pie shell, cooled

Combine all ingredients. Cook over medium heat, stirring occasionally until mixture comes to a full rolling boil.

Remove from heat. Cool 5 minutes, stirring twice. Pour into the cooled pie shell. Cover surface of filling with plastic wrap. Chill at least 3 hours.

Cut, serve and enjoy!

sharing:

Rum Balls and Family News

Rum Balls, yum….Don’t they look amazing? They are so delicious. The recipe is so simple but makes the most moist and flavorful bites of goodness. 

Rum Balls

Ingredients:

11 ounce box of Vanilla Wafers, crushed 
1 cup chopped pecans (or walnuts, if you prefer)
1/4 cup unsweetened cocoa
14 ounce can of sweetened condensed milk
1/4 cup rum
powdered sugar for rolling

In a large bowl combine all the ingredients except powdered sugar. I used my Kitchen Aid mixer to mix well. 
Chill in the fridge for at least 30 minutes. I left mine a couple of hours.
Roll in to 1″ balls and then roll in powdered sugar. 
Cover and store in the refrigerator overnight. The best flavor is after 24 hours. 
Yielded 36 but this photo is one short! ๐Ÿ˜‰
Then enjoy!

The biggest family news of the holiday season: 
Rob and Hanna are engaged! 
(Hanna, our daughter)
Isn’t her ring just beautiful? We couldn’t be happier for them!

 My daughter has wonderful taste! ๐Ÿ˜‰ 
And now all the planning begins! Woohoo!

sharing:


Hot Ham & Cheese Croissant

Our family loves this quick and easy sandwich. We eat it for breakfast plain or with strawberry jam. We eat it at lunch or for an appetizer with honey mustard. The taste of the buttery croissant with the warm melty Swiss cheese and the flavorful ham that just zings your taste buds. The addition of strawberry jam or honey mustard compliments and melds all those delicious flavors. 

This morning I made them for a quick breakfast in our toaster oven. When I am making for a crowd, I use a large cookie sheet in the regular oven. 

My daughter, who is a vegetarian, eats the croissant and cheese or adds a scrambled egg.

I start with Croissants from the bakery. The ones I used today are cocktail size but if I am making lunch, I buy the full-size. You can use any ham you want. I like Sara Lee Honey Ham but I have also used left-over spiral ham from home or ham from the deli. The custom slices cheese work great for the smaller croissants. One slice broken in half and then one half broken again covers the entire croissant. I use three to four slices of ham. If using honey mustard, smear on to the croissant top and close. If using strawberry jam, I add that after it is warm. 

I bake in a 400 degrees, pre-heated oven for 10 minutes or until the cheese is melted and the croissant is golden brown. The croissant will be a little crisp on top but still soft on the inside. 





It’s Beginning To Look Alot Like Christmas – Slow Cooker Sweet & Spicy Nuts

Baked Bree has a wonderful recipe for Slow Cooker Sweet & Spicy Nuts. I decided to give them a try last week. The nuts were so delicious. I did add a few sprinkles of Cayenne for that little bit of heat. The Cayenne just made the nuts. The maple syrup, honey and cinnamon were delicious. I think the fresh ground nutmeg made an impact for such a small amount. I loved using the slow cooker. It made the nuts easy to stir, no leaning in to the oven! And I didn’t have to worry about burning the nuts. If you love making nuts at Christmas, this is the recipe for you! ๐Ÿ™‚

Veggie Salad & A Lot Of A Month Of Thankfulness

Do you have that go-to dish you like to take when your girlfriends get together? Mine is this scrumptious and easy Veggie Salad. It goes together beforehand so no rushing around at the last minute. It is a cold dish, which is easier than keeping something warm and it taste oh, so good!

Veggie Salad

1 can LeSueur Peas, drained
1 can shoe peg corn, drained
1 can French-cut green beans, drained
1 jar pimento, chopped, drained
1 cup celery, chopped
1 large bell pepper, chopped
1 medium onion, chopped

Dressing:
1 cup sugar
1/2 cup apple cider vinegar
1/2 cup Smart Balance oil or your oil choice
1 1/2 tsp salt
1/4 tsp pepper

Dissolve dressing over low heat. Let cool. 

Mix all vegetables in a large bowl. Pour dressing over veggies and mix well. Let sit in refrigerator at least 24 hours prior to serving. Will last in refrigerator for 2 weeks. 

Serve cold. Makes 8 servings.

A Month Of Thankfulness – Days 13-19

I am a week behind on my thankful posts. Not that I am not thankful but that I was sick most of the week last week and took a few days off to recuperate and then immediately went out of town. 

Day 13 – I am thankful for the military men and women who serve our country.  We have some wonderful friends and family that make this sacrifice daily. No thanks are ever enough.

Day 14 – I am thankful for Stan’s family. When we married 30 years ago, I inherited a new family. I am thankful for each and everyone of them. 




Day 15 – I am thankful for NyQuil. ๐Ÿ™‚ Yes, that trusty friend helped me rest when I was so congested and miserable.

Day 16 – I am thankful for old friends. Sometimes seasons of life may move you away from one another but the foundation of friendship remains.

Day 17 – I am thankful for my daughter’s boyfriend, Rob. He not only loves our daughter but is always so welcoming to Stan and me. We have shared many good times over the last 2 1/2 years and I look forward to many more. I love him like a son and am so thankful for his kind and considerate heart. 



Day 18 – I am thankful for second chances. 

Day 19 – I am thankful for my son and daughter’s friendship with one another. 
 Taken in May 2011 at Hanna’s college graduation at College of Charleston.
Life is good.



Bunny Tales

Sweet Sophistication with a Touch of Whimsy

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

%d bloggers like this: