FALLing for Apple Cake

Sorry for the delay in my posts! Work has been hectic lately with the Holidays coming up. My boyfriend and I went hiking and pumpkin picking in North Georgia last month and happened to stumble upon the Ellijay, GA, the apple capital of Georgia. We went Apple Picking at R & A Orchards and loved it. Of course, I had to find the perfect Fall Apple Cake Recipe.... Let me just say this one is delish. Happy Fall Y'all!!

Ingredients:

2 tablespoons vegetable oil, plus more for the tube pan

3 1/2 cups flour

1 1/4 teaspoons baking powder

1 1/4 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 1/8 cups sugar

2 eggs

1 cup honey, preferably golden blossom (I used Wildflower) 

3/4 cup strongly brewed coffee, cooled

2 Granny Smith apples, peeled, cored, and chopped coarsely

1 Granny Smith apple, sliced

Materials:

Large & Medium Mixing Bowls

Measuring cup/spoons

Spatula

Wooden Spoon

Sifter

Electric mixer

Bundt pan (or tube pan)

Toothpick

Cooling Rack

Preheat the oven to 350 °F and grease a 10-inch tube pan.
In a bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, and sugar. Set aside. With an electric mixer, beat the sugar, oil, and eggs on low speed until combined. Add the honey and beat until well blended. Add the dry ingredients alternately with the coffee, beating on low speed until combined. Stir in the chopped apples by hand.
Pour the batter into the tube pan and arrange the sliced apples on top. Bake until a toothpick inserted into the center comes out easily, about 1 hour. Let cool on a wire rack for 10 minutes. Carefully remove the cake from the pan and let cool. (This cake can be baked 1 day ahead.)

Corn Muffins

Y'all these corn muffins are absolutely DELICIOUS. I was beyond impressed how good the recipe was  that I found on Pinterest by the way. These are a perfect accompaniment with BBQ, Southern/Soul Food, and Low Country Food. These will be a hit for sure at any American Football Tailgate or party.

Ingredients:
2 cups yellow cornmeal
1 (9 oz) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon miracle whip light
14 ounce can whole kernel corn (well drained)


Materials:
1 medium mixing bowl
1 large mixing bowl
Wooden spoon
Measuring cup/spoons
Muffin/cupcake tray
Cupcake liners
Whisk

Whisk together cornmeal, cake mix, baking powder, salt, and cayenne in a bowl, set aside.  Combine milk, buttermilk, oil, eggs, brown sugar, and honey in another bowl and mix well.  Add to the cornmeal mixture and gently stir-- there should be no lumps, but do not over mix.  Fold in the miracle whip and canned corn.

Let rest, covered, in the refrigerator for 30 minutes or overnight.

When ready to bake, preheat the oven to 400 °F.  Line cupcake pan with liners. Scoop the batter into the cupcake liners, filling about 2/3 full.

Bake for 15-20 minutes or until a cake tester comes out clean and the top is golden brown.

Killer Tomatoes

Sorry for the late blog update y'all! I have some good news. I will be posting two other recipes this week. 

The other week, I decided to make a recipe I saw on Pinterest with tomatoes that was originally intended for peppers. However, I kind of tweaked the recipe! Y'all know I get bored following exact recipes unless it's for baking, which is a different story. I used feta cheese, but goat cheese or mozzarella would work well too! I only cooked them until the cheese was golden brown and the tomatoes were soft, but I would recommend cooking them for a little bit longer until the cheese starts to melt. This would be a great item for a tailgate or football party because each person gets their own individual tomato to eat. Adjust the number of tomatoes you need to make based on the size of your party. 

**Please note that the measurements below are for each tomato, and NOT for all 3 as a whole.

Servings: 3

Ingredients:
3 medium sized heirloom tomatoes 
1 tablespoon of feta per tomato, or to taste
1-1/2 teaspoons per tomato of mixed bell pepper, diced (use 1 yellow, 1 green, and 1 red)
1-1/2 tablespoons of Extra Virgin Olive Oil (EVOO) per tomato to coat inside and outside
Pepper, to taste per tomato
Pinch of salt per tomato

Materials:
Cutting board
Serrated knife
Sharp knife
Cookie sheet
Tin Foil
Parchment Paper

Preheat the oven to 400°F.

Line a cookie sheet with tin foil and parchment paper placing the parchment paper on the top.

Wash the Tomatoes, and cut off the small bit at the bottom and a circle around the bad bit at the top. Make sure that you cut a hole deep enough at the top to fill the tomato(es) up with cheese and peppers.

Place the tomatoes on the cookie sheet lined with parchment and tin foil and pour the EVOO inside and out, coating the tomato.

Next, put half of the feta measurement on the bottom. Add the mixed bell pepper on top of the cheese.

Add the rest of the feta on top (or enough to cover the bell pepper). Top with salt and pepper.

Cook for 20 mins or until tomatoes are soft and cheese is cooked.

Salmon Salad

I have to say that Salmon is one of my favorite dishes. I was telling my boyfriend how I wanted to make some recipes that would be perfect for tailgating for Football (American Football) Season. This recipe is by Barefoot Contessa. I will have to say that the recipe takes a long time if you  cook the salmon yourself, which is what I did (you're looking at about 3 and a half hours because you have to cook, cool, and chill the salmon).  However, it is completely worth the wait. The best part is there is no mayo in this recipe, so it's really healthy.  You can eat it either on top of a salad or make it more of a gourmet sandwich using baguette bread or a nice roll.

How to cook the Salmon: 

I baked the salmon, which I coated in Extra Virgin Olive Oil and topped with sea salt and ground black pepper, in the oven at 400 °F  for 35 mins. I let it cool for 30 minutes before I cut it up into chunks (removing any skin and bones) and placed it into a large mixing bowl, which I refrigerated for an hour. 

Ingredients:

2 pounds of salmon, chilled

1 cup small- diced celery (3 stalks)

1/2 cup small- diced red onion (1 small red onion)

2 tablespoons minced fresh dill

2 tablespoons capers, drained

2 tablespoons raspberry vinegar

2 tablespoons good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Materials:

Large mixing Bowl

Tablespoons/teaspoons

Measuring Cup

Large Wooden spoon to mix everything together

Cutting board

Serrated knife

Sharp Knife

Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste.  Mix well and serve cold or at room temperature. 

Caramelized Brussel Sprouts

Last week, I decided to try something new. I was sick of eating my usual vegetables, so I thought outside the box a little bit. I was at the grocery store and saw some local brussel sprouts that were just delivered to the store that day. Of course, I bought them. After all, buying fresh and local produce is very important to me. 

Since I've been so busy lately, I've decided to update my blog weekly. If I have more time during certain weeks, I will upload more recipes.

Ingredients:

2 tablespoons of Extra Virgin Olive Oil (EVOO)

6-8 brussel sprouts, cleaned, cut in half, and steamed in microwave for 2 minutes

2-3 tablespoons of balsamic vinegar

Materials:

Large, deep frying pan

Large microwavable dish

Wooden spoon or Tongs 

Tablespoon

Clean brussel sprouts. Before cutting them in half, chop off most of the hard bit at the end. Slice brussel sprouts in half, and steam in a large microwavable dish with a little bit of water on the bottom for 2 mins on high in the microwave.

While the brussel sprouts are steaming, place EVOO in a large, deep frying pan on the stove cooking on medium heat. Let oil get really hot before putting brussel sprouts in.  

When Brussel sprouts are done cooking in microwave, drain water, and place brussel sprouts in frying pan. Pour Balsalmic vinegar over brussel sprouts and stir. Flip after 7 minutes and continue cooking for another 7 minutes. Brussel sprouts are done when almost black in color on both sides. Balsamic should be thick and stick to the brussel sprouts.  Enjoy!

Parmesan Asparagus

The other night I wanted to make something different instead of having steamed Asparagus. I decided to jazz up my dish a bit by adding a few ingredients. This is a pretty easy side dish recipe that's great to make for even a weekday meal.

Ingredients:
2 tablespoons Extra Virgin Olive Oil
2-3 teaspoons of grated Parmesan
1 bunch of Asparagus (bottoms removed), steamed

Materials:
Medium sized Corning Ware Dish with glass lid
Tablespoon
Teaspoon
*Frying Pan (optional)

Either sauté the asparagus in a frying pan with Extra Virgin Olive Oil. or cook asparagus in corning ware (add a little bit of water to the bottom) in microwave for 2-4 minutes depending on thickness. 

If you cook them in the microwave, cook until tips are tender and drain water. Then add Extra Virgin Olive Oil.

If you cook them in a frying pan, remove from heat when tips are tender and place asparagus in corning ware.

Finally, add parmesan. Don't add Parmesan when asparagus is piping hot. Let it cool for a minute, then add parmesan. 

Cover with lid until you serve.

Chocolate Walnut Biscotti

This is the recipe I know my parents have been patiently waiting on simply because it is that awesome. My dad says it is the best cookie he's ever eaten in his life. That's no joke folks, and that's coming from the cookie monster himself (my father).

Ingredients:
2 cups unbleached flour (King Arthur preferred)
1/2 cup cocoa powder (Hershey's preferred)
1 teaspoon baking soda
1 teaspoon salt
3/4 stick unsalted butter
1 cup sugar
2 large eggs, sightly beaten
1 teaspoon orange extract
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 cup walnuts, chopped
1 cup semisweet chocolate chips
confectioners' sugar

Materials:
Medium/small mixing bowl
Large Mixing bowl
Cookie pan/Cookie sheet
Electric Mixer
Whisk
Long, small, saw-like knife

Preheat oven to 350 °F.
Butter and flour a large cookie pan.
In a small bowl, using a wire whisk, mix flour, cocoa powder, cinnamon, baking soda, and salt.
In a large bowl, using an electric mixer, cream butter and sugar.
Add eggs, orange extract, and vanilla.
Stir flour mixture into bowl with egg mixture into bowl with egg mixture to form a stiff dough. Add chocolate chips
Remove dough from mixer, and using a floured board gently knead walnuts (I add in the mixer not by hand) into the dough. If dough is too soft to handle, add more flour.
Cut dough into 3 parts.  Place all 3 pieces into one baking sheet.
With floured hands, form 3 long log shapes, slightly flattening each one with hands (By keeping the shapes long, cookies will cook well inside and will cut easily.)
Sprinkle tops with a generous amount of confectioners' sugar.
Bake for 25-30 minutes on middle rack of oven.
Removing baking sheet from oven and cool cookies for 5 minutes.
Remove to a cutting board and cut the loaves diagonally into 1/2 inch slices while still warm. You will need a long, small, saw-like knife.  Work quickly or the cookies will break.
Return cookies, cut side down to ungreased baking sheet and bake in 350°F oven until crisp (about 10 minutes).
Remove from oven and cool biscotti completely.
Store airtight.  Cookies will stay fresh at least 2 weeks, they also freeze well.

Yield: about 36 cookies

Dijon Mashed Potatoes

On Saturday, I realized that I didn't have milk in my fridge to make mash potatoes. All I had was butter,  dijon mustard, and white wine. Feel free to add a little bit of milk. Y'all these mashed potatoes were fantastic. I served them with Halibut and Parmesan covered Asparagus. 

Servings: 3-4

Ingredients:
3 large Russet potatoes, peeled, cut in halves and boil until they are soft (and you are able to stick fork in it)
3-1/2 teaspoons of dijon mustard
2 tablespoons of butter (or smart butter)
2 tablespoons of white wine


Materials:
Large pot or sauce pan
Teaspoon
Potato peeler 
Sharp knife
Tablespoon
Large serving bowl
Potato masher or electric mixer

Peel potatoes. Cut them in halves. Place them in large pot or sauce pan and bring to a boil on medium high- high heat. Once they start to boil continue cooking until potatoes are soft and you are able to stick a fork in them about 15 mins.

Remove from heat and drain water. Then add dijon, butter, and white wine. Mix throughly. Serve.

Tzatziki

I read an article about how good cucumbers are for you, so I decided to make my favorite cucumber side dish/sauce: Tzatziki. I looked at a lot of recipes, but decided to make my own recipe up that was healthier (I don't like sour cream). I topped chicken gyros with my Tzatziki sauce. You could also serve pita chips or pita bread with Tzatziki and make it more of an appetizer. 

Ingredients: 
1 large cucumber chopped and diced (make sure it's long too)
1 tablespoon olive oil
6 oz greek yogurt (I used 0% Fage)
Dill, chopped
1 teaspoon red wine vinegar
2 garlic cloves chopped (or 1 teaspoon of chopped garlic out of jar)







Materials:
Cutting board
Serrated knife
Medium mixing bowl
Tablespoon
Teaspoon

Combine all ingredients in a bowl.  Mix well. Chill in refrigerator for 30 mins. Serve.

Watermelon Salad

I apologize for not updating my blog this week. I thought today I would do an easy, seasonal recipe. I originally got the idea from Pinterest or Whole Foods (I forget which one), but I never followed their recipe when making this dish. Right now, I have craved everything with watermelon simply because mid to the end of July is when the best watermelons come out. Instead of having salad (with leafy greens/lettuce) for dinner the other night, I used this salad in place of my regular boring salad.

Servings: 1

Ingredients: 
1 cup of cubed watermelon
a drizzle of balsamic (not a lot just enough to coat the watermelon)
1 teaspoon of feta

Materials:
1 medium mixing bowl
Spoon
Cutting board
Serrated knife

After cutting watermelon into cubes, place in medium mixing bowl.
Add a drizzle of balsamic (just enough to coat the watermelon). Mix well.
Add feta.
Serve chilled.

A Taste of Fall....Pumpkin Bread

Lately, I've been wanting or craving everything to do with Fall: College Football (American Football), Riding Boots (which may include Cowboy Boots if you live in the Southern Region of the United States), Scarves, Leggings, Hayrides, Halloween, Pumpkins, and Pumpkin Spice flavors in cooking. Lucky for us, Fall is right around the corner, which is why I'm going to have you one step ahead of the game for your tailgate, Halloween party, Thanksgiving meal, or Fall outing. Today's recipe will be for Pumpkin Bread. 

Be sure to check back on Thursday for my Sangria Recipe.

Yields: 1 large loaf or 4 mini loaves

Ingredients: 

2 cups flour

2 teaspoons pumpkin pie spice (fresh)

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons (3/4 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs

1 cup canned pure pumpkin

1 teaspoon vanilla extract

2/3 cup buttermilk

Materials:

Large Mixing Bowl

Medium Mixing Bowl

Electric Mixer

Whisk

Spatula 

Measuring Cups/Spoons

Tooth Pick

Cooling Rack

Preheat oven to 350°F.

Butter a 9x5x3 in. loaf pan or 4 mini loaf pans.

Whisk flour, pumpkin pie spice, baking powder, salt, & baking soda in medium bowl to blend.

Using an electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup of sugar, beating until blended.

Beat in eggs, 1 at a time.

Beat in pumpkin, then vanilla.

Beat in dry ingredients alternately with buttermilk starting and ending with the buttermilk.

Bake until tester inserted into center comes out clean, about an hour 10 mins for large loaf and 24-36 mins for mini loaves.

Bruschetta (Can Be Breadless As Well)

Last night, I decided to make Breadless Bruschetta or as my Dad liked to call it "Tomato Salad." I mixed it up and used a large Heirloom Tomato instead of the typical large, red Tomato.  My Boyfriend and I ate it as a salad to our meal (which was cheeseburgers by the way). I used really fresh ingredients, which made it taste even better. Feel free to add thinly sliced, toasted Baguette bread topped with my bruschetta recipe below if you want. However, it tastes just as good without the bread if you want to stay away from the carbs or have a gluten allergy.

Serving Size: 2-3 servings

Ingredients:

1 tablespoon Extra Virgin Olive Oil

1 large heirloom tomato (or 1 large red tomato) diced

5 basil leaves

2 tablespoons Parmesan Romano Cheese

Materials:

Medium mixing bowl

Cutting board

Sharp Knife (serrated)

Tablespoon

Mix all together in a bowl and serve. 

Potatoes à la Cameron

I felt like I needed some "potato variety" in my diet besides the typical mash potatoes and maybe healthy home cooked fries as a treat every now and then. One night, I felt like making something different. I rummaged through my fridge to see what ingredients I had, and went from there. These potatoes were so delicious that I debated keeping this recipe a secret. Feel free to add another teaspoon of dijon mustard, if you feel the need to. 

Servings: 1-2 

Ingredients:

1 potato diced with skin on

1 teaspoon dijon mustard

Splash of EVOO 

Pepper & salt to taste

3 teaspoons (or to taste) of Parmesan Romano grated cheese

Materials:

Mixing bowl

Teaspoon

Tablespoon

Parchment paper

Cookie sheet

Cover a sheet with a layer of parchment paper.

Combine all ingredients in large mixing bowl.

Place potatoes on parchment paper.

Cook at 425° F for 8 minutes then flip the potatoes and continue cooking for 8 mins.

Apple & Brie Melt

Sick of eating a regular, boring, grilled cheese on white or wheat bread with either American or cheddar cheese? Well, I have a better grilled cheese that's more appealing to the palette-- an Apple & Brie Melt... or as I like to say, "Gourmet Grilled Cheese." The only thing I felt was missing to my meal was a white wine tasting. The secret is to slice the apple into very thin slices. I used french baguette bread because it complements the cheese and granny smith apple better than regular bread.

*Slice the apple thinner than I did in the picture. The picture below was the first time I made this delicious gourmet grilled cheese. I forgot to take a picture the last time I made it with thin slices of apple. Sorry y'all!

Ingredients:

1 large Granny Smith apple, sliced into very thin slices

4-6 oz of Brie

1 loaf of French baguette bread (Ciabatta would work well too)

Butter, for pan

Yields: 2-3 sandwiches

Materials:

Cutting board

Small sharp knife (I call mine a fruit knife)

Butter knife or cheese knife to cut brie with

Frying Pan 

Spatula

Serrated knife

Slice Granny Smith Apple and brie into thin slices.

Slice a piece of baguette open on one slide and place brie and apple slices on bread. Make sure there is enough to cover the sandwich. 

Melt a few tablespoons of butter in pan on low heat. 

Place sandwich in pan and continue cooking on low. Flip every now and then until grilled, and cheese is melted. (I push the bread down with my spatula a few times so the cheese will melt and the sandwich won't be as hard to eat)

The Modern Greek Version Of Caprese Salad

Last night, I decided to make as I like to call a "Modern Greek Caprese Salad." Originally, I wasn't planning on cooking anything, but I decided to make up a recipe with ingredients I already had in my fridge. Plus, I used the excuse of "I need to use the tomato before I go away on vacation or it will go bad." Yes, that really happened. If you're a healthy eater, love salads, and/or Greek food, you will absolutely LOVE this recipe. My boyfriend raved all night about how good this recipe was. The best part is, it is so easy to make.

Servings: about 3

Ingredients:
1 large heirloom tomato, diced
1 tablespoon Extra Virgin Olive Oil (aka EVOO)
3 teaspoons feta
Pepper, to taste

Materials:
Small mixing bowl
Teaspoon
Tablespoon

Combine Tomato, EVOO, and Feta in a small mixing bowl.  Stir. Mix in Pepper. Enjoy. Make sure to serve cold/room temperature. Enjoy!

Panera's Stove Top Mac N' Cheese

This will be my last post till next Sunday, since I am going out of town on holiday for July 4th. Sunday I will be posting about "Shopping at Your Local Farmers' Market" so don't miss out.

Who doesn't love a good Macaroni and Cheese? I think it was my go to food when I was little. I'm pretty sure I made it a food group.... and no I'm not kidding-- that's how much I ate it. Panera serves a mac n' cheese that's to die for. It's made with white cheddar and white american cheese, which is very flavorful and delicious. I found a recipe that is a copy cat recipe. Trust me, you won't be disappointed when you make it.

Ingredients:
16 oz (1 lb) pipette pasta or other small pasta shapes
1/3 cup all purpose flour
4 oz white american cheese chopped or torn into pieces
2 teaspoons-1 teaspoon dijon mustard (adjust to taste)
1/4 teaspoon hot sauce (like Frank's)
4 tablespoons unsalted butter
2-1/2 cups milk, heavy cream, or half & half
8 oz extra sharp white Vermont cheddar, shredded
1 teaspoon kosher salt

Materials:
Large stock pot
4 quart sauce pan
Wooden spoon
Cheese Shredder 
Measuring cups/spoons
Serving spoon

1) In a large stock pot, cook pasta according to package directions, drain well.
2) While the pasta cooks, melt the butter in a 4 quart sauce pan over medium heat.  When the butter has melted & has started to bubble, whisk in the flour, cook for 1-1/2  minutes whisking constantly.  Gradually whisk in the milk until no lumps remain.  Reduce to medium-low & cook  milk mixture, whisking frequently, until it thickens & bubbles, about 8 mins.
3)Remove saucepan from the heat & by the handful, stir in the cheese allowing all of the cheese to melt into the sauce before adding more.  Stir in the mustard, salt, & hot sauce.  Return the saucepan to the heat & stir in the pasta.  Be sure to stir up the sauce from the bottom of the saucepan & thoroughly coat all of the pasta with sauce.  Cook for 1-2 minutes over medium-low heat until heated through.  Serve hot in bowls with spoons.

Banana Bread

No need for a mixer for this recipe y'all! It's really easy to make, and it's delicious. Feel free to add walnuts (I don't cause I think I'm allergic).

Ingredients:

3 or 4 ripe bananas smashed          

1/3 cup melted butter

1 cup sugar

1 egg beaten 

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1-1/2 cups of all purpose flour

Materials:

Large Mixing Bowl

Wooden Spoon

4 x 8 in loaf pan or 4 mini loaf pans

Yield: 1 loaf or 4 mini loaves 

Preheat Oven to 350°F.

With a wooden spoon, mix butter into the smashed bananas in a large mixing bowl.

Mix in sugar, egg, & vanilla.

Sprinkle the baking soda & salt over the mixture & mix in.

Add the flour last, mix.

Pour mixture in a buttered 4 x 8 in. loaf pan (or 4 buttered mini loaf pans)

Bake for an hour. (Bake mini loaves for 30-36 minutes)

Cool on a rack. Remove from pan & slice to serve.

Best Crab Cakes You've EVER Eaten

A lot of times I'll order crab cakes at restaurants just to be disappointed by how little crab meat there actually is in relationship to the filler. What if I told you that I had a crab cake recipe with 95% crab meat? Well then, I just made your day because I do have that recipe. This is a perfect recipe to use during Lent for Fish Friday or during the Summer.

**IMPORTANT: Make sure the canned crab or container of crab is local and is not from a country that isn't know for crab. If you see Thailand, don't buy it. The crab needs to be high quality or the cakes will be ruined!!

Ingredients:
1 lb crab meat- back fin on (claw) (type of canned crab)
2 eggs beaten
2 tablespoons dijon mustard
Cajun seasoning- 1 teaspoon or to taste
1/2 cup bread crumbs to bind crab

Materials:
Mixing bowl
Measuring cup/spoons
Deep frying pan


Mix all with hands in mixing bowl.  Form into pattys & sauté in frying pan in olive oil to coat pan.
Brown on each side
*cook first side 4-5 mins & other side 3-4 mins

Optional Sauce:
Mix 1/2 cup mayo with 1/4 cup dijon mustard. Heat through in microwave: 1 min.

Winter: Salmon in Parchment

This is the perfect fish in parchment during Winter. I made up the recipe myself. The pairing was perfect. This is a great and easy meal to make during the week. 

Serving Size: 1 Person

Ingredients:
1/2 pound of salmon
Half a bunch of Asparagus, with ends removed 
2 peeled sweet potatoes chopped into pieces
Heavily Pepper
Pinch of Salt
Old Savannah Spice: Seafood Seasoning, to taste
Extra Virgin Olive Oil (to lightly coat fish and veggies)
Dill Chopped 


Materials:
Deep Dish Pan
Tin Foil
Parchment


Preheat Oven to 350°F.
Line Deep Dish Pan with a piece of tin foil.
Place a piece of parchment that smaller in size on top of the tin foil. Place fish and veggies on parchment. Be sure to put Salmon in middle and veggies around the salmon.
Lightly coat salmon back and front with Extra Virgin Olive Oil and do the same for veggies
Put chopped dill on top of salmon
Heavily pepper salmon and veggies.
Lightly salt salmon and veggies.
Sprinkle Old Savannah Spice: Seafood Seasoning over salmon & veggies.
Cook for about 30-40 mins

Mama Mia! Bucatini all' Amatriciana

My Dad has gotten onto me lately for not cooking enough Italian food, since his side of the family is Italian. My favorite Italian pasta dish is Bucatini all' Amatriciana, which is Bucatini pasta with pancetta (Italian bacon) and tomatoes. If you have an Italian market close to where you live, like I do in Atlanta (E. 48th St Market in Dunwoody), then I would buy the pancetta, grated pecorino Romano, and a can of Cento Peeled San Marzano Tomatoes (I think the can is 1 lb and 14 oz).

Serves: 4

Ingredients: 

12 oz bucatini or thick spaghetti (I usually just make a lb of pasta)

14 oz peeled ripe tomatoes, seeds removed, chopped

4 oz pancetta or guanciale (pig's cheek)

minced chili pepper to taste

olive oil

salt and pepper

grated pecorino Romano

1. Finely chop the pancetta and sauté in a skillet with 3 tablespoons of olive oil.

2. When it starts to brown, add the tomatoes.  Season with salt and pepper, add the chili pepper and cook over high heat for about 10 minutes. 

(I usually cover the pan so the sauce will thicken a bit. Also, stir the sauce occasionally.)

3. Cook the pasta in salted boiling water until al dente.  Drain and add to the sauce.

4. Add some pecorino and toss. Serve with additional pecorino on top of the bucatini or on the side.