Friday, August 31, 2007

Canaan's created dessert

Canaan wanted me to share this with you all. It is his very own creation. An apple with chocolate and marshmellows, put in the oven. I didn't try it but he said it was good! :)

Tuesday, August 07, 2007


a Smith household favorite...

This is a great way to get your little guys (or big guys) to eat their veggies. I make ground turkey with taco seasoning. In a bowl I start with lettuce which I cut thinly, add all sorts of veggies like corn, green peppers, red peppers, etc... Top that with crushed chips. Then add salsa, sour cream, cheese,and a bit of ranch dressing. Yummy!!!
Parmasean Crisps......
really easy and really yummy. Make ahead for your next party!

1 1/2 cups finely grated fresh Parmesan (about 1/4 pound)~ I used store bought
3/4 cup all-purpose flour
1 teaspoon freshly grated lemon zest
3/4 teaspoon coarsely ground black pepper plus additional for sprinkling the
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1 tablespoon plus 2 teaspoons water
1 teaspoon fresh lemon juice

In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)
Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.

Makes about 44 crackers.

May 1993

** I made the log ahead of time and put it in the fridge wrapped really well. Then just as the friends arrived I cut it into super thin cuts and popped them in the oven. They were so yummy! I served them with a cream cheese layered dip. Super easy!

Wednesday, August 01, 2007

Blackened Salmon from Jael Robitaille

Here is that salmon recipe - there really is none better than this!!!

Blackened Cajun Salmon

4 8 oz. salmon fillets
2 T. margarine (I use Can't believe it's not butter)

Cajun Blackening Seasoning

1 T. paprika
1 t. garlic powder
1/2 t. cayenne
3/4 t. ground black pepper
1/2 t. ground thyme
1/2 t. oregano
1/2 t. dried basil
1 t. onion powder
2 t. salt

Mix all the seasonings together. Sprinkle liberally over salmon fillets.
Place seasoned fillets with 1/2 T. of margarine each in a very hot cast-iron
skillet (we grill). Sear for 2 min. then turn and blacken for another 2
min. Old cholestrol cookbook says, "This is a spicy dish and goes best with
a cold glass of beer." Serve with rice and carrots. Produces a lot of