Kitchen Delights 8/11/19
Asparagus Citrus Salad
2 c. water
1 lb. fresh asparagus, trimmed & cut into 1-1/2 inch pieces
2 T. orange juice
1 T. olive oil
2 tsp. orange zest
1/4 tsp. lemon-pepper seasoning
In a large skillet, bring water to a boil (add a little salt, if you wish). Add asparagus; cook for 4-5 minutes. Drain and immediately place asparagus in ice water. Drain; pat dry, place in a bowl.
In a small bowl, whisk orange juice, oil, orange zest and lemon-pepper. Pour over asparagus; toss to coat.
Yield: 4 servings
Lemon Grilled Salmon
2 tsp. snipped fresh dill OR 3/4 tsp. dried dill weed
1/2 tsp. lemon-pepper seasoning
1/2 tsp. seasoning salt
1/4 tsp. garlic powder
1-1/2 lb. salmon fillet
1/4 c. brown sugar
3 T. chicken broth
3 T. vegetable oil
3 T. soy sauce
3 T. finely chopped green onions
1 lemon, thinly sliced
1 thinly sliced onion, separated into rings
Sprinkle dill, lemon-pepper, seasoning salt, and garlic powder over salmon. Place in a large resealable plastic bag. Add the brown sugar, broth, oil, soy sauce, and green onions. Seal bag.
Refrigerate for 1 hour, turning once. Drain, discard marinade. Place salmon, skin-side down, on grill rack over white hot coals, place lemon and onion slices on top. Grill for 15-20 minutes.
Yield: 6 servings
1 pint pineapple or orange sherbet, softened
2 tsp. almond extract
1 white cake mix (I prefer Duncan Hines® brand)
6 c. flake coconut
In a large mixing bowl, combine sherbet, almond extract and dry cake mix; mix well. Stir in the coconut.
Drop teaspoonfuls 2 inches apart onto greased or parchment paper-lined baking sheets. Bake at 350 degrees for 11-12 minutes, or until edges are lightly browned.
Yield: 6 dozen
Garlic-Herb Cheesy Potatoes
1/2 c. butter, melted, divided
2 c. herb-seasoned croutons, coarsely crushed
32 oz. bag frozen Southern-style diced hash brown potatoes, thawed
2 c. shredded cheddar cheese
1 c. chive-onion sour cream potato topper
1/2 c. diced onion
Salt & pepper, to taste
10-3/4 oz. can cr. of mushroom soup
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small bowl, mix 1/4 cup of the melted butter and the crushed croutons; set aside.
In large bowl, mix remaining 1/4 cup melted butter and all remaining ingredients. Spoon into baking dish, spreading evenly.
Bake 40 minutes or until browned and bubbly around edges. Sprinkle crouton mixture over potato mixture; bake 10 to 15 minutes longer or until topping is browned.
1 (18-1/4 oz.) yellow cake mix
1 T. lemon zest
2 c. fresh or frozen blueberries
6 oz. pkg. lemon gelatin
1-1/2 c. boiling water
Whipped cream or topping
Prepare cake batter according to package directions; pour into a lightly greased 9x13 inch pan. Sprinkle blueberries on top. In a bowl, whisk together gelatin and water until gelatin us dissolved. Slowly pour over batter.
Bake at 350 degrees for 33-38 minutes or until a toothpick inserted near the center of the cake comes out clean.
Serve warm with whipped cream.
Yield: 12 servings
Brains of the elderly slow because they know so much.
The brains of older people only appear to be less speedy, because they have so much information to access, much like a full-up hard drive, scientists believe.
Elder people have so much information in their brains, that it takes longer for them to access it, scientific studies show.
I’m happy I know this!
“As you hold fast to the dreams God has placed in your heart, prayerfully seek His guidance; He will lead you to miraculous victories in your life.”