220. Steak Pizza

This was so good. I knew that my kids would not eat it so I made them their own pizza....so I cant tell you if its for kids or not.

*1 steak (I used sirloin)
*1 pre-made pizza crust
*8 ounces provolone cheese
*1 cup grated cheddar cheese
*2 TBSP spicy mustard
*2 tsp Monterey steak seaoning
*half a small onion, chopped
*2 tsp olive oil

In a small skillet heat the olive oil over medium heat
Add half of the steak seasoning and cook until clear
Sprinkle the rest of the seasoning on the steak and cook as you like. I just threw it in a skillet
Spread the mustard on the pizza crust
Cover with provolone cheese, then cheddar and top with the steak that has been sliced.
Add onion and cook for 7 minutes

221. Pie Crust

So I made my own...just buy the stuff from Pillsburry! I am not going to lie. It was just as good and so much easier to make.

222. Ginger Salmon

So there is a song by Barenaked Ladies, its on the kids cd. The guys talk about things they like and dont like. In the song one of the guys I dont like salmon....so we can not tell Elise what this fish is!

*2 tsp olive oil
*1 TBSP honey
*1 TBSP Dijon mustard
*2 tsp ginger
*1 lb salmon

Mix the olive il, honey, mustard and ginger in a bowl
Brush over salmon
cook for 15-20 minutes in a 350 oven or until fish flakes with a fork

122. BBQ Chicken

Now we love some good BBQ chicken. I normally open my favorite BBQ sauce and am done with it. So in this year I though why not make my own. It was really good and so easy to make. So I am not sure I will be buying the jars anymore.

*1 tsp hot sauce
*1/3 cup cider vinegar
*1/3 cup light brown sugar
*1/4 cup molasses
*3 TBSP Dijon Mustard
*3 cloves garlic
*1/2 cup ketchup

Mix this all together in a sauce pan over medium heat until it reduces to 1 1/4 cups, about 7 minutes
Cook chicken on the grill and baste with the BBQ sauce.
Save sauce to also dip the chicken in.

123. Pecan Crusted Catfish

Yummy! The kids both ate the fish and I am not sure that they knew it was really fish. Plus the crust was not overwhelming like some crust can be. I hate it when you have something crusted and that is all you can taste is the darn crust!

*1/3 cup yellow cornmeal
*1/4 cup pecans
*salt and pepper
*4 catfish fillets, rinsed and patted dry
*4 TBSP veg. oil

In a food processor mix the cornmeal, pecans and salt and pepper until nuts are finely ground
Transfer to a swallow bowl.
Dredge fish through the mixture
Heat oil over medium high heat
Add fish and cook until golden about 4 minutes per side


124. Glazed Carrots

Elise, Dave and myself really loved these. Eli was not overly thrilled and had to go to time out once in the middle of dinner for screaming about the carrots. He wanted to know if he can change them in for pudding. Oh no...that is not how this works!

*9 carrots, peeled, quartered and cute into 2 inch pieces
*1 TBSP sugar
*1 TBSP butter
*salt and pepper

Mix in a skillet with 1/2 cup water
Heat until boiling
Reduce heat to low and simmer, partly covered for 6 minutes
Cook uncovered over high heat for another 4 minutes or until tender

Feb 27

We had a childrens clothing party today at my house and I like to make a cake when I have these. This cake was a hit. Everyone, even the kids, liked it. Plus it really looks cute!

60. Pistachio Cake

*1 (18.25 ounce) package yellow cake mix
*1 (3.4 ounce) package instant pistachio pudding mix
*4 eggs
*1 1/2 cups water
*1/4 cup vegetable oil
*1/2 teaspoon almond extract
*7 drops green food coloring

Preheat oven to 350
Grease and flour a 10 inch tube pan.
In a large bowl mix together cake mix and pudding mix.
Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
Pour into prepared 10 inch tube pan.
Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed.
Cool in pan 15 minutes.
Turn out onto a wire rack and cool completely.
Dust with Powder Sugar.

61. Balsamic-Glazed Salmon Fillets

*6 (5 ounce) salmon fillets
*4 cloves garlic, minced
*1 tablespoon white wine
*1 tablespoon honey
*1/3 cup balsamic vinegar
*4 teaspoons Dijon mustard
*salt and pepper to taste
*1 tablespoon chopped fresh oregano

Preheat oven to 400
Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray.
Over medium heat, cook and stir garlic until soft, about 3 minutes.
Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper.
Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet.
Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork.
Brush fillets with remaining glaze, and season with salt and pepper.

62.Roasted Garlic Cauliflower

*2 tablespoons minced garlic
*3 tablespoons olive oil
*1 large head cauliflower, separated into florets
*1/3 cup grated Parmesan cheese
*salt and black pepper to taste
*1 tablespoon chopped fresh parsley

Preheat the oven to 450
Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag.
Add cauliflower, and shake to mix.
Pour into the prepared casserole dish.
Bake for 25 minutes, stirring halfway through.
Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Dinner was good. I really like cauliflower now. I always thought that it was just ok but roasted it is so good. The salmon was good. Both the kids liked it and Elise was even willing eating the cauliflower. That was a shocker.

ps....thanks to my friend Alicia we added tabs to the side. So if you want to look at chicken it will pull up the post for chicken. Enjoy!!

Feb 18

51. Soft Mahi Mahi Tacos with Ginger-Lime Dressing

*1 tablespoon olive oil
*salt and pepper to taste
*6 (3 ounce) fillets mahi mahi fillets

*1/3 cup sour cream
*1 tablespoon lime juice
*1 teaspoon minced fresh ginger root
*1/4 teaspoon ground cumin
*1 dash cayenne pepper

*1 large mango - peeled, seeded and diced
*1 cup diced fresh pineapple
*1 avocado - peeled, pitted and diced
*1 jalapeno pepper, minced
*6 (6 inch) flour tortillas, warmed
*1 cup chopped fresh cilantro

I did not use cilantro because I hate it. I know hate is a strong word but I HATE it.

Heat the olive oil in a large skillet over medium-high heat.
Season the mahi-mahi with salt and pepper.
Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.
Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside.
Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

this was ok. A tad bit bland!

Feb 4

47. Lemon Butter Fillet

So this one did not go over well with the younger crowd. My dad and Dave liked it. I think that Cod is not my favorite fish, but it was ok. I would make it again. Elise normally loves fish but this was not her favorite.

1/2 cup butter
1 lemon, juiced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried parsley
3 cloves garlic, minced
6 (4 ounce) fillets cod
2 tablespoons lemon pepper


Preheat oven to 350.
Melt the butter in a medium saucepan over medium heat.
Mix in lemon juice, salt, pepper, parsley flakes, and garlic.
Bring to a boil.
Cook and stir about 10 minutes, until thickened.
Arrange cod fillets in a single layer on a medium baking sheet.
Cover with 1/2 the butter mixture, and sprinkle with lemon pepper.
Cover with foil.
Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.

Since we are leaving sat morning at 6:30 am!! for Mexico, I will not be cooking tomorrow night. I think it may be an order Pizza night at our house. So I will see you guys in a little over a week! Maybe I will be inspired when I come back to cook more mexican food!

Jan 31

43. Ginger Glazed Mahi Mahi

So I have to ask where did the month go?? Wasn't Christmas just yesterday?
I was sure that this was going to be a flop with the 2 little ones. However I am not going to buy food since we are leaving for Mexico on sat morning.
To my shock Elise told me that this was her favorite thing she ever ate. I mean she will not cookies but she loved Mahi Mahi. Good luck finding at that on a kids menu somewhere. She ate all her fish and then some of mine too. Eli we had to use threats of no dessert and set a time limit!

*3 tablespoons honey
*3 tablespoons soy sauce
*3 tablespoons balsamic vinegar
*1 teaspoon grated fresh ginger root
*1 clove garlic, crushed or to taste
*2 teaspoons olive oil
*4 (6 ounce) mahi mahi fillets
*salt and pepper to taste
*1 tablespoon vegetable oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.
Season fish fillets with salt and pepper, and place them into the dish.
If the fillets have skin on them, place them skin side down.
Cover, and refrigerate for 20 minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat.
Remove fish from the dish, and reserve marinade.
Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork.
Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently.
Spoon glaze over fish, and serve immediately.

Jan 22 Crying at dinner

33. Pan-Seared Shrimp

I am sure that you will see how dinner went by this photo....
While Dave and I thought that dinner was good, the kids did not seem to agree with us! As I type Elise is still in the dining room crying because she will not shallow a piece of shrimp. Its been almost an hour!

*2lb shrimp (extra large) peeled and deveined
*salt and pepper
*1/8 tsp sugar
*2 TBSP veg. oil
*2 TBSP unsalted butter
*1 TBSP Lemon juice
*1 TBSP parsley

Pat the shrimp dry then add the salt, pepper and sugar to the shrimp
Heat 1 TBSP oil on high heat until it is smoking
Add half the shrimp to the pan in a single layer until the shrimp are curled and pink on both sides (about 2 minutes)
Transfer the shrimp to a bowl and cover to keep warm
Repeat with the remaining shrimp
Off heat return shrimp to warm skillet
Add butter, lemon juice and parsley
Toss until coated

Jan 11 The sweet smell of Salmon

Jan 11
20. Maple Salmon

I must admit that I am scared of cooking fish. I normally get everything ready and then have my husband make it. I hate over cooked and under seasoned fish. During this year I was going to overcome my fear and make more fish. It is a rare treat!!(inside joke!!)

*1/4 cup maple syrup
*2 tablespoons soy sauce
*1 clove garlic, minced
*1/4 teaspoon garlic salt
*1/8 teaspoon ground black pepper
*1 pound salmon

Preheat oven to 400 degrees
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

this was really good. Dave said that it made it up for the bad chicken last night!!