Coffee Kissed Salmon

It's a marriage made in heaven. Even coffee haters will appreciate this pairing.  The baked salmon tastes a bit smokey, and bit cedar-y, not at all like coffee.  This is an easy, healthy, entree to put on the table after a long day, and an easy company-pleasing entree to put on the table during a busy weekend.  It can't get much easier, actually.  Just make sure you have some good quality salmon steaks on hand. Then rub them, bake them, and enjoy.


Coffee Kissed Salmon

For each pair of salmon fillets (each about 6 oz)

1 T. ground cumin
1 T. chili powder
1 T. brown sugar
1 T. ground coffee (not instant, use fresh coffee grounds-not used!-any kind, caffeinated or decaffeinated, it doesn't matter)
1/2 tsp. Kosher salt
1/4 tsp freshly ground black pepper

Combine all ingredients cumin, chili powder, brown sugar, ground coffee, salt and pepper in a small bowl and then rub mixture all over the salmon fillets.  Set fillets aside to rest, 10-20 minutes.  Preheat oven to 400 degrees. Drizzle a little bit of olive oil over the salmon, and lightly brush oil evenly over the fillet without disturbing the rub.  Bake fillets in hot oven until fish is cooked (internal temp of 140 degrees), which usually takes 10-12 minutes but depends upon the thickness of the fillets.

This recipe was found in the comments of Facebook's Epicurious Fan page, under a post from October 22, 2009, titled 'Our Favorite Cooking with Coffee Recipes'. It is attributed to Rebecca Chanin of WiseChoice, Your Personal Path to College.

Thanks for stopping by my kitchen today!  Try this salmon soon, it will become one of your staples. I am sure of it!

Nanaimo Bars (for the Winter Olympics)

What makes my pulse race, my heart surge and my eyes well up? The Olympic theme music. "Neither snow, nor rain, nor heat nor gloom of night"..., will keep me from the opening ceremonies, closing ceremonies and the two weeks of coverage in between. It's only right that the games be celebrated with one of Vancouver's celebrated foods, Nanaimo Bars. Truth-be-told, I find Nanaimo Bars to be a bit sweet, but being an Olympic Patriot, I'm sticking by them! Fudge is sweet, and we all like fudge right? So cut these bars into fudge sized squares and all will be OK. If you want to know more about Nanaimo bars, follow this link to the city of Nanaimo. I DID changed it a bit, of course :) See you at the games!

Nanaimo Bars

Bottom Layer- A Nutty Chocolate, Coconut Base

½ cup butter
¼ cup sugar
1/3 cup cocoa powder
1 egg beaten
2 cups graham cracker crumbs
½ c. finely chopped almonds, pecans or walnuts
1 cup shredded sweetened coconut
1 tsp. vanilla

Melt first 3 ingredients in top of double boiler (Do it in the double boiler, I did my first batch without a double boiler, and I had a curdled mess after I added the egg) Add a T or so of chocolate mixture to beaten egg, and then another T. Turn heat off the double boiler. Pour warmed egg mixture into the chocolate mixture in the top of the double boiler. Stir vigorously to cook and thicken. Remove pan from bowl from double boiler and then stir in graham cracker crumbs, coconut, nuts and vanilla. Spread mixture into the bottom of a greased 9" x 9" pan. Refrigerate bottom layer while preparing the middle layer.

Second Layer-The Sweet, Firm, Cream Filling

½ cup butter
2 Tbsp. and 2 tsp. cream
2 Tbsp. vanilla custard powder (Bird's Custard Powder preferred, Instant Vanilla Pudding powder if you don't know what Bird's is or where to get it)
2 cups powdered sugar
1/2 tsp. vanilla
pinch of salt

Cream butter, cream, custard powder, powdered sugar, vanilla and salt together. Beat until the mixture is very light, about 5 minutes with an electric mixer. Spread filing over the bottom layer and refrigerate while preparing the top layer.

Top Layer-Solid Chocolate

8 oz good quality semi-sweet chocolate chips
2 Tbsp. butter

Melt chocolate and butter together on 50% power in microwave. Cool slightly. Once cool, but still liquid, pour over second layer, spread evenly and then and chill in refrigerator until firm.

To cut the squares without cracking the hardened chocolate, use a sharp knife that has been warmed slightly before each cut. (Dip knife in boiling water, then quickly dry off before making a cut). Then use a small spatula to remove the squares from the pan. Keep squares refrigerated until serving time. Cue the Olympic Theme music!

Note: I have heard of two other places these are served; New York, as New York Slices, and Alaska, as Yukon Bars.

Thanks for visiting!  Now go watch the Olympics..., with a Nanaimo Bar!

Crumbly Topped Banana Muffins

I bought a bag of over-ripe bananas about a week ago. They weren't that ripe at the time. I was going to make banana cream pie with them, but then all the kids left and there was no one here to eat banana cream pie, except me, and I am having a hard enough time fitting into my pants as it is. Then banana bag ripped and rapidly blackening bananas cascaded over my counter space. There was nothing to do but start baking. I started on banana muffins last night, two kinds. These crumbly topped ones are delicious, and they are still moist and yummy the morning-after. In fact, they are so good that I just dropped off half a dozen at my doctor's office... I've got my fingers crossed that there will be a rapid return on my investment...

Crumbly Topped Banana Muffins

For Muffin
1 1/2 cups flour
1/4 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups of mashed banana (that was only 3 of the ones on my counter...)
3/4 cup white sugar
1 egg
1/3 cup veg. or canola oil or melted butter

For Topping
1/3 cup packed light brown sugar
2 T. flour
1/4 tsp. cinnamon
1 T. melted butter

Preheat oven to 375 degrees. Line 10 muffins cups with paper liners. In a medium bowl whisk together flour, nutmeg, baking soda, baking powder and salt and set aside. In another bowl mix together mashed bananas, sugar, egg, and oil or melted butter. Stir the banana mixture into the flour mixture. Do not beat, stir just until flour is moistened. Spoon batter into muffin cups. In another bowl combine the brown sugar, flour, cinnamon, and melted butter. Stir and mash with a fork until small crumbles form. Sprinkle the crumble topping over the batter in the muffin cups. Bake at 375 degrees for 18 to 20 minutes.

Yes, you should definitely make these. Thanks for stopping by!

Chocolate Chip Cookies with Four Variations

My recipe for Chocolate Chip cookies..., the only one I've used since 1981.  I haven't even looked at another chocolate chip cookie recipe since then. This recipe makes a straight-up chocolate chip cookie; nothing fancy, just pure goodness. The ingredients are butter, sugar, chocolate, and flour with a leavening agent and some eggs thrown in. No spices. The cookie is not cakey.  It's not crisp. It's slightly crunchy around the edges, slightly chewy in the middle, and melt-in-your-mouth delicious.  Like I said, pure goodness!   This recipe doesn't fool around either.  You start with a pound of butter and end up with about 6 dozen good sized cookies. (They freeze well.  They travel well, too.  My son in college is getting 3 dozen by US Mail for Valentine's Day.  Shhhh.  Don't tell him :)

Pure Goodness Chocolate Chip Cookies

1 lb. salted butter, at room temperature (there is no other salt in the recipe, so don't use unsalted butter)
1 1/2 cups white sugar
2 cups light brown sugar
3 eggs
2 T. vanilla extract
6 cups flour
2 tsp. baking soda
2 tsp. baking powder
12 oz (about 4 cups) chocolate chips (semi sweet is usual choice, but some people prefer milk chocolate, or a combination)
2 cups chopped nuts (optional)

Preheat oven to 350 degrees. Combine flour, baking soda, and baking powder in a small bowl.  Beat with a whisk to aerate then set aside. In another bowl beat butter with an electric mixer for about 30 seconds, add in white sugar and beat for 2 minutes, then add in brown sugar and beat for 3 additional minutes or until light and fluffy.  Slowly beat in the eggs, one at a time, beating well after each addition.  Gradually add in flour mixture to creamed egg-butter mixture.  Once the flour has been incorporated stir in 12 oz (about 4 cups) chocolate chips. Scoop about 1 T of dough for each cookie and place onto ungreased or parchment lined cookie sheets.  For a more refined looking cookie, roll the balls and then flatten slightly with the heel of your palm.  Bake in 350 degree oven for 10 - 12 minutes.  I bake mine, in my current oven, for 11 minutes, which means I take them out of the oven when they still look a smidgen-and I mean a smidgen-undercooked.  Cookies firm up on cooling.  Cool on trays for a few minutes, then remove to a rack to cool completely. Makes approx. 6 dozen good sized cookies.

Chocolate Raisin Cookies I love chocolate covered raisins, and Chocolate Raisin cookies are one of my all-time favorites.  Omit the nuts, and use 3 cups chocolate chips (semi sweet or milk) and 3 cups raisins. YUM.

Mixed Chip Cookies  My daughter Abby uses 1 cup butterscotch chips, 1 cup white chocolate chips, 1 cup milk chocolate chips, and 1 cup semi-sweet chocolate chips. In high school, she was famous for her chocolate chip cookies. She rolls the cookies in nice neat balls, flattens them, and then tops them with one of each kind of chip...to die for!

M&M Cookies  Mix in 2-3 cups of the chocolate chips, roll dough into balls, flatten a bit, then press 3-5 M&Ms (depending on the size of the ball) into the top of each cookie.  The M&Ms can be color coordinated to the holiday...red and green M&Ms for Christmas; pink, red and White for Valentine's Day; orange, purple and black for Halloween; pastels for Easter...

Peppermint Chocolate Chip Cookies  For Christmas, of course.  In place of nuts stir in 2 cups coarsely crushed candy canes.  Be sure to bake on parchment covered cookie sheets.

Thanks for stopping by!  What variation is calling out to you?

Swedish Butter Cookies Three Ways

The weekend is upon us and it sounds as if it's going to be cold and wet almost everywhere. Let's make cookies!  Here is my favorite recipe for butter cookies. It's an easy one, and the cookies are melt-in-your-mouth delicious.  I have been baking these cookies exactly as the recipe specifies since the mid-1980s when my friend Kathy gave me the recipe (which she acquired from one of her students).  Just a few days ago, emboldened by all the foodie pages I have been looking at, I decided to play with the recipe a bit.  What fun!  One version, adding lemon peel, was only so-so, but the other two were excellent.  Now I am anxious to create a coffee/latte version. If I get one to work, you can be sure I'll post if it.  Let me know if you come up with any winning variations..., but don't miss the originals, they are to die for!

Swedish Butter Cookies

1/2 cup butter, at room temperature
1/2 cup sugar
1 tsp. corn syrup
1/2 tsp. baking soda
1 cup flour

Preheat oven to 300 degrees. Beat butter and sugar and corn syrup together with an electric mixer for about 3 minutes.  Stir in flour and baking soda.  Divide dough into 4 equal parts.  Roll each part into a roll about 6 inches long and 1 inch thick.  Place on a cookie sheet.  Cookies will spread a lot, so space them equidistantly. Bake in preheated 300 degree oven for 20 - 25 minutes.  Cut bars, at an angle, into slices while still hot.  I cut off the rounded ends, then slice each roll into 6 slices to make 2 dozen cookies per batch.  Cool on paper towel.

Coconut Butter Cookies (my favorite version)
Mix dough as above, adding in 1/2 tsp coconut extract with corn syrup.  Cover each roll with 1/2 to 1/3 cup sweetened shredded coconut.  Press coconut on roll, slightly flattening the rolls in the process.

Nutty Butter Cookies
Substitute 1/3 cup brown sugar for the 1/2 cup of white sugar.  Stir in 1/2 cup finely chopped almonds with flour.  Partially flatten the rolls before baking (with nuts, the dough doesn't spread as much). Bake at 325 degrees for 20 - 25 minutes.

Lemon Butter Cookies
If you want to try it, I just added the grated rind of 1 large lemon... But the results weren't nearly as tasty as the original version.  You simply have to make the originals!

What do you think?  Are you going to try this?
Whatever you decide, thanks for stopping by,

Shredded Beef Sandwiches

Here's one more recipe suggestion, tried and true and oh so easy, for a Superbowl party. On your way home tonight (game day minus two) pick up a 3-4 lb. beef roast, any kind--bottom round or rump are fine--just get whatever is on sale. Tonight, put the roast in a crockpot with 1/2 cup of water (and nothing else) then mix up the sauce and refrigerate. Tomorrow morning (game day minus one), shred the beef, mix with the sauce, and refrigerate the whole thing overnight to blend the flavors. Game Day, reheat meat and sauce in crockpot for 3-4 hours. Put the crockpot on the coffee table with some tongs, hamburger buns (or the smaller dinner rolls) and desired toppings (if any) of pickles, raw or sauteed onions, sliced tomatoes, and mayonnaise (I like mine "straight up", no garnishes!). Fans can make their own BBQ Beef Sandwiches whenever they feel the urge.

Shredded BBQ Beef Sandwiches

For Beef
3-4 lb. beef roast, any kind, bottom round or rump work well (Last time, because it was on sale,  I used a tri-tip roast)
1/2 cup water (I suspect beer can be substituted, but I haven't tested this)

For Sauce
1/2 cup ketchup
2 tsp. chili powder
1 1/2 T. Worcestershire Sauce
2 T. vinegar
1 tsp. salt
1 T. brown sugar
1 tsp. dry mustard
1 medium onion, finely chopped, and sauteed
1/2 cup water

Place the roast in a crockpot with 1/2 cup water. Cover and cook on low for approx. 10 hours. In another bowl combine all the sauce ingredients and refrigerate overnight. Go to bed. When you get up, remove the meat from the crockpot and shred with a fork, discard any chunks of fat. Combine shredded beef with the sauce. Stir well. Refrigerate meat/sauce mixture, covered, for 24 hours or so. Return shredded meat to crockpot and cook for 3-4 hours on low. Serve on rolls* with sliced pickles, sliced tomatoes and mayonnaise (if desired). Makes approx 16 sandwiches.

*I found mini-hamburger buns at Trader Joe's.  $1.20 for a package of 8..., but at that price, you can buy regular hamburger buns and use a circle cutter to cut them down to the size you want! (The buns were plain, and a bit dry and firm, not nearly special enough to make them worth an extra trip to TJ's, but not bad enough to avoid either!)

Thanks for visiting!

Crockpot Bean Dip for a Crowd

Superbowl Sunday is just on the horizon. For years, I couldn't care less. But somehow or other, I managed to raise a football crazy girl who actually anticipates and then watches football games, playoffs and bowls. So through her I am slowly warming up to the excitement of Superbowl Sunday. Not for the game. Not for the commercials, either. For the snacks!. Just like there are American food traditions around Thanksgiving, Easter, Christmas, St. Patrick's Day and Valentine's Day, there are also special Game Day foods. Being slow to this football thing, I don't have a huge repertoire of Superbowl recipes yet, but I'll share what I do have. Here's my "go to" recipe for all big parties, my Crockpot Bean Dip. I put the crockpot right on the coffee table, with a ladle and some bowls and chips right next to it.

You can control the flavor and spiciness of this dip by your choice of beans, salsa and cheese. This recipe makes enough for two football teams. If there are leftovers, they freeze and microwave well. I've also combined leftover bean dip with leftover meat and rice, wrapped it in a tortilla and called it a burrito.

Crockpot Bean Dip for a Crowd
2 (16oz.) cans refried beans
8 oz. cream cheese, cubed and then softened in the microwave
2 cups jarred salsa (24 oz. jar)
2 T. chili powder
1/2 t. cumin
4 cups grated cheese (I often use the packaged Mexican Blend)
16 oz sour cream

Mix beans, cream cheese, salsa, chili powder and cumin together in a saucepan. Heat over medium high heat until cream cheese is melted. Gradually stir in grated cheese, stir until melted. Remove pan from heat and stir in sour cream. Pour entire mixture into a crockpot and cook, covered, on high for an hour, then reduce heat to warm to serve. My kids like this on Tostitos Scoops, because you can get a lot of bean dip on your chip.

Thank you for being a fan,
Polly

Bacon Asparagus Rolls

I found this recipe on the Internet this morning. I ran out to buy some asparagus to try it...then hemmed and hawed about posting the link, the recipe, and my pictures. I wasn't sure the recipe was "all that", so I kept tasting and trying to figure it out. Post? Don't post? Bacon and Asparagus? Is that going to be a hit? Is this a GREAT recipe? Taste, think, taste some more, mmm, one more taste, maybe, let me try that again. It slowly dawned on me, I was positively addicted to these. I was guilty of over thinking the post!
This recipe is from Anamaris on her blog "Chef it Yourself".

Bacon Asparagus Rolls

For each roll you'll need:
1 slice of thick bacon (I used applewood smoked)
4 asparagus spears

Trim the bottom of the asparagus spears so all four are of equal length. Peel the lower part of the stem, optional, but no one is going to want to bite into a stringy piece of asparagus--use a potato peeler. Roll, yes, roll (with a rolling pin) the slice of bacon until it is at 50% - 75% longer than it was before you started. Gather the four asparagus spears together. Starting at the tip end, tightly wrap the bacon around all four spears. Season generously with freshly grated black pepper. Place bundle in frying pan. Cook over medium high heat, turning often, until bacon is well browned and crisp, and the asparagus is cooked. (See picture below.) Remove bundle from the pan, and slice into bite-sized pieces.(See picture above) Discard any bottom stems not covered with bacon. Each bundle will result in 3 or 4 bite-sized sushi-like pieces. Serve warm, but good at room temperature, too.

Thanks for being a fan,

Polly

Meatballs-on-Toast

Just what you need for the Superbowl party at the neighbors' house...a yummy, quick and easy appetizer to take with you. You'll need a pound of ground beef, a bit of onion (any kind), soy sauce, a bit of brown sugar a sliced baguette, and nothing else! These are so easy to make that your kids could prepare them while you're in the shower. Meat eaters and teenage boys will fall over themselves getting to the platter. This recipe is from "The 150 Best American Recipes".

Meatballs on Toast

1 sliced baguette (Le Boulanger has the best)
1 lb ground chuck (nothing leaner than 85/15, or this recipe won't work)
1/4 cup regular soy sauce* (don't use low sodium)
1 1/2 teaspoons dark brown sugar
4 green onions, minced (or similar quantity of sauteed onion or shallot)

Preheat oven to 450 degrees. Mix meat, soy sauce, brown sugar and onions together with your hands until the mixture resembles a fine paste. Pinch a piece of the meat mixture and press smoothly onto a baguette slice, smoothing to all edges. Continue making flat meatballs until all the meat mixture has been used up--you'll be able to make about 3 dozen. Bake for 8 or 9 minutes at 450. Serve hot.

Thanks for being a fan,
Polly

*My friend used a couple dashes of Yoshida's Gourmet Sauce in place of the soy sauce. I am going to try that next time.

Polly's Points This is great to have on hand for after school snacks. Keep the meat in a covered container in the refrigerator. Have the bread sliced and in another covered container. The kids can mix up a tray of these meatballs-on-toast for themselves when the get home. I always got an "awwwww mommmmm" from my son when I did this. (His highest words of thanks and appreciation!)

Banana Chocolate Chip Coffeecake

This is a kids' favorite, so perhaps I should call it a snack cake rather than a coffeecake. Anyway, I made one this morning, and it was gone in flash. Whatever you call it, it's baked in a 9 x 9 x 2 inch pan, which is supposed to yield 9 servings, but I am not sure we had nine pieces cut out of it this morning. This is a fun cake, enjoyed by most (all?), very moist, and requires no special ingredient other than ripe bananas and a few chocolate chips.

Banana Chocolate Chip Coffeecake

3/4 to 1 cup chocolate chips
2/3 cup light brown sugar
1/2 cup chopped walnuts (optional)
1 T. cinnamon
1 1/2 cups flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1/2 cup butter, at room temperature
1 large egg
1 1/3 cup mashed very ripe bananas (about 3 large)
3 T. buttermilk (could sub yogurt or even sour cream or milk with 1 tsp. vinegar added)

Preheat oven to 350 degrees. Butter and flour, or spray with Pam, a 9 x 9 x 2 inch baking pan. In a small bowl stir together chocolate chips, brown sugar, walnuts, and cinnamon. Set aside. In another bowl whisk together flour, baking powder, baking soda, and salt. With an electric mixer cream butter and sugar together until light and fluffy, about 5 minutes. Add in egg and beat until combined. Stir in mashed banana and buttermilk. Stir in flour mixture and combine well. Pour half of batter into prepared pan. Top with half of the chocolate chip mixture. Repeat with remaining batter and remaining topping. Place in preheated 350 degree oven and bake for 45 minutes. Cool in pan on rack. Serve warm.

Thanks for being a fan,
Polly