Coconut Curry Salmon Bowl

Simple and delicious, this weeknight meal comes together with only a few key ingredients and in the same amount of time it takes to cook the rice, 15 to 20 minutes.

1-2 lbs Wild Alaskan Salmon

1 can Coconut Milk or coconut cream

1-2 Tbs Curry Paste (red, green or yellow)

1/2 White onion, sliced

1 Clove Garlic, diced

1 bag Spinach

Olive oil

Skin and cube salmon, set aside.

Heat 1 tbs oil in a large skillet, add onion and cook 1 minute. Add salmon cubes and garlic cooking a few minutes to slightly pink. Add curry paste and can of coconut milk/cream stirring to blend. Simmer to cook salmon through. Add Spinach to wilt and serve over rice.

Cosmic Cookies

Peanut butter, oatmeal, chocolate chips and rainbow chips combine to create these delicious cookies. Frankly, you can basically add whatever you’d like to the base: m&m’s, white chocolate, brownie chunks, mini marshmallows and even bacon bits! This bakery style cookie dough can either be refrigerated for a thicker bake or not if you prefer a thinner cookie. I did a test and both are perfectly fine.

Cosmic Cookie Recipe:

•1 cup softened butter (2 sticks/16 oz)

•1 cup creamy peanut butter

•3/4 cup granulated sugar

•3/4 cup brown sugar (light or dark)

•2 eggs

•1 1/2 tsp vanilla extract

•2 2/3 cup All purpose flour

•1 tsp baking soda

1 tsp salt

1 cup rolled oats, quick cook

1 cup chocolate chips

1/2 cup rainbow chips or 1 cup mini m&m’s

Pre heat oven to 350 degrees

In the bowl of your stand mixer add butter and peanut butter best til light and creamy. Add sugars and mix on medium about 2 minutes. Add eggs and vanilla mix well. Add flour, baking soda and salt mixing to just combined, scraping down to the bottom as needed. Add oats and stir. Remove from mixer and hand stir in the chocolate and candies.

Prepare baking sheets with parchment or silicone liner. Using a 3-4 ounce scoop, place 6 cookie balls onto the lined sheet pan spaced about 2” apart. If refrigerating chill for about 10 minutes. Add additional chips or candies to the top of each.

Bake roughly 10 minutes, remove and sprinkle with finishing salt. Let cool.

Mom’s Custard Bread Pudding

A simple, creamy and decadent bread pudding that pulls together very easily and retains a custard texture by baking in a water bath. Bread pudding is an old world creation that relied on old, stale bread, cream, milk, eggs and sugar to create a snack or dessert. Can be flavored with orange zest, brandy, vanilla or however you like. I like to stay traditional with vanilla and let my sauce add additional flavor.

1 loaf brioche bread 14-16 ounces

3 eggs

1 cup whole milk

1/2 cup cream

3/4 cup half&half

1 cup granulated sugar

2 tsp vanilla extract

3 tbs melted butter (reserve 1 tbs for pan)

In a medium mixing bowl combine eggs and sugar whisking to dissolve sugar and incorporate eggs. Add milk(s) and vanilla extract combining well after this addition. Set aside

Cut brioche into 1-2” cubes and place in a well buttered baking dish. Loaf pan or 8x8. Place bread into buttered pan and pour milk/egg mixture over the top 1/2 at a time. Press bread down slightly to help soak in cream. Pour the rest of the cream over after pressing down. Make sure all bread is covered. Place wrap over the pan and refrigerate overnight.

After refrigerating pre heat oven to 350 degrees and set a kettle to boil water for the water bath. Place foil tightly over the top of the bread pudding.

Get a roasting pan large enough to house the bread pudding dish. Place dish into roasting pan and fill 1/2 up the pan with water. Bake 45 minutes, remove foil and bake another 30 minutes to golden brown. Remove from oven and water bath and let cool.

Anglsise Sauce:

My easy hack for this sauce is golden. Buy vanilla ice cream and let it thaw. Add splash of rum and that’s it.

Nona’s Italian Cookie

Light and fluffy cloud cookies flavored with either lemon, vanilla or my favorite anise. Lightly baked and cooked a bit before a dip into the glaze and iconic sprinkles are added. Kids love these cookies as do adults. As with most Italian recipes, this makes roughly 36 cookies.

---

• 2 eggs

• 6 Tbsp oil

• 1/2 cup sugar

• 1 tsp almond, anise, lemon zest or vanilla extract

• 2 cups flour

• 2 tsp baking powder

• 1 pinch salt

---

In a mixing bowl whisk together eggs, oil and sugar. Add flavor of choice. Add flour, baking powder and salt mixing until just combined.

Chill dough for roughly 45 minutes. After chilling use a 1-2 Tbs cookie scoop to dispense onto a parchment lined cookie sheet. Space 1” apart. Bake 350 degrees about 8-10 minutes until light in color, do not over bake. Let cool 5 minutes before glazing and adding sprinkles.

---

Glaze:

• 2 cups powdered sugar

• 1 tsp anise, vanilla, almond or lemon zest

• 3-4 Tbs milk or cream slightly warm

• pinch salt

whisk all together in shallow bowl until honey consistency. Dip each cookie top into glaze, place on drying rack and add sprinkles.

Spiced Banana Snacking Cake

Move over banana bread, this cake is taking over. Just as simple to make as a loaf bread but lighter in texture and capped with a delicious cream cheese frosting and candied pecans. A Sally’s Baking recipe.

---

---

• 3 cups (381g) all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp ground cinnamon

• 1/2 tsp salt

• 3/4 cup (170g) unsalted butter, softened to room temperature

• 1 cup (200g) granulated sugar

• 1/2 cup (100g) packed light or dark brown sugar

• 3 large eggs, at room temperature

• 2 tsp vanilla extract

• 1 1/2 cups whole milk plain kifer or buttermilk

• 3 very ripe bananas, mashed

Cream softened butter and sugars together until light and fluffy. Add eggs, one at a time mixing well after each and mix in vanilla. Add smashed bananas, mix to combine.

Combine dry ingredients in a separate bowl. Alternately add, in 3 stages, dry and combine then wet combining after each but not to overmix. Scraping sides of bowl to incorporate everything.

Prepare a 9x13 baking pan with non stick spray. Spread batter edge to edge. Bake in a 400 degree oven 45 minutes or until wooden tester skewer cones out clean. Let cool completely before frosting.

Frosting

1 8oz brick cream cheese, softened

1/2 cup softened butter

2-3 cups powdered sugar

1 tsp vanilla bean paste or extract

Pinch salt to taste.

Beat butter and cream cheese well then add powdered sugar 1/2 cup at a time beating well after each addition. Add pinch of salt to taste.

---

Filipino Flank Steak and Potatoes

Take an exotic foodie trip with these unique and flavor rubs by Serious Foodie. The best way to infuse flavor into proteins are by way of either rubs or marinades and Serious Foodie offers both to help you create delicious foods that would take hours to recreate and a whole host of ingredients if not using their rubs and sauces. Here is my take on a Filipino Flank using their Filipino rub. It was a home run dish and so simple to pull together.

---

---

Flank Steak 1-2 pound

Filipino Rub by Serious Foodie

Olive Oil 1 Tbs

Butter 1 Tbs

Garlic Clove (2)

Salt to taste

Lemon

---

Remove flank steak and place on cutting board. Use roughly 1 Tbs per side, depending on the size of your meat, and coat each side with the rub. Score the meat with hatch mark design adding more rub as needed to thoroughly coat. Wrap Flank Steak in plastic wrap then seal with foil. Place in the fridge for at least 1 hour to overnight.

Unwrap and let come to room temp. Heat a cast iron skillet to smokin hot (or outdoor grill) and add olive oil then the add the meat to the skillet. Cook 5 minutes then flip and cook another 5 on reverse side. Internal temp should be around 120-125 degrees for medium.

Remove and let rest on carving board lightly covered in foil 5 minutes.

Slice against the grain and sprinkle with a bit more rub and flake salt and squeeze of lemon for serving.

Side of roasted potatoes seasoned with olive oil finished with salt and Filipino Rub

Blistered Shashito peppers

Check out the line of Serious Foodie products

https://serious-foodie.com

facebook page https://www.facebook.com/theseriousfoodie

instagram

https://www.instagram.com/serious_foodie

twitter

https://twitter.com/serious_foodie

---

Harvest Loaf

A recipe from @thebakefeed that needs prep 1 day in advance for the Poolish to develop but comes together very easily the next day. You can add whatever combination of fruit and nuts (or no nuts) you prefer. I used what I had on hand which was candied orange (used in place of orange zest) dried cranberries, dried apricots and chopped pecans.

---

Ingredients

• Poolish:

• ½ cup (120 grams) lukewarm water (80°F/27°C)

• 1 (0.25-ounce) package Platinum Yeast

• ½ cup (64 grams) bread flour

• ½ cup (63 grams) whole wheat flour

• Dough:

• 1 cup (240 grams) lukewarm water (80°F/27°C)

• 2¾ cups (349 grams) bread flour

• ½ cup (63 grams) whole wheat flour

• 3½ teaspoons (10.5 grams) kosher salt

• 1½ teaspoons (3 grams) ground cinnamon

• 1 teaspoon (2 grams) ground ginger

• 1 teaspoon (3 grams) tightly packed orange zest

• ¾ cup (85 grams) chopped nuts*

• ¾ cup (96 grams) dried fruits* (chopped if larger than a raisin)

• Water, for brushing

• 2 tablespoons (12 grams) old-fashioned oats

Instructions

1. For poolish: In a large bowl, whisk together ½ cup (120 grams) lukewarm water and a pinch of yeast. Add flours, and stir thoroughly until smooth and no dry bits of flour remain. Cover bowl loosely, and let stand at room temperature overnight. Reserve remaining yeast in an airtight container, and refrigerate until ready to use.

2. For dough: In the bowl of a stand mixer fitted with the dough hook attachment, whisk together 1 cup (240 grams) lukewarm water and remaining yeast; add poolish. Add flours, salt, cinnamon, ginger, and orange zest, and beat at low speed for 4 minutes. (Dough will come together; it will not be smooth but should not tear when pulled gently.)

3. Lightly spray a large bowl with cooking spray. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) for 30 minutes.

4. Using wet hands, fold dough in bowl by grabbing underside of dough, stretch it up, and fold it to center of dough. Do this 4 times around bowl. Add nuts and dried fruit to dough; using wet hands, squeeze nuts and fruit into dough until evenly distributed. Cover and let rise in a warm, draft-free place (75°F/24°C) for 30 minutes, repeating folding dough in bowl. Cover and let rise until smooth, soft, and doubled in size, about 30 minutes more.

5. Line a proofing basket or a medium bowl with a linen dusted with flour.

6. Turn out dough onto a lightly floured surface. Using your fingertips, gently press dough into a disk (about 1 inch thick). Grab bottom edge, and gently stretch and fold bottom third over center third. Stretch right side out, and fold right third over center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you to seam side down, and using both hands, cup dough, and pull it toward you to seal. Rotate dough 90 degrees, and pull until a tight smooth boule forms. Place in prepared basket or bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) until dough is puffed and jiggles when basket or bowl is gently shaken, 45 minutes to 1 hour.

7. When dough has about 20 minutes left to rise, preheat oven to 500°F (260°C). Place a Dutch oven in oven to preheat.

8. Turn out boule onto a piece of parchment paper lightly dusted with flour. Brush tops and side of loaf with water; sprinkle with oats. Using a lame or razor blade, score top of loaf. Carefully remove Dutch oven, and using parchment to help, place boule with parchment into hot Dutch oven. Cover with lid, and place in oven.

9. Immediately reduce oven temperature to 425°F (220°C). Bake for 25 minutes. Remove lid, and bake until bread is deep golden brown and an instant-read thermometer inserted in center registers 205°F (96°C) to 210°F (99°C), 10 to 15 minutes more. Immediately remove from Dutch oven, and let cool completely on a wire rack.

Lemon Poppyseed Muffins

A bright citrus muffin with just the right crumb texture you’d find in your favorite bakery. Use base (omitting lemon zest and extract) if you want to create another combination. Almond extract for Almond muffins.

---

Ingredients

• 1 stick (1/2 cup) unsalted butter, soft

• 1 cup (200g) granulated sugar

• zest of 2-3 lemons-or 2 tbsp

• 1/4 cup vegetable oil

• 2 large eggs-at room temperature

• 1/4 tsp Diamond kosher salt

• 2 tsp vanilla extract or almond extract

• 1tsp lemon extract

• 1/2 cup sour cream or whole milk Greek yogurt, room temp

• 2 1/2 cup (310g) all purpose flour

• 1 Tbs baking powder

• 1/2 tsp baking soda

• 3 Tbs poppy seeds

---

Combine lemon zest and granulated sugar to let citrus oils infuse into the sugar. In a mixing bowl add the softened butter, infused sugar and beat til fluffy. Slowly drizzle in the oil mixing to combine. Add eggs one at a time mixing after each addition. Then add extract.

Combine flour, salt, soda, powder and poppyseeds in a bowl. Next alternate additions of flour mixture then sour cream mixture blending on low just to combine in 3 separate additions. Do not over-mix. Scrape sides to combine any ingredients on side of bowl. Cover and let sit at room temp 15 minutes.

Meanwhile heat oven to 400 degrees and line a 12 cup muffin pan with parchment muffin cups. I use a Muffin scoop to fill which is roughly 3-4 Tbs depending on size of cups. Shown are deep bakery style muffin liners. Fill 3/4 way to top.
Bake 20-25 minutes testing with a wooden skewer.

Let cool 15 minutes before dusting or glazing.

Glaze

• 1/4 cup powdered sugar

• 1 Tbs lemon juice

The consistently of the glaze should be thick like white glue but a bit runny to cover and slightly drip over the muffin top. Adjust as needed.

---

Spaghetti Squash Cacciatore

Preheat oven to 450 degrees.

Carefully cut squash in half and clean out the seeds and strands. Brush inside flesh with olive oil and season with salt and pepper. Flip flesh side down onto a parchment lined baking sheet and bake roughly 45 minutes to 1 hour. Meanwhile combine;

1/2 cup panko crumbs

1 clove grated garlic

3 Tbs olive oil

1/4 cup finely grated parmesan cheese

Flip squash over and rake the flesh with a fork into strands. Tuck in mozzarella cheese in between the squash. Top with panko crumb mixture. Bake 10 minutes until crumbs are toasted and cheese is melted. Top with parmigiana.

---

Apple Frangipane Tart

---

Tart Shell Dough

•14 Tbs unsalted butter, softened

• ½ cup (58 g) powdered sugar

• 1 large egg

• 1 large egg yolk

• 3 cups (390 g) all-purpose flour

• ½ teaspoon kosher salt

---

Cream butter and sugar, scraping down sides. Add egg and combine then egg yolk combining well. Add flour and salt mixing to combine. Divide into 2 discs, wrap in plastic and refrigerate at least 1 hour. Meanwhile make Frangipane filling.

---

Frangipane Filling

• ¼ cup white sugar (50g / 1.8oz)

• ¼ cup light brown sugar (50g / 1.8oz)

• 1 stick (1/2 cup) unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla

• 95 g almond meal (1 cup)

• 1 tablespoon plain (all purp) flour

• 1 ½ teaspoons cinnamon (optional)

• ½ teaspoon ground ginger (optional)

  In a mixing bowl combine butter and sugars mixing well. Add eggs 1 at a time mixing well after each. Add vanilla. Finally add almond meal and flour and optional spices mix to incorporate. Set aside.

  Remove tart dough and roll out into a 10” round. Place into 8-9” round tart pan pressing into the sides slightly to form the scallop. Place in freezer for 20 minutes. No pre baking for this tart shell. After freezing shell, spread frangipane inside in an even layer then top with sliced apples.

  Apples:

• 2 apples, peeled and sliced thinly (1/4”)

  Lucy Rose, Gala, Gravenstein

  Bake in 350 degree oven about 45 minutes. Let cool and remove from pan pushing upward from the base.

  Optional glaze:

• 2 Tbs apricot jam + 2 tsp water melted in the microwave or stovetop.

  Brush the glaze over the apples.

Ina’s Maple Oat Scones

The best recipe had me scratching my head wondering if these are scones or biscuits. Flaky layers of maple and spice, warm Fall flavors which are absolutely perfection. This recipe can be easily cut in half as I often do. The scones can be frozen without the glaze and saved for another time. Keep up to 3 months frozen.

---

Ingredients

Ingredient Checklist

• 3 1/2 cups all-purpose flour, plus more for dusting

• 1 cup whole-wheat flour

• 1 cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional)

• 2 tablespoons baking powder

• 2 tablespoons granulated sugar

• 2 teaspoons salt

• 1 pound (4 sticks) cold unsalted butter, cut into small cubes

• 1/2 cup cold buttermilk

• 1/2 cup pure maple syrup

• 4 extra-large eggs, lightly beaten

• 1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash

• Glaze

• 1 1/4 cups confectioners' sugar, (for the glaze)

• 1/2 cup pure maple syrup, (for the glaze)

• 1 teaspoon pure vanilla extract, (for the glaze)

Directions

• Step 1

  Preheat the oven to 400 degrees.with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky. The next step will help with the sticky dough

• Step 2

• Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.

• Step 3

  Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.

• Step 4

  Make the glaze: Combine confectioners' sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.

Jalepeño Bacon Pizza

A harmonic combination of spicy, smoky, sweet and creamy. This is a no sauce pizza and you won’t even miss it. A rather simple homemade dough is the base but you can simply use a store or bakery dough.

---

---

For scratch made dough simply combine in a medium bowl: Makes 2 rounds

3 cups bread flour ( All purpose will work too)

1 tsp instant or quick rise yeast

1 tbs salt

1 1/2 cups 105 degree water

Combine dry ingredients and make a well in the center. Pour in the warm water and mix into a dough making sure all the flour in incorporated. Dump out onto a lightly floured board and knead a few times.
Lightly oil a large clean bowl, place dough inside, cover with a clean cloth and place in a warm area about 1 hour to 3 hours. The oven with the light on is perfect. After dough had risen, punch down, pour onto a board lined with parchment and divide in half to make 2 pizzas roughly 10”-12” in size. Push dough from the center outward, this distributes the air bubbles into the outer crust. Avoid using a rolling pin which destroys the air you’ve spent time creating. Repeat with second dough, cover and set aside.

Heat oven to 475-500 degrees.

---

While dough rounds are resting…

combine 1/4 cup olive oil with 2-3 cloves diced garlic

Cook bacon slices

Thinly slice 1 jalepeño removing some or all the seeds depending on your heat level.

---

Brush garlic infused olive oil onto crust, top with mozzarella, bacon and jalepeño rounds. Bake 20 minutes or until golden and bubbly. Drizzle with honey after removing from oven.

Let cool 10 minutes before slicing