Announcing the Birth of Baby MeiLan!

Here she is! I'll be back to cooking in no time, but for now, she's got my attention . . . thank goodness for all those Demarle-cookware-ready meals in the freezer!

Salmon Nicoise

Salmon Nicoise

Ingredients

1 salmon fillet, skinned

2 tablespoons extra virgin olive oil

1 teaspoon Demarle at Home in the Kitchen Lemon Dill Herb Blend

Pinch of salt

Pinch of coarse ground pepper

Redskin potatoes, skin on

Green beans

Olives if desired

For dressing:

1 ½ tablespoons mustard

1 ½ tablespoons superfine sugar

2 tablespoons white wine vinegar

2/3 cup extra virgin olive oil

1 tablespoon minced fresh dill

Combine olive oil, dill blend, salt & pepper in a bowl & mix well. Baste salmon with the mixture & let it sit for 15 minutes. Preheat the grill to medium-high heat.

Meanwhile, wash & cut redskin potatoes into quarters. Cook in boiling water until al dente, then rinse in cool water, drain & set aside.

In a separate pot, blanch green beans in boiling salted water for 4 to 5 minutes, until al dente. Drain & cool immediately in ice water.

Combine dressing ingredients in a bowl & set aside.

Place salmon on the grill in a grill basket or a foil pouch. Be careful not to overcook the fish – salmon is done when it can be flaked apart in the center & has a nice pink color inside.

When the salmon is done, remove from the grill & place on a platter, topping with olives if desired. Arrange cooked redskin potatoes & green beans on outer area of platter. Drizzle the dressing over everything. Enjoy!

For next day lunchtime leftovers:

Make a simple salad of mixed greens. Heat the leftover salmon & place it atop the greens along with extra redskin potatoes & green beans (at room temperature). Drizzle with leftover dressing. Add olives if desired. You now have Salad Nicoise! Serve with a hot baguette.

Rhubarb Upside Down Cake

By Lavelle Wallace ~

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ready In: 50 Minutes

Servings: 12

INGREDIENTS:

1 (18.25 ounce) package moist yellow, French vanilla or lemon cake mix

4 cups diced rhubarb

1 cup white sugar

1/2 pint whipping cream

Cinnamon to taste

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

Prepare cake mix according to the package directions.

Pour batter into Sunflower, Star or any larger Flexipan.

2. In a medium bowl, mix together the rhubarb and sugar. Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb.

3. Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before turning it out onto a serving dish.

I baked mine at 325° and in the star mold it took an hour and 10 minutes, less in the Sunflower mold.

Crab Cream Cheese Wonton

These are so simple and really, the filling could be anything you want! This is what I did . . .

Ingredients:

Wonton Wrappers

Canned Crab Meat

Cream Cheese

Sour Cream

Seasoning Salt

Dried Cilantro

Onion Powder

Place wonton wrappers in Mini Tartlet, Medium Tartlet, or Mini Muffin Tray (on Perforated Baking Sheet). Mix remaining ingredients in bowl. Spoon a tsp. of mixture into each wonton wrapper. With wet fingers, close the wrappers around the mixture. Bake at 350 F for approx. 15 min. until golden brown and filling is hot.

Beer Bread

This recipe was shared by a great hostess ~ Nancy Stoddard ~ Thank you Nancy!

I used the Fluted Loaf Mold for this one (makes 2 loaves).

3 C Self Rising Flour

3 Tbs. sugar

1 room temp beer

Mix together. Bake @ 350 F for 35 min. Take it out and butter it. Bake for 30 more min. Done!

I'm still here . . .

Okay, I haven't forgotten about this and I'm not out of ideas, but I am very, very, very pregnant and ready to pop any moment . . . I'm going to get back to posting my ideas, but for this month, it will be a slow go . . .

Keep checking . . . you might be surprised one of these days . . .