I know I've mentioned this before but, we love salmon! It's not hard to bake but, it's all about how cold the fish is to start and its thickness. My advice is to ask your fish monger for the "center cut" and be picky...look over the salmon in the case, Hone in on a salmon that looks tightly woven, and even in color. I bake a 2 pound center cut portion for two people (because we like a nice lemon pepper salmon salad the next day using the leftovers) You want to buy the salmon the day you plan on baking it. To serve as a cold salmon salad, lightly flake the salmon once cooled, it makes a great addition to any salad which can be served as a side or a main course! If you prefer to serve the salmon hot (or cold), as a main dish, 2 pounds will feed 4 adults (with no leftovers.) ~Enjoy! Diane
Baked Lemon Pepper Salmon Salad
2 Lbs Atlantic Salmon, center cut
2 Tbs Butter, softened
Salt, light sprinkle
Lemon Pepper season, about 2 Tbs
1/4 cup White Wine, or Vegetable or Chicken Broth
1 Tbs Olive Oil
Place salmon, skin side down on a lightly olive-oiled piece of tin foil, on a rimmed baking sheet or in a baking dish. (make sure the foil is large enough to be able to fold the foil up a bit to cover the edges of the salmon during cooking , if the center of salmon is quite thick.) Pat salmon dry, then brush salmon with softened butter, sprinkle lightly with salt and your favorite bottled lemon pepper seasonings. Pour wine or broth over seasoned salmon and bake for
15-30 minutes at 425 F.
***Timing depends on thickness of salmon, usually 15 minutes for every 1-1/2 inches in thickness, finish under broiler 3-5 minutes for a crispier coated top***
***Our salmon was Super Thick and took about 30 mins at 425 before being fork tender*** IF your salmon is thick, use the foil to cover thinner running side (edge) of salmon, which should cook in under 15 minutes***
***Is my salmon done? Go the thickest portion and twist into the fish with a fork, the fish should be uniform in pinkness and flake. If you see a darker pink looking into fish, and the fish appears rather firm - its NOT cooked and you need to put back in the oven until the darker pink is gone.***
Want a twist with a kick? try using 2 Tbs Cajun Seasonings in place of the lemon pepper.
Recipe Adapted from: Taste of Home
Photo by: Diane Baker for Canning and Cooking at Home
Sometimes folks are just "known' for a certain recipe, this would be one. This is one that my entire family loves and it's a 'must make' for the Holidays at our house. We serve it at the table as a side for Thanksgiving but, you can also serve it on the dessert table. You can bake fresh large sweet potatoes or use your home-canned sweet potatoes. My home-canned version (link to 'how to' below) usually looks a bit different since canning turns the orange sweet potatoes more of a beige. Home-canned still has the same great taste but, a little smoother when blended. Just make certain to drain your home-canned potatoes really well before making into this dish. ~Enjoy! Diane
Diane's Sweet Potato Bake
2 Large Sweet Potatoes, Baked -OR-
1 Quart, Pressure Canned Sweet Potatoes, well drained
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla bean paste or extract
1/4 cup milk
1/2 cup melted butter
1/2 tsp cinnamon
dash of nutmeg
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped toasted pecans
1/4 cup Pure Maple Syrup, optional
Combine all the Filling ingredients. Blend thoroughly *I used my stick blender and pour into a buttered 9 inch pie dish or 1-1/2 Qt baking dish. Mix all Topping ingredients together (except the maple syrup) and sprinkle over top.
Bake at 350° for 30 to 40 minutes, until fluffy, hot and browned.
Drizzle with a bit of pure maple syrup before serving.
Serves up to 8.
Want to home-can Sweet Potatoes - click here.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
Perfect for the upcoming Holidays (or anytime really!) Use your own homemade, home canned fruit pie fillings - the perfect use! Smaller portions let you make & bake a variety at one time so guests can chose their own dessert. You can certainly make fresh pie filling or use store-bought as well... The dough is easy to assemble and the pies, so easy to eat! ~Enjoy! Diane
Single Crust Dough Ingredients:
Make a double batch of dough for double crust pies
1-1/4 cups all-purpose flour
1/4 tsp. salt
1 tsp. sugar
6 Tbs. (3⁄4 stick) cold unsalted butter, cut into 1-inch pieces
1/4 cup shortening
2 to 3 Tbs. ice water, or as needed
click on each heading below to get the fruit filling recipe you prefer:
Apple Pie Filling
Cherry Pie Filling
Old Glory Pie Filling
To make the pastry, in the bowl of a food processor, combine the flour, salt and sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form larger, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with floured hands, shape the mixture into a flat disk. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or as long as overnight.
Divide the dough into (4 portions for a single crust pies) 8 equal portions (if you are doing double crust pies) and form each into a small disk. On a lightly floured surface, roll out each of the disks into a 6-inch round, about 1/8 inch thick. Place a dough round in bottom of large muffin cup pan (or individual mini pie dish) Fill with your pie filling of choice, Cover each of the filled pie with a round of dough. Fold under the excess dough (if doing a single crust pie) and, using your thumb, decoratively flute the edges. If doing a double crust pie, Crimp the top and bottom edges together with a fork.
Using a paring knife, cut a few slits in the crust. Refrigerate the pies until the dough is firm, 20 to 30 minutes.
Meanwhile, preheat an oven to 425°F.
Bake the pies for 12 minutes. Reduce the oven temperature to 350°F and continue to bake until the crust is golden and the filling is thick and bubbling, 20 to 25 minutes more. Transfer the pies to a wire rack and let cool completely. Serve the pies at room temperature.
Dough Adapted from Williams-Sonoma Collection Series, Pie & Tart,
by Carolyn Beth Weil (Simon & Schuster, 2003).
Photos by: Diane Baker for Canning and Cooking at Home
Want a quick warm up on a cold day - try my ground chicken chili. It does have a 'kick' to it so, if you don't want it on the spicy side, omit the red pepper flakes and dial back the cayenne pepper...also use mild green chilies instead of hot. I am not a huge spicy food fan but, this has just the right amount of heat for us... ~Enjoy! Diane
Chicken Chili *using ground chicken
1 large chopped yellow onion
1 tbs olive oil
1 clove minced garlic
1 lbs chicken, ground
1 sweet bell peppers, cored, seeded, and large-diced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon dried red pepper flakes, or to taste
1/8 teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt, more if preferred
Freshly ground black pepper to taste
1 (14-ounce) can fire roasted diced tomatoes, un-drained **
1 (4-ounce) can diced green chilies, un-drained **
1-1/2 cups chicken stock or broth **
1 can white chili beans in chili sauce, un-drained
In a large pot on your stove-top, add oil and chopped onions to cook down, about 7 minutes adding in the minced garlic and bell pepper, the final 2 minutes.
Raise the heat and add in the ground chicken, all the spices and stir well to combine. Add in the remaining ingredients and bring to a medium boil, stir, reduce heat, cover and cook at a low simmer for a final 15 minutes, stir well and serve hot.
** Canning Note: Use your Home canned tomatoes, green chilies and broth/stock in this recipe.
Garnish, optional: sour cream, black olives, lime-salted tortillas strips, shredded cheese,
diced tomatoes, or green onion.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
Every year I make Christmas Jam but, since we are invited to a few Thanksgiving Holiday parties this year, I decided to make some Thanksgiving Jam as hostess gifts. This jam is superb! I love it! It's a very versatile jam and really great on turkey too! ~Enjoy! Diane
1 orange, zested and fruit chopped (discard pith)
2 lbs figs, washed and quartered
3 cups brown sugar
1 teaspoon ginger root, grated
1 teaspoon vanilla bean paste
1⁄4 cup lemon juice, bottled
2 cups cranberries, fresh or 2 cups frozen cranberries, divided
Yield: 6 half-pints
Recipe Adapted from: Saucony Foods
Photos by: Diane Baker for Canning and Cooking at home
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