Fresh Dilled Lemon Salmon

Fresh Dilled Lemon Salmon

• 4 salmon fillets
  
• 1 tsp olive oil
  
• dash of rock salt
  
• 2 tsp lemon peel (grate fine)
  
• 1/2 cup fresh dill (chopped fine)
  
• 4 thin green onions (sliced thin)
  
• lemon wedges (garnish)
  
• sour cream
  

How to make Fresh Dilled Lemon Salmon

• Preheat oven to moderate heat
  
• Line baking sheet with foil
  
• Place salmon fillet, skin side down on foil
  
• Coat with oil and sprinkle with salt
  
• Stir lemon peel with dill and onions
  
• Make a slit along side of slamon
  
• Stuff about 3/4 of dill mixture into pocket
  
• Place a loose foil over top
  
• Bake in centre rack for 15 mins
  
• Salmon is done when you insert knife into centre of salmon (should feel warm)
  
• Move salmon onto serving plates (leave skin on foil if prefer)
  
• Sprinkle with remaining dill mixture
  
• Serve with lemon wedges and sour cream on side
  

Easy Thanksgiving Turkey

I love this recipe! Not only is it delicious to eat, it's relatively easy to prepare. Serve on the side with cranberry sauce and gravy, this is a dish made in Heaven!

Easy Thanksgiving Turkey

• 1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
  
• 1/2 cup butter or margarine, melted
  
• 1/4 cup dry white wine or apple juice
  
• 2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
  
• 1 teaspoon salt
  
• 1 teaspoon paprika
  
• 2 cloves garlic, finely chopped
  
• 2 teaspoons cornstarch
  
• 2 tablespoons cold water
  

How to make Easy Thanksgiving Turkey

• 1. Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
  
• 2. Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 180ºF and juice of turkey is no longer pink when center is cut.
  
• 3. Remove turkey from oven and let stand 15 minutes for easier carving.
  
• 4. Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
  

This recipe is made possible by Betty Crocker

The Kiss of Vampire Drink

This recipe comes from a friend of mine who hosted a Halloween party last year. She actually made this drink in frosty wine glasses complete with hanging plastic spiders on the rim. An excellent way to treat your adult guest, however, you can make it virginal by using 10 cups of apple juice instead of Vodka and 2/3 cup orange juice instead of orange liqueur.

The Kiss of Vampire Drink

• 10 cups vodka
  
• 5 cups chilled cranberry juice
  
• 3/4 cup fresh lime juice
  
• 2/3 cup orange liqueur
  
• ice cubes
  

How to make The Kiss of Vampire Drink

• Get a large chilled pitcher
  
• Mix everything together in the pitcher except for the ice cubes
  
• Put ice cubes into chilled martini glasses
  
• Pour Vampire Kiss into glasses
  
• Serve immediately
  

Pan Fried Trout

This is an easy and delicious way to pan fry a trout. I like using this because it's no fuss and relatively quick.

Pan Fried Trout

• 2 tbsp vegetable oil
  
• 4 trout fillets
  
• 1/2 cup seasoned bread crumbs
  
• 1/2 cup pine nuts
  

How to make Pan Fried Trout

• Lightly coat the fish with the bread crumbs then set aside
  
• Heat oil in a large skillet over medium heat
  
• Add fish to skillet
  
• Cook till fish flakes easily when you test with a fork (about 8 mins)
  
• Turn fish once after 5 mins
  
• Remove fish from skieet and place on a platter, keep warm
  
• Add nuts to the dripping in the skillet
  
• Cook and stir till nuts become lightly toasted
  
• Sprinkle over fish
  
• Serve with steamed vegetables on the side