Tuesday, March 22, 2011


Well first day back to the grind was not bad.. Today I have a meeting with a couple of new potential clients and get my orders organized for April and then it will be busy busy busy for me for the next couple of months.. Already starting to pack my suitcase for our June trip down to the LA Roadster Show...I love Salmon and I must say this is one of my favorite ways to do it, it seems to take the fishy taste away ...Of course my absolute favorite  is smoked or done with brown sugar and butter...mmmm


1/2 cup  Corn Flakes cereal (1/3 cup coarsely crushed)
1/4 cup  chopped almonds
1/4 cup  butter, softened
1/4 cup  snipped fresh basil leaves
2 tablespoons  grated Parmesan cheese
1 teaspoon  grated lemon peel
2 cloves  garlic, minced
1/4 teaspoon  pepper
4   salmon fillets, skinned (about 6 oz. each)
  Steamed spinach (optional)

1. Coarsely crush CORN FLAKES cereal. In a small bowl combine nuts, butter, basil, Parmesan, lemon peel, garlic, and pepper; stir in cereal. Rinse fish; pat dry. Measure thickness of fish. Place fish on the greased rack of a broiler pan. Spoon cereal mixture on top of fillets; pat gently to spread.
2. Bake at 400 degrees F for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork. Serve each piece of fish over steamed spinach (if desired). I like to serve it over cabbage coleslaw..
I know this is not Crockpot Wednesday but I wanted to let you know some easy ways to adapt you regular recipes for the Slow Cooker or Crockpot 
  • Amount of Liquid: When adapting recipes, reduce amount of liquid in your recipe by one-half (1 cup of liquid is enough for most recipes).
  • Amount of Seasoning: Reduce amount of seasoning in proportion with reduced amount of liquid. Use whole or leaf herbs and spices rather than crushed or ground forms.
    I find that I like to add spices the last 1/2 hour of cooking so they do not go bitter
  • Dairy products: Sour cream, milk or cream tends to break down during long cooking processes. Add them during the last 30 minutes of cooking. In come cases, you can add condensed soup or evaporated milk in place of milk when using the slow cooker for several hours.
  • Meat: Less tender, cheaper cuts of meat are better suited to slow cooking than expensive cuts of meat. Remove excess fat before slow cooking if desired. Browning meats is not required but is worthwhile if you have the time.
  • Rice and Pasta: When rice and pasta are cooked for long periods of time they become starchy and pasty. To prevent this from happening, cook rice or pasta on the stove and add them to the slow cooker a few minutes before serving.Soups:Add all ingredients except water or broth to pot; add only enough liquid to cover ingredients.
  • Thickening Juices for Gravies and Sauces: To thicken juices for gravies and sauces after cooking, mix 2 to 4 tablespoons cornstarch or flour and ¼ cup cold water. Pour mixture into dish. Bring to a boil at HI. Solid foods may be removed first if desired.
  • Vegetables: Make sure vegetables are cut into pieces that are similar in size and shape. Vegetables that cook quickly (such as peas, spinach) should be added during the last 20 or 30 minutes of the cooking process.

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