The Menu
Salmon with Dijon Tarragon Sauce
Spinach Salad with Bacon Dressing
Sauteed Asparagus with Butter and Garlic
Cold Fudge Cake
The Recipes
Salmon with Dijon Tarragon Sauce
Serves 4
Butter isn’t the only thing that goes well with salmon. Mustard is also a tasty addition. As is, if you can believe it, mayonnaise. This sauce combines both of those with the fresh flavor of tarragon. Trust me when I say a little of tarragon goes a long way, it’s pretty strong but if you use just the right amount it’s delicious.
http://www.lifesambrosia.com/2012/03/salmon-with-dijon-tarragon-sauce-recip
e.html
3 tablespoons mayonnaise
2 tablespoons dijon mustard
2 tablespoons chopped fresh tarragon
1 tablespoon lemon juice
pinch of granulated sugar
kosher salt
fresh cracked black pepper
4 salmon filets
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray.
Combine mayonnaise, dijon mustard, tarragon and sugar together in a bowl. Mix well. Season to taste with salt and pepper. Set aside.
Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Bake in preheated oven for 10 minutes. Remove from oven and spoon a dollop of sauce over the top. Return to the oven for 5 more minutes. Fish is done when it flakes easily.
Serve with remaining sauce on the side.
Spinach Salad with Bacon Dressing
serves 4
My favorite part of this salad has always been the dressing. It is super easy to make and I love the smoky bacon flavor that the dressing brings to the salad. One thing that I learned from making this salad quite a few times is the key is to pour the dressing over the salad just before serving. That way the spinach slightly wilts but not too much.
http://www.lifesambrosia.com/2010/04/spinach-salad-with-bacon-dressing-reci
pe.html
10 slices bacon, diced into 1 inch pieces
10 ounces fresh baby spinach
4 hard boiled eggs, peeled and sliced
10 crimini mushrooms, sliced
6 green onions, diced
2 teaspoon lemon juice
pinch of sugar
kosher salt
In a skillet cook the bacon until browned. Reserve 1 tablespoon bacon drippings.
While bacon is cooking combine spinach, eggs, mushrooms and green onions in a salad bowl. After bacon has cooked, sprinkle over salad.
To make the dressing:
Keep bacon drippings on low heat, stir in lemon juice and sugar. Continue cooking for 2 minutes.
Just before serving pour the dressing over the salad and toss. Sprinkle with kosher salt if desired.
Sauteed Asparagus with Butter and Garlic
serves 4
This tastes great served over your favorite pasta or as a side dish. Submitted by Lacey.
http://www.theda ilygreen.com/healthy-eating/cookbook/350
3 tablespoons butter
3 cloves garlic, chopped
1 bunch fresh asparagus
1. Melt the butter over medium-high heat.
2. Add the garlic and asparagus spears; cover and cook for 10 minutes until the asparagus is tender.
Cold Fudge Cake
serves 12
This recipe was under lock and key for years. It was a family recipe and she finally did share it with us.
http://www.mrfood.com/Ca kes/Cold-Fudge-Cake/ml/1
3/4 cup (1-1/2 sticks) butter, melted
1 1/2 cups all-purpose flour
1 cup chopped walnuts, divided
2 (4-serving) packages instant chocolate pudding mix
3 cups milk
12 ounces cream cheese, softened
1 cup confectioners' sugar
1 (16-ounce) container frozen whipped topping, thawed
Preheat oven to 350°F.
In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press mixture into a 9" x 13" baking dish. Bake 10 to 12 minutes, until a firm crust forms; let cool.
In a medium bowl, whisk together pudding mix and milk until thickened; set aside. In another medium bowl, combine cream cheese, confectioners' sugar, and half of the whipped topping; mix well.
Using a wet table knife, spread cream cheese mixture over top of cooled crust. Spoon chocolate pudding mixture over top of cream cheese mixture then top with remaining whipped topping. Sprinkle remaining 1/4 cup walnuts over top.
Cover and chill overnight, or at least 6 hours. Refrigerate any leftovers.
Salmon with Dijon Tarragon Sauce
Spinach Salad with Bacon Dressing
Sauteed Asparagus with Butter and Garlic
Cold Fudge Cake
The Recipes
Salmon with Dijon Tarragon Sauce
Serves 4
Butter isn’t the only thing that goes well with salmon. Mustard is also a tasty addition. As is, if you can believe it, mayonnaise. This sauce combines both of those with the fresh flavor of tarragon. Trust me when I say a little of tarragon goes a long way, it’s pretty strong but if you use just the right amount it’s delicious.
http://www.lifesambrosia.com/2012/03/salmon-with-dijon-tarragon-sauce-recip
e.html
3 tablespoons mayonnaise
2 tablespoons dijon mustard
2 tablespoons chopped fresh tarragon
1 tablespoon lemon juice
pinch of granulated sugar
kosher salt
fresh cracked black pepper
4 salmon filets
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray.
Combine mayonnaise, dijon mustard, tarragon and sugar together in a bowl. Mix well. Season to taste with salt and pepper. Set aside.
Place salmon on prepared baking sheet. Sprinkle with salt and pepper. Bake in preheated oven for 10 minutes. Remove from oven and spoon a dollop of sauce over the top. Return to the oven for 5 more minutes. Fish is done when it flakes easily.
Serve with remaining sauce on the side.
Spinach Salad with Bacon Dressing
serves 4
My favorite part of this salad has always been the dressing. It is super easy to make and I love the smoky bacon flavor that the dressing brings to the salad. One thing that I learned from making this salad quite a few times is the key is to pour the dressing over the salad just before serving. That way the spinach slightly wilts but not too much.
http://www.lifesambrosia.com/2010/04/spinach-salad-with-bacon-dressing-reci
pe.html
10 slices bacon, diced into 1 inch pieces
10 ounces fresh baby spinach
4 hard boiled eggs, peeled and sliced
10 crimini mushrooms, sliced
6 green onions, diced
2 teaspoon lemon juice
pinch of sugar
kosher salt
In a skillet cook the bacon until browned. Reserve 1 tablespoon bacon drippings.
While bacon is cooking combine spinach, eggs, mushrooms and green onions in a salad bowl. After bacon has cooked, sprinkle over salad.
To make the dressing:
Keep bacon drippings on low heat, stir in lemon juice and sugar. Continue cooking for 2 minutes.
Just before serving pour the dressing over the salad and toss. Sprinkle with kosher salt if desired.
Sauteed Asparagus with Butter and Garlic
serves 4
This tastes great served over your favorite pasta or as a side dish. Submitted by Lacey.
http://www.theda ilygreen.com/healthy-eating/cookbook/350
3 tablespoons butter
3 cloves garlic, chopped
1 bunch fresh asparagus
1. Melt the butter over medium-high heat.
2. Add the garlic and asparagus spears; cover and cook for 10 minutes until the asparagus is tender.
Cold Fudge Cake
serves 12
This recipe was under lock and key for years. It was a family recipe and she finally did share it with us.
http://www.mrfood.com/Ca kes/Cold-Fudge-Cake/ml/1
3/4 cup (1-1/2 sticks) butter, melted
1 1/2 cups all-purpose flour
1 cup chopped walnuts, divided
2 (4-serving) packages instant chocolate pudding mix
3 cups milk
12 ounces cream cheese, softened
1 cup confectioners' sugar
1 (16-ounce) container frozen whipped topping, thawed
Preheat oven to 350°F.
In a medium bowl, combine the melted butter, flour, and 3/4 cup nuts. Press mixture into a 9" x 13" baking dish. Bake 10 to 12 minutes, until a firm crust forms; let cool.
In a medium bowl, whisk together pudding mix and milk until thickened; set aside. In another medium bowl, combine cream cheese, confectioners' sugar, and half of the whipped topping; mix well.
Using a wet table knife, spread cream cheese mixture over top of cooled crust. Spoon chocolate pudding mixture over top of cream cheese mixture then top with remaining whipped topping. Sprinkle remaining 1/4 cup walnuts over top.
Cover and chill overnight, or at least 6 hours. Refrigerate any leftovers.
