Simple Summer Salmon

Maybe this just happens in our home, but have you ever noticed that people often don’t like certain foods, all because they’ve never had it prepared correctly?

Take for example, Asparagus.

Or Brussel Sprouts.

Or Salmon…

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I love salmon, but it’s definitely never been a favorite dish in our home.  Audley likes it from a can smashed with flour and onion and fried in Crisco in a skillet.  No offense to anyone who enjoys those old-fashioned salmon patties from the 1970s, but that is NOT salmon and our kids have snarled their nose at these their entire life.

Our kids have always insisted that salmon was gross, although I had not really prepared it for them.  I often buy small pieces for myself and grill them up, but the kids refused to try it.

Then I noticed Bradley and Madeline enjoying it in sushi.

Raw or smoked.

And then I realized how much Audley enjoyed salmon in his sushi rolls.

It hit me, the reason my family wouldn’t eat salmon at home; they had never tasted it prepared fresh and cooked correctly!

Prepped-Salmon | Oh-Fiddle-Dee-Dee

You don’t eat salmon well-done.  Ever.

Salmon shouldn’t be crumbly and dry. It should be prepared at medium-rare, maybe even medium, but NEVER any more done than that!

So I set out to show my family that fresh salmon is absolutely delicious.

And I do believe I have succeeded.

Not only is salmon delicious when prepared correctly, it’s so easy to fix, even a teenager can put it together!

While I really enjoy grilled or seared salmon, sometimes the oven is my best friend, especially on one of these hot, sultry summer evenings we are prone to in the South.

Simple Summer Salmon

All you need for my easy salmon (that’s even tasty enough for company) is 2 pounds fresh (wild caught) Salmon, fresh lemons and dill, grass-fed butter, minced garlic, pink Himalayan salt and black pepper.

Seasoning-Salmon | Oh-Fiddle-Dee-Dee

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Line a baking sheet with aluminum foil and assemble all the ingredients and seal up your foil pack.

(Seriously, it’s that easy)

Bake for 8-10 minutes, and then let rest in the foil for another 5 minutes.

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For a summer meal I love to serve it up with a wedge salad topped with fresh cherry tomatoes, bacon and blue cheese, or roasted asparagus that you can cook right on the pan with the salmon!

Plated-Salmon | Oh-Fiddle-Dee-Dee

And the best part of all about serving salmon?  You can have a complete meal on the table in just 20-25 minutes!

Please tell me who doesn’t want that?

For the full recipe click here… Easy Broiled Salmon (with Brands I used) to print off, and try it around your dinner table this weekend!

 

What’s something your family refuses to eat?  Inquiring minds want to know!

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“Cuppa” Peach Cobbler

Audley and I are blessed to host a Life Group (small group Bible study) in our home each Sunday evening.  One of the most enjoyable aspects of the evening is sharing Sunday supper together before we begin.  We generally pick a theme and everyone brings something to accompany the main dish.  It’s a great way to spend time with our Christian family before the chaos of the week begins.

This week after Audley sent the email out for our potluck, I realized that we had left dessert off the list.  As you know, you can’t have a true Sunday supper without ending with a yummy dessert!  It’s just not the southern way of doing things!

Looking through my cabinets I discovered the ingredients for a simple “Cuppa” Cobbler that would be sure to satisfy the need for dessert.

It’s not elaborate, nor is it beautiful, but in case you aren’t sure what a “cuppa” cobbler is, let me share the easiest dessert ever!

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INGREDIENTS

1 cup self-rising flour

1 cup sugar

1 cup whole milk

1 stick of butter

1 quart fresh peaches (or any other fruit you would like to use)

ASSEMBLING YOUR CUPPA COBBLER

**Preheat your oven to 375°.  In an enamel plated cast iron pan (11 3/4 Lodge enamelware) melt your stick of butter.  You can also use a 9×11 cake pan.  While the butter is melting, mix together the “cuppa” flour, sugar and milk to form a batter.  Remove the pan from the oven when the butter is completely melted.  Pour the batter over the melted butter, then add your fruit to the top.

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South Carolina peaches are so delicious!!

**Return the pan to the oven and bake 30-45 minutes (ovens vary as you know) until the crust has risen over most of the fruit and is cooked through.

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Carmelized fruit is beautiful.

Serve with homemade whipped cream or scrumptious vanilla ice cream.

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I’m partial to homemade whipped cream.

Once again I do want emphasize, this is not beautiful dessert.  It’s not meant to be.  “Cuppa” Peach Cobbler is supposed to be easy and delicious.

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And I assure you, it is!

This recipe has been around literally for generations.  I have even seen a version of this (made using fruit cocktail instead of fresh fruit) from a 1950s magazine.

Seriously.

My grandmother and my mother both used this recipe throughout my life.  Now I use it in a pinch, and have taught my girls this simple dessert perfect for any time.

If you are counting, that’s four generations of women in my family that have used the “Cuppa” Cobbler.

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Keep this handy, as I promise you will find plenty of use for the “cuppa” cobbler and maybe you can pass it along to the next generation as well!

Happy Monday Y’all!

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Momma’s Easy Monkey Bread

When I was a little girl Momma used to occasionally treat us with something sweet for breakfast on school mornings.  Although I am sure she found this recipe in a magazine (no internet in the 1980’s), I always looked forward to her version of Monkey Bread and gobbled it down like a little piggy!

It was one of the few mornings I would be on time to the kitchen table for breakfast!

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I love this recipe for so many reasons:  It is so easy to prepare that you can’t mess it up, you can prep it ahead of time so that you just have to pop it in the oven in the morning, it makes for a delicious treat to start the day, and the kids will eat it up!

It’s also something that takes me back 25 years to my own school days when life really was so much more simple!  Sometimes I love a good walk down memory lane.

Today I’m sharing this super easy casserole style recipe that graced our table many a school morning.  Maybe it’ll bring a smile to your family as well!

Easy Monkey Bread

INGREDIENTS:

1 can large biscuits (I used Annie’s Organic biscuits)

3/4 stick butter

2/3 cup brown sugar

pecans, chopped

cinnamon, optional

monkey bread ingredients

RECIPE INSTRUCTIONS:

**Quarter your biscuits (kitchen scissors make this so easy) and layer in a 8 x8 pan sprayed with Bakers Joy or other nonstick cooking spray.

assembling monkey bread

**Sprinkle the layer of brown sugar over the biscuits.

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**Slice the butter into pieces and place on top of the sugar, then sprinkle with pecans.  If you would like, shake a little cinnamon across the top for added flavor.

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I was actually out of Brown Sugar when I prepared this and substituted Splenda Brown Sugar blend… It worked perfectly!

**Bake at 350° about 30-35 minutes, watching carefully because this has the potential to scorch!

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Use a large serving spoon to plate this sweet breakfast and let your babies indulge!

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FYI, I would keep this breakfast a secret, especially if you have served it on test day.  The teachers may not like you very much!

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Have a fabulous Thursday!

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“Sweet Cherry Pie” Filling

“Tastes so good makes a grown man cry…

Sweet Cherry Pie”.

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After single-handedly devouring several pounds of sweet, summer cherries, I felt the need to be a wee bit productive and share the deliciousness with others.

The result?

A perfectly sweet and tart cherry pie filling that I turned into the easiest pie that anyone could make!

Check out this yummy treat, and add it to your summer supper menu!

Sweet Cherry Pie Filling

Ingredients:

8 cups pitted sweet cherries (I cheated & split mine in half to pit)

1/2 cup water

1/2 cup organic sugar

2 Tbsp fresh squeezed Lime juice

3 Tbsp Corn Starch

1 whole vanilla bean, split in half

Making The Filling:

Combine all of the ingredients in a large pan on your stovetop.

Cherry Pie Filling

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Cook on medium-high, stirring occasionally to keep the cherry mixture from sticking to your pan.  The mixture will thicken up and be ready to remove in 8-10 minutes.

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Remove from heat, store in pretty jars, and keep in the refrigerator until ready to use.

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I love these mini mold jars from Weck for storage, and even canning.  I used 4-  5.6 oz jars to hold my finished filling.

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Now why in the world would I make cherry pie filling to hold onto is beyond me, so over the weekend I whipped up the easiest cherry pie you could imagine for Sunday supper.

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And when I say this pie is easy to assemble  I mean it is so easy that even my daughter who recently used a hair dryer to melt butter for a brownie recipe can make it!

All you need is an 8-inch Lodge cast iron skillet, a box with two roll-out Pillsbury pie crusts, a star-shaped cookie cutter, and 18 ounces of cherry pie filling.

Spray your skillet with coconut spray and use one of the pie shells to line it.  Using a fork, poke holes in the bottom of the crust, place in an oven, and bake at 350° until the crust is light brown.

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Remove from the oven and fill with your cherry pie filling.

Take the other pie crust and roll it out flat.  Using the cookie cutter, cut stars and arrange on the top of the pie filling.

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Bake at the same 350° until the pastry is golden brown and the filling is bubbly.

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Remove and serve with scrumptious vanilla ice cream for Cherry Pie a La mode!

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I love the ease of baking this pie and its rustic look… It gives off an old-fashioned vibe that screams “just relax” in a time when we often forget to savor the simple moments of family dinner.

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Give it a try and let me know what you think!!

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