Yesterday, while grocery shopping with my youngest daughter, we spotted some beautiful looking salmon steaks in the meat market case. M suggested that we buy a few steaks to grill for dinner. We also picked up some squash, (to make our Autumn Squash and Apple Bake) salad fixings, and potatoes.
I’m happy to say that we had the perfect fall grilling weather. For the marinade, I use Marzetti’s brand Italian salad dressing because it has a little sugar in it. This caramelizes during the grilling process and gives the salmon a great texture.
We enjoyed a lovely Sunday evening meal together and all agreed that we should add more fish to future dinner menus.
Marinated Salmon Steaks
3/4 cup Marzetti’s Sweet Italian Dressing
4 salmon steaks, about 1-1/2 inches thick (about 2-1/2 lbs.)
Add salmon and marinade to large, shallow non-aluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, up to 30 minutes.
Remove salmon, discarding marinade. Grill or broil salmon, turning once, cook until salmon flakes with a fork (about 3-5 minutes per side on high heat).
Not far from our home, there is a Pepperidge Farm Outlet that we often visit when going to a nearby mall. One of the items I usually stock up on is the cinnamon raisin bread that is always marked down to a reasonable price. I bring the loaves home and tuck them in the freezer for lots of different recipes.
This is a tasty casserole that takes minutes to put together. It’s such a treat to put a big pan of French toast in the oven rather than standing in front of the stovetop making slices in small batches. This makes for more time to enjoy early morning conversation with the family while savoring the awesome combination of cinnamon, raisin, pecans and maple syrup with a piping hot cup of coffee. I often make this the night before serving so that when I wake up there is no prep time and the casserole is ready when the rest of the crew wakes up.
Cinnamon Raisin Baked French Toast Casserole
5 cups cinnamon raisin bread, cubed
3 cups milk
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons softened butter, cut into cubes
2 teaspoons ground cinnamon
1/2 cup chopped pecans
Preheat oven to 350 degrees. Lightly spray with cooking spray a 13×9″ baking pan. Pour bread cubes into the prepared pan. Beat milk, eggs, brown sugar, vanilla and almond extract together in a bowl until evenly mixed; pour mixture over bread cubes. Set aside for bread to absorb liquid, about 10-15 minutes. Sprinkle with cinnamon and pecans. Evenly arrange butter cubes on top of casserole. Bake until golden, about 50 to 55 minutes.
Several years ago, on one of my weekly visits to Goodwill, I found a brand new Williams-Sonoma Bread Machine on one of the shelves. I was delighted because I had given my old (smaller) bread machine to my brother-in-law when my kids were little.
The William Sonoma machine makes a really large loaf , has some attractive settings, and is a quality machine. I make my share of breads and scones by hand, but there is nothing like throwing all of the ingredients into the pan before going to bed and waking up to the smell of freshly baked bread.
This recipe is one of our favorites. You can use white bread flour or wheat flour…I was low on wheat flour this week so I mixed white and wheat. My kids load it up with crunchy peanut butter and homemade jam. This makes a hefty loaf that is sure to please.
Honey and Oats Bread
1 cup water, mild temp.
1 tablespoon canola oil
1/4 cup honey
1 teaspoon salt
1/2 cup old fashioned rolled oats
2 cups bread flour
1 teaspoon active dry yeast
Place ingredients in the bread pan in the order suggested by the manufacturer. Select the basic or light crust setting, press start.
One of our favorite relatives is our cousin Patrick. Whenever there is a family gathering, he brings two signature dishes along with him…Baked Polish Sausage and Pat Mac ( his recipe for creamy macaroni and cheese). It took me a long time to convince him to share this recipe with me but he finally broke down and let me have it several months ago. Early Monday morning, before heading out of town for a work conference, I assembled a pan of Pat Mac for the family to share while I was away. While Patrick’s dish always tastes better than mine, I still try my hand at it when the temperatures drop and the weather turns cool. Fall is the perfect time to make a big pan of Pat Mac!
Our Favorite Pat Mac (Patrick’s Macaroni and Cheese)
1 package (16 oz) of Creamette Elbow Macaroni
1/2 cup margarine or butter
1/3 cup all-purpose flour
2 teaspoons dry mustard
2 teaspoons salt
5 cups milk
2 cups Cracker Barrel Sharp Cheddar Cheese, shredded
2 cups Vermont Sharp Cracker Barrel Cheese, shredded
1 sleeve Ritz crackers, crushed
Cook pasta according to directions. Preheat oven to 375 F. In a large saucepan, over medium heat, melt margarine, stir in flour, dry mustard and salt. Gradually stir in milk. Cook until mixture thickens slightly and bubbles. Remove from heat, Add 2 cups of cheese and stir until melted. Stir in half of the crushed Ritz crackers.
In a large bowl, combine sauce with pasta. Spoon into a greased 13 x 9-inch baking dish. Top with remaining cheddar cheese and Ritz crackers. Bake 40 minutes or until hot and bubbly.
As the weather turns from hot and humid to cloudy and cool, this recipe for Old Fashioned Baked Oatmeal really hits the spot. I bake a tray of it so that it is ready to eat for a quick fall breakfast before leaving for work or school. M often puts it in a bowl with a little warm milk to eat like a breakfast cereal, while others take a scoop or cut a square to eat it with a side of yogurt or a cup of coffee. Which ever way you may prefer to eat this breakfast staple, it surely won’t disappoint. This is a tasty mixture of cinnamon, oats, cranberries, and vanilla…yummy!
Old Fashioned Baked Oatmeal
3 cups old fashioned oats
1/2 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup melted butter
2 teaspoons vanilla extract
1/2 cup dried cranberries
1/2 cup chopped pecans
Preheat oven to 350 degrees. Mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries and pecans. Spread into a 9×13″ baking dish. Bake in preheated oven for 30-35 minutes. While cooling, Cover with aluminum foil to lock in moisture.
This picture doesn’t do justice to the sweet, flavorful taste of this side dish. Cubed butternut squash and apples with a sprinkling of dried cranberries make this perfect for any fall feast.
Yesterday, I drove to a local orchard to pick up some fruits and vegetables for the week. As I got closer to the orchard, the traffic got heavy and came to a stand still. I thought that there might have been an accident but as my car crawled closer to my destination, I realized the back up was due to the amount of visitors headed to the orchard. As much as I would have liked to go in and get my produce, I had to drive on by because there wasn’t a parking space to be had in both of their spacious parking lots. While I was sad to have missed a visit, I was really happy for the orchard owners to have such a booming business! I think I will try to make my way back during the week when traffic is a little less hectic.
Meanwhile, I drove further down the road to pick up some butternut squash and apples to make a great new side dish that I recently discovered. This is sweet, tender, and nutritious. I added a few pecans for a bit of added crunch.
Autumn Squash and Apple Bake
1/4 cup margarine, melted
1 package butternut squash, cubed. (found in the produce section)
1 medium apple, cubed
1/2 cup dried cranberries
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
2 tablespoons packed brown sugar
1/2 cup pecans, chopped
Preheat oven to 250 degrees. Spray a 11×13″ baking pan with non-stick cooking spray. Combine margarine with all ingredients and pour into prepared baking dish. Season with salt, if desired. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.
When we lived in Chicago, there was a local neighborhood restaurant that served the most delicious salad with greens, cucumbers, chicken breast, croutons and thousand island dressing. Every Sunday we would treat ourselves to their delightful salad along with one of their tasty pizzas.
When I tried to duplicate the salad at home, bottled thousand island dressing just didn’t make the grade. In those days, the Internet was not as extensive as it is now so I scoured my collection of cookbooks for a basic dressing recipe. My old Betty Crocker Cookbook (fifth printing,1988) had the perfect recipe because I had all of the ingredients on hand and could make the dressing with little effort. While I have altered the original recipe a bit, this Old Fashioned Thousand Island Dressing recipe has become a favorite in my house.
Old Fashioned Thousand Island Dressing
1 cup mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons ketchup
1 teaspoon finely chopped onion
1 hard boiled egg, chopped
Mix all ingredients; cover and refrigerate before serving.