Cooks Recipe Collection logo

Courses

The Unofficial Home Alone Cookbook Review with Snow Sliding Shakes Recipe

By Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Home Alone is a favorite Christmas movie for many of us. The Unofficial Home Alone Cookbook, brings recipes from the movie and some inspired by this great movie to your home. Just flipping through this cookbook brings back nostalgic memories of Christmas past, immediatly got me into the holiday season and brought a huge smile to my face.

I can’t think of a better new holiday tradition than to rewatch Home Alone and enjoy a few recipes from The Unofficial Home Alone Cookbook.

The Unofficial Home Alone Cookbook Chapters

This cookbook is broken down into 6 chapters by course. You will love recreating the recipes from the Home Alone movie from morning to evening and everything in between.

Chapter 1: Breakfast

  • Airport Scramble
  • Forgotten French Toast
  • Woofin’ Good Waffles
  • 7 additional breakfast recipes

Chapter 2: Lunch

  • Iron Grill Cheese Sandwiches
  • All-Dressed Chicken Nuggets
  • Off-the-Hook Fish Sticks
  • 10 additional lunch recipes

Chapter 3: Snacks & Appetizers

  • South Bend Shovel Slayer’s Salted Pretzel Sticks
  • Ruffles Feathers Dip
  • Marv’s Munches
  • 9 additional snack and appetizer recipes

Chapter 4: Dinner

  • “Lovely” Cheese Pizza
  • Whirl-a-Bird Turkey Dinner
  • “Highly Nutritious” Mac and Cheese Dinner
  • 9 additional dinner recipes

Chapter 5: Desserts

  • Junk ‘n’ Rubbish Sundae
  • Crowbar Crunch
  • Christmas Orna-mints
  • 11 additional dessert recipes

Chapter 6: Drinks

  • Wet Bandits
  • Filthy Animal
  • Crowbars Up
  • 11 additional drink recipes (including both adult beverages and family-friendly offerings)

Snow Sliding Shakes Recipe

Kevin’s on the run, yet he manages to keep his cool as he slides out of a tight spot. The experience leaves him shaken, but this soft and creamy indulgence is the only thing that will be shaken up here. It takes only a few simple moves, but the vanilla, almond, and coconut flavors will leave others thinking you’ve done this all before! If you need to avoid using almond extract for those with allergies, try vanilla extract.

Snow Sliding Shakes Recipe
Print Recipe

Snow Sliding Shakes Recipe

Kevin’s on the run, yet he manages to keep his cool as he slides out of a tight spot. The experience leaves him shaken, but this soft and creamy indulgence is the only thing that will be shaken up here. It takes only a few simple moves, but the vanilla, almond, and coconut flavors will leave others thinking you’ve done it all before! If you need to avoid using almond extract for those with allergies, try vanilla extract.
Course: Drinks
Servings: 2

Ingredients

  • 2 cups vanilla ice cream
  • 1/2 teaspoon almond extract
  • 1/2 cup coconut milk
  • 1/2 teaspoon salt
  • 2 heaped tablespoons sweetened coconut flakes

Instructions

  • Add ice cream, almond extract, coconut milk, and salt to a blender. Blend 30 seconds.
  • Pour into two tall glasses. Top each glass with coconut flakes and serve with straws.

Notes

Excerpted from THE UNOFFICIAL HOME ALONE COOKBOOK by BRYTON TAYLOR. Copyright © 2023 by Simon & Schuster, Inc. Photographs by Harper Point Photography. Used by permission of the publisher. All rights reserved.

Bread Cookbook Review With Honey-Pecan Rolls Recipe

By Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Bread Cookbook Cover

Bread by Adams Media is a thorough overview of all aspects of bread making. It’s perfect for the beginner, with detailed explanation of the bread making process and techniques. The experienced bread maker won’t be disappointed either with the wide variety of recipes to try and add to their recipe library.

Bread Cookbook Chapters

This cookbook is organized into two chapters. The first covers all the basics of bread making and the second is packed with a wide variety of recipes.

Chapter 1 – Bread Basics:

  • The Main Ingredients
  • Techniques for Success
  • The Baking Process
  • Bread Making Tools

Chapter 2 – Bread Recipes:

This chapter contains bread recipes that will not only touch the basics but allow you to try recipes you may have never heard of before. The recipes include but are not limited to:

  • Sandwich breads
  • Buns and rolls
  • Ethnic breads
  • Bread machine recipes
  • Pizza dough
  • Braided breads
  • Breadsticks
  • Brioche
  • Flatbreads
  • Sweet breads and pastries

Honey-Pecan Rolls Recipe

Honey-Pecan Rolls

Excerpted from Bread by Adams Media. Photography by Harper Point Photography. Copyright © 2021 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

Honey-Pecan Rolls Recipe
Print Recipe

Honey-Pecan Rolls Recipe

The rich, sticky topping of these nutty rolls makes themirresistible.
Course: Breads
Cuisine: American
Keyword: Vegetarian
Servings: 14 Rolls
Author: Excerpted from Bread by Adams Media

Ingredients

  • 1 cup light brown sugar
  • 1/2 cup honey divided
  • 1 cup unsalted butter softened
  • 1/4 cup milk
  • 2 tablespoons all-purpose flour
  • 4 cups pecans divided
  • 1 1/2 cups warm water 105 – 110 degrees F
  • 1 3/4 teaspoons active dry yeast 1 envelope
  • 3 large eggs
  • 1/4 cup canola oil
  • 1 teaspoon kosher salt
  • 4-5 cups bread flour

Instructions

  • Generously coat fourteen cups intwo (twelve-cup) muffin tins with nonstick cooking spray.
  • In amedium bowl, combine brown sugar, 2 tablespoons honey, butter, milk,all-purpose flour, and 2 cups pecans. Stir until combined. Divide mixtureevenly among muffin cups. Top with remaining 2 cups pecans.
  • In alarge bowl, combine water, remaining 6 tablespoons honey, and yeast. Stir todissolve and let stand until foamy, about 10 minutes.
  • Add eggs,oil, salt, and enough bread flour to create a firm dough. Turn dough out onto afloured work surface and knead, adding more flour only as necessary to avoidstickiness, until dough becomes smooth and elastic, 8–10 minutes. Return doughto bowl, dust the top lightly with flour, and cover with a damp cloth orplastic wrap. Let rise at room temperature until doubled in volume, 2–3 hours.Punch dough down, fold in half, and let rise again until doubled, about 45minutes.
  • Turnrisen dough onto a floured surface and shape into a rope about 3" thick.Slice 2" pieces off the rope, then roll each into a tight ball. Placeballs into prepared muffin tins seam-side down. Dust lightly with flour, coverloosely with a damp cloth or plastic wrap, and set aside to proof 30 minutes.
  • Preheatoven to 375°F.
  • Bake bunsuntil golden brown and bubbly, 15–20 minutes. Remove from oven, cool 10minutes, and while still warm, carefully invert onto a serving platter or tray.Cool completely.

Notes

Excerpted from Bread by Adams Media. Photography by Harper Point Photography. Copyright © 2021 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

Easy Maple Walnut Scones Recipe with Maple Glaze

By Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Maple Walnut Scones are easy to make and are the perfect treat for breakfast, brunch, or afternoon tea. This scone recipe features the amazing flavor combination of maple and walnuts, which I find greatly enhance each other’s flavors. They are sure to be a family favorite.

Maple Walnut Scones

Scones remind me of my first trip to London with my mom. We shared so many great meals and enjoyed many British traditions. There’s no better way to learn of a new country’s culture but through their food. Each year I host a Mother’s Day Tea to commemorate the great experience we enjoyed together so many years ago.

When I was approached to participate in the California Walnuts Sweet vs Savory Recipe Contest, I couldn’t resist applying. To be completely transparent, I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

While I enjoy both sweet and savory treats. I always seek out the more healthy and high-quality ingredients available. Walnuts are one ingredient that I like to add to my diet as often as possible for the health benefits. A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet.​ Regardless of your flavor preference, walnuts are the only nut to provide protein (4g/oz), fiber (2g/oz), and is an excellent source of the plant-based omega-3, ALA (2.5g/oz). More nutrition information can be found at California Walnut Health Professionals Resource Guide.

Tips to make the perfect Maple Walnut Scones:

  • Wisk dry ingredients. This will integrate the ingredients and break up the brown sugar. This lessens the need to overwork the dough.
  • Use very cold butter, cut into small cubes.
  • Thoroughly cut butter into dry ingredients. You will want to cut the butter into the dry ingredients until it resembles a sand consistency. This is an important step, to ensure you don’t later have to overwork the dough. If you don’t have a pastry cutter, you can use the tines of a fork or even your fingers (my favorite method).
  • Use room temperature maple syrup.
  • Don’t overwork the dough. Mix wet ingredients into dry ingredients just until they are incorporated. This is very important to create a light flakey scone.
  • Refrigerate dough at least 15 minutes before shaping. This will ensure your scones don’t flatten too much during baking.
  • Brush the top of the scones with 1/2 & 1/2 or milk before baking. This will help create a nice crust on your scones.
Maple Walnut Scones
Print Recipe

Maple Walnut Scones Recipe

Maple Walnut Scones are easy to make and are the perfect treat for breakfast, brunch, or afternoon tea. This scone recipe features the amazing flavor combination of maple and walnuts, which I find greatly enhance each other’s flavors. They are sure to be a family favorite.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: British
Servings: 6
Author: Patti

Ingredients

Maple Walnut Scones

  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup butter chilled
  • 1/4 cup 1/2 & 1/2
  • 1/4 cup maple syrup at room temperature
  • 1 large egg
  • 1 cup California walnuts coarsly chopped
  • 2 tablespoons 1/2 & 1/2 or milk to brush on top of scones
  • 2 tablespoons coarse granulated sugar to garnish top of scones

Maple Glaze

  • 1/2 cup powdered sugar
  • 3 tablespoons maple syrup at room temperature

Instructions

  • Preheat oven to 400 degrees.
  • Combine flour, granulated sugar, brown sugar, salt, and baking powder in a mixing bowl. Fully incorporate ingredients and sure any lumps are broken up with a fork or whisk.
  • Cut butter into small cubes and cut into dry ingredients, using a pastry cutter, forks or your hands, until the consistency of sand.
  • Add 1/2 & 1/2, egg, and maple syrup to dry mixture, until just incorporated.
  • Add California walnuts and lightly kneed into dough, just until incorporated. You may need to flour your hands for this.
  • Refrigerate dough for 15 minutes.
  • Place dough on parchment paper and shape into a disk, about 6 inches in diameter. Cut into 6 pie shaped pieces and separate about 2 inches apart.
  • Brush the scone tops with 1/2 & 1/2 (or milk) and sprinkle with the coarse granulated sugar.
  • Bake until golden brown, about 20 minutes.
  • Cool on cooling rack while making Maple Glaze.
  • Combine powdered sugar and mapble syrup to create glaze. Stir until the consistancy is smooth.
  • Drizzle Maple Glaze over Scones and sprinkle with remaining chopped California walnuts. Serve immediately or store in air tight container for up to a week.
Maple Walnut Scones

Instant Pot Cuban Black Beans Recipe (No Soak)

By 1 Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

The traditional Cuban Black Beans Recipe is made conveniently and time-saving by using the Instant Pot. Go from dry beans to table in less than an hour, with this no soak recipe.

Instant Pot Cuban Black Beans

Cuban Black Beans

Black beans are a healthy addition to your diet which are high in fiber, protein, and folate (Resource). This recipe proves to be a flavorful main or side dish. Serve them in the traditional Cuban style, over white rice and garnished with chopped onions. Fresh Cuban bread and butter are a great accompaniment.

I also love the versatility of this recipe. Leftover beans are great in recipes like Black Bean Quesadillas or Black Bean Burritos. They can also be frozen to use at a later time. I like to freeze them in 1 cup portions. This amount can be used in any recipe that calls for a can of beans.

Using the Instant Pot is a great way to greatly speed up the process of cooking dry beans. Additionally, using the Instant Pot reduces the cleanup by allowing the sauteeing and pressure cooking, in the same pot. Enjoy this Instant Pot Cuban Black Beans recipe is a great and frugal option for a meatless meal.

Dry Beans

  • Pantry Staple – I like to use dry beans as they are so convenient to have around the house as a pantry staple. In most cases, I feel they are a healthier alternative to canned beans, which often are packed in cans containing BPA.
  • Cost Savings – Dry beans are one of the most frugal of healthy meal options. Canned beans are often 4 times the price of dry beans.
  • Avoid Unwanted Additives – By cooking your black beans from scratch, you can avoid any unwanted additives, ensure the quality of ingredients used, and control the amount of salt used.

Instant Pot for Convenience

  • Reduce Cleanup – One of my favorite features of the Instant Pot is using the Saute setting to cooks vegetables or brown meat before adding to a dish. By using the Instant Pot you are able to use the same pot that you use for the final dish.
  • Time-Saving – The Instant Pot greatly reduces cooking time. In the case of cooking dry beans, it also allows you to skip soaking the beans overnight, as is traditionally required.

Other Instant Pot Resources

Instant Pot Cuban Black Beans
Print Recipe

Instant Pot Cuban Black Beans

Traditional Cuban Black Bean Recipe made conveniently and time-saving by using the Instant Pot. Go from dry beans to table in less than an hour, with this no soak recipe.
Prep Time10 minutes
Cook Time37 minutes
Natural Release10 minutes
Total Time57 minutes
Course: Main Course
Cuisine: Cuban
Keyword: Vegan, Vegetarian
Servings: 4
Author: Patti from CooksRecipeCollection.com

Equipment

  • Instant Pot

Ingredients

  • 3 Spanish onions finely chopped
  • 1/4 cup olive oil extra virgin
  • 4 cloves garlic minced
  • 1 tablespoon oregano dried
  • 1 teaspoon cumin dried
  • 2 teaspoons salt
  • 1 teaspoons pepper
  • 1 pound black beans dry
  • 5 cups water
  • white rice cooked

Instructions

  • Finely chop onions, reserving 1/2 cup for garnish.
  • Set Instant Pot to Saute setting and saute onions in olive oil until light golden brown, about 10 minutes.
  • Add garlic, oregano, cumin, salt and pepper to the onions. Saute for another 2 minutes to bloom spices.
  • Add water and black beans to Instant Pot.
  • Press "Cancel" to stop the saute function on the Instant Pot. Then, set it to "Pressure Cook" at high temperature for 25 minutes. It will take about 10 minutes to come up to pressure.
  • Let sit to natural release for 10 minutes, then quick release.
  • Serve over white rice and garnish with reserved chopped onions.
Instant Pot Cuban Black Beans

20-Minute Italian Cookbook Review with Shiitake Mushroom, Pumpkin & Rosemary Risotto Recipe

By 3 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

20 Min Italian Cookbook

20-Minute Italian Your Traditional Favorites, Faster, Easier and with a Modern Twist is a beautifully illustrated cookbook by Andrea Soranidis of The Petite Cook blog, released October 1, 2019.

This gorgeous cookbook is filled with 75 quick and easily made traditional Italian recipes you can enjoy for a quick weekday meal or any special occasion. Each recipe is accompanied by mouth-watering, full-page photographs to entice your taste buds, all made in 20 minutes or less.

There is something to satisfy everyone’s tastes, including vegetarian, gluten-free and dairy-free options.

20-Minute Italian Cookbook Chapters

Andrea has organized 75 mouth-watering recipes broken into the following chapters:

  • Quick & Easy Antipasti for All Occasions
  • Flashy Pasta & Risotto Dishes to Make on Repeat
  • Perfect Meat & Poultry Dishes in No Time
  • Exciting Fish & Seafood Mains in a Blink
  • Pulses & Grains Ready in Less than 20 Minutes
  • Speedy Nutritious Salads
  • Effortless Everyday Sides

About the Author

Andrea-Soranidis

Andrea Soranidis was born and raised in Sicily. She moved to the UK as a young adult and now splits her time between both London and a small town in Germany.

She has spent time traveling the world and developing her culinary style. She is a skilled and award-winning food and travel blogger at The Petite Cook. Her recipes have also been featured in national magazines and websites.

Shiitake Mushroom, Pumpkin & Rosemary Risotto Recipe

This recipe is reprinted with permission from 20-Minute Italian by Andrea Soranidis Page Street Publishing Co. 2019.

Shiitake Mushroom Pumpkin Rosemary Risotto
Photo credit: Andrea Soranidis
Shiitake Mushroom Pumpkin Rosemary Risotto
Print Recipe
5 from 1 vote

Shiitake Mushroom Pumpkin Rosemary Risotto Recipe

In Northern Italy, risotto is considered a simple, everyday comfort food. For me, it’s something to prepare mostly on special occasions, or for a cozy dinner date with my better half. Among all the risotto recipes I’ve made over the years, this is probably my favorite. When pumpkin and mushroom season finally hits, I make this risotto on repeat! Any kind of mushrooms will work here; I like to use fresh shiitake mushrooms because they can be found easily at the market and vaguely remind me of delicious, hard-to-find, expensive Italian porcini mushrooms. A mix of wild and porcini mushrooms would work well too.
Cook Time20 minutes
Total Time20 minutes
Course: Entree
Cuisine: Italian
Servings: 4
Author: Andrea Soranidis

Ingredients

  • 4 cups vegetable stock
  • 2 tbsp olive oil extra virgin
  • 1 shallot finely minced
  • 5 oz shiitake or wild mushrooms roughly chopped
  • 5 oz muscat or Hokkaido pumpkin flesh finely cubed
  • sea salt and freshly cracked black pepper
  • 10.5 oz vialone nano or carnoroli rice
  • 1/4 cup white wine good quality
  • 3 tbsp Parmesan cheese grated
  • 1 tbsp butter good quality

Instructions

  • Heat a small pan with the extra-virgin olive oil over medium-high heat. Add the shallot, mushrooms and pumpkin and sauté gently for about 5 minutes, stirring occasionally. Season with sea salt and black pepper.
  • In the meantime, heat a large pan over low heat. Add the rice and toast it for 2 to 3 minutes, or until it has turned translucent, stirring continuously with a wooden spoon to avoid burning it. Add the wine, turn up the heat to medium-high and allow it to evaporate. Return the heat to medium-low, then pour in one ladle of stock, and allow the rice to absorb it. Season with salt to taste.
  • Stir the sautéed vegetables into the pan with the risotto, and continue to cook, gradually adding in stock and whisking constantly with a whisk until the rice is soft but still has a bite, about 15 minutes.
  • Remove the risotto from the heat, add in the Parmesan cheese, butter and rosemary, then shake the pan vigorously to combine all the ingredients. The risotto should reach a smooth consistency.
  • Divide the risotto among plates, and serve it immediately.

Notes

Tip: I like this risotto less creamy than the classic risotto, but if you want it super gooey and rich, add an extra pat or two of butter. If you have a hard time finding muscat pumpkin, substitute with Hokkaido pumpkin.

Disclaimer

The 20-Minute Italian Your Traditional Favorites, Faster, Easier and with a Modern Twist cookbook was sent to me by Page Street Publishing Co. for review.  The opinions are my own. As an Amazon affiliate, I receive a small fee whenever you purchase products though links listed in this post. This will not affect the amount of the item. I only include links to products that would benefit my readers.

Easy Cedar Planked Salmon Dip

By 1 Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Easy Cedar Planked Salmon Dip is a healthy, protein-packed appetizer that will wow guests at your next party or get-together. This recipe is also a great way to use leftover baked or grilled salmon.

Easy Cedar Planked Salmon Dip

I want to thank Cedar Bay Grilling Company for inviting me to be a part of the Inaugural Cedar Bay Grilling Blogger Recipe Challenge. Cedar Bay has provided me with their two of their 24-ounce Planked Atlantic Salmon to create my recipes with. Each of the recipes in this challenge will be judged on visual appeal, creativity and taste; and be eligible for a cash prize. Please wish me luck in this recipe contest!

Cedar Bay Grilling Company's Planked Salmon Full Fillet - Applewood with Orange and Ginger

This salmon dip recipe is so quick and easy to make. It will surely impress your guests at your next family get together or dinner party. This recipe only requires three ingredients and a whirl of the food processor and you’d done. This elegant appetizer recipe couldn’t be any easier.

Easy Cedar Planked Salmon Dip

One of Cedar Bay’s high-quality products is their full fillet of Atlantic Salmon, pre-seasoned (choose either Sugar & Spice or Orange Ginger) on a pre-soaked cedar plank and sold frozen. You can’t beat the convenience as we are all looking for new ways to cook healthy meals for our families in less time.

For this recipe, I used Cedar Bay’s Applewood with Orange & Ginger Cedar Planked Atlantic Salmon. It was easy just place in the refrigerator to thaw overnight. Cooking the already prepped salmon in the oven (or can easy be grilled also) and it’s ready to serve in about 20 minutes. This recipe is also a great option for leftover salmon after you’ve enjoyed an impressive Cedar Planked Atlantic Salmon dinner.

Cedar Bay Grilling Company products can be found throughout the US and Canada, at Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant Eagle, Stop n Shop and Roche Bros. Visit Cedar Bay Grilling Company for a store location near you and follow them on Instagram, Facebook, and Twitter for great tips and recipes.

Easy Cedar Planked Salmon Dip
Print Recipe

Easy Cedar Planked Salmon Dip

Easy Cedar Planked Salmon Dip is a healthy, protein-packed appetizer that will wow guests at your next party or get-together. This recipe is also a great way to use leftover baked or grilled salmon.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetiser
Cuisine: American
Servings: 24
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 Cedar Bay Applewood with Orange & Ginger Cedar Planked Atlantic Salmon Filet (24 ounces)
  • 8 ounces Cream Cheese at room temperature
  • 1 T. Capers
  • Fresh chives to garnish chopped
  • Crackers

Instructions

  • Preheat oven to 425 degrees.
  • Place Cedar Planked salmon directly on the middle rack and place a foil-lined baking sheet on the rack below to catch dripping juices.
  • Cook 18-20 minutes, until the flesh becomes flaky. It is perfectly cooked when it is still slightly pink in the center of the fillet.
  • Crumble baked or grilled salmon into a food processor bowl.
  • Add cream cheese and capers, pulse in a food processor until combined.
  • Spoon into a serving dish and serve with your favorite crackers.

Notes

1. Discard the plank after 1 use.
2. Keep the salmon frozen until 24 hours before cooking.
3. Once Salmon has defrosted, do not re-freeze!
4. This recipe can be cut in half; to provide 2 salmon servings and 1 cup salmon dip.

Easy Cedar Planked Salmon Dip

Cedar Planked Salmon Salad with Citrus Ginger Vinaigrette

By 1 Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Enjoy this Cedar Planked Salmon Salad with Citrus Ginger Vinaigrette, for an easy and healthy weekday dinner. The perfect dinner salad to enjoy the fresh flavors of summer.

Cedar Planked Salmon Salad Recipe

I was fortunate to be asked to be part of the Inaugural Cedar Bay Grilling Blogger Recipe Challenge. Cedar Bay has provided me with two of their 24-ounce Planked Atlantic Salmon Fillets to create my recipes with. Each of the recipes created for this challenge will be judged on visual appeal, creativity and taste; and are eligible for a cash prize. Please wish me luck guys!

Are you looking for a way to hold onto the last bit of summer we have left? What better way than to enjoy a flavorful, fresh dinner salad featuring goat cheese, dried cranberries, candied pecans, strawberries, and bacon. With a little meal prep, you can have a healthy dinner on the table in about 20 minutes (salad dressing can be made and bacon cooked and crumbled ahead of time).

Cedar Bay Grilling Company's Planked Salmon Full Fillet - Applewood with Orange and Ginger

Cedar Bay Applewood with Orange & Ginger Cedar Planked Atlantic Salmon

Cedar Bay offers a full fillet of Atlantic Salmon on pre-soaked cedar planks. This provides a very convenient way to serve a high-quality salmon dinner to your family and friends already prepped for you. The plank is pre-soaked and the salmon seasoned perfectly; you just have to choose the spice rub that interests you (either Sugar & Spice or Orange Ginger).

You can easily thaw in the refrigerator overnight and cook on the grill or in the oven, and serve in less than 20 minutes.

Citrus Ginger White Balsamic Vinaigrette

There is nothing better than homemade salad dressings made with only fresh and high-quality ingredients you want to serve your family. This vinaigrette includes orange juice, lemon juice, freshly grated ginger, and garlic, to marry with the orange and ginger flavors in the salmon; and finished with a light white balsamic vinegar and high quality extra virgin olive oil.

Cedar Bay Grilling Company's Cedar Planked Atlantic Salmon Salad

Assembling Cedar Planked Salmon Salad

To accompany the fresh orange and ginger flavors of the salmon, I’ve added fresh summer flavors. This dinner salad starts with a bed of spring mix greens and adds sweet, salty and sour flavors from dried cranberries, goat cheese, bacon, strawberries, and candied pecans. It is then drizzled with the Citrus Ginger White Balsamic Vinaigrette on top of your salad and topped with a piece of Cedar Bay Cedar Planked Atlantic Salmon.

Cedar Bay Grilling Company products can be found throughout the US and Canada, at Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant Eagle, Stop n Shop and Roche Bros. Visit Cedar Bay Grilling Company for a purchase location near you and follow them on Instagram, Facebook, and Twitter for great tips and recipes.

Cedar Bay Grilling Company's Cedar Planked Atlantic Salmon Salad
Print Recipe
5 from 1 vote

Cedar Planked Salmon Salad with Citrus Ginger Vinaigrette

Enjoy this Cedar Planked Salmon Salad with Citrus Ginger Vinaigrette for an easy and healthy weekday dinner. The perfect dinner salad to enjoy the fresh flavors of summer.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entree
Cuisine: American
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 Cedar Bay Applewood with Orange & Ginger Cedar Planked Atlantic Salmon Filet (24 ounces)
  • 5 ounces Spring Mix Greens
  • 2 ounces goat cheese crumbled
  • 1 cup dried cranberries
  • 1/2 cup candied pecans
  • 6 large strawberries sliced
  • 6 slices bacon cooked and crumbled
  • 1 t. garlic finely ground (about 2 cloves)
  • 1 t. fresh ginger finely ground
  • 1 t. sugar
  • 1 t. pepper
  • Dash of salt
  • 2. T. lemon juice
  • ¼ cup orange juice
  • ¼ cup white balsamic vinaigrette
  • ¼ cup extra virgin olive oil

Instructions

Salad Dressing:

  • Grate garlic and ginger with a fine grater or zester, place in a small mason jar or similar container that closes securely.
  • Add sugar, pepper, salt, lemon juice, orange juice, white balsamic vinegar, and extra virgin olive oil to the mason jar and shake to mix well.
  • Set aside.

Salmon:

  • Preheat oven to 425 degrees.
  • Place Cedar Planked salmon directly on the middle rack and place a foil-lined baking sheet on the rack below to catch dripping juices.
  • Cook 18-20 minutes, until the flesh becomes flakey. It is perfectly cooked when it is still slightly pink in the center of the fillet.
  • Cut into 4 pieces.

Salad:

  • While salmon is cooking, place spring mix greens in 4 bowls or plates.
  • Top greens with goat cheese, dried cranberries, candied pecans, strawberries, and bacon.
  • When salmon is done, drizzle with Citrus Ginger White Balsamic Vinaigrette and top with salmon.
  • Serve and enjoy!

Notes

  1. Discard the plank after 1 use.
  2. Keep the salmon frozen until 24 hours before cooking.
  3. Once Salmon has defrosted, do not re-freeze!

Cedar Planked Salmon Salad

Mediterranean Inspired Quinoa Salad

By Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Mediterranean Inspired Quinoa Salad

Today’s post is from Heather at Whole Food Studio, where beginners in the kitchen can find clean eating simple meal ideas. She shares cooking tips along with a little history, should you also need a dinner conversation starter.

Whenever you grab an herb for garnish, is parsley the one you think of first?

Parsley is a powerhouse miracle worker with either tight and curly, or rugged and flat, leaves.

Flat Leaf Parsley and Curly Leaf Parsley

Flat Leaf Parsley and Curly Leaf Parsley

Packed with antioxidants and vitamins, the herb freshens the look and taste of a dish and adds texture.

And don’t forget to use the stems! Toss them in a homemade bouillon.
Add to hot water for a refreshing cup of steeped, pale-green mint and parsley tea. It’s a spectacular combination.

Chop parsley stems and mix with cream cheese and shaved parmesan cheese. Then pile this cheese mix high inside small portobello mushroom caps.

Bake until golden brown . . .

Delicious!

If you can’t go a day without parsley, then it could be time to try this Mediterranean-inspired Quinoa salad.

Quinoa

Quinoa

Quinoa, pronounced KEEN-wah, is an organic grain once eaten thousands of years ago by the Inca. Today quinoa is a superfood, belonging to the same family as spinach and Swiss chard. The grain is hardy and grows in high altitudes, making it ideal if you happen to live in the Andes.

Quinoa’s small round grains grow in three interesting colors; red, white and black. I used ‘Antique White,’ but you can see how others easily create a fabulous looking salad. Imagine if you had all three; you could mix them for a tri-color effect!

What I like most about this salad is how easy it is to make and delicious to eat – even the next day. But don’t even consider another herb as a substitute. Without parsley, this salad is not the same.

3 Top Quinoa Salad Tips:

Is your quinoa pre-rinsed?

Check whether your quinoa has been pre-rinsed before you start cooking.

Here’s one super quick way to know: packaged quinoa is more likely to be pre-rinsed than loose quinoa bought in bulk. I’ve had the unpleasant experience of tasting a very bitter quinoa dish which put me off this grain for many years.

Much later I discovered the cause was from saponins. The natural protective coating on each grain deters animals and birds out in the wild from taking a nibble.

The good news is, saponins are removed with water.

If you are still unsure, place your grains in a fine sieve and rinse under running water for 2 minutes. The water will foam up like soap suds if any saponins are present.

Let your quinoa drain and dry in the sieve for at least 30 minutes, before dry roasting in a frying pan over medium heat.

Once the grains are golden brown, cook your quinoa in water, according to directions on the package.

Yes, dry roasting is another step, but I think the results are worth every extra minute. These small grains have an extraordinary depth of flavor, not to mention the smell, that dry roasting brings out. I’m quite sure you’ll find it difficult to skip this step the next time you work with quinoa.

Quinoa Roasting in a Pan

Quinoa Roasting in a Pan

Prepare your salad at least 30 minutes before dining:

I recommend preparing your salad at least 30 minutes before dining.

You’ll give the tang of lime zest a chance to blend with the natural saltiness of feta and olives. Include the earthiness of quinoa and you’ll be transported to a new taste experience.

I often start with zesting lime over the feta giving the essential oil a little longer to soak into the cheese.

Tip for cutting quinoa salad recipe half:

If you’re cooking for one or two, I recommend you still cook one cup of quinoa but then halve the remaining ingredients in this recipe.

You’ll make a smaller salad but have extra quinoa for later. There’s nothing else like a quick quinoa garnish for an extra rugged, healthy salad.
It keeps for 4-5 days in the fridge and on days I don’t feel like meat, I’ll also add quinoa to stuffed cabbage rolls or zucchini lasagna.

You’ll have a naturally gluten-free, low glycemic index dish that is high in plant protein.

Mediterranean-inspired quinoa salad is the perfect side dish for meat, poultry, fish, or vegetables.

I hope you are inspired to try something a little out of the ordinary.

Leftover Quinoa Salad Idea:

Leftover Quinoa Salad Idea

Do you have some leftover Mediterranean Inspired Quinoa Salad? Here is an idea to change it up a bit.

Ingredients:

1/3 c. thinly sliced raw red cabbage
1 tsp extra-virgin olive oil (optional)
Parsley to garnish (optional)

Toss raw red cabbage with the Mediterranean-inspired salad for an extra pop of color and crunch.

Drizzle with extra-virgin olive oil.

Garnish with a little chopped parsley and serve with a small platter of nuts, dried fruit, cheese, and crackers.

Equipment Used for this Recipe:

Mediterranean Inspired Quinoa Salad
Print Recipe

Mediterranean Inspired Quinoa Salad

This quick and easy side dish pairs the bold Mediterranean flavors of lime, Feta cheese, Kalamata olives, and fresh parsley against the subtle yet earthy backdrop of quinoa. With natural salty flavors, this dish pops with balance.
Course: Side Dish
Cuisine: Mediterranean
Servings: 8 -10
Author: Heather from WholeFoodStudio.com

Ingredients

  • 1 c. quinoa preferably dry roasted first
  • 2 limes zest, and juice
  • 4 oz. Feta cheese crumbled
  • 2 oz. Kalamata olives pitted and chopped (if you don’t have scales, that’s between 10 – 11 large olives)
  • 1 T. olive brine more or less, according to your taste
  • ¼ c. fresh parsley stems removed and chopped (Reserve the stems for your next stock or compost)
  • Optional: Black pepper to taste

Instructions

  • Heat dry quinoa in a frying pan until fragrant and golden brown.
  • Cook quinoa according to package directions. (Mine said: bring 2 cups water to a boil, add 1 c quinoa and reduce heat to LOW.
  • Simmer with lid ON for 15 minutes. Remove from heat and let stand for 5 minutes.)
  • Fluff quinoa with a fork and allow the grains to cool.
  • Stir in lime zest, lime juice, Feta cheese, chopped olives, brine, and fresh parsley until thoroughly combined.
  • Season with black pepper, to taste.
  • Refrigerate for at least 30 minutes before serving.
  • Top off with an extra chopped olive or two and a quick zest of lime just before serving.
  • Cover and store any leftovers in the fridge.

Notes

For best results, you’ll want to make this dish in advance and give the flavors a chance to blend.
Quinoa: Dry roasting quinoa before cooking in water brings out more of the earthy flavors. Add grains to a medium sized frypan and gently shake over medium heat until golden brown and fragrant.Cook quinoa according to the directions on the package.
Olive brine: If you prefer milder salads, leave out the brine and taste before adding any.
Feta cheese: If you find the sheep milk in Feta cheese too strong, look for one made with a blend such as goat or cow milk.
It will crumble into much smaller pieces, but you should enjoy the flavor more.

Resources: https://www.sciencedirect.com/topics/medicine-and-dentistry/saponin

Mediterranean Inspired Quinoa Salad

Plum Deluxe Loose Tea Review

By Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Plum Deluxe Loose Tea Review

I have to admit, I am a loose tea lover. There is just something relaxing and luxurious about sipping on a cup of freshly steeped tea. I think of enjoying a cup of tea as taking a moment to take care of myself and feel the flavors and aroma of loose tea really stand out.  

I have written a few times about how much I enjoy a wide variety of loose teas and trying new ones. So when Plum Deluxe offered to send me some of their teas to review, I was thrilled at the opportunity. Please know, I will always provide my honest views and opinions.

Even before I received my samples to try, I was impressed with Plum Deluxe and what their company stands for. The company blends its organic, free trade loose teas by hand in small batches by hand in Portland, Oregon.  Plum Deluxe describes their company philosophy as, “All of our tea blends are organic, non–gmo, and free of chemicals and sulfites – we support local and USA farmers wherever possible and run an active philanthropy program. Our company was founded by entrepreneur Andy Hayes as a tribute to his mother, who lost a brave 6-year battle with breast cancer but never forgot to enjoy “the little things” in life.”

Plum Deluxe Loose Tea Review
Peach Bellini Herbal Tea

Peach Bellini Herbal Tea

Peach Bellini Herbal Loose Tea will surely not disappoint. This is another tea blend that you can actually see the pieces of fruit in the blend, and you can tell this difference in the taste too. This fruity and flavorful caffeine free treat would be perfect for after dinner or even an afternoon treat.

Preparation Instructions: Steep 1 tsp in 8oz boiling water 4-6 min.

Easy to Be Green Tea (Blueberry / Hibiscus)

Easy to Be Green Loose Tea is a delightful loose green tea with a hint of blueberries. I loved the fragrance, as well as the flavor. You can actually see the dried blueberries (not just a flavoring as in some other teas).

Preparation Instructions: Use 1 1/2 tsp per 16oz cup. Steep with under-boiling water (175F) for 3 minutes.

Lavender Daydream White Tea (Mango / Peach / Floral)

Lavender Daydream White Loose Tea is a light and refreshing blend. There is just enough apricot fragrance and flavor to enhance, while not overpowering the delicate white tea.

Preparation Instructions: Steep 1 tsp in 8 oz below-boiling water (175F) 3-5 min.

I highly recommend Plum Deluxe Loose Teas for their aroma, flavor and company beliefs. If you’d like to give Plum Deluxe Loose Teas a try, you may want to consider their Tea of the Month Club (a new tea will be sent to you each month) or their Monthly Tea Specials (this month there is a special is on all Earl Grey Teas).

Plum Deluxe Loose Tea Review

Adagio Teas Loose Tea Review

By Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

The following is a sponsored post. All opinions are 100% my own.

Adagio Teas Loose Tea Review

I first fell in love with tea when living in The Netherlands many years ago. Throughout Europe, I experienced wonderful tea shops with drawers of amazing aromatic loose teas. When I moved back to the states this was not available readily available. When I first found Teavana Tea, this was the closest tea experience I had found to since living in Europe. I became a loyal consumer for many years. Unfortunately, Starbucks purchased Teavana and in time closed both their physical and online stores.

So when Adagio Teas contacted me and offered me a gift certificate to purchase and review my choice of teas, I jumped at the chance. I was in the market for a new go-to with a large selection of loose teas and am so happy to have given them a try.

I do prefer loose teas to the convenience of a tea bag, on most occasions. The large tea leaves are so visually appealing and seem more aromatic, or maybe I’m just a traditionalist.  I also like a wide variety of tea types so when making my selection, I selected one in each of these categories; black tea, green tea, and herbal tea.

Earl Grey Bravo

Adagio Teas Loose Tea Review - Earl Grey Bravo

Earl Grey Bravo was my black tea selection. It is a Ceylon tea flavored with bergamot, to give a flavorful citrus taste. Earl Grey is my favorite flavored black tea and Earl Grey Bravo did not disappoint. It was wonderfully aromatic, with just enough bergamot favor to be bold without overpowering the rich black tea flavor.

Jasmine Pheonix Pearls

Adagio Teas Loose Tea Review - Jasmine Pheonix Perls

For my green tea, I chose Jasmine Pheonix Pearls. This is a very special and aromatic green tea. Each “pearl”, a tea leaf and bud are hand rolled into this unique shape. When steeping, the tightly rolled pearls unfold releasing a light and delicately flavored tea.

Green Rooibos Bonita

Adagio Teas Loose Tea Review - Green Rooibos Bonita

Green Rooibos Bonita was the blend I selected for my herbal tea. Herbal teas are a great decaf alternative to black and green teas. Rooibos, or red bush, is a caffeine-free tea alternative from South Africa. It is believed to have many health benefits, and is high in both minerals and antioxidants. Green Rooibos Bonita is a refreshing blend with flavors of strawberries and peach, it also smells fantastic.

All in all, I can say that I couldn’t be happier with my experience with Adagio Teas. They have a huge selection of the loose teas I really enjoy. Their packaging is well sealed for freshness, and well labeled with recommended steeping temperatures and times (this varies for each type of tea). I can’t wait to try more of their blends.

For all the former Teavana Tea fans, Adagio Teas has put together a page of recommendations just for us. I’m sure you’ll find a great Teavana alternative for your favorites here.

Adagio Teas Loose Tea Review