As a kid, I used to come home from friend's houses with new food requests for my mom. Here are some that stick out in mind along with the name of the person's house I had it at:
Spaghetti with the pasta broken in small pieces and a very sweet meat sauce- Morgan N.
Turkey Sandwiches with sweet pickles, cheese, and mustard (before I kept kosher)- Courtney M.
Frozen grapes, Raspberry Snow Cones- Alexandra S.
Ramen noodles, May Dragon, Campisi's, artichokes- Samantha Y.
Orange Pillsbury sweet rolls- Paige D.
Eatzi's coconut chicken- Vanessa K.
Spinach Casserole, Cheesecake- my grandma Nonnie
Well, as you can imagine I could go on and on and on, when it comes to food, I have the memory of an elephant.
I had dinner at my sister's house tonight, and my mouth is still watering, it was quite the schmorgishborg. She is an awesome cook. She made Risha's Salmon with Horseradish Aioli (recipe below), Sauteed Brocolli, Ginger Salad, and my Nonnie's Cheesecake. I made Crusty Mac-n-Cheese. Best. Dinner.
My sister's friend, Risha, made this salmon once, and my sis couldn't stop raving about it afterwards. Now I know why. Sorry there is no picture, you will just have to make it to see for yourself.
1 slab salmon
1/4 C. soy sauce
1/4 C. white wine
1/4 C. maple syrup
1 t. grated fresh ginger
2 T. fresh miced garlic
Place the soy sauce, white wine, maple syrup, ginger, and garlic in a large ziploc bag. Add the salmon and marinate overnight.
Preheat the oven to 350 degrees. Remove the salmon from the marinade and place on a sheet pan covered in parchment. Wipe off the sauce, and sprinkle generously with dried dill. Bake covered for 30-35 minutes depending on the thickness of the salmon. Then, uncover and cook until it has a nice color, or you could run it under the broiler for a few minutes. Serve warm or cold with Horseradish Aioli.
1 C. low fat mayo
1/4 C. bottle horseradish
1/2 lemon, juiced
salt and pepper to taste
Mix all of the above ingredients together, and add salt and pepper to your liking.
I have always loved cheesecake, this is my grandmother Nonnie's fabulous recipe with my sister's adaptations.
8 graham cracker boards
7 T. butter, melted
Preheat the oven to 400 degrees. Line a 8 or 9 inch springform pan with foil, and spray with nonstick spray.
Crush the graham crackers in a food processor, and then mix with the melted butter. Place this mixture in the pan and use your fingertips to form a crust in the bottom and going up the sides. Bake the crust for 10 minutes.
3- 8 oz. cream cheese, at room temperature
1 1/4 C. sugar
2 T. vanilla
Preheat oven to 325 degrees.
Cream together the cream cheese, eggs, and sugar in an electric mixer. Mix for 20 minutes, it should be smooth. After 15 minutes, add the vanilla. Pour into the prepared baked crust. Bake for 75-95 minutes, until the top is lightly browned and the center is set. Refrigerate overnight before serving.
Heaven on earth.
1/2 lb. (8 oz.) whole wheat elbow macaroni noodles, cooked according to package directions for al dente
4 T. butter
1/4 C. flour
2 C. milk, warmed in the microwave or on the stove
1 1/2 C. cheddar cheese, shredded
1 C. mozzarella cheese, shredded
pinch black pepper
1 1/2 t. salt
1/2 C. panko bread crumbs
1/2 C. seasoned bread crumbs
Preheat the oven to 350 degrees. Spray a 7x11 baking dish or pyrex with non stick spray.
Cook the macaroni according to the package. Drain into a colander. Pour the cooked macaroni in the prepared dish.
Melt the butter in a large pan. Add the flour and stir constantly over medium heat for 2-3 minutes. Add the milk and continually stir with a whisk for 3 more minutes, or until the mixture has thickened and is smooth. Add the cheddar and mozzarella, pepper, and salt. Stir together. Once the sauce is complete, pour over the macaroni, and stir a bit.
In a small bowl, combine the panko and seasoned bread crumbs. Sprinkle over the top of the macaroni covering it evenly. Bake for 25-30 minutes.
Have a good night! Pin It