Five thing Salmon
Salmon, before cooking it in the oven This is a favorite, I make it least once a month. I call it five thing because whenever I make it I say “OK, five things…” The amounts vary, usually done by eye, but we’ll try to quantify here. Change as you’d like. The Five Things 1) Olive Oil, about 1/4 cup, maybe less 2) Soy Sauce, about 1/4 cup 3) Lemon juice, 3 or 4 tablespoons. 4) Garlic. We used jarred minced, about 1 big fork full 5 Dill weed. We use dried, springle to cover lightly. Salmon is a given, we usually by at least two pounds with the skin cut off. It’s a lot, but we always have a plan for the leftovers. See our Salmon Melts, which will most likely come up in a couple days. We cooked on the grill or in the oven. If we do...
Southern Green Beans
We love our green beans, and they show up every couple weeks at a minimum and go great with most meals. Very simple, but you’ll need a little hardware. And Kudos to Grandmom Janet that helped us get them right. Ingredients: 1 pile of green beans 1/2 sweet onion, diced. Usually we have some pre-diced onion in the freezer. 1/4 red bell pepper, diced. Usually we have red bell pepper pre-diced in the freezer. 1 pack of Jamon (ham) seasoning, or a chicken bullion cube (broken up, use Knorrs) 2 Tbs diced ham or bacon (optional) we include this if we have some laying around. Dash of poultry seasoning Instructions Snap the ends off the beans. Wash them. In a pressure cooker (top not on yet), heat up 1 cup of water (filtered, if possible) with your red bell pepper,...
Foley Mashed Potatoes
This is an old family recipe, so shhhhh, don’t tell anyone else. Don grew up on these potatoes, and it’s on the top five (of about five) recipes he got from his folks and still serves to this day. We have this about once every two or three months, almost always with home-made fried chicken or baked ham. It’s incredibly simple. Serving is for 4 people. ANY left-overs should be used for hash-browns with ham omelets. Ingredients 4 medium potatoes, or 3 large. Baking variety. Pealed. Cut in 1/2 inch slices. 1 tsp Poultry Seasoning (more or less, never really measured…make it heaping) 3 Tbs margarine 1/4 tsp fresh ground pepper (guessing here, that sounds about right 1/4 cup milk. Directions Put the potatoes in boiling water for about 30...
Baked Ham
Yup, ham. A big pile of ham. Nothing special here, but it’s a family favorite and the left-overs alone make for great soups and omelets. Incredibly simple recipe, great flavor. We serve it about four times a year. Everyone wants a piece that was near one of the cloves. Ingredients 1 Butt portion, fully cooked/smoked ham. Normal fare at a grocery store. Shoulder is OK. 1/4 cup honey (orange blossom is our favorite) 2 Tbs mustard 3 Tbs brown sugar Whole cloves Directions We cut off the skin and fat from the top of the ham, and then slice the open face and the top of the butt (the part you just cut the fat and skin from) with a diamond deep cut, about 1 1/5 inch grid. Then poke a clove into the center of each of the diamond cuts. Mix the honey, mustard and...
Enchiladas
We began making enchiladas after moving to Virginia from Arizona (1992). We couldn’t find a single good mexican restaurant in the D.C. area, so we began cooking our own fare. You can use any kind of meat. We often will grill some chicken breasts, but we’ve used chicken leg quarters as well. One of our favorite batches was using some turkey we had smoked. You can use any kind of cheese, too, but we’ve found just using ‘cheddar’ is too heavy. You can use store-bought enchilada sauce as well, but home-made is very easy and tastes much better. This batch makes a lot, so half it if you’re only feeding a couple people, or you’ll be eating enchiladas all week. Enchilada sauce. 2 cups chicken broth 4 Tbs Chili Powder 1 tsp....