Pineapple Casserole

 

Pineapple Casserole

 

 

 

 

 

 

 

 

 

 

 

This unusual but delicious mix of tangy, sweet pineapple, sharp cheddar cheese, and buttery cracker crumbs satisfies that sweet and salty craving with perfection.  And it’s the perfect compliment to any dinner.  My Mom would make it every holiday... with our Easter ham, our Prime Rib dinner, our Thanksgiving feast, or a regular weeknight supper – regardless of whatever else is on the table. It might sound a little crazy, but it’s crazy delicious. I promise.

Pineapple Casserole

2 (20-oz) cans pineapple chunks, drained with juice reserved

1 cup sugar

6 tablespoons all-purpose flour

2 cups shredded sharp cheddar cheese

1 sleeve Ritz crackers, crushed (about 1 3/4 cups crushed). 

1/4 cup unsalted butter, melted

Sliced almonds

 

Preheat the oven to 350°degrees and spray a 2-quart baking dish with nonstick cooking spray.  Drain the pineapple very well and reserve 6 tablespoons of the juice for the recipe.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, stir together the sugar, flour and 6 tablespoons of the juice.  Add the pineapple and mix well.  Pour it into the prepared dish. Sprinkle the cheese over the top.  

 

 

 

 

 

 

 

 

 

 

 

In a medium bowl, add the melted butter to the crushed cracker crumbs and stir to coat them in the butter.  Sprinkle them evenly over the cheese.  

 

 

 

 

 

 

 

 

 

 

 

 

Bake for about 30 minutes and then allow the casserole to rest for about 10 minutes and thicken before serving.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  Sprinkle with almonds and serve hot.

Butter Basted Halibut

Butter Basted Halibut

 

 

 

 

 

 

 

 

 

 

 

 

So why Halibut?  Let me count the reasons why I love it.  One of the major reasons is because it doesn't have what people consider to be a “fishy” flavor—instead, halibut is known for tasting mild and sweet. It has a gentle flavor that resembles the sweet taste of crab or lobster. It is so moist and tender and buttery it melts in your mouth.  

 

 

 

 

 

 

 

 

 

 

 

 

  

I like to pan fry until just brown and then use the butter in the pan to baste it.  I cook it to an internal of about 125-130 degrees so it stays tender and moist down to the last flaky buttery bite! 

 

 

 

 

 

 

 

 

 

 

 

 

 

What is butter basting?

This preparation uses a butter-basting (also called pan-basting) method to cook the fillets on the stovetop. You may wonder why anyone would want to take something so healthy and bathe it in butter.  How could you not?  The browned butter adds a wonderful nutty flavor and prevents the fish from drying out.  

Butter Basted Halibut

2 Pacific or Alaskan Halibut Fillets 

2 teaspoons salt

1 teaspoon pepper

2 teaspoons Old Bay Seasoning

2 teaspoons olive oil

4 tablespoons of butter, divided

 

Dry the fillets with a paper towel on both sides.  Generously season halibut on both sides with salt, black pepper and Old Bay Seasoning.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat olive oil and 2 tablespoons of butter in a nonstick skillet over medium-high heat until just sizzling. Sear the fillets on each side for one to two minutes per side.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add the remaining butter to the pan and when the butter melts, tilt the skillet toward you to pool the butter.  With a large soup spoon, begin basting the fish constantly with the hot bubbling butter for 3 to 4 minutes, returning the pan to a level position over the heat several times to keep the pan evenly hot.

 

 

 

 

 

 

 

  

 

 

 

Transfer fish to plate and loosely cover with foil. Let the fillets rest for 1 to 2 minutes for carry-over cooking to finish cooking the fish. The fish is cooked through when firm to the touch and easily flakes with a fork. 

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:  the temperature at the thickest portion should read at 125-130 degrees.  If you need to add more cooking time, move to a 400 degree oven. 

 

 

 

 

 

 

 

 

 

 

Serve with rice and any veggie drizzled with the brown butter from the pan.

 

Poached Salmon in Lemon Dill Sauce

 Poached Salmon in Lemon Dill Sauce

Poaching salmon is one of the healthiest ways to make it and it truly brings out the true flavors of the fish. You'll love this bright, citrus poaching liquid made with orange, lemon, dill and white wine. You end up with the most delicious piece of tender fish that tastes great simply seasoned or with my delicious Dill Sauce (see dill sauce recipe below).

Poached Salmon in Lemon Dill Sauce

4 (5-ounce) wild salmon fillets, skin removed

2 cups vegetable broth or water

1/2 cup dry white wine or just water

juice of  1 seedless orange, plus 3 slices

juice of  1 lemon, plus 3 slices

2 garlic cloves

2 fresh dill sprigs, plus 1 tablespoon chopped

1 teaspoon whole black peppercorns

coarse salt and freshly ground black pepper

1 tablespoon unsalted butter 

Pour the broth and wine into a large skillet. Add the orange, lemon and lime juices and slices, the dill sprigs and peppercorns. Cover the pan and bring the liquid to a full boil over medium-high heat. You want to let the flavors of the aromatics infuse into the liquid.

Once it comes to a boil, reduce the heat to low and continue to simmer gently for about 15 minutes.  Season the salmon generously with salt and pepper. Lay the fillets in the skillet. The poaching liquid should come up halfway to three quarters of the way up the sides of the salmon. Cover and simmer over low heat for about 6 to 8 minutes.  Remove the salmon to a side plate and tent a piece of foil lightly over the top to keep warm.

Creamy Dill Sauce

⅓ cup plain yogurt

3 tablespoons mayonnaise 

1 small clove of garlic, finely minced

1 tablespoon fresh dill, chopped fine

1 teaspoon honey

salt and pepper to taste

In a small bowl, combine yogurt, mayonnaise, garlic, fresh dill, honey and salt and pepper. Whisk until smooth and creamy. Spoon over salmon.

Photography is the property of and copyrighted to ©Welcome Home.

Peaches and Cream Shortcake

 Peaches and Cream Shortcake

Peaches and cream. Don't you just love the sound of that?  I have always been drawn to anything that has the words peaches and cream.  My Mom made the best peaches and cream pie and I love peaches and cream ice cream.  Even just a bowl of peaches with some cream poured over them is enough to make me get all warm and fuzzy. This is such a simple recipe made with a light vanilla cake, fresh summer peaches and sweetened whipped cream with just a touch of almond and vanilla flavoring.  This is a keeper my friends.

Peaches and Cream Shortcake

Cake

1/2 cup (1 stick) unsalted butter, room temperature...

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

2 large eggs plus 2 large egg yolks

1/2 teaspoon pure vanilla extract

1/2 cup whole milk

Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside. 

With an electric mixer on high speed, beat butter and sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.

Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely.

Sweetened Whipped Cream                                                               

1 1/4 cups (10 oz) cold heavy cream

2 tablespoons sugar

1/4 teaspoon vanilla extract

1/8 teaspoon almond extract

Whip the cold heavy cream, sugar and vanilla and almond extracts to a medium soft peak.  Chill until ready to use.

Peach Topping

1/4 cup honey

3 tablespoons water

1 teaspoon fresh lemon juice, to taste

1 large fresh ripe peach

Combine the honey and water in a saucepan and simmer to dissolve.  Remove from heat and add the lemon juice.  Cut the peaches into 1/2" slices and place them in the honey syrup as you go to prevent browning.  Set aside, spooning the syrup over the fruit every now and then until ready to use. 

Assembly

Once cake has cooled, use a serrated knife, split the cake in half horizontally. Place bottom half, cut side up, on a serving plate. Pipe in whipped cream on bottom half of cake. Carefully lay top half on top.  Arrange glazed peach slices on top of cake and surround peaches with more piped whipped cream.

Photographs are copyrighted and the property of Welcome Home.

Peaches and Cream Cake

 Peaches and Cream Cake

 

 

 

 

 

 

 

 

 

 

We ate a lot of peaches when I was little.  My Mom loved them and every year we would pick peaches from the trees at the local orchard. Then she would come home and make peach desserts that were so good.  I can still remember her making peach fried pies and this wonderful Peaches and cream cake.  Love this recipe!

Peaches and Cream Cake

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla

2 large eggs

1 cup milk

6 tablespoons butter, melted

Peaches and Topping:

1 (29-ounce) can sliced peaches (reserve juice)

2 packages (8-ounces each) cream cheese, room temperature

1 cup granulated sugar

6 tablespoons reserved peach juice from can

sugar for sprinkling

 

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top center of the batter. You can use a spatula to spread it if you like. Bake at 350 degrees for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top.  If filling starts to get too brown, cover top loosely with foil. 

 

 

 

 

 

 

 

 

 

 

 

 

This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

 

Photography is the property of and copyrighted to Welcome Home.