Panko Crusted Salmon

 

 

I love Salmon.  I prefer it over every other protein, including steak.  I make it so many ways… in casseroles, broiled, fried, baked…. But this time I decided to keep it simple and delicious.  I love how tender and flaky this is.  I could eat it every day.

 Panko Crusted Salmon

 2/3 cup panko bread crumbs

2 tablespoons minced fresh parsley

1 teaspoon grated lemon zest

Kosher salt and freshly ground black pepper

2 tablespoons good olive oil

Four 6- to 8-ounce salmon fillets, skin on

2 tablespoons Dijon mustard

2 tablespoons vegetable oil

Lemon wedges, for serving

 

Preheat the oven to 425 degrees. 

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.  

 

 

 

 

 

 

 

 

 

 

 

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the vegetable oil over medium-high heat in a large heavy oven proof skillet. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.  

 

 

 

 

 

 

 

 

 

  

 

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned.

 

 

 

 

 

 

 

 

 

 

 

 

 Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

Serve the salmon hot or at room temperature.

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home. 

Mini Cinnamon Rolls

 Mini Cinnamon Rolls

Now who doesn't love cinnamon rolls?  What's not to love?  Served warm right from the oven, they make the ultimate comfort food. They are just perfect in the mornings with that hot cup of coffee or tea.  They even smell heavenly while they bake in your oven.  But let's face it, they are rich and decadent and there's that slight twinge of guilt after you have devoured one, right?   So I decided to change that.  I made baby cinnamon rolls!  And I used Star Fine Foods Butter Flavored Olive Oil to cut back on saturated fat, sodium and cholesterol without sacrificing the flavor of these decadent little morsels!  Can I call them diet Cinnamon Rolls?  No. But I can say they are healthier than those big calorie laden ones.  Now can you eat just one?  Doubt it!

Mini Cinnamon Rolls

1 can (8 oz.) refrigerated crescent roll dough
1/2 cup butter, softened and divided
1/4 cup brown sugar
1/4 granulated sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees and melt 4 tablespoons of butter in a round pie plate.  Add the brown sugar and mix with a fork until blended.  Set aside.

Remove dough from the can and unroll, keeping the dough sheet together as much as possible. Using your fingers, pinch seams together and then brush with the remaining melted butter. Combine the granulated sugar and the cinnamon together and sprinkle evenly all over the top of the dough. 

Starting with the long side of the dough that is closest to you, tightly roll dough into a log, pinching the edges to seal. Then with a long serrated knife, slice dough into 8 slices.  If you want them smaller, you can slice 16 rolls.  Place rolls in the prepared pie plate and sprinkle with any remaining cinnamon and sugar you prepared. Bake at 350 degrees for about 18-20 minutes.

While the rolls are cooling slightly, make the glaze.

Creamy Vanilla Glaze

1 tablespoon unsalted butter, melted
4 tablespoons of heavy cream 
1 cup powdered sugar
1 teaspoon pure vanilla extract

Stir together sugar, cream and vanilla until smooth.  Add a little more cream if you to need to make it more pourable.  Drizzle all over warm rolls and allow them to set for about 10 minutes.  Remove from pie plate and serve warm! 

 Photography is the property of and copyrighted to ©Welcome Home

Butter Pecan Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

One of the easiest cakes to make and OMG it is so delicious.  Pecans and coconut and buttery flavors. This one has a twist and I love making it.  You see, the frosting goes on the inside of the batter to give it texture and more flavor. That's right... frosting goes in with the batter on this one!  Oh and yes, it starts with a boxed mix but it ends up homemade and one of the moistest cakes you’ll ever bake.  And the added bonus…. your house smells incredible!

 Butter Pecan Cake

 

1 box butter pecan cake mix

4 eggs

1 cup water

1 cup vegetable oil

1 container coconut pecan frosting

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees.  Grease a bundt pan or use non-stick spray to coat the interior well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the cake mix to a large mixing bowl.  Add in the four eggs. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add the water and the oil and mix with a hand mixer until blended. Do not over mix, just until ingredients are blended.

 

 

 

 

 

 

 

 

 

 

 

 

Now add the entire can of coconut pecan frosting. Using your hand mixer blend everything together until smooth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour into a greased bundt or tube pan. Bake for 38 to 43 minutes. Cool.

 

 

 

 

 

 

 

 

 

 

 

 

NOTE:

You can decorate this cake anyway you want.  Sometimes I make a glaze and let it run down the sides and then sprinkle chopped pecans on top.  

 

 

 

 

 

 

 

 

 

 

 

 

 

This time I frosted the top with cream cheese frosting and added whole pecans.

 

 

 

 

 

 

 

 

 

 

 

 

 

You won't believe how moist this cake is until you try it!
 

Photography is the property of and copyrighted to Welcome Home.