Egg & Potato Skillet

Super quick and yummy dinner.

Egg & Potato Skillet

TOTAL TIME: Prep/Total: 30 min.YIELD: 4 servings.

Ingredients

• 3 tablespoons butter
• 1-1/2 pounds red or Yukon gold potatoes, chopped
• Dried parsley, to taste
• 2 garlic cloves, minced
• 3/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 8 large eggs
• 1/2 cup shredded extra-sharp cheddar cheese

Directions

• 1. Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown (with some side crispy and dark brown) and tender. Stir in parsley, garlic, salt and pepper. With back of a spoon, make four wells in the potato mixture; break two eggs into each well.
• 2. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, 1 minute.

Cajun Honey Butter Grilled Salmon

Ava said, "You know, I'm surprised I'm saying this, but I really like this!"  Talmage gobbled it up when I reminded him that Smokey the Bear loves salmon.  Ady liked most of it (just not the crispy top... which happens to be the best part...).  Jeremy said it was better than he expected it to be... which is a win for a fish-hater.  Emery didn't care for it.  I loved it. :)

Cajun Honey Butter Grilled Salmon

Prep Time

5 mins

Cook Time

Ingredients

·         4 salmon fillets

·         salt and pepper, to taste

·         6 tablespoons unsalted butter, at room temperature see note 1

·         3 tablespoons honey

cajun seasoning (OR USE PREMADE CAJUN SEASONING)

·         2 teaspoons garlic powder

·         2 teaspoons dried Italian seasoning

·         2 teaspoons paprika smoked paprika, if you have it

·         1 teaspoon cayenne pepper

·         1 teaspoon onion powder

·         1 teaspoon cracked black pepper or 1/2 teaspoon finely ground black pepper

·         1/2 teaspoon salt

·         1/2 teaspoon crushed red pepper flakes

Instructions

1.    In a small bowl stir together cajun seasoning ingredients.

2.    Use an electric hand mixer to whip butter for 2 minutes until light and fluffy. Add honey and cream together until smooth. Mix in 1 tablespoon of the cajun seasoning. (remaining seasoning can be stored in airtight container up to 3 months). OR USE PREMADE AND ADD 1 TBSP TO BUTTER.

3.    Pat salmon fillets dry on both sides with a paper towel. Brush all over with oil, then season with salt and pepper to taste.

4.    Cook salmon on a preheated grill or grill pan for 6-8 minutes on each side until opaque and flaky.  Alternately, cook in preheated cast iron skillet on stove.

5.    Turn off the grill (or stove if using a grill pan) and place a generous dollop of cajun honey butter on top of each fillet.

6.    Allow to melt for about 30 seconds, then use the back of a spoon to spread the butter all over the the top of the salmon. Flip, and repeat on the other side.

7.    Serve immediately.

https://www.lecremedelacrumb.com/cajun-honey-butter-grilled-salmon/?mc_cid=0825251209&mc_eid=318867e01f

Blueberry Quick Bread with Vanilla Sauce

Yummy treat!  My kids all baked their own mini loaf and thought that was so fun.  Also, I don't do soggy, so I just pour the sauce on each slice right before eating.

Blueberry Quick Bread with Vanilla Sauce

TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling YIELD: 8 servings (2 cups sauce).

Ingredients

• 1 large egg
• 1 cup whole milk
• 3 tablespoons vegetable oil
• 2 cups all-purpose flour
• 1 cup sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen blueberries
• VANILLA SAUCE:
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup heavy whipping cream
• 1/2 cup butter, cubed
• 1 teaspoon vanilla extract

Directions

• 1. In a large bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries.
• 2. Pour into a greased 9x5-in. loaf pan (Sometimes this doesn’t bake in the center, so you can pour some batter into a few mini pans and the rest in the big pan). Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• 3. For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in vanilla. Serve with blueberry bread.
  Freeze option: Securely wrap and freeze cooled loaf in plastic and foil. To use, thaw at room temperature. Prepare sauce as directed and serve with bread.

https://www.tasteofhome.com/recipes/blueberry-quick-bread-with-vanilla-sauce/print/