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Oven 350 F Serves 2 |
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1 lb frozen salmon fillet 2-3 Tbsp olive oil 2 tsp dillweed Salt and pepper |
Leave the fish in it’s plastic and thaw in a sink of cool water for 30 minutes. Place a sheet of foil on a baking sheet. Drizzle with olive oil. Remove the fish packaging and rinse with cold water. Place on the foil, skin side down (if there is skin). Drizzle the fish with olive oil. Sprinkle with dillweed, salt and pepper. Loosely fold up the edges of the foil. Bake at 350 F for 20–25 minutes. To test for doneness, stick a fork in the center and give a twist. The fish is done when it flakes cleanly. |
Welcome to the Blue Sky Cookbook. Here’s what’s cooking today:
Baked Salmon
Grilled Salmon
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Preheat Grill Serves 2 |
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Cedar grilling plank |
Place the board in the sink and cover with cool water to soak for an hour before grilling. |
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1 lb frozen salmon fillet 2-3 Tbsp olive oil 2 tsp dillweed Salt and pepper |
Leave the fish in it’s plastic and thaw in the sink of cool water for 30 minutes. Remove the fish packaging and rinse with cold water. Place on the board, skin side down (if there is skin). Drizzle the fish with olive oil. Sprinkle with dillweed, salt and pepper. Cover loosely with foil. Grill over medium heat with the grill cover closed for 20-25 minutes. To test for doneness, stick a fork in the center and give a twist. The fish is done when it flakes cleanly. I suggest serving with grilled vegetables. |
This cooks great over a campfire too- my favorite kind of roughing it!
Deviled Eggs
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12 eggs |
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6 large eggs |
Place the eggs in a saucepan. Cover with cold water. Bring to a gentle boil and cook for 12 minutes. Cool with cold water. Peel the eggs under cold running water. Cut in half lengthwise. Place the yolks into a small bowl and mash with a fork. |
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2 Tbsp Miracle Whip 1 tsp mustard 1 tsp creamy horseradish sauce ½ tsp salt Grating of pepper |
Add to the yolks and mix well. Stuff the egg whites with the yolk mixture. |
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Cayenne pepper |
Sprinkle with a tiny bit of cayenne pepper. |
Chicken Chili
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Serves 4-6 |
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2 Tbsp olive oil 1 lb boneless chicken breasts 1 can (14 oz) chicken broth |
Pour the olive oil into a large, heavy soup pot over medium heat. Place the chicken breasts in the pot and cover. Simmer for 5 minutes, and turn the chicken. Cover and simmer for 5 minutes. Add the chicken broth. Cook over low heat for 20 minutes. Place the chicken and broth into a bowl, cover and set aside. |
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1 Tbsp olive oil 1 yellow onion 2 tsp chili powder 1 tsp oregano 2 tsp chopped garlic Optional: 1-2 jalapeno peppers, diced superfine |
Add to the soup pot. Sauté and stir often for 3-5 minutes over med-high heat until the onions are softened. |
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1 can (29 ounce) diced tomatoes 1 can (6 oz) tomato paste |
Add and stir. Cook over medium heat for 10 minutes. |
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2 cans (4 oz) green chilies 1 cup frozen corn 3 cans (15 oz) black beans 1 tsp salt ¼ tsp pepper Tortilla chips |
Dice the chicken into ½” cubes. Add the chicken, broth, and the rest. Bring to a boil over med-high heat. Turn down to low for 15 minutes. Serve with warm tortilla chips. |
Wheat Buns
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Oven 350 F Yields: 1 dozen |
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| 1 ½ cups warm water
¼ cup sugar 1 tsp salt ¼ cup shortening
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Mix ingredients in a large bowl with a mixer. Make sure the warm water is less than 115 F or it will kill the yeast. |
| 2 pkgs yeast
½ cup warm water
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In a separate small bowl or cup, mix the water and yeast with a fork until dissolved. Add to the batter. |
| 1 egg
¼ cup honey
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Add to batter and mix well. |
| 2 cups white flour
3 cups whole wheat flour (Bob’s Red Mill brand)
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Add half the flour and mix well with the mixer. Add the rest of the flour and mix well. Place the dough in a greased bowl, cover with a towel and set in a warm place to rise for about one hour. |
| ¼ cup white flour |
Sprinkle the flour on the countertop in a 12” circle. Turn out the dough onto the flour. Knead the dough 12 times. Form the dough into 2” balls. Place on a lightly greased baking sheet. Cover with a towel and set in a warm place to rise for 30 minutes. Bake at 350 F for 10-12 minutes until golden brown.
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Sugar Cookie Cut-outs
| Oven 375 F Yields: 8 dozen cookies |
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| 3 cups powdered sugar 2 cups (4 sticks) butter 2 eggs 2 tsp vanilla 1 tsp almond extract |
Beat together on high speed. |
| 1 cup flour 2 tsp baking powder 2 tsp cream of tartar |
Sift together, add and mix. |
| 4 cups flour | Add the rest of the flour and mix gently.
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| 1-2 cups additional flour for rolling | Sprinkle ¼ cup flour on the counter. Place half of the cookie dough, sprinkle with flour and knead a few times, sprinkling flour until dough is not sticky. Dust the rolling pin with flour and roll out to about 3/16” thickness. Rub the cutters in flour and cut out the cookies. Gather up the scraps to re-roll. Place on a cool, lightly greased sheet. Bake 7-9 minutes until edges are light brown.
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| Frosting: ¼ cup (1/2 stick) butter 4 cups Domino’s powdered sugar 1 tsp vanilla 2 Tbsp milk |
Beat together on high. |
| Additional powdered sugar and milk Food coloring |
Add milk or sugar as needed to spreading consistency. Separate into separate bowls and add 2 drops of food coloring to each bowl.Frost the cookies when they are cool. Be sure to leave a blue pony for Santa, that is his favorite cut-out!
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Blueberry Crumb Cake
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Oven 350 F |
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| 1 cup sugar
1/3 cup shortening 1 egg |
Beat together. |
| 1 cup milk
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Add and beat. |
| 2 cups flour
3 tsp baking powder 1 tsp salt |
Sift together, add and beat. |
| 3 cups fresh blueberries
or substitute frozen blueberries, thawed and drained |
Grease and flour a 9×13 pan. Spread half of the batter in the pan. Sprinkle with half of the blueberries. Cover with remaining batter and sprinkle with blueberries. Bake at 350 F for 30-40 minutes. To test for doneness, lightly touch the center of the cake. It springs back when done. Cool and frost with Buttercream Frosting. I like to create a lattice of frosting with a decorating tip and bag. |
Pumpkin Cakes
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Oven 350 F Yields: 2 dozen |
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| 4 eggs
1 2/3 cup sugar 2/3 cup canola oil
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Beat together on high speed for a minute. |
| 1 (15 oz) can pumpkin
2 cups flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp cinnamon ½ tsp nutmeg
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Add the rest and mix on slow speed until blended. Scrape the bowl and mix again until blended.Line a cupcake pan with baking papers. Fill the cups half full. Bake 15 minutes until the center is dry and springs back to the touch. If preferred, bake in a 9×13 baking pan and cut into bars. When cool, frost with Vanilla Buttercream Frosting. |
Susie’s Rhubarb Cobbler
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Oven 375 F
Yields: Never enough! |
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| 4-6 stalks rhubarb |
Cut the rhubarb into ½ ” pieces to yield 5 cups. Place in a 9×13 pan.
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¾ cup sugar ½ cup butter 1 cup flour 1 tsp baking powder ½ cup milk
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Mix together and spoon over the rhubarb. Smooth out. |
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1 cup sugar 1 Tbsp cornstarch
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Mix together and sprinkle on top of the batter. |
| ¾ cup boiling water
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Pour on top. Bake at 375 F for 1 hour. |
Indescribable!