This is a really good marinade for salmon from Fine Cooking—I cooked the salmon on the stove but it would be great grilled. This makes ~3 cups, enough to marinate 3 lb. food. You can also use it for steak, pork, chicken, or vegetables (especially mushrooms and potatoes). I halved this recipe for four salmon steaks.
1 8-oz. jar Dijon mustard
1/2 cup grainy mustard
1/4 cup Honeycup mustard (or you can use any honey mustard)
1 cup white wine
4 oz. (1/2 cup) unsalted butter
4 or 5 scallions, trimmed, white and green parts chopped
Fine sea salt and coarsely ground black pepper

In a medium bowl, whisk together the Dijon, grainy mustard, Honeycup mustard, and white wine.

Melt the butter in a 3-quart nonreactive saucepan over low heat. Whisk in the mustard mixture, scallions, 1 tsp. salt, and 1/2 tsp. pepper and heat, whisking, until the sauce has emulsified. Cool completely before using. The marinade will keep, tightly covered, in the refrigerator for up to 2 days.

Yesterday was Luke’s birthday. I thought I’d share the fudge recipe I made for the third course of his birthday dinner (even if the 3rd course was Ben & Jerry’s… straight out of the carton).
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Mama’s hot fudge

Melt together:
1 tsp. vanilla
3/4 cup semi sweet chocolate chips
1/4 cup butter

Stir in:
1/2 cup of sugar
2/3 cup evaporated milk

Bring to a boil.  Reduce heat–simmer  7-8 minutes.

This is my favorite meatloaf recipe, it has a really earthy favor. Whatever that means.

Turkey Meatloaf with Fontina and Mushrooms

Ingredients
2 tablespoons vegetable oil
1/2 pound cremini mushrooms, sliced
Coarse salt and ground pepper
2 small leeks, white and light-green parts only, thinly sliced, washed, and dried thoroughly
2 garlic cloves, minced
1 cup cup shredded fontina cheese (4 ounces)
1 slice day-old bread, cubed
1 large egg
1 tablespoon finely chopped fresh sage leaves
1 1/2 pounds ground turkey (93 percent lean)

Directions

1. Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.
2. Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with mushrooms and let cool.
3. Add fontina, bread, egg, and sage to bowl and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt, and 1/4 teaspoon pepper. On a parchment-lined rimmed baking sheet, use your hands to form turkey mixture into a 10-inch loaf. Bake until cooked through, about 45 minutes. Let rest 10 minutes before serving.

Note: You can substitute Gouda for the fontina and use any type of mushroom.

Last time I tried making this I thought I’d try using dried beans and it took 2 days of simmering the soup until the beans were tender. I think I’ll stick with canned beans. I also found that cooking chicken in the crockpot makes for really easy shredded chicken. You just throw it in the crockpot on low with about 1/2-1 cup of chicken stock for 6-8 hours.

2 cans (14 oz.) tomatoes and green chilies
1 medium onion, diced
2 large garlic cloves, minced
1 TBSP chopped, fresh cilantro
2 tsp ground cumin
1/2 tsp sugar
1/2 tsp salt
1/2 tsp freshly ground pepper
4 cups chicken broth
1 diced, ripe avocado
1/2 cup shredded queso fresco (or feta)
1 can pinto beans (drained and rinsed)
2-3 chicken breasts cooked, shredded

Heath 1 T. EVOO in large saucepan and saute onions and garlic 10 minutes. Add tomatoes and onion/garlic to good processor and pulse until blended. Return to pan and add remaining ingredients. Serve & garnish with avocado and cheese.

This is another all-time favorite. I think this has been passed down through 3 generationgs. You must love saukraut to enjoy this one and you’re extra qualified to enjoy this if you have a german-sounding name.

Saukraut chicken bake
4 chicken breasts
1 can saukraut
Swiss cheese
1 1/4 cup thousand island dressing

Layer in order listen above. Bake covered at 325 for 1 1/2 hours. Serve over spatzel.

Spatzel
Combine 2 eggs and 3/4 cup milk. Stir into 2 cups of flour and 1 tsp salt. Put batter through spatzel maker into boiling water. Boil in salted water for 5-10 minutes.