Something's Fishy Here

I'm a day late with my food post, so I'm going to make it up to you with offering two recipes today.

I've been craving salmon for a couple weeks, but since I was sick those weeks I had no energy to really cook much. I'm finally 100% back to normal, normal for me that is, and I'm back to cooking. I decided tonight would be fish night. I had some frozen wild salmon on hand and lots of fresh veggies so I came up with a glaze for the salmon and whipped up a salad. Here's what it looked like all done:

 

The glaze is a mixture of butter, Dijon mustard, honey and dill weed. The salad is a basic spinach salad drizzled with an Italian vinaigrette. It was delicious!

If you would like to make it yourself, here's the recipes for the salmon and the salad.

Recipe: Corn Pudding

This coming Saturday I'll be hosting a potluck. Cooking for a crowd is something I love to do. I will be covering the entrees for this event, however, when I'm going somewhere else and have to bring food one of my family recipes is often requested. That recipe is my family's version of corn pudding. The recipe is one my mother made when I was a child, and she still does for social functions. This is a custard style corn pudding, and it is really sweet. It's not meant to be healthy. It's meant to be jaw-dropping delicious.  It is deceptively simple to make. I hope you will give it a try and that you enjoy it.

Note: This recipe is easily halved to make a more reasonable family dinner size in case you are not cooking for a huge crowd.

This photo is of a half batch prepared.

Corn Pudding

8-12 Servings

Ingredients:

• ½ cup butter (margarine will affect this dish's consistency, please use the real thing)
• 1 cup sugar
• 2 cans (14.5 oz.) cream style corn (I prefer Del Monte Brand)
• 2 cans (12 oz.) evaporated milk
• Enough water to make 4 cups of milk
• 6 Tablespoons Cornstarch
• 4 eggs
• 2 Teaspoons Vanilla (You can use imitation if you do not have pure vanilla.)

Directions:

1. Preheat oven to 400 degrees.
2. Place stick of butter in a 9”x13” baking dish and melt in preheated oven.
3. Mix evaporated milk, water and corn starch until the cornstarch is dissolved.
4. Mix all other ingredients together in a bowl.
5. Add milk mixture to bowl and blend well.
6. Pour mixture into melted butter in baking dish.
7. Bake for 40 minutes.
   
   Printable Recipe

Recipe: Paleo Fried Pork Chops

Daddy is a HUGE fan of fried pork chops. My gut is not a fan, at all, of wheat (or dairy) so I eat mostly Paleo. I wrapped my brain around the issue and came up with a Paleo friendly fried pork chop that is crunchy, juicy, and satisfies both Daddy and I. Even the kids like them!

Paleo Fried Pork Chops

Serves 4-6

Ingredients:

• 6 boneless pork loin chops, 1/2 inch thick (bone in chops work for this, too)
• 1/4 teaspoon coarse salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin coconut oil, divided
• 2 large eggs
• 1/2 cup ground flax seed
• 1/2 cup raw almond flour

Directions:

1. Preheat oven to 200 degrees Fahrenheit. 
2. Rinse chops with water and pat dry.
3. Season both sides of chops with salt and pepper. You may need more, or less, salt and pepper depending on taste.
4. Heat 1 tablespoon of coconut oil in a frying pan over medium heat.
5. In a small bowl scramble the eggs. Set aside.
6. On a plate mix together the ground flax seed and raw almond flour. Set aside.
7. Dredge one chop through eggs.
8. Press egg coated chop into flax and almond mixture. Flip and press into mixture to coat other side. You may need to cover spots with the dry mixture.
9. Place covered chop on plate and repeat steps 7 and 8 with the remaining chops.
10. Place chops in pan with hot oil, in batches and don't crowd the chops. 
11. Fry for 5 minutes then flip and fry another 5 minutes.
12. Transfer fried chops to a rack on a pan and put them in the warmed oven.
13. Add additional coconut oil and fry remaining chops for 5 minutes on each side.
14. Transfer remaining chops to oven and prepare your sides for your meal, if needed.
15. Serve warm.