Wednesday, October 1, 2014

Alaskan Salmon Bake with Pecan Crusted Coating

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The possibilities with salmon are endless. The honey and pecans are the perfect complement to this fish.

You'll Need:
  • 3 tablespoons Dijon mustard
  • 3 tablespoons butter, melted
  • 5 teaspoons honey
  • 1/2 cup fresh bread crumbs
  • 1/2 cup finely chopped pecans
  • 3 teaspoons chopped fresh parsley
  • 6 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 6 lemon wedges
  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
  • Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
  • Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

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Tuesday, September 30, 2014

Honey Pecan Pork Chops

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Submitted by Jesse from Westinghouse. Thank you, Jesse! Got a recipe you'd like to share? Please email it to We'd like to share your favorites with our community.

  • 1 1/4 pounds boneless pork loin, pounded thin
  • 1/2 cup all- purpose flour for coating
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1/4 cup honey
  • 1/4 cup chopped pecans
In a shallow dish, mix together flour, salt and pepper.
Dredge pork cutlets in the flour mixture.
In a large skillet, melt butter over medium-heat.
Add chops, and brown both sides.
Transfer to a warm plate.
Mix honey and pecans into the pan drippings.
Heat through, stirring constantly.
Pour sauce over cutlets.
Don’t overcook pork or sauce.

enjoy Jesse

Monday, September 29, 2014

Sweet Potato Egg Hash

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This is an easy to make and a nice brunch entree to enjoy with guests. Mimosas anyone? 

You'll Need:
  • 2 Tbsp butter
  • A quarter cup (ish) of diced onion
  • A quarter cup (ish) of diced sweet potato
  • A quarter cup (ish) of diced tomato
  • Salt and Pepper to taste
  • Cumin to taste
  • The number of eggs you want
  • One half of a lime
  • Tobasco hot sauce (optional)


Make the Hash
  • Put the butter into a skillet over a medium high flame until it melts
  • Throw in all diced veggies
  • Add the Salt/Pepper/Cumin, mix these around. Give it a minute to think about itself, then taste and correct the seasonings if necessary.
  • Add many sprinkles of Tobasco (the amount is an estimate based on your own spice tolerance).
  • Cook to desired doneness, add the juice of one-half lime, turn off the flame, and let it coast while you make your eggs.
Make the Eggs
  • As this is cooking, make your eggs as you normally do.
To Serve:
  • Put egg on top of the hash, and you are set.

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Friday, September 26, 2014

Quinoa with Herbs

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Many are exploring and enjoying the unique flavor of the grain quinoa. And talk about a nutrition powerhouse! Packed full of fiber, and protein this grain is the perfect base to a meal.

You’ll Need
  • 1 cup quinoa
  • 14.5 ounces chicken stock
  • 3 Tablespoons water
  • ½ teaspoon freshly ground pepper
  • 1 Tablespoon olive oil
  • ½ teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • Salt to taste
Combine stock, water and pepper in a saucepan and bring to a boil.
Stir in quinoa, reduce heat to low, and cook, covered, about 12 minutes or until all liquid has been absorbed.
Remove from heat and stir in olive oil, oregano and thyme.
Cover again and allow to stand 5 more minutes before serving. Salt to taste.

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Thursday, September 25, 2014

Artichoke Bisque

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As the seasons start to change and we move into fall hearty soups and bisques are the perfect meal. Try this unique bisque. That's right artichokes are not just for salads and dips anymore.

You'll Need:
  • 8 tbsp flour
  • 16 oz. butter
  • 6 c. beef stock
  • 2 ribs celery, finely chopped
  • 3 large onions, finely chopped
  • 1 bunch green onions, finely chopped
  • 2 bay leaves
  • ¼ tsp thyme
  • 2 cloves garlic, minced
  • 2, 14 oz. cans Artichoke hearts, undrained
  • Salt and pepper to taste
  • ¼ tsp Tabasco
  • 1 c. white wine, dry
  • 4 oz. light cream
  • 2 tbsp Parsley, minced

  • Melt the butter in a heavy pot and add the flour.
  • Cook for 5 minutes over low heat, stirring constantly.
  • Slowly add the stock and when well mixed, add the celery, onions, greeen onions, bay leaves, thyme and garlic.
  • Let this simmer for 45 minutes.
  • Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water.
  • Cook at a low simmer for another 30 minutes.
  • Add salt and pepper to taste, the Tabasco, wine and cream and bring to a simmer.
  • Do NOT boil.
  • Garnish with minced parsley and enjoy!

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Wednesday, September 24, 2014

Mexican Mole Sauce

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Chocolate is an amazing thing. And when we think of this delicious, super healthy “super food”, we normally conjure up images of sweets, desserts, and flat out indulgence.
I love this recipe for a number of reasons … the least of which is the fact that this gives one more reason to eat chocolate. This time, however, it is in the form of a SAVORY sauce that you put right over pork or chicken.

You’ll Need:

  •     Cayenne pepper to taste
  • ·         Freshly ground black pepper
  • ·         1-1/2 pounds chicken, cubed or cut into strips
  • ·         4 tablespoons olive oil, divided
  • ·         2 tablespoons mild chili powder
  • ·         2 teaspoons ground cumin
  • ·         1 teaspoon ground cinnamon
  • ·         1-1/2 ounces unsweetened chocolate
  • ·         4 (14.5-ounce) cans stewed tomatoes

What To Do:
1. In a bowl, combine equal parts cayenne and black pepper to taste. Add chicken and toss gently to coat. Heat 2 tablespoons olive oil in a large pot and add chicken. Cook 4 to 5 minutes, or until just cooked through. Remove chicken with a slotted spoon and reserve.

2. Meanwhile, combine chili powder with cumin, cinnamon and more cayenne pepper and black pepper as desired. Heat 2 tablespoons of olive oil in the same pot and add chili powder mix. Stir with a spoon and heat over medium heat until blackened, about 6 to 8 minutes.

3. Reduce heat to low, stir in chocolate, and continue stirring until melted. When chocolate is fully melted, add stewed tomatoes and bring to a boil. Cook for 10 minutes, stirring often. Add chicken and continue cooking until heated through, about 5 minutes. Serve warm.

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Roasted Garlic

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People really enjoy this appetizer when dining at a restaurant but never realize how easy it is to make in the home. Roast up some garlic and eat it as a starter or use it in your favorite recipes that need a garlic twist.

You'll Need
  • Garlic bulbs (as many as you would like)
  • Olive oil (at least one Tablespoon per bulb)
  • Parsley to garnish
  • Bread or crackers to spread garlic on to
  • Preheat oven to 375 F
  • Take a whole garlic bulb and pull off the excess first outer layer and leave the garlic bulb in tact. Next cut off approximately ¼ of an inch of the garlic stem portions (the pointy ends). You now should have a whole bulb of garlic still in tact with the top stem cut off enough to see the actual garlic cloves. Next place the bulb in a baking dish and drizzle with olive oil. Let the olive oil seep into the garlic cloves and then repeat. Next cover and bake for 45 to 1 hour or until garlic cloves become soft.
  • Let cool a bit. Garnish with parsley. Then peel open and spread garlic on bread.

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