Maple Cranberry Salmon

As I mentioned in a previous post, I love salmon and I have a quite a few recipes that I plan to share with you. Today's recipe gives the fish a sweet and crunchy glaze while remaining tender and moist.
The (second) main ingredient may be difficult to find, so I will attach a link to a website you can order it from if you want to try making this delicious fish!

Maple Cranberry Salmon
2 Salmon fillets
olive oil
salt and pepper
Maple Cranberry Candy Flakes

Preheat oven to 425 degrees.
Dredge the salmon in a bit of olive oil and sprinkle salt and pepper on all sides.
Cover the entire top side of the fillets with the Maple Cranberry Flakes.
Cook for 10-12 minutes, or until salmon is done to your liking (be careful not to leave in too long or else the maple flakes will burn). At this time and temperature, the salmon should be cooked all the way through, if you like it more rare, take out sooner.
Garnish with a few more of the Maple Cranberry Flakes.

This salmon goes nicely with my Mozzarella Caprese salad!

Bon Apetit! =)

Homemade Caesar Dressing on Romaine Lettuce

The first time I ever had fresh made Caesar dressing was 2 years ago when I went out for dinner with a dear friend to Hy's in Winnipeg. I must say, I had never tasted such an amazing Caesar salad before, I was used to generic store bought, preserved, bottled dressings. Well, I finally took the plunge and learned how to make my own homemade Caesar dressing.
Let me tell you, if I had known it was going to be so easy, I would have been doing it ever since I had my first taste!


Homemade Caesar Dressing on Romaine Lettuce
1 head fresh Romaine lettuce
Fresh Parmesan
1/4 cup croutons
2 slices bacon
4 tsp Anchovy paste (or 4 fillets)
3 cloves minced garlic
2 tsp Worcestershire sauce
2 tsp red wine vinegar
1/3 cup olive oil
1 egg yolk
1 tsp Tabasco
pepper

In a Tupperware-style bowl, mush together the garlic and anchovy paste (please do not disregard this recipe because of the anchovies, they are very mild and do not give the dressing a "fishy" taste! Just give it a try, I promise you will love it!).
Mix in the Worcestershire, red wine vinegar, 1/2 tsp. fresh ground pepper, Tabasco, and egg yolk, put on a tight fitting lid and shake to mix well. Add olive oil, cover and shake again. Refrigerate until ready to use.
Cut up bacon into small pieces and fry until crispy.

Rip lettuce into bite size pieces and mix with as much dressing as you like, put on a plate and add bacon, croutons, and Parmesan.
Goes very nicely with New England Corn & Clam Chowder!

Bon Apetit! =)

New England Corn & Clam Chowder

My New England Corn and Clam Chowder is a very rich, hearty soup you could almost consider a stew of some sort! You probably won't want to eat more than 1 bowl of this at a time.

I usually make a large pot and freeze portions for a later time, it freezes well and I usually keep it for up to 2 months. Although it was a warm and beautiful fall day, I was really craving this for dinner.
If you're wondering, I have no idea how many calories are in this meal, I would guess-timate around 8000!!
This soup goes nicely with Homemade Caesar Salad!

New England Corn & Clam Chowder
3 bottles clam juice (236 ml. each, I use Cloverleaf brand)
4 cans whole baby clams (142 gram cans)
2 cups Russet potatoes, cut into bite size pieces
3 TBSP unsalted butter
6-8 slices bacon, chopped into bite size pieces
1 can peaches 'n' cream corn kernels
4 stalks celery, chopped
1/2 red onion, chopped
3 garlic cloves, minced
2 bay leaves
1 & 1/4 cups half and half cream
2 TBSP Frank's Red Hot Sauce
2-3 TBSP flour

In a large soup pot, boil bottled clam juice and potatoes, reduce heat and simmer for 5 minutes. Remove from heat at pour into a separate bowl.
Open cans of baby clams and reserve the juices.
In the soup pot, melt butter and add bacon, cooking until crispy.
Add onions, celery, corn, garlic, bay leaves, and hot sauce, saute about 5 minutes.
Stir in flour, cook for 1-2 minutes, careful not to burn. Whisk in the reserved juice from the cans of baby clams. Add potato mixture, clams, and cream.
Simmer for about 15-20 minutes, stirring frequently. Make sure potatoes are cooked thoroughly.
Season to taste with pepper.

Bon Apetit! =)