prep time: 10 min. + 30 min. marinate      cook time: 8-10 min.      total time: about 50 minutes      yields 4 servings3583450_-chef-johns-baked-lemon-pepper-salmon-photo-by-allrecipes

3 T lemon juice
1-2 T ground black pepper
3 T mayonnaise
4 tsp dijon mustard
1/8 tsp cayenne pepper (or red pepper flakes)
5 (8-ounce) salmon fillets (about 1.25 in. thick), boned, with skin on
sea salt to taste


  1. whisk together lemon juice, black pepper, mayonnaise, mustard, and cayenne/red pepper flakes in a small bowl. spread mixture over fillets on a plate.
  2. cover with plastic wrap and refrigerate for at least 30 minutes.
  3. preheat oven to 450*F. line a rimmed baking sheet with aluminum foil and spray with oil to prevent sticking.
  4. transfer fillets to prepared baking sheet. try not to let lemon-pepper mix pool around base of fillets, if possible.
  5. sprinkle with sea salt and bake until salmon just flakes with a fork, 8-10 minutes.

source – magazine, pg. 13

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strawberry cake cookies

March 18, 2014

prep time: 20 minutes       bake time: 12 minutes       total time: 35 minutes       makes about 50 cookies

1 box of strawberry cake mix (or red velvet, if you prefer)
1 box of 8 oz. cream cheese, softened
1 stick of butter, softened
1 egg
1 tsp vanilla
6-7 tsp powdered sugar


  1. mix cream cheese and butter until well blended.
  2. beat in the egg.
  3. add vanilla and cake mix.
  4. cover and chill for 2 hours (or put them in the freezer for about 20 minutes).
  5. roll into 1 1/4 inch balls, then roll in powdered sugar.
  6. place on cookie sheet about 1 inch apart. (they will spread, the bigger you make the balls.)
  7. bake at 350 degrees for 12 minutes. (don’t worry, they will be soft – that’s what makes them good !)


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