Any Home Bakers Here?

[PorchChickens3]

Cilantro Lime Salmon Bowls:
3 red peppers, sliced into strips
2/3 c. olive oil, plus 1 tablespoon
kosher salt
Freshly ground black pepper
1/3 c. lime juice
2 tbsp. finely chopped cilantro, plus more for serving
2 tsp. honey
1 Garlic clove, minced
4 salmon filets
4 c. cooked brown rice
1 avocado, thinly sliced
Lime wedges, for serving

DIRECTIONS

1. Preheat oven to 400° and line a large baking sheet with parchment paper. Place bell peppers onto baking sheet and toss with 1 tbsp olive oil. Season with salt and pepper and place in the oven to bake for 10 minutes.
2. Meanwhile, make cilantro lime marinade: combine olive oil, lime juice, cilantro, honey, and garlic and whisk to combine. Place salmon in a large bowl and season with salt and pepper. Pour half the marinade over filets. Toss until fully coated. Set aside remaining marinade.
3. When peppers have baked for 10 minutes, remove from oven and place filets on top of peppers. Bake until peppers are tender and salmon is cooked through, 15 to 20 minutes more.
4. Assemble bowls: divide rice into four bowls and top with salmon, peppers, avocado and a wedge of lime. Garnish with cilantro and serve with extra marinade on the side.

 

[ronott1]

Cilantro Lime Salmon Bowls:
3 red peppers, sliced into strips
2/3 c. olive oil, plus 1 tablespoon
kosher salt
Freshly ground black pepper
1/3 c. lime juice
2 tbsp. finely chopped cilantro, plus more for serving
2 tsp. honey
1 Garlic clove, minced
4 salmon filets
4 c. cooked brown rice
1 avocado, thinly sliced
Lime wedges, for serving

DIRECTIONS

1. Preheat oven to 400° and line a large baking sheet with parchment paper. Place bell peppers onto baking sheet and toss with 1 tbsp olive oil. Season with salt and pepper and place in the oven to bake for 10 minutes.
2. Meanwhile, make cilantro lime marinade: combine olive oil, lime juice, cilantro, honey, and garlic and whisk to combine. Place salmon in a large bowl and season with salt and pepper. Pour half the marinade over filets. Toss until fully coated. Set aside remaining marinade.
3. When peppers have baked for 10 minutes, remove from oven and place filets on top of peppers. Bake until peppers are tender and salmon is cooked through, 15 to 20 minutes more.
4. Assemble bowls: divide rice into four bowls and top with salmon, peppers, avocado and a wedge of lime. Garnish with cilantro and serve with extra marinade on the side.

That sounds very tasty!

 

[pennyJo1960]

Years ago we cooked salmon light fluffy in the dishwasher .. It was freshly caught by us earlier that day but I lived in Juneau back then

 

[PorchChickens3]

That sounds very tasty!

Yes I made it for dinner on Monday, my family loved it!

 

[Aria]

Penny Jo, you mentioned in one post recently.....you bake your Grandmas
Bread Recipe. I enjoying viewing these type of recipes. Did you ever
post it? I would LIKE TO HAVE YOUR GRANDMAS BREAD RECIPE.
Thanks Aria

 

[BullChick]

Today Duckling is trying new, old things. Instead of chicken thighs and drumsticks, she’s having wings for the first time. Instead of sliced pepperoni, she tried pepperoni stick. It’s a big deal.
So, my T-bone is still waiting to be grilled. I need to know how long I can keep it in the refrigerator. It was frozen (and vacuum sealed) on Tuesday night.

 

[jnicholes]

@ronott1 I'm trying out that sourdough starter recipe that I mentioned to you earlier. It looks good so far! It's rising on its own. Today is day 5.



.

I'm trying out a Sourdough recipe tonight.

 

[ronott1]

@ronott1 I'm trying out that sourdough starter recipe that I mentioned to you earlier. It looks good so far! It's rising on its own. Today is day 5.

View attachment 2103996

View attachment 2103997.

I'm trying out a Sourdough recipe tonight.

Nice!

 

[wyoDreamer]

@BullChick I try not to keep thawed raw meat around for more than 4 days. Hopefully it is still vacuum sealed - which may give you a couple more days.

 

[oldhen2345]

What recipe is this? Looks fine. Aria

It is the recipe for Golden Corral Rolls: I make loaves sometimes or half rolls, half loaf.

• 1 (1/4 ounce) package active dry yeast (reg size)
• 1⁄4 cup water, very warm (105 °- 110°)
• 1⁄3 cup sugar
• 1⁄4 cup butter
• 1 teaspoon salt
• 1 cup milk, scald and cool to 105°
• 1 egg, lightly beaten
• 4 1⁄2 cups all-purpose flour, sifted (separate out ½ cup for dusting) *May use Bread Flour for lighter texture
• 2 tablespoons butter for brushing rolls, melted

1. Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist or between 105-110°F on a candy thermometer) Stir until yeast dissolves.
2. Add sugar, butter and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105-115°F.
3. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.
4. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
5. Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
6. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
7. If making a loaf, cut recipe in half and place each half into a buttered, floured pan or spray with Pam. Roll each half into an oblong roughly the length of the pan.
8. Pinch off small chunks of dough, shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in rows, not quite touching, in a well-buttered 13- x 9- x 2-inch pan.
9. Cover loaves / rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops with melted butter or margarine, then bake in a moderately hot oven (375°F) 18 to 20 minutes for rolls or until nicely browned. Serve warm with plenty of butter.