Easy Oven Salmon

Lightly rub salmon with olive oil and season with your favorite seasoning. Put salmon fillets on parchment lined sheet pan into in a cold oven. Turn oven to 400 degrees. Set timer for 20 minutes or 25 for well done. Salmon is moist, flaky, and delicious. This is a great method when inclement weather has you cooking indoors.

Broccoli Bites

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1# cooked, finely chopped broccoli (leftover broccoli is great for this.)

1 1/2 cup of grated cheddar cheese

2 beaten eggs

salt & pepper/ herbs/ seasoning of choice

1 cup of breadcrumbs, Panko or stuffing mix run through food processor 

Mix all the ingredients together in a large bowl.

Form small patties and lay on a parchment lined baking sheet.
Bake at 375* F for 25-30 minutes or until nice and browned. 

Cool slightly and enjoy.
These are great in a toaster oven as leftovers. 

Easter Eggs

Easter Deviled Eggs

Make sure you boil your eggs with vinegar. This softens the shells for easy peeling.  

Ingredients

12 hard boiled eggs

Food coloring

1 tsp vinegar for each color you are using

Water

1/4 cup mayonnaise

Remove the shells from the hard boiled eggs and slice each egg in half.

Remove the yolks from the egg halves and place in a bowl. 

Set the yolks aside.

Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses ⅔ of the way full with cold water.

Add 6 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.

Place egg whites in the mugs until desired color is reached.

Remove whites from dye and drain on a plate lined with a couple of paper towels.

Take the reserved yolks and mash them with a fork. Then mix in the mayonnaise with the mashed yolk. 

Pipe the yolk mix into the colored egg whites.

Makes 24 Easter Eggs.

Tequila Bars

1 12-ounce box vanilla wafers

1/2 cup pine nuts

3/4 cup unsalted butter (1 1/2 sticks), melted

1/3 cup tequila + more for sampling

1/2 cup fresh lime juice

5 large egg yolks, plus 2 egg whites

1 14-ounce can sweetened condensed milk

1 tablespoon sugar

Preheat the oven to 350 degrees. 

Pulse the wafers and pine nuts in a food processor until well ground up. 

Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. 

Bake until golden brown, 16 to 18 minutes. Let cool.

In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk.

In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. 

Gently fold the egg whites into the tequila mixture. 

Spread the filling evenly over the crust and bake for 25 minutes; cool. 

Sprinkle the reserved crumbs and some orange or lime zest on top. 

Chill in the fridge for 2 hours or overnight before cutting.