Let’s Cook! 12.29.21
If you’re a current subscriber, log in below. If you would like to subscribe, please click the subscribe tab above.
Username and Password Help
I hope you all had a very Merry and Healthy Christmas Holiday! I, for one, ate way too much, and I am making my annual New Year’s Resolution to eat healthier and to lose a few pounds. I am betting many of you are making the same pledge. So, if you have any healthy, low calorie, low fat recipes that actually do taste good, please share them with us. Please send your favorite healthy recipe to firstname.lastname@example.org or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258.
In a personal note, thank you Nadine for your sweet letter regarding this column. It is so nice to get feedback. If anyone has comments to make or suggestions on how to improve this column, please share them.
I will start off with a healthy recipe that I have made for guests, and gotten good reviews. This salmon is best cooked on a grill, but can be cooked under a broiler.
3 Tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp ground mustard
1/2 tsp paprika
1/2 tsp pepper
1/4 tsp dried dill weed
Dash dried tarragon
Dash cayenne pepper
2 Tbsp butter, melted
2 Tbsp olive oil
2 Tbsp soy sauce
1 salmon fillet (2 lbs)
In a small bowl, combine the first nine ingredients. Add the butter, olive oil and soy sauce. Mix well. Place salmon, skin side down, on a plate and spoon the mixture over top. Using long-handled tongs, moisten a paper towel with cooking oil and lightly oil the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 inches from heat for 10 to 15 minutes, or until fish flakes easily with a fork.
If you don’t have any tarragon, no need to run out to buy some. I like the flavor of tarragon, but there are enough spices in this recipe, you won’t miss it. Same with the dill weed.
This next recipe is not so healthy, but if you are looking for an appetizer to make for New Year’s Eve, here is one that I made for the first time for our Christmas Eve celebration. If you like those pickles rolled up in cream cheese and ham, you will like this one.
Dill Pickle Pinwheels
3 10 “ flour tortillas
8 oz. cream cheese, softened
1/4 cup Ranch dressing
1 1/2 tsp fresh dill (or 1/2 tsp dried dill)
1 cup chopped deli ham
1 cup chopped dill pickles
Mix cream cheese, ranch dressing and dill until creamy. Spread onto tortillas. Sprinkle ham and dill pickles over cream cheese spread. Roll tortillas tightly, wrap in plastic wrap. Refrigerate for at least 1 hour. Slice and serve. (this is best made the day you plan to serve them).
I wish you a Happy and Healthy New Year!