Blackened Salmon Fillets

From allrecipes.com
Serves 4

2 T ground paprika
1 Tground cayenne pepper
1 T onion powder
2 t salt
1/2 t ground white pepper
1/2 t ground black pepper
1/4 t dried thyme
1/4 t dried basil
1/4 t dried oregano
4 salmon filets, skin and bones removed
1/2 C unsalted butter, melted

In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.

Brush salmon filets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture.  Drizzle one side of each fillet with 1/2 remaining butter.

In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes.  Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Lemonade Layer Cake

Thawed lemonade concentrade adds bold, fun flavor to this tart layer cake.  This cake is the perfect solution to summer birthday parties or winter events when you need to wake up your taste buds.

From myrecipes.com
Serves 16

Cake:
1 1/3 C granulated sugar
6 T butter, softened
1 T grated lemon rind
3 T thawed lemonade concentrate
2 t vanilla extract
2 large eggs
2 large egg whites
2 C all-purpose flour
1 t baking powder
1/2 t salt
1/2 t baking soda
1 1/4 C fat-free buttermilk
Cooking spray

Frosting:
2 T butter, softened
2 t grated lemon rind
2 t thawed lemonade concentrate
1/2 t vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 C powdered sugar

Preheat oven to 350 F

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).  Add eggs and egg whites, 1 at a time, beating well after each addition.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking powder, salt, and baking soda; stir well with a whisk.  Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles.  Bake at 350 for 20 minutes or until wooden pick inserted in center comes out clean.  cool in pans 10 minutes on a wire rack; remove from pans.  Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy.  Add powdered sugar, and beat at low speed just until blended (do not overbeat).  Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting.  Top with remaining cake layer.  Spread remaining frosting over top and sides of cake.  Store cake loosely covered in the refrigerator.

Roasted Cabbage with Lemon

From KalynsKitchen.com
Makes 3-4 servings as a side dish

1 medium-sized heat of green cabbage
2 T olive oil
2-3 T fresh squeezed lemon juice
generous amount of sea salt
fresh ground pepper

Preheat oven to 450 F.  Spray a roasting pan with non-stick spray or olive oil.

Cut the head of cabbage into 8 same-sized wedges, cutting through the core and stem end.  Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can).

Whist together the olive oil and lemon juice.  Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper.  Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining.  Serve hot, with additional lemon slices to squeeze lemon juice on at the table, if desired.

Dad's Waffles

My dad is famous for his waffles, at least in our family anyway. He'd make them fairly often on Sunday mornings, and we'd gorge ourselves on their slightly nutty, soft, fluffy wonderfulness. Sometimes we'd even add Mom's strawberry freezer jam, and we'd experience a mouthful of pure heaven. He doesn't measure, so this is what he thinks he does. I've tried it out a couple of times, and it's never quite the same, but still fantastic.

DAD'S WAFFLES

2 eggs, separated
1/3 C whole wheat flour
2/3 C white flour
1 can evaporated milk
1/2 t salt
1 1/4 t baking powder
2 T cooking oil

Whip egg whites until stiff peaks form, set aside.

Mix all remaining ingredients together until well combined. Gently fold in egg whites. Cook in your waffle iron until golden brown.