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.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

From fortheloveofcooking.net
serves 6-8

1 pint grape tomatoes, halved
1 ripe avocado, diced
2 ears fresh sweet corn
2 T fresh cilantro, chopped

Dressing:
Juice of 1 lime
3 T vegetable oil
1 T honey
Salt and pepper
1 clove garlic, minced
Dash of cayenne pepper

Remove husks from corn and grill over medium heat for 10 minutes.  The corn shouldhave some brown spots and be tender and not mushy.  Cut the corn off the cob then scrape the cob with the back of your knife to get the juices.  Set aside and let cool.  Slice the tomatoes in half.  Dice the avocado and chop the cilantro.

Add all the dressing ingredients in a small bowl and whisk to combine.  Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated.  Be careful not to mash the avocados.  Let the salad sit for 10-15 minutes to let flavors mingle.  Enjoy.

Lentil Curry

From Martha Stewart
Serves 4

1 T olive oil
1 medium onion, finely chopped
2 T curry powder
1 lb sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, stemmed and separated into florets
1 C brown lentils, pciked over, well rinsed, and drained
2 cans (14.5 oz each) diced tomatoes with juice
Coarse salt
Plain low-fat yogurt, for serving (optional)



In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, about 7 minutes.

Add curry powder, cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 C water; season with salt.

Bring mixture to a boil. Reduce heat to a simmer, cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately, with yogurt if desired.

**Notes from Em**
It took more like 45-50 min for my lentils to be done. I also think it needs some garlic. I'll do probably 3-5 cloves next time I make this.

Cranberry Muffins

From Allrecipes.com
Makes 18 muffins

2 C all-purpose flour
1 C white sugar
1 1/2 t baking powder
1/2 t baking soda
2 t orange zest
1 1/2 t ground nutmeg
1 t ground cinnamon
1/2 t ground ginger
1/2 C shortening
3/4 C orange juice
1 t vanilla extract
2 eggs, beaten
1 1/2 C chopped cranberries
1 1/2 C chopped walnuts

1 (8 ounce) can whole cranberry sauce
2 T brown sugar, packed
1/4 C margarine

Preheat oven to 350 F. Spray or grease a 12 cup and a 6 cup muffin tin.

Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.

Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.

Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Reomve from heat and serve as a spread for the muffins.

**Notes from Em**
-Honestly I didn't even bother with the sauce. It sounds like it would be good though.
-I added about 1/4 t of salt. It didn't feel right to be baking without any salt.
-I found it a little heavy on the nutmeg. I'll cut back a little on it next time.