Fleur de Lis

Fleur de Lis

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Sunday, March 30, 2014

Southwestern Grilled Salmon on Smoked Gouda Chipotle Grits

Going through the picture archives and realized this delicious dish was never posted to the blog!  I don't know how that happened because it was certainly worthy.

4 - 6 oz. salmon filets
1 - 2 T. canola oil
1/2 t. granulated garlic
1/2 t. onion powder
1/2 t. salt
1/2 t. freshly ground black pepper
1/2 t. ground cumin
1/4 t. cayenne pepper

Mix spices together in a small bowl.  Rinse and pat dry salmon filets.  

Coat filets with spice rub and let rest for a few minutes.  

Heat oil in a large grill pan or cast iron skillet over high heat.  Cook salmon until you have a nice browned crust on both sides and the fish flakes easily. 

The recipe for the grits is from Bon Appetit December 2009. 

2 T. butter
2 cups fresh corn kernels or frozen, thawed
1 medium onion, chopped
5 cups water 
2 cups whole milk
1 t. Kosher salt
1 t. coarsely ground black pepper
1 1/2 cups quick-cooking white hominy grits
2 cups (packed) grated rindless smoked Gouda cheese (about 8 ounces)
1 T. chopped canned chipotle in adobo sauce
Chopped fresh cilantro

Over medium-high heat, melt butter in a large, heavy saucepan. Add corn and onion; saute until onion is golden, about 10 minutes. Add water, milk, salt and pepper, then bring to boil. Gradually add grits in a steady stream while whisking and continue to whisk until mixture is smooth and returns to boil. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes. Mix in cheese and chipotle chiles, and stir until cheese melts.

Transfer grits to a shallow bowl to serve. Sprinkle cilantro over the top.
Serves 10.

Saturday, March 29, 2014

Asian Salmon Sliders topped with Asian Chop Salad and ginger sesame dressing

I love sliders. I'm always looking for different versions. Tonight I made some Sriracha mayonnaise and wasabi mustard, mixed up some Asian spices with canned salmon and the result was a great new slider.

2 6 oz. cans, skinless, boneless Alaskan salmon, drained and broken up with fork
2 T. flour
1 egg, beaten
1 green onion, white and some green, thinly sliced
1 t. chopped garlic
1 T. Tones Asian seasoning
2 T. canola oil
slider buns

Mix first 6 ingredients together in a medium bowl. Heat oil over medium high heat in large skillet.

Shape into patties and fry until crunchy and golden brown. Drain on paper towels.

I topped these sliders with a pre-packaged Asian chopped salad that had a ginger/sesame dressing included.

You could also serve the salad on the side.  I served mine with Teriyaki styled rice.

Friday, March 28, 2014

Wasabi Mustard and Sriracha Mayonnaise

I mixed up these two condiments to serve with the Asian Salmon sliders on tonight's menu.  But they would be great with egg rolls, dumplings, etc.

As always, adjust the heat level to your taste.

Wasabi Mustard
2 T. yellow mustard
1/2 t. rice wine vinegar
1/4 t. wasabi powder

Whisk ingredients together and refrigerate until ready to serve.

Sriracha Mayonnaise
3 T. mayonnaise
2 t. Sriracha hot sauce
1/2 t. granulated garlic

Whisk ingredients together and refrigerate until ready to serve.

Thursday, March 27, 2014

Macaroni Noodle & Ham Salad with Spicy Ranch Dressing

This pasta salad would be great for summer cookouts, potlucks or to keep in the fridge for "take to work lunches."

You can add your own favorite combinations of vegetables.  I used green peas, diced green bell peppers and cherry tomatoes.

1 envelope Hidden Valley Spicy Ranch dressing prepared according to package directions
16 oz. box Ditalini pasta, cooked according to package directions, drained and rinsed with cool water
1 cup diced cooked ham
1 cup frozen green peas, thawed
1/4 cup diced green bell pepper
salt and pepper to taste
1/4 cup finely shredded cheddar cheese
thinly sliced chives for garnish

Combine all ingredients and refrigerate until ready to serve.

Wednesday, March 26, 2014

Fettuccine Alfredo with Chicken Sausage Meatballs

Remember the chicken sausage meatballs I cooked Sunday?  Last night was their turn to shine at the dinner table.  

You can either use a bottled Alfredo sauce or quickly make my favorite version.  

Click on the links above for the full recipes to both.

Pour a little olive oil in a large skillet over medium heat.  Add the meatballs and let them warm through while the fettuccine noodles boil.  

Drain the noodles, ladle over the sauce, add your meatballs.  Sprinkle with red pepper flakes, a little chopped parsley and some grated Parmesan.  Dinner is on the table!

Tuesday, March 25, 2014

French Martini

1 1/2 oz. Chambord flavored vodka
1/2 oz. Chamboard Liqueur
2 oz. pineapple juice

Shake ingredients with ice and strain into a martini glass.
Garnish with raspberries or blackberries.

Monday, March 24, 2014

Red Beans and Rice

I came across Alton Brown's recipe for red beans and rice and knew I had to give it a try. I've cooked many pots of red beans, but this recipe was, by far, the best pot I've ever prepared.

2 T. canola oil
1 medium onion, chopped
2 medium green bell pepper, chopped
3 ribs celery, chopped
2 t. kosher salt
1 t. freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1 inch pieces
3 bay leaves
1 t. dried thyme
1 t. your favorite hot sauce
1/2 t. cayenne pepper
2 quarts water
1 pound red kidney beans, rinsed and picked of debris

Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot.

Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly.

Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high.

Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes.

Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking.

If you prefer an even creamier texture, mash some of the beans with a potato masher.

Serve over rice, topped with browned smoked sausage and thinly sliced green onions.  Of course, add more hot sauce if you'd like.

Chicken Sausage Meatballs

I made these tasty meatballs with the plan of using them with Alfredo Sauce over Fettuccine noodles later in the week.  This recipe made about 2 dozen 1 inch meatballs.  I believe they'd also be great on toasted bread with marinara and provolone.  

1 pound sweet Italian Chicken Sausage
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 egg, lightly beaten
1/3 cup Italian bread crumbs
1/2 t. minced garlic
1/3 cup grated Parmesan cheese
1/2 t. dried basil
1/2 t. dried oregano

Place all ingredients in a food processor and pulse until well combined.

Preheat oven to 350 degrees.  Lightly grease a large baking sheet.

Roll meatball mixture into 1 inch sized balls and place on baking sheet about an inch apart.

Baking for 15 - 18 minutes until cooked through and browned.

You can use these just as you would in a recipe for regular meatballs.

You can also let them cool and freeze until ready to use.  

Sunday, March 23, 2014

Cheesy Jalapeno Bites

You know how you love those jalapeno poppers?  You know how when you bite into them the hot cheese spills over onto your chin and you're in pain?  

Well, here's the answer!  Trisha Yearwood via Food Network provided this recipe.  I made these straight by the recipe.  Next time I may roll them in panko instead of plain bread crumbs.  These were super easy and delicious.

8 oz. cream cheese, softened
2 cups grated Parmesan cheese
1 large egg, beaten
4 medium jalapenos, veins and seeds removed, finely chopped
plain bread crumbs or panko

Mix the cream cheese, Parmesan, jalapeno and egg to form a paste.  Shape into balls using about 1/2 T. of paste for each.  Roll the balls in the bread crumbs or panko.

Place on an ungreased baking sheet and bake for 10 - 15 minutes or until golden brown.  Serve warm.

Blackberry Wine Cake

I found this handwritten recipe tucked away in a recipe box a few days ago.Someone had given it to me years ago apparently. I'm certainly glad they did.  

1/2 cup chopped pecans
1 white deluxe cake mix
3 oz. box blackberry jello
1/2 cup vegetable oil
1/2 cup blackberry wine
4 eggs

Preheat oven to 350 degrees.  

Grease and flour bundt pan and sprinkle pecans in bottom of pan. Set aside.

Mix remaining ingredients with electric mixer on medium speed until well combined.

Add batter on top of nuts in bundt pan.

Bake cake for 50 minutes.

While cake is baking, make glaze.

2 sticks butter
1 cup blackberry wine
1 box confectioner's sugar

In a medium saucepan, over low heat, melt the butter. Add wine and sugar and stir until well combined.

When cake comes out of oven, slowly pour glaze over cake.  Leave in pan 25 minutes. Place on serving plate.

Saturday, March 22, 2014

Breakfast Potato Hash

A comfort food breakfast is just what you need some weekends!  Here's my version of potato hash.

2 T. canola oil
4 cups of diced potatoes
4 eggs
1/2 cup finely shredded sharp cheddar cheese
a sprinkling of dried thyme

In a large skillet, heat oil over medium high heat.  Add potatoes and cook until they're nice and browned and crunchy.

While the potatoes cook, in a small skillet over low heat, add a little bit of bacon drippings or butter.  Add one egg at a time, and lightly salt and pepper.  Cook eggs until your desired level of doneness.  

When potatoes are done, remove from skillet and drain.  Lightly salt.

To serve, plate potatoes and add shredded cheese on top of the potatoes.

Gently place egg(s) on top of the potatoes and lightly sprinkle with thyme.

Serve immediately.

Friday, March 21, 2014

Apple Cobbler

This recipe incorporates the apple pie filling that I posted before.  Click on the link for the full recipe.

In less than an hour, this apple cobbler was ready to devour.  And wowza, it's delicious.

1 stick butter
1 cup sugar
3/4 cup self-rising flour
3/4 cup milk
1 quart apple pie filling

Preheat oven to 350 degrees.

In a 9 x 13 casserole dish, add the stick of butter.  Put the casserole dish in the oven while the oven preheats.  When the butter is melted, remove from oven.

In a medium mixing bowl, combine sugar, flour and milk.

Slowly pour that mixture into the casserole dish over the melted butter.  DO NOT STIR!

Slowly spoon the apple pie filling over the mixture in the casserole dish and again DO NOT STIR!

Bake for 35 - 40 minutes until golden brown. Serve warm or at room temperature.

Thursday, March 20, 2014

Retro Pineapple Salad

There's many variations of this Southern "salad." I suppose using the term salad is subjective in this instance. One variation is to use pear halves instead of pineapple slices, but my mother didn't like pears, so she always used pineapples.

Place leafy lettuce on a serving plate. Place a slice of pineapple on the lettuce, add a dollop of mayo, sprinkle with sharp cheddar cheese and add a dusting of paprika. You're done!

Wednesday, March 19, 2014

Smoked Pulled Pork

Pulled Pork is one of my most favorite foods.  And it's not a food that is quickly done.  It takes time and attention and love.  And it's worth every bit of effort. The secrets are finding a dry rub which includes the spices and herbs you like, pecan or fruit wood for smoking and a smoker which will allow you to smoke the meat at a low temperature for at least 12 - 14 hours.

Here's my "recipe" for the dry rub a/k/a Pork Magic Dust:

1/2 cup paprika
2 T. kosher salt (increased as desired)
1/8 cup cracked black pepper
2 T. cumin
2 T. granulated garlic
2 T. dry mustard
2 T. onion powder
2 T. dried oregano
2 T. white pepper
2 T. dried thyme
1 - 2 T. cayenne

Mix well and store in an airtight container.  You can also add up to 1/2 cup dark brown sugar if you'd like a sweeter dry rub.

Let's begin with bone in Pork Shoulder Butt Roasts:

And next apply the dry rub.  It's best to let it sit for a half hour or so after applying before you put the pork into the smoker:

Now into the smoker for 12 - 14 hours at 225 degrees

About halfway through the cooking time.

After 14 hours at 225 degrees

And now to "pull" the pork apart into lovely pieces of porky goodness.  Serve with your favorite sauce (or without!) piled high on buns as sandwiches, or as a pulled pork plate with great side dishes like baked beans or cole slaw.  And it is a perfect ingredient for a nice pot of Brunswick Stew.

Monday, March 17, 2014

Crock Pot Corned Beef and Vegetables

Once again, the crock pot made dinner a breeze. Happy St. Patrick's Day everyone!

1 corned beef, rinsed 
3 cups of water
2 medium onions, peeled and quartered
3 medium carrots, peeled and quartered
2 parsnips, peeled and quartered
4 medium potatoes, peeled and chopped into 1 1/2 inch cubes
2 t. minced garlic

Turn crock pot to the high setting. Place corned beef, seasoning packet and water into crock pot and cover. Let cook for 4 - 5 hours on high or 7 - 8 hours on low.

Add vegetables and garlic and let cook for an hour or so longer.  

Remove corned beef and slice across the grain. Serve with the vegetables.

Friday, March 14, 2014

Baked Rigatoni Casserole topped with Marinara Sauce

One of my daughter's favorite dishes from Tellini's Pasta Market is their Italian Casserole.  Tonight I attempted to duplicate the recipe.  It's so close, I'd put my version up for a side by side taste test!  How's that for confidence?  :)

Let's make the marinara sauce topping first:

2 T. olive oil
1 medium yellow onion finely chopped
1 t. minced garlic
1 large can crushed tomatoes
2 T. dried Italian seasoning
1/2 t. sugar
1 T. red wine vinegar
A few grinds of black pepper

In a medium saucepan, heat olive oil over medium heat.  Add onions and let them cook for 4 - 5 minutes until softened.  Add garlic and let cook for a minutes longer.

Add tomatoes, Italian seasoning and sugar and bring to a simmer.  Cover and let cook for 30 - 45 minutes.  During the last few minutes of cooking, add the red wine vinegar and black pepper.  Taste and add a little salt if needed.

Now for the casserole:

16 oz. box rigatoni, cooked according to package directions and drained
2 T. butter
2 T. olive oil
2 T. flour
3 cups milk
3/4 cup finely shredded Parmesan
1 cup shredded Mozzarella
24 oz. ricotta
1/2 t. white pepper
1/2 t. salt
1 t. dried parsley flakes

Preheat oven to 350 degrees and spray a 9 x 13 casserole dish with non-stick spray.  

In a large saucepan (at least 2 quarts), heat butter and olive oil over medium heat. Add flour, and stirring constantly, let flour cook until it is a light brown color. Slowly add in milk, stirring constantly, and allow mixture to thicken slightly.

Add the cheeses a little at a time, so they they all blend in and melt evenly.  

Stir in pepper, salt and dried parsley flakes.

Remove from heat and stir into drained rigatoni noodles.

Pour casserole mixture into prepared baking dish and cover with foil.  Cook for 25 minutes and remove foil.  Sprinkle a little more Parmesan cheese on top and return to oven for 10 more minutes.

Allow to rest about 5 minutes before serving.

Even though this would be a delicious casserole as is.....once you spoon some of that marinara on top just before serving, you'll see what delicious really is!

Thursday, March 13, 2014

Tangy Red Apple Balsamic Vinegar & Honey Marinated Grilled Pork Chops

We all know how well apples and pork go together. This marinade infused such a wonderful apple flavor into these pork chops. I was amazed at the flavor. And yes, this was my pork chop and yes, I ate every.single.bite.

Have you tried red apple balsamic vinegar?  Have you ever heard of it? Red apple Balsamic Vinegar has an enticing aroma and a delicate, sweet apple flavor that is fruitier than most balsamic vinegars. It's a wonderful way of adding aroma and taste to compliment any dish. This balsamic is progressively aged in wood barrels according to the Solera Method and is certified to come from Modena, Italy. My friends at King's Olive Oil Company are ready to help you select new olive oils and vinegars to try!  Please go to their website and browse.        

4 oz. apple juice
2 oz. olive oil
1/4 cup honey
1/8 t. freshly ground black pepper
4 - 1 1/2 inch thick boneless pork chops

Combine all marinade ingredients together in a bowl and whisk to blend. Pour into a large ziplock bag and add pork chops.

Return to refrigerator and let marinate for 2 - 3 hours.

These were cooked on a gas grill with a "sear" option. Grill about 4 - 5 minutes per side, depending on your grill's heat. Let rest for 5 minutes, then serve.  

Smile and graciously accept compliments.

Monday, March 10, 2014

Fajita Burgers

On this first afternoon after the time change and with temperatures in the low 70s, it was the perfect time to have the first grilled burger of 2014.  

I decided we'd have a Fajita Burger and with a Southwestern seasoning blend sprinkled on the burgers before grilling and also on the vegetables while cooking, this recipe is a winner.

You'll need 2 pounds of ground chuck divided into 8 patties. Sprinkle with the seasoning blend.

Now for the "fajita" part of the burgers:

1 T. olive oil
1 large red onion, thinly sliced
1 large red bell pepper, thinly sliced
1 jalapeno or jarred pickled sliced jalapenos
1 t. minced garlic
1/2 t. seasoning blend

I used a flat cast iron griddle pan to heat olive oil over medium high heat. When it shimmered, I added the veggies and sprinkled on the seasoning.

Using tongs, I quickly continuously tossed the vegetables until they were tender/crisp.

Cook the burgers on the grilled to your level of desired done-ness. Sprinkle the burgers with finely shredded cheddar cheese, top with the fajita vegetables and then add either sour cream or Mexican crema.  

Lime Sherbet served with Irish Oatmeal "Biscuit" a/k/a Cookie

Our St. Patrick's Day dinner dessert was a simple scoop of lime sherbet and a lovely shamrock shaped oatmeal biscuit.  Click on the preceding link to order some of these extremely delicious cookies.  I bought this at World Market and was excited to discover I could also order them online.

Potato Cakes with Brussels Sprouts

These little potato cakes didn't turn out exactly as I had hoped.  They didn't seem to bind together as well as I had hoped.  I believe next time it would help to chill the mashed potatoes for a bit before mixing in the Brussels sprouts and making into cakes for browning.

2 1/2 pounds Yukon gold potatoes, peeled and cut into 1 inch cubes
6 T. butter, melted
1/3 cup milk, warmed
2 t. salt
1/2 t. black pepper
3 T. vegetable oil, divided
12 oz. Brussels sprouts, ends trimmed and thinly sliced
4 green onions, thinly sliced on the diagonal

Place potatoes in large saucepan, add cold water to cover by 2 inches.  Bring to a boil over high heat.  Reduce heat to medium-low; cover and simmer about 10 minutes or until potatoes are tender.  Drain.

Return potatoes to saucepan; mash with potato masher until slightly chunky.  Stir in butter, milk, salt and pepper until well blended; set aside.

Heat 1 T. oil in large nonstick skillet over medium high heat.  Add Brussels sprouts; cook about 8 minutes or until tender and lightly browned, stirring occasionally.  Stir Brussels sprouts and green onion into potato mixture.  Wipe out skillet with paper towel.

Heat 1 T. oil in skillet over medium heat.  Drop potato mixture into skillet by 1/2 cupfuls spacing about 1/2 inch apart.  Cook about 3 minutes per side or until cakes are browned and crisp, pressing down lightly with spatula.  Transfer to platter; tent with foil to keep warm.

Repeat with remaining 1 T. oil and potato mixture.

From Irish Favorites by www.pilcookbooks.com

Emerald Isle Lamb Chops

I haven't cooked lamb chops in a long time and decided this would be a wonderful choice for our St. Patrick's Day entree' selection.  The tangy-ness of the mustard was a great offset to the sweetness of the blackberry jam.  An added bonus (besides how delicious they are) is they're just pretty as well, aren't they?

2 T. olive oil, divided
2 T. coarse Dijon mustard
1 T. Irish whiskey
1 T. minced fresh rosemary
2 t. minced garlic
1 1/2 pounds loin lamb chops (about 6 chops)
1/2 t. salt
1/2 t. black pepper
3/4 cup dry white wine
2 T. black currant jam or blackberry jam
1 - 2 T. butter, cut into pieces

Combine 1 T. oil, mustard, whiskey, rosemary and garlic in a small bowl to form a paste.  Season lamb chops with salt and pepper, spread paste over both sides.

Cover and marinate 30 minutes at room temperature or refrigerate 2 - 3 hours.

Heat remaining 1 T. oil in large skillet over medium high heat.  Add lamb chops in single layer; cook 2 - 3 minutes per side or until desired doneness.  Remove to serving plate and keep warm.

Drain excess fat from skillet.  Add wine, cook and stir about 5 minutes, scraping up brown bits from bottom of skillet.  Stir in jam until well blended.  Remove from heat; stir in butter until melted.  

Serve sauce over lamb chops.

From Irish Favorites by www.pilcookbooks.com

The Best Boiled Cabbage Ever

This is another one of those dishes where I don't have a recipe.  I will, however, give you my process for cooking my favorite way to enjoy cabbage.

2 small heads green cabbage, outer leaves removed
Salt and freshly ground black pepper to taste
1 - 2 T. bacon grease

After removing the outer leaves of the cabbage, with a sharp knife, remove the cabbage core and quarter the remaining cabbage.  Then cut each quartered piece in half.

Put the cabbage chunks in a 3 or 4 quart Dutch oven or soup pot and fill with water until the cabbage is almost covered.

Add 1 - 2 teaspoons of salt and grind the black pepper over the top.  Add the bacon drippings and bring the liquid to a boil.  

Reduce the heat to simmer and let cook for 1 - 2 hours until the cabbage is very tender.  

Salmon & Dill Topped Deviled Eggs

For the St. Patrick's Day meal, salmon and dill were star players.  As always, when you make deviled or stuffed eggs, boil an extra egg to give you lots of yummy filling.

7 eggs, boiled for 5 minutes and let rest in hot water for 10 minutes
3 T. mayonnaise
1 T. coarse grain mustard
salt and pepper to taste
1/2 T. dill pickle relish
smoked salmon and/or dill sprigs for garnish

Shell the eggs and slice in half.  Remove yolks and mash with a fork along with the white and yolk of the extra egg.

Gently mix in mayonnaise, mustard, salt and pepper and relish.  

Carefully spoon into whites and top with the salmon and/or dill.

Guinness Steamed Mussels

If you've never tried steaming mussels at home before, you'll love the ease of this recipe. Great flavor for a minimum amount of time and effort. That's always a plus!

5 T. butter, divided
1/2 cup chopped shallots
2 stalks celery, chopped
1 medium carrot, chopped
8 sprig fresh parsley
2/3 cup Guinness
2 pounds mussels, scrubbed and debearded
Crusty bread

Melt 1 T. butter in large saucepan over medium high heat.  Add shallots, celery, carrots and parsley; cook and stir 2 - 3 minutes or until vegetables begin to soften.

Add Guinness and bring to a boil and cook for 2 minutes.  Add mussels, cover and return to a boil.  Cook 4 - 5 minutes or until mussels open.  Uncover and cook 1 minute.

Remove from heat and discard any unopened mussels.  stir in remaining 4 T. butter. 

Serve immediately in bowls with bread.

Sunday, March 9, 2014

Irish Eyes Are Smiling

1 oz. Bailey's Irish Cream
1 oz. vodka
1/2 oz. gin
1/2 oz. triple sec

Combine all ingredients in a rocks glass, stir, add ice.  Enjoy!

Irish Whiskey Cured Salmon

I was somewhat skeptical about this recipe.  Curing salmon in the fridge?  Would it be safe to eat?  Would it be delicious?  

Yes to all of those questions.  Most definitely yes.  

1 skin-on salmon fillet ( 1 3/4 lbs.) pin bones removed
2 T. Irish whiskey
1/3 cup packed dark brown sugar
3 T. salt

whole grain bread
coarse grain mustard
creme fraiche
thinly sliced red onions

Line rimmed baking sheet with plastic wrap.  Rinse salmon and pat dry with paper towels.  Arrange salmon, skin side down, on prepared baking sheet, brush with whiskey.

Combine brown sugar and salt in small bowl; rub mixture over salmon.  Wrap plastic wrap secretly around salmon.  Top with another sheet of plastic wrap.

Place second baking sheet on top of salmon, then place a heavy skillet or several cans on top to weigh it down.  Refrigerate  salmon at least 48 hours and up to 72 hours.

Remove top baking sheet.  Unwrap salmon and rinse under cold water to remove any remaining salt mixture.  Pat dry with paper towels.  Cut salmon into very thin slices; serve with bread and assorted toppings of desired. 

Refrigerate leftover salmon up to 2 days.

Recipe from Irish Favorites by www.pilcookbooks.com 

St. Patrick's Day 2014 Table Setting

This year I wanted to replicate the colors of the Irish flag.  I was pleased with the orange pops of color provided by the bowls, candles and flowers.  I really enjoyed planning this table.  It came together very easily.