PECAN INCRUSTED SALMON WITH B SPROUTS

RECIPE

Sheet Pan Pecan-Crusted Salmon with Brussels Sprouts

Submitted by: The American Pecan Council

35 mins

Sheet pan dinners make for easy weeknight meal-prep and clean-up. Prepare simple pecan-crusted salmon fillets and Brussels sprouts and place on a single baking sheet for a full meal that’s prepped and cooked in just over 30 minutes.

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Ingredients

• 1/3 cup raw pecan pieces
• 4 4 to 6-ounce salmon fillets, skins removed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil, divided
• 1 pound Brussels sprouts, halved
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 cup raw pecan halves
• 1 cup balsamic vinegar
• 3 tablespoons honey

Method

1. Preheat oven to 400 degrees F. and lightly grease a large baking sheet pan. Place pecan pieces in a wide, shallow dish.
2. Season salmon fillets with salt and pepper and brush top sides with about 2 teaspoons of olive oil. Press salmon fillets top-side-down into the finely chopped pecans to coat. Arrange salmon fillets in the center of prepared baking sheet.
3. In a medium bowl, combine Brussels sprouts, remaining olive oil, garlic powder, Italian seasoning, pecans halves, and salt and pepper to taste. Toss to combine, then transfer to the sheet pan in a single layer, not touching the salmon.
4. Bake in preheated oven for 15 to 18 minutes until Brussels sprouts are fork-tender and salmon is cooked through.
5. While salmon is baking: in a medium sauce pan bring balsamic vinegar to a boil, continue to boil, stirring throughout, for about 10 minutes until liquid has reduced by half. Remove from heat, stir in honey, and allow to cool until ready to serve. Drizzle over salmon and Brussels sprouts just before serving.

Nutrition facts

Calories

630

Fat

41g

Sat Fat

6g

Sodium

690mg

Carbs

37g

Fiber

6g

Protein

29g

BUTTERNUT SQUASH STEW - SLOW COOKER

Follow the instructions in Kaeter's Everything Slow Cooker cookbook on shelf near the woods.
Add this trick
https://www.bing.com/search?q=peeling+winter+squash&form=EDGNTT&qs=AS&cvid=f356bd8f206e43be87772b3cd549ddca&refig=c1cc12216a8047bef2a3c63521aa2145&cc=US&setlang=en-US&elv=AXK1c4IvZoNqPoPnS%21QRLONxMpplLb8cSRFRoCgMT37ObFqSPFxm5DhAW7c4czatGXPGAqw*9fYe7vVbSMYwSVWc8zCFkDa3hkRwC%21SxSx7l&plvar=0&PC=MSE1

Peeling the squash was the hardest part and took most of my morning prep time.  Because of Elizabeth I left out the Lima beans and the jalapeno peppers.  I added the peppers in my own bowl and they did make a huge difference.  The taste was great, really sweet with no sugar, just the sugar of the squash.  Squash is supposed to be good for liver healing.

I used dried cilantro and red rather than yellow peppers.  I can't see the difference in those two peppers, but pehaps they wanted the dish to be all one yellow color.

I put it on high for about an hour and a half and then slow for the rest of the cooking.  I got no burning from the high time.  The water kept it nice and made a fine little sauce as well.
I could see how the squash could be overcooked.  I guess I cooked it a total of five hours.  It would not need quite that much.  At one point I stirred up everything, put it on high so it would come back to temperature, and cooked it on low after that.  Great meal.

I did not find the lima beans until after a few bowls.  I liked the stew better without lima beans.  However, I did add both pepper flakes and chopped jalapeno and that really made the dish.

Then I tried it with a spoonful of sour cream and liked it even better.

*******************************
I took the last of it, mixed in some sour cream and a bit of half and half.  Very little of the later.
I blended it in the bullet blender.
Then I heated it in the microwave.
It was very tasty.  I like it creamy.  It is amazingly sweet in spite of there being no added sweetener.

USING OVEN AS SLOW COOKER

https://www.livestrong.com/article/438575-how-to-slow-cook-in-the-oven/

I used the roaster oven outside.  It seemed to work at 250.
I cut off as much pork as would slice, and then in the slow cooker, with the bone and attached meat, I cooked it more for a number of hours, until the pork just peeled off.
Some of that is great as pulled pork.
I got a lot out of that shoulder.  Inexpensive and good pork.  In some ways I like the meat better than I do the pork chops I've been buying that tend to be too dry.
Still, it is a lot of work and takes a lot of time.

RIBS

Here is a recipe Jerry and Gayle sent:

Jerry&Gayle Guzik	Mon, Jul 1, 5:10 PM (17 hours ago)
to me, Dewey

4 slabs of baby back ribs

Sprinkle Chinese 5 Spice (or equivalent) and pepper on both sides

Grill for 10 minutes (5 on each side) on medium high

Grill until brown

Wrap in Seran Wrap and tinfoil top-side down

Bake in 350 degree oven for 2 to 2.5 hours

Sauce:

1 cup orange juice boil down to 1/4 cup

2 cups apple cider vinegar

1 cup soy sauce

8 cups sugar

17 oz can Chipotle peppers (remove seeds) Puree and add all ingredients to pan and simmer till syrup like

Stay well my friend, Jer

*****************************************************************
I  don't cook with aluminum foil anymore, and I don't much like plastic heated next to food, but I might modify the sauce.

7-2-2019
I wanted to try these on the Foreman Grill, but something was not working right.  By the time I realized no cooking was getting done, it was getting into evening time, so I put the ribs in the over, and made an alternate meal of steak and eggs.
I cooked them on 400 for quite a while, then on 350 for a while longer.
I put a bit of the salute 21 seasoning on as a dry rub with pepper and garlic powder.
They were tasty, but tough, so I decided to give them some time in the slow cooker.  I put water on the brownings and made a gravy, poured that in the slow cooker as well to add flavor and help with getting them a bit tender.
I'm thinking that the slow cooker will do pretty much what Guzik does in the over step.  I could not make the sauce.  Orange juice and soy are not on my diet and hot peppers are not to Elizabeth's liking.  But she tasted the slight amount of salute 21 hot,  so that is all I used.