Taste & See

My Mom and I made this recipe to accompany the Grilled Salmon recipe out of the Taste and See Cookbook. These brussel sprouts were SO delicious and so easy. It’s a great way to cook them and has wonderful flavor. I got seconds. They were a hit all around! Hope you love them and let me know your thoughts!

BRUSSELS SPROUTS p. 360

3 cups Brussels sprouts

3 1/2 TBS olive oil

1 TBS buter

kosher salt & pepper to taste

1/2 cup water

1/2 cup chopped green onions, whites only

2 TBS lemon zest

juice of 1 lemon

Trim and quarter Brussels sprouts. Saute the sprouts in the olive oil and butter until brown, stirring as needed. Add the salt, pepper, green onions and water. Cook until tender, about 5 minutes. Add the lemon zest and juice and serve.

“‘…but I have prayed for you, that your faith may not fail; and you, when once you have turned again, strengthen your brothers.'” 

Luke 22:32

TABLE BLESSING

Lord, forgive us for our sins.

Make us pure and white as snow.

This only comes by Your blood.

How we thank you so.

To order your Taste & See Cookbook, click HERE.

This recipe is SO GOOD! My Mom and I made this recipe for our family whenever we were in town visiting! My Dad is used to his normal salmon recipe, but was pleasantly surprised with the deliciousness of this recipe. All of us loved it. It is one that will definitely be made again and again. I appreciated how quickly it could be made and that it’s simple but has a beautiful presentation. Those two things are very important. This salmon would be perfect for a dinner party, friends coming to visit, or just a normal evening with your family. Hopefully you’ll make it, try it, love it and make it again! Enjoy!

GRILLED SALMON P. 336

2 salmon fillets (about 1 lb each)

1/2 cup oil                                    

1/2 cup lemon juice

4 green onions, sliced

3 TBS minced fresh parsley

1/2 tsp dried rosemary

1/2 tsp salt

1/2 tsp pepper

Place salmon in shallow dish. Combine ingredients. Mix well. Set aside 1/4 cup for basting; pour rest over the salmon. Cover and refrigerate, at least 30 minutes. Drain and discard marinade. Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.  

“…’I have loved you with an everlasting love; therefore I have drawn you with lovingkindness.'” 

Jeremiah 31:3

TABLE BLESSING

Worthy, Lord, You are worthy,

Worthy of all praise.

We give You all the glory.

We will worship you, O Ancient of Days.

To order your Taste & See Cookbook, click HERE.

One of my favorite things my Mom made when I was growing up was banana bread! It has carried on to my family now and my family just loves it. It is one of those comfort foods that you can make that make the house smell delicious and if you eat the bread warm it just melts in your mouth.

This is a perfect holiday bread recipe for a bread exchange or to take to your office staff or friends for a little Christmas surprise.

BANANA BREAD p. 77

1 cup sugar                                                                          

1/2 cup butter and shortening, mixed

(I just use butter sometimes and it turns out great still)

1 3/4 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs

chopped pecans, optional (I have also used walnuts and they’re an excellent substitution)

Mix all ingredients together. Pour into lightly greased loaf pan. Bake at 325 degrees for 1 hour.

Note: This recipe freezes well for up to six months. Wrap tightly in plastic wrap and then cover in aluminum foil.

 ENJOY!

“If you abide in My word, then you are truly disciples of Mine; and you shall know the truth and the truth shall make you free.” John 8:31b, 32

TABLE BLESSING

Worthy, Lord, You are worthy,

Worthy of all praise.

We give You all the glory.

We will worship You, O Ancient of Days.

To order your Taste & See Cookbook, click HERE.

This recipe is all kinds of delicious! My Mother in law has made Jambalaya before, but I had never made it, at least that I can remember. My husband absolutely LOVES it, so I thought I would give this recipe a shot. I was amazed at how easy it was and how well it turned out. If you need something easy to throw together, this is perfect. It does take an hour in the oven, but has easy prep. One way I made it easier is by using already cooked meats…so I got cocktail shrimp and canned crab…no judgement here…I am all about easy! But, I am sure it would be even better if you freshly cooked the meat. Around here, we were completely and utterly happy and both ate leftovers the next day! SO GOOD! Give it a shot and let me know what you think!

JAMBALAYA p. 283

3/4 stick butter or margarine                                                       

1 green bell pepper, chopped

1 medium onion, chopped

1 can French onion soup

1 can cream of celery soup

1 can Rotel tomatoes

2 cups Uncle Ben’s rice, uncooked

1 (8 oz) can tomato sauce

1-2 lbs cooked meat (shrimp, chicken, sausage, crab meat)

In a saucepan, saute’ bell pepper and onion in melted butter. Add soups, Rotel tomatoes, rice, tomato sauce, and cooked meat. Pour into a greased deep casserole disha nd bake covered at 350 degrees for 1 hour. Uncover and stir after about 45 minutes. Leave uncovered to finish baking.

Note: May assemble, pour in casserole dish, and have ready to bake ahead of time.

“Therefore, we are ambassadors for Christ, as though God were making an appeal through us; we beg you on behalf of Christ, be reconciled to God.”

2 Corinthians 5:20

TABLE BLESSING

Lord, forgive us for our sins.

Make u pure an white as snow.

This comes only by Your blood.

How we thank you so.

To order your Taste & See Cookbook, click HERE.

Well, sorry to tell everyone, Mom, but I got my LOVE for brownies from her. Once as a kid she had made brownies and I said “Mommy, please don’t eat ALL the brownies while I am school today.” LOL Needless to say, she didn’t, but we still laugh about it. We did not discover this recipe until I was grown up but it is a HUGE hit every time I take it anywhere. In fact, this weekend when I made them for a get together, they were devoured. My husband says they are his favorite brownie that he has had and the kids kept coming back for more! People will ask how I made them and I just love how simple it is for me to make. No fuss. They are simply divine!

SYMPHONY BAR BROWNIES p. 435

3 Symphony Bars with almonds and toffee bits                         

1 (13×9) size brownie mix

Prepare brownie mis as instructed on box. Pour 1/2 of prepared mixture into a greasted 9x13x2-in pan. Layer the 3 Symphony Bars on top of that layer. They should fit perfectly to fill the pan end to end. Spread the remaining batter on top of the bars. Bake at temperature given on brownie mix recipe and also at the time recommended on the brownie box. Do not cook longer even if the center looks under done or the brownies will become like rocks as they cool. These are yummy!

Note: If you desire less sweetness, use only 2 Symphony Bars, breaking them into pieces and distributing them evenly over the top of the first brownie layer. Then continue the above directions. (This is what I do!)

“The Lord make His face shine upon you and be gracious to you…”  Numbers 6:25

TABLE BLESSING

Lord, God, You are our living water.
Thank You for nourishing our bodies with food,

And our spirits with Your Word.

To order your Taste & See Cookbook, click HERE.

Friends, this is a MUST, a staple for all houses and will quickly become a requested item at brunches, showers, breakfasts at the house, etc. It is super super quick and easy prep and is absolutely delicious!!! Plus you can freeze it, which is an added perk!

I recently took this to our MOPs group. We always drop off our food with the kitchen volunteers, then park and take our kids to child care. When I got back to the MOPS meeting room and made my way through the food line, I noticed my sausage cresescent nuggets weren’t there. I told the ladies and after checking, they discovered they had already been eaten…all of them! Ya’ll, this dish is so yummy! What could go wrong with sausage, cream cheese and crescent rolls?! Nothing! This recipe is definitely worth making and sharing!

SAUSAGE CRESCENT NUGGETS p. 120

1 lb highly season sausage (I just buy normal or mild for my family)

1 (8 oz) pkg cream cheese                                                        

2 pkg crescent rolls

poppy seeds (these are very optional…I never use them)

1 egg white, slightly beaten

Preheat oven to 350 degrees. In a medium sized skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely. Separate crescent rolls and shape into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. (I always just have the rectangles on my baking sheet so I don’t have to transfer and it’s easier. I just have seam up b/c kind of hard to flip. It still looks and tastes great!) Brush with egg whites. Sprinkle with poppy seeds. Bake 20 minutes until crust is golden. When completely cool, slice into 1 1/2 inch slices. (Okay, you can definitely completely cool, but it is tasty when still a little warm too!)

Note: These nuggets can be made ahead and frozen. Can be reheated in oven with great success. An ideal appetizer for brunches.

“But if your enemy is hungry, feed him, and if he is thirsty, give him a drink…” Romans 12:20

TABLE BLESSING

Lord, God, You are our living water.

Thank you for nourishing our bodies with food,

And our spirits with Your Word.

To order your Taste & See Cookbook, click HERE.

I had some potatoes and was planning on making a yummy side, but was missing an ingredient. So instead, I decided to try a variation and made these Rosemary Garlic Potatoes! They were SO good! I served them at a birthday dinner for my Dad and everyone got seconds. They were delicious and so, so easy! If you need a go-to and super easy side, make these! You have to at least try them. At this stage in my life, I love recipes that are simple, yet and have a good presentation; this recipe does just that! That’s something my Mom is a pro at! Also, this was served alongside steak and shrimp and the Neal’s Asparagus that was previously posted. It would be a great accompanying dish to almost any meal though: chicken, hamburgers, bbq, sandwiches, etc. Hope all of you like it!  Here’s the recipe!

ROSEMARY GARLIC POTATOES p. 403

3-4 medium potatoes, thinly sliced

1 TBS olive oil                                                                                           

3 cloves minced garlic

4 springs fresh rosemary

salt and pepper to taste

In a large bowl, toss all ingredients together except for the rosemary. Place the mixture in a very lightly oiled baking dish. Evenly space the rosemary in the potato mixture. Bake uncovered at 375 degrees for approximately 45 minutes or until the potatoes are fork-tender and golden brown on top.

Variation: Use 9-12 new potatoes cut into quarters. (This is what I did.) Place on a large baking sheet and bake until tender and brown.

“In the morning, O Lord, You hear my voice; in the morning I lay my requests before you and wait in expectation.” Psalm 5:3

TABLE BLESSING

You sustain me, Lord.
You are the reason I live.

Teach me how to love like You

And how to freely give.

To order your Taste & See Cookbook, click HERE.