Mimi’s Cracker Crusted Salmon

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Mimi's Cracker Crusted Salmon
I have to admit it. I don't like salmon. Who doesn't like salmon these days? Ok, I used to not like salmon. Mimi changed my mind with this dish. A crowd pleaser. Makes you look like you actually know what you're doing.
Servings
crowd
Ingredients
Servings
crowd
Ingredients
Instructions
  1. Preheat oven on 350*. Cover a large baking pan with nonstick spray. Wash and pat dry the salmon and place it on the pan. Cover with the dressing and the garlic powder on both sides.
  2. In a small mixing bowl melt butter. Add crushed crackers, cheese and herbs (if you're not using the herb butter), stirring until well mixed. Spoon the cracker mixture on top of the salmon. Bake for 20 minutes or until salmon is done and flaky.
Recipe Notes

Our last minute go to dinner for guests! We usually serve it with grits and roasted asparagus. Fast, easy but super elegant.

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DeLIGHTful Eggs

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DeLIGHTful Eggs
Deviled eggs LBDCo. style! Lighter version than using mayonnaise.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut chilled eggs lengthwise to make halves. Take out the yolks and mash with a fork. Add salad dressing, salt and pepper. Stir well. Fill whites and garnish with paprika. Chill until serving.
Recipe Notes

This recipe can also be used for egg salad. Simply chop the whole eggs and add other ingredients, slightly increasing the dressing.

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Syd’s Scrumptious Pork Tenderloin

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Syd's Scrumptious Pork Tenderloin
Sydney likes to cook for us. We like for Sydney to cook for us. Our group always asks for this crazy-good baked pork tenderloin with honey mustard dressing gravy. Did I say EASY? It's, like, stupid easy. Sydney always serves it with potatoes, asparagus and salad. It makes a gravy that goes great on mashed potatoes and rice, too. The kids think it's the bomb! The men kids, too.
Prep Time 1 minutes
Cook Time 45 minutes
Servings
people
Prep Time 1 minutes
Cook Time 45 minutes
Servings
people
Instructions
  1. Spray a glass baking dish with Pam. Unwrap tenderloins and rinse with water. Pat dry and place in the baking dish. Pour the "Honey, It's Dijon Dill!" dressing over the tenderloins. Bake at 350*, uncovered, for 45 minutes. Do not overbake. The dressing will separate and not make the good gravy we fight over!
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Ellen’s Orchard Brie Salad

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Ellen's Orchard Brie Salad
Tart, fresh apples paired with creamy brie make the perfect match up for this Rives family dinner favorite...with "Honey, It's Dijon Dill!" dressing, of course.
Prep Time 30 minutes
Servings
crowd
Prep Time 30 minutes
Servings
crowd
Instructions
  1. Place sugar in a skillet on medium heat. Add pecans and stir continuously until the sugar melts onto the nuts and they turn a toasted, brown color. Remove immediately and cool on tin foil.
  2. Place both salad mixes in a large, decorative salad bowl and toss.
  3. Toss sliced apples in the lemon juice so they won't turn dark then place them around the edge of the bowl.
  4. Add bright red craisins in a row inside the apples.
  5. Continue the next layer with the sugared nuts.
  6. Finish with the brie in the middle.
  7. Toss with "Honey, It's Dijon Dill!" dressing at the time of serving.
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