stephmodo: I'd Love to Know...

I'd Love to Know...

• 04 March 2008

...what your favorite recipe is!

It could be a dessert recipe, a drink recipe, an appetizer recipe, or a main dish. Whatever it is, I'd love to know your favorite. I think we could all use a little "recipe re-mix". In fact, one of my favorite things about blogging is the vast amount of information being shared on any given day. Let's keep the inspiration movin'.

So, leave a quick comment and share your #1 standby with us all. You don't need to include a link or anything-- although that would be an added bonus :) After you've done that, make sure you read what everyone else had to say too.

I'll go ahead and start with comment #1 :)



    this is my all-time favorite dessert recipe...and the Husband's favorite too. I slather it with homemade whipped cream and sometimes chocolate shavings too. When in season, fresh raspberries complement the custards nicely.

  2. We try to eat the recommended 2-3 servings of fish/week in our home, so I'm always looking for good fish recipes (besides the usual tuna sandwich). Here's my favorite way to prepare salmon. I know it may sound weird, but there's just something about the combination of dijon and salmon that tastes really yummy.

    Baked Dijon Salmon (from


    * 1/4 cup butter, melted
    * 3 tablespoons Dijon mustard
    * 1 1/2 tablespoons honey
    * 1/4 cup dry bread crumbs
    * 1/4 cup finely chopped pecans
    * 4 teaspoons chopped fresh parsley
    * 4 (4 ounce) fillets salmon
    * salt and pepper to taste
    * 1 lemon, for garnish


    1. Preheat oven to 400 degrees F (200 degrees C).
    2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
    3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
    4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

  3. What a great idea!

    I lived in Finland in high school and in the winter we ate split pea soup once a week. I fell in love with it and now make it just about that often. I make it differently each time but here is the basic outline I follow:

    2 cups split pea
    10 cups chicken stock or water (or a combo of both)
    whatever kind of meat is in the fridge that sounds like it would taste good with splits; bacon, ham, ham bone or turkey carcass work well.
    2 carrots
    2 stalks celery (if I have it)
    1/2 onion
    bay leaf

    I like to throw it all in a crock pot for 6-8 hours and add a few tablespoons of flour to thicken in the last hour or so, when depending on how it looks I might leave the crock pot lid off.

    I serve it with buttered hard rye bread (like Rye Vita).

  4. I know that fish is really heathy, but I'm not the biggest fan. Although I can eat shrimp, crab, and tilapia.
    My favorite recipe for tilapia is so easy. I buy the frozen bags of tilapia at costco, pull out however many I need, put them in a baking dish,still frozen, put dobs of butter on the top with fresh ground lemon pepper(also bought at Costco) Then I bake it uncovered, at 400 degrees for about 30 minutes. DELISH! My 3 girls gobble it up, even my picky eaters.

  5. Great idea. I LOVE this sandwich. Here's the recipe:

  6. This is a fabulous cookie recipe. I often keep a roll or two of dough in the freezer so I can bake some on a moment's notice. I believe it originally came from Martha Stewart.

    Oatmeal Toffee Cookies

    1 ½ cups all-purpose flour
    1 teaspoon baking soda
    1 cup unsalted butter, room temperature
    ¾ cup sugar
    ¾ cup light brown sugar
    1 egg
    1 teaspoon vanilla extract
    1 ½ cups oatmeal
    1 cup bittersweet chocolate, coarsely chopped
    1 cup toffee pieces
    1 cup dried cherries (optional)

    Heat oven to 350 degrees. Sift together the flour and baking soda and set aside. In an electric mixer, using a paddle attachment, cream the butter and sugars on medium high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg; mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.

    Add the sifted flour in additions on a low speed until well combined. On low speed, add the oatmeal, chocolate, toffee pieces, and cherries and mix to combine.

    Divide the dough into three equal portions and roll into logs using plastic wrap, approximately 1 ½ inch in diameter. Dough can be frozen for up to 30 days, chilled in the refrigerator for 1 to 2 days, or baked immediately. To bake: Heat oven to 350°. Cut logs into ¾-inch pieces. Bake on parchment-lined (or well-greased) baking sheets until golden brown, 8-10 minutes. Remove from the oven, and transfer to a baking rack to cool.

  7. mmm! I want to try those cookies!!!

  8. Wonderful Simple Brownies, made extra wonderful with a drizzle of your favorite icing:

    2 C. butter, room temperature
    2 C. sugar
    1 C. flour
    1 Tbsp. good vanilla
    4 eggs
    6 Tbsp. good baking cocoa
    Combine with a mixer, spread in a grease/non-stick sprayed baking dish. Bake @ 325 for 25-30 minutes. Let cool 15 minutes or so before cutting into BIG squares. ;)

  9. Last night, I made the best fish I ever cooked (I don't cook that often, I'm lucky to have a husband that kicks me out of the kitchen to cook. My hubby really liked it and I consider that high praise).

    Steamed Rosemary Chilean Sea Bass

    *2lbs of fresh fish filets
    *1/2 lemon
    *small palm full of fresh dried rosemary (if it's been in your cupboard for years, throw it out and get new)
    black pepper

    Our fish was in 2 pieces and I cut those into half making 4 pieces for even cooking. Chilean Sea Bass is a lighter tasting, meaty fish (not as lite as tilapia, but not as strong as salmon).

    Grab a skillet that will comfortably fit your fish with about an inch between each piece. Pour in enough water to cover bottom with about 1/4" of water. Put in a healthy sqeeze of lemon.

    Grind up rosemary and pinch of salt using a mortar and pestel until it's almost a fine dust.

    Heat lemon water to boiling. Place fish in water and sprinkle rosemary/salt mixture evenly over fish. Add freshly ground pepper to fish as needed.

    Cover completely for first half of steaming. As soom as fish becomes white all through, use tongs to gently flip. Topping will go into water to add more flavor in steaming process. Replace lid leaving a little crack to allow steam to escape and thus water to evaporate. Finish cooking fish until flaky.

    I served with almond green beans (frozen this time of year with a little bit of butter) and small green salad. Remaining lemon can be used on fish or as I did as part of a olive oil/lemon dressing for greens.

    I'm a picky fish eater and I thoroughly enjoyed it!


    This is one of my favorites - baked ziti with a great baguette and some olive oil to dip it in!

  11. I will post something on my blog tomorrow with links.

  12. All these fish recipes got me thinking about my fave fish dish.

    Chinese Style Steamed Fish
    (They make a tasty one - or at least used to, at Little World in Sandy)

    5 green onions, white and green parts, shredded (they will be really thin, long, curly strips)
    2" piece of ginger, julienned

    Rub 1/2 tsp. salt over a 1 lb. white fish filet (I really like sea bass or halibut). Layer half of the green onions and ginger on the bottom of the steamer, lay the fish down, and put the other half of the onions and ginger on top. Steam until cooked through, 15 minutes or so depending on the thickness of the fish.

    While the fish is cooking, mix 2 Tbs. soy sauce with 2 Tbs. water, set aside. Just before the fish is done, heat 2 Tbs. oil + 1 tsp. sesame oil in a small skillet until just smoking.

    Move the fish to a serving platter (with some of the green onions and ginger), pour the soy sauce over the fish, and then the hot oil - it should sizzle. Serve immediately, with rice, of course!

  13. Here is my favorite recipe for chicken strips. I don't like to buy the frozen chicken tenders with breading because it always seems to be too much breading or the spices are just too much so I played around and came up with this basic recipe.



    * boneless skinless chicken tenders (foster farms makes some in large bags) - thawed

    * 15 oz. Unseasoned bread crumbs (any brand works as long as it's UNSEASONED)

    * 6 eggs

    * Garlic & Tomato spice mix (or any spice you like)

    * Olive oil spray/vegetable spray


    Pre-heat your oven to 350 degrees.

    Spray a baking sheet with a thin coat of your oil spray and set aside.

    Combine 1/2 of the bread crumbs and 2 tablespoons of spices into a bowl with a lid (I use a tupperware bowl with a lid).

    in a separate bowl mix your eggs.

    Dip your chicken tenders in the eggs then toss into your bread mixture place the lid on container and shake. place coated chicken tenders onto your baking sheet . Once you have the tray full place in the oven.

    They should be cooked in about 15-30 min. Serve with your favorite dipping sauce and your favorite vegetable and enjoy dinner time!


Thanks so much for taking the time to drop a line. I really appreciate it!

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