Maple Mustard Salmon

Salmon is a staple in our house and we eat it at least once a week.  My little people love it as well...phew!  Our favourite way to season it is with a little mayo, Dijon and Dill or Tarragon.  The fish stays moist and it has a little layer of flavour on top.  Way too easy.
I decided to live on the edge and mix it up a little.....I added maple syrup.  Yep, that's living on the edge.  It took our very basic but delish salmon up a notch and added a subtle sweetness that mingles with the Dijon beautifully.  Oh, did I mention this comes together in seconds flat? 

Maple Mustard Salmon

Serves 3

3 5oz pieces of Salmon
1 tbsp light or regular Mayonnaise (do not use fat free)
1 tbsp Dijon Mustard (regular or grainy)
1 1/2 tsp good Maple Syrup
generous 1/4 tsp dried dill or 2 tsp fresh chopped dill

Preheat the oven to 425F.  Place the salmon in an oven proof dish.  Combine the Mayo, Dijon, Maple Syrup and Dill in a small bowl.  Spread evenly over the salmon.  Bake for 10-13 minutes, or until just done.  Don't overcook. 

Halloweenies

Yep, you read that right....HALLOWEENIES.  Not classy, geared towards adults, nor overly healthy but it's straight up F.U.N. 
I rarely give my kids hot-dogs but in this case, they may have them and have fun with them.  I use either the small cocktail wieners or cut Naturals Chicken Dogs in half.  This is more of an appetizer for Halloween shenanigans then a meal of any sort.  I serve this Halloween evening before I send them out into the night, transformed into their own creations and begging for candy.  I've been serving this to the littles and the olds for a few years in a row now......the olds secretly love it too.

Halloweenies

Package of Cocktail Wieners or Hot Dogs, cut in half
Tube of either Crescent Rolls or Pizza Dough
Mustard

Preheat the oven to 375F.  Unroll the dough (if it's pre-cut, try to press seams together).  Cut the dough into long thin strips.  Wrap around the "weenies", leaving a little room for the "face".  Place the "mummies" on a large parchment covered baking sheet.  Bake for 15 minutes or until just golden.  Use the mustard to dot the eyes.  Serve with extra mustard or ketchup.  Have fun!

Chicken with Olive and Tomato Relish

Life gets busy sometimes...waaaay tooo busy.  Our weekends are booked solid into mid January which seems a little ludicrous to me.  Just because life gets busy, doesn't mean you shouldn't cook or eat a meal that's super simple and allows you to just sit back and relax.  This dish takes so little time and packs big juicy flavour.  In fact, all of this can be prepped ahead.....the relish earlier in the day and the chicken can be flattened a few hours before and refrigerated. It comes together in just a few minutes for a satisfying meal. Too simple not to make.

Chicken with Olive and Tomato Relish

Serves 2 - 4

2 boneless skinless chicken breasts, halved lengthwise and pounded to 1/4 inch thick
1 medium ripe tomato, seeded and diced
6-8 olives (green and black pitted), quartered
1 tsp capers, chopped (optional)
1 small clove garlic, finely chopped
2 tsp fresh lemon juice
4 tsp olive oil, divided
tbsp chopped fresh parsley (basil would also be good here)
Salt and Pepper

In a bowl combine the tomato, olives, capers, garlic, lemon juice, 2 tsp of olive oil and parsley.  Season with salt and pepper (go easy on the salt because the olives pack a good amount of salt). Set aside.  Can be made in advance.
In a skillet, heat the remaining 2 tsp of olive oil over medium heat.  Season each piece of chicken lightly with salt and pepper.  Cook  2-3 minutes on each side, or until cooked through.
Serve chicken with the relish. EASY!

Vanilla Banana Bread

I know, I know....everyone has a banana bread recipe they use.  This however, is the one I use and it's the only one I will ever use because it's sheer awesomeness.  Moist, great banana flavour, protein from the vanilla yogurt....delish. 
This recipe comes from the same awesome gals who shared the best apple crisp recipe with me...
http://delishdishcooks.blogspot.ca/2011/10/gamble-apple-crisp.html, which is the only apple crisp I'll make. 
I have in the past used a few substitutes for this and they've worked well in a pinch.  The recipe calls for 2 bananas, I have used 3 before.  I have also replaced half of the butter with either Coconut oil or Apple Sauce in the past with great results.  Also, I have started using Vanilla Greek Yogurt (Oikos) for the protein kick.  My kids can inhale a loaf of this stuff in no time....Enjoy.

Vanilla Banana Bread

1 Loaf

1 3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened (or see alternatives in write-up)
1 cup brown sugar
2 eggs
2 tsp vanilla extract
2-3 ripe bananas, mashed (they work well right out of the freezer
3/4 cup Vanilla Yogurt (I use Greek)

Preheat the oven to 350F
Mix the first 4 ingredients in a medium bowl to combine.
In a large bowl, beat the butter and brown sugar until fluffy.  Beat in the eggs one at a time, until well blended.  Beat in the vanilla.  Stir in the Banana and yogurt until blended.  Add the flour mixture and stir until combined
Pour into a greased loaf pan and bake 1 hour.  Let it cool a bit before removing it from the pan.

Easiest Butternut Squash Soup

I'm sure just about everyone who enjoys soup, has made a version of Butternut Squash Soup before.  It's the quintessential Autumn soup.  This version is so easy, so healthy but gives you all the warmth and comfort you crave....it also has options.  Make it your own....own that soup.  Actually, as I'm typing I'm licking a glorious bowl of it clean...well, not actually licking it but I'd like to....I'm a lady.

Keep in mind that I'm using the measurements that work for the size of the squash.  If you have a bigger squash, bump up the ingredients a bit.  This is a forgiving soup and doesn't mind being tampered with.  Also, if you wonder why I roasted the squash, it's because it gives the squash a deeper flavour and saves me from having to peel and cube it. 

P.S. If you don't like Curry, omit it, the Garam Masala and Ginger and add some finely chopped Sage!  If you really want to live on the edge, toss in half a peeled and chopped apple while the onions are cooking. Like I said, you have options.

Easiest Butternut Squash Soup

Serves 3 (I used a small squash)

1 small Butternut Squash, roasted (halve the squash and place cut side down in a baking dish and roast for about 35-45 min in a 400F oven)
1 tsp Olive Oil
1/2 small sweet onion, finely chopped
1 clove garlic, minced
1 tbsp fresh ginger, minced
3/4 tsp curry powder (optional)
1/4 tsp garam masala (optional)
3 cups low sodium chicken or vegetable stock, or homemade
Salt and Pepper to taste
Greek Yogurt or Sour Cream (optional)
Pepitas aka Pumpkin Seeds (optional)

In a saucepan over medium heat, add the oil.  Toss in the onion, garlic and ginger.  Saute for a minute or so.  Add the Curry Powder and Garam Masala if using.  Cook for another minute.  Add the squash and chicken broth.  Simmer for 5 minutes.  Let the soup cool for 10 minutes off the heat.
Add the soup to either a blender* or food processor, carefully if it's still warm.  Blend until smooth.  Check for seasoning.  Garnish with Greek Yogurt or Sour Cream and Pepitas!
*Putting hot food or soup into a blender can cause scalding.  Make sure the soup has cooled down a bit.  Put the lid on, cover with a tea towel holding it on and pulse until it's blended.