As you may know, most evening meals are filled with baked chicken and vegetables. Every once in a while we have the luxury of having salmon. Then it’s usually, baked salmon with vegetables. Not much different, but a nice change. This recipe came to mind when I began looking for a recipe that was quick to put together and an easy clean up.
The zesty flavor is amazing in this dish. Although, the way the asparagus is cooked in this meal might be preference. Mike loved how the veggies were sautéed with the salmon, but for me, they were a little too soft. All in all, every item had great flavor and I would totally make this dish again.
Prep time Cook time Total time
5 minutes 25 minutes 30 minutes
- 2 Salmon Fillets
- 1 Lemons
- 1 tbsp. Cold Butter (cut into 4 pats of butter)
- 1 bunch Asparagus (you will only use the tops)
- Sea Salt (to taste)
- Pepper (to taste)
- Preheat oven to 400F.
- Wash asparagus and cut spears in half. Place asparagus tops in a large bowl. (TIP: you can save the bottom of the spears for other uses like stir fry’s).
- Sprinkle sea salt, pepper, and juice from half of a lemon over asparagus tops and stir to evenly coat.
- Cut a generously sized rectangular piece of aluminum foil and place asparagus side by side. Use enough to create a bed for your piece of salmon. Use anywhere from 6-10 pieces of asparagus per foil pouch.
- Place salmon on top of asparagus. Sprinkle salt, pepper, and lemon juice overtop. Place 2 pats of butter over salmon. Top with 2 slices of lemon. Repeat until all foil pouches are created. Then fold foil pouches and close them (seam side up) and place in oven for 25 to 30 minutes, or until asparagus is fork tender.
Nutrition Information: Serving size: 1 pouch Calories: 239
Author: Frugality Gal
This is a recipe for delicious, old-fashioned apple pie. As you may know, we went apple picking about a month ago and came back with over 20 apples. Needless to say, I had multiple recipes running through my head.
A couple years ago I attempted to make apple pie for the first time. And it turned out so darn delicious. How could I not make it again?
I grew up in a home where the specialty dessert was making layered chocolate cake. No complaints here! But there is something about the smell of a warm pie coming out of the oven and loading vanilla ice cream on top.
Apple Pie Filling:
- 1 cup dark brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- 6-8 medium apples
- 2 tablespoons butter
- Preheat oven to 400 F.
- Peel apples, slice and dice.
- Combine all ingredients (except butter) with the apples.
- Prepare pie crust in a 9-inch pie pan.
- Fill with apple mixture and dot with butter.
- Place remaining crust on top of pie.
- Cut slits for steam, seal and crimp edges.
- Brush top with egg wash for a golden finish.
- Place pie pan on another baking sheet (for liquid that oozes out) and bake for 50 minutes.
- Allow the pie to cool before serving.
I might have cheated a little and did not take the time to make my own dough for crust. However, by using the premade crust – this saved time, and to me it is equally as delicious.
What’s your favorite type of pie? Do you do anything different to your apple pie?
This is a follow-up to the Apple Cider. Once you strain the apple cider from the crock pot, the leftover mush will provide you with apple sauce AND the filling for the Apple Pie Roll-ups (below).
Apple Sauce Directions:
Use the leftover, mushy apples after straining the cider, and place in individual or multiple containers. There might be extra liquid, drain if necessary.
Add more cinnamon and sugar as desired for taste. Place in an airtight container. Refrigerate until ready to eat.
Now, for the good stuff. This next recipe tasted like an apple filled churro. Yummmm.
Baked Apple Pie Roll-ups
- 10 slices of bread (recipe called for white, I used wheat)
- 1 can of apple pie filling (I made my own, see below)
- 1/4 cup melted butter
- 1/4 cup sugar
- 3/4 tsp. cinnamon
- Preheat oven to 350 degrees.
- Cut the crusts off bread and roll each slice flat. Combine cinnamon and sugar on a small plate.
- Spoon the apple pie filling onto a slice of bread and roll up. (If using the canned filling – you will need to chop apples into smaller pieces)
- Dip each piece into melted butter and then roll in the cinnamon sugar.
- Place seam side down and bake 15 minutes or until browned. Serve warm.
Apple Pie Filling
Honestly, I took about 1-2 cups of the leftover apple sauce and added some of the ingredients below for taste. The end result turned out just fine. It probably wasn’t as thick, nor did it have apple chunks, but it saved me from making a batch of something else.
- 4 medium apples
- 3 tbsp. water
- 2 tbsp. butter
- 1 tsp. cinnamon
- 1/3 cup sugar
- 1 tbsp. + 1 tsp. cornstarch
- 2 tbsp. water
- Peel, core and slice apples
- Melt butter and cinnamon over medium heat. Stir in apples, sugar & 3 tablespoons water.
- Cover and cook stirring occasionally for 4-6 minutes or until softened.
- In a small dish combine cornstarch and water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool.
If you need filling thicker, combine 1 tablespoon cornstarch with 1 tablespoon water.
Happy Apple Overload!