Sunday Surf and Turf! YUM!


So I decided to try fish again… Salmon this time… I did a couple of things differently this time. 

 1. I thawed my fish. Yeah, that should be obvious. I, for some reason, did not think of this before. Ha! So, that’s a must if you freeze your fish if you are like me and shop 2 weeks in advance.

2. I followed a recipe EXACTLY. Since I am not yet “fluent” in fish cooking, I followed exactly what they said. Exactly. Because then, I can blame the recipe and not myself. So, until I get a bit better at this, I will continue to follow recipes.


So, the Salmon. I was actually so proud because, even though it did come out slightly over cooked because my salmon steaks were slightly thinner than in the recipe, they tasted SOOOO good! A LOT of flavor, and just tender and delicious. I HIGHLY recommend this recipe! I mean, it’s Ina Garten, you can’t really go wrong!! Here is the link:

2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
1/2 tsp. garlic salt
4 (6- to 8-ounce) salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

Preheat the oven to 425 degrees.

In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.

Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.

Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.


As for the steak… YUM! I just “winged” it. I used a Tri-Tip Steak from Trader Joes. It was about 1.75 lbs total, and already in 3 pieces. (There were 3 of us eating). I heated up about 1 TB olive oil in my 12″ skillet and then sprinkled salt and pepper on all sides of the steak. Then, I took spicy brown mustard and spread it on all sides of the steak. Then I seared/cooked the steak for approximately 5 minutes top and bottom. Then, to cook through, I did 2-3 min per side. This time makes it a “medium” temperature. Perfect for us! Just increase the time for a more well done steak. Then, I just topped the steak w/ a small slice of butter to melt into it, and serve! Easy and delicious!

Serve with a garden salad and some homemade vinaigrette! YUM!

Enjoy! Post any comments or questions if you wish!

And now, for the quote of the day:

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Martha Stewart’s Strawberry Cake!!!!

Madilyn and I went to my mom’s house for a tea party after we had a field trip learning about tea and she had made this AMAZING cake from a recipe by Martha Stewart for her friends Birthday and we got to benefit from it! It was DELICIOUS! SOO good! And my mom, and if you know her you’ll know this is amazing, did NOT change ANYTHING in the recipe!!! So… this is completely and totally not either of our recipes, but you should definitely make it and try it. No kidding…. Seriously. 




This picture is my mom’s beautiful results and she served it with freshly whipped homemade whipped cream with just heavy whipping cream, sugar and lemon zest…. YUM! For Martha’s full pictures and more details, check out her link:


  • 6 tablespoons unsalted butter, softened, plus more for pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 pound strawberries, hulled and halved


  1. STEP 1

    Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.


  2. STEP 2

    Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg,milk, and vanilla.

  3. STEP 3

    Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

  4. STEP 4

    Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days


And now, for the quote of the day: