Amazing Fall Dinner

A couple of months ago I went over to a friend's house with mr. to eat a salmon dinner. Our friend made us a cranberry mustard salmon and it was absolutely delicious. I looked at her recipe she had and then found it online a month later.

I highly recommend this recipe, and it's a great way to use some cranberry relish/sauce leftover from the holidays.

Ingredients:
Nonstick vegetable oil spray
3 tablespoons olive oil (or walnut oil)
2 tablespoons Dijon mustard
2 Eight oz Salmon fillets (or 4 smaller fillets) with skin
1/3 Cup cranberry relish (if you don't have leftovers from the holidays buy the canned stuff,but make sure it is whole berry. I used this kind.)
2 tablespoons red wine vinegar


Preparation:



Preheat oven to 450F. Spray baking sheet (or whatever you're using to cook salmon on) with the spray oil. Use a cup and whisk together the oil and mustard.






Sprinkle salmon with salt and pepper and place on the baking sheet. Spread the mustard mixture over the salmon, and pop in the oven for about 13 minutes depending on thickness and size of your fillet.
Whisk cranberry, red wine, and shallots together and turn the oven up to broil during the last 30 seconds on the salmon's bake. Take out the salmon and generously spread the cranberry mixture over the top, and throw back in the oven a couple of inches from the broiler for 30 seconds - 1 minute.

Alright, the picture probably doesnt make it look too appetizing but it realllllly is.

I served it with a butternut squash au gratin, and I will be posting the recipe for that later.

Try this recipe out!!

Snowing

A lot has happened since my first official weblog entry; some of the big-eating holidays, working 25 days in a row, the first snow-fall, my five year high school reunion, and other random acts.
First thing’s first: Thanksgiving.

It was good I suppose. Ma was sick so it was a father-daughters Thanksgiving. We made our homemade family pierogies (stuffed with Farmers Cheese, of course, we wouldn't have it any other way), stuffing, mashed taters, and (GASP!) a roasted Turkey breast!! My sister and I have both been vegetarians for many years, so this was our first Turkey filled Thanksgiving since middle school. Dad took over and made some miso gravy, cranberry chutney, spiced purple cabbage, and a pumpkin chiffon pie. As a three-man team with Sis and Dad we made THE chocolate mousse. This chocolate mousse has been requested for birthdays, holidays, special occasions, and even DEMANDED during very extreme chocolate cravings over the years. It's usually hand crafted by Mom, but since she was very sick, the three of us took over. It ended up all right, a little thicker than usual but delicious nonetheless. It was all delicious

Second thing’s Second: The day after Thanksgiving.

Fat, full, and frighteningly famished I reached to the fridge to make a leftover turkey sandwhich and realized I had a commitment for tonight. My 5 year High School Reunion. All I've learned from the reunion is that the music needs to be louder, the lights dimmer, and a larger spot to dance. I got real sick of relaying the same story over and over again, so less talk, more dance.

Or maybe I was drunk and wanted to dance.

Who knows.

And yes, that is an ice cold BL being drank as we craft these ancient Slavic dumplings.

Hmmm....

Hello!
I have never ever blogged before. This is all new to me, and I am excited. I am a 23 year old food loving, recipe hunting, ex-vegetarian (10 years!) gal. Residential counselor by day, and chain restaurant waitress and bartender by night. The purpose of this little blog is to share delicious recipes, tell some funny and ludacris waitress stories, give out hints and tips of food and exercise. and whatever else I feel like sharing(?). The holidays are around the corner which is a perfect time to discover new recipes for the season. Speaking of which, its already November 6th, and it hasn't substantially snowed yet up in Vermont. which is kind of odd.....