Lemon Balsamic Glazed Salmon

Here's a quick and easy recipe when serving Salmon to your family. Serve with Rice and Barley Pilaf and Glazed Sweet Potatoes. Enjoy!

16 oz. frozen salmon fillets
4 teaspoons olive oil
1 teaspoon lemon pepper
1/2 teaspoon Kosher salt
1/2 cup orange juice
2 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 teaspoons cornstarch
1 teaspoon minced garlic

Place fish in a shallow baking dish. Drizzle each with olive oil. Sprinkle with lemon pepper and salt. Bake at 350 degree oven for 20-25 minutes or until the salmon flakes easily when tested with fork.

Meanwhile, in small saucepan, combine orange juice, brown sugar, lemon juice, vinegar, cornstarch and garlic. Bring to a boil over medium-high heat. Cook and stir until mixture thickens. To serve, pour sauce over salmon. Serves 4.
Wine Suggestion: Cambria Julia's Vineyard Pinot Noir

Click here for a printable version of this recipe.

Octoberfest Recipes

Being Lutheran, our family always enjoys Octoberfest and German food. Here are a few of our favorite recipes to try this month.


















Apple Fritters

See more German recipe ideas HERE.

Black Currant Biscuits (Cookies)


I have to admit that I have been a bit obsessed with English teas this past year. Here's a biscuit (cookie) my daughters and I love to serve with a hot pot of tea. 

1 1/2 cups flour
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter
3 tablespoons milk
1 egg, beaten
3/4 cups dried black currants (not raisins)

Preheat oven to 350 degrees. In a medium mixing bowl, whisk together flour, sugar, baking powder and salt. Add pieces of butter to bowl, and rub into flour with fingers, until mixture resembles fine breadcrumbs. In a glass measuring cup, whisk together milk and egg. Reserve 2 tablespoons of milk mixture to use as egg wash for the top of the biscuits later. Add remaining milk mixture to flour, mixing in to make a dough. 

Tear off a piece of parchment paper (12x15") and lightly flour. Roll dough into a 12x10" rectangle. Sprinkle black currants evenly over one half of the dough. Place the other half of the dough onto the top of the dried fruit. With a lightly floured rolling pin, roll out the dough to a 15x8" rectangle. It will resemble the thickness of a pie crust. Placed the dough that is on the parchment paper, onto a large baking sheet. Using a fork or pie docker, poke holes in the dough. Using a pasta wheel cut the dough in half the long way and then into 1" strips to form biscuits. Do not separate. Spread dough with egg wash. Bake biscuits 20-25 minutes, until golden brown. Cook on wire racks and break apart. Makes 30 biscuit cookies. Serve with your favorite cuppa tea.
Click here for a printable version of this recipe.

Sourdough English Muffins


My adventures with sourdough has led me to try my hand at homemade English muffins. They are so easy to make and so good to eat. We've been enjoying them with butter and jelly, and also as an egg, bacon, and cheese sandwich for breakfast.

1 cup "fed" sourdough starter (Recipe HERE.)
2 cups warm water
1/4 cup butter, room temperature
2 tablespoons sugar
1 tablespoon yeast
1 tablespoon salt
1/2 cup nonfat dry milk
2 cups whole wheat flour
3 1/2-4 cups all-purpose flour
cornmeal for coating

In large mixing bowl combine starter, warm water, butter, sugar, yeast, salt, dry milk, whole-wheat flour, and 1 cup all-purpose flour. Mix well. Gradually add enough remaining all-purpose flour and knead to form a smooth dough. Place dough in a greased bowl, cover, and let rise for 1-2 hours until noticeably puffy. Gently deflate the dough, and turn out onto a lightly floured surface. Cover and allow to sit for 15 minutes to relax the gluten. Divide the dough in half. Roll each 1/2" thick and cut in 3" rounds until all of dough is used. Repeat with the remaining half of dough.

Place the rounds, on baking sheets sprinkled with cornmeal, 12 per sheet. Sprinkle rounds with additional cornmeal. Cover and let rise 1 hour until light and puffy. Transfer rounds to a preheated griddle (low heat). Cook the muffins for 5 minutes, and then place the bottom of a large cookie sheet on top to help flatten the muffins. Cook for an additional 5 minutes. Turn muffins and cook for another 5 minutes, being careful not to burn the sides. Remove the muffins from the griddle and cool on a wire rack.

*If muffins aren't cooked through to the middle, place muffins on a baking sheet in a 325 degree oven and bake for 5-10 minutes. Store in zip bags for 3-4 days or freeze for longer storage. Makes 20-24 muffins.
Click here for a printable version of this recipe.

Gail Kittleson's Quick Mushroom Soup

An Iowa farm girl, Gail Kittleson appeared with thick glasses and a pile of books at the local library counter every Saturday. After earning her MA in TESOL, she taught English as a Second Language and college expository writing. After publishing a memoir, the World War II bug bit her and she’s never been quite the same. 

Gail’s husband Lance has deployed with the Army several times, and says between him and their son, she has experienced more deployments than anyone in the family. He shares her delight in historical research, their grandchildren and gardening.

The desire to increase appreciation for the tremendous sacrifices veterans have made for our freedom motivates Gail's work. She also loves cheering other writers through facilitating workshops. Learn more about Gail HERE.

Gail's Latest Book Release - Until Then 


March 3, 1943 - Bethnal Green, London’s East End

Shortly after a quarter past eight, a siren split the air. Marian Williams lifted her sleeping daughter from her bed and darted down the stairs. Her mother and father-in-law, off on air warden duty, had left the front door unlocked. She hugged her youngest child close. The blackout made the going difficult, but her husband’s instructions echoed in her brain: “Whatever you do, get down inside the station fast as you can.”

She hoped for a spot near the canteen, with access to milk. Uneven light shone over the paved steps. Then she tripped. Her knee hit the concrete, then something bashed her left side. Someone cried out. Another blow scraped her arm on the landing floor. Where was her baby? She attempted to get up, but an even heavier weight slammed her face down. A crushing burden descended, then all went black.

Riding in the backs of Army trucks across North Africa, throughout the Sicily campaign, up the boot of Italy, and northward through France into Germany, Dorothy Woebbeking served as a surgical nurse with the 11th Evacuation Hospital.

During World War II, US Army nurses worked and slept in tents through horrific weather, endured enemy fire, and even the disdain of their own superior officers, who believed women had no place in war. But Dorothy and her comrades persevered, and their skills and upbeat attitude made a huge difference in the lives of thousands of wounded soldiers. Dorothy and Marian’s stories converge on a simple, hand stitched handkerchief. Buy the book HERE.

Gail's Quick Mushroom Soup

Melt 2 tablespoons butter in a soup pot. Stir in 2 tablespoons flour with 1/2 cup chopped mushrooms. Gradually stir in 1 1/2 cups chicken broth. Add 1 1/2 cups milk and stir until thickened. Add salt and pepper to taste. Serves 1-2.

Vinegar Chicken Thighs with Green Beans


Here's an easy one pot recipe to make for your family this week. 

6 skinless boneless chicken thighs
3 tablespoons olive oil
salt and pepper to season
1 onion, peeled and sliced
2 medium carrots, peeled and sliced into 1" cubes
1 pound fresh green beans, broken into halves
1 1/2 cups red wine vinegar
1 cup chicken broth
2 tablespoons tomato paste
2 tablespoons minced garlic
2 teaspoons fresh thyme
1 teaspoons salt
1/2 teaspoon black pepper

Preheat oven to 300 degrees. Season chicken with salt and pepper. Heat oil in a 3 quart Dutch oven over medium heat. Arrange chicken thighs in pot and cook, turning once to brown. Add onion, carrots, and green beans. In a medium bowl, whisk to combine vinegar, broth, tomato paste, and garlic. 


Pour over chicken and vegetables. Sprinkle with thyme, salt and pepper. Cover with lid and transfer to oven. Bake for 50-60 minutes until chicken is tender. Let rest 10 minutes. Serves 4-6
Click here for a printable version of this recipe.