lindy, Author at Garden Seeds and Honey Bees

Lemon Herb Salmon

2 packages frozen Wild Salmon and thaw in fridge
4-5 Lemons sliced
2-4 sprigs of Rosemary
Olive Oil

I just sprinkled on the following ingredients.

Minced garlic
Lemon Pepper
Crushed Red Pepper Flakes
Sea Salt

Place the Salmon on heavy duty aluminum foil and put garlic, pepper and sea salt then top with sliced lemons and drizzle with olive oil. If there is no skin on the Salmon then put lemons on the bottom of foil first then Salmon.

Fold aluminum foil like you would for a tin foil dinner when camping.

Place on Bakers Half Sheet with a rack and bake at 400* for 25-40 minutes check it after the first 25 minutes and then every five minutes until done, or until light pink color and the fish flakes apart. (Mine were still a little frozen before baking, so it took longer to bake.)

I looked at a lot of Salmon recipes and took different ingredients/ideas from them.

Recipes and more tips from thedevilspunchbowl and allrecipes

These are just the kind I used but you could use any salmon you prefer.

Cooked Salmon

Enjoy Cooking!

Lindy

Broccoli and Chicken Casserole

Main ingredients:

* Chicken Tenders cooked and cut into bite size pieces (3 tablespoons Olive Oil for cooking)

*14 oz. frozen Broccoli Florets or pieces (steamed with 1 cup water) save 1/2 cup broccoli water
after steaming

*2 boxes 6 oz. Stuffing Mix

When making stuffing use only one cup of water and 3 tablespoons of butter for both packages and bring water and butter to a boil then add boxed stuffing mix together, it should be on the dry side. (If you really like it moist follow direction on package.

Sauce:

*1 can Cream of Chicken Soup (10 3/4 oz.)
*1/2 cup Mayonnaise
*1 cup Greek Yogurt or 1 can Cream of Mushroom Soup ( 10 3/4 oz.)
*1/2 teaspoon Curry Powder
*1 tablespoon Lemon Juice
*1 cup Sharp Cheddar Cheese or Cheese of your choice

*Salt and pepper to taste

Mix sauce ingredients together until creamy. (I added 1/2 cup of the broccoli water to the sauce.)

Grease or use Pam on a 9 x 13 inch pan. Layer: 3/4 of the prepared stuffing mix, steamed broccoli, cooked chicken, sauce and top with the 1/4 remaining stuffing mix. Cover with aluminum foil and bake in a pre-heated oven at 350* F. for 30 minutes or until bubbly and then remove foil and bake for another 5 minutes to brown.

This recipe is adapted from a recipe from Helen. (A family recipe)

Making the casserole.

In cast iron pan sear Chicken on medium heat, 5 minutes each side. ( I like to use the splatter guard to keep the grease from popping all over the stove and me!)

I also put about 3 tablespoons of olive oil in the pan on medium heat and wait a 1/2 minute or so for the pan to get hot and then add the chicken tenders. Sear only 6 at a time.

Put seared chicken in a Dutch Oven.

Pour the deglazing juice onto the chicken. Place lid on the Dutch Oven and Bake in the oven 350*F for 30 minutes or until juices run clear. ( Internal temperature of chicken 165* F.)