Freaky Friday Favorites...On Thursday

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Salmon Fillets with Pineapple-Melon Relish - WTF and WOW Recipe Wednesday

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Salmon Fillet with Pineapple-Melon Relish

Ingredients

Cooking Spray

1 large lemon cut crosswise into 6 slices

4 Salmon fillets with skin (about 5 ounces each), rinsed and patted dry

¼ cup of water

1 teaspoon salt-free steak seasoning blend

½ teaspoon dried thyme

¼ teaspoon garlic powder

¼ teaspoon salt

½ cup diced fresh pineapple

½ cup diced cantaloupe

3 tablespoons fresh mint, chopped

1 medium fresh jalapeno, seeds and ribs discarded, minced

2 tablespoons finely chopped red onion

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

2 teaspoons sugar

Preparation

Lightly spray the slow cooker with cooking spray.  Arrange lemon slices in single layer in the slow cooker.  Place the fish with the skin side down on the lemon.  Pour the water over the fish.

In a small bowl, stir together the seasoning blend, thyme, garlic powder and salt.  Sprinkle over the fish.  Using your fingertips, gently press the seasoning so it sticks to the fish.  Cook, covered, on how for 3 hours or on high for 1 ½ hours, or to the desired result.

About 15 minutes before serving time, in a small bowl, stir together the remaining ingredients.  Set the relish aside.  Using a slotted spatula, transfer the fish to a serving platter, discarding the cooking liquid and lemon.  Serve the fish with the relish spooned on top or at the side.

Recipe Source

Frreaky Friday Favorites

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What Happens When Old People Take Pictures

We met Tiffany’s parents in Biloxi, MS for a few days of fun and gambling.  Yesterday, we played golf.  The marshal was this old guy. He was a trip. I asked him to take our picture.  This is what I found on my phone after he took the picture.  The last one is a picture I took of Tiffany, her mom and the two marshals.  The picture taking bandit is on the far left.

Biscuit Beignets - WTF and WOW Recipe Wednesday

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Why...Biscuit Beignets, of course.

Biscuit Beignets

Ingredients

1 (12-oz) can refrigerated buttermilk biscuits (regular size)

Vegetable Oil

Powdered Sugar

Preparation 

Separate biscuits into individual rounds, and cut into thirds.  Pour oil to a depth of 2 inches into a dutch oven (or home fryer), heat over medium to 350 degrees.  Fry  biscuit pieces, in batches, about 1 minute on each side or until golden.  Drain on paper  towels, and dust generously with powdered sugar.  Serve immediately.

Recipe Source