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Cooking page THIS IS MY VERY OWN COOKING PAGE I JUST STARTED ON MY OWN...... I WILL HAVE A WHOLE LOT OF RECIPES.

Open-Faced Salmon BLTsAvocado Aioli:2 avocados, halved and pitted1 cup mayonnaise1 teaspoon Dijon mustard1 clove garlicJ...
04/24/2026

Open-Faced Salmon BLTs

Avocado Aioli:

2 avocados, halved and pitted

1 cup mayonnaise

1 teaspoon Dijon mustard

1 clove garlic

Juice of 1 lemon (2 to 3 tablespoons)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

BLTs:

1 tablespoon Miss Brown’s House Seasoning, recipe follows

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 pound skinless salmon fillets, cut into 3-inch pieces

5 slices thick-cut bacon

1 tablespoon canola oil

5 thick-cut slices of brioche bread, buttered and toasted

2 Roma tomatoes, sliced

2 cups baby arugula

Red w**e vinegar and extra-virgin olive oil, for drizzling

Miss Brown's House Seasoning:

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sweet paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Directions
Special equipment: food processor

For the avocado aioli: Combine the avocado, mayonnaise, Dijon mustard, garlic, lemon juice, salt, and pepper in the bowl of a food processor and puree until very smooth. Transfer to a bowl. Cover and refrigerate until ready to assemble the BLTs.

For the BLTs: Stir together the House Seasoning, smoked paprika, cayenne, oregano, and thyme in a small bowl. Coat both sides of the salmon fillets with the spice blend. Set aside.

Cook the bacon in a large nonstick skillet until browned and crisp. Remove the bacon to a paper towel-lined plate, reserving the drippings in the skillet. Add the oil to the skillet and heat on medium-high heat until hot. Add the salmon pieces and cook until just cooked through but still slightly pink in the center, 2 to 3 minutes on each side. Remove the salmon to a plate.

Cut the brioche into triangles and spread with the avocado aioli. Top with the tomatoes, arugula, bacon pieces, and the salmon. Drizzle with the red w**e vinegar and olive oil before serving.

Miss Brown's House Seasoning:
Yield: 5 teaspoons
Stir together the garlic and onion powders, paprika, salt, and pepper in a small bowl. Store in an airtight container.

Southern Tea SandwichesOnion Cream Cheese:One 8-ounce container whipped cream cheese1 tablespoon minced fresh chives 1 t...
04/24/2026

Southern Tea Sandwiches

Onion Cream Cheese:

One 8-ounce container whipped cream cheese

1 tablespoon minced fresh chives

1 tablespoon thinly sliced green onions

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper

Egg and Bacon Salad:

3/4 cup mayonnaise, plus more if needed

2 tablespoons minced fresh parsley

2 tablespoons minced shallots

1 tablespoon Dijon mustard

1/2 teaspoon smoked paprika

6 hard-boiled large eggs, peeled and chopped

4 slices of bacon, cooked and crumbled

Kosher salt and freshly ground black pepper

Sandwiches:

1 loaf white bread (about 16 slices)

One 6-ounce package of thinly sliced smoked salmon

1/2 lemon

1 Persian cucumber, sliced into 16 rounds about 1/4-inch thick

For the onion cream cheese: Stir together the cream cheese, chives, green onions, and garlic powder in a small bowl. Season with salt and pepper.

For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs, and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.

For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon, and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a round of cucumber on top of each sandwich and arrange on a platter.

Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

Cook’s Note
You can refrigerate the egg salad, covered, overnight.

Pepperoni Chicken2 boneless, skinless chicken breastsKosher salt and freshly ground black pepper2 tablespoons butter 2 t...
04/24/2026

Pepperoni Chicken

2 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

2 tablespoons butter

2 tablespoons olive oil

3 cups good marinara sauce

One 3.5-ounce package pepperoni slices

One 8-ounce ball of mozzarella, cubed

Minced fresh parsley, for serving

Salad or cooked pasta, for serving

Directions
Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.

Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has a nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.

Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.

Serve immediately with a side salad or over pasta, with marinara spooned over the top.

Lemon-Garlic Skillet Chicken and Potatoes4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)Kosher saltFreshly ground...
04/24/2026

Lemon-Garlic Skillet Chicken and Potatoes

4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)

Kosher salt

Freshly ground black pepper

2 tablespoons unsalted butter

3/4 pound small red potatoes, quartered (about 8 potatoes)

1 small lemon, cut into 1/4-inch-thick slices and halved

4 cloves garlic, thinly sliced

1/4 teaspoon crushed red pepper flakes

2 tablespoons fresh Italian flat-leaf parsley, chopped

4 cups baby arugula

Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.

Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.

Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.

Address

412 North Bonner Street
Washington, NC
27889

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