Tender, juicy and flavorful buttermilk marinated roast chicken is so delicious. This tender roast chicken makes the perfect family dinner when paired with simple potatoes and steamed vegetables. If you’re lucky enough to have left overs, you’ll love the roast chicken meat in a chicken salad wrap. How to brine or marinate a chicken Marinating chicken is always a great way to infuse flavor and keep chicken moist and delicious as it cooks. Particularly if you plan to use the oven or a BBQ. I discovered the magic of marinating chicken in buttermilk through chef Samin Nosrat (author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking ( affiliate ) and the star of Netflix cooking series Salt, Fat, Acid, Heat. If you haven’t watched this series yet, I highly recommend it.) I never used to brine or marinate chicken before roasting it. Now I rarely ever make it any other way. I usually brine chicken in a mixture of water, Mediterranean sea salt and fresh herbs from my garden. Brine formula The brine formula I follow is: 1 tbsp Mediterranean fine sea salt to every cup of water. I usually need about four cups of water to submerse a chicken completely. Stuff some of your favorite herbs in there with the chicken. I’ll prepare the brine and marinate it overnight in gallon zip lock bags in the fridge. (Always double up on the zip lock bags to avoid leakage). My favorite seasoning combinations include: 1) garlic, rosemary and black pepper corns or 2) garlic, thyme and lemon. The buttermilk marinade or brine formula I was pretty excited to try out the buttermilk marinade. This marinade calls for 4 tsp fine sea salt to 2 cups of buttermilk. That’s it. Simple and effective. It definitely had a tenderizing effect and added a great tangy flavor. A beautiful thing When I first made this buttermilk marinated roast chicken I followed Nasim’s instructions to the letter. It turned out perfectly. The skin turned a deep beautiful color and was really delicious. The meat was tender, juicy and flavorful. Not dry or burnt. If roast chicken can be a beautiful thing, then this is the recipe for that. There was a fair amount of moving the chicken around in various parts of a very hot oven. Doing this helps get the chicken skin crispy and browned evenly all around the whole bird. It also helps cook the leg/thigh meat without drying out the breast meat. One of the things that I whole heartily believe is having the right kind of roasting pan makes a huge difference in how your roast chicken will turn out. In this case, the recipe calls for using a 10 inch cast iron skillet. The skillet provides even heating and is light enough to move around easily. My cast iron skillet is treasure. It was given to me by my mom decades ago. If you take care of these pans, they last forever. If you don’t already own a cast iron skillet, a brand to consider is this Lodge Cast Iron Skillet ( affiliate ). If you are lucky, you might be able to find one at the Goodwill. I’m fairly confident my family of four would eat up an entire chicken in one sitting. If you are able to, it’s worth it to make more than one roast chicken at the same time. Cook once, eat twice. You can always shred or chop up the other chicken for additional meals throughout the week. I’m not sure what else to say about this marinated buttermilk chicken recipe other than it’s damn delicious! You must give it a try. Let me know how it turns out in the comments below for you. Happy cooking, Michelle Buttermilk marinated roast chicken Ingredients 3 1/2 to 4 lb whole chicken 5 tsp fine Mediterranean sea salt 2 cups buttermilk ground pepper (optional) Instructions Prepare the chicken for the marinade. Remove the wing tips with a sharp knife. Clean and pat it down with paper towel. Season it with 1 tsp sea salt all over and set aside. Stir 4 teaspoons sea salt into the buttermilk to let it dissolve (see note below). Put the chicken into a gallon sized resealable plastic zip lock bag. Pour the buttermilk in. Place that zip lock bag inside of another one. This helps prevent spills. Squish it all around the chicken. Place the chicken inside the fridge for 24 hours. During this time, turn the bag a couple times. Remove the chicken from the fridge about 30 minutes to an hour before you plan to cook it. Drain off the buttermilk. Place the oven rack in the center position. Preheat the oven to 425 F. Tie the legs together with butcher’s twine. Place the chicken in a 10 inch cast iron skillet and season with a little ground pepper if desired. Place the skillet all the way to the back of the oven. Position the legs so that they are pointing to the rear left corner of the oven. The breast should be pointing to the center. At about 20 minutes, the chicken will begin browning. Reduce the heat to 400 F. Continue roasting for another 10 minutes. Then move the pan so that the legs are pointing in the back right corner of the oven. Cook another 30 minutes or until the chicken is nicely browned all over. The juice should run clear. Using a digital thermometer, the internal temperature at the thickest part of the chicken should read 160 F. Remove the chicken to a platter and allow it to rest for a minimum 10 minutes. This is an essential step to keeping the chicken juicy. Notes: · You can also use Kosher salt. Use 2 tablespoons of Kosher salt in place of the sea salt in the buttermilk. ·  Prep time does not include 24 hrs marinating time. #buttermilk #chicken

Gluten free buttermilk biscuits are ready! When these words are called out in my home ~ the kids come running!! These gluten free buttermilk biscuits are especially delicious when served warm and fresh out of the oven. We love these gluten free buttermilk biscuits served simply with a little strawberry jam. These are also heavenly for breakfast with a little sausage and egg on the side or for lunch with soups and stews. We never have left overs, but if you do, they toast up nicely the next day. I love that my picky little eaters snap them up in a flash and that they never complain about them being gluten free. These gluten free buttermilk biscuits are soft, savory and quick and easy to make. The gluten free flour I recommend using for this recipe is Namaste perfect flour blend . I have great results every time. This post contains affiliate links. See policy for full disclosure. You can buy this flour online ( affiliate , click the picture) or at Costco . Save time and money with your own biscuit mix: To save time, I measure out all the dry ingredients ahead of time for a batch. Then I save the dry ingredients in an air-tight zip-lock bag or container in the pantry. It’s your own “pre-made” biscuit mix. Baking tips: You’ll have the best results if you bring your “wet” ingredients to room temperature prior to baking. This can be as easy as measuring it all out in a large mixing bowl and letting it sit for about 10 minutes. Use an ice cream scoop to scoop the biscuits into round balls. If you don’t have an ice-cream scoop, try your 1/4 cup measuring cup. Use a parchment paper lined baking sheet. I’ve found they brown too fast on the bottoms without it. Using a different all-purpose gluten-free flour? You will need to check to see if your flour blend contains xanthan gum. If it does not, add 1/4 a tsp of xanthan gum to the dry ingredients. This acts as a thickening agent. I hope you enjoy this gluten free buttermilk biscuit recipe as much as my family does. I’d love to hear how they work out for you. Leave me a comment below. Happy cooking, Michelle Gluten free buttermilk biscuits You don’t have to miss out on biscuits if you’re gluten free! Savory, soft and delicious. These gluten free buttermilk biscuits are quick and easy to make. 1 1/2 cups Namaste perfect flour blend (all-purpose gluten free flour blend) 2 tsp sugar 2 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt ((a generous pinch)) 1 cup buttermilk 1 large egg 1/4 cup unsalted butter (melted) 1 tbsp unsalted butter (melted (for brushing on tops)) Preheat the oven to 425 F and line a baking sheet with parchment paper. In a large bowl, combine the dry ingredients. Use a whisk to incorporate everything really well. Set aside. In a medium-sized bowl, combine and lightly beat together the buttermilk, egg and 1/4 cup melted butter. Pour the wet ingredients into the dry. Using a spatula, combine to create a wet dough. Using an ice-cream scoop, scoop the biscuits into round balls and place them onto the parchment lined baking sheet. Brush the tops with the remaining tablespoon of melted butter. This will add more flavor and brown them a little. Bake for 10 minutes or until they are baked through. This recipe should yield about 6-8 biscuits. Source: northwestspoon.wordpress.com #biscuits #buttermilk #glutenfreebiscuits

Get your weekend off to a great start with these easy Greek yogurt pancakes. My kids love these easy Greek yogurt mini pancakes made with Zoi honey flavored Greek yogurt. Zoi honey Greek yogurt is so tasty because it is not too sweet. If you don’t have Zoi honey Greek yogurt, you can certainly make your own by stirring in a little liquid honey to plain Greek yogurt. These easy Greek yogurt pancakes will reheat really well. So, go ahead and make a double batch. Save them for a quick breakfast or snack throughout the week. There’s something really fun and special about mini pancakes. Don’t you think? Some people call them silver dollar pancakes or where I grew up in Canada “loonie” pancakes (which also refers to the dollar coin.) I use a special cast iron mini pancake pan to achieve the perfect round shape. Read more about the pan further down in this post Confessions of a weak pancake maker: I’m not usually the chief pancake maker in our household. My husband is the best pancake maker. He has that special touch. He makes perfect pancakes every time. I seem to always struggle or burn them. This post contains affiliate links. See policy for full disclosure. They come out irregular shaped, under cooked and not so pretty. Making perfect pancakes takes practice. One of the things that helped my pancake making skills was getting this Norpro cast iron mini pancake pan. It takes practice using it to manage the temperature, but I now can make perfect mini pancakes. Tips for using the Norpro cast iron mini pancake pan: apply oil or non-stick cooking spray all over the surface with a silicone basting brush . Don’t apply just in the depressions. use a narrow off-set spatula to flip the pancakes. flip the pancake once. If it doesn’t fall back perfectly into the mini pancake depression, let it be. Don’t try to move it. turn down the heat as necessary to avoid burning. Cast iron retains and distributes heat very well. follow general rules for cleaning cast iron pans. Make sure to season the pan like you would any other cast iron pan. You can buy the Norpro cast iron pan online ( affiliate ): How to make easy Greek yogurt pancakes gluten free: Making these Greek yogurt pancakes gluten-free is pretty easy. I use King Arthur multi-purpose gluten free flour and have perfect results every time. For cooking, frying, thickening, or making pancakes this is my go to all-purpose gluten free flour. Not all gluten free flours are created equal. I find some are better for baking cakes, muffins or cookies and others are better for cooking, frying, thickening soups etc. I buy King Arthur brand online ( affiliate ) (click on the picture below) or at Safeway stores. I hope you enjoy these easy Greek yogurt pancakes as much as my family does.  You’ll also find that these pancakes pair nicely with my easy peasy blueberry sauce recipe.  Do you have a favorite pancake recipe?  Tell me about it.  Leave me a comment below. Happy cooking. Michelle Easy Greek yogurt pancakes Homemade Greek yogurt pancakes are the best! Use Zoi honey Greek yogurt for a delicious slightly sweet taste. 1 cup all-purpose flour or King Arthur all-purpose gluten free flour 2 tbsp sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2/3 cup milk 1 four ounce container plain or Zoi honey Greek yogurt ((= heaping 1/3 cup)) 2 tbsp unsalted butter (melted) or vegetable oil 1 large egg vegetable oil or Pam baking spray as needed for cooking In a small mixing bowl, combine all the dry ingredients, whisk and set aside. In a medium-sized mixing bowl, combine and whisk together all the wet ingredients. Next, add the dry ingredients to the wet and combine until moistened. Do not over mix. Heat a large non-stick skillet over medium heat. Lightly oil the skillet with a small amount of vegetable oil or Pam baking spray. Spoon approximately 2 to 3 tablespoons of batter onto the skillet for each pancake. Cook for 1 to 2 minutes or until the pancakes begin to bubble. Then, using a spatula, flip each pancake once. Continue to cook for another 1 to 2 minutes more. Transfer the pancakes to a platter. Continue this until all the batter is used. Keep pancakes warm in a low 200 F oven until they are all ready. If using a cast iron mini pancake pan like mentioned in this blog post, follow the heating and cooking instructions as above. Lightly oil the whole pan including areas outside of the mini pancake depressions. Use a small off-set spatula to flip the pancakes. After first flip, leave the pancakes where they fall. Do not move them. Reapply oil or baking spray as necessary. Source: northwestspoon.wordpress.com #Greekyogurt #pancakes

This orange glaze for ham with a hint of bourbon is the perfect flavor combination for a sweet and tangy roast ham. This sweet and tangy orange glaze contains just four flavor-packed ingredients (marmalade, honey, Dijon mustard and Bourbon). Making the glaze is super easy. You simply combine all the ingredients into a small sauce pan and cook it for about 5 minutes until it begins to bubble and everything is well incorporated. Then it’s ready to brush all over your ham before roasting. I think roasting a ham is one of the easier cuts of meat to serve for a family gathering. It’s a great main course choice for Easter or Christmas. And I find its quite easy to use up any left overs. Left over ham is great in sandwiches, omelettes, fritattas or left over ham and potato soup . How to apply orange glaze for ham Before applying the glaze, score the ham all over in a diamond pattern. This helps the glaze sink into the ham. Secure whole pineapple rings and whole cloves in the scored areas of the ham for additional flavor. Push them in like pins. The cloves are a great complement to the citrusy glaze. This part is optional. Don’t be skimpy. Brush the glaze all over the ham. How long do I roast a ham for? If the ham is uncooked, it should cook in the oven until it reaches an internal temperature of 160 F. If the ham is already cooked an internal temperature of 140 F is recommended. I generally cook ham on a lower oven temperature of about 350 F and always add some water in the bottom of the roasting pan. This helps it from burning and drying out. For best results, use a digital thermometer inserted at the thickest part of the ham. The amount of time this takes will depend on the size of the ham. Obviously the larger the ham, the longer it will take. A general rule of thumb is about 15 minutes per pound of ham. However, I always defer to the thermometer to be safe. Cover the ham with foil and allow it to rest a few minutes on the cutting board prior to slicing it. Great side dishes for ham Ham easily pairs with many different side dishes. Scalloped potatoes are a family favorite or a simple healthy garden salad with a bright vinaigrette dressing. You may like these dishes as accompaniments: Potato and green bean salad Champagne vinaigrette dressing Classic red wine vinaigrette Root vegetable saute Thanks for visiting today. I hope you enjoy this recipe for sweet and tangy orange glaze for ham. Happy cooking! Michelle Orange glaze for ham This orange glaze for ham with a hint of bourbon is the perfect flavor combination for a sweet and tangy roast ham. 1/2 cup marmalade 1/4 cup honey 1 tbsp Dijon mustard 3 tbsp Bourbon ((optional)) Combine all the ingredients into a small sauce pan over medium-high heat. Cook for about 5 minutes stirring frequently, just until the glaze is well incorporated. Generously brush the glaze over a ham that has been scored all over in a diamond pattern prior to roasting. Roasting times will vary depending on the size of your ham. A general rule of thumb is 15 minutes per pound of ham. Roast in a 350 F oven in a roasting pan with a little water in the bottom of it. If the ham is uncooked, it should cook in the oven until it reaches an internal temperature of 160 F. If the ham is already cooked an internal temperature of 140 F is recommended. The orange glaze can be made ahead of time and stored in a jar in the fridge for several days. Source: northwestspoon.wordpress.com #glaze #ham #orangeglaze

Chocolate mint Nanaimo bars are a delicious no-bake layered treat. Each bite is a tasty balance of texture and flavor featuring a soft minty custard middle sandwiched between chocolate and a coconut-graham crumb base. Chocolate mint Nanaimo bars are a tasty treat with an afternoon cup of tea or as an after dinner dessert. And I’ll admit it, I’ve even sampled a piece (or two) for breakfast. Chocolate mint Nanaimo bars are a tasty twist on this beloved Canadian classic sweet. In fact the only difference from the classic Nanaimo bar is using mint extract (instead of vanilla) and a few drops of green food coloring in the creamy custard middle layer. Growing up in Canada, I’d often have Nanaimo bars as a special dessert. They were also a favorite sweet treat we’d have around Christmas time. In this version, the creamy custard center is flavored with mint and tinted a spring-like shade of green ~ perfect for St. Patrick’s day . Nanaimo bars are simply named after the city of their origin (Nanaimo, British Columbia). Each layer takes a little time and some patience, but they are worth it. Nanaimo bars can also be made gluten-free. While they can be a little difficult to find, you can now purchase gluten-free graham cracker crumbs. (Check out the shopping links below). Or you can substitute the graham cracker crumbs with crushed Rice Krispie crumbs (pulse them a little in a food processor). The amount of time to chill each layer in the recipe is approximate. You essentially want to chill each layer long enough so that it is set before spreading on the next layer. If you take more time in-between each layer than suggested. No problem. Cover it with plastic wrap in the fridge and go about your day. Before the first layer goes in the pan, I recommend making a simple sling from a long piece of folded aluminum foil and cover it with a cut out piece of parchment paper to fit your pan. Make sure the foil overhangs the edges of the pan. This makes it much easier to remove the whole block from the pan at once in order to cut the bars into perfect squares or rectangles. It also protects your baking pan from getting scratched up. Use an air tight container and layers of parchment paper when freezing Nanaimo bars freeze well. The bars pictured above are ready for the freezer. I’ve lined each layer of bars with parchment paper. Use air-tight, freezer safe containers. They will dry out if they are not covered well during storage. This post contains affiliate links. See policy for full disclosure. Shop this post: Kinnikinnick Gluten Free Graham Style Crumbs Bird’s Custard Powder Wilton Recipe Right 9×13 Oblong Pan with Cover Ghirardelli, Semi Sweet Chocolate Chips, 12 oz If you like the flavors of mint and chocolate together, I think you’ll enjoy these chocolate mint Nanaimo bars. They are a tasty sweet treat sure to impress. Happy cooking! Michelle Chocolate mint Nanamio bars Chocolate mint Nanaimo bars are a delicious no-bake layered treat. Each bite is a tasty balance of texture and flavor featuring a soft minty custard middle sandwiched between chocolate and a coconut-graham crumb base. 1st layer ~ base: 3/4 cup unsalted butter (softened, cut into small pieces) 1/4 cup sugar 6 tbsp cocoa powder 1 tbsp milk 2 cups graham cracker crumbs 1 cup shredded coconut 1/2 cup walnuts (finely chopped) 2nd layer ~ middle: 1/2 cup unsalted butter (softened) 6 tbsp milk 1 tsp mint extract 4 tbsp Bird’s custard powder 4 cups confectioner’s sugar a couple drops of green food coloring ((adjust color to taste)) 3rd layer ~ top: 1 12 oz package semisweet chocolate chips 1 tbsp neutral vegetable oil 1st layer ~ base: Combine the butter, sugar, cocoa and milk in a large sauce pan. Heat the mixture slowly over low heat stirring just until the butter melts and it becomes smooth. Remove from the heat quickly, just prior to all the butter melting. Stir in the graham cracker crumbs, coconut and walnuts. Use a spatula to spread the base evenly into a 9 x 13 pan (see notes below.) Chill this layer for about 20 minutes. Prepare the middle layer while this chills. 2nd layer ~ middle: Use a stand mixer or electric hand mixer. Combine the butter, milk, mint extract, custard powder, confectioner’s sugar, drops of green food coloring and beat until it is smooth. Use a spatula to spread this layer on top of the first. Chill for approximately 45 minutes. 3rd layer ~ top: Combine chocolate and oil together in a glass mixing bowl. Melt over a double boiler or in the microwave at half power for about 1 minute. Stir frequently just until it is almost completely melted. Remove from the heat and continue stirring until it is fully melted. Spread the melted chocolate over the custard layer and evenly distribute it using a spatula. Work quickly. Chill the chocolate layer for about 30 minutes. Then using a sharp knife, score the chocolate where you will cut it into bars once it is completely set. Chill for at least another 30 minutes before cutting it into squares. I’d estimate this recipe to serve approximately 12-18 people. It really depends on how small you cut your squares. Smallish is definitely better as they are sweet. The squares in the photos on the blog were cut on the larger side for dramatic visual effect. It makes it easier to cut these into squares on a cutting board for nice sharp edges. To do this, I recommend preparing the 9 x 13 pan with a sling. Fold a long piece of aluminum foil in half. Ensure that the length of the foil overhangs over the edges of the pan. Place the foil lengthwise in the middle of the pan. Cut out a piece of parchment paper the same size as the pan and place this on top of the foil. Once the layers are all chilled, use the edges of the overhanging foil to lift up the whole block. Remove the foil and parchment. Then cut the dessert into squares along the areas you’ve scored on the chocolate. Nanaimo bars freeze well. Use parchment paper in-between each layer of bars. Use air-tight, freezer safe containers. They will dry out if they are not covered well during storage. To make these gluten-free use gluten-free graham cracker crumbs or Rice Krispies ground up in a food processor. Bird’s custard powder is often found in either an International section or baking section of the supermarket. Source: northwestspoon.wordpress.com #Nanaimobars #StPatricksDay

Getting perfect hard boiled eggs with no green ring around them is as easy as 1-2-3! Once you know the simple technique for cooking them, you’ll never have funny green tinged hard boiled eggs again. The egg is truly a marvel of nature. It is an energy packed source of protein. Hard boiled eggs are a tasty addition to a salad or make a great snack on their own. They’re most appetizing when they have a beautiful yellow yolk with no discoloration or funny green ring around the yolk. Perfectly cooked hard boiled eggs The green ring is a chemical reaction “Do you like green eggs and ham? I do not like them, Sam-I-am. I do not like green eggs and ham.” Green eggs and ham might be a fun idea from Dr. Seuss, but in reality there’s nothing very pretty about a hard boiled egg with a green ring around it. Did you know the perfect egg is actually hard cooked rather than hard boiled? The green discoloration (green ring around the yolk) is a chemical reaction that occurs involving sulfur from the egg white interacting with the iron in the yolk. The reaction occurs when the egg is cooked too long at too high a temperature . How to get perfect hard boiled eggs with no green ring To avoid this chemical reaction, after bringing the eggs to a boil, cover the saucepan and remove it from the heat. Allow the eggs to sit for 12 minutes. Set a timer. I have even found that the eggs are perfect at 10 minutes , but I live at sea level. If you live at a higher elevation, (inland or mountain) the amount of time needed will increase accordingly. Some chefs say to cook them up to a maximum of 15 minutes. I recommend starting at 12 and timing no longer than 15 minutes until you discover the sweet spot for your perfect hard boiled eggs. After the cook time has passed, immediately transfer the eggs to a large bowl of ice water. The shock of the ice cold temperature stops the eggs from cooking. Then peel the eggs under cold running water. This allows you to get underneath the membrane and peel the eggs easier. The water helps the membrane separate and release. Great for breakfast or deviled egg recipes “Not in a box. Not with a fox. Not in a house. Not with a mouse. I would not eat them here or there. I would not eat them anywhere. I would not eat green eggs and ham. I would not eat them Sam-I-am.” And voila! No more green eggs. Follow these easy steps and you’ll have perfect hard boiled eggs ready for snacks, salads, egg salad sandwiches and deviled eggs. Delicious deviled egg recipes Whipped deviled eggs with smoked salmon Easter deviled egg chicks I hope you’ve enjoyed this cooking tutorial about how to get the perfect hard boiled egg. Happy cooking! Michelle Quotes above are from “Green eggs and ham” by Dr. Seuss Enterprises, L.P. 1960, Random House, Inc. New York. This post contains affiliate links. See policy for full disclosure. Shop this post Green Eggs and Ham Wrenwane Digital Kitchen Timer, No Frills BIA Cordon Bleu Porcelain Egg Plate, White If you make any of my recipes, use #northwestspoon and share your photo. #Deviledeggs #hardcookedeggs #perfecthardboiledeggs

Whipped deviled eggs with smoked salmon is a delicious snack. The filling of these deviled eggs is light and fluffy. It’s actually really great just on it’s own, but topping it off with smoked salmon, a sprinkling of capers and fresh dill makes them extra tasty and special. It adds an extra pop of fresh flavor and dimension to this popular party dish. Whipped deviled eggs with smoked salmon make a great complement to any party buffet. You’ll be surprised how fast they disappear. The secret in making the filling so light and fluffy is to use heavy cream and whip the cooked yolks with a mixer. Another presentation trick is to transfer the egg filling mixture into a piping bag equipped with a large star tip. Then pipe the filling into the center of each egg half. How to get the perfect boiled egg Green eggs and ham might be a fun idea from Dr. Seuss, but in reality there’s nothing very pretty about a hard boiled egg with a green ring around it. The perfect egg is actually hard cooked rather than hard boiled . The green discoloration is a chemical reaction that occurs involving sulfur from the egg white interacting with the iron in the yolk. The reaction occurs when the egg is cooked too long at too high a temperature. To avoid this, read the recipe notes in the recipe card below or read my full post about how to cook the perfect hard boiled egg . You’ll never eat green tinged hard boiled eggs again. The type of smoked salmon I recommend with this recipe is Nova style . It’s a mild flavored smoked salmon. If you have any extra left over, its also delicious as a snack on crackers with a little cream cheese. For this recipe, I chose Nova style smoked salmon from Pike Place Fish Market . (You know…that famous flying fish place.) click here to see some flying fish action . Nova Style smoked salmon is cured and then cold smoked. It also has a nice silky texture. While similar to lox, it is a little less salty and a little more smoky. You can purchase this smoked salmon at most major grocery stores in the Pacific Northwest. I purchased mine at QFC . Or you can order direct from Pike Place Fish Market . They now ship (or fly actually) their fish all over the country. I hope you enjoy this recipe for whipped deviled eggs with smoked salmon. It’s sure to be a party pleaser. Be sure to leave me a comment below about your experience if you make them. Happy cooking! Michelle This post contains affiliate links. See policy for full disclosure. Shop this post: KitchenAid 7-Speed Digital Hand Mixer Wilton 404-304 Professsional Decorating Bag, 16-Inch Wilton 402-2110 1M Open Star Piping Tip If you make any of my recipes, use #northwestspoon and share your photo. Whipped deviled eggs with smoked salmon The filling in these deviled eggs is light and fluffy. The smoked salmon, capers and sprinkling of fresh dill add zing and an extra pop of fresh flavor. They’re a great complement to any party buffet. 1 dozen hard cooked eggs (peeled and sliced in half lengthwise) 1/2 cup heavy cream 2 tbsp Dijon mustard 1 tsp white vinegar 1 pinch sea salt and freshly ground white pepper 1 tbsp fresh dill (finely chopped, plus more for garnish) 1 package Nova style smoked salmon (torn or sliced into small pieces) 1 sprinkling capers (optional garnish) Combine the egg yolks, heavy cream, Dijon, white vinegar, salt and pepper into a large mixing bowl. Use a mixer, to whip everything together until the filling is light and fluffy. Scrape down the sides of the bowl as necessary. Stir in fresh chopped dill by hand. Transfer the egg mixture to a piping bag equipped with a large star tip. Pipe the egg filling into the center of each egg half. Top each egg with a slice of smoked salmon. Garnish with a sprinkling of capers and sprigs of fresh dill to taste. How to get perfect hard-cooked eggs: Place the eggs in a large saucepan and cover them with cool water. Make sure they are completely submerged. Bring the water to a boil over medium-high heat. Once the water boils, cover the sauce pan and remove it from the heat. Let the eggs sit 12-15 minutes. (The higher your elevation, the longer the cooking time. Here at sea level, I find they are ready at 10 minutes). Gently transfer the eggs to a large bowl of ice water to cool.This stops the cooking process. Peel the eggs under cold running water. This helps to get underneath the membrane and makes it easier to peel the eggs. Source: northwestspoon.wordpress.com #Deviledeggs #smokedsalmon

Sweet and savory turkey meatballs make a great appetizer and are delectable drizzled in orange sauce. They are a party pleaser. Everyone loves a great meatball. Turkey meatballs in orange sauce are one of my go-to party dishes. Pop them into a small crock pot and they’re ready to take to a pot-luck. Meatballs are definitely popular. These turkey meatballs in orange sauce are really delicious served for dinner with cauliflower rice or brown rice and veggies. They are a healthier alternative being a low-fat meat. Orange pairs really well with turkey as well. I find it best to assemble the turkey meatballs and line them all up on a baking sheet until I’m ready to saute them in batches. I hope you enjoy this recipe. Leave me a comment below. Turkey meatballs in orange sauce Sweet and savory turkey meatballs in orange sauce make a great appetizer. Meatballs 1 lb ground turkey 1 clove garlic (minced) 1 small onion (finely diced) 3 tbsp fresh parsley (chopped) 1 egg (beaten lightly) 1/4 tsp ground nutmeg 1/4 tsp salt 1/4 tsp black pepper 3 tbsp plain bread crumbs (if gluten free, use corn flakes or GF bread crumbs) 1-1 1/2 tbsp vegetable oil Orange sauce 3/4 cup beef or chicken broth 3/4 cup unsweetened orange juice 4 tsp cornstarch 1/3 cup marmalade 2 tbsp soy sauce 2 tsp dijon mustard 1 tsp horseradish Orange slices for garnish In a large bowl combine the turkey, garlic, onion, parsley, breadcrumbs, beaten egg, nutmeg, salt and pepper. Using a spoon or your hands, incorporate the ingredients well. Form small meatballs with your hands and set aside on a wax paper lined baking sheet. In a large skillet, heat the vegetable oil over medium-high heat. Add the meatballs, cover and cook for about 30 minutes. Check half way and turn the meatballs to brown on all sides. Meanwhile, combine all the sauce ingredients into a small saucepan. Over medium heat, cook and stir the mixture until it boils and thickens. Combine the cooked meatballs with the sauce and serve hot. This can be transferred to a small crock pot and kept warm for a party or make individual appetizer plates and spoon the hot sauce over the meatballs. It will yield about 1 ½ cups sauce for the meatballs. Garnish with fresh orange slices. Source: northwestspoon.com #meatballs #turkey

What better way to get antioxidants and vitamin C from potent blueberries! This blueberry frozen yogurt is sweet, creamy and delicious. A blueberry perfect dessert Isn’t this just the most luscious, purple-tastic dessert?! And…oh my gosh…it is soooo yummy. I didn’t even feel guilty devouring this frozen treat since blueberries are an incredible SUPERFOOD. Do you have an ice-cream maker gathering dust in the cupboard? How about some berries you’ve forgotten about from last summer in the back of the freezer? Bust them out and get making this intense, delicious, berry-perfect treat! Blueberries are bursting with vitamin C and antioxidants With a little planning, you can have this yummy frozen yogurt on your table in less than 20 minutes . I had delicious Washington blueberries in the freezer. They were picked fresh at their peak of sweetness last summer. You can also substitute other mixed frozen berries in this recipe and get great results. Frozen berries are great to have on hand for tossing in muffins, banana bread or in your morning yogurt and cereal. This recipe is good for a 1.5 quart size ice-cream maker. I have a teeny 1 pint ice-cream maker (2 cup). So, after combining everything below, I split the mixture in half and make two small batches. If you have a small ice-cream maker, make sure both bowls are frozen. I freeze the second batch in a well-sealed container for use next-day. Alternatively, you can cut the recipe in half for a smaller ice-cream maker. Blueberry frozen yogurt What better way to get antioxidants and vitamin C from potent blueberries! This blueberry frozen yogurt is sweet, creamy and delicious. 1 1/2 cups frozen blueberries (thaw slightly and mashed (use a food processor) 1/2 cup sugar 2 1/2 cups plain, low-fat yogurt 1/2 cup half-n-half cream Follow your ice-cream maker’s instructions for preparation prior to use. With mine, I have to freeze the bowls really well (usually over-night). Mash up the blueberries in a food processor. In a large bowl, combine the mashed berries and sugar. Mix well, then add the yogurt and half-n-half. Mix again. Add the desired amount of mixture into the ice-cream maker. Turn it on and churn for at least 15 to 20 minutes or until the desired consistency is reached. Special equipment needed: Ice-cream maker and food processor Source: northwestspoon.com #blueberry #yogurt

Easter deviled egg chicks are super fun and delicious way to serve deviled eggs for Easter. This deviled egg filling is light, airy and full on flavor . It’s not spicy and therefore kid-friendly. These will make your guests smile and light up your Easter brunch table. This deviled egg recipe is egg-straordinarily fun and super cute! My daughter and I had a great time creating these little egg chicks. We were bursting with joy as they took shape hatching out of their egg shells. I think we’ll now be making deviled egg chicks every year at Easter. I love finding fun holiday traditions. The filling There are many recipes for deviled eggs out there. Many use mayonnaise and if you prefer, you could substitute the heavy cream for mayo (about 1/3 a cup of mayo). However, using heavy cream gives it a somewhat lighter and airier appeal. The whipped filling is light and easy to squeeze out a piping bag, which is perfect for the little “chick” bodies. Place the filling into a piping bag with a large tip. Here’s a tip Use a mason jar to help hold the piping bag in place while you fill it. Pipe the filling into the egg bottoms in a swirly motion. Add your eyes, beak and top it off with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover lightly with wax paper and foil over your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess. Pipe the filling into the egg bottoms in a swirly motion. Add your eyes, beak and top it off with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover lightly with wax paper and foil over your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess. I think you’ll have a blast making Easter deviled egg chicks. They are a fun family tradition. Easter deviled egg chicks Making these is a fun Easter holiday tradition. Delicious deviled egg chicks are super cute and family-friendly. 12 eggs (hard boiled) 8 tbsp heavy cream 2 tbsp dijon mustard 1 tsp white vinegar 1 dash salt and pepper 1 tbsp fresh dill (finely chopped) 2 olives (cut into small pieces for eyes.) 1/2 carrot (cut into small wedge pieces for beaks.) Eggs Peel the hard-boiled eggs. I find it easiest to run the egg under cold water while peeling. The water helps to remove the peel. Next, slice a small amount off the bottom of the egg. This is so they will stand on the platter. Then cut a small amount off the top revealing the yolks inside. This will become the top. Next, carefully remove the yolks and place them separately into your mixing bowl. I used a coffee teaspoon to carefully remove the yolks. There will be some cooked egg whites left over from this process. Reserve them for salads or an egg salad sandwich. Filling There are many recipes for deviled eggs out there. Many use mayonnaise and if you prefer, I think you could probably substitute the cream for mayo (about 1/3 a cup). However, using cream gives it a somewhat lighter and airier appeal. This is a “whipped” filling. Place the filling into a piping bag with a large tip. Assembly Pipe the filling into the bottoms in a swirly motion. Add your eyes, beak and top with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover with wax paper and foil the bottom of your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess. Tip: Use a mason jar to help hold the piping bag in place while you fill it with the egg mixture. Source: northwestspoon.com #Deviledeggchicks #Deviledeggs #Eastereggs

Flavorful and healthy Greek-style rice salad makes a perfect picnic or BBQ side-dish. You’ll love how easy it is to make this tasty and savory salad. It’s gluten free and can be served as a side-dish or topped with your favorite protein for a full meal. There is nothing more delicious and healthy for you than the flavors of the Mediterranean. And this simple Greek-style rice salad makes a perfect picnic or BBQ side-dish. In fact, I often pack a light rice salad just like this one and head down to the beach for a picnic with my kids. It’s refreshing, light and pairs nicely with grilled chicken or shrimp. Olives and extra virgin olive oil certainly make this dish amazing. I used pitted Kalamata olives because I love their intense flavor. However, to mix things up, consider using a mix of other olives like green or black as well. Did you know that olives are technically a fruit? They grow on beautiful olive trees throughout the Mediterranean in often harsh hot climates along the sea. They are very bitter if eaten straight off the tree. So they must be “cured” to reduce this bitterness. They are also incredibly good for you and offer many cardiovascular health benefits. Greek-style rice salad You’ll be picnic or back-yard cookout perfect with this delicious Greek-style rice salad. Makes a great accompaniment to grilled chicken or shrimp. 3/4 cup long grain rice (cooked) 1 tbsp extra virgin olive oil 1/4 to 3/4 cup red onion (finely chopped) 3/4 cup pitted Kalamata olives (chopped) 1/2 English cucumber (sliced and quartered) 4 tbsp fresh oregano (chopped) 1 1/2 medium sized tomatoes (chopped into bite sized pieces) 1/2 cup plain feta cheese 2 tbsp champagne vinegar (or red wine vinegar) 2 tbsp extra virgin olive oil juice of half a small lemon (seeds removed) Place the hot just cooked rice into a large bowl and mix in 1 tbsp of extra virgin olive oil. Set aside to cool. Once cooled, add the olives, cucumber and oregano and toss. At this point, the rice can be covered with plastic wrap and placed into the fridge until you are ready to finish the salad. Just prior to serving, add the tomatoes, feta, vinegar, 2 tbsp of extra virgin olive oil and lemon juice and toss. Serve with grilled chicken breast on the side or mixed into the salad. Source: northwestspoon.com #greeksalad #ricesalad

Take your every-day leafy green salad from hum-drum to spectacular with this light, crisp and fragrant champagne vinaigrette dressing. Makes 1 cup. A homemade salad dressing can take your every-day leafy green salad from hum-drum to spectacular. Especially when you have a secret ingredient – champagne vinegar ! The slightly sweet and fresh flavor of this dressing pairs perfectly with the lightly salted roasted brussel sprouts and crispy bacon accompanying the leafy greens. For added texture, add walnuts or sunflower seeds to the salad. Yum! Healthy never tasted so good. I found this lovely champagne vinegar by “O” in my local QFC grocery store. You can buy it online. It’s light, crisp and smells wonderful. O Champagne vinegar First, let’s start with the classic champagne vinaigrette dressing. This will keep in your refrigerator for 5 – 10 days. Make sure to pull it from the fridge at least 30 minutes prior to use. Simply shake up the jar or re-whisk the dressing to emulsify before each use. This recipe makes 1 cup of vinaigrette. Whisk, drizzle, store the viniagrette Roasted brussels sprouts Have you thought of adding roasted brussels sprouts to your salads? These little mini cabbages add additional texture, flavor and vitamins to any salad. When roasted, they become mildly sweet and savory . I roast up a batch, let them cool and refrigerate until ready to use. They are tossed simply in a little olive oil and sea salt, then roasted until tender. The Salad Greens There are no hard or fast rules here, so choose the greens and accompanying vegetables that you like. Adjust the amount of each vegetable according to your taste preferences. This salad features: – 1/2 a head leafy green lettuce – 1/2 a head baby spinach – 1/2 cup shredded carrots – 2 fresh tomatoes, cut into bite sized pieces – 1 cup roasted brussel sprouts – 1/2 cup Craisins Wash and prepare all vegetables above. In a large bowl combine all ingredients and toss with desired amount of champagne vinaigrette dressing. Serve immediately. Added protein To add more protein to this salad, consider pairing it with lean grilled chicken, salmon or bay shrimp . Champagne vinaigrette dressing Take your every-day leafy green salad from hum-drum to spectacular with this light, crisp and fragrant champagne vinaigrette dressing. Makes 1 cup. Champagne vinaigrette dressing 2 tbsp fresh lemon juice 1/4 cup champagne vinegar 3/4 cup extra virgin olive oil 2 tbsp fresh thyme leaves 2 tbsp shallots (diced) 2 tsp sea salt 1 pinch freshly ground black pepper Leafy green and roasted brussel sprouts 1/2 head leafy green lettuce 1/2 head baby spinach 1/2 cup shredded carrots 2 fresh tomatoes (cut into bite sized pieces) 1 cup roasted brussel sprouts 1/2 cup Craisins Vinaigrette Combine all ingredients in a large bowl and whisk until combined and creamy. Store dressing in a jar (minimum 8 oz) in the refrigerator. Remove from fridge at least 30 minutes prior to each use. Shake the jar or re-whisk to emulsify each time. Leafy greens Wash and prepare all vegetables above. In a large bowl combine all ingredients and toss with desired amount of champagne vinaigrette dressing. Serve immediately. To add more protein to this salad, consider pairing it with lean grilled chicken, salmon or bay shrimp. Source: northwestspoon.com #champagne #vinaigrette