HELPFUL HINT ON USING EXTRA VIRGIN OLIVE OIL

Using Virgin Olive Oil is all the craze these days but there's something about it that you might not know.
When you cook with EVOO it cooks out the nutrition of the oil.
 EVOO is expensive and to just burn out all of the good stuff we think isn't such a wise thing to do.
So... the solution is this:  Use a general less expensive brand to cook with.  Then, when you're ready to serve up your delicious salad use the "good stuff" as a dressing.  That way you'll get all of the nutrition and taste you were looking for.

Hope that is a helpful hint.  It made sense to us.

Happy cooking.  Now go eat something.  You look flushed.

Steve & Kim

Deep Fried Mac and Cheese

I've always wondered if this could be done but never had the courage to try it. I certainly will now! Just watch as one of my favorite people on earth, Paula Dean, prepared deep fried Mac and Cheese. It looks Soooo good!

Salmon Bake With Pecan Crunch Coating

INGREDIENTS:
3 Tablespoons of Dijon Mustard
3 Tablespoons of butter, melted
5 Teaspoons of honey
1/2 cup of fresh bread crumbs
1/2 cup finely chopped pecans
3 Teaspoons of chopped fresh parsley
6 4-ounce salmon fillets
Salt and pepper to taste
6 Lemon wedges

PREPARATION:
Preheat your oven to 400 degrees. In a small bowl, mix together mustard, butter and honey. In another bowl, mix together bread crumbs, pecans and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at the thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Many thanks to Stephanie Smith of the Boven Birth Center, Holland Hospital for this great recipe!