If I had to choose just one favorite food, I don’t know if I could! Thankfully, I don’t have to pick just one :) Today I’d like to share some of my all-time favorite Taste of Home recipes with you. I may have shared some in the past, but these are definitely at the top of my list.
Growing up in the beautiful Pacific Northwest meant fresh salmon was readily available. We didn’t have it very often when I was growing up, but now it’s one of my favorite things to cook and eat. There are a lot of ways to cook salmon, but this Peach-Glazed Salmon recipe is one that I often use. When fresh, wild-caught salmon is harder to find, I like to make this Smoked Salmon and Chives Cheesecake to snack on, or as an appetizer.
- 1 cup butter, cubed
- 1 cup peach preserves
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/2 teaspoon prepared mustard
- 2 salmon fillets (1 lb each)
- 1/2 cup chopped, peeled, fresh peaches or frozen unsweetened sliced peaches, thawed
DIRECTIONS: In a microwave-safe bowl, combine butter and preserves. Cover and microwave on high for 45-60 seconds. Stir in the lime juice, garlic and mustard until blended. Cool. Set aside 1 cup for basting and serving. Place salmon fillets in a large resealable plastic bag; add remaining peach mixture. Seal bag and turn to coat. Marinate for 20 minutes. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Spoon half of reserved peach mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Serve with sliced peaches and remaining peach mixture.
Speaking of cheesecake, it’s also one of my favorite desserts! When time is short, and portion control is key, these Mini Cherry Cheesecakes are perfect. To save even more time, you can try using different canned pie fillings, instead of making the cherry topping.
- 1 cup vanilla wafer crumbs
- 3 tablespoons butter, melted
- 1 package (8 oz) cream cheese, softened
- 1/3 cup sugar
- 2 teaspoons lemon juice
- 1-1/2 teaspoons vanilla extract
- 1 egg, lightly beaten
- 1 pound pitted canned or frozen tart red cherries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- Red food coloring, optional
DIRECTIONS: In a small bowl, combine crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon into crusts. Bake at 375° for 12-15 minutes or until centers are almost set. Cool completely. Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add the cherries, sugar, cornstarch and food coloring if desired. Bring to a boil; cook for 1 minute or until thickened. Cool; spoon over cheesecakes. Chill for at least 2 hours.
These are just a few of my favorite recipes, let me know if you try them!