Salmon Sushi Bake

Cook time: 0 hours 15 minutes
Servings: 3 servings

Ingredients
•1/4 cup cream cheese
•1 Tablespoon of Mayo
•Spicy Siracha sauce
•Splash of Rice vinegar
•2 Tablespoons soy sauce
•1/4 cup Mayonnaise
•12 seaweed squares
•2 Salmon Filets
•1 Cup of rice (cooked)

Directions :

Rice: Cook according to instructions on your rice cooker or in a pot. Once cooked add a splash or so of rice vinegar

Sauce: 1.) combine cream cheese, mayonnaise, siracha, and soy sauce. Mix in a bowl.

Salmon: 1.) remove the scales 2.) cut salmon into cubes 3.) put salmon into sauce and mix.

Base: 1.) line muffin pan with seaweed squares 2.) Add a spoonful of rice into each seaweed square. 3.) Add salmon mixture on top of rice.

Preheat oven to 400 degrees and bake for 15 minutes. Remove from oven and let cool for 10 minutes. You can drizzle siracha sauce on top if you like!

French Toast

Loaf of Bread ( I like either French bread or Brioche)

2 to 4 eggs ( 2 eggs for two servings, 4 for four servings

1/2 Teaspoon vanilla extract

1/2 Teaspoon Nutmeg

1/2 Teaspoon Cinnamon

splash of milk

1 1/2 Tablespoons of butter

Maple syrup

Directions :

Whisk together the eggs, Vanilla, Nutmeg, Cinnamon, and the milk.

put a pan on the stove and turn on the heat to medium low, add some butter to the pan.

While the butter is melting in the pan, add a slice of bread to the egg mixture, make sure the bread is fully covered in the egg mixture, next add it to your heated pan. Cook the bread on both sides until golden brown like in my picture. Repeat this process for each slice of bread. When you are done serve with a side of fruit and maple syrup! YUM!

Cook time: 0 hours 50 minutes
Servings: 4 servings

Ingredients
•4 -6 large russet potatoes
•4 oz Cream cheese
•1 1/2 cups Broccoli (steamed)
•2 cups Cheddar cheese
•Salt
•Pepper
•Olive oil
•2 tablespoons Butter ( melted)
•1/4 cup milk

Pre heat oven to 400 degrees. Poke holes in the potatoes with a fork. Rub olive oil on the potatoes and sprinkle some salt on them. Bake them on a baking sheet in the oven for 50 to 55 minutes. Once they are done take them out of the oven and cut a slit in the top of them. Let them cool about 20 minutes. Once they are cooked, scoop out the inside of each and put into a bowl. Add the cream cheese, broccoli, 1 cup of cheddar cheese, salt, pepper, butter, and milk then mix all together. Put the mixture back into each potato and top with remaining cheddar cheese. Put potatoes back in the oven for about 15 minutes until cheese is nice and melted.

 CAKE:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup oil (vegetable or canola oil)
• 2 1/2teaspoons vanilla extract
• 1 cup boiling water

Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans 

Stir dry ingredients together: 

Add eggs, vanilla, oil, buttermilk to the dry ingredients and beat for 2 minutes. Stir in boiling water, The batter is supposed to be thin.

Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes. Run a knife around the edges to loosen cake from sides of pan. Invert cakes onto cooling racks.  

RASPBERRY FILLING:

• 2 cups raspberries. I like fresh but frozen will work.
• 1/4 cup sugar
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water
• 1 tablespoon lemon juice
• Fresh raspberries for topping on the cake

 Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake.  

CHOCOLATE FROSTING:

• 1/3 cup butter
• 2/3 cup cocoa
• 2 - 2/3 cups powdered sugar
• 1/3 cup milk
• 1 Teaspoon vanilla

Melt the butter in a small sauce pan over low heat. Add the cocoa, stir until the mixture is smooth and thick. Remove the pan from the heat and place the cocoa mixture into a medium size bowl. Let it cool slightly.

Add the milk and vanilla  with the powdered sugar to the bowl and beat with a mixer or whisk until you have the spreading consistency you want

I like to double the frosting recipe..