INGREDIENTS: Sweet Bourbon Salmon
4 fresh, skinned salmon fillets
4 tablespoons Dale’s Seasoning (reduced sodium blend)
1/2 cup pineapple juice
4 tablespoons brown sugar
2 teaspoons bourbon
1/2 teaspoon cracked black pepper
1/4 teaspoon garlic powder
1 cup vegetable oil
4 teaspoons finely chopped fresh chives
Remove skin from salmon filets.
In medium bowl, mix Dale’s Seasoning, pineapple juice, bourbon, black pepper, garlic powder, and brown sugar and stir until sugar is dissolved. Add vegetable oil to mixture.
Place salmon fillets in a shallow baking dish and pour most of the bourbon marinade over them, saving some to brush on the fish as it cooks. Cover the fish and refrigerate for an hour.
Preheat your stovetop to medium/high heat. Cook the salmon 5 to 7 minutes on each side or until each fillet is cooked thoroughly. Brush the salmon filets with bourbon marinade as they’re cooking.
After you’ve plated your salmon, top them off with chives.
INGREDIENTS: Sweet Potato Casserole with Praline Topping
4 cups cooked and mashed sweet potatoes
1/2 cup melted butter
1/3 cup evaporated milk
1 cup white sugar
1 ½ teaspoons vanilla extract
2 eggs, beaten
1/2 tsp Cinnamon
Praline topping (recipe follows)
Preheat oven to 400, then bake sweet potatoes for 45 minutes, or until fully cooked.
Remove potatoes and turn down oven to 350 degrees.
Let potatoes cool, and then mash them. In a large bowl, mix mashed sweet potatoes, 1/2 cup butter, evaporated milk, sugar, vanilla and eggs.
Spread sweet potato mixture into greased 9 X 13 inch baking dish. Sprinkle praline topping over mixture and bake for 25 to 30 minutes.
INGREDIENTS: Praline topping
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter, softened
1 cup chopped pecans
In a small bowl, mix brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly and stir in pecans.
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