Here is what I did with some of the leftover Citrus Salmon from yesterday’s post.

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When you have as many citrus trees as we do, you’re always thinking of how to use them up! I love citrus and I love salmon, so it’s a joy that they go so well and so beautifully together. I generally buy my salmon fillets at Costco. You can find them both skin on and skin off… and this recipe works for both. If you have skinless salmon, just skip the first cooking step and begin by placing the fillets on a bed of citrus slices, and then immediately cover with the dill stems and another layer of citrus. Cook the same amount of time, it’s as easy as that!

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It’s hard to think of anything more satisfying than grilled vegetables. So fresh, colorful, and packed with goodness!

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My mother-in-law has been visiting from Illinois since Super Bowl Sunday, thankfully the weather has been absolutely gorgeous! On Saturday, Marissa and I took her out to the Queen Creek Olive Mill, and then we drove down the road a little spell to the Pork Shop, two of my favorite places in town. At the Pork Shop, I bought green chili summer sausage, thick-cut bacon, brats, and baby back ribs so meaty that they looked more like pork chops when sliced between the rib bones! Amazing is the only word to describe the pork you can find there!

I’m naming this BBQ sauce, “south of southern” because it has not only Southern Comfort but also a healthy dose of Kahlua and jalapeno for a south-of-the-border flavor too.

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Here is a second “gourmet” popcorn recipe I’m making on the Oscars edition of Valley Dish at the end of the month.

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This is one of the fancy-pantry popcorn recipes I plan to make on the “Oscars” edition of Valley Dish later this month. My website server will be down for a little while this weekend, It’ll be up and running again in the next day or two, so hopefully, this will tide you over.

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You may recall that I adore Beef Stroganoff, I’ve previously posted THE best recipe for it HERE. But browning each little cube of beef can be time-consuming and trying. I had a huge piece of tri-tip leftover and decided to try and make Stroganoff with already cooked meat. Honestly, it wasn’t as wonderful as the original recipe, but it certainly satisfied the craving, used up leftover meat, and was still darn tasty!

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A couple of weeks ago I posted a delicious and rather decadent recipe for a Crêpe Gâteau. That recipe came from the need to use up a big stack of crêpes leftover from making Lobster Crêpes for an appearance on Valley Dish. Well… this is the 3rd reincarnation using those same crêpes! I think it would be perfect for Valentine’s Day; it’s rich, a little bit sweet, and lovely soft pink. When I say rich, I mean really rich, so a thin wedge would be perfect as an appetizer or alongside a salad with a light vinaigrette. Just a thought…

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On Sunday I taught a demonstration cooking class as part of a bridal shower. It was a lovely afternoon with 21 delightful ladies and a beautiful bride-to-be. This was our main course. P.S. Thanks to my own lovely daughter, Marissa, for assisting me! xoxo

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My Super Bowl cocktail may not be green or gold, but it tastes like a million bucks! Just like that Vince Lombardi trophy going home to Green Bay tastes so sweet to the little city of Green Bay, Wisconsin! Congrats to the Pack!

Aperol is an orange and rhubarb flavored liqueur from Italy made by the same people as Campari. It is quite similar to Campari, except not as bitter and with about half the alcohol content. Mixed with Prosecco, the Italian sparkling wine… Yum!

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