I have kept them all relatively organized in a binder, but it's still hard to shuffle through the piles and piles. I decided to categorize and catalogue them in Excel. When I'm done typing up all the titles in Excel, I'm going to paste the clipped recipes onto paper in their categories and put them in a binder. The Excel spreadsheet will be the table of contents, making it so much easier to see what recipes I have. It's been a lot of fun so far. I can't wait to try some of these recipes. Hello, Pappardelle with Butternut Squash & Blue Cheese, Zucchini with Quinoa Stuffing, and Maple-Bourbon Glazed Salmon! Why haven't I done this sooner?
|Banana Bread with Cinnamon Crumble Topping|
adapted from Linda Gassenheimer, McClatchy Newspapers
1/4 cup light mayonnaise
1 tablespoon lemon juice
1 tablepoon whiskey
cooking spray, preferably olive oil
4 (4 oz.) salmon filets, skinless
salt and fresh ground pepper
- Prepare the sauce: In a small bowl, whisk together the mayo, lemon juice and whiskey. Set aside.
- Heat a nonstick skillet over medium-high heat. Spray with olive oil spray. Add salmon and saute 4 to 5 minutes on each side.
- Serve salmon with sauce spooned over top.