Salmon with Maple BBQ Seasoning and Creme Fraiche

by cookingwithauntjuju.com

This recipe is the last in my “to post” file and I finally decided to publish it. I have fresh salmon often (many recipes on my blog) and I also use canned salmon to make my patties. Awhile ago I found this frozen package of 8 small fillets, individually packaged at Whole Foods. Much better for me as I can take out one or two fillets as needed. I also like the smaller size…

Salmon with Maple BBQ Seasoning and Creme Fraiche

  • salmon fillets
  • white wine
  • shallots, minced
  • Maple BBQ Seasoning
  • creme fraiche
  • chives, minced to garnish

Dry the salmon, place in a shallow baking dish. Pour a little white wine around the fillet(s). Sprinkle with Maple BBQ Seasoning, minced shallots and a layer of creme fraiche.

You could also make a paste with 1 Tbsp. Maple BBQ seasoning, 1 tsp. dijon mustard, and 1 tbsp. maple syrup and spread that on top of the fillets.

Bake in a preheated 400 degree oven for 15 to 20 minutes depending on the thickness of your fillets. Garnish with chopped chives and serve with sides of your choice. You could also bake the salmon in parchment bags/paper or foil.

Recipe by cookingwithauntjuju.com 

Chocolate Shell Ice-Cream Topping

by cookingwithauntjuju.com

I never tried the commercial version of this topping “Magic Shell” which hardens due to the change in temperature. When a warm sauce touches cold ice cream something magical happens where the oils solidify, trapping air and form a hard, crunchy coating. I have no scientific knowledge of this phenomenon but I figured artificial toppings might not be too successful. So, how could I go wrong using Ghiradelli chocolate and coconut oil as the emulsifier and make my own.

The Ghiradelli chocolate topping was a delicious treat on Haagen Daz vanilla bean ice cream, garnished with sprinkles, Luxardo maraschino cherry (Amarena would be tasty too) and chopped walnuts! Yes, I will make my own ice cream next time.

This topping would be delicious on the following recipes:

Mint Chocolate Chip No-Churn Ice Cream
Tahini and Hazelnut No-Churn Ice Cream
No-Churn Salted Caramel Ice Cream

I later dipped luscious strawberries in this chocolate, but had to chill them to harden the chocolate. My copper French double boiler was perfect to use for this recipe!

My sister was visiting and she gave the thumbs up – she was happy as ice cream and chocolate are two of her favorites!

Chocolate Shell Ice Cream Topping

Recipe from Thomas Keller, Adapted by Melissa Clark, further adapted by Judi Graber

  • 7 oz. bittersweet chocolate (I used Ghiradelli), chopped (I did not add the extra 1 oz. from one bar as I did not want to upset the ratio)
  • 2 tbsp. virgin coconut oil
  • vanilla bean ice cream (Haagen Daz 14 oz. serves 2) – or use an ice cream of your choice
  • toppings such as sprinkles, chopped nuts and your best candied maraschino cherries
  • use fresh big strawberries dipped in chocolate to garnish around the ice cream bowl

Melt the chocolate in a small metal bowl set over a pan of simmering water; I used my French double boiler. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. The chocolate will harden into a shell within a few seconds when spooned over ice cream.

You have to be fast adding any other toppings such as I did as the “magic topping” hardens very quickly.

Yields 3/4 cup – enough for 4-5 scoops

Recipe by cookingwithauntjuju.com 

Creamy Caesar Salad Dressing with Homemade Croutons

by cookingwithauntjuju.com

Caesar salad is on the rotation of salads I enjoy eating. I have two versions; one with canned anchovies and oil and another using anchovy paste with mayonnaise. This is an updated version of the mayo based dressing.

Creamy Caesar Salad Dressing, Updated

  • 3/4 cup mayonnaise (I used Hellmann’s light)
  • 1 tbsp. olive oil (add more if dressing is too thick for you)
  • 2-4 garlic cloves, minced
  • 1 tbsp. freshly squeezed lemon juice
  • 2 tsp. anchovy paste (it comes in a tube) – you can  leave this out
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 2 (or more) rounded tbsp. Parmigiana-Reggiano, finely grated
  • romaine lettuce torn into pieces
  • homemade croutons (recipe below)
  • garnish with shaved Parmigiana-Reggiano

Combine the first eight ingredients and whisk well. Refrigerate until ready to serve. You can leave out the anchovy paste for the kids but that’s the best part!

When ready to serve place a few dollops of dressing on top of the lettuce and toss; add more as needed. Garnish with croutons and shaved Parmigiana-Reggiano.

Homemade Croutons: Soak 4-6 garlic cloves in 1 cup EVOO overnight which have been cut in half or even quarters. Use a firm, stale loaf of bread where the slices have been decrusted. Brush the bread on both sides with the garlic/oil mixture and place on a foil lined baking sheet. Cut into small croutons. Bake in a 350 degree oven, turning once, for 15-20 minutes or until golden brown, but not burned. Remove to a bowl or paper bag and toss with freshly grated Parmigiana-Reggiano cheese.

Recipe by cookingwithauntjuju.com 

Gochujang Vinaigrette as a Salad Dressing and a Dip for Shrimp

by cookingwithauntjuju.com

It’s no secret that Korean gochujang paste is a favorite condiment. I’ve been enjoying it for a number of years and know that any recipe with this ingredient will usually be very good. Gochujang is mainly made out of glutinous rice, soybeans, chile peppers and barley and has a wonderful balance of sweet, salty and spicy. I used it as a dressing over a green salad with veggies and also drizzled it (or used as a dip) with cold shrimp.

This recipe comes from Cooking with Gochujang (2014) by Naomi Imatome-Yun. A small cookbook with simple recipes using gochujang. Ranging from gochujang mayonnaise to fudge – yes in sweets! See Gochujang Caramel Cookies. I have used chilies before in sweet desserts and the heat offsets the sweetness.

When used as a salad vinaigrette I will cut back the gochujang as it was a little too spicy for a salad…
I really loved it with cold shrimp – nice kick!

Gochujang Vinaigrette

Recipe from Naomi Imatome-Yun, Adapted by Judi Graber

  • 2 tbsp. gochujang (each brand can have a different spice profile so add to taste)
  • 1 tbsp. sugar (I used a sugar substitute)
  • 2 tbsp. (unseasoned) rice vinegar
  • 1 tbsp. olive oil
  • 1 tbsp. sesame oil (I did use 1/2 tbsp. toasted sesame oil plus 1/2 tbsp. sesame oil)
  • 2 tbsp. (low sodium) soy sauce (I used low sodium tamari)
  • 1 garlic clove, minced
  • sesame seeds – I added to garnish a salad
  • salad greens of your choice (I used a spring mix and veggie salad)
  • veggies of your choice (I used sliced radishes, cukes, green onions, red peppers)

Combine the ingredients in a small bowl and whisk until combined. Keep in a covered container for up to two weeks.

The recipe is not only delicious on fresh salads but I also tried it with cold shrimp. Say goodbye to the overly sweet cocktail sauce and try this instead. The author also included some other ideas on how to use this vinaigrette:

Marinade: add 2 tbsp. of sesame or olive oil to the dressing and use it to marinate chicken, beef, pork or even fish. Allow to marinate for 1 hour before grilling – remember the vinaigrette has sugar and it can caramelize. I tried it on a black bean burger!

Roasted Veggies: Drizzle over roasted veggies once they’re  out of the oven.

Dipping Sauce:  Thicken the vinaigrette by skipping the sesame oil and replacing it with 2 tbsp. tahini. Use the sauce on spring or summer rolls, samosas or dumplings.

Recipe by cookingwithauntjuju.com 

Gochujang is a good way to add some heat to a “cocktail sauce” for shrimp…

Pecorino and Horseradish Pinwheels with a Touch of Lemon

by cookingwithauntjuju.com

Pinwheels are favorite appetizers to serve and I can always keep some on hand in the freezer for spur of the moment guests. Ingredients for these snacks are endless and many combinations can be used. I saw this recipe in Food52: A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead by Amanda Hesser and Merrill Stubbs.

On first glance I thought will this work and would the flavor of all the ingredients come through. I was delighted when I first tasted them and everything just blended together – no ingredient was overwhelming, instead they complimented each other.

Good combination of pecorino, horseradish sauce, cream cheese and lemon zest…

Simple appetizer to make ahead of time; freeze the logs and bake when ready to serve…

Pecorino and Horseradish Pinwheels with a Touch of Lemon

Recipe from Amanda Hesser and Merrill Stubbs, Adapted by Judi Graber

  • 1 sheet of puff pastry 
  • 3 tbsp. cream cheese, at room temperature
  • 2 tbsp. prepared horseradish, drained
  • 1/2 tsp. fresh thyme leaves (I used 1/4 tsp. dried thyme leaves)
  • 1/2 tsp. freshly ground black pepper
  • finely grated zest of 1 lemon
  • flour for rolling 
  • 1/2 cup Pecorino Romano, grated

Thaw the pastry according to package directions, until you can work with it.

Combine the cream cheese, horseradish, thyme, pepper and lemon zest in a small bowl. Mix thoroughly to combine all of the ingredients.

Lay the puff pastry on a floured surface. Roll it into a 10×14-inch rectangle that’s about 1/8-inch thick. The pastry I used was 10×13-inch so I didn’t bother to roll it. If you need to roll it be sure to sprinkle a little flour on top of the pastry.

Spread the cream cheese mixture evently over the pastry, leaving a 1/2-inch border uncovered. Sprinkle the cheese evenly over the cream cheese mixture.

With a short side facing you, roll the pastry into a compact log. Wrap it tightly in parchment or waxed paper and refrigerate for at least 30 minutes, or freeze it.

Heat the oven to 375 degrees and line baking sheets with parchment paper. Using a very sharp knife, slice the log into 1/4-inch rounds and place on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 12 to 15 minutes (maybe longer). Allow to cool before serving.

Recipe by cookingwithauntjuju.com

Gochujang Caramel Cookies

by cookingwithauntjuju.com

Are you looking for a dessert to serve after your Korean Baby Back Ribs dinner? Well, this is the cookie recipe for you. A 5-star rating on NYT Cooking from Eric Kim (author of Korean American) gave me the incentive to give it a go. Besides, gochujang is a favorite condiment that I usually add to savory dishes but why not sweets. The cinnamon addition will remind you of a snickerdoodle and the gochujang is tempered by the brown sugar and butter – they do have a pleasant “kick.”

Gochujang Caramel Cookies

Recipe from Eric Kim, Adapted by Judi Graber

  • 1/2 cup unsalted, very soft butter
  • 2 tbsp. dark brown sugar, packed (my dark brown sugar was hard so I used light brown)
  • 1 heaping tbsp. gochujang
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 3/4 tsp. kosher salt (diamond crystal)
  • 1/4 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1-1/2 cups AP flour

Combine 1 tbsp. butter, brown sugar and gochujang in a small bowl; set aside. I actually melted the mixture slowly in a small saucepan.

In a large bowl whisk together the remaining 7 tbsp. butter, sugar, egg, salt, cinnamon and vanilla until smooth. It’s recommended to do this by hand. I softened the butter in the microwave first. Change to a flexible spatula and stir in the baking soda. Place the bowl in the refrigerator for 15 to 20 minutes. The dough will become less sticky. I didn’t find the dough sticky at all but I refrigerated it for 15 minutes anyways.

While the dough chills, heat the oven to 350 degrees and line 2 sheet pans with parchment. (the recipe makes 8 large cookies). I actually made 10 cookies – I’m sure you could make them smaller if you so desired.

Remove the dough from the fridge. Spoon the gochujang mixture over the cookie dough in 3 different areas. Moving in long circular strokes, swirl the gochujang mixture with a spatula into the cookie dough so you have streaks of orange-red rippled throughout the beige. Do not overmix as you want distinct strips of gochujang.

Use an ice cream scoop and scoop out 1/4 cup rounds spaced at least 3 inches apart. You should get 4-5 cookies per sheet pan. Bake until lightly golden at the edges and dry and set in the center, 11 to 13 minutes, rotating the pans halfway through. Let cool completely; the cookies will flatten and continue cooking as they cool. The cookies only keep for a couple of days at room temperature. My cookies were 3-inches and I made 10. I would prefer more and smaller cookies!

Recipe by cookingwithauntjuju.com

Baked Shrimp and Orzo with Feta and Tomatoes

by cookingwithauntjuju.com

There are more veggies in this dish such as red onion, red and yellow bell peppers, petite peas and an extra kick with saffron threads and oregano. I was going to change the title to include more information but decided viewers need to look at my recipe more closely and see for themselves.

I mentioned in another post I have been going through my cookbook collection and I came across this one that I don’t remember buying, or even looking at. Possibly a gift? That’s very unusual for me as I usually make at least one new recipe with every new cookbook I get. Foolproof Fish: Modern Recipes for Everyone, Everywhere by America’s Test Kitchen, published in 2020 sounds like a cookbook we all should have.

This recipe especially appealed to me because I had all the ingredients but the feta cheese. Shrimp is the protein and orzo is the carb pulling it all together – two favorites.

Ready to bake!!!

Baked Shrimp and Orzo with Feta and Tomatoes

Recipe from America’s Test Kitchen, Adapted by Judi Graber

  • 1 tbsp. EVOO
  • 1 red onion, finely chopped
  • 1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces (I used a mixture of red and yellow bell peppers)
  • 4 large garlic cloves, minced (I finely chopped the garlic)
  • 2 tsp. fresh oregano, minced or 1/2 tsp. dried
  • 2 cups orzo
  • pinch saffron threads or two
  • 3 cups low-sodium chicken or vegetable broth (I actually used a combo of chicken and veggie broth)
  • 1 (14.5 oz.) can petite diced tomatoes, drained with juice reserved
  • 1 lb. extra large shrimp; peeled, deveined and tails removed
  • Kosher salt and 4 pepper mix to season the shrimp
  • 1/2 cup frozen peas
  • feta cheese, crumbled
  • green scallion slivers
  • lemon wedges to garnish

Pre-heat oven to 375 degrees. Add EVOO in a 12-inch ovensafe, nonstick skillet (I used a cast iron skillet) over medium heat. Stir in onion and pepper and cook until softened, 5-7 minutes. Add garlic and oregano and cook about 30 seconds. Stir in orzo and saffron and cook until orzo is lightly browned, about 4 minutes. I doubled the cooking time to 8 minutes.

Add broth and reserved tomato juice; bring to a simmer and cook until orzo is al dente, 10-12 minutes.

Pat prepared shrimp dry with paper towels and sprinkle with salt and pepper. Add shrimp, tomatoes and peas into orzo mixture; sprinkle feta evenly over top. Transfer skillet to oven and bake until shrimp are opaque and feta is lightly browned, about 20 minutes. The shrimp were overcooked so I will cut back the baking time to at least 15 minutes, maybe less depending on the size of the shrimp.

Remove skillet from oven and sprinkle with scallion slivers. Garnish with lemon wedges.

Recipe by cookingwithauntjuju.com

SPAM, Kimchi and Cabbage Stir-Fry

by cookingwithauntjuju.com

I realize that this recipe will not appeal to everyone. But for me, it’s a triple whammy with the green cabbage providing bulk and flavor, kimchi which is made from fermented cabbage and usually with a kick and SPAM brings saltiness (I do prefer the lower sodium variety). I don’t eat SPAM very often unless it’s in a recipe I want to try. I love the history behind it too; see link below.

As a matter of fact the Waikiki (O’ahu) SPAM Jam is coming up April 19-May 4, 2025, in case you’re interested! https://www.spamjamhawaii.com/

Korean American is from Eric Kim.

SPAM, Kimchi and Cabbage Stir-Fry

Add ingredients to taste – add more SPAM or kimchi if desired. This recipe as written was delicious!!!

Recipe from Eric Kim, Adapted by Judi Graber

  • 1 tbsp. toasted sesame oil
  • 6 oz. (or more) SPAM, cut into 1/4-inch pieces
  • 1 cup roughly chopped kimchi (drained and set aside) I like to use my kitchen scissors
  • 12 oz. green cabbage, cut into 2-inch pieces
  • 1/2 large red onion, thickly sliced and cut in half
  • 2 tsp. gochugaru (Korean Chili Flakes)
  • 2 tsp. low sodium soy sauce
  • 1/2 tsp. sugar
  • green onion slivers to garnish
  • rice for serving (reheat)

Heat a large skillet over medium-high heat and add the sesame oil and SPAM. Cook, stirring occasionally, until slightly crispy around the edges.

Add the kimchi and stir-fry until it starts to caramelize at the edges. Add the cabbage. onion and cook for another few minutes until the cabbage wilts.

Add the gochugaru, soy sauce, sugar and stir to combine. Adjust seasonings; more gochugaru for heat, sugar to balance, soy sauce for salt which I doubt you’ll need. I added kimchi juice, not sure how much.

Serve with your favorite rice.

Recipe by cookingwithauntjuju.com

SPAM®- Cooking an American Icon

Middle Eastern Chicken & Rice Power Bowl

by cookingwithauntjuju.com

I saw this author/chef on a Good Morning America show recently and liked this recipe he made. So, even though I could print out the recipe I ordered his cookbook – there’s no better way to find information about different cuisines, authors and their cooking methods.

Arash is a self-taught cook, with Persian roots, who shares his personal journey with food, who wanted to lose weight, was never a cook but always loved food. His goal is to provide the reader with low-carb and healthy recipes.

He launched Kaizen (Kai for change and Zen for the better) Food Company to develop a tasty, low-carb and high-protein pasta and rice. I bought a box of his pasta which is made with lupini beans and will use it in another recipe.

His name is Arash Hashemi who wrote Shred Happens: So Easy So Good and was just published in March, 2025. There are 100 protein-packed Mediterranean and Middle Eastern favorites with a low-carb twist. There is a lengthy introduction to his cookbook on how he left his corporate job to pursue this new interest.

Power bowls are the perfect dish for lunch or dinner. You can make the protein ahead of time as well as the white sauce. When you are ready to serve prepare the salad ingredients and you have a delicious, healthy meal, especially if you use the author’s rice or pasta.

I love this kind of meal!!!

Middle Eastern Chicken & Rice Power Bowl

Recipe from Arash Hashemi, Adapted by Judi Graber

Marinade for the chicken:

  • 2 lbs. boneless, skinless chicken thighs or breasts
  • 2-1/2 tbsp. EVOO, divided
  • 1 tbsp. smoked mild paprika
  • 1 tbsp. garlic powder
  • 1 tbsp. dried thyme (or 2 tbsp. fresh which is what I had on hand)
  • 1/2 tbsp. crushed red pepper flakes
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground cinnmon
  • 2 tbsp. plain yogurt (I used Fage 5% Greek yogurt)
  • 5 tbsp. freshly squeezed lemon juice
  • kosher salt and freshly ground black (four pepper)

Place the chicken in a bowl and drizzle with 1-1/2 tbsp. of the olive oil. Add the rest of the ingredients and mix well. You can cook this right away but it is recommended to let the chicken marinade for 4-6 hours before cooking it. Take the chicken out 30 minutes before cooking.

Dab the chicken with paper towels to remove excess marinade. Heat the remaining 1 tbsp. olive oil in a cast iron pan; I used my cast iron grill pan.

Sear the chicken on each side for approximately 4 minutes, then flip and cook on each side 1-2 minutes. The chicken should be cooked through with no pink showing.

For the Salad:

  • 1 red onion, thinly sliced
  • 10 cherry tomatoes, cut in quarters (I cut in half)
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. sumac
  • 5 tbsp. freshly squeezed lemon juice
  • kosher salt and freshly ground pepper to taste

In a large bowl, combine all of the ingredients and set aside. I’m not sure about 2 tbsp. sumac plus 5 tbsp. lemon juice – to me this was overpowering! I will adjust next time I make this tasty dish!

For the White Sauce:

  • 1/4 cup plain yogurt (I used Fage 5% Greek yogurt)
  • 3 tbsp. mayonnaise (I used low-fat Hellmann’s)
  • 3-4 tbsp. dill pickle juice, or 1-1/2-2 tbsp. red wine vinegar
  • 2 tbsp. fresh dill, minced
  • kosher salt and freshly ground black (four pepper) to taste

Combine all the ingredients and adjust any seasonings to taste.

NOTE: I will thin the white sauce next time as it was too thick. Maybe adding the extra tbsp. of dill pickle juice would have been enough. I would also double the recipe as it was really good.

To Assemble:

  • rice or pasta (the author has his own brand of rice and pasta which uses lupini beans – I used Gandy Dancer’s Rice Pilaf)
  • cooked chicken, cut into pieces
  • salad ingredients
  • optional sliced radishes, cucumbers and slivers of green onion (I added all three)

Cook rice or pasta of your choice. Add a serving to a bowl, place chicken on top, then pile it high with the salad. Add some sliced radishes, cucumbers and slivers of green onion; drizzle with the white sauce.

Recipe by cookingwithauntjuju.com

Salmon Baked in Parchment Bag

by cookingwithauntjuju.com

These parchment bags are new for me and what a great way to cook fish. While browsing through Everyday Italian by Giada de Laurentiis I noticed a salmon recipe marked as “very good.” (usually I don’t write in my cookbooks). As it turns out I never posted it so I made it again and here it is. This cookbook was published in 2005 and when Gene gave his approval it had to be good. I probably have a number of recipes we enjoyed but never got into my blog – pre-blogging in 2011.

This is a very healthy recipe and sure to be enjoyed! The salmon is steamed evenly and provides a moist texture perfect for many toppings. Served with my Savory Green Beans (from my early blogging days) which I updated and added new pictures.

Salmon Baked in Parchment Bag

Recipe from Giada de Laurentiis, Adapted by Judi Graber

  • 4 (5 oz.) salmon fillets
  • 3 tomatoes, chopped or (14 oz.) can of petite, diced tomatoes
  • 2 shallots, minced
  • 2 tbsp. plus 2 tsp. EVOO
  • 2 tbsp. fresh lemon juice
  • 1-1/2 tsp. fresh oregano, minced or 3/4 tsp. dried
  • 1-1/2 tsp. fresh thyme leaves or 3/4 tsp. dried
  • 1 tsp. Kosher salt
  • 3/4 tsp. freshly ground black pepper

Preheat the oven to 400 degrees. In a medium bowl, combine the tomatoes, shallots, 2 tbsp. of oil, lemon juice, oregano, thyme, 1/2 tsp. salt and 1/4 tsp. pepper. Use a combination of ingredients that works for you and the quantity of salmon.

Dry each fillet and coat lightly with EVOO. Sprinkle with the remaining salt and pepper. Place into parchment bag(s) and spoon the tomato mixture over the salmon. Giada uses aluminum foil going against Italian procedures. Says it is easier to crimp (this is true). Roll up the open end a couple of times and crimp the edge to completely seal the packets; place on a heavy baking sheet. You can prepare the salmon up to 6 hours ahead, just keep refrigerated until ready to bake. I made the tomato mixure a couple hours ahead of time and left at room temperature.

Bake until the salmon is cooked through, about 25 minutes.

Recipe by cookingwithauntjuju.com