Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, April 28, 2016

Honey Balsamic Salmon

IT Guy won’t touch fish. Won’t. Touch. It. So of course if I ever want it, I have to have it when he’s not around because he really doesn’t even like the smell. But I love salmon and when my DIL gave me some salmon the other day I knew I’d have to cook it for myself for lunch. And that’s just what I did. This recipe makes enough for 4 salmon fillets but you could probably do 6 with this amount of glaze. It’s super good if you like salmon like I do. Whip up a yummy side dish with this....rice or risotto comes to mind. Kinda fancy but oh so simple!

Honey Balsamic Salmon
4 salmon fillets
2 teaspoons olive oil
2 cloves garlic ~ minced
3 tablespoons balsamic vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees. Line a baking pan with foil then spray with cooking spray.
In a small skillet over medium heat, cook the garlic in the olive oil for a few seconds.
Add the balsamic vinegar, honey, mustard, salt and pepper.
Cook until reduced, about 3 - 4 minutes.
Place salmon fillets on the foil then brush with balsamic mixture.
Cook salmon for 15 minutes, glazing every 5 minutes.
Serve over rice or with fresh veggies.

Here we go! I only show 
two salmon fillets in my 
picture but you can do 
4 - 6 with this recipe.

Brown the garlic for a 
little bit in the olive oil.

Then add the rest of 
the stuff for the sauce.

Baste the salmon and bake for about 
15 minutes, basting every 5 minutes.


Tuesday, April 26, 2016

Chicken Enchilada Pasta

Taco pasta. Fajita pasta. All kinds of Mexican pasta. Why not enchilada pasta? Well, guess what? It worked! This is so enchilada-y and tasty. After you dice the chicken and veggies and cook the pasta, it’s just a matter of throwing it all together into a pan and heating it up. IT Guy really enjoyed this...and so did I! If you’re more of a green chile enchilada fan, then use that but IT Guy loved red chile so we went that route with a little green thrown in for good measure. Anyway...this little dish tastes just like enchiladas except you use pasta instead of tortillas. And there’s NO rolling them, either so how great is that?

Chicken Enchilada Pasta
1 rotisserie chicken ~ diced
2 10-ounce cans red enchilada sauce
1 10-ounce can green enchilada sauce
1 4-ounce can diced green chilies
1 medium onion ~ diced
1 red bell pepper ~ diced
2 cloves garlic ~ minced
3 cups grated cheese
1 cup sour cream
1 teaspoon cumin
2 teaspoons red chili powder
12 ounces penne pasta ~ cooked and drained
Salt and pepper to taste
Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray.
In a large skillet, saute the onion, bell pepper and garlic in a little olive oil until soft.
Pour in the enchilada sauces, add the chicken, cumin, red chili powder and salt and pepper.
Stir then allow to simmer for about 10 minutes.
Remove pan from the heat and add 1 cup of the cheese and the sour cream. Stir to combine.
In a large bowl, combine the pasta and chicken mixture.
Pour into the prepared pan. Sprinkle with remaining cheese.
Cover with foil and bake until bubbly...about 20 - 30 minutes.
Allow to stand for 10 minutes before serving.

Okay....so here's MOST of the stuff 
you need. The sour cream was hiding 
out in the fridge.

Saute the veggies.

Then add the sauces, seasonings 
and chicken. Then allow to simmer 
for a few minutes.

Remove from the heat then add 
the sour cream and 1 cup of the 
grated cheese.

Mix sauce and pasta in a large bowl 
then pour into the prepared pan.

Bake it up! Enjoy!

Monday, April 25, 2016

Honey Chipotle Chicken Skewers

This little recipe is perfect for the coming warmer months and great for a crowd. You can assemble the skewers ahead of time then baste on the sauce while they’re cooking. Just whip up a couple of side dishes and you’re good to go! I love recipes like this because not only is it different but pretty easy. Add the veggies of your choice but you can never go wrong with peppers and onions! And the sauce? You might want to double that so you have extra for drizzling over the cooked skewers.

Honey Chipotle Chicken Skewers
3 chicken breasts ~ cut into chunks
1 red bell pepper ~ cut into chunks
1 green bell pepper ~ cut into chunks
1/2 red onion ~ cut into chunks
Bamboo skewers that have been soaked in water

For the sauce:
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup honey
1 1/2 tablespoons chipotle peppers in adobo sauce
2 teaspoons apple cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt, or to taste
Pinch ground pepper, or to taste
Combine the ingredients for the sauce in a small bowl. Divide into two bowls, using one bowl for basting and reserve one in case you want some sauce drizzled over the finished skewers. You don’t want to use the sauce you used for basting the raw chicken on your cooked food.
Assemble skewers, alternating the meat and veggies until all ingredients are used.
Heat your grill or a grill pan over medium heat.
Baste skewers with sauce and cooked until chicken is done.
Drizzle reserved sauce over skewers and serve.

Here we go!

Mix all the ingredients for the sauce.

Cut up the chicken and veggies.

Assemble the skewers, baste 
then cook until chicken is done.

Drizzle with more sauce and enjoy!!

Thursday, April 21, 2016

Key Lime Pound Cake

We love pound cake around here. We also love key lime anything. So here you go. A yummy and easy pound cake with two of our favorites combined. This is perfect for the coming summer months, too. It freezes great and you can make two loaf pans instead of one large tube pan if you are of a mind to share with a friend. Or save one for later!

Key Lime Pound Cake
4 sticks butter ~ room temp (1 pound)
3 cups sugar
6 eggs
4 cups flour
1/2 cup key lime juice
1/4 cup evaporated milk
4 teaspoons lime zest
1 teaspoon vanilla
Preheat oven to 300 degrees. Grease and flour a 10” bundt pan.
In a large mixing bowl, beat the butter until light and fluffy.
Add the sugar and beat for 10 minutes.
Add eggs, one at a time, until incorporated. Do not overbeat.
Mix together the lime juice, evaporated milk, vanilla and lime zest.
Beginning with flour, alternately add the flour and lime juice mixture into the butter mixture, ending with flour.
Pour into the prepared pan and tap to even out the batter and remove any bubbles.
Bake for 1 hour and 45 minutes or until toothpick inserted comes out clean.
Place pan on a cooling rack for 15 minutes then remove from the pan. Cool completely before frosting. (recipe follows)
Key Lime Frosting
1 8-ounce package cream cheese
4 tablespoons butter ~ room temperature
4 cups powdered sugar
1/4 cup key lime juice
3 teaspoons lime zest
1 teaspoon vanilla
Mix cream cheese and butter together.
Add powdered sugar until creamy.
Add the key lime juice, lime zest and vanilla until combined.
This makes a lot of frosting. Enough for TWO pound cakes or plenty to frost one cake and have some extra to dollop on each slice of cake.
Frost cooled cake.

The cast of characters!

Beat the butter until fluffy then add 
the sugar and beat for a few minutes.

Then add the eggs one at a time.

Mix together the lime zest, vanilla, 
lime juice and evaporated milk.

Add the flour a little at a time....

...alternating with the liquid mixture.

Pour the batter into the pan.

Bake then allow to cool 
in the pan for a bit.

Then turn out onto a rack 
and cool completely.

Now for the frosting. Mix the 
butter and cream cheese together.

Then add the powdered 
sugar until creamy.

Add the key lime juice, vanilla 
and lime zest until smooth.

Frost the cake and serve! 
So yummy!!

Tuesday, April 19, 2016

Chocolate Lava Cake

The first time I had this was years and years ago at a restaurant. It was a new thing then and I was in love. Now everyone and their brother is making them and I bet they’re all wonderful. It doesn’t matter what you call it...Molten Chocolate Cake, Chocolate Cobbler, Chocolate Lava Cake...they’re basically the same thing and delicious. The inside is filled with melting chocolate but the outside is cake! It’s like magic! And then the ice cream gets all soft and melty into the chocolate....yum! These are a snap to throw together. But don’t forget that vanilla ice cream...you’re going to need it.

Chocolate Lava Cake

1 cup sugar
1/2 cup cocoa ~ divided use
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons butter ~ melted
1 egg yolk
2 teaspoons vanilla
1/2 cup chocolate chips
1 cup boiling water

Preheat oven to 350 degrees. Spray a 8x8 inch baking pan with cooking spray.

In a small bowl, whisk together the 1/2 cup of the sugar and 1/4 cup of the cocoa. Set aside.

In a medium bowl, whisk together the flour, remaining 1/2 cup sugar, remaining 1/4 cup of cocoa, baking powder and salt.

In a small bowl, whisk the milk, melted butter, vanilla and egg until smooth. Pour into the flour mixture and stir until combined.

Add the chocolate chips.

Spread the batter into the prepared pan.

Sprinkle the reserved sugar/cocoa mixture evenly over the batter.

Gently pour boiling water over the sugar/cocoa mixture. DO NOT STIR!

Bake for about 25 minutes until top is crackled and sauce is bubbling. Test with a toothpick in the cake part to ensure done-ness.

Serve warm with vanilla ice cream.

Okay.....let's get serious about this!

In a small bowl, whisk together the 
1/2 cup of the sugar and 1/4 cup 
of the cocoa. Set aside.

In a medium bowl, whisk together 
the flour, remaining 1/2 cup sugar, remaining 1/4 cup of cocoa, baking powder and salt. (I took the picture before I added the cocoa to this. 

In a small bowl, whisk the milk, 
melted butter, vanilla and egg 
until smooth.

Pour into the flour mixture and stir 
until combined. See? I told you to 
add the cocoa! I remembered!

Dump in the chocolate chips!

Spread the batter into the prepared 
pan. then sprinkle with the 
reserved cocoa/sugar mixture.

Gently pour the hot water over 
the batter. DON'T STIR!! DON'T!!!

Then bake!

Let it sit for a few minutes then 
scoop out all that chocolate goodness into a bowl and add the ice cream. Do you hear it? Those are angels singing!

Monday, April 18, 2016

Cheesy Scalloped Potatoes

Nothing better than potatoes. Except cheesy potatoes. We had my dad’s birthday dinner here the other night and I made these. So, so good. My dad kept saying how much he liked them and I was like...good because that’s you’re present. HA! I’m pretty sure he loves my sense of humor. Anyway...try these potatoes the next time you need a good side dish. You’ll be glad you did!

Cheesy Scalloped Potatoes

1.5 pounds potatoes ~ cut into 1/4 inch slices (I used Baby Dutch Potatoes)
2 cups milk
5 tablespoons butter ~ divided use
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon onion powder
2 cups shredded cheddar cheese
1/2 cup Panko bread crumbs
Salt and pepper to taste

Preheat oven to 400 degrees. Spray a 9x9 inch baking pan with cooking spray.

Arrange half of the sliced potatoes in the bottom of the baking pan. 

Salt and pepper to taste.

In a medium saucepan, melt 3 tablespoons of the butter over medium heat.

Add the flour, 1 teaspoon of salt and the onion powder.

Stir and cook for about a minute.

Pour in the milk and cook and stir until thick and bubbly.

Add the grated cheese and stir until cheese has melted.

Pour half of the cheese sauce over the potatoes.

Arrange the remaining half of the potatoes on top of the cheese sauce then top with remaining half of the potatoes. Salt and pepper potatoes to taste.

Pour the rest of the cheese sauce over the last of the potatoes.

Melt the remaining 2 tablespoons of butter in a small bowl. Pour in the Panko crumbs and stir.

Scatter Panko crumbs over the potatoes.

Cover with foil and bake for 1 hour.

Remove foil and continue to bake another 15 - 20 minutes until Panko crumbs are browned and potatoes are tender when pierced with a fork.

Allow to stand for 10 minutes before serving.

Okee doke....let's cook!

Slice the potatoes and put half in the bottom of an 9x9 inch baking pan. 
Salt and pepper to taste.

Now let's make the cheese sauce. 
Melt 3 tablespoons of the butter 
over medium heat. Add the flour, 
1 teaspoon of salt and the onion 
powder. Cook and stir for about 
a minute or so.

Pour in the milk and cook and 
stir until thick and bubbly.

Then add the cheese.

Stir until smooth.

Pour half of the cheese sauce over 
the seasoned potatoes. Top with the remaining potatoes then salt and pepper. Pour the rest of the cheese sauce over the potatoes.

Mix up the panko and the 2 
tablespoons of melted butter.

Sprinkle over the potatoes. Cover 
with foil and bake then uncover 
the last 15 minutes or so.

Super good guys!!