Spooning

Ladies and Gentlemen... may I present my Golden Spoon - the first baking award I've ever received! Shiny, right?

To see what won me this metallic prize, check out this earlier post.

Also- check back tomorrow for my home decorating project reveal!

Martha Stewart Salmon... Seriously

On one of my recent trips across the country, I indulged in buying an issue of the monthly tome on all things awesome, Martha Stewart Living. I'm sorry folks, I know she's cliche, but she's nonetheless a cliche worth consulting. I don't know how her and her staff keep innovating- but somehow they do!

Over my stay-cation (between Christmas and New Year's), Gus and I attempted to recreate some Martha-awesome with the following recipe for Seared Salmon with Horseradish and Scallions. Our attempt was mucho successful and very decidedly yummy.


You give it a whirl and let us know what you think! Super quick and chic- Seared Salmon with Horseradish and Scallions, courtesy of our lady Martha.

Ingredients:
2 filets of salmon, skin removed (you can use more if you wish, just increase the amts below of other ingredients)
2 green onions/scallions chopped
1 tablespoon of prepared horseradish
2 tablespoons of olive oil
Salt and pepper to taste

Salmon searing in the pan, horseradish side up.

Directions:
PRE-HEAT oven to 375 Degrees. Season both sides of the salmon with salt and pepper. Spread horseradish on the skin removed side of each filet - enough just to cover it evenly.


HEAT oil in an oven-safe skillet at medium-high heat (careful not to let the oil smoke). Add the salmon, horseradish side up, to the skillet and leave for 2 minutes in the hot oil (searing the other side).


Without flipping the salmon filets, TRANSFER skillet to the oven and bake until the salmon is at your desired consistency. Martha suggests 6 minutes, Gus and I did more like 12 because we prefer salmon cooked all the way through.


SERVE warm and topped with scallions. Total time for this recipe is roughly 15-20 minutes including prep. 

Delish! Happy cooking and thanks Martha.

Friday Sneak Peek

What have I been up to?! 

Check back Friday for a big reveal of the first major decorating project of 2010.

New Year, New Recipe

Happy New Year's everyone! 2009 was an incredible journey for me - lots of highs, some lows, and tons of challenges. 2010 looks like it has even more in store now that I've started this blog, am getting back into screenwriting, and am investigating new work possibilities! (How's that for cryptic?) 


Anyway, this week should be a good one for Living with Annie. I'll have a few new recipes, a new craft, and a very exciting REVEAL of my Stay-cation major decorating project on Friday!

Today, I'm sharing a recipe recently made by my dear friend Ooroo (also known as Laura). I'm hoping to share more of her crafty work later this week and in the future, so be on the look out for it.


Without further adieu, Ooroo's Mint Chocolate Bark! (Originally found here at meals.com)


Ingredients:
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
1/3 cup coarsely chopped oven roasted or toasted almonds (Laura says to toast them in the oven on 300 degrees)


Directions:
PREHEAT oven to 325° F. Line small baking sheet with foil or parchment paper.

POUR morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle).

BAKE for 1 to 3 minutes or until morsels are shiny. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.

SPRINKLE with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

VARIATION: Substitute broken pretzel pieces or another nut of choice for the almonds. 

Minty chocolate-y goodness. Thanks Ooroo for the inspiration!