Category Archives for "Carol Jessen-Klixbull |Taste of the Diocese"

Nov 18

Cranberry-jalapeño appetizer delivers zippy spin on comfort food

By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese

The number of new or classic recipes that surface for Thanksgiving can nearly overwhelm us as we plan this year’s rendition of the time-honored feast. I enjoy watching cooking shows on TV or perusing magazines, blogs and Pinterest to delight in the creativity other cooks — from homemakers to top chefs — perform with the foods in this traditional meal. My long-time friend and occasional “From the Heart” blogger, Sheila Ballweg-Pulju, does the same.

Sheila remembered another friend applauding a cranberry-jalapeño cream cheese appetizer that her family devours every holiday. After looking through several similar recipes, Sheila found a version on that she plans to prepare for her family next Thursday. She made a special batch of it this week for The Visitor staff to sample. (What a sweet friend she is!)

This Cranberry-Jalapeño Cream Cheese Dip is the first recipe in “The Cranberry Collection” I plan to share with you between now and Christmas. I hope your family and guests love it!

Cranberry-Jalapeño Cream Cheese Dip
Sheila Ballweg-Pulju

1 (12 oz.) package fresh cranberries, chopped*
1/4 cup green onion, chopped
1/4 cup cilantro, finely chopped
1 small jalapeño, finely chopped*
1 cup sugar*
1/4 tsp. cumin
2 tbsp. lemon juice
Dash of salt

2 (8 oz.) packages cream cheese*

Crackers, tortilla chips, pretzels, celery sticks, etc.**

Mix the chopped cranberries, green onion, cilantro, jalapeño, sugar, cumin, lemon juice and salt. Cover and chill in the refrigerator for at least four hours before serving. Stir the mixture frequently while it is in the refrigerator to incorporate the sugar.

To serve, either spread the cream cheese out on a plate or simply place the blocks of it on a plate or platter. Pour the cranberry mixture over the cream cheese and serve with your favorite dip-carrying tidbit — crackers, tortilla chips, etc.

Yield: 15-20 servings

*Notes from Sheila:

  • I chopped the cranberries with a mini food processor. I was careful not to overdo the chopping as I didn’t want the cranberries to release their juice.
  • Wearing disposable gloves when chopping jalapeños helps to avoid the capsaicin in the peppers from burning your skin. You can add all or some of the seeds — depending upon the level of heat you want in the dish. I added all the seeds with a small jalapeño. When I tasted the dip right after preparing it, I thought it was too hot but later that day, the heat of the peppers had subsided as the flavors in the dish mingled with each other.
  • The original recipe called for 1 1/4 cups of sugar but Carol and I feel that 1 cup (or even 3/4 cup) would make the mixture sweet enough.
  • If you have two occasions that are occurring within a week or so of each other, half of the recipe could be served at each if you divide the cranberry mixture in half and use only one block of cream cheese.

**Notes from Carol:

  • This creation is simply delicious all on its own! It could even be served without the cream cheese and crackers as a cranberry sauce variation at a meal. (Actually, I ate it this way and really liked it!)
  • Other ideas that surfaced as co-workers sampled it are topping a cracker with a piece of turkey and then “garnishing” it the cranberry mixture or using it as a zesty spread in a turkey wrap.


Special blessings to each of you this Thanksgiving!

“Bless the food before us, the family beside us and the love between us. Amen.”







Oct 31

Pumpkin Pie Bars enticing twist on autumn tradition

By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese

It’s that time of year when the warm, comforting aroma and piquant taste of pumpkin pie spice — cinnamon, nutmeg, ginger, allspice and cloves — fills our senses and reminds us of autumns past. It’s well-loved and versatile and flavors just about everything from latte and ale to ice cream and cereal and anything in between.

The first treat I think of when this season rolls around is pumpkin pie bars. My favorite recipe comes from the Kraft Foods magazine “Food & Family.” I like the bars much better than pumpkin pie because the crust (made with butter, oats and pecans) is so delicious!

Pumpkin Pie Bars
From Food & Family magazine

1 1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1 1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans
1 pkg. (8 oz.) cream cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 tbsp. pumpkin pie spice

Preheat oven to 350°F. Line 13x9x2 inches baking pan with foil, with ends of foil extending over sides of pan. Spray foil with nonstick cooking spray.

Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender (or two knives) until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.

Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

Bake at 350°F for 25 minutes. Cool completely on wire rack. Use foil handles to lift from pan. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.

Yield: 24 bars

A friend recently passed this sweet sentiment my way when we were discussing pumpkin recipes. How true it is…

Being a Christian is like being a Pumpkin

God picks you from the patch and brings you in. (John 15:16)
He washes all the dirt off of you. (2 Corinthians 5:17)
He opens you up and scoops out all the yucky stuff. He removes the seeds of doubt, hate and negativity. (Romans 6:6)
Then he carves you a new smiling face. (Psalm 71:23)
And, he puts his light inside you to shine for all the world to see. (Matthew 5:16)


Carol Jessen-Klixbull is a copy editor at The Visitor. She is a former Family and Consumer Science teacher who has a passion for all things “food.”





Aug 08

Key Lime Pie Bars are cooling summery treat

By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese

Are you dreaming of a cool, refreshing dessert to counterbalance summer’s heat and humidity? The tangy, tropical twist of key lime pie bars just may be the exhilarating flavor you’re craving.

Katy Lentz, who became the coordinator for mission education for the St. Cloud Mission Office last March, served them at a recent diocesan event alongside her luscious lemon bars. Quite different from each other, both of these citrusy desserts tasted bright and summery.

I recently made Katy’s key lime pie bars and admit that obtaining the aromatic, tart juice of the diminutive key limes is more labor intensive than juicing fewer standard-size limes but it’s definitely worth the work for their bold, distinctive taste.

Key Lime Pie Bars

Katy Lentz

1/2 cup graham cracker crumbs
6 tbsp. butter, melted
1/3 cup granulated sugar

14-ounce can sweetened condensed milk
5 egg yolks
1/2 cup key lime juice
2 tbsp. key lime zest

Key lime and/or lemon zest (optional)
Powdered sugar (optional)

Preheat oven to 375°F. Spray an 8-inch or 9-inch square pan with cooking spray and line with parchment paper.

Combine graham cracker crumbs, butter and sugar in a small bowl. Press mixture into the bottom of the prepared pan. Use the bottom of a measuring cup to firmly pack it together.

Bake the graham cracker crust at 375°F for 7 minutes. Remove crust from oven and fully cool.

Preheat oven to 350°F.

Whisk sweetened condensed milk, egg yolks, key lime juice and zest together in a medium bowl. Pour over cooled crust and bake at 350°F for 25 minutes. Chill the bars before serving.

To serve, sprinkle with additional zest or dust with powdered sugar, if desired, before cutting bars. (Store the bars in an airtight container in the refrigerator.)

Yield: 16 bars

A note from Katy:
I’ve been making these bars for about 10 years — they are super easy and fail-proof. If I can make them, anyone can.



Notes from Carol:
I purchased a two-pound bag of Mexican key limes. There were 38 in the bag. I found that 12 of them produced one-half cup of juice. I baked three pans of bars — one to give away, one to share at work and one to freeze for later. An 8-inch square pan yields 16 two-by-two-inch bars. (The bars can be cut smaller — their unique flavor is robust.)

Before starting at the Mission Office, Katy had 11 years of experience in education and parish ministry with children, youth, young adults and adults through faith formation, youth ministry, RCIA and the Central Minnesota TEC program. She worked at St. Andrew Parish in Elk River, St. Katharine Drexel Parish in Ramsey, Minnesota, and Mary of the Visitation in Big Lake and Becker. Katy and her husband, Mike, are the parents of five children.


Jun 11

Rhubarb recipe ‘takes the cake’

By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese

Last Monday evening a group of us who work for the diocese went to see the documentary “Pope Francis: A Man of His Word.” It truly is an inspiring film with a number of powerful and thought-provoking messages. If it is playing in your area, I highly recommend going to see it.

At dinner before the movie, the conversation turned to recipes and rhubarb. Alice Coudron, a consultant for planned giving and major gifts in the Catholic Foundation, mentioned this rhubarb cake recipe and several of us who are familiar with it raved about how scrumptious it is! Alice generously volunteered to get up early the next morning to bake one for colleagues working in the Pastoral Center

She did not disappoint. The next morning, the warm, enticing treat was waiting for us on the kitchen counter in the staff lounge. One co-worker called it “awesome.” I agree.

Alice’s Awesome Rhubarb Cake
Alice Coudron

1 pkg. yellow cake mix
1/3 to 1/2 cup oil*
3 eggs*
1 cup water*

5 cups raw rhubarb, finely chopped
1 to 1 1/4 cup sugar
1 cup whipping cream

Additional whipping cream, whipped, for garnish

Preheat oven to 350°F.

Mix cake (using oil, eggs and water) following the directions on the box. (*Various brands of cake mix may call for different amounts of oil, eggs and water.)

Pour the cake batter into an ungreased 13x9x2-inch pan. Toss diced rhubarb evenly over cake batter. Sprinkle sugar over rhubarb and then pour cream over sugar.

Bake cake at 350°F for 45 to 50 minutes. (Test for doneness by inserting toothpick into center of cake — it should come out clean with no streaks of batter.)

Serve topped with a dollop of whipped cream, if desired.

Yield: 15 servings

A note from Alice:
This is such a simple recipe. It takes less than five minutes to make once the rhubarb is cut up. My family likes it best when it is served warm from the oven. Serving it with canned whipped cream or whipped topping is easier and quicker than whipping the cream. (Refrigerate the uneaten portion.)

A note from Carol:
Alice is well known in our building as an excellent cook and baker. She frequently brings treats to share. While discussing the cake recipe, she told me that this year her graduating class, from the College of St. Benedict in St. Joseph, celebrates its 50th reunion. She double majored in math and home economics. After graduation, she taught microwave classes for Litton throughout the Twin Cities. Microwave ovens had just began appearing on the market for home cooks at that time. Her demonstrations included prime rib roast, shake and bake chicken, stuffed green peppers, a head of cauliflower with cheese sauce, corn on the cob in the husk and a broccoli, cauliflower, carrot combination with Hollandaise sauce.

Carol Jessen-Klixbull is a copy editor at The Visitor. She is a former Family and Consumer Science teacher who has a passion for all things “food.”








May 11

Cocoa Party Cake stirs sweet memories

By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese


Last week my colleague Dianne Towalski, graphic designer and multimedia reporter at The Visitor, reminisced about the chocolate cake that her mother, Vicky Williams, always baked for her birthday. Vicky shares that special recipe with our readers in honor of Mother’s Day this Sunday and recalls fond memories of her own dear mom.

“This chocolate cake recipe is from a small cookbook that came with a can of Hershey’s Cocoa decades ago,” Vicky said. “I don’t remember when I made it for the first time — it was so long ago. We are all chocolate fans, so my kids usually requested chocolate cake with chocolate frosting for birthdays.

Vicky Williams, right, poses with her mom Margie Arnold in 2010.

“I enjoy baking and like the way the house smells when there’s something in the oven. It smells like home to me,” she continued. “My mom, Margie Arnold, was a great cook and also loved to bake. On Saturdays, when we were growing up, my sister Sandy and I would make two kinds of cookies for the week, while our mom baked coffeecake and cinnamon rolls. Her cinnamon rolls are the standard by which I judge all cinnamon rolls. She also made a great peach cobbler.

“Mom passed away last year,” Vicky said. “She was a lovely woman and we all still miss her so much.”

Happy Mother’s Day to Dianne, Vicky and all mothers everywhere!

Cocoa Party Cake with Chocolate Buttercream Frosting
Submitted by Vicky Williams

1 cup butter or margarine, softened
2 1/4 cups sugar
2 eggs
1 tsp. vanilla
2 3/4 cups all-purpose flour
1/2 cup cocoa
2 tsp. baking soda
1 tsp. salt
2 cups buttermilk or sour milk*

1/3 cup cocoa
1/3 cup butter
2 cups powdered sugar
1 tsp. vanilla
1-2 tbsp. milk

Preheat oven to 350°F. Grease and flour a 13x9x2-inch pan or three round 8-inch layer pans.

Cream butter and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to the creamed mixture.

Pour into greased and floured pan/s. Bake at 350°F for 55 to 60 minutes for a rectangular cake (or 30 to 35 minutes for layers) or until cake tester inserted in center comes out clean. Frost when cake is cool. (If making a layer cake, cool in pans for 10 minutes then remove cake from pans to cool completely.)

For the frosting: Mix the cocoa and butter together, add the powdered sugar and vanilla. Add the milk, a little at a time, until it’s the right consistency.

*To sour milk: Use 2 tbsp. vinegar plus milk to equal 2 cups.

A note from Vicky
I always use butter when baking this cake — it just tastes better. (If you’re going to indulge, you might as well do it right.) I always use all-purpose flour even though the original recipe called for unsifted cake flour. I’ve soured the milk occasionally, but I usually buy buttermilk. It’s good either way. I believe in doing things the easy way, so I usually bake it in a 9×13-inch pan. (Of course, it looks more spectacular as a three-layer cake, so if you want to impress people, that’s the way to go.)

Carol Jessen-Klixbull is a copy editor at The Visitor. She is a former Family and Consumer Science teacher who has a passion for all things “food.”

Mar 29

Capirotada de vigilia features symbolic ingredients of Christ’s Passion

By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese

Mayuli Bales, diocesan director of Multicultural Ministries

“The smell of capirotada bubbling in the oven was the smell of home,” Mayuli Bales, diocesan director of multicultural ministries, fondly reminisced about the traditional Mexican bread pudding served during Lent. “My grandmother used to make it for the Lenten period and served it on Good Friday. My mother would bake it ahead of time and it was our family custom to eat it on Fridays before Holy Week.”

There are thousands of variations for capirotada, which begins with toasted bread, soaked in a warm, mulled syrup, then layered with fruits and nuts and finally topped with cheese. Some recipes include a layer of meat and others are made with milk. Cuisines differ between the northern and southern regions of Mexico.

The ingredients in this dish symbolize elements during the Passion of Christ: the bread as the Body of Christ, syrup as Christ’s blood, cloves are the nails and cinnamon sticks are the wood of the cross. The melted cheese stands for the Holy Shroud.

Mayuli grew up in Oaxaca, Mexico, which is close to 300 miles southwest of Mexico City. Her family’s recipe for capirotada has been handed down only through oral tradition but she has recorded now it for her children and future generations.

Capirotada de vigilia
Mayuli Bales

6 “bolillo” or 2 stale French bread loaves
2 quarts water
2 cups “piloncillo” (3-4 pieces)
1/2 cup raisins
4 cinnamon sticks
1/2 tsp. nutmeg
2 anise stars
6 cloves
6 green “tomatillos,” diced
1 onion, coarsely chopped
1/2 cup slivered almonds
1/2 cup roasted, salted peanuts
2 cups shredded Manchego or Ranchero cheese (or a blend of both)

Slice the bread and fry it in oil or broil it — turning as needed, until nicely brown and crisp. Remove from frying pan or broiler and set aside.

Preheat oven to 350°F.

Prepare the syrup in a medium saucepan by boiling the water and adding the piloncillo, raisins, cinnamon, nutmeg, anise stars, cloves, tomatillos and onions. Simmer mixture for 5 to 10 minutes until it is slightly thickened and becomes syrup. Pour the mixture through a strainer and discard the solids except raisins. Keep the syrup warm.

Grease a 9 x 13-inch baking dish or a large casserole dish. Place one third of the bread pieces in the bottom of the pan. Sprinkle it with some of the cooked raisins, peanuts, almonds and cheese. Drizzle some of the syrup over this layer, letting it soak into the bread. Continue layering bread, raisins, peanuts, almonds, cheese and a little syrup and finish with a layer of cheese. Pour the rest of the syrup over the whole dish. Bake 30 minutes at 350°F.

Serve capirotada warm or chilled.

Yield: 12 servings

Notes from Mayuli:

  • A bolillo is a variation of a baguette traditionally made in Mexico.
  • Piloncillo cones are unrefined pure cane sugar with no additives. (Don’t mistake it for brown sugar.)
  • Tomatillos are also known as the Mexican husk tomato. They are purplish or yellow when ripe but are most often used when green. Green tomatoes can be substituted for this dish if tomatillos cannot be found.
  • Manchego cheese is made from sheep’s milk. It is from the La Mancha region of Spain. Ranchero is an artisan cheese with a dry, crumbly texture similar to Parmesan cheese. It has a mild, buttery flavor. (Monterrey Jack or white cheddar will work in this recipe, too.)

Notes from Carol:

Mayuli’s maternal grandmother was Guadalupe Ruiz. She was from Oaxaca, Mexico. Her mother, who lives in Mexico, is Esther Infante.

Carol Jessen-Klixbull is a copy editor at The Visitor. She is a former Family and Consumer Science teacher who has a passion for all things “food.”

Mar 14

Cream cheese makes egg burritos ‘egg-stra’ special

By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese

A couple of weeks ago I enjoyed sharing three salmon recipes that I had published in “Food, Faith and Fellowship,” a blog I authored for The Visitor from 2010 to 2012.

Eggs are another good choice for a meatless meal during Lent or any other time. Consider preparing these egg burritos that I originally printed on March 28, 2012 — they are a delicious, healthy and inexpensive alternative to fish or meat.

Egg Burritos
(Cheryl Orbeck)

1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup chopped red pepper
2 tsp. oil
7 eggs
3 tbsp. cream cheese
1/4 tsp. salt
1/8 tsp. pepper
10 (8-inch) flour tortillas
3/4 cup shredded cheddar cheese
1/2 cup salsa

In a nonstick skillet, sauté the mushrooms, onion and red pepper in the oil until tender. Remove and keep warm. In a mixing bowl, beat the eggs, egg substitute, cream cheese and salt and pepper. Pour into the same skillet, cook and stir over medium heat until the eggs are completely set. Stir in the sautéed vegetables. Spoon about 1/2 cup of the mixture onto the center of each tortilla; top with cheese and salsa. Fold the ends and sides over the filling. Serve immediately.

Yield: 10 burritos

A note from Cheryl: Sometimes I lay all the ingredients out and let everyone make their own burritos using the combinations they prefer.

A note from Carol: Cheryl discovered the original recipe, which called for 3 eggs and 1 1/4 cup liquid egg substitute, about five years ago in a “Taste of Home” magazine. She submitted it for the “Fruit of the Spirit” cookbook, published by St. Donatus Parish in Brooten, where she and her family were members when she grew up. To order the cookbook, contact the St. Donatus Parish office at or 320-346-2431. They are on sale for $15 each. (Shipping and handling is $5 for one book or $7 for two.)

Carol Jessen-Klixbull is a copy editor at The Visitor. She is a former Family and Consumer Science teacher who has a passion for all things “food.”

Mar 02

Maple salmon is sophisticated and elegant

By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese

This is the third and final in a series.

Meandering through memory lane earlier this month inspired me to bring back three salmon recipes from “Food, Faith and Fellowship,” a food blog I wrote for The Visitor from August 2010 to December 2012.

This Maple Salmon recipe is a favorite that I shared with my readers on March 22, 2012. The others are Honey-Orange Marinated Salmon and Pecan Crusted Salmon.

Maple Salmon
(Sheila Ballweg-Pulju)

1/4 cup maple syrup
2 tbsp. soy sauce
3 cloves garlic, minced
1/4 tsp. garlic powder
1/8 tsp. ground black pepper
1 lb. salmon

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic powder and pepper.

Spray a shallow baking dish with no-stick spray. Place the salmon in the dish and coat with the maple syrup mixture. Cover the dish and marinate the salmon in the refrigerator for 30 minutes, turning once.

Preheat the oven to 400°F. Place the baking dish in the preheated oven and bake the salmon for 15 to 20 minutes, or until it easily flakes with a fork.

Yield: 4 servings

A note from Sheila: This easy recipe been a family dinner favorite since the day I discovered it. I’ve served the salmon the next day as an appetizer, on crackers and in salads but it’s so good that we rarely have any left over. 

A note from Carol: I wanted to prepare this special recipe for dinner recently but found that there was no time to marinate the fish. So, I prepared the marinade and put it in a baking dish, placed the salmon (skin side down) in the marinade, poured several spoonfuls of it over the topside of the fish and set the dish in the preheated oven. When it was finished baking I again poured several spoonfuls of the marinade — which had reduced beautifully — over the salmon again. I served the fish and the rich-tasting marinade, which I then called a “sauce,” together and it was fabulous!


Carol Jessen-Klixbull is a copy editor at The Visitor. She is a former Family and Consumer Science teacher who has a passion for all things “food.”


Mar 01

Pecan Crusted Salmon features flavor and finesse

By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese

This is the second in a series.

This Pecan Crusted Salmon is the second in a series of distinctive salmon recipes I’m sharing from “Food, Faith and Fellowship,” a blog I previously authored for The Visitor. It was originally posted on March 21, 2012.

Yesterday’s post from this tempting collection featured Honey-Orange Marinated Salmon.

Pecan Crusted Salmon
(Amy Klaphake)

4 (about 6 oz.) salmon fillets
2 cups milk
1 cup finely chopped pecans
1/2 cup flour
1/4 cup packed brown sugar
2 tsp. seasoned salt
2 tsp. pepper
3 tbsp. oil

Place salmon fillets in a large resealable plastic bag; add the milk. Seal the bag and turn to coat. Let stand for 10 minutes; drain.

Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish. In a large skillet, brown the salmon in oil over medium-high heat. Transfer to a 15x10x1-inch baking pan coated with no-stick cooking spray. Bake at 400°F for 8 to 10 minutes until fish flakes easily with a fork.

Yield: 4 servings

A note from Amy: I usually don’t soak the fish in as much milk or for as long as the recipe calls for. I put it upside down (skin side up) in a glass pan, pour in a little milk, let it soak for about 10 minutes and then pour it off.

I’ve found that the pecan crust mixture makes a lot so I usually freeze half of it and it’s ready to go when I want to make the recipe again.

The first time I made it I browned the fish as directed but since then I’ve skipped that step and put it straight into the oven after I’ve dipped it in the crust mixture. I’ve also put it in a greased aluminum pan and placed it on the grill. It’s turns out great that way as well.

A note from Carol: Amy and I compared notes after I tried this recipe so I did things a little differently. I, too, felt that there was an abundance of the pecan mixture and so I peeled the skin off and covered both sides of the fish with it. (Next time I likely would make half the amount of this crust mixture.)

I followed the recipe and browned the fish — on both sides — since there was crust mixture on both. I made it in an ovenproof skillet and then put that pan directly in the oven rather than using another baking dish.


Carol Jessen-Klixbull is a copy editor at The Visitor. She is a former Family and Consumer Science teacher who has a passion for all things “food.”

Feb 28

Ginger adds spicy note to Honey-Orange Marinated Salmon

By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese

This is the first in a series of three.

The Visitor celebrated Catholic Press Month during February . To share in the fun, I searched “Food, Faith and Fellowship,” a food blog I wrote for The Visitor from August 2010 to December 2012 for a “Flashback Friday” recipe for the paper’s Facebook site.

Looking back through my blog entries was a delicious trek! I re-discovered a collection of salmon recipes that I posted in March 2012. They are so enticing I am eager to prepare them again soon and I’m excited to share this tasty series with our readers of “From The Heart.”

We’ll start with Honey-Orange Marinated Salmon that was posted on March 20, 2012. For the full story, click the link above.

Honey-Orange Marinated Salmon
(Sandy Durant)

1/3 cup reduced sodium soy sauce
1/4 cup orange juice
1/4 cup honey
2 green onions, thinly sliced
1 tbsp. olive oil
1 tbsp. sherry (or apple juice)
1 tbsp. minced fresh ginger root
1 (1 lb.) salmon fillet

In large resealable bag, combine the first seven ingredients. Add the salmon. Seal the bag and turn to coat. Refrigerate for at least one hour, turning several times.

Preheat oven to 350°F. Line an 8-inch square baking dish with foil. Coat the foil with no-stick cooking spray. Place salmon in prepared baking dish and discard the marinade. Bake at 350°F for 30 to 40 minutes or until fish flakes easily with a fork.

Yield: 4 servings

A note from Sandy: We’ve had lots of compliments on this recipe, which can easily be adapted to suit your own tastes. Make it sweeter by adding more honey or sassier by upping the amount of orange juice and ginger root.


Carol Jessen-Klixbull is a copy editor at The Visitor. She is a former Family and Consumer Science teacher who has a passion for all things “food.”

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