Happy 100th!

Yes, this is my 100th post. Wow! What better way to celebrate than with food?? I give you...the most recent dishes of deliciousness:

Baked Fish with Mushrooms

1 lb fresh or frozen fish fillets or steaks (we used salmon)

2 T. margarine or butter

1 c. sliced fresh mushrooms

½ c. sliced green onions

¼ t. dried tarragon or thyme, crushed

Paprika

1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Arrange fish in a 20quart rectangular baking dish, turning under thin edges. Sprinkle with salt.

2. In a small saucepan melt margarine; add mushrooms, onions, and tarragon or thyme. Cook over medium heat till tender. Spoon mushroom mixture over fish; sprinkle with paprika. Bake, covered, in a 450 degree oven for 12 to 18 minutes or till fish flakes easily with a fork. Makes 4 servings.

Fast and low-fat! Not to mention, uber-delicious :) It's just as yummy re-heated the next day!

Broccoli Salad

Ingredients:

• 5 cups fresh broccoli florets
• 1/2 cup sunflower seeds or almond slivers or both
  
• 1/2 cup cooked, crumbled bacon
• 1/4 cup of red onion, chopped
• 1 cup of frozen peas, thawed
• .
• Dressing:
• 1 cup mayonnaise
• 2 tablespoons vinegar
• 1/2 cup sugar

Preparation:

Combine broccoli florets, sunflower seeds/almond slivers, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.
Broccoli salad serves 4 to 6.

Steve and his proud creation :)

Mmmmmm...

My broccoli salad

The finished product