Salmon / Mac&Cheese

1. 
   
2. • 1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
   •  Kosher salt and black pepper
   • 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
   • 1 blood orange, mandarin orange or regular orange, thinly sliced
   • 6 sprigs thyme, rosemary, oregano or marjoram (optional)
   • 1 ½ cups olive oil
   • 2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
   •  Flaky sea salt, for serving
3. Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
4. Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
5. Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
6. 
   
7. ***************
8. Mac & Cheese in one pan
9. • 2 tablespoons unsalted butter
   •  1 cup cottage cheese (not low-fat)
   •  2 cups milk (not skim)
   •  1 teaspoon dry mustard
   •  Pinch of ground cayenne
   •  Pinch of ground nutmeg
   •  1/2 teaspoon kosher salt
   • ¼ teaspoon black pepper
   •  1 pound sharp or extra-sharp Cheddar, grated
   •  1/2 pound elbow pasta, uncooked
11. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
12. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
13. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
14. (Salty - use cheam or half and half - never 2% - mixin the morning and let it sit and it will cook faster)

Pancakes & Waffles

Sour Cream Pancakes - 1 - from MelsKitchenCafe.com

•  3 cups (15 ounces) all-purpose flour (see note about using whole wheat flour)
•  2 tablespoons granulated sugar
•  1 1/2 teaspoons baking powder
•  3/4 teaspoon baking soda
•  1/2 teaspoon salt
•  1 1/2 cups sour cream
•  1 1/2 cups milk
•  3 large eggs
•  6 tablespoons butter, melted (see note)

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the sour cream, milk, eggs and butter.
• Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy and it's ok if there are even a few streaks of flour here and there. Don't overmix! The key to light and fluffy pancakes is mixing just until combined.
• Let the batter rest while prepping the griddle.
• Heat a nonstick griddle to medium for 1-2 minutes until a drop of water sizzles (about 300 degrees F on my griddle, but every griddle will be a bit different).

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Sour Cream Pancakes 2 -- from HerCupOfJoy.com

• 1½ cup all-purpose flour
• 1 cup milk
• ½ cup sour cream
• 1 egg, slightly beaten
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt

• Whisk together the egg, sugar, milk, sour cream, butter and vanilla extract.
• Combine the flour, baking powder, baking soda and salt in an separate bowl.
• Add the flour mixture to the liquid mixture and whisk together until no large clumps remain. Let the batter sit for 15 minutes. You can even refrigerate it overnight and cook the next morning.
• Heat a nonstick pan on medium/low heat. Spray with oil or melt a dab of butter in the pan. Add the batter and cook for about 2 minutes on each side.
• Serve immediately. Garnish with fresh fruit or just a simple drizzle of sticky maple syrup!

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Pannekoeken
Melt 2 T butter in a pyrex dish
Beat eggs (lightly)
stir in 1 c flour + 2 T sugar + 1/2 tsp salt
gradually stir in 1 c milk
pour into pan
bake 400F - 15 min
Turn down to 325F  - 40-45 min - until golden

Watkins Dutch Apple Pancake
Mix 4 eggs + 3/4 milk + 3/4 c flour + 1 T sugar + 1/4 t salt +
Batter will be thin and lumpy
Melt 2 T butter in 10" pie plate - tilt to butter dish
Bake 425F for 20 min - or until set
Do not open oven during baking

Apple filling
5 apples pared and sliced + 2/3 c sugar + 1/4 tsp cinnamon + 1/8 tsp nutmeg
Heat 1/3 c butter + 1 T lemon juice +1 tsp grated lemon zest
Saute apples 3-5 minutes
Pour over pancake when it comes out of oven

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Waffle of Insane Greatness

1 c flour
1/3 c cornstarch
3/4 tsp BP
1/4 tsp soda
1/2 tsp salt
2 tsp sugar

1/2 c milk + 1/2 c cream
1/3 c oil
1 egg
1 tsp vanilla

Sift dry ingredients together
Add wet ingredients by hand until mixture is smooth
Let batter rest for 30 minutes

A modified version of the one you find when you Google the title.
From  inncuisine.com