Dominique Eastwick

from Lizzie T. Leaf  I've used sesame chicken sauce often on poultry and one day I decided to give it a try on fresh salmon. End result was yummy. I hope you think so, too. Photo Courtesy of Robson Melo Pixabay SALMON 1 lb. salmon filet with bottom skin  1 small onion, sliced thin  ½ to ¾ cup of sesame chicken sauce Be sure to check for pin bones on the fish. If you find some use tweezers for best results. Place salmon in a plastic bag with sliced onions. Pour sauce over and massage to work sauce over the salmon and onions.   Marinade in refrigerator at least 2-3 hours (or night before if you work). Occasionally turn so sauce contacts all of the fish. If you refrigerated the night before then turn the bag in the morning before you leave. Preheat oven to 400° F. Place salmon skin side down in an oiled skillet. Lay onions on top. Bake 20 minutes or until fish flakes. ROASTED SWEET POTATOES 1 sweet potato per person ...

A Taste of Italy  This dish may seem like a lot of work, but it really isn’t. Besides, you will love the beautiful blend of flavors. This recipe serves 2, maybe 3, people. Double it and freeze for a later meal. Serve with a Caesar salad and a crisp white wine.   Chicken Tetrazzini   Chicken Casserole with Noodles and Mushrooms Chicken 2 chicken breasts, boneless, skinless  1 medium onion, peeled and halved  1 whole clove  1 stalks celery, including leaves  1 bay leaf  1 medium-sized carrot  5 cups chicken stock   Combine chicken and all remaining ingredients in a 3-quart saucepan. Bring to a boil over high heat. Reduce temperature to low and simmer, partially covered for 15 to 25 minutes, or until the chicken is tender but not falling apart.  Transfer the chicken to a cutting board. When cool enough to handle cut the chicken into 1-inch pieces. Set aside. Strain the cooking liquid through a fine s...