Salmon with Lemon and Dill

1 Tbs. fresh chopped dill or 1/2 tsp of dried dill (I always recommend fresh)
4 Servings of salmon (I just used frozen but it would probably be even better with fresh)
1/4 Cup of fresh lemon juice (about 2 full lemons squeezed)
2 Tbs. of melted butter

Directions:

1. Combine lemon juice, melted butter, and dill.
   
2. Broil salmon for 5-6 minutes just on one side until it is flakey and opaque. (you can grill it as well but I broil it because it is too cold outside right now)
3. Baste with lemon/dill mixture-salt to taste
   

The Best Salad Dressing Ever

1/2 Cup oil
3 Tbs. red wine vinegar
1/4 Cup sugar
1 tsp. salt
1/2 tsp. pepper

Directions:

1. Put all ingredients in a blender or a bottle with a lid and shake until well mixed. I love this over a spinach salad with craisons, candied nuts, and sliced strawberries but it goes well with just about anything.
   

Fried Rice

1/2 Cup chopped onion
1 Cup frozen peas and carrots mixture (thawed)
4 Tbs. of butter, divided
Chopped ham or bacon (pre-cooked-I put about a cup of crumbled turkey bacon)
4 beaten eggs
2 Cups cooked rice (I use brown rice)
A dash of soy sauce
Salt and pepper to taste (I usually don't need much at all)

Directions:

1. Saute onion with the peas and carrots mixture in 2 Tbs. of butter until tender
   
2. Add the chopped ham/bacon
3. Stir in the eggs, scrambling them as they cook
4. Add the rice and remaining 2 Tbs. of butter
5. Season with salt, pepper, or a dash of soy sauce to taste
   

Mushroom Rice Casserole

1 Cup long grain rice (uncooked)
1 Can of beef broth
1 can of water (beef broth can)
1 Cup sliced mushrooms (fresh)
1 finely chopped medium sized onion
1 tsp. bouillon (chicken or beef)
1/2 Cup butter
1/4 tsp. salt

Directions:

1. Saute onion and mushrooms in butter until onions are tender
2. mix all ingredients together and pour into a 9x13 baking dish
3. bake at 375 for one hour covered