Sunday, December 30, 2012

Places Where I Would Like To Meditate

As you may have gathered from the title of my blog, I am a student of meditation. I truly enjoy the serene feeling I get from meditation. It's like a detachment from all that surrounds me and it helps me to return to center and regain my focus and it helps me to send helping energy to those in need.

I have made a "Meditation Bucket List" of places that I would like to spend some time meditating. In no particular order they are listed and pictured below.

Leshan Giant Buddha
The Leshan Giant Buddha was built during the Tang Dynasty  (618–907AD). It is carved out of a cliff face that lies at the confluence of the Minjiang, Dadu and Qingyi rivers in the southern part of Sichuan province in China, near the city of Leshan. The stone sculpture faces Mount Emei, with the rivers flowing below his feet. It is the largest stone Buddha in the world

Hussain Sagar Buddha Statue
The Buddha statue situated at the center of an artificial lake in the city of Hyderabad is one of India’s most famous Buddha statues. This figure stands at 56 feet tall and weighs 320 tons. The single largest monolithic statue in all of India, it was sculpted by a group of artisans from a single piece of stone. Tragically, during the statue’s installation in 1992 the figure tipped over and fell into the lake, causing the death of 8 workers. The government recovered the statue and restored it to its full height and stature.

Temple of the Emerald Buddha
 Wat Phra Kaew, the Temple of the Emerald Buddha, located within the grounds of the Grand Palace. The main building is the central ubosoth, which houses The Emerald Buddha, one of the oldest and most famous Buddha statues in the world.
A jade statue adorned in gold clothing, the Emerald Buddha was, according to legend, created in India in 43 BC in the city of Pataliputra, where it remained for 300 years. In the 4th century AD it was taken away to Sri Lanka by Buddhist monks to save it from destruction by war. Eventually the statue made its way to Thailand and was moved to Wat Phra Kaew in 1779. The statue has three different sets of gold clothing, which are changed by the King of Thailand in a ceremony at the changing of the seasons.

Gal Gal Viharaya Buddha 
Located in north central Sri Lanka, Polonnaruwa is the site of one of the most breathtaking of the world’s representations of the Buddha – the Gal Gal Viharaya. This massive rock temple was constructed by Parakramabahu the Great in the 12th century. The central attraction of the temple are 4 large Buddha statues carved into the face of a granite boulder. Among these giant stone figures are a reclining statue of the Buddha that measures 46 feet in length and a standing figure measuring 23 feet high.

The Borobudur Temple 

Located on the Indonesian island of Java, 25 miles northwest of Yogyakarta, the Borobudur is the largest and most famous Buddhist temple in the world. The Borobudur was built over a period of some 75 years in the 8th and 9th centuries by the kingdom of Sailendra, out of an estimated 2 million blocks of stone. Containing over 500 representations of Buddha it is one of the most amazing Buddhist temples known to mankind. It was abandoned in the 14th century for reasons that still remain a mystery and for centuries lay hidden in the jungle under layers of volcanic ash.

That's my "Meditation Bucket List" folks. I hope to visit all of these before I hit my 60th birthday. That gives me 13 1/2 years to visit each of these serene and beautiful Buddha representations. I think that my goal is well within reach.

Friday, December 28, 2012

New Year's Eve Party Appetizers

In an effort to share my love of cooking and to make things as easy as possible, here are some easy and tasteful party appetizers that will jump start your New Year's Eve Party. 

Calzone Pinwheels


1/2 cup ricotta cheese
1 tsp italian seasoning
1/4 tsp salt
1/2 cup shredded mozarella cheese
1/2 cup diced pepperoni
1/2 grated parmesan cheese
1/4 chopped fresh mushrooms
1/4 finely chopped green pepper
2 tsp finely chopped onion
1 pkg (8 oz) refrigerated crescent rolls
1 jar (14 oz) pizza sauce, warmed

In a bowl, combine the ricotta, italian seasoning, and salt. Stir in the shredded mozzarella, pepperoni, parmesan cheese, mushrooms, green peppers, & onion. Separate crescent dough into four rectangles: seal perforations.

Spread cheese mixture over each rectangle to within a 1/4 inch of edges. Roll up jelly roll style, starting with a short side; pinch seams to seal. Cut each into four slices.

Place cut side down on greased baking sheet. bake at 375 for 10-15 minutes or until golden brown. Serve warm with the pizza sauce.
Makes 16 servings.

Bacon Quiche Tarts

2 pkg cream cheese (3 oz each), softened
5 tsp 2% milk
2 eggs
1/2 cup shredded colby cheese
2 tbsp chopped green pepper
1 tbsp finely chopped onion
1 pkg (8 oz) refrigerated crescent rolls
5 bacon strips, cooked & crumbled. More bacon is ok if you really like bacon!
greased muffin pan

In a bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper, & onion; mix well.

Seperate the dough into 8 triangles; press onto the bottom and up the sides of the greased muffin cups. Sprinkle half of the bacon into the cups. Pour egg mixture over bacon. Top with remaining bacon.
Bake uncovered at 375 for 18-22 minutes or until a knife inserted near center comes out clean. Makes 8 servings.

Tortellini With Roasted Red Pepper Dip

2 pkg cream cheese (3 oz each), softened
5 tsp 2% milk
2 eggs
1/2 cup shredded colby cheese
2 tbsp chopped green pepper
1 tbsp finely chopped onion
1 pkg (8 oz) refrigerated crescent rolls
5 bacon strips, cooked & crumbled. More bacon is ok if you really like bacon!
greased muffin pan

In a bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper, & onion; mix well.

Seperate the dough into 8 triangles; press onto the bottom and up the sides of the greased muffin cups. Sprinkle half of the bacon into the cups. Pour egg mixture over bacon. Top with remaining bacon.
Bake uncovered at 375 for 18-22 minutes or until a knife inserted near center comes out clean. Makes 8 servings

Pesto Bruschetta

1 loaf of french bread, cut into thin slices
1 jar (7 oz) prepared pesto
2 medium or 3 small tomatoes, seeded & chopped
1 package (4 oz) crumbled feta cheese

Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes & cheese. Broil 4 inches from the heat for 3-5 minutes or until the edges are lightly browned.  Makes about 30 servings. 
******You must carefully watch this in the broiler. check for doneness after 3 minutes, then every minute thereafter.

Taco Chicken Wings

1 envelope taco seasoning
3 tbsp canola or vegetaable oil
3 tbsp red wine vinegar
2 tsp hot sauce, divided
4 lbs chicken wings (fresh or frozen)
1 cup ranch salad dressing

In a jumbo size zip loc bag combine taco seasoning, oil, vinegar, and 1 tsp hot sauce; add chicken. Seal bag and shake lightly to coat.

Grill chicken, covered over medium heat for 5 minutes. Turn chicken and grill for 5 more minutes  then turn chicken again. Repeat this step until the juices run clear when poked with a fork.
In a bowl combine ranch dressing and remaining hot sauce. Serve with chicken wings. Makes about 2 1/2-3 dozen wings.

Well there you go. Five quick and easy appetizers that are bound to jazz up your New Year's Eve gathering. Enjoy!

Thursday, December 27, 2012


One thing that not many people know about me is that I have a love of flower photography. I am amazed by the intricate beauty of a flower in bloom and the vibrant colors and patterns each flower gives off. Below are a few of my favorites. All photos are untouched and no filters were used. Just me and my Fuji digital camera.

 Bird of Paradise, Longwood Gardens (2008)

 Untitled, Longwood Gardens (2008)

 A Sea Of Lilies, Longwood Gardens (2009)
2009 Honorable Mention, Nature Category

 Field Amaryllis, Manor College (2012)

 Ghost Cactus, Longwood Gardens (2009)

Purple Orchid; A Study In Detail, 
Longwood Gardens (2009)

Saturday, December 22, 2012

CPR: When Seconds Count

CPR Saves Lives.
Make sure you are prepared act.
Seconds can mean the difference between life and death.

There is no substitute for learning CPR but  life and death emergencies never wait for training. Follow the steps below to perform conventional adult CPR.

Attempt to wake victim. If the victim is not breathing (or is just gasping for breath), call 911 immediately and go to step 2. If someone else is there to help, one of you call 911 while the other moves on to step 2.

Begin chest compressions. If the victim is not breathing, place the heel of your hand in the middle of his chest. Put your other hand on top of the first with your fingers interlaced. Compress the chest at least 2 inches (4-5 cm). Allow the chest to completely recoil before the next compression. Compress the chest at a rate of at least 100 pushes per minute. Perform 30 compressions at this rate (should take you about 18 seconds).
If you are not trained in CPR, continue to do chest compressions until help arrives or the victim wakes up.

It's normal to feel pops and snaps when you first begin chest compressions - DON'T STOP! You're not going to make the victim worse.

Begin rescue breathing. If you have been trained in CPR, after 30 compressions, open the victim's airway using the head-tilt, chin-lift method. Pinch the victim's nose and make a seal over the victim's mouth with yours. Use a CPR mask if available. Give the victim a breath big enough to make the chest rise. Let the chest fall, then repeat the rescue breath once more. If the chest doesn't rise on the first breath, reposition the head and try again. Whether it works on the second try or not, go to step 4.

If you don’t feel comfortable with this step continue to do compressions at a rate of 100 a minute.
Repeat chest compressions. Do 30 more chest compressions just like you did the first time.
Repeat rescue breaths. Give 2 more breaths just like you did in step 3 (unless you're skipping the rescue breaths).
Keep going. Repeat steps 4 and 5 for about two minutes (about 5 cycles of 30 compressions and 2 rescue breaths).
If you have access to an automated external defibrillator (AED), continue to do CPR until you can attach it to the victim and turn it on. If you saw the victim collapse, put the AED on right away. If not, attach it after approximately one minute of CPR (chest compressions and rescue breaths).

After 2 minutes of chest compressions and rescue breaths, stop compressions and recheck victim for breathing. If the victim is still not breathing, continue CPR starting with chest compressions.
Repeat the process, checking for breathing every 2 minutes (5 cycles or so), until help arrives. If the victim wakes up, you can stop CPR.

Quick Original Appetizers

Shrimp & Grits Tarts

1 cup water
1/4 cup quick cooking grits
2 oz cream cheese, softened
1/4 shredded cheddar cheese
3 tablespoons butter, divided
1/4 teaspoon garlic salt
pepper to taste
1 lb uncooked small shrimp, peeled and deveined
3 green onions (scallions), sliced
2 packages mini phyllo tart shells (Athens makes good prepared shells)

In a small saucepan, bring water to a boil. Gradually stir in grits. Reduce heat; cover & simmer for 4 minutes. Stir in the cheeses, 1 tablespoon of butter, garlic salt, salt & pepper.

In a large skillet, saute shrimp and green onions in remaining butter until pink. Fill tart shells with grits and top with shrimp/green onion mixture.
Makes about 2 1/2 dozen. Total prep/cook time about 30 minutes.

Tortellini & Red Pepper Dip

1 package (19 ounces) frozen cheese tortellini
1 jar (7 ounces) roasted sweet red peppers, drained
3 garlic cloves, minced
1/2 cup fat-free mayonnaise
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil

Prepare tortellini according to package directions. Meanwhile, place red peppers and garlic in a food processor; cover and process until combined. Add the mayonnaise, vinegar, salt and pepper; cover and process until blended. Transfer to a small bowl.

Drain tortellini; toss with oil. Serve with zucchini strips and red pepper dip. 
Makes about ten servings. Total prep/cooking time is 24 minutes.

Tuesday, December 4, 2012

Chocolate BBQ Sauce

This past weekend I was in Lancaster County, Pennsylvania. Before coming home I made a side trip to Hershey, PA to visit Hershey's Chocolate World. This small place, just outside of Hershey Park is a chocolate lover's utopia! All things chocolate and all things Hershey exist in this little slice of heaven. After doing a little chocolate shopping, I decided to grab a bite to eat before hitting the road for the 90 mile drive home. I got a simple chicken sandwich but what made that sandwich pop was CHOCOLATE BBQ SAUCE! It was amazing, delicious, and like nothing I've ever had before. Yesterday, I fooled around with a bbq sauce recipe a little bit and came up with this concoction and it's pretty close to what I tasted when I was in Hershey.

  • 1 1/2 cups ketchup
  • 1/4 cup apple cider vinegar
  • 1/2 cup Hershey’s Chocolate Syrup
  • 1/4 cup olive oil
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tbsp cracked black pepper
  • 1 tsp paprika
  • 1 tbsp prepared mustard
  • 1/2 tsp hot sauce 


In a sauce pan saute onions and garlic in olive oil, cooking until tender. Stir in lemon juice, salt, pepper, paprika and hot sauce. Simmer for 5 to 6 minutes and reduce heat. Stir in ketchup, vinegar and Hershey’s Syrup. Simmer for 15 to 20 minutes. This is great on chicken or pork as a marinade and I may even give it a try on a turkey burger. This is easy to make and has a great chocolate flavor.

If you like things a little less sweet then try melting down 1/2 cups worth of Hershey's Special Dark Chocolate. The dark chocolate has a less sugary taste.

Wednesday, November 28, 2012

Holiday Appetizers

Well, the holiday season is upon us. Holiday work gatherings, family get together's, & neighborhood pot lucks will be soon popping up. I'm going to list a few quick appetizers that will dazzle the crowd, no matter what type of gathering you attend. 

Hummus Deviled Eggs

Mix 6 yolks from 12 hard boiled eggs with 1 1/4 cups Sabra Classic Hummus. Pipe into eggs, sprinkle with smoked paprika, & garnish with fresh parsley.

Spicy Devil Shrimp Cocktail Sauce

Jazz up your cocktail sauce by mixing in one container of Sabra Homestyle Salsa and adding a tsp of Srirachi Sauce and mix until well blended. Serve with pick and peel shrimp.This kicked up cocktail sauce will be the hit of the party and everyone will be asking you for the recipe.

Bacon & Pear Bites

Cut just ripe pears into 1/2 inch cubes. Sprinkle with salt, sugar, and cayenne pepper. spear on a toothpick with crispy bacon.

Spicy Maple Nuts

Mix 2 cups each of pecans, almonds, and walnuts with 1/4 cup maple syrup, 2 tbsp extra virgin olive oil, 2 tbsp chopped herbs (your choice), & 1/4 tsp cayenne pepper. Bake @ 350 degrees for 15 minutes.

White Chocolate Grapes

Melt white chocolate chips in a microwave safe bowl. Spear grapes with toothpicks. Dip grapes in white chocolate then roll in sprinkles or holiday colored sugar. Refrigerate until set.

Enjoy these appetizers and please feel free to share them with as many folks as you like. 

Wednesday, November 21, 2012

Pre Thanksgiving Prep Work

It's 2:45 and I am at work running through all the prep work I need to do for Thanksgiving dinner. (Remind me why I agreed to work midnight to 7:00 am?) I've got peppers to chop, turnips to peel and cut, ground turkey sausage to cook for the stuffing, chestnuts to roast; The list goes on and on. It certainly is going to be a busy day sister's Kim and Megan are taking care of ALL of the desserts so that is a BIG load out of the way & my brother Bob is coming over on Turkey day to help in the kitchen. He's also a good cook but doesn't take direction very well so we will just stay on opposite sides of the kitchen and get done what needs to be finished.

Anyhow, back to the matters at hand. Wednesday's prep work. I'm making two soups for Thanksgiving dinner. Butternut Squash (recipe in previous post) and Spicy Tomato Bisque. Both of these soups need to be made the day before because there just isn't the time to do them on Thursday and I need to do the other things I listed above too.

A couple interesting things I am making are the Spicy Tomato Bisque Soup and Nutty Green Beans w/ Bacon & Blue Cheese (Not my recipe. Credit goes to Claire Robinson of TV's The Food Network). Below I am going to post both recipes and I hope you enjoy them.

Spicy Tomato Bisque Soup

4 oz. brie cheese
4 slices of rye bread
1 (28 ounce) can tomato puree
1 teaspooon red pepper flakes 

1/8 teaspoon freshly ground black pepper
3/4 teaspoon dried basil
1/2 teaspoon white sugar
1/4 cup whole milk
4 ounces cream cheese, cubed
2 tablespoons chopped fresh basil leaves 
Sriracha sauce, to taste.

Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside.

In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.

Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat. Taste for heat quotient. If more heat is needed, add Srirachi sauce a little at a time and whisk well into soup until you get the heat you desire.

To serve, place each sandwich half into a separate bowl. Ladle soup over each sandwich.

Nutty Greens with Bacon and Blue Cheese


  • Kosher salt
  • 1 pound haricots verts, trimmed
  • 3 slices bacon
  • 4 ounces blue cheese, cut into small chunks
  • 1 1/2 cups toasted whole pecans, coarsely chopped
  • 1/4 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. When you make this it should be the last item on your menu that you prepare because it's best served hot, right out of the pan. This is an amazing side dish that will knock the socks off of your guests. If you want to impress someone, this is your dish!

Earlier I was speaking of all the prep work I am doing today for Thanksgiving. Good kitchen tools are a must and you don't have to get killed on price to have good stuff. I check reviews before buying and have gotten some really good deals.

My cutting board is a 11 1/4" x 11 1/4" end grain bamboo cutting board. I've had it for two years and with a little care it still looks as good as the day I first used it.
Here's a link to the cutting board I have:

Good knives are also important so that you can work precisely, effortlessly, and without injury. Again, you don't have to spend a fortune to get good knives. You can pick up a decent set for under $75.00 easily. I have a pretty basic set I use at home that is made by Master Cutlery and endorsed by (don't laugh) Top Chef, the TV series. These knives are incredibly balanced and I haven't had to sharpen them more than twice in the 18 months I have had them & these are my everyday around the house knives.

You can take a look at my knives here:

Top Chef 5-Piece Knife Set by Master Cutlery

Last but not least, may each of my American friends have a Happy Thanksgiving & remember the reason for the day off (Hint: It's not to stuff your face until you explode or so that you can go get in line for the Black Friday deals). Give thanks for the important things in your life, especially the ones we take for granted on a daily basis. Peace out!

Monday, November 19, 2012

Butternut Squash Soup

With Thanksgiving right around the corner and the temperature beginning to dip a bit this a perfect time to introduce one of my favorite soup recipes. Butternut Squash Soup is the bomb! I love making it. I love smelling it. I love eating it! This stuff is proof that there is such a thing as a foodgasm!

Butternut Squash Soup is easy to make, can be refrigerated for up to four days, and tastes just as good on day four as it did on day one.

Here is the recipe. Enjoy!

Butternut Squash Soup


2 large butternut squash (about 4 1/2 lbs.) or 4 lbs. peeled and cubed butternut squash
2 medium onions
3 cloves garlic 
3 Tbsp. butter
1/2 tsp. salt plus more to taste
8 cups chicken broth


Halve, seed, peel, and cube the butternut squash. Set aside.
Halve, peel, and chop the onion
Mince the garlic.
Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.
Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
Return the soup to the pot and add more salt to taste.
Serve hot with warm Semolina Bread.
Makes about four servings.

As a side note; transferring the soup to a blender is a dangerous proposition. It's hot and cooking burns are no fun. Take it from me. I know. If you want to skip the blender step, there is an alternative. Buy an immersion blender. They aren't all expensive and you'll be amazed at what you can use them for besides making the yummiest Butternut Squash Soup in the world.
Here is the immersion blender I use: 

 It's inexpensive. I have had it for over a year and never had an issue with it's performance, it cleans up easily and you won't burn yourself pouring hot soup into a blender. 

Enjoy the soup and please let me know how you make out with the recipe.

Sunday, November 11, 2012

Upping My Game

Things have been busy in the firehouse lately with our call volume increasing, fire prevention duties, community service stuff, residential smoke detector installations, and a new lieutenant working on our shift. Our crew works our tails off. We are probably the most active platoon in the station and now that the cold weather is here it's just going to get busier.

Before the really busy season starts I wanted to treat the crew and the new lieutenant to a really good dinner (I know how to suck up to a new boss too!). Something over the top. A wowza meal. Something they would remember. This was going to take some planning. The biggest issue is time management because as everyone knows, at a moments notice we go from 0 to 60 and are on our way to answer a call.

After careful planning this is what I came up with:
Spring Salad
Baked Salmon over Truffled Cauliflower Puree
Razzberry Turnovers
Well, unbelievably the meal went off with out a hitch and it was well received by all. In the interest of sharing my love of food and cooking, the recipes and pictures are below.

Spring Salad


4 cups baby arugula leaves, washed 
2 cups babay spinach, washed
1/2 cup fresh mint leaves
1/2 cup Italian parsley leaves
1 small bunch fresh chives, chopped
1 cup thinly sliced radishes
1 cup shelled peas, blanched *

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup shaved Parmesan Cheese 
2 teaspoons finely grated lemon zest
* To blanch peas: Drop it in boiling water for one minute, then place in an ice bath for one minute & drain


Combine arugula, baby spinach, 

mint, parsley, chives, radishes and peas in a large bowl.  Whisk olive oil, lemon juice, honey, salt and pepper together in a small bowl.  Pour 2/3 of the dressing over greens and toss to combine.  Arrange on plates.  Top with shaved Parmesan and lemon zest. Drizzle with remaining dressing. 

Baked Salmon over Truffled Cauliflower Puree

Ingredients: Truffled Cauliflower Puree   
2 tablespoons unsalted butter
1 shallot, chopped
1 pound cauliflower, cored and cut into small florets
1 cup heavy cream
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
1 tablespoon white truffle oil

Heat butter in a large stockpot over medium heat.
Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper.
Stir to combine.
Cover pot and bring mixture to a boil.
Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes.
Add salt and white pepper; stir in truffle oil.
Transfer mixture to a blender.
Blend until smooth and creamy.

Ingredients: Sauteed Swiss Chard

1 tablespoon olive oil
1/2 small onion
2 cloves garlic
1 1/2 pounds Swiss chard (about 1 large bunch), cut into strips
 (baby spinach works if you can't find swiss chard)
1/2 cup dry white wine (such as Chardonnay)
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper


Heat oil in a large skillet.
Add onion and garlic, and sauté until fragrant.
Add the Swiss chard and sauté until slightly wilted, about 4 minutes.
Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes.

Ingredients: Baked Salmon

1 cup breadcrumbs (I use Panko breadcrumbs)
1/3 pound smoked salmon, very finely chopped
1/3 cup prepared horseradish
1/3 cup plus 2 teaspoons olive oil, divided
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
4 (6-ounce) filets salmon

Preheat oven to 280°F.
Combine panko, smoked salmon, horseradish, 1/3 cup olive oil, salt and pepper in a medium bowl.
Stir until breadcrumbs absorb oil and mixture is combined.
Heat remaining 2 teaspoons oil in a large skillet over medium-high heat.
Sear salmon on both sides, about 2 minutes per side.
Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets.
Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.

Razzberry Turnovers

(Ok. So I cheated on dessert)

Well, that's it. from prep time to plating took me about 1 hour and 30 minutes.
I hope you enjoy!