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Saturday, October 7, 2017

BNICE

I saw this reminder for all of us while we were driving in Anchorage!  It made me laugh after a stressful day in the AAM office!



BNICE!!


 Alaska Anchorage Mission Senior Couples All Being Nice!!


 Alaska Jane being nice!!



President & Sister Robinson being nice!!


Sister Moss being nice!



A Walk in the Park (Kincaid Park)

Elder Moffitt and I decided that we would like to go to Kincaid Park in Anchorage to see the dead beached Humpback whale that was lying on the beach.  We actually got more than we bargained for!  Besides the dead whale, we saw live Beluga whales briefly, unfortunately I did not get a photo of them. 


When we first arrived there, we encountered people taking lots of photos and looked and there were a few moose there, including a big bull moose with quite a rack of antlers!



   I took my picture than I got out of there! 

DEAD BEACHED WHALE  (DBW)





We also saw a mama moose with her baby calf!



Saturday, May 20, 2017

Elder and Sister Coy's Yummiest Ever Halibut Recipes

Asiago Halibut


1/4 cup Asiago Cheese, grated                         egg
1/4 cup Parmesan Cheese, grated                     flour
1 cup Japanese Bread Crumbs, Panko
pinch of salt

Mix cheeses, bread crumbs, and salt together and put in dish (the amounts represent the ratios. . . it usually takes 2-4 times these amounts).  Dredge sliced halibut in flour or shake it in a bag then dip in egg bath and into the mixture-patting on both sides.  Fry in clarified butter for approximately 2 min. on each side in a very hot pan.

Elder & Sister Coy like to serve it with mashed potatoes and gravy (use the leftover flour and butter solids/remainder of clarified butter and make it in the pan used for frying).


Sweet and Sour Halibut

1 1/2 lbs. fish fillets cut into roughly 1 inch pieces

Batter
3/4 cup cold water
2/3 cup all-purpose flour
1 1/4 tsp salt
1/2 tsp baking powder

Pat fish dry with paper towels.  Heat oil (1-1/1/2 " deep) to 360 degrees.  Prepare batter by mixing all the ingredients.  Dip fish in batter with tongs.   Allow excess batter to drip back into bowl.  Fry 7-8 pieces at a time until golden brown, about 1 minute on each side.  Drain on paper towels.  Arrange on platter; pour sauce over fish.

Sauce:
Cut up carrots-cover with water in a separate pan
1/2 cup packed brown sugar
1/3 cup vinegar
2 tablespoons cornstarch
2 tablespoons soy sauce
1 can pineapple chunks
1 green pepper, cut into 1 inch pieces

Heat carrots and water to boiling.  Cover and cook until crisp-tender, 8-10 minutes.  Mix brown sugar, vinegar, cornstarch, and soy sauce in a 2pquart saucepan.  Stir in carrots (with liquid), pineapple chunks with syrup, and green pepper.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.

Senior Dog Mushers near Fairbanks, Alaska!

 Sister Moss and Sister Mayhue getting warm!

 Dog team getting ready to be harnessed for our ride!
 Dog sled all warm and comfty for our ride!
 Getting ready for our dog sled ride!
 Sister Moffitt with her new pet!

Elder and Sister Moss as Snow Queen and King at Ice Festival in Fairbanks

Fairbanks, Alaska Ice Sculpture World Competition









Even though it was -25 degrees in Fairbanks, we senior missionaries flew up to Fairbanks to visit the World Competition Ice Sculptures!  We still have a lot of fun even during the bitter cold winters in Alaska!

Most Beautiful, Majestic, and Inspiring Mountain in North America: DENALI


Alaskan Salmon and Halibut Recipes



These recipes come from the Alaska Man himself!  President Brian Smith in the Alaska Anchorage Mission gave me these recipes to share!  Please try them!  You'll love them!
President Brian Smith’s Alaska Recipes
 
Seasoned Halibut
In a gallon ziplock bag put:
 2 ½ cups seasoned croutons (finely crushed)
2 tsp. Johnny’s Seasoning 2 tsp. Mrs. Dash seasoning
2 tsp. salt                                  2 tsp dill weed
Shake in bag to get everything combined.
Skin Halibut and cut into small chunks and coat in garlic flavored oil.  Put the oiled chunks of meat into the gallon bag.
Put under a broiler and cook moving the meat around for only 3-5 minutes.  Watch closely, as it burns easily.

Coconut Halibut
1 can stewed tomatoes                        3 lbs skinned Halibut
Johnny’s Seasoning                   Mrs. Dash seasoning
Brown the halibut coated in Johnny’s & Mrs. Dash’s seasoning.
Red bell peppers
Red onions
White onion

Cut into rings and sauté in butter, and set the chunks of fish on top of vegetables.
Coconut milk-he likes to use the more solid part of the milk, so he lets it set up before he uses it.
Pour coconut milk (solid portion) all the fish.  Add stewed tomatoes, craisins, yellow raisins and simmer in the juices in a pan for about 10 minutes.

Tartar Sauce
2 cups sour cream                     1/3 cup mayonnaise
Cut up green onions, sweet onion, baby dills, and dill weed.  Add some pickle juice and seasoning salt.  Season to your taste.  Combine until smooth.


Pres. Smith’s Salmon
1 filet salmon                            1 cup dark brown sugar, packed
1 cube butter                            zest & juices of lime or lemon

Melt butter and add sugar, add zest & juices of lime or lemon.
Lightly season the salmon with Johnny’s Seasoning Salt & Mrs. Dash.
Line shallow pan with foil and put Kosher salt on top of foil.
Put filet on shallow pan.  Place under high heat of broiler-3-5 minutes.  Watch closely as it may burn.  Then after it has cooked put caramel sauce on and broil 3-5 minutes again.  Baste with sauce 3-5 minutes.
Then put on bottom rack for a few minutes then serve with caramel sauce for dipping.