I love salmon cooked or not cooked (sushi), so I just love salmon. I used the caper oil from the fried capers, and poured that in my casserole pan. Then I brushed the salmon with it as well. Added salt and pepper, and a couple of sliced lemons. 
Bake at 350 degrees for about 20-25 minutes. Be careful not to overcook. I almost overcooked these.
The brinieness from the caper oil, and the sweetness of the salmon are an incredible combination. 
My portion with a spoonful of parmesan risotto, and the salmon with the fried capers. I am seriously in love with this dish.
Blessings.
Placed the cheese into two strips on my cookie sheet (with either parchment or silpat). 
Bake at 400 degrees for 10-12 or until golden and bubbly.
Let cool, and break or cut into chunks.
A little bit of work for a lot of yummy pay off. Super crispy and great flavor. And the bonus is that I know it is all cheese – nothing added.
The middle dip is 
Artichoke and crab dip: 1 can artichokes in water – chopped, 2 cans of crab meat-drained (whatever kind of crab that is your preference), ground pepper, 1 cup of parmesan (and more to cover the top), lemon juice and about a cup of mayo. Again, I add the mayo at the end and may or may not use the entire cup. Mix together, sprinkle extra cheese on top, and bake at 350 degrees for 30-35 minutes or until cheese is golden brown on top.
And my favorite at the moment is 
You can serve all of these with pita chips, tortilla chips, celery, , sliced bell peppers, cucumbers or toasted baguettes. Really anything or nothing at all. 
Fall, Saturday’s, football, and dips–can’t get any better. Well, maybe with a cookie or two?
But the one place we were absolutely in love with was Hell’s Kitchen-at Caesar’s Palace. We had seared scallops, lobster risotto as appetizers. (And I did’t eat all of my meal.)
Then I had the Beef Wellington and David had the beef short ribs. Everything was incredible. We have watched Hell’s Kitchen, and thoroughly enjoyed it. Being able to eat at the Gordon Ramsey Hell’s Kitchen was amazing. I know that it wasn’t the actually studio for the filming, but…it was incredible experience and meal.
We had a ball, had some really great food. Truly a wonderful day.
The use a rolling pin or chop as you like to crumble the pine nuts.
I added in some fresh parsley, and did a coarse chop.
I had purchased this beautiful salmon filet. I cut it into 4 equal pieces for cooking (and I left the skin on—love the skin especially when crispy).
Take the pine nut mixture and coat the top of the fish with it. 
Cook it with the pine nut side down first, cooking it 4-5 minutes.
Flip them, and cook until the skin is crispy. 
It was good, nutty, and succulent. I should have served the skin side up, but didn’t so it didn’t stay crispy. It was still very good. I did serve this with the 
I used dried black beans, and soaked them overnight in cold water. First thing the next morning, I rinsed them.
Pour the rinse beans into a pan and cover with water. Add salt, pepper, olive oil (just a bit), and two cloves of garlic minced to the pot. Bring to boil and cook until the beans are tender. You might need to add more water, please watch and taste after about a hour of low simmer.
I used mine in nachos. Loved the flavors. Simple and really good.
Pictures really don’t show how good these beans are. I loved that something so simple could be so good.
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