Check Out These Three Easy Spring Recipes

Greensboro, N.C. -- Here on the Good Morning Show, we couldn't wait to welcome Spring. And with the change of the seasons we brought Chef Mike Baxter from Mikey's Catering into the WFMY News 2 Kitchen to show us three easy Spring recipes.

Mikey's Saute' Lemon Salmon w/ Summer Squash and Rice Pilaf

3 to 4 oz. Salmon fillets

1 cup of rice

2 cups of vegetable stock

1 zucchini, 1 yellow squash and 1 red pepper

¼ dice onion, ¼ dice celery and ¼ dice carrots

2 tbs. Teriyaki sauce

4 tbs. olive oil

Tbs. lemon pepper seasoning

Salt and pepper to taste

½ cup of heavy cream

¼ cup of Parmesan cheese

Sprig of dill finally chopped

Method of Preparation:


1. Season Salmon w/lemon pepper on both sides

2. Add oil to pan on medium heat, then add salmon

3. Cook 2 minutes per side then remove


1. Saute' onions, carrots and celery w/olive oil until onions are translucent

2. Fold in rice w/vegetables

3. Add stock and salt to pot on medium high then reduce heat to simmer when pot comes to a boil

4. Cover and cook about 15 minutes or until rice is fluffy


1. Add squash a peppers to a sauté pan w/olive oil on medium heat

2. Cook for 3 minutes while tossing vegetables

3. Add salt and Teriyaki sauce and cook for 30 seconds


1. Add heavy cream to sauce pan on medium heat

2. When cream starts to bubble and cheese and dill

3. Stir to cheese melt and sauce is smooth

Mikey's Banana Pudding

50 wafers

1 cup of sugar

3 eggs

2 cups of milk

2 tbs. of corn starch

1 tbs. of vanilla extract

4 bananas

Method of Preparation:

Cut bananas in round slices

2. Layer bananas and wafers in a bowl or pan to your desire and set aside

3. Add milk and sugar to a pot on medium heat until sugar is dissolved

4. Combine eggs, cornstarch, and vanilla extract in a bowl and whisk together

5. Add mixture to milk and sugar and constantly and whisk until the pudding forms

6. Remove from heat and pour over bananas and wafers


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