Broiled Salmon, Chinese Chicken Salad and Birthday Cake

Broiled Salmon:
Brush melted butter with seasoning (we like Sweet Mesquite from Costco) on inside of fish. Broil skin side down until it flakes all the way through (about 15 to 20 minutes). You can add more butter as it cooks and lemon when it is done. 


Chinese Chicken Salad:
3-4 tablespoons butter 
1 package Oriental-flavor ramen noodle soup mix, crushed
2 tablespoons sesame seed

2 cups cut-up cooked chicken
1/2 cup almonds or peanuts
4 medium green onions, sliced (1/4 cup) optional
11 oz. can of mandarin oranges
about 16 ounces of Napa cabbage or coleslaw mix
Dressing:
1/4 cup sugar or sweetener equivalent
1/4 cup white vinegar
2+ tablespoons vegetable oil

Melt butter in skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
Add remaining ingredients and noodle mixture; toss.
Serve with dressing.

Red Velvet Cake

2 1/2 cups sifted cake or regular flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. Make sure you have cake pans buttered, floured, and nearby.  In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add it to the cake batter and stir well to combine.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing.
*Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions.