Asian Salmon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

FOR THE GLAZE

1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1 teaspoon cornstarch

FOR THE SALMON

4 (6 ounce) center-cut salmon fillets
2 tablespoons sesame oil
Freshly ground black pepper
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
3 carrots, peeled and julienned
3 heads baby bok choy, thinly sliced
1 cup frozen shelled edamame, thawed

FOR THE GLAZE

Combine the soy sauce, sesame oil, vinegar, ginger, and garlic in a small saucepan over medium-low heat. Bring to a simmer, then add the cornstarch, whisking until the mixture is smooth and slightly thickened.

FOR THE SALMON

Preheat the oven to 300°F. Line a large rimmed baking sheet with aluminum foil and arrange the salmon fillets on the pan. Drizzle 1 tablespoon of sesame oil over the salmon and season with pepper. Roast for 25 to 30 minutes, until the fish is cooked through and flakes easily.
Meanwhile, heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Add the ginger and garlic and cook for about 30 seconds, until fragrant. Add the carrots and cook for 3 to 4 minutes, until the carrots begin to soften. Add the bok choy and cook for 2 to 3 minutes, until the leaves are wilted. Add the edamame and cook for another minute, until warmed through.
To serve, divide the vegetable mixture between 4 plates and drizzle with some of the sesame-soy glaze. Top each pile of vegetables with a salmon fillet and spoon the remaining glaze over the top
Here is a link to the recipe
http://www.mydailymorsel.com/2013/06/17/asian-slow-roasted-salmon/

Nachos

So I made the pork and it is really good (link for pork right below photo). I was thinking about making taco's with it but I went with Nachos, they were so good. I added cheese, pinto beans and more cheese, jalapenos and avocado.

http://barefeetinthekitchen-recipes.blogspot.com/2012/12/pulled-pork-carnitas.html

Fruit Tart

Crust

I used a chilled package of sugar cookie dough and added about 1/4 cup flour and about 1/2 cup sliced almonds. Mix well and bake at 350 for about 30 minutes or until light golden brown.
1 8oz package soften cream cheese
1/2 cup plain Greek Yogurt (or vanilla would be good)
Apricot Jam
strawberries
Blueberries

Blackberriesre
Kiwi
Any fruit you like.
Pour cream cheese mixture into chilled crust. Top with fruit. Heat up Apricot Jam and brush on top of fruit. Chill for at least an hour.

Sunday Dinner

I have to say it is great to hear your teen boy ask if I put Wasabi in my mashed potatoes, I was out of Wasabi so the answer was no. It is my favorite way to have mashed potatoes; I only add the tops of green onions when I make it this way and not gravy.
decided it was time to make a Sunday Roast today. The great thing about making roast on a Sunday I can just shove it in the oven and then only have a few small things to do when I get home from church. My oven is still broken so I had to use the church oven.
I made two small roast so I can have dinners for the next few days unless someone eats it all before. I have to be at work at midnight and figured I would be coming home to bed right after work so this will save some time.

My roast is just a super easy recipe.
Roast
Salt
Pepper
2 large onions
Salt and pet is super roast and slice up the onion and throw it on top of roast in a dutch oven along with about a 1/2 a water, cover. Put in a 350 oven for a few hours, about 15 minutes before it is done remove lid and set oven to 400. Set aside for about 15 minutes. This way you can get the rest of your stuff ready for the table and it helps the roast stay moist.

Gravy,
I did this one really easy, I removed the roast from the pan and onto a plate. I added about a half cup of flour and stirred and cooked it for a few minutes and then added enough water to make a somewhat thick gravy, not too thick because it will thicken while it sits.

The recipe for my tart is below, (if you are on my facebook page, if not I will post it above this recipe)
 I did add some honey to the cream cheese and I used a vanilla honey Greek yogurt this time and it was much better than the plain Greek yogurt. I also used my shortbread cookie recipe for the crust; I like the sugar cookie recipe much better.

 

 

Avocado Garlic Salad Dressing

I got this wonderful recipe from http://www.rawlau.com/2013/01/30/day-7/



1 ripe avocado
1 clove garlic
1/2 lime, juiced
pinch sea salt
pinch black pepper
1/4 cup as needed cold pressed olive oil or water

Blend all ingredients except oil in food processor or blender.
Slowly add oil until desired consistency is reached.

Tacos

3 pounds flank steak

1/3 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, minced

2 limes, juiced

1/2 cup olive oil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground white pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

1 white onion, chopped

1/2 cup chopped fresh cilantro

1 lime, juiced

1 (32 ounce) package corn tortillas

2 cups grated cotija cheese (optional)

2 limes, cut into wedges

 

 

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.

 

Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

Fry the tortillas in a oil for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish. Add as much cheese as you like. Garnish with lime wedges, and serve.

Fish Taco's

My husband who does not like fish ate so many of these we had to hide some for the other. I made beef tacos also and these are the ones that went fast.
Beer Batter Cod
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

1 quart oil for frying1 (12 ounce) package corn tortillas1/2 medium head cabbage, finely shreddedTo make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.Heat oil in deep-fryer to 375 degrees F (190 degrees C).Fry fish until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce

Fruit Tart

Crust
I used a chilled package of sugar cookie dough and added about 1/4 cup flour and about 1/2 cup sliced almonds. Mix well and bake at 350 for about 30 minutes or until light golden brown.

1 8oz package soften cream cheese
1/2 cup plain Greek Yogurt (or vanilla would be good)
Apricot Jam
strawberries
Blueberries
Blackberriesre
Kiwi
Any fruit you like.

Mix cream cheese, fold in yogurt. Pour cream cheese mixture into chilled crust. Top with fruit. Heat up Apricot Jam and brush on top of fruit. Chill for at least an hour.

Chicken Pad Thai

Another really good Weight Watcher meal. This is 9 points per serving. You know it is good when your kids eat it without complaining. :) Ichanged the recipe a little but nothing that would effect the points.
I finsihed my first week on WW with a 8.6 pound weightloss, every night I made a WW meal.
I went over on my points one day and used all my extra weekly points. My goal this week is to not go over and to save all my extra points for the WW carrot cake I plan on making for Easter.

7 oz packaged rice noodles
1 pound(s) uncooked boneless skinless chicken breast(s), cut into 3/4-inch cubes
1/4 cup(s) fish sauce, divided
4 cup(s) uncooked broccoli, florets
1 medium uncooked carrot(s), finely sliced
1/4 cup(s) fresh lime juice, divided
1Tbsp sugar
3 Tbsp water
1 1/2 tsp ginger root, fresh, finely minced (I used powder ginger because I was out of fresh, about 3/4 tsp.)
2 spray(s) cooking spray
4 tsp peanut oil, divided
1 tsp green hot chili peppers, or red chili pepper, Thai-variety, deveined, seeded, minced* (I used jalapeno)
4 clove(s) (medium) garlic clove(s), minced
1 1/2 cup(s) uncooked bean sprouts
2 1/2 oz peanuts, dry-roasted, salted, minced (about 1/2 cup)
1/2 cup(s) cilantro, fresh, minced

Soak noodles in cold water for 1 hour. Place chicken in a small bowl and cover with 1 tablespoon of fish sauce; set aside. Steam broccoli and carrot until crisp-tender, about 8 to 10 minutes. Immediately immerse in cold water; drain and set aside. Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons of lime juice, sugar, water and ginger; mix well and set aside. Coat a large wok or skillet with cooking spray and warm over medium-high heat; add 2 teaspoons of oil. When hot, add chicken; cook, stirring occasionally until chicken is cooked through, about 4 minutes. Remove chicken from pan and cover to keep warm; set aside. Drain noodles thoroughly. Off heat, coat same wok or skillet with cooking spray and warm over medium-high heat; add remaining 2 teaspoons of oil. When hot, sauté garlic and chili pepper until just fragrant, about 30 seconds. Add noodles and fish sauce mixture; cook, stirring, until sauce is mostly absorbed, about 3 minutes. Stir in chicken and peanuts; remove from heat. Add remaining tablespoon of lime juice, bean sprouts and cilantro; mix well. Serve immediately. Yields about 2 cups per serving.

Honey-Ginger Chicken Thighs

 This is a really good Weight Watcher recipe it is only 6 points


















2 Tbsp. ginger root, freshly grated, or less to taste
2 clove(s) (medium) garlic clove(s), minced
1/4 fl oz. orange juice
2 Tbsp. low sodium soy sauce
1/4 tsp. black pepper
1 pound uncooked boneless skinless chicken thigh, cut into 36 chunks
2 tsp. honey

In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce and pepper; add chicken and turn to coat with marinade. Cover bowl and refrigerate for 3 to 4 hours.
When ready to cook, soak 12 wooden skewers in water for 30 minutes (or use metal skewers).
I grilled mine on a cast iron grill to give the grill mark before cooking in the oven.

Preheat oven to 375ºF. Line a roasting pan with aluminum foil to catch drippings; place a wire rack over prepared pan.
Remove chicken from marinade; reserve marinade. Thread 3 pieces of chicken onto each skewer and place on wire rack; cook for 10 minutes.
Meanwhile, spoon reserved marinade into a small saucepan; stir in honey. Bring to a rolling boil over high heat; boil for at least 1 minute to kill any bacteria.
After chicken has cooked for 10 minutes, remove from oven and generously brush with boiled marinade. Flip skewers and bake until chicken is cooked through, about 10 minutes more. Place on a serving platter and garnish with scallions. Yields 2 skewers per serving.

Ginger Lemon Cookies

8 tablespoons (1 stick) unsalted butter
3/4 cup plus 2 tablespoons sugar, plus more for sprinkling
1 large egg
1 tablespoon freshly grated lemon zest
1 1/3 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup diced (1/8 inch) crystallized ginger





Heat oven to 350 degrees. Line two baking sheets with parchment; set aside. In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.In a bowl, whisk together flour, ground ginger, baking soda, salt, and crystallized ginger; add to butter mixture; mix on medium-low speed to combine, about 20 seconds.Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 3 inches apart. Bake for 7 minutes. Sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack; let cool 15 minutes. Store in an airtight container

Fried Rice

2 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup frozen vegetable
1 cup cooked, chopped chicken meat
green onions, sliced

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Add frozen vegetables and cook for a few minutes. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg and green onion. Serve hot.

 

 

 

 

Fudge

My grandmother use to make a Rocky Road fudge and would add mini marshmallow and walnuts to her fudge. I made this for someone so I did not add caramel or nuts like I wanted to because I was not sure if she likes them added to her fudge. Next time I will. :)

1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm

 

 

Pasta Salad

2 cups rotini pasta,uncooked
2 cups fresh broccoli florets
1 cup halved cherry tomatoes
1 cup celery, sliced
1/4 cup sliced black olives
1/3 cup Kraft Light House Italian Dressing
1/4 cup Kraft Grated Parmesan Cheese.
Cook pasta in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl and add remaining ingredients; mix lightly. Cover.REFRIGERATE several hours or until chilled.

Chicken Parmesan Spinach Bundles

4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. Kraft Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness (I just cut deep slits in mine, I hate to pound chicken)
2 egg
2 Ritz Crackers, crushed (about 1 cup)
1-1/2 cups spaghetti sauce, heated
Preheat oven to 375
Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Lemon Bars

 


















1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced
1 T Lemon peel,finely grated

Preheat oven to 350 degrees
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden ( Ionly let mine get a little color to it). In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs, lemon peel and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.

 

 

Quinoa Tabbouleh

 


















2 cups water
1 cup quinoa
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 Hothouse cucumber, diced
2 bunches green onions, diced

1 bunch fresh parsley, chopped
In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa

Valentine Cupcakes

 



























This is the Duncan Hines recipe I made , I just changed a few things. They are really good made the way the recipe calls for. I love coconut but think they would be better without the coconut and I always like homemade frosting better.

1 pkg Duncan Hines® Moist Deluxe® Red Velvet Cake Mix
1 (8 oz) pkg cream cheese, softened
2/3 cup granulated sugar
1 large egg
1/2 cup mini chocolate chips
Frosting
2/ 8oz cream cheese
1/2 cup butter
1 tea vanilla
4 cups powder sugar
Preheat oven to 350°F. Grease muffin pans or line with paper baking cups.
Prepare batter according to package directions
Spoon batter into lined muffin cups. In small bowl, combine cream cheese, sugar and egg; mix until smooth. Stir in chocolate chips and coconut.
Spoon about 1 tablespoon cream cheese mixture onto batter of each cupcake.Bake 25 minutes or until toothpick inserted in center comes out clean. Cool cupcakes following package directions. Spread cupcakes with frosting.
Frosting
Beat butter and cream cheese until smooth, add vanilla and slowly add powder sugar (I don't alway add four cups, taste and add what you think is good) whip until light and fluffy

Spicy Chicken Chowder

https://www.facebook.com/pages/Aprils-Home-Cooking/112189978816473?sk=notes#!/notes/aprils-home-cooking/chipotle-chicken-chowder/558156204195777

1 can chipotle chiles in adobo sauce
2 tablespoons olive oil
1 Anaheim pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock6 small red potatoes, peeled and diced small
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken breast
2 cups frozen corn
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

1. Remove one (I used two) chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
5. Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
6. Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.
Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.

•  

  
  

  
  

Chicken Sandwich

I can't seem to upload photos off my computer so I have to add links from my Faceook page.
You really need to make this it is so good.

https://www.facebook.com/pages/Aprils-Home-Cooking/112189978816473?sk=notes#!/notes/aprils-home-cooking/chicken-sandwich/557151287629602

Smokey Orange Chicken

8 (5-ounce) skinless chicken breast halves (with bone)
Salt and ground black pepper
1 cup orange marmalade
1 tablespoon reduced-sodium soy sauce
1 teaspoon liquid smoke
Directions
Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
In a small bowl, combine orange marmalade, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use"