Friday, March 31, 2017

Perfect Grilled Salmon

Recipe found HERE 

1 1/2 - 2lbs  pounds salmon fillets
lemon pepper, to taste
garlic salt, to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.

Place fish in a large resealable plastic bag or shallow container with a lid. Add the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, may need less time for thinner pieces, or until the fish flakes easily with a fork.

Pumpkin Muffins

Recipe found HERE 

2 1/2 cups (12.5 ounces) white flour
1 cup (5 ounces) whole wheat flour (King Arthur white wheat)
2 cups white granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15-ounce) can pumpkin puree
1/2 cup vegetable oil
1/2 unsweetened applesauce
4 large eggs
2/3 cup water or buttermilk*
1 to 2 cups semi-sweet chocolate chips (optional)

Preheat the oven to 350 degrees F. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans or muffins pan (makes about 28 regular size).

In a large bowl mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl whisk together canned pumpkin, oil, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain.

Stir in the chocolate chips. Pour batter in prepared pans. Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Bake muffin tins 20-30 minutes. I dump muffins out after just cooling 1-2 minutes to make sure the bottoms don't get too done.

Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

May freeze. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

Tuesday, March 28, 2017

Cheesy Chicken, Kale and Sweet Potato Skillet Meal

Recipe Found Here

1 Tablespoon olive oil
1 to 1 1/2 pounds boneless, skinless chicken breasts, cubed in 1/2-inch pieces
Salt and pepper
1/2 cup finely diced shallot
1 medium red bell pepper, diced
2 cloves garlic, finely minced
2 medium sweet potatoes (about 25 ounces, 3 to 4 cups), peeled, rinsed, and diced
Pinch of red pepper flakes
1/2 cup low-sodium chicken broth
2 cups (about 4 ounces or more if you want lots of veggies) stemmed and chopped kale (Lacinato, Tuscan, Black or Dinosaur kale are all the same variety. Purple/red kale also worked well) 
1/2 to 1 cup shredded Monterey Jack cheese

In a large, 12-inch skillet, heat the olive oil over medium heat until hot and shimmering. Season the chicken pieces with salt and pepper and add to the skillet in a single layer. Let them cook and sizzle without moving (so they can get nice and golden) for 1-2 minutes. Flip the pieces and continue cooking until no longer pink in the center, another 1-2 minutes.

Remove the chicken to a plate and cover with foil. Keep as much liquid in the skillet as possible, and return the skillet to medium heat.

Add a drizzle of olive oil if the skillet is dry. Add the shallots and red pepper. Cook, stirring often, for 4 minutes, until the onions have started to turn translucent and soften. Add the garlic and cook one more minute stirring constantly (don't want the garlic to brown or burn).

Add the sweet potato, red pepper flakes, and broth. Give the mixture a good stir and bring to a gentle simmer. Cover the skillet and cook for 8-10 minutes, stirring once or twice to make sure the sweet potatoes aren't sticking (turn the heat down, if needed), until the sweet potatoes are tender. Add more broth as it cooks if the mixture becomes sticky or dry.

Add the kale to the skillet. Stir and heat through until the kale is bright green and slightly wilted. Cover the skillet and let it steam until it is tender; uncover, add the chicken and heat through.

Season to taste with additional salt and pepper. Sprinkle cheese over the top and cover with the lid until melted. Serve immediately.

Tuesday, February 14, 2017

Southern Baked Macaroni & Cheese

Recipe Found Here 

4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350. Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheese.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Monday, January 30, 2017

Easy Tin Foil Dinner (camp fire food)

Recipe Found Here 

heavy duty foil
cream of mushroom soup
¼ - ½ pound ground beef
frozen diced hash browns (or cubed and peeled fresh potatoes)
peeled & sliced carrots
sliced onions (or some onion powder)
corn
shredded cheddar cheese
seasonings: salt, pepper, steak seasoning, and/or garlic powder
ketchup

All quantities are approximate. Spray foil with cooking spray. Spoon about ⅓ cup of cream of mushroom soup in the center of the foil. Place a small handfull of beed in the center and top with potatoes, carrots, and onions. Season well with salt and pepper.

Add additional spices as desired. Sprinkle with cheddar cheese. Fold up securely. Refrigerate or freeze until ready to use. Thaw frozen dinners before cooking. Cook over campfire coals for 45-90 minutes, checking periodically and turning and rotating until done. May serve with ketchup.

Tuesday, January 24, 2017

Best Ever No-Cook Play Dough Recipe

Recipe Found Here 

2 cups all-purpose flour
2 Tablespoons vegetable oil
1/2 cup salt
2 Tablespoons cream of tartar
Up to 1 1/2 cups boiling water (adding in increments until it feels just right)
food coloring

Mix the flour, salt, cream of tartar and oil in a large mixing bowl. Microwave water in a microwave proof measuring cup until it bubbles. Add food coloring TO the boiling water, then into the dry ingredients.

Stir continuously until it becomes a sticky, combined dough. Allow it to cool down then take it out of the bowl and knead it vigorously for a couple of minutes until all of the stickiness has gone. *This is the most important part of the process, so keep at it until it’s the perfect consistency!* If it remains a little sticky then add a touch more flour until just right.

Saturday, January 21, 2017

Cajun Chicken Pasta

Recipe found here

2 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 tablespoon cajun seasoning
8 ounces penne pasta
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream, or more, to taste
1/2 teaspoon lemon zest
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
2 Roma tomatoes, diced
2 tablespoons chopped fresh parsley leaves

In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.

Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes.

Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.

Stir in pasta and gently toss to combine. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.