Marinated Grilled Salmon

Since I have been trying to eat better, I've been trying something over than beef covered in cream and Mexican food smothered in cheese.  It's been quite the adjustment.  The first couple of days, I did grilled chicken with vegetables, rice, and fresh fruit.  It was pretty good, but I think if I keep that up, my family will sell me as a health club short-order cook on ebay.  Any buyers?  I've branched

out a bit, and figured that I can make things that are somewhere in the middle of healthy and not-as-much but have smaller portions. 

When we were in Costco the other night, my husband saw some Steelhead Salmon and wanted to buy some.  I've been pretty iffy on salmon my entire life.  Sometimes I like it, and sometimes I don't.  While perusing cookbooks, I came across this recipe in a Taste of Home cookbook- of course.  I gave it a shot, and it turned out fantastic!  I only made 1/2 of a filet, and I should have made another whole filet for my husband.  He could not get enough of that stuff.  Even my four year old was begging for more.  She ate half of mine and all of her brother's leftovers. 

This is a simple recipe, and it'll turn out wonderful.  Again, I wasn't planning on blogging this until my husband gave it google eyes and started whispering sweet nothings to his plate.  So- I apologize for only having one picture.  Next time I make it, I'll take more pictures and add them in here.

Marinated Grilled Salmon
source: The Taste of Home Cookbook; It's also on their website

1/4 c brown sugar
1/4 c soy sauce
3 T unsweetened pineapple juice
3 T red wine vinegar
3 garlic cloves, minced
1 T lemon juice
1 t ground ginger
1/2 t pepper
1/2 t hot sauce
1 salmon filet (2 pounds)

Combine all ingredients in a large resealable bag.  Pour out and reserve about 1/4 c of it to use for basting the fish while it's grilling.

Place the fish in the bag and let it marinate for one hour.

Prepare the grill by preheating it to medium heat.  While it is heating up, tear a piece of aluminum foil off that is double the size of the salmon.  Fold it in half and place the salmon, skin side down, on the foil.

Place the foil with the fish on the grill.  Close the lid and grill it for five minutes.  Then, brush the salmon with the reserved marinade.  Close the lid and grill for another 15-20 minutes or until the salmon forks easily with a fork.

I served this with Foxy Lady Salad (recipe coming soon), fresh fruit, brown rice, and steamed carrots. Oh- and Brazilian Lemonade

Hamburger Buns

I know I have another Hamburger Bun recipe on here, but this recipe... This one right here... is the perfect hamburger bun.  The texture, the taste, the size, everything.  In fact, I only needed four of them, so I took four to a friend.  On Facebook that night she posted, "I have to say it publicly... Your buns are awesome!"  Now, I have been working out lately, but she was speaking of these tasty buns.  They were easy to make and better than any store bought bun you'll ever find. 

 Hamburger Buns
Source: King Arthur Flour Baker's Companion (another amazing cookbook) It's also on their website

1 c water
2 T butter
1 lg egg
3 1/4 c flour
1/4 c sugar
1 t salt
1 T instant yeast
1 t onion powder (optional)
1/2 t dried minced onion (optional)
sesame seeds (optional, but oodles better with them)

Combine all ingredients and mix them together.  (I didn't use the onion powder or minced onion.) I threw them all into a bread make and put it on the dough setting.  If you don't have a bread maker, knead it until it forms a soft, smooth dough.  Place it a bowl, cover it, and let it rise for an hour.

Once it has risen for an hour, divide the dough into eight pieces.  Shape the dough into flattened ball.  See the picture below. Place the dough discs on a greased cookie sheet.

 Let the dough rise for 30-40 minutes or until they are big and puffy.  I know you love my scientific terms and big vocabulary.  If you are going to use the sesame seeds, brush the tops of the risen dough with egg whites and sprinkle on some sesame seeds.

 Bake the buns for 12-15 minutes in a 375 degree oven.   They should be golden brown and beautiful on top. Allow them to cool for a few minutes before removing them to a rack to cool. 

One of the best things about these buns is that you get to pull them apart.  You know how the store-bought buns are like that, and you have that one flat end?  These totally do that.  Amazing.

The next time we do pulled pork sandwiches, I'm going to use this recipe and make slider buns.  This would be a perfect recipe for that. 

In the picture above, I made cheddar-stuffed hamburgers with sauteed onions.  It was great.  These buns are out of sight!  But they will never be out of mind.  :) 

Brazilian Lemonade

First off, I know that I said I won't be posting again until July.  Well, after taking a couple weeks off, I feel a little empty.  I love to blog recipes, and I am still eating (since anorexia is not in my diet plan).  Here I am.  I obviously won't be posting many sweets (sniff, sniff), but I've got a few things that I would like to share with the world.

Now, this lemonade... I don't have a picture because we drank it so fast I could snap a picture in time.  This stuff is amazing.  Think of a glass- preferably a cool vintage glass with a picture of a llama etched onto it or something.  Now, fill that glass with love.  Fill it with glory.  Fill it with hope.  Fill it with happiness.  That is what the picture of this lemonade would look like. 

It seems crazy, but you've got to try it!  I couldn't imagine anyone not liking this stuff.  It tastes like sweet and frothy limeade.  Sweet mercy!

Brazilian Lemonade
source: Our Best Bites website I also have it in the "Our Best Bites" cookbook, which is a fantastic cookbook if you're looking to buy a new one.  The website also gives step by step instructions and a wonderful picture.

1 c sugar
6 c cold water
4 limes- smooth, thin skin will be juicier and sweeter
6 T sweetened condensed milk

Mix the sugar and cold water. 

Wash the skin of the limes with soap to remove the wax and any pesticides.  Trim off the ends of the limes.  Cut them in half.  Then cut them into fourths.  Each lime will be cut into 8 pieces. 

Put half of the limes and half of the sugae water into the blender and pulse five times.  Place a strainer over a large bowl or pitcher and pour the lime/sugar water into bowl or pitcher.  Use a spatula to press any remaining juice through the mesh. 

Repeat the process with the rest of the limes and sugar water.

Once you have all of it in the pitcher, add the sweetened condensed milk and stir to combine.

Serve in a large glass over ice. 

I'm telling you!  You've got to try this.  It's fantastic.  I can't wait to make it for my next BBQ.  Moans and groans will fill the air. 

Taking a Break

After spending the past few days feeling like a cross between the Michelin Man and the Stay-Puft Marshmallow man, I've decided to take a break for a little bit.  I'm buckling down and exercising and eating right.  Unfortunately, most of the food I make isn't exactly on the Biggest Losers Diet plan.  If I come across some good healthy recipes, I will post them.  However, posts will be few and far between.  I shall continue posting regularly in early July.  Hang in there and please come back in July!  I promise I'm not giving up for good.  Wish me luck!  These thighs and love handles are going down!

Chocolate Lava Cake

I don't understand my obsession with Chocolate Lava _______s.  I just can't get enough.  Cupcakes, Cakes, whatever.  They are delicious.  I think I just love oozing, gooey chocolate.  I made this on Mother's Day, and it was gobbled up in no time.  My dad was hanging around, and he saw me taking pictures.  He asked, "What are you making over there that you are going to blog?"  "Chocolate Lava Cake."  "How long until that is ready?!"  He stuck around for almost an hour for that cake to be done, and it was worth the wait.  It had such an intense chocolate flavor.  It didn't exactly ooze chocolate when I cut into it, but it was gooey and glorious.  I do like the little individual Chocolate Lava Cakes a little better, but this was great, and I'm sure I'll make it again at some point- probably some random night at 10:30 p.m. when I get a craving for some chocolate, which happens more than I would like to admit.

 Chocolate Lava Cake:
source: King Arthur Flour Baker's Companion

Truffle:
4 ounces milk chocolate, chopped
2 T heavy cream
1 1/2 t softened butter
1 1/2 t vanilla

Cake:
4 ounces semi-sweet chocolate, chopped
1 stick butter
4 lg eggs, separated
2/3 c sugar
1/4 c cocoa, sifted
1/2 t vanilla
1/4 t salt

Place a stainless steel bowl over a pot of simmering water to create a double boiler.  If you have one of those, you can go ahead and use that.  :)

Add the truffle ingredients into the bowl and stir until smooth.  Put a piece of wax paper on a 7 inch dessert plate.  Pour the truffle mixture on the plate and place it in the fridge for at least 30 minutes.

 Clean the bowl and melt the semi-sweet chocolate and butter in it.  Remove from the heat and set aside.

Next, in a mixing bowl, beat the 4 egg YOLKS and 1/3 c of sugar  until they are thickened and lemon-colored.

 Add the cocoa, vanilla, and salt.  ix well.   Add in the melted chocolate.

 Gently fold it in.

 Place the egg whites in a mixing bowl and beat on high until soft peaks form.  It should look something like this:

 Fold in the egg whites- gently.

 Reserve 1 1/2 c of the batter.  Pour the remaining batter in a greased 9-inch cake pan.  *as a note, any time I have to invert a cake I always use parchment paper on the bottom.  That way, I don't have to worry about the cake sticking to the bottom of the pan.*  Bake at 325 for 15 minutes.

 Take it out and plop the truffle from the fridge onto the top of the partially-cooked cake.

 Pour on the remaining 1 1/2 c batter.  I had to smooth mine out to cover the truffle.

 Stick it back in the oven fro 25-35 minutes.  The edges should be pulling away from the side of the pan, and the top should look set. 

Let it cool for 20 minutes.  Run a knife around the edge of the pan.  Place a plate on top of the cake pan and invert it.  Cut into it and serve with ice cream. Tasty.

Just so you know- my cake fell quite  bit after I inverted it.  No worries though- it didn't prevent any one from devouring it.  My daughter ate her small piece (or, by the looks of it, smeared it all over her face) and asked for a second piece in about one minute. 

Potato and Corn Chowder

And yet, here I am again, presenting a recipe that is smothered in cheese and bacon.  You can give me a hug next time you see me.  :)  We are going to Disneyland in exactly 9 days, and we are pinching pennies like crazy to save for the trip.  For dinner tonight, I didn't have any meat thawed, and I found this recipe for corn chowder.  It's basically just potato soup with corn mixed in, but it was a cheap and quick meal.  I think it would be safe to say that I'm not alone in the I-desperately-need-cheap-and-easy-meals-right-now category.  This fits the bill.  My oldest brother would refer to this as "clown puke," but I like it.  :)

 Creamy Corn Chowder
source: Our Best Bites Cookbook

6-8 ounces of bacon (1/2 package)
2 T butter
1/4 c flour
1 c water
2 1/2 c milk
2 t chicken boullion
2 red potatoes, diced into small cubes
3/4 c minced onion
2-3 cloves garlic
1 can corn or 1 1/2 c frozen corn
hot sauce
salt and pepper
toppings: cheddar cheese, green onions, crumbled bacon

Cook the bacon according to package directions.

Melt the butter in a saucepan.  Add the flour.  Stir it until it starts to stick together and form a ball(ish) shape.

 Add the water and whisk it until it's smooth.  I used a wooden spoon but a whisk would be much more effective.

 Ta-Da!  Whisk in the milk and chicken boullion.  Simmer it for about five minutes.  While it is simmering, prepare the potato and onion. 

 Add the potatoes and onion.

 Simmer the chowder with the onion and onion for twenty minutes.  Stir it frequently.  Add the corn and some of the bacon.  make sure you crumble it, so you don't have a giant stik of bacon chilling in the middle of your soup.  Although that might not be a bad idea. 

Heat it through and add a couple dashes of hot sauce, if you'd like.  Add some salt and pepper.

 Serve it in bowls and garnish with cheddar cheese and more crumbled bacon.  Chopped green onion would be a great addition here as well. 

This meal probably costs well under a dollar per serving.  It's only serves about 4 people- small portions- so you'll want to have bread, salad, or something else on the side.

Chicken and Kielbasa Kabobs

I've been on a kabob kick lately.  What's not to love about grilled meat and vegetables on a stick?  *crickets chirp while tumbleweeds blow across the dusty dirt path.  If you're lucky, you'll see Clint Eastwood standing in the background with the theme music from "The Good, The Bad, and the Ugly" playing *  Exactly.  There's not a lot of argument here.  They are wonderful.  I found this recipe in a Taste of Home cookbook, and I liked it.  I've never really thought to put kielbasa on kabobs, but it was great.  My son was a bit standoffish until we told him they were super-sized hotdogs.  He scarffed those down in seconds flat.  You might, too.

Chicken and Kielbasa Kabobs:
source: Taste of Home Annual Recipes 2011

1/4 c unsweetned pineapple juice
1/4 c cider vinegar
1/4 c canola oil
2 T sugar
2 T soy sauce
1/2 t garlic powder
1/4 t lemon-pepper seasoning
2 lbs chicken, cut into 1 inch cubes
1 lb smoked Keilbasa, sliced
1 can (20 ounces) pineapple chunks (I actually used the juice from this for the marinade
1 medium red pepper, cut into chunks
1 red pepper, cut into chunks

Combine the first seven ingredients in a bowl.  Remove 1/2 c for basting.  Divide the rest between two Ziplock bags.  Add the chicken in one of the bags.  Add the Keilbasa, vegetables, and pineapple into the other bag.  Refrigerate it for at least two hours.

Skewer the meat, vegetables, and pineapple onto wooden or metal skewers.  You can add any other vegetables you'd like as well. 

Preheat the grill to medium heat.  Cook for 10-15 minutes, or until the chicken is no longer pink.  Rotate the kabobs every few minutes for even grilling.  Baste with the remaining marinade while you are grilling. 

Serve with rice or pasta, fresh fruit, and a salad or something.  :)

Loaded Mashed Potatoes

Does this ever happen to you?  You're in the kitchen getting ready for dinner.  You prepare some mashed potatoes.  You look in the cupboard for a gravy mix, and there isn't one there.  Darnit.  Shucks.  Well, this is a good go-to recipe when that happens to you.  You can still use the mashed potatoes but make them into a giant, fluffy baked potato.  Super easy.  Delicious.

Loaded Mashed Potatoes:
4 c prepared mashed potatoes
1 c cheddar cheese
3 green onions, chopped
1/4 c sour cream
salt pepper
2 T bacon bits
1/4 c French Fried Onions

Prepare the mashed potatoes.  Stir in 3/4 c cheddar cheese and two of the chopped green onions.  Add the sour cream and a little salt and pepper.

 Top with the remaining cheddar cheese.

 Sprinkle on the French Fried Onions, the remaining green onion, and the bacon bits.

 Bake for 10-15 minutes or until the cheese is melted.

Grilled Corn on the Cob

Corn on the cob just shouts summer.  I don't think a BBQ in the summer is complete without corn on the cob.  While everything else is on the grill, why not throw on the corn?  This recipe is simple, and the corn comes out juicy.  It always helps that it's basted in butter and sprinked with salt and pepper while it's cooking.  Added bonus- The husk serves as a handle to turn the corn while it's grilling.

 

 Grilled Corn on the cob:
fresh ears of corn
butter, softened
salt
pepper
kitchen string, yarn, dental floss... something to tie the husks together

Get ready corn huskers!  Start shucking the husk, husking the husk, pulling away the green stuff.  Don't pull it all the way off though.  You want it to stay attached.

 Tie the string around the husks and remove any strings on the corn. 

 Preheat the grill  to medium-high heat.  Place the corn on the grill with the husks hanging off the edge of the grill grate.  While it is cooking, baste it with butter and sprinkle on salt and pepper.  Turn the corn every 3-4 minutes, basting after each time.  The corn is done when you poke a kernal and it squirts you in the eye. 

Watermelon-Spinach Salad with Poppy Seed Vinaigrette

A couple of years ago, I received a Taste of Home magazine and included was a small booklet with about 8 recipes.  Among those recipes, I found this one.  Around this same time, I discovered the wonder of a Strawberry-Spinach salad, so I thought I'd give this one a try.  Boy, am I glad I did!  We've moved a couple times since then and that sacred little booklet was lost.  I was heart-broken.  Luckily, we've got the interweb on our hands, and we're able to find any recipe we want with a few clicks of a mouse.  I rediscovered this recipe on the Taste of Home website, and I think I did a happy jig around the kitchen.  Huzzah!  I love it.  It's a great one for luncheons, potlucks, showers (please don't eat this in the shower- that's not what I mean), or any other event where you want people to actually enjoy a salad. 

Poppy Seed Vinaigrette:
1/2 c white wine vinegar (I used cider vinegar. I don't think plain white vinegar would work here)
1/2 c sugar
1/2 t dry mustard
1/4 t onion powder
1/2 t salt
1/2 c vegetable oil
1/4 c chopped onion
1 t poppy seeds

salad:
6 oz fresh baby spinach, torn
2 cups seeded, cubed watermelon
1 c halved green grapes
1 c fresh raspberries
1/4 c slivered almonds

In a blender, combine the first five ingredients.  Cover and blend until the sugar is dissolved.  Continue to blend on low while slowly adding the oil.  Add the onion and poppy seeds.  Blend another 10-15 seconds.  Place in a container until you're ready to use it.

For the salad, combine the ingredients and toss with some of the dressing.  When I made this, I only used watermelon and added strawberries instead of the other two fruits.  I've done it with watermelon, blueberries, and strawberries as well.  Either way, you're going to love it.  The dressing is sweet but zippy, and the juiciness of the watermelon adds something out of sight to the salad.  This just might be my favorite salad.

Fish tacos with Mango-Avocado salsa

I'm pretty sure that I used to make fun of people that ate fish tacos- probably quite recently.  Well, my curiosity got the best of me, and I gave them a try.  I was pleasantly surprised!  I will make these again for sure.  The mango salsa was amazing.  However, after dinner was long over, I realized that I forgot the sweet chili sauce.  Arg!  That would have revolutionized these tacos.  Next time, my friends, next time.  I don't know too many kids that would eat this, but it's easy to grill chicken alongside the fish or brown some ground beef for them.

 Fish Tacos with Mango-Avocado Salsa
source: Taste of Home Annual Cookbook 2011

1 medium mango, peeled and cubed
1/2 c cubed avocado
1/4 c chopped red onion
2 T chopped, seeded jalapeno pepper
1 T minced cilantro
2 t olive oil, divided
1 t lemon juice
1 t honey
1 lb fish (halibut, cod, or another mild flavored fish- don't stink out the neighbors)
1 t olive oil
1/2 t salt
1/4 t pepper
4 flour tortillas

Thai sweet chili sauce

Prepare the Mango-Avocado salsa by combining the first eight ingredients in a bowl.  Stir to combine.  Set aside.

 Prepare the grill to medium-high heat.  If you've never used a grill, you should give it a try!  It's not much different than a stove, and it doesn't heat up the house.  I love to use it! 

Brush the fish filets with olive oil and sprinkle with salt and pepper.  Grill for 4-5 minutes per side or until it flakes easily with a fork.  You can also broil it for 3-5 minutes on each side. 

 While the grill was on, I turned one of the burners down to low and toasted the tortillas on there for about 20 seconds per side.  Keep on eye on them though.  They can burn pretty easily. 

 Compile the fish tacos.  The original recipe used a large piece of Bibb lettuce on the tortilla first.  Top with the Thai chili sauce, and you'll have a wonderful summer meal.  Isn't is lovely? 

I will leave myself open to public mockery for any anti-fish taco eaters out there.  It's fair game.  However, when you finally come around and try them and love them, I will expect an apology.  :)

Chicken Caprese

I had Spring Break a couple weeks ago, and I have not recovered.  Apparently, my mind thinks it is okay to take a vacation from anything and everything.  I apologize for not posting as often as I'd like.  Things have been crazy yet lazy at the same time. 

Now, to this chicken...  I found this recipe is a Taste of Home cookbook (of course).  I just happened to have all the ingredients on hand, so I gave it a shot.  We loved it!  When you see it, you think, "Mmm..  Cheesy chicken."  Then, you look further and discover that there is bacon.  Oh, snap!  Hooray for bacon!  But wait... what is that? Fresh basil?  Nice!  Another cut reveals slices of tomato.  Is there no end to this wonderful concoction?  Oh, there will be an end because you'll want to eat every last bite.  The chicken turned out moist, and the flavors all blended together were great.  I'm glad I found this gem of a recipe. 

 Chicken Caprese
source: Taste of Home Annual Recipes 2011

2 chicken breasts
4 slices of bacon
1 tomato, sliced
fresh basil, about 6-8 leaves
mozzarella cheese, sliced
olive oil
salt and pepper

Preheat the oven to 400 and place the bacon on a baking sheet.  This particular sheet of mine has been used and abused for years.  It's the sheet I use when I don't care what it does to the pan.  Bake the bacon for 8-10 minutes.  You don't want it crisp.  You just want it cooked a bit so you can still wrap it around the chicken.

 Trim the chicken of any fat or tendons or other nasty chicken stuff that should never be accidentally bitten into.  Brush on some olive oil and sprinkle with salt and pepper.  Top with sliced tomato and fresh basil. 

 Pick up the chicken breast and wrap with the bacon.  This was kind of hard for me, so for the second one, I laid the bacon on the sheet, placed the chicken on top and wrapped the bacon around.  That was much easier. 

 Bake for 20-25 mintues.  mmm...

 Top with mozzarella cheese.  Place back in the oven for a few minutes or until the cheese is melted.

 Take the chicken out and drool.  Make sure your kids have a mop ready. 

This chicken is so easy to make, and it really is wonderful.  I don't think you can go wrong with mozzarella cheese, bacon, basil, or tomatoes- let alone all at the same time.  Bacon, cheese, basil, and tomato lovers rejoice!