Monday, August 6, 2007
I'm really not good at
keeping two blogs. I can barely update one! So from now on I'll only be bloggin' at my other blog. If you read this blog, I'll be posting food stuff on the other one from now on!
Tuesday, May 15, 2007
Wednesday, May 9, 2007
Salmon
Salmon is one of those things I never thought I would like till I tried it. And I do really like to eat it now, especially in the summer time cooked on our grill. I haven't had good luck with just baking it in the oven, probably because I didn't use any marinade.
Yesterday we made salmon using this marinade and cooked to perfection on the grill. So yummy and I cannot wait to make it again. It's a nice change from the normal for us.
INGREDIENTS
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil (I used EVOO)
DIRECTIONS
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 with 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, or until the fish flakes easily with a fork.
Note:
I prepared the marinade first thing in the morning and let the salmon marinate all day long. The brown sugar forms a nice crystalization on the salmon making it extra yummy.
Yesterday we made salmon using this marinade and cooked to perfection on the grill. So yummy and I cannot wait to make it again. It's a nice change from the normal for us.
INGREDIENTS
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil (I used EVOO)
DIRECTIONS
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 with 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, or until the fish flakes easily with a fork.
Note:
I prepared the marinade first thing in the morning and let the salmon marinate all day long. The brown sugar forms a nice crystalization on the salmon making it extra yummy.
Wednesday, March 14, 2007
The easiest crock pot chicken
I have this recipe for Crock Chicken and Peppers that I got from Savingdinner.com I made it a few weeks ago and loved it, so I decided to make it again yesterday. It's so simple and turns out so wonderful. I like to serve it with steamed red potatoes but rice would be great too. This is the orginal recipe, however I tweaked it a bit when I made it.
1 tablespoon olive oil
8 boneless skinless chicken thighs, cut into 2-inch pieces ( I use 4 boneless skinless chicken breast, whole or cut up )
1/2 of a large green bell pepper, thinly sliced
3/4 cup onion (I just use two small onions, who has time to measure!)
1 tablespoon low sodium soy sauce
1/4 teaspoon ground ginger
1 clove garlic, pressed (I chop mine)
3/4 teaspoon Worcestershire sauce
3/4 cup low sodium chicken broth
Heat the oil in a skillet over medium heat and brown the chicken. Remove and set aside. Add the bell pepper and onion to the skillet and cook for just a minute, to wilt nicely, then place them in a slow cooker. Arrange chicken on top and add the remaining ingredients, except broth. Add broth to the skillet, bring to a boil and whisk up and brown bits from the pan; pour liquid over chicken. Cover and cook on low heat for 8-10 hours or on high for 4. ( I prefer to cook meat on low, so I recommend doing that. Cooking it on high usually makes the meat tough)
When I made this recipe yesterday, I just put the frozen chicken breasts in to the crockpot, added the onions and pepper, whisked the remaining ingredients together and cooked it on low for 8 hours. It came out perfect and it's so easy.
1 tablespoon olive oil
8 boneless skinless chicken thighs, cut into 2-inch pieces ( I use 4 boneless skinless chicken breast, whole or cut up )
1/2 of a large green bell pepper, thinly sliced
3/4 cup onion (I just use two small onions, who has time to measure!)
1 tablespoon low sodium soy sauce
1/4 teaspoon ground ginger
1 clove garlic, pressed (I chop mine)
3/4 teaspoon Worcestershire sauce
3/4 cup low sodium chicken broth
Heat the oil in a skillet over medium heat and brown the chicken. Remove and set aside. Add the bell pepper and onion to the skillet and cook for just a minute, to wilt nicely, then place them in a slow cooker. Arrange chicken on top and add the remaining ingredients, except broth. Add broth to the skillet, bring to a boil and whisk up and brown bits from the pan; pour liquid over chicken. Cover and cook on low heat for 8-10 hours or on high for 4. ( I prefer to cook meat on low, so I recommend doing that. Cooking it on high usually makes the meat tough)
When I made this recipe yesterday, I just put the frozen chicken breasts in to the crockpot, added the onions and pepper, whisked the remaining ingredients together and cooked it on low for 8 hours. It came out perfect and it's so easy.
Tuesday, March 6, 2007
Fish dinner
I don't like fish. I'm scared to prepare it or buy it fresh because I don't like the smell of it. I hardly ever prepare it because when I do it doesn't turn out. Last night was a good example of me trying to make it, and eating it, but not really liking it all that much. Luckily we had alot of stir-fry vege's on the side with rice to eat to make up for the fact that none of us really liked the fish. I think it might have been better if it was fresh, not frozen, but I can't really be certain. I will keep trying to make it though, because I feel that eventually I might like it.
Baked Fish in Wine Sauce
4 white fish filets
salt and pepper to taste
1/2 cup chopped onion, or however much you want.
2 tablespoons chopped parsley
1 small bay leaf or half a large
1/2 cup white wine (or use white grape juice with a splash of vinegar, which is what I did)
Aluminum foil wrap
Preheat oven to 375
Salt and pepper fish. Place on a greased baking dish; cover with chopped onio, parsley and bay leaf; pour wine over top.
Cover with aluminum foil and bake for 25 mins, or until fish flakes easily when tested with fork.
Serve, and try to enjoy.
Baked Fish in Wine Sauce
4 white fish filets
salt and pepper to taste
1/2 cup chopped onion, or however much you want.
2 tablespoons chopped parsley
1 small bay leaf or half a large
1/2 cup white wine (or use white grape juice with a splash of vinegar, which is what I did)
Aluminum foil wrap
Preheat oven to 375
Salt and pepper fish. Place on a greased baking dish; cover with chopped onio, parsley and bay leaf; pour wine over top.
Cover with aluminum foil and bake for 25 mins, or until fish flakes easily when tested with fork.
Serve, and try to enjoy.
Monday, March 5, 2007
A Jerky chicken
My husband wanted to surprise me one Sunday afternoon by making dinner. I didn't know what he planned on making until it was time to eat. The main part of the meal was this wonderful chicken recipe he found online. We loved it and plan on making it again soon. (Next time we'll probably add in the habanero pepper, he couldn't find them in the store)
1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
1/2 teaspoon ground allspice
1 habanero pepper, sliced *if desired
4 skinless, boneless chicken breast halves, cut into 1 inch strips.
DIRECTIONS
Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
Preheat your oven's broiler.
Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.
*recipe from Allrecipes.com
He served this with Jamaican Rice, which is interesting and different. I loved it, he however, could have done without the bananas.
INGREDIENTS
2 tablespoons vegetable oil
1 large onion, sliced
1 red apple, cored and sliced
2 pinches curry powder
2 cups water
1-1/3 cups brown rice
2 teaspoons dark molasses or treacle
2 small banana, sliced
2 tablespoons unsweetened flaked coconut
DIRECTIONS
Heat the oil in a saucepan over medium heat. Add the onion and red apple; cook and stir until onion is transparent. Season with curry powder, and stir in the water. Add the rice and molasses, cover, and cook over low heat until the rice is tender, and water has been absorbed, about 30 minutes. Mix in the banana, then sprinkle the coconut on top. Heat through for a moment over low heat before serving.
*link
And to top off this healthy wonderful meal, he made homemade chocolate mint mousse. It was devine but very very very rich. I have to locate the recipe for it.
1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
1/2 teaspoon ground allspice
1 habanero pepper, sliced *if desired
4 skinless, boneless chicken breast halves, cut into 1 inch strips.
DIRECTIONS
Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
Preheat your oven's broiler.
Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.
*recipe from Allrecipes.com
He served this with Jamaican Rice, which is interesting and different. I loved it, he however, could have done without the bananas.
INGREDIENTS
2 tablespoons vegetable oil
1 large onion, sliced
1 red apple, cored and sliced
2 pinches curry powder
2 cups water
1-1/3 cups brown rice
2 teaspoons dark molasses or treacle
2 small banana, sliced
2 tablespoons unsweetened flaked coconut
DIRECTIONS
Heat the oil in a saucepan over medium heat. Add the onion and red apple; cook and stir until onion is transparent. Season with curry powder, and stir in the water. Add the rice and molasses, cover, and cook over low heat until the rice is tender, and water has been absorbed, about 30 minutes. Mix in the banana, then sprinkle the coconut on top. Heat through for a moment over low heat before serving.
*link
And to top off this healthy wonderful meal, he made homemade chocolate mint mousse. It was devine but very very very rich. I have to locate the recipe for it.
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