Honey Soy Broiled Salmon

This is a yummy and quick way to enjoy your salmon, and goes great with a little steamed rice.  Here is a link to the recipe...

http://www.eatingwell.com/recipes/honey_soy_salmon.html

Boozy Beef Stew With Caramelized Onions

Ok...the original name for this recipe is "Beef Stew With Caramelized Onions and Amber Lager" and it calls for a 12 ounce bottle of beer.  I ended up using a 12 ounce bottle of beer and a half a cup of wine....so it's a little more boozy than your average stew ;)

Here's a link to the recipe: http://www.foodnetwork.com/recipes/beef-stew-with-caramelized-onions-and-amber-lager-recipe/index.html

And here is how I made it....

1/4 cup vegetable oil

1/2 lbs beef stew meat, preferably chuck, cut into 1-inch chunks
1 yellow onion, sliced
2 large baking potatoes, peeled and cubed
1 tablespoon unsalted butter
2 teaspoons sugar
2 tablespoons all-purpose (plain) flour
1 1/2 teaspoons dried thyme
2 sprigs fresh rosemary
2 carrots, peeled and sliced
1 bottle (12 fluid ounces) good-quality amber lager or pale ale
1/4 cup red wine
1 cup (8 fluid ounces) beef or chicken broth
Salt and ground pepper

Directions

In a large, heavy pot, warm the oil over high heat until hot but not smoking. Season the meat with a dash of salt and pepper.  Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned.

Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce the heat to medium and sprinkle in the sugar. Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add the flour, thyme, rosemary and carrots and raise the heat to high. Stir for 1 minute, then pour in the lager or ale and wine, letting it come to a vigorous boil. Stir in the broth and return to a boil.
Return the meat and any accumulated juices on the plate to the pot.  Add the potatoes and let the liquid come just to a boil, then reduce the heat to low, cover, and simmer until the meat is tender when pierced (about 1 1/2 to 2 hours). Season to taste with salt and pepper. Serve on warmed individual plates.

Spicy Orange Garlic Shrimp

Another yummy recipe from thepioneerwoman.com.  The great thing about this recipe was how little time it takes to make.  There's very little prep, and the shrimp cooks quickly.  Plus you really cannot go with a shrimp recipe that includes butter and garlic ;) 

I like to keep a bag of peeled/de-veined shrimp in the freezer for a quick dinner because they defrost quickly and you can do a lot of different things with them.  This receipe used things I always have on hand so I am sure I'll be making it again :)

Here's a link the the recipe...

http://thepioneerwoman.com/cooking/2008/11/spicy-orange-garlic-shrimp/

The only change I made to the recipe was to cut back on the cayenne pepper.  I only used about an 1/8 of a teaspoon.  That gave it a little heat, but nothing too crazy.

Teriyaki Salmon & Citrus Rice

Citrus Rice

1 TBS vegetable oil
¼ cup onion, diced very small
1 cup long grain white rice
1 cups chicken broth
1 cup orange juice
1 TBS soy sauce

Heat oil over medium high heat. Add dice onion and sauté until they start to become translucent (stirring often). Add rice and stir well. Add broth, orange juice, and soy sauce. Bring to a boil. Cover and reduce heat to low. Follow package directions from the rice for cooking time. I cooked mine for 20 minutes, removed it from the heat and let it sit for five minutes. Then I fluffed it with a fork and served it 

Teriyaki Salmon
Salmon Filet
Kikkoman Roasted Garlic Teriyaki Sauce/Marinade
1 tsp Ground Ginger
1 tsp pepper
2 TBS Canola oil

For the salmon pour enough teriyaki marinade to coat the salmon and have it ½ submerged. Marinate for ten minutes then flip and marinate for another ten minutes. Sprinkle ginger and pepper on the top of the salmon. Then heat the oil in skillet over medium high heat. Add the salmon skin side up and cook for five minutes. Turn and cook for another five minutes (the thicker your salmon filet the longer you'll need to cook it).

Cajun Chicken Pasta

This is a great website for all kinds of yummy recipes...

http://www.thepioneerwoman.com/

Each recipe has step by step instructions with pictures!  This is the first recipe I've tried from this site, but I will be trying many more.  I had to change the the recipe a little bit....I had a bunch of penne pasta so I used that instead of fettucine.  Instead of adding cream to the sauce at the end I used a third of a cup of lactose free milk, and I skipped the cyanne pepper all together.  I am sure that the recipe is awesome the way it's written, but in light of my husbands heart burn and my dairy allergy I had to tweak it a little ;)

Here's a link to the recipe....

http://thepioneerwoman.com/cooking/2010/02/cajun-chicken-pasta/

Broiled Salmon With Herb Mustard Glaze

We are trying to eat fish at least once a week. We usually end up getting salmon so I am always looking for new ways to make it. I found this recipe on foodnetwor.com. It was a hit with my husband so I am sure we'll be having it this way again.


Here is a link to the recipe....

http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-salmon-with-herb-mustard-glaze-recipe/index.html

I made a few changed...instead of putting everything in a mini food processor I just made sure I cut everything up as small as I could. Then I just whisked everything together. I also added two tablespoons of lemon juice to the sauce before I mixed it all together.

Sliders Two Ways

My husband found these little Sarah Lee Slider Buns at the store so I decided to make sliders two ways.  The buns came in a package of twelve so I made six mini "everything" burgers...mayo, mustard, ketchup, lettuce, tomato, avocado, and cheese.  The other six had melted swiss cheese and caramelized onions. Sooo good!  Twelve sliders fed me, my husband, and my older brother.

Everything Sliders

1/2 lb lean ground beef

4 oz. can diced green chilies

2 TBS Worcestershire sauce

garlic salt and pepper to taste (I used 1 TBS garlic salt & 1 tsp pepper)

2 slices of cheddar cheese cut into quarters

lettuce, tomato, avocado (optional)

Mix everything but the cheese, lettuce, tomato and avocado in a mixing bowl.  Divide into six small patties.  Cook in skillet over high heat or on the grill.  These are small so they will only need a few minutes on each side.  Top the burgers with cheese while they are still hot. 

Caramelized Onion & Swiss Sliders

1/2 lb ground beef

2 TBS Worcestershire sauce

2 TBS A1 Steak sauce

Garlic salt and pepper to taste (I used 1 TBS garlic salt & 1 tsp pepper)

2 slices of swiss cheese cut into quarters

1/2 of one medium yellow onion, sliced into very thin "half moons"

2 TBS butter

pinch of salt

pinch of pepper

In a small skillet melt butter over medium high heat.  Add sliced onion.  Cook until translucent.  Add salt and pepper.  Continue to cook over medium heat until onions are nice and brown (about ten minutes) stirring often.

For the burgers mix the ground beef, worcestershire sauce, steak sauce, garlic salt, and pepper in a mixing bowl.  Divide into six equal patties.  Cook in a skillet or on the grill over medium high heat.  Just a few minutes on each side will do the trick.  Top with swiss cheese and your caramelized onions...yummmy!