Tuesday, June 28, 2011

Ginger Salmon

I mixed this dish up a little with Near East Long Grain and Wild Rice (Original) and a mixed salad coated with red wine vinegar and extra virgin olive oil. Normally this dish is served over a layer of Basmati Rice and mixed greens however, you can pair this salmon with almost anything! Enjoy...
Ginger Salmon

  • 1 C. dry Basmati rice
  • 1lb salmon, skin removed & de-boned
  • 4 Tbls. salt
  • 1/4 C. extra virgin olive oil (more if needed during cooking)
  • 6 garlic cloves, minced
  • 4 green onions, diced
  • 1 in of fresh ginger root, minced
  • 2 Tbls. brown sugar
  • 1 Tbls. Italian seasoning
  • 1-2 Tbls flour (optional)
  • Salt and pepper
  • 4 C. mixed greens

  1. Cook rice according to package directions. Cover and keep warm.
  2. Rub 2 Tbls. of salt over entire salmon, wash off thoroughly. Repeat one more.
  3. Cut fish into 1 inch cubes, set aside.
  4. Combine onion, garlic and ginger. Separate evenly into two bowls, one large one small.
  5. In the larger bowl add 1/2 of the olive oil, brown sugar, Italian seasoning and salt and pepper to taste. Mix thoroughly.
  6. Add the salmon into the larger bowl, coating the salmon with the marinade entirely. Let sit for 20 minutes.
  7. Heat remaining oil in a skillet on medium and lightly brown the smaller bowl of onion, garlic and ginger.
  8. While browning, add flour to salmon mixture then add to skillet.
  9. Cook on low until cooked, adding olive oil if needed.
  10. Spread rice on the bottom of a casserole pan, followed by the mixed greens and then cooked salmon. You may add extra olive oil if desired.

Spicy BBQ Chicken

Made some spicy BBQ chicken this evening with creamy crunchy corn and a baked potato, yummers! You'll have to marinade the chicken for a couple hours so start with that first. I prick a couple russet potatoes, coat them with olive oil then salt and bake in the oven at 350 degrees for about 1 to an 1 1/2 depending on how large they are.
Spicy BBQ Chicken

  • 2 Tbls. extra virgin olive oil
  • 1/4 C. onion, finely chopped
  • 1 clove garlic, minced
  • 3/4 C. ketchup
  • 1/3 C. vinegar
  • 1 Tbls. Worcestershire sauce
  • 2 tsp. brown sugar
  • 1 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 (5 ounce) bottle hot pepper sauce
  • 3 lbs chicken breast, sliced into long pieces
  1. Heat the oil in a skillet over medium heat and cook the onion and garlic until tender.
  2. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil then reduce heat to low and simmer 10 minutes, stirring occasionally.
  3. Remove from heat and set aside until cool.
  4. Once cool, mix marinade with sliced chicken and refrigerate for 2-6 hours.
  5. Preheat grill for medium-high heat, I used an indoor cast iron grill.
  6. Lightly oil grill grate.
  7. Place chicken on grill and cook until juices run clear.
  8. Discard any remaining sauce.

Creamy Crunchy Corn

  • 20-ounce package frozen whole kernel corn
  • 1/4 C. butter
  • 4 Tbls. sugar
  • 2 Tbls. Club crackers, broken into small crumbs
  • Salt and ground black pepper
  1. In a large heavy skillet melt butter.
  2. Stir in corn, sugar, and crackers.
  3. Cover and cook over medium-low heat for 30 minutes, stirring occasionally.
  4. Season to taste with salt and pepper. Let stand 5 minutes before serving.

Sunday, June 26, 2011

Chicken Cordon Bleu

So I took a shot at new recipe today and yummers! I made Chicken Cordon Bleu with roasted asparagus, mixed salad and coconut macaroons for dessert. I also tried a new recipe for the coconut macaroons rather than my old recipe. The new one doesn't use egg whites... I do like both however, my original recipe is much easier when it comes to forming the cookies.

The chicken recipe originally requires you to pound the chicken breast until they are 1/2 inch thick but since my meat mallet is in storage I filleted the meat into one long thin piece then placed the cheese and ham inside. I then rolled it the best I could and sealed it using toothpicks. There's a photo below which shows a view of the inside.

Chicken Cordon Bleu

  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • 1/2 C. Italian bread crumbs
  • 1 tsp. paprika
  • 3 Tbls. butter
  • 3 Tbls. extra virgin olive oil
  • 1/2 C. dry white wine
  • 1 tsp. chicken bouillon granules
  • 1 Tbls. cornstarch
  • 1 C. heavy whipping cream (8oz)

  1. Pound or slice chicken breasts to 1/2 inch thick long slices. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.
  2. Mix the bread crumbs and paprika in a small bowl, and coat the chicken pieces.
  3. Heat the butter and olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  4. Remove the toothpicks, and transfer the breasts to a warm platter.
  5. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet.
  6. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Roasted Asparagus

  • 1 bunch thin asparagus spears, trimmed
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon lemon juice

  1. Preheat an oven to 425 degrees F.
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic,lemon, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

Coconut Macaroons

  • 2/3 cup all-purpose flour
  • 5 1/2 cups flaked sweetened coconut
  • 1/4 teaspoon salt
  • 14 oz. can sweetened condensed milk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • Semisweet chocolate (optional)

  1. Preheat oven to 350 degrees F and line cookie sheets with parchment paper.
  2. In a large bowl, stir together the flour, coconut and salt. Stir in the vanialla and almond extract into the sweetened condensed milk then add to coconut mixture until well blended.
  3. Refigerate the mixture until col, about 1-2 hours. This will make the mixture earier to form.
  4. Using an ice cream scoop or your hands, form into balls and drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  5. Bake for 12 to 15 minutes in the preheated oven or until coconut is toasted.
  6. Optional: melt semi sweet chocolate and drizzle on-top of macaroons.

 The wine I used, from Trader Joe's

Inside view of the chicken, wrapped around cheese and ham.

Friday, June 24, 2011

Chicken and Broccoli - Chinese Food Style

Chicken and Broccoli

  • 1 lb chicken breast, thinly sliced
  • 4 scallions, thinly sliced on an angle
  • 1 1/2 tsp. minced garlic
  • 1 1/2-inch piece fresh ginger, peeled and minced
  • 2 Tbls. reduced sodium soy sauce
  • 2 1/2 Tbls. sugar
  • 1 Tbls., plus 1 1/2 tsp. cornstarch
  • 1 1/4 teaspoons salt
  • 2 Tbls. cooking sherry
  • 2 Tbls. dark sesame oil
  • 1/3 C. water
  • 3 Tbls. extra virgin olive oil
  • 20oz. frozen broccoli (or 6-7 C. fresh)
  • 8oz. can of water chestnuts, sliced
  • 1/2 tsp. red chili flakes
  • 3 Tbls. hoisin sauce
  • Jasmine rice

  1. Marinate chicken in a bowl containing scallions, half of the garlic and ginger, soy sauce, sugar, 1 1/2 tsp. cornstarch, 1 1/4 tsp. of the salt, sherry, and sesame oil. Marinate at room temperature for 15 minutes.
  2. Mix remaining cornstarch in 1/3 C. water, set aside.
  3. Heat 1 Tbls. of oil in a large nonstick skillet over high heat. Add the broccoli and water chestnuts, stir-fry until no longer frozen.
  4. Add the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper.
  5. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer vegetables to a plate.
  6. Heat 2 Tbls. of oil in the same large nonstick skillet over high heat. Add the chicken and chili flakes.
  7. Stir-fry until the chicken loses its raw color and gets a little brown, about 3-4 minutes.
  8. Add the hoisin sauce, return the broccoli to the pan and toss to heat through.
  9. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary.
  10. Serve with Jasmin rice.