This is quick, easy, luscious, and delicious. Make it immediately!
- 4 (6 ounce) salmon filets
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground peppercorn mix
- 2 tablespoons vegetable oil
- 1/4 cup Bourbon
- 1/4 cup maple syrup (grade B)
- 1 orange, juice and zest
- Heat the oven to 400°F.
- Sprinkle both sides of the salmon filets with the salt and pepper.
- Add bourbon, maple syrup, orange juice, and zest to a small saucepan.
- Bring to a simmer, and simmer for 5 minutes, or until the glaze reduces and thickens.
- In a 12 inch, oven safe skillet, heat the 2 tablespoons vegetable oil over medium-high heat.
- Heat until the oil is shimmering.
- Add the salmon to the pan, skin side up.
- Shake the pan to get oil under the salmon.
- Then let them sit and sear for 3 minutes, do not move them.
- Turn off the heat, flip the salmon skin side down.
- Brush the salmon generously with the maple orange glaze.
- Slide the frypan into the oven and roast for about 5 minutes.
- Salmon should be barely cooked in the center.
- Internal temperature is 130°F, and the thickest part has just turned opaque.
- Remove the salmon from the oven (be careful, the handle of the pan is searing hot).
- Transfer immediately to a serving plate.
- Brush the salmon one more time with the maple orange glaze, and serve.
We have been loving the Vietnamese flavors this summer and thought we would try one at home. This is definitely quick and easy and no cooking in the house to keep things cool. You could also toss some chopped peanuts on it as well for some extra crunch.
- 1/2 head green cabbage, shredded
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 large shallot, thinly sliced
- 6 cloves garlic, coarsely chopped
- 1 Tbsp lime juice
- 1 Tbsp fish sauce
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1 tsp honey
- 1 tsp apple cider vinegar
- 2 carrots, julienned
- 1 jalapeno, seeds removed and thinly sliced
- 1 small handful cilantro leaves, coarsely chopped
- 1 small handful mint leaves, coarsely chopped
- Shred the cabbage and place it in a large bowl.
- Fill the bowl with cold water and add a bit of salt; stir to combine.
- Set aside to soak for 20 minutes.
- Rub the Chicken breasts all over with olive oil, and season with a bit of salt and pepper.
- Place on a hot grill and cook until cooked through, flipping every couple of minutes.
- Heat the olive oil in a small skillet over medium high heat.
- Add the shallot and sauté until translucent.
- Then add the garlic and stir fry until golden, stirring constantly to prevent scorching.
- Pour the oil into a bowl through a strainer, catching the shallots and garlic to drain
- Reserve the oil and set aside to cool.
- When the oil has cooled, make the dressing.
- Combine the oil, lime juice, fish sauce, salt, pepper, honey, and apple cider vinegar.
- Shred the chicken along the grain, using two forks, and set aside.
- Drain the cabbage and pat dry with paper towels.
- In a large bowl, combine the cabbage, chicken, carrots, jalapeno, cilantro, mint, and the salad dressing.
- Toss to combine and add salt to taste.
- Serve topped with the fried shallots and garlic.
This is basically a copycat of the Asian Chicken Salad at Panera. This is also a recipe for one, obviously you can multiply as needed. It is for one because my wife is on the road with my son headed back to his second year of college. I was looking for something quick and easy to make. You can use any form of chicken, grilled, sauteed, baked, or already cooked from the store. Whatever works best for you.
- 1 heart of Romaine chopped or torn into bite size pieces
- 1/4 cup sliced almonds
- 8 ounces boneless skinless chicken breast cut into bite sized oieces
- 3 Tbsp Panera Asian Dressing
- Combine all ingredients in a bib bowl and toss!
Coconut Shrimp with Two Sauces
We really like coconut shrimp, it makes us think of tropical islands. In the middle of winter, we are missing blue skies, warm waters, soft breezes and seafood. These shrimp takes us there with their coconut cruchy goodness, sweet flesh, and tropical sauces.
- 1 ⅓ cup all purpose flour
- 2 cups sweetened shredded coconut
- 1 cup panko bread crumbs
- 1 Tbsp freshly grated lime zest
- salt & pepper
- 1 ½ tsp baking powder
- ¼ tsp cayenne pepper
- ½ cup mild lager
- ¼ cup canned coconut milk
- 1 large egg
- 1 ½ pound extra large shrimp (U21-25) peeled and deveined
- 3 quarts peanut or vegetable oil
Mango Dipping Sauce
- ¾ cup mango, medium dice
- ¼ cup peach preserves
- 2 Tbsp fresh lime juice
- salt & pepper
- 1 Tbsp fresh cilantro
- 1 Tbsp minced shallot
- 1 Tbsp minced jalapeno
Orange Marmalade Dipping Sauce
- ½ cup orange marmalade
- ¼ cup stone ground mustard
- ¼ cup honey
- ¼ tsp red pepper flakes
- Line rimmed baking sheet with parchment paper.
- Line second rimmed baking sheet with paper towels and top with wire rack.
- Setup 3 coating stations.
- Spread ⅔ cup flour in a shallow dish, station 1.
- Whisk baking powder, cayenne, and ⅔ cup flour in medium bowl.
- The whisk in lager, coconut milk, and egg until fully incorporated and smooth, station 2.
- Combine coconut, panko, lime zest. 1 tsp salt, and 1 tsp pepper in another shallow baking dish, station 3.
- Pat shrimp dry with paper towels and season with salt & pepper.
- One at a time, dredge shrimp in flour, dip in beer batter, and coat with coconut panko mixture.
- Press coconut panko mixture gently to help adhere to shrimp.
- Arrange on parchment lined sheet and refrigerate 30 minutes to two hours.
- Adjust oven rack to middle position and preheat oven to 200 degrees.
- Heat two inch deep oil to 350 degrees.
- Add ⅓ of shrimp one at a time.
- Fry, stirring gently, until golden brown.
- Place on wire rack in heated oven.
- Return oil to 350 degrees, and repeat process with remaining shrimp.
- Serve with dipping sauces
Mango Dipping Sauce
- Process mango, preserves, lime juice, and salt & pepper until smooth.
- Transfer to a bowl.
- Stir in cilantro, shallot, and jalapeno.
- Season with salt & pepper to taste.
Orange Marmalade Dipping Sauce
- Combine all ingredients in small bowl.
- Chill at least an hour before serving.
I am going to start a new series of dinners called Sheet Pan Suppers. These will hopefully be complete dinners made mostly on a sheet pan in the oven. Here’s the first one. I intended to use kale, but did not have any. I used arugula instead. The only difference would be cooking times, more for kale and less for arugula.
- 4 boneless, skinless chicken breast cutlets
- fresh ground black pepper and kosher salt
- 12 small fresh sage leaves, divided
- 8 thin slices prosciutto
- 1 pound baby new potatoes, sliced in half lengthwise, quartered if large
- 1 garlic clove, finely chopped
- 4 Tbsp olive oil, divided
- 3 mushrooms, finely chopped
- 1 Tbsp red wine vinegar
- 1 Tbsp honey
- 1 bunch curly kale, ribs and stems removed, coarsely chopped or double handful of arugula
- Preheat oven to 425°F.
- Heat 1 Tbsp oil in skillet and heat until shimmering.
- Brown both sides of cutlets and remove.
- Arrange chicken cutlets in a single layer on half of rimmed baking sheet and season with 1/2 tsp. pepper.
- Place 2 sage leaves on top of each cutlet.
- Then wrap each in 2 slices of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
- Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp oil, salt, and pepper on second half of baking sheet.
- Cook chicken and potatoes until prosciutto is crisp and an instant read thermometer inserted into the thickest part of chicken registers 165°F, approximately 15 minutes.
- Meanwhile, whisk mushrooms, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale or arugula and toss to coat.
- Remove baking sheet from oven; let chicken rest.
- Spread kale evenly over potatoes and return to oven.
- Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
- Divide chicken among plates. Serve potatoes and kale alongside.
I have not added any new recipes in a long time. We have all been very busy. Now stew does not sound all that good in the summer. But here in Colorado, we are having a mild rainy summer. So I thought I would try this quick thick soup, or stew if you want to call it. It is pretty good. I am trying to make smaller portions, because in a month our youngest child goes off to coolege. You will probably be seeing some cooking for two dishes very soon.
- 3 Tbsp olive oil
- 2 stalks celery, medium dice
- 2 carrots, medium dice
- 1 small onion, medium dice
- 2 cloves garlic, minced
- 1 Tbsp tomato paste
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can chopped tomatoes
- 2 cups low salt chicken broth
- 1/2 cup fresh basil leaves, torn into pieces
- 2 bay leafs
- 1/2 teaspoon dried thyme leaves
- 2 chicken breast with ribs (about 1 1/2 pounds total)
- 1 (15-ounce) can kidney beans, drained and rinsed
Serving suggestion: crusty bread
- Heat the 1 tablespoon oil in a heavy 6 quart saucepan over medium heat.
- Brown the chicken on both sides and set aside.
- Add two tablespoons oil over medium heat.
- Add the celery, carrot, and onion.
- Saute the vegetables until the onion is translucent.
- Add the garlic, salt, pepper, and thyme.
- Cook until fragrant.
- Add the tomato paste, and cook until it starts to darken.
- Stir in the tomatoes with their juices, chicken broth, basil, and bay leaf.
- Add the chicken breasts; press to submerge.
- Bring the cooking liquid to a simmer.
- Reduce the heat to low and simmer gently uncovered until the chicken is almost cooked through.
- Turning the chicken breasts over and stirring the mixture occasionally.
- Using tongs, transfer the chicken breasts to a work surface and cool until you can handle.
- Discard the bay leafs.
- Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency.
- Discard the skin and bones from the chicken breasts.
- Shred or cut the chicken into bite- size pieces.
- Return the chicken meat to the stew.
- Bring the stew just to a simmer.
- Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.
Well, it’s almost St. Patrick’s Day, and it’s time for that once or twice a year tradition of Corned Beef. I usually buy the corned beef pre-seasoned and brined from Tnoy’s Meat Market here in Colorado. They do a really good job, and you can get beef or buffalo. The leftovers are great for either sandwiches or corned beef hash. My son really likes the hash.
Slow Cooker Corned Beef Hash
- 4-5 pound corned beef brisket
- red potatoes, big chunks
- carrots, one inch chunks
- celery, large dice
- onions, quartered
- 2 bottles Guinness
- water to cover
- Place half the vegetables in the slow cooker.
- Next, put in the corned beef.
- Put in the remaining vegetables.
- Pour in the Guinness.
- Put in enough water to just cover the beef.
- Cook on low for eight hours.
- Slice the beef in quarter inch slices.
- Arrange with vegetables on serving platter.