Amen. Let's Eat!
Wednesday, January 17, 2007
Honey Ginger Grilled Salmon
I don't usually like salmon all that much but this one was reallllly good. :)
1 tsp. ground ginger
1 tsp. garlic powder
1/3 c. soy sauce
1/3 c. orange juice
1/4 c. honey
1 green onion, chopped
1 1/2 lbs. salmon fillets
In a large plastic bag, combine the first six ingredients. Mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally.
Lightly grease grill rack. Preheat grill to medium heat. Removed salmon from marinade; reserve marinade. Grill 12 -15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade up until the last 5 minutes of cooking time. Serve.
*** I did this differently since I wasn't about to grill in -30 weather. After the marinade I really lightly pan fried the fillets so it would have a nice golden brown look. Then I placed the salmon on a pan, covered with the reserved marinade and baked for 15 minutes at 350. DIVINE!
Posted by Jen ::
8:08 PM ::
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Sunday, January 14, 2007
Almond Cauliflower
A recipe I got from my mom last week. It's yummy and oh so easy. Thanks Momma!
1 head of cauliflower
1/3 c. Olive Oil
1/2 c. almonds, slivered or crushed
S & P
Wash and cut cauliflower into bite sized florets. Place in 9 x 13 baking dish. Sprinkle with olive oil evenly. Top with S & P to taste and sprinkle with almonds.
Bake at 350 for 20-25 minutes until tops of cauliflower are golden brown.
Really good. :)
Posted by Jen ::
10:35 AM ::
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French Onion Pork Chops
4 bone -in pork chops ( I actually used 6 boneless)
2 strips bacon, chopped
2 tsbp. vegetable oil
1 tsp. herbs de Provence or dried thyme
1/4 tsp. each salt and pepper
1 tbsp. all -purpose flour
3/4 c. sodium-reduced chicken stock
1 tsp. white wine vinegar or cider vinegar
2 tsbp. chopped fresh parsley
Trim fat from pork chops; slash edges at 1/2 in. intervals to prevent curling. Set aside.
In large skilled, fry bacon over medium-high heat until crips, about 5 minutes. Transfter to paper towel to drain. Drain fat from pan. (Or skip all this mess like I do and buy Ready Crisp.)
Add half of the oil to pan; brown chops, in batches, about 10 minutes. Transfer to plate. Drain fat from pan.
Heat remaining oil in pan over medium heat. Add onions, herbes de Provence, salt and pepper; cover and cook, stirring occasionally, until onions are golden, about 10 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits.
Return back, chops and any juices to skillet, turning chops to coat. Cover, reduce heat and simmer until juices run clean when pork is pierced and just a hint of pink remains inside, about 10 minutes.
Stir in vinegar. Sprinkle with parsley. Serve.
* Note that if you are using the smaller, boneless pork chops as I did, the cooking times are a lot less- probably closer to 5 minutes each time it says 10.
* from Canadian Living magazine
Posted by Jen ::
10:26 AM ::
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