Grilled or Baked Salmon

Grilled (or baked) Salmon

1 1/2 lbs salmon fillets 1/3 cup soy sauce
lemon pepper to taste 1/3 cup brown sugar
garlic powder taste 1/3 cup water
salt to taste 1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder & salt.

In a small bowl, stir together soy sauce, brown sugar, water & veg oil until sugar is dissolved. Place fish in a lrg resealable plastic bag with the sauce sauce mixture, seal, & turn to coat. Refrigerate at least 2 hours.

preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill & discard marinade. Cook salmon for 6-8 minutes per side, or until the fish flakes easily with a fork.

Brown Sugar Glazed Salmon

Brown Sugar Glazed Salmon

1 Tbsp brown sugar 1Tbsp soy sauce
2 tsp butter 1/2 - 3/4 tsp salt
1 tsp honey 1/4 tsp pepper
1 Tbsp olive oil 1 salmon fillet (about 2 1/2 lbs)
1 Tbsp Dijon mustard

In a small saucepan over med heat, cook & stir the brown sugar, butter & honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt & pepper. Cool for 5 minutes.

Place salmon in a lrg foil-lined baking pan; brush with brown sugar mixture. Bake, uncovered at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.

Thick and Chewy Chocolate Chip Cookie Bars

Thick and Chewy Chocolate Chip Cookies Bars

from Real Mom Kitchen

• 2- 1/8 cups flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 12 TBS butter (1 -1/2 sticks, 3/4 cup), melted and cooled slightly
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 cups chocolate chips (whatever kind you want)
  

1. Preheat the oven to 325℉. Adjust the oven rack to lower-middle position.
2. Line a 9x13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the cookies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
3. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well.
4. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
5. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature.
6. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Dutch Oven Pizza

1 can pre-made pizza dough

1 jar pizza sauce

8 oz. shredded cheddar cheese

8 oz. shredded mozzarella cheese

Toppings of your choice (pepperoni, ham, peppers, mushrooms, pineapple, olives, etc)

Lightly grease dutch oven with pam or olive oil. Unroll the can of pizza dough and line the bottom of the dutch oven with dough. Spoon pizza sauce evenly over dough. Sprinkle with toppings of your choice, and top with both cheeses.

Cover and bake using 8-10 briquettes on bottom and 16-18 briquettes on top for 20-30 minutes until browned and cheese is bubbly. Serves 6.

Swedish Meatballs

Frozen Swedish Meatballs

Meatballs:

1 lb. ground beef

1 lb ground pork (sausage)

1 1/2 soft bread crumbs

1 c. light cream (half and half or canned milk)

1/2 c. chopped onion

1 egg

1/4 c. chopped parsley

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp nutmeg

1/4 tsp ginger

Gravy:

2 Tbsp. flour

3/4 c. beef broth

1/4 c. cold water

Soak bread in milk about 5 minutes. Cook onion in 1 tbsp. butter until tender. Combine meats, bread crumbs, onion, egg, parsley, salt, pepper, ginger, and nutmeg. Form balls and brown in 2 tbsp. butter( I use a cookie scoop and place them on a cooling rack with a jelly roll pan underneath and bake them in the oven for 1/2 hour at 350º).

Make gravy by stirring flour into drippings, broth, and water. Add meatballs to gravy. Cook slowly. (I use cream of mushroom soup and milk for gravy).

Chicken Broccoli Casserole

3-4 chicken breasts 2 cans cream of chicken soup

2 pkg. frozen broccoli 1 c. mayonnaise

1 c. grated cheddar cheese 1 tsp. curry powder

3/4 c. bread crumbs 1 tsp. lemon juice

Boil chicken until tender. Cool and cut into pieces. Cook broccoli and drain. MIx together soup, mayonnaise, curry powder, and lemon juice. Butter a cake pan and layer drained broccoli, chicken the sauce, then cheese. Add crumbs to top of casserole. Bake 25-30 minutes at 350º. Can be fixed the day before. Can be frozen.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I couldn't find grated so I crumbled slices)
about 16 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.