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Recent Recipes

Creamy Pinto Bean Soup

Comments (0) | Friday, December 2, 2011

This was one of those recipes that I read and just had to have.  The first chance that I got, I made this and it was as good as I thought it would be.  The only problem is that one recipe wasn't nearly enough.  It says it serves 4 to 6 but I think she meant 4 to 6 small children.  I'm making it again today (yes, I just made it for the first time last night but I must have more now......that and Lisa missed dinner last night and really, really wants some.....also right now).  Oh, one more thing, I used a large pot, like the recipe called for, so I couldn't use an immersion blender as there wasn't enough soup in the pot to immerse the blender - go figure.   Hopefully when I triple the batch, as I'm doing tonight, I can actually use it.  
From Marcela Valladolid
Serves 4 to 6
2 T olive oil
Ingredients
1 c chopped white onion
1 serrano chile (my grocery store didn't have serrano so I used 1 jalapeno instead)
2 garlic cloves, minced
1 (15-ounce) can pinto beans
1 c vegetable broth
Salt and freshly ground black pepper
1/2 cup Mexican crema or sour cream
1 1/2 c tortilla chips (I skipped this part, though I'm sure it would have been delicious.)
1/4 c fresh cilantro leaves
Directions
1.  Heat the oil in a large heavy pot over medium-high heat.  Add the onion and serrano, and saute until the onion is tender, about 5 minutes.  Add the garlic and cook for 1 minute.  Add the beans with the cannint liquid and the vegetable broth and bring to a boil.  Reduce the heat to medium-low, cover, and simmer until the flavors blend, about 12 minutes.  Discard the serrano chile.  
2.  Transfer to a blender and puree the soup until very smooth.  Return the soup to the same pot.  Season with salt and pepper.
3.  Ladle the soup into bowls.  Drizzle with crema and top with tortilla chips and fresh cilantro leaves.  (If you used sour cream, just stir it into the soup or a nice dollop in the middle.)


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Pan-Roasted Salmon with Soy-Ginger Glaze

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This is hands down the fastest, and most delicious recipe, I've come across in a long time.   About 10 minutes from start to finish.....unless your oven heats up really slowly.  Turn that oven on before you do anything else.  I actually started to cook my vegetable way before I started the salmon, which is why my oven was ready to go when I was.  I used skin on salmon and it was delicious - I started with the skin side up.  The next two days I made the glaze but put it on Tilapia because that is what I had in the freezer.  It was delicious, but the salmon was even better than that.  I can definitely see me eating this once a week and never getting tired of it....oh yeah, it's that good.
Pan-Roasted Salmon with Soy-Ginger Glaze
From Chef Bobo (Food and Wine Magazine)
Ingredients
1/4 cup soy sauce
1 teaspoon finely grated fresh ginger
1 teaspoon honey
1 teaspoon Dijon mustard
2 teaspoons extra-virgin olive oil
Four 6-ounce skinless salmon fillets
Freshly ground pepper
Cilantro leaves, for garnish
Directions
1.  Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
2.  Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, garnish with the cilantro and serve.

Notes One Serving 348 cal, 21 gm fat, 4 gm saturated fat, 2 gm carb, 0 gm fiber.


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Garlicky Buttered Baja Shrimp

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Can't say enough how easy and delicious this was.  I served it over rice and that was just perfect (I like carbs before I go dancing, but this by itself would be great too.)
 
From Marcela Valladolid
Serves 4
 Ingredients
1 pound medium shrimp (15 to 20 count) in the shell, deveined
2 T unsalted butter
1 T olive oil
Salt and freshly ground black pepper
1/4 cup minced white onion
8 garlic cloves, minced
3 T dry white wine
1 T fresh lime juice
2 T chopped fresh parsley
Directions
1.  Peel the shrimp, keeping the tails intact and reserving the shells.
2.  Heat the butter and olive oil in heavy medium skillet over medium heat.  Sprinkle the shrimp with salt and pepper.  Saute the shrimp until almost fully cooked, about 3 minutes.  Using a slotted spoon, transfer the shrimp to a plate and tent with foil to keep warm.
3.  Add the shrimp shells to the skillet and saute until they turn pink, about 3 minutes.  Discard the shells.  Add the onion and garlic and saute until the onion is translucent and the garlic is golden brown, about 6 minutes.  Add the wine and bring to a boil, scraping up the browned bits from the bottom of the pan.  Boil for 1 minute.
4.  Stir in the lime juice and parsley, return the shrimp to the pan, and toss to coat with the sauce.  Season with salt and pepper, if necessary.  


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Spicy Sriracha Chicken Wings

Comments (0) | Sunday, February 6, 2011

I really enjoy a good hot wing.  Buffalo, garlic and parmesan, ranch, a combination of any of them.  When I read this recipe I just had to try these.  Super Bowl Sunday was the perfect excuse.  It's halftime and I've tried them - fabulous.  Had to post really quickly so I can get back to halftime show.  :) 
I didn't want to fry them, so I followed the instructions for roasting the wings and I loved the crispy outside and super moist inside.  Not sure I'll ever fry a wing again.  They were way too good straight out of the oven. I also ground the cumin and coriander seeds (I have a coffee grinder just for spices). I don't like to bite into big pieces, plus, I thought it would coat the wings better if it's a fine powder.  Time to watch the Black Eyed Peas! Go Steelers!
Spicy Sriracha Chicken Wings
Recipe by Michael Symon
These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that chef Michael Symon says is his favorite in the world. "We always have a couple of extra bottles at home, because my stepson blows right through the stuff."
ACTIVE: 1 HR
TOTAL TIME: 1 HR 30 MIN plus 4 hr marinating
SERVINGS: 10
Ingredients
10 pounds chicken wings, split
1/4 cup coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon cinnamon
2 tablespoons kosher salt
1/4 cup extra-virgin olive oil
3/4 cup Sriracha chile sauce
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 3 limes
3 quarts vegetable oil, for frying
Directions
1. In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
3. In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
4. Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot.


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Sake Salmon and Rice Recipe

Comments (0) | Tuesday, January 18, 2011

Yet another salmon winner!  I've been wanting to try this recipe for a very long time and I finally did and it was as delicious as I thought it would be!  I didn't add cardamom to the rice when I made it - it was a last minute meal decision and I didn't have any (no time to go get any either). 
By Nigella Lawson
Prep time: 10 minutes, Inactive prep: 30 minutes, Cook time: 20 minutes.
Serves: 2
Marinade
1 t English mustard, or wasabi paste
2 T Worcestershire sauce
1 T soy sauce
1 T garlic or chili oil
1 T sake
2 salmon fillets
1 c basmati rice
2 cardamom pods
1 to 2 T chopped fresh cilantro, to garnish
Sauce for salmon and rice:
1/4 c sake
1 T soy sauce
1/2 t fish sauce or brown rice vinegar
1 t Worcestershire sauce
1 t English mustard, or wasabi paste
Directions
1. In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil and sake and add the salmon fillets.  Leave to marinate for about 20 minutes.
2. Follow packet instructions for the rice or just put rice in a pan, bruise cardamom pods and chuck them in too, and put double the volume of water as you have rice.  Bring to a boil, then turn down to the lowest you possibly can, clamp on a lid and leave until the rice has absorbed the water and is cooked, about 15 minutes.  
3. Heat a smooth griddle or nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on 1 side then a minute on the other side.  Remove the salmon, double wrapping each fillet in foil parcels and let them rest for 10 minutes on a wooden board or a pile of newspapers.  
4. Bring the sake to a boil in a tiny little saucepan, like one you might melt butter in, to let the alcohol taste evaporate.  Take the pan off the heat and add the other sauce ingredients.  
5. Unwrap the salmon fillets, removing them to a wooden board for carving as you do so.  Arrange some freshly boiled rice on 2 plates, and slice the salmon fillets into this slices.  Lay the carved salmon on top of the rice and spoon over the sauce, letting it gloss the fish and drip here and there over the rice.  Scatter the cilantro on top. 


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East-West Grilled Salmon

Comments (0) | Sunday, December 12, 2010

This is one of my favorite recipes and for a long time it was a date-night go to.  The sauce is so good I'd even just serve it on noodles or over rice, but you don't want to miss the salmon on this one.  Even if you aren't a big salmon eater, you might just like this because the sauce is so flavorful and delicious.  I like to serve this over rice sticks, or rice noodles, because they are so quick and easy.  You could also serve it over rice or angel hair pasta. 
From: Backyard Barbecues
Prep: 10 minutes
Marinate: 1 hour
Cook: 10 - 11 minutes
Serves 4
Ingredients
1 T Asian sesame oil
1/4 t crushed hot red pepper flakes
2 T minced fresh giner
1 garlic clove, minced
1 t grated orange peel
3 T hoisin sauce
3 T fresh orange juice
2 T soy sauce
1 T balsamic vinegar
1 t ground coriander
1/2 t Chinese five-spice powder
4 center-cut salmon fillets (about 6 ouces each)
2 scallions, cut in a fine julienne
2 t sesame seeds, toasted
Directions
1. In a small skillet, heat oil and hot pepper over medium heat until hot.  Add ginger, garlic and orange peel and cook until softened, about 2 minutes.  
2. Remove from heat.  Add hoisin, orange juice, soy sauce, balsamic vinegar, coriander and five-spice powder.  Whisk until blended.  
3. Measure 2 T into a small bowl and set aside.  
4. Place salmon fillets in a heavy plastic food storage bag.  Pour remaining marinade over salmon.  Seal bag and refrigerate at least 1 and up to 4 hours.
5. Prepare a medium-hot fire in a covered charcoal or gas grill, or a medium-high grill pan.  Brush grill rack or pan lightly with oil.  Place salmon on rack/pan skin side up and grill for 5 minutes.
6. Carefully turn with spatula and grill for 3 to 4 minutes, or until just opaque throughout but still moist, brushing with marinade.
7. Serve garnished with scallions and sesame seeds.  Serve reserved marinade on the side to drizzle over salmon.
 


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Susie's Salmon with Marinade

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This might be the easiest and most delicious recipes ever - thank you Susie!  It's just delicious and will make your mouth water.  My Mom isn't a big fan of salmon, would rather not eat it, but actually likes this recipe.  
Ingredients
1 lb salmon filet, skin on or 4 salmon pieces or steaks 
1 T brown sugar
2 T butter
1 T soy sauce
1 T olive oil
2 t ginger, grated
1 t honey
Directions
1. Preheat oven to 400 degrees.  
2. Place salmon in baking dish, skin side down.
3. Mix remaining ingredients and top the salmon with the marinade.
3. Bake for 20 minutes until fish is opaque and flaky.


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White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
This was my first attempt at a cheesecake and it was incredible.