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Spicy Salmon with Avocado Salsa

Tuesday, January 31, 2017






Our family loves salmon. My boys could live on salmon and pork. They never get tired of either. I am always on the lookout for salmon recipes that are new and fresh. A friend recently sent me a link to The Cookie Rookie blog and this salmon recipe. I will eat avocado with every meal if I could, so there was no question I bookmarked the recipe to make for dinner . I usually have every ingredient for this meal in the house. So it was a no brainer for me. And ya'll : It was good! The spice mixture was perfect for the salmon and the salsa, well, the salsa will be made weekly for us to eat with chips , or on lettuce for a quick lunch. It is yummy! I tweaked the original recipe a bit to our liking, and it will be a staple salmon dish for us. Thanks, Cookie Rookie!


Spicy Salmon with Avocado Salsa

recipe adapted from The Cookie Rookie



Ingredients

Salmon:


4 salmon fillets (@2 lbs total)

1 T olive oil ( I use persian lime olive oil)

1 tsp kosher salt

1 tsp ground cumin

1 tsp paprika

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp chili powder

1/2 tsp black pepper


Salsa:

2 ripe avocados, peeled and diced

1/2 cup red onion, diced

juice from 1 lime

2 T cilantro, chopped small

1/4 tsp salt


Directions

Salmon:


1. Preheat oven to 375 degrees. Cover a cookie sheet with aluminum foil and spray lightly with cooking spray. Set aside.

2. In a small bowl, mix the salt, cumin, paprika, onion powder, garlic powder, chili powder and black pepper well.

3. Place the salmon fillets on the cookie sheet and brush liberally with persian lime olive oil.

4.Rub the spice mix into the salmon fillets, making sure to cover the entire surface.

5. Bake in a 375 degree oven for 20-25 minutes, or until the salmon is cooked through and easily flakes with a fork.

6. Serve topped with a generous helping of avocado salsa (recipe below)


Salsa:

Carefully mix all of the salsa ingredients together. Chill well. Use to top salmon fillets. Print Friendly and PDF

Glazed Balsamic Chicken

Friday, January 20, 2017



Definitely in my top ten favorite chicken dishes. This one is super simple to make . And it uses bone in chicken  breasts that are cheaper than boneless. This is a go to recipe that always that always comes out perfect. And with so little ingredients, it is great for hectic nights.The balsamic gives it a sweetness that is kid friendly.A+ weeknight dinner!



Glazed Balsamic Chicken


Ingredients

4 chicken breasts, bone-in 

1/4 cup balsamic vinegar

1 T  olive oil

1 1/2 tsp dried oregano

1 tsp salt (I use kosher)

1/4 tsp fresh ground black pepper

Directions

1.Preheat oven  to 400 degrees

2. Place the chicken  into a 9x13 casserole dish (bone side down)

3.  Carefully pour the balsamic vinegar over all the chicken .

4. Sprinkle the breasts  evenly with the olive oil,oregano , salt and pepper

5.Bake at 400 degrees for about 45 minutes,or until the juices run clear and the chicken is cooked through

6.Let rest for a few minutes and serve warm. 

* we like to spoon the pan juices over   the chicken, and even add it to potatoes or rice for a great sauce




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Pineapple Teriyaki Chicken



So let me first start by saying that there is no chinese food that my kids will not eat. From General Tso's Chicken to Beef and Broccoli to this Pineapple Teriyaki Chicken, they all clean their plates. There are weeks when I experiment with new recipes every night of the week. And some of those recipes are duds. We have been known to resort to pitching whole meals and making soup and sandwiches. Such is the life of a foodie . So when the kids have had enough of weird recipes , I make it up to them with homemade chinese. With lots of rice. And chop sticks. And fortune cookies ;) This chicken dish is a tried and true dish that is easy to make and brings smiles and clean plates. Double the sauce ingredients if you like sauce on your rice (like me).



Pineapple Teriyaki Chicken
Ingredients

1 1/2 lbs skinless, boneless chicken breasts, cut into bite sized pieces
1 T olive oil
kosher salt, to taste
fresh black pepper, to taste
1 tsp garlic powder
1 small pineapple, cored and diced
1 green pepper, cut into bite sized pieces
1 cup teriyaki sauce
1 tsp cornstarch
cooked white rice
Directions

1.Cook the rice according to package directions and set aside.
2.In a skillet over medium heat,add the oil .
3. Season the chicken with salt, pepper and garlic powder. Add the chicken to the oil and cook the
chicken until no longer pink and the juices run clear. Drain any liquid from the skillet.
4.Mix together the teriyaki sauce and the cornstarch. Pour the sauce over the chicken in the skillet.
5. Add the pineapple and the green pepper to the chicken mixture and toss to coat. Warm for a few
minutes.
6. Serve pineapple chicken over rice.


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Chocolate Cobbler

Saturday, January 14, 2017

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I figured since I am such a huge fan of Christy Jordan's cookbook , I should make a few of her recipes  to post. I decided to make the chocolate cobbler. I had every ingredient here, which is a plus. Oh my goodness, I have a favorite new dessert! This cobbler is wonderful. It is cake on the top and a layer of fudgey goodness on the bottom. I do  want to mention that is not overly sweet. The recipe uses cocoa powder and not chocolate, so it has an old fashioned taste to it. But warm out of the oven, with a scoop of vanilla ice cream on the side, it is a perfect way to end a meal. I   will definitely be making this again in the future. Thanks for a great recipe, Christy!
Chocolate Cobbler

from Christy  Jordan  of Southern Plate
1 Cup self Rising Flour
3/4 Cup sugar
2 Tablespoons Cocoa
1/2 Cup Milk
1 teaspoons Vanilla
2 Tablespoons Vegetable Oil
3/4 Cup Brown Sugar
1/4 Cup Cocoa
1 3/4 Cup hot tap water
1 Cup chopped pecans (optional)
Mix together flour, sugar, and cocoa. Add milk, vanilla, oil, and nuts (if using). Mix well. Pour into greased 8×8 inch pan. Mix 3/4 C brown sugar and 1/4 C cocoa together. Sprinkle over batter. Pour, very slowly, hot tap water over dry mixture and batter. Bake in 350 oven for forty to forty five minutes.
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Slow Cooker Chicken & Dumplings

Friday, January 13, 2017


This is a go-to recipe for me when I have a full calendar day and need to make a slow cooker meal to get dinner on the table without a mommy breakdown . ( You moms know what I am talking about) . I am a slow cooker user, but it has to be a really good recipe for me to go back and make it again. The texture of slow cooked food is unappealing to me, so I try to stick to recipes that are soups, stews, chilies or pulled meats for sandwiches. This chicken and dumpling recipe is a tried and true that my husband and sons love. I serve a side salad and make a big pitcher of sweet tea is a great weeknight meal. Especially for the cooler months. There is something about comfort food that is perfect for a cold  night.

Slow Cooker Chicken & Dumplings
4 chicken breasts, boneless and skinless
2 T butter
2 (10.75oz) cans cream of chicken soup
1 onion, small diced
2 (10 oz ) packages refrigerated biscuit dough ( I use Grands)

1. Place the chicken, butter, soup and onion in the slow cooker. Fill with enough water to cover .
2.Cover and cook on high 5-6 hours. The last 30 minutes of cook time, tear each biscuit into pieces and  drop in the slow cooker.
3.Stir and cover the slow cooker and cook for 30 minutes, or until the bread has cooked through.

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