Author Archives: sbp

Lemon Grilled Salmon

Posted in bbq, fish, main meal by
A family favorite

A family favorite

2 tsp. snipped fresh dill or 3/4 tsp. dried dill
1/2 tsp. lemon-pepper seasoning
1/2 tsp. salt, optional
2 cloves fresh garlic, minced (or 1/4 tsp. garlic powder)
1 – 1  1/2 lb.  salmon fillet  (I like wild-caught sockeye best)
1/4 cup  packed brown sugar
3 T. chicken broth
3 T. vegetable oil
3 T. soy sauce
3 T. finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Directions
Place salmon in a glass baking dish (9×13).  Sprinkle dill, lemon-pepper, salt and garlic over salmon.  Combine the brown sugar, broth, oil, soy sauce and green onions; pour over the salmon.  Cover and refrigerate for 1 hour or more, turning once. Drain and discard marinade.  Place salmon, skin-side down, on a cookie sheet on a heavy duty piece of foil and arrange lemon and onion slices over the top. Grill the salmon on the foil over medium heat for 15-20 minutes or until fish is flakey.  Transfer to a serving platter and serve.

Yields 6 servings

DFTSI Lemon Grilled Salmon_6492Recipe inspired by Taste of Home reader Lisa Kivirist

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Skinny Italian Zucchini Boats

Posted in italian, low-carb, main meal by

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Skinny Italian Zucchini Boats

 Ingredients

3 medium zucchinis
1 lb. lean ground pork
12 oz. marinara sauce
1 Tablespoon Sriracha hot chili sauce
1 Tablespoon fennel seeds
2 teaspoons fresh garlic, minced (or garlic powder)
2 teaspoons onion powder
1 teaspoon seasoned salt (I like Seven Seas)
1 teaspoon black pepper
8 oz mozzarella or Monterey jack cheese, grated
1/2 cup freshly grated Asiago or Romano cheese
3 Roma tomatoes, sliced thin ( I used yellow cherry tomatoes)
fresh basil, chopped
extra virgin olive oil for drizzling

 Instructions Continue reading →

Lemon Grilled Shrimp

Posted in appetizer, bbq, fish by
This is a great appetizer for a summer BBQ...never any leftovers!

This is a great appetizer for a summer BBQ…never any leftovers!

Lemon Grilled Shrimp

48 large raw shrimp, peeled and deveined, tails left on (approx. 1 lb)
3 T extra virgin olive oil
3 T fresh lemon juice
3 cloves garlic, finely minced with ½ tsp. coarse (kosher) salt
1 T finely minced fresh rosemary
Finely ground fresh pepper to taste

Directions

Continue reading →

Lemony Kale and Apple Salad

Posted in salad, vegetarian by

LEMONY KALE AND APPLE SALAD

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Kale Salad

 

8 cups baby kale leaves (chopped fine)
¼ cup dried cherries
1 Granny Smith or Honey Crisp apple, cored and sliced thin
¼ cup pine nuts, toasted (optional)
Trade Joe’s sweet and spicy walnuts (chopped and slightly crushed)
Grated Parmesan Cheese

Lemon Vinaigrette

3 tbsp. fresh lemon juice
1 tbsp. rice vinegar
1 tsp. honey
1 tsp. soy sauce
¼ tsp. lemon zest
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
4 tbsp. olive oil

Directions Continue reading →

Almond Coconut Granola

Posted in breakfast, brunch, sweet treat, vegetarian by

coconut almond granola

Almond Coconut Granola*

 

Ingredients

4 cups old fashioned oats

1 cup raw almonds

1/2 cup slivered raw almonds

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground cardamom

5 tablespoon maple syrup

1/4 cup coconut oil (I use canola oil + ½ tsp. coconut extract)

3 tablespoons honey

1 teaspoon vanilla

1/3 cup dried cherries (I use raisins if I have no cherries in my pantry)

1/3 cup dried cranberries

1/3 cup chopped dried apricots

½ cup shaved coconut

 

Instructions

  1. Preheat the oven to 300 degrees F.
  2. In a large bowl, combine the oats, whole almonds, slivered almonds, salt, cinnamon and cardamom and stir to combine.
  3. In a small sauce pan over medium heat, stir together the maple syrup, coconut oil, and honey until the coconut oil is melted. Remove the pan from the heat and add the vanilla. Pour the liquid over the oat and almond mixture and toss to combine.
  4. Prepare a parchment lined baking sheet and pour the granola mixture on top of the parchment.
  5. Bake the granola for 30 minutes. Remove the baking sheet after 30 minutes and toss the granola. Place the baking sheet back into the oven for another 10 minutes to finish baking. Once the granola is done, remove the baking sheet from the oven and let the granola cool and add the dried fruits. Once cool, break the granola into pieces and store in an airtight container.
  6. Serve up a bowl for breakfast, eat by the handful for a wholesome snack or serve over yogurt or ice cream for a crunchy treat.

 *This is my version of a recipe I originally found at whatsgabycooking.com.

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Lazy Dog Spicy Thai Chicken Salad

Posted in asian, main meal, salad by

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Lazy Dog’s Spicy Thai Chicken Salad

Yield: 4 servings

Thai Peanut Dressing

2 tablespoons soy sauce
1/4 cup fresh lime juice
1/2 cup granulated sugar
1/2 cup white wine vinegar
1 tablespoon chopped fresh garlic
4 tablespoons sambal chili paste, see cook’s notes
1/4 cup peanut butter, creamy or chunky

Salad

12 ounces cooked chicken breast, shredded (approximately 2 cups)
1 cup Thai Peanut Dressing, see cook’s notes
1 cup shredded carrots
1/2 cup shredded red cabbage
1 cup red bell peppers, cut julienne (1/16-by-1/16-by-3 inches), plus additional for garnish
1/4 cup peanuts, finely chopped
2 cups hothouse cucumber cut into 3/4-inch chunks
1/2 cup chopped cilantro
1/2 cup small mint leaves without steams
8 cups shredded napa cabbage

Cook’s notes: Sambal chili paste is sold in many supermarkets in the Asian specialty section. If the label simply says chili paste or chili paste with garlic, that is fine too. The recipe for the dressing makes enough for 4 to 6 servings. Leftover dressing can be refrigerated for up to 4 days and used to dress salads or grilled poultry or pork. Continue reading →

Yummy for the tummy on a chilly day

Posted in Dani's Favorite, soup, vegetarian by

 

warms the tummy and the soul

Bean and Kale Minestra

Serves 6 to 8

½ pound kale (about 4 cups, chopped—we used lacinato)
4 large garlic cloves, minced
olive oil to coat the bottom of your soup pot
6 cups cooked (2 cups dry) cannellini (white kidney beans—we used navy beans)
4 to 5 cups bean water, vegetable or chicken stock or water
2 heaping tablespoons tomato paste
6 fresh sage leaves (½ tsp  if dry)
1 tsp salt (or to taste)
freshly ground pepper
½ cup finely ground cornmeal
2 tablespoons fresh lemon juice (or to taste)
freshly grated Parmesan cheese

Directions Continue reading →

Spicy Chicken Thai Noodle Salad

Posted in asian, chicken, Dani's Favorite, Moni's Favorite, salad, side dish by
This is always a crowd pleaser This is always a crowd pleaser

Spicy Thai Noodle Salad

INGREDIENTS

3-4 cups oven-roasted chicken, shredded (as a short cut, pickup from the grocery store on the way home)
1/4 cup sesame oil
1/4 cup soy sauce
2 T sugar
2 T hot chili oil
2 T  balsamic vinegar
1 lb. package spaghetti
1/2 cup sesame seeds, toasted
1 cup green onions, thinly sliced on the diagonal, for garnish

 INSTRUCTIONS

Shred the chicken and set aside.  In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar.  Cook spaghetti, drain, rinse with cold water and drain again.  With your hands, immediately toss the pasta with the dressing, making sure pasta is completely and evenly coated.  Add the chicken and toss again.  Add seeds and continue folding dressing through the pasta and chicken.  Transfer to a shallow platter, top with green onions and serve at room temperature.  Great for a backyard barbecue.  This dish keeps well for up to two days, but add the green onions only shortly before serving.

Enjoy!

Adapted from my dear friend, Heather Boyd

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Best Orange Chicken ever!

Posted in asian, chicken, main meal, Moni's Favorite by

CHINESE ORANGE CHICKEN

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 4 servings

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My kids and hubby both give this one two thumbs up!

 

INGREDIENTS

 

1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks

1 cup 2 tablespoons cornstarch, divided

2 large eggs, beaten

3/4 cup vegetable oil

2 teaspoons sesame seeds

2-3 green onions, thinly sliced

 

FOR THE MARINADE

1 cup chicken broth

1/2 cup freshly squeezed orange juice

1/2 cup sugar

1/3 cup distilled white vinegar

1/4 cup soy sauce

2 cloves garlic, minced

1 tablespoon orange zest

1 1/2 teaspoons Sriracha, (or more, to taste)

1/2 teaspoon grated fresh ginger (or ¼ tsp. ground ginger)

1/4 teaspoon pepper

 

INSTRUCTIONS

 

To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and pepper in a large bowl.

In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

Heat the remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.

Working with 2-3 pieces at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.

Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.

Tossed or drizzle chicken with the marinade, garnished with sesame seeds and green onion, if desired. Serve with white rice.

 

Adapted from Damn Delicious

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