Are you looking for something yummy this weekend? This is pure celebration food–celebrate because it’s easy and celebrate because it’s yummy! The Sriracha mayo is pretty spicy, but it goes beautifully with the sweet sauce on the salmon. I found this recipe at thebodilyrecipebox.blogspot.com and she got it from Budget Bytes(I’m not sure her idea of budget is the same as mine…but it’s worth the cost!). It’s slightly adapted.
1 lb. salmon fillet (I bought frozen, portioned fillet and used what I needed; adjusting the marinade portions as necessary)
1/4 cup soy sauce
2 tablespoons water
1/2 tablespoon toasted sesame oil
1 inch fresh ginger, minced
2 tablespoons minced garlic
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 teaspoon corn starch
For Sriracha Mayo:
1/4 cup mayonnaise
2 tablespoons Sriracha hot sauce
Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine vinegar, and corn starch (use a vegetable peeler to remove the ginger skin and then grate with a fine toothed cheese grater).
STEP 2: Place thawed salmon portions in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
STEP 3: Cook using your favorite method. I love to grill this, although the weather doesn’t always cooperate. You could also broil it–I love the crispy edges you get from grilling or broiling. Finally, if you prefer you could pan fry it in a good non-stick pan. This will create a nice teriyaki sauce you can spoon over the fish.
STEP 4: In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!
Not everyone in my family was up for the spicy sriracha mayo, so we had some leftover–it was great with laughing cow cheese on a ham sandwich or mixed into almost anything else that wants a little creamy spice.
One of the great things about winter time is all the yummy comfort food! This is one of those hearty, warm, tasty soups that make winter worth it. (did I say warm?) After making this, my family wanted to make sure I would know where the recipe was so that I could make it again–it was a huge hit with my family–something familiar but a little different!
- 2 1/2 pounds boneless pork loin, cut into 3/4 inch cubes
- 2 (10 ounce) cans ro-tel tomatoes with diced green chilies
- 1 7 ounce can diced green chiles
- 2 yams, peeled and cut into 1/2 pieces
- 1 onion, coarsely chopped
- 5 cloves garlic, minced or pressed
- 1 1/2 t. ground cumin
- 1 t. dried oregano
- 6 cups chicken broth
- ground black pepper to taste
- 1 can corn
- grated cheddar cheese and tortilla chips for serving
Combine all ingredients except the corn, cheese and chips. Add the corn at the end, and use the cheese and chips for serving. You can cook this in a big pot on the stove or in your slow cooker, depending on how much time you have. I would let it simmer for 1-2 hours on the stove, or 4 hours on high or 6-7 hours on low in the slow cooker. You just want the meat nice and tender. Add the corn 10-15 minutes before serving and serve with your cheese and chips–yummmmmmm!!!
One of the things my family thoroughly enjoys is eating breakfast for dinner. Whether it’s pancakes, waffles, biscuits (especially with gravy), or eggs there aren’t typically complaints about that menu. So I thought I’d share a few of our favorite breakfast recipes. I will often sneak in a bit of wheat flour in both the waffle and biscuit recipes. I usually use wheat flour for about 1/3 of the amount of flour. It just adds something nutritious and especially in the case of the biscuits it adds to the flavor. As far as the waffle picture goes, we usually don’t go this fancy. Syrup is the norm. The picture was taken when one of our daughters had some friends over for waffles. I am putting the syrup recipe we use in this post. It is so easy and yummy!! After making it I put it in a salad dressing cruet (use a funnel to avoid spills) which is perfect for pouring. I bought the cruet at Walmart in the aisle with the salad dressings. It comes with “Good Seasons” brand salad dressing packets. You will need an additional container as well (I use a glass jar) because the cruet isn’t big enough to hold it all. The cruet is perfect for warming the syrup in the microwave but make sure you take off the plastic lid prior to warming it. The lid might melt. I store extra syrup in the refrigerator. Enjoy the recipes!!!
2 1/2 cups flour
3/4 tsp. salt
4 tsp. Baking Powder
1 1/2 T sugar
1/2 cup dry milk
2 1/2 cups water
3/4 cup veg. oil
Combine all ingredients in a large bowl. Bake in a waffle iron.
4 cups sugar
1/2 cup brown sugar
2 1/4 cups water
1 tsp. vanilla
1 tsp. of maple flavoring
Combine sugars and water in pot. Bring to boil , stirring occasionally. Remove from heat – add flavorings. Store in refrigerator to minimize sugar crystalization.
2 cups flour ( I like using some wheat flour – use about 2/3 cup wheat and remainder white)
1 TBS baking powder
1 tsp salt
4 TBS shortening
2/3 -3/4 cup water or milk
Preheat oven. Mix dry ingredients. Cut in shortening. Mix in water or milk. Roll out dough on floured surface. Using a cookie cutter or glass, cut into circles Place on baking sheet. Bake at 450 degrees Fahrenheit for 10 minutes.
Here are two great pasta dishes. Serve one at the beginning of the week and the other at the end of the week so your family doesn’t get pasta overload – or serve them one right after the other if pasta is your thing. Either way, these dishes are great and should bring rave reviews. The tortellini is a crockpot dish. Since ground beef and sausage typically come in 1 pound packages, I brown up the whole pound of each meat and then divide the meat, freezing one portion to use for a second recipe of the tortellini.
Cheesy Italian Tortellini
(Can also be used as a spaghetti sauce if tortellini is omitted)
1/2 pound ground beef
1/2 pound Italian sausage
1 medium onion diced- optional (I highly recommend using it)
1 (24 oz) jar spaghetti sauce (I use Prego brand – Fresh Mushroom flavor)
1 (4.5 oz) can sliced mushrooms ( I use fresh- just as many as you want)
1 (14.5 oz.) can Italian-style diced tomatoes, undrained
1 (9 oz.) packaged refrigerated or fresh cheese tortellini- not the dry.
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Crumble the ground beef and sausage (onion) into a large skillet. Cook over medium high heat until browned. Drain. Combine meat, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7-8 hours. Stir in tortellini, and sprinkle the cheeses over the top. Cover and cook for 15 more minutes on low, or until the
tortellini is tender. You can top with fresh Parmesan and basil.
Olive Garden’s Fettuccini Alfredo
1 pint heavy cream
1 stick butter
¾ cup parmesan cheese (grated or
1 minced garlic clove or 1 tsp garlic
2 ounces cream cheese
Melt butter over low heat and add garlic and cream cheese. Turn heat up to medium and add cream. Stir and let thicken. This takes about 15 minutes. Add parmesan cheese about 5 minutes before serving. Turn heat back to low. Serve over fettuccini noodles
12 flour tortillas
3 3/4 cup cooked chopped chicken
1 1/4 cup chopped onion
1 1/2 tsp. chili owder
3-4 cups monterey jack or mozzarella cheese
10 3/4 oz crm chicken soup
1 1/2 cups sour cream
4 oz chiles (optional-I don’t usually use these)
Microwave onions until translucent. They should look like this:
Combine with chicken, chili powder, salt and pepper. It will look similar to this:
Fill tortillas with meat mixture and 2-3 cups cheese. Place in greased 9×13 pan with seam side down. Make sauce; pour over top; sprinkle with extra cheese.
Bake at 375 degrees Fahrenheit for 20-25 minutes.
Here is a recipe that I was given about the time I got married. It is so easy and so yummy. It is great to serve to company. I use the same amount of honey, lemon juice, soy sauce, and garlic no matter how much chicken. Seriously- I have made it with 20 chicken thighs and not increased the amounts (as I mention in the directions to the recipe). So, without further ado – here it is:
9 boneless, skinless chicken thighs (can also use chicken breast, but thighs are better)
½ cup soy sauce
½ cup lemon juice
½ cup honey
1-2 garlic cloves
Using a small amount of oil, brown chicken. Add remaining ingredients. Cook about 20 min. or until chicken is done. If you let the chicken simmer a while the sauce will thicken but don’t overcook it. Serve over rice. Even if you make more than 9 chicken thighs, the sauce mixture does not need to be doubled. I have cooked at least 20 pieces of chicken with the same amounts of liquids listed above. Good with broccoli as a side.
After this parade of recipes you are probably ready for the shopping list! Here is a printable copy of the recipes and the shopping list to go with it. This week I’m posting both the word doc and the pdf file so you can use it however works for you! Have a great week! Happy cooking!
I think I was on a recipegirl kick when I planned this menu. Here is another recipe you can find on her blog–but only I (okay Jana too!) will put it into a menu for you and make up your shopping list and basically try to make your life so easy you can do all those other fun things you have been wishing you had time for! This recipe is great for several reasons:
- If you can snag any leftovers (and that is a BIG if) they are wonderful in the spring roll recipe I posted earlier and is also in this menu group.
- You can get this made up early in the day and all you have to do is throw it on the grill or broil it just before dinner. Easy peasy!
- It tastes awesome!
asian barbecue chicken
Yield: Servings: 4 (2 thighs per serving) Prep Time: 10 min + marinating time Cook Time: 25 min
- 1/4 cup packed brown sugar
- 1/4 cup low-sodium soy sauce
- 1 Tablespoon fresh lime juice
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon curry powder
- 3 cloves garlic, minced
- 8 (6-ounce) chicken thighs, skinned
- lime wedges
- chopped green onions
1. Combine first 6 ingredients (through garlic) in a large zip baggie; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally. 2. Pre- heat grill. 3. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. 4. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onions, if desired.
Here’s a recipe I found at recipegirl.com–if you haven’t explored this blog it’s worth a little time (although the mention of “chilly” weather in Southern California might have some of my cold weather friends crying foul!).
You could use this for breakfast….or you could use it for dinner! We loved this and even better, it’s wonderfully easy!
First you are going to preheat your oven to 350 degrees Fahrenheit and then mix together 2 cans of diced green chiles, squeezed dry, and 12 ounces of grated sharp cheddar cheese. Spray a 9×13 dish with cooking spray and spread the cheese and chile mixture right on in there.
Next, whisk together 4 large eggs, 3 cups of milk, 1 cup of flour and 1/2 t. salt. Pour that over the cheese mixture and sprinkle 8 strips of cooked and crumbled bacon on top.
Bake for 40-45 minutes until bubbling and the eggs are cooked through. Test with a toothpick which should come out clean. Here’s the recipe without all the pictures:
green chile and cheese egg bake
Yield: 8 servings
Prep Time: 15 min
Cook Time: 35 min
Two 4-ounce cans diced green chiles, squeezed dry
12 ounces grated sharp cheddar cheese
4 large eggs
3 cups milk
1 cup all-purpose flour
1/2 teaspoon salt
8 strips of bacon, cooked and crumbled
1. Preheat oven to 350 degrees F. Spray a 9×13-inch dish with nonstick spray.
2. In medium bowl, mix together the chiles and cheese. Gently spread into the prepared dish.
3. In a medium bowl, whisk together the eggs, milk, flour and salt. Pour over chiles and cheese. Sprinkle the bacon on top.
4. Bake 40 to 45 minutes until or until bubbling and the eggs are cooked through. Test with a toothpick which should come out clean.