Monday, May 27, 2013

My 3 favorite ways to cook Salmon

Having a Memorial Day BBQ? Want to make something a little different then the regular hot dogs and hamburgers? Grab a salmon filet while your at the store and try out one of my favorite ways to cook Salmon!

When my husband and I were dating he went to Alaska to go fishing. He brought home freezers full of halibut and salmon. Lets just say it took us years and years to eat it all! I had to get creative of ways to prepare it. I have tried multiple ways to cook fish. I decided today to share my 3 favorite ways to eat Salmon filets. They are all very different. Sometimes I even cut a large piece of salmon in 2 and prepare it 2 different ways for dinner. My kids (which can be very picky eaters at times) are now fish-eaten boys! And I love it! My eldest favorite is the "Secret Sauce Salmon" and my middle son's favorite is the "Pecan Crunch Coating Salmon". Give these a try and let me know which one is your favorite!

Salmon Bake with Pecan Crunch Coating

1Tablespoon Dijon mustard
1 Tablespoon butter, melted
1 3/4 teaspoon honey
2 Tablespoons + 2 teaspooons Italian bread crumbs
2 Tablespoons + 2 teaspoons pecans, finely chopped
1 teaspoon chopped fresh parsley
2 (4 oz) salmon fillets
salt and pepper
2 lemon wedges

Preheat oven to 400 degrees F. In a small bowl, mix together the mustard, butter, honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased cookie sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness (measure at thickest part) or until salmon flakes when tested with a fork. Serve with lemon wedges.

Secret Salmon Sauce

Salmon (1 1/2 lbs)
1 teaspoon garlic, fresh minced
3 Tablespoons soy sauce
1/2 cup butter
1/4 cup ketchup
1 1/2 teaspoons Dijon mustard

Melt butter over low heat. Add remaining ingredients (besides the salmon) and heat through. Cover cookie sheet with 2 layers of foil and place salmon fillet skin-side down. Brush with sauce. Fold salmon up (pic below).  Close grill top. Grill for 12-18 minutes or until fish begins to flake. (Taste best when grilled hot with smoke chips)

Salmon on the Grill

Salmon (about 1lb filet)
1 1/2 teaspoon garlic salt
2 Lemons
1/2 cup butter (sliced)
1 teaspoon dill

Double your foil. Place salmon on foil, put pats of butter all the way down the salmon, along with slices of lemon. Sprinkle with garlic salt and dill. Wrap up in foil and place on grill for 15-20 minutes on low. Put lid down (so you dont have to flip) When the salmon turns light and its flaky when tested with a fork it is done.
I love to serve this with rice and steamed veggies!

Tuesday, May 21, 2013

Reese's Pieces Peanut Butter Cookies

Wow that name sure is a handful to say! My dad's favorite cookies have always been peanut butter cookies. My mom always makes the same recipe. I had a bag of reeses pieces laying around and threw them in the cookie dough. They were delicious. My boys especially liked them! They would be even better with the mini reese pieces. So if your a peanut butter fan give these cookies a try!

Reese's Pieces Peanut Butter Cookies

1/2 cup shortening
1/2 cup butter, softened
2 cups peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
2 1/2 cup all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup reese's pieces 

Cream together first 6 ingredients; add in dry ingredients, then reese's pieces. Mix well. Roll into balls. Pat down with bottom of a cup or something flat. Then crisscross with fork. Sprinkle with sugar. Bake at 375 degrees for 6 minutes. (You do not want to overcook these cookies. Take them out when the shine is just off the dough) Also use light colored cookie sheets.

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Thursday, May 16, 2013

Crockpot Rotisserie Chicken

I purchased a whole chicken planning on boiling it and using the chicken in a few dishes, but instead saw the idea on Pinterest to place it in the crockpot. And of course the recipes that stuck out most to me were the juicy rotisserie ones! So I gave it a try. I looked at about 20 different recipes and took a little from each of them and came up with this one! It was juicy and probably one of the best rotisserie chickens I have ever had! And my husband was shocked to hear that was even made in the crockpot

Crockpot Rotisserie Chicken

Whole Chicken (mine was 5.7 lbs) 
(try to find one without neck and giblets)
1 teaspooon minced garlic 
2 Tablespoons butter
1/2 onion, sliced
2 Tablespoons paprika
pinch of cayenne pepper
1 Tablespoon dried minced garlic
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon season salt(my favorite is Lawry's)
1 Teaspoon dried parsley

If your chicken has neck and giblets clean out the chicken first and then do the following steps. If yours is like mine and already had the neck and giblets cleaned out then you can take the chicken and stuff in the butter and 1 teaspoon garlic. Then stuff as many onions as you can fit inside. Mix the remaining ingredients (except the dried parsley) in a bowl. Spray crockpot with cooking spray. Then sprinkle half of the seasoning on the bottom of the chicken then place in crockpot. Sprinkle the rest of it on the top of the chicken. Place the remaining onions that could not fit in the cavity of the chicken in the bottom of the crockpot. Cook on high for 4 hours or on low or 6-7 hours. Turn on your broiler to 500 degrees F. Carefully place chicken in a baking dish sprinkle dried parsley on top and then put in the broiler for 7-10 minutes or until the skin is darker brown and crispy. Place on a dish and poor remaining juices from the chicken over the top. And enjoy! Or you can always slice it up and use it in other recipes, but this is good just on its own!

Wednesday, May 15, 2013

BBQ Chicken Chile Quesadilla

Yum! That is all I can say! This is the perfect week-night dinner. It is something different then the regular ol' quesadillas. They are family friendly, but can also be spiced up for the men out there! These were a hit for my 5 year old and my husband!

BBQ Chicken Chile Quesadilla
                    yields: 4

3 large chicken breasts (or 4 cups shredded chicken)
2/3 cup favorite BBQ sauce
1/3 of a 4 oz can diced green chiles (this is a kid friendly amount-add more if you like it spicy) 
7 oz bag of shredded cheese (mexican cheese, I sometimes mix mexican and mozzarella)
4 large tortillas
sour cream

Take chicken breast and place on grill and grill until cooked all the way through. Slice and shred chicken. Or you can use your already shredded chicken. Grab a skillet and place chicken, green chiles, and BBQ sauce. Heat all the way through while mixing together. Grab tortillas and place on a sprayed griddle or in a sprayed skillet. To half of the tortilla...Add 1 handful of cheese. Let melt halfway through then add chicken mixture. Sprinkle a little more cheese on top and spread more BBQ sauce on if you are a BBQ lover. Fold over tortilla and wait until the cheese is all the way melted. Remove from griddle or skillet. Cut half or in fourths. We like to dip ours in sour cream. I even dip mine in a little BBQ too! Enjoy!

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Monday, May 6, 2013

Chicken Cordon Bleu

In my family when its your birthday my mom would let you pick the meal, sides, and dessert the Sunday before your birthday. I remember my sister Savannah picking this meal almost every single time. Recently I have started making it again for my family (atleast once a month). It has become one of our favorites too!

Chicken Cordon Bleu

6 to 8 chicken breasts
7 oz package of sliced ham
8 oz package of cheese cubes (jack and cheddar)
1 cup milk (place in a bowl)
1 1/2 cup Italian bread crumbs (place on a plate)

Preheat oven to 325 degrees F. Pound chicken breasts to flatten. Place 2 slices of ham and 3 cubes of cheese. Roll up. Dip in milk and roll in bread crumbs and pepper. Insert toothpick to keep rolled together. Place in a pan, cover with foil, and bake for 45-60 minutes.

1 tsp. pepper
1 large family size can of cream of chicken soup
1/4 lb Jack cheese
1/2 soup can of milk
3 Tablespoons dried parsley
1/4 lb. sharp cheddar cheese
16 oz container of sour cream ( to add later)

Melt together over medium heat on the stove until everything is mixed and melted together. Then add sour cream.