Balsamic and Rosemary Salmon

Ignore the dried rosemary.  It doesn't belong there. Had I followed the recipe as it was written instead of trying to use what was already in my cupboard, this recipe would have been flawless. So instead of sharing with you what I did, I am going to share with you what I should have done!

This was a first time recipe for me which worked out nicely as a busy weeknight dinner. The salmon does need a little bit of time to marinate, about thirty minutes before baking.  I'll be making this again, but next time following the recipe exactly.  The original recipe called for fresh rosemary sprigs, but since I only had dried that's what I went with. The flavor was really good, but I don't think the long, dry, crunchy rosemary needles meshed well with the soft, flaky salmon.  I found myself pushing the rosemary off to the side with my fork. Its a texture thing! :)


INGREDIENTS:

2 lbs. fresh salmon
1/2 C balsamic vinegar
1/4 C olive oil
1 clove of garlic
2-3 sprigs of fresh rosemary
juice of one lemon

DIRECTIONS:

In a small bowl whisk together the vinegar, olive oil, garlic, and lemon juice.  Place a large sheet of aluminum foil into a 13X9 baking dish.  Place the salmon on top of the foil and drizzle the marinade on top. Place the fresh rosemary sprigs on top.  Fold the sides of the foil up and cover the salmon completely.  Place in the fridge and let it sit for at least thirty minutes.  When your ready to bake, preheat your oven to 375 degrees.  Bake for 30 minutes or until the salmon flakes off easily.  Discard the rosemary sprigs.  Enjoy!

*Note: The recipe for the marinade makes a lot, I didn't use all of it.

Double Decker

 

This afternoon Dominic asked if he could make his own lunch.  He calls his creation " double decker PB & J"  The boy has an appetite!! :)

 

 

 

Pad Thai Remix

 

Do you ever come across a recipe that appears appealing, but when you start to read the recipe you then realize that you actually only like components of it?  That happened to me recently when I stumbled across a recipe for Pad Thai on Pinterest. The sauce sounded very appealing, but it didn't include enough veggies, the boys need a little more protein in their lives and the peanuts just had to go.  So in a nutshell, that is how the Pad Thai Remix was born.  Now I don't know much about Thai food, besides the fact that I really enjoy eating at a local Thai restaurant ( The food is awesome and the quantity vs. price ratio is spectacular!). So really, I'm not  sure if this dish would even be considered Pad Thai after my alterations.  Oh well... we'll just go with it! :)

 

INGREDIENTS:

 

One 8oz box of thin rice noodles (I ended up using only 3/4 of the noodles, because that is A LOT of noodles!)

1/4 C brown sugar

juice of one lime

1/4 C plus 2 TBSP of soy sauce

3 tsp. vegetable oil

6 green onions, sliced thin (separate the white and the green parts)

2 cloves of garlic

2 C green cabbage, thinly sliced

1 1/2 C matchstick carrots

4 thin sliced chicken breasts, cubed

2 large eggs beaten

1/2 C cilantro, chopped

 

DIRECTIONS:

 

Prepare rice noodles according to the package directions.  Be sure to rinse well with cold water, place in a strainer and set aside.  In a small bowl, combine the brown sugar, lime juice, and soy sauce; set aside. In a wok or a large frying pan heat the veggie oil over med/high heat, cook the garlic and white parts of the green onion stirring constantly until fragrant, about 30 seconds.  Add the cabbage and carrots, cook until almost tender stirring frequently.  Add the egg and continue to cook until the veggies are tender and the egg has completely cooked.  Remove the mixture from the pan and set aside.  Add the chicken to the pan adding more oil if needed, salt and pepper to taste and cook thoroughly.  When the chicken is done, add the veggie mixture, sauce mix, noodles, and the green parts of the green onion.  Toss together making sure to heat the noodles completely.  Top with Cilantro.  Enjoy!

 

 

 

 

NOTE:  I strongly recommend adding Sriracha Hot Chili Sauce.  Its good stuff!

 

 

 

 

 

 



Carmelitas

I can still remember my very first encounter with a Carmelita... it was love at first bite.  I was out to lunch with a friend at a lovely, little, bakery cafe.  Since I was being good and ordered the "Executive Chef Salad" (don't let the word "salad" fool ya, I am sure that salad has just as many calories as a big mac!) I decided I'd treat myself to something sweet.  The Carmelita caught my eye since its filled with  ooey gooey caramel and lots of chocolate, two of my most favorite things. :)  It took only one bite and I knew that I had just tasted the very best thing ever created!!!  Words cannot express how AMAZING these things are.  I can tell you, that my taste buds do a little dance every time I eat one.  After I made this recipe, I ate a third of the pan. By myself.  In less than 24 hours.  :)

INGREDIENTS:

32 caramel squares
1/2 C heavy whipping cream
3/4 C melted butter
3/4 C packed brown sugar
1 C all purpose flour
1 C quick oats
1 tsp. baking soda
6 oz. semisweet chocolate chips (half of a bag)

Preheat oven to 350 degrees. Place caramels and cream in a small saucepan over low heat and whisk together until caramels are completely melted and the mixture is smooth. In a medium bowl combine the melted butter, brown sugar, flour, oats, and baking soda. Flatten half of the oatmeal mixture into the bottom of an 8x8" pan. Bake for 8- 10 minutes. Remove the pan from the oven and sprinkle chocolate chips over the crust. Pour the caramel mixture over the chocolate chips and crumble the remaining oatmeal mixture over the caramel. Place the pan back into the oven and bake for another  15-20 minutes. Remove when the edges appear to be lightly browned. Allow to cool completely before cutting.  Store at room temperature.  Enjoy!

Champurrado

 My most brilliant ideas usually come to my me when I'm on the verge of sleep.  Yesterday, which happened to be a Sunday,  was a very wet and soggy day.  My husband and I had already agreed that if it was raining in the morning we would skip church since we drive over an hour round trip to get our family there.  Just as the sun was barely peeking out I heard raindrops and I knew what that meant.  A lazy day at home.  The gears in my head started clicking away and then it hit me...Champurrado!!!

 My first encounter with this sweet, warm, Mexican chocolate-corn beverage was about a year and a half ago while on a food tour in San Francisco.  Our tour guide was kind enough to share with some of us his favorite recipe for this drink.  Since then, it has been one of our favorite drinks on cold, wet mornings.  Upon making this recipe you may notice its grainy texture and you may choose to strain it. However, I prefer the chunks :)
* NOTE:  The recipe that follows has been revised from the original recipe that was given to me, but I assure you, its very tasty!

INGREDIENTS:

1/2 c instant corn masa flour mixed with 1/3 C hot water
1 1/2 water
1 (3-inch piece) of canela (cinnamon stick)
3 C whole milk
3 oz. of Mexican chocolate tablets, chopped ( or six wedges)
1/3 C brown sugar
2 tsp dark molasses

DIRECTIONS:

Combine the fresh masa mix with 1 1/2 C of water and the 3-inch piece of canela (cinnamon sitck) in a medium sauce pan and cook over medium heat until it begins to bubble.

This is called a molinillo which is a Mexican wooden whisk.  It can be very helpful when preparing champurrado or other hot Mexican beverages.  I purchased one while on the Mexican food tour...I love it!

Stir with a molinillo (or a whisk) until it begins to bubble.  Add the remaining ingredients and whisk together until everything is melted and blended together. Discard the canela.  Strain if desired.  Serve in mugs.  Enjoy!

Green Onion Magic!

 

 

Did you know that learning something new creates a wrinkle in your brain? Now, did you know that you can ever-so-easily regrow green onions on your kitchen counter?!? (Did I just cause you to get a wrinkle in your brain?) ;-)

 

This technique won't save you a ton of money by any means, but if you use green onions at least once a week I'd say this is something you may want to try. 

 

Here is what you do:

 

-After using a bunch of green onions, reserve the bulbs.  Be sure that you have at least one to two inches left of the stem.

 

-Place the bulbs into a glass jar and fill with water and place it near a window.

 

-Replace the water and rinse the bulbs off every few days.

 

-In a few days you will start to notice new growth, these things grow amazingly fast!

 

-In about a weeks time, you will have a fully grown green onion ready to use. Free green onions,  easy peasy! 

 

 One bulb can be used 4-6 times. 

 

 



 



DIY TACO SEASONING MIX

 

 I am all about saving money.  Call me "cheap" or "frugal" or what have you, it really doesn't matter.  I, on the other hand call it "being SMART"!  Making things homemade will not only save  you and your family money, but it will allow you to know what goes into the food that you eat.  I believe this recipe for taco seasoning mix is what triggered my mini obsession for DIY sauces, mixes and homemade dressings.  For me, it is very satisfying knowing exactly what is in the food I eat and feed my family.  Making things by scratch using ingredients instead of opening a box or an envelope and mixing with water gives me a sense of fulfillment.  It makes me smile.  :)  

 

 

INGREDIENTS:

 

4 TBSP chili powder
2 TBSP onion powder
1 TBSP ground cumin
1/2 TBSP garlic powder
1/2 TBSP paprika
1/2 TBSP kosher salt

DIRECTIONS:

 

Place all ingredients into a bowl and mix well. 

 

This mix will keep for several weeks in an airtight container. 3 TBSP equal one packaged envelope of taco seasoning mix.  Although, I'd  have to say that I never use quite that much.  Maybe a TBSP and a half with a quarter cup of water.

 

Now how easy was that?!! If time is a concern and convenience is more your thing, try getting your kids to help out. I think this would be a GREAT way to get your littles into the kitchen.  My son loves measuring and mixing and this is something he can do all by himself!