Saturday, January 31, 2009

Cajun Salmon Cakes with Lemon-Garlic Aioli

These are really good. Try not to over mix them. I used garlic powder in the Aioli instead of chopped garlic. And I used Old Bay seasoning instead of cajun seasoning and added some red pepper to the salmon cakes. I didn't have canned salmon so I used fresh salmon that I cooked, let cool, and then I broke it apart. I also used a little more oil then they say to cook the cakes in. My pictures not great, but I was in a hurry because Dan had to go to school. :)

Cajun Salmon Cakes with Lemon-Garlic Aioli

2 tablespoons fat-free mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon bottled minced garlic
3 (6-ounce) cans skinless, boneless pink salmon in water, drained
1/4 cup sliced green onions
1/4 cup fat-free mayonnaise
2 tablespoons dry breadcrumbs
1 teaspoon Cajun seasoning blend
2 teaspoons Dijon mustard
1/2 cup dry breadcrumbs
1 tablespoon canola oil
To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty. Dredge patties in 1/2 cup breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through. Serve aioli over salmon.

Saturday, January 24, 2009

Sweet and Sassy Beef Fajitas

This has to be one of our favorite meals. I just love the flavor the marinade gives to the beef. I also make them with shrimp, but I don't use the marinade. I put olive oil, fresh lemon juice, pepper, and garlic powder on the shrimp. I love grilling the meat, but it's to cold for that right now. :) I just cook it in a frying pan. Serve it with Spanish Rice and black beans. This picture didn't turn out to good. It taste better then it looks. :)

Sweet and Sassy Beef Fajitas
1/2 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons firmly packed brown sugar
2 tablespoons soy sauce
2 teaspoons ground cumin
2 cloves garlic, minced
1 (11/2-pound) flank steak
1 tablespoon vegetable oil
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
Fajita size flour tortillas
Shredded cheese, Pico de Gallo, Holy Guacamole!, and sour cream
In a small bowl, combine first 6 ingredients.
Place steak in a large shallow dish or resealable plastic bag; pour lime mixture over steak. Cover or seal, and chill 4 hours, turning steak occasionally.
Remove steak from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350°F to 400°F) 15 minutes, or until a meat thermometer inserted into thickest portion registers 145°F (medium-rare), turning occasionally. Slice steak thinly, across the grain, cover, and keep warm.
In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add onion and peppers, and cook 5 to 6 minutes, or until vegetables are tender. Add sliced steak, stirring to combine.
Serve fajitas with tortillas and desired toppings

Spanish Rice

1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 Tbsp cooking oil
1 28oz. can tomatoes, cup up
3/4 cup long grain rice
1 tsp sugar
1 tsp chili powder
1 cup water

In a large skillet cook onion, green pepper, and garlic in hot oil till tender. Stir in undrained tomatoes, uncooked rice, sugar, chili powder, and water. Bring to boiling, reduce heat. Cover and simmer for 20 to 25 minutes or till rice is tender and most of the liquid is absorbed.

Thursday, January 22, 2009

Tuscan Roasted Chicken and Vegetables

I changed this recipe up a few ways. I don't like fennel so I left that out and added red onion. You could also include squash or bell peppers. I also only used 1 clove of garlic instead of 4. I didn't have the chicken it called for so I used boneless, skinless, chicken thighs. Be sure to adjust your cooking time if you choose to use a different cut of chicken. This was a great one dish meal and for a time saver you could chop all your veggies up in the morning and then just throw it all together at dinner time.

Tuscan Roasted Chicken and Vegetables

6 Roma tomatoes (about 1 pound)
3 medium zucchini (about 1/2 pound each)
1 bulb fennel
3 tablespoons oil, divided
3/4 teaspoons salt, divided
4 cloves garlic, finely minced
1 teaspoon lemon zest
1 tablespoon lemon juice
4 chicken breast halves skinless, bone-in (about 2 1/2 pounds)
Freshly ground black pepper
1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried
Preheat the oven to 375 degrees F.
Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform.
Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.
Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.
In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.
Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.

Sunday, January 18, 2009

Chicken and Summer Vegetable Tostadas

Chicken and Summer Vegetable Tostadas

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
12 ounces chicken breast
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
Cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese
Preheat broiler. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chopped chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
( I used a bag of steamfresh corn that I cooked in the microwave instead of fresh ears of corn. It saved on time. My boys even ate it. I told them it was nachos or mexican pizza. They didn't even notice it had fresh veggies in it. :)

Thursday, January 15, 2009

Spicy Honey-Brushed Chicken Thighs

Spicy Honey-Brushed Chicken Thighs

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
(If you don't have a broiler pan just wrap a cookie sheet with tin foil. It make the cleanup easier. You can also mix the spices in a gallon bag and shake the chicken in the bag. I also left out the red pepper and just sprinkled some black pepper on top of the chicken. I'm not a big fan of the heat. I used the left overs in chicken wrap sandwiches and salads.)
Steamed Asparagus
1 bunch asparagus
salt, pepper
some butter
Wash asparagus and break the ends off. Where the end breaks off is where the tender part of the asparagus starts. Lay asparagus in a 9inch glass baking dish. Sprinkle with a little salt and pepper. Drops small dabs of butter on top of asparagus. Add about 1/4 cup of water. Cover baking dish with plastic wrap leaving one end opened about 1/2 inch. Microwave for 4 minutes.

About the Blog

I decided to do this blog because I love to cook. My friends and family know this and I love sharing recipes. I try to cook at home as much as I can. We do eat out to, but it is cheaper and healthier to cook at home. I am trying to eat better now so a lot of my recipe's will be healthy. Healthy doesn't mean no flavor though or salads all the time. :) I'm going to include pictures of our meals. I'm not a professional food stylist so don't expect much. I just love having a picture to go with a recipe. Feel free to ask questions or make a request and share this blog with your friends and family. Hope you enjoy and like the blog. :)