Bourbon Glazed Salmon

Adapted from Cooking Light.   This has a nice salty taste and the bourbon is noticeable, very flavorful.  This will be a repeat soon.

Ingredients

• 3  tablespoons  brown sugar
• 3  tablespoons  bourbon
• 2  tablespoons  low-sodium soy sauce
• 1  tablespoon  grated peeled fresh ginger
• 1  tablespoon  fresh lime juice
• 3  garlic cloves, minced
• 1/4  teaspoon  freshly ground black pepper
• 4  (6-ounce) skinless salmon fillets
• Cooking spray
• 1/4  cup  thinly sliced green onions
• 1  tablespoon  sesame seeds, toasted

 

Preparation

Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.

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Spiced Tilapia With Roasted Pepper- Tomatillo Sauce

Recipe adapted from Cooking Light.  The sauce to this recipe is so tasty.  I will be making this again soon.

Ingredients

• Sauce:
• 1  large red bell pepper
• 2  teaspoons  canola oil
• 1  cup  finely chopped tomatillo
• 1/4  teaspoon  salt
• 1  garlic clove, minced
• 2  tablespoons  chopped fresh cilantro
• 1  teaspoon  rice vinegar
• 1  teaspoon  honey
• Fish:
• 2  tablespoons  flour
• 2  teaspoons  chili powder
• 1/2  teaspoon  dried oregano
• 1/4  teaspoon  ground cumin
• 4  (6-ounce) tilapia fillets
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  teaspoons  canola oil
• Cilantro sprigs (optional)

 

Preparation

Preheat broiler.

To prepare sauce, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into chunks.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium heat. Add tomatillo to pan; cook 6 minutes or until tender. Add 1/4 teaspoon salt and garlic to pan; cook 1 minute. Transfer mixture to a blender or food processor. Add bell pepper, chopped cilantro, vinegar, and honey. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; set aside. Wipe pan with a paper towel.

To prepare fish, combine flour, chili powder, oregano, and cumin in a shallow dish; stir with a whisk. Sprinkle fish evenly with 1/4 teaspoon salt and pepper; dredge in flour mixture.

Heat 2 teaspoons canola oil in pan over medium-high heat. Add fish to pan, and cook 2 minutes or until lightly browned. Carefully turn fish over, and cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with sauce. Garnish with cilantro sprigs, if desired.

Beer note: Spiced Tilapia with Roasted Pepper-Tomatillo Sauce, with its nutrient-rich sauce, deserves a beer in keeping with its fresh, healthful profile. American wheat beers, like Blue Star Wheat from North Coast Brewing Co., ($8 per 6-pack) are cloudy from B vitamin-packed brewer’s yeast remaining in the beer. This brew’s slightly tart, lemony quality goes great with fish, and its billowy effervescence keeps it crisp and light on the palate. –Jeffery Lindenmuth

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Grilled Shrimp

Today for dinner, thought I’d make it nice and simple. Nice Big Beautiful Shrimp smothered in spices and toasting on the Grill…

For me, Shrimp doesn’t taste good unless it has some nice smoked paprika in it.

Grabbed this recipe from this months edition of Cooking Light.

Ingredients

• 1  tablespoon  sugar
• 1  tablespoon  paprika
• 1/2  teaspoon  salt
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  ground red pepper
• 1/4  teaspoon  ground thyme
• 1/8  teaspoon  ground allspice
• 2  tablespoons  olive oil
• 1 1/2  pounds  peeled and deveined large shrimp
• Cooking spray

 

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients. Combine oil and shrimp in a large bowl; toss well to coat. Sprinkle spice mixture over shrimp; toss to coat. Thread shrimp evenly onto 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until done, turning once.

Fruit salsa: Combine 2 cups chopped fresh pineapple, 1/2 cup chopped cucumber, 1/2 cup vertically sliced red onion, 2 tablespoons chopped fresh cilantro, and 2 teaspoons cider vinegar.

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Ultimate Cherry Pie

Adapted recipe from Sugar Plum

This is the first time I ever made a cherry pie using real cherries as I’ve made it once before using that canned stuff. This is a fantastic cherry pie. I’ll be honest, I never buy cherry pie from the stores because it either taste like mush or the flavor of the cherries is too sour. I like a nice solid hard cherry crunch and nice sweetnest to my pie. My favorite pie to make is Apple and I think it will always be my favorite but since it is berry season I gave this one a try and loved the results. I loved the use of Cake Flour for the dough, made it taste like a cookie wafer.

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