Toasted Sesame Ginger Salmon with Honey Glaze

I am so lucky that all of my kids LOVE fish.  I try to make some variety of fish at least once a week.  I have a few very good salmon recipes that we love, Grilled Salmon, for example.  This recipe requires a little bit more work than that one {still very easy though} but it is worth the extra time.  I do believe that it may now be my favorite.

Toasted Sesame Ginger Salmon

1 1/2 pounds raw salmon, {I made 6 salmon fillets}

1/4 cup olive oil

2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 tablespoon soy sauce

2 garlic cloves, grated

1 tablespoons freshly grated ginger

1-2 tablespoons toasted sesame seeds

4 green onions, sliced

Sesame Ginger Honey Glaze, recipe below

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray. {I just used a baking dish for mine}.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes {or longer}.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.) {I baked mine at 400 for 20 minutes because I had foccacia going in the oven too}

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

Sesame Ginger Honey Glaze

1/4 cup honey

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoons toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

Source:  How Sweet Eats

Crispy Shrimp Pasta

Here is a delicious dish easy enough for any weeknight meal!  We have had this several times and everyone from the kids to the dad around here really enjoy it!

Here are the ingredients you will need!  Pretty simple, huh?

Crispy Shrimp Pasta

16 oz fettuccine pasta

1 lb raw shrimp, peeled, deveined and tails removed

1 tsp kosher salt

1 tsp white pepper

3 tbsp flour

1 tbsp olive oil

1 tbsp butter

2 cups low-sodium chicken broth

1 1/2 cup whipping cream

1 1/2 tsp cajun seasoning (I really like Tony Chachere)

2 Tbsp. freshly minced chives

Cook pasta according to package directions. 

Sprinkle shrimp with salt, pepper, and toss to combine. Sprinkle 1 1/2 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 1/2 more tbsp flour and toss to evenly coat the shrimp. Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side. Remove to plate lined with paper towels. 

Pour in the chicken broth. Cook for about 5 minutes at high heat, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes. Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.) Add the drained pasta to the sauce, and stir to combine.

To serve, place pasta mixture on plate.  Top with shrimp and minced chives.  

*If you have trouble getting the sauce to thicken, thoroughly mix 1 tbsp cornstarch with 4 tbsp cold water and add to the sauce. Sauce will thicken immediately.

Adapted From:  Kevin and Amanda

Grilled Salmon

Finding delicious recipes that my entire family enjoys always makes me happy.  Especially when they are healthy!  This salmon recipe is all of the above and also EASY!  It is a great recipe to throw together and begin marinating whenever you have a minute.  It will be in the fridge ready to throw on the grill whenever your busy family is ready for dinner!  If you are like us it is not always easy to find time for the family to eat together between baseball games and other activities that we are always running our kids to!

Grilled Salmon

1 1/2 pounds salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste 

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

1. Season salmon fillets with lemon pepper, garlic powder, and salt.

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3. Preheat grill for medium heat.

4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Source:  Allrecipes

Copycat Macaroni Grill's Penne Rustica

Copycat Macaroni Grill's Penne Rustica

Gratinata sauce ( use 4 1/2 cups )

1 teaspoon butter

1 teaspoon chopped garlic 

1/2 teaspoon Dijon mustard 

1/2 teaspoon dill 

1/2 teaspoon chopped rosemary 

1/2 cup marsala cooking wine 

1/8 teaspoon cayenne pepper 

4 cups heavy cream 

Penne Rustica

3 Strips Bacon or equal amount of Pancetta

12-16 oz.  raw shrimp, peeled and deveined; tails removed

6 oz. chicken (1 breast)

16 ounces penne pasta

1 small jar chopped pimiento

3 Tablespoons butter 

1 chopped shallot

pinch salt and pepper 

1/2 cup Parmesan cheese 

1/4 teaspoon paprika 

3 sprigs fresh rosemary (for garnish)

For Gratinata Sauce:  Saute butter, garlic, and rosemary until garlic begins to brown.  Add Marsala wine and reduce by one-third.  Add remaining ingredients, reduce by half of the original volume.  Set aside.  {I just started this first and simmered the entire time everything else was cooking}.  

Bring water to boil in a large stock pot and cook Penne according to package directions.

For Penne Rustica:  Place pancetta or bacon in a large skillet that has been heated over medium/high heat and cook for 2 minutes.  Add chopped chicken over top of bacon.  Cook, turning occasionally until bacon and chicken have started to brown.  Add butter, shallots, and shrimp.  Cook until shrimp are evenly pink but still translucent.  Add salt and pepper and mix thoroughly.  Add gratinata sauce and 1/4 cup Parmesan cheese.  Simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with the cooked pasta.  Pour into a large casserole dish or roaster.  Sprinkle with 1/4 cup more Parmesan cheese, pimientos and sprinkle with paprika.  Bake at 475 degrees for 10 to 15 minutes.

Remove and garnish with fresh rosemary sprig.

Source: The Girl Who Ate Everything {adapted slightly}

Shrimp Enchiladas

We are back from vacation at the my in-laws and I am sporting  many, many bruises.  My in-laws live in the woods of MN and one of our favorite things to do there is paintball.  I have discovered a whole new side of myself through paintballing.  We create random teams by drawing paintballs and complete missions.  The two games we played this weekend were capture the flag and protect the fort.  I did not enjoy protecting the fort.  You are like a sitting duck in there!  My hubby had a German friend there to visit from his high school days living on base in Germany.  It was a good time!

Back to the food!

Here are some exceptionally good shrimp enchiladas that I made before we left.  Writing up this blog post I am finding myself salivating while looking at the pictures.  I want them again!  Living in ND we don't have are good options for good, authentic Mexican food.  I can say that these were better than any I've ever had, I wouldn't know if they are authentic though!  Try them!

Shrimp Enchiladas

Cheese Sauce:

½ cup sweet red pepper, chopped

½ cup onion, minced

½ cup green pepper, chopped (I used yellow instead)

1/4 cup butter

½ teaspoon oregano

½ teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

1 tablespoon all-purpose flour

3/4 cup whipping cream

1 ½ cups Monterey Jack cheese or Pepper Jack cheese

½ cup sour cream

Shrimp Mixture:

2 tablespoons butter

1 ½ pounds shrimp, peeled, deveined and chopped into bite-size pieces

½ cup onion, chopped

2 cups ripe tomatoes, chopped

1 ½ cups Monterey Jack cheese or Pepper Jack cheese

8 (9-inch) flour tortillas

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.

Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream and continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.

In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink (don’t overcook or the shrimp will be tough). Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30 to 35 minutes.

Source: Siggy Spice & Mel's Kitchen Cafe 

{Easy & Delicious} Grilled Salmon

Salmon is one of my families favorite types of fish to eat.  I have tried countless recipes {hey, I get bored easily}.  This is one I keep coming back to.  It doesn't sound very impressive judging from the ingredient list, but is better than many of the far "fancier" recipes that I have tried.  Please, give it a try!  It is a perfect recipe for an easy weeknight meal for summer!  

{Easy & Delicious} Grilled Salmon

1 1/2 pounds salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Lightly oil grill grate.  Preheat grill for medium heat.

 Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Source:  Allrecipes

Crab Dip

A.K.A. Crab Salad
A.K.A. Crab Spread

Gourmet?  Most certainly not.  Delicious?  No doubt about it.

This recipe originally comes from my mother-in-law.  I have tweaked it a bit, but it is still essentially the same. Whenever I take this to gatherings, I get tons of compliments.  Yes, I know imitation crab is not considered fine dining, but by-golly, people like it in this recipe.  In my book, that is all that matters!

Our favorite way to eat this is atop Club Crackers or Wheat Thins.  Delish!

Here is what you will need!

Crab Dip

1/4-1/2 c. sliced black olives

1 c. diced celery

11/2 c. shredded cheddar

1 tsp. dill weed

1 lb. imitation crab meat, diced

3/4-1 c. Mayo (Hellman's is best)

1/2 c. sliced green onions

Combine all ingredients together.  Either serve immediately, or refrigerate until you are ready to serve!  

Best eaten cold and on Club crackers or Wheat Thins in my opinion!

Tilapia Parmesan

If you are like me this time of year, you are resorting to fast food and cookies far too often.  Not that there is anything wrong with cookies....but you know what I mean.  Do you know what is perfect for those nights you don't seem to have enough hours in your day?  Fish!  It is such a quick and easy thing to cook.  Dare I say, it is easier and quicker than hitting the drive through?  I should add, my kids absolutely LOVE Tilapia prepared this way.  They INHALE it and I never seem to make enough to satisfy them.

Enjoy!

Tilapia Parmesan

1/2 c. Parmesan Cheese

1/4 c. Butter, softened

3 Tbsp. Mayonnaise (light is fine)

2 Tbsp. Fresh Lemon Juice

1/4 tsp. Basil, dried

1/4 tsp. ground Black Pepper

1/8 tsp. Onion Powder

1/8 tsp. Celery Salt

2 lbs. Tilapia Fillets

Cajun Seasoning, optional

Preheat your oven's broiler.  Grease a broiling pan, or line pan with aluminum foil.  In a small bowl, mix together the Parmesan, butter, mayonnaise, and lemon juice.  Season with basil, pepper, onion powder, and celery salt.  Mix well and set aside.

Arrange fillets on a single layer on the prepared pan.  Sprinkle the fillets with some Cajun Seasoning if you would like a little extra kick.  Broil a few inches from the heat for 2-3 minutes.  Flip the fillets over and broil a few more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.  Broil for 2 more minutes or until the topping is browned (mine could have used an extra minute browning, as you can see) and fish flakes easily with a fork.  Be careful not to overcook the fish!

Sources: Allrecipes & The Girl Who Ate Everything

Firecracker Shrimp

Have you even made or eaten Firecracker Shrimp?  I'm sure that many of you have because it is a very popular recipe and there are so many different versions out there.  I have tried a few different versions, and this is my personal favorite.

Firecracker Shrimp

1 lb. (16-20 ct.) shrimp, peeled and deveined

2 Tbsp. hot chili sauce (Sriracha recommended)

2 Tbsp. Olive Oil

1/4 tsp. salt

2 tsp. sugar

4-5 cloves garlic, pressed

Combine all sauce ingredients in a large Ziploc bag.  Add shrimp and marinate at least 20 minutes or up to 2 hours.  Skewer shrimp and grill until opaque and brown with black bits.  

Great 4th of July recipe idea! 

Source: PW

Shrimp Etouffee

Here is a delicious and healthy shrimp recipe that I came across from the Cooking Light Annual I have been browsing.  It had a little bit of spice to it and both my husband and I really enjoyed it.  My oldest son really seemed to like it too.  My younger two kidlets just picked at it though.  I think it was a bit too spicy for them (my youngest especially is a total wimp when it comes to any heat;P)

Shrimp Etouffee

4 c. chicken broth (fat free, less sodium)

1 tsp. dried thyme

1 tsp. dried basil

1 bay leaf

1/3 c. butter, divided

1/2 c. all-purpose flour (about 2 1/4 oz.)

cooking spray

1 1/2 c. onion, chopped

2/3 c. celery, diced

1/2 c. red bell pepper, chopped

1/2 c. green bell pepper, chopped

3/4 c. water

1/4 c. tomato paste

1 Tbsp. salt-free Cajun seasoning

1 1/2 tsp. minced garlic

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. ground red pepper

1 tsp. Worcestershire sauce

1/2 c. chopped green onions

1/2 c. chopped fresh flat leaf parsley, divided

1 lb. medium shrimp, peeled and deveined

4 c. hot, cooked long grain rice

Combine first 4 ingredients in a small saucepan over medium heat; bring to a simmer.  Cover and remove from heat.  

Melt 1/4 c. butter in a medium saucepan over medium heat.  Lightly spoon flour into dry measuring cup; level with a knife.  Add flour to pan; cook 8 minutes or until very brown, stirring constantly with a whisk.  Remove from heat.  Add 1 c. broth mixture to pan.  Stir with a whisk until smooth.  Add remaining 3 c. broth mixture; stirring with a whisk until smooth; set aside.

Melt remaining 1 Tbsp. + 1 tsp. butter in a large Dutch oven coated with cooking spray over medium-high heat.  Add onion, celery, and bell peppers to the pan; cook 10 minutes, or until vegetables are tender and onion is golden brown; stirring occasionally.  Stir in 3/4 c. water, scrapping pan to loosen browned bits.  Add tomato paste, Cajun seasoning, garlic, salt, pepper, and red pepper to onion mixture; cook 1 minute, stirring constantly.  Add reserved broth-flour mixture and Worcestershire sauce to pan, stirring well to combine; bring to a simmer.  Cook 10 minutes, stirring occasionally.  Add green onions, 1/4 parsley, and shrimp, cook 3 minutes or until shrimp are done.  Discard bay leaf.  Serve over rice.  Sprinkle each serving with 2 tsp. remaining parsley, if desired. 

Makes 6 servings (1 1/4 c. entouffee and 2/3 c. rice)

Source: Cooking Light