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

Oreo Cake

I made this delicious cake to celebrate my favorite fathers on fathers day.  Make it for your next special occasion...you won't regret it!  

Chocolate Oreo Cake

For cake:

2 c. sugar

1-3/4 c. all-purpose flour

3/4 c. Hershey's Cocoa

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs

1 c. milk

1/2 c. vegetable oil

2 tsp vanilla extract

1 c. boiling water

10-15 oreos twisted to separate cookies and reveal cream center

15 oreos, chopped directly in half through cookie

For icing:

1/2 c. (1 stick) butter, melted

2/3 c. Hershey's Cocoa

3 c. powdered sugar

1/3 c. milk

1 tsp vanilla extract

For filling:

1/3 c. whipping cream

2 tsp powdered sugar

small dash vanilla extract

1/8 c. oreo cookie crumbs, made from reserved oreo sides

Directions:

-Preheat oven to 350 degrees and prepare two 9-inch round baking pans, lining with parchment. -On one layer of cake, place cookie halves that have been separated into the bottom of one pan, cream side up.

-Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

-Stir in boiling water (batter will be thin).

-Pour batter very carefully into prepared pans.

-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

-Cool 10 minutes; remove from pans and place onto wire racks.

-Remove parchment and cool completely.

-Meanwhile, make frosting:

-Stir melted butter into cocoa.

-Alternately add powdered sugar and milk, beating to spreading consistency.

-Add small amount additional milk, if needed. -Stir in vanilla. (About 2 cups frosting.)

-Meanwhile, make filling:

In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff.

-Gently fold in the cookie crumbs.

-Scoop the mixture into a piping bag (or gallon sized ziploc bag).

-When cake is completely cooled, make icing dam around the top edge of the layer of cake that has oreos baked into it.

-Fill icing dam with a layer of cream filling.

-Place other cake layer on top, and frost with chocolate frosting.

-Place oreo halves around bottom edge and top of cake.

-Serve or store in refrigerator.

Source: "Mommy?  I'm Hungry!"

Weekly Menu Plan

Tuesday:  Spaghetti Over Tortellini & Garlic Bread

Wednesday:  Firecracker Shrimp & The Best Macaroni Salad Ever

Thursday:  Sandwiches

Friday:  Taco Night

Saturday:  Jalapeno & Cheddar Buns, Brats, Sauerkraut, & Cake Batter Martini

Sunday:  Grilled Flat Iron Steak with Blue Cheese- Chive Butter, Onion Strings, & Corn on the Cob

Champagne Feta Risotto

Here is an oldie, but goodie.  I was going to just update with a new, better picture but I ended up deleting the post in the process somehow.  GAH!  Anyway, it is delicious and I hope you try it!  It is a family favorite!

Champagne Feta Risotto

1/3 cup water

1/2 teaspoon dried basil

2 (16-ounce) cans fat-free, less-sodium chicken broth

1 tablespoon olive oil

1 cup chopped onion

1 cup Arborio rice or other short-grain rice

1/2 cup Champagne or white wine

2/3 cup (about 2 1/2 ounces) crumbled feta cheese

1/4 cup (1 ounce) grated fresh Parmesan cheese

Bring the first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes. Add rice; sauté 2 minutes. Stir in Champagne; cook 1 minute or until the liquid is absorbed. Stir in 1 cup broth mixture; cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in feta. Sprinkle each serving with Parmesan cheese.

Summertime Tortellini Pasta Salad

Summertime Tortellini Pasta Salad

19 oz. bag cheese filled tortellini (I prefer the tri-colored)

Small Container Grape or Cherry Tomatoes, cut in half

4 oz. can sliced black olives

1/2 large yellow bell pepper, diced

1/3 c. red onion, diced

1 c. Zesty Italian Dressing

3/4 c. freshly grated Parmesan

2 Tbsp. fresh parsley, minced

Cook cheese tortellini according to package directions.  Drain and rinse under cold water.

Combine all ingredients in a large bowl.  Cover and refrigerate at least 2 hours until chilled through.  

Enjoy!!

Linked to Weekend Potluck...check it out for lots of delicious recipes!

Weekly Menu Plan

Saturday:  Pork Medallions with Olive Caper Sauce & Champagne Feta Risotto

Sunday:  Hawaiian Chicken Kabobs

Monday:  Grilled Salmon & Bacon Wrapped Asparagus

Tuesday:  Buffalo Chicken Garbage Bread & Salad

Wednesday:  Haitian Voodoo Sticks, Pita Bread, Greek Tzatziki Sauce

Thursday:  BLT Wraps, Fresh Fruit, Chips

Friday:  Chicken Bacon Artichoke Pizza & Pepperoni Pizza

Saturday:  Tex-Mex Burger with Cajun Mayo & Fries

Sunday:  Grilled Flat Iron Steak with Blue Cheese- Chive Butter, Onion Strings, Corn on the Cob, & Oreo Cake

Other:  Iced Coffee

Cafe Rio Chicken Wrap

I have never eaten at Cafe Rio.  There, I said it.  I have no idea if this is an accurate copycat recipe, all I can tell you is that it is DELICIOUS.  Just ask my husband, my arm is a little sore from patting my own back after making this dinner.  There are several components to this meal, but it is well worth the effort!

Cafe Rio Chicken 

2 lbs chicken breasts

1/2 cup zesty italian dressing

1/2 Tbsp. minced garlic

1 pkt ranch dressing mix

1/4 cup of water

1/2 Tbsp. chili powder

1/2 Tbsp. ground cumin

Place chicken in a crock pot.

In a bowl, whisk together the remaining ingredients and pour over the chicken.

Cook on High 5-6 hours OR on Low 8 hours.

Remove chicken from crock pot and shred.

Remove half the liquid from the crock pot and place in a bowl. Add the chicken to the crock pot and combine with the liquid left in the crock pot. You want the chicken nice and moist. Add more of the reserved liquid if needed.

Source: Real Mom Kitchen

Cafe Rio's Creamy Tomatillo Dressing

(I cut this in half which was plenty)

1 (1 ounce) package Hidden Valley Ranch Dressing mix

1 cup buttermilk

1 cup Mayo

1 large or 2 small tomatillos (they are green and by the tomatoes)

1 clove garlic, minced

1/2 bunch cilantro, chopped

1/2 teaspoon lime juice

1/2 to 1 small jalapeno, seeds removed 

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld. Beware that the dressing tends to get hotter the longer it sits.

Cafe Rio's Cilantro Lime Rice

2 Tablespoons butter 

pepper to taste

1 ¼ cup uncooked white rice

juice and zest 1 large or 2 small limes

2 ¼ cups chicken broth

2 Tablespoons finely chopped cilantro

¾ teaspoon salt

¼ teaspoon cumin

In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.

Pico De Gallo

5 plum tomatoes

1/2 large or small onion

3 jalapenos

cilantro

lime juice

salt

Quantities are approximate

Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.

Source for everything except the chicken: The Girl Who Ate Everything

TO SERVE:  Top a flour tortilla with all of the above compenents!  Additional things that pair deliciously with this are black beans, guacamole, shredded cheese, and romaine lettuce!  Enjoy!