Dijon-Maple Salmon

¼ c. maple syrup
2 Tbsp. Dijon mustard
1 tsp. Minced garlic
¼ tsp. Ground ginger
1/8 tsp. cayenne pepper
4 salmon fillets (1 lb.)
1 Tbsp. Oil

Mix first 5 ingredients. Refrigerate syrup mixture for 30 minutes.

Brush fish with oil. Heat skillet to medium-high heat. Place fish in skillet; cook 10 minutes or until fish flakes easily with fork, turning and brushing occasionally with syrup mixture.

Teddy Bear Picnic Day

Good Morning!  Another long weekend working, so today is sort of like most people’s Saturday. Just kickin’ back. I was trying to find something to write about this morning and found that it is Teddy Bear Picnic Day.  Personally I don’t usually take stuffed animals on a picnic. But I guess if you do than a teddy bear is a good one to share a picnic. What do you like to take on your picnic? I think of potato salad.  Guess what that means?  Here is a Confetti Roasted Potato Salad recipe that adds roasted vegetables to a potato salad.  It is very tasty.

2 lbs.potatoes, peeled & cut into 1/2” pieces
1 c. green beans, snipped into pieces
1 sweet bell pepper, cut into slices (red, orange or yellow)
¼ c. olive oil
Salt & pepper
2 to 3 tbsp. Grated Romano cheese

Vinaigrette:
½ c. olive oil
¼ c. white wine vinegar
2 garlic cloves, minced
1 ½ tbsp. Granulated sugar
2 tbsp. Dijon mustard
1 tbsp. Dry basil or 2 tbsp. Fresh basil

Boil potatoes in a saucepan until almost done. Salt and pepper to taste. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. Place the green beans, peppers and par boiled potatoes on the sheet; cover with olive oil. Bake for about 10 minutes or until the veggies are tender. Remove from oven and place in a bowl.  Combine all the vinaigrette ingredients in a bowl. Toss the vegetables with the vinaigrette and sprinkle with cheese. Serve chilled.

 

4th of July

Besides being the 4th of July it is also BBQ Spareribs Day.  I found a tasty Korean BBQ short rib recipe in Eating Well magazine and thought it would be good to share today.

1 large ripe pear
3 cloves garlic, grated
3 Tbsp. soy sauce
2 Tbsp. sesame oil
2 tsp. grated fresh ginger
1/4 tsp. ground pepper
6 bone-in cut beef short ribs ( 1 1/2 lb)
3 c. cauliflower or potato rice
Ssamjang Sauce (recipe below)

Combine pear, garlic, soy, oil, ginger and pepper in a large storage bag. Mix thoroughly. Add ribs and massage the marinade into them. Refrigerate, turning occasionally for 1 day.

Preheat grill to high. Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired. Let rest for 5 minutes.

 

To serve, place rice in the center of the plate and two ribs with 1 teaspoon Ssamjang.

Ssamjang:  Combine 3 Tbsp. soy sauce, 2 Tbsp. rice vinegar, 2 Tbsp. Sriracha, 2 Tbsp. sesame seeds, 1 tsp. sesame oil, and 1 grated clove garlic in a small bowl.

 

Fennel-Roasted Olives

I do like stuffed olives. We have found a double stuffed olive at Costco. The garlic and jalapeno go very well together. I’ve been trying some recipes that I can use as gifts. This recipe is for Fennel-Roasted Olives. They are easy to make and can be colorful depending on the olives you choose. I used the regular black olives and Manzanilla. If you have a favorite olive that would work as well.  Before serving, your may want to let the olives sit on the counter to warm up a bit.  Otherwise the oil is almost solid like a vinaigrette and it gives the olives a weird texture.

3 c. assorted olives
1 clove garlic
1 tsp. Orange zest
1 tsp. Lemon zest
1 Tbsp. Olive oil plus more to fill the jars
¼ tsp. Black pepper
2 tsp. Fennel seeds
sherry vinegar

Preheat oven to 425 degrees F. In a rimmed baking dish  toss olive, garlic, zests, black pepper and 1 tablespoon oil. Spread evenly and roast 30 minutes, stirring once. Divide olives into jars, add 1 teaspoon of fennel to each then pour even amounts of sherry vinegar and oil over olives to cover. Store in refrigerator up to 1 month.

 

Vegetable Lasagna

This recipe is is relatively easy to make and much lighter than regular lasagna with pasta noodles.

3 zucchini, washed, ends cut
Oil
2 Tbsp. Pork rinds, crumbled
15 oz. Can tomato sauce
2 Tbsp. Italian seasonings
1 egg
½ tsp. Garlic salt
8 oz. Ricotta cheese
¼ c. chopped green pepper
¼ c. chopped green onions
2 ½ oz. Can sliced mushrooms, drained
15 oz. Can artichoke hearts, drained, sliced
1 Tbsp. Chopped basil or 1 tsp. Dry
1 c. shredded Swiss cheese
1/4 c. Shredded Parmesan cheese

Cut each zucchini lengthwise into ¼: slices. Pat dry with paper towels. Combine tomato sauce and Italian seasoning. Beat egg with garlic salt. Add Ricotta cheese.

 

 

Oil a 7 x 11” baking dish, then sprinkle with pork rinds. Arrange zucchini in dish. Spoon half of sauce on zucchini. Spread half the Ricotta mixture over sauce, half the green pepper, green onions, mushrooms, artichokes and basil. Sprinkle with half the Swiss and Parmesan cheeses. Repeat layers ending with cheese.

Bake at 350 degrees F. about 30 minutes until heated through, cheese is melted and vegetables are tender. Let stand 10 minutes before serving.

Happy Memorial Day

First off – Happy Memorial Day. Take this time to remember those that have given so much so we can have the freedom we enjoy.

Today is also Coc Au Vin Day. This is basically French for cook in wine. This classic recipe slow cooks chicken in red wine. Even though I made this in the slow cooker and it was edible, I probably won’t do it again. It was not that tasty and there was actually more onions than anything else. Below is the recipe from Ina Garten that I tried if you want to cook a classic French meal.

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
3 to 4-pound chicken pieces
Kosher salt and black pepper
3 carrots, cut diagonally in 1-inch pieces
½ large yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
2 cups good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
3 tsp. thyme
2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Cook bacon over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the crock pot/slow cooker and continue to brown until all the chicken is done.

 

 

Add the carrots, onions, garlic, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.

 

 

Add the bacon, carrots, onions, garlic and any juices that collected in the pan, Cognac, wine, chicken stock, and thyme into the slow cooker. Cover and cook on low for 6 to 8 hours.

 

 

If you would like a thick sauce, in a medium saute pan, mash butter and the flour together over medium-low heat for 5 to 10 minutes. Add to the stew. Add the frozen onions and mushrooms. Let stew cook for another 10 minutes. Season to taste. Serve hot.

Garden Hot Dog Topping

This being Memorial Day weekend, I will be grilling hot dogs with a couple of toppings.  Below is the Garden Hot Dog Topping.

¼ c. vinegar
3 Tbsp. Sugar
1 garlic clove, minced
½ small yellow bell pepper, chopped
½ small green bell pepper, chopped
½ small orange bell pepper, chopped
Cream cheese, softened
Tomatoes, chopped

To make pickled peppers, whisk together vinegar, sugar & garlic in a bowl. Add peppers. Chill 1 hour, stirring occasionally.

Serve hot dog with pickled peppers, cream cheese & tomatoes