Salmon with Citrus Caper Sauce

My inspiration for this recipe was from here
I used a pound or so of salmon for this recipe, washed and then patted dry…

Look at that fish!
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MMMM Salmon
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salt and pepper
1 orange
1 lemon
1 tablespoon capers (drained)
1/2 cup white wine
3 tablespoons butter

Get a baking dish, and preheat oven to 425

Season the fish on both sides with salt and pepper.
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add Salmon to baking dish

Cut the orange in half.  Juice one half of the orange over fish and slice the other half into thin slices.
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Repeat with the lemon.
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Then cut thin slices of butter and lay them out over the fish
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Then pour white wine over fish
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Then lay orange/lemon slices over fish and then sprinkle capers over lemon/orange slices. Season the sauce with a bit of salt and pepper.
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bake for 15-20 minutes and pull out of oven and let cool for a few and then serve.
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lemon yogurt anything cake

Good Morning!
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(I just said that so I could post this picture I took one morning)

Let’s make some CAKE!

 

recipe

1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
1/3 cup freshly squeezed lemon juice
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Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour,
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baking powder,
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and salt into 1 bowl.
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In another bowl, whisk together the yogurt,
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1 cup sugar,
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the eggs,
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lemon zest,
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vanilla
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and oil.
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Slowly whisk the dry ingredients into the wet ingredients.
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Mix the blueberries with the remaining tablespoon of flour,
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and fold them very gently into the batter.
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Pour the batter into the prepared pan
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and bake
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for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice
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and remaining 1 tablespoon sugar in a small pan

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until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack.
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Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

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Beef with Peppers

Today I have had a very productive day of blog posts! I’m about a week behind, so I am trying to catch up!

When I made this recipe it was a total spur of the moment kind of thing. I had another recipe picked out, then I went on to The Pioneer Woman website, and typed in “Marinated Steak” and this was one of the recipes it gave me, so I went with this instead…

People ask me all the time, how am I so motivated to workout…well one word comes to mind, FOOD! I like good food and I love to eat, so 2 hours in the gym 4-5 days a week is worth it to me to eat yummy foods and sometimes bad foods, and BACON! MMMMMMM

recipe

1-1/2 pound Flank Steak, Sliced Very Thin Against The Grain
1/2 cup Low Sodium Soy Sauce
3 Tablespoons Sherry
2 Tablespoons Packed Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
2 cloves Garlic, Minced
1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
2 Tablespoons Canola Oil
1 whole Medium Yellow Onion Sliced
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2 whole Red Bell Peppers, Cored And Sliced Into Rings
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1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
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Red Pepper Flakes, For Sprinkling
Cilantro Leaves

(I also added shrooms to mine cause well I love shrooms and well they are GOOD)

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Mix together soy sauce, sherry, brown sugar,
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cornstarch,
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ginger, garlic,
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and chili paste (or chili oil.)
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Place sliced beef in the mixture
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and toss to coat. Set aside.
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Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook
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for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat,
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and add bell peppers (and hot pepper/jalapeno if using.)
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Cook for a minute,
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tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture,
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evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet
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and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir.
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Normy watching the meat cook! (we had to open the windows and front door and back door to air the apartment out, I had the cast iron so hot, I smoked us out, and we were trying to prevent the smoke alarm from going off, so Normy is wearing his jacket here cause it was SO cold in the apartment).
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Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.
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*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.

Top with cilantro leaves. Serve immediately.
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Stuffed Cabbage Casserole

Thought this would be a good dish to make. Reminded me of the stuffed cabbage my Grandma used to make. But this tasted nothing like my Grandma’s. I actually did not care for this dish… But you might…

Recipe

2 tsp olive oil, divided
1 lb. 95% lean ground beef
1 large onion, chopped fine
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1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1 1/2 heads green cabbage, coarsely chopped
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1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked rice
2 cups low-fat mozzarella cheese

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Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray.

Heat a large frying pan on medium heat; add ground beef
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and cook until it’s browned and cooked through,
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breaking it apart as it cooks. Remove ground beef and set aside.
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In the same pan, add 1 tsp olive oil, chopped onion and cook
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over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic,
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dried thyme, and paprika
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and cook about 2 minutes more. Then add the diced tomatoes with juice,
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tomato sauce,
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and ground beef.
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Add water to the pan. Simmer until it’s hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook
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over medium-high heat until the cabbage is wilted and about half cooked,
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turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
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Spray casserole dish with non-stick spray and the layer half the cabbage,
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half the meat mixture,
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remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes,
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or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.)
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Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

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Citrus Butter Cookies

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Recipe

 

 

2 cups (4 Sticks) Salted Butter, Softened
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1-1/2 cup Sugar
2 whole Large Eggs, Separated
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4 cups All-purpose Flour
3 Tablespoons Orange, Lemon, And Lime Zest (approx 1 Tablespoon Each)
2 Tablespoons Orange, Lemon, And/or Lime Juice (2 Tablespoons Total)

Icing
3 cups Powdered Sugar
2 Tablespoons Whole Milk
2 Tablespoons Orange,
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Lemon,
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And Lime Zest

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Juice Of 1/2 Lime
Juice Of 1/2 Lemon
Dash Of Salt
Extra Zest, For Decorating
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Preheat oven to 350 degrees.

Cream butter and sugar until combined.
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Add egg yolks
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and mix until combined (set whites aside for the icing.)
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Add the zest and the flour
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and mix
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until just combined, then add juice and mix until combined.

Scoop out heaping teaspoons of dough, then roll them into balls
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between your hands. Place on a cookie sheet

I had Normy help me with this…
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and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3 to 4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.

To make the icing, combine 1 egg white with the rest of the icing ingredients. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
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Drizzle the icing across the cookies in several lines, then do it again in the other direction. Sprinkle with extra zest before the icing sets.

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Chicken Teriyaki

Couple of weeks ago, we got some snow. And I got a snow day! Snow days are made for baking, and wearing no make up or doing your hairs, oh and COOKING!

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Recipe

2 tablespoons sake
¼ cup mirin (sweet Japanese Rice wine)
¼ cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
4 spring onions, white part only, sliced
splash of sesame oil
1¾ pounds chicken thigh fillets (no skin or bones), cut into bite-sized pieces
½ tablespoon neutral vegetable oil
freshly ground black pepper
rice, to serve
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In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions
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and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce.
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Leave for 15-20 minutes.

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Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.

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Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.

Stir in with freshly ground black pepper. Serve immediately with rice.
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Chinese Chicken Salad

recipe

15 wonton skins, cut into strips (or if you don’t want to fry: 1 cup fried crispy chow mein noodles)
oil for frying
1 head lettuce, leaves shredded or torn
2 cooked chicken breasts, meat shredded with your fingers
1 cucumber, sliced
handful snow peas, sliced on diagonal
11 ounce can mandarin oranges, drained

For the dressing
a la Applebee’s Oriental Chicken Salad Dressing (this dressing is SO good)

makes scant 1 cup (use half for the salad and store the rest in refrigerator)

6 tablespoons honey
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1/2 cup mayonnaise
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2 teaspoon Dijon mustard
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1/2 teaspoon sesame oil
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3 tablespoons rice wine vinegar
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To make the salad dressing, whisk together the honey, mayonnaise, mustard until very smooth. Then whisk in the oil and vinegar.

To fry the wonton skin strips, heat 1 inch of oil until 375F. If you don’t have a thermometer, just slide one wonton strip into the oil – it should sizzle immediately and turn light golden brown in about 30 seconds. Fry the wonton strips in several batches and drain on a rack or layers of paper towels. Each batch should take about 30 seconds to 1 minute to fry.

Assemble Chinese Chicken Salad with lettuce, chicken, cucumber, snow peas, mandarin oranges. Drizzle on salad dressing and sprinkle with wonton strips.
How to poach chicken breasts

How I cooked my chicken was in the oven in a cast iron skillet, Turned the temp up to about 425 and cooked the breasts 10 minutes each side. Added salt and pepper and then cooked
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Cilantro and Lime Fish Tacos

Found this site on my facebook and this person is always posting such yummy looking pictures. So I decided one day that I should make one of his recipes. They look good and sounded good!

recipe

1 pound white fish such as tilapia, cod, etc.
1 tablespoon oil
1 lime, juice and zest
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1 jalapeno, finely diced
1 clove garlic, chopped
1 green onion, finely sliced
1 handful cilantro, chopped
1/2 teaspoon cumin, toasted and ground
salt and pepper to taste
8 (4 inch) corn tortillas
3 cups cabbage, shredded
1 batch cilantro lime crema – see below
2 large avocados, sliced

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Marinate the fish in the oil, lime juice and zest,
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jalapeno,
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garlic,
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green onion, cilantro, cumin, salt and pepper for 10-20 minutes.

Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.

Flake the fish
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and serve in tortillas garnished with your favorite toppings.

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Cilantro and Lime Crema

1/2 cup crema or sour cream
1 green onion, sliced
1 handful cilantro
1/2 lime, juice and zest
1/2 jalapeno pepper, seeded and diced (optional)

Directions

Puree everything in a food processor.
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I need this shirt!
I need this shirt!

Asian Barbecued Chicken

So I made this chicken up. I wanted an “Asian” style so this is what I went with…

1 whole chicken (mine was 3 pounds)
light brown sugar
five-spice powder
Kosher salt and freshly ground pepper
ginger
garlic
hoisin sauce
rice vinegar
honey
sesame oil
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I didn’t measure these, I just did this all by taste and threw it in a bowl together and then poured it over a chicken

So get a medium bowl and add in Brown sugar, (think that is about 1/3 cup there)
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about a tablespoon of five spice powder
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freshly ground black pepper, to taste
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Kosher Salt, to taste
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Mix all the dry spices together
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then get a small bowl and throw in the ginger
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Garlic
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2 cloves minced
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1/4 a cup Hoisin Sauce
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tablespoon of Rice Wine Vinegar
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Honey, to taste
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mix all together
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Pour into dry spices
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Mix well together
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Take your whole chicken and rinse it with cold water
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Pat dry with paper towels and place chicken in a big bowl and pour ingredients in bowl over chicken
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Rub ingredients all over chicken
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Cover chicken and let it marinade over night. Then take it out the next day and put it in a roasting pan and preheat oven to 250 degrees
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Bake at 250 for 5 hours or until internal temp is 165 degrees

Pull chicken out of oven
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let it rest for about 10 minutes before you start carving
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Roasted Tomato Soup with Toasted Ham and Cheese Sammie (Sandwich)

So I wanted to share with you all a video…As you know I like to workout and stay in good shape and try to be as healthy as I can…But some days you just get bored at the gym so you do something like this, to keep you entertained…

So now that you know what I do at the gym when I am bored! Now let’s make some SOUP!

Got my inspiration for this recipe from here

After making homemade tomato soup, I will NEVER buy it from a can!

2 pounds tomatoes, cut in wedges
1 red pepper, cut in half and seeded
1 onion, sliced into rings
4 cloves garlic, whole and unpeeled
olive oil
salt and pepper to taste
1/4 teaspoon smoked paprika
1 teaspoon oregano
2 cups chicken or vegetable stock
1/4 cup heavy cream, optional
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Place the tomatoes,
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red pepper, onions and garlic on a baking pan with the cut sides up.
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Drizzle a bit of olive oil over everything and season with salt and pepper.
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Roast in a 375F preheated oven for 45 minutes.

Place everything but the cream into a sauce pan and simmer for 15 minutes.
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Puree with a hand blender to desired consistency and mix in the cream.
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For the Ham Sammie

Take your favorite bread and slice off desired pieces, then add butter to the inside of the bread
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then add sliced cheese to one side of the sammie (I used extra sharp cheddar)
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Then add sliced Ham over the cheese, pile it on…
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Then take the other slice of bread and place it on the top of the ham
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then turn on your cast iron skillet and add a little butter to coat the pan and then add sammies, and I used the lid from my Le Creuset to smoosh the sammie down. Cook one side till nice and toasted and then flip.
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Cook until it toasted and the cheese has melted…
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That’s love, right there…
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Then take sammie out of the pan and cut it in half
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Serve with soup
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Take you Ham Sammie
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and dunk it into the soup…
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and then take a bite…
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Soup is good for the soul!
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