I now officially have found my favorite sauce for salmon. And I am shocked because I never, ever would have thought I'd even try Sriracha again.
I know for many people Sriracha is a staple, but for me it's just way too spicy. So, again, I'm shocked that I even looked twice at the recipe but I'm so glad I did.
The sauce is so simple....three ingredients: mayo, Sriracha, and sweetened condensed milk. SCM....really?!!! But it, in such a small amount, really tames the hot sauce and allows it's flavor, not heat, to come through. Of course if you decide to try it, start out with just a few drops and keep adding until you reach the desired heat-level (I probably used less than a quarter of what is called for).
As far as the salmon and teriyaki, you can either use the teriyaki recipe below or just marinade the salmon in your own. By using your own, you can have about a 5 minute prep time for this incredible entree, including the sauce. You could serve this over rice and a side of asparagus would be nice. Just try the salmon with this sauce!!!
TERIYAKI SALMON with SRIRACHA CREAM (serves 2)
For the teriyaki sauce:
1 Tbsp cornstarch
1/4 cup soy sauce
1/4 cup light brown sugar, packed
1/2 tsp ground ginger
1/4 tsp garlic powder
2 Tbsp honey
For the Sriracha Cream:
1/2 cup mayo
2-3 Tbsp Sriracha, or to taste
1 1/2 Tbsp sweetened condensed milk
2 (4-6 oz) salmon filets, skin removed
chopped green onions or chives for garnish, optional
In a small bowl, whisk together the mayo, Sriracha, and sweetened condensed milk. Set aside.
For the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl and set aside. In a small saucepan, combine soy sauce, brown sugar, ginger, garlic powder, honey, and 1 cup of water. Bring to a simmer, and then stir in cornstarch mixture. Let simmer until sauce is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat and let cool to room temp.
Place salmon filets in a baking dish or ziplock bag and cover with the cooled teriyaki. Let marinate at least 30 minutes, or up to overnight.
Preheat oven to 400F, and bake until the fish flakes easily with a fork, about 20 minutes. Serve over rice (if desired) with a spoonful of Sriracha cream sauce.
Recipe Source: www.thedoughwillriseagain.com
You'd have to know these two to understand why this is such an odd photo. Muffin (our senior, on the right) doesn't care much for Nellie. But I have caught them napping a few times, with Nellie snuggled up to Muffin with her head on Muffin. And they'll sleep for a few hours.
Muffin is definitely aging (her litter-mate/sister died a year ago) and I like to think that Nellie is just giving Muffin a snuggle that she needs.
While searching last week for the wonderful Tomatillo and Pineapple Salsa Verde recipe from Abuelo's, I ran across this copycat recipe for an entree they make. Now I've not had this dish in the restaurant, but I've never been disappointed in a meal there. So I figured this would be something I'd like.
It is also something that is so easily adapted to your tastes. I am going to guess that this recipe was made to serve six (it didn't specifically state) so I scaled it down for us using a 9 oz chicken breast which I cut in half. I also decreased the seasoning (I used Nunu's Cajun Seasoning....see www.nunus.com) in the sauce, and used the lighter version of whole milk intead of the half-and-half. The recipe I found used a lot more sauce, I made less so it was swimming in it (not that that's a bad thing). It also calls the sauce "Garlic Cream" but doesn't mention garlic in the list of ingredients, so I just put some in to suit my tastes. I would use the recipe as simply a guideline. I served it with a whole-grain rice blend and some refried black beans with melted cheese.
ABUELO'S CHICKEN ZUCCHINI (serves 6 {?})
Chicken:
1/4 cup butter
3 whole chicken breasts, halved
minced garlic to taste
3 cups zucchini, sliced 1/8" thicken
1/2 cup diced green onions
Garlic Cream:
2 Tbsp flour
1 to 1 1/2 tsp Creole or Cajun seasoning, or to taste
freshly ground black pepper
1 1/4 cup half-and-half or whole milk
3-4 drops hot sauce
1/2 tsp salt, to taste
Chicken:
In skillet, melt 1/4 cup butter, add chicken breasts and garlic. Cook, turning once, until chicken is browned and fork tender. Add zucchini and onions. Continue cooking, stirring until zucchini is crisp-tender.
Garlic Cream:
Add the flour to the chicken, stirring constantly. Once all the flour is blended in, gradually stir in the milk, stirring constantly with a wooden spoon. Once all of the milk has been added, continue to stir and cook over low heat until the sauce thickens; remove from heat and stir in the hot sauce, seasoning, S&P.
What a fun Halloween dinner! Albeit a day late, but a great idea for next year. And mine are a wee bit messy as I was hurrying to get them on the table while still hot. I admit, I'm not a food stylist!
However, not are these only cute and fun, they're dee-licious! A great combo of salsa, BBQ sauce, and cumin really make a simple quesadilla so much better. I had to make myself stop eating more, but I'm glad I did as there are leftovers for lunch today.
I served this with a simple green salad and used a cookie cutter to cut out a witch from a piece to cheese. A fun touch you could use for any holiday.
CANDY CORN QUESADILLA (makes 2 dozen wedges)
1 rotisserie chciekn, shredded
1 jar (16 oz) salsa
1 cup frozen corn, thawed
1/4 cup BBQ sauce
1/2 tsp ground cumin
1/2 cup butter, melted
8 (10") flour tortillas
1 jar (15 1/2 oz) salsa con queso dip, warmed
4 cups (16 oz) shredded Mexican cheese blend
2 1/2 cups crushed nacho-flavored tortilla chips
1/2 cup sour cream
In a Dutch oven, combine the first five ingredients, heat through, stirring occasionally. Brush butter over one side of each tortilla.
Place one tortilla in a large skillet buttered-side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered-side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla.
Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese along the outer edge. Cook, covered, 1-2 minutes or until the cheese begins to melt.
Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.
Recipe Source: Taste of Home, Sep/Oct 2013, p. 56
Here's an incredible lo-carb entree that will fill you up! All I can say is "MAKE EXTRA." This makes for one wonderful leftover dish.
And if it can't get any better, it is so versatile. Use any kind of meat, if any at all. Make the red sauce as listed or use your own jarred pasta sauce you have of hand.
It is filling, delicious, and will absolutely take care of any of those carb-cravings that you have.
LASAGNA STUFFED SPAGHETTI SAUCE (4 servings)
For the roasted spaghetti squash:
2 small spaghetti squash, cut in half and seeded
1 Tbsp oil
S&P to taste
For the Lasagna Meat Sauce:
1 pound ground turkey, lean beef, chicken, or lamb
1 Tbsp oil
1 onion, diced
2 tsp minced garlic
1/2 tsp red pepper flakes
1/2 tsp fennel seeds, crushed
1 (15 oz) can crushed tomatoes
1 Tbsp tomato paste (optional)
1 tsp Italian seasoning or oregano
1 bay leaf
1/2 tsp paprika
1 Tbsp Balsamic vinegar
S&P to taste
1 Tbsp fresh basil, chopped
For the Lasagna Stuffed Spaghetti Squash:
1 cup low-fat cottage cheese or ricotta
1 Tbsp fresh basil, chopped
1 cup partially skim mozzarella, shredded
Brush the inner flesh of the spaghetti squash with oil, season with S&P and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
Meanwhile, cook the meat, about 8-10 minutes, and set aside. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute. Add the meat, tomato paste, tomatoes, Italian seasoning, bay leaf, paprika, Balsamic vinegar, S&P, bring to a boil, reduce the heat and simmer, remove from heat.
Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese (or ricotta) and basil between them followed by the sauce and the cheese.
Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Recipe Source: www.closetcooking.com
F
HAPPY HALLOWEEN!!! I'm ready, are you? We get a lot of trick-or-treaters here, over 100 every year since we've lived here. I made these little treat bags this year....100 of them, plus a big bowl of extra candy. And I still run out almost every year. It's a lot of fun....we get lots of little ones all dressed up and they all say "Thank You!"
We are expecting rain this evening, so I hope they can still get out or Jim's office is going to get a carload full of candy.
Since it is officially chili season here, that means it is also cornbread season (leftovers for Thanksgiving dressing, anyone?) We have settled into two different recipes, Jim's favorite and mine. This is his, and it is a close second for me.
I could make a meal out of this all by itself and I have to stop myself after a piece (or two). I love it with goat butter, but it is wonderful with honey butter, too. A great side dish anytime of the year, but especially good right now!
CALICO CORNBREAD (8-10 servings)
1 cup AP flour
2/3 cup yellow cornmeal (not cornbread mix)
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp sugar
1/4 tsp pepper
2/3 cup nonfat buttermilk
1 (7 oz) can Mexicorn
1/2 cup fresh or frozen (and thawed) chopped onion
2 Tbsp butter or margarine, melted
1 egg, lightly beaten
Vegetable cooking spray
Place a 9" cast-iron skillet in a 450F oven 5 minutes or until hot.
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 4 ingredients; add to dry ingredients, stirring just until moistened.
Coat skillet with cooking spray; immediately pour batter into hot skillet. Bake at 450F for 20 minutes or until golden. Cut into 8-10 wedges.
Recipe Source: Cooking Light "Light and Easy Cookbook" (1997) p. 207
