Soy Honey Glazed Salmon and Wasabi Cream Sauce

Pretty tasty. Easy. Quick. Only problem is that it's not a dish that can sit around. Gotta cook it and eat it. NOT spicy :) 

Ingredients

Salmon (however many pieces you like)

Sesame oil 

Olive oil

Black Truffle oil (optional)

Chili Garlic Sauce 

Honey

Soy Sauce 

Cream cheese (Don't use fat-free or low-fat)

Garlic

Wasabi mustard

Marinade

1tbs Chili Garlic Sauce 

1/2 cup Soy Sauce 

2tbs Honey

Whisk marinade together and marinate Salmon for 20-30 mins. MAX.

Wasabi Cream Sauce

1 pkg of cream cheese (don't get fat-free it will be gross)

1tbs of black truffle oil ( or you can use butter)

1tbs of garlic. 

1 1/2 tbs of wasabi (or adjust to your liking)

3tbs water

Saute garlic in black truffle oil. Lower heat and add cream cheese and water. Stir till smooth. Keep ready. 

Heat olive oil and add a splash of sesame oil for flavor. Fry salmon skin side up in the pan. Cook until golden brown on one side, and flip over on the other side, this should take about 3 to 4 minutes on each side.

Pour cream sauce over salmon and serve! 

Steamed mussels as a side. 

My Mom's Chicken Curry and Coconut Rice

Made this for dinner tonight... and it was.. SO good. I honestly never thought I would be able to replicate this in my own kitchen. Also made coconut rice with it. One ingredient I added.. for some salt was Thai fish sauce... I know.. I know it sounds weird but it actually gave it a really good umph! 

Anyway the man of the house loved it.. a lot.  He eats anything... so it's always a huge compliment when he says the meal is really tasty. PLUS-- he's not a fan of chicken...so that makes it even better. 

Also I used a whole chicken... wings/drumsticks and all. With the bones. I think it adds flavor.

I also picked up some chicken kabobs from a local halal market...I'm going to try to tackle making those another time. 

Ingredients:

Onion- 1 large or medium
Ginger / garlic paste- 1 tbs
Cloves- 4
Chilli powder - 3 tbs
Dhania n jeers powder - 1 1/2 tbs
Oil- 5 tbs
Chicken - 2 pounds

Directions

How to:  in large sauce pan heat oil, add chopped onions, fry golden brown, add chili, dhana jeera powders and salt, saute for a minute, add washed, rinsed chicken saute for 5 minutes in It's own juices- add ginger/garlic paste and cloves- stir, and add a cup of water. Cover and cook for 15 minutes. 

Eat with roti, rice - goes wonderful with coconut rice

Coconut Rice

1 1/2 Cup Jasmine Rice or Basmati Rice

1 Can of Coconut Milk

1 Cup of Water

The ratio is about 1:1:1 

1 tbs butter

(optional: cloves 3 or Basil-- adding basil makes it more of a Thai coconut rice .. also yum)

My little helper in the kitchen :)

Beef Stroganoff

I tried this tonight... it was okay. I'd make it again but with alterations. I would definitely add some garlic, and worchester sauce. I thought it was a little... bland-- it also took about an hour to simmer. It is a quick meal in the sense it doesn't take long to prepare and is super easy.

These are the measurements that serve (6-8) but you can also get serving sizes for your table here.

Ingredients

2 pounds beef chuck roast 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 ounces butter 4 green onions, sliced (white parts only) 4 tablespoons all-purpose flour 1 (10.5 ounce) can condensed beef broth DIRECTIONS: 1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. 2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. 3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. 4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

1 teaspoon prepared mustard 1 (6 ounce) can sliced mushrooms, drained 1/3 cup sour cream 1/3 cup white wine salt to taste ground black pepper to taste

Chicken and Black Bean Green Enchilada Rice Bake

 

Chicken and Black Bean Green Enchilada Rice Bake

2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings

This is super easy to make and really delicious. I made this about a year ago for Grandma and I think Sam and I ate the entire pan pretty much. So, I would say it is a success!

I figured I'd throw some spice into this recipe box:

This is my mom's mince meat recipe. It's pretty spicy. Most of the spices you have to get from an Indian grocery store. Colby and I both liked it...but we also like spicy food :)


Keema Recipe:
Onion: 1 cut in to small pieces
Ginger / Garlic paste: 1 tbs spoon
Cloves: 4 or 5
Coriander leaves: Optional
Green chillies : optional
Chillipowder: 2Tbs
Coriander / jeera powder: optional: 1tbs
Garlic cloves : 6 Peeled optional
Mince beef /chicken / turkey : 1 pound
Oil : 4 tbspoon
Salt to taste
heat large skillet , put oil, add onions and stir fry them till till transparent and little brown.Wash ( you
can also microwave mince meat in lots of hotwater so that fat comes off) and add the mince to the
onions. Add salt, chilli powder, coriander and jeera powder, green chillies, peeled garlic cloves mix
well and stir and fry for 3 to 5 minutes, add water ½ cup or ¾ cup. When it’s boiling, add ginger garlic
pasted. Cook for 10 to 15 minutes til it becomes thick with right consistency and cooked. Add Coriander
to garnish. ( You can also add chopped tomatoes / potatoes / capsicum after adding water – tastes
different with each vegetable. )

PF Chang's Lettuce Wraps

I love the lettuce wraps from PF Chang's/Pei Wei.  This copycat recipe isn't exactly the same, but it is pretty close and has way less oil than the real thing!

1 lb ground chicken breast
1/2 onion chopped
2 T minced garlic
1 T soy sauce
1/4 cup hoisin sauce
1 tsp minced fresh ginger
1 T rice vinegar
2 tsp Asian chili pepper sauce (rooster sauce)
1 can sliced water chestnuts, drained and finely chopped
4 oz mushrooms, washed and chopped
1/2 bunch green onions, thinly sliced
2 tsp sesame oil

Cook chicken in a large skillet over medium heat, stirring often to break up the meat.  Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce.  Cook until the meat is crumbled and brown.  Add water chestnuts, mushrooms and green onions.  Cook until onions begin to wilt, about 2 minutes.

Stir in sesame oil.  Serve with lettuce leaves.

Note:  I often make this with ground turkey since it is easier to find.  I don't really notice a difference in taste.  The hoisin sauce, soy sauce, chili pepper sauce, sesame oil and water chestnuts can all be found in the Asian food section of the grocery store.  Fresh ginger is in the produce section---you can buy it fresh and grate it yourself, but I usually just get the little tubes of ground ginger found in the refrigerated produce section (usually next to other herbs).

Nutrition Information:  (for 1/4th of the recipe) Calories:  200, Fat: 4 g, Carb 11 g, Fiber, 1 g, Sugar 5 g, Protein 30 g

Rating:  ***** Five Stars  I could eat this every week!