Honey Garlic Glazed Salmon

 OK... This recipe didn't turn out like I wanted, but there's potential and I have added some suggestions. A Note on the original recipe said people complained about the sauce being too watery. I'm one of them! Tasted good, but never thickened.

Ingredient

Salmon

• 4 ea 6 oz salmon filets
• salt to taste
• pepper to taste
• smoked paprika to taste
• Mrs Dash Extra Spicy to taste
• I say to taste, because 1/2 tsp of salt on something is way too much like the original recipe calls for!!!

Sauce

• 3 Tablespoons Butter or margarine
• 2 teaspoons olive oil (maybe just 1 teaspoon)
• 6 cloves garlic minced
• 3 Tablespoons soy sauce
• 1 Tablespoon sriracha sauce
• 2 Tablespoons lemon juice
• 1/2 cup honey
• 1 Tablespoon PF Chang's Sweet Chile sauce (optional)

Directions

1. Pat salmon dry, then season. Set aside to rest. It had a hard day and it will get worse soon!
2. Put in all Sauce Ingredients In a medium sauce pan, and simmer over medium heat until melted and hot. This is where I deviate from the original recipe... Allow the sauce to cool to room temperature to thicken, or.... simmer longer to reduce the liquid down 50%.  Try both and let me know which works best.
3. In a medium hot pan, spray cooking oil in pan and place salmon skin-side down.
4. Cook 3-4 minutes, but don't burn the skin.
5. Flip over and cook for 2 minutes.
6. Flip back over and watching the salmon very closely, increase temperature to hot to sear the skin and make crispy. Remove from the pan immediately. Don't over cook it!!!
7. Pour (hopefully) the thickened sauce over salmon and serve right away.
8. Garnish with green onions.

Serrano Pepper Salsa Recipe

One of my first recipe posts back in 2006, was my award winning Jalapeno salsa. Over the years, the recipe has changed many times over, as well as our tolerance for heat-level spiciness. So, I decided to update to a new recipe. Note: The new recipe is very spicy!!!

• 2 - 8 oz cans of Hunt’s Diced Petite Tomatoes with Basil and Garlic completely drained
  
• 1 - 8 oz can Hunt's Petite Diced Tomatoes
• 1 small can Rotel Extra Spicy with Habaneros *optional
• 1 - 12 oz can La Costtena Pickled Serranos peppers, 1oz+ juice reserved.
  
• 1 - 4 oz can Ortega Diced Jalapenos *optional
• 1 teaspoon Mrs. Dash Garlic and Herb seasoning
• 1 teaspoon Mrs. Dash Extra Spicy seasoning
• 1/2 Tablespoons Garlic Powder
• 1 Tablespoon Chile Powder
• 1 Tablespoon red pepper flakes
  
• 1/4 teaspoon salt (one of the few recipes I add salt to).
• 1 whole bunch of Cilantro, stems removed.

1. Drain as much of the juice out of the cans of tomatoes tomatoes as possible. I dump it in a strainer and spoon it back and forth until all of the juice is removed. 
2. Cut the tops off of the serranos and cut them into half or thirds.  Save the Juice and the carrots and onions in the can. Caution: Serranos are spicy and it is highly recommended that you wear gloves while handling them.
3. Everything goes into a food processor.
4. optional - Add the whole can of the Herdez jalapeños with its juice.
5. Add all of the carrots and onions in the Serranos can, about 1+ oz of the juice from the Serranos can.
6. Add the tomatoes and cilantro in a food processor.
7. Add all seasonings to the Food Processor and Pulse puree.
8. Let sit at room temperature and stir every few minutes. Taste and adjust the spices and seasoning.
9. Add the salt, as necessary and stir/pulse.

The "+" on the ingredients is add more if you wish.

Vietnamese Caramelized Pork

Note: The original recipe called for 1 cup of white sugar(!!!) I reduced that down to 1/3 cup. There are other modifications as well from the original recipe.

Ingredients

• 1 Tablespoon Peanut or Vegetable oil.
• 1/3 cup white sugar.
• 1 lbs thin cut pork slices, or pork spareribs cut into 1" pieces.
• 4 green onions cut into 2" lengths, including the white parts.
• 1 jalapeno pepper diced.
• 1/4th yellow onion thinly cut and diced
• 4-6 cloves of garlic sliced.
• 1 teaspoon Kirin oil or Sesame oil.
• 1+ teaspoon Hoisin sauce (optional).
• Mrs Dash Extra spicy to taste.
• Mrs Dash Garlic and Herb to taste.
• Salt and pepper to taste.
• 1 green onion sliced into 1/4" pieces for garnish
• White rice for serving.

Directions

1. In a heavy skillet, wok, or large frying pan, heat the oil over high heat and pour the sugar in and stir immediately to coat all of the sugar with oil. Cook and stir constantly until the sugar dissolves and turns a light brown. Note: The melted sugar is VERY HOT! I have a blister to prove it.
2. Once the sugar turns a light brown, reduce the heat to medium high. Stir in the pork, onion, jalapeno, garlic and Mrs Dash spices.
3. Toss the ingredients in the caramelized sugar until well coated.
4. Continue to cook until the pork is cooked and brown.
5. Drizzle the Kirin and Hoisin sauce and reduce heat to low and simmer until the juices are reduced.
6. When the juices have been reduced, increase to high heat and stir until the sauce has thickened (Note: When I increased the temperature, the sauce just got thinner. Use your judgement.)
7. Reduce temperature back to low and add the sliced green onions and allow to cool so the sauce really thickens and coat all of the ingredients well, for about 5 minutes. Remove from the heat.
8. Sprinkle with green onion rings and serve over rice.

Note: Next time, I would pre-cook the pork in a separate frying pan initially over high heat to brown, then cover and simmer for at least 30 minutes to make it more tender.

Spicy Asian Chicken Wraps

Spicy Asian Chicken Wraps

The original recipe that this was adapted from said the Prep Time was 15 minutes. ROFL!!! Yeah if you have a full time sous chef mincing the vegetables and getting everything ready!!! It took me an hour to get all of the ingredients prepped and ready to start cooking.

Ingredients

The Filling:

• 1 lb ground chicken
• 1 Tablespoon peanut oil
• ½ onion minced
• 2 Tablespoon red pepper minced/diced
• 4-5 garlic cloves minced
• ½ large jalapeno minced
• 1 - 8 oz can water chestnuts drained and minced
• 1 teaspoon Mrs Dash Garlic and Herb
• 1/2 teaspoon Mrs Dash Extra Spicy

For the Sauce:

• 3 Tablespoon soy sauce
• 3 Tablespoon Hoisin sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 2 Tablespoon finely crushed roasted, unsalted peanuts
• 2 Tablespoon sweet chili sauce
• ½ tsp garlic powder
• 1 tsp pickled ginger minced (get at sushi counter in grocery store or sushi restaurant)
• 1 healthy squirt Sriracha sauce, depending on spiciness you desire.

To Serve:

• ¼ cup peanuts crushed.
• Lettuce or your favorite Asian salad

Directions

1. Whisk all the ingredients for the Sauce in a small sauce pan until blended. Cook over low heat until adding to meat mixture. Stir occasionally. 
2. Heat 2 Tablespoon peanut oil in a frying pan and add the ground chicken.
3. Using a wooden spatula or edge of a cooking spoon, cut the sliced chicken across the slices to cut into smaller pieces. Continue to cut the pieces into smaller and smaller pieces while cooking until pieces are fine.
4. Cook until some of the chicken begins to brown.
5. Add the Mrs Dash spices, garlic powder and Sriracha sauce with the onions. and cook until the onions become translucent.
6. Add the garlic, peppers and water chestnuts and cook an additional 5 minutes or until peppers are soft and add the pickled ginger.
7. Add sauce to the mixture and mix well to coat all of the meat. 
8. Serve on lettuce leaves or over a salad, or over noodles or rice.

BBQ Chicken Nachos

 BBQ Chicken Nachos

I saw this recipe and I have not made it yet, but will soon.

INGREDIENTS:

• 8 oz tortilla chips (a little less than a standard bag)

• 2 cups sharp cheddar cheese, freshly shredded

• 1 cup black beans, drained

• ½ lb skinless chicken breasts, cooked and shredded (rotisserie is okay)

• 1 cup of BBQ sauce, and more for topping

• ½ avocado, diced

• ¼ red onion, finely diced

• ¼ cup chopped green onions

• ¼ cup chopped fresh cilantro

• 2-3 jalapeño, thinly sliced

• Sour cream, for topping

INSTRUCTIONS:

1. Preheat the oven to 425 F.

2. Arrange the tortilla chips on baking sheet.

3. Top chips with cheddar cheese, and black beans.

4. In a small bowl mix shredded chicken and 1 cup of your favorite BBQ sauce.

5. Top chips with chicken, bake for 10-15 minutes until the cheese is bubbling.

6. Drizzle a bit more BBQ sauce to the tops of nachos.

7. Top nachos with avocado, red onion, green onions, cilantro and jalapeno.

8. Dollop the sour cream in 4-5 parts of the nachos and serve right away.

9. This recipe is excerpted from "Everyday Entertaining" by Elizabeth Van Lierde.

New Orleans Style Gumbo

This recipe is challenging because you have to have one interrupted hour stirring the Roux. But the Roux MADE this meal!!! 

Ingredients

• For the Roux:
• 1 heaping cup all purpose flour
• 2/3 cup olive oil
• For the Gumbo
• 1 bunch celery dices leaves included
• 1 red bell pepper diced
• 1 yellow onion
• 1 bunch green onions
• 5-6 cloves garlic
• 2-4 jalapenos
• 4 Tablespoons Cajun or Gumbo File seasoning divided
• 8 cups Chicken broth
• 12 oz package Andouille sausage, sliced
• meat from 1 Rotisserie chicken, broken into smaller pieces (optional)
• 2 lb Shrimp, de-veined and shells removed
• 1 Tablespoon hot sauce
• 1/2 teaspoon Thyme leaves
• 2-4 bay leaves
• 1 (14.5 can) Stewed or Crushed tomatoes
• 1 (6 oz) can Tomato sauce
• 1 teaspoon Mrs Dash Garlic and herb
• 1 teaspoon Mrs Dash Extra Spicy
• 1 teaspoon red chile powder
• 1/2 teaspoon garlic powder
• 1-2 packages frozen okra
• 2 Tablespoons white vinegar
• 2 teaspoons Worcestershire sauce

Directions

1. Roux:
1. Whisk together flour, oil in a large, heavy bottom sauce pot over medium-low heat, until smooth. Cook Roux, whisking initially and then with soft spatula, stirring constantly, until it turns an rich mahogany brown color. Add more flour or oil while cooking to maintain a nice thick, smooth texture. This will take 30-60 minutes, so be patient!!! Do Not let the roux burn. Remove from heat (put on cool burner) and continue to stir until the mixture stops cooking, so that it doesn't burn. It should turn a rich chocolate brown.
2. Gumbo:
1. In a large frying pan, Cook sausage and chicken (option) together.
2. Place vegetables in food processor and pulse until chopped.
3. Mix chopped vegetable and meat together into the roux and bring to a simmer for 10-15 minutes, or until the vegetables are tender. Add about 1 cup of chicken broth to the mixture to prevent from drying out.
4. Add the remaining chicken broth, thyme, stewed tomatoes, tomato sauce, bay leaves, 2 tablespoons Cajun seasoning, hot sauce, Mrs Dash seasonings, garlic powder, red pepper powder.
5. Simmer for 1 hour. Add remaining Cajun seasoning about 45 minutes in.
6. Fry okra in frying pan with a little bacon grease until cooked.
7. Add shrimp, Worcestershire sauce, okra, vinegar and 2 more Tablespoons of Cajun seasoning and more hot sauce. Simmer until blended up to 15 additional minutes, until shrimp is cooked.
8. Serve with white rice, french bread for dipping.

Spicy Ginger Turmeric Chicken Soup

 Spicy Ginger Turmeric Chicken Soup

Active time: 30 mins; Total time: 1 hour

SERVINGS: 6

INGREDIENTS

• 2 tablespoons olive oil
• 2 medium carrots diced
• 2 stalks celery, diced
• 1 medium yellow onion diced
• 1 tablespoon finely grated fresh ginger
• 6 cloves garlic, minced or finely grated
• ½ teaspoon Mrs Dash Garlic and Herb
• ½ teaspoon Mrs Dash Extra Spicy
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground turmeric
• 8 cups chicken broth
• 8 ounces boneless, skinless chicken breast
• One (15-ounce) can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
• 4 ounces green beans, trimmed and cut into 1-inch pieces (1 cup)
• 2 cups baby spinach, coarsely chopped

DIRECTIONS

In a large soup pot over medium heat, heat the oil until shimmering. Add the carrots, 
celery and onion and cook, stirring occasionally, until the vegetables begin to soften, 
about 5 minutes. Stir in the ginger, garlic, spices and turmeric and cook for 1 minute 
more. Add the broth and bring to a boil.

Reduce the heat to medium-low and add the chicken. Simmer, uncovered, until the chicken 
is cooked through, 20 to 25 minutes. Transfer the chicken to a plate.

Add the chickpeas and green beans to the pot, increase the heat to medium-high and return 
the broth to a boil. Reduce the heat to medium-low and simmer, uncovered, until the green 
beans are tender, about 10 minutes.

While the green beans are softening, use two forks to tear the chicken into bite-size 
pieces. When the green beans are tender, return the chicken, with any accumulated juices, 
to the pot. Stir in the spinach and cook until wilted, about 1 minute. Remove from the heat, 
ladle into bowls and serve hot.