Glazed Salmon

Glazed Salmon

1/4 c Honey

3 T Soy Sauce

3 T Lime Juice

2 T Dijon Mustard

4 (6oz) Salmon Fillets

Mix all ingredients together and marinade for atleast an hour (you can do overnight)

Cook Salmon on both sides

Remove Salmon from pan and pour marinade into pan and cook until bubbly

Put Salmon back into the pan and heat up. Very good!

Picante Pollo

Picante Pollo

4 Boneless Skinless Chicken Breasts, chunks or strips

Jar of Salsa (recipe didn't specify, so I figured around 14 oz)

3 T Brown Sugar

1 T Dijon Mustard

1 Onion thinly sliced

2 T Butter

1 T Sherry (Wine or any type of alcohol will do)

1 t Cayenne

Carmelize the Onions with the Sherry, Butter and Cayenne

Add the Chicken, Brown Sugar and Dijon Mustard

Mix in Salsa

You can cook over stove top or bake in a 8 x 8" dish at 400 for 20-25 minutes. Serve over rice and top with Cheese.

Bourbon Chicken

This is a recipe from Busy Mom's Cookbook blog, I'd heard lots of raves about it and I'm just barely getting around to trying it.

Bourbon Chicken

2 pounds boneless chicken breasts, cut into pieces

1 Tbsp. cornstarch

1-2 Tbsp. olive oil

1 garlic clove, crushed

1/4 tsp. ginger

3/4 tsp. crushed red pepper flakes

1/4 cup apple juice

1/3 cup brown sugar

2 Tbsp. ketchup or chili sauce

1 Tbsp. cider vinegar

1/2 cup water

1/3 cup soy sauce



Put all in crockpot and cook on low 8 hours. Serve over rice. (I did it over the stove instead of in a crockpot)

Apple Tart

This is from kraft foods. I used to make it quite a bit a couple of years ago. Its so easy and good.

Free-Form Harvest Apple Tart

1-1/2 cups flour
1/2 cup butter, softened
1 pkg. (8 oz.) Cream Cheese, divided
1 pkg. (4-serving size) Lemon Flavor Gelatin, divided
2 medium apples, cored and thinly sliced
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/3 cup Sliced Almonds (optional)

Bake at 400 for 30-35 minutes
Place flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled. (or just use regular pie dough) :-)You may want to use parchment paper on the pan for easier cleanup. Roll out on a 11x14" pan.
Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.

TOSS apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling.

Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.)

Sprinkle top with almonds. Bake, in lower third of oven, 35 min. or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.

Yes, mine is a litte *done*. Oops, but it still tastes good!

Black Bean and Zucchini Pancakes

This recipe is adapted from a recipe I got from one of my message boards. It ended being very similar to the Zucchini Cakes I posted earlier. I changed things since the original recipe wasn't holding together very well while cooking and I didn't think it was very flavorful.

1 15-oz can of whole black beans
2-3 Eggs
1 tsp garlic, chopped
1 tsp ground cumin
1 medium zucchini, shredded and pat dry
1-2 cups dried italian bread crumbs
Salt
Pepper
Onion Powder
2 tsp oil (I use peanut) for frying (I used more oil)

top with salsa, tomato sauce or shredded cheese

1.Heat a large skillet to medium heat and add oil.

2. Combine all of the ingredients except the topping of choice.

3. Form patties and cook 4 minutes per side or until golden brown and crisp.

Pizza Turnovers

This is a Betty Crocker recipe. I thought it looked good, fun, and kid friendly. You'll probably notice that I did things differently from the recipe.

Pizza Turnovers


1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/4 cup pizza sauce
1/4 cup finely shredded carrot
24 turkey pepperoni slices
1 tablespoon grated Parmesan cheese
2 slices mozzarella cheese, (1 1/2 ounces), cut in half

1.
Heat oven to 400ºF. Roll pizza crust dough on lightly floured surface into 12-inch square. Cut dough into four 6-inch squares.
2.
Spread 1 tablespoon pizza sauce on each square to within 1/2 inch of edges. Top with carrot, pepperoni and cheeses. Fold each square in half over filling; press edges to seal. Place on ungreased cookie sheet.
3.
Bake 12 to 15 minutes or until light golden brown. Serve warm

Cut the dough with a pizza cutter

Spread the Pizza sauce on, and sprinkle the meat. (Turkey Pepperoni would be really good, but I needed to use up some other meat)

Grated Carrots and I used grated Mozarella instead of sliced. (and I don't have any Parmesan right now so that didn't go on either)

Fold dough over and bake at 400 for 12-15 min

They were really good, but it is pizza afterall!

Spinach Artichoke Chicken Pasta

Here is something I made a while back and we really liked it, I tried to recreate it, but left out the Spinach this time since I wanted leftovers for Cary's lunch the next day and he's not a fan of leftover Spinach. So try to picture it in there. :-)

Spinach Artichoke Chicken Pasta

1/2 box cooked Pasta (I used Rotini today)
2 Chicken Breasts
1 can Artichoke Hearts
4 oz Cream Cheese
1/2 c Parmesan Cheese
1 c Milk or Cream
1/2 c Wine (optional)
Salt
Pepper
Garlic
Onion Powder
Cook, season (with salt, pepper, garlic and onion powder), and cut up the Chicken

Add the Artichokes

Add Wine, Milk, Parmesan, and Cream Cheese... Add more or less Milk depending on how thick you want the sauce to be. Add your Spinach and melt the Cheese.

I added some Parsley for my Spinach. Totally the same thing.......:-)

Zucchini Bake

This recipe is from Gina's Weight Watcher Recipes I tweaked it a little but I'll just post what is on her blog.

Zucchini Bake

4 cups grated zucchini
1 cup bisquick
1 small onion, grated
3 egg whites, 1 egg (I just used 3 eggs)
1/4 cup olive oil
1/4 cup grated parmesan cheese
1 tsp salt
1 tsp parsley
(I added Pepper, Garlic Powder)

Preheat oven to 350°.

Use a pie dish or casserole (9x12)
Spray your dish

Mix everything together and pour into pan

Bake at 350 for 45 minutes or until golden brown. Mine could have cooked a little longer. :)

Zucchini Casserole

Melanie has been giving me produce from her garden. A lot of tomatoes and Zucchini so I've been looking for new dishes. I got the idea for this on my "Mom message board" and just played around with it. I was pleasantly surprised how much I liked it, Aidan loved it too.

Zucchini Casserole

1/2-1 lb Ground Beef
1-2 Tomatoes, diced
1 medium-ish Zucchini, sliced (I could have used more when I made it)
Parmesan Cheese
Mozzarella Cheese
Garlic Salt
Pepper
Onion Powder (or it would probably just be really good if you dice up an Onion)

Brown the meat, season with Salt, Pepper, Garlic and Onion

Add Tomatoes and Zucchini, cover with a lid and cook it down (you could add the Zucchini later if you like it more raw)

Sprinkle some Parmesan Cheese

Then some Mozzarella, cover and let the Cheese melt.

Chicken Kiev

Found this recipe on the back of my bread crumb can and really wanted to try it out and it didn't disappoint. I love that it will be easy to do different variations too when I make it again.

Chicken Kiev

1/2 c Butter
1/4 t Parsley flakes
1/4 t Oregano
1/2 c Bread Crumbs
1/2 c grated Parmesan Cheese
1/2 t Garlic Salt
1/2 t Onion Salt
4 Chicken Breasts halved
Swiss Cheese

Bake at 425 for 30 min
Melt Butter, add Parsley and Oregano

In a separate bowl mix together Bread Crumbs, Parmesan, Onion Salt, and Garlic Salt

Dab the Chicken dry

Put slices of Swiss Cheese on top and roll up and hold in place with toothpicks

Place in baking dish. Now at this point you are supposed to spoon the butter over the chicken and then roll in the Bread Crumb mixture.

Being the perfectionist that I am, I spread the bread crumbs on the bottom of the dish before putting the chicken down, poured the butter over the top and then poured the bread crumbs over the top

Bake at 425 for 30 minutes (or 25 minutes since that's all it took for mine)