Salmon with Honey-Coriander Glaze

One more salmon recipe!!

Salmon with Honey-Coriander Glaze

What you need:

1 tablespoon whole coriander seeds

1/4 cup honey

5 tablespoons soy sauce

2 teaspoons fresh lemon juice

4 salmon fillets (5 ounces each), skinned

2 teaspoons vegetable oil

What to do:

Toast the coriander seeds in a dry, large nonstick skillet over medium- high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.

Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.

Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.

Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

(Recipe found on Martha Stewart recipes)

Salmon Pasta

So excited to make this one since I love salmon and I love pasta!

Salmon Pasta

What you need:

1 tablespoon fennel seeds

1/4 cup minced fresh parsley

1 tablespoon light-brown sugar

Salt and pepper

1 one-pound salmon fillet with skin (about 1 inch thick)

1 pound corkscrew or other short pasta

10 ounces spinach, stems trimmed and leaves washed well

1/2 cup sour cream

2 to 3 tablespoons fresh lemon juice

What to do:

Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix.

Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes.

Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss.

In a bowl, mix together sour cream, lemon juice to taste, 1/2 teaspoon salt, and 2 tablespoons pasta water.

Put pasta on plates, top with salmon, and drizzle with the sour-cream mixture. Or simply toss pasta and spinach in the pot with the salmon and the sour-cream mixture, adding pasta water as needed, and serve.

(recipe found at Mathastewart.com)

Fish Provencal

Found this recipe this week and thought it looked good!

Fish Provencal

Looks good huh?!!

What you need:

2 teaspoons finely grated lemon zest

1 teaspoon dried Italian seasoning

1/4 teaspoon red-pepper flakes

1/4 teaspoon anise seed, crushed

Coarse salt and ground pepper

1 small sweet onion, such as Vidalia, thinly sliced crosswise

6 small zucchini, thinly sliced

4 haddock, cod, or striped bass fillets (6 ounces each)

1 large tomato, seeded and chopped

1/4 cup plus 2 tablespoons extra-virgin olive oil

1. Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
2. Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
3. Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.

(recipe found at Martha Stewart.com)

A couple ways to look at turning 30... :)

So, there has been a underlying theme to a couple of my previous blogs... have you guessed it yet?? Turning 30!! Granted I have three months left of being in my twenties, and it might just be a tad too early to start referring to myself as a 30 year old, but here goes nothin...

I have had a bunch of friends now turn 30, and did so with grace... therefore I feel more comfortable as I write this blog and contemplate what my life will look like when I am now a large and in charge 30 year old!

So, my mental state on this topic has gone from nervousness to depression to angst to excitement, and for that I am grateful! Here is why:

1. "30 is just another number".... haha, I have been told this many times and it took me a while to see it, but now realize that it really IS just a stigma that we put on this age and it really isn't THAT big of a deal... I think...

2. "30 is the new 20"... heard this one a lot too! I am not quite sure if I agree with this, however looking at the media, one might start to believe this due to the astounding number of stars acting ridiculously immature at the ripe old age of 30. On the other hand, I have seen many people really blossom in their thirties and helps me to look forward to it!

3. You don't have to have it ALL figured out.. PHEW!! I have been under the impression for a LONG time that by 30 I have to have it all figured out and know exactly where I am going and with a large amount of accomplishment under my belt.... thank goodness this is not the case! You see, I DONT know what this next year will bring and I haven't yet accomplished all the things I want to do by 30... but who has?? (If you have, please keep it to yourself!)

Here is the list of things I HAVE accomplished and should be proud of... no matter how many other things haven't quite made the list yet:

- I have graduated from all of the schools I attended, received a HS diploma with honors, a business and communications degree from ASU (with honors), and a Masters degree in education (with honors).
- I successfully got my first job out of college on my own with NO help from friends and family (meaning no connections, not that they weren't supportive!)
- I received my first promotion at my first job with only 2 months experience
- I taught myself how to teach, with little instruction
- I managed a second grade classroom with 25-30 students with NO support from my team, my principal and most of the parents... and succeeded!
- MY students scored higher every year that I was there than all the other second grade classrooms
- Left my teaching job with pride, even when there was no support there from the other teachers
- MET TYLER (one of my greatest accomplishments of that year!)
- Bought a car, with MY name on it! No help from dad! This is big!
- Rented an apartment to live in by myself
- Planned a wedding (with some help, thanks mom and dad!)
- Married the man of my dreams (2-26-10)
- Built a house with Tyler, our first home, from scratch and got to pick all the stuff inside!
- Celebrated our one year wedding anniversary

Are there things that I wish were on this list that didn't make the 30 year old cut off? YES!!! But, looking at this list (and I am sure there are many more), I see that I HAVE accomplished a lot, or atleast enough, or maybe just the amount of the things that God had planned for me to accomplish before 30... and for that, I am pleased to say.... Bring it on 30.. I'm ready...

Pasta with Chicken, Tomato and Feta

Looks fresh and easy to make!

Pasta with Chicken, Tomato and Feta

• Coarse salt and ground pepper
• 12 ounces ditalini or other small tubular pasta (or other short tubular pasta)
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 cup (4 ounces) crumbled feta cheese
• 1 pound plum tomatoes, cut into 1/4-inch chunks (3 cups)
• 3 cups (12 ounces) shredded cooked rotisserie chicken (skin removed)
• 1 cup torn fresh basil leaves

Directions

1. In a large pot of boiling salted water, cook pasta until al dente, according to package directions. Drain; rinse well under cold water.
2. Transfer to a large bowl; toss with oil, lemon juice, feta, tomatoes, chicken, and basil; season generously with salt and pepper. Serve at room temperature or chilled.

** Recipe from Martha Stewart

Shells with Grilled Chicken and Mozzarella

:) Enjoy!!

Shells with Grilled Chicken and Mozzarella

Looks so good huh??!!

• Coarse salt and ground pepper
• Vegetable oil, for grates
• 1 1/2 pounds chicken cutlets
• 8 ounces medium pasta shells
• 1 pint cherry or grape tomatoes, halved
• 4 ounces fresh mozzarella, cut into 1/4-inch cubes
• 1/2 cup fresh parsley, chopped
• 1/4 cup grated Parmesan, plus more for serving
• 2 tablespoons butter

Directions

1. Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
2. Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.

Tortilla Pie with Chicken

Where do you think I found this one?? (Martha Stewart).. haha... but Tyler and I love this kind of casserole dish, so I think we will try it soon!

Tortilla Pie with Chicken

• 12 corn tortillas (6-inch), toasted
• 2 cups cooked, shredded dark-meat chicken
• 1 can (4 ounces) chopped green chiles
• 1 1/2 cups Green or Red Salsa
• 1 cup sour cream
• 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

Directions

1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

Chicken with Tomatoes and Mushrooms

This recipe (Martha Stewart) looks like a great one for a cold day like we have been having here the past few days... comfort food!!

Chicken with Tomatoes and Mushrooms

• 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 pound mushrooms, trimmed and quartered
• 2 garlic cloves, minced
• 1 can (14.5 ounces) stewed tomatoes
• 1/4 teaspoon dried oregano

Directions

1. Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

Chicken Breasts Stuffed with Cheese, Tomato and Basil

Another one!! (Martha Stewart)... this one looks so good, well they all do, right?? :)

Chicken Breasts Stuffed with Cheese, Tomato and Basil

• 4 bone-in chicken breast halves (14 ounces each)
• 1/2 cup packed fresh basil leaves
• 1/3 cup drained oil-packed sun-dried tomato halves, about 8
• 2 garlic cloves, peeled
• 1 teaspoon finely grated orange zest
• Coarse salt and ground pepper
• 2 ounces Fontina or mozzarella cheese, cut into four pieces
• 2 teaspoons olive oil

Directions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
2. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
3. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

Sauteed Chicken with Asparagus and Mushrooms

Here is another recipe I found (Martha Stewart) for a lighter recipe... we love chicken recipes and this one looks easy and tasty!

Sauteed Chicken with Asparagus and Mushrooms

• 1 tablespoon olive oil
• 2 pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces
• Coarse salt and ground pepper
• 1 pound button mushrooms, trimmed and thinly sliced
• 2 pounds asparagus, tough ends removed, cut into 2-inch lengths
• Cooked noodles or rice (optional)

Directions

1. In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook in two batches, turning occasionally, until browned and opaque throughout, 6 to 8 minutes; transfer to a plate.
2. To skillet, add mushrooms, asparagus, and 1 cup water; season with salt and pepper. Cook, tossing once and scraping up browned bits, until vegetables are crisp-tender, 4 to 6 minutes. Add chicken; cook, tossing, until warmed through, about 2 minutes. Serve on top of noodles or rice, if desired.

Baked Penne with Chicken and Sun Dried Tomatoes

YUM!!! This looks so good, also found on Martha Stewart, and now I am thinking I might make this one for tonight?? I don't know!!

Baked Penne with Chicken and Sun Dried Tomatoes

• 6 tablespoons butter, plus more for baking dishes
• coarse salt and ground pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 4 garlic cloves, minced
• 6 cups whole milk
• 10 ounces white mushrooms, trimmed and thinly sliced
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 1 1/2 cups shredded provolone (6 ounces)
• 1 cup finely grated Parmesan (4 ounces)

Directions

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
7. Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Chicken Fettuccine with Pesto Cream Sauce

We are having friends over for dinner tonight, so I wanted to make something yummy! I found this recipe on Martha Stewart's website and thought I would try it out! :)

Chicken Fettuccine with Pesto Cream Sauce

• What you need:
• 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1/2 pound fettuccine
• 4 cubes (1/2 cup) frozen Basil Pesto
• 1/4 cup heavy cream

Directions

1. Place chicken breasts between two pieces of plastic wrap.With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
2. Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
3. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
4. In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm.Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

Pair this with some good bread and olive oil and you have a meal1 :)

My new favorite snack...

This really isn't something I cook... but... Tyler and I have started trying to cut out some of the junk food this month.. so as a snack, instead of junk... I eat nuts and cottage cheese.. sounds gross, but its so good and has a lot of protein to keep you full until dinner!!

Let's hope we can keep up the good eating habits!! :)

Sauce for Salmon

I wanted to "spice up" our salmon last night, so I made a sauce that I researched bits and pieces of and added some of my own ingredients... turned out good!!

Salmon Sauce

Only 5 simple ingredients!!

Combine:

- 1 tsp dill weed

- 1 tsp pepper

-1 tsp salt

-1/4 c Worcestershire Sauce

-1/4 c. lime juice

Stir and brush onto your salmon!! We really liked it!

Pork Tacos--- so good!

So, I decided to make some pulled pork in the crockpot the other day and make pork tacos, they turned out so yummy.. and they are easy to make!! :)

Pork Tacos

What you need:

- 2.5-3 lb. pork (shoulder) roast- preferably bone-in

- 1 cup chicken broth

-salt and pepper to taste

- green onion (1 bunch in fine)

- 1 large can enchilada sauce (I use rosarita red sauce)

-cheese, lettuce, tomato, avocade and sour cream for the toppings!

- small or medium flour tortillas (heated up)

What to do:

1. Pour chicken broth into crockpot and place roast on top

2. add salt and pepper to taste and a cup of green onions

3. Let sit in crockpot on high for 4-5 hours, low for 6-8 (until tender)

4. When completed cooking, shred pork with a fork

5. Put shredded pork in a skillet on stove... add enchilada sauce and stir (about 5 min)

6. Serve on warm tortilla with toppings!

Makes leftovers (for two people) that you can turn into pulled pork sandwiches!!