My sister gave me this recipe a long time ago and it is one of the best salmon recipes I have tasted. And to make it even better it's an easy recipe for seafood novices like me.
Enjoy!
2 lbs. salmon filets, with skin
1 tbsp. olive oil
2 tbsp. rice vinegar
2 tbsp. soy sauce
1 tbsp. brown sugar
2 cloves garlic, minced
pinch of black pepper
2 tbsp. minced onion
1 tbsp. sesame oil
Make several shallow slits in the skinless side of the salmon filets. Place filets skin side down in a glass baking dish.
In a medium bowl. whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
Preheat oven to 350 degrees. Remove cover from salmon and bake in the marinating dish for about 30 minutes or until the fish can be flaked with a fork.
Friday, April 23, 2010
Thursday, April 22, 2010
Desperate Housewives cook?
I guess the answer is yes.... since I found their cookbook at a yard sale and hopefully it will be worth the 2 bucks I paid for it. Let's see what the gals on Wisteria Lane eat. Hmmmm....Shopping Bag Chicken sounds interesting. Maybe it will make it to my table on Woodlawn Circle this weekend. (Just make sure you use a paper bag, not plastic)
4 medium potatoes, scrubbed and cut into quarters (about 3/4 lb)
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
3 links sweet or hot Italian sausage, cut into 1 1/2 inch lengths
1 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon paprika
one whole chicken, cut into pieces
3 small zucchini, trimmed and cut into 1/2 inch rounds
1. Preheat oven to 425, Toss the potatoes together with the olive oil in a large roasting pan. Season with salt and pepper and toss again. Mix in the sausage pieces and scrape the potatoes and sausage toward the center of the pan.
2. Put the thyme, oregano, paprika and 1 teaspoon salt and 1/4 teaspoon pepper into a brown paper bag, Stir the spices and spread them out in a more or less even layer over the bottom of the bag. Trim any excess fat from the chicken pieces and pat them dry with paper towels. Add them to the bag, crimp the top to seal it tightly and shake the bag to coat the chicken evenly with the spices. Arrange the season chicken pieces skin-side up around the edges of the pan. Roast 15 minutes.
3. Add the zucchini to the center of the pan and stir to mix with the sausage and potatoes. Be as fussy (or not) as you like now and the next time you stir the vegetables. Turn them one by one to brown each piece evenly or just give them a big stir. Roast 15 minutes.
4. Stir (or turn) the vegetables and sausage one more time, keeping them in the center of the pan. Roast till no trace of pink remains at the thickest part of the chicken, about 20 minutes.
5. Remove the chicken to a serving platter and scatter the vegetables and sausages around it. Depending on the chicken and sausage, you may want to make a brief pit stop on a paper towel lined baking sheet to drain the meats and vegetables before putting them on the platter.
4 medium potatoes, scrubbed and cut into quarters (about 3/4 lb)
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
3 links sweet or hot Italian sausage, cut into 1 1/2 inch lengths
1 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon paprika
one whole chicken, cut into pieces
3 small zucchini, trimmed and cut into 1/2 inch rounds
1. Preheat oven to 425, Toss the potatoes together with the olive oil in a large roasting pan. Season with salt and pepper and toss again. Mix in the sausage pieces and scrape the potatoes and sausage toward the center of the pan.
2. Put the thyme, oregano, paprika and 1 teaspoon salt and 1/4 teaspoon pepper into a brown paper bag, Stir the spices and spread them out in a more or less even layer over the bottom of the bag. Trim any excess fat from the chicken pieces and pat them dry with paper towels. Add them to the bag, crimp the top to seal it tightly and shake the bag to coat the chicken evenly with the spices. Arrange the season chicken pieces skin-side up around the edges of the pan. Roast 15 minutes.
3. Add the zucchini to the center of the pan and stir to mix with the sausage and potatoes. Be as fussy (or not) as you like now and the next time you stir the vegetables. Turn them one by one to brown each piece evenly or just give them a big stir. Roast 15 minutes.
4. Stir (or turn) the vegetables and sausage one more time, keeping them in the center of the pan. Roast till no trace of pink remains at the thickest part of the chicken, about 20 minutes.
5. Remove the chicken to a serving platter and scatter the vegetables and sausages around it. Depending on the chicken and sausage, you may want to make a brief pit stop on a paper towel lined baking sheet to drain the meats and vegetables before putting them on the platter.
Tuesday, April 20, 2010
My almost "REDNECK" wedding
People who know me well know that my neck turns red when I'm A) mad, B) excited or C) nervous. It's one of those things that just happens and as hard as I try I have no control over it. Dealing with this for as long as I can remember, I certainly expected to have a "REDNECK" (beside Alan) at my wedding last Sunday. Needless to say, I was definitely items B and C.
Maybe love does cure all that ails you...cause guess what... I had no redneck. See...
not before...
Not during....
And not after...
Maybe love does cure all that ails you...cause guess what... I had no redneck. See...
not before...
Not during....
And not after...
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