Monday, July 28, 2014

Teriyaki Salmon with Sriracha Cream Sauce

Teriyaki Salmon with Sriracha Cream Sauce

I found a bunch of pictures that I thought I blogged, but I guess I never posted them. This is a good one too. I’ll post the noodles recipe next time. The salmon is delicious and taste even better if you grill it instead of baking it. I would just set aside a little of the marinade before you grill it so you can brush some on after it comes off the grill. The sauce is also awesome with it. Can’t wait to remake this one!

Teriyaki Salmon with Sriracha Cream Sauce

(Adapted from Damn Delicious)

 

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1 tablespoon cornstarch

1/4 cup soy sauce

1/4 cup brown sugar, packed

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

2 tablespoons honey

2 salmon filets

Cooked rice, for serving

Sesame seeds, for garnish

Sliced green onions, for garnish

 

Sriracha cream sauce:

1/2 cup mayonnaise

2-3 tablespoons Sriracha

1 1/2 tablespoons sweetened condensed milk

 

To make the Sriracha cream sauce, whisk together the mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl.

 

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Taste for spiciness and add more Sriracha as needed; set aside.

 

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In a small bowl, whisk together the cornstarch and 1/4 cup water; set aside.

 

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In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.

 

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Stir in the cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes. Let cool to room temperature.

 

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In a gallon size Ziploc bag or large bowl, combine the teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

 

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Preheat the oven to 400 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.

 

Place the salmon filets along with the marinade onto the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. (I grilled mine instead of baking them)

 

Serve the salmon immediately with rice and a drizzle of the Sriracha cream sauce, garnished with sesame seeds and green onions.

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Friday, July 25, 2014

Listerine Foot Soak

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So I admit I get a little excited when I see DIY projects where you can do major improvements for pennies at home. I also admit I don’t take as good of care of my feet as I should. I mean I’m usually home by myself and rarely see anyone. That’s changed in the past year so I’ve started to buck up and take some me time and get the occasional pedi done by the pros.

Here’s what they show online:

foot

Here’s what happened to me:

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I was a smurf for 3 days!!!! Not to mention my husband said the house smelled like I spilled a bottle of Listerine all over. I would rather have the minty smell then blue feet!!!!

Listerine Foot Soak

(Adapted from the internet)

 

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1 cup Listerine

1 cup Vinegar

2 cups water

 

Soak for 30 mins and most of the yuk rubs off.

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More power to you if you are one of the rare people this works for, but for me it didn’t do anything besides turning my feet blue.

Wednesday, July 23, 2014

English Muffin Bread

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One of my dear friends Mary Ellen who lives in Dallas, loves to cook. On her last visit down to Houston she brought be some of her home made English muffin bread, and boy was I excited! I’ve had this on my list to make, and I really wanted to try this soon. She made a bunch of these as Christmas gifts with jam, coffee and tea, so I’m excited to add these to my gift baskets in the future. She even has a  super cute stamp which I’m gonna have to order one for myself.

The biggest thing to make a note of is toasting the bread, otherwise it’s ok eating it after it’s baked, but doesn’t have that true English Muffin taste unless it’s toasted.

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English Muffin Bread

(Adapted from King Arthur Flour)

 

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3 cups King Arthur Unbleached All-Purpose Flour

1 tablespoon sugar

1 1/2 teaspoons salt

1/4 teaspoon baking soda

1 tablespoon instant yeast

1 cup milk

1/4 cup water

2 tablespoons vegetable oil or olive oil

cornmeal, to sprinkle in pan

 

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, baking soda, and instant yeast; stir to combine.

 

In a microwave safe bowl, combine the milk, water, and oil and heat to between 120°F and 130°F. Make sure to stir the liquid before measuring its temperature. If you don't have a thermometer, don't worry, King Arthur states that the liquid should feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.

 

Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute, the dough will be quite soft and sticky.

 

Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal. I just tossed in about a 1/4 of cornmeal and tilted the pan until the inside was thoroughly coated.

 

Scoop the dough into the prepared pan. I used a rubber spatula sprayed with nonstick cooking spray to level the top of the dough out a bit.

 

Cover the pan (I used plastic wrap), and let the dough rise until it's just barely crowned over the rim of the pan. King Arthur Flour notes that when you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than about 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.

 

Remove the cover, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F. Mine baked for 26 minutes and it was perfect.

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Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

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Monday, July 21, 2014

Overnight Peaches and Cream French Toast

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On the weekend I love to make a bigger breakfast, but during the week it’s easier to have something filling for my hubby to heat up before heading off to work. I like how this dish turned out it’s not too sweet and the cream cheese adds a nice creaminess to the dish. It could even works as a dessert too.

Overnight Peaches and Cream French Toast

(Adapted from chef in training)

Makes about 12 servings

 

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1 cup brown sugar packed

1/2 cup butter cubed

2 Tbsp. light corn syrup

1 (29 oz) can peaches drained

1 loaf Texas Toast cubed, I used all but about 4 slices

8 oz. cream cheese, cubed into small squares

12 eggs

1 1/2 cups half and half

1 tsp. vanilla

 

In a small saucepan, combine the brown sugar, butter and corn syrup.

 

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Cook and stir over medium heat until sugar is dissolved; pour into a greased 9x13 baking dish.

 

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Arrange peaches in dish.

 

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Place half of the bread cubes over peaches.

 

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Layer with cream cheese and remaining bread.

 

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Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.

 

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Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.

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Friday, July 18, 2014

Asian Beef Skewers

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Beef skewers are a great meal for our busy weekends. I can prep it all ahead of time then serve it with rice or potatoes and bam dinner is done. The marinade has a lot of great flavor and it would be easy to prep it all ahead and even freeze it so when I’m swamped I can just defrost, skewer and it’s ready for the grill.

Asian Beef Skewers

(Adapted from Spend with Pennies)

 

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1/2 cup low sodium soy sauce

1 tablespoons vegetable oil

2 tablespoons lemon juice

1 tablespoons honey

2 green onions, thinly sliced

1 clove garlic, minced

1/2 tablespoon fresh ginger, grated or minced

1 pound sirloin steak, cubed (or your favorite cut of beef)

1 onion, chopped into large pieces

 

Combine soy sauce, vegetable oil, lemon juice, honey, green onions, garlic and ginger in a large Ziploc bag.

 

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Add the steak cubes and marinate 4-6 hours.

 

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Preheat the grill to medium-high heat. Alternate meat and one slice of onion onto skewers. (If you are using wooden skewers, be sure to soak them 30 minutes first.)

 

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Grill for 10 to 12 minutes (or until desired doneness), turning occasionally.

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