Seared Salmon

I found this recipe, it tasted awesome!!! I served this with some awesome steamed carrots & broccoli.

1/4 c. balsamic vinegar
1/4 c. water
1 1/2 Tlbs. fresh lemon juice
1 Tbls. brown sugar, packed, plus
1 tsp. brown sugar, packed
4 salmon fillets, skin on (center cut)
salt & freshly ground black pepper
2 tsp. olive oil

1. Stir together balsamic vinegar, water, lemon juice, & brown sugar in a small bowl. Set aside.
2. Pat salmon dry & season with salt & pepper.
3. Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes.
4. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
5. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble quickly and will steam).
6. Simmer, stirring, until thickened and reduced to about 1/3 c., about 2 minutes.
7. Spoon glaze over salmon.

Hunan Chicken

This recipe I came across because I had 3 lbs of chicken breasts and I wanted to make some chicken that I could use with different things. This was so yum!!

2 Tbls. hoisin sauce
1 Tbls. peanut butter
2 tsp. soy sauce
1 clove garlic, minced
1 tsp. hot pepper oil (if you don't have that, you can use sirachia sauce)
1/8 tsp. sesame oil
1 lb. boneless, skinless chicken breast
4 iceberg leaves

1. Pound chicken breasts to 1/2" thickness
2. Mix together hoisin sauce, peanut butter, soy sauce, garlic & oils; spread over both sides of chicken.
3. Grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes on each side.
4. Slice diagonally across the breast and serve on iceberg lettuce or slice and add to a salad.

Homemade Chili

This recipe I put together last night when I wanted to eat something really hearty especially since it was really cold. You can add green peppers, and other hearty veggies and take out the meat to make this a vegetarian chili.

1 Tbls. extra virgin olive oil
1 lb. ground beef (you can substitute ground turkey)
1 Tbls. all purpose flour
1 1/2 tsp chili powder
1/2 tsp red pepper flakes, crushed
1/2 tsp sugar
2 Tbls. dried onions
1 tsp seasoning salt
1/2 tsp instant minced garlic
1/2 tsp ground cumin
3/4 c. water
1 (16 ounce) can of chili beans
1 (15 ounce) can tomato sauce

1. In a large pot, brown ground beef, drain and add back into pot.
2. While ground beef is cooking, in a small bowl mix all dried ingredients.
3. Once the ground beef is added back into the pot, add the dried ingredients and 3/4 c. water. Stir and bring to a gentle boil for 2 minutes.
4. Add chili beans & tomato sauce
5. Stir and let simmer for 3-4 minutes
6. Serve with shredded cheddar cheese & crackers or cornbread

Soy-Glazed Salmon Steaks

I came across this recipe while I was trying to figure out what to make for dinner. It turned out so awesome and I was shocked that I had leftovers to take to work the next day.

1 Tbls. soy sauce
1 Tbls. honey
1 tsp. freshly grated ginger
4 salmon steaks

1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, whisk together soy sauce, honey, and ginger.
2. Place salmon on prepared baking sheet; brush with soy mixture. Broil until browned on top and opaque throughout, 5 to 6 minutes.

Asian Vegetable Stir-Fry

This is recipe reminds me of when we go out to eat at a local Japanese restaurant & how they prepare their veggies. My husband says that this tastes better. I only had only broccoli when I made this, but if you have more veggies, you can add more.

1/4 c. honey
1/4 cup prepared stir-fry sauce
1/4 teaspoon crushed red pepper flakes
4 teaspoons olive oil
2 cups broccoli florets
2 cups mushrooms
1 onion, cut into wedges and separated into 1-inch strips
1 medium carrot, cut diagonally into 1/3-inch slices

1. Combine honey, stir-fry sauce & crushed red pepper flakes in a small bowl with a whisk & set aside.
2. With a wok or skillet, over medium-high heat add olive oil and heat oil.
3. Add veggies, cook & stir vegetables for 2-3 minutes or until tender.
4. Add honey glaze mixture.
5. Cook & stir of 1 minute or until vegetables are glazed and sauce is bubbly.
6. Serve over rice & enjoy!

Zesty Chicken & Rice

My hubby made this tonight because I was not in the mood to make dinner. He did an awesome job!! Thanks honey!!!

1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
1 tsp. dried basil leaves, crushed
1/4 tsp. garlic powder
1/4 tsp. hot pepper sauce
1 can (about 14 1/2 ounces) stewed tomatoes
3/4 C. uncooked regular long-grain white rice
1 C. frozen mixed vegetables (carrots, peas, green beans)
2 C. cubed cooked chicken

1. In a medium saucepan mix broth, basil, garlic powder, hot pepper sauce and tomatoes. Over medium-high heat, heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 20 minutes.
2. Stir in vegetables & chicken. Cover and cook 5 minutes more or until rice is done and most of liquid is absorbed.

Simple & Easy Vegetable Soup

This was a recipe that my mom served in her restaurant, and I have been trying to go back to which is a lot more veggies. I make this in a large batch, & it is great for leftovers.

2 C. chicken broth
1/2- 1/4 cabbage, roughly chopped
1 broccoli head, roughly chopped
3 carrots, bias sliced
1/4 c. low sodium soy sauce
Cooked jasmine rice (or any type of rice you like)

In a large pot, bring chicken broth to a boil. Reduce heat to medium & add vegetables, stirring occasionally until veggies are fork tender. Add soy sauce & reduce heat to low & simmer for 2 minutes. Serve with a small serving of jasmine rice in bowl.