Sunday, August 23, 2009

Spice-Rubbed Salmon

Another quick and easy salmon recipe. I don't have any creative chit-chat to add so onto the recipe...

2 tsp. chili powder
1 tsp. ground cumin
1 tsp. packed brown sugar
4 5-oz. skinless salmon fillets (we only had 2)
1 small cabbage, cut in 6 wedges (I used half a head and cut it into 4 wedges)
2 to 3 Tbsp. cooking oil
1 large carrot (I used baby carrots)
Orange wedges

In small bowl mix chili powder, cumin, brown sugar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Rub spice mixture on salmon. Brush cabbage wedges with 1 tablespoon of the oil.

On charcoal grill (we used gas), place salmon and cabbage on greased rack of uncovered grill, directly over medium coals. Grill salmon 4 to 6 minutes for each half-inch of thickness or until it flakes when tested with a fork, turning once halfway through cooking time. Grill cabbage 6 to 8 minutes, turning once.

Meanwhile, peel carrot and cut in wide strips. Remove fish and cabbage from grill. Coarsely cut cabbage; combine with carrot and 1 to 2 tablespoons remaining oil. Season with salt and pepper. Serve with oranges. I also added some homegrown tomatoes to my plate. So good!

Saturday, August 22, 2009

Sausage and Lentils

I like lentils but don't use them that often. I had taken some spicy turkey sausage out for dinner but wasn't really sure what to do with it. Then it dawned on me that sausage and lentils would be a tasty combination. I've seen a lot of lentil recipes use bay leaf when cooked but I didn't have any. So feel free to add that in if you want. I used a whole package of lentils and I believe the package said to use about 4 cups of water for the entire package. I had to add a little more at the end of the 20-30 minute cooking time because they were still a little hard for my taste, but everything turned out beautifully.

1 package Jennie-O spicy turkey sausage
olive oil
2-3 cloves garlic, minced
1 small onion, chopped
2 celery ribs, chopped
1-2 carrots (or enough bite-size carrots), chopped
1 package lentils
1 bay leaf (optional)
4 cups water
salt and pepper, to taste
fresh parsley, chopped

Add a little olive oil to a large skillet and brown sausage on all sides.

In the meantime, in a large saucepan, heat a tablespoon of olive oil. Add the garlic, onion, celery and carrots and saute until tender. Add in the lentils, bay leaf and water. Cook for about 20-30 minutes.

When the sausage is finished cooking, slice into bite-size pieces. There should now be yummy bits left in the bottom of the skillet. When the lentils are finished cooking, add them to the skillet along with the sliced sausage to mix in the bits of yumminess on the bottom of the pan and to flavor the lentils a little more. Season with salt and pepper, add in the fresh parsley and enjoy!

Shrimp Tacos with Citrus Cabbage Slaw

After getting home from vacation and dealing with the issues with our cat, everything had just been so busy so we were in need of a quick meal. I started going through the oodles of recipes I've cut out over the past year and came across this one. Quick and yummy.

1/4 cup fresh orange juice
2 tbsp. fresh lime juice
2 tbsp. sour cream
kosher salt and black pepper
1/4 small cabbage (8 ounces), shredded
1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
1 jalapeno, seeded and chopped
1 tbsp. olive oil
1 pound peeled and deveined medium shrimp
8 small flour tortillas, warmed

In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, corn, and jalapeno and toss to combine. Let sit, tossing occasionally, for 10 minutes. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes. Serve the shrimp with the tortillas and the slaw.

Wednesday, August 5, 2009

Blackened Salmon Fillets

Since someone had to make the daily visit to the vet for Cheeto, we decided that I would take Cheeto and Jim would stay home and make dinner. Well Jim found this salmon recipe and it was so good! There's nothing better than a delicious piece of salmon. Add some home-grown green beans and YUM!

2 tbsp. ground paprika
1 tbsp. ground cayenne pepper
1 tbsp. onion powder
2 tsp. salt
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted

In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano. Brush salmon fillets on both sides with 1/4 cup butter (Jim used olive oil), and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter (olive oil).

In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.