Category Archives: Recipes

entries with a recipe or a link to a recipe

Apple-Cream Cheese Bundt Cake

B. had a hankering one weekend for an apple bundt cake. Now, our go-to apple bundt cake has always been the Jewish Apple Cake, but she wanted something more interesting this time, so she found this recipe. It turns out that this cake is even better than the Jewish Apple Cake, and looks like something a professional bakery might sell. I’m not the only one who loves this recipe — thousands of rave reviews can’t be wrong.

This is about as foolproof as it gets; I made absolutely no changes to the recipe and it came out perfectly.

Apple-Cream Cheese Bundt Cake

Apple-Cream Cheese Bundt Cake
recipe courtesy of Southern Living

CREAM CHEESE FILLING:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

APPLE CAKE BATTER:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

PRALINE FROSTING:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

Preparation

1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Baked Sweet and Sour Chicken and Fried Rice

I have to admit, my luck is a bit hit or miss when it comes to trying to reproduce Asian recipes that I see on Pinterest. Sometimes things that look awesome on camera turn out tasting like an abomination that ends up in the garbage can, pin deleted never to be seen again (I’m looking at you, tamale pie). Other times, you happen to stumble upon a recipe that tastes as good as it looks. This baked sweet and sour chicken tastes just as good as the fried version, and is a dead on reproduction of the stuff with the bright orange sauce that you get at your favorite Chinese takeout. In my book, that makes this recipe a winner. I served it with leftover fried rice from earlier that week, but the recipe for fried rice below sounds like it’s a perfect partner for the chicken.

Baked Sweet and Sour Chicken and Fried Rice

Baked Sweet and Sour Chicken
recipe courtesy Life in the Lofthouse

3-4 boneless chicken breasts
Salt and pepper
1 c. cornstarch
2 eggs, beaten
¼ c. canola oil

Sweet and Sour Sauce:
¾ c. sugar
4 tbsp. ketchup
½ c. distilled white vinegar
1 tbsp. soy sauce
1 tsp. garlic salt

Start by preheating your oven to 325F. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.

Heat ¼ cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9 x 13-inch greased baking dish.

Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.

Serve immediately with the fried rice recipe below.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)
3 Tablespoons sesame oil (or vegetable oil)
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.

Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Chocolate Cherry Croissant Bread Pudding

To me, bread pudding (whether savory or sweet) is definitely a cold weather dish. There’s nothing quite like waking up on a cold morning to eat something warm and filling. A little goes a long way, and this is one of those dishes where it doesn’t pack much nutritional quality, so I enjoy it in moderation. It reheats beautifully in the microwave. I love the combination of chocolate and cherry – this recipe is definitely a winner, and will go into the rotation.Maybe next time I can scale it down to half, so it’s more suitable for a couple with no kids.

Chocolate Cherry Croissant Bread Pudding

Chocolate Cherry Croissant Bread Pudding
recipe courtesy Betty Crocker

Prep Time: 25 min
Total Time: 2 hrs, 20 min
Servings: 12

Bread Pudding:
4 whole eggs
1 egg yolk
¾ c. sugar
2 ½ c. milk
2 ½ c. whipping cream
1 tbsp. vanilla
7 large (5 ½ x 4 ½ inches) croissants, cut into 1 ½ inch pieces (10 cups)
1 c. dark chocolate chips
2 tbsp. butter, melted
2 tbsp. sugar
½ c. dried cherries

Cherry Sauce:
¼ c. sugar
1 tbsp. cornstarch
½ c. water
1 bag (10 oz) frozen dark sweet cherries
½ tsp. vanilla

Heat oven to 325F. Grease bottom and sides of 13×9 inch (3 quart) glass baking dish with shortening or cooking spray. In large bowl, beat 4 whole eggs, 1 egg yolk and ¾ cup sugar with wire whisk until well blended. Beat in milk, whipping cream and vanilla until well blended. Stir in 7 cups of the croissant pieces. Let stand for 20 minutes. Pour into baking dish. Sprinkle with chocolate chips. Lightly press remaining 3 cups croissant pieces on top of mixture. Brush top of croissant pieces with butter, sprinkle with 2 tablespoons sugar. Sprinkle with dried cherries.

Bake uncovered 55 to 65 minutes or until top is light golden brown (center will jiggle slightly). Cool 30 minutes.

Meanwhile, in 2-quart saucepan, mix ¼ cup sugar, the cornstarch and water until blended. Stir in frozen cherries. Cook over medium-high heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Remove from heat, stir in vanilla. Cool at least 10 minutes before serving.

Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.

Nutrition (per serving): 600 cal, 330 cal from fat, 37g fat (22 g sat, 1 g trans), 200mg chol, 120mg sodium, 57g carb

Lazy Sunday Casserole

I love to try new recipes, and most often, my favorites are ones that use ingredients I already have on hand. This recipe, in particular, uses a ton of root vegetables. We always have sausage in the freezer (yay, Costco), and the only ingredient we had to go out and get was the fennel. Great winter meal, highly recommended. Paul absolutely loved it, and we plan on making it again.

Lazy Sunday Casserole

Lazy Sunday Casserole
recipe courtesy Kayotic Kitchen

Ingredients:
4 sausages (beef or pork)
1 pound potatoes
1/2 pound carrots
1/2 bell pepper
1 large onion
1 fennel bulb
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar
Directions:

Peel the potatoes, wash them and cut each potato in four pieces.

Peel one large or two smaller onions and cut them in wedges.

Remove the base and stalks of the fennel, and turn that one into wedges as well. Looks so fresh green.

Red is good. Red is really good. Slice 1/2 to 1 bell pepper in strips.

Place everything in a big roasting tray. I cheated and bought pre-grated and pre-cut carrots *hangs head in shame*.

Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth.

Pour this witches’ brew all over your veggies and toss them around a bit.

Season with a generous amount of salt (kosher salt would be great) and cracked black pepper.

Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F (225C) for 45 minutes.

That gives you plenty time to brown the sausages. No need to cook them all the way through, just lightly brown them.

Slice each sausage in half. I’ve used half pork/ half beef sausages btw. You can also use Italian sausage or any type of flavored sausage.

After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in there and pour the balsamic vinegar all over. Place the tray back in the oven, uncovered, for 25 to 30 minutes.

Take it out after 15 minutes, flip over those sausages and ladle some of the juices lurking at the bottom all over the vegetables and sausages. Put it back in the oven for the remaining time, until everything is nice and brown.

Pioneer Woman’s Salisbury Steak

Continuing in a week where all I’ve craved is comfort food and hearty meals, this Salisbury Steak recipe by Ree Drummond is one we use again and again. Because of the gravy. We Ohioans are lucky to have a House of Meats in the Anderson’s Market in Dublin that makes their own Salisbury Steak patties. We’ve been so pleased by them that we rarely ever make the meat mixture from scratch as this recipe does. We pick up the instructions from the part where you fry them in a skillet. We also serve it with mashed potatoes, plus whatever vegetables we’re in the mood for. Green peas, as suggested in the recipe, are an excellent choice.

Pioneer Woman's Salisbury Steak

Salisbury Steak
recipe courtesy The Pioneer Woman Cooks

MEAT MIXTURE:
1-1/2 pound Lean Ground Beef
1/2 cup Seasoned Breadcrumbs
2 teaspoons Dry Mustard
1 cube Beef Bouillon, Crumbed (or Powdered Beef Base)
4 dashes Worcestershire Sauce
1 Tablespoon Ketchup
Salt And Pepper

GRAVY:
1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer)
2 cups Beef Broth
4 dashes Worcestershire (additional)
1 Tablespoon Ketchup (additional)
1 teaspoon Kitchen Bouquet (optional)
1 teaspoon Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste
Salt And Pepper, to taste
More Broth If Needed For Thinning

Mashed Potatoes, For Serving
Buttered Peas, For Serving
1 Tablespoon Olive Oil, For Frying
1 Tablespoon Butter, For Frying

Combine all the ingredients for the meat mixture and knead until all combined. Form into 4 to 6 oval patties, then make lines across the patties to give them a “steak” appearance.

Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.

Reduce the heat to medium and add in the sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce.

OPTIONAL: Add Kitchen Bouquet, which will give the gravy a deeper color and a bit more flavor.
OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would.)
**Add a sprinkle of salt and pepper and more broth if needed for thinning.
Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve with mashed potatoes and peas!
**NOTE: If you omit the Kitchen Bouquet, no problem. If you omit the cornstarch/broth mixture, just cook the liquid a little longer in order to reduce and thicken it a bit.
**Another optional thing is to add sliced mushrooms to the onions and cook them together. Yum!

Barley Beef Stew

It’s been downright frigid here in Ohio. They cancelled school earlier last week because the wind chills were 20-30 degrees below zero. Paul nearly got frostbite when he went to get gas. And when it’s this cold, and when the weather changes that rapidly, it leaves my whole body aching and me wanting to do nothing more than burrowing under an electric blanket with a mug of something hearty. This is one of my go-to winter dishes that I just can’t get enough of. Use your biggest slow cooker, because the barley will suck up most of the broth – this is a good thing. Sometimes we swap lamb for beef, and add a little dried mint to mellow it out some. Either way, this is a budget friendly meal that will feed an entire household and then some.

Barley Beef Stew

Barley Beef Stew
recipe courtesy Taste of Home

TOTAL TIME: Prep: 20 min. Cook: 6 hours YIELD:6-8 servings

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
2 tablespoons canola oil
4 cups water
1 can (15 ounces) tomato sauce
5 medium carrots, cut into 1/2-inch pieces
1 celery rib, thinly sliced
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
2 cups fresh or frozen green beans, thawed
2 cups fresh or frozen corn, thawed
3/4 cup medium pearl barley

Directions

1. In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.

2. Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Yield: 6-8 servings.

Nutritional Facts
1-1/4 cups equals 299 calories, 10 g fat (3 g saturated fat), 53 mg cholesterol, 896 mg sodium, 32 g carbohydrate, 7 g fiber, 21 g protein.

Skillet Tuna Noodle Casserole

Even though dietary fat isn’t an issue for me (since I malabsorb 60% of my fat intake), other members of my family who live here aren’t quite so lucky. This recipe, which I started making over a year ago, is a good compromise – virtually all of the flavor of a more rich tuna noodle casserole, without all of the guilt.

Skillet Tuna Casserole

Skillet Tuna Noodle Casserole
recipe courtesy Eating Well Magazine

8 ounces whole-wheat egg noodles
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
8 ounces mushrooms, sliced
1/2 teaspoon salt
1/2 cup dry white wine
6 tablespoons all-purpose flour
3 cups nonfat milk
1/2 teaspoon freshly ground pepper
12 ounces canned chunk light tuna (see Tip), drained
1 cup frozen peas, thawed
1 cup finely grated Parmesan cheese, divided
1/2 cup coarse dry whole-wheat breadcrumbs (see Tip)

1. Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.

2. Position rack in upper third of oven and preheat broiler.

3. Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.

4. Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

NUTRITION INFORMATION: Per serving: 406 calories; 8 g fat (3 g sat, 3 g mono); 53 mg cholesterol; 47 g carbohydrate; 32 g protein; 5 g fiber; 684 mg sodium; 593 mg potassium.
Nutrition bonus: Calcium (30% daily value), Potassium (17% dv), Iron, Vitamin A & Vitamin C (15% dv), good source of omega-3s. 3 Carbohydrate Servings
Exchanges: 2 1/2 starch, 1/2 nonfat milk, 3 lean meat

TIP: Tips: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light is considered safe.

To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian’s brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.

MAKE AHEAD TIP: Prepare through Step 3, spoon into an 8-inch-square glass baking dish, cover with foil and refrigerate for up to 1 day. Sprinkle with breadcrumbs and cheese (Step 4) and bake, covered, at 350ºF for 50 minutes. Uncover and cook until browned and bubbly, about 15 minutes more.

Creamy Chicken Marsala Pasta

Usually, when I have chicken marsala, it’s just the basics, maybe served with some mashed potatoes on the side. And I love the flavor of it, because there’s something really special about that combination of marsala wine, shallots, cream, and mushrooms that just makes my mouth happy, happy, happy.

But on the other hand, I love the convenience of a one pot meal – less dishes, and you can dish out the leftovers one bowl at a time over the next couple days without getting sick of eating it. So when I ran across this Creamy Chicken Marsala Pasta recipe on Joelen’s blog, it went to the top of the queue of “gotta try” recipes. We all loved it, and it’s been a staple ever since.

Creamy Chicken Marsala Pasta

Creamy Chicken Marsala Pasta
recipe adapted by What’s Cookin’, Chicago?

2 large boneless, skinless chicken breasts; cut into bite sized pieces
10-12 ounces sliced mushrooms
1 small onion, diced
3 cloves garlic, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1/2 cup heavy cream
1 pound dry pasta + water for cooking (I used penne, rigatoni is also good)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish

Makes: 4-6 servings

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done.

Boil water and cook pasta according to the directions.

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.

Drain pasta and reserve 1/2 cup cooking water. Return the pasta to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.

Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

Tacos al Pastor with Salsa Verde and Mexican Rice

Remember how yesterday I mentioned that I had a bunch of pineapple salsa left after making the grilled salmon. Knowing how delicious the combination of Al Pastor and pineapple is from many meals at Los Guachos, I decided to use some of the leftover salsa as a condiment on tacos. We got the al Pastor pork at La Plaza Tapatia, but weren’t exactly wowed by the flavor, so would make our own next time.

Tacos al Pastor

I’m especially fond of green sauce on my tacos, so we made this Salsa Verde recipe to go with it. I especially love how the avocado gives it a lushness to the mouth feel that you wouldn’t get otherwise.

Salsa Verde

Mexican Green Sauce With Tomatillos and Avocado (Salsa Verde)
recipe courtesy Food.com

“Awesome! If you love guacamole, try this lighter, more tangy version made with fresh green tomatillos and avocado! We really love this salsa verde. Serve with simple grilled foods like carne asada or fajitas, or with a bowl of tostadas chips. And, green sauce is great stirred in to scrambled eggs Green Eggs and Ham – Mexican Style. From “Zarela’s Veracruz: Mexico’s Simplest Cuisine” by Zarela Martinez. Enjoy!”

2 garlic cloves, coarsely chopped
1 1/2 teaspoons coarse salt
1 small white onion, coarsely chopped
2 -3 serrano peppers, stemmed and coarsely chopped ( or jalapeno peppers)
6 -8 medium tomatillos, husks removed, rinsed and cut into quarters ( about 1/2 pound)
1 ripe Hass avocado
12 -15 sprigs cilantro, finely chopped

In a food processor or blender (or with mortar and pestle), process garlic and salt to a paste.

In the processor or blender, place onion, jalapenos and tomatillos and pulse to make a slightly chunky mix. Remove to bowl.

Halve and pit avocado and scoop out flesh. Chop finely and add to other ingredients. Add cilantro and mix well.
Serve with tortilla chips or as a condiment for meat, fish, poultry, burritos or quesadillas.

Makes about 2 cups.

Mexican Rice

And even better is this Mexican Rice recipe that is made in a rice cooker. Restaurant flavor with hardly any work at all.

Mexican Rice
recipe courtesy Food.com

12 ounces tomatoes, very ripe and cored
1 medium white onions
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste ( may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 limes

Directions
1. Adjust rack to middle position and preheat oven to 350.

2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn’t get too hot too fast or the oil will splatter.

6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.

7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

10. Edited to add 6-15-05: If you can’t get good fresh tomatoes you are better off using canned tomatoes. Don’t use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.

11. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch
is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.

12. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

Orange-Glazed Grilled Salmon with Pineapple Salsa

I used to hate seafood growing up, but in the last decade or so, I’ve come to love just about any type of seafood (except oysters – it’s not a taste thing, it’s a texture thing. Salmon has become a go-to staple protein for me over the last few years – and my favorite way to have it is grilled or sauteed, preferably with a citrus glaze. I served it with white rice and soy-glazed snow peas and carrots.

The pineapple salsa that goes with it is amazing, but makes far more than you need for the recipe. Stay tuned to see what I did with the leftover salsa tomorrow.

Orange Glazed Salmon with Pineapple Salsa

Grilled Salmon with Orange Glaze
recipe courtesy Simply So Good

6 Salmon fillets
Marinade:
1/2 cup soy sauce
1 cup cup orange juice
2 Tbl. Aji-Mirin
2 Tbl. Rice vinegar
1 Tbl. Sugar
2 Tbl. Cilantro, chopped
1 Tbl. Finely diced fresh ginger
2 teaspoons sesame oil
1 Tb. Chili garlic paste (reduce amount if less heat is desired)

In a small bowl, mix marinade ingredients together. Reserve ¾ c. marinade and set aside. Place salmon and remaining marinade in a shallow glass dish or a re-closeable plastic bag. Marinate for 1-2 hours.

Prepare grill to medium-high heat. Remove salmon from marinade and discard. Pour reserved marinade into a sauce pan and heat until reduced and slightly thickened. Place salmon on a well oiled rack or a piece of aluminum foil that has been sprayed with a non-stick spray. Cook salmon for approximately 3 minutes per side. Watch carefully not to over cook. Remove from heat and drizzle with remaining sauce. Serve with Pineapple Salsa. Serves 6

Pineapple Salsa

Fresh Pineapple Salsa

3 cups fresh pineapple, peeled and finely chopped
1/2 cup red pepper, diced
2 jalapenos, diced
6 green onions, chopped
1/2 cup flaked or shredded coconut
2 tablespoons cilantro
2 tablespoons fresh lime juice

Stir all ingredients together in a mixing bowl. Cover with plastic wrap and refrigerate until ready to use. Can be made one day in advance.