Archive for SAUCES & SEASONINGS

Lemon Balsamic Salad Dressing

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This recipe was first published with my recipe for Herb Crusted Salmon (find my recipe here).  Drizzle it over your favorite greens and serve with your favorite meal.  You can also use this as a basting sauce/marinade for fish and chicken. 

Enjoy!

Lemon Balsamic Salad Dressing

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Ingredients:

  • The juice of 1/2 a lemon
  • 4 tablespoons balsamic vinegar
  • 1/3 cup olive oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon salt
  • Freshly ground pepper, to taste

Other Ingredients:

  • 8 cups mixed salad greens
  • 1 red onion, thinly sliced, optional

 Directions:

1.  In a small bowl, whisk together the lemon juice, balsamic vinegar, olive oil, garlic, salt and pepper.  I use a salad dressing mixing container I bought from Pampered Chef (it has a pour-spout, and the lid has a built-in whisk; you can make, serve, and store your dressing in one container).

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2.  Toss the mixed greens and sliced onion together.  Drizzle with lemon balsamic salad dressing.

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ENJOY!

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Posted in Dressings, Marinades, SAUCES & SEASONINGS

Herb Crusted Salmon with Wild Rice and Lemon Balsamic Salad

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With the Lenten season upon us, I’m looking for opportunities to cook my favorite seafood different ways.  One of my favorite types of seafood is salmon.

This is a very simple meal that’s healthy and delicious.  I know it’s expensive (unless you’re a fisherman/woman and catch the salmon yourself), but if you can, use wild caught versus farm raised salmon.  Without coming off sounding like a nutrition-nazi, suffice it to say that some (not all) farm-raised fish are grown and raised commercially in tanks or controlled pens.  Due to the compact farming environment, these fish tend to have more artificial dyes, antibiotics, toxins and MORE FAT than compared to the wild-caught varieties.

Okay, I’ll get off my soap box now.  But seriously, like my daughter said, you can’t put a price on your health, can you?

Serve the salmon with Wild Rice and a side salad with my delicious Lemon Balsamic Dressing and you’ve got yourself a delicious and healthy meal. (Click here for my Wild Rice recipe, and here for my Lemon Balsamic Salad Dressing recipe.)

Give my recipes a try.  I think you’ll like them. 🙂

Herb Crusted Salmon with Wild Rice and a Side Salad with Lemon Balsamic Salad Dressing

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Ingredients:

  • 3-4 pounds wild caught salmon, cut into filets (about 7 or 8 filets)
  • 4 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 4 tablespoons tahini
  • 1 teaspoon salt
  • 4 tablespoons coconut flour
  • 6 tablespoons dried parsley (or use fresh)
  • Freshly ground pepper, to taste

 

 Directions:

1.  Line a baking sheet with parchment paper.  Place the salmon filets on top of the parchment paper.

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2.  Mix the olive oil, garlic and tahini together.  Rub the mixture all over the top of the salmon.

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3.  In a small bowl, mix together the salt, coconut flour, dried parsley and black pepper.  Sprinkle the mixture over each salmon filet.  Use your hand or the back of a spoon to press it into the tahini mixture.

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4.  Bake at 450 degrees for 10-12 minutes.

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5.  When the salmon is done, serve with Steamed Wild Rice and a side salad (about 1 cup of mixed greens and sliced onion) drizzled with Lemon Balsamic Salad Dressing.

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ENJOY!

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Posted in Dressings, SAUCES & SEASONINGS, SEAFOOD, SIDES

Hannah’s Carne Asada Tacos

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My daughter loves to cook as much as I do, and she loves to experiment with new dishes.  This is her take on Carne Asada Tacos, complete with her recipes for the Marinade, Guacamole, and Pico de Gallo.

Give her recipes a try.  I think you’ll like them. 🙂

Hannah’s Carne Asada Tacos

carne asada tacos

Ingredients:

  • 4 pounds skirt steak, with excess fat trimmed off
  • 12 corn tortillas
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Shredded Mexican cheese blend

Hannah’s Carne Asada Marinade:

  • 1/2 cup lime juice
  • The juice of 2 oranges
  • 2 tablespoons minced garlic
  • 2 teaspoons salt
  • 1/4 cup olive oil
  • 1 cup of chopped cilantro

Hannah’s Pico de Gallo:

  • 1 large tomato, diced
  • 1 small onion, diced
  • 1 cup chopped cilantro
  • The juice of 2 limes
  • Salt, to taste
  • Optional: chopped hot peppers

Hannah’s Guacamole:

  • 3 large avocados, peeled, seeded, and cut into small pieces
  • 1 small red onion, finely minced
  • The juice of 3-4 limes
  • Salt, to taste
  • 1 tablespoon minced garlic
  • 1/2 cup chopped cilantro
  • 2 teaspoons chili powder
  • Optional: 1 medium tomato, diced (the guac pictured here doesn’t have any tomatoes since I made pico de gallo)
  • Optional: diced hot peppers, like jalapenos

1.  MARINADE AND GRILLING DIRECTIONS:

Mix all marinade ingredients together. Pour over the skirt steak (I recommend marinating the steak in a ziplock bag). Let the steak marinate for at least 2 hours. Grill until done to your liking. Slice the meat against the grain (so that it isn’t tough when you bite into it). 

2.  PICO DE GALLO DIRECTIONS:

Mix all the Pico de Gallo ingredients together. Let the mixture sit for at least 30 minutes to allow the flavors to develop. Serve with your carne asada tacos.

3.  GUACAMOLE DIRECTIONS:

Mix all the guacamole ingredients together. I like to gently stir my guacamole so that you still have chunks of avocado. If you prefer, you can mash the avocados with a fork for a smooth texture. Serve with your carne asada tacos or with chips.

4.  TACO ASSEMBLY:

Grill a tortilla until warmed. Fill with slices of carne asada, some guacamole, pico de gallo, sour cream and cheese. Enjoy!

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Posted in APPETIZERS, Beef, Dinner, ETHNIC, FAMILY RECIPES, Hannah's Recipes, Lunch, Marinades, MEALS, MEAT, Mexican, SAUCES & SEASONINGS

Homemade Dry BBQ Rub

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Homemade Dry BBQ Rub — it’s better than store-bought!

This recipe is delicious on pork (ribs or roasts), beef brisket, and chicken.  Whether you’re smoking or grilling, you won’t go wrong with this one.

This recipe makes enough rub mix for about a slab of ribs, or a 6-pound pork shoulder or beef brisket, and about 2 1/2 pounds of chicken pieces. 

Give my recipe a try. I think you’ll like it. 🙂

 

Homemade Dry BBQ Rub

spice blend

Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons salt
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/3 cup packed brown sugar

Directions:

  1.  Mix all the ingredients together and place in a resealable plastic bag (i.e. Ziplock bag).
  2.  Add the meat to the bag (use a bag large enough to hold the meat).  “Massage” the rub all over the meat, ensuring that the meat is evenly coated.  Place in the refrigerator for several hours or overnight.  Grill as desired (I like to smoke then grill the meat).
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Posted in SAUCES & SEASONINGS, Spice Blends

Homemade Blackened Seasoning

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Homemade Blackened Seasoning — it’s better than store-bought!

This recipe is great when making Blackened Fish or Chicken.

Give my recipe a try. I think you’ll like it. 🙂

 

Homemade Blackened Seasoning

spice blend

Ingredients:

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 4 teaspoons smoked paprika
  • 1 1/2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon cayenne pepper (more or less, to taste)

Directions:

  1.  Mix all the ingredients together. Store in a resealable plastic container or jar. This mixture keeps for several weeks.
  2.  Coat your fish or chicken with a light coat of olive oil or melted butter.  Generously coat with the Blackened Seasoning mixture.  Grill or broil and ENJOY!
  3.  Omit the cayenne pepper if you don’t want your blackened meat or fish too spicy.
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Posted in SAUCES & SEASONINGS, Spice Blends
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