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Grilled Salmon with Maple-Sriracha-Lime Glaze and Feta and Parmesan Zucchini Bake — February 23, 2014

Grilled Salmon with Maple-Sriracha-Lime Glaze and Feta and Parmesan Zucchini Bake

I totally failed on my ingredient buying for these recipes. I didn’t have sriracha or enough eggs so I had to continue making the recipes and hope that they turned out. They did! I bet the salmon would have been even better with sriracha, but it was still delicious without it. I loved the cheesy, garlic taste of the zucchini as a side dish. With all the filling feta it could have worked as a main dish also. Happy Eating!

Grilled Salmon with Maple-Sriracha-Lime Glaze

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Grilled Salmon with Maple-Sriracha-Lime Glaze

(Makes 2 servings but can easily be doubled or tripled; recipe adapted from Salmon with Sriracha Sauce and Lime featured in Self Magazine.)

Ingredients:
2 pieces skinless salmon, about 6 oz. each
3-4 tsp. olive oil, for rubbing salmon
2 tsp. fish rub seasoning (I used Szeged Fish Rub, which I order from Amazon.com)
non-stick grill spray or high smoke point oil (such as grapeseed) for oiling the grill

Glaze Ingredients:
3 T sugar-free maple syrup
1 1/2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice.)
2-3 tsp. Sriracha Rooster Sauce (to taste; I used 3 tsp.)

Directions:
Thaw frozen salmon overnight in the refrigerator. At least 30 minutes before you want to eat, take the salmon out of the fridge and blot dry with paper towel if it seems wet. Rub salmon on both sides with olive oil and fish rub and let it come to room temperature. Spray the grill well with non-stick grill spray (or rub with a paper towel dipped into grapeseed oil.) Preheat grill to high (or slightly lower for charcoal grill or if you’re not using sugar-free maple syrup)

Whisk together the sugar-free maple syrup, lime juice, and Sriracha Sauce to make the glaze. When the salmon is room temperature, brush liberally on both sides with the glaze.

Lay salmon pieces on the grill, top side down and at an angle to the grill grates and immediately turn heat to medium-high. After about 4 minutes, check grill marks by lifting a corner of the fish with your turner, and if the marks look good, rotate fish to the opposite angle across the grill grates. (The fish should lift up easily without sticking when it’s ready to rotate.) You can brush on more glaze after you rotate if you’d like.

Cook 3-4 minutes after you rotate (depending on the thickness of the salmon) and then carefully flip fish to the other side. Cook 1-2 minutes on the other side, or until fish feels firm (but not hard) to the touch when you press on it with your finger. (Total cooking time is 8-10 minutes.) Serve hot, with extra glaze to add at the table if desired.

Feta and Parmesan Zucchini Bake

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Feta and Parmesan Zucchini Bake

Recipe thanks My Kitchen Escapades

Ingredients:

6-7 medium zucchini or yellow summer squash

2 Tb canola oil

2 Tb minced garlic

2 tsp dried thyme

4 eggs

2/3 C light sour cream

1 C crumbled feta cheese

1/2 C fresh parmesan cheese

2 Tb lemon juice

salt and pepper

Directions:

Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
Slice the squash into 1/4″ slices.  If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan.  Add the squash, garlic and thyme.  Saute and stir just until the squash is starting to soften slightly.  Don’t cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl.  Place half of the squash into the bottom of the casserole.  Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top.  Repeat with remaining squash and egg mixture.
Bake for 40-45 minutes, until the mixture is bubbling and slightly set.  Serve hot.

Check out my other love over at Etsy, LiveLaughScrap

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Baked Creamed Corn with Red Bell Peppers and Jalapenos — September 2, 2013

Baked Creamed Corn with Red Bell Peppers and Jalapenos

Labor Day Weekend is always a favorite of mine. It includes my birthday, the first Husker football game and a long weekend! We spent the day hiking the tent rocks monument which is this amazing hike that seems as if it’s man made.

Albertsons had two amazing deals for Labor Day that I incorporated into my meal tonight. Slabs of pork ribs were buy one get 3 free. Yes, I said 3! We got four slabs of ribs for $30! They also had corn on the cob 8 for $1.00. We couldn’t believe it! I made the ribs in the oven for 2 and a half hours and then put them on the grill. Let’s just say that Scotty is going to be in charge of the ribs from now on. He does a much better job. I loved this corn dish though. It’s great for a summer dish or even a fall/winter dish. I see myself making this for Thanksgiving one year. Happy Eating!

Baked Creamed Corn with Red Bell Peppers and Jalapenos

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Baked Creamed Corn with Red Bell Peppers and Jalapenos

Recipe thanks to Food Network

Yield: 6 servings

Ingredients

8 ears corn, husked

2 red bell peppers, diced

2 jalapeno peppers, diced

1 cup heavy cream

Kosher salt and freshly ground pepper

1 stick salted butter, cut into pieces

Directions

Preheat the oven to 350 degrees F. Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk.

Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.

Hummus Crusted Chicken with Roasted Veggies — July 29, 2013

Hummus Crusted Chicken with Roasted Veggies

When we have people visit, the healthy rules pretty much all go out the window. In theory I should still keep up with my good choices, but when it comes down to it it never happens. Starting with Monday I’m back to good choices. The great thing about this dish, besides it being healthy, is that there is a main dish and a side dish all in one pan. I’m not a huge fan of hummus, but I’m trying to make myself eat it more and more until my taste buds start liking it. Having this warm and on top of chicken was a great way to trick my taste buds into liking it. Happy Eating!

Hummus Crusted Chicken with Roasted Veggies

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Hummus Crusted Chicken with Roasted Veggies

Recipe thanks to Gimme Some Oven

Yield: 4 Servings

Ingredients:

4 boneless, skinless chicken breasts

salt and pepper

1 zucchini, chopped

1 yellow squash, chopped

1 medium onion, chopped

1 cup hummus, homemade or storebought

1 Tbsp. olive oil

2 lemons

1 tsp. smoked paprika or sumac

Directions:

Preheat oven to 450 degrees.

Prepare one large baking dish or two smaller baking dishes with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper.

In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer.

Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered.

Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender.

Serve immediately.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing — July 9, 2013

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

I have all of my main dish ideas in a word document with size 8 font and no joke it still is over 200 pages long. I have a recipe saving problem and I’m admitting it right here right now. However, I don’t have a lot of sides recipes saved. I love making veggies, but I get bored quick so I need variety. This salad was a perfect combination of flavors and textures. I have never grilled corn before, but it was super easy. I just threw the corn on while my burgers were cooking. Happy Eating!

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

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Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

Recipe thanks to For the Love of Cooking

Ingredients:

Grilled Corn, Avocado and Tomato Salad

1 pint grape tomatoes

1 ripe avocado

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

Honey Lime Dressing

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

Sea salt and fresh cracked pepper, to taste

1 clove garlic, minced

Dash of cayenne pepper

Directions:

Grilled Corn, Avocado and Tomato Salad

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

Honey Lime Dressing

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

Pan-Roasted Chicken With Lemon-Garlic Green Beans — June 17, 2013

Pan-Roasted Chicken With Lemon-Garlic Green Beans

Pan-Roasted Chicken With Lemon-Garlic Green Beans

Day 1 of clean eating complete! I knew it was going to be different and I thought it was going to be really hard, but it was actually pretty easy today. I now know I can do it for one day so my next challenge is to do two clean days in a row.

The chicken in this was pretty dried out, so Scotty suggested I put aluminum foil on the pan next time to keep the juices in. The lemon was just enough flavor to make me not want to add ranch like I normally do. Happy Eating!

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Pan-Roasted Chicken With Lemon-Garlic Green Beans

Recipe thanks to Real Simple

Serves 4

Ingredients:

6  tablespoons  olive oil

2 lemons, 1 thinly sliced, 1 juiced

4 cloves garlic, minced

1  teaspoon  kosher salt

1/2  teaspoon  freshly ground black pepper

3/4  pound  trimmed green beans

8 small red potatoes, quartered

4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions:

Preheat oven to 450°F.

Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices.

Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans.

Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet.

Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.

Balsamic & Parmesan Roasted Cauliflower — May 14, 2013

Balsamic & Parmesan Roasted Cauliflower

I have been trying to make more sides lately to go along with our main dishes. Cauliflower is becoming one of my favorite vegetables. When it is roasted so many great flavors come out of them. We enjoyed these with some Jalapeno Popper Stuffed Chicken. Happy Eating!

Balsamic & Parmesan Roasted Cauliflower

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Balsamic & Parmesan Roasted Cauliflower

Recipe thanks to Eating Well

Makes: 4 servings, about 1 cup each

Ingredients:

  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup finely shredded Parmesan cheese

Directions:

  1. Preheat oven to 450°F.
  2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

 

Balsamic & Parmesan Roasted Cauliflower —

Balsamic & Parmesan Roasted Cauliflower

I have been trying to make more sides lately to go along with our main dishes. Cauliflower is becoming one of my favorite vegetables. When it is roasted so many great flavors come out of them. We enjoyed these with some Jalapeno Popper Stuffed Chicken. Happy Eating!

Balsamic & Parmesan Roasted Cauliflower

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Balsamic & Parmesan Roasted Cauliflower

Recipe thanks to Eating Well

Makes: 4 servings, about 1 cup each

Ingredients:

  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup finely shredded Parmesan cheese

Directions:

  1. Preheat oven to 450°F.
  2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

 

Crispy Baked Mushrooms — April 22, 2013

Crispy Baked Mushrooms

Scotty is out of town for a few days so I planned meals to make while he was gone. He hates mushrooms so all my meals include tons of mushrooms 🙂 I love those mushrooms at bars that are fried and served with ranch. The problems with them are that I feel so crappy after I eat them and Scotty doesn’t eat them so I eat the whole basket. This recipe is the solution to the bar mushrooms. Baked instead of fried so a lot healthier! I still served them with ranch and they were delicious! Happy Eating!

Crispy Baked Mushrooms

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Crispy Baked Mushrooms

Recipe thanks to The Girl Who Ate Everything

Yield: 16 mushrooms

Ingredients:

8 (ounces) button mushrooms

1 egg white

3 Tablespoons grated Pecorino Reggiano (Parmesan can be substituted)

4 Tablespoons Italian seasoned Panko breadcrumbs

1/4 teaspoon garlic powder

salt and pepper

ranch or marinara sauce for dipping

Instructions:

Preheat oven to 450 degrees.

Line a baking sheet with aluminum foil and spray with cooking spray.

Using a damp paper towel, gently wipe each mushroom, cleaning it.

In a large Ziploc bag combine the breadcrumbs, cheese, garlic powder, and salt and pepper. Set aside.

Place egg white in a separate large Ziploc bag. Add mushrooms and shake to coat.

Remove mushrooms and place in breadcrumb bag and shake well to coat evenly.

Place mushrooms in an even layer on the baking sheet. Spray lightly with cooking spray.

Bake for 8-10 minutes or until golden brown.

Serve immediately with ranch or marinara for dipping.

Chipoltle Lime Shrimp and Crispy Edamame — April 18, 2013

Chipoltle Lime Shrimp and Crispy Edamame

 Shrimp is pretty expensive when you buy a big bag of it, but if you buy it frozen or freeze it yourself, it lasts for quite a few meals. The big bag I bought lasted us for about 5 meals. The marinade for these shrimp was simple, but so yummy. They only needed to marinade for 20 minutes, but tasted like they had marinated for hours.

The edamame was also simple to make and tasted delicious. Happy Eating!

Chipoltle Lime Shrimp

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Chipoltle Lime Shrimp

Ingredients:

1 lb. shrimp, peeled and deveined

3 Tbsp. chopped fresh cilantro

1 Tbsp. olive oil

1 Tbsp. brown sugar

1 tsp. cumin

1/2 tsp. chipotle powder

1 lime, juice and zest

Directions:

Mix the chipotle powder, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and let marinate for 20 minutes.
Skewer the shrimp.
Oil up the grill and grill the shrimp until cooked (pink and opaque), about 2-3 minutes per side.

Crispy Edamame

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Crispy Edamame

Makes 5 servings

Ingredients:

1 (12 ounce) package frozen shelled edamame

1 tablespoon olive oil

1/4 cup grated Parmesan cheese

salt and pepper to taste

Directions:

Preheat the oven to 400 degrees F. Place the edamame into a colander and rinse under cold water to thaw. Drain.

Spread the edamame beans into the bottom of a 9×13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.

Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

Roasted Green Beans with Mushrooms, Balsamic and Parmesan — April 8, 2013

Roasted Green Beans with Mushrooms, Balsamic and Parmesan

Scotty recently said he likes to have sides with his meals so I have been trying to make more sides. I have found that I like roasted veggies the best. They usually are simple to make and taste fantastic. I have never made green beans before, but these looked great. I will for sure be making these again. Happy Eating!

Roasted Green Beans with Mushrooms, Balsamic and Parmesan

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Roasted Green Beans with Mushrooms, Balsamic and Parmesan

Recipe thanks to Kalyn’s Kitchen

Makes 4-6 servings

Ingredients:

8 oz. mushrooms, sliced in 1/2 inch slices

1 lb. fresh green beans, preferably thin French style beans

1 1/2 T olive oil

1 T balsamic vinegar

salt and fresh ground black pepper to taste

2 T finely grated parmesan cheese

Directions:

Preheat oven to 450 F

Wash mushrooms and let drain. While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl.

Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture.

Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded.

Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated.

Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.

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