Honey Dijon Garlic Salmon

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Ingredients:

• 2 10-12 ounce fresh Copper River salmon (cleaned, pin-bones removed)
• 3-4 cloves of garlic, minced
• 2-3 tbsp. parsley, finely chopped
• 3 tbsp. honey Dijon mustard (this is the one I used)
• Juice of half a lemon
• A pinch of salt
• ⅛ cup of olive oil

Instructions:

1. Preheat oven to 425 degrees and line a large baking sheet with foil. Place salmon pieces on top of the foil and set aside.
2. In a medium bowl, whisk together garlic, parsley, honey Dijon, lemon juice, salt, and olive oil. Whisk well until well-combined then using a pastry brush, brush on the sauce onto the salmon pieces.
3. Bake uncovered for 15-20 minutes (or depending on how thick your slices of salmon are, you may need to reduce the time by 2-3 minutes or increase it by 2-3 minutes – just keep an eye on it!)
4. Serve with your favorite sides (we served it with a side of Israeli couscous).

Strawberry & Cream Slab Pie

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Strawberry & Cream Slab Pie

PREP TIME 20 Minute/s

COOK TIME 25 Minute/s

TOTAL TIME 45 Minute/s

Ingredients

• 2 store bought pie crusts
• 1 pint strawberries, large dice
• 4 TBS Sugar, divided in half
• juice of one lemon
• 1 TBS cornstarch
• 1 tsp vanilla
• 8 ounces cream cheese
• 1 egg
• sugar for sprinkling

Instructions

1. Preheat the oven to 400.
2. In a small bowl, mix the cream cheese, 2 TBS of sugar and 1 tsp of vanilla.
3. In a separate bowl, mix the diced strawberries, 1/4 cup of sugar, juice of 1/2 lemon and the 1 TBS of cornstarch.
4. Roll out and trim your pie dough so that it is approximately 14" x 10." This measurement is not at all important so long as the two pie crusts are equal in size and fit in your pan.
5. Lay one crust onto a parchment lined baking sheet. Spread with cream cheese mixture. Top with strawberry mixture. You may have a bit left over.
6. You want to leave about 1/2" around the edges and try not to overfill your crust.
7. Lay your top piece on, cutting three 1-2" slits in the top.
8. Using a fork, seal the edges.
9. Brush egg wash over the top and edges.
10. Bake for 20-30 minutes. It's a large spread because it depends on how thin you roll out your crust. Ours was done at 25 minutes but we watched it like a hawk from 20 minutes on.
11. Let sit until completely cool. OR dive right in and serve with vanilla ice cream. Heaven.
12. **This works just as well without the cream cheese. Try mixing in blueberries and raspberries too!

Quinoa Chicken Parm

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• 1 Cup (184g) Qunioa
• 2 Cups (16oz) Water
• 1 Medium Red Onion (Chopped)
• 3 Cloves Garlic (Chopped) or 1 1/2 Teaspoons Minced Garlic
• 1 Tablespoon Olive Oil
• 14.5oz Can (411g) No Salt Added Diced Tomatoes
• 15oz Can (425g) Tomato Sauce
• 1/4 Teaspoon Crushed Red Pepper
• 1/4 Teaspoon Lemon & Pepper
• 1/2 Teaspoon Oregano
• 1/2 Teaspoon Basil
• 1/2 Teaspoon Parsley
• 1 1/2 Pounds (24oz) Chicken Breast (Chopped)
• 1 Cup (112g) Fat Free or Reduced Fat Mozzarella
• 1/3 Cup (30g) Whole Wheat Bread Crumbs (Optional)
• 1/2 Cup (50g) Parmesan & Romano Grated Cheese

Add your quinoa and water to a medium size stove top pan. Bring the quinoa to a boil and then put your heat on low. Let it simmer until all of the water is absorbed. Remove from heat. Chop your onion and garlic. Take out a medium size saucepan, put your burner on medium heat, and add in 1 tablespoon of olive oil. Let the olive oil heat up. Add in our chopped onion and garlic. Once the onion and garlic start to brown, turn your burn to a low-medium heat, add in the diced tomatoes, tomato sauce, crushed red pepper, lemon & pepper, oregano, basil, parsley, quinoa, and chicken. Let simmer for 5:00. Take out a baking dish (that holds at least 3 quarts), coat it with non-stick cooking spray, and add in half of your mix. Top first layer with 1/2 serving of bread crumbs (15g), 1/4 cup (28g) of mozzarella, a little bit of parsley, and 1/4 cup (25g) of Parmesan & Romano grated cheese. Add in the rest of your mix. Top again with 1/2 serving of bread crumbs (15g), 1/4 cup (28g) of mozzarella, a little bit of parsley, and 1/4 cup (25g) of Parmesan & Romano grated cheese. Cover with tin foil and cook on 375 for 15:00. Remove tin foil and cook for another 15:00. Enjoy!

She also added yellow and red peppers which could have been a good addition.

Butternut Squash and Spinach Quesadillas

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Ingredients

• 4 cups of butternut squash, peel and diced into small 1/2 inch size cubes
• 1 Tablespoon olive oil
• 1 teaspoon butter (or vegan substitute) + more for frying flour tortillas
• 6 ounce bag baby spinach leaves
• 16 six inch flour tortillas or 8-12 eight inch ones
• 2 cups mozzarella cheese (or vegan substitute), shredded

Instructions

1. Heat olive oil and 1 teaspoon of butter over medium-high heat.
2. Add butternut squash and saute for about 5-7 minutes or until squash is just about fork tender.
3. Add spinach leaves and saute for about 3 minutes more or until spinach has wilted. Remove from heat.
To assemble each quesadilla
4. Butter one side of the tortilla and place it butter-side down in a clean pan that has been heated over medium heat.
5. Spread about 1/2 cup of butternut squash and spinach mixture over the tortilla.
6. Sprinkle about 1/4 cup of cheese over the top of the squash and spinach.
7. Butter one side of a second tortilla and place it, butter-side up on top of the cheese.
8. When the bottom layer is toasty and the cheese has begun to melt (about 1-2 minutes), flip the tortilla over and toast the other side.
9. Remove from pan and repeat process to make the rest of the quesadillas.
10. Cut quesadillas into triangles using a pizza cutter.

Maple Soy Salmon

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1/4c maple syrup or honey
1/4c soy sauce
big tablespoon of minced garlic

marinate salmon in that mixture and then bake at 350 for 15 minutes

Cinnamon Crumb Banana Bread

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Ingredients

• 1 egg
• 1 cup sugar
• 1 stick unsalted butter, at room temperature
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 2 overripe bananas, mashed
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
Crumb Topping:
• 1/2 cup powdered sugar
• 1/2 cup all purpose flour
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon cinnamon
• pinch of salt

Directions

In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter.

Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 - 

Honey Salmon in Foil

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http://damndelicious.net/2014/02/07/honey-salmon-foil/

INGREDIENTS

• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds salmon

INSTRUCTIONS

• Preheat oven to 375 degrees F. Line a baking sheet with foil.
• In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper, to taste.
• Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
• Place into oven and bake until cooked through, about 13-15 minutes.
• Serve immediately.

Warm Black Bean and Corn Quinoa Salad

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Ingredients

• 1½ cups uncooked quinoa
• 3 cups vegetable broth
• 3 TBSP olive oil
• 1 red pepper, finely chopped
• 1 jalapeño, finely chopped, seeds and ribs removed for a milder flavor
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 12oz frozen sweet corn
• 15 oz Low Sodium Black Beans, rinsed and drained
• kosher salt and fresh ground pepper, to taste
• 1 tsp chili powder
• ½ tsp cumin
• 3 TBPS chopped fresh cilantro
• 2 TBPS fresh lime juice
• diced avocados and lime wedges for serving

Instructions

1. First, cook quinoa according to the directions. I cook 1½ cups of quinoa in 3 cups of vegetable broth instead of water to increase flavor.
2. Heat 3 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.
3. Then add frozen corn, black beans, salt and pepper, and all seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.
4. In a large serving bowl add quinoa, black bean and corn salsa, chopped cilantro, and lime juice. Gently combine until all flavors are distributed evenly.

Notes

Diced avocados are wonderful with this salad. I often present the avocado on the side for individual serving.

Read more at http://cherishedbliss.com/warm-black-bean-corn-quinoa-salad/#ljWBsD4gbylOso3e.99

Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes

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makes 4 potatoes
4 sweet potatoes
2 cups red, seedless grapes
1 teaspoon grapeseed oil (or another high heat oil)
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces goat cheese
2 tablespoons honey + additional for drizzling
pinch of cinnamon and nutmeg

Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.

Increase oven temperature to 450 degrees F. Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch each of salt and pepper, then toss to coat. Roast for 20-25 minutes, or until grapes begin to burst. Remove from the oven and let cool.

Once sweet potatoes are somewhat cool, gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Add grapes on top and serve with additional drizzled honey.

Slow Cooker Chicken

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Ingredients

1 whole chicken around 5 pounds, insides removed and washed and patted dry

1 tablespoon of paprika – more or less to taste

3 Tablespoons of steak seasoning – more or less to taste

Salt and Pepper

Directions

Season chicken, inside and out. Cook in slow cooker lined with foil balls on high for 4 to 4 1/2 hours. Chicken should be cooked to 165 degrees.

Recipe notes:

I like to use the juices at the bottom of the slow cooker to baste the chicken while it is resting, just to add even more flavor.

Though the skin is flavorful, it doesn’t really get super crispy with this cooking method.

I use a 5 quart slow cooker, and my chicken fits perfectly.

Resist opening the lid to check progress, slow cookers take a long time to come back up to temperature and cooking time will need to be extended.