Maple-Ginger Salmon with Peach Salsa

We have some super lovely peaches right now, and my Dad is here visiting, so of course we’re cooking up all kinds of delicious things in the kitchen. His doctor wants him to eat more fish, so whenever he is here I try to cook salmon for him.

After a quick Pinterest search, I found a recipe for Maple-Ginger Salmon with Peach Salsa, and it turned out so delicious that I think it’s the best thing I’ve ever cooked. I hope you enjoy as much as we did!

Maple-Ginger Salmon with Peach Salsa
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Salmon:
1 lb salmon
1/4 cup maple syrup
2 tbsp soy sauce (can use low sodium)
1 tsp fresh ginger, grated (if using ground powder, use 1/4 tsp)
1 garlic clove, minced (1/2 tsp)
salt & pepper to taste

Peach Salsa:
2 to 3 peaches, diced
juice of 1 lime (about 2 tsp)
1 tbsp honey
1 tsp fresh ginger, grated (if using ground powder, use 1/4 tsp)
1 tbsp green onion, thinly sliced
2 tsp olive oil
1 tbsp balsamic vinegar
cilantro, to taste (optional)

Preheat oven to 425F. Season salmon with salt & pepper, and place into greased shallow baking dish. Combine remaining ingredients under “Salmon” above, and pour over salmon. Bake for about 15-20 minutes, until it flakes and is cooked in the middle (depends on thickness of your salmon).

Meanwhile, while salmon cooks, combine ingredients under “Peach Salsa” above in a small bowl. Set aside.

Serve salmon warm, topped with peach salsa, on top of a bed of rice. Enjoy!

(The photo is not the best, will hopefully take a better photo next time I make this!)

Original recipe found here.

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The Best Pulled Pork You’ll Ever Eat

Seriously, this was so good, I can’t wait to eat it again! This is an amalgamation of two recipes plus my memory of the pulled pork sandwich that I love at a local restaurant. Enjoy!

 

The Best Pulled Pork You’ll Ever Eat
Prep time: 15 minutes
Cook time: 10 hours low (7 hours high), slow cooker
Serves:  10-12 sandwiches

Pork
2 medium yellow onions, roughly chopped
2 & 1/2 to 3 pounds boneless pork tenderloin
2 tablespoons packed brown sugar
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
Seasoned salt and pepper
1 cup chicken broth

Chipotle Honey Sauce
1 cup ketchup
1/2 cup brown sugar
2/3 cup + 1 tablespoon honey
1 and 1/2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
Seasoned salt and pepper
1/2 – 1 full chipotle chile in adobo sauce (to taste) – finely mince chilies

Spicy Coleslaw
1 tbsp dijon mustard
1 tsp white sugar
1/2 tsp red pepper flakes
1/2 tsp ground cumin
3/4 cup plain greek yogurt (can also use mayo)
2 tbsp lemon juice
pinch salt
pinch pepper
3-4 cups coleslaw lettuce mix
2 granny smith apples, thinly sliced
5-6 green onions, thinly sliced

10-12 Kaiser buns

 

Directions

For pork: lay onions in bottom of slow cooker. Combine brown sugar, chili powder, garlic powder, cumin, salt & pepper; rub over pork tenderloin, then lay pork on top of onions. Pour chicken broth around pork. Cover and cook on low for 10 hours (7 hours on high).

Once pork is almost finished, prepare chipotle honey sauce and spicy coleslaw below.

For chipotle honey sauce: whisk all ingredients together to make smooth sauce. Can combine in blender or food processor if preferred.

For spicy coleslaw: whisk together dijon mustard, white sugar, red pepper flakes, cumin, yogurt, lemon juice, and salt & pepper. Toss with coleslaw mix, granny smith apples, and green onions.

When pork is finished, remove from slow cooker. (Discard liquid and onions.) Shred with a fork, and toss with chipotle honey sauce.

Serve on toasted kaiser bun with spicy coleslaw on top, and enjoy!

IMG_0137

Thai Fish Curry

This is a recipe I got from Chef’s Plate and I LOVE this one. It’s got great flavour, it’s super easy to prepare, and it’s fantastic for chilly days! I hope you enjoy it also.

Thai Fish Curry
Cook time: 30 minutes
Serves: 2

2 basa fillets (or white fish of choice, tilapia works also)
4oz couscous
165ml coconut milk
1 red onion, diced
1 red bell pepper, thinly sliced
1 roma tomato, roughly chopped
2oz snow peas, string removed and halved
1 lime, zest and juice
1/2oz coconut flakes
1 red or green chili (or dried chilies), or to taste, de-seeded and thinly sliced (leave seeds in for more spice)
Salt & Pepper
1/4 cup water
Oil
Cilantro (optional)

Curry spice mix:
2g ground coriander
2g paprika
2g ground cumin
2g ground turmeric

Preheat medium soup pot on medium high heat until hot – do not add oil. Add coconut flakes and toast until golden brown, approx. 2-3 minutes. Set aside in small dish until ready to serve.

Add 2 tsp oil to soup pot, and heat over medium high heat until hot. Add red onion, red bell pepper, roma tomato, curry spice mix, and red/green chili. Cook for 5 minutes until onions are soft and spices are fragrant. Season with salt to taste.

Pat basa fillets dry with paper towel, and season with salt and pepper. Cut into 1″ strips.

Add coconut milk, basa fillets, and 1/4 cup of water to soup pot. Bring to simmer over medium heat. Once simmering, reduce heat to low, cover and cook for 3-5 minutes until basa fillets are cooked through (140F internal temperature).

Meanwhile, bring 3/4 cup of water to boil in small pot. Add couscous, gently shake so that couscous falls in even layer in pot, cover with a lid and remove from heat. Let sit 5 minutes; add lime zest and half of the lime juice, and a small drizzle of oil if desired; stir to combine. Fluff with fork before serving.

Remove fish curry from heat, and stir in snow peas and remaining lime juice. Serve fish curry over couscous in a bowl, top with toasted coconut flakes and cilantro. Enjoy!

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Ricotta Pancakes

How have I not shared this recipe yet?! I love these pancakes, and everyone I make them for thinks they are to die for also! I hope you also like them! I am also so sorry it’s been ages since I’ve posted anything! Our daughter has been keeping me busy these past 6 months, but we finally have some more structure to our day so I should be back to regular posting moving forward!

 

Ricotta Pancakes
Prep time: 10 minutes
Cook time: 20-30 minutes (5-6 minutes per batch)
Yields: 25-30 small pancakes

4 cups ricotta cheese (I prefer the store-bought ricotta, this recipe uses the moisture; fresh ricotta is great but drier, so add some water if you use fresh)
1 egg
1/2 – 3/4 cup white sugar (to taste)
1 1/2 cups flour, plus more for shaping
1/2 tsp baking powder
1 tsp vanilla extract (optional but I highly recommend it!)
oil for frying

Mix together ricotta and egg, and vanilla if using, until well incorporated. Add sugar, mix again until well incorporated. Add flour and baking powder, mix just until combined – do not over mix. Batter should be smooth and thick.

Heat oil over medium heat for frying.

Dust hands with flour, scoop batter by tablespoon-full, and shape with hands into round pancake shape, 1/2″ thick. Fry for 2-3 minutes per side, until golden brown. Remove to paper towel-lined plate.

Serve warm. Recommended additions: berry compote, fresh berries, jam, whipped cream.

ricotta pancakes

Original found here

Shrimp Wonton Soup

My Dad is here helping me out with our new little bundle of joy, and we had a whole bunch of shrimp in the freezer. I’m loving Asian cuisine these days, so we decided to make shrimp wonton soup. We found a couple of recipes online and came up with our own based on the ingredients we had rather than making a trip to the grocery stor. We hope you enjoy it- it hit the spot for us!

 

Shrimp Wonton Soup 

Prep & Cook time: 20-30 minutes

Serves 2

 

Wontons:

10 large tiger prawns (cooked)

1 tsp soy sauce

1/2 tsp sesame oil

1/2 tsp fresh grated ginger

1 tbsp chives, chopped

12 wonton wrappers

 

Soup:

2 tsp sesame oil

1 tsp minced garlic

1 small carrot, thinly sliced

1/4 cup frozen peas

4 cups chicken broth

2 tsp chives, chopped

 

Remove tails and shells from shrimp, and put into food processor or blender. Add remaining wonton ingredients (except wonton wrappers), and pulse until shrimp is in small pieces, almost a paste (not smooth).

Lay out wonton wrappers on board, and get small dish of water ready. Divide filling evenly among wrappers, wet edges and fold together however you like to fold your wontons. Set aside.

Heat sesame oil in soup pot. Sauté garlic and carrots until fragrant and soft. Add remaining soup ingredients, and wontons. Bring to boil, then simmer 15 minutes on medium-low.

Serve hot.

 

Butter Chicken Lasagna

This recipe comes from Chefs Plate; our friends ordered some meals from them and highly recommend their services! This is a recipe she shared with me, and which I have had a few requests already for since posting the picture of my dinner online. Enjoy!

Butter Chicken Lasagna
Prep time: 10-15 minutes
Cook time: 25-30 minutes
Serves: 2

1/2 oz butter or margarine
2 – 3 chicken breasts, cut into bite-sized pieces
3 gloves garlic, minced
1 yellow onion, diced
1/4 tsp turmeric (ground)
1/4 tsp cinnamon (ground)
3/4 tsp cumin (ground)
3/4 tsp garam masala (ground)
1 can crushed tomatoes (14 oz/398 ml)
3 oz cream (2% milk will do in a pinch)
6 sheets lasagna pasta, cooked and cool enough to handle (you can also use “oven ready” lasagna)
4 – 5 oz mozzarella cheese, shredded
5 oz fresh kale

Melt butter over medium heat in frying pan. Add garlic, onion, and chicken, and saute until chicken is almost cooked through. Add tomatoes and cream, bring to boil and then reduce to simmer until sauce thickens and chicken is fully cooked.

In casserole dish (oven safe), place 2 lasagna noodles to cover bottom, add kale on top, add butte chicken mixture on top, then another 2 lasagna noodles, kale, butter chicken, last 2 lasagna noodles and sprinkle cheese on top. Bake 5 minutes at 450F; turn oven onto broil, and broil 2 to 3 minutes until cheese gets bubbly.

Serve and enjoy!

Ham, Potato, and Corn Chowder

I love corn chowder, and I love ham, and potatoes are always good. So of course this soup is now near the top of my favorites list. I hope you enjoy it as much as I did!

 

Ham, Potato, and Corn Chowder
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4

Oil or butter for sauteing
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tsp fresh thyme
1/4 cup flour
2 cups chicken broth
2 cup milk (2%)
2 to 3 medium potatoes (russet or other hard potato)
1/4 to 1/3 pre-cooked ham (I recommend honey ham)
1 cup frozen corn
salt and pepper to taste

Heat oil or butter in large soup pot. Add onion, carrots, celery and saute until starting to soften. Add garlic, thyme, and flour, and cook until flour is lightly browned.

Slowly add broth, deglazing pan as you go. Add milk, potatoes, and ham, bring to a boil. Reduce heat and simmer until potatoes are cooked. Add corn and simmer until corn is heated through. Season to taste with salt and pepper.

 

Original found here.