Sweet Chili Salmon Rice Bowl

I have this thing about bowls these days so I am trying all kinds of ideas and creating recipes. So today I share my Sweet Chili Salmon Rice Bowl and it is delicious, just make sure you find a Sweet Chili paste sauce or it might be way too hot.

Yield: 4

Ingredients
1 pound salmon filet, cut into chunk
1/2 shredded carrot
1/2 shelled edamame

2-3 sliced small sweet peppers
a pinch of salt and pepper
2-3 green onions, sliced into 1/2 to 1 inch pieces(red onion is good too)
1/4 cup sweet chili paste sauce, plus extra for topping if desired(be sure it says Sweet)
1 tablespoon honey
1 tablespoon coconut oil
1/4 cup fresh chopped cilantro (we love lots of cilantro)
1/2 teaspoon toasted sesame oil
1–2 tablespoon toasted sesame seeds
2 limes, sliced

Instructions

Cook rice in a rice cooker according to directions. Let cool while you prepare the rest of the ingredients.

Skin and cut salmon into cubes. Place the salmon in a bowl and season with salt and pepper, then cover with the chili sauce and honey, tossing well to coat. You can toss with a little more chili sauce if desired.

Heat a large skillet or grill pan over medium-high heat and add the sesame oil. Add the edamame and shredded carrots and cook 2-3 minutes or until slightly tender. Add green onions and cook and additional 1-2 minutes (I like my carrots to have a little fresh crunch, but it can be cooked a few extra minutes if you would like them thoroughly cooked). Set veggies aside.

Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Place the salmon in the skillet and cook until opaque and golden on all sides, about 1 to 2 minutes per side.

Assemble rice bowls by dividing the rice, veggies, and salmon among 4 bowls. Top with cilantro, sesame seeds, and lime wedges.

Remove the salmon and place it on a plate. Drizzle it with the toasted sesame oil and cover with the cilantro and sesame seeds. Finish with a spritz of lime. Serve with lime wedges and extra chili sauce.

Reuben Sandwiches

 The Reuben sandwich is an American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens, but it is not kosher, because it combines meat and cheese

Some people like a Rueben with both corned beef and pastrami meats. Today I have here for you the original Rueben with Corned beef, swiss cheese, sauerkraut and Russian or Thousand Island dressing, grilled to perfection. You can adapt the recipe how you like it, but by all means you need to make one soon.

What you will need:

Rye bread
Corned beef meat-deli meat or canned will work
Swiss cheese slices
Sauerkraut-jar, canned, or in the pouch at your store
Thousand Island dressing or Russian if you can find it
butter for cooking

How to make them:

First gather ingredients, then you will need two slices of rye bread for each sandwich

Butter one side of each bread, heat skillet or stove top grill up to grill. Place slice of bread in pan, work quickly adding layers of meat, I use 2 thick slices or 4 thin, then add cheese usually 2 slices, then top it with the other slice of bread and grill till golden on each side. After removing sandwich from skillet, add sauerkraut and dressing to each sandwich and cut in half to serve. I add pickle slices.

Eat while warm. These are so good. A family favorite for sure.

Beef Stew

 

Old style comfort foods, always a favorite in our house. This stew you will serve in soup bowls; dark brown beef and vegetables in lots of rich gravy.

What you will need:

1/3 Cup flour
1 Tsp salt
1 Tsp pepper

4-5 garlic cloves minced
2 pounds beef stew meat (with bones, if possible)
4 tb shortening
3 Beef bouillon cubes
1 tb lemon juice
1 tb Worcestershire sauce
1 large onion, slice
2 bay leaves
1/4 tsp allspice
12 small carrots
12 small white onions (one large onion)
8 small new potatoes

a few mushrooms sliced(optional)

How to make it:

Mix the flour, salt and pepper (to taste) and roll the beef cubes in 
the mixture.  Shake off excess.  Melt the shortening over high heat 
in a Dutch oven or heavy-bottomed pot with cover.  When the fat is 
very hot, add the beef.  Add only enough so that it won't be
crowded and can brown on all sides.  When the last batch of meat is 
browned, return it all to the pot.  Pour on 6 cups of boiling water 
(stand back when you do, since this will sizzle and splatter a great 
deal).  Add the bouillon cubes.  Stir.  Add the lemon juice, 
Worcestershire sauce, 1 large onion, garlic, bay leaves and allspice.  Lower 
the heat and cover; simmer for 1 1\2 to 2 hours, or until the meat is 
tender.  Add the carrots, onions, and potatoes and cook until tender 
(about 20 to 25 minutes).

To thicken if not thick enough, take 3 heaping tsp corn starch and whisk into 

1/2 cup of water or more broth, slowly stir into stew and let it come back to temp, 

as it will thicken and serve.

Let cool 10-15 minutes if you can wait.

Roasted Garlic

Years ago I had a cold and a friend of mine showed me how to roast garlic whole and eat the warm, toasty cloves right out of the head. Not only was this simple, but I learned it helps heal as well! And perfect for garlic lovers.

Roasting garlic changes the chemical makeup of the garlic so that it's easier to digest. You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic. (If you're into chemistry, you can read more about this process in the Wikipedia.)

Eat the caramelized roasted cloves directly out of the heads, or add them to pasta dishes, mash them up and spread them over toast, or mix them with sour cream for a dip.

If you are sensitive to raw garlic, you may find that you can much more easily eat roasted garlic

SERVING 1 

1 head roasted garlic per person

Ingredients

One or more whole heads of garlic

Extra virgin olive oil

Preheat your oven to 400°F (205° C)

A toaster oven works great for this.

Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic

Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

Put garlic in baking pan or muffin tin

Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)

Drizzle with olive oil

Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.

Cover the bulb with aluminum foil

Bake

Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.

Cool and remove roasted garlic cloves from their skins

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

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Simple BBQ Ribs

Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That's it! Easy and tastes so delicious

Ingredients
2 1/2 pounds country style pork ribs or cut up beef ribs
1 teaspoon ground black pepper
2 teaspoon salt

garlic powder, onion powder, paprika, chili powder, mix to your liking
1-2 cups barbeque sauce

Directions

Place ribs in a large pot with enough water to cover. Season with spice mixture, black pepper and salt. Bring water to a boil, and cook ribs until tender. 

Preheat oven to 325 degrees F (165 degrees C). 

Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C). 

Creamy Potato Bacon Soup

Time for some comfort food, potato soup is always a comfort food, good anytime, this recipe is creamy delicious and topped with your favorite cheese, green onions is even better.

This makes a big pot of soup

8 cups cubed peeled potatoes
Small onion, chopped
3 clove garlic, minced
1/4 lb. bacon, cooked crisp, drained and crumbled
1 large carrot, shredded
1 – 8 oz package cream cheese, softened

1/2 cup heavy cream or half and half or milk
6 – cups reduced sodium chicken broth
Salt, Pepper, garlic powder and onion powder and Paprika to taste

Shredded Cheese and chopped green onions or chives for toppings

Stovetop: Mix cream and cream cheese until well blended on medium heat. Add the remaining ingredients. Cover partially and cook over low heat, stirring occasionally until onions and potatoes are soft and tender, usually about 1 hour. 

Crockpot: After blending soups and adding remaining ingredients, cover and cook, on low heat for 8-10 hours or on high heat for 4-5 hours. 

When the soup is done, I slightly emulsified it just a touch to make it extra creamy.

Top with cheese, green onions and enjoy warm.

White Chicken Chili

 

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Here's a change up of regular chili, it's a tad spicy but not too much, of course you can spice it up more how you prefer.  So tasty creamy and cheesy goodness in one bowl.  We just love it as much or more than the traditional chili.

6 servings
What you need:
1 tablespoon ground coriander
1 tablespoon ground cumin 
2 teaspoons dried oregano 
1/2 teaspoon paprika 
1/2 teaspoon crushed red pepper flakes
shake of garlic powder and onion powder 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1 small onion diced
4-5 cloves garlic minced
3 tablespoons olive oil 
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total) 
3 cups low-sodium chicken broth 
1/2 cup heavy cream 
2 tablespoons flour
Two 15-ounce cans cannellini beans, drained and rinsed 
Two 4-ounce cans chopped green chiles, drained 
One 10-ounce bag frozen corn 
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

How to make it:

Special equipment: a pressure cooker

Mix the coriander, cumin, oregano, paprika, red pepper flakes, onion powder, garlic powder, salt and pepper together in a small bowl.

spices

Add olive oil to a pressure cooker set to sauté and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth. Also add onion and garlic.

Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.

Put the heavy cream and flour in a small bowl and mix until smooth with a whisk.

Switch the pressure cooker to sauté and return the chicken to the pressure cooker along with the flour and heavy cream mixture, cannellini beans, green chilis and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.

Serve in bowls, top with cheese and avocado. Serve with a splash of lime.

Preparing the chicken, onions, garlic, jalapenos

adding broth to simmer

Video of cooking finishing up here

https://www.youtube.com/watch?v=HEfluW1ipno

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thanks for watching.

Apple Cider Cinnamon Doughnut Bundt Cake

This is a delicious Apple Cake with a drizzle of cinnamon and sugar or caramel glaze, how you like it.

Here's what you need to make it:
For the Cake:
Yellow cake mix (I used Betty Crocker Yellow Super Moist)
3/4 cup apple cider (NOT apple juice)
1/4 cup water (Room Temperature. Note: If you want a stronger apple cider taste, omit the water and use one full cup of apple cider)
½ cup apple sauce (we used cinnamon apple sauce, not chunky)
3 large eggs (room temperature)
¼ tsp cinnamon (more if you like it really cinnamony! )
1 tbsp brown sugar
1 tsp vanilla

For the Cinnamon Sugar Topping
2 tablespoons cinnamon (depending on how much cinnamon you prefer)
¼ cup sugar
¼ cup melted butter
For the Dipping Glaze
1 cup powdered sugar
¼ cup apple cider

OR

I use a Caramel Drizzle over it

So simple and quick

How to make it:

Preheat oven to 350 degrees.

In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs. Add in the cinnamon (¼ tsp,) brown sugar and vanilla to the cake mix batter. (See "recipe options" in notes)

Pour mix into a well greased & floured Bundt pan (we used Baker's Joy. This has flour in it to make sure it doesn't stick.)

Place Bundt pan on center rack and bake for 40-45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

Apple Cider Dipping Glaze

While the cake is cooking, prepare apple cider glaze. Add powdered sugar and 1/4 cup apple cider to a small bowl and whisk to desired consistency

In a separate bowl. Mix cinnamon with sugar.

Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.

Serve with apple cider glaze (or drizzle a caramel glaze on top of the cake) and enjoy!

Recipe Notes

TIPS

Bundt pan size – The size of your Bundt pan is going to matter here folks. I have made this with a 12 cup and a 10 cup. You will need to adjust the cooking times for each size, but they will all work. If you use a larger Bundt pan, the cake will not rise as much, but don’t worry, it still tastes yummy! 

Cinnamon sugar is a personal taste. Some people like more cinnamon, others like more sugar. It's adjustable If you don't know how everyone likes the cinnamon on this, I'd go more sugar to cinnamon the first

Sweet and Sticky Salmon

What you need:

1 whole side salmon
for the marinade
2 tbsp each soy sauce, honey and rice wine vinegar
2-4 tbsp hoisin sauce
2 tbsp brown sugar
2 tbsp olive oil
2 garlic cloves, crushed

Top it with:
Everything bagel seasoning

How to make it:

Start preparing your salmon recipe by mixing all the marinade ingredients together. Place the salmon in a baking dish that fits the fish, pour over the marinade. Leave in the fridge to marinate for at least 10 minutes, if you have time. Sprinkle the everything Bagel seasoning overall before cooking and a little pepper.

To cook, heat the oven to 425 F. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked. 

Turns out nice and golden and so delicious, this is a very easy recipe.

Served with baked potatoes and purple hall peas