GARLIC BROWN SUGAR GLAZED SALMON

Garlic Brown Sugar Glazed Salmon has the most amazing garlic brown sugar soy glaze. The flavor is delicious really makes Salmon juicy and so good.

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SERVINGS:4

What you need:
2 pounds salmon I used Atlantic salmon
2 Tablespoons olive oil
1/4 cup brown sugar
1/4 cup soy sauce
3 garlic cloves minced
juice of one lemon
1 teaspoon salt
1/2 teaspoon pepper
garnish with sliced lemons and chopped parsley if desired

How to Make it:

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lay the salmon on top and sprinkle with salt and pepper. Fold up the sides of the aluminum foil around the salmon.

In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt, and pepper. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.

Bake for 20-25 minutes or until salmon is cooked throughout. Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized. Garnish with lemon slices and chopped parsley if desired.

Nutrition

Serves: 4

Calories449kcal (22%)
Carbohydrates15g (5%)
Protein47g (94%)
Fat21g (32%)
Saturated Fat3g (15%)
Cholesterol125mg (42%)
Sodium1496mg (62%)
Potassium1169mg (33%)
Fiber1g (4%)
Sugar14g (16%)
Vitamin A90IU (2%)
Vitamin C0.7mg (1%)
Calcium46mg (5%)
Iron2.3mg (13%)

Gumbo

The best flavor, a combination of chicken sausage and shrimp make this a hearty dish, add more spice if you like it hot and can handle it, add jalapenos and some hot sauce.

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How to Make it:

Servings:8
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced scallion
6 cloves minced garlic

1-2 jalapenos(optional)
4 cups chicken broth

1 large can crushed tomatoes

1 can diced or stewed tomatoes 

1 small can tomato sauce

your choice of hot sauce(we like Franks)
1 teaspoon salt and pepper
1 teaspoon creole or Cajun seasoning
2 lbs any combo of sausage or 2 lbs shrimp or 2 lbs chicken (etc.)

How to make it:

In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.

You will have to stir almost constantly.

This is called the roux.

Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.

Add broth, salt, and creole seasoning. Then add tomatoes and tomato sauce

Cover pot and simmer 15 minutes stirring occasionally.

Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).

Ladle over steamed white rice.

GRINCH COOKIES

Grinch Cookies are a fun and festive twist on a classic chocolate chip cookie! Inspired by the popular Christmas movie, these soft and chewy cookies are colored Grinch-green and decorated with green and red M&Ms.

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SERVINGS: 36 COOKIES

What you Need:

1 cup unsalted butter softened
1 2/3 cup sugar
2 large eggs
1 tablespoon vanilla extract
6 drops bright green food coloring, more if you want it greener
3 cups all-purpose flour
1 teaspoon corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup red and green M&Ms plus additional ½ cup for topping cookies, if desired

How to make them:

Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.

Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).

Add eggs, one at a time, beating well after each addition.

Stir in vanilla extract and food coloring, until well-combined.

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well-incorporated.

Fold in M&M candies keeping a few out to press on top of the cookies before baking.

Drop cookie dough by heaping 1 ½ Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.

Bake for 11-13 minutes. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.

Allow cookies to cool completely on cookie sheet before removing.

Hot from the Oven, let them Cool

Tips for Making Homemade Cookies

Here are a few simple ways to ensure your Grinch cookies turn out soft, chewy, and delicious every time! You will love making these with your kids and making this a tradition. They will also love eating them because they are SO GOOD!

Underbake: I always take my cookies out of the oven when the centers are still slightly soft. They’ll cook for a few more minutes on the cooling hot cookie sheet. This trick helps prevent your cookies from getting overcooked.

Keep the Oven Closed: I know it may be tempting to open the oven door and check on your cookies, but you let out all the hot air needed to cook them thoroughly. Use the oven light to check on them instead!

Don’t Over Mix the Dry Ingredients: Avoid mixing your dough on a high speed. Too much beating can cause too much air in the dough. This results in the dough rising and then falling as it bakes. You should beat long enough so that the ingredients are blended until you no longer see white from the flour.

Fold in Your M&M’s: Avoid mixing the M&Ms with an electric mixer to prevent the pieces from breaking apart.

Chill the Dough: Most cookie recipes don’t require you to chill the dough, but if you have the time, chilling can help elevate your cookies. If your butter was too soft or melted when you made the dough, chilling is necessary. Chill for half an hour before forming, and baking. This allows the flavors to meld together and give the dough a bit of structure. If it’s hardened too much let it sit at room temp for 10 minutes before baking.

Sticky Honey Chicken with Green Beans and Mushrooms

Honey Chicken is loaded with tender pieces of chicken tossed in a sweet & spicy sauce and simmered with Green Beans and Mushrooms the flavor is awesome

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servings 4-6

What you Need:
1 ½ pounds chicken breasts
½ teaspoon salt & pepper each
3 tablespoons cornstarch
1 tablespoon vegetable oil or as needed
2 cups fresh or frozen green beans
1 cup sliced mushrooms
green onions for garnish

sauce
⅓ cup honey
1/4 to 1/2 cup chicken broth or water(start with less, add more as needed)
2 tablespoons soy sauce
2 teaspoons ginger grated
2 teaspoons cornstarch
1 teaspoon sriracha or to taste
5-6 cloves garlic minced

How to Make it:

Cut chicken breasts into bite-sized pieces, season with salt & pepper and toss with cornstarch.

Combine all sauce ingredients in a small bowl and set aside.

Heat oil in a large skillet over medium high heat. Add chicken in small batches and cook until no pink remains, about 5-6 minutes. Set chicken aside in a bowl.

Next add a little more oil heat and then add green beans and mushrooms, cook till just tender, season a bit more with pepper and touch of salt 

Add sauce to the pan and bring to a simmer. Simmer until it thickens how you like.

Stir in chicken and toss to coat. Garnish with green onions.

Notes:

Leftovers can be stored in an airtight container in the fridge for up to 4 days. 

Reheat leftovers in the microwave until heated through. 

Green Beans and Mushrooms

 

We always needs our vegetables right? I am always looking for new ideas to create good tasting recipes with them too. I like green beans and mushrooms and put together like this they are delicious.

Serves 6

What you Need:

1 tablespoon olive oil
1 tablespoon butter
3 large shallots, sliced thinly
8 ounces cremini or button mushrooms, sliced thinly
1/4 teaspoon salt
1 1/4 pounds green beans, stem ends trimmed (you can use frozen)
1/4 cup chicken, turkey, or vegetable broth

How to Make it:

Heat the oil and butter in a large skillet over medium heat, swirling it around to coat the pan. When the butter is fully melted and has stopped foaming, add the shallots, mushrooms, and salt. Sauté until all of their liquid has evaporated from the mushrooms and they are beginning to brown, about 10 minutes.

Add the green beans to the pan and stir to evenly distribute the shallots and mushrooms. Pour the broth over the vegetables and cover the pan. Let cook, covered, until almost tender, about 10 minutes. Turn off the heat and let stand, still covered, for another 5 minutes.

Serve the green beans in a serving dish or shallow bowl, pouring all of the mushrooms and shallots over the top.

RECIPE NOTES

Keep the green beans warm in a slow cooker or covered dish in a warm oven for up to one hour.

Flavor variations: Basic green beans are what's expected for the holidays, but for weeknights you can dress up this dish with other flavors. Add Italian seasonings to the mushrooms and shallots for an herbed version, or add sesame oil and soy sauce for an Asian twist.

Gingerbread Cookies and Little Debbie Christmas Tree Cakes Winter Wonderland Trifle

Winter Wonderland days are not complete without this festive trifle. Made with vanilla pudding, fresh raspberries, Gingerbread Cookies and your favorite Little Debbie® Christmas Tree Cakes®! This easy no-bake treat is great for your office party or for your ugly Christmas sweater party. It’s a perfect shareable dessert that everyone will be holly jolly about! This recipe was found on the Little Debbie website and I enjoyed making it for my family.

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Makes 10-15 Servings

What you Need:

2 Cartons Little Debbie Gingerbread Cookies*
2 Cartons Little Debbie Christmas Tree Cakes (Van.)*
2 4-oz. Packages Vanilla Pudding
1 Container Whipped Topping, Thawed
1 Container Fresh Raspberries, Cleaned
Shredded Coconut

Howe to Make it:

Prepare vanilla pudding according to directions on the carton.

Crush 1 carton of Gingerbread Cookies and layer the bottom of the trifle bowl.

Using the picture as your guide, arrange whole Gingerbread Cookies, alternating with Christmas Tree Cakes, around the side of the dish.

Break up the leftover Christmas Tree Cakes into bite-sized pieces, and cover the bottom of the dish with a single layer.

Spoon half of the vanilla pudding over the cake layer and top with raspberries.

Continue layering with pudding, cake and raspberries.

Top with whipped topping. Decorate with raspberries, shredded coconut and remaining cakes and cookies.

Serve immediately.

Herbal Hot Toddy

Feeling down, ill, just freezing cold, need a jump? Try this Herbal Hot Toddy to bring you up 

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Servings: One serving

Ingredients:

• 1 bag of Throat Coat tea

• 1 Tbsp of honey

• 1.5 oz of whiskey or bourbon

• Large wedge of lemon (or 1/4 cup of juice)

• 8 ounces of boiling water

Instructions:

• Boil water for your tea.

• Cover the bottom of a large mug with honey.

• Place tea bag in your mug, add the boiling water, cover mug and allow it to steep for 10-15 minutes.

• Uncover, add in your lemon juice and whiskey, stir and enjoy!