Salmon with Ginger, Garlic and Soy

We eat a lot of tilapia and not at all of other types of fish. Every once in a while we get salmon and when we do, we always look for a recipe. We try it and it’s so-so. Nothing that really we would want to try again. So today I decided just to whip together some ingredients. We really liked this one and will use it again!

*We cooked this on a cedar plank on the grill, but you could easily do this by broiling in the over*

Ingredients:
A fillet of Salmon( big enough for two people) I usually buy about a half a pound of it for us 2.
1/3 cup soy sauce
A pinch or two of grounded ginger
A pinch or two of garlic powder
1 tablespoon of maple syrup

Directions:
1) Mix all ingredients together.
2 Rinse salmon off, and put in marinade dish. Coat with marinade.
3) Let it marinade for about a half hour.
4) Grill for about 20 minutes indirect heat.

Enjoy!

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Blueberry Peach Cobbler

Last week when I was back at home, I got some blueberries and peaches at Frecon’s Orchard. We didn’t eat them yet, so before they go bad I figured I’d better make something. So I decided to make a blueberry peach cobbler. It was really good. The mix of the blueberries and peaches made an awesome kind of tarty but really good flavor.

Ingredients:
2 oz. (4 Tbs.) unsalted butter, softened; more for the pan
3 oz. (2/3 cup) all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. table salt
2/3 cup coarsely chopped pecans
3 cups (about 1 lb.) room-temperature blueberries, washed and drained on paper towels
3 medium peaches (about 1 lb.), halved, pitted, and sliced 1/2 inch thick
1/4 cup granulated sugar
3 Tbs. cornstarch
1/4 tsp. freshly ground nutmeg

Directions
1. Position a rack in the center of the oven and heat the oven to 375°F.
2. Lightly butter a 9-inch square metal or ceramic baking pan.
3. In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 tsp. of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed.
4. Mix in the pecans.
5. In a large bowl, toss the blueberries and peaches.
6. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 tsp. salt and toss this mixture with the fruit.
7. Spread the fruit into the prepared baking pan.
8. Pressing the streusel into small lumps, sprinkle it over the fruit.
9. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes.
10. Cool slightly and serve warm, serve with vanilla ice cream and whipped cream!!

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Bloomin Onion

Who doesn’t love to order a bloomin’ onion when they go out to Texas Roadhouse or Outback. But come on, those have over 1,000 calories in them, and that’s not even including the dipping sauce. But guess what, the amazing Liza over at hungrygirl.com, has a recipe that has only 192 calories that includes the sauce.

Ingredients:
1 jumbo sweet onion, not peeled
1 cup fiber one bran cereal(original), ground to a breadcrumb like mixture in a blender or food processor
1/2 cup fat free liquid egg substitute
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper

For sauce:
3 tablespoons of fat free mayo
2 teaspoons of ketchup
1/8 teaspoon of seasoned salt
A dash of chili powder

Directions:
1) Pre-heat oven to 400 degrees.
2) Combine the cereal with the garlic powder and pepper, mix well.
3) Cut the top half inch of the onion off(from the pointy side, not the flat one)
leaving the root(bottom) intact, carefully peel the outside layer off. Next
starting from the top, carefully cut the onion down and across the middle,
stopping about a half inch from the root. Repeat to make a criss-cross cutting
the onion down the middle again stopping a half inch from the bottom. You
should now have 4 sections still attached at the bottom. Cut each of those
sections down the middle(from the top), again stopping before you get to the
root.
4) Place the onion, cut side up, in a large bowl and cover completely with ice water.
Allow the onion to sit for 15 minutes or until the petals open up. You probably
will have to use your hands to gently pry them open. Once all open remove the
onion and dry off as well as the bowl.
5) Once both are dry, place the onion back in the bowl, with the petals up. Pour the
egg substitute evenly over it, making sure to get in between all the petals, again,
use your hands to separate them. I used a bbq brush to put the egg on. After you
are done, flip the onion over to drain off the excess egg. The entire onion
should now be covered in the egg. Transfer the onion to a dry bowl.
6) Slowly sprinkle the cereal mixture evenly over the onion, making sure to coat
each petal, again I used my hands to make sure of this.
7) Spray a baking dish with nonstick spray and place the onion in it, petals up.
8) Bake for about 40 minutes, outside should be crispy and inside soft. While that
baking make the sauce ingredients.

This makes 2 servings!
Enjoy!

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Peanut Butter Ice Cream

Yep, my taste for peanut butter has not ended. I’ve been peanut butter crazy for like 4 months now, no idea why. It’s like chocolate to me, since I don’t really like chocolate that much. I got this crazy idea yesterday to try and make some ice cream. Mind you we don’t have an ice cream maker, so this was fun.

Ingredients:
1 cup milk, whatever you like, I used skim
1/2 cup granulated sugar
8 oz peanut butter chips
2 cups heavy cream
1 teaspoon vanilla extract
1 big Ziploc bag
1 small Ziploc bag
ice

Directions:
1) Heat the milk until it’s just bubbling around edges, you can do this in a microwave as well.
2) In a food processor or blender, pulse the sugar with the peanut butter till it’s finely chopped. Add the milk and blend or process till it is well mixed. Let the PB mixture cool off.
3) Once it is cooled off, stir in heavy cream and vanilla.
4) Put ice into small Ziploc bag.
5) Pour the mixture into a large Ziploc bag.
6) Place the ice bag in the large Ziploc bag.
7) Let chill over night, or until ice cream consistency.

I didn’t get to try it yet but tonight I will!

Enjoy!

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Dilly Crab Dip

I bought this HUGE bag of crab legs at the grocery store last week, we were only able to eat about half of them. So I decided to make crab dip. Seriously, this was the worst idea ever because peeling and cracking about 50 crab legs your self is painful, nail breaking, time consuming and a hot mess. For sure, but the crab meat in the store. Anyways here’s the recipe.

Ingredients:
2 (8 ounces of imitation crab meat)
1 1/2 cups of sour cream
1 1/2 cups of mayo
1 tablespoon of dill weed

Directions:
1) Combine all ingredients in a large bowl, stir well. Chill for until ready to be eaten.
2) Serve with some tortilla chips or whole wheat pita bread.

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