Recipes

Smoked Sockeye Salmon Salad

Ingredients:

1 small pack of smoked sockeye salmon

Lettuce

Tomato

1/2 of Avocado

Capers

Cucumber

Black olives

*Lightly season on top with ­čĹç­čĆŻ

Olive oil

Red wine vinegar

Mirin

Sea salt

Black pepper

Garlic powder

And you’re done!

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YOU DO NOT NEED A BREADMACHINE!

Baking bread is like the oldest trick in the book. For some crazy reason in our technology driven age it has become as elusive as finding the Leviathan. Not that one would want to find this deep sea creature cause surviving the meeting has even less odds. Yet here we are with countless epic fail stories and people resorting to buying expensive equipment to do it for them.

As a young child I used to watch my father fail over and over again to make bread. The horror of burnt loaves! Imagine the despair of a super intelligent man who could work on submarines get served defeat time after time from a little ol’ loaf of malformed bread. I even told him why even bother they sell it in the stores. Just go buy it! Welp, after dang near the 25th time the bread finally came out right and it was well okay. Yeah…. just okay. It was nothing amazing or worth my tastebuds to remember. However, I feel I have redeemed our family name in regards to baking. I realized I could not overthink think the process. Remember people been making bread before we had blenders, food processors and that dang Breadmaker!! I believe the trick is allowing the time for the bread to rise and adding a Dutch oven to your kitchen arsenal.

My Italian Herb Garlic Bread

Ingredients:

3 cups of flour

2 teaspoons sea salt

1/2 teaspoon Active Dry Yeast

1 Tablespoon of McCormick® Perfect Pinch® Italian Seasoning

4 cloves of garlic chopped

1 1/2 cup of warm water

**Replacing your Breadmaker Equipment:

5-7 quart Enamel Coated Dutch Oven (I got mine from Walmart)

Mix all the ingredients in a large mixing bowl. It’s gonna stick together but look really stringy and messy. This is okay. You’re not looking for uniformity or a smooth beaten mixture. In fact don’t over mix the dough or the bread wont be as fluffy.

Your final mixed ratchet-looking dough is below. Remember, it will come together less is more.

Cover it with plastic wrap or a damp cloth for at least 8 hours at room temperature. I typically prep this a day before so I can bake for the next nights dinner.

After 8 hours your dough will have risen and will look like this. You will see nice little air pockets!! Super cool!

Preheat your oven 450 degrees. While it is heating up put some flour on a flat surface and powder your hands so the dough doesn’t stick to them. Dig the dough out the bowl and then punch it a few times.

Hee hee…

Ahem, yes… punch it a bit. Then shape it into a nice ball like this.

Cover the dough with the plastic wrap until the oven is heated and ready.

You will put the bread AS IS in the Dutch oven. The dough shouldn’t stick to the enamel so you don’t have to line with oil or whatever. If you are not using a non-stick oven then add olive oil or parchment paper on the bottom of the pot. Bake for 30 minutes COVERED. Then REMOVE the top and put it back in the oven. Mine looked like this after 30 minutes.

***PAY ATTENTION***

Now…this is the final stretch for you. Depending on your oven it may take roughly 7-15 minutes to get that golden color. I set my oven timer on 7 mins initially. Checked it. Nope! 3 mins more. Nope and finally 3 mins again. Yes it’s perfect!

Remove it from the pot on to a cutting board.

Slice it and spread some butter or olive oil. It’s whatever you want to do at this point!

I made pot roast that night so it was super useful at sopping up juices from it! The finished product looks so unbelievably sexy I tell ya. The herbs and garlic really shine through in this recipe! I mean you can really taste them! The crust is crispy and the bread moist and fluffy!! I guarantee your family will love it. I know my boys did!

**Peep Lil Rocs stalker hand**

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Corned Beef and Cabbage Stew

Ingredients:

2.5 lbs of corned beef sliced

1 head of cabbage sliced

3 red potatoes cubed

2 yellow onions sliced

3 carrots sliced

3 cups beef broth

1/2 cup red wine

1 can tomato paste

1 tablespoon caraway seed

2 tablespoons turmeric

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon red pepper powder

1/3 cup of vinegar

1 bay leaf

2 star anise

4 cloves garlic chopped

vegetable oil

sea salt

lemon pepper seasoning

black pepper

water

Equipment: Dutch Oven

*I ended up having to buy my corned beef from the neighborhood deli so I asked them slice it thick. Then I sliced it again into strips when I got home*

Preheat oven to 400 degrees. On medium heat saute garlic, onions, carrots, sea salt, pepper, thyme, caraway seed and rosemary in vegetable oil. You will use the same dutch oven to do this.

Then combine corned beef and cabbage in the pot. Pour in beef broth, wine, vinegar and tomato paste. Cover with water and stir. Drop in a bay leaf and star anise. Add turmeric and red pepper powder.

Bake a maximum of 1.5 hours until potatoes tender. Remove from oven and stir occasionally and taste the broth to make sure seasoning is where you want it. Sprinkle in sea salt, pepper, and lemon pepper to taste. You can serve with rice or on its own.

Reese’s Peanut Butter Brownies

Ingredients:

1/2 cup melted butter

1/2 cup sugar

1/2 cup brown sugar

1/2 flour

1/3 cup unsweetened cocoa powder

2 tablespoons vanilla

2 eggs

1/2 cup vanilla almond milk

1 cup mini Reese’s peanut butter cups

1/2 cup chunky peanut butter

4oz semi-sweetened bakers chocolate chopped

1 teaspoon salt

1 teaspoon baking powder

Vegetable oil *only to grease baking pan*

Preheat oven 350 degrees. Combine dry ingredients in a large bowl separately. Stir sugar, flour, baking powder, salt, and cocoa powder until well mixed. Melt butter first and mix with peanut butter in a small bowl. Then add to dry mixture. Combine the remaining ingredients and throughly mix. Your brownie batter should look like this.

Grease a 9 x 13 baking pan to ensure it wont stick. Pour in the mixture and make sure its evenly spread in the pan.

Bake about 35 minutes. Check the Middle with a toothpick to verify it’s not raw. But it still should be chocolatey. You will be able to tell.

Sweet and Spicy Chicken

Ingredients:

3 lbs split chicken breast cubed

1 bundle green onions sliced

4 cloves garlic chopped

1/2 cup apricot preserves

2 tablespoons red pepper powder

1/4 cup soy sauce

3 packets duck sauce

1 tablespoon honey

2 tablespoon vinegar

1 tablespoon sriracha

sea salt

black pepper

vegetable oil

Combine chicken, onions, and garlic in a large bowl.

In a separate small bowl, whisk together apricot, soy sauce, duck sauce, honey, vinegar, red pepper powder and sriracha.

Pour over chicken and toss.

Let marinade a minimum of 30 minutes.

On medium heat, saute chicken in vegetable oil.

Season and toss with salt and pepper. Once chicken is cooked through serve over rice.

Dijon Mustard Salmon with Herb Roasted Sweet Potatoes

Sweet Potato Ingredients:

1 sweet potato diced

2 cloves garlic chopped

2 tablespoons olive oil

2 tablespoons melted butter

1/2 tablespoon lemon juice

Thyme

Rosemary

Dill weed

Sea salt

Black pepper

Preheat oven 400 degrees. In a bowl, toss sweet potatoes in above ingredients and season to your tastebuds. Lol dont be afraid of the herbs. They’re good for you.

Bake for about 40 minutes or less until tender. Once you have removed them from the oven, toss them again in the juices before serving.

Salmon Ingredients:

1 fillet Wild Sockeye salmon

2 cloves garlic chopped

1 tablespoon Dijon mustard

1 tablespoon olive oil

Juice from 1 lemon

Dill weed

A drop of honey

Sea salt

Black pepper

Whisk together honey, mustard, garlic, dill, lemon juice, and olive oil in a separate bowl.

Sprinkle sea salt over the fish. Then pour the Dijon mustard sauce. Sprinkle black pepper over top.

Add salmon for the last 15 minutes of cooking time while your cooking the sweet potatoes. I served with sauteed broccoli.

Trout Edamame Salad with Tarragon

Ingredients:

1 can of smoked trout

1/3 cup of canned corn

1 greenhouse tomato quartered

10 oz edamame

1 avocado diced

1/4 of a red onion finely sliced

Fresh tarragon chopped

3 cloves garlic chopped

Sauce:

3 parts olive oil

1 part balsamic vinegar

1 teaspoon of dijon mustard

salt and pepper to taste.

Toss all vegetables and trout in a bowl.

Whisk sauce together in a separate bowl. Then pour over salad.

Toss salad with balsamic sauce, salt and pepper to taste.

Cutting Corners Beef Dinner

Ingredients: 

1 lb beef steak sliced thin

2 onions sliced

1 green bell pepper sliced

1 yellow bell pepper sliced

4 tomatoes off the vine quartered

1/4 cup chopped fresh ginger

6 cloves garlic chopped

2 tablespoons red pepper powder

1/2 bottle of Kikkoman Orange sauce

Salt and pepper to taste

1/2 cup of water

Vegetable oil

Let your beef slightly unthaw. It’s easier to slice it thin that way. In a large wok on medium, saute onions, garlic, ginger, and peppers in vegetable oil. Sprinkle salt and pepper. Next add beef and and pour in orange sauce. Continue to toss. Sprinkle more salt, pepper and red pepper powder. Pour in water. Allow it to simmer for a few minutes. Then toss some more. Once the beef and vegetables are almost done finally add the tomatoes. Toss for a couple of minutes and make sure not to overcook them. They should still retain their form. Serve with rice.

Beef Sausage Rolls

Ingredients:

2 lbs beef sausage sliced

2 onions sliced

1 green bell pepper sliced

4 cloves garlic chopped

1 jalape├▒o chopped

1 small can of Budweiser

sea salt

black pepper

oregano

onion powder

vegetable oil

Pack of bolillos rolls

In a large wok, saute the the chopped garlic in vegetable oil. Once garlic has browned add onions, sausage, jalape├▒o, and bell pepper. Pour in the beer. Begin to toss. Then season to your preference with salt, pepper, oregano, and onion powder. Once the beer has cooked down the sausage is ready. Serve in a bolillos roll or sub roll. I made red cabbage and dill roasted potatoes as my sides.

Buttermilk Pie

Buttermilk pie is like a chameleon of a dessert. One of my friends had made it one evening. I had never even heard of the thing but he told me to close my eyes and take a bite. Now get this… It tasted so FAMILIAR like a sweet potato pie or pumpkin pie but not really. Nevertheless is was so delicious so I decided to make it one night for my children. Super easy to make and not too many things needed to pull it off.

Ingredients:

1 pie crust (9 inch)

3 eggs

1 stick of butter softened ***Remember softened is NOT melted. You simply leave the butter out of the fridge to get soft.***

1 1/2 cup sugar

3 tablespoons of flour

1 cup buttermilk

1 tablespoon vanilla extract

1 tablespoon lemon juice

1 teaspoon nutmeg

A pinch of cinnamon
Preheat oven to 350 degrees. Beat the eggs until they look foamy with all these little bubbles. Mix butter, sugar and flour. Beat until smooth. Finally add the buttermilk, vanilla, cinnamon, lemon juice and nutmeg. Again beat until smooth.


Then pour the mixture into the pie shell.


Let the pie bake for 45 minutes to 1 hour. Check on it to confirm the middle is firm. Carefully remove the pie from the oven. I had shaky hands so I cracked mine. Cosmetically, I was pissed however did it still taste good?? Yes and it didn’t survive the night. Add whip cream or ice cream on top if you like!

Smoked Salmon Omelette

Ingredients:

3 eggs

Smoked salmon sliced

Fresh dill chopped

Coleslaw blend veggie pack

1 tablespoon chopped garlic

Garlic powder

Black pepper

Mexican shredded cheese blend

Olive oil

Beat three eggs in a small bowl. Sprinkle black pepper and add chopped garlic.

On medium heat, lightly coat bottom of frying pan in olive oil. Pour in egg mixture. Let the eggs solidify. On one side lay salmon. Sprinkle dill, veggie mixture, garlic powder, a little cheese and a little pepper. Gently flip the other half of egg over top. Press down very gently so cheese bonds it in place. Let the omelette brown. Then serve.

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