Maple Glazed Salmon

 Maple Glazed Salmon

• Found on: https://tasty.co/recipe/maple-glazed-salmon
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• 1 tablespoon vegetable oil
• ¼ cup maple syrup
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• pepper, to taste
• salt, to taste
• 4 oz salmon fillet, 2 fillets
• fresh parsley, for garnish

1. Heat vegetable oil on medium-high in a cast-iron skillet.  
2. Whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.  Set aside 2 tablespoons for topping later.
3. Place salmon fillets inside the bowl and make sure each side is covered with sauce.
4. Sear the salmon 2-3 minutes on each side.  Brush the tops with the sauce.  Remove salmon from pan once done. 
5. Top with reserved marinade and sprinkle parsley for garnish.

Crockpot Beef Stew

Crockpot Beef Stew

Ingredients

• 2 lbs. stew meat or 2 pounds any lean roast cut into 1-inch squares
• 1/2 cup flour
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. onion powder
• 1 tsp. thyme
• cooking oil, about 2 tablespoons
• 28 oz. beef broth (2 14 oz. cans)
• 6 oz. can tomato paste
• 1 1/2 lbs. red potatoes quartered or diced cut into inch pieces
• 1 lb. bag baby carrots
• 1 white onion, diced
• 2 cups frozen peas optional

Instructions

• Add the potatoes, carrots and onions to the slow cooker.
• Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.
• Shake to coat the pieces evenly. (or this can be done in a large bowl)
• Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.
• De-glaze the pan with the beef broth. Add the tomato paste, scrape up any brown bits of meat and flour into the sauce. The sauce will thicken and will only take a few minutes.
• Add the meat and sauce to the slow cooker.
• Stir.
• Cook on low for 7 to 8 hours.
• Add peas at the end of cooking time. Put the lid back on and cook for 15 more minutes to thaw the peas. If the stew thickens too much after being stirred, add water.

Bacon BBQ Pineapple Chicken

 

Bacon BBQ Pineapple Chicken

Ingredients: 

• 4 chicken breasts (skinless, boneless)
• 1 cup BBQ sauce
• 1 cup pineapple diced
• 6 strips bacon cooked and diced
• 1/4 red onion sliced (about 1/4 cup) + extra
• 1 cup Mozzarella cheese shredded
• 2 green onions diced

Directions:

1. Preheat oven to 375 F.
2. Add chicken breasts to the casserole dish. Using a spoon, brush chicken breasts with BBQ sauce.
3. Top with diced pineapple.
4. Add chopped cooked bacon on top of the chicken.
5. Top with sliced red onion.
6. Top with shredded Mozzarella cheese.
7. Bake for 25-30 minutes, uncovered, until the chicken is cooked through and no longer pink in the center. Broil for the last 4 minutes if desired.
8. To serve, top chicken with a small amount of extra diced pineapple, a little bit of remaining sliced red onion, and diced green onions.

One Pot Beef Stroganoff

One Pot Beef Stroganoff

INGREDIENTS:

• 2 tablespoons unsalted butter
• 12 ounces cremini mushrooms, thickly sliced
• 1/2 medium sweet onion, diced
• Kosher salt and freshly ground black pepper, to taste
• 1 pound lean ground beef
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1/4 cup dry white wine
• 4 cups beef stock
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 8 ounces egg noodles, uncooked
• 1/2 cup sour cream
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
2. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.  Stir in garlic and thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute.
4. Stir in wine, scraping any browned bits from the bottom of the skillet.
5. Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
6. Stir in sour cream until heated through, about 1-2 minutes.
7. Serve immediately, garnished with parsley, if desired.

Honey Garlic Chicken

Honey Garlic Chicken 

Ingredients

• 1 lb chicken breast , boneless and skinless (2 pieces)
• Salt and pepper
• 1/4 cup flour 
• 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
• 2 garlic cloves , minced
• 1.5 tbsp apple cider vinegar (or white or other clear vinegar)
• 1 tbsp soy sauce ,
• 1/3 cup honey (or maple syrup)

Instructions

• Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
• Place flour in a shallow dish. Coat chicken in flour and shake off excess.
• Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
• Place chicken in skillet and cook for 2 - 3 minutes until golden. Turn and cook the other side for 1 minute.
• Turn heat down slightly to medium high.
• Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
• Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
• Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
• Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

Grilled Chicken with Peanut Sauce

 Gilled Chicken with Peanut Sauce

FOR THE CHICKEN

• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 large lime juice only
• Black pepper to taste
• 1 pound chicken tenders threaded onto small skewers

FOR THE SAUCE

• 1/2 cup creamy peanut butter I used all natural
• 1/4 inch piece fresh ginger minced
• 1 garlic clove minced
• 1 tablespoon lime juice
• 1/2 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1/2 cup coconut milk OR water or a mix of both
• honey or low carb sweetener to taste
• fresh chili cayenne pepper or chili sauce, to taste (optional)

Instructions

• Season the chicken: Place the sesame oil, soy sauce, lime juice and pepper to a shallow dish that fits the length of your skewers. Add the chicken and marinate for 15 minutes, turning the skewers occasionally. (we just grilled it without skewers) 
• Make the sauce: Place all ingredients for the sauce in a small bowl and mix well. Alternatively, blend in a mini food processor for a smoother sauce.
• Grill the chicken: Heat the grill (or a grill pan over medium high heat on the stove). Grill the kabobs until the chicken is done, about 4-8 minutes per side (depending on the thickness of your chicken).
• Serve the hot chicken skewers with the peanut dipping sauce.

Stuffed Bell Peppers

Stuffed Bell Peppers

INGREDIENTS

1/2 c. 

uncooked rice

2 tbsp. 

extra-virgin olive oil, plus more for drizzling

1 

medium onion, chopped

2 tbsp. 

tomato paste

3 

cloves garlic, minced

1 lb. 

ground beef

1 

(14.5-oz.) can diced tomatoes

1 1/2 tsp. 

dried oregano

Kosher salt

Freshly ground black pepper

6 

bell peppers, tops and cores removed

1 c. 

shredded Monterey jack

Freshly chopped parsley, for garnish

DIRECTIONS

1. Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
2. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
3. Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
4. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
5. Garnish with parsley before serving.

Creamy Lemon Parmesan Chicken

Creamy Lemon Parmesan Chicken

Ingredients:
4 (about 1 pound, total)
boneless skinless chicken breasts, pounded down to 1/2-inch thickness
3/4 cup grated parmesan cheese, divided
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried thyme
zest of 1/2 lemon
salt and fresh ground pepper, to taste
1 tablespoon extra virgin olive oil
2 tablespoons butter, divided
3 cloves garlic, minced
2/3 cup low sodium chicken broth
1 cup heavy cream
2 tablespoons lemon juice, (adjust to taste - you may want less or more)
chopped fresh parsley, for garnish
lemon slices, for garnish (optional)


Instructions

In a mixing bowl combine 1/3-cup parmesan cheese, garlic powder, basil, thyme, lemon zest, salt, and pepper.

• Drizzle a bit of olive oil over each chicken breast and rub the prepared seasoning all around the chicken. You can also put the seasoning in a shallow dish and dredge the chicken breasts in it.
• Heat a large skillet over medium high heat; add oil and melt 1 tablespoon butter.
• Once heated, add chicken and sear until golden, about 5 minutes. Flip and continue to cook for 5 more minutes, or until golden. Cooking time will depend on the thickness of the chicken breasts.
• Remove chicken from skillet; set aside and keep covered.
• Melt remaining butter in the skillet.
• Add garlic; lower heat to medium and cook for 20 seconds.
• Whisk in chicken broth; whisk in cream and remaining Parmesan cheese; season with more salt and pepper, if desired, and stir until combined.
• Continue to cook for about 2 minutes, or until thicker.
• Whisk in the lemon juice and cook for 1 more minute.
• Return chicken back into the pan; let simmer in the sauce for about 2 to 3 minutes, or until heated through.
• Remove from heat; garnish with lemon slices and parsley.

Served with pasta or egg noodles was perfect to soak up the great sauce.