Grilled Salmon with Soy-Brown Sugar Marinade

We eat quite a bit of salmon in our household, mostly because I love fish, and salmon is one of the few types of fish thought to be safe for women who are pregnant or trying to conceive. This is our very favorite salmon recipe. It is so quick and easy, and it leaves the salmon with a wonderful sweet-salty crust. I served this with steamed asparagus and Israeli couscous for a quick and healthy meal. I usually grill the salmon, but given the crappy weather, I cooked it on the stove this time, and it still came out great.

Grilled Salmon with Soy-Brown Sugar Marinade

Source: Allrecipes

• 1 1/2 pounds salmon fillets (we also use salmon steaks from time to time)
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 C soy sauce
• 1/3 C brown sugar
• 1/3 C water
• 1/4 C vegetable oil

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large, resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Slow Cooker Chicken Taco Soup

I saw this recipe on Foodie Melissa's blog and I knew I had to try it. I believe she got the recipe from AllRecipes.com. This was very good, and very easy for a weeknight meal. Next time I will try to use my own spices, instead of buying packaged taco seasoning.

• 1 onion, chopped
• 1 (16 oz) can chili beans (I assumed this meant red kidney beans)
• 1 (15 oz) can black beans
• 1 (15 oz) can whole kernel corn, drained
• 1 (8 oz) can tomato sauce
• 1 (12 fluid oz) can or bottle of beer
• 2 (10 oz) cans diced tomatoes with green chiles, undrained
• 1 (1.25 oz) package taco seasoning
• 3 whole, skinless, boneless chicken breasts (I used 2 breast halves, and it was more than enough chicken)
• I also added 2 cloves crushed garlic

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes (and garlic) in slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. (I returned the chicken to the crock pot and just let it heat through -- the chicken was done).
   

Sage Brown-Butter Balsamic Ravioli

There hasn't been much noteworthy cooking going on in my house lately, with the end-of-the-semester grind as well as the craziness associated with our first IVF cycle (see my other blog). I finally made something blogworthy today.

It is interesting that this is a recipe from the Rachael Ray show, since I am not really a huge Rachael Ray fan (I know -- I'm like the ONE person in America!). After tasting this, however, my husband told me I have to take back anything mean I've ever said about her. ;) This meal was so quick and easy -- came together in about 20 minutes, which includes boiling water for the ravioli. Perfect weeknight meal.

Sage Brown-Butter Balsamic Ravioli

Source: Rachael Ray Show

1 package (about 24 to 30 small ravioli) fresh wild mushroom ravioli (I used four-cheese, as my husband hates mushrooms)

3 Tbsp. butter

2 Tbsp. sliced fresh sage

2 Tbsp. aged balsamic vinegar

1/4 C (about a palmful) chopped parsley

A dash freshly grated nutmeg

Grated Parmiggiano-Reggiano or Romano cheese

Salt & freshly-grated black pepper, to taste

1. Bring water for ravioli to a boil. Once water comes up to a boil, add some salt and drop in the ravioli. Cook according to package directions.
2. While the ravioli are boiling, melt butter in a small skillet over medium-high heat. Add the sage and cook until browned but not burnt.
3. Drain the ravioli and toss them in the brown butter mixture along with the balsamic vinegar, parsley, and nutmeg. Season with salt and freshly-ground black pepper, and sprinkle with cheese.

Slow-Cooker Pot Roast

This was seriously the easiest dinner ever, and I threw out all my other pot roast recipes after I tasted this one. I very loosely used a recipe from AllRecipes -- I adapted it quite a bit and really only used the recipe for the gravy. The pot roast smelled fantastic, was incredibly tender, and yielded TONS of gravy -- my favorite part. Don't worry if you don't like mushrooms -- my husband hates them, and he said he couldn't taste them in the gravy at all. I like my potatoes and carrots very soft, but if you like yours a little firmer, put them in about an hour before the end of the cooking time. You can also use a smaller roast if you prefer; there are only two of us, so I used a 2# roast.

Slow Cooker Pot Roast

• 1 pound red potatoes, quartered


• 1/2 bag baby carrots


• 5 1/2 pound pot roast


• salt & pepper to taste


• 1 Tbsp. olive oil


• 2 (10.75 oz) cans low-sodium condensed cream of mushroom soup


• 1 (14 oz) can low-sodium beef broth


• 1 (1 oz) package dry onion soup mix


• 1 Tbsp. cornstarch


• 2 Tbsp. cold water

1. Quarter red potatoes. Place red potatoes and carrots in the bottom of a slow cooker.


2. Season pot roast with salt and pepper to taste. Heat olive oil in a large skillet over medium-high heat. Brown pot roast on all sides. Place roast in slow cooker on top of vegetables.


3. In a small bowl, mix together cream of mushroom soup, beef broth, and dry onion soup mix. Pour over roast and vegetables in slow cooker. Cook roast on LOW for 8 hours.


4. When roast is done, remove roast and vegetables from slow cooker (leaving gravy in slow cooker) -- keep roast and vegetables warm. In a small dish, mix together cornstarch and water until combined. Whisk cornstarch mixture into gravy, stirring constantly until thickened (about 2 minutes).