Miso Salmon
Absolutely one of our favorites. Ingredients 1/4 cup red miso 3 Tbsp Mirin 3 Tbsp Sake 2 Tbsp Agave 2 salmon filets Directions Mix all ingredients except salmon till well blended. Pour over salmon and place in fridge (in a bowl or ziplock bag) for at least 3 hours. If you use white miso, make it overnight. Let fish come to room temperature. Put in a shallow glass baking dish (coat with Pam). But under broiler, about 6 inches away, till it almost looks burn, about 5 minutes. Let rest a couple minutes and serve. We like it on buttered angle hair pasta with feta, garlic and fresh basil. Serve with...
Don’s Red Beans and Rice
What is stunning about this meal, is how GREAT it is, and how SIMPLE it is. Red Beans and Rice have always been a favorite when we eat out. We tolerated the pre-made mixes for years, but they are too salty. Ingredients: Dry light red kidney beans 3 Stalks celery, minced or cut to choice. 1 sweet yellow onion A couple peppers. Red, green, yellow. We actually like mixing a Habanero into it. Veggie oil Chicken/veggie broth Minced Garlic to taste Cajun seasoning (blend of garlic powder, paprika, onion powder, oregano, thyme, pepper, crushed red pepper)…just go easy on the salt. Meat. Grilled chicken is great. Tradition is smoked sausage, but too heavy for us. Ham is fine, just find a low sodium smoked ham, cubed. A mix of ham and chicken is our favorite. Two...
Don’s Teriyaki Sauce
I have this great memory from high school. I mowed my neighbor’s yard to earn money to pay for film, photographic paper and chemicals for my dark room. It paid $50 a month, which was a lot in the 70s. The neighbor lived in NY, but had a restaurant on 520, just down the street. When I would go in to get my paycheck each month, they would give me a bowl of teriyaki chicken. I loved it. Since then, I have NEVER found a teriakaki sauce to compare. But, through trial and error, I think I’ve finally nailed the sauce (more of a ‘glaze’, actually). 1/2 cup Soy Sauce (low sodium) 2 Tbsp Rice Wine 2 Tbsp Agave 2 tps Minced Garlic 2 tbsp shaved ginger 1 Tbsp Cornstarch 1 Tbsp Water Heat all ingredients except cornstarch and water to a simmer. Mix...
Tacos
Sure, tacos have been done to death. But it our world, tacos always meant ground something and then cooked with standard taco stuff. For many, many years. September, 2018, Don decided to make a GOOD taco, and to serve it with a solid Spanish rice and refried beans. Taco ingredients: Pound or so of boneless, skinless chicken thighs Rub for the chicken: Kosher salt to taste (1 tsp?) Fresh ground black peper to taste (1 tsp?) 2 tsp chili powder 2 tsp cumin 1/2 tsp garlic powder 1/2 tsp paprika. divide with smoked if you have it 1/2 tsp cayenne Toppings Thinly sliced red onion ( use sweet if you’d like) Shredded cheese of your choice. Mex blend is good, just jack is fine too Diced avaocado Fresh cilantro Lime wedges. Pace organic salsa Faga...
Aunt Dorie’s Chicken Cheese-It Casserole
This is a tried and true comfort food recipe the girls loved – who now are sharing with all their friends. Most of the items are shelf stable and can be purchased in advance, on sale 😊 Ingredients: Chicken (see below ~2 cups/more if you prefer)* Box of Elbow Macaroni 2 cans of Cream of Mushroom/Chicken/Celery soup (you can mix/match to your taste) ½ can of milk Sharp Cheddar cheese for grating Box of Cheese-Its *Chicken – roaster chicken or whole stewing chicken or 3 chicken breast halves (skin on, bone in) or ~4 chicken thighs (skin on, bone in) Instructions: Stew chicken and reserve water and set chicken aside to cool. Boil elbow macaroni in chicken stock from stewed chicken (or water if using a Roaster chicken) and drain when just al dente. Shred into...