This Magic Salmon Seasoning is AMAZING! I love it. I’ve only made salmon since Tom and I have been together once or twice. I wanted something new to cook in our new life in Texas, so one day at HEB I saw the seasoning and I decided to give it a try. I AM SO GLAD I DID!
This meal literally takes me 30 minutes to complete.
I put 1lb of fresh Alaskan Salmon on a piece of foil. Then I sprinkle the seasoning on it pretty generously. After the seasoning I place cubes of butter on the top. Fold the foil up around the salmon and seal it.
Pre-heat oven to 425 degrees then place the salmon in there to cook for 10 minutes. Open the foil up and cook the salmon for another 5-10 minutes or until the top starts turning golden.
Now serve with the colorful sides and ENJOY! This is SO easy and I am so impressed that this can be done so quickly.
Small tail off shrimp
2 cans tomato sauce
1 can diced Italian tomatoes
1/2 – 1 cup evaporated milk
Olive oil (I use truffle oil)
Whatever noodle you choose
4-6 garlic cloves
Chop your onion and garlic. Slice your Italian sausages. Heat some oil in a skillet and cook the Italian sausage until it is half way, then add the onion and garlic. Add 2 TBS Italian seasoning and 1 TBS Oregano. Once everything is cooked together for a few minutes set the sausage aside. Sautee you shrimp in a pan with 1 TBS chopped garlic.
In a large sauce pan heat the tomato sauce and diced tomatoes. Add the Italian sausage that you set aside earlier. Cover the pot and simmer for 45-60 minutes, stirring occasionally. Remove from heat and stir in the evaporated milk. Add as much or as little as you like. I prefer a creamier sauce so I usually add 1 cup.
Cook the noodles. I like to toss mine with my truffle oil after I strain it, completely optional.
Now just top your pasta with the sauce and add some shrimp. ENJOY!
Once that is finished cut some leaves off cilantro bunches and pick out your best looking chips to use. Now just drop a spoonful of guac onto each chip and top with the cooked shrimp and a cilantro leaf.
Now just set out onto a pretty plate and enjoy! These are so tasty and pretty to look at.
What kid doesn’t like pizza? And what is better than making your own?! Those 2 questions are pretty obvious in our home. We tried using buscuit dough in the past but I found it messier and more difficult than … Continue reading →
Well the ONLY good part about the superbowl this year would be all the food! The Broncos were being dominated by the Seahawks the ENTIRE game. It was painful to watch. By the end of it we were all in the kitchen eating our sorrows away. Tom was working the whole weekend so I was scrambling to clean and cook for everyone. I made pulled pork, sugar cookies, cupcakes, pico de gullo, guacamole, devilled eggs, egg salad, strawberry shortcake, and banana pudding. I need to post recipes because everything turned out great! We have lots of leftovers which is always nice. I probably won’t have to cook for another week because of all the things we have in the freezer. Even though our team lost I’m a little glad that the Seahawks won their first Superbowl ever! The Broncos can try again next year hopefully. They are just so inconsistent and they need to work on that.
Honey Maid Graham Cracker Crumbs
Cream Cheese 8 oz.
14 oz can Sweetened Condensed Milk
1 Can Blueberry Pie Filling|
Frozen Whipped Topping Cupcake pans
To Make The Graham Cracker Crust:
Mix 1 1/2 cup Graham Cracker Crumbs, 4 TBSP melted butter, 1/2 – 3/4 cup chopped pecans (depending on how many you like in there). Take spoon and smash the crust mixture in the bottom of your cupcake liners. If your mixture is too dry you can add more melted butter to it.
To Make Filling:
Mix 8 oz packet of cream cheese and 14 oz can sweetened condensed milk. Once they are blended together add half the can of blueberry pie filling. Fold in 1 cup of frozen whipped topping.
Spoon the filling into the cupcake pans and cover with foil. Freeze for 3 hours before serving. I like to take them out of the freezer 10 minutes before serving so they are soft.
When I was in college there was a Chinese restaurant called Old Peking. They had THE BEST sesame chicken. I used to order take out from them at least once a week. A lot of places have a really sweet sesame sauce and I prefer the more vinegar tasting sauces. After trying many recipes I decided to make my own and I’ve used this recipe for 6 years now.
A Chicken Breast per person
Vegetable oil for deep frying
Start by chopping your green onions. Chop your chicken breasts into little cubes.
To make the batter get a medium size bowl and mix – 1 cup flour, 1/2 cup soy sauce, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp baking powder, add water until its a batter consistency. Coat the chicken in the batter and cook in a pot of hot vegetable oil. I like my oil to be 375 degrees.
Cook the chicken until the pieces are a nice crispy brown.
While the chicken is cooking you can start the sauce. In a medium sauce pan add 1 – 2 tsp sugar, 1/4 cup soy sauce, 1/4 rice vinegar, 1 Tbsp sesame oil, 1/2 cup chicken broth mixed with 1 Tbsp corn starch. Bring the sauce to a boil for 1 minute and then let it cool. The last step is to add a handful of shopped green onion. *******THIS SAUCE WILL BE NOT BE SWEET, IT WILL TASTE MORE LIKE VINEGAR. IF YOU WANT IT SWEET ADD EXTRA SUGAR*******
I always serve my sesame chicken with brown rice. Top the chicken with sesame sauce and green onions. ENJOY!
Almost everything I used was Great Value brand by Wal-Mart.
2 – 25 oz. Cans Of Chicken (Great Value)
7 oz. Canned Green Chili (Great Value)
1 White Onion Chopped
26 oz. Can Cream Of Chicken (Great Value)
16 oz. Sour Cream (I use ‘Great Value’ light sour cream)
2 – 10 oz. cans of Enchilada Sauce (Great Value)
16 oz. or 4 cups of Shredded Cheddar Cheese ADD MORE CHEESE IF YOU LIKE EXTRA CHEESE (Great Value)
1 Bunch Of Green Onions Chopped
12 Flour Tortillas
2 – 9×13 Baking Dishes
In a large skillet cook the chicken (don’t drain the canned chicken), white onion, and green chilis. Add 1 TBSP of taco seasoning. Cook all of this together until the broth from the canned chicken has almost evaporated.
While the chicken is cooking, get another large skillet. Empty the can of cream of chicken and 1 1/2 cups of sour cream into the skillet. Add 2 TSP of Taco Seasoning to the thick sauce. Stir regularly and cook until it starts bubbling then set aside.
Spoon 1 – 1 1/2 cups of the sauce into the chicken
Take the rest of the sauce and spread a layer on the bottom of your 9×13 baking pans
Sprinkle a little bit of cheddar cheese onto a tortilla then put a spoonful of the chicken mixture over it.
Roll your enchilada and set it in the baking dish. Make sure you wrap it up nice and secure and put the flap side down in the sauce so it doesn’t open up.
Pour your enchilada sauce over enchiladas. I like the Great Value Mild enchilada sauce.
Sprinkle the tops of the enchiladas with cheddar cheese and top with chopped green onions.
Pre-heat your oven to 415 degrees and cook your enchiladas until the cheese is all melted and tops begin to brown a little. 10-13 minutes
Chop your onions and garlic the spread them on the bottom of your crock pot.
Now we have to make a dry rub for the pork.
1 TBSP Chili Powder
1 TBSP Brown Sugar
1 TBSP Salt
1/2 TSP Ground Cumin
1/4 TSP Cinnamon or 1/2 TSP if you like Cinnamon
Mix all these ingredients together and rub it all over your pork shoulder. Then set your pork shoulder in the crock pot.
Cooking time varies but I usually cook it 6-8 hours on high. Once it is soft I pull the bone and the fat out of the crock pot. We keep the bones for our dog 🙂 He loves them. Take two forks and shred the meat. You can take the meat out of the crock pot to do this, but I just do it in the crock pot. Now ENJOY it with your favorite BBQ Sauce. I find that the meat is flavored enough to eat it without BBQ sauce. My family likes Famous Daves Original Recipe sauce.
I like Guacamole a certain way. I don’t like mayo or anything like that in it because I really like the avocado flavor. If you are like me, you may like this Guac recipe I made. It’s so easy and its so yummy!