Ina's Grilled Asian Salmon

I tried a new recipe tonight. As usual with Ina's recipes- I cut it in half. It was really good- even the boys loved it!

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil

1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Chicken and Dumplings

I really like Chicken and Dumplings...and tonight is the perfect weather to have them! It's cold out and raining, it will probably be snowing soon. There is nothing like good comfort food to make the winter seem worthwhile. It's also a great one-dish meal and reason to use my Dutch Oven! Here is the really easy recipe that I use from Martha. What's for dinner tonight in your house?

Menu Planning

I've just discovered a great blog:



She has a great article on menu planning that is definitely worth checking out. I menu plan using my Outlook calendar. She does it with Google calendar and gives step by step instructions.

Do you menu plan? What method works for you?

Tangerines

Today I took the boys to my parent's to pick tangerines. There is something so cool about picking produce or fruit. You feel so connected to it. You value it more than if someone gave it to you or even if you bought it at the store. You don't want to waste even a little of what you worked hard to grow and harvest. Maybe this is why my grandmothers canned.

They boys really didn't like tangerines last year- but today they were eating them up! I even taught them how to use the special citrus clippers. We also picked some lemons and oranges I'm going to juice and freeze some in ice cube trays to have on hand for recipes. Now for some tangerine recipes. Any ideas?

Going Green at the Grocery Store

These bags are cute enough to make me want to "go green". The prices aren't bad either (5.99 for one bag or $18 for 4) The bottom one even says...

"God created the Earth and commanded us "to tend and keep it" Gen 2:15"

Ouch. Lately I've been reading some great articles on how as a Christian it really is our job to take care of the earth God has left us with. If you are interested you can read more here .

Hershey's Cinnamon Chips

If you haven't tried these yet...you should! They are so yummy! I've only been able to find them around the holidays at Save Mart (however I hear some Super Walmarts carry them as well).

In oatmeal cookies, coffee cake or even scones they are a delicious change of pace. If you like them- stock up, because they won't be back til next Christmas.

Sour Cream Coffee Cake

Yes- I know, I'm on a bit of a roll with the bundt cakes. I borrowed my mom's pampered chef stoneware bundt cake pan. I love it and I'm never giving it back. You can borrow it if you need it-okay mom?

On to the recipe (again from April) for her amazing coffee cake.

Sour Cream Coffee Cake

Mix Dry Ingredients and set aside:

2 ½ c flour
2 t baking powder
½ t baking soda
¼ t salt

¾ cup (1 and 1/2 sticks) butter, softened
1 ¼ c sugar

4 eggs
1 t vanilla
1 ½ c sour cream

In large bowl, beat together the butter and sugar on medium-low speed until creamy. Beat in the eggs, one at a time. Stir in the vanilla. Add the dry ingredients in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.

Option Streusel Topping and Filling:
2 T butter, at room temperature
¾ c chopped pecans or walnuts, toasted
1/3 c brown sugar
1 ½ t cinnamon

If you use the streusel topping, pour half the batter in the pan (spray pan well- I use the spray with flour for baking) then half the streusel topping. Then the other half of the batter and the rest of the topping.

Bake at 350 for about 60 min. sometimes it takes an extra 10 min or so. (Use a really large bundt pan). If you don't have a bundt or a mom who has one you can steal- I think you could use a 9x13 but it would bake much faster so keep your eye on it.

Options- I folded in Hershey's Cinnamon Chips (I'll post about these later). You could also fold in fresh blueberries and a little lemon zest, or Cranberries and a little orange zest. April also does a version with mini chocolate chips and cinnamon sugar layered in the middle (also called a Brooklyn Bundt).