Bourbon Salmon

What can I say about Salmon?  Neither one of us “think”  we like it but ”they” keep telling us it is healthy and we “should” eat it & a lot of people enjoy it.  A friend of mine provided me this really awesome recipe she got from Steve & Mary Ehrenberger and told me we should try it….. I thought well if it does not turn out at least we have the Bourbon!

Bourbon Salmon

½ cup packed brown sugar

½ cup bourbon

½ cup apple juice

1 tsp black pepper

1 cup chopped pecans

1 tbs unsalted butter (melted)

½ tsp salt

1 salmon fillet (about 2 ½ pounds)

In a large resalable plastic bag combine the sugar, bourbon, apple cider & pepper.  Add the salmon, seal & shake. Refrigerate 2-3 hours, shaking every hour or so.

Heat oven to 400. Spread the chopped pecans on a baking sheet & bake for about 5 minutes. In a small bowl combine the pecans, melted butter & ¼ tsp salt.

Coat a baking dish with non-stick spray.  Remove salmon from the marinade & save the marinade. Place the salmon on the baking pan skin side down.  Sprinkle the remaining ¼ tsp. salt on the salmon and then gently press the pecan mixture over the salmon. Bake at 400 for 20 – 25 minutes until the salmon flakes easily with a fork.

While cooking the salmon place the remaining marinade in a small saucepan.  Boil for 3 minutes.  Use the cooked down marinade as a sauce for the salmon when done.  Either over the top or on the side.

Tupps Tidbits ~ My trip to Hy-Vee for salmon was an experience for me. Again, not a salmon eater & still wondering why I am purchasing it.. The employee was very helpful to explain I had 2 options - either Farm Raised or Wild Caught Sockeye Alaskan. He stated his favorite was the Sockeye but it was strong favored & you should like salmon to purchase this over the Farm Raised. Since the Sockeye was $2 a lb cheaper… can you guess what I picked?

I would recommend foil lining the pan for easy clean up & also chop up the pecans a little bit more than how they come in the package as “chopped pecans”.

The salmon was moist & picked up a slight bourbon flavor from the marinade. It was easy to make & healthy.   After trying this dish, I would take the chance of trying it again with the Farm Raised. Sean would get steak & not just because it is cheaper.  Since we are not big salmon eaters & when I say “not big” we do not eat it.  We do not like it.   If you like salmon I recommend giving this a try. If you do not like salmon, drink the bourbon & throw out the salmon .This recipe still did not do it for us & is NOT a KEEPER (for us).

Buckwheat Waffles

On the weekends we sleep in, enjoy the morning & make breakfast. This weekend we started with a good coffee &  waffles.  The usual complaint about waffles is that you can only make one at time...so...enjoy your morning, cut each waffle in half & share.  This one came to us from global gourmet internet site. 

Buckwheat Waffles

2 eggs

¾ cup milk

2 tablespoons oil or melted butter

3/4 cup all purpose flour
1/3 cup buckwheat flour

1 ½ teaspoons baking powder

1 tablespoon sugar

½ teaspoon salt

Whisk the eggs until they are frothy.  Mix in the milk & oil.  Measure the dry ingredients into the bowl & whisk until smooth.  Cook.  Serve with butter and warm maple syrup.

Tupps Tidbits ~ for a little added touch use sour milk & use non-stick cooking spray on waffle iron for easy removal of waffle, especially if you have not used your iron in a while

Well what can I say; they were definitely healthy & filling. At first taste, it was like cardboard & you will need extra butter & syrup to make these slide down or maybe a cocktail. 

But for a good whole grain waffle these are excellent when you compare these to a premade mix of Fiber One.  We are stating it is “KEEPER” if we need a healthy alternative on the weekend again!

Crock–Pot Corn Chowder

It is March and we are still doing this…yea I know you thought we would long give up on the resolution right?  After last week’s disaster it thought about!  Anyhow…we are going to give Leanne’s “Saving Dinner” recipes book one more try.  Cross your fingers on this one! I am thinking a big salad & some whole-grain rolls will work great or as a back up! J

Crock – Pot Corn Chowder   p.72

Serves 6

5 russet potatoes, peeled & cubed

2 onions, chopped

2 cans corn, undrained

2 tablespoons butter

1 can chicken broth

1 cup milk

 In a Crock-Pot, add everything but the milk and cook on low 8-9 hours.

Add the milk and cook another 30 minutes, then serve it up!

Tupps Tidbits ~ we used sweet corn that we froze last summer in this dish…I don’t eat canned corn

This was a good recipe, we are not giving it an OMG but we are defiantly keeping it & making it again.  It was very easy & quick to make.  The thought was to add some bacon bits, green onion and/or ham. Or instead of the milk we use the cream soup mix from the Creamy Root Vegetable Soup recipe we made early in the year.  This is a KEEPER ( and gluten free!).

Next Week ~  Buckwheat Waffles

Orange Thyme Crock-Pot Chicken

I picked up a new book at the library a few weeks ago & it states “knowing what’s for supper is the key to getting rid of the chaos”.  “Saving Dinner” (by Leanne Ely) offers weekly menus, recipes & the shopping list.  The thought of doing six straight days of new dinner recipes in one week was a little scary, so we started with just one of the recipes from the book.  This is a crock-pot recipe.  Most stews, pot roasts, & other uncooked meat/poultry & vegetable combinations will require at least 4 – 6 hours on high or 8 hours on low in a crock-pot.  So, put it in your crock-pot, get some spring cleaning done & before you know it dinner will be ready!

Orange Thyme Crock-Pot Chicken   p.135

Serves 6

6 ounce can frozen orange juice concentrate, thawed

½ tsp thyme

Dash ground nutmeg

Dash garlic powder

6 boneless, skinless chicken breasts halves

¼ cup water

2 tablespoons cornstarch

Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the thyme, nutmeg, & garlic powder.  Dip each piece of chicken into the orange juice to coat completely.  Place in Crock-Pot.  Pour the remaining orange juice mixture over the chicken.

Cover & cook on low for 6-7 hours or on high for about 4 hours.  When the chicken is done, remove & keep warm.  Pour the sauce that remains in your Crock-Pot into a saucepan.  Mix the cornstarch & ¼ cup water well (no lumps!) & stir into the juice in pan.  Cook over medium heat, stirring constantly, until thick & bubbly.  Serve the sauce over the chicken.

Suggestion – serve with brown rice, steamed green beans & a spinach salad

Tupps Tidbits ~ If you use the large chicken breasts cut them in half length wise. 

Sean’s mom, Judy, was saying she needed a new Gluten Free meal option. Even though this is gluten free I would not suggest making it.  The chicken was extremely dry & the favor was awful.  It did not “Save Dinner” & is NOT A KEEPER! 

Next Week ~ Crock-Pot Corn Chowder