[asian broiled salmon]

Adapted from Barefoot Contessa's Asian Grilled Salmon

This recipe feeds four.  We take enough salmon to feed 2 and halve the marinade.  

Directions
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
 

Set oven to broil.  While the oven 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. Place salmon on something with sides (like a platter), drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
 

Place salmon on a foil covered baking sheet that is ok for the broiler.  Place the salmon skin side up on the foil; discard the marinade the fish was sitting in. Broil for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and broil 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.
 

Remove salmon from the oven and spoon the reserved marinade on top. Cover with foil and allow the fish to rest for 10 minutes. Remove the skin and serve.

[chicken piccata]

I made this thanks to leftover ingredients in the house, and it's now a family favorite.  We don't usually have lemons sitting around, but I always keep lemon juice in the fridge - I substitute the bottled stuff.

Ingredients:

2 split (1 whole) boneless, skinless chicken breasts

Salt and black pepper

1/2 cup all-purpose flour

1 large egg

1/2 Tbsp water

3/4 cup bread crumbs (Italian Seasoned or Plain with some Italian Seasonings (basil, oregano, thyme) thrown in)

Olive Oil

3 Tbsp unsalted butter, room temperature, divided

1/3 cup lemon juice (2 lemons)

1/2 cup dry white wine

Chopped fresh parley (not crucial - I always leave it out)

Chicken

Preheat the oven to 400 degrees.  Line a sheet pan with parchment paper or foil.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4 inch thick.  Sprinkle each side with salt and pepper.

Mix the flour, 1/2 tsp salt and 1/4 tsp of pepper in a shallow plate.  In a second plate, beat the egg and 1/2 Tbsp of water together.  Place the bread crumbs on a third plate.  Dip each chicken breast in the flour - shake off the excess - and then dip in the egg and bread crumb mixtures.  

Heat 1 Tbsp of olive oil in a large saute pan over medium heat.  Add the chicken breasts and cook for 2 minutes on each side, until browned.  Place them on the sheet pan and allow them to bake for 5-10 minutes while you make the sauce.

Sauce:

Wipe out the saute pan with a dry paper towel.  Over medium heat, melt 1 Tbsp of the butter and then add the lemon juice, wine, 1/2 tsp salt and 1/4 tsp pepper.  Boil over high heat until reduced in half, about 2 minutes.  Off the heat, add the remaining 2 Tbsp of butter and swirl to combine.  (Adjust seasoning to taste - should be tart).  

Serve 1 chicken breast on each plate and spoon the sauce over each breast.  Garnish with parsley (again, only if you've got it - it's not a deal breaker).

[shrimp tacos]

These are so good...

1 lb medium shrimp: peeled, deveined and tails removed

3 garlic cloves, minced

1 tsp ground cumin

1/4 tsp chile powder

1/2 tsp ground pepper

1/2 tsp kosher salt

2 Tbsp olive oil

1/2 lime

Warm flour tortillas

Shredded Lettuce or Cabbage

Shredded Cheese (we use Colby Jack)

Sauce:

combine and reserve for serving - the amounts really depend on your taste - but is a must

2-3 large spoonfuls of Mayo 

A few shakes of Chipotle

Splash of milk to thin.

Shrimp:
In a large bowl combine the garlic, cumin, chile, pepper and salt.  Mix and add shrimp.  Stir until all shrimp are covered.  Cover bowl with saran wrap and let sit for 15 minutes.  

In a large skillet, heat the olive oil over medium high heat.  Once the oil is ready - add the shrimp and saute until pink (about 5-8 minutes).  Remove the skillet from the heat and then add the lime juice.  Stir shrimp and serve on tortillas with dollop or two of sauce, lettuce (or cabbage) and cheese.

[chicken noodle soup]

This has to be the best Chicken Noodle Soup we've ever tasted. You can leave out the parmesan and cream if you want - but it's better with it. This is based on Paula Deen's 'The Lady's Chicken Noodle Soup.

Ingredients: (part one... yes, there are two parts here)
One 2 1/2 - 3 pound Chicken, cut up (buy the pkg with all the pieces already cut up)
3 1/2 quarts Water (= 14 cups)
1 Onion, peeled
2 tsp Italian Herbs
1 tsp Lemon-Pepper Seasoning
3 cloves Garlic, minced
4 Bay Leaves
3 Chicken Bouillon Cubes
Salt and Pepper to taste (about 3 shakes each)

Add all the ingredients above into a large soup pot. Bring to a boil and cook for 35-45 minutes until chicken is cooked and tender. Remove the chicken from the pot and let rest on a plate or cutting board (careful so the juices don't go everywhere). Remove the pot from the heat and discard the bay leaves and the onion. Let the chicken cool until it's easy to hold. Once it's cooled, pick the bones clean, discarding the cartilage, skin and bones. Set the chicken aside.

Prepare:
2 cups sliced Carrots
2 cups sliced Celery, with leafy green tops
2 1/2 cups Uncooked Egg Noodles
3 Tbsp minced fresh Parsley
1/3 cup grated Parmesan Cheese
3/4 cup Heavy Cream
1/3 cup Cooking Sherry

Bring the stock in the pot back to a boil. Add the carrots and cook for 3 minutes. Add the celery and cook for 5 minutes. Add the egg noodles and cook according to the directs on the package, (usually about 8 minutes). When noodles are done, add chicken, parley, cheese, cream and sherry. Cook for another 2 minutes. Adjust seasoning if needed by adding salt and pepper. Serve with hot crusty french bread.

[fajita seasoning]

I hate buying the pre-mixed stuff in the store... but we love fajitas... so I make my own mix.

2 Tbsp Chili Powder
1 Tbsp Salt
1 Tbsp Paprika
1 Tbsp Sugar
1 1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Cayenne Powder
1/2 tsp Cumin
1/4 tsp Red Pepper Flakes

Mix all ingredients and store in a glass jar. Add to sauteed chicken breast and vegetables with chicken stock or water. Simmer for 15 minutes or less.