Glazed Salmon With Broccoli Rice

This is hands-down the best salmon I've ever had! From Real Simple. serves 4.

Ingredients

• 1/4 cup brown sugar
• 2 tablespoons low-sodium soy sauce
• 1 cup long-grain white rice
• 1 head broccoli (stems discarded), chopped (about 2 cups)
• 4 pieces skinless salmon fillet (1 1/4 pounds total)
• 1 large red onion, cut into 1/4-inch-thick wedges
• 1 tablespoon olive oil
• kosher salt and black pepper

Directions

1. Heat broiler. In a bowl, combine the sugar and soy sauce; set aside.

2. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. Let stand off heat until the broccoli is tender, about 5 minutes. Fluff with a fork.

3. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

4. Broil, spooning half the sugar and soy sauce glaze over the salmon during the last 2 minutes of cooking, until the salmon is opaque throughout, 8 to 10 minutes. Serve the salmon and onion with the rice and the remaining glaze.

Tip

Toxins in fish accumulate in the fat, so it's wise to remove fat and fatty skin before cooking.

Sun-Dried Tomato Pasta Salad

Serves: 6 to 8

Pasta salad ingredients:
1 lb fusilli pasta
1 c. diced tomatoes
3/4 c. diced black olives
1 lb FRESH mozzarrella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
1 c. freshly grated parmesan cheese
1 c. packed basil leaves, julienned (strips)

Dressing ingredients:
5 sun-dried tomatoes in oil, drained
2 T red wine vinegar
6 T olive oil
1 garlic clove, minced
2 t salt
3/4 t ground black pepper

Directions:
1. Cook the pasta with a bit of salt and olive oil, drain and allow to cool. Place the pasta in a bowl and add the tomatoes, olives and chopped sun-dried tomatoes.
2. To make the dressing, combine the sun-dried tomatoes, vinegar, olive oil, salt, and pepper in a food processor until almost smooth.
3. Pour the dressing over the pasta and add the mozarella (make sure pasta has cooled to room temperature first).
4. Add the Parmesan cheese and basil just before serving. Toss well.

Note: you can save time preparing this by cutting the cheese or other ingredients and/or preparing the dressing ahead of time. Enjoy!

Chocolate Chip Cheese Ball

Chocolate Chip Cheese Ball

From: AllRecipes.com

 I

NGREDIENTS

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• 3/4 cup finely chopped pecans

Graham crackers, or fruit for dipping.

DIRECTIONS

1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans before serving.

I made this for Easter and it was a hit all around. So easy, and perfect for a BBQ where you need to bring a pre-made dessert that won't require cooking/heat.

Serve with graham crackers or fruit.

Oriental Chicken Salad

Made by: Lori
Adapted from: all recipes.com

Ingredients:

• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter
• 1 teaspoons brown sugar
• 1/2 teaspoon chili powder
• 1 1/2 teaspoon grated fresh ginger
• 3 tablespoons rice wine vinegar
• 2 tablespoon sesame oil

• 1 pound skinless, boneless chicken breast halves

• 1 head romaine lettuce - torn, washed and dried
• 1/2 head of cabbage, shredded
  
• 2 cups shredded carrots
• 1 bunch green onions, chopped
• 1/3 cup chopped fresh cilantro
  

• 1 can mandarin oranges
  
• 3/4 cup chow mein noodles
• 1/4 cup sliced almonds
• 2 TBS sesame seeds
  

Directions:

1. To prepare the dressing, wisk together (or blendin blender) the hoisin sauce, peanut butter, brown sugar, chili, ginger, vinegar and sesame oil. If dressing is too thick, thin it by adding some of the juice from the mandarin oranges.
   
2. Coat Chicken in Hoisin Sauce and grill or broil chicken until cooked, cool and slice.
3. In a large bowl, combine and toss lettuce, cabbage, carrots, green onions and cilantro.
   
4. Add chicken and mandarin oranges and garnish with chow mein noodles, almonds and sesame seeds.
   

the easiest lemon pie EVER.

Made by: Emily
Borrowed from: My friend Rusty

This isn't your typical pie. It's refreshing and light and SO EASY.

Ingredients:
1-8 ounce tub of cool whip (let sit in fridge for 4 hours prior)
1-can of frozen lemonade concentrate
1-pre made graham cracker pie crust
1-2 tablespoons of sugar

Mix the cool whip with 3/4 cup of the lemonade concentrate. Add in the sugar until you decide it tastes good. Mix with a hand mixer if it's lumpy. Pour it in the pie crust. Put it in the freezer for 18-24 hours. THAT'S IT.

Brookies!

Brookies = brownie cookies.

Made by: Emily

Adapted from: Betty. Betty Crocker.

Ingredients:

1 package of Betty Crocker Brownies

1 package of Betty Crocker Chocolate Chip Cookie Dough

.75 cup heavy whipping cream

1.5 cup chocolate chips

1 stick of butter

Follow brownie directions. Put in a glass pan. Follow cookie directions. Press into brownie mix, randomly throughout pan. Bake at 350 degrees for 38 minutes. Let it cool, completely. 

Make chocolate ganache; bring heavy whipping cream and butter to an almost boil. Pour over chocolate chips and let stand for 30 seconds. Stir. Pour over Brookies. Let harden. Enjoy!

Lentils and Chicken Hodgepodge

Disclaimer: I don’t have a recipe because I’ve made it so many times that I’ve lost it. But, it’s hard to mess up. This can also be made vegetarian.

The goods:

2-4 chicken breasts (depending on how much chicken you like)

1 package of lentil beans

1 small can of tomato paste

1 bottle of tomato sauce (I suggest tomato basil)

1 red onion, diced into small squares

1 red pepper, diced into small squares

2 cloves garlic, diced very small

Olive oil

Basil leaves

Oregano

Garlic Salt

- Follow the directions on the lentil package to cook the lentils.

- Twenty minutes before the lentils are finished cooking, boil the chicken breasts.

- While chicken breasts are boiling, in a separate pan sauté the onion, bell pepper, garlic, in olive oil. Add as much oregano, garlic salt, pepper, and basil as you desire.

- In a separate large pot, add the can of tomato sauce, tomato paste, and sautéed veggies. Stir until well mixed. Then add lentils (after you have strained them) and chicken.

Voila! You’re finished. You will have food for days!