Asian Glazed Salmon

I don't love fish. (Sorry Nemo.) In fact the only time I like to eat fish is when it doesn't taste like fish. This recipe does the trick nicely.

Asian Glazed Salmon 

(Makes 4 servings)

Ingredients:

3/4 cup brown sugar

1/3 cup soy sauce
2 Tablespoons hoisin sauce
2 Tablespoons ginger 

1/2 teaspoon minced garlic
1 Tablespoon fresh lime juice
4 salmon fillets

Directions:

In a medium saucepan, whisk together brown sugar, soy sauce, hoisin sauce, ginger, garlic and lime juice.  Bring to a boil over medium heat until sauce just begins to thickens. Set aside.  Preheat the broiler to high.  Place salmon in a foil lined baking dish.  Baste with glaze and broil for 4 minutes.  Remove salmon from the oven, turn over, baste with glaze and return to the oven to broil for 4 more minutes.  Remove the salmon from the oven and glaze one more time before serving.

Originally adapted from this: Read more at http://www.sixsistersstuff.com/2013/05/asian-glazed-salmon-recipe.html#cXMf2Xb9mLYcQJeo.99

The Ultimate Chocolate Chip Cookies

Last night I helped host a baby shower that looked like it literally came to life from Pinterest. My friend is a professional party planner and the "woodsy" theme was complete with a trail mix station and a s'mores bar with live flame. It was legit. 

I contributed a bunch of stuff for the s'mores bar, including homemade marshmellows. But by far the hit of the night were my chocolate chip cookies. I tried a new recipe because all my current cookie recipes were just good. But these were great. My husband said it was the best cookie he's ever eaten and if I didn't bring back the leftovers, to not bother to come home. 

Turn oven to 375. 

Ingredients

3/4

cup white sugar

3/4

cup packed brown sugar

1

cup butter softened

1

teaspoon vanilla

1

egg

2 1/4

cups all-purpose flour

1

teaspoon baking soda

1/2

teaspoon salt

1

Large handful semisweet chocolate chips 

Bake for 10 minutes and if you feel adventurous add them to a s'mores bar!

Strawberry Salad

1/2 cup veg oil

1/4 cup white wine vinegar

1/4 tsp paprika

1 tbsp poppy seeds

1/2 cup sugar

5 simple ingredients make up this yummy salad dressing. Chop up some strawberries, slivered almonds, lettuce and you've got yourself a simple easy lunch! 

Artisan Bread

Holy smokes guys. I just made artisan bread and it was so good! It was crispy and crackly on the outside and soft and warm on the inside. And it was easy too! Add a little butter and my mouth was in heaven. 

I got this recipe from a cute gal in my ward and I sorta expected it not to turn out because good bakery quality bread can be so hard to make. But this was super easy!

No-Knead Artisan Bread

From Sandy Gallup

6 c flour

½ tsp yeast

2 ½ tsp salt

2 2/3 cup cool water

-

Mix in big bowl

-

Let sit for 12-18 hrs

-

Split in half

-

Form into round loaf by tucking edges under

-

Place on floured towel and cover with towel for 2 hrs

-

@ 1 ½ hours put empty pot with lid in cold oven and heat to 425 degrees

-

Plop bread into pot, cover. Cook in oven for 40 min. Take lid off, cook 5 min until golden/ chestnut

-

Cool on rack until cracking is done and bread is silent

You need a cast iron enameled pot (Dutch Oven).

Bread Pudding

Stop. Before you scroll to the next post, hear me out. Most people turn their noses up at bread pudding. But they haven't tried this version. It's so good that when my husband made it for desert on Christmas Eve that my truck driving, deer hunting, MMA fighter brother in law went home and baked it on his own the next day. He said it was the best desert he had ever tasted. 

Sorry I didn't get a photo of the whole dish, but it got devoured before I could get my camera out. 

Ingredients;

• 1 loaf of french bread, cut into chunks. Best if it's day old or stale. 
• 4 c milk (use whole for added deliciousness)
• 2 c white sugar
• 1 stick melted butter
• 3 eggs (lightly beaten) plus 3 egg whites
• 2 t vanilla
• 1 c raisins
• 1 c chopped pecans
• 2 t cinnamon
• 1 t nutmeg

DIRECTIONS

FOR THE BREAD PUDDING

• 1

  Preheat oven to 350F and butter a 9x13 baking dish. Pour sugar and spices over bread in a large bowl. Pour melted butter over the bread and mix. Mix in milk, whole eggs, and vanilla.

• 2

  Beat egg whites to stiff peaks and fold in. Fold in nuts and raisins. Pour into prepared pan and bake for about an hour and fifteen minutes, until the pudding is puffed up and the top is golden brown. Serve warm.

• 3

  If you want to prep this ahead of time, bake for 40 minutes, cool, refrigerate uncovered overnight, then cover tightly and freeze. To finish, thaw and then bake an hour at 350F.

WHISKEY SAUCE

Cream 1 stick butter and 1 1/2 cup powdered sugar in a saucepan over medium heat until the butter is absorbed. Remove from heat and mix in 2 egg yolks. Gradually stir in 1/2 cup bourbon, stirring constantly. The mixture will thicken as it cools. Serve warm over bread pudding.

We didn't have whiskey so my husband used water and it worked great.