So I can't really stand Rachel Ray, and the phrase Yum-O really leaves me slightly nauseous. It's just that, that phrase was the the first thought I had in regards to the last few things we have made for meals. Some classic, some super easy, others Divine! Speaking of divine, thanks to those willing to eat some of the pumpkin roll, I didn't have a jelly roll pan so I one and a halved the recipe and made it on a cookie sheet. It was big and a little weird, but so good!
This Sunday afternoon we had Ina's Asian Grill Salmon is was AWESOME...I know you're thinking I am just being biased and after my summer fast food I probably would think a homemade PB & J would seem like a food network original. For a girl that doesn't really like Salmon it was wonderful and we had it yesterday and for leftovers today at lunch.
I have to brag a little as I haven't felt like cooking most of the summer. I need to give a huge thanks to the renewed motivation from my friend Tracy who made the best homemade Cafe Rio Pork salad and Creamy Tomatillo dressing! She helped me get out of the "can't think of anything to make" funk!
Asian Grilled Salmon - Barefoot Contessa
1 side of Fresh or frozen Salmon
Marinade - 1/2 before grilling and 1/2 after grilling
2 Tbs Dijon Mustard
3 Tbs Soy Sauce
5 Tbs Olive Oil
1/2 tsp minced Garlic
While the Grill is heating up cut up Salmon into serving size portions. Whisk together marinade. Drizzle half the marinade on the salmon and allow to sit for 10 minutes.
Brush the grilling rack with oil. Place the salmon on the grill skin side down; discard the marinade the fish was sitting in. Grill 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4-5 minutes. The Salmon will be slightly rare inside but will continue to cook as it sits. Allow the fish to rest for 10 minutes.
Transfer the fish to a serving plate, skin size down, and spoon the remaining marinade on top.
Libby's Pumpkin Roll
Cake
1/4 cup powdered Sugar (to sprinkle on towel)
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp Cinnamon
1/2 tsp Cloves
1/4 tsp Salt
3 large eggs
1 cup granulated Sugar
2/3 cup Libby's canned Pumpkin
3/4 cup mini Chocolate Chips or nuts (optional)
Preheat oven to 375. Grease 15 x 10 jelly-roll pan; line with parchment or wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in a mixer or mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with Chocolate chips or nuts and bake for 13 to 15 minutes until the cake springs back when touched. Immediately loosen around sides and turn out onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Filling
1 pkg (8 oz) cream cheese, room temperature
1 cup powdered sugar, sifted
5 TBS butter, softened
1 tsp Vanilla
Beat cream cheese, 1 cup of powdered sugar, butter and vanilla in a small bowl until smooth. Carefully unroll cake. Spread mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar before serving.
Green Chili Taco Skillet
1 lb Ground Beef
1/2 tsp Cumin
1/2 Garlic salt
2 Tbs Dried Onion
Cook ground meat until browned then add:
1 can diced Green chilies
1 1/2 cups Green Chili Sauce
1/2 cup of water
6 -6 inch flour or corn tortillas diced into one inch pieces
Bring to a boil reduce to low and cover pan let simmer for 5 minutes. Add
1/2 cup Sharp Cheese and cover until melted.
*note this can be made with Green or Red Sauce.
2 comments:
the pumpkin roll looks sooo good. I am going to try it!
I've certainly never doubted your cooking abilities. :) Your foods look divine. Wanna come back and cook for me? :)
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