Saturday, September 27, 2014

That Time I Made Grilled Balsamic-Glazed Salmon...

This MEAL (whaaaaat?) was made for a 20sb Cooking Challenge at the beginning of August that I never posted here. Whoops. So here it is in a bunch of glory.

Balsamic-Glazed Salmon with Corn on the Cob
(Printable recipe; serves 1 or 2)

1/2 c balsamic vinegar
1 Tbsp maple syrup
1/2 Tbsp Dijon mustard
1/2 garlic clove, minced

1 or 2 5-oz salmon fillets
1 Tbsp olive oil

1 or 2 ears of corn
1-2 Tbsp butter, softened

Aluminum foil
Cooking spray
Salt & pepper to taste

1) Preheat outdoor grill for high heat and spray grate with cooking spray.
2) Peel back corn husks and remove silk. 
3) Place or spread one Tbsp butter, salt and pepper on each piece and close husks.
4) Wrap each ear of corn tightly with aluminum foil and set on grill. 
5) Combine glaze ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer until thick, about 12 minutes.
6) While glaze is reducing, spray one piece of foil for each piece of salmon with cooking spray. 
7) Brush both sides of salmon with olive oil and season with salt and pepper.
8) Close foil tightly around salmon, place on grill, and turn corn.
9) Remove salmon and corn after 10 minutes.
10) Unwrap salmon and corn after glaze has had 5 minutes to cool, and place corn and salmon on a plate. 
11) Drizzle glaze on salmon, rinse and recycle the foil, and enjoy!

Saturday, September 13, 2014

That Time I Made Pasta Alfredo...

This recipe was created for the current #20sbcookingchallenge: Homemade Fettucine Alfredo with Italian Breadsticks. It was my first try at alfredo sauce and, damn, if it wasn't a zillion calories, I would make it all the time. I thought I wouldn't care for it because the only time I'd had alfredo sauce was somewhere I used to work and it was just bland and tasteless which is redundant but that's how lacking in flavor it was.

Chicken & Mushroom Pasta Alfredo
(Printable recipe)

  • 8 oz pasta of your choice (I used fettuccine)

  • 1 Tbsp olive oil 
  • 1/4 cup bread crumbs
  • 4 chicken tenders (uncooked)

  • 4 Tbsp olive oil
  • 1/2 (4 Tbsp) butter
  • 1 cup sliced mushrooms
  • 1 cup half & half or light cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp minced garlic
  • pinch salt and pepper

1) Cook pasta according to directions on the box, strain, and set aside in a large bowl.
2) While pasta is cooking, set a medium saute pan over medium-high heat and add 1 Tbsp olive oil.
3) Coat chicken strips in bread crumbs.
4) When oil is shimmering, add chicken and cook for 3-4 minutes on each side.
5) Remove from pan and set aside.
6) Using the same pan, combine the butter, oil, and heavy cream and stir until all is melted and mixed well, then lower heat to medium.
7) Stir in the mushrooms, Parmesan cheese, garlic, salt and pepper, and simmer for 10 to 15 minutes stirring occasionally. If sauce starts to stick to bottom of pan, lower heat to medium-low.
9) While sauce is simmering, cut chicken into 1" pieces. 
10) Once sauce is done, mix in the chicken pieces, then pour it over the pasta and chicken.
11) Toss to combine and serve!

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