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)

Ingredients: 

Glaze:

1/2 c balsamic vinegar

1 Tbsp maple syrup

1/2 Tbsp Dijon mustard

1/2 garlic clove, minced

Salmon:

1 or 2 5-oz salmon fillets

1 Tbsp olive oil

Corn:

1 or 2 ears of corn

1-2 Tbsp butter, softened

Also: 

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!

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)

Ingredients:

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

Chicken:

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

Sauce:

• 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

Directions:
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!

That Time I Ate Some Tofu...

I was in Japan visiting my brother and he bought some sort of crispy-thing-on-a-stick that he said was fried soy something-or-other, which was really tasty, so I've wanted to try to make crispy tofu ever since. When I came across this recipe for Mushroom & Poblano Vegetarian Enchiladas (made with tofu), it sounded like something I could incorporate crispy tofu into so that I actually would like the recipe. So I decided to give it a try, making a few modifications.

Crispy Tofu & Mushroom Enchiladas
(Printable recipe)

Ingredients:

• 1 Tbsp vegetable oil + more for cooking
• 1 Tbsp lime or lemon juice
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 3 oz firm tofu
• 2 Tbsp corn starch
• 1 cup sliced baby bella mushrooms
• 3 Tbsp plain non-fat Greek yogurt or sour cream
• 3/4 cup shredded pepper jack cheese
• 4-6 corn tortillas

Directions:
1) Preheat oven to 400º
2) Combine oil, lemon/lime, cumin, chili powder, salt, and garlic powder in a small bowl.

3) Measure 1/2 Tbsp of the mixture into a small baking pan and use a brush to spread around.

4) In a small skillet heat oil over medium-high heat.
5)Drain tofu and cut into small strips.

6) Dredge in corn starch and place in skillet.

7) Flip tofu after 3 minutes, move to one side of the pan, and add the mushrooms.

8) Cook for and additional 6 to 8 minutes or until mushrooms and are tender and tofu is cooked on all sides, turning occasionally.

9) Remove from heat and set aside.
10) Mix remaining spice mixture with greek yogurt.

11) Mix 1/2 cup of the cheese and all but about 2 Tbsp of the yogurt sauce into the tofu and mushrooms.

 

In this photo, I'd forgotten to add the cheese so it will be more saucy.

12) Wrap tortillas in damp paper towels and microwave on high for 30 seconds or until warm and softened.

 
13) Spoon mushroom filling into tortillas, fold the sides over, and place seam-side-down in prepared baking pan.

 

14) Brush remaining yogurt sauce over the enchiladas and sprinkle with remaining cheese.

 

15) Bake for 18-20 minutes (shorter if using a metal baking pan) until the cheese is lightly browned and spice mixture is bubbling.

 

16) If desired, serve with salsa, hot sauce, or sour cream.


Nutrition infromation:

That Time I Glazed Some Salmon

I got this recipe is adapted from Giada DiLaurentiis' Weeknights with Giada cookbook. It was really easy but looked gourmet and was delicious! This works great in a toaster oven if you're making just a couple of servings. Make sure to give it a try!

Salmon with a Balsamic Glaze
(Printable recipe)

Ingredients:

• 4 Tbsp balsamic vinegar
• 1/2 Tbsp maple syrup
• 1 1/2 Tbsp dijon mustard
• 1/2 clove garlic
• 2 4-oz salmon fillets, skin optional
• 1 Tbsp olive oil
• 1/4 tsp pepper
• 1/2 tsp salt

Directions
1) Preheat oven to 400º
2) Combine vinegar, syrup, mustard and garlic in a small saucepan and bring to a boil over medium heat.

3) Reduce heat and let simmer for about 10 minutes until thick.

4) Meanwhile, spray a small baking sheet with cooking spray and place salmon in a single layer.

 5) Brush top and sides of salmon with olive oil and sprinkle with salt and pepper.

 6) Roast for 8-10 minutes, until lightly browned and flesh flakes easily when scraped with a fork.

7) Transfer to a plate and use a spoon to drizzle the balsamic glaze over top.

Nutrition information per serving: 

Buffalo Chicken Dilla

I threw this together for a "pantry raid" challenge which involved making something using what already exists in my fridge and pantry. It was delicious and I know I will be making many more in my future so I wanted to share the recipe here as well.



Buffalo Chicken 'Dilla
[Printable recipe] 

Ingredients:

• 1 flour tortilla
• 1/3 c grilled chicken cubed or in strips
• 1 1/2 c part-skim mozarella cheese shredded
• 1 Tbsp buffalo sauce
• 1 Tbsp fat free ranch dressing

Directions:
1) Place a large skillet over medium-high heat and spray with cooking spray.

2) Add tortilla and spread cheese over it in an even layer.

3)  Mix buffalo and ranch together in a small bowl.

 4) Drizzle about half of the sauce mixture over half of the tortilla.

 5) Add chicken and let cook until cheese starts to bubble.

 6) Fold tortilla in half and gently push down over the surface to stick the sides together.

7) Cut into 3-4 slices using a pizza cutter and serve remaining sauce for dipping.

 8) Enjoy!


Nutrition information: