Maple & Herb Rubbed Salmon on a Cedar Plank

Tried this last night with much success! This brown sugar based rub made a nice crust on the salmon.
I wasn't a huge fan of the Thyme taste.. so next time I may replace with dill or better yet, cilantro from my garden!


Salmon filet
1/4 C Maple Syrup

(Rub mix below.. mix together)

1/2 c brown sugar

2tsp paprika
2 tsp chili powder
1/8 tsp cumin
1/4 garlic powder
1/2 tsp sea salt
1/2 tsp fresh or dried thyme

Soak cedar plank in water for at least 2 hours.
Place salmon skin side down on plank. Pour maple syrup over salmon and massage into fish. Speak about 1/4 inch of the rub mix over salmon. Let sit until fish warms to room temp. Place on grill and let cook until done (15-20 min).

If plank catches on fire, just spray down with some water...it will actually give the fish a more smokey flavor!

You can also bake this in the oven - 350/maybe a little longer on the time.

Cream Shrimp with Corn and Bacon

New recipe I made last night... really different but VERY good!

I also added some Cajun seasoning to the recipe, because I thought i needed a little kick!

1 cup rice (I used Jasmine, receipe calls for long grain or whatever rice you want to use)
4-5 slices of bacon, cooked until crispy
1 Tbsp oilive oil
1 small onion, chopped
1/2 cup dry white wine
3/4 cup whipping/heavy cream
1-1/2 lb shrimp, peeled & deveined (i used pre-cooked)
1 10oz package frozen corn
koser salt & black pepper
cajun seasoning - if desired

cook rice according to package directions. meanwhile, crumble cooked bacon and set aside. In a medium sized skillet, heat olive oil on low/medium heat and add onions. Cook onions until soft. Add white wine and cook until reduced by 1/2. Add cream and salt and pepper (to taste, and cajun seasoning if desired). Bring to a boil. Add bacon and corn. Add shrimp, if not cooked... if shirmp is pre-cooked, add last. Bring to a simmer until corn and shrimp are cooked through. (4-6 minutes). Serve hot over rice. YUMMMY!

Pretzel Crusted Chicken with Mustard Sauce

Super easy and yummy recipe! thanks to my lovely chef Heather at work for providing the recipe!

For Chicken
Chicken Breasts - boneless skinless & thawed
Pretzel sticks - chopped
Melted butter

Sauce
Heavy Cream(Pint)
Course mustard
Salt & Pepper

Melt butter & dip chicken ... roll in pretzel. bake at 350 for about 40 minutes.
While chicken is baking - heat heavy cream on medium - add two heaping tablespoons of course mustard into cream & mix well -- add salt & pepper to taste. Heat mixture until thickens, reduce heat to low or simmer until chicken is done - stir a lot!!! Drizzle sauce on chicken when done.

ENJOY!

Tater Tot Crusted Fish

With a little help from my chefs at work... I made this recipe last night and it was YUMMY!
Quick and easy to make - and really I don't think it's all that bad for you! Super high in protein, too!

Mahi Mahi Fillet - thawed (or other fish of choice)
1 cup Tater tots - chopped until fine like breadcrumbs
Garlic Powder
Dill
(I used Tastefully Simple's Garlic Dill seasoning instead)
Flour
Egg - beaten

Dredge fish through flour, then egg - then dredge fish through chopped tater tots. Season with Garlic Powder/Dill. Bake at 400 for about 20 minutes until fish flakes with fork.

calories - 180 per fillet
carbs- 12
fat - 5
protein - 22

Pumpkin Choco-Chip Brownies

Will be making these as soon as I can get to the store!

Pumpkin Chocolate Chip Brownies

Nonstick cooking spray
½ cup 100% pure pumpkin
1/3 cup brown sugar
1 large egg
2 large egg whites
2 Tbsp canola oil
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking cocoa
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp salt
¼ tsp ground nutmeg
1/2 cup semi-sweet chocolate mini morsels

Preheat oven to 350º. Spray 8- or 9-inch-square baking pan with nonstick cooking spray. Combine pumpkin, brown sugar , egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.

Bake for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack.

Best Crock Pot BBQ Chicken

Yes....new crock pot....new recipes!! I've tried many BBQ chicken recipes before & i think i finally found "the one"....great with a slice of Clausen pickle!

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low - break up chicken as it begins to cook.

Crock Pot BBQ Beef

This looks simple and even healthy! This serves 6...


1/4 cups tomato puree
1/4 cups apple juice
1 tablespoons maple syrup
1/3 tablespoons flour
1/3 tablespoons chipotle chile powder or ground red pepper
1/4 teaspoons salt
1/4 teaspoons ground black pepper
1 1/2 pounds lean-only top round beef roast, cut into 3 or 4 large pieces
1 cups sliced sweet onion

Directions
1.
Coat the inside of a 5- to 6-quart slow cooker pot with cooking spray. Add the tomato puree, apple juice, maple syrup, flour, chipotle powder or ground red pepper, salt, and black pepper. Whisk until smooth. Place the meat in the pot. Turn to coat well with the sauce. Add the onion. Cover and cook on the low-heat setting for 8 to 9 hours, or until fork tender. Remove the meat from the slow cooker to a cutting board. Shred the beef with a fork. Return to the slow cooker and combine with the sauce.