Tuesday, June 16, 2009

Maple Glazed Salmon With Grilled Green Beans & Mushrooms

Sometimes you just stumble onto a new recipe that really *Wows* everyone and baby, this is it. The maple syrup glaze is the perfect compliment to the salmon and the grilled vegetables are the perfect side dish, for a nice, light dinner. I found this recipe at a wonderful blog called Closet Cooking. I pretty much made up the recipe for the green beans.

When I made this for dinner Saturday night, there wasn't even a morsel left on either of our plates. Frankly, I was ready to lick the remaining maple syrup off my plate, but restrained myself. I can't begin to tell you how delicious this is! So, you just need to try it for yourself.


For The Salmon:
1 large Salmon filet
1/4-cup maple syrup
2 tablespoons of light soy sauce
1 teaspoon of grated ginger (optional)  


1. Marinate the salmon in the maple, soy sauce, ginger, mixture for 20+ minutes.

2. Cook the salmon in a preheated oven set to broil for 5 to 10 minutes. Pour maple mixture over salmon several times during cooking.

3. Place individual servings of salmon on plate and pour over the top of salmon, letting it drip down onto the plate.  


For The Grilled Green Beans & Mushrooms:
1-cup of chopped onions
1 large Portobella mushroom, chopped
1/2 pound fresh green beans, washed & trimmed
sea salt
fresh ground pepper
olive oil (garlic flavored)


1. Take an extra large sheet of aluminum foil and make a tray with sides. Spray bottom with cooking spray.

2. Pour garlic oil into tray and add veggies.

3. Gently toss veggies with your hands until all are lightly coated with garlic oil.

4. Sprinkle with sea salt and fresh ground black pepper.

5. Add another piece of doubled foil to the top and seal all the way around.

6. Place package of aluminum foil on preheated grill and cook for 15 minutes.

7. Turn the package over and cook for an additional 10 minutes.

8. Be careful when opening package as the hot steam builds up during cooking.

Thursday, June 11, 2009

Pork Chops And Veggies In A Pouch

This is the very first actual dish I learned to cook that was beyond spaghetti or hamburgers and I was 19 years old. I still fix it for Mr. Snooty at least once a month.

This is also the absolute most perfect meal to have when doing a dinner with friends outside, because you can prepare them ahead of time and let them bake while you enjoy the company of your friends. Whether in the oven or on a hot grill, the aromas that emit from this meal will totally knock your socks off.

I also used to make these up ahead of time and send them with the hubby and kids when they went on Indian Princess & Indian Guide weekend campouts. You know. So that the family could have more than the usual fare of steak and beans. Enjoy!

"Pork Chops And Veggies In A Pouch":

Ingredients (PER SERVING):

1 pork chop (2 halves) per person, per pouch (unless you have a very hearty eater)

1 medium sized potato, chopped

1/2 can of French style green beans, drained

 8 baby carrots, thinly sliced

1/4 green bell pepper, chopped

1/4 red bell pepper, chopped (optional)

2 Tablespoons onion, chopped

1/2 teaspoon crushed garlic

1 Tablespoon butter


1. For each serving you make, use a large piece of aluminum foil or parchment paper. It has to be big enough to enclose the meal entirely, sealing in the scrumptious juices.

2. Spray foil or parchment paper with cooking spray to avoid sticking. Place plump porkchop in center of same.

3. Then, you begin to build your meal, starting with the canned French style green beans.

4. Next, add the chopped potatoes and the carrots, bell peppers, onions, and crushed garlic (in that order.

5. Add approximately 1 Tablespoon of butter to the top of each pile, then salt & pepper to taste.

6. Seal foil as tightly as is possible. Place in preheated 350 degree oven and bake for approximately 1 hour and 30 minutes.

7. You will be starving for it by the time it's done because the aromas during cooking will make you salivate profusely.

This is a great meal to let the kids help with because they always love building their own...

Wednesday, June 3, 2009

Bacon-Wrapped Grilled Quail With Risotto Cakes & Sauteed Spinach

My dear husband, Mr. Snooty, has taken a tremendous interest in cooking ever since the children grew up and left for college. It's been a little difficult for me to relinquish my kitchen, but I'm slowly starting to like the break now and then.

Last weekend, Mr. Snoots decided to make the Bacon-Wrapped Grilled Quail, so I decided to make risotto cakes and sauteed spinach.

Bacon-Wrapped Grilled Quail:


1 Box of frozen Quail (we get them at HEB, 4 to a package)

4 slices of Jalapeno Bacon

melted butter for brushing on quail


1. Get your chimney filled with charcoal and get the fire going.

2. Melt butter and brush all over each quail.

3. Wrap one piece of bacon around each quail and secure with a toothpick.

4. When fire is ready, place the quail on grill rack and grill approximately 8 to 10 minutes per side, over a medium fire.

5. Serve with steamed spinach and risotto cakes sprinkled with Parmesan, while still hot.