Tuesday, April 22, 2014

Grilled Cajun Salmon

Grilled Cajun Salmon



This grilled Cajun salmon recipe is one of the easiest dinners you’ll ever make. By rubbing the salmon with Cajun seasoning, you get to enjoy a dish that is not only healthy, but also yummy.  And when you are tired of eating red meat, this grilled salmon recipe comes in especially handy!  The Cajun seasoning comes to the rescue and adds lots of flavor to this grilled salmon.  It’s an inspired take on a classic dish that’s packed with protein and low in calories. Try it out tonight!
Ingredients:
  • 1-1/2 pounds salmon fillets with skin (6 ounces each)
  • 2 tablespoons Cajun seasoning
  • ½ lemon, cut into 4 wedges

Directions:
  1. Spray the grill grates and grilling utensils with grilling spray, and preheat grill to medium heat.
  2. Rub salmon with Cajun seasoning until fully coated. Grill salmon for 10 minutes or until fish flakes easily with fork, and remember to leave skin side down. Turn over and grill the other side after 3 minutes.
  3. Serve the grilled salmon and squeeze lemon over each fillet.

Chef’s Tips:
Here comes the cooking tip! For an extra layer of flavor, cut a lemon into quarters and place cut-side down on grill. Cook until grill marks appear on cut sides. Squeezing the grilled lemon over the salmon will add a great smoky flavor. You can serve this grilled salmon as the main attraction to whoever loves salmon and Cajun spices! Enjoy!

Author Bio: This is a guest post by Lynn L. on behalf of PAM. Lynn has a passion for good food, cooking ideas and creativity. View more cooking and grilling tips on PAM’s website.  

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Monday, April 21, 2014

Pork Chops with Veggies and Mushroom Risotto


Pork Chops~
4 T olive oil
2 T butter
4 cloves garlic, minced
4 peppers, red, yellow and orange, cut in pieces
1 pint grape tomatoes, cut in half
2 portabella caps, cut in pieces
4 pork chops
1 t onion and herb seasoning
1/4 cup aged balsamic vinaigrette

Mushroom Risotto~
2 T butter
2 cups mushrooms, shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed and cut into pieces
2/3 cup dry white wine
5-6 cups chicken stock
1/3 cup peeled and minced shallots
1 3/4 arborio rice
1/3 cup freshly grated Parmesan cheese
salt and pepper to taste
2 T chopped fresh parsley or chives

Bring stock to a simmer in a saucepan. Melt butter in a deep, heavy medium size saucepan over medium high heat. Add mushrooms and shallots and saute' about 5 minutes. Add the rice and stir to combine. Add wine, bring to a boil, reduce liquid by half. about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly; wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. This rice should be just cooked and slightly chewy.
Stir in the Parmesan cheese, and add salt and pepper to taste. Garnish with chopped parsley or chives.







Heat olive oil and butter in a large skillet over medium heat. Add garlic, peppers, mushrooms and tomatoes. Saute' until veggies are tender. Remove veggies from pan, set aside. Add pork chops to heated pan. Season with onion herb seasoning mix. Brown on one side for 8 minutes, turn, brown on the other side 8 minutes longer. Return mushroom mixture back to pan. Add balsamic vinegar. Bring to a boiling, reduce heat to simmer. Cover and simmer 20-30 minutes. Serve with Mushroom Risotto~


Kitchen Tip~ Keep a can of frozen orange juice concentrate on hand for quick additions to yogurt smoothies, cottage cheese and even oatmeal. Another idea; stir frozen orange juice concentrate into reduced-fat vanilla ice cream.
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The Great Blog Train


God’s Growing Garden

The 16th GREAT BLOG TRAIN was a blast! - We all safely reached The Adirondacks - our destination. It was a wonderful trip with 48 boxcars!! We (the Engineers) would like to thank all of you for travelling with us and we hope that you all had a wonderful time!
The Giveaway Winner is: S.V.H.
(I have contacted the winner by email)
Congrats!!!
W   A   N   T   E   D  :
The Great Blog Train by Angie Ouellette-Tower for godsgrowinggarden.com photo BlogTrainDestination_zps2925d251.jpg

(Being a "Destination Cohost" means that you get to pick our next destination!!  It also means that you will post The Great Blog Train on your blog on the first Wednesday of whatever month you will be cohosting (1 different cohost per month).  We (the engineers or hosts) will provide you with the html code for the blog hop & for the Giveaway - all you will have to do is add into that post some information on the destination that you picked (like population, known for, location etc - basic family friendly facts) and add a few pictures.  Also, if you cohost we ask that you promote it on your social media sites) (We are now scheduling for the fall/2014).
If you are interested in being a Co-host for the Great Blog Train then please click HERE and fill out the form (THANK YOU!!)

We are now featuring the top 3 Boxcars!  (These are the links that received the most clicks)





#2  "5 Days of Strawberry After School Snacks" by "StuckonaCloud"  
5 days of strawberry after school snacks @ stuckonacloud.com


#3  "Change Your Thoughts & Change Your World" by Darlene Nemeth

Chalk Board Printable Quote about Gratitude


We will be promoting these wonderful featured posts on Twitter & google+ (use hashtag GreatBlogTrain to follow along) #GreatBlogTrain
and these features have also been Pinned to the "Great Blog Train" Pinterest Board


And don't forget - next month the April "Caboose" will be featured on all 5 of the Hostesses blogs!





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Sunday, April 20, 2014

Easy Cereal Snack Mix





Make this yummy and addictive snack for your next party or bring this snack with you to the next Baseball game:)  Your kids will love it!! You can store this snack mix in individual snack bags or one large resealable baggie. Enjoy!

1 cup packed brown sugar
1/4 cup maple syrup
1/2 cup butter
1/4 white corn syrup
1 t vanilla extract
1/2 baking soda
1/2 t ground cinnamon
pinch of salt
2 cups Honey-nut Cherrios 
6 cups rice Chex
6 cups corn Chex
1 cup pecan halves, optional

In a microwave safe bowl, combine brown sugar, maple syrup, butter, and corn syrup. Microwave uncovered on high for 3 1/2 minutes or until sugar is dissolved and corn syrup is bubbly. Stir in vanilla, baking soda, cinnamon, and salt.
Microwave on high 30 second longer or until the mixture begins to foam.
In a large bowl, combine cereals and pecans, if using. Add syrup mixture and toss to coat. Transfer to two greased 15 x 10 x 1 inch baking pans. Bake at 275, uncovered for 45 minutes, stirring every 10 minutes. Watch carefully, mixture burns easily. Remove from oven and cool on waxed paper. Store in airtight container. 




Kitchen Tip: Using a medium spring-handled ice cream scoop when forming meatballs ensures they're the same size for even cooking.

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