PAN SEARED SALMON in a KIWI LIME REDUCTION

We went to our local farmer's market and scored some seriously gorgeous veggies today and I had just bought this absolutely gorgeous piece of salmon at Costco and went in search of an easy but tasty recipe.  I found this recipe, Saumon Kiwi from Denie Bernier and modified it only slightly for what I had on hand.  This was SUPREME! Fresh pan seared Atlantic salmon is seasoned, then topped with a Kiwi lime reduction sauce.

Recipe is for 4 people. - Add one fillet per person for more servings and increase sauce components by 1/4 per extra serving.

3 kiwis, peeled and cut into slices
1/8 cup of water
1/8 cup tangerine juice
Zest and juice of one lime (I used lemon)
1 heaping tablespoon of honey
2 tablespoons butter, for sauce
3 tablespoons of butter + 1 tablespoon avocado oil
4 fillets of salmon (mine were skinless which made it so much easier)
Fresh ground Himalayan Pink salt and fresh cracked tri-color pepper, to taste
Savory Spice Shop Supreme Shallot Salt, to taste

• Make sauce first by adding first 6 ingredients in a small saucier pan on a low to medium fire until it becomes almost the consistency of a thin honey - about 30 minutes.

• Melt 3 tablespoons of butte and avocado oil in heavy pan.  I use my porcelain cast iron pan.
• Sear salmon fillets in a hot pan.
• Sprinkle with salt, pepper & Shallot Salt on the flesh side of the fish and place skin side down first for 2 minutes.
• Turn fillets gently, sprinkle with seasoning again and sear flesh side for another 2 minutes.
• Remove skin and place that side of fish down in the plate - the other side is a tempting golden color.
• Top with sauce on individual plates.

SOUTH of the BORDER CHICKEN WINGS & BEER BAKED BEANS

SOUTH of the BORDER CHICKEN WINGS
GLAZE
1 cup BBQ sauce (I use Sweet Baby Ray's Original)
1/4  cup light corn syrup
1 small can chopped green chiles, drained
1 bunch green onions, finely minced
1 teaspoon garlic powder
1/2 teaspoon cumin
Juice of 1 lime

• In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
• Stir in green chiles and onions.
• Bring to a SLOW boil. Reduce heat and simmer 5 minutes. 
• Whisk in lime juice and set aside.

WINGS
2 pounds chicken tenders
1 teaspoon garlic powder
Fresh ground salt and black pepper

• Preheat oven to 450°.
• Line baking sheet with foil and spray with non stick spray.
• Sprinkle garlic powder, salt and pepper on chicken pieces.
• Arrange chicken in a single layer.
• Bake 25-30 until cooked through.
• Brush with glaze last 10 minutes.
• Serve with remaining sauce and ranch for dipping.

JALAPENO RANCH (FOR DIPPING)
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey's California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

• Whisk all together and chill overnight before serving

BEER BAKED BEANS
1 pound small white beans, soaked over night, drained and sorted
1 medium Vidalia onion, chopped
1 large shallot, sliced
1 cloves garlic, minced
1 tablespoon honey
6 slices bacon, cooked crisp and crumbled
2 bottles Angry Orchard Summer Honey hard cider or Shocktop
1 1/2 cups hot water
2 tablespoons Apple Cider Vinegar
1 KNORR chicken gel bouillon
Fresh ground salt and black pepper, to taste

• Preheat oven to 350°.
• In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
• When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
• Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
• Add honey, vinegar, salt and pepper.
• Add beans and return to a boil.
• Transfer to baking dish baking until beans are tender and moisture is absorbed.
• Stir in bacon just before serving.

My family added some of the extra wing sauce from above to the beans and LOVED it.

SWEET & SPICY MANDARIN TANGERINE CHICKEN

We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

SWEET & SPICY MANDARIN TANGERINE CHICKEN
2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Franks Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles
rice

• In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
• Heat sesame oil in wok or wok type pan over medium high heat.
• Add garlic until fragrant.
• Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
• Add more oil if necessary and then stir fry the celery until starts to soften.
• Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
• Add tangerine pieces to sauce, tossing to coat.
• Add chicken back in.
• Add sauce to pan and toss to coat.
• Fold in Soba noodles.
• Serve over rice.
• ENJOY!

This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.

Creating a Better Life

So as life gets more and more complicated and there are more and more stimuli thrown at us I want, no make that I NEED to simplify and minimize my life.  One of the ways I’m doing that is by creating a singularly better creative space for myself over at SAVORY KITCHEN TABLE where I am combining all my blogs into one.  

Please follow and join me there for all future posts and recipes.

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DISCLOSURE

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HONEY BALSAMIC ROAST PORK TENDERLOIN with SLOW ROASTED PAPRIKA POTATOES

Normally I'd give you the main dish recipe first, but with this combo the potatoes come first.  This meal was a HUGE hit and yet was SOOOOOOOO simple to make.

HONEY BALSAMIC ROAST PORK TENDERLOIN with SLOW ROASTED PAPRIKA POTATOES
SLOW ROASTED PAPRIKA POTATOES
16 small new red potatoes**, washed and unpeeled
4 tablespoons butter, melted
1 teaspoon sweet paprika
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 cloves garlic, minced

• Lightly spray the inside of your crock pot with PAM.
• Layer potatoes loosely.
• Whisk together the butter and seasonings.
• Pour butter mixture evenly over the potatoes.
• Cover. 
• Cook on low 7 hours or high 4 hours.
• Remove potatoes to serving dish.
• Add 1/4 cup chicken broth to drippings whisking until well blended.
• Pour over potatoes.

HONEY BALSAMIC ROAST PORK TENDERLOIN
2 pound pork tenderloin
4 tablespoons KEN's honey balsamic dressing
2 cloves garlic, minced
1 tablespoon minced fresh thyme

• Preheat oven to 425˚.
• Season tenderloin with sea salt and pepper.
• Whisk together dressing, garlic and thyme.
• Coat tenderloin with half of dressing mixture.
• Roast 15 minutes or until 140˚.
• Brush with remaining dressing.
• Slice and serve.

**works great with small Yukon potatoes too for a slightly different flavor

SLOW COOKED PORK TENDERLOIN & SAUERKRAUT

SLOW COOKED PORK TENDERLOIN AND SAUERKRAUT
makes 6-8 servings

2-32 ounce jars of sauerkraut, drained
2 1/2 cups chicken broth
1 package Lipton onion soup mix
3 pound boneless pork loin roast
3 tablespoons brown mustard**

• Combine sauerkraut, chicken broth and Lipton soup mix until well blended.**
• Add pork roast, cutting in half if necessary to avoid over crowding.
• Set on low for 8 hours.

**The original recipe called for water instead of chicken broth and for the mustard which I HAD to eliminate due to allergies (I'd like to live to make another recipe) and we loved it so I don't believe the mustard is necessary, but add it if you like.

GLAZED STUFFED PORK CHOPS

Glazed Stuffed Pork Chops
4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature**
1 tablespoon peach schnapps
1 large lemon, juiced

• Preheat oven to 350°.
• Slit each pork chop along 2 sides to create a large pocket.
• *Toast each slice of bread well and then lightly butter.
• Cut each piece into small squares.
• Toss with thyme, garlic salt and pepper.
• Stuff each pork chop with 1/3 cup of mixture.
• Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
• Place chops in a square greased baking dish.
• Arrange remaining stuffing around the edges.
• Glaze chops and stuffing tops.
• Bake uncovered 30 minutes.
• Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency.  Use whatever flavor speaks to you.

CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY

I originally thought this was going to be just another mac and cheese recipe and maybe if I had followed the recipe it would have been, but instead I "doctored" the recipe to fit hubby's taste and what I had on hand. The results according to hubby were phenomenal, but requests I make it again so he can tell for sure. 

CHIPOLTE CHEDDAR MACARONI & CHEESE ala TAMY
1 1/2 cups dried macaroni (elbows or shells)
1 1/4 cup diced ham
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices Chipolte cheddar cheese, torn into pieces
3 slices sharp cheddar cheese, torn into pieces
3 slices white American cheese, torn into pieces

• Preheat oven to 350˚.
• Prepare macaroni according to package directions. Drain well.
• Using the same pan, melt butter and add cream until smooth.
• Add cheese a few pieces at a time, stirring until well blended.
• Salt and pepper to taste.
• Add ham pieces, coating them well with sauce.
• Fold in pasta.
• Pour into casserole dish.
• Sprinkle with crispy onions.
• Bake 20 minutes or until heated through and golden on top.

CHICKEN and GREEN CHILE FLAUTAS

CHICKEN & GREEN CHILE FLAUTAS
3 cups cooked and shredded rotisserie chicken
6 ounces cream cheese, softened
1/3 cup sour cream
1 can original Rotel tomatoes and chiles, drained VERY well
1 small can green chiles, drained VERY well
1 bunch green onions, sliced lengthwise and then again in half moons
sea salt and pepper, to taste
1 1/2 cups shredded Cheddar and jack Mexican mix cheese
6 inch flour tortillas
Canola oil for frying
Salsa, sour cream, guacamole and taco sauce for dipping

• In a large bowl combine the chicken pieces, cream cheese, sour cream, Rotel tomatoes and chiles and shredded cheese until well blended.
• Fill each tortilla with two heaping tablespoons of chicken mixture towards one side and then roll tightly.  Place seam side down on a platter.  DO NOT begin frying until they are all filled.  
• Add enough oil to a large skillet to generously cover the bottom.  Heat to medium.
• Cook tortillas seam side down and then turning to brown all the way around.
• DO NOT crowd the pan.
• Drain on paper towels.
• Serve with your favorite sauces.