Ingredients:
3/4 cup steel cut oats
1 1/4 cup water
3/4 cup 2% milk (although I am sure whole milk tastes better)
1/4 teaspoon of salt
1/4 teaspoon of pure vanilla extract
@ 2 tablespoons of raisins
Optional ingredients once oats are cooked: Brown sugar & cinnamon
Directions:
Place all the ingredients (from raisins and above) in the rice cooker, hit porridge setting and around 40-45 minutes later I had perfect steel cut oats
Top with brown sugar and cinnamon as desired
These brownies are terrific and super simple. They can go into the oven in 15 minutes with little cleanup!
Ingredients
Need
Steps:
This recipe makes about 3 cups and is best prepared a few hours in advance and chilled in the fridge.
Ingredients:
Instructions:
Serve with chips or turn into a meal over rice with some roasted shrimp or other protein.
Roasted Corn Before Cutting Off Cob
Hard to believe how good this salad is. I took this from the web but cannot find the original website. It was served with a piece of salmon cooked in a frying pan. To save on the calories, I lightly oil the fish, added a fish rub and baked for about 15-20 minutes at 375 in my toaster if making just 1-2 pieces. If 4 pieces I cook in my oven.
Salad – serves 4.
Ingredients:
3 tablespoons of fresh lemon juice (1-2 lemons)
2 tablespoons of good olive oil (for salad); more for oil if adding fish.
1/4 teaspoon Kosher salt
1 large bunch of kale 1 large bunch, wash & remove the center rib and slice thinly the leaves
1/4 cup of dates (small dice)
1 honey crisp apple (very small dice) – I like to peel my apple.
1/4 cup finely grated pecorino cheese
3 tablespoons toasted slivered almonds. I toasted these for 2 minutes on a piece of foil in my toaster.
Fresh ground black pepper.
Directions:
Whisk/shake lemon juice, 2 tablespoons of olive oil, salt in a jar.
Pour over kale, toss, and let stand for 10 minutes
As kale is marinating, dice your figs and apples.
Add fruit, grated cheese, and almonds to kale.
Season with pepper, toss well, and let sit a few more minutes before serving.
Serve over salmon or serve just the salad.
Salmon:
4 5-6 oz pieces of salmon good cut
1 tablespoon of oil
fish rub or just use salt and pepper
Preheat oven or toaster to 375.
Spread oil and rub on fish.
Bake 15-20 minutes until desired doneness.
TIME: At least 2 1/2 Hours if using wood planks. However prep time is no more than 10 minutes plus watching the grill. This is an easy recipe and the planks will add great flavor and texture on the bottom. If not using the planks, you will at least need one hour of marinating time plus cooking time.
This recipe came from a friend’s wife and it is outstanding.
If using wood planks start soaking them now for at least 2 hours. Less is a problem according to the fish mongers at Whole Foods. My research on line and at looking at the planks toss them when done. Trying to reuse is unlikely going to result in the same type of taste you are looking for from this recipe.
The better the cut of salmon, obviously the better the outcome. I will try to post the recipes for the corn soufflé (made by my brother-in-law if he will share it) and the steak by my husband.
Ingredients:
One 3.5 to 5.0 pound salmon fillet
4 generous tablespoons of honey
3 generous tablespoons of dijon mustard
1 tablespoon of course grain mustard
3 tablespoons fresh lemon juice (@ 1 1/2 lemons) plus additional whole lemon for slices when grilling.
3-4 tablespoons of fresh herbs of preference – recommend at least some dill and parsley. Tarragon will work great too and/or try to buy a bundle of fresh herbs used for poultry roasting. Remove all stems and chop fine.
1 fresh mango optional for bonus flavor – use about a half of mango cut into small chunks.
Directions:
Mix all the ingredients in the bowl until well blended and use half of it to brush over the salmon.
Marinate in the fridge at lest one hour (or longer). The longer the better.
if using cedar planks but some lemon on the top of planks (that have soaked for at least 2 hours!) under the salmon. Add additional lemon slices on top of fish if you want more lemon flavor.
Continue to use the marinade via brush method when grilling the salmon.
We grilled for about 20-25 minutes on a 350-375 temperature on the grill. Doneness is a preference. At 20-25 minutes your fish should be more on the done side. Smaller cuts will likely take less time.
If there is any mustard sauce left over, you can heat on stove until bubbly an use to top the fish.
Ingredients
2 pounds beef
1 tbsp dijon mustard
3 tablespoons of flavorful olive oil
1/2 teaspoon of dry thyme
2-3 teaspoons of fresh chopped garlic (best to put in small chopper to keep bits small)
1 teaspoon kosher or sea salt
1 teaspoon ground pepper
Directions:
mix burger meat , form patties 3 ounces
set your burgers in fridge for a few hours before grilling.
Ingredients:
2-4 pieces of 6 ounces of salmon fillets
Sauce sized for 4 portions
1/4 teaspoon of salt (adjusted for taste)
1/4 teaspoon of pepper (adjusted for taste)
3 tablespoons brown sugar (glaze)
1 tablespoon of low sodium soy (glaze)
4 teaspoons of grain or dijon mustard (glaze)
1 teaspoon of rice vinegar (glaze- try not to skip ingredient)
2-4 sweet potatoes scrubbed and dried
dash of olive oil
Directions:
For sweet potatoes preheat oven or toaster to 400
Prick dried potatoes with a fork in a few places for each potato
Rub a little bit of oil on each potato
Place on a tray or cookie sheet lined with aluminum foil
Loosely cover potatoes and rotate half way through for a total of 55-60 minutes.
These can be done successfully in a toaster in a small pyrex (just make sure to line with foil)
For salmon preheat oven or toaster to 425
Sliver with knife once or twice across short side about half way down fillet
Place in a foiled line baking pan and sprinkle with salt and pepper (to your taste)
Bake uncovered at 425 for 10 minutes
In small pot prepare the sauce over medium low heat
Add all the ingredients brown sugar, soy, mustard, vinegar bringing to a boil (will happen quick in small pot)
Brush / pour sauce over fish. Broil 6-8 inches from heat for 1-2 minutes. Do not turn eye away while in the broiler. Fish should fall apart when touched with a fork.
Ingredients:
Approx. 5 cups of cooked brown or white rice – Get your rice started early especially if using brown rice
1 Can of Black Beans, Drained and Rinsed
1 Cup of Corn (frozen fine)
2 cups chopped vegetables + 1 cup diced onion
1 8 to 12 ounce bottle of enchilada sauce
1/2 cup low fat shredded cheese
2 cups already cooked shredded chicken (see previous post on gimmeoven’s awesome slow cooked shredded chicken or pull to pieces a store bought fresh rotisserie chicken)
2 tablespoons of olive oil
Directions:
Preheat Oven to 375 Degrees
Cook rice (highly recommend a rice cooker for perfect rice every time)
Saute with oil the vegetables for 10-15 minutes on low to medium low heat while the rice is cooking
Mix all ingredients in a VERY large bowl except for cheese. Make sure to stir the enchilada sauce well into the ingredients. I add my last.
Pour mixture in a large baking dish (at least 9 x 13) or a very high sided smaller casserole dish.
Bake for 20 minutes or a bit longer if using a smaller but deeper casserole dish
Remove dish from oven an sprinkle with shredded cheese.
Bake for another 10 minutes or until is melted and serve.
The dish is easy to freeze and defrost at a later date. Rewarm low heat 300/325 or use the microwave.
This dish is healthy especially with brown rice and tastes very good. Best of all you can be cleaned up quick before the final dish comes out of the oven.
Enjoy!
FYI When I make the slow cooker chicken, I freeze the leftovers in two cup portions. The morning before making this casserole I defrost one of the bags with two cups of chicken. While the dish works without chicken, it adds a little more heft to the meal.
Pair with fresh sliced tomatoes drizzled with oil, balsamic glaze and a dash of kosher salt and ground pepper.
http://www.gimmesomeoven.com/slow-cooker-chicken-recipe.
This was great and made a ton of chicken which we used for chicken tacos, and Chipotle Chicken and Rice Soup.
[www.gimmesomeoven.com/chipotle-chicken-and-rice-soup]
Slow Cooker Shredded Chicken from gimmesomeoven.com
Place chicken breasts in slow cooker, and sprinkle with seasonings (and liquid, if using). Cover and cook on low for 8 hours, or until the chicken shreds easily with a fork. (*If making a smaller batch, keep an eye on your slow cooker as the chicken will likely need less cooking time.) I set my slow cooker with 4 1/2 pounds of chicken to 6 hours low and then let it go to warm for an hour.
Remove the chicken with tongs, and shred using two forks or the paddle attachment of a stand mixer. Use immediately, or freeze in ziplock bags or a sealed container.
Chicken was great and I put in my kitchen-aid with paddle to shred it – on lowest setting in two batches.
This recipe worked great.
Chicken Tacos:
1 tortilla
Spread 2 tablespoons of refried bean (got from Whole Foods, private label small can)
Add some shredded chicken
Add shredded cheese from store.
Fold Tortilla and place on Panini maker or Breville grill 5 minutes on about 370 degrees. (Flip halfway)
Add fresh salsa.
Yum.
Simple recipe that will make about 4 kid servings for toddlers – super tasty and easy to make and clean up.
Ingredients:
Around 1 cup and a half of cheese crackers like cheese-its (the small square crackers)
1/4 cup grated parmesan cheese (fresh is best vs canned parm)
1/2 teaspoon dried thyme
1 teaspoon of onion flakes (if you have them)
salt and pepper
2 tablespoons olive oil
1 pound of chicken cutlets or 4 boneless chicken breasts
2 generous tablespoons of Dijon Mustard
Directions:
dishthistoday 