Thai Sweet Chili Salmon

Ethan is not the biggest fan of fish, unless it is fried, but he does like salmon. I was so excited when I discovered this, for some reason, he hides these tid-bit pieces of information. We have been having salmon once every other week, I don't want to push it too far.

This has by far been his favorite salmon recipe. He said the sauce was delicious and the salmon did not taste "fishy" at all. I will agree with him the sauce that this salmon was marinated with and then topped with the reserve is delicious. It gives it just enough flavor without overpowering the fish.

We served this salmon with cous cous, a spinach salad, and drop biscuits. I definitely recommend serving the salmon with a grain that can pick up this wonderful sauce.
Source: Once Upon a Chef, via So Tasty, So Yummy

Ingredients:
4 pieces of Salmon, 6 oz. each, skin on
6 tablespoons of Thai Sweet Chili Sauce
2 tablespoons of Soy Sauce
1 tablespoon of Sriracha
1 tablespoon of Ginger,fresh, peeled and finely grated or 1/4 teaspoon dried

Directions:
First, combine the chili sauce, soy sauce, sriracha, and ginger together in a small bowl. Remove 1/4 cup of the marinade and set aside.

Now, place the salmon in a shallow baking dish, skin side up, pour the marinade over the salmon. Cover and refridgerate for one hour.

After an hour has elapsed, pre-heat the broiler.

Next, place the salmon on a baking sheet prepared with aluminum foil and nonstick cooking spray, skin side down. Drizzle a little of the marinade on the top of the fish, careful not to spill on the pan, it will burn.

Now, broil the salmon for 6-10 minutes, until browned in spots.

Serve with the reserved sauce poured on top of the salmon.

Enjoy!

Happy Cooking,
The Barbee Housewife

Lime-Honey Fruit Vinaigrette

This past weekend, I served a brunch. We had our famous spicy chorizo hash, french toast bake, and I knew we needed a fruit salad in the mix. I love having a fresh fruit salad for brunch with a light vinaigrette. This vinaigrette is perfect, it has the sweet from the honey and just a little tang from the lime juice. This vinaigrette only takes a few minutes to throw together and will boost your fruit salad to the next level.
Source: About.com

Ingredients:
1/4 cup of Lime Juice, freshly squeezed
1/2 cup of Honey

Directions:
First, whisk the lime and honey together in a small bowl. A tip is to coat the measuring cup with cooking spray or coconut oil before measuring the honey. It will slide right out.

Now, once the ingredients are well combined, pour over 8 cups of fresh fruit. Use whatever your favorite combinations are.

Enjoy!

Happy Cooking,
The Barbee Housewife

Tomato-Basil Soup

There is a blizzard in West Texas and I am right in the middle of it. Are you wondering if you just read that right, blizzard and West Texas in the same sentence. It is true and it is crazy! The wind is always strong and wild out here, but with the snow, it is a dangerous mixture. I have stayed holed up inside all day, safe with my fur babies. We needed a comforting meal tonight and this is it. It is hearty and will keep us warm.

I am obsessed with tomato basil soup, and not just any tomato basil soup, the one from La Madeline. The worst part about being obsessed with this soup is that it would take me 5 hours to get to the closest one. Yeah, that is so bad.

I have been on the search to make the perfect tomato basil soup, one that could just come close to being as good as La Madeline's. I found it, and I think it is better. It is perfect. This is not just another copy-cat recipe, it is better than the original. It is so creamy and delicious. The best part? It is super cheap to make, not to mention easy. Another bonus, Ethan likes it! I was shocked when I found out that he too, liked tomato basil soup. I served this with sliced french baguette topped with sharp white cheddar cheese.
Source: Houston Press

Ingredients:
4 cups of Whole, Peeled, Canned Tomatoes, crushed
4 cups of Tomato Juice
12-14 Basil Leaves, fresh
1 cup of Heavy Cream
1 stick of Butter, unsalted
1/4 teaspoon of Cracked Black Pepper

Directions:
First, in a large saucepan, combine the tomatoes and juice together. Simmer for 30 minutes. Let the soup cool slightly.

Next, puree the soup with the basil leaves in small batches in a blender/food processor/or using an immersion blender.

Now, return the soup to the saucepan and add the cream and butter, stir over low heat until the cream and butter and incorporated well.

Serve with warm crusty bread, grilled cheese, or cheese quesadilla.

Enjoy!

Happy Cooking,
The Barbee Housewife

Mushroom Melt Sandwich

Sometimes, during the week, you just need a quick and easy lunch. Well, this is not necessarily the quickest and easiest, but it will take you under 20 minutes to make. If you want quicker, go for a salad or leftovers. Meanwhile, I will be eating this delicious mushroom melt.

It is the best sandwich in the world. The ooey-gooey cheese melts with the sautéed mushrooms and do not even think about skipping the wine. It adds a new depth of flavor that you will not regret. This recipe is just for one sandwich, since Ethan does not like mushrooms, but it can easily be doubled and make all at once. I served this on regular sandwich bread, whole wheat, 45 calories a slice, that makes up for the cheese, right? This is one of my all time favorite lunch sandwiches, I have had it many times and this is the best picture I could get.
Source: Closet Cooking

Ingredients:
1/2 tablespoon of Butter, + 1 tablespoon for coating the bread
1/2 tablespoon of Olive Oil
1/2 an Onion, diced
4 oz. of Cremini Mushrooms, sliced
1 clove of Garlic, minced
1/2 teaspoon of Thyme, chopped
2 tablespoons of White Wine or Broth
Salt and Pepper, to taste
1/2 tablespoon of Parlsey, chopped
1/2 cup of Mozzarella Cheese
2 tablespoon of Parmesean Cheese
2 slices of Bread

Directions:
First, heat the butter and oil in a small skillet over medium heat.

Next, when the butter and oil is hot, add the onion and saute until tender, about 5 minutes.

Now, add the garlic and thyme, and saute until fragant about 1 minutes.

Then, add the mshrooms and saute until in they caramelize and turn golden brown about 10 minutes.

After they have carmelized, add the wine, scrape up any brown bits. When most of the liquid has evaporated, about 2-3 minutes, season with salt and pepper and add the parsley.

Now, remove from the pan from the heat and place the mushrooms in a small bowl and stir in the cheese.

Next, butter one side of each slice of bread. Place the pan back on the oven and place one slice of the bread butter side down, top with the mushroom mix. Cook for 2 minutes, until the bread is golden brown, flip the sandwich and cook for 2 more minutes.

Serve warm.

Enjoy!

Happy Cooking,
The Barbee Housewife

Crock-Pot Greek Beef Ragout

You know those comfort foods that are perfect for a cold day? Add this to your list. It is so easy to make and will have the whole house smelling divine. This beef has traditional Greek flavors that will make your tastebuds go crazy. The cinnamon and allspice accompany the beef so perfectly. I served this over whole wheat pasta with a simple side salad. This was the perfect meal and it reheated wonderfully, which is always a plus in my book. This is easily one of my new favorite ways to prepare roast beef. I am always up for meat that is cooked low and slow all day in the crockpot.
Source: Elly Says Opa! 

Ingredients:
1 Beef Roast, 2.5-3 lbs.
1 tablespoon of Olive Oil
1 Large Onion, diced
3 cloves of Garlic, minced
1 can of Tomato Sauce, 15 oz.
1 can of Beef Broth, 15 oz.
1 Cinnamon Stick
2 Bay Leaves
1/2 teaspoon of Allspice
Salt and Pepper
Pecorino Cheese for topping

Directions:

First, get out your crockpot.

Next, liberally season the beef with salt and pepper.

Now, heat the olive oil in a large skillet over medium-high heat. When the oil is hot brown the beef well on each side, a couple of minutes per side. Move the beef to the crock-pot.

Next, add the onion to the hot pan and sauté for about 3 minutes. Now, add the garlic, tomato sauce, broth, and salt and pepper to taste. Scrape up the browned bits and cook for 3-5 minutes to heat the mixture. When heated, pour the sauce over the beef in the crock-pot.

Cook on low for 7-8 hours, it can go longer if needed, it will just get more tender the longer you cook it. Remove the cinnamon stick and bay leaves. Shred the beef with two forks and serve over warm pasta sprinkled with pecorino cheese.

Enjoy!

Happy Cooking,
The Barbee Housewife

Thai Chicken Lettuce Wraps with Tangy Peanut Sauce

Tangy peanut sauce is so good. It is one thing that Ethan loves at Thai restaurants, so I knew he would love this. This recipe could not be any easier and is perfect for a weeknight meal with plenty of leftovers for a fabulous lunch. The peanut sauce can be stored in an air-tight container in your refrigerator up to a week and you can put it on anything you want. I love it will grilled skewers of meat or even topped on a grilled chicken sandwich.
Source: Perry's Plate

Ingredients:
For the Wraps:
3-4 Chicken Breast, grilled and diced
12 Bibb or Butter Lettuce Leaves, washed and patted dry
4 Cabbage Leaves, thinly chopped
1 Cup of Shredded Carrots
1 Cup of Raw Broccoli, finely chopped
1/4 cup of Scallions, thinly sliced

For the Sauce:
1/2 cup of Peanut Butter
1/4 cup of Lime Juice, freshly squeezed
2 teaspoons of Fish Sauce
2 teaspoons of Sesame Oil
2 teaspoons of Rice Vinegar
2 teaspoons of Honey or Age Nectar
1/4 cup of Water
1/4 cup of Cilantro, minced
2 cloves of Garlic, minced
2 teaspoons of Ginger, freshly minced or grated
1 teaspoon of Chili Powder

Directions:

First, make the peanut sauce.

In a quart jar, combine the peanut butter, lime juice, fish sauce, sesame oil, vinegar, honey and water. Seal the jar and shake well. Now, add the cilantro, garlic, ginger, and chili powder and seal and shake again until the ingredients are combined. Store in the refrigerator until you are ready to use and up to one week.

Now, to assemble the wraps, on one lettuce wrap place one tablespoon each of the cabbage, carrots, broccoli, scallions, and chicken. Drizzle with the peanut sauce and serve.

Enjoy!

Happy Cooking,
The Barbee Housewife

Slow-Roasted Tomatoes

For Valentine's Day dinner, last night, I got wined and dined at home by my husband. He did an excellent job, scratch that an outstanding job. On the menu was: appetizers: grilled lemon pepper shrimp and st. germain cocktails, entree: pepper-crusted filet mignon, creamed spinach, slow-roasted tomatoes, dessert: peanut-butter chocolate fondue with strawberries, bananas, angel food cake bites, and a bottle of Rose Champagne. Oh. My. Goodness. He really blew it out of the park.

One of the things that really stood out to me in this wonderful dish was the slow roasted tomatoes. They were bursting of flavor and would be a perfect side dish for basically any meal and in any season. These were so excellent. They did not take much preparation, but they sure did impress me. Feel free to double, triple, quadruple, this recipe.
Source: Martha Stewart

Ingredients:
3 Plum Tomatoes, halved lengthwise
1 tablespoon of Olive Oil
1 teaspoon of fresh Thyme Leaves or 1/4 teaspoon of dried
Coarse salt and freshly ground Black Pepper

Directions:
First, pre-heat the oven to 325 degrees.

Next, place the tomatoes on a rimmed baking pan, cut side up. Drizzle them with the oil and thyme. Liberally coat them with salt and pepper.

Now, roast the tomatoes for 90 minutes until the tomatoes begin to collapse, brush occasionally with pan juices.

Enjoy!

Happy Cooking,
The Barbee Housewife