TERIYAKI SALMON with ASIAN WALNUT SLAW

I found the original recipe at Walnuts.org and it really inspired me to do some summer seafood recipes even if I did alter it to meet our tastes.

TERIYAKI SALMON with ASIAN WALNUT SLAW
Grilled salmon topped with a colorful tangy cabbage and carrot slaw, and garnished with fresh cilantro and toasty California walnuts.  One of the best parts is that the marinade is used for the salmon AND as the dressing for the slaw making the two parts of the dish blend seamlessly!

MARINADE
scant 1/2 cup sweet chili sauce
scant 1/2 cup thick teriyaki sauce
1/3 cup champagne or apple cider vinegar vinegar
4 (4 to 6 ounce) salmon fillets
3 tablespoons finely chopped and toasted candied walnuts
2 tablespoons finely chopped cilantro

  • In a shallow dish stir together chili sauce, teriyaki sauce and vinegar.  Set aside 1/3 cup for the slaw.
  • Place salmon in dish skin side up and let marinate for 30 minutes.
  • Over medium to high heat grill salmon for 3 to 5 minutes depending on thickness.
  • Flip and pour marinade over and around the salmon, cooking another 3-5 minutes until cooked to your liking and marinade is bubbling.
  • Transfer to a platter and top with cabbage mixture.
  • Sprinkle with walnuts and cilantro.

SLAW
1 cup shredded or thinly sliced purple cabbage
1 cup coarsely shredded green cabbage
1/2 cup carrot sticks
2 medium green onions, sliced
1/2 cup finely chopped and toasted candied walnuts
Fresh cilantro leaves, torn

  • Toss together cabbages, carrots, green onions and half the walnuts with reserved marinade and refrigerate.

HERB BUTTER & LONDON BROIL

LONDON BROIL began as a preparation process of marinating and then searing or broiling the meat at a HIGH temperature, NOT a cut of meat.  The process became so popular that eventually grocery stores began selling top round under the name “LONDON BROIL”.  Top-round steak, is sometimes sold as “London broil” or “Flank steak” is the traditional cut of beef used for London broil because it takes so  well to marinades.

HERB BUTTER & LONDON BROIL

1 (2 pound) London broil top-round steak
FRESH ground sea salt and black pepper
1/4 cup avocado oil
Juice of 1 lemon
3 tablespoons packed dark brown sugar
1 tablespoon Worcestershire sauce
4 cloves garlic, minced

  • In a medium bowl, whisk together oil, lemon juice, brown sugar, Worcestershire, and garlic.
  • Generously season entire London Broil with salt and pepper.
  • Rub oil mixture all over meat. Place on baking sheet.
  • Let sit at room temperature for an hour. (it can also be refrigerated over night)
  • Preheat broiler.
  • Brush off garlic then place steak on a sheet pan.
  • Place pan on middle rack in the center of the oven and broil 10 to 15 minutes (depending on desired doneness), until top is charred.
  • Flip and broil 10 to 15 minutes more (depending on desired doneness), until internal temperature reaches 125° for medium rare.
  • Let rest 10 minutes before carving.  It is VERY important that you carve AGAINST the grain!
  • Serve with herb butter.

NOTES:  Any leftovers dice up very nicely into pieces for chili.

HERB BUTTER
1/2 cup butter, softened
1 tablespoon FRESH chopped parsley
2 teaspoons FRESH chopped chives
Zest of 1/2 lemon
1/2 teaspoon sea salt
1/4 teaspoon FRESH ground black pepper
Pinch crushed red pepper flakes

  • In a small bowl, mix butter with herbs, lemon zest, salt, and red pepper flakes until smooth.
  • Refrigerate until ready to use.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 35 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING sweet friends.  I hope everyone had a wonderful week.  Can you believe it’s August already?  Summer is already half over and I for one am looking forward to fall, one of my favorite seasons! 

We spent a few days away last week researching one of the areas we are considering for our move.  While we were there, a large vintage, antique fair was at the fair grounds.  I made out well with a few antique recipe boxes full of old recipes and some beautiful cruets for my flavored oils and vinegars.

I absolutely LOVE finding old recipe boxes!  Some of the recipes are really unbelievable and irreplaceable finds.  This time I even found some written in old pen and quill type ink – apparently quite old and many of them were signed 😀 And the cruets were bargain priced!

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING This week is going to be about 10 degrees cooler and sunny 😀  I’m going to do some errands and shopping this morning so I have on Levi’s and a favorite t-shirt with flip flops

ON THE BREAKFAST PLATE weak coffee with saltine crackers

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY, LIVING AREAS & KITCHEN… ALL caught up
  • YARD… nothing
  • APPOINTMENTS & TO DO… one doctor appt for hubby and more sorting and repacking for me
  • BLOG… a few new recipes to upload and some ETSY research for a new idea
  • CRAFTS/PROJECTS… researching some alcohol painting and homemade inspired gift ideas from the antique show we went to last week.  I also started the Christmas garland (pictures below) and am looking forward to finishing it soon!

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY & FAVORITE PHOTO FROM THE CAMERA I FINALLY was able to get the garland started and am about a third of the way done!!

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED Nothing really, ALL caught up here also.  We did watch Disney’s John Carter which was quite entertaining!

I’M READING I finished the Ava Miles series Dare Valley Meets Paris series and have moved on to Karen Ann Hopkins Lamb to the Slaughter Book #1 of the Serenity Plains secrets series.

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – CHILI & CHILE CORNBREAD
TUESDAY – CANTONESE CHICKEN & MUSHROOMS with SNAP PEAS
WEDNESDAY – C.O.R.N. / Y.O.Y.O.
THURSDAY – APPLE ORANGE SALAD & CHIPOTLE ORANGE CHICKEN
FRIDAY – TERIYAKI SALMON & WALNUT COLESLAW
SATURDAY – BALSAMIC BROWN SUGAR BRISKET & ROASTED SALT and VINEGAR POTATOES
SUNDAY – SWEET & SOUR CARAMELIZED CHICKEN and SALAD

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

BAKED APRICOT PINEAPPLE GINGER SALMON

BAKED APRICOT GINGER SALMON serves 4

4 – 6 ounce salmon fillets
FRESH ground sea salt and black pepper
1 tablespoon avocado oil

  • Preheat oven to 350°.
  • Heat oil in skillet over medium high heat.
  • Generously season fillets with FRESH ground salt and pepper.
  • Add fillets to skillet skin side up searing for 3-4 minutes depending on thickness.
  • Flip fillets over and cook 3-4 minutes more to get a crisp skin.
  • Pour sauce over fillets and place uncovered in the oven for 4-6 minutes until cooked through.
  • Remove from oven, foil tent and let stand 2 minutes.
  • Serve with rice pilaf and a fresh veggie.

APRICOT PINEAPPLE GINGER SAUCE
1/4 cup avocado oil
2 tablespoons raspberry vinegar
2 tablespoons apricot pineapple preserves
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 teaspoon ground ginger or 1 tablespoon FRESH minced
1 small can crushed pineapple, drained

  • Blend preserves, vinegar, honey, ginger, salt and pepper in a mini food processor.
  • Add pineapple.
  • Add oil and blend JUST until emulsified. It will refrigerate in an air tight container for a week, but it never lasts that long around here.

CHICKEN & STRAWBERRY SALAD with STRAWBERRY VINAIGRETTE

CHICKEN & STRAWBERRY SALAD with STRAWBERRY VINAIGRETTE
1 pound boneless, skinless chicken breasts
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
6 ounces creamy YOPLAIT strawberry yogurt
2 tablespoons QUALITY honey
Juice of 1 lemon
2 tablespoons apple cider vinegar
4 cups torn spinach and butter lettuce leaves
2 cups sliced strawberries
1/2 cut carrot sticks
1 cup thinly sliced red onions
1/2 cup chopped candied walnuts

  • Whisk together the yogurt, honey, vinegar, lemon juice, salt and pepper, to taste.
  • Chill under ready to eat.
  • Toss together the spinach, lettuce, red onions, walnuts and carrots.
  • Cover and refrigerate until ready to serve.
  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Lightly dredge chicken pieces in Wondra flour.
  • Heat avocado oil in skillet over medium high heat.
  • Add chicken and sear 3-4 minutes per side.
  • Remove chicken to cutting board and either slice thin or shred with 2 forks. Allow chicken to cool 5-10 minutes.
  • Add chicken to lettuce bowl.
  • Drizzle with vinaigrette and toss well.
  • Add strawberries and GENTLY toss again.
  • Serve and Enjoy!

SWEET & SOUR CABBAGE ROLLS

SWEET & SOUR CABBAGE ROLLS
8 WHOLE cabbage leaves
1 tablespoon avocado oil
1 large Vidalia onion, diced
1 cup carrot sticks
1/2 cup sliced red pepper
1/3 pound ground sirloin
1/3 pound ground pork
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
3 tablespoons tomato paste
3 tablespoons red wine vinegar
3 tablespoons PURE maple syrup
1 tablespoon Worcestershire sauce
1 3/4 cups tomato sauce
1 cup shredded Mozzarella cheese

  • Preheat oven to 350°.
  • Stack leaves in a large dutch oven and cover with boiling water.
  • Cover and bring to a boil for 4-6 minutes until cabbage is JUST tender enough to be pliable.
  • DRAIN and cool leaves on towel.
  • In a large skillet heat oil.
  • Brown beef and pork JUST until crumbly.
  • Add onion and saute’ 5 minutes.
  • Add carrots and peppers, sauteing a couple minutes more.
  • Add tomato paste and stir to coat.
  • Add Worcestershire sauce, vinegar and syrup, stirring to mix well and stirring often.
  • Bring to a simmer.
  • Remove from heat.
  • Spoon 1/4-1/3 cup of mixture into each cabbage leaf rolling and tucking in the edges.
  • Arrange rolls in baking dish seam side down.
  • Top with tomato sauce, cover and bake 20 minutes.
  • Add mozzarella and return to oven uncovered until cheese melts and rolls are heated through.
  • Let stand 5 minutes before serving.

GREEN BEAN CAESAR SALAD


GREEN BEAN CAESAR SALAD
GREEN BEANS
1 1/2 pounds green beans, trimmed and cut

  • Bring a large pan of salted water to a boil.
  • Add green beans and blanch 5-7 minutes.
  • Drain and spread out on a towel to cool.

DRESSING
Juice of LARGE lemon
1 tablespoon Lea & Perrins Worcestershire sauce
1 tablespoon QUALITY dijon
3 cloves garlic, minced
3 anchovy fillets, finely minced into a paste
FRESH ground sea salt and black pepper
3 tablespoons avocado oil

  • Whisk together the Lemon juice, Worcestershire sauce, garlic, anchovies, salt and pepper.
  • SLOWLY whisk in oil until emulsified.  Set aside.

CROUTONS
1 baguette, cut or torn into bite size pieces
2 tablespoons avocado oil
FRESH ground sea salt and black pepper

  • Toss bread pieces with oil.
  • Generously season and toss again.
  • Transfer to a HOT cast iron skillet.
  • Stir over medium high heat, stirring constantly for 5-7 minutes until golden brown and crispy.
  • Drain on paper toweling.

ASSEMBLY

1/4-1/2 cup shaved Parmesan cheese

  • Toss cooled green beans with dressing in a large salad bowl.
  • Add croutons and toss again.
  • Add Parmesan cheese and toss gently one last time.
  • Serve and Enjoy.

IRISH PUB STYLE POTATO NACHOS

IRISH PUB STYLE POTATO NACHOS serves 4

I had these recently at an Irish Pub and they were SOOO good!.  They are like regular nachos but instead of tortilla chips, they use crispy fried potato slices!

3-4 large russet potatoes, scrubbed clean
2 cups shredded cheddar cheese
1/2 cup chopped bacon
4 green onions, sliced thin
1 large tomato chopped and drained
scant 1/4 cup avocado oil
sour cream

POTATO preparation

  • Slice potatoes in half.
  • Slice each half into 1/4″ thick slices.
  • Place potato slices in a bowl of cold water for 20 minutes.
  • Drain WELL and dry potatoes with paper towel.
  • Preheat oven to 400°.
  • Toss potatoes with avocado oil.
  • Place on a parchment lined pan and bake 30-35 minutes or until browned and crispy.
  • Season with FRESH ground sea salt immediately.
Drain on paper towels.
  • While potatoes are baking, cook bacon and render fat.
  • Drain bacon on paper towels.

NACHOS preparation

  • Increase oven to 475°.
In a bowl, combine cheese, most of the bacon and half of the green onions.
  • Layer half of the potatoes in an oven proof skillet or the same baking tray.
  • Top with half of the cheese mixture.
  • Top with another layer of potatoes.
  • Top with remaining cheese mixture.

  • Bake 15 minutes or until cheese is melted through.
  • Remove from oven and top with remaining green onions, bacon and dollops of sour cream.

PENNSYLVANIA DUTCH APPLE SLAB PIE, CANDIED WALNUTS & A NEW TOY, ER KITCHEN GADGET, ER TIME SAVER

My sister-n-law found this new apple slicer.  It peels, cores AND makes long spiral slices of apple.  I LOVE my new tool 😀

PENNSYLVANIA DUTCH APPLE SLAB PIE
1 large batch of your favorite pie crust

FILLING
5-6 Granny smith apples, peeled, cored and sliced
2 tablespoons lemon juice
1/4 cup sugar
1/2 cup packed brown sugar
3 tablespoons WONDRA flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup golden raisins

  • Preheat oven to 375°.
  • Toss apple pieces with lemon juice and set aside for 15 minutes.
  • Whisk together the sugars, flour, cinnamon and nutmeg.
  • Drain apples.
  • Toss apples and raisins in dry mixture until evenly coated.
  • Arrange pie crust on jelly roll pan.
  • Top with apple mixture and spread evenly.
  • Sprinkle topping evenly over apples.
  • Bake 25-30 minutes. WATCH edges and cover in foil if necessary so they don’t burn.
  • Serve with vanilla bean ice cream.

TOPPING
3/4 cup all purpose flour
1/4 cup sugar
1/4 cup packed dark brown sugar
1/3 cup butter, softened
1/2 teaspoon cinnamon
1/3 cup finely chopped candied walnuts

  • Use a pastry blender to create a coarse crumble.

CANDIED WALNUTS or PECANS
1 cup chopped walnuts
1/4 cup brown sugar
2 tablespoons butter

  • In a non-stick skillet melt butter.
  • Add brown sugar, stirring to dissolve.
  • Add nuts, continuously stirring to coat well and cook for 5 minutes.
  • Transfer to parchment paper and separate nuts immediately so they don’t clump.
  • COOL COMPLETELY.
  • Store in air tight container.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 31 of 2109

GOOD MORNING How was your week?  Mine was kind of a blur as we were quite busy dealing with our storage units and the boxes crushed by the movers.  We are at least consolidated into a single unit for now.  Unfortunately, I now have to begin the arduous task of repacking all the crushed boxes.  I also have several totes of clothes that are going to need to be tried on piece by piece to see if I can salvage anything with the extreme weight loss. I see a HUGE donation load or two in my future as we minimize our life.

We are taking 2 more research trips this next month to check out several regions we are looking at.  This too is an arduous task trying check out EVERYTHING from churches, volunteer programs, health care… to daily traffic patterns, grocery stores and entertainment.  We really only want to do this move one last time so are being thorough in our research and trying to immerse ourselves into the local cultures.

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING Later this week we leave for a few days to check out one of the areas we are thinking about.  One of the things I have been watching every so many days is the weather in each area.  Here are the four areas we are thinking about.

The upper one is we live and the next one is where we will be visiting later this week.  Not much difference now, but the winters are quite a bit different with the lower area being a bit drier and cooler than where we are now on average.

These 2 lower areas are certainly warmer now and really quite similar to here, but are both quite a bit colder in the winter with actual snow and 4 actual seasons each year!  Hubby and I are fonder of the cooler drier climates.

The one thing we have learned is that summer is summer and it’s hot EVERYWHERE!  The big differences (snow, rain, etc…) are the OTHER 9 months of the year 😀

Today I have to go to an early doctor appointment so I’m already dressed in Levis and a comfy blouse with my favorite sandals.

ON THE BREAKFAST PLATE Hot water and grapes

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY, LIVING AREAS & KITCHEN… pretty good – got the laundry finished yesterday and vacuumed
  • YARD… nothing
  • APPOINTMENTS & TO DO… doctor appointment for me to remove the stitches and one for hubby too
  • BLOG… still updating some recipes and hoping to get to the past trip posts soon
  • CRAFTS/PROJECTS… LOL 😀 as always the garland is pending

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED We watched the NASCAR races and a few old TCM movies I’d never seen, but other than that the DVR is empty:D  Looking forward to the fall line up.

I’M READING I finally finished Ava Miles’ Love Among Lavender (Merriams #2) and picked up  Jana Deleon’s Cajun Fried Felony (Miss Fortune #15) for a fun summer read

FAVORITE PHOTO FROM THE CAMERA Wow I just realized I didn’t take many pictures this week except on my phone and have yet to convert the HEIC to JPG so don’t have anything today.

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – GRILLED CHICKEN STRAWBERRY SALAD
TUESDAY – BAKED APRICOT GINGER SALMON & SALAD
WEDNESDAY – BALSAMIC BROWN SUGAR BRISKET & SALAD
THURSDAY – OUT
FRIDAY – OUT
SATURDAY – OUT
SUNDAY – OUT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

BEEF & CABBAGE STIR FRY

All this started because one of my favorite munchkins brought me a cabbage from her class. 😀 It was this straggly looking thing, but then it grew and grew and grew into a HUGE head that I was able to make 3 meals from 😀

BEEF & CABBAGE STIR FRY

1 Pound ground beef
1/2 sweet red bell pepper, chopped
3 cups Shredded Cabbage
1 1/2 cups shredded carrots
1 tablespoon avocado oil
1 medium Vidalia onion, diced
2 garlic cloves, minced
1/4 cup Bragg’s liquid aminos
2 teaspoona Siracha (more or less depending on your preference)
2 teaspoon Ginger, minced
2 tablespoons QUALITY Honey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Sesame Oil
FRESH ground salt & pepper to taste

  • In a large frying pan heat the olive oil over medium high heat.
  • Saute the onions with the ground beef. Drain WELL.
  • Add in garlic, carrots & red peppers.
  • Whisk together the liquid aminos, Siracha, honey, vinegar, ginger, salt and pepper. Set aside.
  • When the beef is browned and the peppers and onions are soft, add in the cabbage
  • Once cabbage has slightly wilted, add in the soy mixture, mix well and allow to cook about 5 minutes, remove from heat.
  • Add in the sesame oil and toss well.
  • Serve over rice, mashed potatoes or by itself!
  • ENJOY!

ORANGE PEANUT APPLE SALAD

When I first found this recipe in an old magazine, it intrigued me, but I let it sit for quite some time before I finally made it.  The original recipe called for red apples with the skin on and large chop.  It was also served on lettuce, neither of which set well with me so I adapted to something I could eat and O.M.G. my family fell in love with it.  I originally intended to serve it 2 nights in a row, but there wasn’t anything left after the first night!  Serve it at your next potluck or picnic and it will go over BIG!  I am going to experiment with another flavor of yogurt next time, maybe lemon or even raspberry.

ORANGE PEANUT APPLE SALAD

8 ounces creamy YOPLAIT orange yogurt
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper, to taste
2 large Granny Smith apples, peeled, cored and chopped
11 ounce can mandarin orange segments, drained WELL
2 celery stalks, chopped
4 green onions, halved and sliced thin
1 cup shredded carrots
1 cup dry roasted peanuts
Juice of 1 lemon

  • Whisk together the yogurt, honey, salt and pepper.
  • Toss apple pieces in the lemon juice.
  • Discard the juice.
  • Add the celery, carrots and nuts and toss well.
  • Drizzle yogurt mixture over veggies and toss to coat.
  • Fold in peanuts and orange segments.
  • Cover and refrigerate until ready to serve.
  • Serve over chopped romaine if desired.