Blackened Salmon with Orzo

I went to lunch with a friend of mine on Monday and had blackened Mahi Mahi.  It was good, but a little dry.  Inspired, today I decided to try making blackened Salmon.  This is the first fish I have made at home that I really enjoyed. 


Ingredients
4 salmon fillets
1 tbs olive oil

Blackened Seasoning
1 tbs smoked paparika
1 tbs onion powder
1 tbs garlic powder
1 tbs chipotle powder
1 tbs dried thyme
1 tsp black pepper
1 tsp kosher salt
1 tsp dried basil
1 tsp dried oregano

Preheat oven to 350
In a bowl combine all the seasoning.  Liberally coat salmon on all sides will the entire batch of seasoning.  In a large cast iron skillet (or oven safe skillet) heat olive oil.  When the oil begins to smoke, turn off the stove and place salmon in skillet.  Turn Salmon after 1 min.  Place entire skillet in oven for 10 min or until the salmon flakes. 

Orzo-
Follow recipe on orzo package.  Optional-After draining the orzo, add 2 tbs butter and parmesan cheese. 

  

Home made pizza sauce

Tonight is an easy dinner.  Tim wanted to make English muffin pizzas. Of course we could use the sauce from the store, but then what would I have to write about?  I started making my own pizza sauce a few months ago and really like it better than what you find in the store.  The spices can be adjusted to individual tastes.  I generally use what I have in my spice cabinet.  Below is the main mix I try to use each time.   

Ingredients
1 14 oz can diced tomatoes
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp basil
1/4 tsp black pepper
1/4 tsp salt
1/2 tsp sugar
4 leaves of fresh rosemary

In a small saucepan over medium high heat, combine all ingredients.  With a hand blender, blend to desired consistency.  Allow to simmer for about 10 minutes for flavors to combine. 

The Verdict on yesterday's recipe

The coconut cups went over well, however  the consensus was that the crust needs to be thinner. 
Next time I think I will make 24 cups instead of 12 with the same recipe and double the amount of coconut filling.  It was not as sweet as I first anticipated.  Definitely be careful with the amount of chocolate that is used to top the cups, or use un-sweetened chocolate. 

Chocolate, Almond, Coconut Cup Cakes

Next month my office is doing a volunteer event for the local Ronald McDonald House.  I am in the process of trying out different desserts that I can make for the event.  This is a mix between my favorite girl scout cookies and an Almond Joy bar.  I am trying out this batch on some friends tonight to see what they think and will update tomorrow with the feedback. 

Ingredients
10 tbs butter melted
3/4 light brown sugar (packed)
1/2 tsp salt
2 1/2 cups all purpose flour
14 oz shredded coconut
14 oz sweetened condensed milk
1 tsp almond extract

1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips


Heat oven to 350
Line 16 cupcake tins with paper or foil liners.
In a large bowl combine melted butter, brown sugar, salt and all purpose flour.  It will look like cookie dough.  Evenly divide into 16 balls and place into cupcake tins.  Press down to form bottom crust.  Place into oven and bake for 8 minutes.  Remove from oven and allow to start cooling. 

In a large bowl combine shredded coconut, sweetened condensed milk and almond extract.  Once combined fill the cups to the top of the cooled crust (about 1 1/2 tbs per cup).  Return to the oven for about 20 to 25 minutes or until coconut begins to caramelize.  Remove from oven and allow to cool. 

Over a double boiler (I use a small pot with a glass bowl on top), place chocolate chips and allow to melt.  With a pastry bag (or sandwich bag with one corner snipped), top the cupcakes.  You can also use a small spoon and drizzle chocolate over the coconut. 
Refrigerate for at least 1 hour. 
 
*Note if you do not want to make cupcakes just take a 9 x 9 pan and follow the same steps.  Bake crust for 8 minutes top with coconut and bake an additional 20-25 minutes top with chocolate.  Refrigerate for at least 1 hour. 

Crock Pot Beef Roast with Veggies

The weather around here is gloomy again.  I really cannot complain too much since it seems that all our family and most of our friends are stuck in states where it is snowing.  This is a really easy meal that you can throw in a crock pot in the morning and cook slow and low or in the middle of the day on high for a couple of hours. 

Ingredients
3 lb  beef roast
5 large carrots (roughly chopped)
6 large stalks of celery (roughly chopped)
1 medium onion (roughly chopped)
10 fingerling potatoes (chopped in half)
1/2 tsp kosher salt
1/2 tsp black pepper
dash of chipotle powder (optional)
dash of smoked paprika (optional)
1/3 cup of water (optional)
1 tbs cornstarch

Spice Blend:
2 tbls chipotle powder
1 tbls smoked paprika
1 tbls onion powder
1/2 tsp kosher salt
1 tsp black pepper


Mix all spices in a bowl.  Liberally coat beef roast with spice blend on all sides.*  In a large saute pan sear all sides of beef on high heat (about 1 minute per side). Place veggies except potatoes in a crockpot.  Add salt,pepper, chipotle powder, paprika, then place beef roast on top.  Cook on high for 3 hours(all day on low).   In a microwave safe bowl, place potatoes in the microwave for 2 minutes.   Add to crock pot.  Wait an additional hour. 

Remove beef roast and with a slotted spoon remove veggies.  Add 1/3 cup of water to crock pot.  In a small bowl place 1 tbs. corn starch and some of the heated mixture to create a paste.  Once the paste is smooth return to crock pot.  Heat until gravy begins to thicken.  For thicker gravy add more cornstarch paste.   

*Not all of the spice blend will be used. Store remaining spice blend in an airtight container for later use. 

Did you not eat all your chicken soup? (Chicken Pot Pie)

I made chicken soup again yesterday and had some leftovers. Today I decided to make chicken pot pie.  This recipe is a little harder to give an exact recipe but here goes.


Ingredients
3 cups of leftover soup (enough to fill half of a 9 in pie pan)
1 cup chicken broth
6 tbs butter
3 tbs white flour
1 pre-made pie crust.

Preheat oven 450

In a small sauce pan, melt the butter and stir in the white flour until it starts bubbling.  Add mixture and the 1 cup of broth to the already made soup and stir until combined.  Pour soup into 9 inch pie pan.    Place pre-made pie crust over the pan and put some vents in the top. Wrap foil around the outer edges of the crust so it does not burn.  When the center begins to turn brown remove the foil so the edges can brown. 

Bake until entire crust is golden brown about 10 to 20 minutes. 

Tim likes to top his with shredded cheddar cheese

Caramel chocolate cupcakes

Growing up I always wanted to be a baker, but when I tried to bake anything it was always a flop.  I know that does not sound like a ringing endorsement for this recipe but hear me out.  I think it was the first time I met my mother in law (who by the way was a home economics teacher), we were making biscotti and she asked me for a cup of flour and that is when I knew why my baking never turned out.  So here is a little history: growing up in my family where my mom nor my sisters bake; a cup in our household was a coffee mug. I do not think we owned an actual measuring cup.  So I handed my mother in law a coffee cup of flour.   Lets just say, 5 years later she has not let me forget that moment.  So now I know the difference between a liquid cup and a solid cup and a coffee cup and my baking has much improved. 


Chocolate cupcakes:

Ingredients
1 1/2 cups all purpose flour
1/4 cup unsweetened coco powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup brewed coffee (used Starbucks instant and 8 oz of water)
1 Tbsp white vinegar
2 tsp vanilla extract
6 tbsp olive oil

Preheat oven to 350
In a large bowl combine all your dry ingredients and mix until all the clumps are removed. 
In a measuring cup combine all your wet ingredients and incorporate them into your dry ingredients. 
Stir until they are combined.  Put 1/4 cup of batter in cupcake liners.  Bake 18 to 20 minutes until toothpick comes clean.  Let cool completly before frosting. 


Depending on how much batter you put in the cupcake liners I was able to make 18. 


Salted Carmel Buttercream frosting

Ingredients

1/2 cup granulated sugar

4 tablespoons water

1/2 cup heavy cream

2 teaspoon vanilla extract

12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

1/2 teaspoon fine salt

1 3/4 cup powdered sugar

In a small saucepan combine granulated sugar and water.  Stir with a wooden spoon and bring to a bowl until it becomes an amber color.  Takes about 8 to 10 minutes.  Remove from heat and let cool for about 3 minutes, then stir in the heavy cream and vanilla extract.  ***Do not stop stirring or it sticks to the bottom of the pan and is a pain to clean off.*** Cool for about 10 to 15 minutes.  ***Even easier buy the caramel sauce from your grocery store***

In a mixer combine the butter salt and cream. Add the powdered sugar until it is well combined 
Add cooled caramel mixture. 

Refrigerate until ready to use.