Easy Herbed Grilled Salmon

 I found this recipe  in one of those church cookbooks that are spiral bound.  It is a good recipe for grilling salmon.

Easy Herbed Grilled Salmon

Ingredients:

• 1/2 lb. salmon filet
• 1 T. butter
• 2 T. white wine
• 1/2 tsp. salt (optional)
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. lemon pepper
• 1 tsp. oregano 
• 1/2 tsp. dill weed
• 1/2 tsp. parsley flakes 
• 1/4 tsp. paprika

Directions:

1. Preheat grill
2. Make a tray out of heavy-duty foil by folding a long piece in half and folding up all 4 sides with the dull side up. Spray the bottom of the foil tray with cooking spray.  
3. Place fish filleting the tray, skin side down.
4. Smear a thin line of butter on filet.  Squeeze lemon juice liberally over filet and then a splash of white wine.
5. Sprinkle remaining seasons lightly over filet.
6. Transfer the foil tray to the hot grill. Cover. Cook for 10 minutes per inch of thickness of filet.
7. DO NOT over cook or it will be dry and unpalatable.  Turning is not necessary.  Salmon is done when it turns a light pink color throughout.

Crispy Chicken Wings

 My daughter found this recipe and it is an easy and great crispy chicken wing recipe. 

Crispy Chicken Wings

Ingredients:

• 2 lbs. chicken wings, flat and drummies
• 2 T. baking powder
• 2 T. chicken seasoning (Recipe below)
• 4 T. oil

Directions:

1. Preheat oven to 425 degrees.
2. Rinse and pat dry your chicken wings.
3. In a large bowl whisk together chicken seasoning, olive oil, and baking powder. 
4. Thoroughly coat each chicken wing with the seasoning mx.  make sure each piece is evenly coated for the best flavor.
5. Line a baking sheet with parchment paper.
6. Lay out your seasoned chicken wings on the rimmed baking sheet in a single layer.  
7. Place the baking sheet into the preheated oven and bake for 25 minutes on each side, until it is crispy and golden brown. Internal temperature should be 165 degrees.

Chicken seasoning:

1/4 tsp. or  Cayenne pepper

1 T. Black pepper

3 T. Smoked paprika 

2 T. onion powder 

3 T. garlic powder 

1 T. dried parsley

1 T. dried oregano 

2 T. sea salt

Mix all ingredients together.

Use 1 T. for every pound of meat.

 

Creamy Chickpea and Sweet Potato Stew

 This is a recipe from Cooks Illustrated that I tried.  Their recipes are usually good, if it is something you like.  This one comes together quite fast.

Creamy Chickpea and Sweet Potato Stew

Ingredients:

• 1 T. vegetable oil
• 1 onion, chopped fine
• 1 large sweet potato, peeled and cut into 1/2 inch pieces
• 3/4 tsp. table salt
• 1/4 tsp. red pepper flakes
• 3 T. tomato paste
• 1 tsp. ground coriander
• 2 (15 oz.) cans chickpeas, undrained
• 1 (14 oz.) can coconut milk
• 3/4 cup water
• 1/3 cup creamy peanut butter
• 2 tsp. grated lime zest plus 2 T. lme juice
• 1/2 cup dry-roasted peanuts, chopped
• 1/2 cup minced fresh cilantro

Directions:

1. Heat oil in a large saucepan over medium heat until shimmering. Add onion, sweet potato, salt and red pepper flakes, and cook, stirring frequently, until onion begins to brown, 6-8 minutes.
2. Add tomato paste and coriander and cook until tomato paste slightly darkens, 2 minutes. Stir in chickpeas and their liquid, coconut milk, water, and peanut butter. Increase heat to medium high and bring to simmer, and cook, stirring occasionally, until sweet potato is tender, about 15 minutes.
3. Remove from heat and stir in lime zest and lime juice. Season with salt to taste. Serve, passing peanuts and cilantro separately.