July 3, 2018 (Tuesday) – Recipe

Honey Glazed Salmon

INGREDIENTS
3 tbsp. extra-virgin olive oil
6-oz. salmon fillets, patted dry with a paper towel
1/3 c. honey
1/4 c. soy sauce
2 tbsp. lemon juice
1 tsp. red pepper flakes
kosher salt
Freshly ground black pepper
cloves garlic, minced
lemon, sliced into rounds

DIRECTIONS

  1. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
  2. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add the remaining tablespoon of oil.
  3. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
  4. Garnish with sliced lemon and serve.

June 24, 2018 (Sunday)- Recipe

Jambalaya

How to Make It

Step 1

Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.

Step 2

Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.

Step 3

Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.