Orange Teriyaki Salmon

from ourbestbites.com

about 2  pounds salmon; one large filet or 2 smaller ones
3/4 C orange marmalade
4 Tablespoons butter
1/2 C orange juice
3 Tbs bottled teriyaki sauce

6 Tbs soy sauce
1 Tbs worcestershire sauce
2 Tbs vinegar
1/4 cup olive oil
2 cloves garlic, minced
1 Tbs brown sugar
1/2 tsp liquid smoke
1/8 tsp ground red pepper, or 1/4 tsp red pepper flakes
several cracks black pepper
2 Tbs chopped dry onion, or 1/4 C minced fresh onion
3 Tbs dry parsley or about 1/2 C fresh

Preheat oven to 325 degrees.  Layer a piece of heavy duty foil over a large baking sheet  Lay on one more sheet in the opposite direction, leaving about 8″ of overhang on all sides.

Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted.  Whisk until smooth.  Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth.  Rinse salmon in cold water and pat dry.  Place skin side down on baking sheet.  Pour marinade over fish.

Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch.  Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork.  Test fish and return pan to oven for an additional 5-10 minutes if necessary.  Serve salmon with sauce spooned over top.

Grill instructions: Preheat gas grill to 325. Place foil pouch on upper rack if you have one, or on indirect heat on the main rack.  Follow the same baking instructions as if it were in the oven.

Fish can also be cooked in a foil tent over a camp fire. Season the fish as desired (you can also add a couple of tablespoons of water to help it steam in the hot fire) and close up your foil tent. Nestle your foil pouch into the glowing embers where the heat isn’t as intense as the flames. Cooking time may vary depending on the size and variety of fish, so check it after 10 minutes. If it’s not done, check at 2-3
minute intervals after that.

My rating:  solid 4 stars, I really like the flavors in this dish
Boys say:  thumbs up

Sunday Beef Stew

from ourbestbites.com

1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you’d need to use a knife and fork on)4-5 medium red potatoes, chopped
4-5 medium carrots, peeled and chopped
4 stalks celery, chopped
2 cups roughly chopped onions, one large or 2 small
4-5 cloves garlic, minced
2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)
1 10-oz. can condensed tomato soup
10 oz. water (just use the can from the tomato soup to measure)
1 tsp. basil
2 beef bouillon cubes (or 2 tsp. beef base)
1/2 tsp. freshly ground black pepper

Combine all ingredients in a large dutch oven or other oven save dish with a tight fitting lid.  Cook for about 3 hours at 350, or in a slow cooker on low for 9-10 hours or high for 5-6.

Honestly, we're not big stew fans, but this is pretty good as far as stews go!

Husband Rating:  3 stars

Slow Cooker Chicken Cordon Bleu

from Six Sisters' Stuff

Ingredients:
6 boneless, skinless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
6 slices deli ham
6 slices Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Directions: 
Mix together the cream of chicken soup and milk in a small bowl.  Pour enough of the soup into a slow cooker to cover the bottom.  Layer chicken breasts over the sauce.  Cover with slices of ham and then Swiss cheese.  Pour the remaining soup over the layers, stirring a little to distribute between layers.  Sprinkle the stuffing on top, and drizzle butter over stuffing.  Cover, and cook on low for 4-6 hours, or high for 2-3 hours.

My recommendation would be to crush the stuffing mix into finer pieces.

Husband Rating:  3 stars

Honey Mustard Chicken and Red Potatoes

from allrecipes.com, submitted by Carol Alter

INGREDIENTS: 1 (4 pound) whole chicken, cut into 8 pieces 1 teaspoon paprika 1/4 teaspoon ground black pepper 1/2 teaspoon curry powder 3 tablespoons prepared Dijon-style mustard 1/4 cup honey 2 tablespoons apricot jam DIRECTIONS: 1. Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan. 2. Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight. 3. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, basting often. We used boneless, skinless chicken breasts.  Next time I'm going to try doubling the sauce and putting the chicken and sauce over rice. Red Potatoes 6 red potatoes, cubed 2 tbsp olive oil 1 1/2 tsp minced garlic 1/4 c grated parmesan 1/2 tsp salt 1/2 tbsp rosemary pepper to taste Preheat oven to 425.  Spray a glass baking dish with cooking spray, such as Pam.  Place all ingredients in a bowl or plastic bag.  Mix.  Spread potatoes in dish.  Bake in oven about 40 minutes. Husband rating:  4 stars Boys say:  thumbs up

Spaghetti with Meatballs

Unfortunately our entire family came down with the stomach flu in February!  A friend brought food for our kids when we were too sick to cook.  She made them spaghetti with meatballs.  It made me realize that I don't ever make that!  All she did was use precooked meatballs in spaghetti sauce from a jar.  So easy!  When you need a fast easy meal you can try this!  

Boys say:  thumbs up

Seasoned Pork Chops and Rice Pilaf

I had the opportunity to live in Spain during college.  I remember going to the Corpus Christi celebration in Toledo, one of my favorite cities in Spain.  During this celebration rosemary and thyme were thrown in the streets.  When I make this dish I think about being there and the beauty of that country.

Seasoned Pork
pork chops
dried rosemary
dried thyme
salt and pepper to taste

There are no measurements for the spices because I just sprinkle some on.  You can start with a little bit and increase it the next time if it wasn't flavorful enough for you.  I usually season one side and then throw them in the pan seasoned side down and then season the other side.  You could cook these in a pan with a little extra virgin olive oil over medium heat for 5-6 minutes on each side, depending on the thickness of the pork.  It's also easy to put them under the broiler for 6-8 minutes on a side, again, depending on the thickness of your pork chops.  Better yet, toss them on the grill!

We used a rice pilaf mix from a box and steamed some broccoli.  If you haven't cooked broccoli before here's how I do it most of the time:  I put the broccoli in my 8x8 glass dish.  I put 1/4 cup water in the dish.  I cook it in the microwave (covered with a paper towel) for 4 minutes.  I mix it up and cook it for another 4 minutes.  Then I drain the water, add a little butter, salt and pepper and it's ready to go!

Garlic Parmesan Chicken

from allrecipes.com, submitted by Carol

INGREDIENTS: 2 teaspoons crushed garlic 1/4 cup olive oil 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves DIRECTIONS: 1. Preheat oven to 425 degrees F (220 degrees C). 2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. 3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

I doubled the bread crumb/parmesan mixture.  I baked the chicken for closer to 25 minutes.

Husband rating:  4 stars
Boys say:  thumbs up