Maple Teriyaki Glaze

I can't believe that it's been months since I posted! I have so many things that I wanted to post here, but never got around to it. Not today! This dinner from last night has to be shared! I made Maple Glazed Salmon and it was so yummy! You can definitely use this sauce on chicken, shrimp, tofu, beef or pork too, so the possibilities are endless! Feel free to double the recipe.


1/2 cup apple juice
1/3 cup pure maple syrup
3 Tbsp soy sauce
1-2 tsp minced garlic
1/2 tsp ground ginger

Add all ingredients to a small skillet and simmer for 10 minutes to reduce. Spoon over grilled salmon or the meat of your choice. Done!

*If you want a thicker sauce, you could add a teaspoon of cornstarch mixed in a little juice at this point and boil until thickened.

*You can use this as a marinade for your meat, and then boil it down while your meat is cooking.

Mango Peach Lemonade

This may be the best lemonade I've ever had!

1 mango, pitted and peeled
3 medium peaches, pitted
1 cup fresh lemon and/or lime juice
3/4 cup agave nectar (may substitute 1 cup sugar)
water

Put all ingredients in blender with some water and blend until smooth. Add water and ice to make 2 quarts. This recipe can be adapted in dozens of ways. You can use 2 mangoes and no peaches, or 4 peaches and no mangoes. Try using blackberries, raspberries, strawberries, nectarines, cherries, or kiwi!

Salsa de Tomatillo (Green Chile Salsa)

I am in love with this recipe. I always buy canned enchilada sauce and I'm never really satisfied with it. It's too hot, or too mild, or has too much fat, or is too thin. Well no longer! From now on I'm making my sauce from scratch! If I knew how easy this was I would have done it a long time ago! This makes a thick, flavorful sauce that you can dip chips in, use in your enchiladas, throw on top of tamales, you name it! Its totally healthy, so you can eat as much as you want. Use more or less peppers according to your taste. Throw everything in the blender and simmer for 15 minutes. Hello! Why didn't I make this years ago?!

Salsa De Tomatillo

1 pound tomatillos, husked and quartered

1 small onion, quartered

2 cloves garlic

1 serrano chile pepper, seeded and diced

1 jalapeno pepper, seeded and diced

Handful of fresh cilantro

1 Tbsp fresh lime juice

1 teaspoon oregano

1/2 teaspoon ground cumin

1 1/2 teaspoons salt, or to taste

Place all ingredients into blender and blend to desired consistency. Pour into saucepan and simmer 15 minutes.

Aloha Chicken Salad and Pina Colada Vinaigrette

Richard found this recipe to use for a scout campout. Those boys were spoiled with gourmet food! This salad is a knock-off of Zupas salad. The Vinaigrette is SO yummy!

Aloha Chicken Salad

3 romaine lettuce hearts, chopped

2 large cans mandarin oranges, drained

1 large can pineapple tidbits, drained

1 red onion, diced

1/2 cup shredded coconut

3/4 cup crumbled feta cheese

3 chicken breasts, cooked, cooled & cubed

1 1/2 cups tortilla strips, optional

toasted coconut, optional

Toss salad ingredients together in a large bowl or layer on a platter.  Top with tortilla strips and toasted coconut if desired. Serve with Piña Colada Vinaigrette dressing.

Piña Colada Vinaigrette

1 1/4 cup olive oil or canola oil

1/3 cup apple cider vinegar

1/3 cup Mr. & Mrs. T's piña colada drink mix (a white liquid in a tall bottle, find it in the liquor isle, with the cocktail mixes)

1/2 cup sugar

1/2 tsp. ginger powder

1 tsp. dry mustard

1/2 tsp. salt

In a blender combine all ingredients. Keep blending until the dressing is emulsified & thickened.  

Adapted from www.ourrecipeclub.blogspot.com

 

Coconut syrup

Divine. What more can I say?

1/4 cup butter *see note   
3/4 cup buttermilk
1 Tbsp light corn syrup
1 cup sugar        
1/2 tsp baking soda
1 tsp coconut extract
1/4 cup shredded coconut (optional)

Place butter, buttermilk, corn syrup, and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda, flavoring, and coconut. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

*You can substitute extra virgin coconut oil for the butter. Very delicious. Coconut oil is a saturated fat like butter, but it is all healthy fat and no cholestrol! It works great in this recipe. I also love to spread it on my toast instead of butter. Delicious!