Some of you like our friend, Bev Scott have been with the blog since day one. Others have joined over the last four years. I will be on vacation for the next few weeks and will not have access to my computer to add more blog recipes. In the interim, look back at some of the ones listed below for your summer entertaining. With the bounty of the harvest coming up you might want to check out the dill and chili sauce recipes again…
- Boston Baked Beans
- Chili Sauce (yes, tis tomato season)
- Easy Tiramisu Dessert
- Freezing Dill (what to do when you have too much fresh dill)
- Mojitos by the Pitcher
- Lazy Crock pot Lasagna
- Vegan Watermelon Pizza
- Regs Lasagna
- Jacks Icebox Salad (if you’re too young, an icebox was an early name for fridge)
- Lee Hongs Cucumber Salad
- Appetizer Party
Let me know if you try any of these….
Since I had already prepared my Thai Jicama Salad, I needed something to go with the salmon I had thawed. Pinterest to the rescue again!
Thai Salmon in Foil
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
The flavors are sealed right into a foil packet with no clean up! The salmon comes out so tender/juicy. Sure to be a family favorite!
- 1/2 cup sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon freshly grated ginger
- Juice of 1 lime
- 1 teaspoon Sriracha, optional if you want more heat
- 2 pounds salmon
- 1/4 cup peanuts, chopped
- 2 tablespoons chopped fresh cilantro leaves
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the chili sauce mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes.
- Serve immediately, garnished with peanuts and cilantro, if desired.
*Baking time may need to be adjusted depending on the thickness of the salmon.
This delicious recipe brought to you by Damn Delicious
Here is a straightforward recipe for a quick meal. I came across it in our local Costco magazine this month and decided to give it a try. My suggested changes are in red as always.
Pollo al Coco (Chicken with Coconut)
- MIX together –
1 teaspoon cumin. 1 teaspoon paprika and 1 teaspoon cilantro
- BLEND into –
4 pieces of chicken cut into cubes ( I used thighs)
- COOK in 1 tablespoon of olive oil for 8 to 10 minutes until cooked through
- ADD –
1 teaspoon of olive oil
1 small chopped onion
1 teaspoon fresh minced ginger
2 jalapeno chilies minced without seeds (can be omitted)
2 teaspoons minced garlic
SAUTE to blend the spices with the chicken
- ADD –
1 can cubed tomatoes
- SIMMER 7 to 10 minutes, stirring very frequently.
- ADD –
400 ml of coconut milk (next time I would use coconut cream to make a thicker sauce)
- HEAT through…
SERVE over rice…sprinkle with chopped parsley