Panko-Crusted Salmon

Ingredients:
2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Dijon mustard
Lemon wedges, for serving

Directions:
Preheat the oven to 425˚ F.  In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.

Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.  Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)

Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.

Source: How Easy Is That? by Ina Garten

Found on: http://annies-eats.com/2011/04/13/panko-crusted-salmon/

Orange Ball Cookies

I do not use the pecans or coconuts. I roll them in powdered sugar.  If they are still sticky after mixing the ingredients just add more powdered sugar.

• 1 box (12 ounces) vanilla wafers
• 1 small can (6-oz) frozen orange juice concentrate, thawed
• 1 box (16 ounces) powdered sugar
• 1/2 cup butter
• 1 cup chopped pecans
• 1 can (3 1/2 ounces) coconut, or about 1 to 1 1/2 cups

Instructions:Crush vanilla wafers until fine. Mix together the crushed vanilla wafers, orange juice concentrate, powdered sugar, butter, and chopped pecans. Shape mixture into walnut-size balls; roll in coconut. Store balls in a tightly covered container in the refrigerator. Makes about 5 dozen cookies. 

Pumpkin Crunch

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 cup chopped pecans
1 cup butter, melted

Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon in a large bow. Pour into a greased 9x13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled.

Serve with whipped topping.

Jerk Chicken Breast

6	skinless, boneless chicken breast halves (about 2 pounds total)
4	teaspoons Jamaican jerk seasoning
8	cloves garlic, minced
2	teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2	teaspoons finely shredded lemon peel
2	tablespoons lemon juice
	Olive oil cooking spray or 2 teaspoons olive oil
	Lemon wedges

1. Place a chicken breast half between sheets of plastic wrap; pound gently with the flat side of a meat mallet until an even 1/2 inch thickness. Repeat with remaining chicken. In a small bowl, combine jerk seasoning, garlic, thyme, and lemon peel. Brush chicken breasts with lemon juice. Sprinkle garlic mixture evenly over chicken breasts; rub in with your fingers. Place chicken in a resealable plastic bag; seal bag. Chill in the refrigerator for 30 minutes to 24 hours.

2. Lightly coat chicken with olive oil cooking spray or brush lightly with olive oil.

3. Preheat an indoor electric grill. Place chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. (For a covered grill, allow 4 to 5 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling.)

4. To serve, slice chicken; pass lemon wedges. Makes 6 servings.

Broiler method:Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through broiling.

Grilling method:Place chicken on grill rack of an uncovered grill directly over medium heat. Grill for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through grilling.

Sesame Green Beans

• 1 lb of green beans, end trimmed
• 2 tsp rice vinegar
• 2-3 tsp soy sauce
• 1/2 tsp sesame oil
• 2 tsp sesame seeds
• Sea salt and freshly cracked pepper, to taste

Bring a pot of water to boil over high heat. Add the green beans and cook for 4-5 minutes or until just tender. Drain the water.

While the beans are cooking, combine the vinegar, soy sauce, sesame oil, and sesame seeds together and mix until well combined. Add the mixture to the cooked & drained green beans and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste and serve immediately. 

Bacon-wrapped Shrimp w/ Cheese & Jalapeno

16	jumbo deveined shrimp
¼	pound of your favorite cheese cut into 1 inch by ½ inch pieces
1	whole green jalapeno
1	package of bacon
	skewers (soak in water first if using wooden ones so they don't burn)

1. Butterfly and devein shrimp. Cut cheese into 1 inch by ½ inch pieces. Cut jalapeno into pieces half the size of the cheese that you have chosen for the shrimp. Cut the bacon strips in half.

2. Stuff the shrimp with the cheese and jalapenos. Wrap shrimp in 1 bacon strip and slide on skewer.

3. Place on grill and turn frequently.
Cook until bacon is done to your taste.

Grilled Marinated Salmon

Ingredients

• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 2 tablespoons white sugar
• 1 tablespoon vegetable oil
• 1 teaspoon mustard powder
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper
• 2 pounds salmon fillets

Directions

1. In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
2. Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
3. Preheat an outdoor grill for medium high heat and lightly oil grate.
4. Grill the fish for about 3 to 4 minutes per side, or to desired doneness.