<p>Chicken with roasted Peppers, Spinach and Noodles</p>
<p>Looks very good. Any thoughts on whether or not it would work without the cheese?</p>
<p>For the salmon haters on this thread - I made this wonderful ( and easy!) Guy Fieri recipe last night for my salmon phobic daughter after reading the great online reviews. Even she had to admit that it was delicious. I probably wouldn’t make as an everyday dish because of the preserves ( you can go with sugar-free)though. You don’t even really need the planks.</p>
<p>[Johnny</a> Garlic’s Cedar Plank Salmon Recipe : Review : Guy Fieri : Food Network](<a href=“http://www.foodnetwork.com/recipes/guy-fieri/johnny-garlics-cedar-plank-salmon-recipe/reviews/index.html#user-reviews-top]Johnny”>http://www.foodnetwork.com/recipes/guy-fieri/johnny-garlics-cedar-plank-salmon-recipe/reviews/index.html#user-reviews-top)</p>
<p>Ingredients
2 tablespoons oil
2 jalapenos, cut into rings ( I removed the seeds so only very mildly spicy)
1 tablespoon garlic, minced
1/2 cup white wine
3 tablespoons whole-grain mustard
1 cup apricot preserves
Directions
4 (4 by 4-inch) pieces parchment paper</p>
<p>4 cedar plank pieces, food service quality
4 (6-ounce) salmon fillets, skinned and boned
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
4 (3-inch) fresh rosemary sprigs
1 lemon, zested
Preheat oven to 400 degrees F.</p>
<p>In a small saute pan over medium heat, heat oil. When hot, add jalapenos and saute until caramelized. Add garlic, and before it begins to brown, deglaze with white wine. Next add mustard and apricot preserves and bring to a simmer. Simmer over low heat for 20 minutes and let completely cool.</p>
<p>Place parchment paper on planks, add salmon, lightly salt and pepper, place a rosemary sprig on each fillet, and liberally apply cooled apricot mixture.</p>
<p>Place cedar plank on gas burner. When plank has begun to smoke, place into preheated oven.</p>
<p>Cook salmon until medium-rare; remove from oven and let sit for 2 to 3 minutes until serving. Garnish with lemon zest.</p>
<p>Here is another good recipe for salmon-haters. The coarse-ground mustard and caraway mixture really cuts through the fishy flavor. It caramelizes under the broiler and is delicious. Even my husband, who finds salmon somewhat repulsive, likes it. Be sure to use grainy dijon mustard for maximum flavor.</p>
<p>Mustard Caraway Crusted Salmon</p>
<p>1 1/2 pound salmon fillet with skin (1 1/4 to 1 1/2 inches thick)
1 garlic clove
3 tablespoons grainy Dijon mustard
2 tablespoons mild honey
1/2 teaspoon cider vinegar
1/2 teaspoon caraway seeds, crushed</p>
<p>Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.
Pat salmon dry and put, skin side down, on pan. Season with 1/2 teaspoon salt.
Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds, and 1/4 teaspoon pepper.
Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes.</p>
<p>Just grilling a salmon fillet on a cedar plank does wonders to the flavor of the cooked fish. Chef Howie got it right! His reusable cedar baking plank has been tried and gets two thumbs up from me. I bought mine from Howie at the local Costco eons ago, even before he opened his first restaurant in Bellevue. I can still use it, but I will need a new one soon.</p>
<p>masslou, so glad that you enjoyed the recipe! I have never frozen the leftovers as my kids seem to eat up whatever is left! So I can’t comment about how it might taste.<br>
2boysima, I think leaving out the cheese would not change the taste of the dish at all. I have made it with and without and enjoy both versions. The cheese seems to melt and coat the noodles but I have made this so many times that it really comes out different every time (I don’t measure anything anymore). </p>
<p>Ok so here is my cooking tip of the day that I have passed along to all those people who say they never cook roasts because they tend to overcook them. I have used this for a perfect eye of the round roast:</p>
<p>Perfect Eye of the Round Roast:</p>
<p>Preheat oven to 450 degrees. </p>
<p>In a roaster pan season your roast (I like to coat roast in something called Kitchen Bouquet which is a browning/seasoning sauce, and then I used garlic salt and seasoned pepper). </p>
<p>Put roast in well heated oven for exactly 20 minutes. Make sure you time this. At the end of the 20 minutes, turn off the oven and do not, repeat, do not, open the oven door.</p>
<p>Remember the oven is off! Allow the roast now to sit in the oven for 20 min per pound. (Now if my roast is 2.30 lbs. I would cook the roast for an additional 46 minutes, 2.8lbs would be 56 minutes etc)
Yes, you have to know how much the roast weighs and do the math. Again, be sure to use a timer. </p>
<p>When cooking time is done, remove roast and transfer to cutting board and let it rest for 5-10 minutes. This is important to minimize the juices that will flow once you slice it. </p>
<p>You will have a perfectly cooked medium rare roast (the longer it rests the more it goes from med rare to med but it is lovely and pink and never purple (too rare) or grey (overdone). What is great about this tip is I have used this method for all sizes of eye round roasts and it comes out the same everytime. If you follow this and time correctly you can’t screw it up!!!</p>
<p>We’ve had the following receipe a couple of times, and it’s a big hit around here. It’s adapted from a Royal Carribean cook book.</p>
<p>Orange Chili Chicken</p>
<p>3lbs boneless, skinless chicken (usually breasts and thighs)
1/4 C vegtable oil (whatever you have–I use olive oil)
2 cloves garlic, chopped
1 tablespoon peeled chopped ginger
salt and pepper</p>
<p>Cut the chicken into chunks sprinkle with salt and pepper. Mix all other ingredients together, refrigerate for at least one hour (Note: I refrigerate for as long as I have time–might be all day if I get this ready in the morning, might be 15 minutes if I’m in a hurry.)</p>
<p>Orange Chili Saucce
1/2 Cup freshly squeezed orange juice (or whatever carton is in the frig)
1/4 cup fozen OJ concentrate
1 C sweet chili sauce (I find this in the oriental foods aisle, I use Thai Foods)
zest of 1 orange, minced ( ummm yeah not going to happen)</p>
<p>Mix all of the above, bring to a boil, cook 10 minutes. Can be prepared in advance and let cool.</p>
<p>Make rice.</p>
<p>Heat a couple of tablespoons of olive oil in a large fry pan, get it hot. Add in the chicken, cook for about 5 minutes (browned on all sides, not cooked through). Add in the sauce, cook about 10 to 15 minutes at high heat until chicken is cooked and glazed.</p>
<p>Serve over the rice. You can garnish it with shredded carrots and bell peppers with artistically arranged bean sprouts…mostly I blanch some snow peas in boiling water and serve them on the side.</p>
<p>Mom2M, that recipe sounds like something that would be a hit in my house, thanks for sharing.</p>
<p>Some very good recipes on this thread!</p>
<p>I have a simple, stove top recipe for boosting both the taste and nutritional value of frozen ravioli -</p>
<p>saute one chopped yellow onion, then add. . .</p>
<p>1 can -rinsed/drained garbanzo beans aka chickpeas
one diced zucchini
one can diced, seasoned tomatoes. Use fresh, diced tomato if in season
seasonings to taste - I usually add a little garlic salt, pepper & oregano
simmer altogether for around 15 minutes, then serve over ravioli. I like 365 brand triple cheese ravioli for this dish.
Quick, easy, and healthy!</p>
<p>SouthJerseyChessMom - Thank you very much! That is my kind of recipe.</p>
<p>Timeflew - I will try this. Now that I live in the land with many of Italian heritage there are a gazillion different raviolis to try and my whole gang loves chickpeas. Looks easy and yummy.</p>
<p>Salmon haters out there - you have to give up and just go with the whole fish thing. Wild salmon, never farm raised. My kids grew up in the Midwest and thought we were child abusers for making it dinner so often. Now my kid at college takes the subway to get to a grocery store where he can buy canned wild salmon. Especially in the winter. He says he can’t be smart unless he eats it a couple times a week. I think the whole notion of “disguising the fish taste” is misguided, personally. You have to go with the fish taste. After that it becomes sublime.</p>
<p>Mom2Mom - went back and re-read thread and have to say your recipe also got my motor running. Looks terrific. Thanks!</p>
<p>^^^just made the roasted vegetables AGAIN tonight for D who is home for weekend. Glad it’s your kind of recipe Sewhappy.</p>
<p>Salmon lover here, but HATE Silverbrite Salmon--------- “shutters” just thinking about that kind of salmon. Ewwwwwww. </p>
<p>To those Salmon haters- try “lemon pepper” sprinkle on the fish when you cook it, you might like that flavor.</p>
<p>Got my kids to LOVE salmon by marinating it in Teriyaki sauce. Then, after they were used to the consistency (and the leftover bit of skin on the plate), I tried different ways of preparing it. No complaints so far, but the Teriyaki version is still their fave.</p>
<p>My brother – a tremendously brilliant cook – always marinates his salmon in soy sauce and crushed garlic. Then over really high coals. Does not subscribe to the cedar plank rage.</p>
<p>I love salmon but will post a chicken recipe for the non-salmon folks.</p>
<p>Orange Chicken (no longer remember where I first got it but I have tweaked it over the years and made it my own.)</p>
<p>Boneless chicken breasts (as many as you want)
Orange juice
One egg or egg substitute
cinnamon
plain bread crumbs
butter/margarine
honey roasted almonds or toasted almonds that are unsalted</p>
<p>Marinate the chicken breasts in a bowl with orange juice diluted with water, egg and cinnamon for a few hours (one hour is enough.) </p>
<p>Coat the chicken in breadcrumbs while melting a 1/4 cup or so of butter in a baking dish.</p>
<p>Bake 45-60 minutes depending on your oven</p>
<p>Toss almonds over the chicken.</p>
<p>The orange juice makes the chicken very tender. I serve it with rice and a salad and everyone is happy.</p>
<p>I. Can’t. Stand. Salmon.</p>
<p>There. I said it. I am not one of the cool kids. My sister is a salmon-eating faker. She doesn’t like it, but knows she “should” like it, so she eats it. But doesn’t like it.</p>
<p>Growing up, my dad fished for salmon in Lake Michigan. We ate it constantly and I never liked it, no matter how it was prepared. Imagine, having salmon twice a week back in the seventies - my dad was certainly ahead of his time. Thirty years later, I eat it often, and it’s tolerable, but learning to love it? Forget it!</p>
<p>Living in the PNW, I am a real loser, I don’t like Salmon :o, but I like halibut :)</p>
<p>I adore halibut, too.</p>
<p>Cooked pretty much anyway, although my favorite is crusted with parmesan cheese and macademia nuts.</p>
<p>LOVE halibut. I sear it in a pan (to get that lovely brown crust) and then finish it off in the oven with a white wine, lime and butter reduction. Not a lot of butter. But it’s $24 per pound around here…ack.
My s hated salmon for years and now thinks it’s OK. I like it marinated in oj and soy sauce but don’t do that anymore cause we’re trying to cut down on salt. Balsamic vinegar is where I go now (the sweet barrel aged kind) - or maple syrup mixed with dijon mustard is also good.</p>
<p>My kids have loved salmon since they were little. I always marininate it it Soy Vey Very Very Teriaki marinade, and then gill it or bake it. It’s quick, easy and delicious.</p>
<p>I’m a sucker for soups/stews. I use this as an alternative for Chili.</p>
<p>Slow-Cooker Chicken Tortilla Soup </p>
<p>• 1 pound shredded, cooked chicken / 3 frozen breasts
• 1 can petite diced tomatoes
• 1 can rotel (mild if you don’t want the ‘heat’)
• 1 (10 ounce) can enchilada sauce (red, not green)
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 - 4 cloves garlic, minced
• 4C chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 can black beans, drained & rinsed
• 1 tablespoon chopped fresh cilantro </p>
<p>DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a crockpot. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 4 to 5 hours. Remove chicken breast 1 hr before serving, shred, & return to crockpot. Serve with tortilla chips, cheddar cheese, and sour cream.</p>
<p>Notes: I use four chicken breast, two cans black beans (do NOT forget to drain!), 16oz corn (because that’s usually the size bag I can find). The fresh cilantro and fresh garlic (not dried or jared) really makes a difference. If I’m not in a hurry, I lightly saute the onion in a bit of olive oil to soften before I add. This is much better cooked on low for 6-8 hrs, or 2 hrs on high then 6 hrs on low.</p>