Grilled Teriyaki Salmon

This recipe is one inspired from my recent Turbo Fire program menus. This marinated fish with a homemade Teriyaki sauce was to die for fish! This like all the fish we grill at home beats most fish dishes we have had at most restaurant for the fraction of the price!

If you enjoy fish. You are going to LOVE this recipe! It was worth standing in the snow and the dark to enjoy this healthy and tasty fish. The marinade is not over powering and gives the fish a well balanced dose of Teriyaki. (Sometimes Teriyaki dishes can be to sweet for me, but this was perfect.  I am going to try it on other meats as well.)


Grilled Teriyaki Salmon

Salmon fillets (fresh or frozen)
If fish is frozen thaw prior to placing in marinade

For the Marinade (from allrecipes.com)

1/4 cup soy sauce
1/2 cup water
3 Tablespoons white sugar
1 Tablespoon Worcestershire sauce
2 1/4 teaspoon white vinegar
2 1/4 teaspoons vegetable oil
1 Tablespoon + 1 teaspoon dried onion flakes
1/2 teaspoon garlic powder
1/4 teaspoon grated (or minced if you hate cleaning the grater ;-) ) fresh ginger

In a small bowl, mix all ingredients together until sugar dissolved. ( It was taking to long for me to dissolve that sugar so I put it in the microwave for 30-60 seconds to heat it up a little. This did the trick.)
Voila- homemade marinade!

I used half the marinade and poured it into a gallon ziplock bag over my thawed fish.  (I used 3 frozen salmon fillets from Costco). Let fish marinade at least 1 hour. (You can let it marinade over night too.)

Grill the fish for 5 minutes on each side.

Grill canned, drained pineapple rings for two minutes and sear.

Serve grilled fish and pineapple with your favorite side of rice and vegetable.

 **Again no picture! Keeping up with my new business jillcarpenter.myitworks.com, my four darling munchkins and my handsome hubby. I am finding less and less time to take my pictures and blog about our good eats. (Which seem to be random at best lately too. Enjoying the season of life which I am in is my goal at this point and time in my life.)

Chicken Nuggets (Cent$ible cookbook)

During the past month I had to come up with something to do with some extra chicken I had thawed out. The kids were starting to get hungry and I had no idea what I was going to feed them, so I thought I would try these nuggets because I had everything on hand and wouldn't have to make a trip to the store for one more day! They are different then the store bought breaded kind, but my boys didn't seem to mind. Where they are baked not fried I am sure they are far better for you too.

2 lbs, Chicken, cut into bite-size pieces

1/2 cup low fat plain yogurt or milk (I used 1 % milk)

1 cup cornflake crumbs

2 Tablespoons flour

1/2 teaspoon parsley

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon salt (Not originally called for--I just thought they needed something!)

1 Tablespoon canola oil

Place chicken chunks into a large bowl with yogurt or milk. Make sure all pieces of chicken are coated with yogurt or milk. Combine cornflake crumbs, flour, parsley, paprika, onion powder, and garlic powder into a clean, resealable plastic bag and mix well. Drizzle in the oil and mix.

Add the chicken chunks to the crumb mixture, seal bag, and shake well to cover all the pieces. Spray a cookie sheet lightly with oil and place the coated chicken pieces on the cookie sheet. Bake in a 400 degree oven for 20 minutes or until all chicken pieces are cooked through. Makes 8-10 servings.

Mozzarella and Ham Panini—EASY AND DELICIOUS!
(A recipe from Martha Stewarts Everyday Magazine)
Prep time: 15 min Total time 35 Minutes
Serves 4
1 Large Loaf Italian Bread ( I use hard sub rolls—work great!)
8 oz Fresh Mozzarella thinly sliced (I have used regular sliced Mozzarella cheese-end results same)
4 oz shaved deli ham
2 oz baby spinach (2 cups, loosely packed)
Coarse salt and ground pepper
1 Tablespoon olive oil

Preheat oven to 450 degrees. Split bread horizontally. Layer one side with cheese, ham, and spinach beginning and ending with mozzarella seasoning with salt and pepper as you go. Close sandwich (mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)

Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil. If necessary), and press down very firmly.

Bake panini, press down top sheet once or twice during baking, until cheese had melted and sandwich is golden, 20-25 minutes. Cut into four pieces and serve with salad.

Side: Spinach Salad with apples or strawberries, toasted nuts (almonds or pecans) and poppy seed dressing (Briannas Home style Poppy Seed is my favorite)

Dessert: Jell-O salad or pudding
Creamy Layered Squares Prep Time: 20 min Total Time: 4 hr 20 minMakes: 9 servings
1-1/2 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
Ice cubes
1 cup cold water
1-1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate about 45 minutes or until gelatin is slightly thickened.
REMOVE 1-1/2 cups of the gelatin; set aside. Add 3/4 cup of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Pour into 8-inch square dish. Refrigerate about 15 minutes until set but not firm. Carefully spoon reserved gelatin over creamy layer in dish.
REFRIGERATE 3 hours or until firm. Cut into 9 squares to serve. Top each serving with a dollop of the remaining whipped topping.Substitute Prepare as directed, using any flavor JELL-O Brand Sugar Free Low Calorie Gelatin.