Glazed Salmon

This is it! 


This is the recipe I'm going to use for The Mr. to try and hook him on fish (ha.... ha..... ha...... that pun was terrible....) 


If you haven't figured it out by now, we are Carnivores.  While I know it's not the healthiest mentality, the majority of our meals include meat of some kind.  Since there are so many benefits to including fish in our diet, I'd like to have it for dinner more often-- but there's a problem with that.  The Mr. has never liked fish. 


Thus began my search for The Recipe that would help unlock this avenue of nutrition.  The Mr. has always said that if I make it, he'll be willing to try it.  So I began my quest to find a dish that he might be able to eat once in awhile at home.  One night, we were out at Bravo's and I ordered a grilled salmon dish.  It was so delicious, I had to see The Mr.'s reaction to it.  So I offered him a bite.  



"Wow, that's really good.  It tastes like a white steak!" 


Yahtzee! 


Later on, I found this recipe online.  Being a teacher gives me the luxury of cooking whatever I want for lunch in the summertime, so the other day, I tried this one for myself.  (Hey, if I'm going to try it on The Mr., I need to make sure that I love it as well!)  


Source:  modified from Allrecipes.com


Ingredients: 


1/4 c. olive oil


3 T. honey


1 tsp. minced garlic


3/4 tsp. grated lemon peel 


2 salmon fillets


Directions: 


1. Prepare the grill grate with aluminum foil.  Spray nonstick cooking spray on the foil.  


2.  Combine oil, honey, garlic, and lemon peel. Reserve half for serving.  


3.  Grill salmon, uncovered, on medium heat for 6-8 minutes on each side (or till it it flakes easily with a fork).  Baste with glaze mixture frequently. Serve with reserved glaze. 


Verdict:  Keeper!


Although the next time, I may use molasses instead of honey, just to see how that bolder flavor works in the glaze. 

(... and once The Mr. has a chance to enjoy this, I'll let you know what he thinks, too :)) 

White Chocolate Oatmeal Cookies

(A.K.A. "Sweet Heavenly Deliciousness")


Do not adjust your computer settings...


Yes, this IS still the same blog you've been reading all along.  And yes.  Those are COOKIES that I actually made in my kitchen!


In my adult life, I've decided that sweets just don't do it for me like they do for others.  So many other people I know go ape-crazy over cakes, cookies, pies, and other sugary goodness, but it's never been like that for me.  Even as a kid I can remember my cousin devouring the candies laid out in our Grandma's candy dish, but I was never drawn to them in the same manner. My weaknesses usually involve deep-fried, carb-loaded, savory foods rather than baked goods or candies.  As a result, I'm not much of a baker.


:::insert sad trombone sound on The Mr.'s behalf::::


But it was the 4th of July, and we were both home enjoying the freedom of the holiday, when I got the notion to bake something. 


I did a quick search online to match the ingredients I already had on hand, and found this one.  


Source: www.allrecipes.com


Ingredients:


1 c. butter, softened
1 c. light brown sugar
1 c. sugar
2 eggs
2 tsp. vanilla extract
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. oats
2 c. white chocolate chips (I used one full bag... 15 oz. perhaps?)
1 c. chopped pecans
raspberry jam (seedless) 


Directions: 


1.  Preheat oven to 350 degrees.  Lightly grease cookie sheets. 


2.  In a stand mixer, cream together butter, brown sugar, and white sugar. 


3. Stir in eggs and vanilla extract. 


4.  Combine flour, baking powder, baking soda, and salt.  Slowly add flour mixture to creamed mixture. 


5.  Add oats, white chocolate chips, and pecans.  You may want to use your hands for this part, since the dough was starting to get stiff. 


6.  Roll into 1-1 1/2 inch balls, and place onto cookie sheets.  Lightly press the dough into a little "pool," then add a small spoonful of raspberry jam (optional-- I added this part just because I LOOOOOVE the taste of white chocolate and raspberry together). 


7.  Bake for 10-12 minutes.  Remove to cool on wire rack. 

This is how they looked with the raspberry jam... pay no attention to the fact that there's only one left! :) 

Verdict: Keeper! 


Even though I'm not typically a baker, this is something I could get into.  The cookies came out perfectly, which means they were chewy enough so that I could eat them without a glass of milk (although, the cookie experience is always heightened by a glass of milk, in my humble opinion).  


And The Mr. could definitely get into this... since he has something of a sweet tooth. :)