Saturday, June 29, 2013

"Secret Sauce" BBQ Ribs or Chicken

BBQ sauce slathered on anything make sit delicious, but these are even more over the top with the secret ingredient...wait for it....wait for it....cherry preserves! Yum!

"Secret Sauce" BBQ Ribs or Chicken
Serves 5-6

2 racks pork or beef baby rack ribs (4 1/2 lbs.) or 6 chicken breasts
1 1/2 tsp pepper
2 1/2 c. BBQ sauce
 3/4 c. cherry preserves
1 Tbsp. dijon mustard
1 garlic clove, minced

Cut ribs or chicken into serving size pieces, sprinkle with pepper. Place in a 5-6 qt. slow cooker. Combine the remaining ingredients and pour over ribs, reserving a little sauce. Cook on low for 6-8 hrs. or until meat is tender. Serve with extra sauce.

Wednesday, June 26, 2013

Double Cheese Macaroni

I make this recipe anytime we are having a family get together because my older neices and nephews cannot get enough of it!  Homemade mac n cheese hits the spot every time. And a plus... it's super simple to make!

Double Cheese Macaroni 
Serves 8

1 pkg (16 oz) elbow macaroni (I was out of macaroni so I used bowtie this time:)
3 c. (24 oz.) cottage cheese
1/2 c. butter, cubed
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/4 tsp garlic salt
3 c. half n half
1 c. milk
4 c. (16 oz.) shredded cheddar cheese
1 c. dry bread crumbs
1/4 c. butter, melted

Preheat oven to 400 degrees.
Cook the macaroni according to pkg. directions. 
In a large saucepan, melt butter, Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add the cream and milk while whisking. Bring to a boil; cook and stir until thickened.
Drain macaroni; transfer to a large bowl. Add cheddar cheese, cottage cheese & sauce; toss to coat. Transfer to a greased 13x9 baking dish. (Dish will be very full) Combine breadcrumbs and butter, sprinkle over top. Bake uncovered for 20-25 minutes or until bubbly.

Notes: When using shredded cheese in any recipe it is better to buy a block of cheese and shred it yourself . The pre-shredded cheese from stores does not melt as nicely as the block cheese.

Recipe slightly adapted from Taste of Home

Monday, June 24, 2013

Teriyaki Burgers

Summer is the time for burgers! But you can only have a burger so many times before it starts getting old, so my wonderful husband came up with this recipe a few years ago and we all approved!

Please excuse my bare burger. I was so tired because we had attended an all day fair and went swimming afterwards that I did not feel like chopping up lettuce and tomatoes!:) Oh and that is not grease, it is overflowing delicious teriyaki sauce.

Teriyaki Burger
Serves 8

2 lbs ground chuck
1 tsp. onion powder
1 tsp. garlic powder
1 tsp pepper
1 tsp. worcestershire sauce
1 can pineapple slices
1/4 c. soy sauce
1/4 c. brown sugar
1/2 c. water
teriyaki sauce
your choice of cheese (we used provolone)

Mix all ingredients for sauce in a small saucepan until well combined. Heat to a boil then simmer for 2 min. Set aside.
Mix all burger ingredients in a medium bowl. Shape into patties making them thinner in the middle. 
Grill burgers on each side for 5- 7 minutes depending on how thick you made yours. Baste burgers on both sides while grilling. 
Serve on buttery, toasted buns and top with a slice of pineapple, more teriyaki sauce and any other desired toppings. Enjoy!

Friday, June 21, 2013

Nacho Cheese Chicken Casserole

My mama has been making this recipe since I was a wittle girl and when I went away to college it was basically the only the only thing I knew how to make. It was always an instant hit with my roommates and I still love it today as much as I did back then.

Nacho Cheese Chicken Casserole
Serves 6

1 rottisserie chicken or 2 chicken breasts, cooked and shredded
1 medium onion, diced
1 can cream of chicken
1 can cream of mushroom
1 can Cambell's fiesta nacho cheese
2 bags of tortilla chips
2 c. shredded cheddar cheese
shredded lettuce
sour cream
green onions, sliced

Preheat oven to 350 degrees. 
Heat 1 Tbsp oil in a pan over medium high heat. Add onions and saute until tender (2 minutes)
Add cream of chicken, mushroom and nacho cheese. Stir until well combined and add a little bit of water until it reaches your desired consistency. ( i usually add half a can of water.)
Add shredded chicken. Mix until combined. Remove from heat.
Crumble a layer of tortilla chips with your hands into bottom  a 9x13 pan. Then spread 1/2 chicken mixture over chips. Sprinkle 1/2 cheese over top. Repeat layers one more time ending with cheese on top.
Cook in oven for 10 minutes. Then turn on broiler and broil for 3 minutes until golden brown and bubbly. 
Serve with desired toppings and a side of tortilla chips. 

Thursday, June 20, 2013

Marshmallow Fruit Salad

Marshmallow and fruit...need I say more. Okay maybe a little bit more. I've always enjoyed this at BBQ's but had never made it myself so when I saw that the recipe had sour cream in it, I was very skeptical. Sour Cream! I tried it without it, not that great. The sour cream blends in and is not weird, it gives everything a nice creaminess to it and brings out all the flavors. Yum.

Marshmallow Fruit Salad
Makes 8-12 servings


1 large can pineapple tidbits - drained
2 small cans mandarin oranges - drained
2 large sliced bananas
1 pint sliced strawberries
1 package mini marshmallows

1 small container sour cream (8 oz)

 Mix all ingredients and let it sit in the fridge for 30 min. so flavors can develop.

Recipe and photo from Jam Hands

Tuesday, June 18, 2013


My husband prefers fruit over chocolate any day so for Father's Day I decided to make a Trifle. I had never made a trifle before, but after making it I decided it's just a fancy strawberry shortcake. Of course you could use a different fruit, but I used strawberries because that's what I had on hand. Now don't get me wrong everyone still loved the trifle and it's nice to to have a "fancy strawberry shortcake".


Serves 10

1/2 cup plus 2 tablespoons sugar
1/4 cup fresh lemon juice
1 cup seedless strawberry jam
4 cups strawberries
2 cups heavy cream
1 1/2 pounds favorite pound cake
 In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
In a small bowl, combine jam with 3 cups strawberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of strawberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup strawberries. Refrigerate until ready to serve, up to 24 hours. 
Recipe (slightly adapted) and photo from Martha Stewart

Monday, June 17, 2013

Chinese Chicken Salad

I made my husband's favorite salad yesterday for Father's Day. He can eat the whole thing by himself and I usually let him because it weirded me out that it was grapes with cabbage. I finally decided to try it a few months ago and now I totally understand his obsession! The grapes make each bite. Try it, it's delicious.

Chinese Chicken Salad
Serves 6-8

1 head of cabbage
4 green onions, sliced
grapes, halved
almond slivers(optional)
2 chicken breasts
1 tsp. salt
1 pkg. Ramen noodles, broken 
Ramen seasoning packet
2 Tbsp sugar
1/2 c. oil
3 Tbsp. rice vinegar
1/2 tsp. pepper

Brown & cook chicken until cooked all the way through. Cool and cut into bite size pieces or shred. 
 Cut cabbage into thin strip and place in large bowl. 
Add the Ramen noodles, green onions, grapes, almond slivers (if using) & all remaining ingredients.  Stir well. Refrigerate for at least 30 minutes before serving so all the flavors can meld. Enjoy!

Notes: How much grapes and almond slivers you add is up to you. My husband hates almonds so I leave those out and like I said before the grapes make each bite so I make sure to add A LOT.

Sunday, June 16, 2013

Honey Garlic Stir Fry

My hubby loves Chinese food. When we got married I hated it, but as the years have passed he's made me into a Chinese food lover too. It's hard to find a good Chinese restaurant so when we can't I make this and it satisfies our craving.

Honey Garlic Stir Fry
Serves 6

 1-2 lbs. chicken tenders or chicken breasts
1/2 tsp. garlic powder
1/2 tsp. onion powder
pepper TT
2 zucchini, diced
1/2 small pkg. snow peas
1 onion, diced
6 pkgs. Ramen noodles, cooked according to pkg. directions

Honey Garlic Sauce

4 garlic cloves, minced
1 Tbsp. butter
3/4 c. ketchup
1/2 c. honey
3 Tbsp. soy sauce

 Cut all veggies and preheat wok or regular large pan over med. heat. 
Season chicken with garlic & onion powder and pepper. Brown in pan until cooked through. 
Remove from pan and set aside. 
In same pan add more oil if necessary and add all veggies to pan. Saute for 5 minutes.

 Meanwhile make sauce. Put butter in small saucepan and melt. Add garlic and saute for 1 minute. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat, cover and simmer for 5 minutes.

 To veggie mixture: add 2 tbsp of water to pan. Cover and let veggies steam for 3 minutes. Add stir fry sauce, stir until well combined and heated through. Serve on top of Ramen noodles or rice.

Notes: I always double the sauce recipe because my family loves adding extra sauce. So feel free to do the same.


Friday, June 14, 2013

Spaghetti Sauce

I love pasta in any shape or form, but my go to recipe has always been spaghetti because it's so easy to make. I usually just get store bought sauce and add ground beef or a little sugar and sour cream, but sometimes I am feeling overzealous and will make my sauce from scratch. Sometimes it just feels good to put in the effort of making something entirely from scratch all by your lonesome!:) I tried this recipe and it was easy and yummy. Hope you can try it sometime.

Homemade Spaghetti Sauce

3 Tbsp. olive oil
2 c. onion, chopped and divided
1 red pepper, coarsely chopped
2 lbs. hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 tsp. kosher salt
1 tsp. black pepper
3 tsp. dried oregano
3 tsp. dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 Tbsp. brown sugar
1-2 Tbsp. sugar (optional, I like my sauce sweet)
2 bay leaves
2 Tbsp. balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves.
Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.
Notes: This recipe makes a ton of sauce. I had to use two pots, but I had plenty left over to freeze  for later use. All in a days work, right?

Recipe and photo from Mel's Kitchen Cafe

Thursday, June 13, 2013

Lucious Slush Punch

This punch takes a little bit of planning so you have enough to freeze it, but it is so simple to make and very delicious. I found it on all recipes 6 years ago when I started to take over Christmas and Thanksgiving dinners for the whole family. I've tried other punch recipes since then, but this one still remains everyone's favorite. I still make this even if we are not having a big party and we have plenty to drink all week!

Lucious Slush Punch 
Serves 50

2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry
flavored Jell-O® mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored
carbonated beverage

Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

Recipe from All Recipes

Wednesday, June 12, 2013


I found this little gem on Tasty Kitchen, an off shoot from Pioneer Woman. I don't think we need to discuss my LOVE for beans again but in case you missed it. I LOVE beans! So yum-o! This is like and enchilada but a little bit different in that you soak the tortilla in the beans. Sounds like they might get soggy huh, but magically it does not! Give this recipe a go, your family will love it and it a super affordable recipe.

Tasty Kitchen Blog: Enfrijoladas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Caroline of Pink Basil. 
Picture from  Three Many Cooks
Serves 4

Ingredients :
4 c. refried beans 
1 c. vegetable or chicken  stock 
1 c. water 
1 Tbsp. tomato paste 
6 whole small or medium size tortillas 
3 c. shredded monterey jack cheese

Heat up the refried beans in a large pan. Add in the vegetable stock, water and tomato paste and blend until smooth. You want the sauce to be very thin, so add more liquid if necessary. If the sauce is too thick it will weigh down the tortillas and tear them.
Using tongs, take a tortilla and dip in the sauce. This is a bit of an art—you want them to soak through enough that they are pliable and won’t tear, but soak them for too long and they’ll come apart when you lift them out.
Lay the tortilla dipped in bean sauce flat in a small baking dish. Sprinkle some cheese on one side of the tortilla, and then fold it in half like a quesadilla. Repeat this with each tortilla until the baking dish is full.
 Pour the remainder of the bean sauce into the pan and sprinkle with remaining cheese.
Bake at 350ºF for about 10 to 15 minutes, or until the cheese has melted.

Recipe slightly adapted from Tasty Kitchen

Tuesday, June 11, 2013

Ranch Cream Cheese Chicken

My sister rocks. We are 6 yrs apart, but growing up my sister still let me hang out with her and her friends. I was always grateful for that. I mean what sister voluntarily lets her scrawny little sister hang out with her?! We live very far away from one another now, but I can always count on her calling me for a recipe. This post is for her because as much as I love getting phone calls from her, she has called me many, many, many times for this same recipe. I don't know why she doesn't write it down, but I will write it down for her.:) This way the next time she calls we can talk about more important things... like maybe a different recipe. :)

Ranch Cream Cheese Chicken
Serves 6-8

1 can chicken broth(equal to 1 1/4 c.)
1 Tbsp. butter
2 cans cream of chicken
2 packets ranch seasoning
3-4 chicken breasts, can use frozen
1 pkg. cream cheese, cut in 1" pieces

Turn crockpot on high and place chicken, broth, butter and ranch seasoning in and cook for 4-5 hrs. 
Shred chicken & add cream of chicken and cream cheese, cook for an additional hour. 
Serve over rice or egg noodles. 

Notes: All crock pots are not created equal. Like mine for example gets really hot. So I cook mine for 2 hrs. on high, shred chicken add cream of chicken and cream cheese, then cook for 1 hr. on low. Then turn it to warm so it doesn't burn my chicken! So know your crockpot.:)

Sunday, June 9, 2013

Peanut Butterscotch Balls

I found this recipe on pinterest and they are exactly like a recipe I've been making for a few years now. They have many names like: Scotcheroos or Heath Bars. Whatever you decide to call them if you like peanut butter and chocolate you will be in heaven with these!

Peanut Butterscotch Balls
(Makes about 3 dozen cookies)

1 cup sugar 
1 cup corn syrup 
1 jar (16 oz ounce) peanut butter, crunchy or creamy

6 cups corn flakes 
1/2 pkg chocolate chips
1/2 pkg. butterscotch chips

Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well. 

Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes. 

With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper. 

Put the chocolate chips and butterscotch chips in a small bowl and melt in the microwave for 30 second intervals, stirring in between each until it is melted.

Recipe slightly adapted from sticky gooey creamy chewy

Saturday, June 8, 2013


Lasagna has been my favorite recipe since I first tasted it. Now remember growing up all I had was spanish food so when I first started venturing out of my "spanish cocoon", this was one of the first dishes I tried. I have made it countless times since then, but my favorite recipe is far from the traditional recipe. I hope you enjoy it!

Serves 6


8-12 cooked lasagna noodles, depending on whether you want 2 or 3 layers.
1 small pkg. cottage cheese
1 lb. ground beef
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp pepper
1 large jar of your favorite spaghetti sauce, homemade of store bought
3 c. shredded cheddar cheese
1 1/2 c. shredded parmesan (optional)

Heat oven to 350 degrees. 

Cook noodle in a pot of salted water until al dente. (12 minutes) Then strain. Set aside.
Brown the ground beef in a skillet with garlic powder, onion powder, and pepper. Drain. 

Return ground beef to pan amd add cottage cheese and spaghetti sauce.
Heat until warm. 

Start to assemble layers in a 9x13 pan. Layer sauce, noodles, cheddar cheese and parmesan if using. Continue until you are out of noodles ending with sauce and cheese on top. 

Cover with foil and cook in oven for 30 minutes. Remove foil and continue cooking for 10 minutes.

Remove from oven and let sit for 10 minutes so it can have time to solidify a little and stick together. (In my pictures above I did not let it sit because I was starving, which is why the layers are sliding off one another:))

Serve with a salad and breadsticks. Enjoy!
Notes: When cooking ground beef, no matter what I am making, I always season with garlic powder, onion powder, and pepper. There's nothing more disgusting than plain ground beef with no seasoning. Remember you are always building layers when you are cooking and you want every layer to be flavorful.

Friday, June 7, 2013

Chocolate Banana Shake

My favorite combo for a shake has to be chocolate banana. It satisfies my sweet tooth and the chocolate and banana work together so it's not too much of either. The whipped topping on top is just a little extra! Now making a shake isn't rocket science, but I decided to post a recipe just as a guideline. Feel free to adjust the ingredients to your taste.

Chocolate Banana Shake
Serves 2

1 banana, sliced
6 Tbsp. Nesquik powder
1 c. milk
2 c. vanilla ice cream
Place the  banana slices, powdered drink mix, milk, and vanilla ice cream into a blender, and blend until smooth and creamy. Pour into large glasses. Top with whipped cream and serve.

Recipe adapted from allrecipes

Thursday, June 6, 2013

Chiles Rellenos

I love chiles rellenos, (stuffed peppers). I usually just stuff green bell peppers with ground beef mixture and cheese, but last night I tried a new recipe with green chili pulled pork. The pork was super tender and flavorful. Despite using store bought salsa verde, because I could not find tomatillos in my store to make homemade salsa verde, it was still delicious. Don't sorry the salsa does not make it too spicy. It has a nice little kick but it's not too bad. Unfortunately for us the peppers I bought were very spicy so the kids were not able to eat it with us, but they had plenty of the meat mixture with tortillas and said they loved it! Plus one for mommy!:)

 Roasted Poblanos Stuffed w/ Pulled Pork Chili Verde photo

Chiles Rellenos
Serves 6

1 tsp canola oil
3 lbs Pork shoulder or butt (cut into 2 inch chunks)
1 medium onion, chopped
5 garlic cloves, chopped
1 16 oz jar of tomatillo salsa
3 tbs of canned chipotle peppers chopped
1 tbs ground cumin
1 tsp ground coriander
3 cups low sodium chicken broth
2 cups cooked pinto beans
Juice of one lime
Salt & Pepper to taste

Stuffed Poblanos
6 poblano peppers
3 cups pork (or any) chili
1 1/2 cups shredded cheddar cheese
3 Tbl chopped chilantro
2 Tbl chopped red onion

Preheat oven to 300 degrees (F).

Heat oil in a dutch oven or heavy-bottomed oven proof pot over high heat. Season pork with salt and pepper and add to the pot turning until browned on all sides. You may have to do this in batches.

Remove all the meat from the pan, pour off fat and discard. Return pot to the burner (turn the heat down to medium) and add onions and garlic, cooking for several minutes until softened. Add the chipotles, salsa verde, cumin, and coriander to the pot, stirring until combined. Add the pork, any juices, and the chicken broth to the pot and bring to a boil.

Cover the pot and transfer to the oven to cook for 2 to 2 1/2 hours until the pork is tender enough to easily pull apart.

Remove pot from the oven, skim off any fat on the surface and pull pork out of pot and onto a baking sheet. Using forks, shred the pork and set aside. Strain any nasty bits from the sauce and return the pot to stove (uncovered) over medium high heat.

Add the beans and cook for about 10 minutes until the sauce reduces and thickens. Add the shredded pork and lime juice. Adjust seasoning with salt and pepper.

Wash the poblanos and place on a baking sheet. Broil in the oven, turning until all sides are blackened. Remove from the oven and let cool. (Set the oven to 350° F) Gently remove the stem, seeds, and as much of the skin as you can from the peppers. Cut or tear down the center so the pepper will lay flat.

Place about 1/2 cup of chili in the center and sprinkle with cheddar cheese. Fold the pepper around the filling and use a skewer or several toothpicks pierced through the top to keep them closed. Place on a baking sheet and repeat with the rest of the peppers.

Sprinkle some more cheese over the peppers and bake in the oven for about 15-20 minutes or until all of the cheese has melted and they are heated through.

Remove and garnish with chopped onions, cilantro. Serve with your choice of sour cream, guacamole or avocado slices, and more salsa verde.

Recipe from tastebook

Wednesday, June 5, 2013

White Chicken Enchiladas

The sauce on these enchiladas makes them extra delicious! My oldest son and husband can practically eat a whole pan all by themselves! I usually just serve these with rice, and  a little shredded lettuce on top.


White Chicken Enchiladas 
Serves 6
10 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

Preheat oven to 350 degrees.  Grease a 9x13 pan
 Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
  In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  
  Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.
  Pour over enchiladas and top with remaining cheese.
  Bake 22 min and then under high broil for 3 min to brown the cheese.
Notes: Serve with rice .

Tuesday, June 4, 2013

Baked Salmon with N. African Flavors

Hello! Long time no see. Sorry for not posting anything this last week, I was on vacation in Colorado visiting family. We had an amazing trip. Unfortunately it takes two days to get to our destination from Kansas so we could only actually visit for two days, but it was still wonderful to see my family.

For today's recipe I decided to share a salmon recipe that is super delicious, refreshing and easy! I don't know about you but I love to take a break from meat sometimes and have some light fish. I serve this dish with rice pilaf. I just buy a box of rice pilaf from the store, but feel free to make your own too!

 Baked Salmon With N. African Flavors
1/4 cup low-fat or nonfat plain yogurt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 pound center-cut salmon filet, cut into 4 portions
1 lemon, cut into wedges

 Preheat oven to 450 degrees

Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 1/4 cup for sauce; cover and refrigerate. Place salmon fillets in a large sealable plastic bag. Pour in the remaining herb mixture, seal the bag and turn to coat. Refrigerate for 20 to 30 minutes, turning the bag over once.

Meanwhile, preheat grill to medium-high.Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. 

 Bake  salmon in preheated oven for12-15 minutes. Serve with rice.

Notes: If you want to grill the salmon. Grill  until browned and opaque in the center, 4 to 6 minutes per side. To serve, top each piece with a dollop of the reserved sauce and garnish with lemon wedges.

Recipe and photo from