Sweet Chili King Salmon with Pineapple Rice & Garlic Broccoli

Sweet Chili King Salmon with Pineapple Rice & Garlic Broccoli

Sweet Chili King Salmon with Pineapple Rice & Garlic Broccoli

Ingredients

Sweet Chili Salmon:
4 6-ounce Salmon Fillets
2 tbsp Mae Ploy Sweet Chili Sauce
Pinch Salt and Pepper
Pineapple Rice:
1 cup Jasmine Rice
1 tsp Salt
1 tsp Paprika
5 oz Pineapple cut into 1/2 inch dice
Garlic Broccoli:
8 oz cut Broccoli
5 oz Yellow Onion
1 tbsp Garlic, fresh minced
Salt and Pepper to taste
1 tbsp Oil

Directions

Sweet Chili Salmon:

Season salmon with salt and pepper. Grill the salmon and then glaze with sweet chili sauce then finish in oven until temperature reaches 140 degrees.

Pineapple Rice:

Add paprika to the rice water before cooking. Cook rice as instructed on package, stir in pineapple.

Garlic Broccoli:

Sautee’ broccoli and onion in oil. Add garlic and mix until broccoli is coated well.

Steak & Camembert Salad with Balsamic Vinegar

Steak & Camembert Salad with Balsamic Vinegar

Steak & Camembert Salad with Balsamic Vinegar

Ingredients

Pickled Onions
1 cup Red Wine Vinegar
1 cup Rice Vinegar
cup White Sugar
1 tbsp Pickling Spice
1 tsp Salt
23 Red Onions, Sliced Thin
½ cup Ice
Candied Walnuts:
1 cup Walnuts
Powdered Sugar
¼ cup Honey
¼ tsp Cayenne Pepper (Optional)
Balsamic Vinegar:
cup Balsamic Vinegar
¼ cup Roasted Garlic
¼ cup Honey
1 qt Canola Oil or Salad Oil
1 tsp Salt and Pepper
Spice Rub:
1 tbsp Kosher Salt
1 tbsp Lemon Pepper
1 tbsp Seasoning Salt
2 tbsp Granulated Garlic
1 tsp Chili Powder
½ tsp Cayenne Pepper
1 tsp Red Pepper Flakes
1 tsp Granulated Onion
2 tsp Brown Sugar
Steak:
1.25 lbs T-Bone Steak
1 Apple
1 cup Salad Greens

Directions

Pickled Onions:

Prepare the day before for best results:

Dissolve sugar in vinegars with pickling spice and salt over medium-low heat, add sliced onions, then let steep (about 5-10 minutes). Add ice and refrigerate until liquid reaches below 100 degrees. Pour over onions and keep refrigerated. This recipe will make more than is needed for the salad, so keep refrigerated for future use.

Candied Walnuts:

Coat walnuts in powdered sugar. Heat honey over medium low or for a few seconds in the microwave until it loosens up. Add cayenne pepper if desired. Mix honey with walnuts
that have been coated in powdered sugar and bake on a pan without parchment paper until walnuts are nicely toasted (5-10 minutes) @ 350 degrees. Be careful not to burn them.

Balsamic Vinegar:

In a blender mix garlic, honey, salt, pepper and vinegar until well blended. Slowly add in oil while blending to emulsify. Chill until ready to use.

Putting it all together:

Coat T-Bone Steak generously with spice rub and grill to desired doneness. Let rest for 10-15 minutes and slice across the grain into thin strips. Cut apple in half-length wise, spray with non-stick spray and grill, then slice or dice half the apple. Dress greens in balsamic vinegar and plate with grilled steak slices, pickled onions, slice Camembert cheese or using your hands to tear it apart (skin off), and grilled apple slices. Top with candied walnuts and serve.

Drew’s Famous Guacamole

Drew’s Famous Guacamole

Drew’s Famous Guacamole

Ingredients

6 Ripe Avocados
½ Pint Grape Tomatoes
Red Onion
1 Small Bunch Cilantro
1 Lime
1 tbsp Pink Himalayan Salt

Directions

Slice avocado in half and remove the pit. Using a metal spoon, scoop out the inside of the avocado into a medium sized bowl. Repeat for all avocados.

Next, halve or quarter the grape tomatoes (depending on you liking) and add to the avocado in the bowl.

Slice red onion in half, then half a again. finely chop and add to bowl. Cut off stem end of cilantro and roughly chop. Drew suggests using a whole small bunch of cilantro or half if using a larger bunch.

Cut lime into quarters and squeeze juice into the bowl. Using a potato masher, mash all ingredients together.

Last, add salt to your liking and enjoy!

Instant Pot Cheesecake

Instant Pot Cheesecake

Instant Pot Cheesecake

Ingredients

Crust:
Cooking Spray
1 cup Crushed Graham Crackers
3 tbsp butter, melted
1 pinch Salt
Cheesecake:
16 oz (2 blocks) Cream cheese, softened
½ cup Sugar
¼ cup Brown Sugar
¼ cup Sour Cream
1 tbsp All Purpose Flour
1 tsp Pure Vanilla Extract
¼ tsp Kosher Salt
2 Eggs
Whipped Cream, For Garnish

Directions

For the crust:

First, grease a 6″ springform pan with cooking spray. In a mixing bowl, combine graham cracker crumbs, melted butter and salt together. Transfer graham cracker mixture to the bottom of the springform pan and press it firmly to form the crust. Place in the freezer while making the cheesecake layer.

For the cheesecake:

In another mixing bowl, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla ans salt and beat until combined. Add the eggs one at a time and mix until blended. Pour batter over chilled crust in the springform pan.

Cooking:

Add 1.5 cups water into the Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18″ long) into thirds to make a long sling and lower it into the pot. Put the springform pan on top and fold the sling.

Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally.

Remove cheesecake from pot using the sling and place on a wire rack to cool for at least an hour.

Cover pan with foil and refrigerate for 4 hours or overnight. Spread whipped cream on top, if desired. You can also garnish with sliced berries.

Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice

Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice

Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice

Ingredients

Teriyaki Sauce:
2 cups Soy Sauce
¾ cup Sweet Chili Sauce
3 tbsp Siracha
1 ½ cups Brown Sugar
1 cup Orange Juice
1 tbsp Garlic
1 cup Water
1 tbsp Onion Powder
1 tbsp Ground Ginger
Green Vegetable Medley:
3 oz Asparagus
3 oz Green Beans
3 oz Brussels Sprouts
3 oz White Onion
3 tbsp Sesame Oil
1 tbsp Rice Vinegar
2 tsp Siracha
cup Brown Sugar
½ tsp Chili Flakes
2 tsp Salt
2 tsp Pepper
2 tsp Garlic Powder
2 tsp Ginger Powder
Salmon:
1 6 to 8-ounce salmon fillet
Pineapple
4 oz Pineapple Chunks

Directions

Salmon:

Season salmon with lemon pepper and grill. Glaze with Teriyaki Sauce and finish in oven until fish reaches internal temperature of 145 degrees.

Rice:

Cook rice, set aside. Grill pineapple chucks and cut into small chunks. In a sauté pan, heat and mix rice and pineapple with sweet chili sauce and soy sauce.

Teriyaki Sauce:

Simmer all ingredients in a sauce pan for 20 minutes and thicken with cornstarch slurry if desired.

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