Sweet Love and Ginger

Weeknight Meals

Thai Glazed Salmon in foil

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This is a recipe for Thai Glazed Salmon in Foil that comes together in minutes with fresh Asian style herbs and spices.

Thai Glazed Salmon in Foil

So I think Chuck and I found our new favorite salmon recipe. Chuck even said he might like it better than the Maple Salmon that I usually make him, and this is a man who eats maple everything.

I myself could not get enough. The sauce it sweet, and tangy with a little heat at the end, and it goes great slathered over rice, and veggies. The little chunks of lemongrass, garlic, and ginger add little bursts of flavor that send the whole thing over the moon.

Thai Glazed Salmon in Foil

I like the idea of cooking it in foil because it keeps all the juices in, while the last few minutes of broiling add a wonderful char, caramelizing and a bit more flavor.

Thai Glazed Salmon in Foil

Thai Glazed Salmon in foil
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 2 tablespoons fresh grated lemon grass
  • 2 tablespoons grated ginger
  • 3 cloves garlic, minced
  • 1/4 cup low sodium soy sauce
  • 3 teaspoons sesame oil
  • 1-2 teaspoons Sriracha (to taste)
  • 1/4 cup honey
  • 2 tablespoons rice wine vinegar
  • 2 lbs salmon
  • Hand full of green onions for garnish
Instructions
  1. Preheat the oven to 375 degrees
  2. In a small bowl whisk together lemongrass, ginger, garlic, soy, sesame oil, sriracha, honey, and vinegar.
  3. Lay a large piece of foil (large enough to wrap the salmon) on a baking sheet and place the salmon skin side down.
  4. Spoon the sauce over the salmon and fold up the sides of the foil creating a sealed packet.
  5. Bake for 17-20 minutes.
  6. Turn up the oven to broil and open the packet. Cook for another 2-3 minutes. The sauce should caramelize and the salmon will flake with the flat side of fork when cooked through.
  7. Garnish and serve.
Thai Chicken Burgers

Thai Chicken Burgers

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Easy Lemon Pepper Fish

Easy Lemon Pepper Fish

 

Venison Stroganoff

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Simple Venison Stroganoff

Stroganoff is a pretty traditional recipe with a wide breath for interpretation. I have already posted a few of my favorite versions, one is vegetarian, one a hiking version and one includes pasta and is all prepared in one pot because sometimes you just have to cheat. The number of other versions of this well loved recipe is staggering, I’ve seen them use tomato puree, lemon, dill, and numerous types of meat….

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Garlic Parmesan Pasta with Chicken & Peppers

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This is a recipe for Garlic Parmesan Pasta with Leftover Chicken and fresh peppers. It’s a great way to use up leftover chicken and please the whole family.

Garlic Parmesan Chicken & Peppers Pasta

Sometimes when you stumble on fresh vegetable bounty you just have to throw caution to the wind and fly by the seat of your pants.

That’s been the thing lately.

Despite not having a successful garden of our own right now we are still full of fresh veggies thanks to our family and friends. I’m so thankful that so many of them love to garden as much as I do, it has been awesome.

Zucchini, cucumbers, and green beans seem to be the big stars at the moment, though as summer winds down I’m looking forward to more tomatoes, peppers, squash, and root veggies.

Recently I walked into the store for some pantry staples and my jaw dropped when I saw the abundance of red, green, and yellow peppers lining the produce section shelves. I tossed my original dinner plan and decided to make something with these beautiful little babies instead.

Garlic Parmesan Chicken & Peppers Pasta

I decided on a variation of Chuck’s favorite Garlic Parmesan Pasta, needless to say this recipe got a double thumbs up. I just like that it’s a different way to use up cooked chicken, which we always seem to have hanging around our house. The peppers wilt just a little and add a wonderfully sweet flavor to the dish balancing out the salty and creamy nature of the parmesan.

If you were interested in leaving the chicken out it would also make a really great side dish to go with a number of summer meals.

Garlic Parmesan Chicken & Peppers Pasta

Garlic Parmesan Pasta with Chicken & Peppers
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1/3 package whole wheat pasta
  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced
  • 1 red pepper, sliced thin
  • 1 yellow pepper sliced thin
  • ½ cup chicken broth
  • ½ teaspoon crushed red pepper flakes
  • 1 cup shredded, cooked chicken
  • ¼ cup fresh grated parmesan
  • Salt & pepper to taste
  • 1 tablespoon chopped basil for garnish (optional)
Instructions
  1. Cook pasta according to package directions and set aside, reserving 1/3 cup of pasta water.
  2. Heat oil in a large skillet over medium high heat. Add garlic and sauté for 1 minute. Add peppers and cook for another minute.
  3. Stir in broth, cover and simmer for 4 to 5 minutes, or until the peppers have softened.
  4. Add the red pepper flakes chicken, pasta and reserved liquid tossing to combine.
  5. Remove from heat and add parmesan cheese and toss gently.
  6. Adjust seasonings and serve with garnish.

 

Ground Turkey Fried Rice

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Ground Turkey Fried Rice

Making the time to do the things that fill you up sounds way easier than it is. In the midst of buying a house, renovating said house, planning a wedding, and maintaining a career it seems like it is impossible for me to simply make time. The result is a grumpy, overworked, frustrated, selfish blob of ginger mess….

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Easy Chicken and Rice Casserole, a Dump Dinner

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This is a one dish recipe for Easy Chicken and Rice Casserole, a Dump Dinner. A healthy family meal with little prep time that is sure to please.

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As you know we bought a house recently, and spent the subsequent few weeks in full on work mode, to get several things done before we could move in. Because of the short notice and upcoming events we were unable to take days off to get the work done, so it’s been a lot of late nights after work, which despite my best efforts has resulted in more take out than either of us is interested in. Luckily the grocery store near us makes a mean salad, has great sushi, and a sandwich station so we have been able to keep it somewhat healthy. The other thing that has helped us keep our stuff together is the great American casserole.

I’ve been trying to keep them as healthy as possible, avoiding the condensed soup, and mayo train, but once in a while you just have to use the condensed soup. This recipe uses it, but it’s still way better for you than ordering pizza, which has happened plenty lately believe me. Using the condensed soup makes all the difference in adding depth and flavor to this recipe without adding steps. The point here was to fix it and forget it so we can get back to work on those floors damnet!

I really think this is a casserole I can get behind though. It was delicious and made the whole house smell great while it cooked away. Besides I loaded it up with traditional mixed vegetables and protein packed chicken which in my book makes it one of those classic American meals. If you grew up in the US I’m sure your mother or grandmother cooked something very similar at some point.

I did decide to add a few more mushrooms because really most condensed cream of mushroom soups actually lack a number of mushrooms. Once we get into this house and I can actually use all those awesome wedding shower gifts that I got I vow to start making and canning my own condensed soups that will be loaded with veggies!IMAG0082

Any-whoodles the recipe is below, and sorry for the pics, we were working with a cell phone camera here. I can’t wait to have all my stuff in one place again!

Easy Chicken and Rice Casserole, a Dump Dinner
Prep time:
Cook time:
Total time:
Serves: 4 to 6 Servings
Ingredients
  • 1 (10.5 ounce) Can Cream of mushroom soup
  • 1 1/3 cup water
  • ¾ cup plain rice
  • 1 (16 ounce) bag of frozen mixed vegetables
  • 1 teaspoon oregano
  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • Pinch of salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a large dutch oven combine the soup, water, rice, vegetables, oregano. Mix well.
  3. Season the chicken with salt, pepper and paprika, then place it on top in an even layer.
  4. Cover and bake for 45 minutes.
  5. Stir well and return to the oven to cook uncovered for 10 to 15 minutes. When done the chicken should be cooked through and the rice tender.
  6. Let stand for 10 minutes before serving.