A Mississippi native...Louisiana hybrid

Month: March 2018

Seared Lamb Loin Chops

Seared Lamb Loin Chops

You know that saying “eat more chicken?” Well.. in this case.. eat more lamb, the cows will thank you! Lamb loin chops marinaded in garlic, steak seasoning and canola oil will have you drooling for more.  These chops are really the filet mignon of lamb..for […]

Homemade Turkey and Vegetable Soup

Homemade Turkey and Vegetable Soup

As spring is fast approaching, and it starts to get warm outside, we often tend to put the breaks on all of the warm and fuzzies about soups that have kept us warm all winter long.  Instead of preparing to store the stock pots over […]

Roast Chicken with Garlic Butter and Herbs

Roast Chicken with Garlic Butter and Herbs

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Roast Chicken with Garlic Butter and Herbs

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 5

Ingredients

  • 1 4-5 pound whole chicken
  • 1/4 cup butter melted
  • 3 tablespoons canola oil
  • 1 lemon halved
  • Salt and freshly ground pepper to taste
  • 2 tablespoons fresh chopped parsley
  • 4 garlic cloves minced
  • 1 head of garlic cut in half horizontally through the middle
  • 3 fresh whole thyme sprigs
  • 2 teaspoons rosemary

Instructions

  1. Preheat oven to 430°
  2. Line a baking tray with foil, or lightly greased roasting pan.
  3. Discard neck from inside the cavity and remove any excess fat and leftover feathers.
  4. Rinse chicken (including cavity) under cold running water.
  5. Pat dry with paper towels.
  6. Pour the olive oil, melted butter and the juice of half a lemon over the chicken, under the skin and inside the cavity.
  7. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle with the parsley.
  8. Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
  9. Stuff the garlic head into the chicken cavity along with the thyme sprigs, rosemary and the squeezed lemon half. Tie legs together with kitchen string.
  10. Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
  11. Baste again, then broil for a further 2-3 minutes, until golden.
  12. Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.
Hoisin Sriracha Chicken Wings

Hoisin Sriracha Chicken Wings

Linguine Shrimp Pasta with Asparagus and Lemon

Linguine Shrimp Pasta with Asparagus and Lemon

 

Citrus and Black Strap Molasses Glazed Salmon

Citrus and Black Strap Molasses Glazed Salmon

Easter seems to have come out of nowhere this year and has crept up on me like the daisy’s have sprung up overnight! Spring is within arms reach and is dropping hints that she is fast approaching and she may finally be here. We are so ready for her! We’ve been busy with basketball training, socializing and trying to have a more normal life. Having friends and family around for the holiday’s does my soul some good.  Oftentimes; I’m not too keen on quick and easy meals but I do have quite a few up my sleeves. I’ve began preparing to become the queen of quick and easy dinners as the school year winds down. So quick and easy it is!

Fish is one of the fastest things to cook and when Spring starts doing her thing I am more likely to be cooking more fish. I have to admit we all sort of fell out of love with salmon for a while, I don’t know why it happened because we never stopped loving it. I assume it was too much of a great thing. So I have made it my mission to get it back on the menu as often as I can and in many varieties and flavors as possible and this recipe for Citrus and Black Strap Molasses Glazed Salmon has made my family fall in love with salmon all over again.

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Citrus and Black Strap Molasses Glazed Salmon

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 6 salmon fillets
  • 2 tbsp canola oil
  • 1 1/2 tablespoon black strap molasses
  • 1 tbsp brown sugar
  • 1/2 cup pineapple juice
  • 2 teaspoon dried basil
  • 4 tablespoons white balsamic vinegar
  • 3 cloves minced garlic
  • salt & pepper to taste
  • 1 tsp blackened fish seasoning (optional)

Instructions

  1. Combine black strap molasses, pineapple juice, white balsamic vinegar and garlic into a small bowl and mix thoroughly.
  2. Place the salmon fillets into the marinade mixture in a container or freezer bag and place in the fridge for two hours.
  3. Remove the fillets from the marinade and pour the remaining mixture into a small pot and bring it to a boil. Once the mixture has thickened, turn off the pot and set aside and allow to cool.

  4. Season salmon with salt, pepper and blackened fish seasoning (optional).

  5. Heat canola oil in a pan on med-high heat and sear the salmon for 5-7 minutes on each side, dusting the marinade on each side ensuring that both sides are glazed.
  6. After cooking for 7-8 minutes on one side, flip the salmon over and glaze the remaining side with the mixture and sear for 7-8 more minutes. Serve and enjoy!

Recipe Notes

If you are using salmon that has the skin on the bottom, start with a cold skillet and add the 2 tbsp of canola oil and lightly salt the bottoms of the pan.
This way the bottom of the salmon has a chance to heat evenly throughout on both sides.

Chuck Roast with Potatoes, Carrots and Celery

Chuck Roast with Potatoes, Carrots and Celery

Try this easy roast beef recipe which is one of my most popular recipes plus get my tips for how to cook and slice roast beef for juicy, tender roast beef perfection.  Once you learn how to cook roast beef, you’ll be able to replace […]

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