It's been a busy and positive start to 2014! I've been on a huge learning curve with my changeover from PC to MAC. I've completed a painting for my daughter's baby's room. (Hudson is scheduled to arrive by c-section on Feb. 4) My friend, Helen, drug me to the gym and held a gun to my head until I signed on the dotted line. I've started "teaching" small cooking "classes" in my kitchen by request. We've scheduled 2 trips with the longest to come in Oct when we take another river cruise from Amsterdam to Basel, Switzerland. AND I celebrated another birthday! WHEW!
In addition, I have 2 new recipes to share with you. I am easily bored with food in winter and was looking for something different to cook. The chicken recipe came from Pinterest. ( Yes, I know how badly I talked about the recipes on Pinterest earlier. However, now I research the recipe back to the source before trying it. Only reliable websites with positive reviews yield positive results! ) The chicken recipe is cooked in the crockpot and was very good, but very sweet. The salmon recipe was very good, quick and easy and very spicy ( If you don't like spicy, use mild Rotel tomatoes.) We liked both recipes. I hope you will, too!
4 boneless, skinless chicken breasts ( I used 6 skinless thighs)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup orange marmalade
1/2 cup Sweet Baby Ray's BBQ sauce
2 Tablespoons soy sauce
Place chicken in crockpot. ( no liquid! )Sprinkle with garlic powder and pepper. Cook on HIGH for 3 hours. Add remaining ingredients and cook for an additional 2 hours. Serve with hot cooked rice.
Note: I think it would actually work to add all ingredients at the beginning, go to work and forget about it. If I did that, I would cook it on LOW.
Next time, I'm going to reduce the marmalade by half.
Santa Fe Salmon
1 (10-oz) can Rotel tomatoes with chilis,lime and cilantro, well drained
1/2 cup low fat mayonnaise
2 salmon fillets
Spray with pam and heat a large skillet over medium heat. Combine drained Rotel tomatoes with mayonnaise. Spread over one side of salmon. Place salmon in hot skillet. Cover and cook for 3 minutes. Turn fish, spoon on remaining sauce, cover and cook for 4 minutes. Fish is done when it flakes with a fork. DO NOT OVERCOOK! Serve with rice.