Honey-Mustard Salmon

Celebrating my 100th post! It's a good one too, you must try it!

2 salmon fillets, I always get boneless and skinless
1 tbsp butter
1 tbsp brown sugar
2 tbsp dijon mustard
1 tbsp soy sauce
1 tbsp honey
olive oil

In a small bowl combine butter and brown sugar, microwave a few seconds til blended together. Add in brown sugar, dijon mustard, soy sauce and honey. Whisk til smooth. In a skillet, heat up olive oil over medium heat. Add in salmon fillets, lightly brown each side for a few minutes. Transfer into an olive oiled baking dish and bake at 400 10-15 minutes or until they flake easy with a fork but before white solids start to form on top of salmon. I personally like my salmon a little more dried out and less fishy tasting so I over cook mine.
Once plated, brush on honey mustard sauce. I served this with asparagus and rice.

Chicken, Brocoli Potato Bake

2 large boneless skinless chicken breasts, cut in half
1 cup Italian Dressing
1 tub 10oz original Philadelphia Cooking Creme
1/2 cup milk
4-5 small russett potatoes, peeled and sliced
2 cups frozen brocoli florets
1-2 cups Kraft shredded Triple Cheddar with a touch of Philadelphia....(yum)
salt & pepper

Put chicken is a shallow dish with Italian dressing, set in fridge to marinate for at least 30 minutes.
In a large bowl mix milk and cooking creme, stir in potatoes, half of the desired amount of cheese and brocoli.
Pour into a greased 9x13 baking dish. Set chicken on top, throw away remaining marinade. Salt and pepper it up and bake covered at 375 for an hour or so until potatoes are soft. Top with remaining desired amount of cheese and bake until melted.

Tasty, warm and creamy!

Chili-Mango Chicken over Rice

1 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
1 Tbsp cornstarch
1 Tbsp soy sauce
1/2 Tbsp sesame oil
1/2 Tbsp peanut oil
1 Tbsp red onion chopped
1 Tbsp minced garlic
2 cups sugar snap peas
1 mango peeled and chopped
1 Tbsp chili garlic sauce
black pepper to taste

--Combine the chicken pieces, cornstarch, soy sauce and sesame oil in mixing bowl and let sit for 10 minutes.
--In a wok or large skillet, heat the peanut oil on high. Add the onion and garlic and cook 1-2 minutes. Add the peas and stir fry for 1 minute. Add the chicken with its marinade and stir fry until it begins to brown.
--Add the mango, chili garlic sauce, and pepper. Stir fry until the chicken is cooked through and the mango becomes saucy, about 1 minute more.

Serve with rice.

Herb Crusted Tilapia

4 Tilapia fillets
1/2 cup flour
2 tsp paprika
1 tsp oregano
1 tsp thyme
1/2 tsp cayenne
1/2 tsp black pepper
1/2 tsp salt

In a bowl mix all ingredients then spread out on plate. Dab each side of each fillet on plate. Heat 2-3 tbs olive oil in large skillet over medium heat, when hot add fillets. Flip when golden brown. Fillets are done when they flake easily with a fork. 5-7 minutes.

Serve with a wedge of lemon

Garlicy Green Beans

8oz fresh green beans
1 cup corn kernels
zest and juice of 1/2 a lemon
2 garlic cloves, minced
1 tbs olive oil
1 tsp dijon mustard
2 tbs chopped fresh cilantro

In saucepan bring 1 inch water to a boil, add green beans and corn kernels for 4 to 5 minutes over medium heat. Drain and transfer to a bowl, add olive oil, dijon mustard, zest and lemon juice, garlic and cilantro.

Perfect side dish to fish!

Chocolate Haystacks

These little yummy chocolate peanut butter haystacks are addicting. I did not attach a picture and you'll know why when you make them.

2 cups chocolate chips
1 1/2 cups creamy peanut butter
2 cups broken pretzel sticks
2 cups marshmallows
1 cup lightly salted peanuts
(m&m's would probably be really good too)

Melt chocolate chips and peanut butter together. Add pretzel sticks, marshmallows and peanuts. Stir until well coated.

Scoop out 1/4 cup haystacks on wax paper lined cookie sheet and keep in fridge until you eat them all!

Beef & Cheese Stuffed Shells

Well a ways down there is another Stuffed Shells recipe, and I still had half the box of Jumbo Shells leftover so I had to use them and so I threw this together. I liked this one even better!

1 lb ground beef
Jumbo shells, about 24-30
1 15oz Ricotta cheese
1 14oz Hunts Fire Roasted Diced Tomatoes
1 14oz Tomato Sauce
1 package shredded Parmesan cheese
olive oil, salt, pepper, garlic salt, Italian seasoning

--In the pot of water for pasta drizzle some olive oil and sprinkle in some italian seasoning and garlic salt. Cook shells til soft. Drain and rinse with cold water until cool enough to handle.

--Brown beef in skillet also with a little italian seasoning and garlic salt.
In a sauce pan pour in tomato sauce, diced tomatoes, a tbs olive oil, garlic salt and italian seasoning. Simmer for a few minutes.

--In a large bowl combine ricotta, beef, handful parmessan cheese, and 1/2 the tomato mixture.

--In a 8x8 baking dish pour in a little tomato mixture in the bottom. Stuff each shell with beef mixture and arrange in dish. Top with remaining tomato mix then top with desired amount of parmesan.

Bake at 375 until sauce us bubbly and cheese is melted, 30-40 minutes.