Knock Off Longhorn Marinated Salmon

 

 

Psalm 108:3-4

    [3] I will give thanks to you, O LORD, among the peoples;

        I will sing praises to you among the nations. 

    [4] For your steadfast love is great above the heavens;

        your faithfulness reaches to the clouds.

4-7 oz skin salmon Filets ( I had a total of 7 pieces, so I doubled the marinade recipe, divided it between 2 gallon zip lock bags and reserved 1/4 c 

4 Hour Marinade(double for more salmon pieces)

3 T Bourbon

3 T brown sugar

2 T olive oil

3 T low sodium Soy sauce

1 T Ginger, diced

3 T mashed roasted garlic

1/2 of a small lime juiced

1/4 t coarse black pepper 

1/8 c diced sweet onion

Put in blender and pulse to incorporate 

Add salmon to bags, marinate for 4 hrs ( don't go longer your fish will dry our because of the lime juice)

Turn pieces occasionally 

Grill, pan fry or bake 

Grease pan, grill or parchment for your preferred method of cooking

Internal temp should be 145 degrees

Cook 13-15 minutes 

Do not overcook

Before cooking, drizzle a little reserved marinade over pieces 

Serve with seasoned steamed broccoli and roasted red pepper rice pilaf

 

https://aintnocookinglikemommas.blogspot.com/2024/05/roasted-red-pepper-rice-pilaf.html

Roasted Red Pepper Rice Pilaf

Psalm 109:26-27

    [26] Help me, O LORD my God!

        Save me according to your steadfast love! 

    [27] Let them know that this is your hand;

        you, O LORD, have done it!

1 c Jasmine rice (rinse until water is clear, 4 or 5 times, drain and set aside 

In a thick bottom pan melt 

2 T butter

Add

1/2 c diced onion

1 T roasted garlic

1/4 c chopped roasted red bell peppers 

Cook 2 minutes 

Add drained rice

1 T chopped parsley 

Stir fry rice 5 minutes continually moving rice 

Add 

2 c chicken stock

Cover, set to simmer and cook 15 minutes stirring once

Serve with salmon and steamed broccoli 

Sous Vide Stuffed Chicken Breast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 105:7

    [7] He is the LORD our God;

        his judgments are in all the earth.

Sous Vide at 150 degree for 2 and 1/2 hour

4 chicken breast butterfly and pounded thin 

Wood fired Garlic Steak seasoning for chicken breast 

DIY Shallot and herb Boursin cheese

Shredded Mozzarella cheese

Spinach and Arugula mix

Spread Boursin on butterflied chicken 

Add greens, then cheese

Fold over and tie or use toothpicks

Place in zip bag and squeeze air out

Immerse in water

Cook

Remove from bag and slice in thick chunks and sear in butter or oil

https://aintnocookinglikemommas.blogspot.com/2024/05/diy-shallot-and-herb-boursin.html

DIY Shallot and Herb Boursin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 106:1

Give Thanks to the LORD, for He Is Good

    [1] Praise the LORD!

    Oh give thanks to the LORD, for he is good,

        for his steadfast love endures forever!

An ej original recipe!

1/2 stick softened butter

1 c spreadable cream cheese

1 small Shallot, diced

1 t Garlic granules 

1/2 t onion powder 

1 t dried Trader Joe Soffitto 

1/4 t rosemary 

1/4 t oregano 

1/4 t thyme

1/4 t salt

1/4 t black pepper 

Mix well and refrigerate 

Italian Grinder Salad

 

 

 

2 Corinthians 5:10

[10] For we must all appear before the judgment seat of Christ, so that each one may receive what is due for what he has done in the body, whether good or evil.

Dressing

1/8 c Olive Garden Italian dressing 

1/2 c Mayo

2 T red wine vinegar

1 T Greek pepper juice

1 T diced Greek peppers

1 t garlic granules 

1 t oregano

1/2 t each salt and pepper

1/2 t sugar

Mix and set aside

Salad

Shredded lettuce

Baby Arugula and baby spinach 

Vidalia onion slices

Sweet tomatoes 

Chopped Greek peppers

Chopped Greek Castelvetrano olives

Chopped ham and Pepperoni (salami if u like it, we don't)

Chopped Swiss or provolone

Grated Parmesan 

Toss before serving!