Tag Archives: Honey

Grilled Salmon with Hazelnuts

Recipes posted a year ago:

You gotta love the Pacific Northwest for the seafood!  I decided to cook a Kokanee that Casey caught last summer with my Uncle John.  I have always thought it interesting that John, who has an incredible passion for fishing, doesn’t even like to eat fish unless it is smoked.  He is the master of cooking it to perfection in his smokehouse!  He will also share the fresh caught with friends and family.  I remember once going fishing with Uncle John.   I was pretty proud of what I came home with!  Man.. I wish I still had those boots 🙂

And just for fun I had to throw in this picture of my Grandpa Don.  He is pretty proud of these little fish and those are some great boots too!

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Honey Mustard Chicken Salad

Recipes posted a year ago:

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Grain-Free Cinnamon Muffins

Recipes posted one year ago:

My oldest daughter asked me to make cinnamon rolls.  Those of you who have no flour in your house at all know this can be tough.  I admit that I do miss cinnamon rolls…sometimes, but working at a local donut shop when I was in high school pretty much cured me from craving such things too often.  I found a great recipe here at the Cavewoman’s Kitchen and modified a bit with what I had.  The result was fantastic and kid approved!

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Sesame Orange Pork Loin

Today’s recipe is an easy pork roast that takes almost no effort to prep and only about an hour to cook.  You do need to marinade for a little while, but that can be done before you leave for work, or even right when you get home if you don’t mind eating just a little later than normal.

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Creamy Cashew Chicken Salad

This recipe contains a perfect blend of chicken, stir-fried veggies, and salad greens all coated in a creamy cashew dressing.  It is easy to make ahead and serve cold – making it perfect for lunch or for a summer potluck.  The dressing by itself would be great for dipping coconut-breaded chicken tenders, or as a sauce over grilled asian-spiced pork chops.  And feel free to toss in your own variations on the veggies rather than sticking simply to the carrots and red bell peppers we used.  I know this would go great with the addition of mushrooms, snow peas, or just about anything else you can think of.

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Tamari-Ginger Chicken Thighs with Zucchini

In case you were wondering what was on the rest of the plate with yesterday’s strawberry rhubarb salsa…this was it!  This recipe is perfect for a potluck, because the sauce/marinade will make enough for at least 16 to 20 chicken thighs.  Or you can simply use all of the parts of about two or three whole chickens (cut up) to give a little more variety.  Either way, it’s a winner.  And at the tail end, I added some halved (lengthwise) zucchini brushed with leftover sauce to the grill for the last ten minutes to take care of my side dish at the same time.

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Ginger Carrots and Turnips

It’s hard to believe that I went from never having a turnip before to having them three weeks in a row in our CSA share!  After trying creamed greens and then simply grilling the turnips last week, I thought it would be good to do something different this time.  So I combined them with some carrots and a glaze/sauce consisting of a reduction of butter, honey, lemon, and fresh ginger for a real treat – both sweet and peppery at the same time.

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