New Recipe - then I'll be back to scrappin' :-)

Hi there everyone!  I made these great salmon steaks for dinner tonight and want to share on more recipe with you.  I know if you are like me, you are always looking for something new, different and EASY to make for dinner!! 

I called it Marinated and Baked Brown Sugar and Spice Salmon So here you go...

I'm not really a big fan of salmon - I would never order it out - because there are too many other things that I like better, but I know it is good for you - OMEGA something or other - right?  and my family likes it - so I try to make everyone happy -

I bought these 5  @ 2 1/2" wide pieces of salmon - I had the butcher at the supermarket slice them for me - and had him leave the skin on - YUCK - I know - but you need it to :
a. hold the flaky fish together when marinating and  cooking and
b. I think it must give it some flavor when cooking too.

SO - I rinsed them off, patted them dry - and then put them in a deep container and mixed up the following marinade -

OKAY - so here is my problem - (well, it is kind of yours actually) because I don't really like to be bothered actually measuring stuff - so - the quantities below are "guestaments" but don't stress over it -just go with it -  I'm sure yours will turn out fine -

I mixed -
@ 2 T granulated garlic powder
@ 1 T powdered ginger ( use grated fresh if you have it)
a couple of twists of black pepper from the pepper grinder
3/4 C of a Teriyaki Marinade - you could probably use soy sauce here too
1 1/2 Cups fresh squeezed orange juice

I poured this over the fish (skin side up )and added the 3 large orange slices on top - then marinated overnight.

The next day - Preheat oven to 375 degrees

I put a piece of parchment paper, in a 9 x 13" pan and sprayed it with cooking spray.  Place the fish in the pan skin side down.

In a small cereal like/size bowl - I made a Brown Sugar and Spice "rub"

@ 3/4 C Brown Sugar -I used dark and did not pack it down
@ 2 T granulated garlic powder
@ 2 T Mrs. Dash Mediterranean Seasoning - or anything like it
@ 1 T powdered ground ginger
@1 1/2 T of seasoned sea salt that we brought back from Hawaii - I would just substitute any good sea salt here
@ 1 T Smoked Paprika - *okay - if you don't have this - BUY IT - it is awesome -adds a great smokey flavor and not spicy.

** You could mix all this the night before too - to save you time after work**

Mix all together and sprinkle over each piece of fish until the tops are well coated

Bake fish at 375' for 10-13 minutes -depending on how thick your fish is.

ENJOY!!

PLEASE - I'd love it if you took a minute and came back here to let me know if you made this and if you enjoyed it!


Bon Appetite!

((HUGS)) ~ Sherri

My 201st Post!!!! Recipe Included!

WOW!  I started this blog back in January of 2010  - and I can't believe 3 years have gone by - and this blog has received almost 27,000 hits!  Over 5000 of those are for my Snowman Tic Tac holder - and they are from all over the world!!

I now have 84 followers - and I THANK YOU all for joining me on my bloggy journey.

I began posting to pass along tips, hints, inspiration, on my scrapy projects, as well as info on the classes that I teach at my local scrapbook store SCRAP-A-DOODLE-DOO, in Ramsey, NJ.  Besides scrapping, and now mixed media projects, I love to cook, and to share my recipes with you.

So - for tonight's post - I am going to share what I made for dinner today. It was cooking while I was teaching my Birthday Explosion Box class at "THE DOO"  (see below!)-- I LOVE my new EMERIL Crockpot!!

So - on to dinner -  I saw this recipe on Pinterest - I LOVE Pinterest - please click on the link on the top right of my blog to go to my boards and feel free to follow me there too!  I tried to search back to see where this recipe originated - and got as far as The Fabulous Food Blog  I'm not sure if this is the creator of the recipe -but I've tried to give credit where credit is due!

So - it is called a "Mississippi Roast"  I used an @ 3 pound boneless chuck roast. The instructions are a little different that what I did - Instead of sprinkling the roast - I mixed the dressing and gravy mix together and dredged or coated the meat with it -then poured any excess on top of the roast after it was in the crock pot.:

Put chuck roast in crock pot, Sprinkle with or dredge it with

1 pkg Hidden Valley ranch dressing (*I had my hubby get this for me at the store - and he brought home the same -but "Dip Mix" - I used it anyway.)

And McCormick Au Jus mix, (*oops!!  I forgot this was part of the ingredients - and only had a pack of Knorr Brown Gravy on hand - used that instead too!)

Add ONE stick of butter on top - ( Yes you read that correctly - not sure why - but it worked)

And 5 or 6 pepperoncini peppers on top( Yes, leave the stems on!)

DO NOT ADD WATER or anything else.

Cook on LOW for 7hrs

Here is how it should look:

Now close the lid and let it cook -  after 7 hrs - it should look like this:

All but one of the peppers went for a swim! LOL!

Here it is when put on the plate ( shh, I snuck a piece off the left side - don't tell!)

I took the "drippings" that were left in the crock pot, added them to a small pot on my stove, mixed @ 3-4 teaspoons of cornstarch with 1/4 Cup cold water - and added it to the pan, stirring until the gravy is thickened.

Pour a little gravy over the meat and serve!

This was a HIT here at my house !!

I'd suggest serving it with mashed potatoes or noodles - as the GRAVY was great!  We had green and yellow beans with ours. I think next time I will try adding potatoes and carrot chunks when cooking.  We gave this a BIG THUMBS UP!!

If you give it a try -please leave me a note below - I'd love to hear from you!!

ENJOY!!
 ((HUGS)) ~ Sherri