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Crispy Bourbon Glazed Salmon

Crispy Bourbon Glazed Salmon
I am always looking for new and exciting ways to eat fish. It has turned out that I’ve made at least one new seafood dish every week for the last month. We love seafood so much and now that the spring is coming, I find myself craving it more and more. If only we lived in an area where fresh seafood was accessible. Pittsburgh… that is not you. I really don’t discriminate when it comes to seafood. It’s my go-to way for preparing salmon. When my mom made that romano crusted fish last week, she also baked some store-bought bourbon glazed salmon that left us all less than impressed. I was thrilled with the results. The recipe makes a good bit so you have leftovers – simply store it in the fridge and use for a glaze or dipping sauce later. It compliments the salmon so perfectly that you can serve it as the main course, in a taco, in a salad (boo!) Bourbon Glazed Salmon makes about 1/2 cup of glaze 1 pound fresh salmon 1 tablespoon coarse sea salt 1/2 tablespoon black pepper 3/4 cup bourbon Related:  comidaSeafoodSeafood

Top 25 Skinny Recipes 2012 As we come to the year's end, I can't help but reflect on the highs and lows of 2012, and try to imagine what 2013 will bring. Today is a gift we should grasp with both hands, and remember that our faith, family, health, our home sweet homes, and the food on our table are all we really need; everything else in life is a bonus! But looking back, there were lots of Skinnytaste highlights this year, the top of the list was a book deal with Clarkson Potter – woohoo!!! I can't express how grateful and thankful I am for all of your support. Some other great Skinnytaste highlights from 2012: Fitness Magazine Best Healthy Eating Blog WinnerBabble's Top 100 Mom Food BlogsHuffington Post Living 35 Diet and Nutrition Experts to FollowThe Daily Meal Top 25 Food Blogs 2012 On a more personal note, I also started running more this year and I'm getting better at it everyday. And now, for the Top 25 Most Popular Skinny Recipes posted in 2012: Top 20 Skinnytaste Recipes 2011Top 20 Skinnytaste Recipes 2010

Maple-Bourbon Glazed Salmon Maple-Bourbon Glazed Salmon Ingredients cup pure maple syrup or maple-flavor syrup tablespoons bourbon whiskey or orange juice 4 ounces skinless salmon fillets Directions Preheat broiler. Nutrition Facts(Maple-Bourbon Glazed Salmon)Per serving: 386 kcal cal., 20 g fat (4 g sat. fat, 6 g polyunsaturated fat, 7 g monounsatured fat), 62 mg chol., 215 mg sodium, 21 g carb., 1 g fiber, 18 g sugar, 24 g pro.

The Best Way To Grill Salmon Even for well-seasoned outdoor cooks, grilling fish offers its challenges. Do you leave the skin on? When are you supposed to turn it? How much of it do you allow to fall through the grill grates before tossing your tongs and ordering a pizza? Question no more, frustrated fish flipper. Moonen’s pick for superior salmon: fatty wild Chinook salmon. For the full recipe, plus three must-know tricks for grilling vegetables, reel in a copy of the September 2013 issue of Men’s Health, on newsstands today. Upgrade your cooking skills, impress your date, and reinvent your diet with 150+ easy, chef-approved recipes and tons of useful kitchen tips in Guy Gourmet cookbook.

Baked Wonton Tacos When I was a little kid, around every New Year’s, my mom and grandma would sit down and make Mandu {Korean version of potstickers or wontons} all day to make Teokguk {Korean version of wonton soup} and I’d just sit with them trying to help out. I remember trying to help out making my own Mandu, though not really successfully. Then my mom and grandma made their own mandu skins from scratch… And now… how grateful I am that I can get premade mandu skins so easily… although I think I should try and make my own skins sometime… It’s definitely on my to-do list. But until then, these premade wonton skins would do. I’ve been looking for ways to use these little yummies in different kinds of cooking. I’ve always used wonton skins for just wontons… Then I saw that you can use wonton skins for ravioli… So I thought there must be other ways to use the skins, too. When I saw that you can use wonton skins to make little tacos, I immediately experimented with the idea. Baked Wonton Tacos

Salmon Recipies Okonomiyaki recipe on Food52.com Author Notes: I went to Japan about 10 years ago and while I ate some seriously amazing things, I’d be hard-pressed to remember exactly what they were. That is, except for okonomiyaki, which I first tasted in a cramped corner shop in Kyoto that sold only these delicious savory pancakes. When I came home, my friend Becky – a fellow okonomiyaki nut -- and I tried to replicate the recipe to satisfy our cravings. This is by no means authentic and there are a ton of variations, but it sure hits the spot. - Midge (less)Author Notes: I went to Japan about 10 years ago and while I ate some seriously amazing things, I’d be hard-pressed to remember exactly what they were. Food52 Review: Eggy and crisp, Midge's Kyoto-style pancakes are studded with plump morsels of tender shrimp and threaded through with ribbons of cabbage and rings of scallion. Makes roughly a dozen pancakes depending on their size Sauce 1/2 cup mayonnaise 2 tablespoons soy sauce 2 teaspoons sriracha, more or less to taste

15 Basic Stir Fry Sauce Recipes I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles. And let’s face it, they are a quick and easy dinner solution. Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal. I rarely start with a recipe – just a pile of odds and ends. Here I’ve collected 15 great stir-fry sauce recipes that can be printed to keep handy in the kitchen (or bookmarked, if you prefer). Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken. 1/2 cup lemon juice 2 tsp. lemon zest 1/2 cup chicken broth 2 Tbsp. soy sauce 1/4 cup sugar Lemon Stir-Fry Sauce II – nice with chicken and seafood. 2/3 cup chicken broth 1 Tbsp. cornstarch 1 Tbsp. sugar 1 Tbsp. soy sauce 2 -3 tablespoons lemon juice (to taste) Optional: red pepper flakes 3/4 orange juice 1 Tbsp. Tips:

Tom Kha Gai Recipe Tom Kha Gai is a highly popular Thai soup known for its intense and aromatic flavors and its rich and creamy coconut-infused broth. Tom Kha Gai translates as “boiled galangal chicken.” Galangal looks similar to ginger and is related to it, but has a more peppery and pungent flavor. Use galangal for this recipe if you can find it (available at most well-stocked Asian markets) or substitute with ginger. This is a quick and easy soup to make, but there is nothing simple about the deliciously complex flavors. Thai people love their food (and so do we!) I wanted to create a version of this soup that was bursting with flavor, deliciously aromatic, and visually beautiful. *Note: For seafood version (Tom Kha Thale) and vegetarian-friendly, substitute shrimp for the chicken, vegetable broth for chicken broth, and follow the same preparation instructions. P.S. Tom Kha Gai : The Daring Gourmet, www.daringgourmet.com Recipe type: Soup Cuisine: Thai Serves: 4 Ingredients Instructions link Like this:

Flamin' Cajun Shrimp recipe on Food52.com Author Notes: Actually, I think the spicing of these shrimp is a little more Creole, but that doesn't make a slant rhyme with flamin' now does it? Anyways, this is actually a recipe from a college boyfriend of mine. I think I've said it before (I have a terrible habit of repeating myself), but I'll say it again, there is no relationship that doesn't wind up leaving you with something worthwhile, and this dish is certainly one of those things. Food52 Review: Tender and garlicky, fiveandspice's shrimp skew more towards gumbo than other boozy shrimp dishes like scampi or shrimp with beurre blanc. Serves 2-4 Your Best Dish You (Intentionally) Set on Fire Contest Winner! Popular on Food52 and Provisions Tags: creole, Easy, fast, finger food

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