Grilled Salmon Kebabs

Grilled Salmon Kebabs

Serves: 4

Ingredients:

• 2 tbsp chopped fresh oregano
• 2 tsp sesame seeds
• 1 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
• 2 lemons, very thinly sliced into rounds
• olive oil cooking spray
• 1 tsp kosher salt
• 16 bamboo skewers soaked in water 1 hour

Directions:

1. Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
2. Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.
3. Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

Recipe source: skinnytaste

Spaghetti with garlic, oil, and chili pepper flakes

Serves: 2 to 4

Ingredients:

• 7 ounces spaghetti
• 2 large or 3 small garlic cloves, minced
• 1 1/2 teaspoons of chili pepper flakes
• 1/4 to 1/3 cup of extra-virgin olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper

Directions:

1. Cook spaghetti according to the directions on the package, until it is al dente.
2. Strain spaghetti and place in a large serving dish.
3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
4. Serve warm or at room temperature.

Recipe source: yumsugar

Crockpot Honey and Parmesan Pork Roast

Crockpot Honey and Parmesan Pork Roast         

Ingredients:

1	(2-3 pound) boneless pork roast
⅔	cup grated Parmesan cheese
½	cup honey
3	Tbsp soy sauce
2	Tbsp dried basil
2	Tbsp minced garlic
2	Tbsp olive oil
½	tsp salt
2	Tbsp cornstarch
¼	cup cold water

Directions:

1. Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°. 
2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them.

Recipe source: keyingredient

Super Moist Oven Baked BBQ Chicken

Super Moist Oven Baked BBQ Chicken

Ingredients:

• 4, bone-in Chicken Breast Halves
• 3 tbsp olive oil
• 1 1/2 tsp smoked paprika
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1/2-3/4 tsp kosher salt
• pepper to taste
• 1 C favorite prepared BBQ sauce

Directions:

1. Remove skin from chicken breast halves and place in a large ziplock bag.
2. Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken.
3. Let chicken marinade for at least an hour, up to 24 in the fridge.
4. Preheat oven to 350 degrees
5. Remove chicken from bag and place on a baking sheet. Season with salt and pepper.
6. Bake for 20 minutes and brush a layer of BBQ sauce on the chicken. Return to the oven and repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast.

Recipe source: heatherlikesfood 

Old-Fashioned Pancakes

Old-Fashioned Pancakes

Cook time: 20 minute(s)
Preparation time: 5 minute(s)
Serves: 4

Ingredients:

• 4-1/2 cups all-purpose flour
• 3 tablespoons and 1-1/2 teaspoons baking powder
• 1 tablespoon salt
• 3 tablespoons white sugar
• 1/2 cup and 1 tablespoon butter, melted
• 3 egg
• 3-3/4 cups milk
• cooking spray

Directions:

1. Sift together flour, baking powder, salt, and sugar in a large bowl.
2. Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
3. Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Recipe source: allrecipes

Cake Mix Italian Cream Cake

Cake Mix Italian Cream Cake

Cook time: 45 minute(s)
Preparation time: 20 minute(s)
Ready time: 65 minute(s)
Serves: 12

Ingredients:

18 1⁄4 oz box white cake mix

3 1⁄2 oz package instant vanilla pudding

1 1⁄2 cup water

4 egg

1⁄2 cup canola oil

1 cup chopped pecans, or walnuts, etc.

2 cup flaked coconut

3 tbsp butter, softened

6 oz cream cheese, softened

1 tbsp (up to 2) cream

2 1⁄2 cup powdered sugar

1 1⁄2 cup flaked coconut

Directions:

Preheat oven to 350 degrees.

In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.

With electric mixer, beat for 2 minutes at medium speed.

Fold in the chopped nuts and coconut.

Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.

Bake for 45 minutes or until toothpick inserted off center comes out clean.

Cool completely before frosting.

In a medium sized mixer bowl, blend the butter and cream cheese.

Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.

Frost cake with frosting and sprinkle with coconut.

Recipe source: kitchme

Orange Creamsicle Cake

Orange Creamsicle Cake

Cook time: 10 minute(s)
Preparation time: 5 minute(s)
Serves: 12

Ingredients:

• 1 Pkg Ginger Evans Yellow Cake Mix
• 2 Pk Ginger Evans Orange Gelatin
• 1 Pk Ginger Evans Vanilla Instant Pudding
• 1 Cup 2% Milk
• 2 Coburn Farms Grade A Large Eggs
• 2 Tsp Marcum Imitation Vanilla
• 1 Tub Coburn Farms Whipped Topping
• orange slices for garnish

Directions:

1. Bake the cake as directed in a 9×13″ pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours.
2. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.

Notes:

For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9″ cake pans. Bake cakes as directed and let cool. Then, make the orange gelatin as directed on the package — but with this version, you’ll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13×17″ jelly roll pan (1″ deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake.