Melt-In-Your-Mouth Salmon

If you prefer Chinese or Japanese cuisine such as spring rolls or Chow Mein, you probably enjoy the Teriyaki sauce that is common, especially in Japanese foods, and consists essentially of Soy Sauce, sake (or mirin), and sugar.

In North America, this sauce has been used in multiple ways, and any sauce resembling traditional Teriyaki is called “teriyaki” even though it may not have sake or mirin, or if garlic is added (which is not typical in Japanese cuisine).

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Garlic Mushroom Gnocchi

Merry belated Christmas! Christmas baking is done for this year, but let’s not get ahead of ourselves – New Year’s is just a few days away, and more cooking must be done. An amazingly cheap and fast dinner that the whole family can enjoy is Gnocchi, in all of it’s related recipes.

This particular Garlic Mushroom Gnocchi is extremely time-and-cost efficient, healthy, and full of flavor. Gnocchi takes only 3 minutes to boil, and don’t cook it too long otherwise it will get chewy and harder to consume.

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Balsamic Chicken

This easy chicken recipe can also be referred to as one-pot chicken, it’s that simple! It has a delicious and thick balsamic sauce with pungent smell mixed with garlic. Enjoy with a side of brussel sprouts, green beans, or other vegetable side of your choice!

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The chicken I decided to use for this recipe was chicken thighs, not only because I personally like dark meat over white, since it is darker, it is usually moister, and boneless thighs are usually thinner than boneless chicken breast.

I also am going to start posting a poem per post from now on, so here’s the next one: (if you hate poetry, skip to recipe below)

This poem is actually food related in some sense, as it is an unrealistic and humorous account of the ‘danger’ of microwaves:

 

Microwaves Are Harmful POEM

By Michael Metzler Jr.

.

Microwaves are harmful,

Don’t let anyone fool you,

They are full of electricity,

And worst of all; the flu

.

But more than anything else

Microwaves are inactive

In good consumer reports

And also radioactive

.

So if you dare put food

In this hazardous box of metal

You may as well try something different

Perhaps munch on a rose petal

.

For if you use this thing

And from it hot food eat,

You are as good as dead

As an unused brown golf cleat.

.

So if you own a microwave

If you bought it from a store

Please just throw it away at once

And we won’t bug you more.

.

So for your information,

In case you want to clap,

Please try our new product:

A brand new Food-o-Zap!

 

End.

 

Recipe below:

Balsamic Chicken main

Balsamic Chicken recipe – – – – PRINT

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Fish Tacos

So this is my first entree in a while–a quite easy one, too. If you’ve ever been to Rubio’s, you may have had one of their fish tacos, perhaps a Blackened Fish Taco? Gradually spicy but satisfying, these Blackened fish are simple to make, and have the potential of feeding a larger group, depending on how much fish you have.

Basically, blackening your fish involves heating butter or other fat on a (cast iron) pan on high heat, then putting your fish on, just a minute or so, in order to sear each side, which will previously be coated in a particular spice mix.

Next comes the familiar part, which is assembling the tacos. You can do this any way you want of course, which makes this meal more custom than not.

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I use Tilapia, and it works very well with this recipe, but you can use any white fish, and it should work just fine.

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Fish Tacos recipe – – PRINT

Fish Tacos recipe picture

Sweet Teriyaki Sauce

This Sweet & Thick Teriyaki Sauce is a great Asian sauce that works with almost any Asian food.

It works well as a baste for grilling things, and even a marinade.

It also works good on fish, making a plain fish (like mahi-mahi or salmon) more flavorful.

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INGREDIENTS:

⅓ cup soy sauce

⅓ cup water

⅓ cup brown sugar

¼ cup avocado oil

1 tablespoon white wine vinegar

1 tablespoon cornstarch

 

DIRECTIONS:

In a small bowl, thoroughly mix all ingredients (except for cornstarch) together.

Pour mixture into a medium/small skillet over medium heat, and bring to a boil.

Put cornstarch into a small bowl. Pour a bit of the boiling mixture into the cornstarch bowl, and mix until homogeneous.

Pour the resulting substance back into the skillet, and stir until all combined. Boil a bit more, and then turn to low, and continue to cook, while stirring until the mixture becomes thick like syrup.

Remove from heat and use as a baste, and/or a sauce for your fish (salmon, mahi-mahi, etc.)

Store in the fridge, and heat before using.

See my original post of this recipe on instructables.

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