Asian Grilled Salmon

Fresh salmon fillet (about three pounds)
2 Tbls Dijon mustard
3 Tbls soy sauce
6 Tbls olive oil
½ tsp minced garlic

Preheat oven to 375. Lightly grease 9x13 pan.

Put the salmon fillet into the 9x13 pan. Whisk together mustard, soy sauce, olive oil and garlic in small bowl.  Drizzle the marinade onto the salmon and allow it to sit for 10 minutes.

Bake for 40 minutes.

(Source: slightly adapted from Food Network; http://www.foodnetwork.com/recipes/ina-garten/asian-grilled-salmon-recipe/index.html)

Pesto Stuffed Pork Chops

Made these on a whim, and they were a.maz.ing. And I don't generally love pork chops. I hadn't ever thought to combine pesto with pork chops, but it's a great combination!

3 Tbls crumbled feta cheese

2 Tbls chilled basil pesto

1 Tbls toasted pine nuts

4 boneless pork chops, 1 1/4-inch thick

1 tsp ground black pepper

1 tsp dried oregano

1 tsp minced garlic

1/2 tsp red pepper flakes

1/4 tsp ground thyme

2 Tbls balsamic vinegar

Preheat oven to 375 degrees F (190 degrees C).

Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.

Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.

Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F. Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

(Source: All Recipes; http://allrecipes.com/recipe/pesto-stuffed-pork-chops/detail.aspx?event8=1&prop24=SR_Title&e11=pesto%20pork%20chops&e8=Quick%20Search&event10=1&e7=Home%20Page)

Spinach Stuffed Chicken Breasts

1/2 cup mayonnaise

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/2 cup crumbled feta cheese

2 cloves garlic, chopped

4 skinless, boneless chicken breasts

4 slices bacon

 

Preheat oven to 375 degrees F.

In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.

Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.

Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F.

(Source: www.allrecipes.com; http://allrecipes.com/recipe/spinach-stuffed-chicken-breasts/detail.aspx?event8=1&prop24=SR_Title&e11=chicken&e8=Quick%20Search&event10=1&e7=Home%20Page)

Slow Cooker Indian Spiced Lentils

2 cups red lentils (if you can find them…if not, regular lentils are ok too)
10 ounces spinach (fresh and chopped or frozen and thawed)
1 15-ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
1 tablespoon curry powder or paste (I prefer curry paste)
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired

Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro.

I served ours over rice, and it was delicious!


Source: www.ourbestbites.com (http://www.ourbestbites.com/2012/11/slow-cooker-indian-lentils/)