Grilled Salmon with Lime Butter Sauce

I went back to the Fish Co I blogged about here and got a beautiful piece of Wild Salmon.
So I went online to find an equally beautiful recipe for this fine fish. :)
I found a whole menu on the epicurious (gourmet magazine online recipe site).
> Link to Grilled Salmon with Lime Butter Sauce

> Link to Lime Butter Sauce

> Grilled Tri-color Peppers

> Rice with Pine Nuts and Cilantro (I used 1 bunch of cilantro rather than 3 cups. and I even poured some of the leftover butter sauce on top of the rice)

Oreo Kisses

We made these incredibly yummy and cute chocolate truffles at a Relief Society "Super Saturday" activity back in October. Jen Scott taught the holiday goodies class, and these are perfect for Valentines Day!

Ingredients:
1 package Oreo cookies
1 8oz. package cream cheese (softened)
Dipping Chocolate
1. Finely crush cookies in a food processor for a fine consistency.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
3. Roll the mixture into 1" balls and place on wax paper covered cookies sheets.
4. Then, begin to form the shape of a kiss by flattening then bottom and forming a point at the top. (About 1.5" tall)
5. It helps to put the uncoated balls in the freezer for a few minutes to keep the mixture from starting to fall apart when you drop into the melted chocolate.
6. Melt chocolate as directed on package and then dip "kisses" one at a time into chocolate, tap off extra and slide them off onto wax paper covered cookie sheets to dry.
7. Once dry, refrigerate and enjoy!

Decorate:
1. Handwrite your messages (or type on computer). Cut out strips.
2. Cut up some squares sheets of aluminum foil. (about 5.5" square)
3. Place dry kiss in center and start wrapping the foil around the base. Insert message near top and secure it by pressing foil together at top.

BBQ Chicken Pizza

We watched the Utah Utes dominate Alabama tonight in the Sugar Bowl. I love pizza whenever there is a good football game. Back in the day when me and Jeremy were dating, I made this BBQ Chicken Pizza for big and exciting games. I think the last time I made it was when his Seahawks were playing in the SuperBowl. Wheeew that was a long time ago! ;)

Here is a pic of me and my honey back in the day of that last game making the same pizza. And recipe is also below. I promise, it's reALLy yummy!!

INGREDIENTS

2-3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch)  pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion

DIRECTIONS
1. Preheat oven to 425 degrees F. In a saucepan over medium high heat, combine chicken, barbeque sauce, honey and brown sugar. Bring to a boil.
2. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted. Sprinkle cilantro on top and serve.

Here's what it looks like cooked:

Dark Chocolate Cheesecake Brownies

i found this recipe on a foodie blog called "Coconut & Lime".

brownie layer:
2 eggs, at room temperature
4 oz unsweetened baking chocolate (next time i will only use 3 oz b/c they were super chocolatey)
1/2 cup butter
1/2 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon vanilla
1/8 teaspoon salt

cheesecake layer:
1 egg, at room temperature
8 ounces cream cheese, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
1 tablespoon flour

Directions:
Preheat oven to 350 degrees F. Grease and flour or using baking spray with flour one 8x8 inch pan. In a medium pot, melt chocolate and butter, stirring occasionally. Remove from heat. Whisk in sugar, flour, eggs and vanilla. Pour into prepared pan, smoothing the surface with a spatula as needed. In a separate bowl, beat together cream cheese, egg, sugar, flour and vanilla until fluffy. Carefully pour over brown layer. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack then slice and serve. The cooler the brownie, the easier it will be to cut.

home-made rocky road brownies

INGREDIENTS
vegetable oil & parchment paper for the pan
5-1/2 ounces 100% unsweetened chocolate (I used "Baker's" brand; see pic below), coarsely chopped, divided
10 tablespoons unsalted butter, cut into 1-inch slices
2/3 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1-1/3 cups granulated cane sugar
1/2 cup walnut halves, roasted and roughly chopped
6 home-made Vanilla Bean Marshmallows, cut into quarters (I got mine at Whole Foods; see pic below)

DIRECTIONS
1. Preheat the oven to 325°F. Line the bottom of an 8-inch square baking pan with parchment paper and liberally coat the paper and the pan sides with flavorless vegetable oil.
2. Put 3 ounces of the chocolate and the butter in a medium stainless-steel bowl and set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter melt and are fully combined and the mixture is smooth. Lift the bowl from the pot. Set aside.
3. Sift the flour and salt together into a bowl. In another bowl, combine the eggs and vanilla extract and whisk together by hand until blended. Whisk in the sugar.
4. Whisk the egg mixture into the chocolate. Add the flour and the remaining 2-½ ounces chocolate to the batter and, using a rubber spatula, mix well. Then mix in the roasted walnuts.
5. Pour the batter into the prepared pan. Spread it evenly with a small offset spatula. Scatter the marshmallow pieces evenly over the surface and push them halfway into the batter. The tops should remain uncovered.
6. Bake on the middle shelf of the oven until the marshmallows are browned and a skewer inserted into the center of the brownie sheet comes out with some batter clinging to it, about 45 minutes. Let cool completely in the pan on a wire rack, then cover with plastic wrap and refrigerate until cold.
7. Run a table knife around the edge of the pan to loosen the sides of the brownie, and then slide the brownie, still on the paper, onto a work surface. Using a ruler to guide you and a sharp knife, cut into sixteen 2-inch squares. Store in an airtight container in the refrigerator for up to three weeks.

Yield: 16 brownies

Cheesy Potato Salad (think loaded baked potato)

INGREDIENTS
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
pinch or two of white sugar
1/2 bunch green onions, chopped
chopped chives
1 cup shredded Cheddar cheese
8 slices of crumbled bacon (i used 15 slices!!!!)

DIRECTIONS
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

Favorite Salad

I got this salad recipe back in my college days. My boss, while working at Wintergreen at Midway--a small timeshare resort, would have dinner parties on Sundays, and this salad always stood out. I've been making it ever since. She usually served it with Chicken Parmesan. But I could eat it all by itself.

Ingredients:
- Taste superb using Brianna's Blush Wine Vinaigrette (pictured above.)
- Chopped Romaine lettuce
- Crumbled blue cheese
- Dried Cranberries
- Slivered Almonds
- FRENCH'S® French Fried Onions
- Small can of mandarin oranges (drained) (not pictured.)