Making Meals Monday

Hi everyone!  Happy almost fall.  We are back to the grind, so I am back to cooking on a regular basis.  This is both positive and negative.  I do not LOVE to cook - nor am I good at it.  BUT - my waistline will not stay where it is if I continue to eat out (or eat ice cream for meals).  So - here we go!!!

Teriyaki Salmon

1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
1/4 teaspoon garlic powder
1 teaspoon ground mustard
4 (6 ounce) salmon steaks
1 teaspoon ground ginger

Directions

- in a large resealable plastic bag or shallow glass container, combine the first six ingredients, mix well
- set aside 1/2 cup for basting and refrigerate.
- add salmon to remaining marinade; cover and refrigerate for 1 1/2 hours, turning once.
- drain and discard marinade.
- place the salmon on a broiler pan
- broil 3-4 inches from the heat for 5 minutes.
- Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily.

**I made this on the grill - I wrapped it in foil and poured the extra marinade over it.  Same amount of time for broiling on the grill and it tasted great!

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Shrimp Tempura

Ingredients

• 1/2 cup rice wine
• 1/4 teaspoon salt
• 1/2 pound fresh shrimp, peeled and deveined
• 2 quarts oil for deep frying
• 1/4 cup all-purpose flour
• 1/3 cup ice water
• 1/4 cup cornstarch
• 1 egg yolk
• 1/4 teaspoon salt
• 1/4 teaspoon white sugar
• 1 teaspoon shortening
• 1/2 teaspoon baking powder

Directions

1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm. 

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Unbelievable Chicken

Ingredients

• 1/4 cup cider vinegar
• 3 tablespoons prepared coarse-ground mustard
• 3 cloves garlic, peeled and minced
• 1 lime, juiced
• 1/2 lemon, juiced
• 1/2 cup brown sugar
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 6 tablespoons olive oil
• 6 skinless, boneless chicken breast halves

 

Directions

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Footnotes

• The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.