Recipe Redo Roundup

I've had a lot of recipe revisions as of late... I can't even remember if I've put them up already or not... so forgive me if this is not new info. If you don't already know I am committed to making homemade, healthy, and fast dinners SEVEN FREAKING NIGHTS A WEEK. I don't post a recipe unless everyone in the family gives it a big thumbs and we have had it multiple times. I don't think I've ever posted a recipe that takes longer than 30 minutes from start to finish... even with kids interrupting my mojo. In fact most of the recipes I post take about 15 - 20 minutes. Not sure why I shared that... just a little FYI I guess... and some encouragement that anyone can do this (without going totally insane).

The Redos:

Remember my Brown Sugar & Ginger Salmon (which is simple, fast, and DELICIOUS)... well... I've adopted the same technique and just changed the flavors up. So read the original recipe for cooking times and prep info. I buy frozen wild sockeye salmon filets. I buy them in pre-portioned 6 oz filets... I cook two for our family of 4 and divide them into 3 oz portions for serving. The recipe amounts are listed per 6 oz filet... adjust according to your salmon filet size.

Honey & Orange Glazed Salmon
salt & pepper salmon filets
drizzle filets with honey (about 1.5 t for a 6 oz portion)
sprinkle with finely grated orange zest (about 1/2 t per 6 oz portion)


Honey Mustard Glazed Salmon
salt & pepper salmon filets
rub dijon mustard onto each filet (1/2 t per 6 oz portion)
drizzle honey over mustard (about 1/2 t per 6 oz portion)

The kids go CRAZY for these two versions.

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Remember my Salmon Noodle Casserole? (aka Tuna Noodle Casserole... I just prefer to serve my kids salmon since it isn't mercury laden... but you can use tuna) Well that was merely a slight redo on the traditional recipe I grew up with and it used Campbell's Cream of Mushroom soup... which is not only not organic but has MSG. So this recipe was tabled for awhile until I found a way to substitute organic ingredients.

Here are my new substitutions...

The resulting recipe is actually even better than the original.
Because this soup is not as concentrated I use 1/3 of the can. I pour the rest into an ice cube tray and store the cubes in a freezer bag. When I make the casserole the next time I just throw half the soup cubes in my casserole dish and microwave them to defrost and then proceed with the recipe.
This brand of salmon is FANTASTIC, much more moist and flavorful, and breaks down better in the sauce... plus I feel good about the fishery.
Because the soup is thinner I just mix it with 1/4 c mayo and 1.5 t dijon mustard (no milk is necessary). I blend in the drained salmon and season with salt and pepper.
I also often throw in about a cup of diced mushrooms (Kid loves mushrooms!) and toss with the noodles and bake as originally directed.

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And a new one (to be posted with photo just as soon as I make it again):

This past week I threw together a fabulous mexican inspired dish that the kids loved. It was a good change up for my turkey & black bean taco filling...
2 T olive oil
3/4 c diced red onion (half a med onion)
2 c frozen corn kernels
1 can drained black beans
8 oz coarsely chopped rotisserie chicken (great use for that weekly chicken!)
seasonings: garlic powder, ground oregano, lots of cumin, salt & pepper
(sorry but I seasoned to taste and didn't measure)

Heat oil in pan, add onion and corn and cook until onions are translucent and corn is heated through. Add drained beans and chicken and season well.
Serve with seasoned rice.
I divided this into two dinners.
One half makes 4 dinner sized meals of 1/2 c rice with 1 c chicken filling for 330 calories.
There will be half left to use again another night as taco filling.

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As for seasoned rice... I used to buy the prepackaged boxes of rice (Near East brand)... but realized that I could do it myself for a lot cheaper.
The key is to remember that the spice packets they include have a lot of spice & salt in them... don't be stingy or it won't be as good. I make my rice on the stove top with the basic recipe of 1 part rice to 1.75 parts liquid (I fine 1:2 is too much liquid). I almost always use half chicken stock and half water for my liquid. I add 1T of oil (usually olive but I'll use sesame for asian flavored rice) to the cold pot of rice & liquid then add seasonings (garlic & onion powder, cumin, chili powder & ground oregano, and salt for mexican flavored rice) bring pot to a boil, turn down to a simmer cover and cook until liquid is absorbed.

Next time I make these recipes I'll measure the seasonings... but with a little tasting as you go you should be able to get it right.