Miso-Glazed Salmon

A sweet-salty miso, brown sugar, and soy sauce glaze caramelizes in about 10 minutes as it cooks atop this rich, meaty salmon.

Yield

4 servings

Ingredients

• 1/4 cup packed brown sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons hot water
• 2 tablespoons miso (soybean paste)
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• Cooking spray
• 1 tablespoon chopped fresh chives

Preparation

Preheat broiler.

Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.

Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives. ~ From Cooking Light, Jessica

Pork Pozole

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Ingredients

• 1 can (15 ounces) yellow or white hominy, drained
• 1 can (14.5 ounces) Mexican-style diced tomatoes
• 1 can (10 ounces) mild green enchilada sauce
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1-1/2 pounds boneless pork loin
• 1/2 cup chopped cilantro
• 1 tablespoon lime juice
• Baked tortilla chips
• Diced avocado and lime wedges, optional

Directions

1. Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4-quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high for 2 to 2-1/2 hours.

2. Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime wedges, include them too.Makes 6 servings ~ Jessica

Slow Cooker Char Siu Pork Roast

**Next time I make this, I will definitely double it and freeze the other butt in the marinade. It's hard to find a pork butt as small as 2lbs anyway.

Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Yield

8 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons ketchup
• 3 tablespoons honey
• 2 teaspoons bottled minced garlic
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon dark sesame oil
• 1/2 teaspoon five-spice powder
• 2 pounds boneless Boston butt pork roast, trimmed
• 1/2 cup fat-free, less-sodium chicken broth

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce. ~Deanna

Brown Sugar Smokies

I love to make these for football parties, they are always the biggest hit! ~Jessica

Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 12

Ingredients:

1 (16 ounce) package little smokie sausages 1 pound bacon

1 cup brown sugar, or to taste

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3.	Bake until bacon is crisp and the brown sugar melted.

Beef Stroganoff

"No Peak" Beef Stroganoff

1 lb stew meat
1 envelope lipton onion soup
1 can cream of mushroom soup
1 container fresh sliced mushrooms
1 can ginger ale
garlic pepper to taste

Place stew meat in a small casserole dish. Mix all other ingredients. Pour over top. Cover with foil and place in a 350 degree oven for three hours. Don't peak. Serve over egg noodles with sour cream. ~this smells divine as it cooks and is a real man pleaser :) ~ Deanna

Marinated Flank Steak-Think Fajitas!

We've gotten hooked on this meat for steak fajitas. I always poke the flank steak all over the top and bottom with a fork before adding it to the marinade. I let it marinate in the fridge overnight. Yum, yum!

INGREDIENTS (Nutrition)

• 1/2 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak

DIRECTIONS

1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.~ Kathryn
   

Real Mom Kitchen Blog

http://realmomkitchen.blogspot.com/2009/10/chicken-enchilada-soup.html




Chicken Enchilada Soup

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it's all cooked.

I first saw this recipe on foodgawker.com and found her blog with her top 10 soup recipes!~Jessica