Garlic, maple glazed Alaskan salmon. Mince lots of fresh garlic. Preheat oven to 350. Mix garlic and 3 tablespoons of maple syrup, 2 teaspoons soy sauce, and 1 tablespoon sauerkraut (and salt&pepper) in a small bowl. Brush glaze onto Alaskan salmon. Bake for 7 minutes, turn on  broil and bake for 4 more minutes. So delicious! I made this for my Dad and he loved it, and Dylan and I eat this for Thanksgiving instead of turkey (we have for the passed two years!)

Fourth of July cupcakes. Bake any kind of cupcakes you’d like! I think I did chocolate cupcakes last year. Then buy red, white, and blue icing at your local grocery store. Also buy white star sprinkles (I couldn’t find just white, so I bought mixed and picked the white ones out). Make a small blue square on the top left of the cooled cupcake. Draw red and white lines down the rest of the cupcake to make a flag. Put the white star sprinkles on the blue square. Cute, fun, festive cupcakes!

4th of July Cupcakes

The Best Cookies Ever. Preheat oven to 350. Mix together 1 cup softened butter, 1 cup white sugar, and 1 cup packed brown sugar until smooth. Beat in 2 eggs, one at a time. Add 2 teaspoons of vanilla. Dissolve 1 teaspoon baking soda with 2 teaspoons hot water and mix in. 1/2 teaspoon salt. Add 2.5 cups AP flour, add 1 cup at time. Add 2 packets of hot cocoa (hot chocolate mix) 2 cups chocolate chips. 1 cup chopped almonds. Drop spoonfuls onto cookie sheet and bake until golden (about 10 min).

Slow-cooked salmon and tilapia. (Start this early in the day) Fill up 1/4 of large pot with chicken broth. Turn stove on low. Add salt&pepper, garlic powder, crushed red pepper, lemon juice. Let flavors marinate on low for a while. Cut carrots, shallots, and garlic. Add to pot. Marinate for an hour. Add salmon and tilapia. Cook on low for a few hours. Serve on a bed of rice.

Garlic mashed potatoes and cheese crusted lemon tilapia. Peel potatoes. Wash and cut into smaller pieces. Add to pot filled with chicken broth instead of water. Cook on medium-low heat. Let potatoes absorb all the chicken broth (you won’t drain anything out). Add tons of garlic powder (seriously go crazy with the g.p.!) Crushed red pepper, and fresh chopped garlic. Add salt&pepper of course. Tilapia- Preheat oven on broil. In a small bowl, mix 1/2 cup Parmesan cheese, 1/4 cup softened butter, 3 tablespoons mayonnaise, 3 tablespoons lemon juice, lemon zest, salt&pepper. Set this aside while you broil the tilapia, 3 minutes on each side. Take out of the oven and cover with the Parmesan mix. Put back in oven and broil until golden.

Tequila chicken and egg fried rice. Put boneless, skinless, thawed chicken breasts in a pan and cover with tequila. Add 1 ghost chili (do not chop or your mouth will be on fire. Dylan found these at the store, they’re the hottest pepper in the world). Add Sriracha,  salt&pepper, crushed red pepper, and garlic powder. Put plastic wrap and lid over and marinate in the refrigerator for 8 hours. Cook on stove with oil or butter, season. Add a little more tequila, light on fire with lighter. Let the flame go out by itself. Preheat oven and put cooked chicken on baking sheet. Cover with cheese. Bake until cheese is melted. Fried rice- Cook 2 cups of white rice, throw into Wok and keep it on low. Scramble 3 eggs (we used organic eggs from our chicken!) and add to Wok. Cook chopped garlic and onions in olive oil, add to Wok. Add soy sauce and Sriracha, salt&pepper to taste. Dylan had a shot of tequila with his! Mmm mmm this was sooo good!


Chicken and Asparagus Pasta. Cook pasta noodles al dente with salt. Drain, but leave a little water for the sauce. Cut raw chicken into cubes and cook in olive oil, garlic, pepper, and Sriracha on stove. Add this to pasta. Add chopped and cooked garlic, olive oil, and butter. Add pepper, crushed red pepper, and Sriracha. Keep on medium-lowish heat. Add frozen asparagus and let it cook perfectly into the pasta!

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