Sometimes you have to go back to your old favorites....

More than 10 years ago (yes I have been reading Cooking Light for that long), Cooking Light did a special on salmon and offered about five different recipes. While all were good, my favorite was the Grilled Salmon with Ginger-Orange Mustard Glaze. The recipe is simple and yet makes an elegant dinner when served with wild rice and haricot verts.

Unable to find a link for the recipe, I have posted it here.

1/4 cup orange juice
1/4 cup soy sauce
1/4 cup sherry
1/4 cup dijon mustard
2 tablespoons grated ginger
2 tablespoons honey
4 salmon fillets, 6 oz each
Cooking spray

1. Mix first six ingredients in a large zip-top plastic bag. Add salmon and marinate in the refrigerator for 30 minutes. Remove salmon from bag, reserve marinade.
2. Prepare grill or broiler. Place salmon on broiler pan or grill rack coated with cooking spray. Cook approximately 6 minutes each side or until fish flakes easily. Baste frequently with the marinade.
3. Place remaining marinade in a saucepan and bring to a boil for 2 minutes. Serve with salmon.

Looking for some quick and easy recipes

Recently, I spent the day lounging in bed (does it count that I was fighting off a cold) and was looking through my Rachel Ray 30 minutes or less cookbook. I have to say that I am not necessarily a fan, but I do appreciate the concept of the cookbook. Home-cooked meals that are quick and tasty. I first had spaghetti carbonara in Italy. Okay, this recipe does not compare to my memories of that meal. But for a nice quick meal, this one comes together in the amount of time it takes to cook your pasta. The link will take you to a recipe is called Rigatoni alla carbonara, but the original recipe called for spaghetti. In either case, you are having pasta, with garlic, parmesean cheese, and pancetta -- can you really go wrong?

I initially made the recipe by using wine instead of chicken stock. Word to the wise, using your 3 month old opened bottle of Sauvignon Blanc is not a good idea when the wine taste will figure prominently in the recipe. I trashed the wine reduction, saved the pancetta and remade the sauce. For us, the chicken broth option was the way to go.

Oh my goodness I have been busy...

The last time I entered a post was two days before I started my new job. I love my job, but I was not used to the 40 minute commute each way. To add to that, I am just busy all day. Still, I am much happier than I have been in a career for many years. What has suffered though is my cooking. At the end of the day, I want to collapse, not cook. I have been sick this week and reviewing many cookbooks and magazines to find those recipes that are 30 minutes or less. These carne asada tacos fit the bill. I will use either a flat iron steak or flank steak or skirt steak. I marinate it in chopped cilantro, onions, garlic, salt and pepper and lime juice; I will also add mexican seasoning if I have it on hand. Throw it on the grill for about 4 minutes on each side after letting it marinate for about 24 hours. I chop the steak but some people just slice it. Serve it on corn tortillas with limes, cilantro and whatever other garnishes you enjoy. It is simple, quick and honestly, just really, really good.