Soy Garlic Salmon with Crispy Brussels

20130319-224922.jpgThis recipe is a great weeknight go-to in my house (apartment).  I love it because it’s healthy and can be thrown together in no time at all!  Tonight, it was the perfect meal after an evening run through the city.  I usually whip up boxed rice to go with– tonight I happened to have a box of Near East Rice Pilaf in the cabinet and so that completed the plate.  Bon Appetit!

Ingredients:

  • Two fresh salmon fillets from your local fish marketphoto (48)
  • 1/4 c low sodium soy sauce
  • 2 tbs brown sugar, packed
  • 3 garlic cloves, minced
  • 1 bunch or package of brussels sprouts
  • 2 tbs olive oil
  • 1 tbs butter
  • salt and pepper, to taste

Directions:

Salmon:

  1. Preheat the oven to broil
  2. In a small bowl, mix together the soy sauce, brown sugar and one clove of garlic
  3. Line a baking sheet with foil and spray with non-stick cooking spray before arranging the fillets on the foil
  4. With a pastry brush, brush the marinade onto the salmon fillets
  5. Broil the salmon for 7-9 minutes depending on the thickness of the fillets until just cooked through, re-brushing the fillets with the marinade at the halfway point

Brussels Sprouts:

  1. photo (49)Trim the ends of the brussels and cut each in half
  2. In a medium sauce pan, steam the brussels until just tender, about 6-8 minutes
  3. In a skillet, heat 2 tablespoons of olive oil and 2 garlic cloves until the garlic is fragrant (about 2 minutes)
  4. Transfer the brussels from the steamer to the skillet and saute, stirring occasionally
  5. Gradually add butter for browning (spray butter works as well if you’re trying to be lighter) and season with salt and pepper to taste
  6. Saute for 10-15 minutes until browned and crispphoto (47)

Saint Patrick’s Day Boozy Sweets

Irish Car Bomb CupcakesBen and I had a Saint Patrick’s Day party to attend and I decided that as opposed to throwing some green food die in my batter, I needed to stay true to my Irish roots and and spike my Saint Pat’s day sweets.  These Irish car bomb cupcakes are delicious and were a true crowd pleaser.  I would definitely recommend whipping these up for whichever brewfests you will be attending this weekend in honor of this beloved holiday.  Happy Friday!!

Ingredients:

Guinness Chocolate Cupcakes:

  • 1 c Guinness stoutphoto (57)
  • 2 sticks of unsalted butter
  • 3/4 c unsweetened cocoa
  • 2 c flour
  • 2 c sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 large eggs
  • 2/3 c sour cream

Bailey’s Ganache Filling:

  • 8 oz bittersweet chocolate, finely chopped
  • 2/3 c heavy cream
  • 2 tbs butter, room temp
  • 2 tsp Bailey’s Irish Cream

Bailey’s Buttercream Frosting

  • 1 stick of unsalted butter, room temp
  • 3-4 c powdered sugar
  • 4-8 tbs of Bailey’s Irish Cream (depends on how boozy you’d like– you can also use half and half)

Directions:

  1. Preheat the oven to 350 degrees
  2. Line a cupcake tin with liners and set aside
  3. Combine stout and butter in a small saucepan over medium heat and whisk in the cocoa until smooth
  4. Remove from heat and allow to cool
  5. In a large mixing bowl combine your dry ingredients (flour, sugar, baking soda, salt)
  6. Beat together eggs and sour cream to blend with an electric mixer
  7. Gradually add in the stout mixture and then mix in the dry ingredients on low until well incorporated
  8. Divide batter into cupcakes pan (makes approx 2 dozen) and bake until a toothpick comes out clean (approximately 15 minutes)photo (58)
  9. To make the ganache, place chocolate in a heatproof bowl and heat heavy cream in a sauce pan until bubbly, pour the heavy cream over the chocolate and let sit for 1-2 minutes
  10. Add butter and Bailey’s Irish cream and stir until combined, set aside to cool
  11. Cut a portion from the center of a COOLED cupcake using the cone method and once the ganache is of the right consistency (thicker texture), pipe the ganache into the center of the cupcake, replacing the top of the cupcake when completed
  12. To make the frosting, beat the butter on medium high in an electric mixer until light and fluffy
  13. Gradually add the powdered sugar until incorporated and mix in the Bailey’s until smooth
  14. Frost the cupcakes as desired and decorate with any excess chocolate ganache

photo (59)And just because I couldn’t resist- here is a snapshot of me after I pulled my first Guinness at Saint James Gate in Dublin a few summers ago–  I wish I could join the party in Ireland this weekend!

283355_10100405169064803_4773282_n

Skinny Enchilada Soup in the Crock

I’ve been trying to fight off the cold that’s been hanging over DC the last few weeks– so there have been many soups on the menu lately.  This recipe is one of my FAVES as it is super easy (super low calorie) and makes use of my shiny brand new crockpot that we got as a wedding gift from a favorite Pi Phi of mine.  Adventures in cooking have proven to be easiest when you can throw everything into a crockpot and let it do the work for hours on end– while you online shop go to work or hit the gym.


photo1

Ingredients:

  • 1 package of chicken breasts
  • 4 cups of low sodium chicken broth
  • 2 tbs. olive oil
  • 4-5 tsp. of chili adobo sauce
  • 1/2 onion, chopped
  • 3-4 garlic cloves, minced
  • 1 package of frozen corn
  • 15 oz. can of black beans
  • 14.5 oz. can of diced tomatos
  • 8 oz. can of tomato sauce
  • 1 bunch of cilantro, chopped
  • 1 tsp. dried oregano
  • 1 tsp. cumin
  • salt and pepper to taste
  • chopped scallions, for garnish
  • cheese, sour cream, avocado for topping

photo2

Directions:

  1.  Heat oil in a saucepan and add the garlic and onion, saute until fragrant (about 2-3 minutes)
  2. Add the chicken broth, tomato sauce, diced tomatoes, and chili adobo sauce and bring to a boil
  3. Reduce the heat and simmer for a few minutes, adding the dried seasonings
  4. Pour the mixture into the crockpot and add the cilantro, raw chicken, corn, and black beans
  5. Cook on low for 4-6 hours
  6. Remove the chicken from the crockpot and shred *be sure to check out my tips on shredding chicken below!
  7. Replace the shredded chicken into the crockpot and season additionally to taste with salt/pepper/oregano
  8. Serve topped with scallions, sour cream, cheese, or avocado- whichever you prefer, it’s great any way!

I have the BEST TIP for shredding chicken and it involves my favorite appliance- the Kitchen Aid Stand Mixer. Unfortunately, I can’t take credit for this brilliant idea, as a dear friend shared it with me– but it’s too good not to share with you.  When you remove the chicken from the crock, immediately toss it in your Kitchen Aid bowl and using the flat beater attachment, and on a LOW setting, shred the chicken.  This works wonders, but be sure to keep an eye on it, as it shreds it quickly and you don’t want to shred it too finely.  This is great for this recipe, or anytime you need to shred chicken.  It is my go-to now and I use it all the time for chicken salad, AND who doesn’t love a new use for their stand mixer?

photo3

Does anyone have any unconventional uses for their Kitchen Aid Stand Mixer? OR any great crockpot recipes? I’d love to hear about it! Bon Apetit!

photo4Want to see more pretties? Follow me on instagram! @domesticinthedistrict