Spice-Roasted Salmon

So sorry for the lack of posts! I just moved and finally dug out my pots and pans, spices, and pantry items and am ready to get cooking again! Because unpacking is still taking up most of my nights, expect a few quick recipe posts in the coming days. I thought I’d get started with my favorite meal: salmon! This recipe takes just fifteen minutes! This recipe from Cooking Light is so simple but packs a ton of flavor. The salmon is sprinkled with garam masala, a spice mixture commonly used in Indian cooking. The ingredients can vary, but typically include ground pepper, cumin, cloves, and cardamom. There is a slight heat to garam masala, so the salmon is topped off with a cooling yogurt mixture. Ingredients: 1 1/2 tablespoons olive oil, divided 4 (6-ounce) sustainable salmon fillets 3/4 teaspoon garam masala 5/8 teaspoon kosher salt, divided 1/3 cup plain 2% reduced-fat Greek yogurt 2 tablespoons chopped chives 2 tablespoons crème fraîche or sour cream 1 teaspoon fresh lime juice 1 lemon, cut into wedges

Chicken Taco Bowls with Guacamole

In celebration of Hispanic Heritage Month, IMUSA and McCormick Spices have teamed up to sponsor a great giveaway for I Can Cook That Readers! Hispanic Heritage Month is September 15 to October 15 and celebrates the culture and traditions of those who trace their roots to Spain, Mexico, and the Spanish-speaking Nations of Central America, South America, and the Caribbean. I will be giving away a Cuban/Caribbean-themed package which includes the following: IMUSA’s Wood Mortar and Pestal, Caldero, and Tostonera McCormick’s Black Pepper, Garlic Salt, Curry Powder, Paprika, Cinnamon, Oregano, Black Peppercorn Grinder, Chicken Bag n’ Season, and Black Beans and Rice Mix Details on how to enter will be at the end of this post! To celebrate Hispanic Heritage Month, I also received a nifty little package myself which included an IMUSA Cloth Tortilla Warmer, IMUSA Multicolor Salsa Dishes, IMUSA Granite Molcajete, and McCormick’s Black Pepper, Cumin, Mexican Oregano, Chili Powder, Cilantro Leaves, Taco Recipe Mix, Enchilada Recipe Mix, and Tinga de Pollo Recipe Mix.   So what better time to whip out the slow cooker and make Chicken Taco Bowls topped with Fresh Guacamole? I adapted this recipe from a Budget Bytes recipe; the recipe is perfect for … Continue reading

Tsukune (Japanese Chicken Meatballs)

I am in a never ending search to find ways to make chicken into a new and different meal. Cooking Light’s September issue had this recipe for Japanese Chicken Meatballs, or Tsukune, that were mentioned as a great “party snack.” I decided to change the recipe size and pair it with grilled baby bok choy and some rice to make this traditional appetizer/snack into an entrée. Ingredients: Meatballs: 1 tablespoon dark sesame oil 5 ounces sliced shiitake mushroom caps 1 tablespoon grated peeled fresh ginger, divided 2 minced garlic cloves, divided 1 tablespoon dry sherry 1 teaspoon red miso (soybean paste) 1 pounds ground chicken 1/4 cup panko (Japanese breadcrumbs) 1 teaspoon cornstarch Salt and pepper, to taste 2 green onions, thinly sliced 1 large egg white Sauce: 6 tablespoons mirin (sweet rice wine) 6 tablespoons lower-sodium soy sauce 2 tablespoons brown sugar 1 tablespoon sherry vinegar The juice of 1 lime 1 tablespoon grated peeled fresh ginger 1 serrano chile, thinly sliced Remaining ingredients: Cooking spray 1 tablespoon toasted sesame seeds ½ cup long grain rice 1 cup water or chicken broth 1 baby bok choy

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