Plum Sweet and Spicy Chicken

Certain foods just seem to be ingrained in what we thing about certain cities, countries or regions. The South is known for its barbecue (which is different state to state), Italy is known for its pasta, Philadelphia is known for its cheesesteaks… you get the idea. I was recently sent a cookbook that plays off of this idea of a region’s traditional foods: The Yankee Chef: Feel Good Food for Every Kitchen by Jim Bailey. The cookbook is filled with traditional New England fare, from pot roasts to chowder, but also gives a “Yankee” spin to other foods, such as Lobster Fried Rice. Jim, the Yankee Chef himself (or, more appropriately, third generation Yankee Chef) fills the pages of the cookbook with background stories, tips, and a bit of humor, which had me reading the cookbook page by page. Not to mention, the photos are breathtaking! I wish my photos looked like the ones found on these pages. I wanted to test out one of his recipes so I went for the Plum Sweet and Spicy Chicken because I don’t think I’ve ever made anything like it, and it sounds fantastic! I altered the recipe so that I didn’t have … Continue reading

Sweet Orange Salmon with Browned Butter-Orange Couscous

After all the pasta, meat, and desserts I’ve had over the past, oh, month, I think it’s about time to switch back to some seafood recipes. This is actually two different recipes from Cooking Light but I thought they’d be fantastic together. The Sweet Orange Salmon recipe is so easy and quick to make and the Browned-Butter Orange Couscous can be whipped up in no time as well! Ingredients Salmon: 2 tablespoons brown sugar 1 teaspoon chili powder 1/2 teaspoon grated orange rind 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon ground coriander 1/8 teaspoon black pepper 4 (6-ounce) salmon fillets Cooking spray Orange wedges   Couscous: 2 tablespoons butter 1/4 cup slivered almonds 1 cup uncooked couscous 1 (14-ounce) can fat-free, less-sodium chicken broth 1/2 cup coarsely chopped orange sections 1/4 cup pomegranate seeds 3 tablespoons chopped fresh parsley 1/4 teaspoon salt Orange wedges

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