So it turns out that once a week just wasn't working for me. For one, Rob's schedule is crazy and there are weeks that he isn't home for dinner at all. I don't want to try new things on just the kids (although they are the best critics sometimes!). But I have been making an effort to make one or 2 new things on the weeks Rob is around. So far there have been 17 weeks in the year right? I have made 11 new things. Hmmmm, I am 6 recipes behind - oops! I'd better catch up!
Any recipes? Send them my way!
For this week we had:
Grilled Salmon with Cucumber Dill Sauce
1 cup cubed seeded peeled cucumber
1 1/2 cups fat-free sour cream
2 tablespoons chopped green onions
2 tablespoons chopped fresh dill
1 1/2 teaspoons fresh lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon kosher salt, divided
1 (3-pound) salmon fillet (about 3/4 inch thick)
1/4 teaspoon freshly ground black pepper
Dill sprigs (optional)
1. Combine first 6 ingredients in a medium bowl. Add 1/4 teaspoon salt; stir well. Cover and chill 30 minutes.
2. Prepare grill.
3. Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Place fish, skin side up, on grill rack coated with cooking spray; grill 3 minutes. Rotate fish one quarter-turn (45 degrees) for diamond-shaped crosshatches. Grill 3 minutes. Turn fish over; grill 4 minutes or until desired degree of doneness. Serve with sauce and dill sprigs, if desired.
Rating: 10! DELICIOUS! Ryan ate his salmon without the sauce and used ketchup (GAG!), Rachel tasted the sauce, declared it yucky and ate nothing - have I mentioned that she is almost 3? Yeah, fun! Joey couldn't eat the sauce but devoured the salmon. I used the sauce as a salad dressing later in the week.
When I make it again I may substitute the horseradish for garlic. I love horseradish but I LOVE LOVE garlic!
We also had Grilled Pork Sandwiches
1/4 cup hot jalapeño jelly
1 teaspoon water
1 tablespoon paprika
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
1/4 cup light ranch dressing
1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull's-Eye) *I totally used Dinosaur sauce!!!*
8 (1 1/2-ounce) hamburger buns or Kaiser rolls
Prepare grill to medium-high heat.
Combine jelly and water; set aside.
Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink).
Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.
Rating: 10+ OH MY GOD! These were FANTASTIC!!! Everyone loved them! Joey had his with plain BBQ sauce and was cool with it.
I got both these recipes from Linda over at Indigo Girl, who I believe got them from Cooking Light. I may just have to start getting Cooking Light because these have been fantastic!!!