Brown Sugar Salmon with Spicy Corn Salsa

      Tender, flaky fish. What's better? Maybe tender, flaky fish with a brown sugar glaze...that sounds pretty good. But what if we top that with some spicy, smoky corn salsa with black beans and crisp juicy peppers?! Oh yes, now we're talking. This dish is absolutely delicious, and I think the picture says a thousand words....

Even the cat loved it....

       The best thing is, it is super easy. Fish cooks up so fast and the salsa only takes a minute so it is a really quick meal! It was definitely one of the best salmon dishes I have had in a while! If you plan on splurging on a meal, salmon is a great thing to drop some money on. First and most important thing it is delicious! Secondly, it is extremely healthy for you with loads of vitamin B6, B12, lean protein and omega-3 fatty acids.

Brown Sugar Salmon with Spicy Corn Salsa

For Salmon-

1-1 1/2 lb salmon

salt and pepper

1 tsp paprika

2 tbsp brown sugar

2 tsp dijon mustard

1 1/2 tbsp reduced sodium soy sauce

1 tbsp olive oil

2 tsp minced garlic

For Salsa-

1 can corn, drained

1 can black beans

1/2 green bell pepper

1/2 red bell pepper

1 tbsp olive oil

1 tbsp cumin

1 1/2 tsp chili powder

1/4 tsp salt

1/2 tsp pepper

1 tsp garlic powder

1/2 tsp onion powder

Directions:

Preheat oven to 415 degrees

Prepare salsa first to let flavors absorb. Dice peppers and mix together with corn and beans. Add olive oil and seasonings and mix together. Set aside.

Pat salmon dry and season with salt, pepper and paprika. Put in preheated oven for ten minutes. While it is baking, mix together brown sugar, mustard, soy sauce, garlic and olive oil. Remove from oven after ten minutes, change oven setting to broil and brush salmon with glaze, giving oven time to heat up. Place back in oven for 2-3 more minutes or until salmon is tender. 

Serve with salsa.

Healthy Banana Oat Bread

       I don't think I mentioned this yet, but my mom is a home economics teacher, and she does a damn good job. Thats probably where my love of food and cooking and all things domestic (besides cleaning) comes from. When she teaches her kids cooking, she is always trying to show them how there are ways to make recipes healthier by altering the ingredients and how it is better to choose whole wheat toast with peanut butter for breakfast over fruit snacks and a capri sun (but it's fruit right?!). She has taught me countless things about nutrition growing up that influence how I cook and ensure I am getting all the necessary nutrients, though sometimes I just ignore all of that, especially when there is a deep fryer in the apartment ;)  But before I go off on a tangent about all the wonderful things in the world you can toss into a fryer, I'd like to share a recipe that my mom teaches her classes, and it's much more healthy, super satisfying and a perfect, filling breakfast meal. It's a banana oat bread, but to me it's as good as cake! (Note the plate - very fitting for a home ec class!) So don't ever throw away brown bananas, use em' up!

     My mom has altered ingredients to come up with this recipe, adding whole wheat flour, oats and lessening the amount of sugar and oil used. It's moist, banana-y (just pretend that's a real word) and sweet - but not so much to make you feel like you just ate a five pound brick for breakfast. It's fibrous so one piece fills you up and lasts you til lunch! Or if you're me, just about ten minutes until I'm back for another ;)

     Comparison - most other recipes call for less bananas, no whole wheat flour or oats, 1/2 cup of oil and 1-1 1/2 cups of sugar! Indulging in a banana bread like that every once in a while is totally fine, but if it is something on a weekly basis, changing up the recipe to be a bit more healthy would make a difference! This is way better for you and there is no lack of flavor! (Believe me I know, I would eat an entire pan in one sitting) We bake this bread in a 9x13 baking dish instead of a loaf pan, and it also works great as muffins.

Healthy Banana Oat Bread

Ingredients:

1 cup all purpose flour

1 cup whole wheat flour

1 cup quick cooking oats

3/4 cup brown sugar

2 Tbsp plus 1 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

2/3 cup skim milk

2 eggs

1/4 cup vegetable oil

5 ripe bananas 

Directions:

Preheat oven to 400 degrees. 

Mix all dry ingredients in a large bowl. In separate bowl, wisk together all wet ingredients. Make a well in dry ingredients and pour in wet ingredients. Mix until just moistened. Don't over mix. Grease 20 muffin tins or a 9x13 baking dish. Pour in batter (top with some cinnamon sugar - optional) and bake in preheated oven, 16-18 minutes for muffins or 20-25 for 9x13.

*It tastes great with peanut butter!

(On a quick side note - I'd just like to say that my mom and I have been eating the leftover sweet potato shepherd's pie for lunch all week (and the white chicken chili I made - recipe coming soon!) and it still hasn't gotten old - not even close. Pleeaaase, do yourself a favor and try it because it is sooo damn good.)

Ampin' up the Shepherd's Pie

    Usually in my house we make a simple shepherds pie with just beef, corn and potatoes, and you really can't go wrong with that, but it was time for some experimenting. There has been a buzz in the food blog world about these crash-hot sweet potatoes that are like sweet potato cakes with a spiced brown sugar crust. I decided to take these flavors and make a crash-hot shepherds pie, and it was such a hit! The brown sugar sweet potatoes atop the spicy ground beef with the crunch of corn in between....mmhmm it balanced out so well! It really brought the traditional shepherds pie to a whole new level, without adding any difficulty. My mom rated it an A+, my dad really loved the new smoky flavors, and I'd have to agree with them! It was delicious!! (Not to mention simple and cheap! Good old beef and potatoes, not much better than that!)

Pictures shown are in a 9x13 inch baking dish, but the recipe is for a 2 quart casserole dish which is smaller and more college friendly.

Crash-Hot Sweet Potato Shepherd's Pie

Ingredients:

For the potatoes-

4 sweet potatoes

1 tsp salt

3 Tbsp butter, melted

1/4 cup milk

1/3 cup brown sugar

For the beef and filling-

1 1/2 lbs lean ground beef

1 medium onion, chopped

1 Tbsp garlic, minced

1 Tbsp cumin

1/2 tsp cayenne pepper

1 tsp chili powder

1 tsp paprika

1 tsp onion powder

1 cup beef broth

1 Tbsp water

1 Tbsp flour

1-2 cans corn, drained (I like a lottt of corn)

For Topping-

3 tbsp melted butter

1/4 cup brown sugar

1 tsp cumin

1/2 tsp chili powder

1/4 tsp cayenne pepper

1/2 tsp garlic powder

Directions:

Preheat oven to 375 degrees and position rack on the top 2/3 of the oven.

Peel and cut potatoes to about 1 inch thickness, place in large pot and cover with water. Bring to a boil, add tsp of salt and cook for 15 minutes or until tender. Drain potatoes, return to pot and mash. Wisk together melted butter, brown sugar and milk and pour into potatoes and mix to combine.

(While potatoes are boiling) Heat large pan over medium-high and add beef, onions and garlic. Once cooked through, drain out fat. Wisk flour together with water, then mix into beef broth. Pour into pan with the beef, and add in all seasonings. Bring to a boil until sauce thickens and pour into casserole dish. Top with corn (I like to sprinkle corn with some paprika and onion powder) and spread on sweet potatoes. Brush melted butter on top potatoes and top with the brown sugar and spices. Bake in preheated oven for 30-35 minutes. 

Crispy, Crunchy Crab Rangoons

        Extending on my love for Chinese food as stated in the previous post, I found it necessary to blog about some delicious crab rangoons. They are better than take-out because you can use actual crab meat (no imitation stuff that comes in the airtight package that is basically all fish-generally what Chinese take-out places use) and it is still fairly cheap and easy by using canned crab. I'll even admit, I have made these using the cheapest canned crab available in the store (guilty...) and they were still so yummy! I never even use the deep fryer for these, just stovetop frying!

       I have made these up at school for friends and we will eat an ungodly amount of them. It's a no fail appetizer or side dish for parties or game days. While being home for spring break, I also made them for my younger brother and his friends, and by the looks of it they seemed to really enjoy them! I'm not sure if the number one is referring to the food or not, but we can pretend it is ;P

Also, due to the fact these deep fried snacks are not real healthy by any means, I recommend not drinking an entire gallon of store brand "Fruit Rush"with less than 1% real juice.......Oh teenage boys..

        I tried baking them as well, and they were just ok. They really only crisped up on the edges and some of the cream cheese mixture oozed out the sides. I heard about a recipe using a mini muffin tin that seemed like it worked well, so I will try that in the future and get back to you! For now I will say screw it and take the extra calories....it is soooo worth it. 

Crab Rangoons

Ingredients:

3 cups vegetable oil

1 6 oz can crabmeat, drained and flaked

1 8oz package cream cheese (try cream cheese with chives!)

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp salt

1/4 tsp pepper

24 (more or less) wonton wrappers

Directions:

Heat vegetable oil in large pan, just a little over medium heat on stove. (5-6 ish, you don't want it too hot because it's easy to cook too quick, but make sure the oil is hot enough so the oil bubbles immediately when the rangoons are put in, about 360 degrees)

Mix crab, cream cheese and spices in medium bowl. Scoop about 2 tsp in each wonton wrapper.** Wet the edges of the wrapper and fold in half diagonally to form a triangle. Pinch edges together and try to squeeze out any air. Place gently in oil and fry just until golden, about 2 minutes on each side. Remove from oil and drain on paper towel.

**Add more or less filling depending on your preference. A tablespoon is probably the maximum and you have to be careful to really pinch the sides tightly together so the insides don't ooze out.

Sweet and Spicy Beef and Broccoli w/ Quinoa

      I seriously love Chinese food. Maybe it's partly due to nostalgia because we eat it every Christmas at my grammy's (kind of an odd tradition) but it is just so good.  Problem is, it is awfully bad for you...an even worse problem is that they don't deliver to my apartment :P   In order to solve those issues, I have come up with a healthier recipe (still pretty high in calories so don't shovel down too much, but way less processed ingredients when homemade, and much more nutritional value) that is absolutely delicious. The meat is tender, the sauce is sweet with just enough kick that goes wonderfully with broccoli, and the quinoa is a great side to absorb all the yummy flavor.

 
      This recipe is basically my spin off of Mongolian beef. I add some red pepper flakes to make it spicy to balance out the sweet, and serve it with broccoli and quinoa instead of just over rice with green onions. It makes a wonderful balanced meal. I've made it a few times up at school and my boyfriend loves it, but I really put it to the test by making it at home for my sister, her boyfriend, my mom and my dad. (My sister and her boyfriend are very trustable critics!) They all really loved it, so I decided I must share the recipe! The recipe serves 4-5, and keep in mind it is much easier to prepare if the broccoli and quinoa are already cooked so I recommend doing that before cooking the meat!

Sweet and Spicy Beef and Broccoli w/ Quinoa

Ingredients:

4-5 cups cooked quinoa or - 1 1/2 cups uncooked quinoa

1 Tbsp butter

1 Tbsp garlic

3 cups reduced sodium beef broth

1 tbsp olive oil

3 cloves garlic, minced (1 Tbsp jarred)

1 Tbsp minced ginger

1 medium onion, sliced

1/2 cup reduced sodium soy sauce

1/2 cup water

1/2 cup dark brown sugar

1/2 tsp crushed red pepper

1/3 cup vegetable oil

2 lbs flank steak*

heaping 1/2 cup flour**

2 tsp garlic powder

1 tsp pepper

2 large heads of broccoli, washed and chopped and steamed

*I have used this recipe with steak tips, (or steak for grilling/broiling) and it works just fine. If flank steak is not available, this recipe is still doable!

**Most recipes such as this one call for dredging the meat in cornstarch instead of flour, but I have found using flour works just as well, just add 2 tsp to the sauce at the end and bring to a boil to thicken, like the recipe states

Directions:

If not already cooked, to prepare quinoa, melt Tbsp of butter in large saucepan over medium heat. Add in minced garlic, stir for about a minute then add in quinoa, stirring constantly to toast for 2-3 minutes. Add in beef broth, bring to a boil then reduce heat to low and let simmer until liquid is absorbed, about 15 minutes. (If quinoa is already cooked, heat in microwave after last step)

Steam the broccoli and set aside.

Meanwhile, mix together flour, pepper and garlic powder. Chop steak to bite sized pieces and dredge in the flour. Set aside

 Heat olive oil over medium heat in large saute pan and add in garlic, ginger and onion, stirring for just a couple minutes. Add in soy sauce, water, brown sugar and red pepper flakes and stir. Bring to a boil, and cook for 3-4 minutes to dissolve all the sugar. Pour in bowl and set aside. 

Heat 1/3 cup vegetable oil in large pan over medium/high heat (can be the same one used to make the sauce). Shake excess flour of meat pieces and fry for just a minute or two on each side to brown. Remove from pan and drain on paper towel. Much of the oil will be absorbed but if there is some left, remove from pan. 

Pour soy sauce mixture back into pan, add two tsp of the flour mixture and bring to a boil. Add back in the meat and stir to coat with sauce. Reduce heat and let simmer for a couple minutes, add broccoli and serve over quinoa.

Matt, Shauna, Dad and Mom enjoying their meal!

3 Ingredient Boxed Cake Mix

       This is such a simple way to prepare one the most moist and fudgy cakes I've ever tried - and with only three ingredients (including the box of mix) it is super cheap and super easy. I suppose it's almost more similar to a brownie, just because how moist it is, but it bakes as a cake! It is also much healthier than a normal cake because there is no added oil! Just two eggs and a healthy can pumpkin puree to boost the nutritional value of the cake and it really provides great tenderness. The greatest thing about this recipe, I've found, is that you can really use the can of pumpkin with any kind of cake mix and the flavor isn't overpowering. You can make it stand out by mixing it with a spice cake, or you can keep the flavor subtle by mixing it with a chocolate cake and your options don't stop there!

     Yesterday I used a devil's food (chocolate) cake mix and added some chocolate chips. If you weren't told, you'd have no idea that pumpkin was even in there! The cake was soooo fudgy, so moist and absolutely addicting. I have been munching on it all day, and I haven't even put frosting on it (that just shows you how delicious it is) - I should probably hide it from myself... ;)

3 Ingredient Fudgy Boxed Cake

Ingredients:

1 boxed cake mix

1 15 oz can pumpkin puree

2 eggs

1 heapin' cup chocolate chips or nuts (optional but of course recommended!)

Directions:

Preheat oven to 350 degrees. Generously grease 9x13 inch pan and spoon in batter (It will be thick). Bake for 25-30 minutes. 

Combination ideas:

1. Extreme Chocolate (pictured above w/out frosting)= Chocolate cake mix, chocolate chips, chocolate cream frosting

2. Pumpkin Spice = Spice cake mix, chopped pecans and/or mini chocolate chips, cream cheese frosting

If you don't have spice cake mix, use white/vanilla cake mix, 2 Tbsp pumpkin pie spice (Or 1 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground ginger)

3. Carrot Cake = Carrot cake mix, chopped walnuts/pecans, cream cheese frosting

Try experimenting! 

Baked BBQ Chicken Drumsticks

      Drumsticks are cheap (extremely cheap and especially when on sale) and can be prepared very easily. The meat is tender, the skin is crispy and with the right seasonings, they are absolutely delicious! They remind me of what we often grill up at my camp on Lake Winnipesaukee during the summer. Because they are so cheap, it's a great way for my parents to feed us crazy kids that have been out on the water all day, but they are not just a outdoor summertime grill kind of food!

      This is a SUPER easy (like seriously, the easiest) way to prepare them inside and still get that delicious BBQ flavor, reminiscent of summer. They're perfect for a college budget and all the ingredients required are those that I'm sure are already stocked in your fridge! Now, get cooking!

        They go well with mashed potatoes or rice pilaf and green beans or a side salad! Maybe some pasta salad too, if you're really looking for the taste of summer!

        2 drumsticks should serve each person, unless you have some real hungry people (I know I could probably eat more than that!)

Baked BBQ Chicken Drumsticks

Ingredients:

6-8 chicken drumsticks

1 Tbsp garlic powder

1/2 tsp salt

1 tsp pepper

1 tsp chili powder (for heat, optional)

1 Tbsp olive oil

1/2 cup BBQ sauce

Directions:

Preheat oven to 400 degrees. Pat the drumsticks dry with a paper towel. Mix seasonings together in small bowl and season all sides of chicken. Line a baking sheet with tin foil, lay the drumsticks on top (it's best if they aren't touching) and drizzle with olive oil. Bake for twenty minutes, remove from oven and brush all sides with BBQ sauce. Bake in oven for another 20 minutes.

Prepare to get messy!

Healthy Turkey Chili

        Chili is one thing that can be very healthy depending on how it is made and what is in it. A sloppy chili loaded with meat may be delicious, but it is going to be super high in calories and fat and not many nutrients (My advice is save that kind for tailgating the big game). A chili like this one, loaded with fibrous beans and vitamin stocked veggies, will still be soooooo tasty but it will also provide a ton of nutrients for a hearty meal! (and beans are much cheaper than meat!) The beans add a ton of protein, so no matter the recipe I always try and throw a can or two into the mix. I am also a huge fan of corn in any type of chili or soup. It gives a good sweet crunch and really adds to the texture. This recipe has great spice and flavor and is one I have made at least a dozen times.

       I am a huge fan of making chili because it is a simple one pot meal, requires little prepping (mainly opening cans) and is really cheap! As a cheap college student it is ideal. It's perfect for the fall and winter months, especially way up here in Maine where it is absolutely FREEZING! This is an ideal meal because you don't need to spend much time cooking it, and it can be left in the fridge and reheated for a few days afterwards...very convenient!

         I use ground turkey because it is healthier, but only if you buy lean turkey, so be careful of that! If lean turkey is not available, you are better off just to get an extra lean ground beef. 

         If you have never made or tried a turkey chili, don't fear that it wont be as meaty and delicious because it is not beef. The traditional flavors of chili are here, and with all the different textures, it can almost be hard to tell what it is really made out of!

Healthy Turkey Chili

Ingredients:

1 lb lean ground turkey

1 medium onion

1 tbsp olive oil

1 tbsp minced garlic (or 3 cloves)

1 pkg chili seasoning*

1 Tbsp cumin

1/2 tsp salt

1 tsp pepper

1/2 cup water

1 28oz can crushed tomatoes

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can cannellini beans, drained and rinsed

1 can corn, drained

1 jar salsa (or one can diced tomatoes)

Directions:

Heat oil over medium heat and add onions and garlic. Cook for a few minutes then add turkey and seasonings. Once cooked through and turkey is no longer pink, add in the water, heat through and mix in the rest of the ingredients. Bring to a boil, reduce heat to low, cover and simmer for about thirty minutes.

**If you don't have a pkg of chili seasoning, or prefer to do it on your own, here is my recommended substitute!

2 Tbsp chili powder, 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp onion powder, garlic powder

My Family's Favorite Guacamole

    The Sedler family is big on guac....and when I say big, I mean when we bring a big bowl to parties, my mom has to warn my siblings and I ahead of time not to eat the whole bowl and save some for other people. We will easily shovel down the entirety of it in one sitting. It's THAT GOOD. The secret is definitely cumin. It adds this smokey flavor that really works well with the creaminess of the avocado, and with the crunch of onion, peppers and a handful of sweet tomatoes; it's perfect. Also, it's highly nutritious and a really filling snack!

      Nothing is worse than going to make guac and the avocados are hard as a rock, so it's important to buy them at the right ripeness. 

      Here are some hints: The avocado should be dark green, not lighter green and shiny. It should resist just a little when pushed on, like a stick of butter (not too squishy because then it will be over ripe and most likely brown inside)

       If you are buying avocados to make guac later in the week, buy them a little firm because it only takes a couple days to ripen out on the counter, and of course they will last longer if refrigerated.

Smoky Guacamole

Ingredients:

3 ripe avocados

2 tomatoes

1/2 large red onion

1 jalapeno pepper

1 tbsp fresh lemon juice

1 tbsp fresh lime juice

2 garlic cloves, minced

1 Tbsp cumin

1 tsp chili powder 

1/2 tsp garlic salt

1/2 tsp paprika

1 tsp pepper

1/2 tsp salt

1/4 cup fresh cilantro, chopped

hot sauce (optional - I have even used Frank's buffalo wing sauce and that is delicious too!)

Directions:

Cut avocados in half remove the pits. Scoop out the middle and place in a bowl. Add lemon and lime juice and minced garlic and mash until smooth. Chop and add the tomatoes, jalapeno (remove seeds if you prefer it less spicy) and onion along with the rest of the ingredients. Mix together and serve with tortilla chips, pita chips, crackers or veggies!