Glazed Salmon

From Simple and Delicious (Jan./Feb. 2010), page 23.

Prep: 5-10 min. / Cook: 10-15 min.
Yield: 4 servings

We really liked this recipe--the sauce was wonderful and really complemented the salmon, adding to it but not overpowering it.  Delicious!  It's amazing to think that it's so easy and calls for so few ingredients, which is always a plus.

4 salmon fillets (6 oz. each)
1/4 tsp. salt
1/8 tsp. pepper
2 Tbs. brown sugar
2 Tbs. lemon juice
2 Tbs. Dijon mustard
1 tsp. ground cumin

Sprinkle both sides of salmon with salt and pepper; place in greased 11x17" dish.  Combine the remaining ingredients; spoon over fillets.

Bake, uncovered, at 400F for 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts:
1 fillet = 349 calories, 19 g fat (4 g saturated fat), 100 mg cholesterol, 432 mg sodium, 9 g carbohydrate, trace fiber, 34 g protein

Notes:
- There's not really a reason to measure out the salt and pepper in this case.  Just sprinkle on some salt and grind some pepper over the fish--you'll be good.
- I cooked this for exactly 15 minutes, and it was perfect!

Barbecue Sauce

From Bobby Flay's Burgers, Fries, and Shakes, page 107.

Supposedly makes 1 cup (we got at least 1 1/2 cups).

This sauce is used in both the Dallas and Cheyenne burgers, but Bobby recommends using it on chicken, steak, pork chops, and french fries, too.

2 Tbs. canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
1 heaping Tbs. Dijon mustard
1 Tbs. red wine vinegar
1 Tbs. Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 Tbs. ancho chile powder
1 Tbs. sweet Spanish paprika
2 Tbs. packed dark brown sugar
1 Tbs. honey
1 Tbs. molasses
Kosher salt and freshly ground black pepper

Heat the oil over medium-high heat in a heavy-bottomed medium nonreactive saucepan.  Add the onion and cook until soft, 3 to 4 minutes.  Add the garlic and cook for 1 minute.  Add the ketchup and 1/3 cup water and bring to a boil.  Lower the heat and simmer for 5 minutes.

Add the mustard, vinegar, Worcestershire, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses and bring to a simmer.  Cook, stirring occasionally, for an additional 10 minutes, or until thickened.

Transfer the mixture to a food processor and puree until smooth.  Season with salt and pepper to taste.  Pour into a bowl and allow to cool to room temperature.  The sauce will keep for 1 week in a tightly sealed container in the refrigerator.  Bring to room temperature before using.

Notes:
- Again, we used smoked paprika because we couldn't find sweet Spanish paprika.
- I don't see a reason to bring barbecue sauce to room temperature from the fridge before using it.

Sesame Chicken Bites

From Taste of Home (Dec./Jan. 2003), page 29.

Yield: 8-10 appetizer-sized servings

Chicken:
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
½ cup dry bread crumbs
¼ cup sesame seeds
2 teaspoons minced fresh parsley
½ cup mayonnaise
1 teaspoon onion powder
¼ teaspoon pepper
2 to 4 tablespoons vegetable or canola oil

In a large resealable plastic bag, combine the bread crumbs, sesame seeds, and parsley; set aside. In a small bowl, combine the mayonnaise, onion powder, mustard, and pepper. Coat chicken in mayonnaise mixture, then add to crumb mixture, a few pieces at a time, and shake to coat.

In a large skillet, sauté chicken in oil in batches until juices run clear, adding additional oil as needed.

Sauce:
¾ cup mayonnaise
4½ teaspoons honey
1½ teaspoons Dijon mustard

In a small bowl, combine sauce ingredients. Serve with the chicken.

Notes:
- Honestly, I never measure the ingredients for the honey mustard sauce.
- Sometimes I mix the dry ingredients in a bowl and roll the chicken pieces in it instead of shaking them in a bag.
- Baked version (I've started doing this instead of frying them): Place chicken on a foil-lined baking sheet, sprayed with cooking spray.  Bake at 400F for about 15 minutes, or until chicken is cooked through.  (Easier, less fat, and no oil splatters to clean up!)

Nutrition Facts (fried):
1 serving (3 pieces) = 323 calories, 28 g fat (4 g saturated fat), 35 mg cholesterol, 239 mg sodium, 8 g carbohydrate, trace fiber, 11 g protein.