February 9, 2011

They say it's your birthday, it's my birthday too, yeah! :D

I'm 26 today! Yee haw! :D I got a snow day, a car stereo, bath stuff, a bracelet, and a pimple zapper. Good haul. :D

Tonight's dinner is special, because I like it. :D

Salmon Fantasia is an old fave, it's so darn good. I got the recipe off the back of a bag of frozen salmon fillets. lol

1 pound Salmon Fillets
8 Tbsp. Honey
3 Tbsp. Soy Sauce
3 Tbsp. Fresh Ginger, grated
8 Tbsp. Olive Oil
3 Tbsp. Mustard
3 Tbsp. Chopped Chives
3 Tbsp. Lemon Juice
4 Tbsp. Butter

Mix first 5 ingredients (after the salmon) in a shallow bowl. Add salmon fillets and turn several times to coat well. Transfer salmon and marinade to a plastic zipper bag. Squeeze the air out of the bag before sealing. Marinate for 30 minutes (or longer). Remove from bag. Grill 3-4 minutes per side, or until the salmon is flaky.

In a saucepan, melt the butter over high heat. Add lemon juice and chives. Pour over the cooked salmon and serve.

I stumbled across this awesome salad dressing on Tasty Kitchen last week. Unusual, but wonderful. Thanks to TK user Sally Darling. :)

Lemon Maple Vinaigrette

* 2 cloves Garlic Chopped
* 1 teaspoon Kosher Salt
* 1 whole Lemon, Juiced
* 4 Tablespoons Vegetable Oil
* 1 teaspoon Black Pepper
* 2 Tablespoons REAL Maple Syrup (Not The Pancake Syrup)

Combine all ingredients in a jar or a salad dressing bottle. Shake shake shake 'em up. Let them mingle and combine for a little while before you eat it. :)

Okay, now for the science and magic portion of the show:

Chocolate Spice Cupcakes for Two!!!

This gem came from an article on Paula Deen's website.

(Note: use silicone cupcake liners, since these are being "baked" in the microwave. The paper liners will fall down, and you don't wanna be there when you put a foil liner in the microwave. Just believe me. ALSO: I doubled the recipe so there'd be 4 cupcakes. Dividing an egg in half seemed silly, and who doesn't want another cupcake on their own birthday? :D)

Chocolate Spice Cupcakes For Two
Yield: 2 cupcakes

2 tablespoons all-purpose flour
2 tablespoons brown sugar
4 ½ teaspoons unsweetened cocoa powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
4 ½ teaspoons milk
1 ½ tablespoons unsalted butter, melted
½ egg, lightly whipped (approximately 2 tablespoons whipped egg)
Prepared Whipped Cream

Whisk flour, brown sugar, cocoa powder, cinnamon, nutmeg, allspice, and ginger in a small bowl.

Mix in milk, butter, and egg.
Divide evenly between two silicone cupcake liners.
Microwave on medium for one minute.

Microwave again on medium for thirty seconds. If the cupcakes do not bounce back when lightly touched, repeat this step.
Top with whipped cream and sprinkles, serve warm. :D

Don't freeze your little toes off this week!

Eat well!
New 26 year old Jen <3

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