BBQ Chicken with Orange Zest

1/2 cups BBQ sauce
1 tbsp. grated orange zest
2 tsp garlic paste
1/3 cup orange juice
6 large boneless, skinless chicken breasts(marinated with salt and pepper)

In bowl, mix BBQ sauce, orange zest, and orange juice. Reserve 1/2 cup. Set aside.
Pour oil into a shallow pan. Add garlic paste and soon after add the chicken, turn to evenly coat. Let the chicken brown evebly on both sides and then pour the BBQ paste. Cook the chicken for another 6-8 minutes or until no longer pink inside. Turn and brush occasionally with reserved BBQ sauce mix.
Garnish with sesame seeds and coriander.

Asian Pasta Salad

Ingredients


* 1/2 pound thin spaghetti
* 1 pound sugar snap peas
* 1 cup vegetable oil
* 1/4 cup rice wine vinegar
* 1/3 cup soy sauce
* 3 tablespoons dark sesame oil
* 1 tablespoon honey
* 2 garlic cloves, minced
* 1 teaspoon grated fresh ginger
* 3 tablespoons toasted white sesame seeds, divided
* 1/2 cup smooth peanut butter
* 2 red bell peppers, cored and seeded, and thinly sliced
* 4 scallions (with and green parts), sliced diagonally
* 3 tablespoons chopped fresh parsley leaves
* Salt to taste

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.


(You can use any vegetables of your choice such as french green beans or broccoli for this dish).

Black Pepper and Panko Crusted Shrimp

INGREDIENTS

* 1 pound large shrimp (20/24 count), peeled and deveined
* 2 garlic cloves, peeled and minced
* 1 bunch of chives thinly minced
* 2/3 cup panko, toasted and slightly crushed (see note below)
* 1 tbsp freshly ground black pepper
* Salt to taste
* 2 large egg whites, lightly beaten
* Cooking oil spray

In a medium bowl, toss the shrimp and garlic until well combined. Cover and place in the refrigerator for 30 to 60 minutes.

Preheat oven to 450° F. For easy cleanup, line a sheet pan, large enough to hold the shrimp in one layer, with foil. Place in the oven to preheat for about 5 minutes. Meanwhile, mix together the panko, thyme salt and pepper. Dip the shrimp into the egg white, then roll into the crumbs to coat lightly. Lightly spray the hot baking sheet with cooking oil spray. Place the shrimp on the baking sheet and roast until the shrimp are done, about 8 minutes, depending on size. These are good hot or room temperature.

Notes: Because the shrimp roast in very little time, it is best to toast the panko before using to give a browner crust. Place the crumbs on a small sheet pan and toast in a 400° F oven until golden, tossing at least once, about 7 minutes. Be careful not to brown them too much.

(If panko is not available then bread crumbs work well too)!

Lemon Cake with Glaze

I made this cake on our sixth anniversary and it was soo yummy! I loved the lemony fragrance from the zest, the tanginess of the glaze and the fact that this was a cake that didn't need butter!

Enjoy this treat!


Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze
1 cup sugar
2 tablespoons freshly squeezed lemon juice


Directions
Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the sugar and lemon juice and pour over the cake.

Orange Rosemary Chicken

Ingredients

* 2 tablespoons Extra Virgin Olive Oil
* 1 whole chicken, cut into pieces
* Salt and ground black pepper
* 1/2 cup white wine
* 1/2 cup chicken stock
* 4 to 5 rosemary sprigs
* 1/4 cup orange marmalade
* 2 lemons, 1 sliced into rings, 1 zested and juiced


Place a large skillet over medium-high heat with 2 tablespoons of extra virgin olive oil. Season the chicken pieces with salt and pepper, and sear until golden brown, about 4 minutes per side. Then deglaze the pan with the white wine, scraping up any bits that may have stuck to the bottom. Add the chicken stock, rosemary sprigs, marmalade, lemon slices and zest to the pan and bring to a bubble. Reduce the heat to medium low and reduce the sauce until thick and syrupy, 8-10 minutes.

Remove and discard the rosemary sprigs, add in the lemon juice from the zested lemon. Serve immediately.

Sugar Cookies

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.


Preheat oven to 375 degrees F.


Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Salmon Patties

The past one year has been super-duper busy with my two year old son learning new ways to keep me occupied and it has been a grueling semester at school too. But nothing gives me more joy than perhaps taking a long break, sipping coffee while reading a good book or cooking up my favorite recipes. I always find the cooking part easier than the taking notes part where i try to write down the recipes so I can post them here. But hopefully, the next two weeks of winter break will be more productive in that sense. Look out for some more recipes.


Ingredients
* 2 cups flaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drained
* 1/2 cup fine cracker crumbs
* 1 large egg, lightly beaten
* 1/4 cup red onion, chopped
* 1/4 cup red pepper
* 1/4 cup yellow pepper
* 2 tablespoons parsley, minced
* 1 1/2 teaspoon capers, drained
* dash hot sauce
* 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup mayonnaise
* 1 teaspoon lemon juice
* 2 tablespoons butter
* 2 tablespoons oil

Preparation

1. Combine all ingredients except for butter and oil.
2. Divide into 8 equal portions and form into patties
3. Heat 1 tablespoon butter and 1 tablespoon oil in a non-stick frying pan.
4. In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes.
5. When cooked, set onto a paper towel lined plate to catch any extra oil.
6. Serve hot with chili Sauce.