Well, it's been another week...
A couple days of school successfully finished. And everyone is still excited. Which is key. First day was quite the trip-especially when I discovered that all the pencils had somehow disappeared over the summer-between last day of school and first day of school. And no one bothered to share this fun fact with me-until it was time to do school work...
Meres finally moved back down to the lower bunk after a 6 month sojourn up top with LC. Not sure what prompted her move. Not sure how long it will last. Also, she was thrilled with her new pair of scissors, but lost scissor privileges when they ended up awfully close to her shirt. (she cut up two shirts over the summer.) She used pinky promise terminology in trying to win the scissors back. I.can't.even.
I've got three recipes for you today. To get your holiday weekend started off to a healthy hum. Gluten-free, dairy-free Grilled Salmon and Chipotle Sweet Potatoes. Okay, so salmon in and of itself is pretty healthy. But, this recipe might not be the healthiest version you'll ever encounter.
But, it probably is the most delicious.
Chipotle Sweet Potatoes
Prep time: 15 minutes, Cook time: 30 minutes, Total time: 45 minutes
3 large sweet potatoes (2-1/2 pounds)
1 cup balsamic vinaigrette (buy or make 1 recipe below)
1/4 tsp salt
1/4 tsp pepper
1/3 cup mince cilantro
3 Tbsp honey
2 chipotle peppers in adobo sauce
-Preheat oven to 400 degrees.
-Peel and chop the sweet potatoes into 1/2” cubes. Place on two greased 10x15” rimmed baking pans. Drizzle with 1/2 cup of the vinaigrette, sprinkle with salt and pepper and toss to coat.
-Bake at 400 degrees for 25-30 minutes, or until tender, stirring once. Cool slightly. Transfer to a large bowl.
-Mince cilantro and chipotle peppers.
-In a small bowl, whisk the remaining 1/2 cup vinaigrette, cilantro, honey, and peppers. Pour over potatoes, and gently stir to coat.
1/4 cup balsamic vinegar
2 tsp dark brown sugar
3 large garlic cloves
1/2 tsp salt
1/2 tsp pepper
3/4 cup olive oil
-In a jar with a tight screwing lid (mason jar is perfect), combine all ingredients. Shake until well
Prep time: 5 minutes, Marinate time: 2 hours, Cook time: 15 minutes, Total time: 2 hours, 15 minutes
4 to 6 (6 oz) salmon fillets
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
1/3 cup oil
-Season salmon fillets with pepper, garlic powder and salt.
-In a small bowl, whisk together the soy sauce, brown sugar, water and oil. Place fish in a resealable bag, and pour the marinade on top. Seal bag, turn to coat fish, and refrigerate for at least 2 hours.
-Preheat grill for medium heat.
-Lightly brush grill grates with oil.
-Discard marinade and grill fillets, 6 to 8 minutes per side, or until flakes easily with a fork.
Have a great Labor Day weekend!