Caramelized Salmon with Mango Salsa

Ingredients
4 pieces of salmon
Sugar
Salt
Pepper

Dredge salmon in sugar mixture and cook over medium heat until sugar is caramelized a nice golden brown. Turn and finish with other side. Serve with rice.

Mango Salsa (Make 1st if you want to put it over the top of the salmon.)
1 cup diced mango
¼ cup red onion
¼ cup green pepper
½ cup roma tomatoes
splash of olive oil
splash of nice vinegar
dash of salt
dash of pepper
1 small bunch of cilantro
Thai sweet chili sauce

Preparation
Dice mango, onion, peppers, and tomatoes. Toss together with oil, vinegar, salt, pepper, and sweet chili sauce. Set aside in refrigerator.

Oatmeal Butterscotch Bars

I made these for a ward Christmas party. Andrew asked me today if I would give him mom the recipe. They are Really good!

Recipe From “Family Dinner Cookbook” by Debbie G. Harman
www.cookingwithangel.com

Ingredients:
1 cup shortening
2 cups brown sugar
2 eggs, well beaten
1 t. vanilla
1 t. baking powder
1 t. salt
1 ½ cups flour
4 cups oatmeal

Filling:
1 (12 oz.) pkg butterscotch chips
1 can sweetened condensed milk
2 T. butter
1 t. vanilla
¼ t. salt

Preparation:Combine ingredients until well blended. Reserve half mixture for top. Press into bottom of large cookie sheet. Mix all filling ingredients in a saucepan. Cook and stir over low heat until melted. Spread over crust. Top with reserved crumbs. Bake at 350 degrees for 15 minutes. Cut into Squares.

Sticky Coconut Chicken

6-8 boned, skinned chicken thighs (about 1½ lbs.) - I use Chicken Breasts
2/3 cup canned coconut milk
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes
¾ cup rice vinegar
½ cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped

Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). Baste frequently with remaining marinade…and use it all.

Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish with green onions.

Chili glaze:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot. Makes ½ cup of glaze

Homemade Swedish Meatballs

I just saw this recipe on Good Things Utah. Dustin served his mission in Sweeden, so I thought I might try them out this week.

Yield: 4-6 servings

2 slices fresh white bread
¼ cup milk
3 tablespoons butter-divided
½ cup onion, minced
1 teaspoon salt
1 ¾ pound ground turkey
2 eggs
½ teaspoon black pepper
¼ teaspoon allspice
¼ teaspoon freshly grated nutmeg
¼ cup all-purpose flour
3 cups beef broth
2 tablespoons dry sherry (optional)
¼ cup sour cream

In a food processor, pulse bread until you have coarse chunks.
Place in a mixing bowl with the milk and set aside.
In a saute pan over medium heat, melt 1 tablespoon of the butter.
Add the onion and a pinch of salt.
Cook until onions are soft.
Remove from heat and set aside.

In a large bowl, combine the bread and milk mixture, ground turkey, eggs, 1 teaspoon salt, pepper, allspice, nutmeg and onions.
Mix well using your hands.
NOTE: Meatballs may be prepared up to this point one day ahead and chilled, covered.

Using a scoop or teaspoon to measure, shape meatballs with your hands, rolling into 1 ¼-inch balls.
Heat remaining butter in the sauté pan over medium heat.
Add meatballs and sauté in two batches until golden brown on all sides, shaking the pan to turn them.
Remove and keep warm while you sauté remaining meatballs, reserving any drippings in the skillet.
Once all meatballs are cooked, decrease heat to low and add the flour to the pan.
Whisk until lightly browned, about 1-2 minutes.
Gradually add beef stock and sherry.
Whisk until sauce begins to thicken.
Add sour cream and continue to cook until gravy is thickened.
Add the meatballs, stirring gently to coat.

They suggested to serve over egg noodles.
Dustin Love's Lingonberries from Ikea. That's what they eat their meatballs with. If you use lingonberries, don't make the gravy. ENJOY!

Chicken Enchilada's

This has become a staple for us. My sister gave me the recipe and we love it!

2 Chicken breats (cooked and chopped)
1 package-ish Cream Cheese
1 can diced Diced Green Chilies
(I usually put a little shredded cheese in here too.)

Mix together and spoon into 4-6 tortilla shells. Depending on how much mix you put in each one.

Place in square caserole dish. Pour 3/4 can of green enichilada sauce (you can try red, but we've liked green the best) over tortilla's and about a cup of shredded cheese.

Bake for 25 mins at 350 degrees.

**We tried diced black olives the other night. It was GREAT!