Salmon with Honey-Soy Glaze (aka Miso Honey)

I have to say a special thanks to someone that stopped by and suggested the name change (aka). It was such a great idea I had to roll with it.

This was a recipe that my husband adapted from Gourmet. It originally called for Maple Syrup. We like it far better with honey.
¼ c. soy
¼ c. honey
2lb salmon
Boil honey and soy in saucepan over medium heat. Reduce to about 1/3 c. (about 5 minutes).
Heat oven to 450.
Pat salmon dry and season with salt and pepper. Reserving 1.5 tablespoons of glaze for later use, brush salmon with glaze. After 5 minutes brush with remaining glaze. Put salmon in oven and let cook for 10 minutes. Turn on broiler and broil 4-5 minutes. Brush with reserved glaze (use clean brush) and serve.

There are not any other fish I think this glaze would be good on, however I think it would be great on scallops.

Mixed Mushroom Pasta

1lb pasta
1 onion chopped
½ lb bacon (lean) chopped
1 package mixed mushrooms chopped
1 c. white wine (not chardonnay)
½ c cream
1 tsp minced garlic
Salt and pepper

Just a note on the bacon before I start. I used the Gwaltney 40% less fat bacon. It is just a less fatty bacon which appeals to me, however you have the same flavor. If you use regular bacon, remove about half of the oil after cooking bacon.
Start water to boil, add pasta.
Meanwhile, cut bacon and fry in pan. Once done, remove bacon from pan and set aside. Add onions to bacon grease and cook over low heat to caramelize. Once caramelized add mushrooms and sauté for 3 minutes, add wine, garlic and salt and pepper. Once you add wine, your pasta should almost be done (2 minutes or so, if not set sauce aside until your pasta is almost done Cook sauce on low until pasta done.)Remove pasta from heat, and take 1/2c. of the starchy water and add to sauce. Turn heat up on sauce to simmer. Drain pasta and put pasta back in pot. Once sauce thickens (about 2-3 min) add cream, cook an additional minute. Toss with pasta and serve.
Now of course you know I am a truffle oil freak, so of course I added about 2 tbs to the entire dish before serving. It was wonderful but I think the sauce will be just as good without it. Enjoy!!

A Nod to Kentucky

Tonight we are having the other half of the pork tenderloin used for the pork tacos. My cousin made a FABULOUS tenderloin when we were up there. In my mind this would be the recipe. I will tell you tomorrow if it works out.

1.5 lb pork tenderloin (plus or minus)
1 c balsamic vinegar
¼ c. oil
4-5 stalks of fresh rosemary
2 cloves of garlic quartered
Salt and pepper

Cut ½ inch slits into tenderloin, spaced evenly. Insert garlic in slit (clearly larger pieces of meat might need more garlic). In a large Ziploc, put vinegar and oil and ½ of the rosemary let tenderloin sit, 4 hours or longer. Pull tenderloin out, and salt and pepper meat, Lay remaining rosemary over length of tenderloin and secure with string. Grill, let stand 10-15 minutes prior to serving.

Black Bean Salad/Salsa

Black bean salad/dip

This is good as either a chucky salsa or as a “salad.”

2 16oz. cans black beans
¼ onion chopped
1 red bell pepper diced
½ bunch cilantro chopped
½ jar of Herdez salsa ( I really recommend Herdez)
½ tsp of cumin
salt and pepper

mix together and chill. Corn is also a good addition.

Quick Pesto Spread

This is super easy and good. It would be easy to augment with the addition of sun dried tomatoes, or feta, or use goats cheese instead of cream. Just do whatever strikes you.


1 brick of cream cheese (Neufchatel is great too)
1/2 C. Pesto (pesto’s vary so you might find you want more for a really strong pesto flavor)
1 tsp. lemon juice
1/4 c largely chopped walnuts

Let cream cheese soften. Add all the above. Mix until incorporated. Serve.

Any leftovers would be great in a stuffed chicken breast with some artichoke and feta or kalamatas.