New Website!

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Happy Holidays & New Website

Exciting news! I got an early Christmas present of a real life website domain! Yeah, that sounds nerdy. Anyways, all it means for you is that Flavor From Scratch will be moving to a new website soon! Unfortunately, this means between the holidays and trying to launch the new site, it may be a bit before you get to see any new posts. I know you're crushed. Take a deep breath and calm down. I'll be up and running soon enough to get your fix of yumminess! 

Until then, I wish everyone a Merry Christmas and a Happy New Year! 

Asian Marinated Salmon

I've been on an Asian and Mexican food kick lately and this salmon recipe certainly does the trick. The strong flavors of the marinade help to make the salmon taste less salmon-y. Since I'm not a huge fan of fish just yet I love the fact that the flavors all blend to make something delicious! And yes, salmon-y is now a word if you were still stuck on that.

My sister, Liz, originally made this for my family awhile back when I was even less of a fish fan. I've been meaning to make it ever since (which has been a LONG time) because it was *delicious* the first time. Way to go, sister, for making me like things I didn't think I liked!

I served mine up with some rice and vegetables. YUM! There are certainly other ways to serve it up as well but the rice is nice because it soaks up all the marinade. Then you have delicious fish on top of delicious rice. That's pretty awesome, right? The answer to my rhetorical question is YES! It it is very awesome.

ASIAN MARINATED SALMON
recipe adapted from A Chookie Chookie
prep time: 10 minutes plus 1 hour to marinate; cook time: 15-20 minutes
serves: 6

INGREDIENTS

• 2.5 to 3 pounds fresh salmon fillets, cleaned
• 1/2 cup soy sauce
• 2 tablespoons Sriracha (chili sauce)
• 1 1/2 tablespoons fresh ginger
• 4 cloves garlic, minced
• 1/2 lime, zested and juiced
• 2 tablespoons honey
• 1/4 teaspoon red pepper flakes
• 3 green onions, finely chopped
• sesame seeds and chopped green onions to garnish, optional

DIRECTIONS

1. In a small bowl, mix the soy sauce, Sriracha, ginger, garlic, lime zest and juice, honey, red pepper flakes, and 3 green onions. 
2. Cover bottom of glass baking pan with parchment paper and place the salmon fillets in the pan, skin side down. Pour the marinade on top of fillets and lift the salmon slightly to make sure the marinade reaches all sides of the salmon. Cover with plastic wrap and refrigerate about 1 hour to marinade.
3. Preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap from the salmon and bake for 15-20 minutes, or until the fish turns opaque and flaky.
4. Serve with sesame seeds and green onions to garnish, optional.

Creamy Chocolate Pudding

I hope everyone had a wonderful Thanksgiving filled with joy and happiness. And turkey. And mashed potatoes. And pie...certainly can't forget the pie! Since we're already on the topic of dessert, let's talk pudding.

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Sour Cream Banana Bread

It's not Christmas yet. In fact, it's not even Thanksgiving. However, it snowed so much yesterday in Michigan that it sure feels more like Christmas than Thanksgiving. I'm talking multiple inches of snow, not just a dusting. Yes, I'm from the Midwest and am used to snow. No, we don't usually get that much here this early.

Since it feels and looks like Christmas, I think it's okay for me to talk about Christmas. **But for the record, I'm not a fan of the whole Christmas decoration thing immediately after Halloween**. Too soon. Too soon.
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Lasagna with Meat Sauce

Lasagna is something that everyone seems to love. It's ooey and gooey and saucy and full of flavor. Plus it feeds a lot of people! Don't worry, I won't be mad if you don't like lasagna. Everyone has their own preferences. With that said, let's be real...it would be rare that you have someone over for dinner and they are disappointed when lasagna shows up on the table. Seriously.
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Cheesy Vegetable Chowder

My husband and I are fans of thick, chunky, and creamy soups. I first made this recipe several years ago and it was *amazing* to begin with. It's slowly evolved to be even thicker and even more full of chunky vegetables. Oh, so perfect for a hearty and satisfying dinner. Especially perfect on a night like tonight where I am huddled in my jacket because I'm too cold to take it off. It's only been like an hour...or 2...or something along those lines since I got home from work. Maybe 3. Don't judge.
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