Chipotle Salmon -- this was good. I did not have enough glaze/sauce to make it worth using a blender, though. I just chopped what needed chopping and then whisked everything together. I think that next time I would add 1/2 tablespoon or so of honey to take the edge off.
SPICY BABY POTATOES Baby potatoes 18-20 Mustard seeds 1 tsp Cumin seed 1 tsp Curry leaves Dried red chilies (whole) 4-5 Urad dal 1 tsp Red chili powder Turmeric ½ tsp Coriander powder ½ tsp Salt imli 3 tbsp Oil 2 tbsp For ground masala: Cumin seeds 1 tsp Coriander seeds 2 tsp Whole red chilies 2-3 Black pepper 4-5 Dry roast the above spices and grind to a powder
Mexican Shrimp Cocktail: 1-2 lb shelled and cooked shrimp (50-60 count), 2 large chopped tomatoes, ½ small white onion (chopped) or 2 green onions (chopped), ½ cup cilantro slightly chopped, ½ jalapeno (diced with seeds), 1 avocado (chopped), tomato juice (V8), lime juice, salt and pepper. Mix all in glass bowl and chill; serve with crackers or tortilla chips.
Honey-Lime Chicken Skewers by Kitchen Meets Girl. If you’re like me, you get tired of the same old meats and veggies thrown over the open flame–and by the time dinner time rolls around, I’m usually too hot and tired to do very much kitchen prep. Which is why I love quick and simple marinades–you can mix ‘em up in less than five minutes early in the day, and all you have to do at dinner time is throw stuff on the grill. This is hands-down my favorite kind of cooking.