Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

The salmon makes this meal kind of pricey, but it's so yummy! Actually, we often make this salad as a side by itself.

Ingredients:
4 tablespoons extra-virgin olive oil (EVOO)
1 medium red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin (1/3 palmful)
salt & pepper
Juice of 2 limes
3 tablespoons honey (3 gobs)
1 teaspoon chili powder (1/3 palmful)
4 6-ounce salmon fillets
1 red bell pepper, cored, seeded, and chopped
1 10-ounce box frozen corn kernels, defrosted
1/2 cup chicken stock or broth
1 15-ounce can black beans, rinsed and drained
2 to 3 tablespoons fresh cilantro leaves, chopped
6 cups baby spinach

Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.

While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.

To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.

From Rachael Ray 365: No Repeats

Chicken in Mustard Sauce

Ingredients:
4 6-ounce boneless, skinless chicken breast halves
1 tablespoon fresh thyme leaves
Juice of 1 lemon
salt & pepper
2 tablespoons extra-virgin olive oil (EVOO)
3/4 cup chicken stock or broth
3 super-heaping tablespoons good-quality Dijon mustard
3 super-heaping tablespoons sour cream

Season the chicken with the thyme, lemon juice, salt, and pepper. Heat a large nonstick skillet over medium-high heat with the EVOO. Add the seasoned chicken breasts and cook for 5 to 6 minutes on each side, or until cooked through. Remove the chicken from the pan and cover with foil. Turn up the heat on the skillet to high and add the chicken stock and mustard, whisking to combine. Bring up to a boil, reduce the heat, and simmer for 3 minutes.

Whisk in the sour cream and continue to cook until slightly thickened, about 2 more minutes. Serve the sauce over the chicken and accompany with a simple salad and something to sop up the sauce, like cous-cous or bread.

From Rachael Ray 365: No Repeats

Potato Leek Soup

Note: I discovered this soup while visiting Ireland during my year abroad. I love potatoes and onions so this soup is right up my alley. I have to admit it's not the most beautiful meal, but it is delicious, easy, and cheap. I make it all the time in the fall and winter. It is hard to find the balance between potato and leek. It's easy to add too much potato. Really, you just need 1 1/4 pounds. Also, if you leave too much green stem on the leeks, your soup will end up green - still delicious!

3 tablespoons butter
6 medium leeks chopped
1 1/4 pounds (about 2) all-purpose potatoes, peeled and thinly sliced
6 cups chicken broth, vegetable stock, or water (I usually use half stock, half water)
salt and pepper to taste

Melt the butter in a soup pot over low heat. Add and cook the leeks, stirring, until tender but not browned, about 20 minutes.

Add the potatoes and stock/water. Bring to a boil, reduce heat, and simmer until the potatoes are soft, about 30 minutes. Puree until smooth. Add salt and pepper to taste.

Thin, if necessary, with additional stock or water.

Serve it up with some good bread and a beer, preferably an Irish one.

From the Joy of Cooking.