Ok so I’m not that good with coming up with food names, but its delicious and you should give it a try! It almost felt like summer…until I glanced at the thermometer… Brrrrr *shivers*
- 1 1/2 lbs salmon steaks or fillets
- 2 tbsps lemon juice
- 4 garlic cloves minced
- 1 tsp salt
- 3 tbsps olive oil
- 1 tsp pepper
- 3 tsps Cajun seasoning
- Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place salmon on oiled grill at medium heat ( I used a grill pan, too cold to go outside)
- Grill for 3 to 4 mins on each side.
The veggie noodle recipe is already in my blog, check it out! Kids *and the big kids* love the colors 🙂
P.S. This is my daughter and she is quite the character, while I had my back turned taking pics of the food, she snuck over to the stove and started stuffing her face with salmon… then she quickly covered her face with a mask so I wouldn’t know it was her, but Princess Optimus Prime who stole the fish LOL!!! WTG girl, you really fooled me 😉
*Walks into TA (Turkey Anonymous) meeting*….
“Hello everyone, my name is Natasha and I am a turkey-holic…”
It’s so true and this is by far the best turkey recipe I have, give it a try and let your mouth and tummy thank you! You’re welcome!
2 tablespoons Worcestershire sauce
1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian’s)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning
1/4 teaspoon cayenne
1/2 cup olive oil
1/4 cup finely minced garlic
1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 to 2 cups chicken broth, as needed for bottom of roasting pan
2 lemons and 1 onion quartered, rosemary for stuffing
Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.
Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.
Season the injected turkey well both inside and out with the kosher salt and black pepper, stuff the lemon, onion and rosemary into the cavity. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)
When the turkey is done, remove from oven and set aside to rest at least 20 minutes before carving.