5 Minute Mug Cake

Mug Cake
from the New Dress A Day blog

From a New Dress a Day Blog

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

A small splash of vanilla extract

1 large coffee mug (Microwave Safe)



Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly before pouring in the milk and oil in. Keep mixing. Add the optional chocolate chips next (who makes that an option!) and vanilla extract, and mix again…

Put your mug in the micro wave and cook for three minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow it to cool a little, and tip out onto a plate if desired.

Tip: When the cake rises over the mug and goes back down it is probably done because the entire three minutes dried out the cake.

Oven Roasted Red Potatoes

Oven Roasted Red Potatoes

Red potatoes
Extra Virgin Olive Oil
Salt
Pepper
Garlic Powder
Seasoning of Choice like parsley or rosemary

Cut the potatoes in small chunks. In a bowl pour a small amount of extra virgin olive oil on the potatoes (enough to coat them). Season with salt, pepper, garlic powder and seasoning of choice to taste.  Bake at 400 degrees for about 25 minutes.

Grilled Pesto Chicken Packets

Grilled Pesto Chicken Packets
from Rachel Ray

Extra-virgin olive oil, for drizzling
4 skinless, boneless chicken breast halves (about 2-1/4 pounds)

Salt and pepper

1 cup pesto

2 zucchini, thinly sliced

4 plum tomatoes, chopped

8 scallions, trimmed


Directions:

1.Preheat a grill to medium. Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.

2.Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.

3.Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.

4.Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.

What I changed:
I followed this recipe closer than the last Rachel Ray attempt.  This time I just used onions instead of scallions and broccoli instead of tomatoes.  We had this with oven baked red potatoes. (See separate recipe!)

White Wine Margaritas- Our Signature Wedding Cocktail

White Wine Margaritas

12 oz. chardonnay
12 oz. frozen limeade or margarita mix
6 oz. triple sec
Ice

Mix first three ingredients in a five cup blender. Fill with ice and blend until smooth.  Add more wine if you are a wine-o!

Salmon Delight Burger

Salmon Delight Burger
from Rachel Ray


Here is the original recipe:

1/2 cup plain yogurt


2 tablespoons chopped fresh mint

Salt

1 cucumber, peeled and sliced

1 pound salmon fillet, skinned

3 large eggs, 2 hard-boiled and sliced

1/4 cup vegetable oil

4 brioche rolls, split and toasted

1 bunch baby spinach (about 2 cups)

Directions:

1.In a small bowl, combine the yogurt and mint; season with salt. In a medium bowl, add the cucumber and sprinkle with salt; let stand for 15 minutes, then transfer to paper towels to drain.

2.Meanwhile, slice the salmon lengthwise into ¼-inch-wide strips, cut in half crosswise, then cut into ¼-inch pieces. In a medium bowl, beat the raw egg with ½ teaspoon salt. Stir in the salmon.

3.In a large, nonstick skillet, heat the oil over medium-high heat. Add the salmon mixture in 4 mounds; gently press to form 4 patties. Cook, turning once, for 6 minutes.

4.Place a salmon patty on each roll bottom; top with 2 tablespoons yogurt-mint sauce, some cucumber, sliced hard-boiled egg, spinach and a roll top.

 
This is what I did:
Instead of mint yogurt I took some sour cream, added garlic powder and a few squirts of ranch dressing and mixed that together.  I could not find mint or a small plain yogurt at the commissary nor are those things we would use again. For the salmon I cut it up and added minced garlic, Worcestershire sauce and some soy sauce, plus salt and pepper.  I ate it over a salad and had some rice.  It turned out pretty well but I think next time I will add more Worcestershire sauce and soy sauce to give the salmon more flavor. My suggestion is to flavor the mixture however you would normally fix your salmon. I also dropped some raw salmon down between the counter and stove that Nate had to fish out (hahaha) later!  It wasn't the smoothest attempt at dinner ever but it turned out fairly well. (Note: I would only suggest seasoning the salmon differently than the recipe if you are NOT using the mint yogurt. Otherwise it might taste weird!)