“Vodka is made from potatoes. Potatoes are vegetables. Vegetables are good for you. You’re welcome.”
Salmon is my favorite fish and I have cooked it using dozens of recipes but I think this must be the best. The marinade, maybe it’s the Vodka, makes this so tender and moist to the point of being truly delectable!
Bloody Mary Salmon
When I got interested in this recipe I researched it and found it on literally dozens (or more) sites on the Internet so I really can’t credit anyone in particular and I certainly can’t claim that I created it.
Although the recipe is named Salmon, I prefer to use Steelhead Trout which is a cousin to the salmon with the same reddish-pink meat. Regardless of which one you use, try to find wild-caught as opposed to farm-raised and never use any edible product from China.
Makes Two Servings
¾ to 1 lb of Salmon, fresh, wild-caught (I prefer Steelhead Trout)
2 cups Bloody Mary mix
2 oz Vodka
In a baking dish or pan combine the Bloody Mary mix and Vodka. Next, place the fish fillet in the dish (skin side down) and spoon the liquid over it. Cover with plastic wrap and refrigerate for at least 1 hour. Thirty minutes before broiling, flip the fillet to skin side up and allow it to continue to marinate. After the 30 minutes, place the fillet on a broiler pan lightly greased with olive oil spray. Broil for five minutes, remove and spoon marinade over the fillet, then broil for another five minutes or until the meat begins to flake with a fork. Garnish with wedges of lime or lemon.
“Soup is the song of the hearth … and the home.” L.P. De Gouy
Thanks to my wife’s suggestions, I am finally beginning to use Pinterest and already I’m convinced that it is an ideal way to discover new and exciting recipes. I am trying to eat a little healthier while remaining true to my Texas heritage and this recipe meets both goals. Although I’ve altered it a bit, the recipe remains pretty close to how Jennifer Miller originally posted it on her Miller Musings website. I encourage you to visit her site, she has some really great recipes … unfortunately, as of March 2015, I can longer find a link to the site.
1 lb boneless skinless chicken tenders
1 10oz can of Ro-Tel (I like the Mild)
1 14.5oz can of diced tomatoes (I prefer Hunt’s Fire Roasted)
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can whole kernel corn, undrained
1 med. Shallot, finely chopped or minced
2 14.5oz cans low-sodium chicken broth
1 pkg of Taco seasoning (I prefer Old El Paso, low sodium)
½ T dried cilantro
tortilla chips (packaged in strips)
shredded cheddar or Mexican blend cheese
avocado pieces (optional)
Cooking in the crockpot
Put everything but the chicken and the toppings into the crockpot and stir to mix. Put chicken tenders on top of mixture and make sure they’re covered by the liquid. Cook on high 6 hours or low 8-9 hours. Before serving remove the chicken from the soup using tongs or a slotted spoon and shred if they haven’t already fallen apart. Return chicken to the crockpot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over the tortilla chips, top with shredded cheese, fresh cilantro and a dollop of sour cream. I like to add small pieces of fresh, ripe avocado as they really add to the flavor of the soup.
Makes 6 Servings