Moroccan Grilled Salmon

Posted by: Maggie


It's time for a non-dessert recipe, since the last three I've posted have been cookies, bars, and truffles. Also, this is A Bitchin' Kitchen's first ever seafood recipe!

I changed a few things from the Food Network's version. Some of the reviewers had problems with the fish sticking to the grill, so I skipped marinating the fish and just brushed it and the grill with olive oil. (Grill for me = the Cuisinart Griddler...I LOVE it so much that I want to take it behind the middle school and get it pregnant.)

Also, I only used two salmon fillets and doubled the sauce, which I then dipped pita bread in. The sauce has a strong cumin flavor, and cumin smells like falafel. Therefore, pita dipping was the logical course of action.

Lastly, since I want to share my cooking tribulations as well as my triumphs I present the following - thou shalt not flip salmon with tongs, if thou doesn't want salmon to resemble cat food:


Thank goodness I cooked two pieces.

Here's what you'll need:

1 cup Greek Yogurt
Juice of 1 lemon
2 T Extra Virgin Olive Oil
4 cloves garlic, smashed and minced
1 T ground coriander
1 T cumin
Salt and pepper to taste
2 6-oz salmon fillets (I accidentally bought the kind with skin, and will do so again now that I know how easy it is to pull off once cooked)
Parsley for garnish

Preheat a grill pan to medium high, and cover with a generous amount of olive oil.

While the grill is heating, mix together the yogurt, lemon, oil, garlic, and spices. Put it in the fridge while you cook the salmon.

Brush oil on both sides of the salmon fillets, and cook for about 9 minutes per side, or until fish is opaque and flakes easily with a fork.

I bought cous-cous to serve with this, but ended up just having pita bread. Either one would be a delicious accompaniment.

Lemon Sugar Cookies

Posted by: Maggie

What you'll need:

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups white sugar

1 egg

1/2 teaspoon vanilla extract

Zest of one large lemon, finely minced

4 tbsp fresh lemon juice

1/2 cup sugar for rolling cookies

Preheat the oven to 350 degrees, and line your cookie sheets with parchment paper.

In a medium bowl, stir together flour, baking soda, baking powder, and salt. Set aside.

Using a mixer, cream together butter and sugar until smooth and fluffy. Beat in egg, vanilla extract, lemon juice, and lemon zest. Gradually blend in the dry ingredients.

At this point I chilled the dough for about 40 minutes, but it's optional. My butter was extremely soft when I started the recipe, so I thought it was necessary based on the consistency of the dough.

Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

Bake 8-10 minutes in preheated oven. Let stand on cookie sheets for 2 minutes before removing and cooling on a wire rack.

Source

Hello Dolly Bars

Posted by: Maggie



Here's what you'll need:

1 cup sweetened flaked coconut
8 tablespoons (1 stick) unsalted butter
9 graham crackers (5 ounces), crushed
1 cup finely chopped walnuts
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup butterscotch chips
1 (14-ounce) can sweetened condensed milk

Adjust the oven rack to the lower-middle position and preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.

Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. Pay close attention to it, as it can go from brown to burnt very quickly. Set aside.

Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.

In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

Remove from the pan using the parchment handles, and transfer to a cutting board. Using a sharp knife, cut into 18 bars.