Grilled Salmon

So I talking to my BFF Malina today(You know her I talk about her a lot cause she ROCKS!!!!!!!!!!!!!!!!!!) but my blog- got brought up, I mean why wouldn't it it is really cool and I mean really cool.Anyway so she was like "The ham and potato soup sounds really good,hey I have been meaning to ask can you put a salmon recipe up?" I was like sure because  I love salmon.Its such a tender piece of fish and I'm loving it!!!!!!!!!!!!!!! So this is kinda like a sweet and salty thing because you have soy sauce and the brown sugar. It is like my classes at work half of them are rude,annoying,and salty like soy sauce  but some are nice,awesome,and sweet like brown sugar. Hey to change the subject lets talk salmon. Whats you guys favorite way to make salmon? Bake , fry, grill? Well I saved best for last because I like it grilled.It brings out the salmons inner flavor.What don't you laugh at my choice of wording.It makes it have ths almost smokey flavor but it is really flavorful. This is a perfect delightful delicious dinner and seriously it will make your day especially if you have a job like me and have some really annoying kids in your class.Sorry I couldn't talk much but I'm about to eat dinner.We are eating chicken and dumpling soup so bye!!!!!!!!!! p.s-enjoy

Ingredients-
1 1/2 pound salmon fillet
lemon pepper
garlic powder
1/3 cup soy sauce
salt and pepper
1/3 cup brown sugar
1/3 cup water
1/4 cup vegtable oil

Directions- 
Season salmon fillets with lemon pepper, garlic powder, and salt. 
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. 
Preheat a grill for medium heat. 
Put  salmon on the preheated grill, and throw away marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes
Serve and enjoy! 

Recipe adapted from-Allrecipes

Ham and potatoe soup

OMG it's freezing!! I am dead serious I was shivering so much in my 5 period at work I was about to faint.All I was thinking is I need soup.I am sorry to any cafeteria people but cafeteria lunches (at least In my school) aren't the yummiest thing.Seriously a lot of it is fake.So I was driving home thinking of what I should make for dinner and I wanted something warm,easy, and not the heaviest thing because later today me and the girls are having a party at somebody's house and its all dessert!!!!!!!! I'm making chocolate chip fudge brownies but 12 people are coming and everybody is in charge of bringing a dessert.Anyway I wanted  something that is Delicious,filling,but not to heavy and this passes with an A+. Speaking of an A+ I must be a good teacher because a bunch of the kids in my Classes got A+ on there quizes today.But all I could think of that I was freazing!!!!!!!!!!!!!!! I already packed peanut butter and crackers for lunch so I didn't want to run to the store.So let me tell you about the flavors in here.You have creamy flavorful soup with juicy ham and potatoes.Want to know the secret ingredients.Its not really a secret ingredients since I am putting it on my blog but it really gives it a nice texture.So you ready?Hm...... I don't know if your ready for this.I will tell you anywaay.CELERY!!!!!!!!!!!!!!!!!!!!!! It goes AMAZING with the potato and OMG its good!!!!!!!!!!!!!! It also has the chopped onion witch gives it a kiss of happieness!!!!!!!!!!!!!!!!!!!!!!!!So I gotta go make some brownies so Bye!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
3 1/2 cups peeled,diced potatoes
1/3 cup diced celery
1/3 cup diced white onion
3/4 cups cooke,diced ham
3 3/4 cups water
2 tablespoons chicken bouillon granules 
Salt and Pepper
5tablespoons of butter
5 tablespoons all-purpose floue
5 cups milk

Directions- 
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately and enjoy
!!!!

Recipe adapted from-Allrecipes

BBQ Pulled pork sandwiches

Not to brag about myself here but I make a good pulled pork sandwich. Its a pretty simple thing to make because you make it in the slow cooker but it still taste great.I have a Harris Teeter like five minutes from my house and that is were I go food shoppimg and they hand make their bread.They always have samples then different spreads and I eat like 4 pieces since it it so good.I love to but the rolls there because there just amazing.I like these rolls that have a kick of sweetness at the end but not a lot and its this whit bread but OMG I love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! You can but whatever rolls you want thow so.Oh yeh want to hear the big surprise thats gonna make you go crazy? Sure you do,so here it is-Root beer.What its root beer.Why and what root beer you might ask? That is what you marinate the meat in!"Oh  duh thanks Jamie" your welcome. Now I can't stress this enough but I DON'T like root beer. Then why are you using it you might ask.Well hold your horses and stop asking questions this is my story here people.OK well since you marinate it so long  you can barely taste that its root beer but you still have a kick at the end. Well sorry we can't talk much but I g2g do some work so bye and enjoy!!!!!!!!!!!!!!!!!!!!!

Ingredients-
3  cans of rootbeer
3 bounds boneless pork butt
1 bottle of your favorite BBQ sauce
1 pack of your favorite rolls

Directions- 
Pour all can of root beer into slow cooker, and add boneless pork butt. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will. 
Preheat oven to 350 . Transfer the shredded pork to a iron skillet, and stir in barbeque sauce. 
Bake in the preheated oven for 30 minutes, or until heated through.
Put on rolls
Serve and enjoy!!!!!!!!!!!!!

Teriyaki marinated chicken with steamed rice with asparagas

I have this restaurant near my house called Ginza of Tokio. Its my favorite restaurant.They cook right in front of you,you have these big tables with a grill in the middle and its the best food ever!!!!!!!!!!!!! So here's how it works you get soup, salad, garlic of habunchi shrimp, fried or steamed rice, grilled vegetables,and a main course.I am not making all this stuff for you at the moment.Anyway one of my favorite main courses there is this teriaki chicken and it has the most flavor and texture and the coolest thing is that they cook it right in front of you.All the food has the perfect flavor and you get so much food at one time.Like I felt like I was gonna barf at the end of the dinner.My favorite main course is the Fillet Minion cooked medium rare.But I wanted to put up a chicken recipe so Ba-Bam.I love teriyaki cause it balances out sweet and salty and OMG help me I am like dreaming while typing and I'm all like shaky so I am falling out of my chair.The original recipe that I found used garlic powder bur I used some fresh minced garlic and I added some fresh ginger and those two little steps made a huge difference. Isn't it amazing how one (or two in my case) and make such a difference.They are not always good though.I also made this with some steamed rice and put it on top of it and YUM it worked amazing. So I guess there are three changes but seriously you can grill some carrots with the asparagas and put it with that to.Man from now on I am gonna start putting sides to put with the dish its fun thinking about them. Well I'm out so bye and ENJOY!!!!!!!!!!!!

Ingredients-
1 can pineapple juice
1/4 cup vegetable oil
1/4 cup soy sauce
3 tablespoons brown sugar
1/2 tsp of fresh minced garlic
4 skinless,boneless chicken breast
Ground black pepper and Kosher salt
1 1/2 cups water
1 cup water
1 pack of fresh asparagas

Directions-
In a pot boil water over medium heat,add rice 
In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator at least 2 hours. 
Preheat oven broiler. 
Place chicken on a baking sheet. Broil 5 minutes on each side in the oven, or until no longer pink.
Throw away remaning marinade 
Place the asparagus in a pot fitted with a steamer  over 1 inch of boiling water, and steam for about 5 minutes
Season asparagus with salt and pepper
Serve chicken over rice wit a side of asparagus and enjoy!!!!!!!! 

Recipe adapted from-Allrecipes(with some delightful delicious dinner twist!) 

Strawberry Romaine Salad

EW!!!!!!!!!! Gross I don't like salad except for ceaser since it has cheese and a bunch of dressing and YUM. But I can't  just put ceaser salad cause there is only so many recipes for ceaser salad so I got some Strawberries Romaine lettuce found a recipe online (this one) and Ba-Bam now its on my blog!!!! Okay everybody so lets talk dressing. The dressing can make or break a salad and this one totally makes it. This is the best dressing I have ever had!!!!! I'm dead serious y'all it seriously is the best! It has poppy AND sesame seeds with some paprika a drop of sugar and minced onions.This is more then a dressing too me this is family.I make it for my family then we eat it as a family and it makes everyone happy!!!!!!!!! Oh yeh did I mention the almond.Oh yeh I didn't so there are these AMAZING slightly toasted almonds and OMG!!!!!!!!!! I found this recipe and it had almonds but I thought of toasting them so you have that nice smokey flavor but still a nice crunch.I also added a part where you salt the almonds like the smallest bit and you have sweet Strawberries and a crunch and salt of the almonds with that really good dressing and the nice lettuce,my mouth is watering talking about it so G2G watch T.V with my family so bye peoples and Enjoy this healthy treat that you are gonna think is not healthy because,okay I can't do jokes so just make this okay , There is nothing more that I love then fresh bold flavors. The juicy sweet ripe strawberries are the definition of that!!!!!!! I'm loving it, y'all got to love this!!!!!ugh forget watching T.V I am going too bed!

Ingredients-
2 tablespoons sesame seeds
1 tablespoons poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
 1 tsp minced onion
10oz fresh,washed Spinach
1 pack of fresh Strawberries,washed
1/4 cup amlonds Salt

Directions- 
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. 
In a small skillet over low-medium heat toast almonds until lightly browned and add a pinch of salt
In a large bowl combine spinach,strawberries,and toasted almonds-Toss
Add dressimg amd mix.Chill for 15 minutes 
Serve and Enjoy!!!!!!!!!

OMG this is good Monkey Bread

I remember when I was 10 years old one of my BFFs  Malina's mom made this really good Monkey Bread. Now I'm dead serious y'all it was my first time eating monkey bread! I was 10 when I first eating monkey bread okay that is to old. We all know we only get one life so I wanted to spend the Baby Jamie part of my life eating Monkey bread.I never did but I am spending this chunk of my life eating it.It is like heaven on a plate y'all. Anybody know hoe monkey bread got its name.Like I love it but really monkey bread.I have an idea stay here and I will look it up.Okay I don't know if this is true but apparently the Greek named it that to entertain children but don't go telling and spreading that around cause I'm not positive. Well if it is true they did a good job because kids in my family are all over it.I love nuts in my Monkey bread because it gives a crunch but those are optional know my younger sister dose not like nuts so yeh. Now here is one of my favorite parts, there are rasins in it!!!!!!! I am loving my life at the moment you go it nuts and rasins and spices to add up to this amazing great flavors and textures. I love Monkey bread!!!!!!!!!!! I don't eat it much but when I do I go crazy!!!!! Its so sweet and the texture is like nothing else and Holly Cow its good!!!!! There is this frozen monkey bread in a box that you can find in the freezer sction of your store. Don't weven go near buying it or look at it because it taste bad!!!!!!!!!!!!! The ooey gooey part of monkey bread that makes monkey bread so good is frozen and it dosen't taste good even after you bake it! This is a great breakfast to. In my classes at work the kids love sweets. This is sweet but still a nice breakfast and the kids are all in good moods which is the best part! I needed to make up for all the lost time of my life not eating monkey bread so I make this all the time! This makes me go nuts when ever I eat it! Speaking of nuts........ I needed crunch so the next time I made it I added nuts and hat truly was the best monkey bread ever!!!!! I should open up a monkey bread store and just sell monkey bread. People would go nuts for that!!!!!!!!!!1

Ingredients-
3 packs Pillsbury biscuit dough
1 cup white sugar
2 tsp ground cinnamon
1/2 cup margarine 
1 cup brown sugar
1/2 cup chopped walnuts(optional but I would use them)
1/2 cup rasuins

Directions- 
Preheat oven to 350 . Grease a tube bunt pan. 
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuits in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. 
Arrange nut are rasins them in and on the biscuit pieces. 
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over biscuits. 
Bake at 350  for 35 minutes. Let bread cool in pan for 10 minutes, then turn over onto a plate. Do not cut!

Gnocchi in Fontina sauce

I made a song since I have a "amazing" voice-I LOVE gnocchi yeh O(clap  your hands 3 times and repeat the verse twice) you gotta love gnocchi yes you do with me,you and thats all I got.I know,I know hold the applause I know you are probably screaming GO JAMIE YOU ROCK WE LOVE YOU!!!!!!!!!!! You are right? I mean who wouldn't be?Anyway,okay this will blow your minds,I am not the star at the moment.,The Gnocchi is. Gnocchi is like my second love.All the cheese and the creamy sauce combines and makes a cheesy cream sauce and you have the soft pasta shells that you can break with your tounge. When I eat this I like eat it slowly and close my eyes in satisfaction and it reminds me of the Bliss commercial when the girl bite into the creamy milk chocolate square and it is this love song and  she is like doing this facial expressian and all.Omg I can't stress it enough to you how much I love gnocchi. Over the summer (actually the last 2 summers) I went on a cruise. One night I was crazing a pasta dish and they has a cheese and ham stuffed gnocchi with an alfredo sauce.it is FANTASTIC!!!!!!!!!!!!!! I loved it so much.That was actually the first time I have had gnocchi but it surely wasn't my last.That inspiered me to make some myself and in the serch of recipes I found this I made it and I have been making this ever since.It is easy to make and yummy so everybody wins.G2G soon because like I said In my "Perfect baked Cod recipe" I gotta go to my BFFS house so bye!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
1 pound refrigerated gnocchi
6 tablespoons of butter
2 tablespoons of chopped shallots 
8oz Italian Fontina cheese,cubed
1/3 cup heavy cream
3 tablespoons of fresh shredded Parmesaun cheese
1tablespoon os fresh chopped basil

Directions- 
Bring a large pot of lightly salted water to a boil. Add the gnocchi, and cook until tender, about 5 minutes. Drain, and set aside. 
Once the gnocchi goes into the pot, start the sauce,  you want the gnocchi  done first. Melt the butter in a saucepan over medium heat. Add  shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Slowley mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump. 
Place gnocchi into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.
1/3 cup heavy cream
Serve and enjoy!!!!!!