Book 4 ...

I am on a roll, if I can get 4 books done a month I might just make my goal of 50 this year! The book that I am about to start is A Million Little Pieces by James Frey. This book is supposedly a recovery memoir on James Frey’s alcoholism, crack addiction, and his weeks spent in rehab. He later confessed on an aired Oprah show that he fabricated several large parts of this book. Even though this book may not be fully truthful, it is still supposed to be an amazing book, and has been recommended to me by a friend.

# 10 - Have a candle lite party...

This has been quite hard to book, but I finally managed to book a party for January 15th with some people from work, and it was successful… Except for the fact that I completely forgot to take pictures!!!! Errr… But I will take pictures of all my lovely products instead. I had seven lovely people from work show up and lots of yummy food, it was a very good time. Being the hostess also got me some amazing deals, so I am definitely stocked up on candles for the next zillion years, which is fine with me! One more task off my list

Book # 3

Decided for a light quick read, and I have never not enjoyed a Sophia Kinsella book, always make me laugh!

Grilled Salmon with Maple & Dill

Last week I was looking for a healthy and yummy recipe when I stumbled upon this recipe – grilled salmon with Maple and Dill… I love all the ingredients in it except next time I would exclude the dill. Maple syrup, garlic and balsamic vinegar, how can it not taste good?

Ingredients

1 1/2 tsp (7 mL) dijon mustard
2 tbsp (30 mL) balsamic vinegar
1/4 cup (50 mL) maple syrup
1/2 tsp (2 mL) finely minced garlic
1 tsp (5 mL) dill weed
1/2 tsp (2 mL) salt
2 tbsp (30 mL) CRISCO® Canola Oil
16 ounces (500 g) salmon fillets, rinsed and patted dry
16 ounces (500 g) frozen mixed vegetables

Directions

1. Whisk together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons (45 mL) glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
2. Brush grill pan or skillet with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons (45 mL) glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
3. Cook mixed vegetables according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.

Book # 2.. 48 more to go!

This book was recommended from a people magazine, as a true story about abuse and love. I checked up the reviews online, and read what is was supposed to be about, and decided to go and buy it. Starting it sometime today, so hopefully I will enjoy it.

Grilled Halibut Pineapple

I was expecting this recipe to much better. It was still good, but I found it a little on the salty side, and I did mine on a grill, I think it would have been much better on the barbecue. I also found that the sweetness of the pineapple really made the recipe. I think with a few altercations this recipe has potential.

Ingredients

1 tbsp lime zest

2 tbsp fresh lime juice

2 tbsp brown sugar

2 tbsp ginger root, grated

1 tsp table salt

1/4 tsp cayenne pepper

2 halibuts

1/2 medium pineapple, or one can

Directions

1.) Coat grill with cooking spray. Preheat. Place zest, lime juice, 1 tbsp brown sugar, salt, and cayenne pepper in ziploc bag. Shake to combine, add fish and let marinate 20 min.

2.) In a second bag, place remaining brown sugar, ginger, and pineapple, allow to marinate 5 minutes. Remove pineapple and add remaining juices to fish.

3.) Grill pineapple until heated through, turning once (8min). Remove and cover with foil to keep warm. Cook fish brushing with marinade, over direct heat until cooked through.

Tomato Chicken & Pasta Bake

Very good… lots of sodium . I found this recipe on the back of a tomato soup cooking box. Like I said, it was very good and easy. Being 10 minutes to prepare and 45 – 50 in the oven. You can find the recipe under the recipe tab.

Ingredients

1 box tomato cooking mix

2 cups uncooked penne noodles

2 cups chopped fresh spinach

oregeo

peppercorn

2 cups chopped red pepper

2 – 3 boneless skinless chicken breasts

2 cups shredded cheese

Directions

1.) Mix together the first 5 ingredients. Cover with red pepper, place chicken breasts over top, sprinkle with more pepper. Put the shredded cheese on top and bake @ 400 for 50 minutes.

Completed 01-10