BIZZY BAKES

We have salmon, once a week usually and this week, it was the first time, I remember making one with a ginger glaze.  I say, "I remember" because since June 2009, I have gotten into this habit of weekly salmon.  I won't say, I have not missed but I can say, I have not missed very often. I attempt to change the salmon recipe weekly although I am sure, I must have duplicated.  I search for new recipes or just be creative.  As a result, we have had some "unusual" dishes but I can't think of one that was not good. In my old blog, My Sweet and Savory, I was posting a new salmon recipe a week for a few months.  I should bring them over here since I closed the other blog down, perhaps forever.  I don't think, I can run two blogs these days.   Ginger Glazed Salmon Ingredients: 2 salmon fillets 1/4 cup cold water 2 tablespoons balsamic vinegar 2 tablespoons brown sugar 1 tablespoon chili sauce 1 teaspoon grated ginger 2 teaspoons gluten-free...

I have posted very few of my chicken recipes even though, I make it weekly, so here is one, I made last week.  This brings back memories of dishes, I made, many years ago, when I was newly married. I looked on the Internet for a recipe and found, after looking at a dozen of them, they are basically the same, so I decided on making up a recipe based on all of them.  This is a Quick, Easy and Delicious recipe. Cranberry Chicken Ingredients: 4 skinless, boneless chicken cutlets 1 tablespoon Osem dehydrated onion soup mix 8 ounces cranberry sauce 1/4 cup chili sauce handful of raisins or any dried fruit 1 teaspoon of lemon juice Method: Preheat oven to 350 degrees F . Place the chicken cutlets in a baking dish. Stir the onion soup mix, cranberry sauce, lemon juice and chili sauce together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 3 hours. Remove plastic wrap from the baking dish and pl...