Sunday, March 19, 2017

Time for a Spring Picnic

In the Kitchens will be cooking at the Centennial Hills YMCA again next month!  Call today to reserve your spot. (702) 478-9622  Our 3 class session will be on Mondays from 5:00-6:30pm.  The dates will be April 3, 17, and 24th.  The cost is $75 for the session.  We will be making a variety of foods that you could take on a family picnic.  Our menu will be quesadillas, paninis, and sub sandwiches. This time of year is perfect for having a picnic at the park in Las Vegas!


Sub Sandwich


The week of spring break we will be cooking on April 8th.  The cost of this one class will be $25.  We will dye Easter eggs using natural food products such as beets, onions, and Turmeric.

Hope to see you all there!  

Tuesday, March 7, 2017

Orange-Glazed Salmon

Life is busy! We are full time teachers, mothers, and we run a small cooking business.  We all are guilty of taking the easy way out and running to get take out.  For the same amount of time and possibly less money you could make this delicious, nutritious meal.

 Orange-Glazed Salmon


 2 tablespoons soy sauce
 2 tablespoons orange juice
 1 tablespoon honey
 3/4 teaspoon grated fresh ginger
 1/2 teaspoon rice wine vinegar
 1/4 teaspoon sesame oil


 4 salmon fillets (about 6 oz each)
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 1 tablespoon olive oil

1. Whisk soy sauce, juice, honey, ginger, vinegar and sesame oil in a small mixing bowl; set aside.
2. Season salmon with salt and pepper.  Heat olive oil in a medium nonstick skillet over high heat. Arrange salmon, skin side up, in skillet.  Brush with glaze.  Cook Salmon 4 minutes on each side or just until opaque. Turn and brush again.
3. Remove Salmon and cover to keep warm.  Place the remaining glaze in a small sauce pan, simmer and stir until thickened and reduced to about 1/4th cup.  Spoon over salmon.

I served this with an easy bagged Asian Salad from the grocery store.  All the flavors work perfectly together.