Miso Glazed Salmon

Since I am in Arizona and can't order this at Hamilton's in Logan, I decided I was perfectly capable of making this to taste just as good as theirs.  It is pretty amazing.  It is best served on a bed of red mashed potatoes with roasted asparagus, even though it's not pictured here.

Miso Glaze:
1/4 cup packed brown sugar
2 Tbsp Soy Sauce
2 Tbsp Hot Water
1 Tbsp Miso (Soybean Paste)

Wisk ingredients together and brush onto salmon using a pastry brush.  Don't put too much on.  You can keep brushing it on as it cooks.  Place in 350 degree oven for 10-15 minutes or until cooked.  Do not over cook.

Chicken Sausage, Shrimp, & Rice

I'm not really sure what to call this. I guess it's kind of like Jambalaya.
The Chicken Sausage is one of my best finds ever. I get it at Sam's Club and it's called Chicken Sausage with Spinach and Asiago Cheese. Not only does it taste great, but each sausage only has 110 calories!

1 box of Long Grain & Wild Rice
5 Chicken Sausage Links cut up
1 lb Shrimp
Olive Oil
Tabasco Sauce (Optional)


Make rice according to directions on the box.
Cut up sausage links.
Take the tail off of the shrimp.
Put sausage and shrimp in frying pan with a little olive oil. Fry until lightly browned. Cooking it together helps the shrimp absorb some of the sausage flavor.
When rice is finished, mix it all together.

I asked Steve if he had any suggestions and he said the only thing he could think of is maybe adding a little Tobasco sauce to it. I told him next time he can just add it to his since I'm a huge wuss when it comes to stuff like that.

Gumbo

My inspiration comes from Princess and the Frog. I've never had Gumbo, never really thought about trying it. In the movie, it's her dream to open her own restaurant and serve her daddy's Gumbo.
I looked at about 5 million recipes for Gumbo. Each one is different. Everyone has their own take on Gumbo. I took what I liked from each one and made my own.

Ingredients:
1/2 C. Flour
1/3 C. Vegetable Oil
1 Can Beef Broth
2 Cans Chicken Broth
1 Clove Garlic - minced
2 Stocks of Celery
1 Medium Green Bell Pepper
1/2 White Onion
3/4 Tbsp. Salt
3/4 Tbsp. Pepper
1 lb Shrimp
1/2 lb. Hot Italian Sausage

Directions:
Wash and chop veggies. Put them in a frying pan to cook a little.
Put oil and flour in a separate frying pan. Brown for a few minutes. Then add beef broth and whisk until thick.
Brown the sausage in a separate frying pan.
Add all ingredients except Shrimp to crock pot. Cook on low for 4-6 hours. About 2 hours before serving, brown shrimp with a little oil in a frying pan. Then add to Gumbo.
Serve with rice and crunchy bread.

I'm not sure that making the roux is crucial. It's supposed to thicken the gumbo but it really wasn't that thick. Maybe I didn't make enough. But I thought it was fine how it was.

Also, I am not a huge fan of spice. This is super spicy! But we still really liked it. To make it less spicy, just use mild Italian Sausage instead.

The perfect way to end this meal, Deep Dark Chocolate Moist Cake. Mmm!