New cookbooks earning a spot on the shelf

My cookbook collection has grown quite a bit in recent months thanks to all kinds of thoughtful gifts from friends and family. Here’s a quick rundown of the recipes I think make these books keepers.

The Newlywed Cookbook 
Favorite recipe so far: Southern Shrimp & Grits
Also want to try: Bittersweet Chocolate Tart with Smoked Sea Salt

Thug Kitchen: The Official Cookbook
Favorite recipe so far: Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
Also want to try: Spiced Chickpea Wraps with Tahini Dressing

One Pan, Two Plates 
Favorite recipe so far: Beef Stew in High Heels
Also want to try: Lemony Risotto with Asparagus, Carrots and Chives

Fifty Shades of Chicken 
Favorite recipe so far: Roasted Chicken with Hearts of Palm, Avocado and Orange Salsa
Also want to try: Jerk Chicken with Spices, Rum, Chiles, and Lime

The Smitten Kitchen Cookbook 
Favorite recipe so far: Sesame-Spiced Turkey Meatballs and Smashed Chickpea Salad
Also want to try: Mushroom Bourguignon

What’s your favorite cookbook right now?

Make-Fast Mondays: Grilled Maple Soy Salmon

Just because winter’s in the air doesn’t mean you can’t pop outside for a few minutes to grill up this quick dinner! Pair this delicious salmon with a side salad, some steamed rice, whatever floats your boat.

Grilled Maple Soy Salmon 
¼ cup low-sodium soy sauce
¼ cup maple syrup
1 tablespoon sambal oelek
2 half-pound coho salmon fillets, skin removed
1 teaspoon sesame seeds

In a resealable plastic bag, combine soy sauce, maple syrup, sambal oelek and salmon fillets. Marinade for 30 minutes. Preheat the grill at medium-high heat. Remove salmon from bag and discard remaining marinade. Grill salmon for 8 minutes, flipping once. Sprinkle each fillet with sesame seeds before serving.

Short shopping list for snappy salad

Looking for a fast, fresh, fantastic, flavorful salad idea? Here’s one with plenty of crunch.

Sesame Broccoli Slaw
6 ounces sugar snap peas, rinsed
3-ounce package top ramen noodles
12-ounce bag Trader Joe’s Organic Broccoli Slaw (or make your own mix of shredded broccoli stalks and carrots)
1 bottle Trader Joe’s Fat Free Sesame Soy Vinaigrette
2 tablespoons sesame seeds

Crunch up dry noodles and combine in large bowl with peas and slaw mix. Add dressing to taste (I ended up using about half the bottle), toss mixture until coated with dressing, and sprinkle salad with sesame seeds before serving.

Adding the recipes of others to my repertoire

A caterer once told me that it only takes a minor tweak to someone’s existing recipe to make it your own. Can’t say I agree, which is why I’m going to share a couple photos and then refer you to some delicious recipes others have created but that I’ve tried and love.

Corn Farrotto from Bon Appetit (doctored up with some garlic shrimp)

One of my favorite food bloggers posted this Toasted Sesame Quinoa with Chicken recipe a couple months ago and I’ve already made it half a dozen times.