Maple Ginger Salmon

1/4c maple syrup - best grade available
2Tb soy sauce
2tsp fresh ginger minced
2tsp fresh garlic minced
4 green onions divided
1 lb salmon
pepper

• Preheat oven to 400
• In a 9×13 baking dish, lightly pepper the salmon on both sides. If using low sodium soy sauce, salt the salmon to taste.
• In a non-reactive bowl or measuring cup, combine the first four ingredients and the thinly sliced green onions
• Pour the mixture over the salmon and let marinate for 20min. You may marinate for up to 30min.
• Bake salmon at 400 for 20min

NOTES: 

• I've made this the past two years for Wigilia.  It's delicious and easy.
• Garnish with a sprig of herb like thyme or rosemary.  The visual effect is totally worth the $$ you're going to pay to get fresh herbs in the middle of winter, even if that part gets thrown away before eating.  It's just pretty.  I'll add a photo someday when I find it.  Until then, just take my word for it.  ;-)
• Do not make one piece per person for Wigilia.  Lots of us ended up having only half when there is so much other food to consume.
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Mouth Watering Stuffed Mushrooms

• 12 whole fresh mushrooms 
  
• 1tablespoon vegetable oil 
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened 
• 1/4 cup grated Parmesan cheese 
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder 
• 1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

NOTES:

• We've had these the past two years for Wigilia.  Tradition?
• Costco's mushrooms are especially nice.
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Sweet and Sour Glazed Pork Chops

4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter

FOR THE SWEET AND SOUR GLAZE
1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Preheat oven to 400 degrees F.
Season pork chops with salt and pepper, to taste.
Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.*
To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
Serve pork chops immediately with sweet and sour glaze.

NOTES:

• I skipped the red pepper flakes and poured the glaze over both sides of the chops while still in the pan.  
• The method was very easy. Results were good.

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