Mirin-Glazed Salmon and Chocolate Candy Cookies

My husband returned last night from his business trip and I was hoping to make dinner for both of us, but something came up that I wasn't able to be home when he arrived, so we ended up eating dinner on our own. That pushed the meal I had planned for last night to tonight...Mirin-Glazed Salmon.



Mirin-Glazed Salmon (from "Nigella Express")
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup light brown sugar
1/4 cup soy sauce
4 4-oz pieces of salmon
2 Tbls rice vinegar
1-2 scallions, halved and shredded into fine strips

Mix the mirin, sugar, and soy in a shallow dish that will hold all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile, heat a large skillet on the stove. Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade, and cook for another 2 minutes. Remove the salmon to whatever plate you're serving it on, and add the rice vinegar to the hot pan. Pour the dark, sweet, salty glaze over the salmon and top with the scallion strips. Serve with rice or noodles.

I also tried a new cookie recipe today! I am taking them to church tomorrow night for an Agape' Dinner, good thing because I could eat all of them myself!

Chocolate Candy Cookies

(sorry for the formatting, can't figure out how to get this to single space!)

1 cup butter, softened

3/4 cup peanut butter

3/4 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 tsp vanilla extract

2 1/3 cups all-purpose flour

1/3 cup cocoa powder

1 tsp baking soda

1 cup semisweet chocolate chips

1 cup peanut butter chips

1 package mini Reese’s peanut butter cups, frozen and cut into halves (freezing is key!)

1 cup Reese’s Pieces

Preheat oven to 350 degrees. In a large bowl (I used my KitchenAid mixer), cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces.
Drop by tablespoonfuls onto ungreased cookie sheets. Push one peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart. Makes approx. 36 cookies.