I am always looking for ways that I can cut down the number of dishes that I have to do after a meal.  One of my favorite ways of keeping the dirties to a minimum is by roasting things in the oven.  A foil wrapped baking sheet makes for super easy cleanup when the couch seems a little more inviting than a sink full of suds full of empty promises that it won’t dry out your hands.

One random Saturday I watched Ina make some shrimp cocktail and she roasted her shrimp.

Chef, what?!

Why this never occurred to me before I have no idea but I was determined to give it a try.  Cooking seafood takes only minutes, it’s pretty fast and really effortless once you get experience under your apron.  Shrimp do not take long to cook at all but roasting them means I don’t have to dirty…

This was another idea I came up with while working and thinking about what to make for dinner.  At least I’m a great multitasker!  Scott and I love fish and seafood.  Because it’s such a great protein source along with all the other goodies it contains, I try to make sure we get fish at least twice a week.  We were having salmon one night and I wanted a different way to serve it up.  I usually marinade the salmon in a teriyaki mixture because it takes to that flavor so well.  But this time I wanted something a little different.

Since I’ve been working on my heat tolerance level, I decided to try something new with the salmon by creating a sweet and spicy glaze.  Glazes aren’t something I really work with too much and I thought it was about time I changed that up.  I pulled out some chipotles and put together this really great tasting glaze.

Andrea’s Chipotle Glaze

• 1…