Lemon and Parmesan Crusted Salmon

Prep: 10 min    Total: 35 min     4 servings

1 salmon fillet (1 1/4 lb.) or you could do individual salmon fillets

2 tbsp. butter, melted

1/4 tsp. salt

3/4 c. medium- to firm- textured bread crumbs (I just used the bread crumbs I had and it was fine, if you are doing homemade it says about 1 slice of bread)

1/4 c. grated parmesan cheese

2 medium green onions, thinly sliced (about 2 tbsp.)

2 tsp. grated lemon peel

1/4 tsp. dried thyme leaves

 1. Heat oven to 375 degrees F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towels. Place salmon, skin side down, in pan. Brush with 1 tbsp. of the butter. Sprinkle with salt.

2. In small bowl, mix bread crumbs, cheese, onions, lemon peel and thyme. Stir in remaining 1 tbsp. butter. Press bread crumb mixture evenly on salmon. 

3. Bake uncovered 15 to 25 minutes or until fish flakes easily with fork (this took us much longer than 25 minutes, probably more like 35.. but our oven is kind of weird and our fillet was very thick.. so maybe get a thinner filet. We ended up having to cut it into individual filets and then it cooked faster, so next time I might just get individual filets about 6 oz. or so each and do it.) Serve immediately. 

1 serving: 290 calories, 16g fat, 6g saturated fat, 0g transfat, 115 mg cholesterol, 420 mg sodium

I really loved this and so did Kyle! It is one of the best salmon recipes I've made. It is from the Betty Crocker cookbook. I served it with red potates and butter (just as the cookbook recommended) and steamed broccoli and french bread. It was delicious and filling and we ate it for dinner and lunch the next day too. If you are a little unsure about salmon, this is probably a good recipe to get you started.

Creole Meatloaves

1 tbsp. EVOO (extra virgin olive oil)

1/4 large red or yellow onion, finely chopped

2 garlic cloves, finely chopped

2 lbs. ground pork (sometimes this is hard for me to find at our grocery store, so any kind of ground meat is probably okay)

1 tbsp. paprika

2 tbsp. fresh thyme leaves, chopped (note: DO NOT put the stems in it... learned that the hard way, only the leaves)

black pepper and salt

1/4 c. grainy mustard

1/2 c. bread crumbs

1 egg

Preheat the oven to 375 degrees F. Heat EVOO in medium skillet over medium heat, add onion and garlic to the skillet and cook to soften (about 5-6 minutes). Transfer mixture to bowl and let it cool. Add (to cooled mixture) pork, paprika, thyme, salt and pepper, mustard, bread crumbs, and egg. Mix to combine and form four 2 inch thick loaves. Arrange on parchment lined rimmed baking sheet and drizzle liberally with EVOO. Then roast 35-40 minutes until firm and golden. 

This comes from Rachael Ray's recipe for Creole Meatloaves with Trinity Gravy--she made it with mashed sweet potates (which she added buttermilk too) and a gravy that she poured over it all. I didn't like the gravy very much, but I did like the potatoes. The best part was definitely the meatloaf though, so I will do that again. Kyle loved it and so did I--it's not too terribly time consuming and it is one of the only meatloaves I've had that I actually ended up liking.

Honey Lime Enchiladas

These are really yummy too, but take a little more time - with the marinating and all.  You just have to be thinking a bit ahead.  I probably make these about once a month.

1.5 lbs. chicken or pork, cooked and shredded (I've only used chicken - about 3 chicken breasts)

1/3 cup honey

1/4 cup lime juice (about 2 limes)

1 Tbsp. chili powder

1/2 tsp. garlic powder

2 10 oz. cans green enchilada sauce (I usually do half of a 28 oz. can and then freeze the other half; or do a 14 oz. can if you can find it)

Equal parts mozzarella & cheddar cheese, grated (I just use colby jack cheese)

8-10 flour tortillas

After chicken/pork is cooked and shredded, combine with honey, lime juice, chili & garlic powder. Let "marinate" in the fridge for at least 30 minutes. Grease a 9x13 pan and pour a little bit of the enchilada sauce to coat the bottom of the pan. Fill your tortillas with chicken mixture and a little cheese. Roll up and place seam side down in the pan. Repeat. Pour remaining enchilada sauce over the top and sprinkle more cheese on top (don't be stingy). Bake uncovered at 350 degrees for 30 minutes and then turn on the broiler for a couple minutes so it gets nice and brown. (I never do that last step)

Fancypants Salmon

Fancypants Salmon

Serves: 4 (actually more because pretty much only a man or a REALLY hungry woman can eat one entire thing)

• 2 tablespoons EVOO
• 4 skinless salmon fillets (Have your fishmonger...hehe... do this for you)
• salt and pepper
• 1/2 pound button mushrooms
• 1 or 2 small leeks, halved lengthwise, thinly sliced into half-moons on an angle, cleaned and dried
• 1 tablespoon Dijon mustard
• 3/4 cup heavy cream
• 2 tablespoons chopped fresh tarragon leaves (If I were to make this again I would probably leave this out)
• 1 sheet frozen puff pastry doug, 11″ x 17″, or 2 smaller sheets, defrosted
• all-purpose flour
• 1 egg, lightly beaten with a splash of water

Preheat the oven to 400. Place a large skillet over medium-high heat with 1 tablespoon of the olive oil. Season the fish with salt and pepper and sear for a minute on each side. Remove the fish and reserve.

Add the remaining olive oil to the skillet. Add the mushrooms and brown for 5 to 6 minutes, then add the leeks and cook until they are softened, 2 to 3 minutes more. Season the mushrooms with salt and pepper, then add the mustard, cream and tarragon to the skillet. Bring to a bubble, reduce the heat to medium, and simmer until thickened, 3 minutes. Remove from heat and let cool.

Roll out the puff pastry with a little flour on a large work area. Quarter a large sheet or halve two smaller sheets. Line a baking sheet with parchment paper and arranage the rectangles of dough on it. Divide the mushroom cream sauce among the rectangles of dough, making a small pile in the middle of each. Place a piece of seared fish on top of the sauce and fold the edges of the dough up around the fillet. Trim the excess dough. Use the egg wash to secure the seam, then place the fish seam-side down on the lined baking sheet. Cut a few slits in the top of each pastry parcel. Brush them with the egg wash and transfer to the oven. Bake until the pastry is puffed and golden, about 15 to 20 minutes. Serve immediately.

This is probably my favorite recipe I've made since we've been married. Elaina, sorry I know you can't have it yet because of the cream, but really try it one you can! IT IS SOOOOO GOOD! I don't really like the tarragon because it tastes a little like black licorice. It was still good with it but I want to try it without.

Grilled Chicken Fajitas

(Or if you're like me -  Stovetop Chicken Fajitas)  I will post both directions - mine will be in bold.  Someday I hope to have a griddle so that I can actually grill on the stove, but until then this will have to do.  

This is one of my favorite recipes and Mark's too.  It's a big deal around here if Mark actually says he likes something!

1/3 c. freshly squeezed lime juice

6 T. olive oil, divided

3 cloves garlic, minced

1 T. Worcestershire sauce

1 1/2 tsp. brown sugar

1 jalapeno, seeded, ribbed, and diced (I don't use this and it still tastes great)

1 1/2 T. fresh cilantro, minced

1 tsp. salt

3/4 tsp. pepper

3 boneless, skinless chicken breasts, butterflied (6 halves total) (I half my halves so I have 12 pieces)

1 large red onion, sliced into 1/2-inch thick slices, rings not separated (Since I don't grill I just cut the onion in strips like you do when you saute them.  And I do separate them)

2 large bell peppers, stemmed, quartered, and seeded (same thing here - I cut the pepper into thin strips)

8-12 (6-inch) flour tortillas

In a medium bowl, whisk together the lime juice, 4 T. oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt and pepper. Reserve 1/4 cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes. 

Meanwhile, fire up your grill. For a gas grill*, light all burners on high, cover and heat grill until hot. Leave one burner on medium-high and turn the rest down to medium/medium-low. (ignore if you're doing it my stovetop way)

Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill (In a skillet add a little olive oil, so the chicken won't stick.  Add the chicken pieces in a single layer); discard the left-over marinade. 

Brush both sides of the onion rounds and peppers with the remaining 2 T. oil. Season with salt and pepper. Place the onion rounds and peppers on the cooler side of the grill. Cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. (I don't brush them with oil, but I do season with salt and pepper.  I saute the onion and pepper strips on medium in about 1-2 tbsp olive oil until tender and brownish looking - kind of like the stove top version of charred)

Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside. (basically yeah, just in a skillet rather than a grill. I cook it on medium high/high.  It takes a little longer and I flip a few times just to make sure its all done and to avoid one side getting burned).

When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

Warm your tortillas, either on the grill or on the stove or oven, and wrap them in a clean kitchen towel or foil.

Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into 1/4-inch strips and add them to the bowl with the onions. (Obviously you don't have to do that part) Add 2 T. of the reserved unused marinade and toss well to combine. Slice the chicken into 1/4-inch strips and toss with the remaining 2 T. of reserved marinade in another. Serve with the warmed tortillas and additional toppings of your choice.

Balsamic Chicken Pasta

Another winner with both Mark and Tyler.  Mark says it's especially good with the parm cheese - I wouldn't know.  

Balsamic Chicken Pasta

2 Tbsp extra virgin olive oil

1 large red bell pepper, thinly sliced

1 large broccoli crown

3 cloves garlic, minced

14 oz can or 1 1/2 cups chicken broth

2 Tbsp balsamic vinegar

1 1/2 cups cooked and shredded chicken

1 tsp dried basil

12 oz whole wheat fettuccine, cooked according to package directions (I used spaghetti. Don't use a whole 12 oz or it will be kind of bland and will take over the whole dish)

parmesan cheese

salt and pepper to taste

In a large skillet, heat olive oil over medium heat. Add red bell pepper and broccoli, cook until tender (add some water, 1/4 cup, if you want it to steam up a bit). Add garlic and sauté for 30 seconds. Add broth, vinegar, chicken, and basil. Bring to a boil, then simmer until liquid is reduced by half. Add fettuccine. Mix it all up. Season with salt and pepper. Serve with parmesan sprinkled on top.

Black Bean and Pumpkin Chili

No pictures yet.  This will have to do for now.  This was super yummy as Cake, Ky, and Moner can attest!  Even Mark liked it!!!    

INGREDIENTS:

1 medium onion, chopped
1 medium sweet yellow pepper, chopped (I used a yellow bell pepper)
1 tablespoon olive oil
3 garlic cloves, minced
2 cups chicken broth (Let me say something about the chicken broth. I have made this with regular sodium canned broth and the super low sodium, organic, box broth. If you do use the super low sodium, organic, box broth the taste suffers. It stinks, but that's a fact of life. Salt = better taste. So I would say go normal broth or up the spices or maybe a cup of each.  I think next time I will try the low sodium, canned broth as it has less salt than regular but more than boxed.  We'll see how that goes.) 
2 cans (15-ounce each) black beans, rinsed and drained
2 1/2 cups cubed cooked turkey (I used 1 1/4 lbs ground turkey)
1 can (15-ounce) solid-pack pumpkin
1 can (14-1/2 ounce) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon salt

DIRECTIONS:
In a large 12-inch skillet, brown the ground turkey (if using already cooked turkey, proceed to adding the vegetables). Transfer the meat to a 5-quart slow cooker. Add oil to the skillet. Add the onion and yellow pepper to the skillet and saute until barely tender, 1-2 minutes. Add the garlic and cook one minute longer. Transfer the mixture to the slow cooker. Stir in the remaining ingredients to the slow cooker. Cover and cook on low for 5 hours.