Recipe source: Allrecipes.com
We are BIG fans of salmon around here. We have two favorite salmon recipes. I am always on the lookout for new recipes using salmon, but we always come back to this one and the other (Parmesan Salmon), which I'll post another day. With this one, I usually double the recipe.
8 ounces dry fettuccine pasta
1/4 cup butter (I used light butter, and it worked great. I did end up using an extra tbsp of flour to thicken the sauce, but that may have been necessary because I was just impatient for it to thicken.)
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound smoked salmon, chopped (I just seasoned the salmon with lemon juice, salt, and pepper and baked at 400 degrees for 15 minutes, then flaked it with a fork.)
1 cup chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
1.Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2.In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3.Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
07 March 2010
03 March 2010
Ham and Cheese Tart
Recipe source: rhodesbread.com
We had this for dinner tonight. It would actually make a great brunch item, but we like to have breakfast for dinner once in a while. I think it needs something to go with it, maybe eggs, pancakes or french toast. With that said, it was SO good.
Ingredients:
12 Rhodes Dinner Rolls or 8 Rhodes Texas Rolls, thawed to room temperature (I used one Rhodes loaf and divided it in half for the two parts.)
4 ounces cream cheese, softened
1/3 cup ricotta cheese
4 tablespoons pesto
2/3 cup chopped, drained sun dried tomatoes
4 ounces ham, chopped
1/4 teaspoon black pepper
1 egg, beaten with 1 tablespoon milk
Instructions:
Combine 6 dinner rolls or 4 Texas rolls together and roll out to fit the bottom of a sprayed 10-inch round baking pan. Place dough in pan to cover the bottom and up the sides. In a bowl, mix together the cream cheese, ricotta cheese, and pesto. Place half of the ham over the dough. Next, layer half of the cheese mixture and then half of the tomatoes. Repeat layers, ham, cheese mixture and tomatoes. Sprinkle with black pepper. Combine remaining 6 dinner rolls or 4 Texas rolls. Roll out to fit the top of the tart. Place over tomatoes and pinch edges together to seal. Cut 4 small slits in the top. Brush with egg mixture and bake at 350°F 30-35 minutes.
We had this for dinner tonight. It would actually make a great brunch item, but we like to have breakfast for dinner once in a while. I think it needs something to go with it, maybe eggs, pancakes or french toast. With that said, it was SO good.
Ingredients:
12 Rhodes Dinner Rolls or 8 Rhodes Texas Rolls, thawed to room temperature (I used one Rhodes loaf and divided it in half for the two parts.)
4 ounces cream cheese, softened
1/3 cup ricotta cheese
4 tablespoons pesto
2/3 cup chopped, drained sun dried tomatoes
4 ounces ham, chopped
1/4 teaspoon black pepper
1 egg, beaten with 1 tablespoon milk
Instructions:
Combine 6 dinner rolls or 4 Texas rolls together and roll out to fit the bottom of a sprayed 10-inch round baking pan. Place dough in pan to cover the bottom and up the sides. In a bowl, mix together the cream cheese, ricotta cheese, and pesto. Place half of the ham over the dough. Next, layer half of the cheese mixture and then half of the tomatoes. Repeat layers, ham, cheese mixture and tomatoes. Sprinkle with black pepper. Combine remaining 6 dinner rolls or 4 Texas rolls. Roll out to fit the top of the tart. Place over tomatoes and pinch edges together to seal. Cut 4 small slits in the top. Brush with egg mixture and bake at 350°F 30-35 minutes.
26 February 2010
Salt Crusted Potatoes
Recipe Source: thehungryhousewife.blogspot.com
Last night we tried out dad's chicken recipe. It was a hit! We all loved it, and we'll definitely be having it again. To go along with the chicken, we tried out salt crusted potatoes. This is a new technique that I hadn't tried before. It's usually used with meats and fishes. It worked really well, didn't take a lot of time, and tasted great!
1 1/2 pounds Baby Potatoes (We used baby red potatoes.)
3 cups Kosher Salt
3 egg Whites
1 1/2 Tbsp Rosemary
1/2 Tbsp Thyme
1 Tbsp Whole Peppercorns
6 garlic cloves, peeled (I used garlic powder.)
4 Tbsp Butter, melted
Preheat oven to 400.
In a large bowl mix together salt,rosemary,thyme and peppercorns. Add egg whites and mix thoroughly.
In a 2 3/4 qt or other smaller baking dish, add the potatoes and garlic.
Dump the salt over the potatoes and pat firmly down. Make sure all of the potatoes are covered.
Bake uncovered for 1 hour.
The salt crust will be very hard. Use a meat tenderizer to break through it. Dig out the potatoes and dust off any excess salt.
Toss the potatoes in the melted butter and season with salt, parmesan cheese, or anything else you'd like.
Enjoy!
Last night we tried out dad's chicken recipe. It was a hit! We all loved it, and we'll definitely be having it again. To go along with the chicken, we tried out salt crusted potatoes. This is a new technique that I hadn't tried before. It's usually used with meats and fishes. It worked really well, didn't take a lot of time, and tasted great!
1 1/2 pounds Baby Potatoes (We used baby red potatoes.)
3 cups Kosher Salt
3 egg Whites
1 1/2 Tbsp Rosemary
1/2 Tbsp Thyme
1 Tbsp Whole Peppercorns
6 garlic cloves, peeled (I used garlic powder.)
4 Tbsp Butter, melted
Preheat oven to 400.
In a large bowl mix together salt,rosemary,thyme and peppercorns. Add egg whites and mix thoroughly.
In a 2 3/4 qt or other smaller baking dish, add the potatoes and garlic.
Dump the salt over the potatoes and pat firmly down. Make sure all of the potatoes are covered.
Bake uncovered for 1 hour.
The salt crust will be very hard. Use a meat tenderizer to break through it. Dig out the potatoes and dust off any excess salt.
Toss the potatoes in the melted butter and season with salt, parmesan cheese, or anything else you'd like.
Enjoy!
24 February 2010
Fish Tacos
Recipe Source: http://fortheloveofcooking-recipes.blogspot.com/
I know, I know, I already lost a lot of you from the title. BUT if you are a fan of seafood, you HAVE to try this one. It's delicious, and we LOVED it!!
Fish Marinade:
4 fillets of halibut, cod or tilapia (We used tilapia.)
Zest of one lime
2-3 tbsp fresh cilantro, chopped
2 tsp olive oil
Combine ingredients in a zip lock bag and marinate for at least 1 hour. Note: Don't add lime juice to marinade because the acid from the juice will cook the fish.
Salt and pepper to taste
Dash of paprika and oregano
1 tsp olive oil
Remove fish from zip lock and place on a plate. Season to taste with salt, pepper, oregano and a bit of paprika on both sides. Heat olive oil in a skillet, once hot add fish and cook for 2-3 minutes per side or until tender and flaky. (I used my grill pan because I have been looking for any excuse to use it, and it is nonstick, so I didn't use oil.)
Cilantro and Lime Cole Slaw Salad:
3 cups bagged cole slaw mix with carrots
1-2 limes, juiced or 3 tbsp lime juice
2 tbsp fresh cilantro, chopped
Salt and pepper to taste
Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.
Sour Cream Sauce:
1 cup sour cream
2-3 tsp of your favorite hot sauce (depends how spicy you like it!)
Stir until combined thoroughly.
Other Ingredients:
Flour tortillas
Cotija cheese, grated (I couldn't find cotija cheese at the store, so I used monterey jack.)
Cilantro & Lime Cole Slaw Salad
Sour cream sauce
Guacamole (We didn't have any, so we skipped it, and it was still delicious!)
Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft and pliable. Top the tortillas with fish, cilantro & lime cole slaw salad, cheese, guacamole and sour cream sauce. Enjoy.
I know, I know, I already lost a lot of you from the title. BUT if you are a fan of seafood, you HAVE to try this one. It's delicious, and we LOVED it!!
Fish Marinade:
4 fillets of halibut, cod or tilapia (We used tilapia.)
Zest of one lime
2-3 tbsp fresh cilantro, chopped
2 tsp olive oil
Combine ingredients in a zip lock bag and marinate for at least 1 hour. Note: Don't add lime juice to marinade because the acid from the juice will cook the fish.
Salt and pepper to taste
Dash of paprika and oregano
1 tsp olive oil
Remove fish from zip lock and place on a plate. Season to taste with salt, pepper, oregano and a bit of paprika on both sides. Heat olive oil in a skillet, once hot add fish and cook for 2-3 minutes per side or until tender and flaky. (I used my grill pan because I have been looking for any excuse to use it, and it is nonstick, so I didn't use oil.)
Cilantro and Lime Cole Slaw Salad:
3 cups bagged cole slaw mix with carrots
1-2 limes, juiced or 3 tbsp lime juice
2 tbsp fresh cilantro, chopped
Salt and pepper to taste
Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.
Sour Cream Sauce:
1 cup sour cream
2-3 tsp of your favorite hot sauce (depends how spicy you like it!)
Stir until combined thoroughly.
Other Ingredients:
Flour tortillas
Cotija cheese, grated (I couldn't find cotija cheese at the store, so I used monterey jack.)
Cilantro & Lime Cole Slaw Salad
Sour cream sauce
Guacamole (We didn't have any, so we skipped it, and it was still delicious!)
Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft and pliable. Top the tortillas with fish, cilantro & lime cole slaw salad, cheese, guacamole and sour cream sauce. Enjoy.
23 February 2010
Apple Cheddar Turkey Burgers
Recipe Source: sarainthekitchen.blogspot.com and Allrecipes
I realize some of you may be apprehensive about turkey burgers, but let me assure you, these are so good! Even the boys cheered when they found out we were having these last night. And the burgers are not the same without the sauce, so if you make these, don't skip the sauce!!
1.5 lbs ground turkey (do NOT get 99% fat free, 93% and below is fine)
2 tbsp breadcrumbs
2 tbsp chopped onion (I used green onion, but both work)
1 egg lightly beaten
2 tbsp fresh parsley (I substituted dry parsley)
1 clove garlic, minced (I substited garlic powder)
1/2 tsp salt
1/8 tsp black pepper
1 apple cut into thin slices
Sharp cheddar cheese
1/2 cup jellied cranberry sauce
1/4 cup grainy mustard (I used regular old yellow mustard)
Hamburger buns
Lettuce and tomato slices
Combine turkey, bread crumbs, onion, egg, parsley, garlic, salt, and pepper. Form into patties. (I got eight out of this amount.) In a large skillet (The first time I made these, I used the skillet. The second time I used a grill pan, and both worked great.), heat the oil, then add patties and cook for 6 min. on each side, then top each with 3 slices apple and 2 slices cheese. Tent foil over the skillet and cook 1-2 min. longer until cheese melts. Mix cranberry sauce and mustard together and slather onto tops of rolls. Pile with lettuce, bacon (if desired), and patties and replace bottoms of rolls.
I realize some of you may be apprehensive about turkey burgers, but let me assure you, these are so good! Even the boys cheered when they found out we were having these last night. And the burgers are not the same without the sauce, so if you make these, don't skip the sauce!!
1.5 lbs ground turkey (do NOT get 99% fat free, 93% and below is fine)
2 tbsp breadcrumbs
2 tbsp chopped onion (I used green onion, but both work)
1 egg lightly beaten
2 tbsp fresh parsley (I substituted dry parsley)
1 clove garlic, minced (I substited garlic powder)
1/2 tsp salt
1/8 tsp black pepper
1 apple cut into thin slices
Sharp cheddar cheese
1/2 cup jellied cranberry sauce
1/4 cup grainy mustard (I used regular old yellow mustard)
Hamburger buns
Lettuce and tomato slices
Combine turkey, bread crumbs, onion, egg, parsley, garlic, salt, and pepper. Form into patties. (I got eight out of this amount.) In a large skillet (The first time I made these, I used the skillet. The second time I used a grill pan, and both worked great.), heat the oil, then add patties and cook for 6 min. on each side, then top each with 3 slices apple and 2 slices cheese. Tent foil over the skillet and cook 1-2 min. longer until cheese melts. Mix cranberry sauce and mustard together and slather onto tops of rolls. Pile with lettuce, bacon (if desired), and patties and replace bottoms of rolls.
10 February 2010
Thick and Chewy Chocolate Chip Bars
Recipe source: mykitchencafe.blogspot.com
Again Saturday we were shut in because of the snow storm, and we were all getting a little cabin fever (even though we probably wouldn't have gone anywhere anyway...) So the boys and I made a treat. These were so yummy.
2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter...the options are endless!)
Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.
09 February 2010
Spinach Artichoke Dip
I am so excited to finally post a recipe on this blog!!! I have been wanting to for a while now but haven't had a picture to post with the recipe, and now I do!!!!
So I swiped this recipe from a recipe blog that a friend of mine has and I made some changes of my own, and I LOVE it, soooo good :)
Spinach Artichoke Dip
1- package of fresh or frozen spinach
1- 15oz can of quartered artichoke hearts (drained)
1 bunch fresh green onions
1-4 oz can mild green chilies
1 cup grated parmesan cheese (or more its up to you!)
1/2 cup mayonnaise
1-8 oz package cream cheese
1 tsp hot sauce (optional, it doesn't make it spicy just gives it a little zest)
Shredded Mozzarella cheese ( I use alot but the amount is up to you)
Preheat oven to 350 degrees
Chop spinach, artichoke hearts, and green onions, and combine with chilies, parmesan, mayo, softened cream cheese, and hot sauce (optional) in a large mixing bowl.
Spoon into a 9" baking dish, and sprinkle mozzarella cheese over the top.
Bake 45 min (sometimes it spills over so I put a baking sheet underneath)
So I swiped this recipe from a recipe blog that a friend of mine has and I made some changes of my own, and I LOVE it, soooo good :)
Spinach Artichoke Dip
1- package of fresh or frozen spinach
1- 15oz can of quartered artichoke hearts (drained)
1 bunch fresh green onions
1-4 oz can mild green chilies
1 cup grated parmesan cheese (or more its up to you!)
1/2 cup mayonnaise
1-8 oz package cream cheese
1 tsp hot sauce (optional, it doesn't make it spicy just gives it a little zest)
Shredded Mozzarella cheese ( I use alot but the amount is up to you)
Preheat oven to 350 degrees
Chop spinach, artichoke hearts, and green onions, and combine with chilies, parmesan, mayo, softened cream cheese, and hot sauce (optional) in a large mixing bowl.
Spoon into a 9" baking dish, and sprinkle mozzarella cheese over the top.
Bake 45 min (sometimes it spills over so I put a baking sheet underneath)
Hope you enjoy this, we certainly do because its easy and delicious, the best combination!!!
Love you guys!!!
Subscribe to:
Posts (Atom)