Archive for April, 2011

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Panko Crusted Salmon

April 25, 2011

 I made this meal last week for my husband and I.  I was so happy to see how easy it was to prepare, and how delicious it was to eat!  I told my husband he better not get used to eating such fancy meals!  Here are the recipes below:

Panko Crusted Salmon

Ingredients:
2/3 cup panko
2 tbsp. finely minced fresh parsley
1 tsp. lemon zest
½ tsp. kosher salt
½ tsp. ground black pepper
3-4 tbsp. olive oil, divided
4 (6-8 oz.) salmon fillets, skin on
2 tbsp. Curry Mustard
Directions:
Preheat the oven to 425˚ F.  In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  Transfer the salmon to a greased pan and press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.
Cook for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.

Asparagus with Tomatoes and Feta

Ingredients:
1 bunch asparagus
1 tbsp. olive oil
1 shallot, finely minced
2-3 vine ripened tomatoes, seeded and diced
3 oz. crumbled feta cheese
Salt and pepper

Directions:
In a large skillet, lay the asparagus in a single layer (or as close to a single layer as you can get).  Add water just until the asparagus is covered.  Heat over medium-high heat until the water boils.  Reduce the heat and let simmer until the asparagus is tender.  Meanwhile, heat the olive oil in a medium skillet or saucepan over medium-high heat.  Sauté the shallot until tender, 3-4 minutes.  Add the diced tomatoes to the pan and cook 2-3 minutes, just to warm and wilt very slightly.  Once the asparagus is tender, remove from the heat and drain.  Remove the shallot-tomato mixture from the heat, stir in the feta, and season with salt and pepper to taste.  Place the warm asparagus on a serving platter (or individual plates) and top with the tomato-feta mixture.  Serve immediately.

I also made roasted potatoes, onion and garlic and added focaccia bread on the side. 

How did it go?

The meal was so easy to make, but took some time in my small kitchen.  I did adapt the salmon by substituting the dijon mustard for curry mustard my husband had just bought.  The curry mustard added a nice flavor to the salmon.  My salmon also did not have skin, so I only seared it in the hot pan for 2 minutes.

The asparagus was delicious topped with tomatoes, shallots and feta!  I was going to grill the asparagus but we were out of propane, so instead I followed this recipe exactly.  Next time I will grill the asparagus in foil with a little bit of olive oil drizzled over it.

I can’t wait to try both of these again!

Both recipes were found on: http://annies-eats.net/2011/04/13/panko-crusted-salmon/

Enjoy!

Melissa

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Shrimp Tacos

April 18, 2011

Recently I made shrimp tacos.  I was trying to come up with something quick to make, and wasn’t craving pasta and shrimp and I had a revelation: Shrimp Tacos.  Done.

I originally was going to just use a package of fajita seasoning, but as I read the ingredients, I thought, “this sounds gross.  I could make something better myself.”  So here we go:

Ingredients:
-One bag of frozen shrimp (peeled and defrosted)
-Extra Virgin Olive Oil
-1 teaspoon Salt
-1 tablespoon Pepper
-1 1/2 tablespoons Onion Powder
-1 tablespoon Garlic Salt
-2 teaspoons Ground Cumin
-1 tablespoon Chili Powder

Procedure:
Heat enough olive oil to cover the bottom of your pan until warm.  Add peeled shrimp.  Add the rest of the ingredients.  You can adjust the ingredients to whatever flavors you like most.  I find the ground cumin really gives it that fajita flavor, but too much destroys the meal.  Start with a little, you can always add more.  I cooked some cherry tomatoes with the shrimp too, delicious.

I put my shrimp on a flour tortilla with lettuce and cheese.  It’s a nice, fresh, and pretty healthy meal.  I’ll probably bring the shrimp to heat up on a salad tomorrow at lunch!

Enjoy!

Happy Eating,

Amanda

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Fried Catfish and Home Fries

April 11, 2011

It’s the Lenten season and in this household, Fridays mean fish.  My most favorite Friday fish food growing up was when my mom would fry catfish nuggets.  I bought some catfish and had some red potatoes laying around.  After Sarah’s post about home fries the other day, I asked her for her recipe.

Catfish Ingredients
-1.25 pounds of Catfish (fed 3 people)
-Oil
-Louisiana brand Fish Fry (no extra seasoning added)
-Flour
-One egg
-about 1 cup of milk
Home Fry Ingredients
-Red potatoes
-Tony Chachere’s Salt Free Seasoning
-Salt
-Extra Virgin Olive Oil

Procedure
For Fish:

Make sure your fish are cut into small enough nuggets. To prepare for the breading process, use one plate for about a cup of flour, a bowl for your egg and milk (whisked together), and one plate for the fish fry.  In a large, deep pot heat your oil till the fish floats when you drop it in.  I used my dutch oven for this process to help control the heat.  Rinse off the fish and roll it in flour, dip it in the egg mixture, then roll in the fish fry.  I piled the fish up on the edge of my plate while I finished dipping.

Once the fish is breaded, drop it in the hot oil.  It should float.  If it doesn’t float, it’ll absorb the oil rather than cook in it and then you have soggy, greasy fish.  A few of mine ended up like that.  I spread them out on a pan and put them in a heated oven to dry them out a bit.  As you scoop the freshly fried fish out, place them on a plate lined with a paper towel.  Let cool before trying.

For Home Fries:

Preheat oven to 350 degrees.  I cubed red potatoes into small pieces so they would cook faster.  I put them in a bowl, covered them in extra virgin olive oil, salt free Tony Chachere’s, and some salt and pepper.  I spread them out on a foil lined pan and put them in the preheated oven.  It probably took twenty minutes.  It depends on how soft you want them, how small the pieces are, etc.

Everything turned out delicious.  I had leftovers of both and reheated the catfish another day.  As for the home fries, I’ll get you a recipe for that soon!  It makes for a delicious piece in my breakfast puzzle!

Happy Eating!

-Amanda

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Meatloaf… Not the artist… the Food.

April 6, 2011

One of my absolute favorite things to make is meatloaf.  I think it’s because I just really think I’ve finally mastered my recipe.  I took a bit of my mom’s recipe and bit a good friend’s (Holly) recipe to make what I now call – MY RECIPE.  (Thanks Holly!)

Sorry for the not so fantastic picture – but I realized after I started eating that I should snap a pic!

Here is my recipe:

Meat Loaf Ingredients

¼ tsp canola oil

¼ tsp chopped garlic

¼ cup each finely diced carrots and onion

Salt and pepper

1 pound of 90 percent lean ground beef (or you could use ground  turkey)

¼ cup shredded Parmesan

¼ cup low-sodium chicken broth

1 lg egg

A few tablespoons of tomato paste

Cooking spray

Instructions:

Preheat oven to 350 degrees. Heat oil in a sauté pan over medium heat.

Add garlic and all veggies  and sauté for 4 mins.

Sprinkle with salt and pepper.

In a lg. bowl, break up beef well with your hands.

Stir in cooked veggies, Parmesan, broth and egg.

Season with salt and pepper.

Coat a 3 x 8” loaf pan with cooking spray. Place meat in mixture and push down.

Bake 35 minutes or until internal temperature reaches 140 degrees.  I also drain mine once in the middle of the cooking process.

And then – as you can see by my picture, I love potatoes with meatloaf. I tend to make a home fry  type of potatoes … I’ll save that recipe for another time.

Enjoy.  Happy Meatloafing.

Sarah

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Blueberry Clafoutis

April 4, 2011

David’s birthday was this week so we celebrated by eating a delicious blueberry dessert.  In the past I’ve made him a blueberry crumble, but thought I’d try something from my “Crumbles and Cobblers” book.  I am not exactly sure what a Clafoutis is, but it looked yummy and easy enough to bake.

When google defining the word “clafoutis,” the only result is from wikipedia and is as follows:

“Clafoutis is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.”

Here’s the recipe:

The recipe called for light cream, we used heavy cream… it also called for 1 pound of blueberries and I used two of the small containers (which I think totaled to more than 1 pound).  Either way it was yummy.  Here’s the finished product with some Blue Bell yogurt!

Happy Birthday, David!

-Amanda