Thursday, June 4, 2009

Yummy Salmon Dinner - in 25 minutes

So I had a coupon for a $1 off any fresh seafood order at my grocery store. Although this wasn't a huge coupon amount I did take advantage of it. Now I ended up buying the Farm Raised Salmon - not my favorite because I don't feel it has great flavor but it was only $7.99 a pound. What I really wanted to by was Wild Caught Alaskan Coho Salmon but that was $24.99 a pound. So I had to go the not so flavorful rout. 

This is a dinner that can be done in 25 minutes and is super healthy!

Step 1 - 

As a side dish I served a Whole Grain Blend by Near East. It is the Roasted Pecan & Garlic flavor. This takes 25 minutes to cook.

Step 2 - Put a pot of water on to boil for the Asparagus

Step 3 - Prepare Salmon

1. Rinse and pat dry the salmon filets (I like to get the kind that is skinless)
2. Spay a little Pam on the bottom of a glass baking dish
3. Spread a very very thin layer of Mayo over the top of the Salmon
4. Rough chop fresh Dill from your garden and sprinkle a generous amount over the Salmon
5. Place about 3 thin slices of fresh lemon on top of that
6. Squeeze a little of the fresh lemon juice over the top of the Salmon

Bake at 350 for about 14 minutes for medium rare (this is the best way) or longer for more well done (much drier salmon) 

Step 4 - Chop the ends off of the Asparagus and drop in boiling water for about 2 minutes, this will still leave your asparagus with a little bit of a crunch. Then toss with a little olive oil, dash of salt and dash of pepper.

Plate up and whala dinner done right in 25 minutes!!!

Monday, May 4, 2009

What's in the Cupboard = Yummy Chicken Soup

Ok, so today is day three of my family feeling a little under the weather - pretty sure it is allergy related. Outside is has been drizzel raining ALL day and doesn't sound like it is leaving anytime soon this week! (Not that you needed a weather update for out here)

Ok so off to the stove I went and this is what I made...Curry Chicken Soup! Yep it turned out very yummy.

Dice a sweet yellow onion - medium size
About 5 stalks of celery dices small
Match stick carrots (I buy these already cut, to lazy to do it myself!)

Saute this in a stock pot with a little bit of Olive oil.

Add 1/2 bag of frozen Corn
Add 1 can of Beans (I used cantonelli beans)
Add 2 Turkish Bay Leaves
Add 2 32 oz cartons of Chicken Stock
Add 1 tsp. of yellow Curry

Let simmer on low.

I had a 1/2 bag of pesto filled pasta tortollini from Trader Joes and added this pasta to my simmering pot.

In another I pot I took 3 checken breasts, water, with large dices chopped onion and 1 bay leaf. Boil until done. About 15 minutes. When the chicken is done chop up into bite size peices and add to the pot of soup.

My grocery store has this yummy garlic salted french bread that I served with it. It was delicious!!!

Pasta - Veggie Style

So I have been trying to cut down on the meat that we eat for two reasons... 1 - you don't really need to eat that much meat a week, and 2 - less meat is much nicer on the grocery budget!

So I used the following Veggies! Broccoli, Leeks, Red & Orange Bell Pepper, Beats

Pasta: The Curly Kind

Sauce: One can of Cream Of Asparagus (Cream of Broccoli or celery would also work nice)
3/4 can of milk
1/3 cup sour cream

Mix all in a sauce pot and heat of medium to low heat.

Cook Pasta as directed - make sure you add a nice amount of salt to the water

For the Veggie:Peel Beats - boil for about 45 minutes (depending on size could be shorter or longer time) When you can poke a knife in and out of them easily they are done. Set aside. Also, if you have them wear gloves because they will stain EVERYTHING they touch! Slice them up into bite size peices and set aside.

Broccoli - Cut into bite size peices, blanch in hot boiling water for no more then 2 minutes. If peices are really small blanch for less time. Goal, Broccoli should still have a slight crunch to it.

Bell Pepers - Slice into bite size peices and saute until a little soft

Leeks - Wash well, saute in the same pan you did the peppers in for about 2 minutes.Once the leeks are done, toss in all other veggies and reheat real quick.

When the pasta is done and the sauce is heated up mix the two together. Top with the veggies and serve. This was really very yummy and as I type this up I realize that I should be taking pictures of these meals because this one was very pretty with all of the fun colors of the veggies. So Enjoy!

Wednesday, March 18, 2009

Nothing New

So I just wanted those who follow this blogg to know that I just haven't cooked anything interesting in the last couple of weeks. That is why there have been no posts lately. Hopefully next week I get something interesting going in my kitchen!

Baked French Toast - Like no other!

I made this for a very good friend of mines baby shower a couple weeks ago and everyone wanted the recipe. I myself was very impressed with this dish as well as I have never made it before. I don't know why I do this to myself but I always seem to "experiment" when I need to cook for a group, lucky me so far every time I have done this it has turned out really well because I never have a back up plan!! I got this recipe from one of my best friends who got it from her Sister-in-law Jillian Tomco.

So here it is:Step 1:

Bottom of a 9 x 13 pan
1 1/2 C Brown Sugar (I used dark but light would be just fine)
6 T Maple Syrup
1 1/2 sticks of butter melted

Step 2: Cream Cheese Sandwiches
Get 12 slices of white sandwhich bread (brioche bread would also be delicious)
1 8 oz package of Cream Cheese, at room temp spread each slice of bread with cream cheese
Top one slice with a nice Cinnamon and white sugar mixture
Slap one of those other cream cheesed bread slices on top and make a sandwhich
Cut each sandwich on the diagnal.

Step 3: Smash the sandwiches into the 9 x 13 pan (don't worry they will all fit you literally have to cram them in the pan)

Step 4: Topping
In a bowl mix
5 eggs
1 3/4 c milk
1/2 t vanilla
Once that is all mixed pour over the top of the sandwhiches. Cover & refridgerate over night.The next morning pop it into a 350 degree oven and bake for 40 minutes.

Serve with fresh berries and whip cream.This is perfect for a special occasion. If, and I mean "If" there are left overs they hold beautifully in the fridge for a few days. Just reheat in the microwave and top with whatever, to enjoy this awesomeness again.

Sunday, March 1, 2009

Pork Chops & Potatoes - Crock Pot Style

Here is another recipe that I have been meaning to post for a while. I just recently discovered that pork chops done in the Crock Pot - are AWESOME!! Anyway I tried this recipe a few weeks ago and loved it so here it is.

6 Pork Chops - no bone
1 10 oz can of cream of chicken soup
1/3 c sliced mushrooms
1/4 c Dijon Mustard
1/4 c Chicken Broth/stock
2 cloves of garlic, minced
1/2 t salt
1/2 t dried basil leaves
1/4 t black pepper
10 red potatoes, sliced
1 mediun onion - sliced like you were going to do onion rings only a little thinner

Heat a little butter and a little oil in a pan. Season pork chops with a little salt and pepper and brown on both sides.

Mix all other incredients together well and place in the bottom of the crock pot. Place the pork chops on the top of that mixture. That's it your done!

Cook on Low 8-10 hours or on High for 4-5 hours. I did the high temp and it was great.

Chinese Cashew Chicken - Crock Pot Style

As I sit here waiting for this yummy dinner to be ready us to eat I sit down and pop in the original Parent Trap Movie and off to blogging I go. So this is what we are having for dinner tonight and probably tomorrow night.

1 lbs Fresh Bean Sprouts or 1 - 16 oz can of Bean Sprouts (I find that a good named brand is just fine in the canned department!)
3 cooked chicken breasts, chopped
1 can of cream of chicken soup - undiluted
1 can of cream of celery soup - undiluted
4 green onions chopped
1/3 cup sliced mushrooms
1 red bell pepper, chopped
1 green bell pepper, chopped
2 T of soy sauce
1 cup whole cashews

Combine everything but the cashews. Mix well.

Cook on high 2-3 hours in the crock pot. About 20 minutes before ready add in the cashews.

Serve over rice.

Friday, February 27, 2009

Pork Tenderloin, Cous Cous, Roast Butternut Squash

Since the spring is right around the corner (YEAH!) I wanted to take advantage of the Butternut Squash before it goes out of season.

Pork Tenderloin 

Wegman's (my rocking awesome grocery store) has a pre-marinated lemon garlic pork tenderloin. That I grilled on the BBQ. Yes, I do grill year round. It takes about 4 minutes on each side. Let rest at least 10 minutes before cutting into it. This will allow the juices to redistribute. If you can not find a pre marinated tenderloin this is what I would do.

1/4 c Olive Oil
2 T Dijon Mustard
2 T Lemon Juice
3 cloves are crushed garlic

Mix all together. Rub on Pork and refrigerate for at least 2 hours. 

If you don't have a grill. Sear the pork real quick on the stove top then pop it in a 350 degree oven for about 15 to 20 minutes.

Tip: Pull the pork out of the fridge and set on the counter at least 15 minutes before you grill it or cook it in your oven.

Roasted Butternut Squash

I am lazy so I buy the squash already peeled and cut up. Sometimes I do have to cut the pieces a little smaller so they are mostly the same size.

In a bowl toss with 

olive oil 
1/2 t of All Spice 
1/4 t of Nutmeg 
Salt & Pepper to taste 

If the squash seems dry add more olive oil to make sure all is coated nicely. Spread flat on a cookie sheet and pop in a 350 degree oven for about 30 to 40 minutes. To know that it is done test it with a fork - if the fork goes in and out smoothly the squash is done.

Near East makes are Garlic & Pine Nut Cous Cous and it makes up in 5 minutes - just follow the directions on the box.


1 Lg yellow onion - chopped
4 cloves of Garlic - crushed
1 # 10 can of Tomato Sauce
2 - 28 oz cans of crushed tomatoes 
4 lbs of Ground Beef
Italian Herbs - to taste
1 Bay Leaf
Salt - to taste

Using a large stock pot saute onion for about 3 minutes, add garlic and saute another minute. Add Ground Beef, italian seasons and salt. Once ground beef is cooked drain off extra fluids. Return to pot add tomatoes & Sauce and bay leaf. You may want to add more italian season at this point. 

Yes, this does make a LOT of spaghetti sauce but it freeze really nicely and is perfect for those night you have no plan for dinner and need something quickly - just defrost and go.

Serve with Caesar Salad, french bread and we love green beans as well.

Sunday, February 22, 2009

Tortellini Soup

I got this recipe from my Visiting Teacher, Judy - it is a hand me down from her mother-in-law, Clara. I have to say that I'm not a huge fan of tomato based soups but this one was DELICIOUS!!! 

1/2 lb of Ground Turkey 
1/2 lb Italian Sausage Sliced
1/2 t basil
1  1/2 of a large can of Tomato soup
1 med sweet yellow onion, chopped
3 c of Chicken stock or water
1/2 t oregano
1 package of Cheese stuffed tortellini
1 bag of mixed frozen veggies (corn, carrots, lima bean mixtures works great)

Cook the turkey, sausage and onion until done - drain off grease. Put all ingredients into a large pot and heat to a boil. Reduce heat and simmer for 20 minutes. Serve with your favorite bread.

Broccoli Chicken Casserole

4 c Diced Cooked Chicken
1 t Butter, melted
1 package of frozen (cook as directed) or 2 large heads of fresh broccoli, chopped
2 cans of cream of chicken soup
1 c mayo
1 tsp lemon juice 
1 t curry powder 
Add Salt and Pepper to taste
Top with:
1/2-3/4 c bread crumbs, ground

If you use fresh broccoli, chop to bite size, and put in a pot of boiling water for 3 minutes. This will still give your broccoli a crunchy bite if the pieces are not too small.

In a 9 x 13 greased dish do a layer of Chicken, then a layer of broccoli. Mix the remaining ingredients and pour over the broccoli. Top with Bread Crumbs.

Bake 350 degrees for 30 minutes.

As a second option we served the left-overs over rice the next night to get a second meal and it was really great. 

Scotcharoo's - Yummy Goodness!

1 c Sugar
1 c Light Karo Syrup
 Bring to a boil

1 c Creamy Peanut Butter
5 c Rice Crispy Cereal

Chocolate Topping
6 oz of Semi-sweet Chocolate
6 oz of 60% chocolate (the dark chocolate)
6 oz of Milk Chocolate
10 oz of Butterscotch Chips

In a glass bowl mix all of the chocolate together. Put the bowl in the microwave and in 20 second sessions melt the chocolate. Stir after each 20 seconds and repeat until fully melted. This will take about 2 1/2 minutes of microwave time but is a great alternative to melting over a pot of boiling water. Be sure not to microwave longer then 20 seconds at a time or the chocolate will burn. 

After the first two ingredients come to a boil remove from heat and add the 2nd set of ingredients.

Pour mixture into a greased 9x13 pan

Then top with Chocolate - Does it get any better then that? Nope!!!

Chicken Cordon Blue - Crockpot Style

2 eggs beaten
1 1/2 c milk
2 T butter, melted
1/2 c Chopped Celery
1/4 c chopped Onion
10 slices of bread or cubed (I used stuffing bread crumbs and it worked great)
12 Thin sliced deli ham
2 c grated swiss cheese
2 1/2 c cooked cubed chicken
1 c cream of chicken soup (I used cream of celery cause I was out of the other)
1/2 c Milk

Cook Chicken in a 350 degree over for about 20 minutes. 

Combine eggs, 1st measurement of milk, butter, celery, onion and bread crumbs

In the crockpot - spray with Pam. Lay down a layer of the chicken, a layer of ham & a layer of cheese.

Combine the soup with the 2nd measurement of mild and pour over the mixture

Top with the bread crumb mixture.

Cook on low 4 to 5 hours.
In the crock pot 

7 Layer Salad

1 Med. Head of lettuce shredded
1/2 c green onions (chopped)
1 c. Shopped or thinly sliced celery
1 - 8 oz can of sliced water chestnuts
1 - 10 oz pkg of frozen peas
4 hard boiled eggs, sliced or chopped
1/2 to 3/4 lb cooked crumbled bacon
Diced fresh tomatoes

2 c mayonnasie
1/2 c grated parmesan cheese
2 tsp sugar
1 tsp seasoned salt (like Lawyers)
1/4 tsp garlic powder

Place lettuce in the bottom of a 9 x 13 pan and top with green onions, celery, water chestnuts, and peas (break up the peas to make a single layer). Spread mayo over the top of peas (make sure all veggies are covered up). Mix the cheese with sugar, salt, and garlic powder and then sprinkle over the mayo. Cover and chill overnight in the fridge for up to 24 hours. Before serving at the egg, bacon, and tomatoes.

Friday, February 20, 2009

BBQ Rub - Good for Salmon, Chicken & Pork

This recipe makes a large amount - what is not used stores very well in a well sealed plastic container in the pantry. Because it has brown sugar it will harden so just break it up with your fingers and proceed as normal.

1 1/4 cups white sugar
1 1/4 cups brown sugar
1/2 cup salt
1/4 cup freshly ground black pepper
1/3 cup paprika

In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.

When using it on Salmon - spread an even amount over the salmon about 10 minutes before cooking. You can then grill the salmon or cook the salmon in the oven - 350 degrees for about 10 minutes depending on how well done you like your salmon and how large of a piece of salmon you are cooking.

For the Chicken and the Pork I would do an even coat of the rub and let it sit in the fridge for an hour or more before cooking as you normally would.

The original recipe came from my friend Hayley Hahn of Cedar City UT.