Zucchini and Chicken Alfredo

GUESS WHAT I GOT!?!?!?! A veggie spiralizer! My friend had a pampered chef party the other week and I saw that they have a spiralizer! Now… I’m mildly obsessed with all things Pampered Chef. It’s a problem… but I FORCED my friend to have a party, just so she could partially benefit from my obsession and need to order this spiralizer. So, because she’s a good friend, she hosted a party and I got it! YAY!

I’ve made this dish 2 times. Once by using the largest side of my cheese grader, and once by using my spiralizer. I did like both, but my favorite version was with the spiralizer. It was just FUN! It made the zucchini the size and texture of noodles. You can make a still delicious version with your cheese grater though if you don’t want to/don’t have the spiralizer.

My husband and daughter thought this was a WINNER!!! My sweet son couldn’t try it because it’s chock full of cheese and dairy… but I’m sure if he could, he would’ve loved it! Who doesn’t love alfredo?! And if you’re gonna splurge, you may as well splurge with veggies so you don’t feel QUITE as guilty!!

My recipe is adapted from this one: Zucchini Alfredo

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INGREDIENTS:

  • 5 tablespoons unsalted butter, divided
  • 4 chicken tenderloins sauteed in a skillet with olive oil, salt and pepper for about 4-5 min. per side (from frozen) and then set aside to rest.
  • 2 large zucchini (or 3 medium to small), spiralized* OR shredded with the LARGE side of a cheese grater
  • 1 tsp minced garlic
  • 2 tablespoons all-purpose flour (or gluten free flour alternative for a thickener)
  • 1 1/2 cups half and half OR 2% milk (at the least amount of fat. The cheese won’t bind with the milk to make the creamy sauce if you use skim or rice milk)
  • 1/2 teaspoon dried oregano
  • 1/4 fresh black pepper
  • 1/2 tsp dried italian seasoning
  • 1/4 cup freshly grated Parmesan cheese (I prefer “Shredded” parmesan cheese over grated. I had run out… but the taset is WAY better, creamier and cheesier)
  • Kosher salt to taste
  • 2 tablespoons chopped fresh parsley leaves

 

DIRECTIONS:

  1. As mentioned above, sautee chicken (Unless you’re using leftover rotisserie chicken) and set aside on a cutting board. Let rest BEFORE you cut up.
  2. Melt 1 tablespoon butter in a saucepan over medium heat. Sautee onions until translucent. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.
  3. Melt remaining 2 tablespoons butter in the saucepan. Add garlic, whisk in flour until lightly browned, about 1 minute.
  4. Gradually whisk in cream, italian seasoning and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. (I am pretty generous with the black pepper. I think it makes the alfredo pretty and delicious.)
  5. Stir in zucchini  and the now chopped chicken tenderloins, and gently toss to combine.
  6. Serve immediately, garnished with parsley and a bit more shredded parmesan cheese, if desired.

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And SERIOUSLY enjoy! You’ll be glad you made this one!!!

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And now, for the song of the day:

I can’t help singing to this song every time I hear it!!!

Zucchini “Chips”

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So, I have a secret to admit. I LOVE watching the Bachelor. I know, I know… but, being that it’s been going for 20 years means that I’m obviously not alone!!! So, last night when I was going to watch it, I needed a snack. I’m trying to be gluten free as much as possible, and also trying to eat “clean”. So… I pulled out a couple of zucchini and made these! YUM!

2 things: mine came out a little bit too dark because I got distracted by my 4 yr old little boy who needed some juice… AND I should have ground my “polenta/corn grits” a bit more finely.

So, here’s the DELISH recipe:

Serves 2-4 as a snack or appetizer

INGREDIENTS:

  • 3 small zucchini
  • 1 egg
  • 1 tablespoon water
  • 1/3 cup Masa Harina OR ground corn polenta/grits
  • 1/4 cup powdered Parmesan cheese
  • olive oil, for frying
  • salt and pepper
  • garlic powder
  • ranch dressing, for serving

 

Now, you may ask, what is Masa Harina flour???? It is: Masa harina is a very finely ground corn flour made from corn that’s dried, cooked in water with slaked lime (which gives it distinctive flavor), ground, and dried again. I found this info here: Mara Harina Definition

DIRECTIONS:

  1. Heat a 1/4 inch of olive oil in the bottom of a large skillet over medium heat.
  2. Wash and slice the zucchini into thin rounds, about 1/8-1/4 inch thick.
  3. Beat together the egg and water in a shallow bowl.
  4. Stir together the corn flour, parmesan cheese, salt and pepper and garlic powder, in a second shallow bowl.
  5. Coat the zucchini in the egg and then dredge in the corn flour mixture to coat.
  6. Add a single layer of zucchini to the hot oil, being careful not to crowd the pan. Fry for 1-2 minutes on each side, until golden brown. Repeat with remaining zucchini.
  7. Drain on a paper towel lined plate. Sprinkle with salt, if desired.
  8. Serve with ranch dressing for dipping.

**** don’t be like me and let them cook for too long… let them fry just until they are golden and then flip… watch the edges to know when they are ready and remove!! They are SOOOOOO good!!! Enjoy!

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And now, for the quote of the day: Instead of a quote, I’m going to post a song that my kids and I have been blasting and dancing to… in the kitchen!!

Dancing Through the Fire

 

 

Leftovers Skillet MishMash Meal

One thing that I have found since I have started this food blog, is that every time I go to a restaurant… I become very… weird about food. I like, want to dissect it. I want to know the ingredients to see if I can re-create it. I want to see if I can figure out what spices they use… if I could make it better! Any other food blogger out there experience this? What happens after that, is that you go BACK after you’ve re-made the dish… and you like YOURS better. That’s what happens when you re-make a dish to suite your specific likes. I’ll have to do this with a dish soon and post it. I love restaurant make-over dishes, OR copy cats!!!!

By the end of the week do you have a fridge and freezer of very little vegetables, a couple pieces of chicken that didn’t quite get eaten and half of a jar of spaghetti sauce? Do you ever wonder WHAT DO I DO WITH THEM??? Well… you do THIS!

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Depending on how many leftovers you have: mine served 4 people

Ingredients

1 TB olive oil
1 TB butter (optional)
1/2 cup low sodium FF organic chicken broth (or water)
1 zucchini sliced and halved
2 chicken tenderloins cooked and chopped into bite size pieces
1/2 onion chopped
3 yukon gold potatoes – washed, sliced and cut into bite size pieces
3 carrots peeled and washed and chopped
1/4 tsp garlic powder
salt and pepper to taste
1 TB shredded parmesan cheese
1/2 jar (or more if you have it) of Vodka Sauce (or any leftover spaghetti sauce)
1 large handful of organic spinach

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Directions:

Thaw and chop your chicken from previous meals. You can even use whatever leftover rotisserie chicken or turkey that you have! Heat the 1 TB olive oil in a large skillet. Add the onions and carrots. Sautee until the onions become translucent. Add the diced potatoes and the chicken broth (or water). Stir around and add the lid and let simmer until the potatoes become soft (test with a fork). Remove the lid and add the zucchini, chicken, butter, and spaghettis cause. Stir until well incorporated and has started to simmer again. Let this simmer until the zucchini is cooked to your liking. I like mine still a bit crunchy, but some like their’s almost to mush… Up to you! Then, right before you serve, add the spinach and the parmesan, toss and SERVE!

This was SOO good, so easy, and really great to empty out my fridge of the last few items of things right before I went grocery shopping. Then you don’t have a mixture of old with new!

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And now, for the quote of the day:

Creamy Ranch-Style Chicken and Potatoes with Carrots

I’ve tried a similar dish like this before… and I’m getting even closer to the ranch taste without using that packet of seasoning that’s full of MSG, etc… this is getting closer! I used cream in this dish to give it that yummy creamy texture… I may use buttermilk next time!! That would definitely put that ranch flavor just over the top to where it should be!

This one, I just chopped all the ingredients, and cooked it all in one pan! It does take a while if you leave the potatoes large… they take a while to soften… but this dish was nice, fresh, and filling. And… if you’re like me… you always have these ingredients in your fridge and/or pantry! WIN!! Especially since I am due to go grocery shopping in 2 days, so I’m running low on recipe ingredients! Especially since I’ve gone “off my meal plan” a lot this week! Oops!

So, here’s the Creamy Ranch Style Chicken and Potatoes

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3-4 servings

Ingredients:

4-6 chicken tenderloins cut into 1 inch pieces
1 TB butter
2 TB extra virgin Olive oil
2 large yukon gold potatoes
1/2 SMALL sweet onion – diced
2 TB lemon juice – fresh squeezed
1/2 cup low sodium free range chicken broth
5 peeled and rinsed carrots
1/4 tsp dried dill
2 TB fresh chopped parsley
1/8 tsp onion powder
1/4 tsp garlic powder
sprinkle of smoked paprika
salt and pepper to taste
2-3 TB heavy cream (OR buttermilk!)
garnish with shaved parmesan cheese

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Directions:

Start by chopping all of your veggies. (I did not peel my potatoes, but you may if you prefer). Then, melt your butter in a large skillet. Add the potatoes, onions, carrots and the chicken broth. Put a lid on and let simmer for 10-15 minutes, or until the potatoes start to soften. Remove the lid and add the chicken and the salt, pepper, garlic powder, onion powder, paprika, olive oil, and dill. Replace the lid and let simmer until chicken is cooked through. This will take 5-8 minutes. Remove the lid and stir. Add the chopped parsley and remove from heat. Slowly stir in the heavy cream until everything is well coated with the seasonings and cream, and serve in immediately. Top with a bit of extra parsley and some parmesan cheese!

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This is such a light and fresh dish. I just love the fresh parsley and that dill… it just adds a “clean-ness” to a dish.

Try this one for sure!

And now, for the quote of the day:

GPS-Grace Power Strength: Divorce: 6 Things To Never Tell Your Children

Sauteed Summer Veggies and Bacon over Cheese Grits

Leftovers… seems to be the theme this week! I guess that’s not a bad thing, right?! Who wants to throw out the leftover bits of food in their fridge? Not me! I like to try to use it here and there before it goes bad! I freeze a lot of leftovers so I have time to use it. Sometimes on the weekend I copy what my mom used to do. I remember, when growing up, we used to have 1 day a week where all of the leftovers would come out of the fridge or freezer, be heated up, and that was our lunch or dinner. We didn’t want to waste good food! So these past few recipes have been me using up food from previous recipes this month. Works well!

This one I actually made for lunch! And I was able to whip it up really quick since I used leftovers!!

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Ingredients:

3/4 to 1 cup of leftover (or fresh!) cheesy corn grits (or leftover polenta!)
1 small zucchini
1 large carrot
1 piece of bacon
handful of chopped baby spinach
1-2 TB unsalted butter
salt and pepper to taste
optional topping of parmesan cheese
1 TB chopped onion (I used some leftover onion I had storing in my freezer)

 

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Directions:

Start out by chopping your carrots, and zucchini. Melt the butter in a skillet over medium heat. Add your zucchini and carrots first. After they start to cook, add the onions and bacon and let the onions caramelize. While this is cooking, heat up your grits, either by cooking from scratch, or if you have leftovers  you add 2-3 TB of water (because the grits absorbs all of the liquid when it’s stored in the fridge) and microwave for 1-2 minutes until it is smooth and creamy again. Place the grits into a small bowl or onto a small plate and set aside. At the last minute, when the veggies are slightly browned, but still have a bit of a crunch, toss the chopped spinach into the pan and let just slightly wilt. Pour the veggies over the grits and add parmesan cheese if so desired and serve (or eat!) immediately! Enjoy!

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This dish is bright, colorful, crunchy, creamy and filling! Give this quick dish a try today!

And now, for the quote of the day:

#inspirational #quotes

Creamy Tomato and Shrimp Pasta

Last night we eat dinner late. So bad. I read a few different blogs about healthy eating, especially my FAVORITE : http://www.dietitiancassie.com/ . Do I follow all of her rules? No. Should I? Maybe yes… maybe no? Everyone’s body is different. But she is very smart and has a lot of good information on how to naturally keep our bodies healthy, and how to think about food and what we put into our bodies completely differently than what we’ve been taught… and stay healthy! Check out her page!!!

Anyways… back to eating late. I know I shouldn’t have dinner that late… but I was making a blanket for my daughter, Madilyn and I was almost done crocheting it and I looked up and it was almost 8:00 and I hadn’t started dinner! Woops! Luckily it only took me 20 minutes to make from start to finish… so… pretty darn good!

This one is simple, full of flavor, quick and very filling. Yes, it does have pasta. I, of course, am steering you to Dietitian Cassie’s website and she’s pretty much grain free… and here I am writing a blog post with pasta in it. But… still read her blog. And.. decide for yourself what to eat…. ? 🙂 But… for me? I eat carbs/grains 1 time per day MAX, if not less often. I try my best to fill up on veggies and protein during the day… which really works for me! I’m not starving and HANGRY come dinner. I also have go to healthy fat, high protein snacks that I grab while I’m cooking that really help. I love celery with 1 TB sunflower seed butter. Also, when I am having a sugar craving, I grab 1 or 2 of these Butter Mints: http://empoweredsustenance.com/stop-sugar-cravings/ . Lots of good ideas!! 🙂

Here’s the delicious… pasta filled, quick and easy dinner recipe with some amazing and tasty shrimp:

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for 3-4 servings

Ingredients
  • 1/2 lb shrimp (I used Trader Joes Argentinian Red Shrimp) (cooked and deveined)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/4 onion, chopped (about 1/4 cup)
  • 1/2 tsp minced garlic
  • 1/8 tsp cayenne powder
  • 2 TB parmesan cheese
  • ¼ tsp red pepper flakes (I used this on a garnish on my husband’s bowl since it’s too spicy for me… but he loved it)
  • 1 tbsp fresh chopped parsley
  • 1 can diced petite tomatoes (with the juice in the can as well)
  • squeeze of fresh lemon juice
  • ¼ cup white wine (I used a Riesling… just use your favorite)
  • salt & pepper to taste
  • ¼ cup heavy cream
  • spaghetti noodles
  • fresh parmesan for garnish
  • fresh parsley for garnish

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Instructions
  1. On a baking sheet, place the shrimp (I do mine from frozen) on a foil lined sheet. Drizzle with olive oil, splash of white wine, a bit of lemon juice and salt and pepper. Place in a 375 degree preheated oven and bake for 12-15 minutes (depending on size of shrimp).
  2. While the shrimp is cooking, in a skillet, melt the butter with the olive oil, and saute the onions and garlic until soft.
  3. Add a squeeze of fresh lemon juice, cayenne powder, can of diced tomatoes, white wine and salt & pepper.
  4. Cook until the liquid is reduced to half.
  5. While the tomato mixture is simmering, boil the spaghetti noodles according to the package directions.
  6. Once the tomato mixture is done simmering, add the shrimp back into the sauce, stir and remove from heat.
  7. Stir in the heavy cream and the 1/2 of the parmesan cheese.
  8. Toss the tomato and shrimp sauce with spaghetti noodles.
  9. Garnish with fresh parmesan, red pepper flakes and fresh parsley
  10. Serve Immediately
  11. ENJOY!

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And now, for the quote of the day:

03763d90b097a8047f84220923f96665

Lemon Thyme Chicken Thighs and Potatoes

I have seen a lemon thyme recipe on pinterest for the last few months and I’ve been craving it this whole time. I kept putting it off for other recipes for reasons unknown. So… the other night I decided that I was going to finally make this dish… with my own twist of course.

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Ingredients

6 boneless, skin-on chicken thighs
1 tablespoon smoked paprika
1/2 tsp chili powder
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
1 tsp garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
4 potatoes diced
2 TB parsley chopped for garnish

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Instructions

Preheat oven to 400 degrees F.
Season chicken thighs with chili powder, paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and diced potatoes (I used Yukon gold), and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, lemon juice and thyme.Bring to a boil. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Remove from oven and stir in the heavy cream and Parmesan and stir until well blended. Garnish with fresh chopped parsley.
Serve immediately.

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This had a TON OF flavor! It was absolutely delicious! I loved every bite, as well as the leftovers today!  You definitely want to try this one! Taste as you go so you don’t put touch salt in it! And use low sodium chicken broth to make sure that, along with parmesan cheese, it doesn’t get too salty. 🙂

And now, for the quote of the day:

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Chicken and Veggie Parmesan Skillet

I can’t believe I forgot to post this last night! This one was so fresh… and the veggies added a nice crunch! We did eat a bit later last night though.
This one took me about 20 minutes. It’s quick, easy, low carb (unless you have bread as a side like I did… haha) fresh and summery! Perfect quick dish on a weeknight!
My mom had my daughter last night, so I had just my son when I was making dinner. Isn’t it strange how when you go from 2 kids (or however many you have) to 1 less… the world suddenly seems so easy? Everything is simple all of a sudden . Butterflies are everywhere, birds are chirping, you can smell the roses… lol. But seriously. I sat and talked with him and had time to give him my full attention… and he LOVED IT! I’ve gotta do that more. Have focused one on one time with each of them. They just BLOOM (only term that seemed to properly describe it) in that time. I learn new stuff about them, they talk and just snuggle into me. I cherished it. 🙂
Ok, back to food.

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INGREDIENTS:

1/2 tsp garlic, minced
2 TB olive oil
1/4 cup fresh lemon juice
Zest of 1 lemon (about 1 TB)
6 chicken tenderloins (or 3 chicken breasts)
Salt and pepper to taste
1/2 tsp dried oregano
Dash cayenne pepper powder
1/4 cup white wine (or chicken broth)
2 TB butter
1/4 cup chopped onion
3 sweet mini peppers chopped
1/2 cup frozen broccoli florets
1 cup frozen veggies: carrots, green beans, etc. Your choice
3 tbsp grated Parmesan cheese

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DIRECTIONS:

1. Cook garlic, carrots and onions in a large skillet over medium heat for 1 to 2 minutes. Add chicken, salt and pepper, oregano, cayenne powder and lemon juice and the black pepper; cook 4 to 5 minutes on each side or until chicken is done (165º F.).

2. Add in the vegetables and white wine (or chicken broth) and butter; cook 2 to 3 minutes or until heated through, stirring occasionally.

3. Sprinkle generously with the Parmesan cheese.

Serve! This makes 3 – 4 servings depending on the size of serving you take. I served it with a couple of slices of bread. You can do quinoa, pasta, or some fruit! Totally up to you! This one was amazing!

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And now, for the quote of the day:

 

!

Roasted Cauliflower and Bacon over Lemony Zucchini Noodles

Yesterday I did… yard work! Gasp! I know! Those of you who know me would be absolutely SHOCKED!! The last time I did “yard work” I ended up rushing to the local urgent care and getting 10 stitches in one of my fingers. I played it safe this time… I just purchased ferns for my front porch and transferred them (with some help from my brother and hubby) into hanging baskets. Then I filled my “\Window Box” or porch flower boxes with dirt and pretty little flowers that by daughter picked out. My husband was laughing at how little the flowers were for the flower boxes and said that noone is going to know that any flowers are in the box! I am HOPING that they will grow and hang over a bit. My daughter picked them out and was SO excited about it. I figured, who really cares… you know? I’m ok if they never really show to those people walking by my house… I know they are in there! 🙂

So after a hard day (hehehe) doing yard work and I needed to take my ol’ hound dog 🙂 on a bit of a jog. So, my sweet husband took care of the kids and I went for a little jog. Well, my hound dog decided to cut me off mid-jog to smell something on the other side of the path and I rolled my ankle over a tree root and fell pretty hard! Silly dog. It took me a second, but I got back up, finished the, now walk, and got back home to fix some dinner. I feel old this morning though. I only have 2 tiny bruises from this fall, but I feel sore all over. I’m so old.

So, after all of this, I decided to do something carb free and quick. I THINK this took me 30 min or under from start to finish. The most time consuming part of this was making the zucchini noodles. It wasn’t that bad, it’s just that I had to figure out how I wanted to make them. My cheese grater worked the best. I didn’t have a fancy Spiral Vegetable Slicer. Honestly it probably would have been WAY easier, but I wanted to try this recipe with what I already had without buying anything. You can also try a Mandoline. I have one, but I really decided I would use my Cheese Grater because most people already have one of those.

So, here’s the recipe:

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Ingredients

  • 2 cups cauliflower florets (fresh, not frozen if possible)
  • 2 tablespoon extra virgin olive oil
  • salt and pepper, to taste
  • 1/2 tsp minced garlic
  • 1/4 cup chopped onion – 1/2 small onion (I prefer sweet yellow)
  • 4 pieces of nitrite and nitrate free bacon (I used pre-cooked Trader Joes Bacon)
  • 2 TB unsalted butter
  • 2 medium zucchinis
  • 1 TB homemade pesto (optional) for garnish
  • Shaved parmesan as garnish
  • For the lemon sauce:
  • 1/4 teaspoon lemon zest
  • 1.5 teaspoons lemon juice
  • 1.5 tablespoons grated Parmesan cheese
  • salt and pepper, to taste

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Directions

  1. Preheat the oven to 400 degrees. Line a baking tray with tin foil.
  2. Toss the cauliflower in a medium bowl with the olive oil, and season with salt and pepper. Lay the cauliflower out on the prepared baking tray and roast for 25 minutes or until easily pierced with a fork and lightly browned.
  3. While the cauliflower is roasting, grate the zucchini using the cheese grater (or your “spiralizer” if you have one!)
  4. Place a large skillet over medium heat and coat with 1-2 TB olive oil. Lay in the bacon slices and cook for 3-5 minutes or until crispy. Transfer to a paper towel lined plate and set aside.
  5. After bacon is removed (don’t overcook it, it’ll add a burnt flavor the rest of the dish!)add in your minced garlic, and onions. Cook for 30 seconds or until fragrant and then add in the zucchini noodles. Sprinkle the lemon zest and pour the lemon juice over top of the mixture and stir.
  6. Cook, tossing frequently, for 3-5 minutes or until zucchini noodles are slightly soft, or “al dente”. Add in the butter and stir until melted. Add in the cauliflower and crumble the bacon back in over the skillet, with your fingers. Give a toss and then remove from heat and stir in the Greek yogurt mixture. Toss to combine thoroughly and divide into bowls.
  7. Sprinkle with parmesan and drizzle a bit of pesto (optional) over top for garnish and a bit of extra flavor.

Tip: you NEVER cook pesto. You heat the meal and then add the pesto. Only add the pesto to the amount of food you want to eat. Save the remainder of the pesto with a bit of oil over the top in an airtight Jelly Jar in the refrigerator and the food separately. When you reheat the meal, add the pesto AFTER. If you cook the pesto, it changes color and flavor.

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This meal was really good! It actually satisfied my craving for pasta, and I didn’t have any!! The zucchini was a little crunchy, but still “noodle-like”. This one was easy and tasty! Give it a try!

And now, for the quote of the day:

Lemon-Dill Salmon Over Buttery Pasta with Peas and Spinach

I’ve been trying to perfect salmon for a WHILE. Like, a serious while. I can’t quite get it perfect, but I’m getting there!!!

I have definitely learned to not attempt to cook it from frozen. Always thaw it. Ha. Should be obvious, but I like to try shortcuts. 🙂

I have also learned, yesterday, that it’s hard to cook it perfectly while paying attention to it when you have two little kids. Most likely, on that day, your three year old will run into the kitchen with blood pouring out of his lip while he is scream-crying with your 5 year old girl running after him (also crying) screaming “I didn’t do it on purpose!”. Yes, that happened last night while I was trying to perfectly cook my salmon. Let’s say that it was ALMOST perfect! Pretty good huh??!!! I was proud of that accomplishment after such a “traumatic” incident. He was fine by the way… his big sister just bopped him… hopefully it really was “by accident”.

So, luckily at that time, the salmon had JUST gone into the oven to finish, and my pasta was done and was “marinating” in the butter. So, if I can do it, YOU CAN TOO!! 😉

Try this one out if you like Salmon!!

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This is for 2 servings

Ingredients:

  • 1/2 tso kosher salt
  • 2 medium salmon steaks (filets)
  • 1 tsp minced garlic
  • 1TB olive oil
  • 3 TB butter
  • 1/2 lb. farfalle (bowtie) pasta
  • 1 large handful of baby spinach rough chopped
  • 1 cup frozen peas
  • Juice and zest of 1 lemon
  • 1/2 tsp fresh or dried Dill Weed (I used dried)
  • 1 Tb parmesan cheese
  • splash of white wine for cooking and deglazing the pan

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Instructions

  • Preheat oven to 350F.
  • Meanwhile, if you’re using whole grain pasta, cook it in water according to package directions.
  • Drizzle olive oil in an oven safe skillet like mine or Oven Safe Chef’s Classic Skillet and heat to medium.
  • Place salmon steaks skin side down into the hot skillet to get a nice crispy skin.
  • Top the salmon with salt, pepper, lemon zest, lemon juice, minced garlic and the dill.
  • Place the butter into the pan with the salmon and melt. (Put skillet onto medium low – 3, and melt butter).
  • Put a splash of white wine into pan if desired.
  • Spoon the butter/lemon/wine sauce over the salmon for 2 minutes and then place pan with the salmon in it directly into the oven. (Which is why you need to have an oven safe pan shown in the link above or similar).
  • Bake for 6-8 minutes depending on the thickness of your salmon. Remove the salmon from the oven BEFORE the white albumin starts to ooze out. It’s not fun to have on your salmon. REMEMBER TO USE A HOT PAD  WHEN YOU REMOVE IT!! Once the salmon is removed from the oven, remove salmon from pan and SAVE the sauce. Place the salmon onto a plate and let sit for 5-7 minutes.
  • Transfer the noodles and peas into the butter sauce remaining in your skillet and toss to coat.
  • Sprinkle with parmesan cheese and garnish with dill.
  • Serve into bowls.
  • You can either leave the salmon steak whole, or you can “shred” it with your fork and disperse it throughout the dish as I did below.
  • ENJOY!! This one is a winner!!

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And now, for the quote of the day:

Most won't think this belongs here, but emotions can run hot sometimes and peaceful protests can get out of hand. So this is an important thing to remember, for everyone involved.