The Best Oven Baked Salmon

 

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Salmon

Even though I am cooking for two, I make the entire salmon recipe so I can use the leftover salmon for salmon cakes.

Ingredients

2 tablespoons light brown sugar

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

1/4 cup plain panko breadcrumbs

⅓ cup parsley leaves, chopped

2 tablespoons unsalted butter, melted

1 1/2 pounds skin-on salmon fillet, preferably center-cut

1 tablespoon Dijon mustard

Directions

Preheat the oven to 425 degrees F. Oil a baking dish.

Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1/2 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper in a small bowl. 

Mix the panko with the parsley, melted butter, 1/4 teaspoon of kosher salt, and ¼ teaspoon of black pepper in another small bowl.

Place the salmon skin-side down on the prepared baking dish and spread the surface of the salmon with the Dijon mustard. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. 

Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed for 15 to 18 minutes. 

Baked Sweet Potatoes 

Ingredients

2 medium sweet potatoes, scrubbed with a vegetable brush and pricked with a fork.

2 pats of butter 

Directions

Place the prepared potatoes on a foiled-lined baking pan and bake in a 425-degree oven for 45-50 minutes or until soft.

All sweet potatoes need is some butter for serving.

Stir-fry Sugar Snap Peas

I keep stir-fry sauce in the refrigerator to use to season vegetables. Store-bought is fine or you can make my recipe below.

Ingredients

8 oz fresh sugar snap peas, ends transfer and washed

1 teaspoon peanut oil

Kosher salt

¼ teaspoon red pepper flakes

¼ cup store-bought or homemade all-purpose stir-fry sauce

Directions 

Heat the oil in a small skillet and add the peas, with a sprinkle of salt and the red pepper. Stir-fry until just tender. Add the stir-fry sauce to just hot.

Garden Pizza

  

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Ingredients

1 pound  of pizza dough 

1 recipe of no-cook pizza sauce, see recipe below 

1lb of mozzarella cheese, sliced thin

2 tablespoons Parmesan cheese, shredded

1/2 cup ricotta cheese

Olive oil

Vegetables

Handful of grape tomatoes cut in half

½ cup  bell pepper strips

½ cup sliced Black olives

½ cup thin Red onion slices

Sea salt and freshly cracked pepper

No-Cook Pizza Sauce

One 14-15 oz container of finely diced Italian tomatoes 

1 tablespoon olive oil

½ teaspoon garlic powder 

½ teaspoon dried minced onion 

¼ teaspoon dried oregano 

1 teaspoon honey

A few shredded fresh basil leaves

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

Combine all the ingredients in a bowl and set aside while you prepare the pizza.

Directions

Preheat the oven to 450 degrees F. Oil a large pizza pan.

Spread dough out in the pizza pan. Cover the dough with the mozzarella slices. Top with the pizza sauce. Arrange the vegetables attractively over the pizza. Drip teaspoons of ricotta cheese on the top [ of the pizza.

Place into the oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown. 

Easy And Delicious Apple Upsidedown Cake

Ingredients

3 large apples—peeled, cored, quartered and thinly sliced

1 tablespoon fresh lemon juice

1 cup sugar

3/4 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon apple pie seasoning

Pinch of kosher salt

3 large eggs, at room temperature

1/2 teaspoon pure almond extract

Directions

Preheat the oven to 350°. Spray the bottom and side of an 8-inch springform pan with cooking spray. Cut a piece of parchment paper into a circle to fit the bottom of the springform pan. Spray the paper circle.

In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.

In a small bowl whisk the flour with the apple pie seasoning and salt. 

In the bowl of an electric mixer, beat the eggs with the extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted 10 minutes. Gently fold in the dry ingredients just until incorporated.

Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.

Place the springform pan on a foil-lined baking sheet.

Bake the cake for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. 

Transfer to a wire rack and let rest for 15 minutes. Run a thin metal spatula around the edge of the cake to loosen it from the pan edge.

Unmold the cake and turn it over {apple side up} on a serving platter. Cut into wedges when cool.

Spinach Stuffed Shells and Italian Meatballs

  

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Ingredients

Meatballs

1 pound grass-fed ground beef

1 pound pasture-raised ground pork

1 onion, finely chopped

2 garlic cloves, minced

1 cup dried Italian seasoned bread crumbs

½ cup water

1/3 cup grated Parmigiano-Reggiano cheese

1/4 cup chopped fresh, flat-leaf parsley

2 large eggs, lightly beaten

1 teaspoon each salt and black pepper

2 cups Marinara Sauce

Stuffed Shells

16 Jumbo pasta shells

1 bag (10 – 16 oz.) fresh baby spinach, chopped OR 1 c. frozen chopped spinach, defrosted and with all the moisture squeezed out

2 Tablespoons  olive oil

1 large garlic clove, minced

1 lb. ricotta cheese (about 2 cups)

1/2 cup shredded Mozzarella cheese

3 tablespoons grated Parmesan cheese 

Salt and pepper to taste

2 cups Marinara sauce 

Directions

For the Meatballs

Place the meat in a large bowl. Add the water to the bread crumbs, mix well, and let sit for a few minutes. Add the onion, garlic, cheese, and parsley to the meat. In a small bowl, beat the egg with the salt and pepper; add to the meat mixture. add the moistened bread crumbs. Mix the ingredients with your hands until the consistency is moist and the meat holds together well. Using your hands, roll the meatballs into 1 1/2-inch balls. Place the meatballs in a 13x9-inch baking dish.

Bake for about 20 minutes, or until browned, turning them over after 10 minutes. Pour the Marinara sauce over the meatballs. Set aside in the refrigerator while you prepare the pasta.

For the stuffed shells

Preheat oven to 375 degrees F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. If using fresh spinach, add it in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. If using thawed frozen, add it to the onions and toss to mix well. Set aside.

Combine ricotta, Parmesan, and mozzarella cheese in a bowl; mix well. Add the reserved spinach and season with salt and pepper. 

Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining Marinara sauce and sprinkle 

With additional shredded mozzarella cheese.

ake until the top is golden and the shells are heated for about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.

Place the baking dish with the meatballs in the oven with the stuffed shells.

Try Somethuing Different For A Soup and Sandwich Meal

  

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Cream Of Celery Soup

Ingredients

4 tablespoons unsalted butter

1 large onion finely diced

4 cups very finely chopped celery

2 clove garlic minced

8 cups low-sodium chicken broth or vegetable stock

1/2 cup heavy cream

¼ teaspoon dried thyme

Kosher salt and black pepper to taste

Garnishes: Croutons, celery leaves, bacon bits or cheese

Directions

Melt the butter in a Dutch Oven or a large soup pot over medium heat. Add the onions and celery cooking until really soft; about 7-10 minutes.

Reduce the heat to low and add the garlic and dried thyme. Cook for 1 minute while stirring constantly. Add the chicken broth. Bring to a low boil and then reduce to a simmer.  Simmer for 20-25 minutes.

Using an immersion blender or stand blender puree the soup. Strain the soup through a mesh colander to remove any celery strings.

Turn the heat to as low as it will go and stir in the cream. Season with salt and pepper to taste.  Serve with your choice of garnishes.

Turkey, Apple Grilled Cheese

Yield: Serves 2 servings 

Ingredients

Sauce

1 tablespoon mayonnaise

 ½ tablespoon Dijon mustard

1/2 tablespoon honey

4 slices Jewish Deli rye bread 

8 thin slices creamy Swiss cheese, deli style

Half a small apple, cored, peeled, and sliced thin

4 thin slices of boneless roasted turkey breast

2 tablespoons butter 

Directions

Combine mayonnaise, mustard, and honey in a small bowl. Spread on each side of the bread 

Place two

cheese slice on each side of the bread; top one bread slice with turkey followed by apple slices.

Repeat with the second sandwich. Cover with the remaining bread slices, cheese side down.

Melt butter in a medium skillet.

Add sandwiches to pan. Cook for 2 minutes on each side or until the bread is browned and the cheese melts.

A Simple And Healthy Dinner

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Lipton Onion Soup Turkey Meatloaf

8-10 servings

Ingredients

2 pounds lean ground turkey

1 packet dry onion soup mix

2 eggs (beaten)

1/3 cup ketchup, plus extra for glazing the meat

3/4 cup water

1 1/2 cups breadcrumbs

Directions

Preheat the oven to 350 degrees F.

Oil a 13 x 9 baking pan or roasting pan and set aside.

In a large bowl, combine the eggs, ketchup, water, and soup mix. Mix until combined.

Add the breadcrumbs and ground beef. Mix well.

Form into a loaf in a baking dish and brush the top of the meatloaf with ketchup.

Bake for 1 hour 30 minutes. Serve with Mushroom gravy, it you would like to have a sauce. 

Roasted Carrots and Potatoes

Ingredients

2 tablespoons of olive oil

3 baking potatoes, quartered

6 whale carrots, carrot tops removed/

1 teaspoon granulated garlic

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme/

Directions

Pour the oil into a baking dish. Arrange the potatoes and carrots in the dish and sprinkle with the seasonings. Bake along with the meatloaf for 1 1.2 hours.

Springtime Pasta

 

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Pasta Primavera

Ingredients

¼ cup extra virgin olive oil

4 cloves garlic, chopped

1 large shallot, diced 

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

8 oz penne pasta

1 cup pasta cooking water 

1 cup grated Parmesan cheese 

Fresh basil for garnish

Vegetables 

About 1 cup of each

Cooked broccoli florets

Cooked green beans, cut into one-inch pieces

Shredded carrots

Small zucchini cut into thin half-moons

Thin bell pepper strips 

Grape tomatoes, halved

Green peas

Directions

Hear the oil in a skillet and add the shallot and garlic. Cook for 2 minutes. Add the zucchini, carrots, and bell peppers. Cook over low heat for 10 minutes.

Add the remaining vegetables and the seasonings.

Cook for 5 minutes. Cover the skillet and keep warm.

Cook the pasta in boiling salted water according to package instructions.

Remove 1 cup of the pasta water and drain the pasta on a colander. 

Transfer the vegetable sauce to the empty pasta pot. Turn the heat to low, return the cooked pasta to the pot, and add the pasta water and cheese, stir well, and adjust the seasoning. Add basil and serve on individual pasta bowls with Italian bread.

Baha California Style Fish Tacos

 

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Tacos

 Serves 2

 Ingredients 

PICKLED ONIONS

½ small red onion, sliced thin

1 small poblano pepper, stemmed and sliced into thin strips 

1/2 cup white wine vinegar

1 tablespoon lime juice

1/2 tablespoon honey

1/2 teaspoon sal

Lime Crema

¼ cup mayonnaise

¼!cup of sour cream

1 tablespoon

lime juice

1 teaspoon honey

¼ teaspoon salt

FISH

1-pound skinless white fish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips

Salt and pepper

¼ cup all-purpose flour

2 tablespoons cornstarch

½ teaspoon baking powder

½ cup beer

¼ cup peanut or vegetable oil

4 (6-inch) crispy taco shells, warmed

Shredded Iceberg lettuce 

Directions

FOR THE PICKLED ONIONS: Combine onion and poblano in a medium bowl. Combine vinegar, lime juice, honey, and salt. Pour the vinegar mixture over the onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.)

FOR THE Lime Creama Whisk all ingredients together in a bowl. (Sauce can be made and refrigerated up to 2 days in advance.)

FOR THE FISH: 

Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder, and salt together in a shallow bowl. Add beer and whisk until smooth. Transfer fish to batter and toss until evenly coated.

Add oil to a large skillet and heat over medium. Add fish to the skillet. Fry fish, until golden brown and crispy, about 2 minutes. Turn the fish over and fry for 2 more minutes.

Drain on paper towels.

Place a heaping tablespoon of Crema in each taco shell.

Divide the fish evenly among the taco shells. Top with pickled onions, and lettuce.

Southwestern Black Beans and Cprn

Ingredients

4 ears corn, shucked and kernels removed

1 small red bell pepper, diced

¼ cup chopped red onion

1 large jalapeno pepper, seeded and minced

1 tablespoon lime juice

2 teaspoons chili powder

salt and freshly ground black pepper to taste

1 (15 ounce) can black beans, rinsed and drained

¼ cup chopped cilantro

Directions

Mix corn kernels, bell pepper, onion, jalapeño, lime juice, chili powder, salt, and pepper together in a bowl until well combined.

Heat a large skillet over medium-high heat. Add corn mixture and cook until onion is translucent, 5 to 6 minutes. Stir in black beans and cook until heated through about 2 minutes. Remove from the heat and sprinkle cilantro over top.

Mediterreanean Smoked Salmon Plate For Dinner

  

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Smoked Salmon Plate

2 servings, double the ingredients for 4 servings

Ingredients

2 eggs, hard-boiled

Kosher salt

Red pepper flakes or Aleppo pepper  to taste

6 oz sliced smoked salmon

1 ½ oz Feta cheese, sliced into slabs

½ cup canned chickpeas, drained and rinsed

⅓ of an English cucumber, thinly sliced into rounds

⅓ of a  bell pepper (any color), thinly sliced into t5hin strips

6 grape tomatoes, cut in half

2 radishes, thinly sliced into rounds

¼ cup assorted olives

1 cup cooked green beans

⅓ of a small red onion, thinly sliced 

Your favorite bread for serving 

Lemon Dressing, see the recipe below

Directions

To assemble the smoked salmon plates:

Line two shallow bowls with lettuce leaves. Divide the plate ingredients evenly over the lettuce in each bowl in an attractive arrangement. Drizzle with some of the lemon dressing and serve with your favorite bread.

Make ahead.

Lemon Dressing

 Makes 3/4 c

Ingredients

2 small lemons

3/4 cup extra-virgin olive oil

2 minced garlic cloves

Two 3- to 4-inch sprigs of fresh chives

3 tablespoons finely chopped fresh flat-leaf parsley

Directions

With a vegetable peeler, peel the zest from the lemons in strips. Remove any white pith from the strips of zest, if necessary.

In a small saucepan heat the lemon zest, oil, garlic, and rosemary over low heat until the oil just begins to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste bitter. Transfer the mixture to a small heatproof bowl and let cool to room temperature. Remove the zest and rosemary sprigs with a fork or tongs. Stir in the parsley.

Baked Cod Recipe with Lemon Garlic Sauce

 { always make extra cod, so I have leftovers to make codfish cakes. A family favorite.

Ingredients

1.5 lb Cod fillet pieces, 4-6 pieces

1/4 cup chopped fresh parsley leaves

Lemon Sauce

5 tablespoons fresh lemon juice

2 tablespoons  extra virgin olive oil

5 tablespoons  melted butter

5 garlic cloves, grated

For Fish Coating

1/3 cup all-purpose flour

1 teaspoon ground coriander

3/4 teaspoon  sweet Spanish paprika

3/4 teaspoon ground cumin

3/4 tsp black pepper

2 tablespoons olive oil

Directions

Preheat the oven to 400 degrees F.

Mix the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.

In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.

Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.

Heat 2 tablespoons olive oil in a cast iron skillet or an oven-safe pan over medium-high heat (watch the oil to be sure it is shimmering but not smoking). 

Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.

To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.

Bake in the heated oven until the fish flakes easily with a fork ( about 10 minutes, but begin checking earlier). 

Remove from the heat and sprinkle chopped parsley. Serve with roasted potato wedges and a green vegetable.

Salisbury Steak with Mushroom Gravy

 

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2 large servings or 4 medium 

Steak Ingredients

1 lb lean ground beef

1 large onion, diced

½ cup plus 2 tablespoons panko breadcrumbs

1 egg

1 tablespoon  butter

1 tablespoon olive oil

¼ teaspoon garlic powder

¾ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon smoked paprika

1 tablespoon Dijon mustard

2 tablespoons ketchup

Steak Directions 

Heat a skillet over medium heat and add the butter, oil, and diced onion. Saute until translucent. Reserve half for the gravy.

In a large bowl add all of the remaining steak ingredients and half the sautéed onion. Mix until incorporated. Shape into 2-8 oz patties or 4-4 oz patties.

Using the same skillet, heat the pan and add the steaks. After one side gets brown approximately 5 minutes, turn them over and reduce the heat to low. Cook until the internal steak temp reaches 145 degrees. Remove the steak patties to a plate.

Gravy Ingredients

4 oz baby bella mushrooms, sliced

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon cornstarch + 1 tablespoon water for a slurry

1/4 teaspoon  garlic powder

1¼ cups beef stock

½ tablespoon Dijon mustard

½ teaspoon kosher salt

1/4 teaspoon black pepper

½ teaspoon browning sauce, such as Kitchen Bouquet or Worcestershire sauce as a sub

Reserved onion

Gravy Directions 

Hear the skillet over medium heat and add the olive oil, butter, and mushrooms. Brown the mushrooms, for 8-10 minutes and add the reserved onion, seasonings, beef stock, browning sauce, and Dijon mustard. Mix well and once it comes to a slow boil mix in the slurry (cornstarch and water mixed well). This will thicken the gravy.

Add the steaks and cook over low for 10 minutes.

Serve with mashed potatoes and a green vegetable.

Easy Lemon-Blueberry Coffee Cake

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 Ingredients

Streusel

1/2 cup packed light brown sugar

3 tablespoons all-purpose flour

3 tablespoons whole-wheat pastry flour

2 tablespoons unsalted butter, softened

2 teaspoons ground cinnamon

1/4 teaspoon salt

Cake

Cooking spray 

1/2 cup granulated sugar

6 tablespoons unsalted butter, softened

1 large egg

1 cup all-purpose flour

1 cup whole-wheat pastry flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

1/4 cup water

2 cups fresh or frozen blueberries

2 teaspoons grated lemon zest

1 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.

Prepare streusel: Stir brown sugar, 3 tablespoons each all-purpose flour and pastry flour, 2 tablespoons butter, cinnamon, and 1/4 teaspoon salt together in a medium bowl until crumbly.

For the cake

In separate bowls combine the wet cake ingredients in one bowl and the dry ingredients in another.

Combine the wet and dry ingredients. Pour into the prepared baking dish.

Sprinkle the blueberries over the top of the batter. Sprinkle streusel over the berries.

Bake until a wooden pick inserted in the center comes out clean, 50-60 minutes. Let cool slightly on a wire rack, for about 30 minutes. Cut into 9 pieces for serving.