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.