Blackened Salmon With a Cucumber Dill Cream

Blackened Salmon Cucumber Dill Cream

      This was one of those perfect dinner meals that anyone can make. Perfect for the bachelor, perfect for that romantic dinner for two, or perfect for anyone wanting a healthy and delicious meal. I chose to use a simple store bought blackening seasoning, however you can make a quick one yourself by combining the typical ingredients that are usually in a blackening seasoning. I have found a really good one at my local store that I love to use. Combine with the cooling of the cucumber dill cream sauce and you have the perfect balance of hot and cold in this dish. Blackened Salmon with Cucumber Dill Cream.

Ingredients:

• 2 salmon fillets
• Blackening Seasoning
• 1/2 cucumber
• 2/3 cup cream
• 1 tbs dill
• 1 tbs lemon juice

1. Generously rub the blackening seasoning on both sides of the salmon fillets.

2. Grill skin side down first over a hot grill for about 3 minutes until the marks are present and the salmon gently lifts off the grill. Flip and grill other side.

3. Place salmon in oven safe dish and bake for roughly 5-10 minutes at 350 degree or just until medium or to your preference.

4. Meanwhile slice up cucumber into small chunks. Cook in a saute pan with dill, cream and lemon juice just until tender. Serve over cooked salmon.

This salmon dish is truly one of my best inventions I have had. Give it a try.

Prep Time: 5 minutes

Cook Time: 10-15

Serves: 2



Broccoli Bacon Salad

Broccoli Bacon Salad

 

 

    This is one of those perfect summer time picnic side dishes. I first encountered it at a friends family's house. I fell in love. Delicious, chilled, just the right amount of sweetness, and with bacon; well bacon makes everything better. Broccoli Bacon Salad.

 

Ingredients:

 

• 2 lg broccoli heads
• 12 strips bacon
• 1 1/2 cup shredded cheddar
• 1/2 red onion
• 2/3 cup sugar
• 2 tbs wine vinegar
• 1 1/4 cup mayo

 

1. Cook bacon until done. Chop up into chunks.

 

2.  Cut up the broccoli heads into bite size pieces.

 

3. Dice the onion.

 

4. In a large bowl combine broccoli, bacon, onion, and cheddar.

 

5. In a separate bowl combine mayo, vinegar, and sugar.

 

6. Pour mayo mixture over the broccoli mixture and stir to incorporate. Cover and set in fridge till

ready to serve. (Best overnight)

 

Prep Time: 10 minutes

Cook Time: Just bacon

Serves: 5+

 



Greens and Beans



     Here is another great side dish that can go with any dinner entrée. This dish is extremely healthy for you and packed  with good proteins and vitamins. It is a dish that brings back many memories for me. My grandmother used to make it all the time. You can choose your choice of greens but I highly recommend escarole. Greens and Beans.

Ingredients:

• 1 large head of escarole
• 1 can of cannellini beans
• 1 clove garlic
• Swig of olive oil
• Salt/pepper

1. Chop up and wash the escarole. Pat dry with paper towel.

2. Drain and rinse the can of cannellini beans.

3. In a medium saute skillet drizzle some olive oil.

4. Saute the chopped escarole until wilted.

5. Add in chopped garlic and the cannellini beans. Bring to a simmer.

6. Cover and saute until beans are tender and ready to serve.

Simple, quick, easy, and delicious. Give it a try!

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4

Sticky Toffee Pudding

Sticky Toffee Pudding



     What is Sticky Toffee Pudding? Well it is a classic British dessert perfect for your afternoon tea or dinner party with friends. I first discovered this dessert as a child when the neighbor kids mother used to make it all the time. I completely forgot about this cake until I went searching for what exactly it was. This delicious dessert has been enjoyed by people for ages. Give it a try! Trust me you will love it. Sticky Toffee Pudding.

Cake Ingredients:

• 1 cup dates chopped
• 1/2 cup water
• 1/2 tsp baking soda
• 1 tsp salt
• 1 1/2 cups flour
• 1 stick butter at room temperature
• 1 cup packed brown sugar
• 1/2 tsp vanilla
• 2 eggs

Sauce:

• 3/4 stick butter
• 3/4 cup brown sugar
• 1/2 tsp vanilla
• 1/4 cup cream

1. Preheat oven to 350 degrees. Coat a 9x13 inch pan with cooking spray.

2. Combine the chopped dates, water, and baking soda in a saucepan and cook over high heat until boiling. Remove and set aside.

3. Combine flour and salt in one bowl and whisk together.

4. Combine butter and brown sugar in another bowl and beat with a mixer until the mixture is smooth.

5. Add in vanilla and eggs one at a time and mix well.

6. Stir in the date mixture and then the flour until well incorporated.

7. In another saucepan bring some water to a boil.

8. Pour the cake mixture into the coated pan. Sit the pan in another larger baking pan and pour the boiling water around to create a water bath. (Be careful).

9. Place in oven and bake for about 45 minutes or until the center is cooked through.

10. Meanwhile in another saucepan on the stove over medium high heat melt the butter, brown sugar,
and vanilla just until the mixture starts to simmer and bubble.

11. Slowly add in the cream and stir until the mixture becomes thick and doubles in volume.

12. Slice cake into individual pieces and pour the toffee sauce over. Serve with vanilla ice cream.

This dessert will definitely become a favorite.

Prep Time: 5 minutes.
Cook Time: 60+
Serves: 5+

Pasta Alla Norma

 

 

 

     Situated on the east coast of this beautiful island along the blue waters of the Ionian sea sits a city that has a rocky past; Catania. Glooming high above behind the city sits the great Mount Etna that has destroyed this lovely dwelling many times with its explosive volcanic eruptions. Like the High Priestess of the Druids, Norma, protecting her two offspring from death as a sacrifice to the Gods to rid the city of the Romans, the depth and love of this city is exemplified in the destruction of its streets by Etna as well as the song and performance of the "bel canto" in the opera about the priestess Norma. This traditional Sicilian pasta dish named in honor of her is a perfect example of said depth and love of this culture. Pasta Alla Norma. A delicious grilled eggplant in tomato sauce pasta. Top with some basil and fresh shaved ricotta.

 

     As the little story above states, Pasta Alla Norma is a true Sicilian dish apparently  created in honor of the Opera Norma. I discovered this dish by watching the show Extra Virgin on the Cooking Channel. I had never heard of it before and thought it looked amazing. This dish was fantastic. Quick, simple, and full of flavor. Pasta Alla Norma.

 

Ingredients:

 

• 1 large eggplant
• 1 can crushed tomatoes
• Handful fresh basil
• Pinch chili flakes
• 1 clove garlic
• 1/2 white onion
• Ricotta
• Olive oil
• Salt/pepper

 

1. Sliced eggplant into about 1/2 inch thick cuts.

 

2. On a grill or grill pan over high heat grill the eggplant slices until no longer green and grill marks show.

 

3. Salt and pepper to taste. Lay aside till ready to place into sauce.

 

4. Meanwhile in a large skillet drizzle some olive oil and saute diced onion until translucent.

 

5. Toss in diced garlic and saute until fragrant.

 

6. Pour in the crushed tomatoes, chopped up fresh basil, and chili flakes.

 

7. Chop up the eggplant slices into bite size chunks. Place into skillet. Cover and let simmer for about 15 minutes. Serve over small rigatoni pasta with some fresh basil and ricotta shavings.

 

     This was such a fresh and delicious meal that I am glad I discovered this Sicilian meal.

 

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4+

 

 

 

 

Green Beans and Tomatoes

Green  Beans and Tomatoes

 

 

     Looking for a perfect side dish for your next dinner meal? This traditional, (in the sense of my family), possibly Italian side dish is delicious. Quick, easy, and full of flavor. We always have this as a side dish to big family meals. One of my favorites growing up. Green Beans and Tomatoes.

 

Ingredients:

 

• 1 lb fresh green beans
• 1 can whole stewed tomatoes, (of course fresh tomatoes are better)
• 1 clove garlic
• Olive oil
• Salt/Pepper

 

1. Prep the green beans by pinching off the ends and halving.

 

2. In a large pot with water boil the green beans to soften them up a bit for roughly 30 minutes.

 

3. Drain water.

 

4. In a bowl pour the whole tomatoes and crush with hands or cut into chunks with scissors.

 

5. In same pot over medium heat toss the green beans with the tomatoes. Pour in some olive oil and diced garlic and simmer for about 10 minutes.

 

     This side dish is such a great accompaniment to any dinner you serve your family. Bon Appetit!

 

Prep Time: 10 min

Cook Time: 40 min

Serves: 4+

 

 

Pork Cutlet with a Sherry Mustard Sauce

Pork Cutlet with a Sherry Mustard Sauce

 

 

    So this recipe is a knock off of one I saw on the Foodnetwork's Kitchen show. However they used chicken cutlets and some other things that I changed up a bit. This dish was amazing! Oddly perfect combination of flavors with the olives and the mustard sherry sauce. Definitely agree with the hosts of that show that they cutlets should be marinated for at least 30 minutes. The herbs attach and stay with the cutlet while frying. Definitely give this one a try. Pork Cutlet with a Sherry Mustard Sauce.

 

Ingredients:

 

• 4 thick cut pork cutlets
• 2 tbs parsley
• 1 large shallot
• 2 cloves garlic
• 1/2 cup cherry tomatoes
• 1/2 cup green olives
• 1/4 cup cooking sherry
• 1/2 cup chicken broth
• 1 tbs brown mustard
• Handful diced fresh basil
• Olive oil
• Salt/pepper

 

1. Take the pork cutlets and pound them down under some plastic wrap.

 

2. Salt and pepper and place in a zip bag.

 

3. Pour in some olive oil. Sprinkle in the parsley and 1 clove chopped garlic. Toss to coat and let sit

for at least 30 minutes.

 

4. In a large saute pan drizzle in some olive oil and brown the pork cutlets about 5 min each side until nice and golden and cooked through. Sit aside on a plate and cover with tinfoil.

 

5. In same saute pan, toss diced shallot and saute. Mix in 1 clove diced garlic and saute until fragrant.

 

6. Pour in the cooking sherry and deglaze the pan.

 

7. Toss in the halved cherry tomatoes and halved olives. Saute.

 

8. Pour in the chicken broth, the diced basil, bring to a simmer and reduce.

 

9. Stir in the mustard and mix thoroughly.

 

10. Place cutlets on a plate and top with the sherry mustard sauce. Top with some fresh diced basil and serve.

 

Prep Time: 15 min

Cook Time: 20 min

Marinate time: 30 min

Serves: 4

 



 

Cooking cutlets

 

Deglaze and saute

 

 

Orange Molasses Fried Chicken

Orange Molasses Fried Chicken

     It was one of those weeks where I had to use up what I had in the fridge. I had many oranges that I had already removed the peels for making homemade Arancello, so in order to keep them fresh I needed to eat them all or use them for something. I was craving fried chicken so decided to combine the two into an interesting fried chicken dish. Orange Molasses Fried Chicken.

Ingredients:

• 2 large boneless skinless chicken breasts
• Flour for dredging
• 3 oranges juiced
• 1/2 cup molasses
• Oil
• Salt/pepper

1. I prefer to soak my chicken in a salt and water solution overnight brining them so they come out much more juicier and tasty.

2. Toss the chicken in a plastic bag with the flour to coat.

3. Pour enough vegetable oil in a pan over medium high heat to fry the chicken in.

4. Gently fry the chicken on both sides just until golden brown. Remove and let drain on a paper towel lined plate.

5. Preheat oven  to 350. Place chicken on a baking sheet and place in oven to cook through about 15 min.

6. Meanwhile juice the 3 oranges and combine with the molasses.

7. After about 15 min of the chicken cooking, brush  the orange/molasses glaze over each chicken on both sides. Let cook another  5 minutes in oven.

8. Brush more of the sauce over the chicken and let cook another 5 minutes. Remove and serve.

     It is at this point you should have a crunchy and sticky coating to the chicken breasts. So delicious and interesting that you will be making this again real soon.

Prep Time: 15 min
Cook Time: 35 min
Serves: 2

Carne and Queso Burrito

Carne and Queso Burrito

 

 

 

     I must admit that I am one of those people who goes to that certain ethnic restaurant and orders the same thing. It doesn't matter where I am, what city I am in, or which restaurant; I always look for this one dish. Now, that is not to say I haven't tried other items on the menu. I have, and I always do at any different ethnic restaurant or different cuisine, however there is that one item that you just fall in love with. I am not sure if this even constitutes Mexican cuisine. All I know is I have found it at many different Mexican restaurants up and down the east coast. It always has a different name depending on the restaurant. So when it came time to name this post, I just called it what it is. A beef and cheese burrito. Nothing fancy, beef tips cooked with onion and stuffed inside a burrito topped with that all time favorite melted white queso cheese. Simple and delicious. I have to say I am a little addicted to that white queso cheese. I have attempted many recipes but have never quite gotten it right. So I on a whim actually found the cheese in a can at my local grocery in the Hispanic food section. Quick, easy, and no hassel. Carne and Queso Burrito.

 

Ingredients:

 

• 1 lb flank steak
• 1/2 white onion
• 1/2 cup beef broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 can Queso Blanco
• Flour tortilla
• Salsa 

1. Combine cumin, chili, garlic, and paprika in a bowl. Rub all over the flank steak.

2. Dice up onion and toss into a crockpot. Place steak on top and pour in beef broth. Cook at high for 1 hour then turn down to low for another 3-4 hours.

3. Once completed to your preference in tenderness, warm up flour tortilla's, heat up Queso Blanco on stove.

4. Slice beef into strips or chunks. Place in center of tortilla alone with onions. Roll up. Cover with Queso blanco and salsa. Serve.

Cioppino

 

Cioppino

 

 

    What is Cioppino you may be asking? Well it is an Italian American stew that originated in San Francisco by Italian immigrants. It is known throughout the country as a west coast dish. It may have its origins in some simple Italian soups and stews in Italy, however, this one is truly American as well. The stew usually contains some traditional ingredients as shrimp, crab, mussels, clams, etc. Now my version may be a bit different. (Not a fan of clams or mussels). I decided to create this dish based on what I had in the freezer that I needed to get rid of. I received the "traditional" recipe from a foodie friend of mine for Christmas straight from the mouths of San Fran inhabitants. I would call this version an "all in the pool" Cioppino.

 

Ingredients:

 

• 10 shrimp
• 1 6 oz jar crab meat
• 1 Pollock filet1
• 1 tuna filet
• 1 cod filet
• 28 oz can crushed tomato
• 6 oz can tomato paste
• 1 1/2 cup clamato juice
• 1/2 yellow bell pepper
• 1/2 red bell pepper
• 1/2 white onion
• 1 stalk celery
• 1 clove garlic
• 1 tbs chili flakes
• 1 clove garlic
• 1/2 cup red wine
• Olive Oil
• Salt/pepper

 

1.  I a large skillet saute the bell peppers, onion, celery, garlic, and parsley in a bit of olive oil until translucent and tender.

 

2. Cut up the fish filets into bite size pieces.

 

3. Stir in the wine and let reduce.

 

4. Stir in the crushed tomatoes, paste, and clamato juice and mix until incorporated and simmer.

 

5. Sprinkle in the chili flakes and add in the fish. Cook on a simmer for about 5 minutes or until the fish is cooked.

 

6. Stir in the shrimp and cook another 5 minutes until they are cooked through. Mix in the crab meat. Salt and pepper to taste and serve.

 

     This was the first time I tried this dish. I had never had it before. It was delicious. So warming, full of flavor, and definitely a new favorite. Thanks again Joy Stewart.

 

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Serves: 4+