Salmon w Dijon Cream Sauce and Garlic Butter Breadcrumbs

This salmon was absolutely better than my dijon salmon I've made many times.  A little more involved than that, but worth every effort!  I still like baking my salmon because I think it makes it really tender.  The sage was something I would never think to put in the sauce, but it went so nicely and really had such great flavor!

before adding the breadcrumbs!

Salmon w Dijon Cream Sauce and Garlic Butter Breadcrumbs
via How Sweet Eats
serves 2

2 salmon filets
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup panko bread crumbs
1 1/2 tablespoons unsalted butter
3 garlic cloves, minced or pressed
1 small shallot, diced
2 tablespoons freshly chopped sage
1/4 cup dry white wine (you can also use chicken broth)
3/4 cup low-fat evaporated milk
1 1/2 tablespoons dijon mustard
 

Prepare breadcrumbs first by heat a small saucepan over medium-low heat and adding 1 tablespoon of butter. Add in 2 minced garlic cloves and cook for 30 seconds until fragrant, then stir in bread crumbs well, tossing for a minute or two until the mixture is combined and slightly golden. Set aside.

Heat a large skillet over medium-high heat and add olive oil (or cook salmon for 15-20 minutes at 350 until flakes easily with a fork). Season salmon with salt and pepper, then place in the skillet (skin side up, if the salmon has skin) and cook until opague in the center and golden on each side, about 5-6 minutes for salmon that is 1-inch thick. If you use salmon with skin, simply cook it skin side up the entire time. Remove salmon and set aside.

Add remaining 1/2 tablespoon of butter, shallot, garlic, and sage to skillet. Stir well to coat then cook for 1-2 minutes until sizzling, then add in white. Cook for 2-3 minutes, allowing it to bubble and slightly reduce, then whisk in milk and mustard. Continue to whisk and cook while milk bubbles on the sides and thickens, stirring for a minute or two. Taste and season additionally or whisk in a bit more dijon if desired.

Serve salmon immediately, drizzled with dijon cream and then top with breadcrumbs. Serve with rice, potatoes, vegetables or salad!

Chipotle Southwestern Steak Salad

I'm just going to apologize in advance for this photo!  This is what you call I already started eating then remembered to snap a photo.  If my husband saw this he would probably tell me not to post it!  But it was just too darn good I don't want you to miss this recipe!  The vinaigrette was so incredible and unexpected, like nothing I've ever made!  It was sweet with the honey, smokey with the chipotle peppers, and bright with the lime.  And the great thing is you don't have to do steak, you can do chicken, pork, add black beans, or just a simple greens salad.  The steak was so so good though!

 

Southwestern Steak Salad

via Martha Stewart

serves 2-4

 

1 pound skirt steak (1/2 inch thick), trimmed (I couldn't find in the grocery so I used a ribeye)

Coarse salt and ground pepper

2 hearts romaine lettuce, torn (I used mixed greens)

1 avocado, halved, pitted, peeled, and diced

1/2 English cucumber, peeled and diced small

6 small tomatoes, cut into wedges

1 small red onion, thinly sliced

1 to 2 canned chipotle chiles in adobo, minced

3 tablespoons fresh lime juice

2 teaspoons honey

1/4 cup extra-virgin olive oil

 

Heat a large skillet over medium-high; season steak with salt and pepper. Cook 2 1/2 minutes per side for medium-rare (or until done to your likeness). Transfer to a plate and cover loosely with foil. Let rest 5 minutes, then thinly slice.

 

Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, and onion.

 

In a small bowl, combine chile, lime juice, honey, 1/2 teaspoon salt, and a pinch of pepper. Gradually whisk in oil and any accumulated juices from steak. Pour dressing over salad and toss; add steak and toss again.

 

 

Cinque Formaggio Pizza

Just like the quattro formaggio pizza from bazbeaux except improved!  This pizza was so great!  The cheddar adds so much that you don't typically find on pizza, and oh the bacon, yum!  Fantastic Friday night dinner!

 

 

Cinque Formaggio PizzaRecipe via Call Me Mrs. Rapp

Serves 2-4, depending on portions

pizza crust
4 oz. mozzarella cheese, sliced thinly or shredded
1/2 cup fontina cheese, shredded
1/4 cup sharp cheddar cheese, shredded
1/4 cup Parmesan cheese, shredded
3 tablespoons fat free ricotta cheese
3 slices bacon, cooked and crumbled
1/3-1/2 pizza sauce

Preheat oven to 400 degrees, or according to package directions.

Roll out pizza dough, being sure to flour rolling pin and surface. Once rolled out, move to pizza stone (or whatever you're cooking your pizza on).

Spread pizza sauce over dough. Sprinkle or cover with 3/4 mozzarella cheese. Drop 1/2 tablespoons of ricotta onto pizza. Sprinkle Fontina on top, then sprinkle with bacon crumbles. Cover with parmesan and cheddar, plus remaining mozzarella.

Bake for about 15 minutes, or according to your package directions. Let sit for a couple minutes before slicing, then enjoy!

Queso Smothered Chicken

OK, I'm not sure if I can really count this as a recipe...I mean I just made queso and dumped it over chicken...but let me tell you it was pretty fabulous!  Every once in a while you just need a great simple meal to go along with some football games!  This was really good, just make it and you'll see!

Queso Smothered Chicken
adapted from Plain Chicken
serves 2-4

4 boneless chicken breasts
seasonings: chili powder, cumin, garlic powder
1 package mexican rice
1 can black beans, drained and rinsed
8 oz Velveeta, diced
1 can Ro-Tel diced tomatoes and green chilies

Heat oven to 350.  Season chicken on both sides with chili powder, cumin, and garlic powder.  Cook chicken in oven for 20-25 minutes until cooked through.

While the chicken is cooking, prepare mexican rice according to package directions.  Stir in black beans.

Combine Ro-tel and Velveeta in a small sauce pan and heat over medium heat stirring occasionally until cheese is melted.

To assemble the Queso Smothered Chicken - place 1/4 of the mexican rice and black beans in a bowl, and top with chicken. Pour 3-4 Tbsp cheese dip over chicken.  Reserve remaining queso for tortilla chips later!

Stuffed Pepper Casserole

We love stuffed peppers, so when I saw this casserole via Pinterest I knew I needed to try it out!  I have been loving easy dinners that I can prep sometime during the day while Reese naps and just throw in the oven in the evening (or crock pot, even better!).  This one was simple, and comforting.  It did not disappoint!

Stuffed Pepper Casserole
adapted from Kraft
yields 13x9 casserole

1 lb. lean ground turkey (could use beef)

2 green peppers, coarsely chopped (or any color)

3 cloves garlic, minced

2 cups cooked long-grain brown rice

28 oz can crushed tomatoes

1 1/2 cups shredded mozzarella or italian cheese

Heat oven to 350ºF.

Brown meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.    

Spoon into 13x9 in casserole sprayed with cooking spray; top with remaining cheese.

Bake 25 min. or until heated through.