INGREDIENTS
1/2 lb salmon steak per person
1 egg
1/4 cup Parmesan, grated
1/2 cup Italian seasoned bread crumbs
1/2 teaspoon tarragon
1/2 teaspoon dried dill weed
1 cup white wine
1/4 cup teriyaki sauce
1 Tablespoon melted butter
1 Tablespoon minced garlic
2 Tablespoons olive oil
DIRECTIONS
1 - Mix Parmesan, bread crumbs, tarragon, & dill weed in a shallow bowl. In another bowl, beat egg. Dip each salmon steak in egg, then bread crumb mix coating all sides.
2 - In deep skillet, heat 2 Tablespoons olive oil over Medium-High heat. Brown salmon on all sides. Remove from skillet and set aside, keeping warm.
3 - In the same skillet over medium heat, add wine, teriyaki, garlic, and butter. Cook & stir until garlic is tender.
4 - Add salmon back to skillet and continue cooking about 15 minutes.
THOUGHTS
The breading ingredient amounts above work for 2-4 salmon steaks. Serve over pasta with Mustard Aioli. Quite possibly the best salmon I've ever had.
Wednesday, December 17, 2014
Mustard Aioli
INGREDIENTS
1/4 cup mayo
1 Tablespoon Dijon mustard
1 teaspoon lemon juice
1-2 teaspoons honey
1 clove smashed garlic
salt & pepper to taste
DIRECTIONS
Whisk together all ingredients and season with salt & pepper. Refrigerate for at least 30 minutes before serving.
THOUGHTS
Great with salmon!
1/4 cup mayo
1 Tablespoon Dijon mustard
1 teaspoon lemon juice
1-2 teaspoons honey
1 clove smashed garlic
salt & pepper to taste
DIRECTIONS
Whisk together all ingredients and season with salt & pepper. Refrigerate for at least 30 minutes before serving.
THOUGHTS
Great with salmon!
Saturday, January 11, 2014
Chicken Thighs with Shallots & Spinach
INGREDIENTS
6 boneless skinless chicken thighs
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1.5 teaspoons olive oil
4 shallots, thinly sliced
1/3 cup white wine or chicken broth
1/4 cup fat free sour cream
1/4 teaspoon salt
1 10oz package fresh spinach
DIRECTIONS
1 - Sprinkle chicken with seasoned salt and pepper. In a large non-stick skillet coating with cooking spray, heat olive oil over medium heat. Add chicken and cook 6 minutes on each side or until a thermometer reads 170 degrees. Remove chicken from pan and keep warm.
2 - In the same pane, cook and stir shallots until tender. Add wine, sour cream, and salt. Bring to a boil; cook and stir 2-3 minutes or until sauce is slightly thickened.
3 - Add spinach; cook and stir until spinach is wilted. Serve with chicken.
SOURCE
Taste of Home Magazine, October 2013 Issue
6 boneless skinless chicken thighs
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1.5 teaspoons olive oil
4 shallots, thinly sliced
1/3 cup white wine or chicken broth
1/4 cup fat free sour cream
1/4 teaspoon salt
1 10oz package fresh spinach
DIRECTIONS
1 - Sprinkle chicken with seasoned salt and pepper. In a large non-stick skillet coating with cooking spray, heat olive oil over medium heat. Add chicken and cook 6 minutes on each side or until a thermometer reads 170 degrees. Remove chicken from pan and keep warm.
2 - In the same pane, cook and stir shallots until tender. Add wine, sour cream, and salt. Bring to a boil; cook and stir 2-3 minutes or until sauce is slightly thickened.
3 - Add spinach; cook and stir until spinach is wilted. Serve with chicken.
SOURCE
Taste of Home Magazine, October 2013 Issue
Whiskey Chops
INGREDIENTS
4-8 thin cut boneless pork chops
3 Tablespoons olive oil, divided
3 Tablespoons butter, divided
1 lb mushrooms, sliced
1 onion, sliced
2 garlic cloves, minced
1.5 cups chicken broth
1/2 cup heavy cream
2 Tablespoons balsamic vinegar
1/3 cup whiskey
1 teaspoon cornstarch
Salt & pepper to taste
DIRECTIONS
1 - Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a cast iron skillet over medium-high heat. Season chops with salt and pepper. Brown both sides of chops. Reduce heat to low and cook until chops are done. Remove and cover with foil to keep warm.
2 - Heat remaining olive oil and butter over medium-high heat & saute onions and mushrooms until browned (approximately 10-15 minutes). Add garlic and continue sauteing for 2 minutes.
3 - Mix 1 teaspoon cornstarch with 2 Tablespoons chicken broth & set aside. Add remaining broth, balsamic vinegar, and whiskey to skillet. Simmer until sauce is reduced by more than half, stirring frequently and scraping.
4 - Add cornstarch mixture, stir continually 1 - 2 minutes. Do this as needed until sauce is at desired thickness.
5 - Add cream and simmer until sauce thickens, stirring & scraping constantly. Add salt & pepper to taste.
6 - Add pork chops back to skillet and spoon some of the sauce over the chops. Cook at a low simmer for 5 minutes.
SOURCE
http://www.livingbear.com
4-8 thin cut boneless pork chops
3 Tablespoons olive oil, divided
3 Tablespoons butter, divided
1 lb mushrooms, sliced
1 onion, sliced
2 garlic cloves, minced
1.5 cups chicken broth
1/2 cup heavy cream
2 Tablespoons balsamic vinegar
1/3 cup whiskey
1 teaspoon cornstarch
Salt & pepper to taste
DIRECTIONS
1 - Heat 1 Tablespoon olive oil and 1 Tablespoon butter in a cast iron skillet over medium-high heat. Season chops with salt and pepper. Brown both sides of chops. Reduce heat to low and cook until chops are done. Remove and cover with foil to keep warm.
2 - Heat remaining olive oil and butter over medium-high heat & saute onions and mushrooms until browned (approximately 10-15 minutes). Add garlic and continue sauteing for 2 minutes.
3 - Mix 1 teaspoon cornstarch with 2 Tablespoons chicken broth & set aside. Add remaining broth, balsamic vinegar, and whiskey to skillet. Simmer until sauce is reduced by more than half, stirring frequently and scraping.
4 - Add cornstarch mixture, stir continually 1 - 2 minutes. Do this as needed until sauce is at desired thickness.
5 - Add cream and simmer until sauce thickens, stirring & scraping constantly. Add salt & pepper to taste.
6 - Add pork chops back to skillet and spoon some of the sauce over the chops. Cook at a low simmer for 5 minutes.
SOURCE
http://www.livingbear.com
Ham, Mushroom, & Cheese Frittata
INGREDIENTS
8 eggs
2 Tablespoons milk
3/4 cup shredded cheddar, divided
1/4 cup grated Parmesan
1/2 cup ham, diced
1/2 cup mushrooms, diced
1/4 onion, diced
1 teaspoon butter
Salt & pepper to taste
DIRECTIONS
1 - Preheat oven to 350 degrees. Melt butter over medium heat; saute onions and mushrooms until tender. Remove from heat and set aside.
2 - Beat eggs & milk together. Add 1/2 cup shredded cheddar, Parmesan, ham, mushrooms, onions & salt/pepper.
3 - Coat a pie pan with cooking spray and add egg mixture.
4 - Bake at 350 degrees for 20 minutes. Top with remaining cheddar cheese and return to oven for 10 minutes. Allow to settle and cool 5 minutes before serving.
8 eggs
2 Tablespoons milk
3/4 cup shredded cheddar, divided
1/4 cup grated Parmesan
1/2 cup ham, diced
1/2 cup mushrooms, diced
1/4 onion, diced
1 teaspoon butter
Salt & pepper to taste
DIRECTIONS
1 - Preheat oven to 350 degrees. Melt butter over medium heat; saute onions and mushrooms until tender. Remove from heat and set aside.
2 - Beat eggs & milk together. Add 1/2 cup shredded cheddar, Parmesan, ham, mushrooms, onions & salt/pepper.
3 - Coat a pie pan with cooking spray and add egg mixture.
4 - Bake at 350 degrees for 20 minutes. Top with remaining cheddar cheese and return to oven for 10 minutes. Allow to settle and cool 5 minutes before serving.
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