Roasted Salmon

I love salmon, so I always like new recipes for it. This made the mark.

Roasted Salmon-adapted from Rachael Ray
Total Time: 15 Minutes
Serves 2

• 1/4 cup red wine vinegar
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 tablespoon worchestershire sauce
• 1 tablespoon soy sauce
• 1 1/2 teaspoons grainy mustard
• 1 1/2 teaspoons dried rosemary
• Salt and black pepper to taste
• 9 tablespoons vegetable oil
• 2 salmon filets

Preheat oven to 425 degrees. In a small bowl, combine vinesgars, brown sugar, worchestershire sauce, soy sauce, mustard, rosemary, salt, pepper and vegetable oil.

Place salmon skin side down on a greased baking sheet. Season to taste with salt and pepper. Brush with some of the vinegar mixture. Bake for about 5 minutes or until salmon is flaky. Top with remaining vinegar mixture.

Sausage Rolls

I don't know why, but I was a bit nervous to make this dish. They turned out absolutely fantastic! I remember eating them and just saying, "this is one of the best things I've made in awhile!" The best part is, it could really be made with your favorite ingredients-olives, ground beef instead of Italian sausage, cheese, whatever you want! The puff pastry makes it just decadent. I dipped my rolls in ranch, but you could use your favorite condiment.

Sausage Rolls-adapted from Every Day with Rachael Ray
Total Time: 45 Minutes
Serves 4

• 3 Italian sausage links, casings removed
• 1/2 cup panko breadcrumbs
• 1/2 red bell pepper, chopped
• 1 sheet frozen puff pastry, thrawed but chilled
• 1 egg, beaten

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Crumbe the sausage into a large bowl and mix in bread crumbs and bell pepper.

Line a work surface with parchment paper. Set the puff pastry on top and roll into an 11-inch square. Cut the pastry in half. Roll sausage mixture into 11-inch logs and place one log on each half of the pastry. Brush the long side of the pastry with the egg. Wrap the sausage in the pastry, press the seam to seal, but do not seal the short ends.Transfer to the baking sheet, seam side down. 

Brush the tops with the remaining egg. Bake until puffed and golden, 25-30 minutes. Quarter each roll. Serve with ranch or your favorite condiment.

Chicken with Balsamic Onions and Mushrooms

Balsamic-anything is my latest obsession. I just love the flavor and goodness it brings. Balsamic chicken with onions is one of the easiest things that will definitely get made over and over again!

Chicken with Balsamic Onions and Mushrooms-adapted from Everyday with Rachael Ray
Total Time: 30 Minutes
Serves 4

• 3 tablespoons olive oil
• Seasoned salt and pepper
• 4 skinless, boneless chicken breasts
• 2 medium onions, sliced
• 4 ounces mushrooms, sliced
• 3 tablespoons balsamic vinegar

In a large skillet, heat two tablespoons oil over medium high heat. Season the chicken to taste and cook, turning once, until golden brown, about 5 minutes each side. Transfer to a plate and keep warm.

In the same skillet, heat additional tablespoon oil over medium heat. Stir in the onions, mushrooms and vinegar and cook, stirring occasionally, until the onions begin to caramelize-about 15 minutes. Towards the end, stir in 1/4 cup water and scrape any browned bits. Serve onion mixture over chicken.

Tarragon Chicken

I've gotten behind on blog posting. Again. I think I have a problem. I get really far ahead, which helps...for about a week. Then I don't post anything further that week. Like I said, it's a problem.

I made this so long ago, I truthfully barely remember eating it. I know I didn't hate it and that we didn't love it, so I'll just give this a rating of good and put it on the list to make again. Forgive me!

Tarragon Chicken-adapted from Every Day with Rachael Ray
Total Time: 5 hours
Serves 4

• 1/2 cup plus 2 tablespoons chicken broth
• 4 tablespoons dijon mustard
• 1 teaspoon kosher salt, more to taste
• 1/8 teaspoon pepper, more to taste
• 4 pounds bone-in chicken parts
• 3 cloves garlic, minced
• 2 tablespoons fresh tarragon, chopped
• 1/2 cup heavy cream
• 1/2 cup lemon juice

Pour the chicken broth into a 6 quart slow cooker. In a small bowl, combine mustard, salt and pepper and rub on chicken pieces. Place chicken in the slow cooker and top with garlic and tarragon. Cover and cook on low for about 5 hours or until chicken is cooked through.

Transfer chicken to a plate and cover to keep warm. Strain the juices in the slow cooker into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until sauce has thickened; stir in the lemon juice. Pour over chicken.

Parmesan Crusted Fish

I'm not sure if I've said this before, but I love Rachael Ray! Everything I've made from her magazine or website has turned out absolutely fantastic. Her recipes are easy to follow, which is an added bonus! I'm pretty sure this fish really called for grated parmesan from a jar, however, I had fresh shredded parmesan on hand so that's what I used instead. And let me tell you, it was totally worth it! The flavor of this fish was amazing, and it was a quick and easy dish!

Parmesan Crusted Fish-adapted from Rachael Ray
Total Time: 25 Minutes
Serves 4

• 3/4 cup shredded parmesan cheese
• 2 teaspoons paprika
• 1 tablespoon dried parsley flakes
• 1 teaspoon lemon pepper
• 1 teaspoon garlic salt
• 4 swai or other whitefish filets

Preheat oven to 400 degrees. In a shallow dish, mix parmesan cheese, paprika and parsley. Season fish with the lemon pepper and garlic salt. Dredge filets in the cheese mixture and place on a foil lined baking sheet. Bake for about 15 minutes or until fish is flakey.

Thai Chicken with Basil and Pineapple

I've said it many times before, but I love stir frys. Of pretty much any flavor and protein. They're just so tasty! This had a lot of flavor to it and will definitely be added to my list of stir frys! I only used a small serrano pepper and it added just enough kick to not make it too spicy for me! Serve with some rice and egg rolls and you have yourself a meal!

Thai Chicken with Basil and Pineapple-adapted from Everyday with Rachael Ray
Total Time: 30 Minutes
Serves 4

• 2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless opp breasts, chopped into bite-size pieces
• 1 can diced pineapple
• 1 red bell pepper, thinly sliced
• 1 serrano pepper, seeded and finely chopped
• 1 1/2 inch ginger root, grated
• 3-4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 1/2 tablespoons fish sauce
• 1 cup basil leaves, torn

Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Cook chicken about 6 minutes, or until thoroughly cooked. Transfer to a plate.

Add additional 1/2 tablespoon to skillet and stir fry pineapple, peppers, ginger and garlic until crisp tender. Stir fry about 3 minutes, and then add in soy sauce and fish sauce. Mix in chicken and toss to coat. Top stir fry mixture with basil leaves.

Fish with Brown Butter Sauce

As I've mentioned in previous posts, unless I know the flavor of a fish really defines the outcome (like salmon. Or maybe it's just that I love salmon, who knows?!) I usually go with what I have on hand and prepare the rest of the recipe as indicated. This particular recipe called for flounder, but I used cod. I included both in the recipe below.

This recipe helped me to remember how much I truly love recipes with brown butter. The flavor is absolutely amazing. If you can believe it, it's better than plain butter (shocking, I know). The almonds didn't provide anything to this particular dish, so I've crossed them out below. Either way, the flavors were fantastic and this was a great recipe. Just an amped up cod with butter recipe, which is just delicious to me!

Fish with Brown Butter Sauce-adapted from Every Day with Rachael Ray
Total Time: 25 Minutes
Serves 4

• 3 tablespoons butter
• 1 yellow pepper, diced
• 1/4 cup slivered almonds
• 1 teaspoon lemon juice
• 1 tablespoon dried parsley
• 2 tablespoons canola oil
• Lemon pepper and seasoned salt for seasoning
• 4 flounder or cod fillets, patted dry

In a small saucepan, melt the butter over medium heat and cook, swirling often, until browned, about 5 minutes. Remove from heat and stir in almonds, pepper, lemon juice and parsley. Keep warm and stir occasionally.

In a large skillet, heat 2 tablespoons canola oil over medium-high heat. Season the fish with lemon pepper and seasoned salt, add to the pan, and cook 6-8 minutes or until lightly golden.

Spoon the browned butter sauce over the fish.

Chicken with Apple, Raisins and Olives

The cinnamon and apples in this recipe originally made me a bit wary. It seemed like it was going to be a bit too sweet, but I decided to give it a try anyway. I am so glad that I did! The flavors were great and this really did go well with the couscous. Which reminds me, I really need to make couscous more often. It's super delicious and very easy to make for a side! Give this a try!

Chicken with Apples, Raisins and Olive-adapted from Every Day with Rachael Ray
Total Time: 30 Minutes
Serves 2

• 1 tablespoon olive oil
• 2 skinless, boneless chicken breasts, diced into 1/2 inch pieces
• Seasoned salt and pepper
• 1 large gala apple, cut into 1/2 inch cubes
• 1/3 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/3 cup green olives
• 1 box garlic and olive oil couscous

In a large skillet, heat the olive oil over medium-high heat. Season the chicken with the seasoned salt and pepper, add to the pan and cook until golden-brown, about 10 minutes. Remove from heat and keep warm.

Add the apples, raisins and cinnamon to the skillet with 1/3 cup water and scrape up the browned bits and season with a bit more salt and pepper. Cover and cook over medium heat until the apple is tender, about 5 minutes. Add back in chicken and stir in olives and remove from heat.

Meanwhile, prepare the couscous according to package directions. Once cooked, serve with chicken mixture.

Panko Fish with Dipping Sauce

This is a really simple recipe that isn't too extravagent. It tastes good, and hits the spot when you just want some fish! And the upside-you'll usually have most of these ingredients in your pantry!

Panko Fish and Sauce-Adapted from Every Day with Rachael Ray
Total Time: 15 Minutes
Serves 4

Sauce

•  1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon pickled relish
• Salt and pepper to taste

Fish

• 1 cup panko breadcrumbs
• 3 tablespoons flour
• 1 egg, beaten
• 12 ounces tilapia, cut into 4 or 8 pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preheat oven to 450 degrees. In a small bowl, combine all the ingredients for the sauce. Refrigerate until fish is done cooking.

Ready three shallow bowls. In one, place the panko breadcrumbs. In another, combine the flour, salt and pepper. Pour the egg into a third shallow bowl. Coat each piece of tilapia in the flour mixture, dip in the egg, and then coat in breadcrumbs, pressing to adhere. Repeat with remaining pieces of fish, and place on baking sheet. Bake fish until cooked through, about 10 minutes. Serve with sauce.

Spinach and Ricotta Quiche

Scott always gets scared when I make an egg dish--frittatas and quiches alike. One of my very first (like way before this blog, freshman year in college) attempts at cooking was a quiche. And I didn't know the portions for green peppers and it was way too many peppers for one quiche. And neither of us really like green peppers anyway. But this was pretty tasty. I've never worked with puff pastry before, and I thought it was delicious! There's a lot of flavor-especially if you get good Italian sausage!

Spinach and Ricotta Quiche

Spinach and Ricotta Quiche-adapted from Everyday with Rachael Ray
Total Time: 1 hour, 10 minutes
Serves 4

• 1 sheet frozen puff pastry, thawed
• 1/4 cup olive oil
• 5 ounces frozen chopped spinach, thawed and drained
• 4 ounces sliced mushrooms
• 1 red pepper, chopped
• 3 green onions, sliced
• 1/4 pound Italian sausage
• 4 eggs
• 8 ounce ricotta cheese
• 1/2 cup milk

Preheat the oven to 400 degrees. Press the puff pastry into a pie plate, trim the edges. Prick the bottom all over with a form, line with parchment paper, and place and oven safe bowl over the top. Bake until golden, about 20 minutes. Transfer to a rack to cool, and turn oven down to 350 degrees.

In a large skillet, heat 1 tablespoon olive oil over medium high heat and cook sausage until browned. Spread the sausage and spinach in the pie shell. In a large bowl, whisk together eggs, ricotta and milk; pour into pie shel. Bake until the eggs are set and the crust is golden, about 35 minutes.

Nutrition Facts
4 Servings
Amount Per Serving
Calories		406.9
Total Fat		30.5 g
	Saturated Fat	8.2 g
	Polyunsaturated Fat	4.2 g
	Monounsaturated Fat	19.2 g
Cholesterol		272.7 mg
Sodium		456.7 mg
Potassium		357.4 mg
Total Carbohydrate		14.3 g
	Dietary Fiber	1.7 g
	Sugars	3.2 g
Protein		19.6 g

Sweet and Sour Chicken

When I normally think of sweet and sour chicken, it's that super breaded chicken from the Chinese take-out place. This recipe was so much better than that! There is no breading (a little bit of flour to thicken it), and the flavors were awesome! Serve it with some sticky rice an you're all set! I just recently figured out the PERFECT measurements for my rice cooker to get that perfect rice!

I also have to say that I am in love with Rachael Ray Magazine. Every single recipe I've ever made from it has been awesome!

Sweet and Sour Chicken

Sweet and Sour Chicken-adapted from Every Day with Rachael Ray
Total Time: 30 Minutes
Serves 4

• 1 can pineapple chunks, drained, 1/2 cup juice reserved
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 4 teaspoons flour
• 1 tablespoon ketchup
• 2 teaspoons ground ginger
• 1 1/4 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 red bell pepper, cut into 1-inch pieces
• Cooked white rice

In a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 teaspoons flour, ketchup and ginger. In another bowl, toss the chicken with the remaining 2 teaspoons flour, salt and pepper.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned. Add the bell pepper and cook, stirring, about 2 minutes until crisp-tender. Stir in the pineapple chunks. 

Whisk the pineapple juice mixture into the chicken mixture, and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through. Serve with rice.

Creamed Corn

I remember creamed corn as a kid. I didn't like it. I know it's not the healthiest thing for you (just because corn is in the title doesn't make it healthy!), but this was actually pretty good! If I ever decide to ahve creamed corn again, I'm definitely making it from scratch!

Creamed Corn-Adapted from Every Day with Rachael Ray
Total Time 15 Minutes
Serves 4

• 4 cups corn kernels
• 4 tablespoons butter
• 1/2 cup heavy cream

Using a food processor, puree 3 cups corn kernels. Transfer to a small saucepan and stir in the remaining corn. Add the butter and cook over medium heat until hot, about 5 minutes. Stir in the cream and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. 

Mustard Fish

This gives a nice twist on regular breaded fish. Next time I'm going to try baking it in the oven instead of frying it! I used Beer & Brat mustard, but you could use your favorite! This is so easy and quick that I'll definitely make it again!

Mustard Fish-Adapated from Every Day with Rachael Ray
Total Time: 20 Minutes
Serves 4

• 4 tilapia fillets
• 6 tablespoons grainy mustard
• 1-2 cups panko breadcrumbs
• 2 tablespoons olive oil

Spread 1 1/2 tablespoons mustard evenly on top of each piece of fish. Cover the fish in breadcrumbs, pressing down to help them stick. 

In a large skillet heat the olive oil over medium-high heat. Add the fish to the skillet and reduce heat to medium and cook, turning once, until golden brown and crisp, about 10 minutes.

Risotto with Shrimp and Peas

I have never made risotto before, but I had always wanted to try. I also can't remember a time I tried it before this recipe. I have to tell you-although it can be a bit time consuming, it was absolutely DELICIOUS! I can't wait to try a new recipe and perfect my skills! This recipe from Rachael Ray was absolutely WONDERFUL! I wouldn't change a thing (although I did add mushrooms-mushrooms make everything better)!

Risotto with Shrimp and Peas

Risotto with Shrimp and Peas-Adapted from Everyday with Rachael Ray
Total Time: 40 Minutes
Serves 4

• 1 can  (14.5 oz.) chicken broth
• 3 tablespoons butter
• 1 small onion, finely chopped
• 4 ounces chopped mushrooms
• 1 cup arborio rice
• Salt and pepper
• 8 ounces peeled, cooked small shrimp
• 1 cup frozen peas
• 1 cup finely grated parmesan cheese
• 1 lemon, zested

 In a small saucepan, heat the chicken broth and 1 3/4 cups water over high heat until steaming; cover and keep warm. Meanwhile, in a medium saucepan, melt 1 tbsp. butter over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and 1/2 tsp. salt and cook, stirring, for 3 minutes. 

Stir in 1 cup of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2 to 3 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender and creamy, 20 to 25 minutes. Add the remaining 2 tbsp. butter, the shrimp, peas, and 1/2 cup cheese and cook, stirring, until the cheese has melted. Stir in the lemon zest; season with salt and pepper. Top with the remaining 1/2 cup cheese.

Haystacks

Tacos and taco salad are one of my favorite things. This was a vegetarian twist on a taco salad and it was FANTASTIC! Making the homemade tortillas was so nice. We've used corn tortillas in a few recipes before, and Scott hates them! he actually likes them in this one! This dish just has so much flavor, and with the beans, you don't miss not having any meat. This would be great to make for lunch someday too!

Haystacks

Haystacks - Adapted from Every Day with Rachael Ray

Total Time: 30 Minutes

Serves 4

• 8 corn tortillas, halved, then cut crosswise into 1/4 inch strips
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste
• 2 cans (15 ounces each) pinto beans
• 1 1/2 cups jarred mild tomato salsa
• 1/2 head romaine lettuce shredded
• 1 cup shredded monterey jack cheese
• 1/4 cup sour cream
• 1/4 cup black olives, sliced

Preheat the oven to 400 degrees. IN a large bowl, toss the tortilla strips with olive oil and season to taste with salt and pepper. Arrange on a single layer on a baking sheet and bake until crisp, about 8 to 10 minutes. Let cool.

Meanwhile, in a medium saucepan, combine the beans and 1 cup salsa; bring to a simmer over high heat. Lower the heat to medium and cook, stirring, until thickened, about 5 minutes.

Allow diners to create their own haystacks with lettuce, bean mixture, topped with cheese, tortilla strips, sour cream and/or black olives.

Guacamole

I love guacamole. And homemade guac is the best. But I really hate prepping the avocados. They just get so messy for me! Either way, the best thing about homemade guacamole is that you can make it however you like. If you like it spicy, add more peppers or jalapeno juice. If you like it a little more salty, add some salt. This is a great guideline!

**12/5/2013**
I've made a slightly different version of this recipe here. This one is still my favorite, but if you're looking to change it up, give it a try!

**January 2014 Update**
This continues to be my go-to guacamole recipe, and I have a few additional pictures to share! For one, this is the GREATEST kitchen tool for avocados you will ever find. It does everything, and is dishwasher safe! Click here for info on it:

We received this amazing bowl for our wedding! 9/27/2014

Guacamole for the taco bar at my cousin's shower!

April 28, 2014

Early Thanksgiving 2014

January 2015

Guacamole - adapted from Every Day with Rachael Ray
Serve 6
Total Time 15 Minutes

• 4 avocados, chopped
• 4-6 slice jalapenos, chopped (from a jar of jalapenos)
• 1/2 teaspoon juice from jar of jalapenos
• 1 clove garlic
• 2 tablespoon finely chopped white onion
• 2 tablespoons finely chopped tomato
• 2 tablespoons chopped cilantro
• 2-3 teaspoons fresh lime juice
• 1/2 teaspoon salt, plus more to taste
• 1 bag good-quality tortilla chips

In a medium bowl, mash the avocado with a for until somewhat chunky. One at a time, stir in the jalapeno, garlic, onion, tomato, cilantro, lime juice and salt. Cover with plastic wrap touching the surface and let sit for about 2 hours to allow the flavors to develop.

Season with salt to taste. Serve with tortilla chips.

Zucchini Salad

I told Scott I was making zucchini as part of dinner and he gave me this look. Then told me he doesn't like zucchini unless its cooked. Then I brought this out with the fish. And he was thoroughly impressed! It was such a refreshing salad! I totally would double or triple the recipe to take to a pot luck. It was different but delicious! I'd give it 4/5 overall!

Shredded Zucchini

Final Product!

Zucchini Salad adapted from Rachael Ray Magazine

Serves 4

Total Time: 10 Minutes

• 2 zucchini
• 1/2 pint grape tomatoes, halved lengthwise
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons parsley
• 2 garlic cloves, minced
• 1 teaspoon cayenne pepper
• Salt and pepper
• 3 cups baby arugula

Shred the zucchini in the large holes of a grater. Roll up in a kitchen towel, squeeze out an excess liquid, and return to a bowl. Stir in tomatoes, olive oil, lemon juice, parsley, garlic, cayenne pepper and salt and pepper to taste. Just before serving, mix with arugula.

Parsley and Lemon Cod

I like fish. Scott thinks fish can get bland. I like the texture and how you can do so many different flavors with it. This, unfotrunatly was one of those recipes that was a little bit bland. It's mostly lemon flavoring, which definitely isn't for everyone. If for some reason I have fish on hand (I usually don't buy that in advance) and I don't ahve anything planned for dinner, I'd come to this recipe again. But it would definitely need some work. Overall 2/5. It was edible, but definitely not worth noting.

Sizzlin' Fish

Final Product!

Parsley & Lemon Cod adapted from Rachael Ray Magazine

Serves 4

Total Time: 30 Minutes

• 2 tablespoons olive oil
• 4 cod fillets
• Salt and pepper
• 1/4 cup parsley
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon cayenne pepper

Heat olive oil in a large skillet over medium heat. Season cod fillets with salt and pepper. Place into heated pan. Cook until browned, turning once, about 8 minutes.

In a small bowl, combine parsley, garlic, cayenne pepper, and lemon juice. Season with salt and pepper. Sprinkle over fish.