Formerly Trendy Pasta

Standard

IMG_9137

This pasta is delicious. I mean its FREAKING good. Just believe me. I call it ‘Formerly Trendy’ pasta since its got all the major food trends that struck it hot for a short time recently: kale, bacon, butternut squash – all things that made it into a lot of new dishes and on many restaurant menus in the past two years. But…trendy or not, these ingredients are some of my favorite (minus kale which I can only eat cooked or chopped into tiny bits – I think it tastes like tree leaves might taste).

The pasta is sweet, savory, smokey, creamy, and has a tiny bit of spice from the red pepper flakes. It is one of my favorites. It reheats SO well. This recipe makes about 8 healthy portions. My mother was in town helping me with the new baby as I head back to work part-time…and we nibbled on it for lunch and dinner for a couple of days. No-one ever was tired of the pasta – which means its pretty damn good. 🙂 Enjoy!

INGREDIENTS:

  • 5 cups (1/2-inch) cubed peeled butternut squash
  • 2 tablespoon olive oil
  • 1 package uncooked ziti (short tube-shaped pasta)or other short tubed pasta of your preference
  • 4 cups chopped kale
  • 8 bacon slices
  • 1 large yellow onion chopped
  • 1 teaspoon salt, divided in half
  • 1 tablespoon black pepper
  • 5 garlic cloves, minced
  • 2 cups fat-free, lower-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon crushed red pepper
  • 1 cup light sour cream
  • 1 cup shredded Gruyère cheese

DIRECTIONS:

1. Preheat oven to 400°.

2. Combine squash and 1 tbps olive oil in a large bowl  or in a Ziploc bag with 1/2 tsp salt and the 1 tbsp black pepper; toss well. Arrange squash mixture in a single layer on a baking sheet coated with tin foil (or can use cooking spray). Bake at 400° for 30 minutes or until squash is tender.

3. On another baking sheet with foil, lay the bacon flat and cook for 20-30 minutes (cooking times will vary greatly based on the thickness of the bacon). Flip the bacon every 5 minutes to ensure its fully cooked and not burnt.

4. While the butternut squash and bacon are in the oven cooking, place the chopped onion in a saute pan on the stovetop. When the bacon is done cooking, pour off about 2 tbsp of the bacon drippings into the pan with the onion.

5. Cook pasta 7 minutes or until almost al dente. Add kale to pot of pasta (with water) during last 2 minutes of cooking. Drain pasta mixture into colander and then pour into large mixing bowl.

6. Pull butternut squash from oven and place into bowl with pasta mixture.

7. Pull bacon from the pan and place onto paper towels to dry and crisp. Once crispy and dried – chop into small 1/2 inch pieces and place into bowl with butternut squash and pasta.

8. Turn the onion/bacon drippings (grease) pan to medium heat. Add garlic and red pepper flakes. Cook until onion is translucent. When completely cooked, pour into bowl with pasta/kale/butternut squash/bacon.

9. Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk. Bring the remaining 1 3/4 cups of the chicken broth to a boil in a small saucepan. Add flour/broth mixture to the boiling broth. Then add the remaining 1/2 teaspoon salt to the broth. Cook and whisk 2 minutes or until slightly thickened. Remove from heat; stir/whisk in 1 cup of light sour cream. Then stir in 1 cup of the cheese – continue to stir until melted.

10. Combine squash, bacon, pasta/kale mixture, cooked onion mixture, and cream/cheese sauce in a large bowl; toss gently. Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; then pour in the pasta. Sprinkle the remaining cheese on top of the pasta. Bake at 400° for 25 minutes or until bubbly and slightly browned.

IMG_9109 (1)

Chopping kale – keeping the stems out of the chopped mixture

IMG_9105

Butternut squash in oven to roast

IMG_9106 (1)

Raw bacon entering oven to cook

IMG_9115 (1)

Cooked butternut squash

IMG_9113 (1)

Cooked pasta & chopped kale mixture

IMG_9116

Cooked mixture of pasta/kale in big mixing bowl

IMG_9118 (1)

Added butternut squash to pasta mix in large mixing bowl

IMG_9119

Cooking onion in bacon drippings

IMG_9121

Final cooked onion/bacon drippings/red pepper flakes added to large mixing bowl

IMG_9117

Cooked bacon resting on paper towels

IMG_9124 (1)

Chopped bacon added to mixing bowl

IMG_9122 (1)

Cooking the cheese sauce

IMG_9125 (1)

Final mixture of all elements: kale/pasta, bacon, squash, onion, cheese/cream sauce

IMG_9127 (1)

Pasta dish entering oven

IMG_9137

Final product – YUMMO!

 

Creamy Chicken & Wild Rice Soup

Standard

IMG_7787

This soup is so comforting and delish. As new parents we are ALL about meal prep…IE: what can we make a lot of and toss in the freezer for quick meals on week nights? Soup is an amazing option for lunches, dinners, period. Its my new favorite food!

Before my husband heads to work he pulls a mason jar of soup out of the freezer and places in the fridge. When home – pour it into a pot on the stove, heat it up and eat. Voila! Its much better for you and comes with much less guilt than ordering a pizza or hitting the BK drive-thru when exhausted after a long day and sleepless night before. We also made it over the Christmas holiday with my family and it was a big hit.

This soup is SO easy to make and I know you’ll love it.

INGREDIENTS:

  • 3/4 cup uncooked wild rice blend
  • 1 cup chopped yellow or white onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 stick of butter, cut into 1 tbsp chunks
  • 2 clove minced garlic
  • 4 cups low-sodium chicken broth
  • 1/2 cup water
  • 1/4 tsp of each dried thyme, marjoram, sage and rosemary
  • 1 rotisserie chicken – shredded (or you can shred chicken breasts or chicken thighs on your own)
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • Salt
  • Pepper

DIRECTIONS:

  1. Prepare rice according to directions listed on package.
  2. As the is rice cooking, in a large pot, melt 2 Tbsp butter over medium heat. Add onion, carrots and celery and sauté until slightly tender, about 5 minutes
  3. Add in garlic and sauté another minute or so
  4. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste.
  5. Meanwhile reduce heat to low and add cooked rice.
  6. Add shredded chicken to soup. Keep on low temperature.
  7. In a separate medium saucepan (you can just rinse/wipe the rice pan), you will start the roux by melting the remaining 6 Tbsp butter over medium heat.
  8. Whisk in flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture.
  9. Stir this roux constantly until it thickens. Add the roux/milk mixture to soup/broth mixture in pot and cook about 5 minutes longer, or until soup is thickened (you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. **I don’t use all the roux every time, pour in as much as you like or don’t like to satisfy the texture you prefer — up to you!
  10. Stir in heavy cream and serve warm.
IMG_7775

Carrots, celery, & onion chopped

IMG_7776

The wild rice blend we used

IMG_7774

Rotisserie chicken shredded

IMG_7781

Cooked wild rice

IMG_7779

Broth poured into cooked vegetable mix

IMG_7780

butter and flour – ready for roux

IMG_7782

roux (milk mixture)

IMG_7784

Soup mix after roux is added

IMG_7787

Final product once all ingredients included

Crispy Honey Chipotle Chicken Tacos

Standard

IMG_6406

I saw this recipe online…and for all the recipes I find, I always do a bit of tweaking to make them my own, suit my flavor preferences, and just doing it exactly the same as someone else is cheating! 🙂 Changing them is much more fun anyways. This is a really delicious recipe, and the chicken itself would be great just for a meal or an appetizer. This is also a great way to fry chicken breasts without dropping into frying oil. I know this isn’t qualified as ‘health food’ but its better than a deep fryer, that is fo’ sho’. These tacos will appeal to everyone, no matter their taste bud likes. I think you could easily turn this into a salad if you removed the tortilla. Lots of fun ideas for this super crispy, sweet & spicy chicken. Hope you love these as much as we did.

INGREDIENTS:

  • Two boneless chicken breasts
  • 1 cup panko breadcrumbs
  • 1/2 cup regular breadcrumbs (no seasoning)
  • 1 cup flour
  • 2 eggs – whisked
  • 3/4 cup honey
  • 1/2 cup brown sugar
  • 4 tablespoons ketchup
  • 1/4 cayenne pepper
  • 2 chipotles in adobo sauce – pull two small peppers from can and puree in a food processor
  • 1 tbsp siracha or your preference of hot sauce
  • 2 tbsp minced garlic
  • 3 tbsp apple cider vinegar
  • 1/4 cup chicken broth
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup water
  • 1.5 tbsp corn starch
  • 1/2 cup butter melted (unsalted butter)
  • non-stick spray
  • corn tortillas
  • ranch dressing
  • avocado slices
  • chopped cilantro – about 2 tbsp
  • 1 lime cut into 4 wedges
  • extra salt & pepper on the side

DIRECTIONS:

  1. Heat oven to 450 degrees
  2. Prepare a baking sheet by spraying it with non-stick spray
  3. Cut each breast into three long strips. Then cut those strips in half. You should end up with about 12 total strips give/take.
  4. Sprinkle the chicken strips lightly with salt and pepper.
  5. Find three shallow bowls. In #1: combine both bread crumbs. In #2: pour in eggs. In #3 pour in flour, measured salt & black pepper and cayenne pepper
  6. Starting with your right hand, pick up a chicken tender and drop into the flour. Turn around to coat well. Drop into the egg bowl but do not touch the eggs w/ your right hand.
  7. Now with your left hand, turn the strip around in the egg until coated well. Continuing to use your left hand, remove from the egg and drop into the bread crumb bowl. Using your left hand still, coat the strip in the breadcrumbs pressing down to ensure they stick. Remove from bowl and place on baking sheet.
  8. Continue with right hand/left hand process to keep your hands from getting totally sticky with all the ingredients. Keep lining the baking sheet w/ chicken strips leaving space in between them.
  9. Once all strips are breaded and on the pan, wash hands and you are now done with the bowls.
  10. Take melted butter and pour all around the chicken strips, directly onto the baking sheet.
  11. Put in oven and set timer for 10 minutes.
  12. In a sauce pot on the stove top, add the following ingredients: honey, ketchup, chipotle puree, garlic, hot sauce, brown sugar, vinegar, onion powder and a pinch of salt and pepper. (A ‘pinch’ is how much you can pick up between your thumb and pointer finger – its about 1/8 teaspoon)
  13. Turn heat to medium-high and whisk until ingredients are combined well.
  14. In a small bowl whisk together corn starch and water. Set aside for now.
  15. When timer goes off, using tongs, flip the chicken onto the other side and set timer for 8 minutes.
  16. When sauce is bubbly and thick, add in the starch mixture. Continue whisking as the sauce becomes thick.
  17. Add in chicken broth and turn heat to low.
  18. When chicken is done, remove pan from oven and turn oven off. Allow chicken to cool for about 5 minutes so the crust sets up.
  19. Heat tortillas in cooling oven or in microwave. (I usually wrap in damp cloths in microwave or oven to keep them moist)
  20. Using tongs, drop fried chicken strips one by one into the sauce. Moving around until they are covered – about 10 seconds. Pull from sauce and set on a plate.
  21. Continue until all chicken strips are ‘dipped’ and on the side plate.
  22. Pull tortillas from microwave or oven.
  23. Put 2-3 strips on each tortilla (sometimes I doubled up the tortillas if they were too thin)
  24. Top with avocado, ranch dressing and cilantro. Squeeze a bit of lime juice onto the top and serve on the side too.
  25. Enjoy!

HELPFUL NOTE: You will have sauce leftover, so I put it in a small mason jar to freeze so I can do this again with sauce that is already done! (I’m a smart cookie sometimes).

IMG_6389

This is gross…but fun

 

IMG_6391

Breading the chicken

 

IMG_6392

Chicken breading assembly line

 

IMG_6393

Chicken after its breaded…ready for oven

 

IMG_6395

Sauce ingredients – before cooking

 

IMG_6398

Chicken done cooking

 

IMG_6402

Dipping chicken in sauce

 

IMG_6403

Chicken post-dipping

 

IMG_6406

Final product!

 

Restaurant/Retailer Redo: IKEA Swedish Meatballs

Standard
IMG_6420

Sweeeedish Meatballs

 

My mother-in-law’s family hails from Sweden. My husband talks often of her Swedish meatballs and I can attest that they are delish! The only other time I’ve had Swedish meatballs is at IKEA. I know there are mixed reviews, but the ones I had at the Orange County IKEA were quite yummy. So, in an effort to remind my husband of his mother’s home-made meatballs, and to try something new…I give you my version of Swedish meatballs. I have to say, I am quite proud on how they turned out and how good they were as leftovers!

INGREDIENTS FOR MEATBALLS:

  • 1 lb ground beef
  • 1 lb ground pork
  • 2 egg yolks
  • 3/4 cup panko breadcrumbs
  • 1 small onion diced
  • 2 tbsp olive oil – divided into two parts
  • 1/2 tsp nutmeg
  • 1/2 tsp ground allspice
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 tbsp fresh minced garlic

INGREDIENTS FOR GRAVY:

  • 1/2 cup unsalted butter
  • 2/3 cup flour
  • 8 cups beef broth
  • 1 cup sour cream
  • 3 tbsp fresh chopped parsley
  • 1 tsp salt
  • 1 tbsp fresh ground pepper
  • 1 tbsp onion powder

DIRECTIONS

  1. Heat 1 tbsp olive oil in large frying pan/skillet – medium heat
  2. Add chopped onions to the pan and stir until translucent
  3. Add in minced garlic and stir for about 2 minutes more until onions are beginning to carmelize just a bit
  4. Turn off heat & remove onions from pan. Put cooked onions/garlic in a large mixing bowl
  5. To the large bowl add all other ingredients for meatballs: egg yolks, panko, both proteins, nutmeg, allspice, salt & pepper
  6. Mix well until all combined thoroughly
  7. Place in fridge for about 15 minutes until chilled a bit. This allows for easy rolling later
  8. Pull from fridge and roll the meat into small 1 to 1.5 inch balls. As you complete the balls add back to the pan (which should be cooled by now). I actually needed a 2nd pan for all those meatballs. Since I needed a 2nd pan, I also needed an additional tbsp of olive oil for cooking.
  9. Once your pan(s) are loaded with meatballs, pour olive oil around the meatballs directly onto the pan. Turn to medium heat and start  to cook.
  10. Set up two plates lined with paper towels next to the cook top
  11. Cook the meatballs about 4-5 minutes on one side, then 4-5 minutes on the other. Keep cooking, rolling balls to cook all over for about another 4-5 minutes. The sides should be brown and crispy, but no pink showing.
  12. Once cooked all the way on the outside, remove them from the pan and place on paper towels to cool
  13. In a microwave or stove top, heat the beef broth until hot, but not boiling.
  14. Turn the pan to medium heat, add the butter to begin the gravy
  15. Once butter is melted,whisk in the flour until thick and bubbly.
  16. Cup by cup, slowly pour in the beef broth and whisk until thick. Continue until all broth is integrated smoothly.
  17. To the gravy, add 1/2 cup of sour cream and whisk until combined. Stir in other half and whisk again until all sour cream is melted and integrated.
  18. Add onion powder. Stir again until all is combined. Taste to add salt or pepper as you feel its needed. I always end up adding more pepper. 🙂
  19. Ensure heat is still at medium/bubbly and add in the meatballs one at a time as to not splash the sauce.
  20. Stir sauce to cover meatballs and cover for about 10 minutes.
  21. Pull one meatball to test. Cut in half to ensure its cooked all the way through, no pink. If it’s still pink, add the halved meatball back to the sauce. Cook for another 5 minutes and test another meatball for done-ness.
  22. Once meatballs are cooked, sprinkle them with parsley.  You can serve over rice, egg noodles, or just on their own in gravy. I like them with just a side of fresh bread. My husband likes them over egg noodles. Since these aren’t 100% health food, I also serve with steamed broccoli or roasted cauliflower to get those veggies.

NOTE: I doubled the required recipe for the gravy since my husband likes them over noodles so we need extra sauce!

HELPFUL TIP: When you refrigerate leftovers, the gravy becomes thick and jelly-like. Reheat in a pan over the stove. Whisk in about 1/4 -1/2 cup milk to the gravy as it heats to ensure the consistency isn’t too thick and gelatinous.

IMG_6408

Onions cooking in pan with olive oil and garlic.

 

IMG_6411

Meatballs mixture

 

IMG_6413

Meatball mixture ready for rolling

IMG_6416

Meatballs rolled and ready to cook

 

IMG_6418

Meatballs cooking in olive oil

 

IMG_6412

Parsley chopped and ready for garnish

 

IMG_6420

Meatballs placed into gravy

 

IMG_6423

Final product! Take that IKEA!

 

Korean Roast Beef Sandwiches (Crockpot)

Standard

photo 7My friends Michael and Jeff recently moved into a new place and I was invited over for dinner. These two always make super yummy stuff, so I was thrilled to hear we were having Korean crock pot roast beef sandwiches (that’s a mouthful of words – and a mouthful of deliciousness). I begged for the recipe and just made this for a dinner with my husband and our neighbors.

Its not always easy to find uses for a crockpot in the summer. They are usually associated with comforting warm meals, but this was a great summer recipe. Crockpot meals are super easy. You can do these sandwiches with our without the slaw. If you are crunched for time, you can buy a cole slaw at the store instead. Purchase a vinegar-based slaw, not cream-based. Go nuts. Whatever you want.

This recipe is enough for 6 good size sandwiches and 3 leftover which do make awesome leftovers. Promise. Adjust your recipe as needed.

Ingredients (roast):

  • 3 lbs chuck roast
  • ½ bottle (10 oz) low sodium soy sauce
  • ½ cup packed brown sugar
  • 3 cloves garlic, minced
  • 2 Tbsp fresh ginger, grated
  • 3 Tbsp rice vinegar
  • 1 Tbsp dark sesame oil
  • 1 Tbsp vegetable or olive oil
  • 3 Tbsp sriracha
  • 1 cup of water
  • Rolls – your choice. I chose whole wheat and egg rolls.
  • 5 tbsp olive oil mayo
  • 2 tbsp korean marinade

Directions (roast):

  1. Spray your slow cooker crock with non-stick cooking spray and add the beef to the bottom.
  2. Whisk soy sauce, sugar, and vinegar with the garlic, ginger, 2 tbsp of the sriracha, and oils.
  3. Pour over the beef in the crock pot and then pour in the water.
  4. Cook on low for 7- 8 hours. At 6.5 hours check the beef and if it easily tears with a fork, its done.
  5. Remove meat from juice and place on cutting board equipped with a trough to catch juice, or place the cutting board on a towel to catch the juices.
  6. Remove any fatty pieces, shred the meat with 2 forks and return to juice in crock pot on warm.
  7. Mix the mayo, Korean marinade and 1 tbsp sriracha. Taste and add any more of other items you prefer. Refrigerate for at least 1 hour.

Ingredients (slaw):

  • equal parts shredded purple cabbage, daikon radish, carrots (I did about 3/4 cup each)
  • 1 serrano pepper seeded and finely diced
  • 1 bunch green onions thinly sliced
  • 4 tbsp sugar, 1.5 tbsp salt
  • 1 tbsp rice wine vinegar

Directions (slaw):

  1. Mix veggies together in a large bowl.
  2. Mix salt, sugar, and rice wine vinegar.
  3. Combine vegetables and salt/sugar mix.
  4. Let quick pickle in fridge for 30 min to 1 hour.

Assembly:

  • Cut the rolls so there is a bottom and top half
  • Toast the buns in a toaster or in the oven on broil until slightly crispy and brown on the face of the bun – but ensure its still soft (the goal is to ensure the juicy meat doesn’t make the bun soggy – toasting the bun keeps this from happening so quickly).
  • On each face of the bun, spread the mayo mixture.
  • On the bottom bun place a liberal amount of the shredded beef. Be sure to let the juices drip off a bit so the sandwich isn’t drenched with the juice, you want it moist but again, not soggy. That would suck.
  • Top the roast beef (or other side of bun) with the slaw.
  • Put on top and ENJOY!

I served this with a crunchy Asian noodle salad. Recipe here. 

photo 3

All ingredients for beef marinade

photo 2

Chuck roast in crock pot with marinade

photo 4

Shredding the vegetables in a food processor (with a shredding blade)

photo 5

Salt, sugar, vinegar mix

photo 6

Slaw for topping the roast beef sandwich

photo 7

Shredding the beef

photo 10

Sandwich preparation: Mayo on both sides of the toasted buns

photo 11

Sandwich preparation: one side beef, one side slaw, with mayo on toasted buns.

photo 12

Final sandwich and side salad

photo 8

The spread of shredded beef sandwich fixins, and a side of crunchy Asian noodle salad.

Easy Pesto Pasta Salad

Standard

IMG_3584

Pasta salad is delicious – WHEN its done right. I am kinda picky about my pasta salad which is odd b/c I eat pretty much everything that comes in my path. Usually restaurants throw in a bunch of pasta, red onion and a basic Italian salad dressing and charge way too much for that thoughtless dish. No thank you!!

I love to make this salad for when I have friends over. They always think its store-bought, but its not! Its super easy to make and is bursting with flavor. If I have leftovers, I use for lunches or quick dinners on weeknights. Grill up a chicken breast or some shrimp – toss it all together and you’ve got a delicious meal. Enjoy!

INGREDIENTS:

  • 3/4 pound rotini pasta
  • 3/4 pound bow tie pasta
  • 3/4 cup chopped sun-dried tomatoes
  • 1/3 cup extra virgin olive oil
  • 2 tsp balsamic vinegar
  • 1/2 cup toasted pine nuts
  • 2 cups pesto, store-bought or click here to try my recipe
  • 1 (10-ounce) package frozen chopped spinach
  • 3 tablespoons freshly squeezed lemon juice
  • 2/3 cup good mayonnaise
  • 1 cup freshly grated Parm Ramano
  • 1 small bag frozen petite peas, defrosted
  • 1 teaspoon kosher salt
  • 2 teaspoon freshly ground black pepper
  • 1 tsp red pepper flakes

DIRECTIONS:

  1. Bring a large heavily salted pot of water to a boil. Add all pasta. Cook in boiling water for about 8 to 10 minutes total, but taste to ensure its done. Strain and rinse gently with cold water. Toss with olive oil and set aside.
  2. Meanwhile, cook the spinach in the microwave according to package directions. Strain into a colander, rinse with cold water and press out the liquid with the back of a spoon. I also grab paper towels and do one last smoosh through the colander to get out any additional liquid. Set aside.
  3. In a very large bowl, stir together pesto, spinach, lemon juice, balsamic, mayonnaise, salt and black pepper. Add pasta, sun-dried tomatoes, pine nuts, peas, and 1/2 cup the parmesan cheese.
  4. Refrigerate until ready to serve.
  5. Before serving, sprinkle with other 1/2 cup of the cheese.
IMG_3576

Cooked pasta tossed in olive oil

IMG_3577

Peas thawing

IMG_3582

Chopped sun-dried tomatoes

IMG_3583

Mixing mayo, spinach, pesto, basil, salt, pepper, lemon juice & red pepper flakes

IMG_3584

Final product!

Cedar Salmon w/ Apricot/Jalapeño/Mustard Glaze

Standard

IMG_3526

This is one of the first dishes I taught myself to make. It’s actually a recipe from Guy Fieri which I saw up on a TV show loooong ago. Yes. I am serious. Guy Fieri. That absurd host of Diners, Drive-ins, and Dives. His hair, his mannerisms, his personality are all off-the-charts ridiculous (“that’s a bitchin’ burrito bro”), BUT this recipe is very good so I guess underneath all of that craziness, he really does know what he’s talking about in the kitchen.

There was another first with this dish, as it was the first time I also cooked for my husband and of course the fish was WAY undercooked. Oopsie! I’ve improved my technique after some practice and am now sharing this delicious recipe with you. I use cedar planks in the oven which can cause some smoking – but I love the smell and cook with the doors open so that is ok with me. If you aren’t that interested in this plan, use an outdoor grill or you can skip the cedar planks.

INGREDIENTS:

  • Two salmon filets 5-6 ounces (skinned and boned)
  • 3/4 cup apricot preserves (you can also use sugar-free)
  • 2 tbsp whole grain mustard
  • 1 jalapeño sliced into rings
  • 1/2 tbsp minced garlic
  • 1/3 cup white wine
  • lemon zest
  • 2 small sprigs of rosemary
  • 1 tbsp cooking oil
  • salt & pepper
  • 1 cedar plank for every 2 filets of salmon

DIRECTIONS:

  • Cedar planks are optional – but if you chose to use them – soak them in your sink until ready to use
  • Heat oil in saute pan over medium heat
  • Begin to saute jalapeños until they become brown and caramelized – about 5 minutes
  • Add garlic and stir quickly – about 15 to 30 seconds – be sure not to let it brown
  • Add in white wine to deglaze the pan (deglazing removes caramelized bits/the “browned” bits from the bottom of your pan or skillet after cooking meats or vegetables.)
  • Stir for about 30 seconds to scrape up the bits
  • Add mustard and apricot preserves
  • Continue to stir and turn heat to medium/low. Continue to simmer the sauce for about 15 minutes
  • While mixture is simmering, prepare the cedar planks and heat your oven to 400 degrees. Place parchment paper on cedar plank and cut to fit. If not using cedar planks, line a baking sheet with parchment paper.
  • Place salmon filets on the parchment paper – offset and end to end.
  • Top each salmon filet with a sprig of rosemary
  • After the mixture has finished simmering, top each salmon liberally with the sauce.
  • Cook for approximately 12 minutes or until internal temperature reads 135 to 140 degrees
  • Remove from oven and let rest for about 3 minutes
  • Pull off rosemary sprig and garnish w/ lemon zest. Serve immediately

I serve over mixed wild rice that is tossed with sautéed mushrooms, roasted chopped pecans and a bit of chopped rosemary. It’s a great way to ‘fancy up’ your regular rice. I also serve with a steamed veg to add in some vitamins. Enjoy!

IMG_3510

Sliced jalapeño and rosemary sprigs

IMG_3511

Salmon filets – topped with salt and peppe

IMG_3514

Jalapeño slices sautéing in pan

IMG_3516

Apricot jam and mustard added to deglazed jalapeño mixture.

IMG_3517

Apricot/mustard/jalapeño sauce simmering

IMG_3519

Salmon topped w/ rosemary sprig

IMG_3520

Salmon topped with the apricot sauce

IMG_3527

Final product!