Slow Baked Salmon with Lemon Butter Sauce

salmon1

Quick Post: I served this with my favorite roasted green beans and this garlic rice pilaf – oh, and don’t forget to splurge a little and cover the whole plate with lemon butter sauce. I have baked salmon several times before, but I was curious about this “slow” baking method. It is easy to overcook fish, and there isn’t much you can do to redeem it; so using a lower temp and a little longer cook time is a safe bet. The salmon came out perfectly moist and flavorful – almost custard like in the center; and the addition of the tangy, rich lemon butter sauce made for a crave-worthy fish dinner. Thanks for reading, enjoy!

**Slow Baked Salmon – adapted from Epicurious

  • Extra virgin olive oil
  • 4 6-ounce boneless salmon fillets, skin on
  • Salt and pepper to taste
  • Fresh lemon, sliced thinly

Directions –

Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Season with salt and pepper, and lay lemon slices over top the fish. Bake salmon until just opaque in center, 12-15 minutes.

salmon

**Lemon Butter Sauce – adapted from Food Network 

*This is half the original recipe, and we had more than enough for a pound of fish*

  • 1/2 cup dry white wine
  • 1 lemon, peeled and segmented
  • 1 tablespoons minced garlic
  • 1/2 tablespoon minced shallots
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 dash Worcestershire sauce
  • 1 dash Tabasco sauce
  • 1/2 cup heavy cream 
  • 1 stick unsalted butter, cut up, at room temperature
  • 1 tablespoon finely chopped fresh parsley

Directions

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

 

 

Advertisements

Spicy Fish Tacos with Avocado-Yogurt Sauce

fishtaco

These tasted pretty good and the yogurt sauce is a must to cool down the spiciness of the fish. Thanks for stopping by! Enjoy 🙂
Spicy Fish Tacos with Avocado-Yogurt Sauce – adapted from Crumb
Spicy Lime-Chipotle Fish –
  • 2 tbsp fresh lime juice
  • 2 tbsp extra-virgin olive oil
  • 2 tsp chipotle powder (or chili powder, if you prefer)
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp salt
  • 1 lb fresh mahi-mahi fillets (or any other firm white fish)
Avocado-Yogurt Sauce –
  • 1 large ripe avocado, pitted and roughly chopped
  • ¼ cup Greek yogurt
  • 1 tbsp fresh lime juice
  • ½ cup roughly chopped cilantro
  • ¼ tsp salt
  • ¼ cup water
Tacos and Garnishes-
  • 12 small corn tortillas
  • Shredded cabbage
  • Cilantro sprigs
  • Lime wedges
Marinate the Fish:
  1. In a small bowl, combine the lime juice, olive oil, chipotle powder, cumin, paprika and salt, and stir until smooth.
  2. Pat the fish dry with paper towels. Rub on both sides with the lime-chipotle marinade. Transfer to a plate and cover tightly with plastic wrap, then transfer to the refrigerator to marinate for 15-20 minutes.
Prepare the Avocado-Yogurt Sauce:
  1. While the fish marinates, prepare the avocado-yogurt sauce.
  2. In the bowl of a food processor, combine the avocado, yogurt, lime juice, cilantro, salt and water, and process until smooth and creamy. Transfer to a serving bowl and cover tightly with plastic wrap. Refrigerate until ready to use.
Cook the Fish:
  1. In a large heavy-bottomed skillet set over medium-high heat, saute the fish in the remaining 2 tbsp olive oil until opaque and flaky, about 4-5 minutes per side.
  2. Remove from heat, and transfer to a platter. Using a fork, break up each filet into bite-sized chunks. Cover with foil, and set aside while you warm the tortillas.

image

Warm the Tortillas and Assemble the Tacos:
  1. In a heavy-bottomed skillet set over medium heat, warm the tortillas one at a time for 20-30 seconds per side, or until soft and flexible. Wrap the finished tortillas with a clean dishcloth to keep warm between batches.
  2. To assemble, place three tortillas on each plate and drizzle with avocado-yogurt sauce. Divide the fish evenly between the tortillas, then serve immediately with bowls of toppings so that everyone can top off their tacos as they please.

Crispy Fish Sandwiches

sandwich

These are scrummy! No, I didn’t make that word up 😉 These are basically this recipe and instead of using the soft wrap bread, I used ciabatta rolls 🙂 Yes, it’s not a new one but it’s a good one! You can’t go wrong with crispy fish, creamy tartar sauce and more carbs 🙂 Thanks for reading, enjoy!

Spaghetti with Shrimp and Vodka Cream Sauce

pasta

I posted this recipe over a year ago, but I wanted to share it with you all again cause it’s just that good! I made it exactly as the recipe calls for – 1 cup of heavy cream and 1/2 cup of vodka and everything 😉 No worries – I didn’t have two drunk minors stumbling around after they ate this. Thanks for reading, enjoy!

Penne and Shrimp with Vodka Cream Sauce – adapted from The Pioneer Woman

  • 3/4 pounds Penne pasta (I used a pound of spaghetti)
  • 1 pound shrimp (I used 1.5 pounds, we love shrimp)
  • 2 Tablespoons Butter
  • 2 Tablespoons olive oil
  • 1 whole onion (small), diced fine
  • 2 cloves garlic, minced
  • 1/2 cup vodka (or white wine)
  • 1 – 8 ounce can tomato sauce
  • 1 cup heavy cream
  • salt To Taste
  • pepper To Taste
  • Parmesan cheese

Directions –

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your vodka or white wine. Let the vodka or wine evaporate for a few minutes, stirring occasionally. If you would rather not use alcohol, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Finally add your cooked penne pasta and give it a good stir.

Shrimp Tacos with Adobo Sauce

taco

These were really good and I will definitely use this recipe again. Even my picky daughter ate her serving up! Thanks for reading, enjoy!

taco1

Shrimp Tacos with Adobo Sauce – adapted from Coupon Clipping Cook

  • 10 Corn Tortillas
  • 1 1/2 pounds large raw Shrimp, Deveined and Shelled
  • ½ teaspoon Chili Powder
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Ground Black Pepper
  • ¼ teaspoon Ground Cumin
  • 3 dashes Sea Salt
  • 1 1/2 tablespoons Olive Oil
  • 3 tablespoons chopped Cilantro
  • 3 tablespoons chopped Red Onion
  • 1 cup shredded Green Cabbage
  • 1 cup shredded Purple Cabbage
  • 1 whole Lime

For the Adobo Sauce:

  • 5 teaspoons Adobo Sauce (from a can of chipotle peppers in adobo sauce; 11 ounce can)
  • ¼ cup Sour Cream
  • 1/2 of a whole Lime
  • 2 dashes Salt

Directions –

Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside.

In a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice, and salt. Mix and set aside.

Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin, and salt. Mix together so that the shrimp is coated with the spices.

In a medium size skillet add the olive oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Reserve the olive oil in the pan, and remove the shrimp on to a cutting board or plate.

Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan in with the pieces of shrimp and mix together.

Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, onion, cilantro, and the green and purple cabbage. Drizzle the adobo sauce on top. Serve while the tortilla is still warm, and with a quarter piece of lime.

Tried and True Family Favorites

I have nothing new to share…sorry! But these are some of the meals we enjoyed during these past couple of weeks. All the pictures have links to previous posts, thanks for stopping by!

IMG_20130220_173552 (1)

It was my son’s 10th birthday over a week ago and he requested this cake. It really is perfect 🙂

IMG_20130228_184311 (1)

Fish tacos with homemade tortillas and pico de gallo. This is my second time making them and the DH can’t get enough.

IMG_20130227_174936 (1)

The kids love these pretzel dogs almost as much as I do! 😉

IMG_20130226_180449 (1)

Buffalo chicken sandwiches! I have been making these for years and they’re a big hit every time!

IMG_20130303_095914 (1)

Sky high buttermilk biscuits and sausage gravy are my husband’s favorite for breakfast.

Pan Seared Mahi with Lemon Butter Sauce

This was really good and the lemon butter sauce was an amazing addition to this simple but elegant meal. I will use this sauce recipe again and again because it would compliment vegetables, fish and chicken wonderfully! My husband gave this an “8”, which I agreed with –  but the best compliment was from my picky six-year-old daughter…she ate it all without complaining! 😉 Thanks for reading, enjoy!

Pan Seared Mahi-Mahi –

  • 1 pound Mahi Mahi or other firm, white fish
  • flour to coat
  • 3 TBSP butter
  • salt and pepper to taste
  • 1 TBSP oil

Directions –

Dry the fish fillets well. Dust with flour on one side. Melt 1 tablespoon of the butter and brush the floured side of the fish. Season with salt and pepper. In a large skillet, heat the oil over medium-high heat. Place the fish on the skillet floured-side down and cook for 5 minutes per side, or until it is just cooked through. Remove the fish to a serving plate.

Lemon Butter Sauce – adapted from Food Network 

*This is half the original recipe, and we had more than enough for a pound of fish*

  • 1/2 cup dry white wine
  • 1.5 lemons, peeled and segmented
  • 1 tablespoons minced garlic
  • 1/2 tablespoon minced shallots
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 dash Worcestershire sauce
  • 1 dash Tabasco sauce
  • 1/2 cup heavy cream (*I used half and half*)
  • 1 stick unsalted butter, cut up, at room temperature
  • 1 tablespoon finely chopped fresh parsley

Directions

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

Shrimp Pasta with Oven Dried Tomatoes

Quick Post: This pasta was amazing! I have tried and posted several shrimp pastas here, and this one is sure to be a repeat offender in this house. This was my first time using mascarpone cheese – it’s like butta! It created a smooth and creamy sauce that perfectly complimented the rest of the flavors in this dish. I really like the oven dried tomatoes, because all that richness would be overpowering if not for the presence of the slightly acidic, sweetness of them. They’re worth making, especially if you want to avoid preservatives of most store-bought sun dried tomatoes. The kids were leery of them, but I explained that they’re like tomato-raisins 😉 Thanks for reading, enjoy!

Shrimp Pasta with Oven Dried Tomatoes – adapted from Annie’s Eats

  • 1 pint cherry or grape tomatoes, halved
  • Olive oil
  • Small pinch of sugar
  • Kosher salt and pepper
  • 1 lb. bowtie pasta
  • 2 tbsp. unsalted butter, divided
  • 1 lb. medium shrimp, peeled and deveined
  • ¾ cup chopped yellow onion
  • 3 cloves garlic, minced
  • ½ tsp. red pepper flakes
  • ½ cup dry white wine (or chicken broth)
  • 6 oz. mascarpone cheese
  • ½ cup fresh basil leaves, chopped (*I forgot to buy this*)
  • ¼ cup grated Parmesan, plus more for serving

Directions:
To make the oven dried tomatoes, preheat the oven to 225˚ F. Place the tomatoes in a small baking dish in a single layer, cut side facing up. Drizzle lightly with olive oil and season with a pinch of sugar, salt and pepper. Bake for about 3 hours, or until the tomatoes are mostly shriveled up. Refrigerate until ready to use.

Bring a large pot of salted water to boil. Once boiling, cook the pasta according to the package directions. Drain well.

While the pasta is cooking, melt 1 tablespoon of the butter in a large saucepan over medium-high heat. Add the shrimp to the pan and cook in a single layer, flipping once during cooking, just until opaque, about 2-3 minutes. Remove to a plate, tent loosely with foil and set aside. Melt the remaining tablespoon of butter in the pan. Sauté the onion until slightly softened, about 4-5 minutes. Add the garlic and red pepper flakes to the pan and sauté just until fragrant, about 30 seconds. Add the wine or broth and scrape any browned bits from the bottom of the pan.

Reduce the heat to medium-low. Return the shrimp to the pan and add in the drained pasta along with the oven-dried tomatoes. Add the mascarpone to the pan and stir until completely melted. Stir in the basil and Parmesan, and season with salt and pepper to taste. Serve immediately with additional Parmesan as desired.

Crispy Fish in Flatbread

Quick Post: This meal was a hit! My picky daughter went as far as to call this “brilliant” (a word I have never heard her use – but I appreciated it), and asked if I could make this again for Thanksgiving!  She’s six, so I let that slide 😉 I will post the flat bread recipe I used for this soon – that one is a keeper, too! Thanks for reading, enjoy!


Crispy Fish in Flatbread – adapted from No More To Go

For the Fish –

  • 1 pound tilapia fillets – split
  • Blackening seasoning to taste
  • Kosher salt, to taste
  • 1 cup Panko bread crumbs
  • 1 egg, plus 1 TBSP water
  • 1/2 cup cornstarch
  • Peanut oil, canola oil or a combination of the two

For the Tartar Sauce – Mom Makes Original 

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2-3 TBSP sweet dill pickle relish
  • 1 tsp Dijon mustard
  • 1/2 tsp true garlic powder
  • 1 tsp white wine vinegar
  • 1 tsp of lemon juice
  • 1/2 tsp of lemon zest
  • 1/2 tsp dried parsley
  • 1/2 tsp dried chives
  • salt and pepper to taste

Directions –

1. Prepare the sauce by combining all ingredients in a small bowl. Refrigerate.
2. In small shallow dish (pie plate), lightly beat egg with 1 tablespoon water. In another dish, pour in panko and in another dish, the cornstarch.
3. Season the tilapia with the blackening seasoning and salt, then lightly coat the fish with cornstarch – gently pat the fish to remove excess.
4. Dip the tilapia into the egg mixture, and then place the fish in the panko, making sure the piece is evenly coated. Set aside onto a clean plate and continue with the rest of the fish pieces.
5. In a heavy skillet, add enough oil to come up the sides 1/8-1/4” inch. Heat the oil over medium high heat until it shimmers. Test the oil by dropping a little panko in the pan. The oil is hot enough bubbles form around the panko.
10. Without overcrowding the pan, fry the fillet until golden, flipping once. Depending on the thickness of the fillets, these will cook in just a few minutes.
11. To serve, spread tartar on a flatbread, arrange tilapia, and other toppings of your choice.

Shrimp Fra Diavolo

Quick Post: If you like spice, love shrimp and adore carbs and cheese – this is the dinner for you! We thoroughly enjoyed this meal, and I will make this again. I served it with some quick garlic bread (I forgot to roast the garlic for this), but it hit all the right buttons 😉 I used a loaf of this, lots of chopped garlic, butter and four different Italian cheeses. Thanks for reading, enjoy!

Shrimp Fra Diavolo – adapted from Giada De Laurentiis

    • 1 pound large shrimp, peeled, deveined
    • 1 teaspoon salt, plus additional as needed
    • 1 teaspoon dried crushed red pepper flakes
    • 3 tablespoons olive oil, plus 1 to 2 tablespoons
    • 1 medium onion, chopped
    • 1 (14 1/2-ounce) can diced tomatoes
    • 1 cup dry white wine
    • 3 garlic cloves, chopped
    • 1/4 teaspoon dried oregano leaves
    • 3 tablespoon chopped fresh basil leaves

Directions:

 Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat, add the red chili flakes to the oil. Add the shrimp and saute for about a minute, add the salt and toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.