Grilled Salmon with Citrus Salsa Verde

Salsa:


2 large oranges
1/4 cup evoo
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves  (this can be omitted if need be)
2 tablespoons tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
S&P

Salmon:


Vegetable oil for grill
2 center cut salmon fillets skinned and about 3 inches square
(obviously you can cook this for as many as you want or as few)
2 tablespoon agave nectar
S&P

Directions:

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment. 

Grilling Sides

Well with my birthday and vacation I slacked a few days on posting so here is two WONDERFUL sides I cooked for bday celebration with my brother, sister in law and BEAUTIFUL new niece, my dad and his hilarious girlfriend! Sorry the pics arent that great, we were all so hungry I didnt have time to place them on plates for a formal pic and totally forgot to take of of the veggies until they were almost gone! Thank goodness for camera phones!

As always, Enjoy!

Cheesy Twice-Baked Potatoes

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/2 cup sour cream
2 scallion, finely chopped separate the whites from the greens
Freshly grated nutmeg, optional
1 1/2 cup shredded sharp cheddar (I use white cheddar is mo-betta) haha
Kosher salt and freshly ground black pepper
Olive Oil 

Preheat the oven to 400 degrees F. 

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.


Hold the potato with an oven-mit or towel, Cut the top of the potatoes to make a canoe-like shape.  Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along the butter and sour cream and all but a little of the cheese . Stir in the white part of the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper with the olive oil either with a brush or your hands. Refill the shells with the potato mixture mounding it slightly. I have found it is easier to sometimes put in a ziploc bag and cut the end out rather than possibly taking forever and damaging the skin.  Sprinkle the remaining cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.



Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.Sprinkle with greens of scallions or chives if you rather.

Lemon Prosciutto Asparagus

Lemon juice (fresh or other)
Olive oil
S&P
dash of sugar to offset the sting of the lemon


You make a basic vinaigrette and toss the asparagus in about half of the mixture making sure it isnt soaked.
Grill the asparagus AND the  prosciutto.
I had never thought of grilling prosciutto before and it was delicious. 

When the asparagus is done you toss it with the remaining vinaigrette, chop the prosciutto and sprinkle that on top.

And let me tell you what YUM-O I got this picture right before all the rest was snagged... sorry for its roughness!

Blueberry Lemon Scones

As promised to a friend here is my "oh so yummy" blueberry lemon scones. I served this just recently at my sister in law's baby shower. I had one of the best compliments when my cousin said "I cant stand scones and I love these, can I have the recipe", then someone said "I dont like blueberries and these are delicious" so I take these to be the scones that give scones and blueberries a good name again! haha 

I make these with frozen blueberries (whether they be fresh or in a bag) it is still good to freeze them because as most everyone knows the colder the scones are the better when you are making the dough, so I find, this is just a nice trick! (can be a little messy but also helps keep the blueberries from mashing up)

Enjoy! 

2 1/2 cups baking mix 

1/4 cup sugar 

1/2 stick unsalted butter VERY COLD 

2 large eggs 

1/4 cup milk 

1/2 cup blueberries 

all purpose flour, for work surface 

1 cup confectioners sugar 

lemon juice 

1/2 teaspoon vanilla extract 

Preheat the oven to 400 degrees F

Scones:
Whisk together the baking mix and sugar in a large bowl. Mix in the butter with your hands or a blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk in a small bowl. Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix.

Gently fold in the blueberries. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares, then cut each square into 2 triangles. Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes.
 Remove to a wire rack and let cool a bit before glazing.


Glaze:

Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth. Pour evenly over the warm scones.

Loaded Potato Salad

So, I had every intention of posting a picture with this recipe, but we were all so hungry and it was so hot outside that I just forgot! But I promise you, it is really good! Just ask my friends that ate it!

So I started off with grilled barbeque chicken (if you want my homemade sauce recipe, you might be able to twist my arm to post it) and then we had this side. I love it because I do not like mayo, and I needed a side that didnt need to be cold to stay fresh. Just put this in the cooler after sitting in the fridge in the morning and it was perfect.

Enjoy!

5 pounds of new red potatoes
1 bunch of green onions, chopped finely (white and green parts)
1 pound bacon, cooked and chopped
8 oz sharp cheddar cheese (best with white cheddar) shredded
3 cups sour cream (I use light of course)
S&P

Wash and cut potatoes into 1/2 inch cubes. Cook in salted water until tender, drain and set aside.

Cut up Bacon into bits and cook in pan until crispy, drain out grease and chop more if desired

In a very large bowl, stir together the sour cream, green onions and bacon, add to the potatoes and stir carefully.

Mix together the cheese and add pepper (very light on the salt, trust me the bacon has enough)

Serve cold or hot!

ENJOY!

Creamy Spinach Ricotta Pasta

This recipe doesn't need much introduction. This is one of those... "what do I have in my pantry that I can throw together and make a meal" haha I am sure many of us have had some interesting combinations through that method! 

Enjoy!

1 Box rigatoni pasta

1 can diced tomatoes with basil, onion and garlic undrained

1/2 chopped onion 

1 box frozen chopped spinach (you can use fresh if you like) 

1 jar Alfredo Sauce 

1 1/2 cups ricotta cheese 

1 teaspoon garlic salt &P

1/3 cup Italian bread crumbs 

1/4 cup grated Parmesan Cheese 

1 tablespoon EVOO

Preheat oven 425 degreesF Lightly spray 9x13 inch baking dish with cooking spray, set aside 

In a large pot boil salted water, cook pasta to box directions, drain and return to pot. Add undrained tomatoes and onions and toss to combine

cook spinach in microwave following package directions when cool enough to handle squeeze out excess moisture. Transfer to a medium bowl. Add alfredo sauce, ricotta cheese, garlic salt&P stir to combine. Transfer to pot with pasta toss and combine. Pour into prepared baking pan

Mix together bread crumbs, parmesan cheese and oil. Sprinkly over pasta. Bake in preheated oven for 20 mins or until golden brown and bubbling. 

ENJOY! 

Crunchy Pepper/Parm Crusted Halibut

Need a new flare on seafood other than grilling or baking? For my friends with children, ever feel like you cook two meals? One for the adults and one for the kids? Well here is a twist on fish sticks that everyone will love, its fresh, not processed, easy and FUN! 

Crunchy Pepper/Parm Crusted Halibut with Cherry Tomato-Basil Sauce 

Sauce:

2 tablespoons olive oil (extra virgin is best) 

2 cloves chopped garlic (two tablespoons of the kind in the jar already chopped)

1 large shallot chopped 

1 pint cherry or grape tomatoes, halved 

A few leaves of basil torn

S&P

Fish:

2/3 cup cornmeal 

1/4 cup grated Parmigiano Reggiano cheese 

lots of coarse black pepper 

Four Halibut Fillets (8 oz each) 

Olive Oil for frying 

Store-bought balsamic drizzle (or make your own reduce 1/2 cup vinegar with 2 tablespoons brown sugar until syrupy) for topping 

Heat 2 tablespoons Olive Oil in the skillet over medium heat. Add the garlic and shallot and stir for a couple of minutes. Add the tomatoes and basil, season with S&P and cook to break down the tomatoes (about 10-15 minutes)

*** to make this SUPER fast and easy- get a jar of already made tomato sauce but I promise this taste better**

Mix the corneal with the cheese and pepper. Add the fish and turn to coat. Heat a thin layer of olive oil in a large skillet over medium high heat. Add the fish and cook turning once until crisp and brown all over (8-10minutes) 

Top the fish with the tomato sauce and a little balsamic drizzle

For the kids you might want to cut them up and make it like a dipping sauce!! Any kid who has ever had any contact with me and I have had my influence on... LOVES to dip!! 

** You could pair this with angel hair pasta or just fresh greens steamed or blanched or your favorite salad**

ENJOY! 

Baked Crunchy French Toast

Having breakfast again this week... I just love breakfast for dinner! Here is my twist on french toast.

This came from the idea that I wanted to make french toast without sitting over the pan and making it one at a time. Then of course I added a new element!

Enjoy!

This works best with wheat bread (I use Arnold 12 grain)


French Toast Dip

1 egg per two pieces of toast
1/2 cup of milk
1 teaspoon pure vanilla extract
1 tablespoon sugar

Preheat oven to 425degreesF
Mix that all together in a shallow pan. In another pan, crumble up corn flakes. Dip the bread in the french toast dip then the corn flake mixture. Place on stone or baking sheet. Bake for 20 mins, flipping sides at halfway mark. Serve with bacon or like in my picture fresh fruit, vanilla honey yogurt and my Breakfast Cups!!!! (Arent you just wanting to know what those are???)

Well you are in luck! This is a double recipe post!

Mariah's Breakfast Cups!

I normally make these with mini cups for parties etc, but when I want them for a meal I make them with a large muffin pan.

1 roll out already made pie dough
all purpose flour for rolling
2tbsp whole grain mustard
1 can Hormel Real Bacon Bits
4 eggs
1/2 cup of milk
S&P
1 cup grated cheddar cheese
2 tsp of chopped fresh parsley for garnish (optional)

Preheat oven to 425 (I make these in the same oven at the same time at the french toast)

Roll the dough out to just a little more thin  and lightly flour the counter and cut out 2 circles per cup with a biscuit cutter., gently pleating the sides of the dough as you ease into the molds. Place 1/2 teaspoon of the mustard into the base of each pastry shell and top with a little of the bacon.

In a bowl whisk the eggs and milk to a lighter mixture.
Place a little of the mixture over the bacon to fill the cup almost to the top. Add the S&P and sprinkle the grated cheese evenly over the tops. Bake for 20 minutes, serve warm, garnish wish parsley.

YUM YUM!