Salmon with Pesto Sauce

Salmon is one of my favorite types of fish, but lately I've been having less than the best luck with it.  Maybe it's partly because I live in the desert so fresh fish is hard to come by, but frozen is usually a satisfying substitute.  Maybe it's that I need lessons in thawing fish, so that's why I opened my much loved Better Homes and Garden Cookbook.  This cookbook is so informative and has so many classic (they call them "favorite') American recipes.  I think it's a great resource for ideas and I feel like armed with it and the Joy of Cooking I can come back from the store with whatever cut of meat was reduced and find a deliciously simple way to prepare it.  And this recipe is that.  There's three ingredients.  Three.  Four if you want to be decadent and add Parmesan.  I'll assume if you're going for the prep with mayo then you'll probably want to just go ahead and go all out and add that Parmesan as well.  I'm going to include variations in the ingredients that I have tired and tested so you'll have a few options, but I think this is a dish that fares well with some playfulness, just don't overcook that salmon.  That's the worst.

Serves 4

4 5-6oz fresh or frozen skinless salmon fillets (I used fillets with one side of skin and had a hard time figuring out the cooking time, so watch out for that)
1/4 cup mayo, or sour cream, or yogurt*
3 tablespoons basil pesto (Trader Joe's pesto works great)
shaved parmesan cheese (optional)

1. Thaw fish, if frozen. Rinse and pat dry.

2. Place fillets on greased broiler pan, tucking under thin edges.  Broil 4 inches from the heat for 4-6 minutes per 1/2 in thickness or until fish flakes when tested with fork.  If fillets are 1 in or more, turn halfway through broiling.

2b.  I have also had this with the topping broiled the whole time with the fish and I'm not sure what the purpose for separating them is, unless you're going to need to flip them.  It's your call.

3. Meanwhile, combine mayo and pesto.  Spoon over fillets and broil about 1 min or until topping is bubbly. Garnish with Parmesan if you like.

So easy and so good.

*My sister has a variation of this recipe that calls for creme fraiche, though I have never tried it because sour cream is an easy substitute.

Sausage and Pepper Rigatoni

*This recipe is from Jenny M--many thanks!

I have to admit, this was a little scary at first.  My husband saw it in passing on the local tv show called the 'Valley Dish'.  He said "MMMM, I wish we were having that for supper!"  So I decided to be adventurous and look up the recipe a few days later.  To my ultimate delight, he loved it and it wasn't that hard!  A few side notes:  I didn't know what fennel was, looked for it at Fry's and couldn't find it, so I never used it.  We didn't know the difference :).  Second, I used all dried herbs (cut amounts in half).  I just didn't have the fresh ones on hand and it was still delicious!

Ingredients...

12 oz ground Italian sausage (not spicy)

1 red bell pepper

1 small onion

3rd of a bulb of fennel

1/2 teaspoon red pepper flakes

1/2 teaspoon fresh oregano

1/2 teaspoon fresh thyme

1/2 cup olive oil

6 cloves fresh garlic

3/4 cup chicken stock

1/2 cup white wine

3/4 cup your favorite tomato sauce

1 Tbsp fresh Italian parsley

1 Tbsp fresh basil

1/2 grated Romano cheese

21 oz cooked rigatoni pasta

1.  Slice onions, fennel, and peppers.  Mince the garlic and chop all the herbs.

2.  In a large saute pan, heat the oil until it's at the smoking point (between 365-400 degrees Fahrenheit), add sausage meat.  Make sure it's spread out so meat covers the full surface of the pan.

3.  Add oregano, thyme, garlic, and vegetables.  Brown all slightly.  Add wine and chicken stock and reduce by half.

4.  Add tomato sauce and bring to a quick boil.

5.  Heat pasta and toss with the sauce mix.  Then mix in basil, parsley and Romano cheese. 

Enjoy!

Herb-Marinated Loin of Pork

I love pork tenderloin.  It's just such a beautiful cut of meat.  It's lean, flavorful, and quick.  These are great marinated overnight, but I just managed an hour this past time and still enjoyed this pig.

These proportions serve 6, but calls for three 1 lb  pork tenderloins.  I have yet to find these mythical 1 lber's so I usually just adjust the amount to how much I am making.  Halving the recipe makes more than enough for one pork loin.

Grated zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
1/2 c olive oil, plus extra for brushing grill if grilling
2 tablespoons minced garlic (6 cloves)
1 1/2 tbsp minced fresh rosemary leaves
1 tbsp chopped fresh thyme leaves (feel free to use dried, and just halve amount.  I used dried before and thought it was still delicious)
2 tsp Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

1. Combine lemon zest, juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1-gallon Ziploc bag.  Add the pork and turn to coat with the marinade.  Marinate in the fridge at least 3 hours, but preferably overnight.

2. If you're grilling, grill for 15-25 minutes, depending on the heat of the grill and size of your pork, until meat registers 137 in the thickest part.  Transfer the tenderloins to a platter and cover tightly with aluminum.  Allow to rest 10 min and carve.  If you're cooking in the oven, I recommend searing it first in a pan then popping it in the oven.  Enjoy!

Lemon Orzo

Eliese made this several times in college and I was so smitten with the recipe that it was ingrained in my memory.  I don't know if it's completely accurate since I've been eyeballing it for years, but this is the closest I've come to the amazingness that this recipe is.  It's probably from Gourmet because it was one of those fabulous recipes her mom would always send her, so you know of course it's good.  And it's so easy.  And it's made with everything you can regularly keep on hand in your cupboard.  Honestly, as I eat this orzo my mouth waters for more, it has such a great citrus bite.  Hope you can enjoy it as an easy go to recipe. It makes a great side with poultry and fish, or just eat it on it's own like I am today with the leftovers.  Also, Eliese, feel free to note any differences you have in your original recipe.

Serves 4

2 tbsp butter
1/2 medium onion, diced
3-5 garlic cloves, diced
1 cup orzo
1 1/4- 1 1/2 cup of water (depending on how dry your climate is and how quickly your orzo cooks)
juice of 2 lemons (or 1/4 c lemon juice from the bottle, I've made it both ways and it's been great)
1 chicken bouillon cube
1 tbsp dried parsley


1. Melt butter in a large warmed skillet on medium heat.  Add onion and garlic and cook until softened, 3-5 min.

2.  Add orzo and cook, stirring occasionaly, until starting to turn golden, about 5 minutes.

3.  Add water, bouillon, and lemon and let simmer until most of the liquid is cooked off, stirring occasionally, about 8 minutes.  You will need to taste the pasta to see if it is cooked and add more water if it needs a little longer.

4.  Add parsley and cook, stirring, until orzo is moist but not goopy (see picture).

Grandma's "semi-homemade" Lentil Soup

Angela, Becca, Jenny, and I used to have Sunday dinners together in college. I made this soup quite a bit, and we always loved it. It starts with cans of soup which seems somewhat odd, but definitely a go-to easy recipe!

2 Cans (depending on how much soup you want) Progresso lentil soup. None of that low fat stuff either
1/2 a bullion cube or bullion bits
1 small-medium onion
3-4 cloves garlic
olive oil, about 1/3 C
fresh basil, very finely chopped

1. sautee onion and garlic
2. put soup on stove and add bullion, sauteed onion and garlic, olive oil, salt and pepper, and basil


I think that's it! Heat until nicely simmered

Rosemary and Lemon Cupcakes (Better Homes and Gardens)
I made these for Easter and they were a hit! I thought they'd be more like muffins, but when you add the glaze they truly are like cupcakes. I guess you could eliminate the glaze and it would become a muffin. As usual, I have no pictures.

1/2 C butter, softened (let sit out for 30 minutes before baking)
2 eggs (let sit out for 30 minutes before baking)
1 3/4 C cake flour. I couldn't find cake flour so I used normal, everyday flour
2 t finely snipped fresh rosemary--next time I make these I will double the rosemary
1 1/2 t baking powder
1/2 t salt
1 C granulated sugar
1 1/2 t lemon extract
1/2 t vanilla
2/3 C milk
2 t finely shredded lemon peel
2 T lemon juice
1 recipe lemon glaze (at the end of the cupcake recipe)
Heat oven to 350

1. Line muffin cups with bake cups, or if you are using mini muffin tins, spray with non-stick cooking spray
2. Combine flour, rosemary, baking powder, and salt; set aside
3. In large mixing bowl, beat butter on medium high 30 seconds. Add sugar, lemon extract, and vanilla. Beat 2 minutes (Med-hi) until light and fluffy
4. Add eggs one at a time, beating well after each addition
5. Alternately add flour mixture and milke to butter mixture, beat on low after each just until blended. Stir in lemon peel and lemon juice. (Here I thought the batter looked too runny, but it was just fine)
6. Spoon into muffin tins and bake 22-25 minutes until toothpick comes out clean. Mini muffins will bake about 15-18 minutes. cool in muffin tins on rack 5 minutes. Remove from pan and cool.

Lemon glaze:
Mix 1 C powdered sugar and enough lemon juice to attain spreading consistency. Add lemon peel to glaze if you want.

Potatoes Supreme

Made with lots of butter and I love to eat them so I thought I better post them here. Plus, I have been a slacker about contributing anyway. Since I remembered to take pictures this time and they don't look too disgusting, I thought I should share. Zach's mom gets mad at me when I make them because she says they are too fattening, but I say that I a sure sign that they are delicious! Basically, it is just mashed potatoes that you throw lots of good stuff into and then bake.

Here are the basic instructions:

• Peel and Cube about 6 medium potatoes. Boil them until tender and then mash.
• Then add some variation of the following: 2 cups sour cream, as much butter as you like, tsp. salt, 1/4 tsp. pepper, 2 cups cheese, 1/2 to 1 cup of green onions, and sprinkle with Paprika
• Put in a casserole dish and then top with 2 cups crushed corn flakes and drizzle 1/4 cup melted butter over the top.
• Bake at 350 degrees for 30 minutes.

My little masher.

Final product before the oven.

Enjoyed.

What are you faithful followers making for Easter?

I think I might have to make this after I saw it on the Catholic Cuisine website:

Strawberry Coconut Tres Leches Trifle

Roasted Winter Vegetables

Maybe this is old news, but I just recently discovered how delicious carrots, parsnips, potatoes, yams, and butternut squash are cut up and roasted in olive oil and salt and pepper.  You can cook them in any combination (carrots and parsnips are delicious together), just make sure the veggies are cut in similar sizes so they will cook at the same speed.  My picture features potatoes and sweet potatoes, so I've included the recipe for that, but whatever you have on hand will be delicious.


2 sweet potatoes, peeled and cut in 11/2 in cubes
2 baking potatoes, peeled and cut in 1 1/2 in cubes
3 tablespoons olive oil
1/2 tbsp kosher salt (or to taste)
1 1/2 tsp freshly ground black pepper


Preheat oven to 425 degrees.

Prepare your vegetables, minding that they will shrink while cooking, so don't make the pieces too small.  Place the cut pieces on a sheet pan.  Add the olive oil, salt, and pepper and toss well.

Roast for about 25-35 minutes, depending on the size of your vegetables (1 1/2 in cubes usually take 25 min), and turning once half way until golden and crisp.  Serve hot.

Fish Tacos

I got this recipe from Trader Joe's.  They were giving a sample of these the other day and they were delicious.  So delicious that I bought the ingredients and made them two days in a row.  So go ahead and enjoy your Lenten penance with some Fish Tacos on Friday.  This serves 4.

Battered Fish Nuggets (I highly recommend TJ's, but if you don't have one nearby, you could always use fish sticks or even popcorn shrimp.  Eyeball the measurement, as in how many nuggets/fish sticks will fill you up for a serving)
2 cups cabbage, shredded
1/4 cup purple onion, finely diced (this measures out to about a 1/4 an onion.  Feel free to skip this step if you don't like purple onions or don't have one on hand.  It still tasted great when I made my second round without this)
Taco shells or corn tortillas
1/4 cup sour cream
1/4 cup salsa verde

Prepare the fish as directed.

Meanwhile mix the dressing by combining the sour cream, salsa verde and purple onion.  Stir in the cabbage. 

Cut or tear apart the fish, fill your tacos or tortillas with your ingredients and enjoy!