Smoked Salmon Crostini

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This post first appeared over at Real Housemoms where I’m a contributor.

If you’re looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

I adore salmon. In fact, I hadn’t realized how many salmon recipes I actually had on my own blog until I did a quick search. I suppose living in Portland, Oregon, has spoiled me. I also love little appetizers that can be enjoyed in two attractive bites or shoved entirely in my mouth when no one is looking. I love these little crostinis because they really couldn’t be easier to make, but they’re just so darn pretty! Doesn’t garnish make everything better?

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

I modeled this recipe after my smoked salmon dip which is the food equivalent to crack, in my opinion. Seriously, don’t put that stuff in front of me because I will shock and awe everyone around me when they see how much salmon dip I can consume.

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

Similar to my dip, this recipe has cream cheese, fresh dill, a little kick from fresh jalapeno, and lemon juice. If you’re eating salmon, you must have lemon and dill. That’s just a fact. Don’t even try arguing with me. I also do love me some capers with fish. All the flavors blend together oh-so-perfectly.

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

Aren’t they pretty? Now imagine yourself walking around your holiday party passing these out. I guarantee your guests will be fighting over them.

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

Wanna know a secret?  As soon as I finished photographing these, I ate every single last one of them. Not ashamed. Not one bit. In fact, its been a few hours since I devoured them and I’m starting to crave more. That’s how wonderful they are.

If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!

If you love smoked salmon and need a recipe for a party, a game day feast, or just to satisfy your cravings, you’ll love my Smoked Salmon Dip:

smoked-salmon-dip-ig

And my childhood favorite which quickly became my kids’ favorite dinner time recipe, my famous Salmon Patties:salmon-patties-ig

Smoked Salmon Crostini
 
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If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!
Author:
Recipe type: appetizer
Yields: 2 dozen
Ingredients
  • 1 baguette, sliced 1/4 inch thick
  • 2 tablespoons olive oil
  • 5 ounces wild smoked salmon
  • 8 ounces cream cheese, room temperature
  • 1 jalapeno, minced
  • 4 sprigs fresh dill, stems removed and minced
  • 1 lemon, juiced
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon salt
  • Garnish with capers and more fresh dill
Instructions
  1. Preheat oven to 350 degrees F. Coat both sides of bread slices with olive oil. Arrange in single layer on baking sheet and bake in preheated oven for 15 minutes, turning after about 10 minutes. Allow to cool.
  2. Arrange toasts on a platter with a piece of salmon on top of each one.
  3. In a small bowl, mix together cream cheese, jalapeno, dill, lemon juice, garlic, and salt. Either spoon a small amount on top of each crostini or squeeze out of a plastic bag with the corner snipped off.
  4. Top with capers and additional dill.
If you're looking for an elegant and tasty yet easy to make appetizer for your next dinner or holiday party, Smoked Salmon Crostini is always a favorite!
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Pressure Cooker Potato Leek Soup

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When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

Baby, I don’t know about where you live, but it’s cold outside. At least, its been cold for the last week or so here in Portland. Allow me to use this opportunity to explain what happens when the weather goes bad in this fantastic city of mine. Don’t let the sarcasm fool you – I probably couldn’t love Portland more. But the weather + city’s reaction thing simply blows. my. mind.  Here we are last Wednesday evening. The forecast was saying that we were going to get between 1″ and 3″ of snow on Thursday. It takes me 20 minutes to gas up my car and 45 minutes to pick up my kids (normally a 15 minute drive). This is all because everyone is worried about the pending “snowpocalypse“. They even canceled school based on the forecast. The forecast, people! It finally did begin to snow at noon on the dot on Thursday, but seriously? Anyway, before I started my rant, the point was that the weather was cold. And when the weather is cold, all I want is soup. Not so much a brothy healthy soup. No. I want a creamy healthy but kinda naughty comforting soup. This one fits the bill. Healthy? Leek, onion, broth – check. Naughty? Potatoes, bacon, heavy cream – CHECK!

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

Now, if you ever tell me to make a soup with bacon and then proceed to tell me to add the cooked bacon to the soup and simmer I just might take that dirty spoon you’ve been stirring said soup with and knock you right upside the head. I cannot stand soup with bacon floating in it. Do you know why? Its because when you take perfectly crisp cooked bacon and soak it in hot liquid, not-so-good things happen. That wonderful chewy fat gets all white and floppy. Gross. No, the only time I ever put bacon IN my soup is when I plan to blend it up like I did with this soup. Then, the rest of that wonderful bacon gets sprinkled on top at the end. Don’t soak your bacon, friends.

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

I have to tell you, every time I tell my kids what I’m making for dinner I get an astounding and whiny “Nooooooo, grossssss!”. Then they eat it. And they love it. This soup was one of those recipes. I love cooking meals in my electric pressure cooker. Whether you have an instapot or one like mine, its a lifesaver on busy weeknights and is quickly kicking the old crockpot to the curb (in my house anyway). Enjoy!

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

I used bacon ends and pieces for this soup. Check out the most perfect way to cook these little morsels below:

 

3.0 from 1 reviews
Pressure Cooker Potato Leek Soup
 
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When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.
Author:
Recipe type: soup, main dish
Yields: 4-6 servings
Ingredients
  • 8 ounces bacon, chopped
  • 1 tablespoon olive oil
  • 1 very large leek, white portion only, sliced and washed well
  • 1 yellow onion, peeled and chopped
  • 2 large yukon gold potatoes, peeled and chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper
Instructions
  1. In a heavy bottom pot, cook the bacon starting over high heat and then gradually reducing to low as it browns. Transfer cooked bacon to a paper towel lined plate. Discard excess grease but do not wash pot out.
  2. Add the oil to the pressure cooker and heat on your sautee or browning setting. Add the leeks and onion, and stir for 4 minutes.
  3. Add the potatoes and chicken broth. Close and lock the lid. Cook for 5 minutes at high pressure. Release pressure using the quick release method - be careful, there will be a lot of steam.
  4. Puree the soup in a blender until smooth. Place into the pot where you cooked the bacon. Add the cream and herbs and then season with salt and pepper. It will need a fair amount of salt, but taste as you go.
  5. To serve, ladle soup into a bowl and then top with a handful of crisp bacon pieces.

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.
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Buttermilk Baked Chicken

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This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

Everyone knows buttermilk fried chicken is like the ultimate comfort food.

THE NEW COMFORT FOOD IS:
1. Natural ingredients that are free of additives, preservatives, antibiotics and hormones
2. Using mostly local, seasonal ingredients
3. Minimal ingredients in the recipe
4. Quick, easy steps and fast prep time

I mean, serve me a plate with some smashed potatoes and collard greens alongside a biscuit and you can call me a happy girl. The problem is that fried chicken isn’t exactly the healthiest choice. Plus, if you’re anything like me, deep frying doesn’t happen too terribly often in my kitchen. That’s why I love making this buttermilk baked chicken.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

This recipe only calls for a few simple ingredients. I used Foster Farms Simply Raised chicken. I prefer to use locally grown, antibiotic-free chicken to feed my family because it not only tastes better, but its just higher quality food. Foster Farms Simply Raised fresh chicken contains no antibiotics ever and its locally grown in California and the Pacific Northwest (depending on consumer location). Local is always better. If you have visited my blog before, you know I highly value the meals I serve your family, not only because I want to ensure I’m providing the proper nourishment, but because family meal time is sacred to us.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

A lot of the time with chicken breasts, I prefer to tenderize them by smashing with a mallet. There are so many benefits to cooking chicken like this. First, there are few things more satisfying than hitting something like meat with a mallet. If you’ve never tried it, you must do so and then report back. Have a bad day? No problem! Just beat the heck out of your dinner! Second, by making the meat a uniform thickness, it not only cooks faster (hello, weekday dinner) but it ensures a tender and moist piece of chicken rather than one that is moist on one end and dried on the other.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

Buttermilk is my secret weapon of choice in the kitchen. I use it in all sorts of recipes like pancakes and mashed potatoes, but it also works phenomenally to coat things like these chicken breasts. No need for a hot pan of oil with tonight’s dinner!

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

The combination of panko and parmesan give the chicken the perfect texture and flavor. Nothing browns up more beautifully than parmesan cheese! I add just a few spices to the mix to give this chicken the perfect flavor.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

Next time you’re in need of a quick dinner that your entire family will love, be sure to add this buttermilk baked chicken to your list of go-to recipes!

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.

Buttermilk Baked Chicken
 
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This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.
Author:
Yields: 4 servings
Ingredients
  • 2-3 pounds Foster Farms Simply Raised fresh chicken boneless chicken
  • 1 cup buttermilk
  • 1 cup panko bread crumbs
  • 1 cup parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
Instructions
  1. Set each breast in between two layers of plastic wrap and flatten to 3/4 inch thickness by using a mallet or rolling pin. Soak chicken in buttermilk for at least 30 minutes.
  2. In a shallow dish, combine remaining ingredients. Shake excess buttermilk off each piece of chicken and coat in the bread mixture.
  3. Lay in a single layer on a baking sheet and bake in preheated 400 degree F oven for about 20 minutes or until the internal temperature reaches 165 degrees F.

This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.
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Pressure Cooker Shoyu Chicken

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This insanely delicious Pressure Cooker Shoyu Chicken, or Hawaiian Sesame Chicken, is a moist and flavorful dinner that takes only minutes to create.

This insanely delicious Pressure Cooker Shoyu Chicken, or Hawaiian Sesame Chicken, is a moist and flavorful dinner that takes only minutes to create.

I am in love with my Electric Pressure Cooker. Completely enamored. To think – this large appliance that scared the dickens out of me the first time I used it because I thought I wasn’t sure if I was making a bomb or making dinner – it is now my favorite kitchen appliance. Its not just that it cooks things really fast, its that it cooks things fast and the meat ends up being so much more moist and flavorful than anything I’ve ever made in the oven or my crockpot.

This insanely delicious Pressure Cooker Shoyu Chicken, or Hawaiian Sesame Chicken, is a moist and flavorful dinner that takes only minutes to create.

My mom used to make this meal when I was a kid, only she never followed a recipe and it was probably different every time she made it. That’s kind of how she cooks… and how she gardens, for that matter. But most of the time everything ends up turning out just fine (unless its scalloped potatoes – she was never quite able to make those properly despite the numerous attempts). Anyway, seeing as how we spent a good chunk of our lives in Hawaii, its no surprise she was able to cook up chicken like this. I decided to make it in my electric pressure cooker not only because the chicken thighs cook in 8 minutes flat, but because I could brown the meat first and reduce the sauce down after all in the pressure cooker.

This insanely delicious Pressure Cooker Shoyu Chicken, or Hawaiian Sesame Chicken, is a moist and flavorful dinner that takes only minutes to create.

The other thing that I love about this recipe and cooking it in the pressure cooker is how all of the fat is completely rendered. I can’t stand biting into chicken, or any meat for that matter, and getting a chunk of fat in my mouth. Disgusting. Well, the pressure cooker melts away every micro ounce of fat and all that you’re left with is most, tender, flavorful meat. I just love it!

This insanely delicious Pressure Cooker Shoyu Chicken, or Hawaiian Sesame Chicken, is a moist and flavorful dinner that takes only minutes to create.

Pressure Cooker Shoyu Chicken
 
Prep time
Cook time
Total time
 
This insanely delicious Pressure Cooker Shoyu Chicken, or Hawaiian Sesame Chicken, is a moist and flavorful dinner that takes only minutes to create.
Author:
Recipe type: main
Yields: 4 servings
Ingredients
  • 2/3 cup soy sauce
  • 1/3 cup sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic puree
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon minced ginger
  • 1 tablespoon toasted sesame oil
  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon corn starch
Instructions
  1. To make the sauce, combine the soy sauce, sugar, apple cider vinegar, garlic puree, Worcestershire sauce, and ginger. Set aside.
  2. Set your pressure cooker to brown and allow to heat up. Add the sesame oil and when it is hot, add the chicken. Allow to brown for about a minute or so on each side just until it starts to turn golden brown.
  3. Add the sauce to the browned chicken and stir to coat. Set the pressure cooker to high pressure and set the time to 8 minutes. It will take about 5 minutes to get to pressure. Once done cooking, so a quick release of the pressure. Remove the chicken, set aside, and tent with foil to keep warm.
  4. In a small dish, combine corn starch with 1 tablespoon of water to make a slurry. With the lid off, set the pressure cooker to saute and add the cornstarch slurry. Whisk constantly and cook until it thickens, about 5 minutes.
  5. Serve chicken with additional sauce. It goes great with rice and steamed broccoli.

This insanely delicious Pressure Cooker Shoyu Chicken, or Hawaiian Sesame Chicken, is a moist and flavorful dinner that takes only minutes to create.
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ABC Pudding

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ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.

ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.

ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.

Christmas is over and the new year is just around the corner. I don’t know about you, but while I’ve been eating my cooking and gulping my oh-so-delicious eggnog lattes, I’ve been daydreaming about all the changes I’ll be making with my eating habits. I do this to myself every year – eat whatever I want until my pants start to get tight in all the wrong places, then I make some changes.

ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.

This ABC pudding is good. A little weird, but still very good. I did not tell my kids that I put avocado in their chocolate pudding. I didn’t tell them that it was full of banana either. I did, however, give them each a small bowl for dessert and they both loved it. They devoured it. They licked the bowl clean. It wasn’t until I told them the next day that it had banana and avocado in it that they said it was disgusting. Go figure.

ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.

Now, you can probably make this paleo with some sort of paleo-friendly sweetener. I’m a brown sugar fan myself. I can’t go and replace all of my vices too soon, now can I? As long as the avocado and banana you use are perfectly ripe, meaning soft and at the peak of their flavor, and not overly ripe, meaning brown and mushy, than this will taste surprising like real chocolate pudding. Give it a try and let me know what you think!

ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

5.0 from 1 reviews
ABC Pudding
 
Prep time
Total time
 
ABC Pudding is a creamy and deceivingly delicious raw, vegan, and almost paleo version of chocolate pudding made from avocado, banana, and cocoa powder.
Author:
Recipe type: dessert
Yields: 4 servings
Ingredients
  • 2 ripe avocados, peeled
  • 1 ripe banana
  • 1/2 cup cocoa powder
  • 1/2 cup brown sugar
  • 1/3 cup coconut milk
  • 2 teaspoons vanilla
Instructions
  1. Add all ingredients to the blender and blend on medium speed until creamy and smooth. Chill at least 30 minutes in the refrigerator until cold. Enjoy!

 

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Mini No Bake Cheesecakes

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #InsideOutMovieNight  #CollectiveBias
These lemon blueberry swirl Mini No Bake Cheesecakes only take a few minutes to make and are the perfect quick and easy dessert.

These lemon blueberry swirl Mini No Bake Cheesecakes only take a few minutes to make and are the perfect quick and easy dessert.

I get my recipe inspiration from all sorts of places. Wanna know why I wanted to make these mini no bake cheesecakes?  Well, there are two reasons. First, I have been making pumpkin everything lately and I needed a break. I wanted an easy dessert that didn’t have anything to do with fall. No pumpkin. No squash. No root vegetables. The other part of my inspiration actually came about because I was walking through Target and saw that Inside Out just came out on Blueray/DVD! What on earth does a mini no bake cheesecake have to do with that movie?  Well let me tell you.

These lemon blueberry swirl Mini No Bake Cheesecakes only take a few minutes to make and are the perfect quick and easy dessert.

I took my kids to see Inside Out when it was playing in the theater. If you haven’t seen it, the movie is exceptional and not just because its entertaining. The story is incredibly insightful and I can imagine every family can relate. The story is about conflicting emotions and how they all play together.

These lemon blueberry swirl Mini No Bake Cheesecakes only take a few minutes to make and are the perfect quick and easy dessert.

Still not following how that translates to this dessert? Well, although the cheesecakes are quite tasty on their own, I wanted to add some flavor. I figured adding a dollop of lemon and blueberry would make them more interesting, but swirling the two flavors together would really take them to the next level.

These lemon blueberry swirl Mini No Bake Cheesecakes only take a few minutes to make and are the perfect quick and easy dessert.

Get the connection? On their own, each flavor is good, but mix it around and not only is each bite different, but each bite is wonderful in its own way. That was my way of connecting a fun little dessert that I knew my kids would love with the message of the movie.

These lemon blueberry swirl Mini No Bake Cheesecakes only take a few minutes to make and are the perfect quick and easy dessert.

Needless to say, any dessert that only takes a few minutes to throw together makes me very happy.

These lemon blueberry swirl Mini No Bake Cheesecakes only take a few minutes to make and are the perfect quick and easy dessert.

You can use any toppings you like, and if you’re looking for something quick and easy, just use jam and lemon curd!

These lemon blueberry swirl Mini No Bake Cheesecakes only take a few minutes to make and are the perfect quick and easy dessert.

We had Friday movie night like we do every week, and we got to enjoy these awesome little treats while we watched the movie.

These lemon blueberry swirl Mini No Bake Cheesecakes only take a few minutes to make and are the perfect quick and easy dessert.

I’m really happy I got the DVD at Target because not only is Target is the perfect one-stop-shop for all your movie night needs (snacks, plate, even a new blanket!), but also because the Inside Out DVDs and Blu-Rays purchased at Target include 20 minutes of exclusive bonus content and deleted scenes. Win!

These lemon blueberry swirl Mini No Bake Cheesecakes only take a few minutes to make and are the perfect quick and easy dessert.

Mini No Bake Cheesecakes
 
Prep time
Total time
 
These lemon blueberry swirl Mini No Bake Cheesecakes only take a few minutes to make and are the perfect quick and easy dessert.
Author:
Recipe type: dessert
Yields: 6 servings
Ingredients
  • 6 mini graham cracker shells
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • Optional toppings include sweetened blueberry puree, lemon curd, jam
Instructions
  1. In the bowl of your stand mixer with the paddle attached, blend cream cheese and lemon juice until smooth. Scrap sides, add heavy cream, and switch from the paddle to the whisk. Blend on medium high speed until well blended and fluffy. Add sugar and continue to blend until smooth.
  2. Spoon filling into shells and spread to create an even layer.
  3. If desired, add a small amount of topping and swirl with a knife or a toothpick. Refrigerate at least one hour before serving.

These lemon blueberry swirl Mini No Bake Cheesecakes only take a few minutes to make and are the perfect quick and easy dessert.
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Lemon Caper Pesto Salmon Pasta

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This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!
This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I am a lover of salmon. I live in the Pacific Northwest, which means that I am surrounded by salmon lovers. The problem is that I’ve never really been happy with the way I cook salmon. It usually ends up overdone or too fishy tasting. I know it sounds weird to say fish is too fishy tasting, but I’m sure you know what I mean. For these reasons, I was super happy to try these new seafood products. Bumble Bee SuperFresh® is a complete line of naturally-seasoned, restaurant quality, prepared seafood solution for the home. It raises the bar for what seafood lovers can expect from frozen food. All of the seafood is no mess, and no fuss; just pure perfection, time after time. Their premium Salmon and Tilapia come with their own parchment paper baking pouch and go from freezer to table in under 25 minutes.  I especially liked that I didn’t have to thaw the salmon out before cooking it. That would take some forethought, right? This seafood is high in protein, richly seasoned with pure and simple ingredients that let the fish shine through.

Right now you can take advantage of a $2 coupon. I actually plan on stocking up so that I always have an easy dinner ready to make.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I bought all three varieties above, but I wanted to try the Salmon with Garden Pesto first. At first I was skeptical that I still would mess up the salmon, but I followed the directions exactly. I really liked that the package even came with its own parchment paper pouches. Bumble Bee SuperFresh® Salmon with Garden Pesto is richly satisfying with Parmesan cheese, basil, almonds and a touch of garlic. It is so flavorful and has no preservatives and has all natural ingredients.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I’m all about quick dinners as long as they taste really good and make me feel good as well. This dinner did both. Plus, it really did get completed from start to finish in about 25 minutes. While the salmon was baking and the water was boiling, I added a handful of fresh spinach to a couple of bowls.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I drained the pasta, set it aside, and then added butter, oil, and garlic to the pot where I cooked all those wonderful ingredients just until the garlic started to turn golden brown. Then came the capers, lemon juice and zest, the cooked pasta, and some fresh basil to the pot. You can see where this is going.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

Right about the time the pasta portion was completely done and starting to wilt the fresh spinach, the salmon was done.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I topped each bowl with a filet and served with a wedge of lemon.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I’ll never forget the look on my husband’s face when he took his first bite. He said “wow, this salmon is really good!” and he had a total look of surprise on his face. Wanna know why? Because I had never made salmon that good. When I explained that the fish was already prepared and frozen and all I had to do was pop it into the oven, he really couldn’t believe it. I’m telling you – it was that good!

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

 

Lemon Caper Pesto Salmon Pasta
 
Prep time
Cook time
Total time
 
This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!
Author:
Recipe type: main dish
Yields: 2 servings
Ingredients
  • Bumble Bee SuperFresh® Salmon with Garden Pesto
  • 8 ounces pasta (I used peppered basil)
  • 2-3 cups fresh spinach
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large clove garlic, minced
  • zest from one lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons capers
  • small handful of fresh basil
Instructions
  1. Cook the Bumble Bee SuperFresh® Salmon with Garden Pesto according to the package instructions.
  2. While the salmon is cooking, cook the pasta in salted boiling water according to the instructions.
  3. Add the fresh spinach to two bowls.
  4. When the pasta is done cooking, drain it and set aside. Add the butter, olive oil, and garlic to the pot and cook the garlic until golden brown, about 2-3 minutes. Add the zest, lemon juice, capers, and cooked pasta to the pot. Toss to combine.
  5. Add the hot pasta to the bowls on top of the spinach. Top with a hot salmon filet.

This incredibly easy to make and absolutely delicious Lemon Caper Pesto Salmon Pasta is a gourmet dinner ready in less than 25 minutes!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Ham and Brussel Sprout Pasta

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This super tasty and satisfying Ham and Brussel Sprout Pasta with pine nuts is full of flavor, easy to make, and will quickly become a favorite fall meal.

This super tasty and satisfying Ham and Brussel Sprout Pasta with pine nuts is full of flavor, easy to make, and will quickly become a favorite fall meal.

This super tasty and satisfying Ham and Brussel Sprout Pasta with pine nuts is full of flavor, easy to make, and will quickly become a favorite fall meal.

I absolutely love smoked meats. Not only do we regularly smoke our own foods like beef jerky or salmon, but I’ll often buy smoked meats from the deli to pair with distinct cheeses and fruit for a meal all on its own.  When you get a really good smoked meat, you can often pair it with bitter greens as well for an amazing balance of flavor. Yesterday when I was at the store, I stopped at the deli counter and picked up some Black Forest Ham.  Then, I did the unthinkable: I took home some brussel sprouts to go along with it.

This super tasty and satisfying Ham and Brussel Sprout Pasta with pine nuts is full of flavor, easy to make, and will quickly become a favorite fall meal.

Why was this an unthinkable action? Well, because my husband detests brussel sprouts. He is a lover of veggies and will eat just about every type of vegetable I serve up, raw or cooked, but the man just can’t stand brussel sprouts. Me? I want to love them, but have only once or twice enjoyed the way they were prepared. The remaining times left a bitter taste in my mouth (pun intended). But I had this wonderful ham, and what could possibly go better with a bitter green than a perfectly flavored smoked ham? You can totally slice your brussel sprouts, but its way more fun to attach the slicing blade to your food processor and throw them in. I let my son to that part and he thought it was so much fun.

This super tasty and satisfying Ham and Brussel Sprout Pasta with pine nuts is full of flavor, easy to make, and will quickly become a favorite fall meal.

The recipe starts by getting some butter and olive oil nice and hot on the stove. That’s a good start to any recipe, right? Then I added some pine nuts, lots of chopped garlic, and my sliced ham which I sliced into smaller strips. I let that go over high heat just until I started to see some awesome golden brown color.

This super tasty and satisfying Ham and Brussel Sprout Pasta with pine nuts is full of flavor, easy to make, and will quickly become a favorite fall meal.

Then I added all of those sliced brussel sprouts. Now, any time I make a pasta + veggie dish, my instincts want to start with more pasta and less veggies. What happens, though, is the pasta expands as it cooks and the veggies often shrink or wilt. Trust this recipe. A full pound of brussel sprouts and only 8 ounces of pasta might not seem right, but the final dish is perfectly proportioned (in my opinion) with a perfect balance of ham to brussel sprouts to pasta.

This super tasty and satisfying Ham and Brussel Sprout Pasta with pine nuts is full of flavor, easy to make, and will quickly become a favorite fall meal.

Once those sprouts wilt and turn a nice golden brown in color, toss in the cooked pasta. Here’s the trick to have it all work perfectly well together: before you drain your pasta from the salted boiling water, scoop out a good half cup of the pasta water. Then, after you stir the pasta with the ham and sprouts, add a little bit of that pasta water to make it perfectly moist. If you’ve never done this before, you must. Then you can thank me later for the tip. This also made it so that I didn’t have to add any salt to the dish – the ham and the salted water added just the right amount.

This super tasty and satisfying Ham and Brussel Sprout Pasta with pine nuts is full of flavor, easy to make, and will quickly become a favorite fall meal.

And because any good smoked meat deserves a strong hard cheese to go with it, I added some grated parmesan to the top. In fact, after I took the photo below, I added even more because I’m a lover of hard cheese.

This super tasty and satisfying Ham and Brussel Sprout Pasta with pine nuts is full of flavor, easy to make, and will quickly become a favorite fall meal.

Wanna know the best part of my story? My husband looked at what I made and asked “what’s that?” and I told him “it has brussel sprouts in it.” Turns out, despite his incredible dislike of that vegetable, it looked so good to him that he not only took a bite, he ate an entire bowl! I’m sure all that wonderful ham and pasta helped make up his mind.

This super tasty and satisfying Ham and Brussel Sprout Pasta with pine nuts is full of flavor, easy to make, and will quickly become a favorite fall meal.

5.0 from 1 reviews
Ham and Brussel Sprout Pasta
 
Prep time
Cook time
Total time
 
This super tasty and satisfying Ham and Brussel Sprout Pasta with pine nuts is full of flavor, easy to make, and will quickly become a favorite fall meal.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 8 ounces pasta
  • 2 tablespoons kosher salt
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 ounces Black Forest Ham, sliced
  • 5 cloves garlic, minced
  • 1/2 cup raw pine nuts
  • 1 pound brussel sprouts, thinly sliced
  • grated parmesan, for serving
Instructions
  1. Boil water with 2 tablespoons salt. Cook pasta al dente. Before you drain the pasta, scoop out about 1/2 cup of salted pasta water, reserve for later.
  2. In large saute pan, melt butter and oil over high heat. Add ham, garlic, and pine nuts. Cook over high heat, stirring only occasionally, until everything just starts to brown, about 5 minutes.
  3. Add brussel sprouts and mix well to combine. Continue to cook, stirring only occasionally, and reducing heat as necessary to avoid burning, until the brussel sprouts begin to wilt and brown.
  4. Remove from heat and add the cooked and drained pasta. Stir to combine. If mixture needs to be moistened, add some of the salted pasta water (a couple tablespoons at a time) until the mixture is perfectly moist.
  5. Top with grated parmesan. Serve hot. Enjoy!

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Healthy Skillet Tuna Casserole

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This Healthy Skillet Tuna Casserole is not only quick and easy for a busy weeknight dinner, but it is full of fresh and wholesome comfort food ingredients.

This Healthy Skillet Tuna Casserole is not only quick and easy for a busy weeknight dinner, but it is full of fresh and wholesome comfort food ingredients.

This Healthy Skillet Tuna Casserole is not only quick and easy for a busy weeknight dinner, but it is full of fresh and wholesome comfort food ingredients.

I’m all about making simple and healthy dinners for my family. I grew up eating tuna casserole and it falls into the comfort food category because I consider it hearty and satisfying. The way we made it growing up, however, is the less healthy way because we used canned cream of mushroom soup, canned peas (yuck), and regular pasta. I’ve made this recipe more healthy is by incorporating more fresh ingredients rather than processed ones, including fresh mushrooms, fresh English peas, and milk. I use whole wheat pasta instead of standard white pasta which increases the fiber and protein.  Plus, I use a fair amount of pecorino romano cheese which is just downright delicious.

This Healthy Skillet Tuna Casserole is not only quick and easy for a busy weeknight dinner, but it is full of fresh and wholesome comfort food ingredients.

We used to bake our tuna casserole when I was a kid. After all, when you’re dumping a bunch of room temperature foods into a casserole dish, you need to heat it all up. I always found that dried it out, and dried up tuna casserole is gross. I love this skillet method because your peas get cooked with the pasta and they get added to your hot homemade mushroom sauce. Everything is ready to eat right on the stove, but I like to stick it in the oven just long enough to melt the cheese and not dry anything out.

This Healthy Skillet Tuna Casserole is not only quick and easy for a busy weeknight dinner, but it is full of fresh and wholesome comfort food ingredients.

The end result is a super quick and easy yet healthy dinner that your entire family will love. This is the kind of meal that quickly becomes part of your standard go-to weekday menu.

This Healthy Skillet Tuna Casserole is not only quick and easy for a busy weeknight dinner, but it is full of fresh and wholesome comfort food ingredients.

Healthy Skillet Tuna Casserole
 
Prep time
Cook time
Total time
 
This Healthy Skillet Tuna Casserole is not only quick and easy for a busy weeknight dinner, but it is full of fresh and wholesome comfort food ingredients.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 8 ounces whole wheat pasta (I used fusilli)
  • 10 ounces fresh English peas
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 8 ounces mushrooms, chopped
  • 3 tablespoons butter
  • 4 tablespoons all purpose flour
  • 2 cups milk
  • 1 teaspoon kosher salt
  • 2 (5 ounce cans ) solid white albacore tuna in water, drained
  • 1 1/2 cups finely grated pecorino romano cheese, divided
Instructions
  1. Bring a large pot of salted water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. During the last minute of cooking, add the English peas. Drain and rinse.
  2. Position rack in upper third of oven and preheat broiler on high.
  3. While the water is boiling for the pasta, heat oil in a large ovenproof skillet over high heat. Add onion and mushrooms and cook, stirring occasionally, until they are fragrant, about 5 minutes. Add butter to pan and melt while stirring into onion and mushrooms. Sprinkle flour over the vegetables, stir to coat, and allow to cook until roux is fragrant, 3-4 minutes. Reduce heat to medium and add milk; bring to a simmer, stirring constantly. Stir in tuna and 1/2 cup of the cheese until evenly incorporated. Remove from heat. Then, stir in the noodles (the pan will be very full).
  4. Sprinkle the casserole with the remaining cheese. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

 

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Avocado Eggs with Warm Basil Tomatoes

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Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe.

Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe.

Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe. 

If you follow me on instagram, you would have seen that California Avocados sent me a huge case of perfect beautiful dark green perfectly ripe creamy avocados because I won a recipe contest for my competition worthy guacamole. I’ve been seeing people make eggs in avocados in the oven with the avocado skin on, but I wanted to try something different. Not that eggs and avocados need anything more than a bit of salt and pepper, but I just so happened to have half a pint of the most beautiful farmers market cherry tomatoes that were on the verge of going bad along with some basil from a plant that I actually didn’t kill (this is surprising for me with my black thumb).Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe. 

I suppose you can use any oil you’d like, but I used avocado oil because, well, why not? Plus it tolerates high temperatures well. If you’ve never had avocado fried in avocado oil, you are missing out, my friends. And everyone knows how good tomatoes taste when they’re cooked up in hot oil. I wanted most of the egg to stay put on the avocado so I scooped out a bit and ate it to make a larger well.Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe. 

Here’s the best part: just add some water to the oil and cover it tightly with the lid. The steam will baste your eggs to perfection.Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe. 

This is what the avocado eggs look like without the tomatoes. Tasty but a bit boring, eh?Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe. 

That’s better. Just look at that gorgeous color on that plate!Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe. 

I can honestly tell you that this breakfast not only tasted fantastic, but it made me feel good. It has quickly become one of my favorite breakfasts! Are you going to make this?Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe.

Avocado Eggs with Warm Basil Tomatoes
 
Prep time
Cook time
Total time
 
Looking for a rich and delicious breakfast that is also healthy and gluten free? These Avocado Eggs with Warm Basil Tomatoes are a must-make recipe.
Author:
Recipe type: breakfast
Yields: 1 serving
Ingredients
  • 2 tablespoons oil (I used avocado oil)
  • 1 large avocado, cut in half, seed removed, scooped out of skin
  • 1 cup fresh cherry tomatoes, whole, stems removed
  • 2 eggs
  • 1 tablespoon fresh basil, minced
  • salt and pepper to taste
Instructions
  1. Scoop some avocado where the seed was to make a larger well for the egg. Just eat what you scooped out.
  2. In a heavy bottom skillet or pot with a fitted lid, heat oil. Add avocado halves taking care not to let them break as well as tomatoes. Allow to cook in the hot oil 3-5 minutes.
  3. Crack one egg into each half and add 3-4 tablespoons of water to the bottom of the pan. Be careful as the water might splatter in the hot oil. Cover tightly with lid to poach the eggs with the steam.
  4. After 5-10 minutes, check doneness of eggs by jiggling them. You want the yolks to remain runny while the whites get fully cooked.
  5. Use a spatula to transfer the avocado eggs to a plate. Add basil to the tomatoes in the pan and stir to combine, the top eggs with tomato mixture. Season with salt and pepper, as desired.

 

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