Lemon Butter Salmon

Evening guys! I made this yummy salmon dish on Monday night. The hubby has never been a big salmon fan, but I am slowly convincing him that he actually does like salmon! The girls like most all fish and they ate most of their serving, but they are just not big lemon lovers yet. I am thinking some sort of sesame ginger glaze next time!

Lemon Butter Salmon

Ingredients- Serves about 4 adults plus a little leftover for a dog treat=)

2 pounds salmon
4 tablespoons lemon juice
4 cloves garlic, minced
4 tablespoons cold butter, cubed
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Italian seasoning

Directions

Position a rack in the center of the oven and preheat the oven to 375ºF.

In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce a bit. Add in 2 tablespoons of butter, remove pan from heat and stir until the butter starts to melt. Place the pan back on the heat for a few seconds. Repeat with second tablespoon of butter.

When butter is completely melted, remove sauce from stove.
Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Season with salt, pepper, and Italian seasoning. Cover with foil so that all sides are properly closed so the sauce does not leak.
Bake the salmon for about 12 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2 minutes, keeping an eye on it so the fish does not burn. Remove from oven.

I served it with some whole wheat couscous and green beans. I added mine on top of a fresh salad.  Delish!

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Steak and Veggie Stir Fry

It seems my blogging days are few and far between nowadays, but I am ok with that. I still LOVE cooking and sharing my recipes with you guys, so I will just blog when I can! Sunday night I made this yummy stir fry recipe. I usually make this with chicken, but I switched it up with some strip steak that was on sale and already thinly cut by the butcher.

 

I marinated the steak for 30 minutes in a combination of  grated ginger, soy sauce, teriyaki sauce, sesame oil, fish sauce, and hoisin.

I chopped and cut up a variety of veggies- bok choy, broccoli, mushrooms, sweet peppers, and water chestnuts (other options- snap peas, bamboo shoots,  baby corn etc.)

I started by cooking all the veggies in a wok with some peanut oil (or veggie oil etc).  I added a bit more hoisin and sesame oil. Then once they started getting tender, I added the steak and cooked a few minutes until it was about medium rare. The noodles took all of 5 minutes to make. I added them to the steak and veggies and combined. Delicious!!!!

 

 

Cinnamon Sugar Pancakes

Happy weekend! We woke up late and made a yummy brunch! I hope you all have a great day full of fun!

Cinnamon Sugar Pancakes

2 cups all-purpose flour
5 tablespoons sugar
2 tablespoons cinnamon
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
5 tablespoons unsalted butter, melted, or vegetable oil
2 large eggs
2 teaspoons vanilla extract

Directions

Using a ladle (or spoon size of your choice) add a few scoops on your buttered griddle or pan.

Cook until surface of pancakes have some bubbles, about 1 to 2 minutes.
Flip carefully and cook until browned on the underside, 1 to 2 minutes more.

Transfer to a baking sheet and keep warm in a 200 degree oven.

Continue adding more butter to the pan (I just rub the stick of butter on each time. and remaining batter. The size of your pancakes will determine how many you make; mine were on the larger size, so I had about 12.

Baked Shells with Sausage and Ricotta

Happy Friday everyone! We made it! My parents came over for dinner, and I made this yummy meal. Tonight we are just relaxing and catching up on our TV shows! I am researching Sloppy Joe recipes…the girls have been asking me to make some, so I am looking to switch it up! I’m planning on making them tommorrow night, so I will let you know how they turn out! Yea for the weekend!!!!

Baked Shells with Sausage and Ricotta

Ingredients

1 package of jumbo pasta shells
1 lb Italian sausage
1 jar spaghetti sauce
1 can of diced tomatoes
1 small container ricotta
salt and pepper
1 package mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350.

Cook pasta according to package directions. Drain and set aside.

In a large skillet, cook Italian sausage until no longer pink. Drain fat. Stir in can of diced tomatoes and cook 2 minutes. Remove from heat and stir in ricotta cheese, salt and pepper.

Spread a few spoonfuls of spaghetti sauce mixture over bottom of a casserole dish. Stuff the shells with the meat and cheese mixture and place in pan. Pour the jar of sauce over shells and top with Mozzarella and Parmesan cheese.

Bake for 20 minutes then place under broiler until cheese is browned.

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Italian Pesto Frittata

Cleaning out my fridge for another yummy frittata! Super easy!!!

Preheat oven to 350.

Combine 2 tablespoons of Pesto with 2 tablespoons of cream cheese.

Add mixture to 8 beaten eggs.  Pour in a buttered non stick oven safe pan and top with a generous helping of shredded blended Italian cheese.

Cook a few minutes on med high heat, moving your spatula along the edge every few seconds. When the edges start to firm up, pop in the oven and cook until cheese turns golden brown, about 6-8 minutes.

Enjoy!

BBQ Pineapple Pork Sliders

Hey guys! Made these bad boys via The Chew. Hawaiian Rolls and shredded pork  are always a hit in my house!  
Ingredients
  • 1 tablespoon butter (to grease)
  • 12 sweet slider buns (cut in half)
  • 1 rotisserie chicken, shredded- I used my crock pot shredded pork butt instead. 
  • 1 cup store-bought barbecue sauce
  • 2 cans crushed pineapple (drained, 8 ounces each)- I used 1can. I made half with pineapple and half without.
  • 2 cups Monterey Jack cheese (shredded)- I used mild cheddar
  • 3 tablespoons butter (melted)
  • 2 tablespoons sesame seeds- I left this out, because heaven forbid someone should eat a seed
Directions
  • Preheat the oven to 350ºF. Grease a 9×13-inch baking dish with butter.
  • Place the bottom of the slider buns in the bottom of the baking dish.
  • In a large bowl add the rotisserie chicken and barbecue sauce and mix to combine. Place on top of the slider buns. Top with crushed pineapple and monterey Jack cheese. Place top buns on top of all of the sliders. Brush the tops with melted butter and sprinkle with sesame seeds. Bake for 10-15 minutes until cheese is melted and sliders are warmed through. 

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Easy Weeknight Chicken Pot Pie

Hey friends! I hope you are having a great evening! My family LOVES  pot pies (who doesn’t?), so I am always finding creative and easy ways to make them. You can make this easy version during the week using a variety of store bought shortcuts.  I thought there would be some leftovers, but the family gobbled it all up!

Ingredients

Two 10 1/2-ounce cans of reduced sodium cream of chicken soup
4 small potatoes diced
One bag frozen vegetables (carrot, corn and green bean mix)
1 teaspoon garlic powder
1 teaspoon onion powder
1 rotisserie chicken, meat shredded, skin and bones discarded
Kosher salt and freshly ground black pepper
1 can biscuit dough

Directions

Preheat the oven to 350 degrees F.

In a medium to large dutch oven, add a bit of oil to your pan. Over med.high heat, cook your potatoes until just fork tender, about 8 minutes.

Add together the cream of chicken soup, frozen vegetables, shredded chicken, and your seasonings in the dutch oven. I also added a couple tablespoons of water. I cooked until everything was warmed through, about 15 minutes or so.

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Cover the pot pie filling with your biscuits.

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Bake until the biscuits are golden brown, 15 to 20 minutes.

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