Pecan and Honey Glazed Salmon

We eat salmon as often as we can here (well, the 3 of us that aren't allergic or picky!) and we make it one of two ways every time. I searched around for recipes and landed on this one - let's see how it goes...

UPDATE... I made it the night after I found the recipe and IT WAS WONDERFUL! 2 of our kids are allergic to seafood and our youngest is THE PICKIEST EATER ALIVE. So... usually the salmon is just for my husband, my best eater w no allergies and I. Not tonight. Little Miss Picky fell in love and she ended up eating my portion! This recipe is going into the rotation!

Pecan and Honey Glazed Salmon

1/4 cup honey
4 teaspoons finely chopped pecans
1 Tablespoon soy sauce, (for gluten-free use gluten-free soy sauce)
4 (6 oz ) salmon fillets
1/4 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 425 degrees.
Combine honey, pecans, and soy sauce in a large zip-top bag. Sprinkle fish with salt and pepper; add to bag and seal. Marinate in refrigerator at least 15 minutes. I like to marinate mine all day so all that flavor gets infused.
Remove fish and nuts from bag, reserving marinade. Place fish on foil lined pan and top with nuts.
Bake at 425 degrees for 15 minutes or until fish flakes easily with a fork, basting fish twice with remaining glaze while baking.

Pistachio Grilled Salmon

I saw this on tv and it sounded good. I thought it was going to be spicy because of the Mike's Hot and the red pepper - but it wasn't. My youngest refuses to eat anything remotely spicy and she LOVED it!

Pistachio Grilled Salmon

2 lb. salmon filet 

¼ cup olive oil
2 tbsp. Mike’s Hot Honey
1 lemon juiced
½ tsp. salt
½ cup chopped roasted pistachios
1/3 cup breadcrumbs
1/3 cup Parmesan cheese, grated fine
Pinch of red pepper flakes
¼ cup fresh parsley, chopped

Preheat your grill to 400 degrees.
Line your baking sheet with aluminum foil or parchment paper.
Place the salmon on the lined baking sheet. (In the center)
In a small bowl combine the olive oil, honey, lemon, and salt. Whisk to combine. Then drizzle it onto the salmon filet covering generously.
In the pistachio bowl, combine the pistachios, breadcrumbs, cheese, and parsley. Gently mix and the place the mixture on top of the salmon filet.
Place the baking sheet with seasoned salmon onto the grill (or even your oven) and grill for 16-20 minutes, until the salmon is tender and flaky. 

*My kids drizzled theirs with a balsamic reduction. 

Piper's Favorite Cucumber Salad

Piper's Favorite Cucumber Salad

4 cucumbers (about 2 1/2 pounds), peeled and sliced into 1/4-inch rounds
Kosher salt
1/2 cup sour cream
1/4 cup chopped fresh dill (or 1/8 dried)
2 tablespoons white vinegar
Freshly cracked black pepper
Slice your cucumbers and set them in a colander and salt - leave for about 20 minutes to bleed some of the water out.

If you don't have time to let the cucumbers sit - at least let the rest of the ingredients sit overnight

*We also use this sauce on top of fish - salmon or halibut are our faves!

Halibut Chowder

The day after Thanksgiving - we have a "soup night" Papa makes Turkey chowder, I usually make Tomato Basil Soup and everyone else pitches in with what they feel like.

This year, my brother in law Jeff brought this halibut chowder - we don't "vote" on the best soup - but someone always declares a winner - and this year - the CLEAR WINNER was Jeff!!

Uncle Jeff's Halibut Chowder
3/4 lb diced halibut 1" chunks
1 c finely chopped onion
1 c finely chopped celery (4 stalks)
3 cups diced potatoes
3/4 c butter
3/4 c flour
1 qt. half and half
1 1/2 t salt
pepper
1/2 t sugar

Put onions, celery and potatoes in a 4 qt. pan and barely cover with water. Simmer over medium heat until potatoes are tender about 20 min. In the mean time melt the butter in a sauce pan add the flour and blend and cook for a minute or two. Add the half and half to cook and stir until thick and smooth using a whisk. When the veg are about done - add the halibut - cook for another minute. If it's going in a crock pot or you are not eating it immediately, wait til the veggies are completely done to add the halibut then stop cooking. Don't over cook it. Combine all the seasonings.

Garnish with Old bay - I might actually add old bay directly to the soup when I make it - I'll let you know.

Teriyaki Salmon with Sriracha Cream Sauce

I saw this recipe on Pinterest and initially made it about 5 weeks ago and I've made it twice since then. For someone who doesn't repeat meals very often - this should tell you how delicious this is!!

I use Kirkland brand salmon steaks. They are individually wrapped so I can get the right amount of portions I need quickly and defrost them in the sink fairly quickly too. 

Teriyaki Salmon with Sriracha Cream Sauce
1 c Teriyaki sauce per salmon steak (I love yoshida's)
Salmon steaks (1 per person)
2 T Sriracha sauce (asian food aisle)
1/2 c mayonnaise
1 1/2 T sweetened condensed milk

Combine sriracha, mayonnaise and sweetened condensed milk. Set in the refrigerator until service. Marinate the salmon in the teriyaki sauce for at least 30 minutes up to 4 hours.

You can cook your salmon the way I do (easiest fastest delicious) OR you can cook the salmon in the oven at 400 degrees for 20 minutes.

Serve over a bed of rice and garnish with green onions (not pictured!)

Shrimp Scampi

This is Ina Garten's recipe for Shrimp Scampi - it is SO AMAZING.

I literally made this stunner in less than 15 minutes - what else could you ask for? I served it with my go to baguettes referenced HERE... When I started my water, I turned on my oven to 400. The baguettes take about 10 minutes - so everything is done at the same time! Plus, those baguettes are perfect for mopping up that delicious sauce.

Ina Garten's Shrimp Scampi

Vegetable oil
Kosher salt
3/4 pound linguine
3 T unsalted butter
2 1/2 T good olive oil
1 1/2 T minced garlic
1 lb large shrimp, peeled and deveined
1/4 t freshly ground black pepper
1/3 c chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 c freshly squeezed lemon juice (2 lemons)
1/4 lemon thinly sliced in half-rounds
1/8 t hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Tilapia With Browned Butter Balsamic Sauce

I love this Browned Butter Balsamic sauce. I've used it here too on my Avocado and Pistachio Crusted Halibut - mmmm...Tilapia With Browned Butter Balsamic Sauce

Tilapia Filets (I get mine at Costco)

2 T EVOO

Salt

Pepper

Flour

3 T butter

1/4 c Balsamic Vinegar

Heat EVOO in large sautee pan over medium heat for a few minutes before adding the fish. Season fish with salt and pepper. Dredge in flour and shake off excess. Add fish to your sautee pan and cook for about 4 minutes on each side. Don't fuss with your filets except for when you flip them.

Take the fish out of the pan and set on a plate. Use foil to cover the fish while you make the sauce. Add butter to the sautee pan. Brown butter for 3 to 4 minutes. Add balsamic vinegar and let reduce for about 2 minutes. Drizzle over each filet and serve.

Pesto Aioli

TOTAL CHEATER HERE!!

The other night I made salmon and wanted to mix it up a bit. So - I got my go to Kirkland brand pesto sauce and the mayo out of my fridge. I mised equal parts together and VOILA! Pesto Aioli!!

Serve on top of Simple Salmon - gourmet dinner in less than 5 minutes flat!

Jammin' Jambalaya

Lookin' through the freezer today I saw 2 things - sausage and shrimp (oh yeah, a Costco trip is waaaaay overdue). Suddenly - inspiration - why don't I try to make Jambalaya? I've never made it before, OR even tasted it before BUT but I've watched enough Emeril to know that I have to start with the 'trinity' (carrots, celery and onion) and go from there... so I pretty much winged it - but it was GOOD. Do you have a recipe? I'd love to try it!! OK then...

Jammin' Jambalaya
1 lb sausage (I had mild Italian on hand which was delish - if you are in a hurry, I'd suggest Hillshire Farm precooked sausage)
1 lb shrimp
4 celery ribs diced
1 c carrots diced
1 c onion diced
1 can (14.5 oz) fire roasted diced tomatoes
1 diced beefsteak tomato (I added it just b/c it needed to be used)
1 package Zatarain's rice (Jambalaya flavor)
1 c chicken stock

Drizzle a little EVOO in big stock pot (I used my 6 qt le creuset). Add onion, carrots and celery. Cook and stir until vegetables begin to soften - your onions will be translucent. Add tomatoes, chicken stock and Zatarain's package. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
Add shrimp and (precooked) sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and everything is incorporated. Enjoy!!

My kids even loved it! With all those veggies - I was very happy to serve this to them and to have them lap it up!

Sausage & Shrimp in Vodka Sauce

This was a last minute - wanted to make something fabulous but didn't have a lot of time or energy dinner - that came out of my head...
Sausage & Shrimp in Vodka Sauce
Shrimp (as many as you want) *I used precooked, peeled and deveined shrimp
Sausage (I used Hillshire Farm chicken sausage that is also precooked)
Angel Hair pasta
Vodka Sauce straight out of the bottle
Onion

Cook pasta per directions on package.
Cut sausage into bite sized chunks (I used scissors to do this). Put sausage and onion in a large saucepan and cook until the onion is nice and translucent. Add the cooked and drained pasta, the vodka sauce + about a cup of the starchy pasta water. Use tongs to incorporate. Season your shrimp with salt, pepper, etc. (I seasoned them with these ingredients) and add them at the last minute - just to warm them up. Serve and enjoy!!

I asked my husband what else I could add to make this really great and he suggested green peppers or broccoli - the possibilities are endless!

*If you've never had Vodka sauce - you have to try it!! It's like a marinara mixed with an alfredo sauce - so delicious!

Shrimp On The Barbie

I am so bad about remembering where I find recipes...
Shrimp on the Barbie
1/2 teaspoon salt
1/4 garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon granulated sugar
1/8 teaspoon cayenne pepper
dash allspice
Large shrimp (as many as you need)
fresh lemon juice
1 tablespoon butter, melted

Place the shrimp onto your hot grill with the seasoning side down. Brush some more melted butter over the other side of the shrimp, followed by another light sprinkle of seasoning.
After 3 minutes or so the face down side of the shrimp should be browned and showing some light charring. Flip the shrimp over and grill for an additional 2 to 3 minutes or until browned on the other side.

*I used precooked, shelled, deveined shrimp on my George Foreman grill – so it was 3 minutes flat (just warming them up).

Linguine with Shrimp and Creamy Roasted Tomatoes

I saw this recipe on MSN's food page. It was super delish!!

Linguine with Shrimp and Creamy Roasted Tomatoes
1 1/2 cup(s) grape tomatoes
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) thyme leaves
Kosher salt and freshly ground pepper
3/4 pound(s) linguine (I used whole grain rotini)
1 cup(s) heavy cream
3/4 pound(s) large shrimp, shelled, deveined and halved lengthwise (I used precooked small shrimp - it's just what I had)
2 teaspoon(s) fresh lemon juice
1 teaspoon(s) finely grated lemon zest
1 tablespoon(s) coarsely chopped flat-leaf parsley
Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.

*I added shredded Mizithra cheese - because I had it on hand after making Mizithra Cheese & Browned Butter Pasta . You could also add parm:) Yum!

Sun Dried Tomato Alfredo & Shrimp Pasta

This isn't exactly a recipe - more of an idea for dinner. Last night dinner kinda snuck up on me (this whole day light savings thing has got me all crazy). I hadn't defrosted anything - or had the slightest idea what I was going to make and everyone was starving...

So - I got in the freezer, fridge and pantry and came up with this... dinner was on the table in less than 15 minutes!

Sun Dried Tomato Alfredo & Shrimp Pasta

Shrimp - I use the pre-cooked, frozen for convenience

1 jar of your favorite alfredo sauce

sun dried tomatoes (pureed) *

artichoke hearts*

1/2 c toasted pine nuts*

Pasta (whatever you have on hand)

EVOO

Salt & Pepper to taste

Cook the pasta per directions on the package. Use a very small amount of EVOO to cook the shrimp. If you are using frozen (like I do) once they thaw out - you'll need to drain them (b/c of all the water that cooks off) then stick 'em back in the pan and season (if desired). Add in the alfredo and pureed tomatoes (I just eyeballed it - one big heaping scoop of tomatoes). Cook on med-low until the sauce is warm.
Drain pasta. Put pasta back in your stock pot and add shrimp mixture. I cut up the artichoke hearts pretty small and sprinkled the plate with toasted pine nuts. (Artichoke hearts not in the picture - this was my sons plate and he doesn't like them).

If you haven't toasted pine nuts before - don't be intimiated (b/c I was - how crazy is that?) get your smallest skillet - throw in a handful or pinenuts and cook on low until they are toasted (brown). The only real thing to keep in mind is that you want a dry skillet - no butter or oil please!

It was really good! Not bad for a last minute dinner!

Lots of tips/tricks on this one:)

*I have talked about my love affair with Costco before - but I am going to gush again. I buy a big ol' jar of Sun Dried Tomatos (in oil) - when I get home, I seperate the jar into dinner sized portions. I have a couple of containers of whole SDT and I puree the rest. Then, I always have that little 'gourmet' addition right on hand.

I also buy Kirkland Pesto sauce - and divide it into dinner sized portions to freeze as well - another 'gourmet' go to.

I buy a HUGE jar of artichoke hearts (marinated in oil) from Costco as well - you don't need to freeze these - they keep in the fridge for 2 years! I know crazy hu? I have also bought a big jar and split it with another family or 2.

Last one (for this post!) Pine Nuts. They are delicious. I buy a bag at Costco - and keep them in the freezer. You don't even have to defrost them - love that trick.

Beer Battered Halibut

I have tried several times over the years to deep fry various foods. ALL of those attempts have resulted in horrendous failure. I am not one to give up though - and I really wanted to make fish and chips at home - so I invested $2 in a candy thermometer to help me get the precise temperature. That was the ticket!

Then, I went online and found this awesome recipe on Allrecipes - and made a few adjustments...

Beer Battered Halibut

*6 - 8 Halibut steaks (you want to cut them down so they are about 2" wide)

2 quarts vegetable oil for frying

3 eggs
3/4 cup beer (can substitute beef or chicken stock)
1 1/2 cups milk
4 cups flour + more for dredging
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
1/8 teaspoon garlic powder

Salt and Pepper to taste

In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
In a large bowl, beat together eggs and milk. Mix in beer. Use your hand mixer to blend well - you don't want any lumps. Season with salt, black pepper, and garlic powder.

In an deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Dredge fillets in egg mix (to help the batter stick). Coat fish in batter, and fry in hot oil. I had about an inch of oil in my dutch oven (waaay safer) and I just flippped them over after about 3 minutes a side - you'll be able to see that they've browned.

When you pull them out of the oil - set them on a brown paper bag (or paper towels) to de-grease them a bit)

This batter was so amazing. Your natural tendency may be to put on a really thick layer of batter - but resist! Just give it a nice thin coat and they'll turn out perfect!

*about 1 1/2 lbs - you can substitute any white fleshed fish

Avocado and Pistachio Crusted Halibut

My hubs called me last night and said that he'd be home late. I made mac n' cheese for the kids, got them bathed and in bed before hubs walked in the door. I put candles on the table, got out our nice dinnerware and glasses and we had a little romantic evening - at home - with this wonderful, light, devine meal. So much fun to do that every once in a while:)

I was so in love with this dinner at a restraunt called the "Ore Housee" that I decided to recreate something to pay homage to this luxurious dinner - and it turned out delish.

Avocado and Pistachio crusted Halibut with Balsamic butter sauce (Ore House wanna be)
4 Halibut steaks
1 ½ c crushed pistachios
1/2 c avocado (mashed)
2 T Flour
1/2 t Ground Pepper
1 T EVOO

Combine the avocado, flour and pepper together. Coat the top of the halibut steak evenly - in a nice light layer. I love things to be ‘over the top’ BUT you need to remember how delicate fish is – don’t put it on too thickly. Crush your pistachios pretty fine (I used my hubs coffee grinder) and add a thin layer of the pistachios on top of the avocado layer.

Put the EVOO in your baking dish and bake at 375°F oven for 15-20 minutes (until the fish is bright white and flakes easily).

Balsamic Butter Sauce
In a small sauce pan, add 3T butter at medium temp. Brown butter, 2 to 3 minutes, stir in ¼ c balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter on individual serving dishes and top with the Halibut.

*I served this with steamed asparagus - oh man.

Simple Salmon

We are big on seafood. I could eat it all day every day as far as I am concerned:) My husbands brother lived in Seattle for several years, so to us - him, his wife and mother in law wrote the bible on seafood preparation. We were shocked to find out that the salmon we always enjoy with their family is so simple.

This may be the easiest way to prepare protein ever. I can't stress enough how delicious and tender this salmon is. I was very hesitant to try this method at first, but since I had tasted it so many times, we gave it a go. We have been preparing salmon this way for the last 10 years or so...

Perfect, Simple Salmon
EVOO
Kosher Salt
Cracked Black Pepper
Garlic Powder
Salmon Steaks (I get the individually frozen steaks @ Costco)

Drizzle EVOO over steaks. Salt, pepper and garlic salt to taste. Put them (2 at a time) in the microwave for 2 minutes. Flip the salmon (so the bottom is now on the top and the inside edge of the salmon is now on the outside edge of the plate). Microwave again for about 1 ½ minutes. Use a fork to test firmness.

That’s it!! I told you it’s easy!

We had salmon steaks last night – a real crowd pleaser (and my 3 kids are little and picky!) I made some dill yogurt sauce to go with my husbands, and a little pesto yogurt sauce on the side for me:)