Tag: Panko

Smoky Bacon Topped Mac and Cheese

Note: I was sent samples of Bear Mountain BBQ Wood Pellets in order to write this post. Opinions are mine alone.

I’m going to keep the yummy smoked recipes going because, well, I can! This recipe for Smoky Bacon Topped Mac and Cheese would be a perfect make ahead dish to bring to your next barbecue.

The Bacon highlights the smoky flavor, but if you want to keep it vegetarian, just omit it!

This recipe is basically my Homemade Mac and Cheese recipe with a few adjustments to make it ready for some smoker action!

Ingredients:

  • 1 to 2 cups pellets, like Bear Mountain BBQ’s Gourmet BBQ Pellets
  • 1/2 an onion, chopped
  • 1 bay leaf
  • 2 garlic cloves, crushed
  • 2 3/4 cups 2% milk
  • 1 box uncooked elbow macaroni
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated nutmeg
  • 4 ounces shredded sharp cheddar cheese
  • 4 ounces shredded gouda cheese
  • 1/2 lb bacon, cooked
  • Panko breadcrumbs
  • Grated fresh Parmesan cheese
  • Fresh parsley, chopped

Continue reading Smoky Bacon Topped Mac and Cheese

Grilled Lamb Pita Pockets

I’ve mentioned before that once warmer weather is here, I make it a priority to use my grill instead of my oven/stovetop whenever I can, like with this recipe for Grilled Lamb Pita Pockets. It keeps the temperature down in my house, and it’s super easy to grill! Plus, who doesn’t love the flavor that grilling adds to food?

I had a craving for lamb this week, so I decided to make grilled lamb pita pockets for dinner one night. I grilled lamb meatballs on skewers and then topped the meatballs with a drizzle of tzatziki and a Greek-inspired pesto sauce with some extra feta and cucumbers for good measure. I unfortunately didn’t have any tomatoes on hand, but would strongly suggest adding chopped tomatoes as well!

Ingredients:

Lamb Meatballs:

  • 1 pound ground lamb
  • 4 cloves garlic, finely minced
  • 1 shallot, finely minced
  • 1 tablespoon dill, finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 egg
  • 1/2 cup panko breadcrumbs

Tzatziki:

  • 1 cucumber, seeds scooped out and finely chopped
  • 1 garlic clove, finely minced
  • 1 tablespoon dill, finely chopped
  • 1 tablespoon mint, finely chopped
  • the zest and juice of 1 lemon
  • salt and pepper, to taste
  • 1/2 cup plain Greek yogurt

Greek Pesto:

  • 1/4 cup walnuts
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1 cup mint
  • 2 garlic cloves
  • salt and pepper, to taste
  • 1/4 cup olive oil, plus more if needed
  • 2 tablespoons feta cheese

Other:

  • finely chopped cucumber
  • diced tomatoes
  • feta cheese, crumbled
  • pita rounds

Continue reading Grilled Lamb Pita Pockets

Dijon Herb Crusted Salmon with Creamy Dill Sauce

I am not shy about my love of Cooking Light magazine. Their recipes are what got me started on my cooking journey. Not only are their recipes on the healthier side, but most are also great for weeknight meals. This recipe for Dijon Herb Crusted Salmon with Creamy Dill Sauce is no different.

Seafood in general is a great weeknight option because it tends to take less time to cook. If you haven’t noticed, I’m a big fan of seafood, particularly salmon; I have almost 40 recipes for salmon alone on this blog!

So when I spotted a new salmon recipe in my most recent Cooking Light, well, I had to make it.

Ingredients:

  • 2 (6-oz.) salmon fillets
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon  black pepper
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon canola oil
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 2 tablespoons plain 2% reduced-fat Greek yogurt
  • 2 teaspoons chopped fresh dill
  • 1 1/2 teaspoons 2% reduced-fat milk
  • 1 teaspoon red wine vinegar

Continue reading Dijon Herb Crusted Salmon with Creamy Dill Sauce

Pesto Chicken, Blistered Tomatoes and Orzo & Herb Pilaf

You can never have too many weeknight meals, especially chicken recipes! For this dinner, I combined two Cooking Light recipes  (Pesto Chicken with Blistered Tomatoes and Orzo and Herb Pilaf) to make one dinner, and served it with a simple salad on the side.

Any recipe that uses pesto is a winner in my book. This particular pesto uses spinach, basil, and parsley to deliver a more complex flavor.

Ingredients:

Pesto:

  • 2 cups packed fresh baby spinach
  • 1 cup packed fresh basil leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley
  • 6 tablespoons chopped toasted walnuts
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)
  • 1 garlic clove, chopped
  • 2 tablespoons extra-virgin olive oil

Chicken:

  • 2 1/2 tablespoons olive oil, divided
  • 4 (6-oz.) skinless, boneless chicken breasts
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup panko (Japanese breadcrumbs)
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon unsalted butter, melted
  • 6 tablespoons spinach pesto (recipe below)

Tomatoes:

  • 3 cups multicolored cherry tomatoes
  • 1 garlic clove, thinly sliced
  • 1 teaspoon red wine vinegar

Orzo and Herb Pilaf:

  • 1 1/2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 3/4 cup uncooked orzo
  • 1 1/2 cups unsalted chicken stock
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • blistered tomatoes (recipe below)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh dill

Continue reading Pesto Chicken, Blistered Tomatoes and Orzo & Herb Pilaf

Pistachio Crusted Salmon with Roasted Mustard Potatoes

If I was forced to eat one food for the rest of my life, I wouldn’t be terribly upset if it was salmon. That probably isn’t much of a surprise to those that follow this blog, I have almost 40 Salmon Recipes on here! So, I might as well add another one to the list, this recipe for Pistachio Crusted Salmon with Roasted Mustard Potatoes!

For whatever reason, I had a hankering for pistachios recently, so I figured I might as well crust my favorite protein in a pistachio-panko mixture, how bad could it be? Not bad. Not bad at all. In fact, delicious!

I made this salmon with some baby potatoes roasted in a stone ground mustard, so I added the mustard to the salmon as well to keep the flavors consistent. Since I whipped this up the first time, I’ve already made it twice more!

Ingredients:

For the potatoes:

  • 1.5 lbs baby potatoes (I used a baby potato “medley”), halved
  • cooking spray
  • 2 tablespoons stone ground mustard
  • salt and pepper, to taste

For the salmon:

  • 4 (6 oz) salmon fillets
  • 2 tablespoons stone ground mustard, divided
  • 1/4 cup pistachios, finely chopped
  • 1/4 cup panko breadcrumbs
  • salt and pepper, to taste
  • cooking spray

Continue reading Pistachio Crusted Salmon with Roasted Mustard Potatoes

Vegetarian Stuffed Zucchini Boats

This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table

These Zucchini Boats were my favorite part of my Farm-to-Table Meal last weekend. Stuffed with mushrooms and mozzarella cheese, the boats were nice and hearty and had great flavor!

For this recipe, I used Local Zucchini Squash, Antonio Fresh Mozzarella, and Local Organic White Mushrooms, all from my Door-to-Door Organics box.

 

Ingredients:

  • 3 large zucchini, halved lengthwise
  • 2 teaspoons olive oil, divided
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 8 ounces white mushrooms, sliced
  • 1/2 teaspoon salt, divided
  • 2 tablespoons panko breadcrumbs
  • 2 ounces mozzarella cheese, torn into small pieces
  • thinly sliced basil, for garnish
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper

Continue reading Vegetarian Stuffed Zucchini Boats

Swordfish with Macadamia Nut Crust and Papaya Salsa

I can’t say that I know much about Hawaiian food, past that I assume is it fish-heavy and influenced by tropical and Asian/Polynesian flavors (with their favorite canned meat, Spam, sprinkled in, of course). So when I was given the opportunity to review Tommy Bahama‘s FLAVORS of ALOHA: Cooking with Tommy Bahama (paid link), I was really curious to see what the cookbook had in store.

 

 

The cookbook is filled with quite the range of dishes, from appetizers to dessert. Written by Rick Rodgers, the cookbook transports you to Hawaii through 100+ island-inspired recipes including:

  • Tuna Poke with Guacamole and Flatbread
  • Flavorful Ono Oxtail Soup
  • Saimin with Asian Chicken Broth (arguably Hawaii’s state dish)
  • Steamed Sea Bass with Ginger Dipping Sauce
  • Huli Huli Pork Tenderloin and Pineapple with Old-School Teriyaki Marinade
  • Pineapple Crème Brulee
  • Hibiscus Lime Cooler

 

 

The cookbook also contains little facts about Hawaiian culture and history as well as tips for eating, drinking, and “living the life,” FLAVORS OF ALOHA invites aspiring cooks of all abilities to embrace the Tommy Bahama spirit by taking an “island time” approach to cooking for family and friends. Plus the photos are gorgeous!

 

 

I wanted to use this opportunity to work with a seafood I rarely make (although I am absolutely going to have to make the Kona Flan in the near future!) and adapted the cookbook’s recipe for Mahi Mahi with Macadamia Nut Crust and Papaya Salsa to use swordfish instead.

 

Adapted from Flavors of Aloha, Cooking with Tommy Bahama

Ingredients:

Papaya Salsa:

  • 2 tablespoons fresh lime juice
  • 1 tablespoon light brown sugar
  • 1 tablespoon minced shallots
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon finely chopped crystallized ginger
  • 1 teaspoon Sriracha
  • 1 garlic clove, minced
  • 1 cup diced papaya

Swordfish:

  • 1/2 cup unsalted macadamia nuts
  • 1/2 cup panko breadcrumbs
  • 4 swordfish steaks, about 6 oz each
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large egg white
  • 1 tablespoon unsalted butter
  • 2 tablespoons vegetable oil

Continue reading Swordfish with Macadamia Nut Crust and Papaya Salsa

Cedar Plank Fired Salmon

As the weather cools down, I want more and more comfort food. I gravitate towards pastas, all forms of a warm meal, and food with a little spice to it to keep me feeling toasty, like this Cedar Plant Fired Salmon.

Carrabba’s must know I’m not alone. They have recently launched a new Fire Finished menu and I was lucky enough to do a tasting of it! Last week, I  headed over to a local Carrabba’s and tried the following:

  • Fire Roasted Mushrooms stuffed with sausage, red bell peppers, fennel, sauteed onions, brioche breadcrumbs, artichoke hearts, and romano cheese.
Photo courtesy of Carrabba’s Italian Grill
  • Cedar Plank Fired Salmon first pan-seared then topped with a crab cake and fire-roasted on a cedar plank then finished off with a lemon butter sauce. Served with roasted asparagus mushrooms and red bell peppers.
Photo courtesy of Carrabba’s Italian Grill
  • Bistecca Ardente: Center-cut sirloin wood-grilled then topped with blue cheese, roasted tomatoes, and basil.
Photo courtesy of Carrabba’s Italian Grill
  • Rigatoni al Forno: Rigatoni tossed in housemade marinara sauce, romano and mozzarella cheese and topped with Italian fennel sausage, mozzarella and fresh ricotta cheese finished off in a wood-burning oven.
Photo courtesy of Carrabba’s Italian Grill
  • Nonna Testa: Penne pasta with wood-grilled chicken in a housemade pesto cream (basil, pine nuts, walnuts) with spinach and zucchini, topped with mozzarella and baked in a wood-burning oven.
  • Creme Brulee prepared with Madagascar vanilla bean topped with torched turbinado sugar, whipped cream, and strawberries.
Photo courtesy of Carrabba’s Italian Grill

The fire-roasted mushrooms were a great start to the meal. I love fennel so I was happy this flavor came through. The mixture is lightly stuffed in the mushrooms so they remain nice and light. Really tasty!

The cedar plank-fired salmon was one of my favorite dishes. I loved it so much, I tried to recreate it! The salmon was perfectly cooked and the crab cake was a great addition. The cedar flavor shown through without being overpowering. Check out my recipe below to make at home.

The Bistecco Ardente was so juicy, especially for being cooked to medium-well. The blue cheese can be a tad overpowering though so I scooped a bit off so that I could get the taste of the steak, tomatoes, and basil as well.

The Rigatoni al Forno gave me more of my beloved fennel flavor. I liked that the pasta on top got crispy from the wood-burning oven, but would’ve liked more sauce to complement the pasta.

Nonna Testa was another of my favorites. Man this was good. The wood-grilled chicken was really juicy and flavorful and there was the perfect amount of pesto cream on the pasta (lightly dressed so it’s not overly heavy). I love spinach and zucchini so I couldn’t have been happier with this dish!

Now I’m pretty sure I’ve never met a creme brulee I didn’t like but this version was really really tasty. The vanilla flavored custard was so creamy and I loved the light touch of torched sugar to give a very thin crust to the dish without overpowering the custard with too much sugar.

Needless to say, I left super full and really happy with the tasting. The staff at the Springfield Carrabba’s were so attentive and helpful too! Thanks for a great meal!

The managing partner, Ernie, even took the time to explain all of the dishes and answer any questions we had. When I told him I was planning on doing a giveaway so that my readers could try this tasty menu, he gave me a copy of the Carrabba’s Italian Grill Cookbook (paid link) for myself and one to give away! The cookbook does not include recipes for the fire finished menu (because it’s so new) but many of Carrabba’s signature dishes, including Chicken Bryan, Mama Mandola’s Sicilian Chicken Soup, and Margherita Pizza are included within its pages. So special thanks to Ernie for the cookbooks!

In addition to the cookbook, I am also giving away a $25 gift certificate to Carrabba’s so that one reader can try out some of the menu for themselves. Details after the recipe!

Note: It is very difficult to make smaller portions of crab cakes because crab meat is usually sold in 1 pound containers. I made about 9 crab cakes and saved the leftovers for dinner the next night. If you are unable to do that, you can purchase pre-made crab cakes from your local supermarket.

Ingredients (serves 2):

CRABCAKES (makes 9, only use 2 and save the rest for up to one day):

  • 1 tablespoon butter
  • 1 red bell pepper, finely diced
  • 1/2 small onion, diced
  • 1 lb jumbo lumb crab meat
  • 1/3 cup panko
  • 1/2 cup mayo
  • 1 tablespoon Old Bay seasoning
  • 1/4 teaspoon ground pepper
  • the zest of one lemon

CEDAR PLAN FIRED SALMON

  • 1 tablespoon butter
  • 2 8-oz salmon fillets
  • salt and pepper, to taste
  • 1 cedar plank board

LEMON BUTTER SAUCE

  • 1 stick (8 tablespoons) butter, divided (I used ghee, a clarified butter)
  • 1/2 onion, diced
  • 2 garlic cloves, smashed
  • 1/3 cup white wine
  • the juice of two lemons

Continue reading Cedar Plank Fired Salmon

Tsukune (Japanese Chicken Meatballs)

I am in a never ending search to find ways to make chicken into a new and different meal. Cooking Light’s September issue had this recipe for Japanese Chicken Meatballs, or Tsukune, that were mentioned as a great “party snack.” I decided to change the recipe size and pair it with grilled baby bok choy and some rice to make this traditional appetizer/snack into an entrée.

Ingredients:

Meatballs:

  • 1 tablespoon dark sesame oil
  • 5 ounces sliced shiitake mushroom caps
  • 1 tablespoon grated peeled fresh ginger, divided
  • 2 minced garlic cloves, divided
  • 1 tablespoon dry sherry
  • 1 teaspoon red miso (soybean paste)
  • 1 pounds ground chicken
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1 teaspoon cornstarch
  • Salt and pepper, to taste
  • 2 green onions, thinly sliced
  • 1 large egg white

Sauce:

  • 6 tablespoons mirin (sweet rice wine)
  • 6 tablespoons lower-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sherry vinegar
  • The juice of 1 lime
  • 1 tablespoon grated peeled fresh ginger
  • 1 serrano chile, thinly sliced

Remaining ingredients:

  • Cooking spray
  • 1 tablespoon toasted sesame seeds
  • ½ cup long grain rice
  • 1 cup water or chicken broth
  • 1 baby bok choy

Continue reading Tsukune (Japanese Chicken Meatballs)

Brisket Ragout Over Pasta

As someone who went to Catholic school for most of my life, kosher cooking isn’t exactly something I was exposed to. I have a general understanding of what it means to keep kosher, but I really never took the time to delve into what it really means. I was recently sent a cookbook called The Kosher Carnivore: The Ultimate Meat and Poultry Cookbook by June Hersh. Not only is it filled with really delicious sounding recipes, but the author took the time to even include a “Kosher 101” in the introduction.

Did you know that giraffes are considered acceptable for human consumption as identified in the Torah? (Sorry, thought that was a fun fact). Animals that chew their cud and have cloven hooves are considered acceptable, which includes the more commonly eaten cow and lamb. Bird-wise, it seems a little more lenient. In general, predators or scavenger birds are prohibited but most birds are ok for consumption. Meat is considered kosher when it meets a specific criteria when slaughtered and butchered. Kosher eating also means that meat and dairy cannot be within the same meal, but neutral foods, like oil and eggs, can be used.

Whew. Ok. Now that I’ve completed Kosher 101, I’m ready to try to make a staple of Jewish cooking: brisket, specifically Brisket Ragout over Pasta! At the suggestion of the author, I shredded the brisket and served it in a ragout over pasta.

Ingredients:

  • 1 (2.5-3 lb.) brisket
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • olive oil
  • 2 carrots, cut into 1-inch pieces
  •  2 leeks, cleaned and and sliced
  • 2 medium onions, sliced
  • 4 garlic cloves, peeled and chopped
  • 1/2 cup red wine
  • 1 (28-oz) can whole tomatoes, drained
  • 2 bay leaves
  • 2 cups beef stock
  • 1 box farfalle pasta, cooked al dente
  • 1 cup panko
  • 3 garlic cloves, minced
  • 1 teaspoon dried Italian herbs

Continue reading Brisket Ragout Over Pasta

Crab Cakes with Spicy Remoulade

I realized I have never posted a recipe for crab cakes.  That is ridiculous! So today’s the day. I found this recipe for Crab Cakes with Spicy Remoulade in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry.

 

Crab cakes:

  • 1 pound jumbo lump crabmeat, shell pieces removed
  • 2 tablespoons finely chopped green bell pepper
  • 1 1/2 tablespoons canola mayonnaise
  • 1/4 teaspoon black pepper
  • 2 green onions, finely chopped
  • 1 large egg, lightly beaten
  • 1 cup bread crumbs, divided
  • 2 tablespoons canola oil, divided

Remoulade:

  • 1/4 cup canola mayonnaise
  • 2 teaspoons minced shallots
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh parsley
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon capers, chopped
  • 3/4 teaspoon champagne vinegar
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground red pepper

Continue reading Crab Cakes with Spicy Remoulade

Crispy Flounder and Roasted Tomatoes

These Lipman Tomatoes just keep on giving! This time around, I used their gorgeous cherry tomatoes. Cooking Light had a wonderful recipe in their most recent issue for Crispy Flounder and Roasted Tomatoes. Fish is a favorite of mine for weeknights because it cooks so quickly; this meal took me 25 minutes from start to finish.
Ingredients: (this serves 2)
2 tablespoons capers
1 tablespoon olive oil
1 pint cherry tomatoes
Salt and pepper, to taste
A few basil leaves, thinly sliced
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 (6-ounce) skinless flounder fillets
Cooking spray
1 tablespoon olive oil

Preheat your oven to 400 degrees. While waiting for the oven to heat up, combine  the capers, 1 tablespoon olive oil, and the cherry tomatoes in an oven safe dish. Toss to coat. Sprinkle with salt and pepper and bake for 20 minutes.
When there is about 10 minutes left on the tomatoes, combine the panko, parsley, and thyme in a shallow dish.
Coat the fillets with the cooking spray and dredge the fillets in the panko mixture. Heat 1 tablespoon olive oil in a nonstick saute pan over medium-high heat and add the fillets to the pan.
Cook for 3 minutes on each side.
The tomatoes should finish almost the same time as the fish.
To serve, add the flounder to a plate. Top with the tomato mixture. Add some fresh sliced basil.
I love how the cherry tomatoes burst in the oven while roasting.
The capers add a little saltiness to the whole dish which is nice. I think you only need 1 tablespoon of capers though, instead of 2.
I couldn’t really tell that there was thyme with the flounder but I loved the parsley flavor. If you’re a thyme fan, try upping the amount to get more flavor.
This was one delicious meal! With the exception of the flounder, the ingredients are things I usually have on hand anyways so this is a great last minute dinner.

Garlicky Meatball Pasta with Avocado-Butter Lettuce Salad

Despite having an Italian mother, I have never made meatballs before. I’m almost embarrassed to admit it. Whelp, at the age of 26, I believe it is time to finally get my hands dirty and make some meatballs. One of Cooking Light’s 40 Fast Menus in Under 40 Minutes had a recipe for meatballs, so I used it as my base for this recipe.
For the Pasta:
9 ounces refrigerated fettuccine
12 ounces ground sirloin
2 sausages, removed from their casings
1/2 cup panko
1/3 cup chopped fresh basil
2 garlic cloves, minced
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
2 teaspoons olive oil
1 3/4 cups lower-sodium marinara sauce
1 ounce Parmesan cheese, grated
For the Salad:
1 cup chopped  red onion
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups torn butter lettuce
1 cup sliced avocado

Because this is a very simple sauce, I’d suggest going for a premium high-quality marinara sauce.
Bring a pot of water to a boil. While waiting for the water to boil, combine the beef, sausage meat, panko, basil, garlic, salt, pepper, and egg in a medium sized bowl. The original recipe did not have the sausage included, but I thought it would add some extra flavor (I used these awesome sausages from Martin‘s in Reading Terminal- Mozzarella and Basil Sausages, amazing right?)
Shape the mixture into small meatballs. The recipe says to make 16. I ended up with 10. I wasn’t very good at the whole eyeballing-the-right-size-thing.
By now the water should be boiling. Cook the pasta according to directions. Drain over a bowl to reserve 1/3 cup pasta water.
Heat the olive oil in a large pot over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes. (stir to flip the meatballs so they brown evenly)
Reduce the heat to medium low and add the sauce and 1/3 cup pasta water.
Cover and cook for 11 minutes or until the meatballs are cooked through.
While waiting for the sauce to cook, combine the red onion, olive oil, lime juice, salt and pepper in a bowl. Let stand for 10 minutes.
Add lettuce and avocado; toss gently.
When the sauce is finished cooking, mix in the pasta and cook until heated through, about 2 minutes.
Serve the pasta topped with some Parmesan cheese and the salad on the side.
I love how simple this recipe is but still packs a bunch of flavor! My normal tomato sauce takes forever to make, so I’m pretty excited to have a quick sauce when I need it.
Oh. And the meatballs? Fan-tastic. I could eat these all day.
The salad was really delicious as well! There was a bit too many onions for my liking, so I might limit the amount next time I make this.
I seem to forget how yummy simple recipes can be, something I need to remember as vegetables and fruits come back in season.

Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes

Have you ever opened up a food magazine, and have decided by a photo only that you want, no need, to make that recipe? I didn’t even look at the title, or read the ingredients, before I had earmarked this recipe to make. Shrimp, asparagus, and tomatoes? This is right up my alley. The best part of cooking with seafood is that it’s almost always a quick meal. This Cooking Light recipe for Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes can be made in only 40 minutes, perfect for a weeknight dinner.
Ingredients
Shrimp:
  • 3/4 cup panko, divided
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons cornstarch
  • 2 large egg whites, lightly beaten
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, divided
Chive Aioli:
  • 1/2 cup 2% Greek yogurt
  • 1/4 cup canola mayonnaise
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon paprika

Roasted Asparagus and Tomatoes:

  • 1 pound asparagus, trimmed
  • 1/2 cup grape tomatoes
  • 1/3 cup sliced shallots
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray

Continue reading Crispy Herbed Shrimp with Roasted Asparagus and Tomatoes

Salmon Croquettes with Lemon Tarragon Aioli

I am so excited to share this recipe with you. I loved it so much! I found this recipe from Saveur and knew I had to try it. This recipe is perfect for a Friday night meal, but I suggest making them ahead of time if you can. They need to be chilled for at least one hour so that they retain their shape when cooking.
Ingredients:
1/2 cup white wine
3 tbsp. Old Bay seasoning, divided
1 tbsp. plus 1 tsp. kosher salt, divided
1  1-lb. boneless salmon filet
1 1/2 cups panko bread crumbs
3 tbsp. unsalted butter, melted
4 scallions, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying, or olive oil to pan fry

To make, add 4 cups water, wine, 2 tablespoons Old Bay, and 1 tablespoon salt in a large saute pan (make sure you have a top for the saute pan). Bring to a boil.
Add the salmon, skin side down.
Turn off the heat and cover the salmon. Let the salmon cook in the liquid for 10 minutes. Transfer the salmon to a plate skin side up and let cool. The salmon will not be fully cooked through.
Peel off the skin and discard. Break the salmon into small pieces and place in a bowl with the remaining Old Bay and salt as well as the bread crumbs, butter, scallions, eggs and lemon juice. Stir and refrigerate for 30 minutes.
Using a 1/3-cup measuring cup to evenly size the croquettes, form the 1/3 cup mixtures into patties with your hands.  Transfer to a parchment paper lined baking sheet. (I ended up with 8 patties plus one little baby patty).  Refrigerate for at least an hour (I refrigerated mine overnight).
You can fry the patties in canola oil in 1/2″ of oil at 325 degrees, but I decided to just pan fry mine in a little olive oil. Cook for 3 minutes on each side. Transfer to a paper towel to remove excess oil then serve.
Serve with a wedge of lemon and a lemon tarragon aioli. To make the aioli, add 1/2 cup mayo, 2 tablespoons chopped fresh tarragon, the juice of 1/2 a lemon, 1 minced garlic clove, and 1 teaspoon of Dijon mustard, and 1/4 teaspoon Old Bay in a food processor. Refrigerate for 30 minutes and serve.
I served three croquettes per person with 1 teaspoon aioli.
I loved the flavor of this so so much! The Old Bay comes through in the salmon croquette, and an extra squeeze of lemon on top brings this from good to great.
The aioli was really nice with it too! I had some tarragon in my fridge so I decided to make it and I was afraid tarragon wouldn’t go with the salmon. That wasn’t an issue at all; they worked great together!
This is a great quick night meal if you have the ability to plan ahead and prep the night before. If not, just make sure to give yourself a good 2-3 hours to make the whole thing which doesn’t make it very feasible for a weeknight.
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