Pan Seared Honey-Glazed Salmon with Brown Butter Lime Sauce

(Adapted from Cooking Classy)


Ingredients:

• 4 (6 oz) salmon fillets, rested at room temperature 20 minutes
• 8 tsp flour, divided
• 2 Tbsp honey, divided
• zest of 2 limes
• 2 Tbsp extra virgin olive oil
• 1 recipe Browned Butter Lime Sauce, recipe follows

Directions:

1. Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. 
2. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* 
3. Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. 
4. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. 
5. Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.

*note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating.

Browned Butter Lime Sauce

Ingredients:

• 6 Tbsp salted butter, diced
• 3 Tbsp fresh lime juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper

Directions:

1. Place butter in a small (light colored, so you can see the browning process!) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade ( I would recommend not to stir constantly rather swirl pan occasionally). 
2. Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. 
3. Blend on low speed for 30 seconds to 1 minute until well blended. 
4. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).

The sauce was SO good over the rice, so we ended up using all of it, but you may have some extra which works great over corn on the cob!

Crock Pot Shrimp Creole

(Adapted from Paula Deen)

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup diced green bell peppers
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1 teaspoon chili powder
• 1 (14-ounces) can tomatoes
• 1 (8-ounce) can tomato sauce
• 1 tablespoon hot sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon white sugar
• Salt and pepper
• 1 1/2 pounds peeled and deveined shrimp
• Green onions, for garnish

Directions;

1. Preheat crock pot on high.
2. In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
3. Cook for 3 hours. 
4. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions

Petite Filet With Gorgonzola Mushroom Sauce

Ingredients:

Filet:

• 1 (4 to 6-ounce) petite filet of beef
• Pinch salt
• Pinch freshly ground black pepper
• 3 tablespoons olive oil

Gorgonzola and Porcini Mushroom Sauce:

• 3 tablespoons olive oil
• 1/4-pound (about 1 cup) dried porcini mushrooms, soaked and strained
• 1 shallot, sliced (about 2 tablespoons)
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces (about 3 tablespoons) Gorgonzola
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard

Directions:

For the beef:

1. Preheat the oven to 350 degrees F.
2. Sprinkle both sides of the beef with salt and pepper. 
3. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. 
4. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.

For the sauce:

1. Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. 
2. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
3. Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. (Or just whip it up by hand! This is what I did and it still turned out wonderful!)
4. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
5. Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.

Jalapeño Cheddar Bagels

Ingredients:

• 4 1/4 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 tablespoons white sugar
• 1 tablespoon salt
• 1 tablespoon white sugar
• 1 cup shredded cheddar cheese
• 1/4 cup pickled jalapeños, minced

Directions:

1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, Sprinkle with cheese and jalapeños, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.

Lemon Chicken Cordon Bleu

I know I'm being really lazy with posts. I started menu/grocery planning last week. I made a list of recipes for dinner each night for an entire month, along with weekly grocery lists. 

It's been a little over a week since I started menu planning. Boyfriend and I went on our second shopping trip yesterday. I tried to plan my menu with our busy schedule in mind, and I also tried to mix it up as much as possible so we wouldn't be eating chicken three nights in a row, or salad with every meal. 

So far, it's been going really well. My goal is to cook a new meal every night of the week, and get recipes up the same night I cook them. I've definitely done well with cooking every night, but posting seems to be a bit harder for me. 

Tonight marks the first night of posting as I cook. I really hope I can stick with it and not be so much of a lazy asshole!

Tonight's dinner was an easier one, since I'm exhausted after a long day at work and I start school tomorrow at CSU San Bernardino. ( SO excited to FINALLY be going to big kid college after four years of city college!)

The best part? It was super easy and looks fancy as shit. 

Lemon Chicken Cordon Bleu

(Adapted from Can You Stay For Dinner)

Serves 2

Ingredients:

• 2 whole chicken breasts
• 2 slices provolone cheese
• 2 slices smoked ham. Extra virgin olive oil
• 4 thin slices of lemon
• 1 slice of white bread
• 1/8 tsp lemon zest
• 1 tsp olive oil
• cayenne pepper
• granulated garlic
• freshly minced parsley
• olive oil
• salt
• freshly cracked pepper

Directions:

1. Preheat your oven to 400°F.
2. Mince bread into crumbs, or use a food processor.
3. Saute crumbs with lemon zest, 1 tsp olive oil, a pinch of cayenne pepper, a pinch of parsley, and a pinch of granulated garlic, until it is crispy and just begins to brown, before it burns!
4. Place toasted crumbs into a bowl and crush them into finer crumbs.
5. Butterfly both chicken breasts
6. Cut that butterflied breast into two pieces along the seam that holds the two breast halves together. You will have four total pieces.

1. Lay a slice of ham and then a slice of provolone cheese on each cutlet. You may want to tear the cheese and fold the ham so that they do not extend beyond the cutlet, because they’ll just melt or burn in the oven.
2. Fold each cutlet over to almost seal the ham and cheese inside. Brush the tops and sides of the stuffed chicken cutlets with olive oil. Sprinkle very generously with bread crumb mixture, salt, and pepper.
3. Cut four thin rounds of lemon and place two on each chicken bundle.

1. Bake for 17-20 minutes.
2. Zest a little more lemon, and sprinkle a little parsley over the top and serve.

Garlic Brown Sugar Glazed Chicken

(Adapted from Food.com)

Ingredients:

• 4 boneless skinless chicken breasts 
• 6 garlic cloves, minced 
• 4 tablespoons brown sugar 
• 3 teaspoons olive oil 

Directions:

1. 1 Preheat oven to 500°F and lightly grease a casserole dish.
2. In small sauté pan, sauté garlic with the oil until tender.
3. Remove from heat and stir in brown sugar.
4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. Add salt and pepper to taste. 
6. Bake uncovered for 15-30 minutes, or until internal temperature has reached 165 degrees F.

Pesto Goat Cheese and Kalamata Olive Pizza

(Yield: 1 13"-15" pizza)

Ingredients:

• 1 Perfect Pizza Dough round (The recipe yields two)
• 1/2 cup pesto (You can buy it in a jar in the cheese/ravioli refrigerated section of the store)
• 1 1/2 cups mozarella cheese
• 1/4 cup kalamata olives, chopped
• 2 ounces goat cheese, crumbled
• fresh basil

Directions:

1. Preheat oven to 500 degrees F.
2. Follow directions for Perfect Pizza Dough.
3. Spread pesto on pizza.
4. Top with remaining ingredients.
5. Bake 8-12 minutes, or until cheese is bubbly and crust is golden-brown.

Gorgonzola Garlic Bread

(Adapted from Thibeault's Table)

Ingredients:

• Long loaf of Italian Bread or long crusty rolls
• 1/4 cup butter
• 1/2 cup Gorgonzola cheese
• 5 cloves garlic
• 1 tbsp fresh parsley, chopped
• fresh grated Parmesan cheese
• 2 tbsp fresh basil, chopped finely
• 1 tsp dried oregano
• salt and pepper to taste

Directions:

1. Use a fork to mash the butter together with the Gorgonzola cheese.
2. Mince garlic and add to cheese mixture. 
3. Add chopped parsley, basil, and oregano, and season with salt and pepper.
4. Leave loaf whole, but cut slices so that the loaf stays together. 
5. Spread cheese mixture in between each slice and reshape loaf. 
6. Sprinkle top of loaf with Parmesan cheese and more basil if desired, and wrap in foil. 
7. Place in 400°F oven for 10 or 15 minutes and serve hot.

Spinach and Artichoke Grilled Cheese Ciabatta Sandwiches

Makes 2 sandwiches

Ingredients:

Fresh spinach – enough for about 3 cups 

chopped Canned artichoke hearts – about 3 (around 6 ounces) 

3-4 cloves garlic 1 tablespoon olive oil2 tablespoons sour cream

1 tablespoon cream cheese

1 cup shredded cheese (I like to use italian blend of mozzarella and parmesan!) 

2 large ciabatta rolls

Salt 
Butter or more olive oil

Directions: 

1.  Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.

2.  Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just limp. Add the artichokes and saute for another minute or so, until heated through. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream, cream cheese, and another pinch of kosher salt.

3.  Spread butter (or olive oil) on the inside of each of the 4 bread pieces. Heat a pan to medium high heat. Place all four pieces of bread on the pan, buttered side down. Lay a heavy skillet on top to allow them to crisp up a little. When they have reached a golden-brown, flip them over. 

4. On each piece, spread some shredded cheese, the spinach artichoke filling, some more cheese (1/2 cup cheese per sandwich), and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted. If your bread is starting to brown too much and your cheese isn't melting, take the sandwiches off the pan and wrap them in foil. This will insulate the heat from the sandwiches to melt the cheese. Serve hot! 

Orange Peel Jello Shots

Ingredients:

• 1 large box of Jell-O (We used raspberry!)
• 5 medium-sized oranges
• 2 cups cold vodka
• 2 cups water

Directions:

1. Cut oranges in half lengthwise.
2. Scoop out the orange meat with a spoon.
3. Place hollowed-out orange halves in a 9X13 glass pan or a cookie sheet. (We actually used a muffin pan, which worked out great.
4. Boil the 2 cups of water in a medium pot.
5. Remove boiling water from heat and stir in Jell-O until dissolved.
6. Stir in two cups of cold vodka.
7. Fill orange halves with Jell-O.
8. Chill in refrigerator or freezer until Jell-O has set.
9. Slice orange halves into quarters.

Snickerdoodles

(Adapted from Allrecipes)

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. 
3. Blend in the flour, cream of tartar, soda and salt. 
4. Shape dough by rounded spoonfuls into balls.
5. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
6. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Whiskey Steak Marinade

Ingredients:

• 1/4 cup whiskey
• 1/4 cup soy sauce
• 1/4 cup Dijon mustard
• 1/4 cup finely chopped shallot
• 3 garlic cloves, minced finely
• 1/4 cup packed brown sugar
• 1 teaspoon salt
• 1/4 tsp white pepper
• 1/4 tsp Worcestershire sauce
• ground black pepper to taste

Directions:

1. Combine ingredients.
2. Marinate steaks in an airtight container or plastic bag for 1-8 hours.
3. Cook as desired.