In an effort to be “healthier” or at least tell ourselves that, I’ve added more fish to our diet. Salmon is one of the ones I truly enjoy, so here’s a simple recipe that I found worked really well. It ended up being moist, tasty, and full of flavor!
Also, asparagus goes really well with salmon. I use a simple recipe for them that I’ll be posting soon.
Heat oven to 400 degrees F.
Line a rimmed baking sheet with a piece of aluminum foil big enough to encase salmon. Lightly coat the foil with baking spay.
Arrange 2-3 sprigs of the rosemary down the middle.
Cut one lemon into thin slices and arrange half the slices down the middle with the rosemary.
Place the salmon on top - skin side down if you opted for skin on.
Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic over the top.
Lay the remaining rosemary and lemon slices on top of the salmon.
Juice the second lemon, then pour the juice over the top.
Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. Make sure there is room for air circulation inside the packet.
Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. (Cooking times vary depending on the thickness of the salmon.)
Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered.
Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes. (Watch closely so garlic doesn't burn.)
To serve, cut the salmon into portions. Portion amounts vary depending on how big your salmon is - you can also do this with pre-portioned filets.
My love of ginger and honey makes this recipe perfect for me. I made this the other night for the Man and he loved it too. Fresh ginger makes this better, and I recommend saving some of it for garnish on top!
You can cut down the cooking time if you do what I did – slice the breasts into strips. We get breasts that are too big and take too long to cook sometimes. Also, this recipe would work really well if the chicken is diced and tossed into a stir fry as well!
Honey Ginger Chicken
Place chicken breasts in appropriately sized ziplock bag.
In a small saucepan over low heat, whisk together the honey, soy sauce, sesame oil, garlic, and ginger until honey is melted and well blended.
Pour mixture over the chicken breastsl and refrigerate overnight.
Preheat oven to 350. Take chicken out of refrigerator while oven is preheating.
Bake covered for 30 minutes. Check temperature with thermometer to be sure it's done (165°).
I absolutely LOVE this dish. If it didn’t take so long to make, with constant supervision, I’d make it much more often. But when you have the time, it is SO worth the effort.
I tend to use baby Bella mushrooms, but you can honestly use most types of mushrooms. I’ve made it with plain white buttons and it tasted fine. While the recipe calls for 1/3 cup of parmesan, I use less because I’m not a fan. Doesn’t effect the taste that much – promise. 🙂
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20-30 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
I love a good quick bread. I have always had issues with yeast and getting regular breads to rise, so quick breads are my bread and butter. 🙂
While looking around for recipes for Yule dinner, I found this one. I tweaked it a little, of course, and it turned out really tasty! The Man loved it to and it used up the zucchini I had too much of!
Raspberry Zucchini Bread
Grease/flour loaf pan (9x5)
Blend flour, baking powder, and salt.
In a separate bowl, beat eggs well. Add oil and sugar, mixing well until combined. Add milk, lemon jouise, and zest; mixing well.
Gently mix in zucchini until evenly distributed.
Add dry ingredients to wet. Mix well.
Fold in raspberries. Pour batter into loaf pan.
Bake for 45 minutes or until toothpick comes out clean. Cool in pan for 10 minutes before removing from pan and cooling on rack.
This is one of my most oft requested cookie when I go to a group function. Or for a very special friend who absolutely loves them and steals them whenever he can. 🙂
I like the fact that the are simple to make, tasty, and still semi-soft compared to ginger snaps. I’m not a fan of overly hard cookies and as long as I don’t over bake these, they turn out perfect!
Some of the best you'll ever have!
Cream butter and sugar until smooth.
Beat in egg and molasses.
Add flour, ginger, cinnamon, baking soda, and salt.
Roll balls into sugar and place on cookie sheet.
It’s a new year! Traditionally, this means a fresh new start for everyone to make this year a better one than the last. As last year was an utter shit-show for me. A number of friends and family that passed away, including my mother. I spent half of 2018 and 2019 taking care of her and her passing, while completely shattering, was also a complete relief. My stress level dropped by half and I’ve slowly been regaining my life back.
And as such, I’m finally getting back to the things I enjoy most in life – cooking and baking! I finally got a great camera to take pics and video too! I am going to start the year off with one of my favorites – my always requested Ginger Cookies in the next post.
I hope you’ll enjoy them as much as I do!