Wednesday, May 24, 2017

Oven Baked Salmon with Lemon Beurre Blanc Sauce


I love any kind of salmon with a good sauce on it! I rarely cook it because my kids are fans but I'm thinking maybe I need to force it on them a little more and they just might come around. This recipe was delicious and I made it as a Mother's Day dinner for myself! Recipe adapted from Natasha's Kitchen.

3 lbs salmon
2 tbsp olive oil
salt and pepper
1.4 cup onion (finely diced)
1/4 cup fresh lemon juice
1/4 cup dry white wine
1/2 cup heavy cream
8 tbsp cold butter (cut into 1 tbsp pieces)

Heat oven to 425. Line a baking sheet with parchment paper. Place the salmon on the sheet pan, skin down. Brush with olive oil and season with salt and pepper. Bake in the oven for 10-15 minutes pr until the salmon is cooked through depending on it's thickness. In a small saucepan whisk together the onion, lemon juice and wine. Simmer over medium heat until it reduces and thickens. Whisk in the heavy cream and once it simmers reduce the heat to low and whisk in the butter 1 tablespoon at a time. Season with salt. Remove from heat and cover until fish is ready.  Plate the fish and top with the sauce.

Monday, May 22, 2017

Hummingbird Loaf Cake


I love Hummingbird Cake and after polling facebook, I realized it's very much a southern cake that a lot of people aren't familiar with. To me it just tastes like spring and summer. It's not tropical like you might think, I don't really know how to describe it, it just tastes like home.

 Cake
1/2 cup butter
3/4 cup sugar
1/4 cup brown sugar
2 eggs
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup mashed banana
1 tsp vanilla extract 
1 tsp cinnamon
8oz crushed pineapple with juice
1 cup shredded sweetened coconut
1/3 cup chopped pecans

Frosting
1/2 cup butter (softened)
8oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
1/2 cup chopped pecans

Heat oven to 350. Grease two loaf pans.  In a large bowl cream together the butter and sugars until light and fluffy.  Beat in eggs and vanilla until combined. In a separate bowl whisk together the flour, baking soda, cinnamon and salt. Stir the dry ingredients into the wet. Fold in the pineapple, coconut and pecans until combined. Add the mashed banana and stir well. Pour the batter into the two loaf pans. Bake for 30-40 minutes or until the cake is cooked through. Remove from oven and let cool for 30 minutes then remove from pans and let cool fully.  In bowl beat together the butter and cream cheese. Mix in the vanilla extract and powdered sugar until smooth. Spread over top of the cool cakes and sprinkle with the chopped pecans.



Friday, May 19, 2017

Crock Pot Beef and Broccoli


I was pretty sure Gray and I would love this meal but I wasn't sure how it would go over with the younger crowd. The 2 year old was in a mood so I'm pretty sure it didn't matter what I was serving for dinner, but my 9 year old loved this and took the leftovers to school the next day! It was pretty simple to throw together and I loved that it was a good healthy dinner option. This recipe was adapted from Table for Two.

1 boneless beef chuck roast (cut into strips)
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tbsp sesame oil
3 cloves minced garlic
3 cups broccoli (chopped into bite size pieces)
2 tbsp cornstarch

Place the beef in the bottom of the crock pot. Whisk together the beef broth, soy sauce, brown sugar, sesame oil and garlic. Pour over the beef. Cook on low for 4-6 hours. Remove 4 tbsp of the broth and whisk it with the cornstarch then add back to the crock pot stirring well. Stir in the broccoli and cook for 30 minutes. Serve over brown rice.

Wednesday, May 17, 2017

Bacon Gravy and Biscuits


I'm not a big fan of sausage so I rarely eat biscuits and gravy unless I can get white gravy. When I saw this gravy I was totally sold! And it was delicious! This recipe is from Mindy's Cooking Obsession.

1 lb bacon
4 tbsp bacon grease
4 tbsp flour
2-3 cups whole milk
1/2 tsp pepper
salt to taste
homemade buttermilk biscuits

Cut the bacon into smaller pieces. Fry the bacon over medium heat in a skillet until it is crispy. Remove from skillet and drain all but 4 tablespoons of bacon grease. Whisk in flour and let cook for 1 minute.  Lower the heat and whisk in 2 cups of milk, if the mixture gets too thick, thin out with remaining milk. Season with salt and pepper then serve over biscuits.

Monday, May 15, 2017

Homemade Bean and Cheese Burritos


This is a super easy meal and a great thing to make ahead of time and reheat when you need them.  I like to put them in the refrigerator then reheat them for lunches throughout the week. And while typing this I see that it's stupid easy really but they are a must have around here.

Double recipe of Unfried Beans
2 cups colby jack cheese
8 burrito size tortillas

Layer the beans and cheese and roll up in the tortilla. Serve right away or refrigerate and heat later. 

Friday, May 12, 2017

Strawberry Cream Cheese Puff Pastry


When I made this a few weeks ago my husband declared it the best pastry I have ever made.  It was good! Really good! But that's a pretty bold statement! This recipe was adapted from Tornadough Alli.

1 sheet puff pastry (thawed)
8oz cream cheese (softened)
1/3 cup powdered sugar
2 tsp vanilla extract
2 cups sliced strawberries

Heat oven to 400. Line a sheet pan with parchment paper. Cut the puff pastry in two equal halves. With a knife carefully cut halfway through the puff pastry, do not slice all the way through, about 1/2 an inch away from the border. In a mixing bowl mix together the cream cheese, powdered sugar and vanilla extract until it's smooth. Spoon half of the cream cheese mixture onto each pastry. Layer the strawberries onto each pastry then bake in the oven for 10-15 minutes or until the puff pastry is golden brown. Remove from oven and let cool before slicing and serving.

Wednesday, May 10, 2017

Crock Pot Chicken Burrito Bowls


I love any kind of meal that can easily be customized for each person and that exactly how these were. Super simple to throw in the crock pot and everyone was happy putting whatever toppings they wanted on their own burrito bowls.

2 large boneless chicken breasts
2 tsp onion powder
2 tsp garlic powder
2 tsp chili powder
2 tsp cumin
1/2 tsp salt
1 (15oz) can diced tomatoes
1 1/2 cup chicken broth
2 cans black beans
2 cup uncooked instant brown rice
colby jack cheese
toppings: salsa, guacamole, sour cream, lettuce, onions

Mix together the onion powder, garlic powder, chili powder, cumin and salt. Rub the chicken breasts with the seasoning and place in the bottom of the crock pot. Top with diced tomatoes and chicken broth. Cook on low for 6 hours. Shred the chicken and stir in the black beans and let cook for another 30 minutes. Cook the instant rice according to directions. Place the rice in the bottom of the bowl then top with the chicken mixture, cheese and other toppings.

Monday, May 8, 2017

Vegetable Lasagna


Sometimes the best meals come from realizing the one you had planned was way more complicated than you had anticipated.  The night I made this that's exactly what happened but this lasagna ended up being really good and a big hit with my family.

3 cup thick marinara sauce
2 medium zucchini
15oz ricotta cheese
1 egg
1/2 tsp dried basil
2 cups fresh chopped spinach
2 tbsp olive oil
3 cups sliced mushrooms
2 cloves minced garlic
12 lasagna noodles
3 cups mozzarella cheese

Heat oven to 400. Boil the lasagna noodles according to directions.  Shred the zucchini then squeeze out the extra water.  Stir the the grated zucchini into the marinara sauce.  In a small bowl mix together the ricotta cheese, egg and dried basil then stir in the chopped spinach.  Heat the olive oil over medium heat then saute the mushrooms. When the mushrooms are soften stir in the garlic and turn off the heat. Layer 1/2 cup of sauce in the bottom of the 9x13 pan. Top with 4 lasagna noodles, 1/3 of the remaining sauce, 1/2 of the ricotta mixture, 1/2 of the mushrooms and then 1 cup of mozzarella cheese. Top with lasagna noodles and repeat with the 1/2 of the remaining sauce, the rest of the ricotta mixture and mushrooms then another cup of mozzarella. Top with the last round of noodles, remaining sauce and mozzarella cheese. Bake covered for 40 minutes. Remove the foil and bake for 10-15 more minutes. Remove from oven and let sit for 15 minutes before slicing.

Friday, May 5, 2017

Parmesan Roasted Potatoes


Roasted potatoes of any kind are one of my favorite side dishes to make. They are pretty hard to screw up and a million ways to season them! I made these one night when we were having Meatball Sandwiches and they were the perfect side.

8-10 large red potatoes
2 tbsp olive oil
1/4 cup grated parmesan cheese
1/2 tsp italian seasoning
1/4 tsp salt

Heat oven to 400.  Wash and cut the potatoes into quarters. Toss with olive oil, parmesan, italian seasoning and salt.  Spread out on a greased sheet pan and roast for 15 minutes then flip and roast for 15 more minutes.  

Wednesday, May 3, 2017

Lemon Glazed Mixed Berry Scones


Scones have become one of my favorite things! They are pretty quick to make on a Saturday morning and these berry scones were great.  This recipe is adapted from A Latte Food.

Scones
2 1/4 cup flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (cold and cubed)
1 egg
1/3 cup heavy cream
1/4 cup sour cream
1 tsp vanilla extract
1/2 cup blueberries
1/2 cup raspberries

Glaze
2-3 tbsp lemon juice
1 cup powdered sugar

Heat oven to 400 and line a sheet pan with parchment paper. In a bowl combine the flour, sugar, baking powder and salt. Cut the butter into the flour mixture until it looks like coarse sand. In a separate bowl whisk together the heavy cream, sour cream, egg and vanilla extract. Stir the wet ingredients into the dry until just combined. Fold in the berries. On a well floured surface shape the dough into a square then cut the square into four small squares then cut each square diagonally into two triangles.  Place on the baking sheet and bake for 15-18 minutes. Remove from oven and let cool. In a small bowl whisk together the lemon juice and powdered sugar until it is the desired constantly.  Drizzle over the scones and serve.