15 minute Teriyaki Salmon

teriyaki salmon

Happy Be-lated Memorial Day!!  Who needs a healthy dinner idea to get back on track after the holiday weekend of barbecuing, eating sweets, and having one too many cocktails?!   My hand is raised HIGH!  Continue reading

Advertisements

Chicken Shawarma Delight

There’s much debate about the origin of this absolutely amazing and delicious dish – Chicken Shawarma.  Is it Mediterranean?  Or is it Middle Eastern?  Personally, I could NOT careless!!!  All I think about it is this:  It is freakin DELICIOUS and it’s one of my favorite things to eat!  Anything stuffed into some pita bread and covered with a garlicky yogurt sauce is perfection in my book.

I will say, traditionally you should grill the meat.  My problem is this:  we live in a condo and I can’t have a grill/smoker on our deck… SOOOOO… I did a little pan-sear on the stove and then finished cooking my chicken in the oven.  It turned out beautifully and was seriously super easy to make!  Note:  the longer you marinate the chicken, the better!  I didn’t marinate over night, but I’m pretty sure you can’t go wrong if you do.  Once your chicken is cooked, let it rest for a few minutes, then slice it, and throw it in some pita bread with whatever toppings you love.  Below you’ll see all of my toppings.  Now – let’s get to the recipe!

chix shawarma

Ingredients:

For the chicken:

  • 1.5 – 2 lbs organic boneless/skinless chicken breasts (you can leave it whole or cut it into strips)
  • zest and juice of 1 lemon
  • 1/4 cup olive oil
  • 1.5 tbsp curry powder
  • 1 tbsp smoked paprika
  • 1.5 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp (or more if you like it spicy) cayenne

For the yogurt sauce:

  • 1 cup plain organic Greek yogurt
  • 1 tsp garlic, minced*
  • juice of 1/2 a lemon
  • 1/4 cup fresh chopped parsley
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper

Toppings:

  • romaine or green leafy lettuce chopped finely
  • chopped tomatoes
  • chopped seedless cucumber
  • sliced red onion
  • whole grain pita bread

*I don’t like raw garlic in my food, so I sauteed about a tablespoon of garlic in a little bit of olive oil until it had cooked for a few minutes.  Let it cool, then add it to the yogurt sauce.  Be careful not to let your garlic burn.  Burnt garlic is no bueno.  If you like raw garlic – disregard this info!  🙂

**I like to dress my greens and veggies with a drizzle of olive oil and a sprinkle of salt and pepper before stuffing it in the pita too…

chix shawarma7

Directions:

  1. Put the chicken and rest of the ingredients in a Ziplock bag and let it marinate for as long as possible.  I had time for about 4 hours.
  2. Put all of the “Yogurt Sauce” ingredients in a bowl, mix it together really well, and refrigerate until you’re ready to eat.
  3. Once you’re ready to start cooking the chicken preheat the oven to 350 degrees. Heat up a nonstick skillet on medium-high heat.  Add a tbsp of olive oil to the pan.  When it gets shimmery add the chicken.  I left my chicken whole (then cut it into strips later).  Cook the first side.  When you flip the chicken, throw it in the oven for about 6-8 minutes (or until the internal temp reaches 165 degrees).  If you cut your chicken into strips before cooking, it will not take very long to cook.  I would continue cooking on the stove top and not worry about the oven.
  4. While the chicken finishes cooking toast the pita bread for a couple of minutes on a sheet pan.
  5. Now – start stuffing that pita full of chicken, veggies, and yogurt sauce!!  Get ready for your mouth to EXPLODE with excitement!!!  If you want this to be Paleo, ditch the pita bread…

chix shawarma4chix shawarma6chix shawarma8

Orange Glazed Salmon

If you have one sheet pan and 30 minutes (or less) you’ve got time for a perfect week night meal with this recipe.  Dinner could not be any more simple than throwing everything on a sheet pan (wrapped in foil for easy clean up!) and baking for 20-25 minutes.  We eat the rainbow a LOT around here…meaning – we eat LOTS of colorful veggies every week.  And this meal is just THAT!  You can see all of the veggies I added below, but feel free to add your favorites!  The orange glaze I added makes the veggies and salmon taste SO good!  It’s a wonderful spring-time meal in my opinion!

I served this with some organic quinoa, but it would be great with rice or cauli-rice too. Do yourself a favor and make sure your salmon is wild!  You won’t have to worry about GMOs or antibiotics.  🙂

orange glazed salmon4

Yields: 4 servings

Ingredients:

  • 1/2 cup organic orange juice
  • 2 tsp orange zest
  • 1/4 cup apple cider vinegar
  • 1/4 cup coconut aminos
  • 1-2 tsp sriracha
  • 1 tbsp garlic, minced
  • 1/2 tsp ground ginger
  • 1/2 brown sugar
  • 2 lb wild salmon, de-boned
  • 1 cup bell pepper, chopped
  • 1 cup broccoli florets
  • 1 purple onion, sliced
  • 1 cup carrots, sliced
  • 1 cup cherry tomatoes

Directions:

  1. Preheat the oven to 400 degrees and line a baking sheet with foil.
  2. Whisk the first 8 ingredients together into a bowl; set aside.
  3. Lay the salmon in the middle of the pan.
  4. Pour half of the sauce on to the veggies and toss together.  Surround the salmon with the vegetables.
  5. Pour a little bit more of the sauce on top of the salmon.
  6. Bake for 12 minutes.  Stir the veggies around and pour the rest of the sauce all over the salmon and veggies.  Bake for another 8-10 minutes or until your fish is flaky and veggies are tender.

orange glazed salmon2

 

Steak Salad

This is the EASIEST steak salad you’ll ever make.  Promise!  I made this for dinner last week and thought it should be blogged for future reference because it’s probably going to become one of those recipes that gets repeated often.  You can make this in less than 30 minutes too.

steak salad2

Yields: 2 Servings

Ingredients:

  • 2 – 6 oz bavette steaks
  • 1/4 cup fat plus 2-3 tbsp for the steaks
  • Yukon Gold potatoes, small dice (mine were kind of big, so I used 3.  You want enough for 2 people)
  • 1/2 onion, small dice
  • 1 tbsp Herb de Provence
  • 2-3 cups of arugula
  • 1/2 cup cherry tomatoes, halved
  • salt and pepper
  • 1-2 tbsp olive oil to dress the arugula in

First thing I did:

  1. Heat up 1/4 cup of fat (I like to use equal parts of organic butter and olive oil) on medium heat in a medium size skillet or cast iron.
  2. While your fat is warming up, chop up your potatoes – small diced.  Add the potatoes to the pan.  DO NOT touch the potatoes for at least 5-6 minutes.  You want them to have a nice golden color.  Touching and stirring too much ruins this.
  3. When your potatoes are about halfway done cooking, add the onion and                   herb de provence.  Season with salt and pepper.  Reduce the heat to med-low and let the potatoes and onions hangout while you get the steaks ready.
  4. Get your cast iron pan hot for the steaks. (OR use a grill/smoker outside!)  I cooked mine on medium-high heat.  Add some fat to the pan.  Season your steaks with S&P.  When your pan is super hot add the steaks.  You want a really good sear!  For medium-rare I cooked mine on each side for about 5-6 minutes.  If you want your steak more done, cook it longer!  This is a good time for a meat thermometer 🙂
  5. While your meat and potatoes finish cooking, dress the arugula in a little bit of olive oil, salt, and pepper.  Divide the arugula up into 2 dishes.  I served everything in one bowl like it was one big salad!  Serve it up however you want.  I added some cherry tomatoes for color, a nice portion of potatoes, and the steak on top!  🙂 Voila!!!  Dinner is served in less than 30 minutes!!!

 

 

Osso Bucco

Happy Spring!!!  OMG, the weather in Miami has been AMAZING for the last week!!!  There’s zero humidity (which is totally weird for Miami), the sky has been the most beautiful blue color, and it’s been in the 70s for like a week straight!  I cannot even begin to tell you how much I love it and wish it would stay this way.  In a few more weeks the humidity will be back at a hundred percent and my hair will be a fro.  So, I’m going to enjoy this while it lasts!  🙂

We’ve been getting our meat delivered from a place called Butcher Box for the last few months.  If you’ve never heard of it, you should definitely check them out.  Their meat is organic, grass-fed, and absolutely delicious!  One of the things I love most about it is you get different cuts of meat each month.  It’s really helping me to think outside of the box and come up with some new things to make for dinner.  I can honestly say – I’ve NEVER bought beef shanks before!  But we got some in our box for this month….so when I started researching things to make with them – Osso Bucco was one of the recipes that popped up.   My hubby loved this!  It’s hearty, the meat falls right off the bone, and it’s so good with some home-made mashed potatoes!!!  When I made this, I shamefully didn’t have any red wine on hand…so I used an amber beer I found in the fridge and made do!  Let me tell ya, it turned out super yummy!!!  Here’s my version of Osso Bucco.  I hope you love it as much as we did!

osso bucco

Yields:  2 servings

Ingredients:

  • 2 beef or veal shanks
  • 2 tbsp olive oil
  • 2-3 carrots, diced
  • 1 onion, diced
  • 2-3 stalks of celery, diced
  • 1 tbsp garlic, minced
  • 1 cup red wine OR beer (whatever kind you love to drink)
  • 4 cups of beef stock (roughly)
  • 2 bay leaves
  • 1 tbsp (or palm full) of dried thyme OR 2-3 sprigs of fresh thyme
  1. Pat dry the meat and season liberally with salt and pepper.  In a Dutch oven heat up 2 tbsp of fat on medium-high heat.  Sear each side of the meat.  Take the meat out of the Dutch oven and set it aside for a few minutes.
  2. If you don’t have enough fat in the pan – add a little more at this point.  You want a couple tablespoons.  Now, add the onion, garlic, carrots, and celery and cook until translucent.
  3. Add the wine (OR beer) and deglaze the pan.  Bring it to a boil and let it reduce by about half. (I didn’t have any wine when I made this, so I used an amber beer and let me tell ya, it turned out really great!!!)
  4. Whisk in the tomato paste and add the beef back on top of all the veggies.  You want just enough stock to almost cover the meat. Bring the stock to a boil, then reduce the heat to low and let it cook for 4 hours with a lid on, but slightly ajar.  Your house will smell amazing!!!
  5. After the beef has cooked for 4 or more hours (you want the meat to be falling off the bone) taste the sauce and check the seasoning… If your sauce is not very saucy            – like in texture – remove the meat and crank up the heat on high for a few minutes to reduce it down. My sauce was pretty good and thick, but this could’ve been because I used beer instead of wine.  Serve with some mashed potatoes or your favorite veg!
  6.   Now….EAT your heart out!

Gluten Free Salmon Cakes

Wild Salmon is a major staple ingredient in our home.  It’s one of those foods we eat at least two times a week if not more.  Oddly enough, it’s the only protein I can get my little girl to eat.  She might eat three bites of chicken before she throws it all in the floor…beef she won’t touch with a 10 foot pole…BUT salmon?!?!  Oh yes!!  The girl will eat up some salmon!!

My mother-in-law is a wonderful cook and Salmon Cakes are one of my favorite things she makes when we go over for a visit.  The last time she made these for us I wrote down the recipe so I could create my own version of them.  I’m not going to lie – these bad boys turned out super yummy!  Crispy on the outside, moist on the inside.  I’m a lover of all things SAUCE.  Meaning:  I love dipping my protein or really anything for that matter into a sauce.  So, I made a Dijon Mustard Remoulade to go with my Salmon Cakes.  This part is optional…These cakes are still good with or without the remoulade.

These salmon cakes are really perfect for any occasion.  A fancy brunch served with your favorite kind of egg… You could make these smaller and have a one-bite appetizer… Or do what I did and make them for dinner!  The leftovers are still good too!  Heat them up on medium heat in a dry pan and cover the pan to keep the heat trapped in…keeps them moist!

salmon-cakes

Yields: 12 Salmon Cakes

Ingredients:

  • 2-6oz cans wild salmon in water, drained
  • 2 1/2 – 3 cups mashed potatoes (I used organic Russet potatoes), about 4 good size potatoes
  • 1 large organic onion, small diced
  • 1 tbsp organic garlic, minced
  • 2 eggs, whisked
  • 2 tsp thyme (fresh or dried)
  • salt and pepper to taste
  • 1 cup Gluten Free All Purpose flour
  • 1 egg plus 2 tbsp water, whisked
  • 1 cup Gluten Free Bread Crumbs
  • oil for frying

Directions:

  1. Get your potatoes going first – In a large pot boil water on high heat and add the potatoes.  This takes a good 20-30 minutes.  When the potatoes are fork tender, take them out of the water, let them cool for a couple of minutes, then pull the skin off.  It should come off pretty easily.  Mash the potatoes with a potato masher.
  2. While the potatoes are cooking saute the onion and garlic in 1 tbsp of fat until translucent.  Add to a big bowl and let them cool.  Open up the cans of salmon and drain them.  Add to the onion/garlic mixture.  Add the mashed potatoes to the salmon mixture and season with the thyme, salt, and pepper.  Add the eggs and stir until well incorporated.  You want it to look and feel moist.
  3. I used a 1/3 measuring cup to measure out each salmon cake.  Place the measured out cakes on a sheet pan and refrigerate for at least an hour.  Using 1/3 measuring cup gave me exactly 12 cakes.  You can always make these as big or as small as you prefer.
  4. While you get the flour, egg wash, and bread crumbs ready heat up the fat for frying on medium-low heat.  I love to use my cast iron skillet for this. You want enough fat to cover the bottom of the pan.  I use equal parts of olive oil and butter.
  5. Put the Gluten Free AP Flour on a plate and season with salt and pepper.  (You may need more.  I just like to start with 1 cup and add as needed.)
  6. Whisk the egg and water in a bowl and season with salt and pepper.
  7. Put 1 cup of Gluten Free bread crumbs on a plate and season to taste with salt and pepper.  I added 1-2 tsp of dried thyme to my bread crumbs.
  8. Now start the assembly line!  Grab a salmon cake, dip it in the flour on all sides, dip it in the egg wash, and then the bread crumbs.  Make sure your fat is hot…add the salmon cakes to the skillet and fry until golden brown on both sides.  This takes about 4-5 minutes per side.  REPEAT until all of your cakes are done.
  9. This part is completely optional… I made a Dijon Mustard Remoulade while my cakes were frying.  *2 heaping spoonfuls of organic mayo (1/4 cup), *2 tbsp Dijon mustard, *2 tsp hot sauce, *1 tsp garlic powder, *1 tsp dried thyme, *salt and pepper to taste.  Mix everything up in a little bowl and serve with the salmon cakes.  You’ll love it!

salmon-cakes3

I flatten my salmon cakes out just a tad while they’re frying.

salmon-cakes2

salmon-cakes4

salmon-cakes6

Balsamic Peach Chicken

balsamic peach chicken2

It’s officially summertime!!!  Actually, when you live in South Florida it’s ALWAYS summertime…BUT…June means PEACHES!!!  I love peaches.  Peach ice cream…peach cobbler…doesn’t matter how you serve them, I love them.

When I was in culinary school, a million years ago so it seems, we made a peach chicken dish…I lost this recipe and couldn’t remember hardly anything about it for some odd reason.  So, one day I was strolling around on Pinterest looking at recipes and I found a recipe that made me think of this lost recipe!  Like always, I tweaked it some, made it my own, and prayed my husband would like it!  Depending on what you’re serving it with, it could totally be a one pot or skillet meal.  I served mine with cauli-rice and roasted maple and thyme carrots…which wasn’t a one-pot-skillet meal, but delicious nonetheless!

balsamic peach chicken

Yields: 2-4 servings

Ingredients:

  • 2-3 tbsp fat (I like equal parts of butter and olive oil)
  • 1 pound chicken thighs or breast, boneless and skinless
  • 1 vidalia onion, sliced
  • 1 tbsp (or more!) garlic, minced
  • 1/3 cup balsamic vinegar
  • 2 tbsp maple syrup
  • 1-14.5 oz can organic diced tomatoes
  • 2 peaches, sliced (I suppose you could use canned if you had to, but fresh is always better!)
  • salt and pepper to taste

Directions:

  1. Heat up a large skillet on medium heat.  I like to use a cast iron.  Melt your fat and let it get good and hot.  Season the chicken with salt and pepper.
  2. Once your skillet is hot, add the chicken to what would be skin-side-down.  Let this brown for about 5-7 minutes.  YOUR CHICKEN IS NOT COOKED YET, but place it on a plate for a few minutes.
  3. Add the onion and garlic to the skillet and cook until translucent, about 5 minutes.
  4. Add the balsamic vinegar and let it reduce by about half.  It only takes a couple minutes.  Add the maple syrup, diced tomatoes, and peaches.  Stir it all together and TASTE IT before you add the chicken back to the skillet.  Season accordingly.  NOW add the chicken back, cover it with a lid, and let it cook for another 10-12 minutes, or until your chicken is cooked all the way through.  Since it’s boneless/skinless it’s not going to take very long at all.
  5. Serve it with your favorite sides and pour yourself a glass of wine!

balsamic peach chicken3