Talk about a quick and easy, yet tasty dinner. I paired with a nice salad and a good Pinot Noir.
For the Grits:
3 cups water
1 teaspoon kosher salt
3/4 cup uncooked quick-cooking or regular grits not instant
1 tablespoon unsalted butter
1/2 teaspoon black pepper
1/2 cup freshly grated sharp cheddar cheese, about 2 ounces ( I used about 4 oz)
1/4 cup freshly grated Parmesan cheese, about 1 ounce, plus additional for serving
1/4 cup chopped green onions white and green parts, plus additional for serving
For the Shrimp:
2 teaspoons EVOO
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 pound medium shrimp, 25 count, peeled and deveined, with tails on
In a 3 quart saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, black pepper, cheeses, and green onions.
Meanwhile, preheat the oven to 400 degrees F.
In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, salt, and pepper. Add the shrimp and toss gently to coat. Spread the shrimp in a single layer on a baking sheet lined with aluminum foil. Roast the shrimp for 5 to 6 minutes, until just pink and cooked through.
Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.
Having lived in the Pacific Northwest for over thirty years, I love Salmon of all types and cooked in a variety of different ways. I found this sort of accidentally online and thought I might try it with some of the beautiful parsley I grow in my herb garden. I planted my garden several months ago and it is finally starting to take off. The following bright and flavorful parsley oil makes a great salmon sauce. I served it with bacon wrapped asparagus for the perfect dinner. We paired it with a nice Pinot Noiir.
For the parsley salmon sauce: 1 cup packed fresh parsley leaves 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 1 large clove garlic, peeled 1 tablespoon apple cider vinegar 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper For the Whole30 salmon: 4 3-ounce salmon llets, skin on 2 tablespoons olive oil sea salt freshly ground black pepper
First, make the salmon sauce: combine all of the ingredients in a high-speed blender, and pulse until very smooth. Pour into a jar, and set aside.
Next, sprinkle salt and pepper on each side of the salmon llets, and heat a large skillet over medium-high heat.
Preheat the oven to 400-degrees F.
Add the olive oil to the pan, and then add the salmon, SKIN SIDE DOWN.
Watch the salmon cook on the edges. When it’s half-way cooked, move the skillet to the oven to nish cooking. No need to ip this salmon!
Cook the salmon in the oven to your desired level of doneness. I like my salmon a little red in the middle, so I cook it for 8-10 minutes, but if you prefer it all the way done, cook it for 12-15 minutes.
Remove the salmon from the skillet, place on a serving dish and drizzle with the pars
Bacon Wrapped Asparagus is one of the best recipes for easy entertaining! Cook it in the oven, on the grill, or stove. Crispy and flavorful every time! It is so easy in the oven and you can cook it at the same temperature as the fish. I like to make many things with asparagus. The other night we had a simple asparagus soup. I used the leftover asparagus, cut up and added to our dinner salad.
1 pound asparagus spears trimmed (about 20 to 24 spears)
1 Tbl Olive Oil
1/2 teaspoon black pepper
8 strips thick-cut bacon
Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper. ( and I put tin foil under this to make sure there is no mess)
Place the asparagus in a large bowl or on the prepared baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat. Count the spears and divide the total number by 8. Gather that number of spears (likely 2 to 4 spears, depending upon their thickness) and hold them together in a single bundle. Starting midway to the top, wrap the bundle with one piece of bacon (overlap the starting end of the bacon slightly to secure it) and place the bundle on the prepared baking sheet, seam-side down. Repeat with the remaining spears.
Bake until the bacon is crisp and the asparagus is tender, about 22 to 28 minutes, depending upon the thickness of your bacon and how crisp you’d like it to be. Serve warm or at room temperature.
You can add additional toppings, such as balsamic glaze, cheese, honey, and more!
Thought you might like to see a photo of my growing, still growing Herb Garden in California.
Note that the parsley is taking over the world and the chives are not doing so well yet! Hopefully they will take off growing soon, as they tried to take over my garden in Washington.
Make this hearty traditional French dinner of savory crêpes with a creamy sauce.
Buttery in flavor and delicate in texture, crêpes are paper thin, soft, pancake-like wrappers that are the ideal vessel for both sweet and savory fillings. Like my mother, I more often use crêpes for savory fillings, like this salmon-spinach one, but they are just as delicious when reheated in a little butter and sugar, folded, and served with a drizzle of chocolate sauce or filled with glazed cinnamon apples.
Crêpes are traditionally made in special, shallow steel pans, but I find that most home cooks, especially those new to crêperie, have an easier time with a small nonstick pan with sloping sides and an 8-inch-diameter flat bottom — inexpensive and perfect for crêpe making. If you’re new to crêpe making, I suggest making a double batch of the batter and try using a bit more batter than what’s called for (use a smidge over 1⁄4 cup) while you get used to rotating and tilting the pan to coat it evenly. The crêpes will be a bit thicker but still good. As you move through the batch, reduce the amount of batter until the crêpes are thin and delicate. We served this with a lovely Pinot Noir.
French Fare: Salmon And Spinach Crêpes
Prep Time: 45 minutes
Cook Time: 45 minutes
Level of Difficulty: Easy
Serving Size: 2
1 cup whole milk
1 cup unbleached all-purpose flour
3 large eggs
7 tablespoons unsalted butter, melted, divided
1/4 teaspoon fine sea salt
1 1/2 tablespoons unsalted butter
1 tablespoon unbleached all-purpose flour
3/4 cup plus 2 tablespoons whole milk
2 to 3 tablespoons freshly squeezed lemon juice
Pinch of ground cayenne pepper
coarse salt and freshly ground black pepper
1 tablespoon olive oil
1 large garlic clove, minced
1/2 cup baby spinach, trimmed
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1/2 teaspoon freshly squeezed lemon juice
coarse salt and freshly ground black pepper
2 4-ounce boneless, skinless salmon fillets (1 inch, 2.5 cm, thick at the center)
1 tablespoon ground Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh chives, for garnish
For the crêpes
Put the milk, flour, eggs, 5 tablespoons of the melted butter, and the salt in a blender. Blend until very smooth, about 1 minute, stopping once or twice to scrape down the sides. Pour the batter into a medium bowl, cover, and set aside at room temperature for about 30 minutes.
If the batter has been refrigerated, allow it to come to room temperature. Set a 10-inch nonstick skillet with sloping sides and an 8-inch bottom over medium heat until droplets of water immediately evaporate upon hitting the pan. Using a folded paper towel, coat the skillet with a little of the remaining melted butter. Working quickly, pour a scant 1⁄4 cup batter into the center of the pan while lifting the pan and rotating and tilting it clockwise to cover the bottom evenly with the batter. Cook until lacy golden brown on the bottom, about 1 minute. Carefully slide a heatproof spatula under the crêpe and turn it over, then continue cooking for another 30 seconds, until the crêpe is just beginning to brown in spots. Slide the crêpe onto a wire rack. Repeat with the remaining batter, lightly greasing the pan when necessary (about every other crêpe) and stacking the crêpes as they are cooked.
For the sauce
Whisk the butter in a small saucepan over medium heat until melted and bubbling. Add the flour and cook, whisking constantly, until smooth and bubbling but not browned, 1 minute. Pour in the milk and continue cooking, whisking constantly, until thickened and boiling. Cook for 1 minute, then slide the pan off the heat. Add the lemon juice, cayenne, and salt and pepper to taste, then whisk until blended. Taste and adjust seasonings as needed. Set aside to cool.
For the filling and assembly
Warm the oil in a medium, ovenproof skillet over medium heat, then add the garlic and cook, stirring frequently, until light brown and fragrant, about 2 minutes. Add the spinach and cook, stirring frequently, until it’s wilted and well coated with the oil. Slide the pan off the heat, add the sun-dried tomatoes, lemon juice, and salt and pepper to taste, and toss until blended. Taste and adjust seasonings as needed. Set aside to cool.
Position a rack in the center of the oven and heat the oven to 425°F. Have ready the crêpes, sauce, and spinach.
Arrange the crêpes on the counter. Place a salmon fillet down the center of each crêpe and season with salt and pepper. Spoon the spinach mixture evenly on top of the salmon. Fold one side of the crêpe up and over the filling and repeat with the other side. Arrange seam-side up, about ¾ inch apart, in the same skillet.
Spoon the sauce evenly over the crêpes and sprinkle with the cheese. Bake until the sauce is bubbling, the top is browned, and the salmon is cooked, 18 to 20 minutes. Move the skillet to a rack, sprinkle with the chives, and serve immediately.
Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
Add the remaining sugar, egg, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos and video above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours.
Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can bake the rolls in a cast iron skillet or on a lined baking sheet.
Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. Just eyeball it– doesn’t need to be perfect! Shape each piece into a smooth ball. I do this in my hands.
2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
Adjust oven rack to a lower position and preheat oven to 350°F (177°C). Bake the rolls towards the bottom of the oven so the tops don’t burn.)
Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
In the winter months, there seems nothing better than making soup, and of course then having it for lunch or dinner. It is so fast and easy. I often make a couple in one day, so we have several meals from it. I freeze what we don’t eat, so we have something I can defrost on a busier day. Right now days are not too busy with the pandemic.
A French classic, this creamy potato leek soup is quick, easy, and delicious! And always good with a nice red wine! But then I think most anything is good with a nice red wine.
Prep Time: 25
Cook Time: 40 Minutes
Total Time: 1 Hour 5 Minutes
3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups low sodium chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream ( I did not have any, so used 1/2 cup of sour cream)
Chives, finely chopped, for serving
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Do not to brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Remove the thyme sprig and bay leaves, and purée the soup with a hand-held immersion blender until smooth, or use a standard blender to purée the soup in batches. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Note: I added some slice ham, so make it a bit hardier. It was wonderful.
What’s for dinner on a weeknight? Got some hamburger in the freezer, some fresh mushrooms, sour cream and a few other additional items and you have the poor man’s version of Beef Stroganoff:
I served it with a ten-minute instant pot recipe for artichoke. They are on sale this time of year, so perfect accompaniment for a simple dinner.
The recipe can vary based on the ingredients you have on hand. I find ground beef gives the best flavor but you can certainly substitute another type of ground meat such as ground turkey or pork. If using something other than beef, you’ll likely want to add some extra Maggi or Beef Bouillon for a richer flavor!
This easy Ground beef stroganoff recipe is made from scratch with fresh ingredients (no Cream of Mushroom soup as there is too much sodium). This way too simple to make! You’re literally just minutes away from getting this beef stroganoff on the table!
Brown beef, onions and garlic.
Add mushrooms, sauce & seasonings. Simmer a few minutes.
Start your egg noodles cooking!
Stir in sour cream and serve over egg noodles.
Sour cream may curdle if it boils so add the sour cream, after you have completed everything else.
You can use Greek yogurt if you do not have sour cream. I prefer “light” sour cream or non-dairy sour cream.
Add a little more flavor with any or all of the following:
A teaspoon or so of dijon mustard
Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)
Add a couple of slices of chopped cooked bacon with the sour cream. ( You can cook it covered with a paper towel for six minutes)
Add a small bit of smoked paprika and a dash of hot sauce
I like to serve over thick fresh egg noodles, but you could serve it over potatoes, rice or normal pasta.
Poor Man’s Beef Stroganoff
1 lb lean ground beef
1 small onion diced
1 clove garlic minced
3/4 lb fresh mushrooms sliced ( I like a variety of fresh mushrooms)
3 tablespoons flour
2 cups beef broth (I have bone broth, which worked great)
salt & pepper to taste
2 teaspoons Worcestershire sauce
3/4 cup sour cream
2 tablespoons fresh parsley
Brown ground beef, onion and garlic in a pan until no pink remains.
Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute. ( I cook my mushrooms separately ahead of time, so there is less liquid)
Add broth, Worcestershire sauce, salt & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes.
Cook egg noodles according to package directions.
Remove beef mixture from the heat, Let sit to cool a bit, stir in sour cream and parsley.