I bought about twice as much salmon as I actually needed to make dinner last night, so we had some leftovers. Turns out leftover salmon makes a pretty good lunch when it’s transformed into a little salad.
Ingredients:
(All ingredient measurements are approximations)
1 cup cold salmon, flaked
1/2 tsp. dried dill
1/4 tsp. celery salt
1 1/2 T mayo
Juice from 1/4 lemon
Instructions:
Mix first four ingredients, sprinkle with lemon juice and enjoy! I had mine on crackers.
Super easy and tasty, too…
Ingredients:
1 1/2 lbs. salmon fillet, cut into 4 pieces, skin removed
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 lemons
24 sprigs fresh thyme
Instructions:
Heat the broiler. Adjust oven rack to the second position from the top.
Rub the salmon with oil (1/2 tsp. per piece) and season with salt and pepper (1/8 tsp. salt & 3 turns on pepper mill per piece). Slice 2 of the lemons into 12 slices total.
On a sheet pan, arrange the lemon slices into 4 rows of 3. Top each row with 6 sprigs of thyme then with the salmon pieces. Broil until the salmon flakes easily, 8 to 10 minutes (depending on thickness).
Serve with the extra lemon, quartered, for squeezing.
We had this with French green beans with butter and lemon juice and a baguette.
Did I change anything? I think the cooking time on this is really going to vary depending on how thick your fish is, so just watch it to make sure it doesn’t get cooked for too long.
What did the family think? Hubby and I really liked this…so simple and perfect. The kids had fish sticks. Fish is something they really struggle with, but we are getting to the point where we need to just make them eat it. Fish is the only time I ever make them something besides what the hubby and I are eating.
from doitdelicious.com
You’re not lazy, just resourceful. 🙂
Ingredients:
2 tablespoons vegetable oil
1/2 cup minced onion
2 carrots, grated
1 garlic clove, minced
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
Salt and pepper to taste
1 (14-ounce) package frozen cheese ravioli, unthawed
1 (14-ounce) jar marinara sauce
1/2 pound sliced provolone
1/2 cup grated Parmesan
Instructions:
Preheat the oven to 350 degrees.
Heat the oil in an ovenproof 12-inch skillet over medium-high heat, then sauté the onion, carrots, garlic, and herbs until the onion is translucent, about 3 minutes. Transfer the onion mix to a bowl.
Arrange the still-frozen ravioli (breaking them apart if they’re clumped) in one layer in the skillet and sprinkle with the onion mix. Ladle the marinara sauce evenly over the ravioli. Over medium heat, without stirring, cook everything until the ravioli are heated through and beginning to brown on the bottom (gently lift one with a fork to check), about 10 minutes.
Remove the skillet from the heat, then arrange the provolone slices over the sauce and sprinkle the whole thing with Parmesan. Bake the lasagna in the middle of the oven until the cheese is melted, about 10 minutes.
Did I change anything? No, but I won’t add the onions next time. I don’t think I have ever said this before, but I think it had too much cheese. I know. “Too much” and “cheese” just don’t go together normally, but I think next time I will used shredded provolone or shredded mozzarella instead.
What did the family think? The boys loved it. Hubby and I could have used less cheese.
from DisneyFamily
Filed under Easy, Everybody Ate It, Italian, Lent, Vegetarian
This little creation was the result of our oldest kiddo asking if he could make up his own recipe and make it for dinner. He did a great job and other than me steering him in the right direction in the spice/herb department, it was all his.
Ingredients:
32 oz. chicken broth
olive oil
1 onion, sliced into rings
3/4 dried split peas
1 1/2 tsp. dried rosemary
1 bay leaf
1 tsp. basil
1/2 tsp marjoram
We had this with baked chicken, salad and the rest of last night’s baguette.
Instructions:
Heat a large skillet over medium-high heat. Add olive oil and onions. Saute onions until they soften.
Bring chicken broth to a simmer in a large stockpot or Dutch oven. Add onions, split peas, rosemary, bay leaf, basil and marjoram.
Simmer for 30-40 minutes or until peas soften.
Did we change anything? Our oldest said next time he would leave out the peas. I think you need to add about 12 more oz. of broth, too.
What did the family think? Well, since I am the only person in the house that likes peas in any form, I thought it was kind of strange that he would pick peas as an ingredient. So I think I was the only one who actually ate all of their soup. It was good though.
Filed under Lent, Side Dish, Stew/Soup, Vegetarian
This couldn’t get any easier…three ingredients!
Ingredients:
1 lb. cod
1 jar pasta sauce
Parmesan cheese, grated
Instructions:
Simmer pasta sauce in a skillet; add cod fillets, cover and cook until just firm; top with parmesan.
We had this with green beans and a baguette.
Did I change anything? I didn’t actually use the whole jar of pasta sauce. I probably used about 3/4 of it though. Also, the cod filet I bought was pretty long, so I cut in half so that it would all fit in the pan and cook more evenly.
What did the family think? Hubby and I really liked this. The boys had fish sticks.
from Food Network
To help save on time, I made the filling and cut the ravioli circles in the afternoon so that when it was time to make dinner all I had to do was fill them and cook them.
Ingredients:
1 (15-ounce) can low-sodium white beans
1/2 cup canned pumpkin puree
1/2 cup part-skim ricotta cheese
1/4 cup grated Parmesan
3/4 teaspoon garlic powder
1 large egg
72 wonton wrappers
1 tablespoon cornstarch
1½ cups jarred marinara sauce
Instructions:
Fill a large stockpot with water and bring to a boil.
Place the beans, pumpkin puree, ricotta, Parmesan, and garlic powder into a food processor. Process until smooth.
In a small bowl, beat the egg.
Set the wonton wrappers on a cutting board. Place 1 tablespoon of the mixture onto a wrapper. Brush the edges of the wonton with the egg wash. Top off with another wonton sheet. To make a round shape, cut around the base of the pumpkin can. Press the edges of the ravioli together firmly, to seal.
As you fill each ravioli, place them on a baking sheet sprinkled with the cornstarch. When you are done filling all the ravioli, carefully place them in the boiling water using a slotted spoon.
As soon as they rise, about 4 minutes, they are done. Lift them out with the slotted spoon and divide between serving bowls. Top with marinara sauce and serve immediately.
Did I change anything? I couldn’t find any wonton wrappers, so I used egg roll wrappers which I think are essentially the same thing, just bigger, which meant I could made two circles out of one wrapper. I also used my Pampered Chef circle cutter to make the circles and then I filled them and then I used the pumpkin can to seal them by just pressing the empty pumpkin can down around the edges of the wrapper to seal the filling in. In other words, I went through way too much work and I should have just left them in square shapes like the picture.
What did the family think? Both the boys loved it and there were enough leftovers to pack in lunches the next day. I thought it was just okay. I think the texture of the “noodles” is what threw me off a little. Hubby was still out of town, so he missed it.
from Jessica Seinfeld’s Double Delicious
Filed under Everybody Ate It, Italian, Lent, Vegetarian
This was quick and easy and tasty too.
Ingredients:
1 lb fish fillets, about 1/2 inch thick
2 tablespoons olive or vegetable oil
1/2 flour
1/4 cup Italian crumbs
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1 egg
Lemon
Instructions:
Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over medium heat.
In small shallow dish, mix flour, bread crumbs, basil and salt.
In another shallow dish, beat egg. Dip fish into egg, then coat with flour mixture.
Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.
Sprinkle with lemon juice.
Did I change anything? I added the lemon juice part of the recipe and the recipe also said that your should used Bisquick instead of flour, but I didn’t have any Bisquick so I used flour. Also, I used sole. One pound of sole is a lot of sole. LOTS! Next time I will either get a thicker cut of fish or less sole.
What did the family think? Hubby and I liked it. Our oldest tried it, but was not impressed. The youngest stuck with fish sticks.
from Betty Crocker
Filed under Definitely Making it Again, Easy, Fish, Lent
I had some buttermilk in my frig that was going to go bad. This sounded pretty good and would use up most of my buttermilk, so I thought I would give it a try. One thing I liked about this recipe right off the bat is the marinade can be used for chicken and fish. Also, this has to marinate for a while so plan accordingly. 🙂
Ingredients:
2 cups buttermilk
1 lime, zested and juiced
3 cloves garlic, chopped
2 tablespoons ancho chili powder (or any pure chili powder)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
Hot sauce, to taste (recommended: Tabasco)
1/4 cup coarsely chopped fresh cilantro leaves
Salt and freshly ground black pepper
4 bone-in or boneless chicken breasts (each about 6 to 8 ounces)
Canola oil
Instructions:
Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl.
Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.
Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs.
Remove the meat/fish from the marinade and pat dry with paper towels.
Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.
Cook’s Note:
This recipe also includes the method for fish.
Boneless chicken breasts: about 9 minutes total
Chicken thighs/legs: about 20 minutes total
Bone-in chicken breasts: about 15 minutes total
White Fish: about 8 minutes total
We had this with cole slaw and some biscuits.
Did I change anything? No, I just used boneless chicken breasts.
What did the family think? I am not a huge fan of grilled anything, but hubby and the kids really liked it. Our youngest didn’t even ask for catsup with his chicken which I thought was weird. He ALWAYS has catsup with his chicken…even if the chicken is in soup or a casserole. He will almost always dig the chicken out and dip it in the catsup…not with this one though.
from Food Network
Filed under Chicken, Everybody Ate It, Fish, Lent, Make Ahead of Time
Tried out another Jessica Seinfeld recipe tonight. I don’t think this one is in her new cookbook, but this is one that she made on Oprah a month or so ago.
Ingredients:
3 cans (14.4 ounces) crushed tomatoes
3 cloves garlic , finely chopped
2 Tbsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
1/4 tsp. freshly ground black pepper
2 containers (15 ounces each) fresh ricotta
2 cups (8 ounces) grated mozzarella
1/4 cup grated Parmesan
12 lasagna noodles (about three-quarters of a 1-pound box)
5 ounces (about 6 cups) baby spinach
Instructions:
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.
In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
Did I change anything? The only thing I changed is that I couldn’t fit all of the ingredients into the Crock Pot, so I didn’t use all of the cheese mixture or all of the spinach. I also added 1/2 lb. of ground Italian sausage to it which I cooked before I put it in the Crock Pot.
What did the family think? The kids loved it! My youngest said it was the best lasagna he’s EVER had. I would say that it was good, but definitely not the best I have ever had, but if my kids will eat it, then I like it.
Filed under Easy, Everybody Ate It, Italian, Lent, Vegetarian
Happy New Year, everyone! This was part of our New Year’s Eve dinner and it was SO good!
Ingredients:
2 large bunches fresh rosemary
1 large red onion, thinly sliced
1 2-pound center-cut salmon fillet with skin
2 large lemons, thinly sliced
1/3 cup olive oil
Instructions:
Preheat oven to 450°F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary.
Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper.
Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt.
Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve with roasted onions and lemon slices.
We had this with a salad and a baguette.
Did I change anything? I also roasted some potatoes, carrots and Brussel sprouts along with the salmon. I started roasting the veggies before the salmon since the veggies take a bit longer.
What did the family think? The salmon was fantastic! The onions and Brussel sprouts cooked a little too much, but the potatoes and carrots were perfect. I think next time, I will cook the veggies separately on a lower rack in the oven and maybe for not quite as long.
from epicurious.com
Filed under Easy, Fish, Lent, Six Ingredients or Less
