Recipe of the Week: Browned Butter Honey Garlic Salmon

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Browned Butter Honey Garlic Salmon

Ingredients

  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup (4 tablespoons) honey
  • 3 cloves garlic, minced
  • 1-2 tablespoons fresh squeezed lemon juice (or juice of half a lemon)
  • 4 wild caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
  • Lemon wedges (to serve)
  • Salt, to taste

Directions

  1. Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil (or grill in Australia).
  2. Place butter in a cast iron skillet (or an oven-proof frying pan if you don’t have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
  3. Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
  4. Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there’s any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
  5. Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
  6. To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.

Notes:

 

Source: https://cafedelites.com/browned-butter-honey-garlic-salmon/    

Recipe of the Week: Quick and Easy Pressure Cooker Chicken and Black Bean Stew Recipe

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Quick and Easy Pressure Cooker Chicken and Black Bean Stew Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 8 ounces smoked sausage, such as andouille or kielbasa, sliced into 1/4 inch disks
  • 1 medium onion, diced (about 1 cup)
  • 2 teaspoons ground cumin
  • 2 (4-ounce) cans diced green chilies (preferably Hatch)
  • 8 ounces dried black beans
  • 12 stems cilantro, leaves roughly chopped, stems tied together with a piece of kitchen twine
  • 4 chicken legs, divided into thighs and drumsticks (about 2 pounds)
  • 1 quart homemade or store-bought low-sodium chicken stock
  • Kosher salt and freshly ground black pepper
  • Sour cream, for serving
  • Lime wedges, for serving

Directions

Heat oil in a pressure cooker over medium-high heat until shimmering. Add sausage and cook until starting to crisp around edges, about 2 minutes. Add onions and cook, stirring, until softened, about 3 minutes longer. Add cumin and cook until fragrant, about 30 seconds. Add chilies, dried black beans, cilantro stems, chicken, and broth. Season gently with salt and pepper and stir to combine.

Seal pressure cooker and bring to high pressure. Cook for 40 minutes. Cool pressure cooker under a cold running tap (if using an electric cooker, use the quick release valve), and open. Using tongs, transfer chicken pieces to a bowl. Discard cilantro stems. Return beans to high heat and continue cooking, stirring, until reduced to a thick, stew-like consistency, about 5 minutes. Meanwhile, shred chicken from bones and discard skin.

Stir chicken into beans, season to taste with salt and pepper, stir in half of chopped cilantro, and serve, passing sour cream, lime wedges, and remaining cilantro at the table.

Notes:

Can use additional toppings such as jalapenos, avocado etc.

Source: http://www.seriouseats.com/recipes/2015/01/quick-and-easy-pressure-cooker-chicken-black-bean-stew-recipe.html

Recipe of the Week: 20 Minute One Pot Cheesy Taco Pasta

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

20 Minute One Pot Cheesy Taco Pasta

Ingredients

  • 3 cups small shells pasta
  • 1 pound lean ground beef
  • 1/2 cup onions chopped
  • 2 cloves garlic minced, optional
  • 1/4 cup taco seasoning
  • 1 cup water
  • 1 cup tomato sauce
  • 1 cup shredded cheese cheddar or mozzarella
  • fresh cilantro chopped, optional

Directions

  • Place a large frying pan on medium-high heat.
  • Add ground beef and stir until it is no longer pink. Drain fat from the pan.
  • Add onions and optional garlic to the beef. Fry for 2-3 minutes until onions are translucent.
  • Stir in the tomato sauce, taco seasoning, water and pasta.
  • Loosely cover the pan, reduce heat to medium. Cook for 5-10 minutes until the pasta is done, stirring occasionally.
  • Remove from heat and stir in cheese and optional fresh cilantro. Serve and enjoy!

 

 

Notes:

I used a whole can of tomato sauce (15 oz) and 2 cups of water

Can use additional toppings such as sour cream, jalapenos etc.

 

Source: https://tipbuzz.com/taco-pasta/  

Recipe of the Week: Bacon-wrapped Prime Rib

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Bacon-wrapped Prime Rib

Ingredients

  • 5 lb boneless ribeye roast, trimmed
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup butter, softened
  • 7 cloves garlic, minced
  • 1 tbsp paprika
  • ¼ cup chives, chopped
  • ¼ cup rosemary, chopped
  • ½ cup brown sugar
  • 3 lb bacon
  • ¼ cup flour
  • 2 cups beef broth

 

Directions

  • Preheat oven to 250
  • Let the ribeye roast come to room temperature. Season with salt and pepper on all sides
  • Place the roast in the oven for 3 hours, or until the temperature reaches at least 125 F for an eventual medium-rare cooked prime rib. Let ribeye cool to room temperature.
  • Preheat oven to 450
  • Mix together the butter, garlic, paprika, chives, rosemary, brown sugar, salt and pepper in a bowl until evenly combined.
  • Rub the butter mixture all over the ribeye roast and set aside.
  • On a large piece of parchment paper or plastic wrap, weave together slices of bacon until you have a bacon lattice twice as long and twice as wide as the roast.
  • Place the bacon lattice over the roast on a greased, wire rack lined sheet tray. Then place on a roasting tray with a rack.
  • Bake the roast for an additional 30 minutes, or until the bacon lattice is crispy. The center of the meat should not heat up too much so it is very important to cook it to the desired doneness when the roast was in the oven the first time.
  • Remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
  • Add the flour, whisking until there are no lumps and the mixture starts to simmer.
  • Add the beef broth and stir until the gravy comes to a boil.
  • Remove from heat and strain the sauce into a gravy dish.
  • Carve the prime rib into ¾ inch sices, then serve with any sides you like and the homemade gravy!
  • Enjoy!

Notes:

I don’t really like rosemary so I omitted that from the recipe.

I didn’t have beef broth so I used vegetable broth and it still tasted great.

Source: https://tasty.co/recipe/bacon-wrapped-prime-rib

Recipe of the Week: Glazed Sweet Potatoes with Whiskey Pecans

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Glazed Sweet Potatoes with Whiskey Pecans

Ingredients

  • pounds sweet potatoes (about 4 large)
  • 1 cup roughly chopped pecans
  • 2 tablespoons unsalted butter
  • 2 tablespoons coconut oil
  • 2/3 cup honey
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (a bit more if you like a good kick)
  • 1/2 teaspoon kosher salt
  • 1/4 cup whiskey (see notes section for brand recommendations)
  • 2 cups peeled, cored, and 3/4-inch diced tart, firm baking apples, such as Granny Smith or Cortland (about 2 medium or 3 small)

 

Directions

  • Place rack in the center of the oven and preheat to 375 degrees F. Scrub the potatoes (leave the peels on), then place whole on a sheet of aluminum foil. Place the foil directly on the baking rack. Bake for 45 minutes to 1 hour, until slightly soft when squeezed (they do not need to be cooked all the way through). Set aside until cool enough to handle, then remove the skins. Cut into 3/4-inch chunks and set aside.
  • Meanwhile, in a medium skillet over medium heat, add the pecans and lightly toast until fragrant, about 3-4 minutes (watch them carefully so that they do not burn). Add butter and coconut oil, let melt, then add the honey, cinnamon, nutmeg, salt, and cayenne. Allow the mixture to simmer and bubble for 4 to 5 minutes. Carefully add the whiskey—stand back a bit from the pan, as the honey mixture will begin to bubble violently. Let simmer for 5 additional minutes, until slightly reduced. The glaze will still seem a bit liquidy
  • Lightly grease an 9×9-inch baking dish or similar 2-quart casserole dish with cooking spray. Scatter the sweet potatoes and apples in the baking dish, alternating between the two so you have a mix throughout. Pour the whiskey-pecan glaze over the top. Bake at 375 degrees for 20-30 minutes, until the apples are softened (they do not need to be completely mushy—just fork tender) and the dish is fully warmed throughout.

Notes:

I baked this early in the day and warmed it up in the oven just before serving and it worked perfectly.

Source: https://www.wellplated.com/glazed-sweet-potatoes/

Recipe of the Week: Cinnamon Apple Cider Muffins

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Cinnamon Apple Cider Muffins

Ingredients

  • 4 tablespoons butter, softened
  • 1/3 cup plain or vanilla yogurt
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 large eggs
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup applesauce (sweetened or unsweetened)
  • 1/3 cup apple cider
  • 1 teaspoon vanilla extract
  • 1 cup peeled, cored and chopped apple (about 1 large apple)

cinnamon/sugar topping

  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon

 

 

Directions

  • Preheat the oven to 375 degrees. Lightly grease a 12-cup muffin tin with cooking spray, or use paper liners. Set aside.
  • In a large mixing bowl, or stand mixer, beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well.
  • In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda and salt.
  • Add the dry ingredients to the batter. Mix until just combined. It’s ok if there are a few dry spots. Mix in the applesauce. Stir in the apple cider and vanilla. Gently fold the apples into the muffin batter.
  • Divide the batter evenly among the 12 muffin cups. They will be nearly full.
  • Sprinkle 1/2 teaspoon of cinnamon and sugar mixture on top of each muffin cup.
  • Bake for 17-20, minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time).
  • Let the muffins rest in the pan for about 5 minutes and then move to a wire rack to cool completely.

Notes:

  • I used half coconut oil and half butter and they turned out nice and moist.
  • I did not peel the apples.
  • We doubled the batch and got 18 standard and 12 mini muffins.

 

Source: http://togetherasfamily.com/2015/10/cinnamon-apple-cider-muffins/

Recipe of the Week: Caramel Apple Dip

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Caramel Apple Dip

Ingredients

  • 1 8 ounce block cream cheese softened
  • 1/3 cup sugar
  • 1 16 ounce container caramel dip or thick caramel sauce
  • 1/2 cup toffee bits

Directions

  • Place the cream cheese in a medium bowl and beat with a mixer until smooth and creamy.
  • Add the sugar and beat until thoroughly combined.
  • Spread the cream cheese mixture into an even layer in a 3 cup serving dish.
  • Pour the caramel dip or sauce over the cream cheese mixture. Spread into an even layer. Top with toffee bits and serve with sliced apples.

Notes:

  • I used the heath bar crumbles for both toffee and chocolate.
  • I tossed the apples with pineapple juice to prevent them turning brown.

 

Source: https://www.dinneratthezoo.com/caramel-apple-dip/

Recipe of the Week: Turkey Chili Stuffed Acorn Squash

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Turkey Chili Stuffed Acorn Squash

Ingredients

  • 2 acorn squash, halved, seeded
  • 1 pound 93% lean ground turkey
  • ½ tsp kosher salt
  • 1/3 cup onion, chopped
  • 2 cloves garlic, crushed
  • 10 oz can Rotel mild tomatoes with green chilies
  • ½ cup canned tomato sauce
  • ½ cup water
  • ¾ tsp cumin
  • ¼ tsp chili powder
  • ¼ tsp paprika
  • 1 bay leaf
  • 6 tbsp shredded sharp cheddar cheese (omit for Whole 30 and dairy free)
  • Fresh cilantro, for garnish

 

 

Directions

  • Preheat oven to 400F. Spray a baking sheet with nonstick spray.
  • Place squash halves on the baking sheet, cut sides down. Bake until soft, 30 to 35 minutes.
  • Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
  • When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
  • Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, paprika and bay leaf.
  • Cover and simmer over medium-low heat about 25 minutes stirring occasionally.
  • Remove bay leaf, flip the squash over and fill each half with ¾ cup chili.
  • Top with cheese and bake until melted, about 5 minutes. Top with cilantro.

 

Notes:

  • I used plain diced tomatoes instead of the Rotel tomatoes.
  • It would also be good if you added beans or other cut up veggies such as green or red bell peppers.

 

Source: https://skinnytaste.com/turkey-chili-stuffed-acorn-squash/

Recipe of the Week: Homemade Vanilla Extract

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Homemade Vanilla Extract

Ingredients

  • 2 vanilla beans fresh
  • 1 375-ml bottle vodka I buy a mid-grade brand like Smirnoff

 

Directions

  • Slit each vanilla bean down the center longways. Slide all four pieces into the vodka bottle.
  • Let sit for a minimum of a couple weeks so it can start to infuse.
  • If desired, transfer to decorative glass food-safe bottles to give as gifts.

Notes:

  • This makes a nice gift.
  • I used individual vanilla beans and placed them into decorative bottles and added the vodka to those.
  • I purchased the vanilla beans at Costco.
  • I found the decorative bottles at Target but you could also find them at a craft store or on-line.

 

Source: https://www.100daysofrealfood.com/how-to-make-homemade-vanilla-extract/

Recipe of the Week: AUNT VICKI’S GUMBO

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Aunt Vicki’s Gumbo

 

 

INGREDIENTS

 

  • 2/3 cup butter
  • 2/3 cup whole-wheat flour
  • 2 stalks celery diced
  • 1 onion small, diced
  • 1 green bell pepper diced
  • 1 clove garlic minced
  • 1 10-oz can stewed tomatoes chopped with juice
  • 2 cups chicken broth
  • 1 cup flat beer optional (can sub more stock instead)
  • 1 bay leaf
  • 1 teaspoon salt
  • pepper to taste
  • 1 pinch thyme dried
  • ½ cup parsley fresh, flat leaf, chopped
  • ½ teaspoon cayenne pepper
  • ¾ lb shrimp raw, peeled
  • ½ lb lump crab meat cooked, shredded
  • ½ pound sausage browned and sliced or crumbled, andouille or other variety
  • brown rice cooked
  • For Serving (optional)

 

 

DIRECTIONS

  • Add butter to large soup pot over medium heat. Once melted, sprinkle in flour and whisk together thoroughly. Keep whisking steadily over medium heat until mixture browns (about 10 – 15 minutes). This technique is called “making a roux.”
  • Dump diced veggies, onion, and garlic into pot. Stir and cook over medium heat until soft, about 10 minutes.
  • Add stewed tomatoes with juice, stir once, and cover. Stir 3 – 4 times over next 15 minutes.
  • Add chicken broth, 1 cup water, and 1 cup beer. Add all spices, stir once, and simmer uncovered for another 15 minutes.
  • Add cooked sausage and seafood and cook on medium heat until shrimp is done all the way through.
  • Serve over brown rice and sprinkle filé powder on top (optional). Provide hot sauce if desired.
    And don’t forget to freeze the leftovers!

Notes:

  • I have not tried this with the crab meat yet.
  • I generally do either the sausage or the shrimp.
  • I have also done with shredded turkey or chicken.

 

Source: https://www.100daysofrealfood.com/recipe-aunt-vickis-gumbo/