Salmon with Yogurt Dill "dip"

My "good eater" is now refusing anything that isn't "milk with cereal" or peanut butter and jelly.  As a kid I feel like my parents made me try stuff all the time. As an adult how the heck do you make kids try things!? I don't want to cram it down his mouth... but I'm not above that either. This salmon was freakin' delicious, not that Henry will ever know even though it had a "dip".  It also is a legitimate 30 minute meal and that includes preheating the oven, not that Henry cares. Rude.

Salmon with Yogurt Dill Sauce
Adapted from Dinner: A Love Story

• 1 pound salmon filet
• 1/2 cup plain (greek) yogurt
• 2 heaping teaspoons dijon mustard
• 1 tablespoon chopped dill
• squeeze of lemon
• salt and pepper

Preheat the oven to 400 degrees F and line a baking sheet with foil.

Sprinkle salmon with salt and pepper then bake for 20 minutes.

Meanwhile combine the rest of the ingredients in a small bowl. 

Serve salmon with a smear of sauce.

Martha's Macaroni and Cheese

I know I already posted a mac and cheese, but can you really have too much mac and cheese?? This one is snobby and adult friendly with Gruyere cheese. A Martha Stewart classic.

 

Martha's Macaroni and Cheese
Adapted from Smitten Kitchen
Serves 6

• 4 tablespoons butter, divided - plus more for the casserole dish
• 3 slices white bread, crusts removed, cut into 1/4 inch squares
• 2 3/4 cups milk
• 1/4 cup AP flour
• 1 teaspoons salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 and 1/4 grated sharp cheddar cheese
• 1 cup grated Gruyere
• 1/2 pound elbow macaroni

Preheat oven to 375 degrees F. Butter a 9 by 9 casserole dish and set aside. 

Melt 1 tablespoon of butter in a medium bowl in the microwave. Add bread and toss, set aside.

Warm milk in a medium pot over medium heat.  Meanwhile melt 3 tablespoons of butter in a medium skillet over medium heat.  Once the butter is bubbling add the flour. Cook, whisking for 1 minute.

While whisking, pour the hot milk slowly into the butter/flour mixture.  Continue cooking and whisking until the mixture smooths, bubbles, and becomes thick about 10 minutes.

Remove skillet from heat, stir in all seasonings, 1 1/2 cups of cheddar cheese and 3/4 cups of the Gruyere.  Set cheese sauce aside.

Cover a large pot of salted water and bring to a boil.  Add macaroni and cook until the outside is cooked but inside is underdone. About 3 minutes. Drain in a colander, rinse in cold water, and drain well.  Stir the macaroni into the cheese sauce.

Pour the macaroni into the casserole dish and sprinkle with the rest of the cheese. Add the bread cubes on top.  Bake into golden brown and cooked through (30 minutes). Let rest for 5 minutes then serve.

Next time:  I wasn't a big fan of the bread cubes. Next time I might just omit entirely or sprinkle panko on top.

Buttermilk Cheddar Biscuits

These are good for breakfast, lunch, or dinner. So versatile. The name of the game is keeping the butter cold and pea-sized. That's what makes it flaky. Cold butter, cold milk, cold eggs, and cold hands help!

Buttermilk Cheddar Biscuits

Adapted from Shutterbean

• 2 cups all purpose flour, plus more as needed
• 1 tablespoon baking powder
• 1 1/2 teaspoon kosher salt
• 12 tablespoons cold unsalted butter, diced
• 1/2 cup cold buttermilk
• 1 cold egg
• 1 cup sharp cheddar, grated
• 1 egg beaten with a tablespoon of water
• sea salt

Preheat the oven to 425F and line a baking sheet with parchment paper.

With an electric stand mixer combine flour, baking powder, and salt with the paddle attachment.  Put the mixer on low, add the butter and mix until the butter is the size of peas.

Meanwhile, combine the buttermilk and egg in a small bowl and beat.  Quickly add to the mixer on low until just combined. Sprinkle in the cheddar while the mixer is still on low. Mix only until combined.

Dump onto a well flour surface and knead 6 times.  Push the dough into a 10 by 5 inch rectangle (measure it). Then cut in half lengthwise then across in quarters to have 8 biscuits.  Move to the baking sheet. Brush with beaten egg, sprinkle with salt, then bake for 20 minutes until tops are golden brown.

Cheddar Cornmeal Pancakes

We had our babymoon over a month ago and I'm still too tired to talk about it.  We skipped the vacation part and even the stay-cation part and got straight down to work. We had a huge to-do list so I slipped in a fancy breakfast...you know, for strength.

We turn these dead and miss matched plants.

Into new shrubs that are way too small for house. They will grow...right?

We also put in a ton of grass, new borders, and built a bunk bed.  We have never put so much into a day and it could not have been done without this breakfast.

Cheddar Cornmeal Pancakes
Adapted from Shutterbean

Alert: "Pancakes" is a terrible way to describe how these taste. It's more like fried cornbread. Amazingly delicious and savory not sweet.  Next time we will use it as a side with country ham and fried eggs (over-easy, because there is a right way and a wrong way, people).

• 3/4 cup cornmeal
• 1/4 cup flour
• 3 tablespoons fresh chives, finely chopped
• 1/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3/4 cup plain sparkling water - not sure why but too scared to skip it!
• 1/4 cup plain greek yogurt
• 3/4 cup shredded sharp cheddar cheese
• butter for brushing the skillet
• yogurt, cooked bacon, chives, and extra cheese for topping

In a medium bowl, whisk: cornmeal, flour, chives, baking soda, salt, pepper.  Add the sparkling water and yogurt and whisk to combine.  Cover and let stand at room temp for 1 to 3 hours (this is when you get started on all the yard work).  

Stir in the cheese.  Heat a skillet to medium high heat. Spray with non-stick spray or melt some butter on the hot skillet. Cook 1/4 cup of batter at a time.  Wait until the pancake starts to bubble then flip. When both sides are golden brown remove from heat and start again. Make sure the skillet is buttered between each batch. 

Serve with yogurt, bacon, chives, extra cheese......and ham and over easy fried eggs.

Green Grilled Cheese

Am I being healthy for slipping some vegetables into a grilled cheese? Or am I ruining any health benefits of spinach by placing it between butter bread and lots of cheese.  Either way, this is a delicious grilled cheese.

Green Grilled Cheese
Adapted from I am a Food Blog
makes 2 sandwiches

• oil
• leek, cleaned, trimmed, and sliced
• 1 clove garlic, minced
• 2 to 3 handfuls of spinach
• 2-4 tablespoons butter, room temperature
• 4 slices of fancy bread, I used asiago bread
• 2-4 tablespoons pesto
• shredded Fontina and white cheddar
• 1 avocado, sliced

Heat a skillet over medium heat. Add oil to cover the bottom of the skillet. Add leek slices and minced garlic.  Cook until soft, about 5 minutes, then add spinach. Cook until wilted, constantly tossing, about 2 minutes.  Remove from heat and set aside.

Butter one side of each slice of bread then lay slices on a cutting board, butter side down.  Spread pesto on each slice.  Top half the slices with 1/2 the cheese, then avocado, then spinach mixture, then the rest of the cheese and top with the piece of bread, pesto side down and butter side out.

Heat the skillet over medium heat and move the sandwiches to the pan. Fry until golden and crispy then flip until the other side is golden and crispy.

Pork Lettuce Wrap

We all know the deal around here.  The quicker a meal can be thrown together and the more it tastes like it took all day to make, the better I look. Especially if by some chance the house is also clean. This meal made me look good.  Lots of flavor made quickly.

Pork Lettuce Wrap
Adapted from Dinner: A Love Story

Pork:

• 1 clove of garlic, minced
• 1 tablespoon olive oil
• 1 pound ground pork
• 1 teaspoon Chinese five-spice powder
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce

Dipping Sauce:

• small clove of garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 4 tablespoons lime juice

Rolls:

• butter or romaine lettuce
• 1 large carrot, shredded
• 1 cucumber, julienned
• chopped peanuts

In a medium skillet over medium heat, cook 1 clove of garlic in oil until fragrant (about 2 minutes). Add the pork and the rest of the pork ingredients. Move heat up to medium-high and cook, while breaking up the pork, until it's browned, 8 to 10 minutes.

Meanwhile, mix the first three ingredients of the dipping sauce in a small bowl.  Add the lime juice slowly and taste between each tablespoon to see how much lime juice is needed.

Scoop the pork into the lettuce leaves and top with carrots, cucumbers, peanuts, and dipping sauce.

Roasted Breakfast Potato Nachos

Brunch for brunch sake.  We had it for dinner but it just didn't seem right. This is definitely a morning meal.  Put it all on a platter and arm everyone with a fork.  We're all family here, right? Plus- less dishes.

Roasted Breakfast Potato Nachos
Serves 4
Adapted from Homemade Decadence

• 2 1/2 pounds (about 5) russet potatoes, sliced in 1/2 inch thick rounds
• 3 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon cayenne pepper (depending on desired spiciness)
• 1 pound italian sausages, casing removed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 2 cups sharp cheddar cheese, shredded
• 4 large eggs
• hot sauce, salsa, pickled jalapenos, cilantro, sour cream for serving

Place the oven rack in the center of the oven and preheat to 425 degrees F. Line two baking sheets with aluminum foil. Put potatoes on the baking sheets in one layer. Drizzle with olive oil.

In a small bowl combine salt, pepper, garlic powder, and cayenne pepper.  Sprinkle half on the potatoes and reserve half. 

Bake the potatoes, rotating the sheet halfway through, until golden brown and crispy (about 25-30 minutes).

Meanwhile: heat a cast iron skillet over medium-high heat. Add the italian sausages and cook while breaking up the meat until browned.  Add onion, garlic, and red pepper flakes and cook for about 5 more minutes until onions are softened. Transfer the meat to a paper towel lined bowl.

In the same skillet over medium heat, melt 1 tablespoon of butter. Add the flour and whisk.  While constantly whisking, slowly pour in the milk. Add the rest of the seasoning blend. Cook and whisk until sauce has thickened (about 6 minutes).  Turn off heat and whisk in the cheese until it's melted.

In a small nonstick skillet, fry eggs over easy with the remainder tablespoon of butter. 

Transfer potatoes to a platter or individual plates, top with cheese sauce, then sausage mixture, then eggs and any toppings you desire.

Asian Sesame Guacamole

We found an Asian fusion restaurant and went a little crazy.  I had Asian fries, with an eggroll, and quesadillas. Oh and a giant stomach ache for dessert. It was all delicious, and fried, and greasy. Steven, always the better orderer, ate fillet mignon fried udon.  His was amazing and I will be letting him order for the rest of my life.

This Asian Sesame Guacamole was really good, but I'm not quite sure what to do it.  On rice crackers as an appetizer? Maybe a dip for won tons? Make it and tell me what to do with it!

Asian Sesame Guacamole

Adapted from Shutterbean

Serves 4

• 3 Haas Avocados, skin and pit removed
• 1/3 red onion, diced
• 1/4 cup scallions, finely chopped
• 1 tablespoon fresh lime juice
• 2 teaspoon sriracha, more if you like
• 1 1/2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• 1 1/2 teaspoon black sesame seeds
• salt and black pepper, to taste
• sesame rice crackers for serving

Place all ingredients in a bowl and mash until lumpy but well combined. Top with an extra drizzle of sriracha and sesame seeds for flair. Serve with sesame rice crackers.

Tips and Tricks: Chicken Thighs

When we eat chicken thighs, we eat between 2 and 4.  Unfortunately they only sell them in like packs of 18.  I used to pull out the food saver and seal 'em up but this time I used them up.

Boil the leftover chicken thighs in water for 45 minutes make sure internal temperature hits 165F. Remove to a cutting tray and let cool completely. Remove the chicken from the bones, fat, and skin. Shred meat and store in fridge. Use bones, fat, and skin to make chicken broth. Use shredded chicken meat to top salads, fancy up scrambled eggs or omelets, make chicken salad, wrap your dog's medicine around, add to pasta, or sandwiches. so versatile.

Protip: don't try to use a knife and fork, or two forks. Just wash your hands and use them. It brings the "funny bites" down to zero because you can feel everything.

Chicken Salad

Chipotle Chicken Salad

Pesto Chicken Salad

Dijon Chicken Salad

Chicken Enchiladas 

Overnight Peaches and Cream French Toast

Fancy breakfast food is hard to mitigate when you have a two year that NEEDS to eat within 15 minutes of waking. This is as close to perfect as it gets. All the work is done the night before so wake up early and preheat the oven and take it out of the fridge.  Wake up again and put it in the oven. Wake up again, for real this time, and enjoy!

This casserole is tradition worthy.  Christmas morning? First day of summer? Every monday??

It also travels well for fancy brunches at friend's house.

Overnight Peaches and Cream French Toast
Adapted from Delicious on a Dime
Serves 6+

•  loaf of French bread, between 1/2 and 1 pound mine was a pound
• 8 large eggs
• 2 cups whole milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2 15 ounce cans sliced peaches, drained
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup heavy cream

Butter or spray a 9 by 13 casserole dish. Tear bread in large chunks and arrange tight in the dish.

In a large bowl whisk eggs, milk, sugar, and vanilla until well blended then pour over bread. Arrange peaches on top and  sprinkle with brown sugar and cinnamon. Cover and refrigerate for 8 hours or overnight.

Remove baking dish from fridge while the oven preheats. Preheat the oven to 350. 

Pour cream into a small pot and bring to a boil until slightly reduced and thickened.  Drizzle over the peaches. Bake uncovered until lightly brown on top and cooked through about 45-55 minutes.  Let stand 10 minutes before serving.

Next time:  I'm going to try to skip boiling of the cream next time. I always over boil it and need to add more cream plus it's another dish to clean.

French Eggs

We eat a lot of eggs around here.  I'm all for a high protein breakfast but we eat a lot of eggs around here.  Steven has been trying to jazz it up lately and this is his greatest hit so far.

Provence Eggs

• Scrambled Eggs, cooked
• Fancy olive oil, drizzled
• Thyme, topped with
• Rosemary, sprinkled on
• Marjoram, just a dab
• Sage, keep going

Dijon Chicken Salad (No Mayo)

I love mayo but this made a lighter dish even lighter.  Very summer, much good!

Dijon Chicken Salad (No Mayo)
Adapted from Simply Whisked
Serves 5

• 3 cups shredded chicken ( I used rotisserie)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 2 tablespoons fresh cilantro, chopped

Dressing:

• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 3 tablespoons dijon mustard
• 2-3 tablespoons water
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• black pepper to taste

In a large bowl combine the chicken salad ingredients. In a small bowl whisk dressing ingredients together. Pour dressing over chicken salad and toss to combine.

Paleo-ish Pad Thai with Peanut Sauce

Because you should only gain so much while pregnant. Make a big patch for guilt free lunches since you know these after-dinner freezer trips aren't stopping anytime soon.

Paleo-ish Pad Thai with Peanut Sauce

Sauce

• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon soy sauce
• 1/4 teaspoon fresh ginger
• 1/2 teaspoon rice vinegar
• 1/4 cup peanut butter
• 1/4 cup coconut milk

Combine in food processor

Pad Thai:

• coconut oil
• 2 large eggs
• 2 teaspoons soy sauce
• 1/2 medium onion, thinly sliced
• 1 cup snap peas, thinly sliced lengthwise
• 2 cups cooked spaghetti squash
• 8 ounces cooked chicken breast

In a large skillet over medium heat, melt a spoonful of coconut oil. Scramble the eggs and soy sauce. Remove to a bowl.

Increase the heat to medium-high and add another spoonful of coconut oil to the pan. Saute onion and snap peas until they are tender (about 2 minutes).

Add spaghetti squash, chicken, and scrambled eggs to the pan. Stir until it's heated through.

Stir in the peanut sauce until well blended.  Serve hot.

Tips and Tricks: Black Beans

This boy scout left a flyer on my door to buy can goods and he would pick them up on Saturday morning. He thanked me in advance so I had to do it. But Saturday morning came and went and no boy scout. Now I have a lot of black beans and tuna. I mean we love black beans and tuna. But we have a lot of black beans and tuna.


My new trick with canned black beans is add an onion (finely diced) and half a green bell pepper (finely diced) to canned black beans. Adds a little something special for very little work.