Salmon Tacos

Who doesn't like a good fish taco on a hot summer evening?  These salmon tacos can be consumed completely guilt free.  They are so yummy and pretty healthy too!  They are also husband approved.  :)

INGREDIENTS:

1.5 lbs. Salmon fillet
1-2 tsp. lemon pepper seasoning
2-3 TBSP butter
juice of one lime
salt & pepper
8 corn tortillas (I like these)

Topping suggestions:

chopped tomatoes
chopped cilantro
chopped cabbage
crumbled cotija cheese
sour cream
tapatio
lime wedges

DIRECTIONS:

Preheat your oven to 400 degrees.  Line a rimmed cookie sheet with aluminum foil.  Spray the foil with cooking spray and place the salmon fillet on top, skin side down.  Season the fillet with the lemon pepper, salt and pepper.  Cut the butter into small pieces and place them evenly over the top of the fillet.  Squeeze the juice from the lime evenly over the fillet.  Cover with another piece of foil and bake for 15-20 minutes.  Depending on the thickness of your fillet you may need to adjust your cooking time, the salmon is finished when it flakes off easily with a fork.  In the meantime, chop and prep your toppings.  Just before the salmon fillet is finished, heat a cast iron griddle over Med./High heat and warm your corn tortillas.  When the salmon is finished baking, flake using forks.  Assemble your tacos as desired. ENJOY!

Mexican Shrimp Bisque

(What an amateur photo, gee...I wonder who took it!? hehehe ;))

When I was nine years old my mom let me invite a boy over for dinner for the first time.  His name was Michael.  We were neighbors and we were in the same fourth grade class.  I can still remember that he wore a button-up shirt with a collar.  He arrived to my house late and he brought with him two pink carnations.  One for me, and the other for my mom.  (Impressive!)

That night, Michael had his first encounter with Rice-a-Roni.  I was completely shocked that he had never before tasted the San Francisco treat!  He raved about how much he loved it and told us how he was going to ask his mom to make it for him at home. I can still remember us standing in the kitchen while I sang the Rice-a-Roni jingle to him.  It wasn't too long before Michael became my very first boyfriend. 

So there you have it...the best kept secret and the key to a mans heart is simply through a box of Rice-a-Roni!  Who knew?! ;)


Aside from the poor photo provided, this bisque was AMAZING!  Would you believe me if I told you that it only took thirty minutes from start to finish!? Now that's my kind of fast food!

 

 

INGREDIENTS:

 

1 small onion, chopped

1 TBSP olive oil

2 cloves of garlic, minced

1 TBSP all-purpose flour

1 C water

1/2 C heavy whipping cream

2 tsp. chicken bouillon granules

1 TBSP chili powder

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1 lb. uncooked shrimp, peeled and deveined

1/2 C plain Greek yogurt

fresh cilantro, chopped

 

DIRECTIONS:

 

In a small saucepan, sauté the onion in the oil until tender.  Add the garlic and cook for 1 minute longer.  Stir in the flour until well blended.  Stir in the water, cream, bouillon and seasonings; bring to a boil.  Reduce the heat and cover, simmer for 5 minutes.  Cut half of the shrimp into small pieces.  Add the shrimp to the soup.  Simmer for 5-10 minutes longer or until all of the shrimp turn pink.  Place the Greek yogurt in a small bowl and gradually stir in 1/2 C of the hot soup.  Return the Greek yogurt mixture to the pan while stirring it constantly.  Heat through, but do not boil.  Top with cilantro.  Enjoy!

 

 

Balsamic and Rosemary Salmon

Ignore the dried rosemary.  It doesn't belong there. Had I followed the recipe as it was written instead of trying to use what was already in my cupboard, this recipe would have been flawless. So instead of sharing with you what I did, I am going to share with you what I should have done!

This was a first time recipe for me which worked out nicely as a busy weeknight dinner. The salmon does need a little bit of time to marinate, about thirty minutes before baking.  I'll be making this again, but next time following the recipe exactly.  The original recipe called for fresh rosemary sprigs, but since I only had dried that's what I went with. The flavor was really good, but I don't think the long, dry, crunchy rosemary needles meshed well with the soft, flaky salmon.  I found myself pushing the rosemary off to the side with my fork. Its a texture thing! :)


INGREDIENTS:

2 lbs. fresh salmon
1/2 C balsamic vinegar
1/4 C olive oil
1 clove of garlic
2-3 sprigs of fresh rosemary
juice of one lemon

DIRECTIONS:

In a small bowl whisk together the vinegar, olive oil, garlic, and lemon juice.  Place a large sheet of aluminum foil into a 13X9 baking dish.  Place the salmon on top of the foil and drizzle the marinade on top. Place the fresh rosemary sprigs on top.  Fold the sides of the foil up and cover the salmon completely.  Place in the fridge and let it sit for at least thirty minutes.  When your ready to bake, preheat your oven to 375 degrees.  Bake for 30 minutes or until the salmon flakes off easily.  Discard the rosemary sprigs.  Enjoy!

*Note: The recipe for the marinade makes a lot, I didn't use all of it.

Brown Sugar Glazed Salmon & Garliky Green Beans with Mushrooms

Over the past four or five years, our family has develped a really fun Valentines Day tradition.  It consists of a "fancy" dinner where I set the table using a red table cloth and red cloth napkins. Dinner is served family style where everything is put into serving dishes and layed out in the middle of the table.  Typically I make plates in the kitchen, spooning things out from the dishes they were prepared in.  While growing up, my mother served EVERY dinner family style and it was our job as kids to wash all the dishes.  I've decided that it is SO unnecessary to dirty and hassle with all those extra dishes on a daily basis. Our son loves that he gets to drink his milk out of a champagne glass. The lights get dimmed and candles are lit and everyone MUST wear PJ's to dinner. (While I was in the kitchen cooking away, my husband walked in with the baby and asked which PJ's he should change the him into, I thought that was so adorable!!) Every year I serve some kind of seafood and nobody has to question if there will be dessert. :)
This year I tried three new recipes...Brown Sugar Glazed Salmon, Garlicky Green Beans with Mushrooms, and a Banana Cream Parfait.  The three turned out so beautifully! I will for sure be adding these recipes to my recipe binder.  :)

BROWN SUGAR GLAZED SALMON
(recipe from Taste of Home)

INGREDIENTS:
1 TBSP brown sugar
1 tsp butter
1 tsp honey
1 TBSP olive oil
1 TBSP dijon mustard (I used 1 TBSP yellow mustard and mixed in 1/4 tsp horseraddish)
1 TBSP reduced-sodium soy sauce
1/2-3/4 tsp salt
1/4 tsp pepper
1 salmon fillet (2-21/2 pounds)

DIRECTIONS:
In a small sauce pan over medium heat, cook and stir brown sugar, butter, and honey until melted.  Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper.  Cool for 5 minutes.
Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over salmon.  Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.

GARLICKY GREEN BEANS WITH MUSHROOMS

INGREDIENTS:
1 lb fresh green beans, washed trimmed and cut into 1 in pieces
1 C sliced fresh cremini mushrooms
2 cloves garlic, minced
4 tsp butter
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp pepper
DIRECTIONS:
Place beans into a large pot, cover with water and bring to a boil.  Reduce heat, cover and simmer for 8-10 minutes.  Meanwhile in a large skillet, saute the mushrooms and garlic in the butter until tender.  Drain beans; and add them to the skillet.  Stir in the salt, onion powder and pepper; heat through.