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Author: vscson

Stuffed Salmon with Creamy Spinach

Stuffed Salmon with Creamy Spinach

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with Roasted Potatoes, Garlicky Asparagus & Lemon-Shallot Sauce

Yield: 2

Seared salmon, stuffed with steakhouse-style creamed spinach and drizzled with a delicate lemon-shallot sauce. Roasted potatoes, and a side of garlicky asparagus completes the plate.

Comments: Overpriced. Make it yourself.
Prep: 5 Cook: 35

  • 12-16oz potatoes
  • 1lemon
  • 2TBS cream cheese
  • 1oz veggie stock concentrate
  • 1shallot
  • 8oz asparagus
  • 6oz spinach
  • 1½TBS sour cream
  • 1tsp garlic powder
  • 12-14oz salmon
  • salt & pepper
  • 6tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the shallot, finely dice remaining half. Trim and discard woody bottom ends from asparagus. Zest and quarter lemon.

Roast potatoes:

Toss potatoes on a quartet-sheet pan with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender,20-25 minutes.

Make spinach filling:

While potatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced shallot and a pinch of salt, cook, stirring, until browned and slightly softened, 1- to 2-minutes.

Stir in spinach, cook, stirring, until wilted, 2- to 4-minutes. Turn off heat, transfer to a medium bowl. Wipe out pan.

Add sour cream, half the cream cheese, and half the garlic powder (you’ll use the rest later) to same bowl, stir to combine. Season with salt and pepper.

Stuff salmon:

Pat salmon dry with paper towels. Place, skin side down, on a clean work surface. Using a sharp knife, cut a slit lengthwise down the center of the flesh sides (be careful not to cut through the skin!). Rub all over with a drizzle of oil, season with salt and pepper. (Make sure to season inside the cuts too!)

Place salmon, skin side down, on one side of a second lightly oiled half-sheet pan. Stuff salmon with spinach filling (it’s OK if they seem overstuffed).

Cook salmon & asparagus:

Toss asparagus on opposite side of same sheet with a drizzle of oil, remaining garlic powder, salt, and pepper.

Roast on middle rack until salmon is cooked though and asparagus is tender, 12-15 minutes.

Tip: If asparagus is done before salmon, remove from sheet and continue roasting salmon.

Make sauce:

Meanwhile, heat a drizzle of oil in pan used for spinach over medium heat. Add diced shallot and a pinch of salt. Cook, stirring, until shallot is softened and translucent, 3- to 5-minutes.

Whisk in ¼ cup water, stock concentrate, and remaining cream cheese. Cook, stirring, until thickened, 1- to 2-minutes.

Turn off heat. Stir in a pinch of lemon zest, juice from one lemon wedge), and 1 TBS butter until melted and combined. Season with salt and pepper.

Serve:

Divide salmon, asparagus, and potatoes between plates. Spoon sauce over salmon. Serve with remaining lemon wedges on the side.

Saucy Pork Burrito Bowls

Saucy Pork Burrito Bowls

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with Jasmine Rice, Charred Green Pepper, Salsa Fresca & Smoky Crema

Yield: 2

Steamy jasmine rice is topped with saucy spiced ground pork, charred long green pepper and onion, salsa fresca, and smoky red pepper crema.
Prep: 10 Cook: 25

  • ½cup jasmine rice
  • 5tsp white wine vinegar
  • 10oz ground pork
  • 1tomato
  • 1onion
  • 1long green pepper
  • 2scallions
  • 2TBS smoky red pepper crema
  • 1oz Tex-Mex paste
  • salt & pepper
  • 2tsp cooking oil

Cook rice:

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Prep:

While rice cooks, wash and dry produce.

Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges, mince one wedge until you have 1 TBS. Core, deseed, and dice long green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Make salsa & crema:

In a small bowl, combine tomato, minced onion, and half the vinegar. Season with salt.

Place smoky red pepper crema in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook veggies:

Heat a drizzle of oil in a medium pan over medium-high heat. Add long green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7- to 9-minutes.

Transfer to a plate.

Cook pork:

Heat a drizzle of oil in same pan over medium-high heat. Add pork, scallion whites, and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4- to 6-minutes.

Stir in Tex-Mex paste and ¼ cup water until combined. Bring to a simmer and cook until mixture is saucy, and pork is cooked through, 1- to 2-minutes more.

Finish & serve:

Fluff rice with a fork. Season with salt and pepper.

Tip: Stir in 1 TBS butter for extra richness.

Divide rice between bowls and top with veggies, pork, salsa, crema, and any remaining sauce from pan. Garnish with scallion greens and serve.

Creamy Chicken & Mushroom Cavatappi

Creamy Chicken & Mushroom Cavatappi

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with Parmesan & Scallions

Yield: 2

Pan-roasted chicken strips seasoned with Italian herbs, springy cavatappi spirals, a creamy sauce, and a sprinkling of Parmesan cheese and scallions.
Prep: 5 Cook: 25

  • 4oz button mushrooms
  • 6oz cavatappi pasta
  • 4oz cream sauce base
  • 2scallions
  • 1clove garlic
  • 10oz chicken breast strips
  • 1TBS Italian seasoning
  • 1oz mushroom stock concentrate
  • 3TBS Parmesan cheese
  • salt & pepper
  • 2tsp olive oil
  • 2TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Cut chicken into bite sized pieces.

Cook pasta:

Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Cook mushrooms:

Meanwhile, heat a drizzle of olive oil and 1 TBS butter in a large pan over medium-high heat. Add mushrooms, cook, stirring occasionally, until browned and softened, 2- to 3-minutes.

Push mushrooms to one side of pan, add another drizzle of olive oil to empty side.

Cook chicken:

While mushrooms cook, pat chicken dry with paper towels and season all over with Italian Seasoning, salt, and pepper.

Once mushrooms are browned and softened, add chicken to empty side of pan, cook, stirring occasionally, until chicken is browned and cooked through, 4- to 6-minutes.

Stir in scallion whites and garlic, cook until fragrant, 1 minute.

Make sauce:

Add cream sauce base and stock concentrate to pan. Stir to combine.

Bring to a simmer, then reduce heat to low. Season with salt and pepper.

Finish & serve:

Add drained cavatappi, half the Parmesan, and 1 TBS butter to pan, toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper.

Divide between bowls, top with scallion greens and remaining Parmesan. Serve.

Butter-Basted Southwestern Pork Chops

Butter-Basted Southwestern Pork Chops

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with Cheesy Sweet Potato Jumble, Pico de Gallo & Lime Crema

Yield: 2

Simple and delicious pork chops with a Mexican-style spice blend of cumin, garlic, and oregano. Topped with melted butter over the chops to create a tasty browned crust and seal in the juices. For a side, roasted sweet potatoes and creamy black beans topped with melted Monterey Jack cheese. Topped with a spoonful of fresh pico de gallo, and drizzled with lime crema.
Prep: 10 Cook: 30

  • 1sweet potato
  • 25-oz boneless pork chops
  • ¼cup Monterey jack cheese
  • 1lime
  • 114-oz can black beans
  • 1TBS fajita spice blend
  • 1½TBS sour cream
  • 4oz pico de gallo
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice sweet potato into ½-inch pieces. Zest and quarter lime. Drain beans.

Roast sweet potato:

Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

Cook pork:

Pat pork dry with paper towels and tenderize with a Jaccard, season all over with the Fajita Spice Blend and a big pinch of salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Add 1 TBS butter topan, stir until melted, then spoon over pork until coated.

Turn off heat, transfer pork to a plate, pouring any remaining butter from pan over top. Tent with foil to keep warm. Wipe out pan.

Mix crema:

While pork cooks, in a small bowl, combine sour cream with as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Make jumble:

Once sweet potatoes are finished roasting, heat a drizzle of oil in pan used for pork over medium-high heat. Add drained beans and a big pinch of salt, cook, stirring occasionally, until beans are warmed through, 2- to 3-minutes.

Add roasted sweet potatoes and juice from one lime wedge, toss to combine.

Finish & serve:

Slice pork crosswise.

Divide sweet potato jumble and pork between plates, top jumble with Monterey Jack and pico de gallo. Drizzle everything with lime crema and serve with remaining lime wedges on the side. Add some white corn tortilla  chips for an extra crunch.

Fajita Spice Blend:

Makes 2¼ tsp :

  • 4parts paprika           1 tsp
  • 1part onion powder ¼ tsp
  • 1part garlic powder  ¼ tsp
  • 1part chili powder    ¼ tsp
  • 1part cumin               ¼ tsp
  • 1part oregano           ¼ tsp
Turkish-Spiced Chicken in Apricot Pan Sauce

Turkish-Spiced Chicken in Apricot Pan Sauce

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with Lemon Almond Rice & Harissa-Roasted Carrots

Yield: 2

Chicken cutlet seasoned with a Turkish spice blend of cumin, garlic, coriander, allspice, and chili flakes, served with a jammy, buttery apricot sauce and pair it all with sweet-smoky-tangy harissa-roasted carrots and almond-studded rice.
Prep: 10 Cook: 40

  • 12oz carrots
  • 1TBS harissa powder
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 2scallions
  • 1lemon
  • ½oz sliced almonds
  • ½cup basmati rice
  • 1TBS Turkish spice blend
  • 1oz apricot jam
  • salt & pepper
  • 2tsp olive oil
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots into sticks (like fries, ours were 3 inches long and 1⁄3 inch thick). Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Roast carrots:

Toss carrots on a baking sheet with a drizzle of oil, ¼ tsp harissa powder, and a big pinch of salt and pepper. (Be sure to measure the harissa powder – we sent more.)

Tip: For easy cleanup, line your baking sheet with foil or parchment paper before adding the carrots.

Roast on top rack until lightly browned and tender, 15-20 minutes.

Tip: Give the carrots a taste after roasting and add a pinch more harissa powder if you like things spicy.

Toast nuts & cook rice:

Meanwhile, heat a small dry pot over medium-high heat. Add almonds and cook, stirring occasionally, until lightly toasted, 2- to 4-minutes. Turn off heat, transfer to a small bowl. Wipe out pot.

Heat a drizzle of oil in same pot over medium-high heat. Add half the scallion whites and cook, stirring occasionally, until softened, 1 minute.

Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender,15-18 minutes. Keep covered off heat until ready to serve.

Cook chicken:

While rice cooks, pat chicken dry with paper towels, season all over with half the Turkish Spice Blend, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer chicken to a plate to rest. Wipe out pan.

Make sauce:

Heat a drizzle of olive oil in same pan over medium heat. Add remaining scallion whites, cook, stirring, until softened, 1 minute.

Stir in jam, stock concentrate, ¼ cup water, and a squeeze of lemon juice. Simmer until thickened, 3- to 5-minutes more.

Turn off heat, stir in 1 TBS butter until melted. Taste and season with salt and pepper.

Tip: Stir in a splash more water if sauce seems too thick.

Finish & serve:

Fluff rice with a fork, stir in toasted almonds and lemon zest to taste. Season with salt and pepper.

Divide chicken, rice, and carrots between plates. Spoon sauce over chicken. Garnish with scallion greens and serve with any remaining lemon wedges on the side.

Turkish Spice Blend

2          parts cumin

2          parts garlic powder

1          part ground coriander

¼         part ground allspice

¼         part chili flakes

Spicy Saucy Turkey & Bell Pepper Bowls

Spicy Saucy Turkey & Bell Pepper Bowls

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Yield: 2

Savory, stock-simmered pearl couscous studded with tender roasted zucchini, topped with a mixture of sautéed ground turkey with caramelized onion, bell pepper, and chili flakes all simmered in marinara.
Prep: 10 Cook: 30

  • 1zucchini
  • 2½oz Israeli couscous
  • 1tsp chili flakes
  • 1onion
  • 1bell pepper
  • 1oz chicken stock concentrate
  • 10oz ground turkey
  • 5oz marinara sauce
  • salt & pepper
  • 2tsp cooking oil

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim and halve zucchini lengthwise, cut crosswise into ½-inch-thick half-moons. Halve, peel, and dice onion. Core, de-seed, and dice bell pepper into ½-inch pieces.

Roast zucchini:

Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.

Cook couscous:

Meanwhile, in a small pot, combine couscous, stock concentrate, and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6- to 8-minutes.

Keep covered off heat until Step 5.

Cook turkey & bell pepper:

Heat a drizzle of oil in a large pan over medium-high heat. Add onion, season with salt. Cook, stirring occasionally, until softened and lightly browned, 6- to 8-minutes.

Add turkey, bell pepper, and as many chili flakes as you like. Season generously with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, and bell pepper is softened and lightly browned, 4- to 6-minutes.

Stir in marinara and cook, stirring constantly, until sauce is warmed through, and everything is thoroughly combined, 1- to 2-minutes.

Finish couscous:

Fluff couscous with a fork, gently stir in roasted zucchini. Taste and season with salt and pepper if desired.

Serve:

Divide couscous and saucy turkey and bell pepper between bowls in separate sections and serve.

Kabobs, Steak and Vegetable

Kabobs, Steak and Vegetable

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Yield: 2 servings

Scott Nowell

Wow, chunks of tenderloin will give you a happy face 😊. You can use other steak cuts if you must. Everything comes off the grill tender and delicious.

Update: Electric grill and broilers just don’t have enough power. I’ve been using the broiler indoors with mixed results. Flavor is great, but the crispy edges are missing. Next try it will be skip the skewers and do it in a skillet or cast iron pan. Vegetables need more time than meat.

  • 12oz beef tenderloin, trimmed and cut into 8 pieces.
  • Italian dressing
  • 1red bell pepper, seeded, cut into 1½-Inch pieces
  • 1green bell pepper, seeded, cut into 1½-inch pieces
  • 1sweet onion, peeled and cut into 1½-inch chunks
  • 1zucchini, trimmed and sliced into ¾-inch thick rounds
  • 8oz mushrooms, whole or cut in half if larger than the other veg pieces
  • Kosher salt
  • Fresh ground black pepper


Marinate beef:

Place the beef pieces in a plastic bag and add enough Italian dressing to coat all the pieces. Message them through the bag and refrigerate for 45 minutes to overnight.

Remove from refrigerator up to an hour before cooking. Drain marinade and pat the pieces dry with paper towel.

Skewered:

Heat your grill of choice.

Thread the skewers with pieces of red onion, beef, zucchini, mushroom, and bell pepper. You can alternate the order.

Spray with cooking spray and season top side well with salt and pepper.

Place the kabobs, top side down on the preheated grill. Spray and season the now top side and cook about 5-7 minutes per side. The kabobs are done when the steak is cooked your desired temperate and the vegetables are lightly charred, about 15 minutes.

No Skewers:

Heat a skillet over medium high heat. Add a TBS or two of cooking oil and heat until it ripples. Then add in the steak and sauté to medium rare (or desired doneness). Remove to a dish and loosely cover with foil.

Add all the vegetables and sauté to almost done and return the steak to the pan. Taste and adjust seasoning.

Serve.

Pesto Panko Chicken

Pesto Panko Chicken

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with Roasted Potatoes & Green Beans

Yield: 2

Chicken, covered in a blanket of basil pesto, coated in a mix of panko and mozzarella. Deliciously juicy, with a crispy crust plated with roasted potatoes and green beans.
Prep: 10 Cook: 30

  • 12oz potatoes
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • ½cup mozzarella cheese
  • 4TBS pesto
  • 6oz green beans
  • salt & pepper
  • 2tsp olive oil
  • 2tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary.

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper.

Roast on top rack for 10 minutes (you’ll add the green beans then).

Mix panko:

Add 1 TBS butter to a small microwave-safe bowl. Microwave until melted, 30-45 seconds. Stir in panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Roast chicken:

Pat chicken dry with paper towels, season all over with salt and pepper. Place on a second lightly oiled baking sheet. Brush tops of chicken with a thin layer of pesto (you may not use all the pesto). Mound with panko mixture, pressing to adhere (no need to coat the undersides).

Roast on middle rack until chicken is browned and cooked through, 20-22 minutes.

Roast green beans:

Once potatoes have roasted 10 minutes, remove baking sheet from oven. Push potatoes to one side of sheet. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until potatoes and green beans are browned and tender, 12-15 minutes.

Serve:

Divide potatoes, chicken, and green beans between plates. Serve.

Kung Pao Chicken

Kung Pao Chicken

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Yield: 2 to 3

Very roughly adapted from Eater / Panda Express YouTube Video

This started out as a Panda Express Recipe, but it wasn’t that close to theirs. I modified it and now it is real fine. Skip the dark soy sauce if you want a lighter colored dish like shown above.

  • 4oz zucchini, chopped
  • 4oz bell peppers, chopped
  • 1lb dark meat chicken, bite sized pieces
  • 4-8dried whole red peppers
  • 2green onions, chopped, whites and green separated
  • 1tsp ginger, minced
  • 1tsp garlic, minced
  • 1TBS soy sauce
  • 1TBS dark soy sauce (optional)
  • 1TBS Chinkiang black vinegar
  • 1TBS Shaoxing cooking wine
  • 2tsp sugar
  • ½cup water
  • 1TBS corn starch mixed in 1 TBS water
  • ¼cup peanuts or celery, diced (if you can’t have peanuts)
  • 1tsp sesame oil

Chop the vegetables to 1-inch pieces. Blanch and set aside.

Heat a tsp of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they’ll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they’re cooled completely.

Fry chicken. Drain and set aside.

Premix sauce: In a small dish, mix soy sauce, dark soy sauce (optional), Chinkiang black vinegar, Shaoxing cooking wine, sugar, water. Mix and set aside.

Slurry: Mix 1 TBS corn starch in 1 TBS water. Mix and set aside.

Add 1 TBS oil to a hot wok, and add the dried red peppers. Stir for ten seconds. Add the ginger,  garlic, green onion whites, stir. If using celery, add. Stir fry until softened.

Return chicken and blanched veg to wok and add premix sauce.

Add peanuts (if using), stir and drizzle on sesame oil.

Serve.

My Breakfast Burritos

My Breakfast Burritos

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Yield: 6

Scott Nowell

A decent breakfast burrito. Used home fries for first go and they don’t have enough crunch. Well-seasoned hash browns or tater tots are better.

Sausage, Egg, & Cheese Burrito:

  • 6eggs, scrambled, seasoned
  • salt & pepper
  • Butter, as required
  • 1lb uncased mild Italian sausage
  • hash browns or tater tots as required
  • onion, bell pepper & jalapeno mix, sauteed
  • Tex-Mex cheese, shredded
  • 612-inch tortillas

To serve:

  • hot sauce

Scramble eggs until medium, season with salt and pepper and set aside to cool.

Cook sausage, set aside.

On warm 12-inch tortilla, put eggs down middle. Top with meat, potatoes, pepper mix and cheese. Don’t overfill, the burritos become too big to roll and handle.

Fold in ends of tortilla/burrito and roll sides to cover.

Place seam side down in a hot pan to brown lightly.

Serve, refrigerate or freeze as desired.

To reheat:

For one refrigerated burrito, place on a microwave safe plate and cook for 45 seconds. Flip over and cook for another 45 seconds.

For one frozen burrito, place on a microwave safe plate and cook for 45 seconds. Flip over and cook for another 45 seconds. Repeat until hot.