Roasted Pecan Salmon Fillets
Ingredients
12-14 oz salmon filet
Salt and pepper to taste
2 tablespoons Dijon coarse mustard
1 tablespoon honey
½ cup finely chopped pecans
1 teaspoon chopped parsley
Wedges of fresh lemon
Directions
Sprinkle salmon with salt and pepper. Place the fillet skin-side down in a greased baking dish.
Combine the mustard and honey in a small dish and spread on top of the salmon.
Press the nuts on top of the mustard coating and sprinkle with parsley.
Bake at 400°F 15 minutes or until cooked through. Cut the fillet in half and serve with wedges of fresh lemon.
Italian Green Beans and Potatoes
Ingredients
10 oz Yukon Gold potatoes, peeled and sliced thin
2 garlic cloves, peeled and minced
1/4 cup extra-virgin olive oil
1/2 pound green beans, trimmed and cut into one-inch lengths
Salt and pepper
½ teaspoon dried Italian seasoning
1/4 teaspoon red pepper chili flakes
Directions
Parboil the green beans in boiling salted water until almost tender, 3-4 minutes, Drain.
Heat oil in a medium skillet over low heat. Add the potatoes and garlic and cook covered until tender and the potatoes are turning golden brown around the edges about 5-6 minutes. Add seasonings, salt, and pepper to taste. Stir in drained beans and saute gently for about 5 minutes over low heat. Serve with the salmon.
Hoisin & Cranberry Roasted Chicken
Ingredients
4 small chicken breasts
1/4 teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons peanut oil
1 large shallot, minced
2 tablespoons Shaoxing wine
½ cup coarsely chopped cranberries, fresh or frozen (thawed)
1 ¼ cups reduced-sodium chicken broth, divided
1 tablespoon cornstarch
3 tablespoons hoisin sauce
1 teaspoon brown sugar
1 medium acorn squash
Salt and black pepper
Directions
Preheat the oven to 450 degrees F.
Line two baking dishes with a layer of foil. Oil the foil.
Cut the squash in half and remove the seeds. Lay the squash halves on their flat sides, and cut into 1-inch thick slices. Place the slices in one baking dish and sprinkle with salt and pepper. Place the dish in the oven and bake for 15 minutes before you add the dish with the chicken,
Place 3 tablespoons flour in a shallow dish and add the salt. Dredge both sides of the chicken in the flour.
Heat oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until brown on the bottom, about 6 minutes. Remove from the heat and transfer the chicken, skinned-side up, to the second baking dish.
Place the dish in the prepared oven. Bake until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 15 minutes. Continue to bake the squash for 15 minutes more.
Return the skillet to medium heat, add the shallot, and cook, stirring, until fragrant, about 1 minute. Add wine and cranberries; cook until reduced by about half and the cranberries are beginning to soften about 1 minute. Add 1 cup broth; bring to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.
Combine the cornstarch and 1/4 cup broth in a small bowl. Whisk the mixture into the sauce and cook, whisking, until thickened, about 1 minute. Remove from heat; whisk in hoisin sauce and brown sugar.
Place the chicken and squash on a serving plate and pour the cranberry sauce over both and serve.
Pan-Fried Potatoes
You can also layer the ingredients in a small baking dish and bake at 400 degrees F in the oven for one hour.
Ingredients
4 large Yukon gold potatoes, sliced 1/4 inch thick
4 tablespoons butter
salt
pepper
Directions
Put the butter in a medium skillet and heat until melted.
Add sliced potatoes, and turn over every few minutes until brown. Not all need to be brown, but make sure they are cooked through. Usually takes about 15 minutes.
Add salt and pepper during frying time, to taste.
I had at least half of the ingredients in my Sunday Dinner post leftover. That means I was able to make a meat pie with mashed potato topping that my family loves.
Cottage Pie
Serves 4
Ingredients
2 cups leftover beef roast, fat removed and cut into small dice
2 cups leftover pan gravy
1 cup leftover roasted carrots, diced
10 oz package frozen peas
2-3 cups leftover mashed potatoes
Butter flavored cooking spray
Directions
Preheat the oven to 375 degrees F. Oil a 10-inch deep-dish casserole dish
Combine the diced beef, gravy peas, and carrots and pour into the prepared casserole dish.
Spread the potatoes over the mixture to the edges of the casserole dish. Spray the potatoes with the butter spray. Bake the casserole for 45 minutes. Serve hot.
A Tri-Tip roast is a triangular muscle cut from the bottom sirloin. The cut is lean but tender and rich in beefy flavor. Cooked right, it produces juicy slices of roast beef. You can grill or roast it whole, or cut it into individual steaks.
Tri-tip roast is best when cooked by dry-heat methods, such as roasting, grilling, or broiling. This lean cut becomes tough if overcooked. To ensure a tender result, leave the fat on so it can baste the meat while cooking, then trim it off before serving.
To achieve the doneness you want, use a meat thermometer and cook to 5 to 10 degrees below the desired temperature. Temperatures for medium-rare are 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). Remove the roast from the oven or grill and let stand 10 to 15 minutes. The roast will continue cooking as it stands.
Tri-tip roast may be marinated or rubbed with a spice mixture before cooking. The purpose of rubs or marinades is not to tenderize, but to add flavoring.
Oven Roasted Tri-Tip Roast
Ingredients
1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
1 tablespoon olive oil
Seasoning:
2 teaspoons minced garlic
1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Heat oven to 425°F. Combine seasoning ingredients and press onto the beef Tri-Tip Roast. Place roast on a rack in a shallow roasting pan. Roast in the preheated oven 30 to 35 minutes for medium-rare; 40 minutes for medium doneness.
Remove the roast when an instant-read thermometer registers 130°F for medium-rare; 140°F for medium. Transfer to a board; tent with foil. Let stand 20 minutes. The temperature will continue to rise.
Carve roast across the grain. Serve with pan gravy, roasted carrots, and mashed potatoes.
Pan Gravy
Ingredients
2 tablespoons unsalted butter
¼ cup flour
2 cups beef broth
Coarse salt and ground black pepper, to taste
Small can of sliced mushrooms, optional
Directions
Remove the roast and rack. Place the pan over low heat on the stove. Add the butter to the roasting pan. Once it melts and bubbles, whisk in the flour to make a roux. Continue to whisk 1-2 minutes longer, until the paste is light brown Slowly whisk in the broth, and allow the mixture to come to a boil. Reduce the heat and allow the gravy to simmer for 5-10 minutes until it thickens to your preferred consistency Stir often to scrape up any browned bits from the bottom of the pan.
Add a small can of sliced mushrooms, if desired. Season to taste with salt and pepper before serving.
Roasted Rainbow Carrots
Ingredients
2 bunches rainbow carrots, peeled and cut ln ½-inch thick sticks
2 tablespoons butter
1 teaspoon kosher salt
¼ teaspoon Freshly cracked black pepper plus additional to taste, as needed
Chopped parsley for garnish, optional
Directions
Preheat oven to 425°F and oil a large baking dish.
Place carrots in the baking dish and sprinkle with the seasoning. Dot with the butter.
Bake 20 minutes or until tender when pierced with a fork.
Serve warm, garnished with parsley.
Garlic and Sour Cream Mashed Potatoes
Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 cloves garlic, peeled
1 cup sour cream
2 tablespoons butter
3/4-1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh chives
Directions
In a 4-quart saucepan, combine water to cover the potatoes, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until tender, about 15 minutes. Drain potatoes and garlic and return them to the empty pot.
Mash potatoes and garlic. Add butter, stir and then add sour cream, chives, salt, and pepper stirring until smooth.
Roasted Lemon Chicken with Potatoes and Onions
Leftovers make a great Chicken Pot Pie.
Ingredients
1 lemon, cut into thin circles
4 tablespoons extra-virgin olive oil
3 garlic cloves, peeled and sliced
1 teaspoon. kosher salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
11/2 lbs large Yukon Gold potatoes, cut into eighths
1 large onion, cut into eighths
2 lbs chicken parts, trimmed of excess fat and skin (I used 3 thighs and 1 large breast half cut in half.)
Directions
Place 2 tablespoons of the oil in a baking dish. Add the garlic loves, onions and potatoes. Sprinkle with half the salt, pepper, and Italian seasoning. Place the chicken on top of the vegetable mixture and sprinkle with the remaining seasoning. Place the lemon slices on top of the chicken. Drizzle the mixture with the remaining oil.
Cover the baking pan with aluminum foil and put it in a preheated oven at 275 degrees F (135 C) for 60 minutes. Remove the foil, turn the oven temperature to 375 degrees F (190 C) and roast the chicken and potatoes for 30 minutes more.
Roasted Broccolini
Ingredients
2 tablespoons extra-virgin olive oil
Juice of half a lemon
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small bunch of broccolini
Directions
Place the oil in a baking dish and place the broccolini in the dish in a single layer. Top with the chopped garlic, chili flakes, salt, and pepper. When the oven is raised to 375 degrees F for the chicken dish, place the broccoli in the oven and let it roast for 30 minutes. Remove the broccolini from the oven and squeeze the lemon over the stalks. Serve with the chicken and potatoes.
Ingredients
1 ½ pounds hot Italian sausage links
1 tablespoon extra virgin olive oil
2 large Yukon Gold potatoes, peeled and cut into eighths
1 pound sweet mini peppers, stem end removed but left whole.
1 large onion. sliced
1 teaspoon roasted garlic powder
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Directions
Preheat the oven to 425 degrees F.
In a large mixing bowl toss together the oil, sliced potatoes, peppers, onions, garlic powder, and Italian seasoning. Season with salt and pepper as desired.
Spread the mixture in a large roasting pan. Top with the sausage and roast for 60-75 minutes until the sausage is cooked and the vegetables are brown turning the mixture halfway through the baking. Serve with some crusty Italian bread.
The calendar may say Fall but where I live it is still hot. So ribs are still on the menu.
Easy Ribs
Ingredients
2 small slabs pork baby back ribs, each cut in half
BBQ sauce, optional
Rub
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon ground white pepper
3 tablespoons celery salt
3 tablespoons garlic powder
Directions
Mix all the rub ingredients together in a medium bowl. Rub each side of the 4 pieces of ribs with 2-3 tablespoons of the rub mix. (Save any remaining rub for another time,) Wrap them in plastic wrap and refrigerate overnight.
Line a baking dish large enough to fit the ribs with foil and place the ribs meaty side up in the dish.
Bake at 250 degrees F for 3 hours. For extra crispiness, place the ribs on a hot grill or under the broiler for 5 minutes on each side. Serve with BBQ sauce if desired.
Simple Potato Salad
Ingredients
2 lbs whole medium red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles or pickle relish.
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
Salt and black pepper to taste
Chopped parsley for garnish
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.
Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.
Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time. Sprinkle with chopped parsley and serve.
Roasted Asparagus Salad with Lemon Vinaigrette
Ingredients
2 bunches thin asparagus, washed and ends trimmed
Olive oil
Salt and pepper
Vinaigrette
1 medium shallot, minced (about 11/2 tablespoons)
2 lemons, juiced
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil
Directions
Option one – Roast asparagus in the air-fryer at 400 degrees F for 7-8 minutes.
Option two- Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with olive oil and salt and pepper, then lay spears in a single layer on a heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking the pan halfway through to turn spears, until asparagus is tender and lightly browned 8 to 10 minutes.
Cool asparagus 5 minutes and arrange on serving dish.
Whisk shallot, lemon juice, honey, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Surf and Turf
Steak Ingredients
Two 6 oz. fillet mignon steaks, flatten lightly until an even thickness
2 tablespoons steak seasoning
2 tablespoons garlic butter, recipe below
2 tablespoons olive oil
Lobster Tail Ingredients
Two 4 oz. lobster tails
4 tablespoons garlic butter, recipe below
1/2 lemon cut into wedges
Salt & pepper to taste
Chopped parsley for garnish
Air Fryer Directions ( You can use the same directions to cook the steak and lobster in the broiler.)
Sprinkle the steak seasoning on each side of the steaks. Place in the refrigerator for at least 2 hours or overnight.
Brush each side of both steaks with 1 tablespoon of olive oil each.
Butterfly lobster tails by using kitchen scissors to cut lengthwise through the center of the shells.
Carefully spread the shell open where you cut. Place your fingers under the meat in the shell and firmly, but gently, pull it out in one piece.
Close the shell so that the lobster meat rests on top of the shell.
Melt 4 tablespoons garlic butter sauce over medium heat in a small saucepan.
Transfer 2 tablespoons of the garlic butter sauce to a small bowl and brush the lobster tail meat with it. Season the lobster tails with salt and pepper to your preference.
Place the filets and lobster tails with the cut lobster meat facing up in the air fryer and cook for approximately 4 minutes at 390°F. Turn the fillets and cook them and the lobster for 4 minutes more.
Remove from the air fryer and top each filet with 1 tablespoon garlic butter.
Let the steak rest for 5 minutes before cutting.
Squeeze 1/2 a lemon over the lobster tail. Serve the remaining garlic butter sauce in a small dish to use as a dipping sauce for the lobster and steak.
NOTE
If using thick steaks: If your steaks are on the thicker side, you may need to cook them for 1 minute longer on each side.
Garlic Butter
Ingredients
1 stick-8oz- butter, salted (at room temperature) diced
2 cloves garlic finely chopped or pressed
1/4 cup parsley finely chopped
Directions
In a medium microwave-safe bowl, mix all ingredients until well-combined.
Heat in the microwave on high until melted.
Smashed Potatoes
Ingredients
2 medium red potatoes boiled or baked until tender.
1 tablespoon olive oil
Salt and pepper to taste
Directions
Heat the oil in a small skillet. Place the potatoes in the skillet and flatten them with a potato masher. Cook over medium heat until brown. Turn over and brown the second side. Sprinkle with salt and pepper and serve.
Asparagus Parmesan
Ingredients
1 bunch asparagus, woody ends removed and cut in half
2 tablespoons olive oil
Salt and pepper
Parmesan cheese
Directions
Heat the oil in a large skillet. Stir fry the asparagus until tender about 4-5 minutes. Sprinkle with salt and pepper. Remove to a serving plate, sprinkle the asparagus with Parmesan cheese, and serve.
Old-Fashioned Salisbury Steak
4 servings
for the patties
11/2 lbs. lean ground beef
1/4 cup fresh chopped flat-leaf parsley
2 tablespoons finely chopped onion
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons flour
For the sauce
1 tablespoon olive oil
2 cups sliced onions( one large)
1 tablespoon minced garlic( one huge clove)
8 0z sliced mushrooms
1 cup beef broth
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme leaves
Directions
Combine the beef, parsley, onion, salt, and pepper in a mixing bowl. Divide the mixture evenly into 4 portions (about oz each) and shape each into thick oval patties. Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve the remaining flour.
Heat the oil in a saute pan over medium-high heat. add patties and saute 3 minutes on each side, or until browned. Remove from the pan to a plate.
Add onions and mushrooms to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute. Sprinkle the reserved flour over the mixture and stir; cook 1 minute. Stir in broth, the salt, and thyme. Return the patties to the pan and bring the sauce to a low boil. Reduce heat to medium-low, cover, and simmer 20 minutes.
Steak House Baked Potatoes
Ingredients
4 medium russet potatoes
Olive Oil
Kosher salt
Black pepper
4 pats of butter
Directions
Wash and dry each potato. Make several slashes with a paring knife in each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place the potatoes on a baking pan covered with foil. Bake at 400 degrees F for about an hour. Split open and place a pat of butter in each potato and serve.
Sauteed spinach In Garlic
Ingredients
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
Two 10-ounce bags frozen spinach
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Directions
Heat oil in a large saucepan over medium heat. Add garlic and cook 1 to 2 minutes.
Add spinach and toss to coat. Cover and cook until defrosted, about 5 minutes.
Remove from the heat and add lemon juice, salt, and crushed red pepper. Toss to coat and serve immediately.
Summer squash and red potatoes are vegetables that are in season now and make a delicious side dish to go with fish or steak.
Ingredients
1 large sweet onion, diced
8-10 small yellow summer squash (each about 4-inches long) sliced into thin rounds
5 medium red potatoes, peeled and sliced into thin rounds
Olive oil
3 cups shredded cheddar cheese
Salt and pepper
Directions
Preheat the oven to 400ºF
Coat the bottom of a large baking dish with olive oil. (I used a 12×8-inch oval baking dish.)
Cover the bottom of the dish with squash slices, overlapping them slightly. Sprinkle with salt and pepper. Sprinkle ⅓ of the onion and 1 cup of shredded cheese over the squash.
Cover the squash with potato slices, overlapping them slightly. Sprinkle with salt and pepper and then ⅓ of the onion and 1 cup of shredded cheese.
Cover the potatoes with another layer of squash, overlapping them slightly, Sprinkle with salt and pepper and then ⅓ of the onion and 1 cup of shredded cheese.
Spray a sheet of foil large enough to cover the baking dish with cooking spray. Place the sprayed side down on the baking dish and press tightly to the edges of the dish.
Bake the casserole for one hour. Remove the foil and bake for 30 minutes more. Let the casserole rest for 10 minutes before serving.
