Monday, February 9, 2015

Maple Pecan Crusted Salmon with Rosemary Garlic Potatoes

Maple Pecan Crusted Salmon

  •     2 to 2 1/2 lbs salmon fillets
  •     2 Tlbs. butter
  •     1/3 C. pure maple syrup
  •     1 tsp. Worcestershire sauce
  •     1/2 tsp. salt
  •     1/4 tsp. pepper
  •     1/2 tsp. ground mustard
  •     1/2 C. pecans
  •     Salt for sprinkling
  •     Fresh lemon wedges for serving
  1. In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
  2. While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
  3. Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours.
  4. Preheat the oven to 325 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
  5. Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
  6. Sprinkle the salmon with a pinch of salt.
  7. Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry.
  8. Serve immediately with fresh lemon wedges.

Rosemary Garlic Potatoes

  •     2 lbs. Yukon gold peeled and cut into 1-inch pieces
  •     2 Tbls. plus 1 teaspoon olive oil
  •     Salt and pepper
  •     2 garlic cloves, finely minced
  •     2 tsp. minced fresh rosemary
  1. In a large microwave-safe bowl, toss the potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Microwave uncovered for 10 minutes, stirring every 1-2 minutes, until the potatoes soften but still hold their shape. It is really important to stir every couple of minutes or the potatoes might not cook evenly and you'll end up with some pieces that are super tender and others that are hard. Drain any excess liquid from the potatoes.
  2. Heat 1 tablespoon oil in a large 12-inch nonstick skillet over medium heat until very hot. Don't add the potatoes until the oil is sizzling. Add the potatoes (cut side down if using red potatoes with the skins on) in a single layer and cook them without stirring for 5-6 minutes until they are golden brown on the first side.
  3. Gently stir the potatoes, rearranging them again into a single layer and flipping so the unbrowned side is down. Cook until the potatoes are golden brown on the second side, another 5-6 minutes. Season with salt and pepper to taste.
  4. Combine 1 teaspoon oil, minced garlic and rosemary. Clear the center of the pan and add the mixture, cooking and mashing the garlic into the pan for about 30 seconds. Take care not to let the garlic burn. Stir the potatoes with the garlic/rosemary mixture. Serve. 

Adapted from Mel's Kitchen Cafe

Artichoke-Turkey Casserole

Got this one off Better Home and Gardens and tweaked it a little to add more flavoring. Enjoy!

Artichoke-Turkey Casserole

  • 1/2 C. chopped carrot 
  • 1/2 C. chopped red sweet pepper 
  • 1/4 C. sliced green onion 
  • 1 Tbls. butter
  • 1 - 10 3/4 oz. can condensed cream of chicken soup
  • 1/2 - 14 oz. canned artichoke hearts, rinsed, drained and cut up or half 
  • 1 1/2 C. chopped cooked chicken (use precooked roasted chicken, reserve 1 Tbls. chicken drippings)
  • 1 C. cooked long grain rice or wild rice
  • 3/4 C. shredded mozzarella cheese 
  • 2/3 C. milk 
  • 1/2 tsp. dried thyme, crushed
  • 2 slices bacon, crisp-cooked, drained, and crumbled (reserve 1/2 tsp bacon grease)
  • 4 Tbls. grated Parmesan cheese
  1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender.
  2. Remove from heat. Stir in soup, artichoke hearts, chicken, rice, mozzarella cheese, milk, thyme, bacon, bacon grease and roasted chicken drippings.
  3. Transfer chicken mixture to a 2-quart rectangular baking dish.
  4. Sprinkle with Parmesan cheese.
  5. Bake, covered, in a 350 degrees degree oven for 20 minutes.
  6. Uncover and bake about 20 minutes more or until bubbly.
  7. Let stand for 10 minutes before serving.

Sweet and Spicy Tortilla Chips

I absolutely love the chips at Canyon Cafe and was finally able to find out how they're made. So this is my at home version of these yummy tortilla chips.

Sweet and Spicy Tortilla Chips

  • Olive oil spray
  • Tortilla chips
  • Blackened Seasoning
  • Brown sugar
  • Salsa
  1. Heat oven to 350 degrees. Lightly coat tortilla chips with olive oil spray.
  2. Bake for 5-8 minutes or until lightly toasted.
  3. Sprinkle chips with both blackened seasoning and brown sugar.
  4. Serve with your favorite salsa!