Saturday, January 12, 2013

Fancy Citrus Celebration Salmon

This is really good and really easy to make! The recipe is flexible, feel free to modify as you wish. If you don't have wine or champagne, substitute one or the other or broth or any other liquid that you think would add flavor. And if you want to cut it in half that's fine too, just adjust.


1 whole salmon without skin, cut into portions about 4 oz each
3 small or 2 large lemons, cut into thin slices
1 large or 2 small oranges, cut into thin slices

1/2 c sun-dried tomatoes in oil, chopped
3 extra tablespoons of oil from the tomatoes or olive oil
3/4 c champagne
3/4 c white wine
4 cloves garlic, minced
3 T dill

salt and cracked pepper

Grease a 9x13" baking dish with olive oil or cooking spray. Line the bottom with sliced citrus. Its ok if you have a double layer. Salt and pepper the salmon and lay out over the citrus.



Mix the sun-dried tomatoes, oil, wine, champagne, garlic, and dill together. Dump over salmon.

Bake at 375 for 25-27 minutes till salmon just flakes. Great served with Tyler Florence's Ultimate Potato Au Gratin, and steamed asparagus with Crazy Citrus Vinaigrette.


Saturday, January 5, 2013

Tyler Florence's Ultimate Potatoes Au Gratin

Whether you serve this with salmon or that amazing Chicken Madeira below, its a hit. I added a few shredded carrots to the cabbage mix and a layer of cooked mushrooms. Is was delicious and keeps in the fridge for some time after it is cooked. Click here for original recipe.


If you have a mandoline slicer, it makes cutting the potatoes much easier!




Tuesday, January 1, 2013

Wild Rice, Roasted Veggies, & Leftover Turkey or Vegetarian Soup

This is a great post-holiday soup. It can be made with chicken, turkey, or you can leave out the meat for a vegetarian version.

2 large or 3 small sweet potatoes, peeled and cubed
1 large, or 2 small sweet onions, peeled and chopped
1 head of garlic, cloves peeled
2-3 carrots peeled and chopped

olive oil
salt, pepper, cumin

3 T fresh chopped rosemary
8 cups chicken or veggie broth
2 cups leftover chicken or turkey (optional)
1 c uncooked wild rice


First roast the veggies. Mix them all by hand with olive oil to coat, sprinkle with salt, pepper, and cumin, and spread them out on a large cookie tray lined with foil. Roast in a 500 degree oven for about 25-30 minutes till tender.



While the veggies are roasting, put a little olive oil in the bottom of a soup pot and dump in the rosemary. Stir to soften about 2 minutes. Next add the uncooked rice and bring to a boil. Turn down to a simmer.

When veggies are cooked, dump them and the chicken into the pot with the now cooked rice. Let it simmer awhile to blend flavors, at least 15-20 minutes. Season with salt, pepper, and any other spices you like to taste! Yum!!


Crazy Creamy Citrus Vinaigrette

I call this crazy because I kept dumping herbs into it and it tastes good! I use it on salads, sturdy greens like rainbow chard leaves sliced up, and it is really good on asparagus. I imagine it would make a great marinade for chicken too.

6 small or 4 large lemons - this is not an exact science!
Zest w peeler and juice to get 2/3 c juice

2 c olive oil
4 large or 6 small cloves garlic
2 T honey
2 t oregano
1/2 t each thyme,salt,pepper, ginger
2 T apple cider vinegar
1 T mustard seeds
1/2 c orange juice

Dump it all in a blender and process till creamy. Keeps well in the fridge.