Salmon Wellington
Ever buy a family-size salmon fillet and wonder what to do with it? Well, if you happen to have some puff pastry or pie crust handy, why not make a beef wellington, but with salmon! It’s an elegant looking dish that you won’t regret making. The buttery pastry, creamy greens, and seafood flavours combine wonderfully. The best thing about this recipe is that it is easy to make and shouldn’t take you too long!
Ingredients
1 tablespoon butter
1 teaspoon garlic
1 teaspoon pesto
2 tablespoons cream cheese
3 teaspoons parmesan cheese, finely grated
2 handfuls of spinach or mixed greens (remove long stems)
1 large salmon fillet, skin removed
Puff pastry sheet or 1 pie crust
1 egg yolk and 1 teaspoon water
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon dill
1 teaspoon old bay
Instructions
Step 1
Sauté the garlic in butter until flagrant on medium low. Add the pesto, cream cheese, and parmesan, mixing after each addition. A thick paste will form. Add in the spinach or mixed greens until wilted and creamy. (If you need to, add a little bit of heavy cream to combine the mixture).
Step 2
Season the salmon with salt, pepper, dill, and old bay. Place in the center of the rolled out pastry.
Step 3
Place the creamed spinach over the salmon fillet in an even layer. Fold the thawed dough over the fillet, cutting excess dough off on the horizontal sides if necessary. Tuck anything left underneath, flip it over, and place on a baking sheet with foil or parchment.
Step 4
Brush the egg wash over the dough, then make crossed scores over the top, careful not to cut too deep!
Step 5
Bake in a 400F oven for about 30-35 minutes, leaving the wellington golden brown and crisp, you can check the internal temperature if you need to (salmon is done at 145F) . Rest the wellington for at least 20 minutes.
Serves 2.
Baked Buffalo Chicken Tenders
When people think of buffalo sauce they often imagine thickly coated wings paired with blue cheese dip or a juicy chicken sandwich. You can use it on your tenders for a tangy, savory dish you can pair with an array of sides such as peas and mashed potatoes. Adding some cheese on top before or after you bake the tenders will make it that much more creamy and delicious!
What you need 🛒🛒🛒:
2 pounds chicken tenders
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2/3 cup buffalo sauce
1/3 cup mozzarella cheese
Fresh lemons
Chives, finely chopped for topping (optional)
What you do 🍳🍳🍳:
Step 1
Turn your oven to bake at 400F. Squeeze lemon juice over the tenders to remove the raw chicken smell and taste.
Step 2
Season your chicken with the paprika, salt, pepper, and dried herbs. Pour the buffalo sauce to cover the tenders in a deep dish pan and sit for about 10 minutes.
Step 3
Sprinkle the mozzarella cheese and bake for about 25-30 minutes. Check the internal temperature or take a small piece to taste and make sure it is cooked through.
Honey Soy Orange Glazed Pork Chops
Pork chops are a perfect blend of sweet and savory. Pork goes well with apples as most people know, but also pairs well with citrus, more specifically orange. Soy is used in a lot of pork marinades, and adding that in along with the honey adds a deep, rich flavor you’ll be sure to enjoy!
What you need 🛒🛒🛒:
4 boneless chops
1 cup orange juice
1 tablespoon orange peel
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 tablespoon soy sauce
1 teaspoon ginger
1/2 teaspoon cardamom
1/4cup honey, raw organic (set aside another 1/4 for sauce)
Orange slices
1 teaspoon minced garlic
1/2 red onion
1/4 cup sherry (cooking wine or broth)
What you do 🍳🍳🍳:
Step 1
Marinate your pork chops for one hour. Whisk 1/4 cup of the honey with the soy sauce, seasoning, orange juice, orange peel, and garlic in a bowl then cover and refrigerate.
Step 2
In a grill pan, cook the pork chops and red onion. Finish in an oven at 350F and make sure the pork is done - cook until juices run clear or the pork is done with an internal temperature at 145F/white on the inside. Deglaze the pan with the sherry.
Step 3
Mix the marinade juice with another 1/3 cup of honey and cook into a glaze, pour onto the pork chops.
Step 4
Serve with the roasted brussels spouts and grains. 1 teaspoon butter and orange slices squeezed over the chops will add more flavor.
Notes:
For the Brussels Sprouts, roast them in bacon fat (with bacon pieces), a little olive oil, garlic, salt, and pepper. When roasted, toss in parmesan cheese.
For the quinoa and brown rice mix, I used a near a Near East. product which you can find, here.
Spicy Peanut, Kale and Sweet Potato Soup
Kale, sweet potato and peanut butter are all ingredients that make wonderful additions to your diet for various health-related reasons. Bring the trio together with some cayenne pepper and coconut milk to get a hearty soup that warms you even the coldest night!
Spicy Peanut, Kale and Sweet Potato Soup
Ingredients:
- 1/2 cup mix of leeks and onions, chopped
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 cup carrots, chopped
- 1 large sweet potato, chopped
- 1 can sweet corn
- 1 can diced tomatoes
- 1 teaspoon tomato paste
- 2 tablespoons garlic, minced
- 1/4 cup scallions, chopped
- 1/8 cup basil, chopped
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 teaspoon ground mustard
- 1/2 cup peanut butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons cayenne pepper
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
Instructions:
- Prepare your vegetables.
- On medium heat, sauté the garlic in butter and olive oil until fragrant, about 1 minute. Add the spices, onion and leek mix, cook until onions become translucent, about 3 minutes.
- Add the diced tomatoes and tomato paste, cook for another 2 minutes.
- Add the sweet potato, carrots, and soy sauce, cook for 3 minutes.
- Add the coconut milk and 1 cup broth, simmer or 2 minutes, stirring frequently.
- Add the basil and scallions and bring the soup to a boil, about 5 minutes.
- Add the kale a bunch at a time to wilt down (this will create space for the next handful of kale).
- Add the remainder of the broth, corn, and scoop in the peanut butter, making sure to dissolve all the lumps. Add the lemon juice, stir.
- Reduce the heat and simmer for 25-30 minutes, check on your soup to ensure it doesn't burn and add more broth if necessary. Add salt and peer to taste, stirring occasionally.
- Garnish with fresh basil and serve hot with some fresh bread if you like!
Calories
353Fat (grams)
18.56Carbs (grams)
43.7Protein (grams)
9.19
Chicken in Red Wine (Coq au Vin)
Coq au Vin is probably one of my favourite dishes and one of the first I started making regularly when cooking became a thing for me. It's a delicious, heartwarming meal that will impress almost anyone you make it for!
Coq au Vin
Ingredients:
- 8 chicken thighs, with skin and bone
- 3 bacon strips, chopped
- 1 cup chicken stock
- 1 sweet white onion, sliced lengthways
- 1 cup frozen pearl onions
- ½ bottle of pinot noir (or good red wine)
- 3 large carrots, cut into diagonal pieces
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon garlic, minced
- 1 teaspoon cumin
- 2 tablespoons dried thyme
- 2 sprigs fresh thyme
- 1 ½ tablespoons olive oil
- 1 packet (4 ounces) cremini mushrooms
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 3 tablespoons butter
- 2 tablespoons flour
Instructions:
- Cook the bacon until browned in a large pot, remove and set aside.
- Season chicken with salt, pepper, onion powder, dried thyme, garlic powder, and lemon. Brown in bacon fat on each side and remove from pot. (Try not to over crowd the pot, do this in batches if necessary).
- Add the minced garlic, cook until fragrant, about 2 minutes. Add the onion, cook until and carrots, cook for an additional 4 minutes.
- Return the bacon and chicken with the juices to the pot, cook for about 2 minutes.
- Add the wine, broth, and fresh thyme to the pot.
- In a 350F oven, cook the chicken in an oven-proof pot or a baking pan covered with foil and bake for about 40 minutes. Remove any herb sticks and return to the stove when done.
- While the chicken is baking, cook the mushrooms in olive oil, 1 tablespoon butter, cumin, and soy sauce with salt and pepper to taste for about 5 minutes, set aside.
- Make a roux to thicken the red wine sauce. Do this by melting 2 tablespoons butter and whisking it with the four, then add this to the pot and stir until incorporated.
- Add in the pearl onions and mushrooms, season with additional salt and pepper to taste.
- Serve with mashed sweet potatoes or a side of your choice. Serve the next day for optimum taste!
Calories
559Fat (grams)
37.25Carbs (grams)
13.54Protein (grams)
33.83
Spanish Shrimp (Gambas al Ajillo)
Garlic butter shrimp is one of the tastiest Spanish tapas. They are protein rich and super filling. If you are tired of having to pay for them in restaurants, make them yourself! The recipe is super easy and a crowd pleaser.
Spanish Shrimp (Gambas al Ajillo)
Ingredients:
- 1 tablespoon lemon juice
- 1/2 lb. jumbo shrimp, peeled and deveined
- 1 tablespoon black pepper
- 1 1/2 tablespoons garlic, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/4 cup white wine
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 1/4 cup olive oil
Instructions:
- Heat pan to medium temperature and melt the butter with the olive oil. Add the fresh garlic and cook for 5 minutes.
- Season the shrimp with salt, pepper, lemon, paprika, coriander, and powdered garlic. Let them stand in a bowl and marinate for about 10 minutes. (If you place in the fridge remove 5 minutes before cooking 5).
- Sauté the shrimp for 4-5 minutes until it is a pinkish white colour and longer translucent.
- Deglaze the pan with the wine to finish, cook for a remining 3 minutes, take off the heat (take care not to overcook the shrimp).
- Sprinkle with fresh parsley and serve hot with some toasted bread.
Calories
504Fat (grams)
40.39Carbs (grams)
6.83Protein (grams)
24.4