At a very lovely meal (see picture above) last night (Coast in Shutters on the Beach Hotel in Santa Monica – highly recommend), we got started talking about food and cooking and we ended up planning to swap recipes. I mentioned that there were several recipes I never would have made before but finally went for it and now they are going to be in regular rotation. So I thought I would share my new favorites here as well:
Try saying that 5 times fast…. Ingredients that I would have never put together but it tasted amazing. I got this from www.cookingclassy.com.
- 4 (6 oz) salmon fillets, rested at room temperature 20 minutes
- 8 tsp flour, divided
- 2 Tbsp honey, divided (make sure it is warm so you can evenly drizzle on the salmon)
- zest of 1 – 2 limes
- 2 Tbsp extra virgin olive oil
- 1 recipe Browned Butter Lime Sauce, recipe follows
- 6 Tbsp salted butter, diced
- 3 Tbsp fresh lime juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Working in batches of two salmon fillets at a time (or using two skillets, because you don’t want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 1/2 – 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
- *note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I’d recommend just scraping it up with a spatula and adding it to the salmon once it’s in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I’d just say don’t waste any of that delicious coating.
- Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low-speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).
From Yummy Mummy Kitchen. Lots of good stuff there!
3 cups quartered Brussels sprouts
3 cups diced butternut squash
1 Tablespoon butter
1 shallot, chopped
6 fresh sage leaves, chopped
15 oz ricotta cheese
1/2 cup grated Parmesan cheese, plus 1/4 cup for topping
1/2 teaspoon freshly grated nutmeg
7 oz fresh pesto sauce (I didn’t use all of the jar)
8 oz fresh mozzarella cheese, drained of water and sliced
lasagna noodles (Fresh lasagna sheets or cooked. “No boil” does not work well in this recipe)
Preheat oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large rimmed baking sheet. Drizzle with extra virgin olive oil and toss to coat. Sprinkle with a pinch of salt and pepper. Roast until lightly browned in parts and tender, about 15 minutes.
Melt butter in a saute pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine.
In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg.
Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta. Spread half the ricotta mixture over the vegetables. Cover with 1/2 the mozzarella slices. Top with a second layer of lasagna noodles and spread pesto over. Top with remaining vegetables, ricotta, third layer of noodles, and pesto. Top with remaining mozzarella slices and 1/4 cup Parmesan. Bake at 350 degrees F for 40 minutes or until bubbly.
From Iowa Girl Eats. I would have never been bold enough to stuff cheese INSIDE of meat before, I guess it just seems too advanced but it was easy and DELICIOUS. Make sure you really mix the seasoning with the meat so the flavors are even.
Ingredients (makes 8 sliders)
- 2 jumbo sweet onions, cut in half, then sliced thin
- 1 Tablespoon butter
- 1 Tablespoon extra virgin olive oil
- 2oz fontina cheese
- 1lb lean ground beef
- 2 Tablespoons (1/2 packet) Onion Soup & Dip Mix (I USED VEGETABLE SOUP MIX)
- 1/4 cup water
- 8 tea or cocktail rolls, or any small bun
- Melt butter and olive oil in a large skillet over medium heat (5 out of 10.) Add onions and toss to coat. Cook for 25-30 minutes, stirring occasionally, until onions are soft and golden brown. Turn heat down during the cooking process if onions begin to burn.
- Meanwhile, cut fontina cheese into 8 cubes. In a large bowl, combine ground beef with onion soup & dip mix and water, then form into 8 balls. Push your thumb into the balls to create an indentation, then stuff with a cheese cube. Seal tightly, then flatten slightly into a patty. Repeat with remaining cheese and ground beef.
- Heat grill to medium-high, then grill sliders for 5-6 minutes a side. Cover with tin foil when cooked all the way through, then let rest for 5 minutes. Toast buns briefly on the grill, then top with caramelized onions and serve.
- To prevent cheese from leaking out of the sliders while grilling, seal the beef tightly around the cheese, and cook them low and slow. Resist the urge to grill the sliders over a super hot flame, which will cause the cheese to bubble and burst out.