Browsing Tag

weeknight

Everyday I’m Brusselin

I have been so busy lately, I had to skip my usual Friday post. The hustle is real in my life and it all surrounds work, traveling (for work) and normal family chaos. The upside is this work trip is taking me to places I’ve never been and will make for some awesome blog posts, I’m sure! I am so excited to explore all the foods in London, Geneva, Zurich, Milan, and Munich. What trip would be complete without a visit to Oktoberfest? Once this trip is over, things should start to settle, slightly. Though thinking ahead to November we kick off a super busy end to this year. Birthdays, Disney, Holidays, so much fun, and so much Serenity Compound. But back to the food, what a comeback…Brussels sprouts?!  Yes! I know, not everyone is a fan, but I have come to love them. To a point that If they are roasted, or better have some bacon on them, I would choose them over chocolate. This recipe is a new one. I actually found it while I was on vacation. I was looking through a cookbook and it said serve these to someone who doesn’t like Brussels sprouts, and they will love them. Ok maybe not exactly, but basically. So I had to try them. I will admit, at first, when I was mid-making them, I wasn’t sure. I mean I was way out of my comfort zone with sprouts. I roast them mostly, but sauteed, not so much. I was more than pleasantly surprised when I tasted them. The ginger is so delicious in this. The original recipe called for water rather than broth, but I loved it with the broth. It added another layer of flavor that was fantastic. Honestly, I think anyone who wasn’t a fan of sprouts, would definitely enjoy them after this.

 

Shredded Gingered Brussels Sprouts

Shredded Gingered Brussels Sprouts

Instructions

  1. Trim Brussels sprouts. Cut sprouts in half, then cut crosswise, into thin slices.
  2. Heat a large skillet over medium-high heat. Add sprouts and cook for about 2-3 minutes, or until they begin to brown lightly. Add oil and toss to coat. Stir in the onion, ginger, garlic, salt and pepper. Add broth. Reduce the heat to medium and cook, covered, for 1-2 minutes or until the vegetables are tender.

Notes

Barely adapted from Taste of Home.

Salmon Must Have a Good Fish Recipe

 

Salmon does have a good fish recipe and her name is Ina Garten…. get it…. ha ha. I find many people love or hate Ina, and I happen to love her. Her recipes are fantastic and her books inspire and motivate my entertaining goals. It was this very recipe that converted me to a salmon eater. I never liked salmon, until I found this recipe in her book. It sounded decent and I love panko, so I went for it. It was seriously delicious. So delicious in fact, that it’s been a staple in my dinner rotation for a couple years now. It’s easy to make and tastes fancy. Also, the mustard is like a secret/key ingredient that just enhances the dish. The fresh lemon zest….whoo! It’s just too good to pass over this recipe.  I never had the best luck trying to cook salmon. I have no idea what the issue was. To this day, I’m hesitant to make it any different, though I have had a few salmon dishes out and they were great. I’ve also made this using salmon without skin, and with. If you happen to have a filet that has skin, no worries here, pan frying that side first, makes it very easy to remove before you eat it. I mean really, how easy is that?

Panko Crusted Salmon

Panko Crusted Salmon

Instructions

  1. Heat 2 Tbsp oil in an oven safe skillet. Preheat your oven to 425 degrees F.
  2. In a bowl, mix the panko, lemon zest, salt, pepper, and remaining olive oil. Use a fork to combine ingredients.
  3. Lay out the salmon filets skin side down. Spread dijon mustard evenly over the tops of each. Top each filet with panko mixture pressing down slightly to get it to stick.
  4. Place the filets in the prepared skillet and sear for 3-4 minutes without turning. Carefully place the hot skillet into the oven and cook for an additional 5-7 minutes, or until the salmon is cooked through. Remove from the oven and let rest for about 5 minutes. Serve warm.

Notes

Slightly Adapted from the barefoot contessa How easy is that?