One Pan Parmesan Crusted Salmon and Broccoli

Photo and Recipe from: Cooking Classy

Ingredients:

1 ls broccoli crowns, chopped into bite size pieces

2 1/2 Tbsp olive oil

1 clove garlic, minced

Salt and freshly ground black pepper

4 (6 oz) skinless salmon fillets

1 1/2 Tbsp mayonnaise

1 1/2 tsp lemon juice (zest lemon first)

1 clove garlic, minced

1/4 cup slightly packed finely grated parmesan

1/4 cup bread crumbs

1 Tbsp chopped fresh parsley

1 1/2 tsp lemon zest

1/4 tsp dried thyme

1 1/2 Tbsp olive oil

Directions:

1. Preheat oven to 400 degrees. Line rimmed baking sheet with aluminum foil. 

Spray foil with non-stick cooking spray.

2. Place broccoli in mound in center of baking sheet. 

Pour olive oil over broccoli along with garlic and toss to evenly coat. 

3. Season with salt and pepper to taste and spread near edges of baking sheet, 

leaving enough space in center to fit salmon fillets.

4. Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, 

leaving about 3/4-inch between fillets so they can evenly cook.

5. In mixing bowl whisk together mayonnaise, lemon juice and garlic 

and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper.

6. In mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, 

then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened. 

Spread parmesan mixture evenly over tops of salmon fillets. 

7. Bake in preheated oven until salmon fillets have cooked through, about 12 - 15 minutes 

(for a more golden crust you can broil during the last 1 - 2 minutes of baking if needed).

Bacon Ranch Chicken Bake

Photo and recipe from: The Pinning Mama

Ingredients:

3-4 chicken breasts

6-8 Tbsp ranch dressing

6-8 slices bacon

4 oz cheddar cheese or Colby Jack cheese

Directions: 

1. Preheat oven to 400F. Place your chicken breast in greased baking dish.

2. Spread 1-2 Tbsp ranch dressing on each chicken breast.

3. Slice bacon to fit chicken breast and layer on top of ranch.

4. Bake in oven on top rack for 25-35 mins or until chicken is no longer pink.

5. Top with cheese and return to oven for 3-5 mins or until cheese is melted.

One-Pot Lemon Garlic Shrimp Pasta

Photo and Recipe from: Tasty

Ingredients:

8 oz  linguine

2 Tbsp olive oil

8 Tbsp unsalted butter, separated

4 cloves garlic, minced

1 tsp red pepper flakes

1 ¼ lb  shrimp

salt, to taste

pepper, to taste

1 tsp dried oregano

4 cups  baby spinach

¼ cup Parmesan cheese, grated

2 Tbsp fresh parsley, chopped

1 Tbsp lemon juice

Directions: 

1. In large pot, boil water and add pasta. Cook until al dente.

Drain and set aside.

2. In same pot, heat olive oil and 2 Tbsp butter. 

Add garlic and crushed red pepper, cook until fragrant.

3. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, 

but are not fully cooked.

Add oregano and spinach, cook until wilted.

4. Return cooked pasta to pot, add remaining butter, Parm, and parsley. 

Stir until well mixed and butter is melted.

5. When shrimp are cooked, add lemon juice, mix once more, then serve while hot.

Bangkok Coconut Curry Noodles

Photo & Recipe from: Pinch of Yum

Ingredients:

For Sauce:

1 Tbsp oil

2 shallots

1 Tbsp fresh ginger, minced

2 Tbsp red curry paste

1 14-oz can regular coconut milk

1/2 cup chicken or veggie broth (optional)

3 Tbsp sugar

1 Tbsp hot chili paste

2 Tbsp fish sauce

2 Tbsp soy sauce

For Bowls:

4 oz brown rice noodles

1 Tbsp oil

half onion, chopped

1 cup chopped broccoli florets

1 cup shredded carrots

1 cup chopped asparagus

1 cup shredded red cabbage

sesame seeds, for topping

limes, for serving

Directions:

1. Noodles: Prepare noodles according to package.

2. Sauce: Heat the oil in a large saucepan. 

Add shallots and ginger; stir fry for 3-5 minutes. 

Add curry paste; stir fry for 1 minute. 

Add coconut milk, sugar, chili paste, fish sauce, and soy sauce. 

Simmer for 15 minutes or so while you prep the rest of the ingredients – should thicken slightly. 

If you’re adding broth to make sauce go farther, you might need a little extra simmer time to thicken.

3. Vegetables and Assembly: In a large skillet, heat the oil over high heat. 

Add onion, carrots, broccoli, and asparagus. 

Stir fry for about 5 minutes until broccoli and asparagus are bright green. 

Add noodles and toss around in the pan with the vegetables. 

Add sauce and toss together until just combined (if you cook too long, noodles get too sticky). 

Serve topped with red cabbage and sesame seeds and a squeeze of lime.

World's Best Hot Chocolate

Photo and recipe from Ashlee Marie

Ingredients:

1/4 C unsweetened cocoa powder

1/2 C granulated sugar

1/2 tsp salt

1/3 C water

4 C whole milk

1 tsp vanilla

Directions:

1. In a saucepan, mix dry ingredients.

2. Add water and bring to a boil, keep boiling for one min.

3. Add milk. Heat to desired temperature.

4. Remove from heat and add vanilla; stir and serve.

Asparagus Sweet Potato Chicken

Photo from and recipe slightly adapted from: Primavera Kitchen

Ingredients:

1 lb boneless chicken breasts

1 Tbsp olive oil

Salt and pepper

3 garlic cloves, minced

dash cumin*

1 medium sweet potato, peeled and diced

½ c chicken broth

dash cinnamon and cumin*

½ lb fresh asparagus, cut about 1-2 inch pieces

*This is a very versatile recipe - you can substitute whatever spices you'd like.

Directions:

1. Cut the chicken into small pieces and season with salt and pepper.

2. In skillet over medium heat, add olive oil, garlic, and chicken.

Sprinkle with approx 1/8-1/4 tsp cumin.

Sauté about 10-15 minutes or until cooked through. Set aside.

3. In same skillet, add sweet potato and chicken broth.

Sprinkle with approx 1/8 tsp cinnamon and 1/8 tsp cumin.

Cook for about 10-15 minutes or until sweet potato is cooked.

Once broth is absorbed, you may need to add a dash of olive oil.

4. Add asparagus and cook for about 4-5 minutes.

5. Add chicken back to skillet. Toss to combine and serve.

Alton Brown's Good Eats Roast Turkey

Photo from: Bon Appetit

Recipe from: Food Network Magazine, November 2010

Ingredients:

1 14-16lb frozen turkey

canola oil, for coating

Brine:

1 gal vegetable stock

1 c kosher salt

1/2 c packed light brown sugar

1 Tbsp black peppercorns

1 1/2 tsp allspice berries

1 1/2 tsp chopped candied ginger

1 gal heavily iced water

Aromatics:

1 red apple, quartered

1/2 onion, quartered

1 cinnamon stick

1  water

4 sprigs rosemary

6 leaves sage

Directions:

1. 2-3 days before roasting: Begin thawing turkey in fridge or cooler.

Combine veg stock, salt, brown sugar, peppercorns, allspice berries and candied ginger in large stockpot over med-hi heat. Stir occasionally to dissolve solids and bring to boil.

Remove brine from heat, cool to room temp and refrigerate.

2. The night before you serve: Combine brine, water and ice in 5-gal bucket.

Place thawed turkey (innards removed) breast-side down in brine.

If necessary, weight down bird so it is fully immerse.

Cover and refrigerate or set in cool area 8-16 hours, turning turkey once halfway through.

3. Preheat oven to 500 F. Remove bird from brine and rinse thoroughly, inside and out.

Discard brine. Place bird on roasting rack inside half sheet pan and pat dry with paper towels.

4. Combine apple, onion and cinnamon stick and 1 c water in microwave safe dish. 

Microwave on high for 5 minutes. 

Add steeped aromatics to turkey's cavity along with  rosemary and sage.

Tuck wings under bird and coat skin liberally with canola oil.

5. Roast turkey on lowest level of oven at 500 for 30 minutes.

Insert probe thermometer into thickest part of breast and reduce oven temp to 350.

Set thermometer alarm (if available) to 161 F.

14-16 lb bird should require a total of 2 hrs to 2.5 hrs.

Let turkey rest, loosely covered with foil, 10-15 mins before carving.