Salmon Sliders With Dill Yogurt Sauce

Salmon Sliders With Dill Yogurt Sauce. So excited to share some super delicious, crowd-pleasing and gameday approved recipes this week. Let’s start it off with my salmon sliders. A small bite that will appease even the pickiest eaters and give a meat-free option for some of your guests. The Superbowl is approaching. And while I’m not a huge football fan, I am a football food fanatic! Bring on the pizza, wings, yummy dips, nachos and of course sliders! Perfect for your upcoming Super Bowl party or any gathering. This delightful salmon slider is slathered with a delicious dill yogurt sauce on a brioche bun that is sure to be a hit. I think that having a fish and veggie option is a must at any gathering. What are your Super Bowl food staples? Share in the comments below. And be on the lookout for the rest of my game day recipes throughout the week!

Enjoy

Xo Ayesha

 

Salmon Sliders With Dill Yogurt Sauce

 

Salmon Sliders With Dill Yogurt Sauce

2- 6-8 ounce salmon fillets

Two tablespoons olive oil

Salt and black pepper, to taste.

Four brioche slider buns, for serving

Romaine lettuce, for serving.

 

Preheat oven to 400 degrees.

Line a shallow baking pan or baking sheet with parchment paper. Place salmon skin side down on the baking sheet. Drizzle olive oil over the top of the salmon and season with salt and pepper to taste.

 

Bake for 10-12 minutes or until salmon flakes easily with a fork. Allow cooling slightly before cutting into halves.

 

Place your sliced brioche buns (Toast them slightly. It makes all the difference.) on a cutting board or large plate. Spread a good amount of sauce on both the tops and bottoms of the buns. Place a piece of salmon on the bun and top with desired toppings!

 

Dill Yogurt Sauce

One cup greek yogurt

1 1/2 tablespoons fresh dill, finely minced.

One tablespoon dijon mustard

1/2 teaspoon black pepper

1/2 teaspoon salt

One clove garlic, minced.

One teaspoon lemon juice

1/2 teaspoon lemon zest

 

Place all of your ingredients in a small bowl and combine well. Refrigerate and chill until ready to use. (Make-ahead. The longer it sits, the better!)

Easy And Creamy Tomato Soup

Easy And Creamy Tomato Soup. Now nothing says soup better than creamy tomato soup. And in my case tomato soup and grilled cheese. A childhood staple. A very no-fuss soup recipe that will be your go to over the store bought stuff. And while I love fresh tomatoes using canned is just as good. My pantry is stocked with a variety of canned tomatoes. It’s my go-to staple when I’m making a quick pasta sauce or soup. Onion, garlic, basil, and a little heavy cream create this rich and flavor-packed soup. Comfort food in a bowl. I hope your family enjoys it as much as mine did. Share your comments below.

Xo- Ayesha

 

 

Easy And Creamy Tomato Soup

Two tablespoons unsalted butter
One tablespoon olive oil
One medium sized onion, roughly chopped.
One 28oz can whole peeled tomatoes
Two cloves garlic smashed.
Four basil leaves, roughly chopped. (Plus more for garnish)
1/2 cup heavy cream
1 cup chicken stock
1 tablespoon light brown sugar
Kosher salt and pepper to taste.

Heat a large dutch oven or large pot over medium-high heat and melt butter. Add roughly chopped onion, garlic, salt and saute until translucent. Add in tomato, stock, cream, basil, and sugar. And bring the soup to a boil before reducing the heat and allowing it to simmer for about 15-20 minutes. Use an immersion blender (Great tool to have when making soups and very inexpensive) or regular blender to puree soup until smooth. Return to the pot and season with more salt and pepper to taste. Top with freshly chopped basil and enjoy. I would suggest pairing it with a grilled cheese sandwich!

*Tip* Use a towel over your blender when blending the hot soup. You can also wait for the soup to cool off and reheat it after mixing if you’re worried about working with hot soup.

Jamaican Style Beef Stew

Jamaican Style Beef Stew. Hey everyone! Now let’s take it back with this quick and easy to make beef stew. Now I gotta say I’m in love with my “Instant Pot”! Not only is it incredibly convenient for this working mama but it takes some of the most time-consuming meals and cooks them in no time. I decided to make a spin on a beef stew with some of my favorite Jamaican ingredients. By using Jerk seasoning and curry powder which are always staples in my pantry. They pack a powerful punch and always give me that nostalgic taste I crave. Along with some coconut milk, scotch bonnet (habanero pepper most places) and ginger.

The stew meat turns out incredibly tender after just 20-25 minutes in the electric pressure cooker. Now anyone who has used a pressure cooker before knows that they can be incredibly intimidating and scary. But this makes it so easy. If you don’t have one just add all of the ingredients into a covered baking dish and do it the low and slow way. But I love that with an electric pressure cooker you can throw it all in and go and before you know it you have tender beef, carrots, and potatoes in a flavorful gravy. Yum!

Enjoy,
Xo- Ayesha

Jamaican Style Beef Stew

1 1/2 pounds beef stew meat
One tablespoon olive oil
1⁄4 cup all-purpose flour
One large onion, roughly chopped.
4-6 carrots, peeled and sliced.
1 pound potatoes, cubed.
Two garlic cloves, minced.
1-inch ginger, peeled.
1 cup beef broth
One can coconut milk
Two bay leaves
One sprig thyme
2 tablespoons jerk seasoning
1/2 tablespoon curry powder
1/2 tablespoon garlic powder
Salt and pepper to taste. (About one teaspoon each)

Set your instant pot to saute and once it blinks “Hot” add in your olive oil.

In a large bowl coat your beef in flour and seasonings.

Add garlic and seasoned meat into the instant pot and brown for about 2-3  minutes. Deglaze the pan by adding in broth. Making sure you scrape all of the bits and pieces off the bottom of the pan (So much flavor in that!). And add coconut milk and stir well. Now toss in your onion, carrot, potato, thyme, and ginger to the instant pot.

Make sure the lid and steam valve on the instant pot are closed.

Cook on pressure cooker function for 20 minutes then allow to sit for 10 minutes until it has released the pressure. If not thickened to your liking see the slurry note below.

* You can make a slurry to thicken your broth by adding 1/4 cup of the hot broth with 1/4 cup of cornstarch in a small bowl. Now stir into the stew for thickening.

Enjoy!

Carolina Chowder

Carolina Chowder. Hey everyone! We are in full winter mode which means heavier coats, cozy blankets and hopefully a bowl of warm soup! I wanted to share a few of my favorite soup, stews, and chowder recipes. Because there is nothing like a good hearty bowl of soup to warm you up, now, let’s kick it off with my “Carolina Chowder.” The full recipe can be found in my cookbook “The Seasoned Life” at a book retailer near you. Its reminiscent of my time in Charlotte, NC. Its a rich chowder filled with crab, corn, shallot, and potatoes. My version of classic clam chowder but with crab meat. Now, this recipe calls for fish or clam stock, but it can be easily replaced with vegetable stock if you’re in a pinch. We are big crustacean lovers in my family. My mom makes a fantastic curry and garlic crab leg dish that we’ve had since I was a kid. What is your favorite way to eat crab? Comment below.

Enjoy,

Xo- Ayesha

Carolina Chowder

Remember to get the FULL recipe in my cookbook “The Seasoned Life” at a book retailer near you.