Apricot Glazed Salmon And Vegetable Bake. Hey everyone! Now one of my go-to recipes in my cookbook “The Seasoned Life” is my apricot glazed salmon. The fun thing about this dish is its versatility. You can use almost any vegetable you have on hand. I added a touch of red pepper flake for some heat (optional) before pouring the sauce over the top of the salmon and vegetables. In about fifteen minutes you have a fully cooked meal that takes little to no prep time. You could also use fig jam in place of the apricot. I’ve tried it, and it was amazing. For the full recipe pick up a copy of my cookbook “The Seasoned Life” sold at a book retailer near you. Trust me you’re going to want to try this!
Green Goddess Mayonnaise. A delicious and herby mayonnaise mixture that is the perfect condiment to jazz up your next meal! Its a play on a green goddess dressing that you would typically find drizzled over a salad. It’s vibrantly green with a big punch of flavor. An easy way to transform a plain old turkey sandwich (Or a grilled chicken sandwich, burger, etc.) into something drool worthy. This creamy and herbaceous mixture can be used as a dip or a spread. Smear a nice amount of this green goddess mayo on your favorite sandwich. You can store it in an airtight container in the refrigerator for a few days if needed. You can thank me later. Let me know what you think in the comments below.
Green Goddess Mayonnaise
1/4 cup fresh basil, packed.
Two tablespoons parsley, roughly chopped.
Three tablespoons green onion, chopped.
Two garlic cloves, roughly chopped.
1/2 cup mayo
One teaspoon black pepper
Salt to taste
freshly ground pepper
Combine everything BUT the lemon juice in a blender. Blend until smooth. Add-In lemon juice and blend about 1 minute more. Season to taste and serve. It can be refrigerated in an airtight container for up to four days.
Pasta With Quick Kale Sauce. I’m in love with this quick and easy no-frill pasta dish. It has Kale in it which is a highly nutritious vegetable. It has numerous health benefits and happens to be pretty darn tasty. Check out my cookbook for “The Seasoned Life” for a quick “Kale Chip” recipe that is sure to be a favorite. And for those of you that are scared of anything green. Give it a try! It turns out to be a smooth and silky sauce that pairs perfectly with pasta. Share your favorite way to eat kale in the comments below.
Pasta With Quick Kale Sauce
Pasta With Quick Kale Sauce
12 ounces favorite pasta (I used orecchiette pasta)
1/2 white onion, roughly chopped.
1/2 cup basil leaves, roughly chopped.
2-3 garlic cloves
1/2 cup olive oil
Two tablespoons lemon juice
1/4 cup walnuts or pine nuts
2-3 cups fresh kale, ribs and stems removed.
3/4 cup parmesan cheese
Salt and pepper to taste (I used about a teaspoon each)
Cook your pasta according to the package directions.
Remove the pasta from the boiling water and set aside. Add your chopped kale to the water and quickly blanch for 1-2 minutes and remove.
In a blender or food processor add blanched kale, garlic, onion, parmesan, lemon, and nuts. Stream in olive oil and puree until smooth.
Add kale sauce to your cooked pasta and toss to coat! Serve immediately!
Chicken And Mushrooms With A Creamy Tomato Sauce. Hey everyone! I’m excited to end the week by sharing this delicious recipe. This dish is packed with flavor but cooks in no time. I love to use chicken thighs in my recipes as they are super juicy and flavorful. Not to mention inexpensive. The sauce is full of mushrooms, tomatoes, herbs, heavy cream, and cheese. And I love mushrooms. Not only are they in season all year long. But they are incredibly flavorful and have this meaty texture that makes them perfect for dishes like this — rounded out with a little heavy cream, cream cheese, and parmesan that turn this dish into something fantastic! I’m so ready to sit down a big bowl of this and a glass of vino. Hope that you have a blessed weekend! Share your thoughts on the recipe in the comments below.
Chicken And Mushrooms With A Creamy Tomato Sauce
Six chicken thighs, boneless-skinless.
One cup chicken stock
1 tablespoon olive oil
1 tablespoon butter
One clove garlic, minced
1 teaspoon dried thyme
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon fresh basil, roughly chopped.
1 tablespoon parsley, roughly chopped. (optional)
1 cup mushrooms, cleaned and sliced.
1 cup canned diced tomatoes, drained. (I used tomatoes that mixed with green chiles for some heat!)
1/2 cup heavy cream
2 oz. cream cheese
3/4 cup grated parmesan cheese. (Plus more for topping.)
salt and pepper to taste.
Heat a large skillet over medium heat, and add in olive oil and butter. Season chicken thighs with salt and pepper to taste. Add chicken to the pan. Cook on both sides for about 5-6 minutes per side or until browned and cooked through. Transfer to a large plate or platter.
Into the hot pan add garlic, shallot, and mushroom. Cook for 2-3 minutes. Add in tomato, stock, cream, chopped parsley and both kinds of cheese to the pan. Season with thyme, cumin, paprika, and salt and pepper to taste. Combine well and bring to a boil. Stir until it begins to thicken into a creamy sauce. About 5-6 minutes. Add chicken back into pan and coat well. Sprinkle with remaining cheese and fresh basil. Serve hot on its own or with your favorite pasta!