Foil-wrapped salmon couldn’t be easier and it perfect for weeknights or a fancy dinner. Cooked in a Greek inspired sauce and served over Greek orzo.
Day 3 of #TripleSBites! Today let’s talk about making sacrifices for love. For example, I cannot tell you the number of times I get scoffed at for not liking seafood with the pretense that since I am a food blogger I should love everything edible. Well I hate to break it to you but I don’t love all foods. I only love the ones that I like to eat which happens to be quite a lot, it just doesn’t include things such as seafood, pickles, and coffee. However, that doesn’t stop me from utilizing those things in the occasional recipe, especially when I am cooking for someone who will greatly appreciate it.
Salmon is my sacrifice. It is the last thing I think of when picking a protein for dinner. Chicken, beef, pork, and even tofu occur more frequently than any kind of fish in my kitchen. In fact I think this is only the third fish recipe I am sharing on the blog. Since my salmon cooking skills have not been truly tested I rely on simpler, foil-proof recipes. Pun intended as this is a recipe for foil-wrapped salmon. This Greek-style salmon was incredibly easy to throw together and while it baked I whipped up some orzo to go with it. I have to admit, I didn’t hate it. In fact it was quite good. It seems great sauces makes nearly anything pleasing to the palate.
Please make sure to check out all the other spicy, saucy, sexy recipes from an awesome list of 19 other bloggers, found at the end of this post! And don’t forget to enter the giveaway HERE!
One year ago: Mini Lasagna Stacks
Citrus is a great compliment to ham but instead of glazing your ham, glaze your green beans and butternut squash in this festive side dish.
Lesson learned: get a flu shot every year. This year was the first in 8 that I did not get a flu shot, mainly because I couldn’t get it for free anymore (oh how I miss the perks of being a student), and sure enough the flu found me on Christmas Eve of all days. I’ve been slowly recovering since with my biggest achievement coming in the form of a shower. Hooray cleanliness!
Before I realized what my sniffles were leading up to, I did help cook dinner on Christmas Eve for my parents (thankfully they had already passed the illness, likely to me). The menu consisted of smoked country ham from Benton’s, my dad’s homemade applesauce, cheddar biscuits, rosemary mac and cheese, and orange glazed green beans and butternut squash. I often pair ham with a citrus glaze but since we went with a smoked ham this year the citrus element went into the side dish instead. And it was the favorite part of the meal.
One year ago: Almond-Pear Panino
What’s better than creamy, cheesy macaroni and cheese? Add rosemary and discover how one little herb can transform this classic comfort food.
Remember when I told you about how Kita and I visited Peabody in Seattle? And the first thing we did was go to Lunchbox Laboratory to stuff our faces with burgers and get boozy milkshakes? Well, we had some killer rosemary mac and cheese with our meal and I’ve been dreaming of it ever since (along with pretty much everything else we ate during our visit). Adding rosemary to mac and cheese may not be the first thing you think of, but tastes like it was meant to be there all along. After much reminiscing of my taste buds, I finally gave in and made a homemade version, adapted from the Brussels sprout mac and cheese that I adored.
The mixture of white cheddar, goat cheese, and Parmesan in addition to the rosemary in this version is a force to be reckoned with. I was also really pleased with how well it reheated. I think the goat cheese helped with preventing the cheese sauce from separating, as it often does with homemade mac and cheese made without the use of processed cheeses.
One year ago: Eggnog Dip
Switch out your sweet potato casserole with butternut squash! This butternut squash casserole is sweet and creamy and topped with crispy butternut squash seeds.
Looks like sweet potato casserole doesn’t it? Well I hate to burst your bubble but it’s butternut squash and it tastes even better! Roasted with nutmeg and chili powder and then blended with honey, cinnamon, and ginger (don’t ask why I roasted with one seasoning and then added more later). Since one friend at Friendsgiving has a nut allergy I quickly substituted the nuts in the topping for butternut seeds. Now that’s how you make the most out of your squash! You could also try swapping sweet potato in your favorite casserole recipe and using butternut squash instead. You won’t be sorry. After being shocked to discover it wasn’t sweet potato, all my friends said they preferred it with butternut squash!
One year ago: Single Serving Apple Crumble
Two years ago: Homemade Peanut Butter Hot Cocoa Mix
Change up your traditional stuffing/dressing with pretzels! Salty pretzel rolls, sweet apples, caramelized onions, balsamic vinegar, and sage.
With two fantastic giveaways going on right now, I’ve really been enjoying the comments in response to both prompts. The comments in response to my blogiversary have been particularly awesome as I am learning more about all of you, especially those coming out of the woodwork who do not normally post. It’s nice to know you’re out there and are enjoying what I am dishing out to you.
I also want to come over for Thanksgiving dinner after hearing all the recipes you would make with the CW bakeware by CorningWare. In fact may have to track some of you down for those recipes. But first I will hold up my end of the deal and start sharing the recipes I made for Friendsgiving starting with the stuffing.
This stuffing was inspired by the stuffing I made last year for my Thanksgiving dinner for two menu which was made with a bagel. After thoroughly enjoying the alternative bread choice in that stuffing I wanted to try another with pretzel rolls – one of my favorite alternative bread options. The combinations of salty bread, sweet apples, caramelized onions, balsamic vinegar, and the savory elements of sage made for an exceptional stuffing to serve with Thanksgiving turkey. It is baked in a separate dish from the turkey and can either be baked covered to retain it’s softness or uncover it at the end and cook a little longer for a crispy top. Whatever you preference, I’ve got you covered. Or uncovered ;-).
Read the rest of this entry »