It's the weekend and I didn't feel like cooking. This is really quick. Haven't tried it yet as it's still cooking on the stove. Just thought I'd add it because it'll probably be good.
1lb of Linguiça, sliced
3 large potatoes, chopped/chunked
1 small sweet onion
1 Tbsp Olive Oil
Salt/Pepper to taste
Heat Olive oil in a pan on medium heat
Add potatoes, onions and linguiça to the pan and cook for 20-30 minutes (or until potatoes are done), stirring occasionally. Season with salt/pepper to taste.
And that's it.
Linguiça with Potatoes and Onions
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Mom's Yummy Salmon
Let me start off by saying that I hate salmon. I like the color, not the fish. But I keep hearing about how good it is for me and how I should eat it, blah blah blah. And yes, I've had it before. I had it at my sister's wedding and it was wonderful. However, I'm convinced that it wasn't salmon because it was so good. It was blackened. I tried ordering that out at a restaurant and it was gross. Therefore, the wedding salmon wasn't really salmon. hehe.
So leave it to my mom to invite us over for dinner a few months ago and server salmon. You see, I trust my mom. And she knows I don't like fish...but this is the same woman who told me that I would like tilapia and she was right. And she was right about her salmon. I loved it.
And a few weeks ago I found some salmon that comes frozen in little individual packages and I thought I'd try it.
What is nice about buying it that way is that it was 1. on sale for a dollar each and 2. I don't have to defrost it before cooking, so I could make it when I was ready and wouldn't be able to blame "defrost time" on why I shouldn't.
I called Mom this afternoon to get the recipe, which she recited off the top of her head while she was out driving the golf cart in Florida with my dad--they were running errands to the hardware store and grocery store.
I cooked up some roasted potatoes and a vegetable medley to serve with the salmon. And I altered Mom's recipe from chives to green onions (because I couldn't find the chives I thought I had in the house).
So here it is. You can double/triple it but since it was just us tonight...
Serves 2
2 frozen (or fresh*) salmon fillets
2 green onions, chopped (the white and the green part) (or 1-2 Tbsp of chives)
1/2tsp Worcestershire sauce (or to taste)
4Tbsp of mayonnaise
Preheat the oven to 350°*. Put the salmon in a baking dish and mix the green onions (or chives), Worcestershire sauce and mayo in a small bowl. Pour/spread the mayo mixture over the fillets.
Bake the salmon in the oven for about 25-30* minutes. At about 25 minutes, remove it from the oven and check to see if the internal temp is 160°. I basically cooked mine until it was 160° internal temp.
*Note: The directions on the salmon package say 450° and 25 minutes from frozen. You can try it that way...next time I make this I will see if it works. However, if you're using fresh (not frozen) salmon, I would try 350° first.
Italian Wedding Soup 2.0
So it's that time of year...and my skin is aching, my sinuses hurt, etc....so before I get sick I like to make soup! Plus my co-worker's wife is sick so I wanted to make some to her to help her feel better too!
Tonight's recipe was inspired by Italian Wedding Soup with a few twists and turns to make it something a little extra special. I didn't actually measure anything, so I'm guessing at how much I put in of everything. Feel free to add or subtract as you'd like. It turned out REALLY well and cleared up my sinuses. Had 2 bowls!!
This makes a lot of broth--since I was sharing it, I wanted to make sure I had enough. I would say this could easily serve 8.
1-2 heads of escarole, washed and chopped
5 cloves of garlic, chopped
1-2 small sweet onion, chopped or diced, depending on your taste
1 32oz container of beef broth
2 32 oz of chicken broth
2 cups of water
25-40 cocktail sized meatballs
9oz of frozen tortellini
1/2 cup parmigiana cheese
1 tsp red pepper flakes
1 tsp garlic powder
salt and pepper to taste
1 tsp olive oil
In a large soup pot, heat olive oil on medium. Saute onions until soft and add garlic, stirring so the garlic doesn't burn. Add meatballs and stir to coat the meatballs. Allow to cook for about 2 minutes. Add water and broth. Turn up the heat to Medium-High. Stir in the escarole and cook until it wilts. Add 1/4 c of parmigiana cheese and seasonings, salt and pepper. Stir in the tortellini and cover, bringing the soup to a boil. Remove the soup from heat and stir. Serve with remaining parmigiana cheese.
Mushroom and Cream Cheese Log
This is a super easy super taste app that my mom used to make. It is super easy and can be prepared ahead of time and brought someplace to bake or to bake closer to when company is coming.
4oz softened cream cheese
3 cloves of garlic, chopped (or 1 tbsp of garlic powder can be used as a short cut)
1/2-1 small can (3oz) of mushroom pieces and stems, chopped
1 package of crescent rolls
Preheat the oven to 375.
In a bowl, mix together the cream cheese, garlic and mushrooms.
On a large cutting board or other large clean surface, unroll the package of crescent rolls into one giant rectangle- do not separate into pieces. (You'll have to play with it, pinch seams together, etc. It doesn't have to be perfect.)
Spread the cream cheese mixture across the crescent roll sheet.
From the long end, roll it up and then cut into 1/2" slices.
Lay each slice on an ungreased cookie sheet and bake in the oven for 12 minutes.
Quick-Sauteed Spinach with Garlic
1/4 cup extra virgin olive oil
1 bag of spinach leaves (I use the ones in the bagged salad aisle)
3 (or more, depending on taste) cloves garlic, peeled and sliced or chopped
Generous pinch red pepper flake
Salt and black pepper, to taste
In your largest saute pan, heat the oil over high heat until very hot, almost smoking. Add the spinach and cook, stirring furiously, for about 1 to 2 minutes, the spinach should turn bright green and wilt slightly. Add the garlic and continue to cook, stirring rapidly, for 30 seconds.
Remove the spinach from the heat and add the red pepper and salt and black pepper. Toss well and serve.
If you are making this to go with the pork chops and mashed potatoes, this is easy to do while the chops are cooking and can be set aside and reheated later.
Garlic Mashed Potatoes
This is a combo recipe of a lot of other recipes I've used over the last few years.
Potatoes, peeled or mostly peeled (1-2 per person)
Salt
¼ top ½ stick of butter
1 C sour cream
milk
garlic cloves (at least 4, depending on your taste)
Directions:
Peel potatoes and cut into fairly large chunks.
Boil until tender to fork. Drain.
Add salt (to taste), butter and sour cream
Mash by hand.
Add milk to desired creaminess.
Drunken Pork Chops
One of my favorites. I had a version of this at a restaurant at the Boardwalk hotel in Disney about 6 years ago. I would have to say that this recipe is the closest and tastiest. I serve this with the mashed potatoes and spinach recipes I'll be posting. YUM.
Alterations I made: 1 bottle Bass Ale, 1 package of dry onion soup mix and 6 really thick cut pork chops (1.5" thick). I also threw a chicken breast in for one of my guests.
Ingredients:
4-6 pork chops
flour
salt & pepper
1 can cream of mushroom soup
¾ C beer
1 small jar mushrooms, drained
2 Tbs dry onion soup mix or 2 Tbs minced onion & garlic powder to taste
Directions:
Coat chops in flour, sat & pepper, and brown. Put in single layer in baking dish.
Prepare mushroom soup according to label direction, substituting beer for water or milk.
Add mushrooms and soup mix or powders, and simmer for about 10 minutes.
Pour over chops and bake at 350 degrees for 40-50 minutes.
Gravy is great to serve with mashed potatoes.
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