Tag Archives: garlic

Salmon and Asparagus Foil Packets

Roasted Salmon and Asparagus Foil Packets

  • Servings: 2
  • Difficulty: easy
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Roasted Salmon and Asparagus Foil Packets
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Tonight I was looking for a healthy quick hitter. Love me some fresh salmon. Something about the orange color makes me feel like I am eating a super food and by all accounts it possibly is. Given we are now in full blown summer the vegetables are colorful and bountiful. I zipped into Whole Foods for some nice cuts of salmon and strolled through the vegetable section and couldn’t help grab a couple of bunches of asparagus that were standing beautifully in a small tray of water. Strong, crispy and green as Ireland. Done.. dinner was set.

I planned on grilling it but ran out of gas so I had to go with the oven. As I mentioned before when cooking salmon go 300 to 350 and cook it a little longer than scorching it which depletes it of those healthy fats. Foil on the bottom, minced garlic, salt and pepper with a squeeze of lemon and some Tajin Seasoning for some chili flavor minus the heat. I love heat but wanted to lighten up the seasoning to let the salmon shine on its own. This would be a super easy and healthy dinner for camping.

Ingredients:
Salmon Filet (fresh)
Asparagus
1 minced garlic
1 lemon
Tajin seasoning
Kosher Salt and Black Pepper
Olive Oil

Directions:
1. Preheat your oven to 300-350 degrees. On a sheet of foil lay your trimmed asparagus down and top with olive oil and a pinch of salt and pepper. Lay your salmon on top of the asparagus and squeeze half a lemon on it. Top with seasoning and finally lay a lemon slice on top. Carefully fold your foil until the it is sealed and leak proof.
Roast in your oven for about 20 minutes. I had some brown rice left over so served mine on top of it.
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Mexican Chicken Rice and Bean Soup

Mexican Chicken Rice and Bean Soup

  • Servings: 10
  • Difficulty: easy
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Mexican Chicken Rice and Bean Soup
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Tonight it is chilly, overcast with humidity that despite the actual temperature if just feels bone chilly. I love going to the the pantry and fridge and just making up recipes based upon what I have on hand. A bowl of hearty and spicy soup fit the bill. I opened the fridge and looked in my cabinet baskets to see what I had on the shelf. (tomatoes, leeks, rainbow carrots, celery, cilantro, jalapenos and poblanos)

The result was a kick ass bowl of mexican chicken and rice soup that was savory, spicy and hearty. As best I recall, this is how I made it.
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Ingredients:
2 chicken breasts (trimmed and cubed)
1 bunch of cilantro (tops torn off)
3 poblano peppers (scorched, peeled, seeded)
3 jalapeno peppers (scorched, peeled, seeded)
2 leeks (just the whites and light green parts)
2 cloves of garlic
3 tomatoes diced (because I had them)
1 stalk of celery
1 cup of sliced Rainbow carrots (because I had them)
1 can of Fire Roasted Tomatoes
Uncle Bens Rice 90 second Rice (optional)
4-6 cups of Chicken broth
3 tsp Cumin
1 tbs Chili powder
3 tbs Ancho Chili powder

Top with Avocado (sliced and covered with lime juice),
You can also top with fresh shredded cheese, jalapenos, cilantro, tortilla chips.
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Directions:
1. Blister your peppers on a fire/burner or in your oven on broil. Point is high heat and to make them black. Put them in a bowl and cover it with plastic wrap or in a paper bag if you have one. Let it sweat and steam so that the skin can be removed easily.
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2. Take you skinned and seeded peppers and put them in the blender along with top torn cilantro, celery, sliced and washed leeks (whites and light green parts), rough chopped garlic. Blend it up until smooth.
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3. In a large pot on medium heat pour this blended mixture into it and stir for about 5 minutes. Add in 3 cups of chicken broth and the diced tomatoes and bring it all to a boil and then reduce it to a simmer. Add in about half of your seasonings and stir and taste. When you get a nice base then add your diced cut chicken. Let this simmer about 20-30mins.

4. Now drain and rinse your pinto beans and add them to the pot with your sliced carrots and the rice.

Served and topped with sliced avocado and a few tortilla chips.
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Balsamic Glazed Salmon with Tahini Sauteed Kale

Balsamic Glazed Salmon with Tahini Sauteed Kale

  • Servings: 2
  • Difficulty: easy
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Balsamic Glazed Salmon with Tahini Sauteed Kale
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When I am in town and Jill has a late night I use it for Salmon and Indian food given we have a passion mismatch. So I also took the opportunity to play around with Kale. I love greens like collards, cabbage and mustard. Kale just hasn’t caught up with the stinky three just yet. The texture for me is a bit rubbery so I prefer sauteing to tenderize it a bit.

I poked around and found a recipe from a blog called myfitnesspal.com. I took that as my base because I really liked the idea of using Tahini with vinegar. Tahini is ground up sesames that make a paste. Most notably used in your favorite hummus. I love the tang it gives while also infusing a nuttiness to it. For me Salmon doesn’t need much help so a little balsamic vinegar reduction sounded like a sweet counterbalance to the vinegary sauteed kale.
Super easy, super healthy and pretty darn delicious.

Ingredients:
Salmon
Fresh caught Salmon Filets
1 tbs of grapeseed oil or coconut oil
4 tbs of Balsamic Vinegar
1 tbs of Local Honey
1/2 tbs of Red Pepper Flakes

Kale
1 bunch of Kale (stems removed)
3 tbs of Tahini
2 tbs Apple Cider Vinegar
2 tbs of GF Soy Sauce
1/4 cup of Chicken Stock
5 cloves of garlic
1 yellow onion (diced)
1 tbs of olive oil
Dash of cayenne pepper
Toasted Sesame Seeds to top
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Directions:
1. Start your Kale first by dicing your onion and by slicing your garlic (not minced). In medium heated pot add some oil and sweat those onions really well. Caramelize if you want. I was impatient but cooked them 10min until really soft. I then added the garlic slices and cooked them for another minute or two.

2. Whisk together the rest of the wet ingredients and pour them into the pot with the garlic and onion mixture. Let it reduce by half and then add your Kale pieces and let them wilt until tender to your tastes. I skipped the last step so my sauce was pretty thin. Flavor is amazing either way. IMG_9092

3. While your sauce is reducing. Salt and pepper your salmon filets. In medium-low pan with a 1 tbs of grapeseed oil carefully lay your filets (skin side down) in the pan. Move them around a bit to make sure they don’t stick. I like my salmon on the rare side because it is so buttery and silky. Here is the deal with Salmon, the beauty is in the fat because it imparts the flavor. If you cook salmon at high heat that fat leeches out into this sad white ooze. That said, the skin side has a lot of fat so this will happen at the base where the skin meets the pan. The point is to either go high heat and hit em quick to sear both sides or to go low and slow.

I flipped once I got a decent crust on the bottom and then but a slight sear on the top. I then poured in the balsamic honey mixture and let it thicken up. Basting the filet along the way. I did that for about 3 or 4 minutes.
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Garlic Lemon Roasted Salmon and Asparagus with Sweet Peas

Garlic Lemon Roasted Salmon and Asparagus with Sweet Peas
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Picked up some nice cuts of fresh Salmon which I love. I am on the 21day body makeover over so I cant have gluten, dairy or even honey or fruit. So I went the lemon garlic Dijon route. Jill isnt following this as strictly as me and she isn’t a fan of salmon like I am so I decided to make a little pasta for her to make a salad and I also added some Parmesan for her.

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Now I have prepared salmon incorrectly but learned how to prepare it much better to highlight the greatness of that incredible fish. You really need to to go slowly. If your salmon is oozing white stuff you are desecrating the fish. It’s telling you that your heat is too high and too long. You can sear it and leave it raw inside or go lower and slower like roasting bacon.
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Ingredients:
2 Salmon filets
2 gloves of pressed garlic
2 tbs of olive oil
1 lemon juiced
1 tbs of Dijon
1 tbs of White wine.
5 green onions
Asparagus
Frozen Peas

Directions:
1. Whisk together your oil, Dijon, garlic, onions, wine and lemon juice .
Preheat your oven to 350. Line a baking sheet and dip your filets into the dressing coating all sides. Place the filets on the baking sheet and then spoon the mixture on top.
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2. I use the same pan for roasting asparagus. and I poured the mixture on top of it as well.

3. Now we are cooking this for about 13 or 14 minutes which keeps the asparagus on the raw / crispy side. If you like yours more tender then put just the asparagus into the over for 15mins. alone before putting your salmon on the baking sheet and cooking it.

4. Heat your peas up in microwave or on stop top. For Jill I cooked some pasta.
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Or mix it up like this.
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Garlic Green Beans

Garlic Green Beans
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Super easy and healthy green bean recipe where garlic, onions and butter help bring it all together.

Ingredients:
Green Beans
6 cloves of Garlic
6 green onions
1.5 tbs of Organic Butter or Ghee

Directions:
In a small saucepan put your minced garlic, diced green onions and butter/ghee and saute until soft. Add a pinch of Kosher Salt.
Cook your green beans by boiling them or steaming them until they are done to your liking. Then combine everything in a bowl and serve.

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Me Pork Bahn Mi

Me Pork Bahn Mi

  • Servings: 2
  • Difficulty: easy
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Me Pork Bahn Mi
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The Bahn Mi “Vietnamese sandwich” seems to be all the rage these days. It’s basically a sandwich with Asian flair.

You will not be disappointed in this one. The pork tenderloin is so tender it basically melts in your mouth. The pickled radishes and carrots compliment the pork marinade that has soy, garlic, fish sauce and ginger. Then Duke’s mayo, a little cheddar on a hoagie make is familiar. Really a great eat. You really need to try this one.

Ingredients:
Pork Tenderloin
Cilantro
Cheddar cheese
Duke’s mayo
Hoagie Roll

Marinade
3 tbs Fish sauce
2 tbs Soy sauce
1 tbs minced ginger
3 green onions
3 cloves of garlic minced
1 tbs of sugar
Sriracha

Pickled Carrots and Radishes
Carrots
Radishes
Jalapeno
½ cup water
1 cup of apple cider vinegar
1 tbs salt
2 tbs sugar

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Directions:
1. Trim your tenderloin of any silver skin or fat. Slice into ½ and inch.   Place these medallions between saran wrap and pound them with a mallet. Put them into a Ziplock and mix up your marinade and pour over the pork. Marinate for a minimum of 30mins up to a couple of hours.

2. Julienne the carrots and radishes and slice your jalapeno. (you can remove seeds and spine if you want to lower the heat).  Soak these in the vinegar mixture for about 15- 30mins.

3. When ready to cook sear in a cast iron skillet with a little peanut oil. This cooks really quickly. (about 90 seconds on each side) The skillet should be on medium high heat so you can get as much crust as possible. FYI-the second side won’t crust up.

4. Prepare your hoagie with Duke’s mayo on both sides. Fresh Cheddar on the bottom. Top with the hot tenderloin, then carrot/radish/jalapeno mixture, Sriracha and top with Cilantro.

Roasted Chicken with Herb Garlic Balsamic Reduction

Roasted Chicken with Herb Garlic Balsamic Reduction

  • Servings: 4
  • Difficulty: medium
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Roasted Chicken with Herb Garlic Balsamic Reduction
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One of Jill’s friends is supposedly a good cook and raved about a roasted chicken recipe she has mastered. I decided to give it a try.

This turned out really nice. I was thinking the garlic might overpower the flavor profile but it really didn’t at all. It mellowed out during the roasting process and the balsamic reduction complimented the garlic and herbs. If you are not into a whole bird you could easily accomplish the same with just breast or your preferred cut.

Ingredients:
1 Roasting Chicken
2 Yellow onions quartered
40 Cloves of garlic
2 tbs of chopped Rosemary
1 tbs of fresh chopped Thyme
2 cups chicken broth
1 cup balsamic vinegar
2 tbs olive oil
2 tbs butter
Kosher Salt and Pepper

Directions:
1. Heat the oil and butter in a large skillet. Add the onions and cooks for about 3 mins and then add your garlic. Cook until browned. Set aside skillet for the sauce.

2. Fill the cavity of you chicken with the onions and garlic mixture. Place it in a Roasting pam and brush with the oils left in the skillet. Add ½ cup of broth to the pan and roast at 400 for 1 hour.

3. After an hour remove to add a cup of chicken broth. Going forward you will want to occasionally baste the bird with the sauce every 15 mins until the interior reaches 165 degrees. When it does pull it out and set it aside.

4. Back to the skillet you used first for the onions and garlic. Add the broth from the pan including the onions and garlic inside the bird. Also add the last ½ cup of broth and ½ cup of balsamic vinegar. Bring to boil and reduce by half and then finally add your last ½ cup of balsamic vinegar and allow it to thicken. Add your chicken to the skillet and baste it really well. Serve hot.

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