Monday, February 28, 2011

Pesto Salmon in puff pastry

1 piece salmon, about 6 oz
1 sheet puff pastry, thawed
3 tbsp pesto
4 cups spinach
1/2 cup shredded parmesan cheese

1. Preheat oven to 400 degrees. Saute spinach over low heat. In the meantime, lay puff pastry over floured cookie pan. Roll the piece out with a rolling pin. Spread pesto evenly over puff pastry. Top with raw piece of salmon. Salt and pepper the fish.

2. Toss the spinach on top of the salmon, top with parmesan, and fold the pastry up. Knot the tops.

3. Bake 30 minutes until puff pastry is nice and golden. Cut and serve!

This is such an easy weeknight dinner to put together, and it looks like you spent more time than you did! What could possibly be more rewarding? :) Seriously, this is delicious.

Sunday, February 27, 2011

Egg Scramble with smoked salmon

For 2 people

4 eggs
1 diced squash (yellow or green)
1 diced jalapeno (bell pepper works too)
2 cups spinach
1/4 cup chopped smoked salmon
1 handful shredded parmesan

1. Heat up oil in a saute pan. I don't like the taste of olive oil in eggs, so I use vegetable. You can use whatever you want, but I find that cooking sprays cause the eggs to stick. Saute the squash and jalapeno together for 4-5 minutes.

2. In the meantime, whisk the eggs together, seasoning with salt and pepper. Chop the smoked salmon into bite sized pieces.

3. Add the spinach to the pan, wait for the leaves to wilt halfway. Add the eggs and smoked salmon. Let the eggs settle for 1-2 minutes, then lift and stir so they don't stick to the pan.

4. Add the parmesan and toss to melt. Serve immediately.

One of my weekend rituals is to make an egg breakfast since breakfast is usually a get and go meal during the week. Egg scrambles are delicious and nutritious. They're also very flexible and provide an opportunity for you to clean out the fridge. I throw in turkey, tomatoes, mushrooms, asparagus, etc. It's a yummy meal that does not leave you in a food coma!

Saturday, February 26, 2011

Wick Fowler's chili

1 onion, chopped
2 jalapenos, diced
1 red bell pepper, diced
3 stalks celery
1 lb ground beef (chicken if you prefer)
1 lb italian sausage (chicken if you prefer)
1 15 oz can tomato sauce
1 15 oz can diced tomatoes
Wick Fowler's 2 Alarm Chili Kit
Optional: sour cream (garnish), shredded cheddar cheese (garnish), kidney beans

Do I need to pay for a box of pre-measured chili spices? Probably not. But I ordered a box of 12 kits, so until I use them up, it makes my life a helluva lot easier. Life's hard enough already.

1. Heat olive oil in a dutch oven. Saute onion, jalapeno, bell pepper, celery, and meat until the meat is brown. Make sure you mix the meat so the sausage and beef are interwined.

2. Pour tomato sauce and diced tomatoes in. Add seasoning kit except for masa flour. Simmer 30 minutes.

3. Optional: for thicker chili (yay!), mix the masa flour with 1/4 cup warm water, then dump into the pot. Simmer for 3 hours.

Serve and enjoy! I highly recommend Frito dippers. Heaven.