Baked Salmon with Robust Creamy Blue Cheese Sauce

Salmon fishing in Oregon

Kind of funny, Bubba (the seafood lover) reminds me now and then of how, when he and Matt were growing up, I used to never like fish or any seafood except for tuna and salmon, the 2 he didn't like at all back then and still doesn't.  And of course those were the only ones I served back then, pleasing Matt.

These days, I like fish and some seafood, serving it most weeks here, with Bill tolerating salmon.
 
That's when I pep up salmon for Bill and I at dinner time, turning to this piquant sauce uniting blue cheese, cucumber and dill for the salmon.  It's a perfect combo!

There's nothing bland about this little sauce which you can whip up in no time.  In my book, piquant blue cheese always puts pizzazz in a dish!

As salmon is readily available, versatile and simply delicious, the quick prep time of this recipe and its short list of ingredients, makes it an even better dish ~ perfect for a weeknight meal or company too!

Cook this for your dinner tonight:  salmon, with a zesty sauce; a little green salad, and broccoli, maybe a glass of bubbly, and Voila!  You have yourself a great tasty dinner!

By the way, the sauce makes a great salad dressing for a wedge of iceberg lettuce.  

It will make you wonder why you ever ate kale salad, for sure!

Yield: 2-3 servingsAuthor: Pam

Baked Salmon with Creamy Blue Cheese, Cucumber and Dill Sauce

This piquant sauce will jazz up your salmon deliciously!

INGREDIENTS:

For the salmon:

• 1-1/2 pounds slab of salmon
• 1 tablespoon olive oil
• 1 tablespoon capers, drained
• Salt and pepper, to taste

For the blue cheese, cucumber and dill sauce:

• 1/2 cup mayonnaise (light, if desired)
• 1/2 cup sour cream (light, if desired)
• 1/2 cup English cucumber, diced
• 1/4 cup crumbled blue cheese
• 2 tablespoons fresh dill, chopped
• 1/4 teaspoon lemon zest
• Dash of salt

INSTRUCTIONS:

1. Preheat oven to 400°. Coat a baking sheet with cooking spray.
2. Place salmon on baking sheet, skin side down and brush with oil, season with salt and pepper.
3. Bake for 20-25 minutes, depending on thickness, and until fish flakes easily with a fork.
4. Meanwhile:
5. Combine all sauce ingredients in a bowl. Refrigerate until ready to serve.
   Makes 1-1/2 cups

Enjoy!

Skinny Saucy Chicken Parmesan

Look at the menu in any Italian restaurant and you’ll see 

Chicken Parmesan, usually fried like Mom used to do and served with a ton of good cheese. 

This recipe is a delicious lightened up version of that classic sinful dish.

The lightly breaded chicken is baked juicy and tender, surrounded with marinara sauce in the skillet and topped with mozzarella cheese. 

Served over a little pasta, it’s perfect Italian comfort food, that you can eat without feeling guilty.

It’s truly delicious and I will definitely be making it again for our dinner, or maybe for company.

It’s that good!


Skinny Saucy Chicken Parmesan

Ingredients:

Cooking spray
3 boneless, skinless chicken breasts
¾ teaspoon kosher salt
1 teaspoon seasoned pepper
½ cup seasoned bread crumbs
4 tablespoons grated Parmesan cheese
2 teaspoons butter, melted
1 tablespoon olive oil
2½ cups Marinara sauce (recipe below) or store-bought marinara sauce
¾ cup part-skim shredded mozzarella cheese
Your favorite cooked pasta, optional

Method:

Preheat oven to 450°.
Lightly coat a large baking sheet with cooking spray.
Slice the chicken breasts horizontally to make 6 cutlets, season both sides with salt and pepper.
In a shallow bowl, combine grated Parmesan and bread crumbs.
In a small bowl, combine oil and butter, brush on both sides of chicken.
Dredge the chicken in bread crumb mixture, place on baking sheet.
Lightly spray oil on top of the chicken.
Bake for about 20 minutes, until bottom is golden.
Turn over and bake until middle is cooked through and bottom is golden, about 7-10 minutes.
Meanwhile, in a large deep skillet, cook marinara sauce over medium heat until heated through.
Place baked chicken in the skillet and top each piece with 2 tablespoons shredded mozzarella cheese. 
Cover pan and cook until cheese is melted, about 3-4 minutes.
Place chicken on cooked pasta, if desired.
Serve

Marinara Sauce

Ingredients:

1 small onion, chopped
1 (28-ounce) can diced tomatoes, undrained
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon sugar
¼ teaspoon salt
½ teaspoon seasoned pepper

Method:

In a large saucepan, sauté garlic and onion in olive oil until onion is tender.
Stir all remaining ingredients in with onion mixture, heat to boiling, reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
Carefully puree hot sauce in a food processor or blender, serve over cooked pasta with Chicken Parmesan.
Makes 2½ cups
Printable recipe


Enjoy!

Best-Ever Barbecued Ribs for Dad's Day!

Bill buys his ribs from the local butcher ~ they’re perfectly trimmed and meaty.  

He had the butcher cut a rack of ribs in half and bought another half, making 3-half racks, being more manageable in cooking on the grill.

I know there is a plethora of barbecue sauces at the grocery store, but I’ve yet to find one that rivals making my own from scratch.  It's easy to make, it tastes better, I know exactly what's in it; why buy bottled?

There’s nothing like smoky juicy ribs ~ they smell and taste like summer all the way ~ great for any Dad on Father’s Day!

Let’s grill now! 


Best-Ever Barbecued Ribs
Printable recipe

Ingredients:

1½ racks pork ribs
1 cup Sweet and Tangy Barbecue Sauce*

Method:

Preheat gas grill.
Place ribs bone side down in the center of the cooking grate over direct medium low heat, making sure they are not over a direct flame.
Grill until meat is tender and has pulled back from the ends of the rib bones, about 1 hour.
Start basting the ribs 15-20 minutes near the end of cooking time, turning and basting the meat frequently.
Serve

*Sweet and Tangy Barbecue Sauce

Ingredients:

2 cups ketchup
¼ cup cider vinegar
¼ cup Worcestershire sauce
¼ cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared yellow mustard
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon seasoned pepper

Method: 

Place all ingredients in a saucepan, combine well and slowly bring to a boil over medium-high heat.
Reduce heat to medium-low and gently simmer until, dark, thick and richly flavored, 10 to 15 minutes.
Transfer the sauce to a glass jar and store in refrigerator; it will keep for several months. 


ENJOY! 

Here's wishing 

my hubby, Bill 

and son, Matt 

a very 

Happy Father's Day!

And the same goes for 
all you dad's out there!

Wine-Marinated Spicy Grilled Catfish

The thrill of the grill last night was catfish for us, no matter that it was really chilly out there, and like a late September day!

Most of the time, I cover the fish with a spicy rub, but recently I saw this recipe on a card at the grocery store, and had to give it a go.

Wine in addition to lime juice, chopped parsley, dry mustard, chili powder and seasonings are stirred together for this marvelous marinade.  

The recipe called for Chardonnay, I had Pinot Grigio on hand, and used it.  The catfish marinated for a short time and was cooked over a hot grill for a really tasty catfish dinner.

Here’s the recipe:

Wine-Marinated Spicy Grilled Catfish
Printable recipe  

Ingredients:

1 tablespoon olive oil
1 teaspoon chopped parsley
2 tablespoons lime juice
½ cup Pinot Grigio
1 tablespoon dry mustard
1 tablespoon chili powder
¼ teaspoon salt
1 teaspoon pepper
1 tablespoon melted butter
1 pound catfish fillets
Lemon slices, optional

Method:

Combine all ingredients for the marinade, in a medium bowl, except catfish and lemon slices.
Add catfish to bowl and let marinate in refrigerator for 15 minutes.
Drain fillets, reserving marinade.
Place fish on hot grill and cook for about 10 minutes, turning once, and basting occasionally reserved marinade.
Fish is done when it flakes easily with a fork.

Serve

ENJOY!

 

Galena Street Chicken Burgers w/Lime Mayo

I was sort of burned out eating the same old grilled burger on a bun.  Ground chicken was swapped for beef, onion and bell pepper was added and then Galena Street Rub furnished the seasoning for a mouthwatering chicken burger.

Penzy’s Galena Street Rub is a favorite seasoning of mine.  It’s an authentic Southern-style seasoning with hints of nutmeg, sage, paprika, a little red pepper and cayenne.  It’s great sprinkled on ribs, chops or chicken, and a perfect addition for ground chicken patties like these.

The piquant spicy lime mayo topping the burger revved up our appetites for sure…

Toast the bun on the grill, and Voila!

Galena Street Chicken Burgers w/Lime Mayo

Ingredients for burgers:

2 pounds ground chicken breast

1 sweet onion, chopped

1 red bell pepper, chopped

2 garlic cloves, minced

2 teaspoons Penzy’s Galena Street Rub

1 teaspoon seasoned pepper

Ingredients for Lime Mayo:

½ cup light mayonnaise

2 teaspoons lime juice

½ teaspoon lime zest

1 tablespoon chives, chopped

½ teaspoon Penzy’s Galena Street Rub

Method:

In a large bowl, combine all burger ingredients, and mix well.

Form into 6 patties.

In a small bowl, whisk mayo ingredients thoroughly.

Refrigerate until serving time.

Heat grill to medium heat.

Cook patties about 15 minutes, turning once, until cooked through.

Place on buns and top with spicy mayo.

ENJOY!

Marinade for Shish Kabobs (Chicken, Beef & Pork)

Christopher Columbus was supposedly hooked on Portuguese espetadas, beef shish kabobs marinated in wine, roasted over an open fire. 

I like shish kabobs too ~ they're fun food on a stick!

This time, ours included chunks of chicken, beef, and pork, alternated with bite-size pieces of peppers, onions and tomatoes.  Seafood and mushrooms and zucchini are favorites here also.

For scrumptious, juicy morsels of meat, the key is in the marinating.  The longer, the better ~ over-night is perfect.

I was happy to come across this shish kabob marinade that was published in The Denver Post, by Marian Bassford of the Mile Hi Cowbelles, back in 1973.   Her marinade adds great flavor, while leaving the meat moist and tender.  The recipe makes a lot, and can be stored in the refrigerator for up to 3 weeks.

Build shish kabobs to your liking ~ it’s a summer favorite that will please most everyone, and is definitely a food that is totally up to your imagination…

Marinade for Shish Kabobs

Adapted

Ingredients:

¼ cup ketchup

2 tablespoons brown sugar

2 tablespoons lemon juice

½ cup sherry

1 tablespoon minced garlic

¼ cup olive oil

¾ cup low-sodium soy sauce

1 teaspoon seasoned pepper

Method:

In a bowl, combine all ingredients and mix well.

Place each type of meat in a separate resealable plastic bag.

Pour a generous amount of marinade over meat, seal and toss to coat evenly.

Allow meat to marinate over-night or at least 2 hours before grilling.

Vegetables can be marinated an hour or so before grilling, if desired.

Thread skewers and grill until cooked through.

Happy marinating!

Grilled Salmon w/Cucumber Dill Sauce

Grilled salmon is my favorite fish recipe.  I like the flavor of it, how easy it is to prepare, and how healthy it is.  The cucumber dill sauce here only makes it better!  

The salmon is seasoned simply for the grill.  The cucumber sauce is mellow and refreshing with a little crunch.  I have used both fresh dill and dried dill, and I’ve used Vidalia onion slices as well as red onion, it doesn’t matter.  It’s the combination of it all with sour cream, vinegar and seasonings that makes for a dish good enough for company.

Bill gave this dinner a rave review and I seconded it!

It’s simply good summer-time eating!

Grilled Salmon w/Cucumber Dill Sauce 
Printable recipe

Ingredients for salmon: 
4 salmon fillets
2 tablespoons olive oil
Salt and seasoned pepper
1 teaspoon fennel seeds

For cucumber sauce: 
½ cup sour cream
3 tablespoons chopped dill
1 tablespoon white wine vinegar
1 cucumber (2 cups) thinly sliced
½ cup red onion, thinly sliced
Salt and seasoned pepper, to taste

Method: 
Preheat grill to medium-low heat.
Season salmon with salt and pepper.
Scatter fennel seeds over salmon and press in so they do not fall off during grilling.
Drizzle with olive oil.
Place on grill and cook about 5 minutes per side, turning once.
Meanwhile, whisk together sour cream, dill and vinegar.
Add cucumbers and onion.
Season with salt and pepper, and mix well.
Serve salmon with cucumber sauce.

Enjoy!!!

Scalloped Potatoes, Mom’s Way ~ ~ ~ Mine Too

Thankfully, I had no problem finding Velveeta recently:  remember the “Cheesepocalypse” Kraft confirmed in January ~ before the Super Bowl parties?

I just had to have some scalloped potatoes!   I love love them, just the way Mom made them with Velveeta, and Bubba agrees 100%.  They’re probably “au gratin,” but they’re scalloped to us.

The leftovers even leave me drooling, so I always make extra, ensuring that Bubba gets his fare share of leftovers also, because we know leftover scalloped potatoes are the best!

A thick creamy cheese sauce of just milk, butter, Velveeta, and seasonings, smothering a plethora of thinly-sliced potatoes…

Creamy sauce...

It doesn’t get much richer than this as it bakes into a mouth-watering irresistible dish!  Not too mention the aroma while baking!

Julia would most likely turn her nose up at this, but we’d eat her share!

Oven-ready

Mom’s Scalloped Potatoes

Ingredients:

¼ cup butter
¼ cup flour
1 teaspoon salt
1 teaspoon pepper

2½ cups milk
2 cups Velveeta cheese, cubed
8 cups thinly sliced Russet potatoes, about 8 medium potatoes
Cooking spray

Method:

Preheat oven to 375 degrees.
Melt butter in large saucepan over medium-low heat.
Stir in flour, salt and pepper and whisk well.
Slowly pour in milk, blending well as it’s poured.
Add cheese and stir until melted.
Take off heat and set aside.
Peel and slice potatoes thinly.
Coat a 2-quart baking dish with non-stick cooking spray.
Add potatoes to baking dish.
Pour cheese mixture over potatoes.
Gently stir a little so that sauce coats potatoes.
Bake at 375 degrees for about 1 hour to 1 hour 15 minutes, until the top is browned. 
Remove from oven.
Let stand for 10-15 minutes before serving.
8-10 servings

ENJOY!

My fave...

Chile Lime Shrimp

Oh, la la!  This is a tasty sauce for shrimp!

It’s spicy, but light and good.  It’s an old recipe from The Chicago Tribune, which I filed away. We really enjoyed the saucy shrimp, and I wonder why it took me so long to make it. 

This is the first time I have used the chili-garlic sauce.  If you’ve never tasted it, you’re in for a treat if you’re a garlic and chili sauce fan!  As the ad says, “it’s a tempting blend of ground chilies and garlic.  It has a full-bodied flavor that will make your mouth water.”

Combined with brown sugar, lime juice and scallions, it’s an enticing sauce and I wish I had doubled the recipe. I will the next time ~ and, I won’t wait so long!  

Chile Lime Shrimp

Ingredients:

1 teaspoon olive oil

Nonstick cooking spray

4 scallions (green and white parts), sliced thin

¼ cup lime juice

1 tablespoon garlic, minced

1 tablespoon Splenda Brown Sugar Blend

1 teaspoon Asian-style chili-garlic sauce

1 teaspoon seasoned pepper

9 ounces peeled and deveined raw medium shrimp

Method:

Add olive oil and a generous amount of cooking spray to a nonstick skillet over medium-high heat.

Add scallions and sauté for 3-4 minutes.

In a small bowl, whisk together lime juice, garlic, brown sugar and chili-garlic sauce.

Pour over scallions and simmer until reduced by half, 3-4 minutes.

Add shrimp and sauté until shrimp is pink and just cooked through, about 4 minutes.

4 servings

 

ENJOY!