Panko Crusted Salmon with Honey Mustard Vinaigrette

Oil and vinegar aren't friends. Oil is fat based while vinegar is water based. Whisking them together with an emulsifier, such as Dijon mustard, allows the ingredients to blend into a creamy vinaigrette.

 Ingredients:

1 tsp. honey
2 tsp. Dion mustard
2 Tbsp. white wine vinegar
1 tsp. fresh thyme, chopped
1/4 c. extra virgin olive oil
3/4 c. panko bread crumbs
12 oz.salmon filet, skin removed

Directions:

1.Preheat oven to 450F.

2. Whisk together the honey, mustard, vinegar, thyme, and olive oil until well combined. Season with salt and pepper to taste.

3. Mix together the panko and 2 Tbsp. of the vinaigrette until moistened.

4. Place the salmon on a baking sheet. Brush 2 Tbsp. of the vinaigrette on the salmon. Pat the moistened panko crumbs on the top of the salmon.

5. Bake for 7-9 minutes until the fish is cooked through.

Tip: Toss the remaining vinaigrette with a vegetable side or over a salad!

Leftover Spinach Dip = Chicken, Spinach, & Orzo Casserole

You had a great party last night. Fun was had by all, the food and drink were great, and today you're blearily (possibly hungover) looking into your refrigerator trying to determine what to make for dinner. Sitting in front of you is a bowl of leftover spinach dip. Sure, you could park yourself on the couch, grab a spoon, and catch up on your DVR, or you could take 20 minutes to throw this chicken, spinach and orzo casserole together.

 Ingredients:

1.5 c. spinach dip
1/2 c. cottage cheese
1/2 c. plain yogurt
1/2 c. grated Parmesan cheese
1 tsp. dry mustard
1/4 tsp. cayenne pepper
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ground black pepper
1 c. uncooked orzo
2 tsp. olive oil
1 lb. chicken breast, cut into 1-inch cubes
1 c. shredded Swiss cheese

 Directions:

1. Preheat oven to 400F  

2. In a large bowl, whisk together the first nine ingredients (spinach dip through black pepper).

3. Cook the pasta according to package directions, reducing the suggested cooking time by two minutes. (It will continue to cook in the oven.)  Drain and add to the dip mixture.

4. Heat the olive oil over medium high heat in a medium skillet. Add the chicken and cook until no longer pink (like the orzo, it will finish cooking in the oven.) Remove from skillet and add to dip-orzo mixture.

5. Mix thoroughly and place in 8x8 pan. Top with the shredded Swiss and bake at 400F for 20-30 minutes, or until slightly golden.  Let rest for 10 minutes, and serve.

Don't Pan Fry Your Pork...Bake Your Bacon!

Bacon - lots of people love this smoky, salty meat. However, different cooking methods can have some drawbacks. Pan frying bacon in a skillet requires somewhat constant attention and turning, and the bacon sits in its own fat. Microwaving bacon produces uneven results.  The solution - bake your bacon!

1. Line a baking sheet with aluminum foil, then place a wire rack inside it.The rack elevates the bacon, so the grease drips away, and the foil allows for quick cleanup.
2. Lay the bacon strips on the rack. Try to keep space between the strips.
3. Bake at 400F for 15-20 minutes, until crisp, but not too dark.
4. Move strips to a paper towel lined plate, add another paper towel on top of the bacon, let rest for five minutes, and enjoy! I'm using this batch in a Swiss and Bacon Dip, which is an easy, tasty appetizer.

Explore Your Asian Pantry: Beef and Noodle Soup

This soup uses ingredients that everyone should have as part of their Asian pantry. It also has the common Asian flavor combination of savory, sweet, sour and spicy.

Tip:  Before slicing the steak, place it in the freezer for 20 minutes. The semi-frozen steak will be easier to cut.

Serves 4

Ingredients:

1 lb. skirt steak sliced in 1/4 inch strips

2 Tbsp. soy sauce

1 Tbsp. rice wine vinegar

1 Tbsp. mirin

1 Tbsp. toasted sesame oil

1 tsp. Chinese five spice powder

1Tbsp vegetable oil

2 shallots, sliced

4 cloves garlic, minced

2 Tbsp. grated fresh ginger

1 jalapeño, seeds and ribs removed

4 c. beef broth

2 c. water

2 c.green cabbage, chopped

3 oz. dried rice noodles

2 Tbsp. fresh cilantro or parsley, chopped

Lime wedges

Directions:

1.       In a large bowl, whisk together the soy sauce, rice wine vinegar, mirin, and five spice powder. Add the chopped steak, stirring well to coat. Cover and refrigerate for 30 minutes. Remove beef from marinade (save the marinade) and pat dry with paper towels. 

2.       Heat vegetable oil over medium-high heat. Add beef and stir constantly for 3 minutes, or until well browned. Remove beef from pot.

3.       Add shallots, garlic, ginger and jalapeño, stirring for 4 minutes.

4.       Stir in remaining marinade, beef broth and water. When simmering, reduce heat to medium and simmer for 15 minutes.

5.       Stir in the chopped cabbage, browned beef, and rice noodles. Cook for 10 minutes.

6.       Ladle into bowls and garnish with chopped cilantro and a lime wedge..

Turkey Sausage and Spinach Frittata

Yield: 5 servings

Ingredients:

8 eggs

1/4 cup milk

2 Tbsp. cottage cheese

1/4 tsp. red pepper flakes 

3 links Italian turkey sausage, casings removed

1 Tbsp olive oil

1 medium onion, chopped fine

3 cups baby spinach, coarsely chopped

2 Tbsp. chopped chives

Directions:

1. Preheat oven to 400F.
2. In a medium bowl, whisk the eggs, milk, cottage cheese, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. pepper until well blended .  
3. In an oven safe skillet, brown sausage over medium heat. Remove sausage and drain on paper towels.
4. Return skillet to heat and add the olive oil. Sauté the onion for five minutes, or until translucent.
5. Add spinach and cook until slightly wilted, about two minutes.
6. Stir the egg mixture and browned sausage in with the onion and spinach . Cook until eggs begin to set, about five minutes
7. Place skillet in the oven and bake for fifteen minutes, or until frittata is puffed and golden brown.
8. Cool for five minutes, sprinkle with chives, slice into wedges, and serve.