June 28, 2012

Lemony Salmon with a Creamy Dill Sauce Recipe

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This morning I was cruising around Facebook and came across a music video about farming sung to the tune of LMFAO's Sexy and I know it song.  It's called I'm Farming and I Grow It.  Gotta feed everybody!  Gotta feed everybody!  So funny to me.  Is it bad to admit that I love the original song too?  Hopefully not because it really makes me laugh.

On a totally unrelated subject..I made some more yummy salmon the other day.  I saw the recipe here and had to try it when I read about the sauce.  There is just something about Salmon and the summertime that really goes together for me.  Especially when you whip up an amazing, creamy, dreamy, sauce using fresh herbs.  We all loved this recipe and it came together so quickly and easily.  Perfect for a warm summer night.  Plus, the leftover Creamy Dill sauce was amazing on pita crackers.

You will need Cilantro, Plain Yogurt, Salmon, dry Oregano, Cumin, Quinoa, Cream, Lemon, Fresh Dill, Fresh Parsley, Garlic, Canola Oil, and Frozen Peas.

Season both sides of the Salmon with Salt & Pepper.  Place on a parchment lined baking sheet and top each piece of Salmon with a Lemon slice.  Bake at 350 degrees for 30 minutes.

Meanwhile grab your scary food processor, or a blender, and add in the Yogurt, Garlic, Cream, Dill, Cilantro, Parsley, Dry Oregano, Lemon Juice, Canola Oil, and a bit of Salt & Pepper.

Blend until smooth and creamy.  Taste and add a little more Salt & Pepper or herbs as desired.

Grab the Quinoa and give it a good rinsing.  Add the Water, Cumin, Frozen Peas, and Quinoa to a pot and cook according to Quinoa package instructions.

Warm a non-stick skillet over medium heat and add the Salmon fillets.  Cook on each side for a few minutes just to crisp up the outside.  No need to cook very long as the Salmon is fully cooked.

When the Quinoa is done place it on a plate, Place the Salmon to it, and top with a drizzle of the creamy sauce. 

Lemony Salmon with a Creamy Dill Sauce Recipe
Source:  Sunshine and Smile


1 C Plain Yogurt
1/4 C Cream
1/2 C fresh Dill, roughly chopped
1/4 C fresh  Cilantro, roughly chopped
1/4 C fresh Parsley, roughly chopped
1 tsp dry Oregano
1 Clove Garlic
1 tsp fresh Lemon Juice
2 TBSP Canola Oil
Salt & Pepper to taste

Everything else:

3 Salmon Fillets
1 C frozen Peas
1 1/2 tsp ground Cumin
1 C Quinoa, rinsed well
3 slices of Lemon
Salt & Pepper
1 tsp Canola Oil

Season both sides of the Salmon and place on a parchment lined baking sheet.  Top with a slice of Lemon and bake for 30 minutes at 350 degrees.

Meanwhile, in a food processor or blender add the Yogurt, Cream, Dill, Cilantro, Parsley, dry Oregano, Garlic Clove, Lemon Juice, Canola Oil, and Salt & Pepper.  Process for a couple of minutes until all of the ingredients are chopped and well combined.  You will end up with a lovely white sauce with yummy herb bits throughout.  Set aside or refrigerate until ready.  (This step can be done ahead of time)

Now add the rinsed Quinoa, frozen Peas, and Cumin to a saucepan and cook according to the Quinoa package instructions.

When the Salmon is finished cooking, warm a large non-stick skillet over medium heat.  Add a bit of Canola Oil (I just gave the pan a good spray with my Misto and it worked great) and cook each side of the Salmon for a couple of minutes to crisp it up a bit.

Place the Quinoa on a plate, top with the Salmon, and drizzle with the Creamy Dill sauce.



Last year I was cooking up a fun, easy, and delicious Tinfoil Dinner
a delicious Butternut Squash and Ham pasta dish Pin It

June 22, 2012

Fame on Friday's

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I am excited to be part of a fun series called Fame on Friday's over at Because (I Think) I Can.  Leanne has a very fun blog with some great ideas.  I hope you guys will go check out my guest post and give her a little love for featuring me.  We all know a gal can use a little Fame on Friday's ;) Pin It

June 19, 2012

Philadelphia Cooking Creme Savory Lemon & Herb review

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My oldest has a gymnastics class every Wednesday.  She loves the class and I really enjoy watching her learn and grow.  The trouble is, the class starts at 5:30 and goes for an hour.  We don't usually eat dinner until 6:00, and I find it difficult to have dinner ready early enough for us to eat before class.  So I am always looking for a something that I can whip together quickly so we can eat shortly after we get home. 

Enter one of my favorites..Philadelphia Cooking Creme. I have made several dishes using the different flavors of Cooking Creme.  But this was my first time trying the Savory Lemon & Herb flavor.  I was really excited to give it a try.  I love lemon flavor in savory dishes.  Let me just tell you that this was my favorite flavor of Cooking Creme so far.  Yummy.  The Lemon and herb flavor just goes perfectly with pasta.

Hello my tasty little friend.

I decided to try this with the fun Asparagus & Gruyere Ravioli I had left over after I tried the Dave's Gourmet sauce.

I just sauteed some half an Onion with a bit of Canola Oil until they were softened.  Then I added in the Cooking Creme until it was good and warm.

Served with Asparagus this dish turned out so well.  My kids and husband loved it.  We will absolutely be purchasing this flavor of Philadelphia Cooking Creme again.  I highly recommend this to you for a quick and easy weeknight dinner. Pin It

June 12, 2012

Dumplings Recipe

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I am about to share the most amazing and delicious Dumpling recipe ever.  My Mom has been making these dumplings for as long as I can remember.  These Dumplings make for an amazing Chicken & Dumplings dish.  They are light and fluffy and so much fun to eat.  I recently celebrated turning 29 again  a Birthday and my Mom asked what I wanted her to make me for dinner.  There was no question in my mind..I wanted some of her Chicken & Dumplings.  I decided to go over to her house a little early so I could blog her preparing this delicious feast so you and I can enjoy it on our own.

The recipe came from this Betty Crocker Cookbook that my parents got as a wedding gift some 35 years ago.  It was published around 1969.  This book has been loved.  We checked a more recent copy of the book and the recipe is still being published (obviously because it tastes like a bit of Heaven on Earth).

You will need Parsley, Baking Powder, Flour, Milk, and Shortening (we used Butter flavor).

In a large bowl combine the Flour, Baking Soda, and Parsley.

Add in the Shortening.

You can just stir it up with a fork to cut the Shortening into the Flour mixture.  When the Shortening begins to form smallish lumps you are good to move on to the next step.

Add the milk.

Mix everything together to make a sticky dough.

Meanwhile whip up a chicken soup.  You can do this the fancy homemade way..or you can whip up something fast and easy.  Hopefully one day I will be around when she makes the soup part so I can blog that for you too.

Grab the dumpling dough by the spoonful.  These were probably a little over a Tablespoon worth.

Just push them into the soup using your finger.

Make sure to space them out a little so they have room to cook.

Bring the pan to a simmer and cook for about ten minutes.

Cover and cook another ten minutes.

Look at how fluffy and amazing these little beauties are. 


Dumplings Recipe

1 1/2 C Flour
2 tsp Baking Powder
3/4 tsp Salt
1 TBSP Dried Parsley
3 TBSP Shortening
3/4 C Milk

In a medium bowl combine the Flour, Baking Powder, Salt, and Dried Parsley.  Cut the Shortening into the mixture.  You can do this using a fork by mixing everything together well.  Once you get what looks like coarse crumbs you have reached the correct consistency.  Add in the milk and combine everything well.

Add the Dumplings by the spoonful to a boiling vegetable, Chicken, or Beef stew.  Allow to cook for ten minutes.  Then cover the pot and cook for another ten minutes until the Dumplings are fluffy and amazing. 

Enjoy! Pin It

June 5, 2012

Sloppy Joe's square Recipe

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I just can't get past it!  Every time I make Sloppy Joe's I have to sing the SNL song by Adam Sandler.  I was singing it and really jamming to the max enjoying myself as I was cooking up this dish.  My four year old thought I was being so weird.  She told me that they weren't Sloppy Joe's that they were Princess Hamburgers!  Princess Hamburgers just don't have the same ring to it that Sloppy Joe's has.  Plus, how could I sing my favorite cooking song if they were called Princess Hamburgers?  So I convinced her that we could call these beauties Princess Joe's.  The song can still be sung as Princess Joe's so it worked for both of us.  These Princess Joe's turned out super yummy and came together very quickly.  My kids and husband loved it and everyone went to bed with a full belly.  I found the original recipe here.

You will need Ketchup, Chopped Onion, Chopped Bell Pepper, Grated Carrots, Pillsbury Big & Buttery Crescent Rolls, Chili Powder, Canola Oil, Ground Beef, Worcestershire sauce, Red Wine Vinegar, and Grated Cheese.

Add a bit of Canola Oil to a pan over medium heat.  Toss in the Onion, Pepper, and Carrots and saute them for about 5 minutes until they start to soften.

Add in the Ground Beef, season it with Salt & Pepper, and get it good and Brown.  Then add in the Ketchup and Chili Powder.  Lower heat to a simmer and let go about 20 minutes.

Make sure you get the Pillsbury Big & Buttery Crescent Rolls..not only are they 50% Bigger...but...that's what the recipe calls for. 

Grab a 9x13 dish and spread out one of the dough canisters, making sure to pinch together the perforations, and pressing it up the sides.  Do not grease the pan!

When the meat is all done add it to the baking dish.

Top with the Shredded Cheddar Cheese.

Make a tasty crust by placing the last canister of Crescent roll dough on top.  Try not to look at the section on the right...I'm not exactly sure how I mangled it so horrifically.  Bake in a 350 degree oven for 30-35 minutes.

Check about half way through and top with foil if it starts to get too brown.  You don't want the yummy top to burn.

Tasty stuff!

Can you see the ooey gooey Cheese peeking out!  I love Cheese!


Sloppy Joe's Squares
Source:  Life as a Lofthouse

1 tsp Canola Oil
1 Onion Chopped
1/2 Bell Pepper Chopped
2 Carrots Peeled and Shredded
1 Lb Ground Beef
1 C Ketchup
1/2 C Water
2-4 TBSP Worcestershire Sauce (I used at least 3)
1 TBSP Red Wine Vinegar
2 tsp Chili Powder
2 Cans Pillsbuyr, Big & Buttery Crescent Roll dough
2 C shredded Cheddar Cheese
Salt & Pepper to taste

Pre-heat your oven to 350 degrees.  Warm a large non-stick skillet over medium heat and add in the Canola Oil.  Cook the Onion, Bell Pepper, And Carrots for about five minutes until they begin to soften.  Add in the Ground Beef and Salt & Pepper and cook until browned.  Mix in the Worcestershire Sauce, Red Wine Vinegar, and Chili Powder.  Stir together well and let simmer for about 20 minutes.  

Grab an ungreased 9x13 baking dish and unroll the first can of Crescent dough.  Place the dough in the bottom of the dish and press together the perforations and press up on the sides.  When the Beef mixture is done add it into the baking dish.  Top it with the Shredded Cheddar Cheese and finish by covering the dish with the final can of Crescent dough.  Bake 30-35 minutes, making sure to check half way through.  If the top is browning too much cover it with a bit of foil and finish cooking.  Let the dish cool a few minutes before serving.



Last year I was cooking up:

 A ridiculously delicious Cauliflower Curry Stew
An easy and tasty Chicken Kiev Pin It