Lemony Salmon with a Creamy Dill Sauce Recipe

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

Sauce:

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.

Enjoy!

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

Stuffed Salmon with Sriracha Cream Sauce Recipe

For a very long time I didn't think I liked to eat fish.  My Mom would make yummy fish dinners and I would only eat the side dishes.  What a fool I was.  Luckily in my early twenties I dined at a seafood restaurant in Berkeley California and decided to give the salmon a try.  Yummy!!  I am so glad I decided to give seafood another try because now I enjoy it very much.  I found this recipe here and my husband and I really loved it.  My kids ate a little but I think the Sriracha sauce was a little spicy for their delicate taste buds.  Give it a try..you'll be glad you did.

For the marinade you will need Salmon, Honey, Cornstarch, Soy Sauce, Brown Sugar, Ginger, Garlic Powder, and Water.

In a bowl combine the Cornstarch and 1/4 C Cold water.  Stir until the cornstarch dissolves.

In a saucepan add the rest of the Water, Soy Sauce, Ginger, Garlic Powder, Brown Sugar, and Honey.  Bring everything to a simmer and cook until the Brown Sugar has melted.

Add the Corn Starch and let thicken a bit. 

Once the mixture is thick enough to coat the back of a spoon it is ready to go.  Turn off and allow the mixture to cool for a bit.

Place the Salmon in a zip top baggie.

Add the Marinade, making sure to turn the bag around to cover all the Salmon Fillets.

Place in Fridge and allow to marinate at least 30 minutes or it can go overnight.  I let mine marinate about 5 hours.

Now you will need Cream Cheese, Green Onions, Evaporated Milk, Mayo, Sesame Seeds, Oil or non-stick spray, Sriracha, and the marinated Salmon.

Cover a baking sheet with foil and spray with the Oil or Non-stick spray.

Can I just tell you how much I love Sriracha?  It is so good and spicy.  It livens up pretty much any dish.  Add a bit to a bowl.  It's pretty spicy so if you aren't into spicy take this part slowly.

Add in the Mayo and Evaporated Milk.

Mix together really well and add more Sriracha if you want more kick to the sauce.  (this makes a lot of sauce next time I may half it)

Using a sharp knife make a little cut in the thickest part of the Salmon Fillet.  Be careful not to cut all the way through we are making a pocket.

Stuff the Pocket with Cream Cheese.  Don't over stuff.

Place the stuffed Salmon fillets on the baking sheet and bake at 400 degrees for 20-25 minutes.

Oh yeah..this is getting good.

Thinly chop the Green Onion.

Transfer the Sriracha Cream Sauce to a zip top baggie and make a small cut to one of the bottom corners.

Using a steady pressure squeeze the Sauce out of the baggie onto your salmon.

My first attempt was pretty ugly I guess my poor sweet husband gets this homely one.

Top with Green Onion and Sesame Seeds.  Enjoy!

Stuffed Salmon with Sriracha Cream Sauce Recipe
Source: The Boogie Blog

Marinade Ingredients:
1 TBSP Cornstach
1/4 C Cold Water
1/4 C Soy Sauce
1 C Water
5 TBSP Packed Brown Sugar
1/2 tsp Ground Ginger
1/4 tsp Garlic Powder
2 TBSP Honey

Sriracha Cream Sauce Ingredients:
1/4 C Sriracha Sauce
1 Cup Mayonnaise
3 TBSP Evaporated Milk

Other Ingredients:
3 Salmon Fillets
2-3 TBSP Cream Cheese, softened
3 Green Onions Sliced
Sesame Seeds
Oil or non-stick spray

Begin with the Marinade by adding the 1/4 C Cold water and Conrstarch in a small bowl.  Sitr together until the cornstarch dissolves.  In a saucepan, add the rest of the Water, Soy Sauce, Ground Ginger, Garlic Powder, Brown Sugar and Honey.  Once the contents begin to simmer and the Brown Sugar dissolves add the Cornstarch mixture.  Simmer for a few minutes until the liquid is thick enough to coat the back of a spoon.  You do not want to over thicken.  Set aside and let cool a bit.  Once it has cooled down a bit add the Marinade and Salmon Fillets into a zip top bag making sure to coat the salmon and place in fridge for at least 30 minutes to overnight.

In a medium bowl combine the Sriracha and Mayonnaise.  Add in the condensed milk and whisk together well.  Taste and adjust with Condensed Milk for a milder taste or more Sriracha for a spicier taste.

Pre heat oven to 400 degrees and line a baking sheet with tin foil and spray with Oil or non-stick spray. 

Remove the salmon from the marinade and toss the marinade.  Using a sharp knife cut a slit in the thickest part of the salmon.  Make sure you don't cut all the way through we are making a pocket for the stuffing.  Grab about a TBSP of Cream cheese and stuff in the pocket.  Try not to overs tuff it will just make a mess.  Bake 20-25 minutes until the Salmon is fully cooked.

Transfer the Sriracha cream sauce into a tip top baggie and make a small cut on the bottom of one corner.  Using a steady amount of pressure squeeze out the sauce on top of the Salmon.  Top with Green Onions and Sesame Seeds.

Enjoy!

Philadelphia Cooking Cream Santa Fe Blend Chicken & Pasta

I am quickly becoming a huge fan of Philadelphia Cooking Cream.  They are so perfect for nights when I need to make dinner in a hurry. This time I tried the Santa Fe Flavor of the Cooking Cream and I think it is my favorite!  It had a really nice mellow southwest flavor that I really enjoyed.  Both of my kids really liked this too.  I pretty much made this dinner the easiest way possible so it whipped up in no time and it was perfect on a day when time was getting away from me.

I used a Rotisserie Chicken, Cheese, Santa Fe Philadelphia Cooking Cream, Half an Onion, Half a Red Pepper (it was frozen), and Noodles.

I warmed up a pan over medium heat and tossed in a bit of Canola Oil.  Then I added the Diced Onion and Red Pepper to the pan and cooked until softened.

Meanwhile I boiled some water and added the pasta.  These colorful cheese filled ones are my older daughters personal favorites.

To the Onions and Peppers I added some of the Chicken that I shredded up.

Then I added about four Big Spoonfuls of the Cooking Cream.

I got a little Pasta water from the cooking pasta.

I added enough to make the sauce a bit liquidy..maybe a 1/4 cup.

Mix everything together and let it cook together a bit.

When the pasta is done cover it in Sauce and top it with Shredded Cheese.  Enjoy!

Philadelphia Cooking Cream Santa Fe Blend Chicken & Pasta

1 Cup Shredded Chicken
1/2 Onion, Diced
1/2 Red Pepper, Diced
4 TBSP Philadelphia Cooking Cream Santa Fe Blend
1 Package Pasta
Pasta Water 

Warm a pan over medium heat and add a bit of Canola Oil.  When the pan is warm add in the diced Onion and diced Pepper and cook for a couple of minutes until they soften.  Then add the Chicken and Cooking Cream.  Mix everything together really well. 

Meanwhile prepare the pasta as directed on the package.  Using a measuring cup and remove a bit of the water to thin the sauce out a bit.  Add the pasta water until the sauce reaches your desired thickness.  Or skip if you like the sauce extra thick.

Top the cooked Pasta with the sauce and add a bit of shredded Cheese for flair. 

Enjoy!

Quick and Easy Marinara Sauce Recipe

Spaghetti is one of those dishes that I like to whip up last minute when I haven't planned appropriately for dinner.  Sometimes I go wicked easy and just use the jarred stuff.  It works in a pinch but it just isn't delicious.  Using my favorite Bottled Tomatoes or any canned tomatoes you can whip up a quick and easy marinara sauce that is about a million times better than the jarred stuff.

I usually wing it based on what I have.  The staples are Canned Tomatoes, Basil, Italian Seasoning, Garlic Salt, and Italian Salad Dressing.  I usually like to add an Onion and some fresh Garlic to the mix but didn't have any this time.  Just go with the flow.  I just happened to have Italian Sausage so I added that this time.

Remove the Sausage from the casings and brown it over medium heat.

Add in the Tomatoes and stir around a bit.

Add in the seasoning to make it the way you like it.  I usually add 1-2 tsp of each spice and Salt & Pepper.

Add in about 2 TBSP of Italian Salad Dressing.

Mix it all together and bring to a boil.  Allow everything to simmer for about 10-20 minutes while your noodles are cooking.

Use your favorite pasta..or whatever you had left of several different kinds of Pasta.  Top with Cheese and Enjoy!

Quick and Easy Marinara Sauce Recipe

Bottled or Canned Tomatoes
Zesty Italian Salad Dressing
Italian Seasoning
Garlic Salt
Basil
Oregano
Meat or no meat

This is something that is so nice because you can personalize it for yourself.  I usually toss in about a tsp of each spice the Salt.  About 2 TBSP of the Zesty Italian salad dressing.  Then I just let it come to a boil and simmer it for ten minutes or so while I cook my noodles.  You can adjust the seasoning..add an onion and Garlic..or do anything you like in your marinara sauce.  You can add some pepper flakes for some spice.  This is a very customizable recipe. 

Enjoy!

Canning Chili Sauce Recipe

I am about to introduce you all to a legit Pioneer recipe!  This recipe has been in my family for generations.  Literally.  My Grandma's Grandma's Grandma was making this Chili Sauce and it probably goes back even further than that.  Many generations of my family have enjoyed Chili sauce and I know you will too.  It's a bit sweet with a little savory mixed in and hugged by spice.  My favorite way to eat it is with Eggs.  Any kind of Eggs and you are in business..Scrambled, Fried, Ham & Egg Wreath, Egg in a Hole, Ham and Crescent Casserole, or your favorite Egg dish.

You will need Tomatoes, onions, Half Pint Jars (or whatever size you like I actually have Quart in the picture but those were used in another recipe) Pickling Spice, White Vinegar, Salt & Pepper, Sugar...

Cheese Cloth,

Cinnamon, Cloves, Ginger, and Nutmeg.  You do not need a second Pickling spice..I just like it so I photographed it twice.

and you will need a steam canner.

We always reuse bottles so if you are reusing bottles make sure you have new lids.  The rings can be used over and over but not the lids.

Wash the Tomatoes really well.

While washing the tomatoes start a big pot of water on to a good hot simmer.  Place clean tomatoes in the water and make sure they are fully submerged.  Allow them to simmer a few minutes until the skin starts to peel away from the fruit.

Remove the tomatoes and place in a cake pan and allow to sit until they are cool enough to touch.

Remove the core with a parring knife.

Then peel the skin off.  We just let the skin and peel hang out in the cake pan and clean it out after every batch.

Very nice.

Now slice the Tomato up into smallish chunks..about 6-8 pieces depending on the size of your Tomato.

Start a very large pot over medium heat.

You want to add 4 Quarts of Tomatoes.  We did a double batch.

Chop up your onions.  Go ahead and have a nice cry while you are at it.

Add the Onions to the Tomatoes and allow to cook for a few minutes.

Add in the Salt & Pepper.

Now combine the Ground Ginger, Nutmeg, Cinnamon, and Cloves.

Get your Cheesecloth ready and a piece of clean cooking twine or string.

Pour the Pickling spice onto the Cheesecloth.  Remember I doubled the recipe so I used the whole bottle.

Pour the Nutmeg Mixture on top of the pickling spice.  No need to mix this is just for flavor.

Gather the corners and make a cute little spice bundle.  Tie together with the string or twine.

Toss it into the Tomatoes.  Stir it around and make sure it gets submerged.  You want that flavory goodness all up in these tomatoes.

Add in the Sugar

And White Vinegar.

Give everything a good stir.  Check out the spice Bundle..looking great.

You want to stir frequently to avoid burning.  Nothing is worse than burnt Chili Sauce.  I like to squish the spice bundle up against the pan with the stirring implement to help release flavors when I stir.  Cook for about 4 hours allowing everything to reduce down.

4 hours later..oh boy, this is getting good.  Now that everything is reduced down and lovely we are ready to start on the bottling.

Start a small saucepan on to boil and add the lids (just add the amount of lids for the bottles that will fit in the steamer at one time.)  Boil according to package instructions.  I just let them boil until I'm ready for them.

Grab the measuring cup and trusty funnel and fill the half pints up to the bottom of the ring zone.

Oh yea!  Notice that the rims get a bit on the messy side.  This is not good.

Grab a paper towel and get it moist.  You don't want it super soggy..just moist.

Run it along the rim making sure to get inside and outside the bottle clean.  Otherwise you will have a real mess on your hands.  I skipped this step one year and luckily the bottles sealed..not so lucky they were very hard to open and a gooey mess.

The lids will be hot so I just grab them with a fork and put them on top of each filled bottle.  Tighten the rings around each bottle and stick in the steam canner.

Fill the steam canner bottom with water all the way up to the bottles.  Turn it on Medium high and wait for the magic to happen.

Once you've got a good steam coming out you can set the timer and allow it to steam for 65 minutes.  If you do more than one batch make sure you fill the water up before each batch.

When the steaming is done turn the bottles over onto a towel on a heat resistant surface.  We one put the bottles on a table and it burned into the varnish a little bit.  Learn from our mistakes.

When you turn them over make sure they sealed and label the bottles with the year.  Enjoy!

Canning Chili Sauce Recipe
Source:  Pioneer Relations

4 Quarts Tomatoes, sliced
1 Pint Vinegar
1 C Sugar
2 C Chopped Onions
2 TBSP Salt
1/2 tsp Pepper
1/2 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Nutmeg
1/2 tsp Ground Ginger
1/2 Bottle Pickling Spice

Wash the tomatoes thoroughly.  Add to a simmering pot of water and remove once the skin starts to peel away from the fruit.  Remove the core and skin from the tomatoes and cut into smallish chunks.  Add Tomatoes to a Large pot over medium heat.  Add the chopped Onions, Vinegar, Salt & Pepper, and Sugar.  Using a piece of Cheesecloth (or a clean foot of a nylon as my ancestors used to do) create a bundle with the spices and Pickling Spice.  Tie with a string or cooking twine and stir into the Tomatoes mixture.  Stir often to avoid burning.  Allow the mixture to cook for 4 hours uncovered to reduce.  Press the spice bundle against the side of the pan to help distribute spice flavor.

When cooking is done place the Chili Sauce into clean mason jars.  I use half pint but if you have a larger family you may want to use larger jars.  Meanwhile bring a small sauce pan of water to a boil to soften the lids.  After filling the jars make sure to wipe the rims clean to ensure proper/clean sealing of jars.  Top with a softened lid and close tightly with rings.

Place the Steam Canner over Medium-Medium High Heat and fill with water all the way to the top.  Add the Mason Jars and Place lid on.  Once you have a solid steam coming out of the Canner set the timer for 65 minutes to allow the jars to steam.  Once the time is over take the bottles out carefully as they will be very hot.  Turn them over on a towel on top of a heat safe surface and allow to cool.  Make sure to label the Bottles with the year so they don't get mixed up.

Enjoy!