Tag: Dutch oven

Dijon and Panko-Crusted Salmon AND Blendtec Blender Giveaway Winner

by Pam on September 23, 2012

My husband dropped my son off at a buddies house yesterday for a sleepover and came home with a large fillet of freshly caught king salmon. Thank you so much for the beautiful fish Gery, Amy, Gavin, and Jason! I decided to try something new instead of my usual Salmon with Garlic, Lemon, and Dill^[1]. I found a delicious looking recipe by Ina Garten^[2] that looked too good to resist and I had all the ingredients on hand – you can’t beat that! Instead of cutting the fish into 4 even pieces, I just cooked it a little longer and left it whole. The Dijon gave the fish a wonderful flavor and the panko gave it a great texture. It was perfectly cooked, tender, and absolutely fantastic! My kids loved it, especially with lemon juice squeezed on top. We gobbled up every last bite of this salmon. Freshly caught fish is the BEST!

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.

GIVEAWAY WINNER:

Drum-roll please…. The winner of the Blendtec Blender Classic Wildside^[3], the Twister Jar^[4] attachment, and Fresh Blends Recipes Book^[5] is comment number 1135:

Ian — September 22, 2012 @ 12:03 pm^[6]

I’d love to say I would make some really great condiment or sauce, but actually the kids would probably beg for smoothies first!

Congratulations Ian! I am so excited for you… this blender is truly amazing! Please e-mail me your mailing address (street address) as soon as possible so Blendtec can send you your blender package.

Side Note: If the winner does not respond within 48 hours, a new winner will be chosen.

Print^[7]

Dijon and Panko-Crusted Salmon

Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

3/4 cup of plain panko crumbs
2 tbsp of fresh parsley, minced
Zest of one lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 large king salmon filet
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Spoon the Dijon mustard on top of the salmon and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on to of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in a OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the salmon fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until an internal temperature of the thickest part of the salmon reads 125-130 degrees. Remove from the oven and cover with a tin foil tent for 5-10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

^{^} Salmon with Garlic, Lemon, and Dill (www.gordon-ramsay-recipe.com)
^{^} Ina Garten (www.foodnetwork.com)
^{^} Blendtec Blender Classic Wildside (www.blendtec.com)
^{^} Twister Jar (www.blendtec.com)
^{^} Fresh Blends Recipes Book (www.blendtec.com)
^{^} 12:03 pm (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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White Bean Soup with Kale and Turkey Italian Sausage

by Pam on October 4, 2012

We are finally having cooler weather here in Portland and since it was in the 60′s and very windy, I decided to make a pot of soup. After looking through my cupboards and refrigerator I found homemade chicken broth^[1], white beans, kale, a carrot, garlic, and a couple of Italian sausages. I loved the simplicity of this soup. No fancy herbs. No heavy cream. Just basic ingredients that when combined made an outstanding soup. We all loved it and enjoyed hearty bowls of soup for dinner. I love watching my kids eat the kale without any qualms… it does my heart good! I served this soup with my House Salad^[2] tossed with Fran’s Vinaigrette^[3] and some freshly baked bread for a delicious and healthy meal.

Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total. Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes. Remove from the Dutch oven and let cool then dice into small bite sized pieces.

Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste. Cover with the lid and let the soup simmer for 45 minutes. Use an immersion blender to blend a little bit of the soup to make it thicker. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.

Print^[4]

White Bean Soup with Kale and Turkey Italian Sausage

Yield: 6-8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.

Ingredients:

2 links of turkey Italian sausage, cooked, then diced
2 tsp of olive oil
1/2 sweet yellow onion, finely diced
1 large carrot, finely diced
1 clove of garlic, minced
5 cups of homemade chicken broth (see link above)
3 cans of white beans, drained & rinsed
Sea salt and freshly cracked pepper, to taste
2 cups of kale, chopped
Parmesan cheese, if desired

Directions:

Heat a large Dutch oven over medium heat. Coat with cooking spray then add the turkey Italian sausages. Cook on all sides, until cooked through, about 7-8 minutes in total. Slice the sausages down the center lengthwise then place back into the Dutch oven to cook on each side for another 2-3 minutes. Remove from the Dutch oven and let cool then dice into small bite sized pieces.

Add the olive oil to the pot then toss in the onion and carrot. Cook, stirring often, for 5-6 minutes or until tender. Add the garlic and cook, stirring constantly, for 1 minute. Add the chicken stock, white beans, and chopped sausage. Season with sea salt and freshly cracked pepper, to taste. Cover with the lid and let the soup simmer for 45 minutes. Use an immersion blender to blend a little bit of the soup to make it thicker. Add the kale and stir until well combined and let it cook for 1-2 minutes. Ladle into bowls and served topped with Parmesan cheese if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} homemade chicken broth (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Italian Chili

by Pam on September 9, 2012

We finally had a cool day today in Portland. It was cloudy, cool, and a much needed break from the heat! I found a recipe at The Slow Roasted Italian^[1] that looked and sounded perfect! It had a wonderful chili flavor with an Italian twist. It smelled amazing while it simmered on the stove all afternoon and tasted even better. My daughter, who does not like chili, actually liked this and nearly ate her whole bowl full. My son loved it and asked for leftovers for his school lunch tomorrow. My husband and I both really liked it too and I look forward to eating the leftovers this week. Thanks for the great recipe Donna.

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.

Print^[2]

Italian Chili

Yield: 12

Prep Time: 10 min.

Cook Time: 2-3 hours

Ingredients:

1 tsp olive oil
1 lb lean ground beef (I used 90/10)
1 lb turkey Italian sausage, removed from casings
1 tsp chili powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried cumin
Sea salt and freshly cracked pepper, to taste
1 sweet yellow onion, diced
1 red bell pepper, diced
5 cloves of garlic, minced
2 15oz cans of diced tomatoes
1 10oz and 1 8oz cans of tomato sauce
2 15oz cans of chili beans with sauce
1 15oz can of kidney beans, rinsed and drained
Parmesan cheese, shredded

Directions:

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Slow Roasted Italian

References

^{^} The Slow Roasted Italian (theslowroasteditalian.blogspot.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)