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Thursday, July 14, 2016

Omelet Muffins

These individual omelet muffins mean everyone 
can have their favorite omelet fillings, and they
are all ready at the same time.
Omelet making just got easier!
 I had onion, green paper, ham, tomato,
 spinach and cheese. Use whatever you have,
leftover vegetables are good.
 First I sautéed the ham and raw vegetables 
 in a little butter until tender.
 Meanwhile I whisk the eggs.
Add the seasonings and a pinch of
baking powder. That makes them puff.
I add the tomatoes and spinach last. Stirring until
the spinach wilts. I let them cool a bit. I have extra
filling here for an omelet later in the week.
My kitchen assistant and taster 
Sofie is close by...as always. 
 Spray a muffin tin and add a spoonful of
filling to the bottom.
 Top with cheese.
 Pour the eggs on top, filling almost full.
Bake in a 375º oven for 15 minutes.
This is a good time to make whatever else
 you are serving like fruit and coffee. I love 
breakfast recipes that don't need my
constant attention.
 Bake until puffed and golden.
Aren't these the cutest?!
 Remove to a warm plate.
 Leftovers can be reheated the next day
in the oven or microwave
Omelet Muffins
4 eggs
¼ C milk
½ t baking powder
½ t oil
salt & pepper
omelet filling
shredded cheese
Spray a 6 cup muffin tin with cooking spray.
Add a spoonful of omelet fillings, your choice:
(onions, ham, green pepper, mushrooms,
spinach, tomatoes, leftover vegetables)
Add a spoonful of cheese, your choice.
In a medium bowl whisk the eggs and the 
next 4 ingredients and pour over the 
cheese until the cups are almost full.
 Bake @375 for until puffed and golden, 
about 15 minutes.

Enjoy!




Monday, July 4, 2016

Garlic Butter Salmon in Parchment Packets

Here's another great way to make salmon.
These little salmon bundles are a nice presentation
 for dinner. They make the most tender moist 
salmon and then there's the garlic butter.
That's should be enough to try them. 
You can make just one for yourself, or make
 two or twenty. Plus you can even prep them
 ahead of time so they're all ready to pop 
in the oven whenever you plan to eat. 
Cut the salmon into individual pieces.
 You want one salmon filet per packet. 
Melt the butter in a bowl and add the
garlic, parmesan, lemon, and herbs. 
 Slice the length of the zucchini, then
into half moons. Place in the center of
a square of parchment paper. Drizzle
with a bit of olive oil, sprinkle with
kosher salt and a few grinds of pepper
 Lay the salmon filets on top, season again
to taste and spread with the garlic
butter mixture.
 Fold over the sides of the parchment
and the ends tightly.
 Bake in a sheet @375º for 15 minutes.
 Plate and open carefully.
 Garnish with parsley and Parmesan if desired.

Garlic Butter Salmon 
in Parchment Packets
per packet-1 serving:
1 salmon filet about 6-oz
1 T butter, melted
1 T Parmesan cheese
1 clove garlic, minced
½ T lemon juice
¼ t Italian herb seasoning 
½ zucchini, cut into half moons
½ T olive oil
kosher salt
freshly ground pepper
parsley for garnish
Melt the butter in a bowl and add the parmesan, 
garlic, lemon juice, Italian seasoning, and salt to
taste. Cut a sheet of parchment paper and place
the zucchini in the middle. Drizzle with olive oil
and season with salt and pepper. Top with the
salmon filet. Sprinkle the salmon with salt and
 pepper to taste and spread on the garlic-butter
mixture. Bring the two sided of paper together
and fold over to seal. Tightly roll the ends.
Transfer to a baking sheet. Bake @374º for 15
minutes. Place each packet on a plate; open
carefully. Garnish with parsley and Parmesan. 
double recipe for 2
Enjoy!

Thursday, June 30, 2016

Shrimp & Asparagus Stir-Fry

You can make this delicious, fresh, and healthy 
dinner in less than 15 minutes.
Let's begin: Peel the shrimp. Snap off the hard 
ends of the asparagus, then slice them into thirds.
 Mince the garlic and ginger. I've been using fresh
 ginger much more lately. It gives a big flavor 
boost and it's so good for you. 
 Heat 2 T of the olive oil on medium-high in a 
large skillet. Add the shrimp, half the salt 
and red pepper. I use ¼ t of the red pepper 
flakes because we like a little kick...
it's just right for us. You can use less. 
 Saute' until they turn pink and are done.
 Remove the shrimp to a plate.
 Add the remaining 2 T olive oil to the pan. 
Add the asparagus, the remaining salt, minced 
ginger and garlic. Cook, stirring frequently until
the asparagus are crisp-tender.
 Return the shrimp to the pan.
 Add the soy sauce, stir to combine. 
Add the lemon juice, stir again. Serve hot. 

Shrimp & Asparagus Stir-Fry
1 lb shrimp, peeled
1 lb asparagus, ends snapped off
4 T olive oil
½ t salt
¼ t red pepper flakes
1 clove garlic, minced
1 t minced ginger
1 T soy sauce
2 T lemon juice

1.) Heat a large frying pan over medium-high 
heat. Add 2 T of the olive oil. Add shrimp to 
the pan, season with half the salt and red 
pepper flakes. Cook, stirring frequently until 
the shrimp are pink and cooked. remove from
 the pan and set aside.
2.) Add the remaining 2 T oil to the pan then
add the asparagus that has been cut into thirds.
Add the remaining salt, ginger and garlic. 
Stir frequently and cook until the asparagus are
crisp-tender.
3.) Return the shrimp to the pan, add the 
soy sauce and toss to combine. Add the 
lemon juice, stir again and serve hot. 
3-4 servings.
tip: You can also use fresh broccoli in
 place of asparagus.


Enjoy!


Friday, June 24, 2016

Make Your Sandwich Great Again!

Here are the candidates that promise to
deliver great flavor. The good news is
you can vote for all of them!
The secret is in the sauce. Swap out the plain
 mayo you use on your sandwich and
mix up a special kicked-up spread in minutes.

The Grilled Reuben with my homemade
1,000 Island Dressing
 Marshall Field's Special Sandwich with
homemade 1,000 Island Dressing
BLAT (bacon, lettuce, avocado, tomato) with
Herb Mayonnaise.
You can mix each recipe in a jar. Store in
the refrigerator for a few weeks.
Make as little or as much as you want.
I usually make half a recipe so that I'll
use it within 2 weeks for the two of us.
Shrimp Roll with Lemon-Tarragon Mayonnaise.
But wait...there's more!


1000 Island Dressing
1 C mayonnaise
¼  C sweet relish
¼  C ketchup
¼  t salt & ¼  t pepper
½  t tarragon
1 t Worcestershire sauce
dash Tabasco (optional)
Mix and store in a jar
I use this one on BLTs, chicken, 
turkey, and a grilled reuben. 
YUM!

Herb Mayonnaise
1 C mayonnaise
1-½  t thyme
¾  t dill 
½ t parsley
¼- ½  t red pepper flakes
¼  t black pepper
Mix and store in a jar.
I use this on BLTs, chicken, turkey,
steak, roast beef, and egg. 

Dijonnaise
1 C mayonnaise
3 T Dijon mustard
1 T lemon juice
Mix and store in a jar.
Good one for ham, cheese, tomato,
greens (spinach or lettuce) on rye.
 Also good on a leftover salmon or
 tilapia sandwich.

Lemon-Tarragon Mayonnaise
! C mayonnaise
2 T lemon juice
2 t tarragon, dried
2 t celery salt
½ t pepper
Mix in a jar. Good with shrimp,
 salmon, chicken, and chicken salad.

Cilantro Cream
1 C plain yogurt
½ C firmly packed 
fresh cilantro leaves
1 t kosher salt
3 T lime juice
Mix and keep in a jar for
up to 2 weeks. 
Chicken, fish, pork, and steak sandwiches.

Cranberry Mayonnaise
1 c mayonnaise
¼ C cranberry sauce or 
spiced cranberry chutney
(homemade is best click on links)
Remember this one after Thanksgiving!
Makes the best Turkey sandwiches. Good
on chicken or pork sandwiches anytime.

Garlic Butter
1 stick butter (1/2C)
1 garlic clove, minced
1 T lemon juice 
1 T minced fresh parsley
½ T chopped fresh chives
Keep in fridge for 2 weeks or
freeze then slice to use on bread,
vegetables, or to top steaks.

Enjoy!

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Thursday, June 23, 2016

One-Pan Brown Sugar Garlic Pork Loin with Vegetables

I love dinners that use just one sheet
pan to roast everything in the oven.
 The roasting juices from the pork
enhance the flavor of the vegetables.
 This was part of a large loin roast I
bought at Sam's Club. I just cut it into
the size we need for the 2 of us and still
have some left over for sandwiches
the next day. I usually cut the larger piece
into thirds and freeze the other 2.
Pork loin is such a versatile roast. I have several
go-to recipes. This combo of seasonings gives
great flavor and adds a completely new twist on
the more traditional pork roast. 

Brown Sugar Garlic Pork Loin 
       with Vegetables
2 lb pork loin
4 garlic cloves, minced
4 T brown sugar
1 T soy sauce
1 T oil
salt and pepper
1. Combine the ingredients and rub all over
the pork, salt and pepper to taste.
Place on a foil-lined baking sheet.
Roast in a 375º for 25 minutes.

2. During this time prepare the vegetables.
After the pork has been in the oven for the
25 minutes, add the vegetables to the
 pan along each each side of the pork.

 3. Continue to roast everything for another
 15 minutes. Total of 40 minutes for the pork.

4.  Now remove the pork roast from the oven, 
leaving the vegetables in the pan giving them
 a toss. Place the pork on a platter allowing it to 
 rest for 5-10 minutes before slicing.
Total of 25 minutes for the vegetables.

5. When you are ready to serve; slice the pork,
pour over any juices from the platter.
Remove the vegetables from the oven and
place alongside the pork.


Prepared Vegetables
2 lbs carrots, peeled and sliced
(or broccoli)
2 lbs potatoes, peeled or scrubbed
 and cut into chunks
¼ C oil
salt and pepper to taste
Mix together in a large bowl
serves 4

Enjoy!


Monday, June 20, 2016

One Ingredient Onion-Crusted Salmon

I should call this
easiest-ever-one-ingredient salmon.
Dinner couldn't get any easier or faster!
This recipe used just 1 ingredient, dry onion
soup mix and produces spectacular results.
I use the George Forman grill and it's grilled
to perfection in about 5 minutes.
 This is a small drill so I do 2 pieces at a a time.
 I rub it with a little olive oil.
Lightly crush the onion soup in the packet then 
sprinkle it evenly and pat it on both sides of the fish,
 Put it on the preheated grill and put the lid down.
The onion soup gives it all the seasoning you need.
 Since you're grilling both sides at the same time
 it will only take about 4-5 minutes to cook.
Peak at the sides to see if it's just a little
bit underdone in the middle. It will
continue to cook when removed from the grill.
 You can also pan grill it if you don't have a grill.
 To serve, spritz it with lemon juice.
Tonight I served it with a baked potato
(in the microwave) and sautéed some fresh
spinach. A delicious dinner was ready in
less than 10 minutes. 
Can't beat that! 


Onion-Crusted Salmon
Salmon, about 1 lb
dry onion soup mix
olive oil, lemon juice
Cut salmon into 3 -4 filets
Rub with olive oil.
Sprinkle both sides with dry onion 
soup mix, patting on to adhere,
Grill on preheated grill pan, close lid
for about 4-5 minutes until almost
done. Remove, spritz with lemon. 

Enjoy!

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