I’ve made salmon so many ways- roasted/baked, grilled, smoked, and broiled, but I’ve never pan-fried it before. And this recipe was just perfect! Searing the salmon in a bit of olive oil on a hot skillet creates a wonderful crust on the top and bottom and then you reduce the heat a bit and cook it until the middle is just cooked through and flakes easily. All you need to season the fish is some kosher salt and freshly ground black pepper. As the original recipe promised, it really is as delicious as the salmon you’d find at a fancy restaurant!
Pan-Seared Salmon
INGREDIENTS
1 Tbsp. extra-virgin olive oil 1/2 tsp. kosher salt freshly ground black pepper 4 (6-oz.) salmon fillets, ~1-1/4 in thick (you can remove the skin, but it’s fine to leave it on)
DIRECTIONS
Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.
Easy cheesy pasta dishes are always welcome here. This orzo has garlic + spinach + Parmesan and a pinch of red pepper flakes if, like me, you can’t resist adding some kick. Serve with some browned chicken sausage or meatballs (or even stir them in!) for extra protein. This go-to mixed green salad would be perfect on the side.
Orzo with Spinach and Parmesan
INGREDIENTS
16 oz. (1 lb.) orzo pasta 1 Tbsp. butter 1 Tbsp. olive oil 2 cloves garlic, minced 1 Tbsp. all-purpose flour 1 cup of milk (I used whole milk) 1 1/2 packed cups baby spinach (I used the same amount of frozen chopped spinach, measured before being thawed) 1 cup freshly grated Parmesan cheese + extra for serving salt and freshly ground black pepper, to taste pinch crushed red pepper flakes, to taste (optional)
DIRECTIONS
Cook orzo according to directions on the box. Before draining, reserve some of the pasta water to add at the end, then drain and set aside.
In a large pot over medium high heat, cook garlic in butter and olive oil until fragrant, about 1 minute.
Sprinkle flour into the pot then gently whisk in the milk. Let mixture thicken, about 1-2 minutes then add in the spinach and Parmesan cheese.
Add the orzo pasta to the pot, stir to coat and incorporate. Add some of the reserved pasta water, if needed, to thin the sauce and make it more creamy. Season with salt and pepper, and crushed red pepper flakes, to taste.
Serve hot and top with extra Parmesan cheese, if desired.
I first saw this omelet-tortilla concoction on a cooking show (which is the one type of television that I can tolerate and convince my kids to watch alongside me- especially if it’s the Great British Baking Show!). And when I saw this egg-wrap fusion made on the screen in front of me I had to bring it to life! Then I found this recipe by Skinnytaste that is very similar and made it my own.
After making these wraps several times I have some tips for success…
Most importantly, prep everything ahead of time. The eggs need to be whisked and seasoned, and the fillings (meat, veggies, cheese) chopped/grated/etc. ahead of time so you can grab them and go. These omelet-tortilla wraps cook quickly and you won’t have time to pause once you stop! I’m usually make 5+ in a row so it’s extra important everything is ready to go. On that note, if you need 5 wraps, times the recipe by 5. That means you’d need to whisk 10 eggs and increase the seasonings accordingly. I whisk the eggs all together and just try to pour in an approximately even amount for each one. No worries if it’s not perfect.
What you put in your omelet is totally up to you! I’ve stuffed it with only veggies and made it with bacon as well. I’ve used cheese every time because I love cheese so much, but just leave it out if you’re going for dairy-free. Hot sauce and salsa are options for serving on the side.
Omelet Tortilla Wrap
INGREDIENTS
2 large eggs, beaten ¼ tsp. kosher salt pinch freshly ground black pepper pinch fresh minced garlic or garlic powder (optional) 1 (8 or 10-inch) tortilla
Optional Additions: bacon, cooked and crumbled (or sliced ham, Canadian bacon, etc.) thinly sliced mushroom (or another vegetable- I’ve also made it with sun-dried tomatoes and that is especially delicious!) chopped baby spinach (or another green/herb) grated cheese (I used Pepper Jack)
hot sauce or salsa, for serving (optional)
DIRECTIONS
In a small bowl whisk together the eggs, salt, pepper, and garlic (if using) and set aside.
Heat a large (at least the size of your tortilla) non-stick skillet over medium heat. Lightly coat with cooking spray. Pour in the egg mixture and swirl the pan so the eggs evenly coat the bottom of the pan.
Top the eggs with your add-ins of choice (I used crumbled bacon, chopped baby spinach, sliced mushrooms, and Pepper Jack cheese). Then place the tortilla on top of the omelet and press gently with your hands, using the uncooked part of the egg as a sort-of glue. Allow to set for about 10 seconds.
Run a flat spatula along the outside of the omelet, carefully releasing the edge to prepare for flipping. Quickly flip the omelet and cook, tortilla side down for about 1 minute more, until the eggs are cooked through and the tortilla is browned and beginning to crisp.
Transfer to a plate and carefully roll up the tortilla. Place seam side down and cut in half. Serve with fresh salsa or hot sauce, if desired.
Makes 1 wrap, but recipe can be repeated as many times as desired.
I grew up on chicken broccoli casserole but it was made with a can of cream of something and loads of mayo. I wanted a more natural and bit healthier approach, and found success with this recipe! (I also have a version with wild rice and broccoli in the archives.) I did increase the ingredient amounts from the original recipe linked to fill a 9×13 pan and it worked out just right. The creamy cheese sauce starts with some onion and garlic cooked in a roux and then a few spices and cream cheese and Cheddar are stirred in. Then the sauce is layered with cooked chicken (rotisserie makes it easy), just-tender broccoli and steamed rice, more cheese is sprinkled on top, and then the whole casserole bakes until browned and bubbling. These flavors familiar to my childhood are once again a family favorite!
Easy Broccoli Chicken Rice Casserole
INGREDIENTS
3 Tbsp. Butter 3 Tbsp. flour 3/4 cup diced yellow, white, or green onion 1/2 tsp. garlic powder (or 1-2 cloves fresh garlic, minced) 1 tsp. kosher salt (adjust to taste) 1/4 tsp. black pepper (adjust to taste) 3 cups milk 3/4 tsp. dry mustard powder 3/4 tsp. paprika pinch cayenne pepper or crushed red pepper flakes (to taste) 4 Tbsp. cream cheese 3 cups sharp cheddar, divided 3 cups cooked rice 4-5 cups broccoli 2-3 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
DIRECTIONS
Preheat oven to 350 F.
Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder (or garlic), salt and pepper. Cook an additional 2 minutes. Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, a pinch of cayenne or red pepper flakes, cream cheese and 2 cups cheddar cheese. Stir until melted. Taste and adjust seasonings to taste.
Steam or boil broccoli for several minutes, until tender-crisp. You still want it slightly crisp as it cooks more in the oven.
In a 9×13 casserole dish, layer the rice, broccoli, chicken and cheese sauce. Top with remaining 1 cup cheese and bake 30-40 minutes or until bubbly and cheese is lightly browned on top.
I’m always making mixed green salads to go alongside pizza or pasta or soups and sandwiches, etc. This is my go-to combination of vegetables and lettuce- I don’t always include everything but a bit of what I have on hand. And then I serve it with our favorite store-bought salad dressing or make my own vinaigrette. This has become my favorite balsamic vinaigrette recipe lately. It’s simple to make- just whisk everything together in a bowl. And it’s got just the right balance of oil and vinegar, tangy and sweet. Use high quality balsamic and olive oil for the best flavor.
Mixed Green Salad with Balsamic Vinaigrette
INGREDIENTS
mixed green lettuces grape or cherry tomatoes, halved cucumber, sliced carrot, peeled and grated red onion, thinly sliced red bell pepper, diced radish, thinly sliced
Balsamic Vinaigrette: 2 Tbsp. honey 1 Tbsp. dijon mustard 1/2 tsp. sea salt 1/2 tsp. freshly ground black pepper 1 large garlic clove, minced 1/4 cup balsamic vinegar 3/4 cup extra virgin olive oil
DIRECTIONS
In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. Store in a jar with a lid and refrigerate. Shake well before serving.
Place mixed greens in a serving bowl and add vegetables. Drizzle with balsamic vinaigrette, toss, and serve.
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