Salmon with Whole-Wheat Spaghetti

I was hesitant on trying this recipe because the thought of salmon with pasta didn't sound appealing to me. I'm glad I gave it a try anyway because it tasted great! The salmon itself is pretty oily, but overall, this dish not only tastes good, but it's also good for you. The fish and olive oils are great for you as long as you don't consume too much of it.



Original recipe from Food Network:

Ingredients1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

DirectionsBring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Salmon in Lemon Brodetto with Pea Puree

Here's another salmon recipe I tried many weeks ago. I used to just bake my salmon in the oven, but I like it so much pan-fried. I like the crispiness of the fried filet portion. I like my salmon well done, so this may appear overcooked to some. I remember this recipe had a lot of steps, but it was quite good. It tastes similar to the one with the pasta I just made today. If you must have some rice with it like me, then you can make it with the herbed rice pasta featured below. Both went well together.

Original recipe from Food Network:

Ingredients
Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves

Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan

Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

Directions
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

Herbed Basmati Rice:
Original recipe from Foodnetwork



Ingredients
1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper

Directions
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Shrimp Scampi with Linguine Revisited

I was watching a show featuring food in Italy and they were eating a simple dish such as this one, so then I craved for a similar dish. I loved the recipe from Tyler Florence, but decided to try a different recipe just for the heck of it. I tried Ina Garten's since she's one of my favorite FoodNetwork chefs. Using fresh shrimp sure makes a difference! (I had tried the frozen kind last time). I usually buy frozen because that's all they ever have at these supermarkets nearby. This dish is one of my favorite Italian dishes so far. I can't decide which recipe I like better now. I just remember loving the Tyler Florence recipe as it was immediately after I cooked it, so maybe I would prefer that one. This one is just as good though! 4/5 stars!

Original Recipe:

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Penne Pasta with Shrimp and Herbed Cream Sauce

Boy, I felt like I haven't cooked in a long time! I really haven't. I have been going out to eat too much and making fast food. I haven't experimented in a while. I do miss that because it gives me the chance to eat different food that's home made. Nothing beats home made food! I don't care how good the restaurant. Somehow, it just tastes different and better to me.

Anyway, here is a fabulous Italian dish that I made last night. It was quite yummy, even as leftovers. I usually don't like creamy sauces, but I did not mind this one. It wasn't as thick and I liked that. The sauce wasn't too thick, but I would've wanted more sauce to cover my pasta. Next time, I might just make half the pasta. I also messed up and didn't read the full recipe before I started cooking, so I ended up putting the whole can of tomatoes into the sauce pan. The recipe had called for drained tomatoes. I quickly took the tomatoes out and started cooking a new batch of garlic and oil, but I know I lost some of the broth from the shrimp. It was still tasty anyway. I just love the smell of garlic cooking in olive oil mixed with other herbs. Italian food always smells good.

Here is the original recipe from good old Food Network. I try to find recipes with good ratings and then make them. Most have been on the spot as far as ratings go.

Ingredients
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Shrimp Scampi with Linguini

This looks like a simple dish, and it is, but tastes good. Lots of fat though. Most of my food here are fatty. So, if you came looking for healthy recipes, you won't find them here. I try to make healthy food once in while, but since this blog is about experimenting, I just make whatever I feel like and I try not to count calories. Fortunately, I haven't gained any weight since I started this blog. It's all about portion size for me.

Even though I didn't have all the ingredients for this dish, it still turned out good. I used frozen shrimp because they were on sale and dried parsley because that's all I had. The second time I made this I didn't have any white wine. Each time, it still tasted good. I would give this recipe a 4 out of 5 for simplicity and taste.

Recipe from Food Network.

Chicken Parmigiana

Just had this seconds ago and it was soooo good. Yum. I didn't know I could make Italian like this! :P I could taste everything...the olives, basil, parmesan, everything. It was DELICIOUS. I think I liked it better than the lasagna I made, only because this tasted like authentic Italian and just about everything was fresh except for the tomatoes. Anyway, I have been making so many unhealthy meals that last week and this week I've been making more healthy foods to eat. Today's dinner was the exception. Gotta pig out at least once a week right? Well, maybe more than once. Yum. Still can't get those flavors outta my taste.

I didn't take any step by step photos because I made this really late like at 8:30pm. My baby kept crying and wanted me to hold him until his dad came home, so this time dinner wasn't ready until 10:00 for us. I even put him in the kitchen to watch me, but he still cried. He usually loves the kitchen. Natural born chef, maybe? Or maybe just an eater? Ok, I'm very tired now...gotta go...

Note: I didn't follow the recipe exactly. I pounded my chicken breasts with a mallet to flatten it so it would cook faster. I also did not put the sauce over the chicken into the oven because I wanted my chicken to still be crispy. I pan fried the chicken until golden brown and crispy on the outside then put it in the oven for 10 minutues depending on how thick the chicken breasts are. I put the sauce around the chicken at the last 5 minutes along with the mozarella cheese until cheese melted and then served with the pasta.

Recipe courtesy of Tyler Florence of Food Network (thank you Tyler!)

IngredientsChicken Parmigiana
Recipe courtesy Tyler Florence
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente
Directions
Preheat the oven to 350 degrees F.

Method:Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti

Yummy Lasagna

I love The Pioneer Woman's blog. I have tried three of her recipes so far and they have been really good. Here is the lasagna I made from her recipe and I must say it was really good! The only thing I would do a little different next time is add less meat. It was a little too meaty for me and not enough tomatoes. Otherwise, this is the best lasagna I've ever made even though this is probably just the 2nd or 3rd time I've made lasagna. ;D I didn't take a good picture of this because it's winter in MN now and it gets dark after 4. I made this for dinner last night and didn't take a good picture, but take my word for it, it's good! It tastes just as good as a leftover too.