Spring Style Salmon

For a main that screams SPRING, try this Pan-Seared Salmon with Artichokes and White Wine. It is from the cookbook called "Giada's Italy," by Giada DeLaurentiis.

My husband loves salmon so I try to find new ways to cook it. I used a can of artichoke hearts because my grocery store did not have frozen. And, I used fresh grape tomatoes instead of sundried because I feel like the flav of sundried tomatoes is very strong, and I just wanted fresh fresh fresh! I also used dried oregano because my fresh oregano in my herb garden was not ready yet. Just a sprinkle of 1/4 tsp. Dried oregano can be strong. 

I recommend that you prep your ingredients ahead as the cooking steps happen fast! I made 6 fillets when I did this, so I had two pans going. 

This dish is full of flavor and color. I hope you enjoy it!

I served this deliciousness with this amazing zucchini salad. Click here for the recipe.

Pan-Seared Salmon with Artichokes and White Wine

Serves 4

From "Giada's Italy"

By Giada DeLaurentiis

2 Tbsp. olive oil

4 (6-ounce) skinless center-cut salmon fillets

1 tsp. kosher salt

2 Tbsp. (1/4 stick) unsalted butter

3 fresh oregano sprigs, plus 1 Tbsp. chopped

1 shallot sliced

1 (9-ounce) box frozen artichoke hearts, thawed

3/4 cup chopped oil-packed sun-dried tomatoes

1/2 cup dry white wine

2 cups baby spinach

In a medium skillet, heat the olive oil over medium-high heat. Season the salmon fillets evenly with the salt and place them, flesh-side down (skin side up), in the hot pan. Cook for 3 minutes or until deep golden brown. Turn the filets on their sides and cook for a minute, then turn to the opposite side and cook 1 minute longer. Lastly, using a thin spatula, flip the fillets and cook an additional 2 minutes. Add 1 tablespoon of butter and the oregano sprigs to the pan and reduce the heat to medium. Baste the salmon fillets for an additional minute. Remove the salmon and oregano sprigs to a plate to rest.

To the same pan, add the shallot and artichoke hearts. Cook over medium heat, stirring often with a wooden spoon, until the shallot is softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and the tomatoes and stir to combine. Deglaze the pan with white wine and allow the wine to cook down and reduce by half. Stir in the remaining tablespoon of butter and the spinach. Cook until the spinach is barely wilted. Spoon the vegetables onto a platter and top with the salmon. Spoon any remaining sauce over the fish and serve.

Please note: The Jersey Girl used a can of artichoke hearts in lieu of frozen; fresh grape tomatoes, halved in lie of sun-dried tomatoes; and 1/4 tsp. dried oregano in lieu of fresh. 

Roasted Chickpeas

Snacking is such fun. Here's a healthy alternative to chips and such: Roasted Chickpeas. One lowly can of chickpeas can transform into a crunchy and yummy delish treat for young and old. My son especially loves them!

The two keys to successful roasted chickpeas are as follows: Dry them out on towels for at least an hour. But, I like to leave them out for a few hours, honestly. And, go sparse on the oil. A tablespoon is all you need. 

Roasted Chickpeas

1 15-19 ounce can of chickpeas (I use Goya which is 15 ounce or Cento which is 19 ounces)

1 scant Tbsp. olive oil

1/2 tsp. cumin

1/4 tsp. paprika

Salt and pepper to taste

At least an hour before baking, rinse and drain chickpeas. Spread out on a baking sheet lined with paper towels or on a clean dishtowel to dry out the chickpeas. You want them dry so that they crisp up when in the oven.

Preheat oven to 425 degrees Fahrenheit.

On a baking sheet lined with parchment paper, spread out the dried chickpeas. Drizzle with olive oil. Just use 1 Tbsp.!! Sprinkle with cumin, paprika and salt and pepper. Toss so that chickpeas are evenly coated. Spread out chickpeas into a single layer.

Bake chickpeas for 20 minutes. Toss and return pan to oven. Bake for at least 10 more minutes or until desired brownness and crispiness is reached. (I usually go for a good 40 minutes total.)

Serve warm or at room temp.

Chocolate Stuffed Churro French Toast

 Oh my.

This is some deliciousness right here: Chocolate Stuffed Churro French Toast. I found the recipe around Valentine's Day, so the recipe instructions say to cut the bread into hearts. I just cut the edges off and left it as rectangles. Practically speaking, I felt the heart cookie cutters would waste a lot of bread. But, I'm sure the hearts are super cute.

I used Pepperidge Farm sliced bread. It was thick and it really absorbed the egg mixture wonderfully.

This seems like a special occasion type of breakfast, but we made it for no reason at all. It was chocolate and cinnamon bliss. 

My photos were limited during the actually batter dipping and frying of the French toast sandwiches, because making French toast means your hands are a MESS.

You also may want to up your workout game during the week you eat this. Ha.

My little man Evan loved making these and eating them. They were very luxurious. 

Here's the recipe:

Chocolate Stuffed Churro French Toast Hearts

From bhg.com

Yields 8 hearts

4 servings

1/2 cup packed brown sugar

1 tsp. ground cinnamon

4 eggs

1 cup milk

2 Tbsp. granulated sugar

2 tsp. vanilla

16 slices white sandwich bread

1/3 cup miniature semisweet chocolate chips or 8 miniature dark or milk chocolate squares (Ghiradelli)

2 Tbsp. butter

In a shallow dish, stir together the brown sugar and cinnamon. In a shallow bowl, beat together eggs, milk, granulated sugar and vanilla; set aside.

Using a 3 1/2-inch heart-shaped cutter, cut shapes out of each slice of bread. Lay 8 of the shapes on work surface. Place about 2 tsp. miniature chocolate chips on each piece of bread leaving a 1/2-inch border. Using a pastry brush, lightly coat the borders with some of the egg mixture. Top with remaining bread shapes. Use a fork or fingers to seal edges of bread pieces together.

Dip sandwiches in egg mixture, coating both sides. Let soak in egg mixture about 5 seconds per side.

In a large skillet or on a griddle melt 1 Tbsp. butter over medium heat. Add half the sandwiches and cook for 2 to 3 minutes per side until golden brown. When done, add each sandwich to the brown sugar mixture, turning to coat. Keep warm in a 200 degree Fahrenheit oven while cooking remaining sandwiches. Repeat with remaining butter, sandwiches and sugar mixture. Serve warm.

Optional: In a small microwaveable bowl, combine 1/4 cup miniature semisweet chocolate chips and 1/2 tsp. shortening. Microwave on 100 percent power (high) for 30 to 40 seconds or until melted and smooth, stirring once. Place in a resealable plastic bag; snip small hole from one corner. Pipe drizzle onto warm French toast.

Please note: The Jersey Girl cut the crusts off the bread slices, making rectangle sandwiches rather than hearts.

Baked Ham

Last Easter was the first time I ever rocked out a baked ham. It was so easy, and it turned out fabulous. Too bad we couldn't share it with our ginormous extended fam due to Covid.

Hopefully, this year Easter will be somewhat back to normal for peeps. If you find yourself making a ham for a crowd, this is a great way to go about it. Literally three ingredients: the ham, a can of ginger ale and a 1/2 cup of light brown sugar. Literally that's it.

My Aunt Lorraine had given me the tip to pour a can of ginger ale over a ham to cut down on the salt years ago. The brown sugar creates a wonderful crust! This recipe was so simple, and it should give you total confidence to bake a ham for a crowd - or just your immediate fam if you are keeping it small. I made soup with the leftovers!

I served this beauty with two of my husband and son's fave sides: Roasted potatoes with red onions and Mommom Sacco's string beans. Please check out those recipes!

I'm so thankful to have found this recipe and to now share it will all of you.

Enjoy!

Ginger Ale Baked Ham

From food.com

Makes 12 servings

6-8 lbs. half boneless ham or semi boneless ham

1 (12 ounce) can of ginger ale

1/2 cup light brown sugar

Place ham in baking dish or roasting pan.

Score ham diagonally both ways about 1/8 inch.

Pour ginger ale over top.

Pat brown sugar all over top and sides of ham.

Bake according to ham's package instructions (Usually 20 minutes per pound at 325 degrees Fahrenheit.)

Spinach in Puff Pastry

I usually think of Spinach Pie in the Greek style, but this version from "Barefoot in Paris" is French and fabulous. I totally love it. And so did my son. Yay!

I omitted the pine nuts due to my stupid food allergy. Gruyere and Parmesan are the two cheeses used in the pie. Frozen spinach and frozen puff pastry make it easy to have the ingredients on hand at any given time.

This dish is packed with flavor, and the leftovers heat up nicely - if you have any! (I always have leftovers with my little fam of three.)

This is awesome for a meatless dinner, or a fancy lunch.

Spinach in Puff Pastry

Serves 6

From "Barefoot in Paris"

By Ina Garten

4 Tbsp. (1/2 stick) unsalted butter

2 cups chopped onion (2 onions)

1 Tbsp. chopped garlic, (3 cloves)

2 (10-ounce) boxes frozen chopped spinach, defrosted

1/3 cup chopped scallions, white and green parts (2 scallions)

1 cup grated Gruyere cheese

3/4 cup Parmesan cheese

4 extra-large eggs, lightly beaten

1 Tbsp. dry bread crumbs, plain or seasoned

2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1/2 tsp. ground nutmeg

1/4 cup toasted pignoli (pine) nuts

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator

1 extra large egg beaten with 1 Tbsp. water, for egg wash

Preheat the oven to 375 degrees Fahrenheit.

Heat then butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg and pignolis. Mix well.

Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it is an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot. 

Carrot, Broccoli and Cheese Orzo

I'm literally the only human in this house who grooves on broccoli, so I cook it in ways that I love. I do try to offer it up to The Husband and The Son, but as of today it always gets the shaft.

Their loss.

This Carrot, Broccoli and Cheese Orzo recipe that I discovered on Pinterest is really very delish, and it is perfect for little ones who actually do dig a broccoli spear or two. 

It's a very comforting bowl of yum when it's chilly willy out, which it is right now in the doldrums of February. 

The recipe calls for whole wheat orzo. I just used regular orzo. In addition, I sprinkled with shredded cheddar instead of Parmesan because I just love how cheddar and broccoli work so well together. In lieu of baby carrots I used a regular carrot because I do not do baby carrots. I peeled it, natch.

I hope you love this dish as much as I do.

Carrot, Broccoli and Cheese Orzo

From www.weelicious.com

Makes 4 servings

1 small garlic clove

1 small shallot

1 cup baby carrots

1 cup broccoli florets

2 Tbsp. unsalted butter or olive oil

1 cup white or whole wheat orzo

1/2 tsp. kosher salt

1 cup water

1 1/2 cups low sodium chicken broth

1/3 cup parmesan cheese, grated

Place shallot and garlic in food processor and pulse to chop.

Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.

In a large stock pot, heat 2 Tbsp. butter or olive oil and saute the chopped vegetables, raw orzo and a pinch salt for 4 minutes, stirring continuously.

Add the salt, water and broth to the pot and cook over medium heat for 10 minutes uncovered or until the liquid starts to evaporate and the mixture thickens.

Add the Parmesan cheese and stir to combine.

Please note: The Jersey Girl used white orzo, 1 medium peeled carrot in lieu of baby carrots, and shredded cheddar cheese instead of Parmesan. She also uses low-sodium broth.

Garlic Knots

Garlic knots are a fun baking project to do at home, especially with the kids. I always keep pizza dough in the freezer, so these are easy to whip up anytime.

They go great with soup and a salad or really as an accompaniment to any dinner.

You can dip in marinara or pizza sauce as well.

The ingredients are the basics I always have on hand: butter, garlic, dried herbs and parmesan cheese. 

These puffs of deliciousness make the house smell so warm and savory. I hope you get to make these soon! They are amazing. Have no fear if you are not a baker at heart. I feel like any amateur can get this done. Enjoy!

Garlic Knots

From Two Peas and their Pod

(Makes 12)

1 lb. pizza dough, store bought or homemade

6 Tbsp. unsalted butter

3 cloves garlic, minced

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. dried parsley

Pinch of salt

4 Tbsp. grated Parmesan Romano cheese

Pizza sauce or marinara sauce for serving

Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

Cut the pizza dough into 12 equal pieces. On a lightly floured surface, roll each piece into about an 8-inch long rope. Take the ends of the dough and tie into a knot (over, under and through). Place each knot on prepared baking sheet, about 2 inches apart.

In a small saucepan, melt the butter and cook the garlic for 1-2 minutes over medium-low heat. Remove from heat and stir in dried basil, oregano, parsley and a pinch of salt.

Brush the garlic knots lightly with the garlic butter. Bake for 15 to 20 minutes or until the knots are golden brown. Remove from oven and brush with remaining garlic butter. Sprinkle each garlic knot with Parmesan Romano cheese. Serve with warm pizza sauce or marinara sauce.