Panko-Crusted Salmon with Baked Risotto

This past weekend my big brother was in town [yay!]. And family in town means time for a seriously family dinner. Feeling seasonal and springy I thought a fabulous salmon dish would do the trick. Something light and fresh, while still being simple and easy to whip up with family members swirling about the kitchen. I got some inspiration from the always-elegant Barefoot Contessa and adapted my own baked risotto recipe to complete the meal. We started with a fabulous cheese plate I put together, complete with little label-flags [going for the wow factor]. From there the wine flowed, we reminisced and giggled over infamous family stories and lovely-yummy night was had by all. 

add a little wow-factor to your next cheese plate! 

craft-store "flag" stickers + toothpicks make perfect little cheese labels.

this rhubarb preserve is outrageously good. [thanks Monika!]

this comes from the adorable [chain] bakery le pain quotidien.

it served as a wonderful sweet treat to top our different cheeses with. 

perfectly cooked, flaky, crunchy salmon. 

the makings of a delicious risotto. 

Panko-Crusted Salmon with Baked Risotto 

serves 4-6 

• Risotto
• 6 slices of bacon, chopped
• 1/2 medium onion, chopped finely
• 2 cups roasted asparagus, chopped [click for the best-easiest way to roast asparagus]
• 4 cups chicken broth
• 2/3 cup dry white wine
• 1 1/2 cups Arborio rice

1. preheat oven to 400 degrees. using an oven safe, straight-sided saucepan or Dutch oven with lid, cook bacon over med-high heat. 
2. when bacon is cooked through-remove bacon and let drain on a plated paper towel. reserve fat in pan, and add onion. cook until soft and see-through--about 3 minutes. 
3. add rice and stir to coat well. stir in the wine and cook until it evaporates. [about 1 minute]
4. add spices + salt and pepper to taste. stir in chicken broth and bring to a boil. 
5. cover + bake for 20-25 minutes. check the risotto-- most of the liquid should be absorbed. 
6. remove from oven, add chopped bacon and asparagus and stir until combined well. 

• Salmon [adapted from the Barefoot Contessa]
• 1 cup panko [japanese] bread crumbs
• 2 tbsp EVOO
• 1-2 tsp fresh grated lemon zest
• 2 tbsp parsley, finely chopped 
• salt and pepper to taste
• 2-3 tbsp of Dijon mustard 
• 4-6 [6-8oz] salmon filets, skinned 
• 1-2 tsp of fresh lemon juice

1. heat oven to 375 degrees. grease an oven-safe casserole dish with olive oil cooking spray. place salmon filets in casserole dish, close together.
2. meanwhile, in a small bowl combine the first 5 ingredients until the crumbs are evenly coated. set aside. 
3. next, brush mustard evenly on each filet. top salmon with bread brumbs, making sure they're spread evenly across all of the filets. [the mustard sort of acts like the glue that holds the yummy crumbs atop the fish]
4. place in oven for 10-12 minutes, or until sides of salmon begin to get white. 
5. for the last 2-3 minutes, switch your oven to the broiler on low to get your bread crumbs perfectly golden. [be careful not to burn- broilers are fast + parsley likes to flame up!]
6. remove salmon from oven, drizzle a couple of drops of lemon juice over top + serve it up! [remember to squeeze your lemon cut side up so you don't have to go fishing for lost seeds later]

This way of cooking salmon really was a hit! I've always grilled salmon, but this way is so easy, quick, and delivers the most tender salmon I've ever cooked. And the risotto. Oh the risotto. Talk about a crowd pleaser! And guess what? You don't have to break your arm or a sweat to make it! This risotto is simply springy comfort food. Smooth and creamy heaven with all the lovely flavors of bacon and lemony roasted asparagus. 

Hope your family enjoys this meal as much as mine did! 

keep it simple - egg salad

to me, good egg-salad is like a good grilled cheese. or a good BLT. or a really good PB+J. 

super simple things. but yet when done right, so delicious! 

keep it simple, stupid.

hard boil eggs.

[6-8] 

peel + rinse. 

roughly chop eggs.

place in a bowl.

add 2 tbsp low-fat mayo + 

2 tbsp spicy brown mustard.

add 3-4 green onions, finely sliced. 

and salt + pepper to taste.

mix well.

serve with crispy pita chips for a yummy snack, 

or in a wrap with shredded lettuce. 

enjoy! 

xoxo

pssst. wanna do something kind?? 

click here for a deelightful idea by the peeps of  KIND snacks. 

i think it's pretty swell. 

five for five

5 ingredient meal in less than 5 minutes. 
on your mark...get set...COOK!

5 minute dinner winner! 

serves 2

1. heat soup over med-high heat on stove. 
2. cook rice [90-seconds!!] in microwave. 
3. remove soup from stove, add 1/2 cup greek yogurt + 1 tbsp [or more] red pepper flakes. 
4. empty rice into bowl, add 2-3 tbsp pesto. 
5. portion rice into individuals bowls + top with [jazzed up] soup. 

time! 

seriously fast. seriously cheap. seriously easy. seriously good. 

no, seriously. 

for more Campbell's Chunky Soup dinner ideas click here. 

and now for...

5 for 5 awkward/awesome moments
[inspired by the weekly musings of TheDaybook's awkward + awesome Thursdays]

Read more »

Crock-Pot Chicken Curry

oh if only the internet had a smell button.

i adore my crock-pot. it makes life so easy when it comes to meal planning! 

[[AND]] it fills your home with the most amazing, cozy,

mouth-watering fragrances to come home to.  

yesterday I made a delicious version of one of my favorite meals... chicken curry 

it's so simple, it's stupid. 

try it out- I dare ya!

Crock-Pot Chicken Curry


Ingredients:

• 1 16-oz jar of medium chunky salsa 
• 2 cups shredded carrots
• 1 tbsp cinnamon
• 1 tbsp cumin
• 3 tbsp curry powder
• 1 lb chicken thighs, skin removed 
• 1 cup Greek yogurt 
• pinch [or 2] of chopped parsley for garnish

Directions:

1. Place chicken in crock-pot.
2. In a medium bowl combine first 5 ingredients.
3. Pour over chicken. 
4. Cook for 6-8 hours on low.
5. Turn off heat.
6. Using tongs, remove chicken bones [that's right, it just falls off the bones!].
7. Mix in Greek yogurt.
8. Serve over rice, mashed-taters, or even grits! 
9. Garnish with parsley. 

[[ I served mine over my favorite; Uncle Ben's Jasmine Rice]]

--------->super yummy + quite low in fat and calories.<-------- 

sweet score!

xo

Sando's Skinny Shrimp Alfredo

"keep it simple, stupid!"
It may be one of the harsh(er) mantras I've adapted recently, but as we ring in the new year, it's one I'm really keen on sticking to for the simple fact that I can translate it into all aspects of my life.


I find it so easy to over complicate things. Everything from what I'm wearing, to my daily lesson plans at school, to what I am making for dinner. Nine times out of ten the simplest things turn out the best. And the over complication of things just causes frustration, anxiety, and in my case pre-mature chest pains. Hence my need to keep it simple, stupid!


This brings me to dinner tonight. A simple dish, that is both delicious and low in calorie consumption. This is a recipe that I have adapted from one of my food crushes, Rocco DiSpirito.  Not only is he an Italian dream-boat, he also has a fantastic cookbook (that I HIGHLY recommend) called Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories. It's simply fabulous. He has some fantastic, simple [stupid] tricks that cut calories like crazy, but doesn't cut out any flavah (*flavor, for those of you who don't speak Sha'Naynay)!


And it goes a little something like this...


Sando's Skinny Shrimp Alfredo


Ingredients:

• 16oz uncooked linguine [whole wheat, if ya got it!]
• 1lb shrimp [uncooked, deveined + tail off ]
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons cornstarch 
• 3/4 cup chicken broth
• 3/4 cup plain Greek yogurt
• 3/4 cup parmigiano-reggiano 
• pinch of nutmeg
• small bunch of fresh chopped parsley
• red pepper flakes [if you like a little kick!]
• 1 tablespoon EVOO 
• S+P (duh)

Serves 4



I cut the recipe in half when making din-din for me and the hubs ;) [duh, again.]



Directions:

1. Time to cook da pasta, mon! Bring a large pot of salted water to a roOOolling boil. Drop the kids into the pool (oye, I watch too much Rachael Ray) and cook to desired done-ness. For linguine, 8-10 mins is pretty standard. 
2. While the pasta is cooking it's time to get the sauce started. Begin by sauteing up your EVOO, garlic, S+P, and onions in a large pan over medium heat. Be careful not to burn the garlic or else it will be yucky and bitter!! [approx. 2-4 mins]
3. While the onions and garlic are becoming one, [ahh take a moment...] whisk together cornstarch, nutmeg, and chicken broth in a small bowl. Or mix it right in the measuring cup, like I do! Reserve for later use. 
4. Once the onions are shiny and but not all the way see-through, add the shrimp. They cook quickly, so watch carefully. When they are light pink all around you know they're done. Remove shrimp to a separate plate [holding area] - to avoid over cooking.
5. Crank up the heat on the onions + garlic left in the pan and add your cornstarch mixture to the pan. Let the bubbly magic begin. Whisk occasionally, and bring to a simmer. Slowly but surely, add the parm, whisking as you go. Once the cheese has melted, remove from heat and whisk in the Greek yogurt until the sauce is creamy and smooth!
6. Drain and rinse your pasta. Add shrimp back to the "finished" sauce pan. Toss pasta with sauce in large bowl or directly in the pan, like me! Plate it up, sprinkle with parsley, and eat up! YUM, enjoy :)

Did you know that if you put a wooden spoon above boiling water it won't boil over?

Yeah, me either- but thanks to Pinterest, I do now ;)










Steps 2-5 



looks good enough to eat! 



• Extras: 
• If you like things spicy [like we do] feel free to add red pepper flakes during step 2.
• Also, I make a "cowboy" version of this that includes adding Old Bay [any Marylander's spice of choice] during step 5. Adds a nice smokey-kick!