Friday, January 27, 2012

Lemon Pepper Salmon

I have to thank Cathy from Cathy's Kitchen Journey for submitting this delicious recipe to the Recipe Swap. Since everyone wants to kick off the new year in a healthy way, it was only fitting that the theme for the Swap was Healthy. We had this for dinner last weekend and both loved it. A lot of the fish recipes I try are lemony or citrus-flavored, so this fit our tastes perfectly. We only had dried thyme, so I used that and thought the flavor was perfect. I completely forgot the lime before serving, but did not miss it. I would love to try it again with halibut.

Funny story - I tried and tried to get Caitlin to taste this salmon because she loves lemons, but she would not (like most dinners). She had just picked out this furry bear hat the day before and wore it for 2 days straight before she was willing to take it off. I tried telling her that little grizzly bears love to eat salmon, but she responded with "No thanks, I only like fish in the water."  :)

Source: Cathy's Kitchen Journey


  • 1 lb fish steak (salmon, swordfish, or halibut) thawed if frozen
  • 1 TBSP lemon juice
  • 1 TBSP fresh thyme, or 1/2 tsp dried 
  • 2 tsp olive oil 
  • 1 tsp lemon pepper seasoning 
  • 2 cloves garlic, minced 
  • lime wedges (optional)

Rinse fish and pat dry. In a small bowl, combine ingredients (juice through garlic). Place fish in a zip top bag and add marinade. Turn to coat evenly. Marinate in fridge for 30 minutes to 1 1/2 hours.

Drain fish, reserving marinade. In a broiler pan 4 inches from the flame, broil fish for 6-8 minutes on each side, brushing with the reserved marinade halfway through. Discard any remaining marinade. Fish is done when it begins to flake when tested with a fork.

Before serving, squeeze lime juice over the fish.

Wednesday, January 25, 2012

Salt & Vinegar Roasted Potatoes

Anyone that loves salt and vinegar chips, and maybe even those that don't (like me) will like these potatoes.  They are crispy on the outside, soft inside and you can adjust the malt vinegar to your taste. They take a little bit of time, but minimal effort. These are an easy side to go with a variety of dinners.

Source: For the Love of Cooking

  • 10 Dutch yellow baby potatoes
  • Olive oil cooking spray or olive oil
  • Sea salt and freshly cracked pepper, to taste
  • Malt vinegar, to taste

Cook the potatoes in salted boiling water for 15 minute or until fork tender. Preheat the oven to 425 degrees.

Drain the potatoes then place them, one at a time, on a paper towel. Fold the paper towel over the potato and carefully smash the potato with the palm of your hand so that is flattened but still in one piece. Repeat with the remaining potatoes. Place the smashed potatoes on a baking sheet lined with tinfoil and coated with cooking spray or drizzled with olive oil. Spray the potatoes with a bit of olive oil cooking spray then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 10-15 minutes, or until golden brown. Carefully flip the potatoes over and cook for an additional 10-15 minutes, or until golden brown. Remove from the oven and drizzle each potato with malt vinegar, to taste and a bit more sea salt. Serve immediately.

Friday, January 20, 2012

Spinach Feta Turkey Burgers

I'm always looking for fast, healthy dinner ideas and this turkey burger with a Greek twist fit the bill. Using only a handful of ingredients, putting these together takes no time at all.  Feta and spinach are always a winning combo and mixed into these burgers was no exception.  I made a little bit of tzatziki sauce to top them with and served with crispy sweet potato fries.

Source: Eat, Live, Run

  • 1 lb ground turkey
  • 1 egg, slightly beaten
  • 5 oz frozen spinach (about half of a bag), defrosted
  • 3/4 cup feta cheese
  • 1 tsp salt + pinch of pepper

Mix together all ingredients with your hands and form 4 medium sized patties. Cook patties in a greased skillet for about 6 minutes per side, or until meat is completely cooked. Serve on toasted buns with extra feta, hot sauce, sliced onion, lettuce and ketchup and mustard.

Wednesday, January 4, 2012

Blackberry Peach Cobbler

For this edition of the Recipe Swap, the theme is a bit different - a Secret Recipe Club style swap.  Instead of trading a specific recipe, we trade blogs and then each person makes any recipe from their given blog.  I was given Lauren's Blog, Ommy Noms. I began browsing and found several recipes that looked good, but when I came across this cobbler recipe, I knew this is what I would make.  Our freezer has a nice stash of blackberries now because I bought several containers when they were on sale and I had a bag of peaches frozen from the late summer. I had everything on hand to make this right away and it's a nice after dinner treat for a cold winter evening.

As you can see from the photo, I baked this in a pie dish (placed on a cookie sheet in the oven because I thought there was a chance it would overflow).  There were no major spills or overflowing this time, but it was close. Next time I'll use my cast iron skillet since it's a bit bigger. Thanks for the recipe, Lauren!

Source: Ommy Noms

  • 1/2 cup (1 stick) unsalted butter
  • 4 cups fresh blackberries (I used 1/2 blackberries and 1/2 peaches)
  • 1 cup sugar, plus more for sprinkling
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
1.Preheat oven to 350 degrees.

2. Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.

3. Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.

4. In another large bowl, whisk together flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries over the batter, avoiding the edges.

5. Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.
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