oven roasted broccoli

As you know...not a fan of broccoli whatsoever...so I found this recipe from Taste of Home & I was really impressed, this was fantastic! I couldn't even tell it was broccoli - they tasted like french fries! Yummmm I will def be making this more often as a side dish, and who doesn't like Panko....Brilliant! I served with roasted salmon (lemon juice, fish seasoning, pepper, and lemon pepper on 400 degrees for 18 minutes)

Ingredients:
~1 pound broccoli, rinsed and trimmed
~2 tablespoons olive oil
~2 cloves garlic, minced
~1/2 teaspoon kosher salt
~1/4 teaspoon freshly ground black pepper
~1/3 cup panko bread crumbs
~1/4 cup finely grated Parmesan or sharp Cheddar

Directions:

Preheat oven to 425 degrees F.

Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. (I skipped this step and just combined Panko with all other ingredients) Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan (I used baking sheet sprayed with olive oil), place in the oven and roast just until the broccoli is tender, approx 10-15 minutes (I cooked at 400 for 18 minutes with Salmon) Just make sure half-way to flip broccoli or stir). Remove from the oven, toss in the cheese and serve immediately.

salmon with almond crumb crust

I had to make Chad fish for Friday, and he loves salmon. I wanted to try a new way to bake it, and I also bought Panko bread crumbs to finally try out!! I found this recipe on CD Kitchen website. I also made a white wine butter sauce to go with the salmon & hot cooked white rice.

ingredients:
~3 tbsp. bread crumbs (I used Panko bread crumbs)
~2 tbsp. finely chopped fresh parsley
~1 tbsp. finely chopped almonds
~1 tsp. dried italian seasoning
~1 dash salt
~1/8 tsp. pepper
~1 egg white, for dredging
~1 1/2 pd. salmon fillets, cut into serving pieces

Preheat oven to 425 degrees & spray a baking sheet with nonstick cooking spray.

Dredge fish in egg white, then into combined bread crumbs, parsley, almonds & seasonings.

Bake 10-20 minutes until flakes with a fork. **I cooked it for 20 minutes, and Chad said he probably would have cooked it longer, for about 25 minutes** Again, I dont eat salmon so I have no idea how long it should cook for.

cajun salmon fillet + white butter sauce

OMG, chad absolutely loved this recipe!! it is the first time i cooked samon this way...we usually bake it with squeezed lemon, red onion & pepper. i found this recipe on chef de cuisine. i also cooked the rice with beef broth instead of using all water...this made the rice tastier & the butter sauce was AMAZING!! i actually made the steak with sweet pepper sauce for myself tonight, but i did taste the samon...i could maybe eat it this way, i will be definitely making this again soon!

ingredients:
~1 lb. fillet of salmon
~1 tbsp. wine worcestershire sauce
~1/2 tsp. onion salt
~1 tsp. fish seasoning
~1 tsp. dry oregano
~2 tbsp. capers
~angel hair pasta or hot cooked rice (i used basmati rice)

white butter sauce:
~3 tbsp. white wine vinegar
~3 tbsp. dry white wine
~2 tbsp. shallots, finely chopped (i omitted)
~1 tbsp. heavy cream (i used fat free half & half)
~8 ounces (1 c.) unsalted butter, cold
~salt; to taste (i omitted)
~ground white pepper; to taste

preheat oven to 450 degrees.

butter a baking dish large enough for the salmon fillet (i used PAM butter cooking spray)

rinse fillet under cold water and pat dry. place the salmon fillet skin side down in the baking dish. season with the white wine worcestershire sauce, onion salt, fish seasoning, and oregano.

bake the salmon for 10 minutes. brown under a hot broiler for an additional 2 to 3 minutes. sprinkle capers over the fish. cook the angel hair pasta in salted boiling water according to the directions on the package. drain the pasta, and toss in butter. or cook rice according to package (i substituted 1/2 the water for beef broth).

divide the salmon fillet into equal portions. arrange each portion on a hot plate over rice or pasta. top with capers and cooking liquid. serve with the white butter sauce.


for the white butter sauce...
in a small heavy pan, boil the vinegar, wine and shallots until all liquid is reduced. add the cream, and re-boil until completely reduced. whisk in the cold butter, a few pieces at the time. the sauce thickens and becomes creamy. note: do not overheat the sauce, as the sauce separates and loses its creamy texture. season to taste with salt and pepper. keep the sauce warm over a pan of warm water. serve as soon as possible.