Chicken Pot Pie
Chicken Pot Pie Chicken Pot Pie is one of my favorite meals to eat. It is always so comforting and it’s a meal that you know a lot of love went into, at least that’s how I make mine. From simmering the chicken along with …
Month: November 2024
Candied Bacon
Candied Bacon This may be a bold statement but in my honest opinion candied bacon is one of the best appetizers you can throw down at any party. Bacon is always a crowd pleaser but when you caramelize it in brown sugar and maple syrup …
Blackened Salmon Bowls
Blackened Salmon Bowls
This bowl is nourishing and absolutely delicious. The salmon get’s blackened in a sweet and spicy mix and cooks to perfection in the air fryer. It sits on top of some grains and gets a fresh, crunchy side of red cabbage and cucumber dressed in a citrus dressing. Dollops of goat cheese, crispy quinoa and cilantro make it a party.
What You'll Need
- Salmon – I like to use any cut of salmon that is about 3/4-1 inch thick so that you get nice bite sized cubes.
- Rice – I used forbidden rice but you can use regular white or brown rice.
- Quinoa – Mix it with the rice mixture plus make some crispy quinoa for the top.
- Cucumber – Use an english cucumber for less seeds.
- Red Cabbage – Buy pre-shredded in a bag or shred yourself.
- Orange – Use a cara cara or navel orange
- Limes – You’ll need about 2-3 depending on how much juice comes from them.
- Honey
- Goat Cheese
- Cilantro
- Blackening Seasoning
- Corn Starch
- Garlic Powder
- Brown Sugar
- Smoked Paprika
- Cumin
- Thyme
- Allspice
- Salt
- Cracked Black Pepper
- Cayenne Pepper
Grains
I like to do a mix of rice and quinoa for these bowls however if you want to use only one I’d recommend using quinoa. The crispy quinoa added to the top of this bowl is amazing and you don’t want to skip out on that.
Have the grains prepared ahead of time so that when you want to make the bowls that step is already done.
Make the Citrus Dressing
- Juice 1/4 cup of lime juice & 1/4 cup of orange juice
- In a mixing bowl whisk together the citrus juices, 1/4 cup of honey and 1/4 cup of avocado oil or another neutral flavored oil.
- Season with salt.
Make the Cucumber & Red Cabbage Salad
- Cucumber
- Peel the cucumber and remove the seeds with a spoon.
- Thinly slice length wise.
- Red Cabbage
- Combine the cucumber with an equal amount of red cabbage.
- Mix with Citrus Dressing
- Pour over about 1/2 of the citrus dressing and toss.
Make the Crispy Quinoa
The crispy quinoa makes the dish by adding a perfect crunch to every bite. Make in advance and store in an airtight container for 2-3 days.
- Preheat the oven to 375°
- Quinoa – Add 1 1/2 cups of cooked quinoa to a baking sheet
- Oil – Drizzle with 3 Tbsp of oil and spread into a thin layer
- Bake – Bake for 30 minutes total. Mix every 10 minutes.
- Season – Add in a squeeze of lime juice and a drizzle of honey in the last 10 minutes.
Make the Salmon
- Remove the salmon skin & cut into bite sized pieces
- Salmon Skin with Knife
- Pat the salmon dry
- Lay on a cutting board skin side down.
- Using a knife, cut right above the skin moving along horizontally. Use your hand to hold onto the skin and salmon as you cut.
- Salmon Skin Trick with Boiling Water
- Place the salmon skin side up on top of an oven rack over a sheet pan or 13-9 dish.
- Pour a little boiling water over top the skin working a little at a time.
- Once you see the skin start to shrivel up you can easily peel it off with your fingers.
- Salmon Skin with Knife
- Blackening Seasoning
- Mix together:
- 1 1/2 tbsp brown sugar
- 1 1/2 tbsp cumin
- 1 1/2 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp thyme
- 2 tsp black pepper
- 1/4 + 1/8 tsp allspice
- 1/8-1/4 tsp cayenne pepper
- 1 1/2 tbsp corn starch
- 1 tsp salt
- Mix together:
- Mix Salmon with Spices + Oil
- In a medium bowl sprinkle over the blackening seasoning and drizzle over 2-3 tbsp oil until the salmon is coated nicely.
- Preheat Air Fryer to 400°
- Air Fry
- Arrange 8-10 pieces of salmon in the air fryer so they aren’t touching.
- Air Fry at 400° for 6 minutes.
Plate Your Bowl
- Quinoa & Rice – Add a mix of quinoa and rice to your bowl and drizzle in some of the citrus dressing. Mix.
- Cucumber & Red Cabbage Salad – Top the rice with a little of the salad
- Goat Cheese – Dollop some goat cheese around the bowl
- Salmon – Place some of the salmon on top
- Garnish with cilantro and the crispy quinoa on top
Servings: 0
Equipment
- Air Fryer
Ingredients
Blackened Salmon
- 1.5 lbs Salmon 1-1.5 inches thick, Skin removed & Cut into Bite Sized Pieces
- 1 1/2 Tbsp Corn Starch
- 1 1/2 Tbsp Brown Sugar
- 1 1/2 Tbsp Cumin
- 1 1/2 Tbsp Smoked Paprika
- 2 tsp Garlic Powder
- 1 tsp Thyme
- 2 tsp Black Pepper
- 1/4 + 1/8 tsp Allspice
- 1/8-1/4 tsp Cayenne Pepper
- 1 tsp Salt
Blackened Salmon Bowls
- 1 1/2 Cups Cooked Rice
- 3 Cups Cooked Quinoa, Divided (1 1/2 cups for Crispy Quinoa)
- 1 English Cucumber peeled, seeds removed & thinly sliced lengthwise
- 2 Cups Red Cabbage
- Goat Cheese
- 1/4 cup Cilantro
Citrus Dressing
- 1/4 Cup Orange Juice Freshly Squeezed
- 1/4 Cup Lime Juice Freshly Squeezed
- 1/4 Cup Honey
- 1/4 Cup Avocado Oil Or other neutral oil
Instructions
Cook your rice and quinoa in before making the bowls to have on hand.
Make the Crispy Quinoa
- Preheat the oven to 375°
- Add 1 1/2 cups of cooked quinoa to a sheet pan and drizzle with 3 Tbsp of oil. Spread into a thin layer.
- Bake in the preheated oven for 30 minutes total. Every 10 minutes be sure to mix so it evenly browns. During the last 10 minutes add a squeeze of lime juice and drizzle of honey.
Make the Citrus Dressing
- Whisk together the orange juice, lime juice, honey and avocado oil in a medium bowl. Season with salt.
Make the Cucumber & Red Cabbage Salad
- Combine the thinly sliced cucumber, red cabbage and 1/2 of the citrus dressing. Toss to coat.
Make the Blackened Salmon Bowls
- Preheat the Air Fryer to 400°
- In a large bowl toss the Salmon with the blackening seasoning and 3 Tbsp oil until thoroughly coated.
- Arrange the salmon in the air fryer so the pieces aren't touching. Air fry for 6 minutes at 400°.
- In a bowl add some rice and quinoa and drizzle with some of the citrus dressing. Top with some of the cucumber & red cabbage salad, goat cheese, salmon, cilantro & crispy quinoa.
Tried this recipe?Let us know how it was!
Butternut Squash & Spinach Pin Wheel Lasagna
Butternut Squash & Spinach Pinwheel Lasagna These Butternut Squash and Spinach Lasagna Roll-Ups are heavenly and one of my favorite things I have ever made. The pinwheels are packed with veggies and autumn flavors, and smothered with a dreamy cheese sauce. These are decadent and …
Creamy Browned Butter & Sage Chicken
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Turkey Roulade
Turkey Roulade
Turkey roulade is turkey breast that is butterflied and pounded thin, then some type of stuffing gets layered on top and rolled into a log. Usually it’s baked as such and then sliced. I made turkey roulade in the past and have had a difficult time ensuring that the outside stayed moist while the inside was cooked through. So, I thought to myself, why don’t I slice it into medallions and bake it in a gravy to prevent the meat from drying out. And you know what? It turned out so good! The meat stayed moist, it was already sliced into portions (just don’t forget to cut the twine off) and it cooked slightly quicker than a whole turkey roulade would take. Seriously fool proof, tastes like thanksgiving in one bite and perfect for the holiday season.
What You'll Need
For the Turkey Roulade
- 3 lb Turkey Breast
- 5 cups of Cubed White, Sourdough or Wheat Bread
- You want to place the bread on a baking sheet in a 350° oven and bake until it’s completely dried out and starting to turn golden.
- 4 Tbsp Butter
- Onion – 1 cup, diced
- Celery – 1/2 cup, diced
- Mushrooms – 1 cup, chopped
- Garlic – 1 Tbsp, chopped
- Sage – 1 tsp, chopped
- Thyme – 1 tsp, chopped
- Rosemary – 1 tsp, chopped
- Chicken Broth – 3/4 cup
- Salt & Pepper
For the Mushroom Gravy
- 16 oz Mushrooms – Sliced. Minus the 1 cup of chopped mushrooms that went into the stuffing
- Shallot – 1 medium shallot, diced
- Garlic – 1 Tbsp, minced
- All Purpose Flour – 1/4 cup
- Dry White Wine – 1/4 cup, Sauvignon Blanc or Pino Grigio
- Chicken Broth – 2 cups
- Thyme – 2 tsp, chopped
- Rosemary – 2 tsp, chopped
- Umami Spice Blend – 2 tsp
- I found this in my grocery store and it’s a combination of shitake and porcini mushrooms as well as thyme and chili pepper.
- Substitutions: Chicken Bouillon Paste or ground up dried Porcini Mushrooms.
Make the Mushroom Gravy
Remove 1 cup of chopped mushrooms for the stuffing, the rest will be used in the gravy.
- Sweat the Mushrooms – Bring a skillet to medium heat and sweat the mushrooms in the 4 tbsp of butter. We don’t want them to brown. Stir occasionally and cook until a little liquid is left in the pan. This will take about 8-10 minutes.
- Sweat the Shallots and then Garlic – Add the shallots to the mushrooms and cook for about 5 minutes. Add the garlic and cook 2 more minutes.
- Flour – Sprinkle the flour overtop and cook for a few minutes to prevent a floury taste.
- Wine + Broth – Pour in the wine and broth and bring to a simmer. Stir frequently and allow the gravy to thicken.
- Herbs + Seasoning – Mix in the herbs and seasoning.
Make the Stuffing
- Dry the Bread – place the cubed bread in the oven at 350° until it is completely dried out and starting to turn golden.
- Sauté the Onions, Celery and Mushrooms – Heat a large skillet over medium heat, add the butter and veggies and sauté for about 7 minutes.
- Garlic + Herbs – Add the chopped garlic and herbs and sauté for 1-2 minutes longer.
- Combine the Bread + Vegetable Mix + Broth – Add the bread, sautéed vegetables and broth to a large bowl. Use your hands to thoroughly mix until the bread begins to break down and is cohesive and moist.
Make the Turkey Roulade
Servings: 6
Ingredients
Mushroom Gravy
- 16 oz Mushrooms sliced
- 1 medium Shallot diced
- 1 Tbsp Garlic minced
- 1/4 cup AP Flour
- 1/4 cup Dry White Wine
- 2 cups Chicken Broth
- 2 tsp Rosemary Chopped
- 2 tsp Thyme Chopped
- 2 tsp Umami Seasoning Blend Substitutions: Chicken Bouillon Paste or Ground up Dried Porcini Mushrooms
Turkey Roulade
- 3 lb Turkey Bread
- 5 cups Bread cubed
- 1 cup Onions diced
- 1/2 cup Celery diced
- 1 cup Mushrooms chopped
- 1 Tbsp Garlic chopped
- 1 tsp Thyme chopped
- 1 tsp Sage chopped
- 1 tsp Rosemary chopped
- 3/4 cup Chicken Broth
- Salt & Pepper
Instructions
Make the Mushroom Gravy
- Heat a skilled to medium and add 4 tbsp of butter. Add the sliced mushrooms (minus 1 cup of chopped mushrooms for the stuffing) and sweat for about 8 minutes. Stir occasionally and continue to cook until almost all of the liquid has evaporated.
- Add the shallots to the mushrooms and cook for 5 minutes, then add the garlic and cook a minute longer.
- Sprinkle the flour over top and cook for 1-2 minutes. Pour in the wine and chicken broth. Bring to a simmer and allow to thicken, stirring frequently.
- Stir in the chopped herbs and seasoning and cook for a couple more minutes.
Make the Turkey Roulade
- Preheat the oven to 350°
- Place the cubes of bread on a baking sheet and put in the preheated oven until the bread is completely dried out and starting to turn golden.
- Lay the turkey breast on it's side and slice it in half along the horizontal center, opening it like a book. Do not slice through the end, leave it connected and open it up completely. Place plastic wrap over the turkey breast and using a meat mallet, pound it until it's a uniform thickness of about 1/2 inch.
- Heat a medium pan over medium heat and add 4 tablespoons of butter. Saute the onions, celery and mushrooms for about 7 minutes until softened. Add the garlic and herbs and cook a minute longer.
- In a large bowl combine the dried bread, the vegetable mixture and chicken broth. Use your hands to thoroughly mix until the bread begins to break down and is cohesive and moist.
- Spread the stuffing mixture over the turkey breast and roll up starting at the long end.
- Use twine to evenly segment the turkey roulade into 6 pieces. Slice the turkey roulade into 6 medallions. Each piece should be held together by a piece of twine.
- Pour 1/2 of the mushroom gravy into the bottom of a 13x9 inch baking dish. Arrange the medallions in the pan and pour the remaining gravy over top.
- Bake at 350° in the preheated oven for 45-60 minutes until fully cooked through.
Tried this recipe?Let us know how it was!