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 …
Author: kimcrossin
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
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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!
Toddler Snacks & Lunch Ideas
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Romesco Sauce
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Skirt Steak with Roasted Pepper & Peach Salsa
Skirt Steak with Roasted Pepper & Peach Salsa
This perfectly cooked skirt steak with a fresh roasted red pepper and peach salsa is a perfect summer dinner for a weekend or special night. I love to pair this with melting potatoes served with a romesco sauce. A high emphasis on roasted red peppers two ways. Bringing in a freshness with the salsa and a creamy umami spin with the romesco sauce. This is busting with flavor and always devoured.
What You'll Need
- Skirt Steak – I prefer outside skirt steak. You can read more about skirt steak below.
- Roasted Red Peppers – Sweet & smoky. Perfect for grilled meat.
- Peach – We’re going to grill it to give it a smoky sweet flavor.
- Peach Preserves – Enhances the sweet peachy flavor.
- Shallot – A sweeter lighter onion flavor.
- Garlic
- Calabrian Chili Pepper – Adds some heat!
- Sherry Vinegar – Wakens things up. Substitute apple cider vinegar if needed.
- Walnuts – Toast over medium heat in a pan until golden or on a sheet pan in the oven at 375° for about 10 minutes or until fragrant.
- Basil – Fresh is best.
Roasted Red Pepper & Peach Salsa
Roasted Red Peppers
- Short Cut: Buy pre-made jarred roasted red peppers to use in the salsa.
- Roast your own:
- Char a fresh red pepper over an open flame or under the broiler until blackened on all sides. Place in an airtight container to cool for 10 minutes. The steam will help the skin separate from the flesh to be easily peeled off.
- Using your fingers peel off the skin. Remove the stem and seeds then slice & dice.
Grill the Peaches
- Cut in half and remove the pit – Cut the peach around the equator all the way around. Turn each half in opposite directions to split in half. Carefully remove the pit.
- Oil the grates of the grill or pan as well as the peaches so they don’t stick.
- Heat the grill or pan over medium-high heat.
- Place the peaches flesh side down and allow to cook for about 3-4 minutes. There should be nice grill marks. Turn and cook another 3 minutes.
- Slice & Chop – Slice the peach halves into slices. Cut each slice in half length wise and then chop.
Combine the Ingredients to Make the Salsa
- 2 tbsp peach preserves
- 1 tsp Sherry vinegar
- 1 tsp Calabrian chili, minced
- 2 Tbsp Shallots, chopped
- 1 Garlic Clove, minced
- 1/2 cup Roasted Red Peppers, chopped
- 1/2 cup Grilled Peaches, chopped
- 1/4 cup toasted walnuts
- 1/4 cup basil, chiffonade or roughly torn
Marinate the Skirt Steak
- Silver Skin: If your skirt steak has one be sure to trim off the tough membrane which is called silver skin. It does not get more tender while marinating or cooking so it’s best to remove it.
- Peel back the skin using your fingers then angle your knife and position it between the membrane and meat. Gradually slice to aid in the removal while you continue to pull back on the silver skin as you go.
Simple Marinade for Skirt Steak
Balsamic Vinegar, Worcestershire Sauce, Olive Oil, Grated Garlic & Salt and Pepper
How long to Marinate?
Allow the skirt steak to marinate for 30 minutes at room temperature or up to 2 hours in the fridge. You do not want to marinate the skirt steak for too long or else the acid will break down the protein too much and it will become mushy.
Grill the Skirt Steak
High Heat :
- Skirt steak is best cooked over high heat.
- Cook it on the grill, in a pan or under the broiler.
Cook for 3-4 minutes per side:
- Skirt steak is a thinner cut of meat so you only need about 3-4 minutes per side.
- It is best cooked to medium-rare – medium temperature so it doesn’t become too tough since it is a chewier cut of steak.
- Remove the steak when the internal temperature reaches 128° for medium-rare and 138° for medium.
Rest:
- Allow the steak to rest for 10-15 minutes to allow the juices to redistribute into the meat.
Slice:
- Slice the skirt steak into thin slices against the grain which will made it more tender.
What is Skirt Steak?
Skirt Steak is a very beefy and flavorful cut of steak. There are two types: outside skirt steak and inside skirt steak. I have tried both cuts and prefer the outside skirt steak but either work great. They are similar in description, long and thin, and both come from the chest and abdominal cavity below the ribs. The outside skirt steak comes from the diaphragm muscle and is thicker and a more uniform shape. The inside skirt steak comes from the traverse abdominis muscle and is thinner and more irregular in shaped. The outside skirt steak has a membrane that needs to be removed before marinating and cooking. If the butcher has not already done so it can be easily accomplished by peeling and trimming with a knife shown above. You can read more information on skirt steak here.
Servings: 4
Ingredients
Grilled Peach & Roasted Red Pepper Salsa
- 1 Peach
- 1/2 cup Roasted Red Peppers chopped, about 1 large red pepper
- 2 Tbsp Shallots minced, about 1 small shallot
- 1 Garlic Clove minced
- 1 tsp Calabrian Chili minced
- 1 tsp Sherry Vinegar
- 2 Tbsp Peach Preserves
- 1/4 Cup Walnuts toasted
- 1/4 Cup Basil chiffonade or roughly torn
Skirt Steak
- 1 1/2 lbs Skirt Steak outside skirt steak
- 2 Tbsp Balsamic Vinegar
- 2 tsp Worcestershire Sauce
- 2 Tbsp Olive or Avocado Oil
- 2 Garlic Cloves Rasped or Microplaned
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
Grilled Peach & Roasted Red Pepper Salsa
- Oil the peach and grates off the grill or grill pan to prevent sticking. Heat the grill or grill pan to medium-high heat. Place the peaches flesh side down and grill for about 3-4 minutes until nice char marks form. Turn over and grill for another 3 minutes. Remove to a cutting board and dice.
- To a medium bowl add the peach preserves, sherry vinegar and Calabrian chili peppers to mix to combine. Add in the rest of the ingredients: shallots, garlic, diced peaches and diced roasted red peppers. Mix to combine. Cover and refrigerate if making ahead of time. Add the toasted and chopped walnuts to the salsa just before serving.
Skirt Steak
- Combine all of the ingredients for the marinade and mix to combine. Cover the skirt steak with the marinade and allow to marinate at room temperature for 30 minutes or up to 2 hours in the fridge. Remove from the fridge and bring to room temperature for at least 30 minutes before grilling.
- Heat a grill or grill pan to medium-high to high heat. Grill the skirt steak for 3-4 minutes per side. Remove the steak when the internal temperature reaches 128° for medium rare and 138° for medium. Allow to rest on a cutting board for 10-15 minutes. Slice into thin slices against the grain.
Serve
- Top the skirt steak with the grilled peach and roasted red pepper salsa. Garnish with basil. Recommend serving with melting potatoes or crispy smashed potatoes and a romesco sauce.
Tried this recipe?Let us know how it was!
Nantucket Lobster Rolls
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