Baked Salmon with Basil Mayonnaise & Tomatoes

It must be October!  I have my first cold of the season.  It's actually more than just a cold...it feels like someone twisted my neck and upper back and then threw something at my head before sticking it down my throat.

How's that for a description?  Hope it's a good enough explanation for not writing a new blog post these past few days.  I'm hoping to get some rest today, aside from my plan to make the soup that cures everything.  And I'll continue to drink gallons of hot tea.  Flush it out, I say ;)

But enough about me.  Let's move on to the delicious stuff.  I made this dish back in August, when tomatoes were still in their heyday...but since they're baked, you could make this anytime and still yield a good result.  We really loved this and plan on making it again soon.


Baked Salmon with Basil Mayonnaise & Tomatoes
from Life's Ambrosia

2 salmon filets
salt and pepper
2 cloves garlic, minced
tomato slices
2 teaspoons extra virgin olive oil
1/2 cup mayonnaise
10 basil leaves, chopped
1 teaspoon freshly squeezed lemon juice

Preheat oven to 450 degrees.  Line a baking sheet with foil and spray with nonstick spray.  Place salmon on sheet and sprinkle with salt, pepper and garlic.  Place tomatoes on top of salmon and drizzle with oil.  Bake for about 10 minutes.

Combine mayonnaise, basil, lemon juice and a pinch of salt in a small bowl.  Mix well and refrigerate until ready to use.

Remove salmon from oven.  Tent foil on top of fish and leave covered for 10 minutes.  Remove fish carefully from pan and plate.  Dollop mayonnaise on top of tomatoes and serve.

Chicken Piccata

Yesterday was Bella's first day of school.  I know many of you in different parts of the country have been back for a while, but not here in NJ...back to school is always after Labor Day.  

The last few weeks of summer vacation proved to be a bit challenging for us, but now we're heading back into a routine, and hopefully things will improve.  Bella LOVES school and I think she really missed it.  The fact that she was asleep by 6:30 last night is pretty good proof that she had a great time :)

Lots of moms around the country are now way busier than they have been in a few months, between school, sports, activities, and everything else that this time of year brings families.  Which makes dinners like this even more valuable.

On the table in 30 minutes, but it tastes like you spent all day slaving over a hot stove.  Score!

Chicken Piccata

from Framed Cooks

4 boneless chicken breasts

1 egg

3 tablespoons fresh lemon juice

1/4 cup AP flour

1/8 teaspoon pepper

1/4 cup (1/2 stick) butter

1/2 cup chicken stock

chopped fresh parsley 

Beat egg in a small bowl with 1 tablespoon of lemon juice.  Set aside.  Mix flour and pepper in a shallow dish.  Dip chicken in egg mixture, then flour.  

Melt butter in a large skillet and brown chicken.  Add remaining lemon juice to chicken broth, then add to pan.  Cover and simmer for 20 minutes, turning chicken halfway through.  Garnish with fresh parsley, if desired.

Tabouleh

Summertime is the right time to be Mediterranean.  It's just too easy.

Parsley from the garden.  Mint from the yard.  Tomatoes from the farmer's market.

Mouthwatering!

Tabouleh
slightly adapted from Simply Recipes

2 cups water (or stock)
1 teaspoon salt
2 cups bulgur wheat
1/2 cup extra virgin olive oil
juice from 2 lemons
5-6 plum tomatoes, seeded and chopped
3 scallions, chopped
2 cups parsley, chopped
1 cup fresh mint leaves, chopped
pita chips

Place bulgur in medium sized bowl.  Add salt to liquid and bring to a boil, then pour over bulgur.  Let sit for 30-60 minutes.

In a large bowl, combine oil, lemon juice and bulgur.  Mix well.  Add remaining ingredients and stir to combine.

Taste and adjust seasonings and ingredients accordingly.  Let marinate for at least 30 minutes before serving.  Serve with pita chips.  Will keep in refrigerator for about a week.

Serves 6-8.

Linked to:  Tastetastic Thursday

Lemon-Blueberry Crumb Bars

I know there are people out there who knock down New Jersey.  And I'll assume that those people have never been here...because if they were, they'd know for sure that it's pretty awesome.

The "what exit are you?" jokes, along with the filth/smog/pollution comments, represent a very small part of the state...the part where you're driving a straight line and don't veer off the highway to explore what it's REALLY all about.

The fact that I live just a few miles outside of the greatest city in the world is priceless, without a doubt.  You also have our beautiful beaches and mountains, as well as our farms...farms that produce delicious things like corn, tomatoes and blueberries.

Matter of fact, did you know that the "blueberry capital of the world" is right here in NJ?

My parents were in that capital recently (otherwise known as Hammonton) and brought me an insane amount of blueberries.  I happily stored them in my freezer, waiting for the right recipes to jump out at me.

I found this easy recipe (yep, I used boxed cake mix!) and got rave reviews from my family at a party I brought them to.  They can be thrown together in about 15 minutes, and you probably have most of the ingredients right now!

Jaida from Sweet Beginnings is our What's Baking? host for July, and challenged us to bake with summer fruits, so this is my submission.  Check out her blog at the end of the month for a round-up of what I'm sure will be lots of delicious baked goods!

Oh, and one last thing...we aren't all in the mafia.  Trust me.  Come visit soon!

Lemon-Blueberry Crumb Bars
from Kraft Recipes

1/2 cup butter, melted
1 box yellow cake mix
2 eggs
2 packages (8 ounces) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon zest
juice of one lemon
2 1/2 cups blueberries, washed and picked over

Preheat oven to 350 degrees.  Line a 9x13 pan with foil (make sure it extends over sides).  Mix butter, one egg and cake mix together until combined.  Press 2/3 of mixture onto bottom of pan.

Beat cream cheese and sugar together until well blended.  Add remaining egg, zest and juice and mix well.  Pour over crust, then top with berries.  Pinch small pieces of remaining cake mix mixture between your fingers and sprinkle on top of berries.

Bake 55-60 minutes or until toothpick comes out clean from center of pan.  Cool completely.  Use foil handles to lift out of pan before cutting into bars.  Keep refrigerated until serving.

Edamame Hummus

Summer has begun and kids are families are migrating to the nearest body of water to beat the heat.  Whether it's a pool, ocean, lake or a simple sprinkler, kids love it and get to stay cool and burn off lots of energy at the same time.

Because of this, moms are always on the hunt for snacks that are healthy, delicious and easy to pack.  And I'm one of those moms :)  We went to a friend's pool this past weekend and while making my mom's amazing hummus I thought I'd try a different version too, since variety is the spice of life.  At least it is in my life!

This was a big hit and tasted great on pita wedges as well as celery, carrots and red pepper slices.  I love the consistency of it and how easy it is to make.  Throw it in a plastic container and you've got the perfect poolside/beach snack!

Edamame Hummus
slightly adapted from Epicurious

1 bag (12 ounces) frozen shelled edamame (I used refrigerated shelled edamame from Trader Joe's)
3 cloves garlic
2 tablespoons sesame oil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
salt and pepper
1/2 teaspoon ground cumin

Throw all ingredients in a food processor (if using frozen edamame, thaw first).  Pulse until mixture is the consistency of guacamole, adding a little bit of water at a time if too thick.  Cover and refrigerate until serving.  Serve with pita wedges (toasted or not) and raw veggies.

Linked to: Tastetastic Thursday

Lemon-Lime Tea Cakes

I'm so glad I found this recipe.  And I wish I had one right about now.

A dessert for Father's Day brunch?  No problem.  I immediately thought - citrus, mini, light.  Bam.

These were a HUGE hit.  And so easy to make.  Next time I'm definitely making more of the lemon slices, and cutting them into smaller pieces.  They may have been a bigger hit than the cakes ;)

Lemon-Lime Tea Cakes
from Martha Stewart

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 1/3 cups sugar
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon grated lime zest
1 teaspoon fresh lime juice
2 large eggs
1 cup AP flour
1/4 teaspoon salt
1 lemon (ends cut off) very thinly sliced and seeded

Preheat oven to 350 degrees.  Lightly butter a 24 cup mini-muffin pan.  In a large bowl, beat 2/3 cup sugar with butter and lemon/lime zests on medium speed until light and fluffy.  Add lemon and lime juices along with eggs and beat to combine.  Turn speed down to low and gradually add salt and flour.  Beat until blended.

Fill each cup with about 1 tablespoon of batter.  Bake until golden around edges, about 15 minutes.

Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar.  Cook over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes.  Add lemon slices and rapidly simmer until peel turns translucent and mixture thickens slightly, about 5 minutes.

Poke holes all over tops of warm cakes in pan.  Drizzle syrup over each cake.  Let cool slightly in pan, then transfer to wire rack to cool completely.  Add a bit more syrup and top with lemon slices.

Linked to:  Sweets for a Saturday

Lemonade Sugar Cookies

What are the first words that pop into your head when you think of summertime?  There are so many things to choose from...

Beach.  Pool.  Sun.  Hot.  Thirsty.

Lemonade.

Cookies.  (a year-round word, but go with it)

Lemonade cookies?

Oh, yessss.

Lemonade Sugar Cookies

barely adapted from Just Baked

2 1/2 cups AP flour

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

grated zest of 2 lemons

1 stick (8 ounces) butter, at room temperature

1/4 cup canola oil
1 1/4 cups sugar

2 eggs, at room temperature

1 teaspoon pure vanilla extract

2 tablespoons freshly squeezed lemon juice

turbinado sugar for topping

Stir together flour, baking soda, baking powder and salt.  Set aside.

Using the paddle attachment, put butter and zest in mixing bowl and beat until smooth.  Add oil and mix, then add sugar and blend in.  Add eggs, scraping sides occasionally, and mix, followed by vanilla and lemon juice.  

Add dry ingredients until just combined.  Batter will be very loose.  Refrigerate for several hours or overnight.  

Preheat oven to 350 degrees.  Line baking sheets with parchment.  Roll tablespoon sized scoops of dough into round balls, roll in turbinado sugar, and place on baking sheet.  Leave a good amount of space between them since they will spread.

Bake for about 8-10 minutes, or until cookies are just firm.  Bottoms will be pale brown but tops will be light.

Makes about 3 dozen cookies.

Linked to: Sweets for a Saturday

Cauliflower, Walnut & Parsley Salad

Anyone out there love raw veggies as much as me?  There's just something so satisfying about that big, loud crunch...so, I try to find different ways to dress them up.   Sometimes straight up gets kind of boring, you know?

Forget the mandolin the original recipe writer suggests using if you love the crunch.  Like me.

Cauliflower, Walnut & Parsley Salad

slightly adapted from Lucullian Delights

1 small head cauliflower

chopped walnuts

chopped fresh parsley

lemon juice

sea salt

extra virgin olive oil

Cut cauliflower into bite size chunks, chopping stems off.  Put in a bowl.

Whisk together parsley, lemon juice, salt and oil (taste as you go) then add to cauliflower.  Top with walnuts and serve.

Lemon & Dill Bean Salad

Beans, beans, good for your heart...

...and good for a quick lunch, or side...and easy on the wallet...and delicious!

LOVE this salad.

Lemon & Dill Bean Salad

from Mele Cotte

1 can cannellini beans, drained and rinsed

2 tablespoons extra virgin olive oil

1/4 cup chopped fresh dill

1/4 cup freshly squeezed lemon juice

1/4 teaspoon salt

Gently toss all ingredients together in a bowl.  Serve or refrigerate.

Shaved Asparagus Salad

What words pop into your mind when you're thinking about spring?  I have a few:

baseball (go YANKEES!)
flowers
cleaning (guess I should start my spring cleaning one of these days...)
asparagus

Yes, asparagus.  One of my favorite vegetables.  And perfect this time of year.

I made this salad on Easter and it was a big hit.  It was nice to bring something different to the table, literally.  And you can bet this will be seen on our table a lot in the near future.

Shaved Asparagus Salad
from Chow

zest of 1/2 lemon, finely grated
2 teaspoons freshly squeezed lemon juice (from about 1/2 lemon)
2 teaspoons champagne vinegar
2 tablespoons minced shallot (from about 1 medium)
salt and pepper
3 tablespoons pignoli nuts, lightly toasted, cooled
1 pound asparagus spears, tough bottoms removed
3 tablespoons extra virgin olive oil
1/2 cup shaved Pecorino Romano cheese
1 tablespoon chopped parsley leaves

Combine lemon zest, lemon, vinegar, shallot and a pinch of salt and pepper in a bowl.  Let sit for 15 minutes.

Using a peeler, thinly slice asparagus lengthwise into strips and place in a bowl (I threw the tips in, too).  Whisk oil into vinegar mixture in a thin and steady stream.  Adjust seasonings according to taste.

Add pignoli nuts, dressing, half of the cheese and all the parsley to the asparagus and toss.  Taste and adjust seasonings.  Let sit at least 10 minutes before serving.  Add remaining cheese to top and serve.

Linked to:  Tastetastic Thursday

Salmon with Lemon Compound Butter

Our recipe swap theme this time around was a repeat of the Secret Recipe Club style swap we did a few months ago.  It was a such a big hit that we chose it again!  It's always fun to go shopping on someone's blog and picking a favorite :)

My blog assignment was Jenna's Cooking Journey, which had some great recipes to choose from.  Being that we're in the middle of Lent, I'm more on the hunt for different seafood dishes than usual.  When I saw this one, I knew it was a keeper.  Not only did it look delicious, it was REALLY easy and made in minutes.

Yum.

I cut back on the amount of butter from the original recipe but left all of the seasonings and flavors as they were (well, except I added more garlic, of course).  It was more than we needed and still tasted great.

Give this a shot tonight if you're observing Lent...or any weeknight that you want an easy and satisfying (and healthy!) meal.  We loved it!

Salmon with Lemon Compound Butter
slightly adapted from Jenna's Cooking Journey

1/2 stick butter, at room temperature
2 lemons, zested
1 tablespoon chopped fresh dill
1 tablespoon thyme
2 cloves garlic, finely chopped
kosher salt
3 salmon filets
extra virgin olive oil

Combine butter, lemon zest, dill, thyme and garlic in a small bowl and mix.  Season with salt to taste.  If using right away, keep out at room temperature, otherwise refrigerate and bring to room temp before using.

Preheat grill or grill pan to medium.  Season salmon with salt and add oil to both sides.  Brush and oil grill and place salmon skin side down.  Cook for about 3 minutes, turn 90 degrees, and cook another 3-4 minutes.

Turn salmon over and cook another 3-4 minutes.  Plate and top with butter.

Raw Kale Salad with Walnuts, Pecorino & Lemon

Kale is everywhere these days.  I find it funny that over 20 years ago, when I was waiting tables at a family restaurant while in college, we used it as a garnish for plates.  No one would even dream of eating it.  Now, it's one of the famous "super foods" that's all the craze.   And I will proudly say that I'm a fan.

This salad was delicious.  It was the dish that represented the movie "War Horse" for my 24x24 party.  In the film, the horse owner was a farmer, so I wanted to choose a farm to table dish to represent it.

Crunch, crunch.

So eat up and make Dr. Oz proud! :)

Raw Kale Salad with Walnuts, Pecorino & Lemon
slightly adapted from Amateur Gourmet

1 bunch kale, stemmed, washed and torn into pieces
1 cup walnut pieces
2 lemons
grated pecorino romano cheese
extra virgin olive oil
salt and pepper to taste

Put kale in a bowl.  Place walnuts in a dry skillet and toast until fragrant and warm.  Remove and chop.

Zest both lemons and add to kale.  Toss in walnuts, then juice lemons over the mixture.  Add oil (a generous amount, or else however much you like), salt and pepper, then toss.

Add cheese in (again, as much as you like) and toss salad several times to ensure everything is coated.  Taste and adjust seasonings to your liking.

Foodbuzz 24x24: A Tribute to the Best Picture Oscar Nominees of 2012!

I was so excited when I received the email from Foodbuzz that my 24x24 proposal had been accepted this month!  Planning a menu and party around a theme is always fun, and I had a blast with this concept.

For those of you not familiar with 24x24, it's a virtual party sponsored by Foodbuzz each month, where 24 bloggers' proposals are chosen to be executed in the same day.  Since the assigned party date was the day before the Academy Awards, I thought it would be fun to come up with an event based on it.  Then I thought, why not devote one dish to each movie nominated for Best Picture?  Awesome.  Except, I hadn't seen any of the movies...

Frank and I have never been big movie goers...and now our trips to the theater are to see whatever Disney film is playing.  But, we love watching movies at home, and I LOVE watching the Oscars...especially the Red Carpet portion :)  So, I did a little research on each film and came up with rough ideas for each of them, finalized the menu, went shopping, and got to work.

My family got together and enjoyed the feast (like we do most weekends anyway!) while listening to tunes from our favorite movie soundtracks.  The dishes were mostly of the picky/finger food variety, which was what I wanted, since there were 9 of them.  I wanted everyone to enjoy a little portion of each.

All of the recipes will be featured in the next few weeks, but the dishes were as follows (alphabetized by movie title):

For "The Artist" - Crostini with Goat Cheese and Olive Tapenade.  I went with something black and white since, well, that's what the movie is :)

For "The Descendants" - Pineapple Coconut Ice Cream.  It brought us right back to Hawaii.

For "Extremely Loud & Incredibly Close" - Juice Box Wings, based on the juice boxes that Thomas Horn's character is seen drinking throughout the movie.

For "The Help" - Chocolate Pie.  If you read the book or saw the movie, you definitely know why this dish was a no-brainer.

For "Hugo" - Herb Mushroom Quiche with Puff Pastry, shaped as hearts to match the key ring that is significant in the film.

For "Midnight in Paris" - Mini Croques Monsieur.  When in Paris...

For "Moneyball" - Salty Sweet Candied Peanuts.  A fun spin on ballpark food!

For "The Tree of Life" - Death By Chili.  I thought a comfort food dish was fitting based on the movie, and made an extra batch of my chili that won FOUR awards at a competition I was in the week before the party!  Much more to come on this...

And finally, for "War Horse" - Raw Kale Salad with Walnuts, Pecorino & Lemon, a farm to table dish which is appropriate for this movie's theme.

We had a great time - it really was a lot of fun!  I can't wait to share all of the recipes with you.  Enjoy the Oscars!

Tilapia Francese

Tilapia is a beautiful thing.  And it can be turned into many beautiful things.

And what makes it even more beautiful is that it takes just minutes to make.

Beautiful.

Tilapia Francese
slightly adapted from Vero Italiano

3 pieces tilapia
1 egg
1 tablespoon butter
2 tablespoons extra virgin olive oil
1/2 cup flour
3 tablespoons freshly squeezed lemon juice
2 tablespoons dry white wine
salt and pepper to taste

Place flour on a plate and season with salt and pepper.  Beat egg with 2 tablespoons of water in a bowl.  Gently place tilapia on plate and coat lightly with flour on both sides.  Place in egg wash, then back in flour.

Add butter and oil to hot skillet over medium heat.  Place tilapia in pan and cook for about 2-3 minutes on each side.  Add lemon juice and wine and cook for another 5-7 minutes.  If sauce gets too thick add a tiny bit of water.  Add salt and pepper to taste.

Top with lemon slices and chopped parsley.

Linked to: Tastetastic Thursday

A salad for all seasons

Summer may be over, but that doesn't mean you have to stop making delicious salads.  They're always welcome for lunch, as a side dish, or even as a main meal on its own or with some protein included.  And it's another great way to use up what you have in your fridge, freezer and/or pantry.  Hence, the name I gave it.

Taste as you go along with this.  If you aren't using marinated olives, you'll need something else, like extra virgin olive oil to make up for the "juice".  Use different spices if you want, although with the combination of ingredients I used here, I really like how the oregano compliments them.

Keep textures in mind, too.  Make sure you have at least one or two ingredients that give the salad a bit of crunch, like the onion and cucumber I used.  It's important to have that as part of the dish.

This recipe makes a LOT of salad, so this is perfect to bring along to a potluck or anywhere for a larger group.  Or, feel free to make it for your family...the leftovers will store well for about a week in the fridge.

Kitchen Sink Orzo Salad
1 box orzo, cooked, drained and rinsed well
1 can artichoke hearts, drained and quartered
1/2 red onion, chopped
1 tomato, chopped
1 cucumber, chopped
1 cup assorted marinated olives, with juice
2 tablespoons oregano
juice of one lemon
salt and pepper to taste

Cook orzo according to package directions.  Drain and let cool (if you run it under cool water, keep it BRIEF...you want to save some of the starchiness of it).  Combine with remaining ingredients.  Store in fridge or serve at room temperature.

Dill-icious

Once again, I lucked out on another great recipe from our latest swap!  The theme was seafood, and I was fortunate enough to get a nice salmon recipe.  Frank's been loving salmon (he even cooks it for himself when I'm not home) so it's always good to have easy options in our collection.

I made a few changes to this recipe, submitted by Coleen from Does NOT Cook Well With Others.  One was the use of fresh dill instead of dried.  It makes a big difference!  I upped the other spice amounts, too...of course, you can use whatever amounts you're comfortable with.

I also squeezed lemon on the salmon prior to cooking it.  I thought it would be a good replacement for the butter, plus, the only place I saw lemon in the recipe was in the sauce (which I didn't make).  So, in order to make to make it lemon-dill salmon, I had to add it in :)

This dish was quick, easy and tasted great...nice and fresh and light.  I served it with broccoli and my garlic roasted potatoes.  This would work well on the grill, too.  Too bad it's been raining here ALL WEEK!! :(

Thanks for the recipe, Coleen!

Lemon-Dill Salmon
adapted from Does NOT Cook Well With Others

3 salmon filets
salt and pepper
2 teaspoons garlic powder
1/4 cup chopped dill
juice of one lemon

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and coat with cooking spray.

Place salmon skin side down on the foil.  Add salt, pepper, garlic powder and dill, then squeeze lemon on top.  Bake for about 10 minutes.  Serve immediately.

Hey, you never know.

Lemon and pasta are far from a strange combination in this house.  We're big fans.

I never made a baked version though, and became curious while browsing The Pioneer Woman's site.  Sour cream?  Really?  It made me skeptical, but I still gave it a shot.

I was pleasantly surprised!  It was light, refreshing and best of all, VERY easy to make.  The cheese, parsley and lemon are always a big hit together, and the sour cream didn't turn me off like I thought it might.  The leftovers heated up well, too.

This is a great summer dish, and definitely one to consider when feeding a crowd.

Baked Lemon Pasta
slightly adapted from The Pioneer Woman Cooks

1 pound spaghetti
4 tablespoons butter
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 large lemon, juiced and zested
2 cups light sour cream
1/2 teaspoon kosher salt
grated pecorino romano cheese
chopped parsley
extra lemon juice

Preheat oven to 375 degrees.  Cook spaghetti until al dente.  Drain and set aside.

Melt butter and oil in a skillet over low heat.  Add garlic, then lemon juice.  Turn heat off, then add sour cream and stir to combine.  Add lemon zest and salt, and taste to adjust salt if necessary.  Pour mixture over pasta and stir, then transfer to an oven safe dish if needed.

Cover and bake for 15 minutes.  Remove cover and bake for another 8-10 minutes, making sure not to dry out pasta.  Remove from oven and add extra lemon juice, cheese and parsley.

Serves 8.

Sweets for Mom - and one last reminder!

What desserts remind you of springtime?  Most people would say lemony ones.  And I agree.

One of my favorite desserts to make is lemon bars.  They're a crowd pleaser, and a little goes a long way...one small bar is like a big burst of springtime in your mouth.  Plus, they're pretty! :)  It's such a simple and easy sweet treat to make, and the ingredients are usually on hand.

Make these for your Mom this weekend - she'll love you even more than she does today.

And of course, one last reminder - please check out the goodies up for auction on Bloggers Bake For Hope and bid before Midnight tonight.  Get some sweet treats delivered right to your doorstep while helping a GREAT cause!

Lemon Bars
from Allrecipes

1 cup butter, softened
2 cups granulated sugar, divided
2 1/4 cups AP flour, divided
4 eggs
2 lemons, juiced

Preheat oven to 350 degrees.  In a bowl, blend butter, 2 cups flour and 1/2 cup sugar.  Press mixture into the bottom of an ungreased 9x13 pan.  Bake for 15-20 minutes or until golden brown.

In another bowl, combine remaining flour and sugar.  Whisk in eggs and lemon juice.  Pour over the baked crust.  Bake for another 20 minutes.

Cut when cooled completely and sprinkle confectioners' sugar on top.

Linked to: Sweets For A Saturday

The other white meat

A pretty common question that I'm asked is, "what should I do with pork chops?"  To me, it's like asking what to do with chicken breasts - they're so versatile and easy to make many, many different ways.  The sky's the limit!

Recently we tried these and really enjoyed them.  Even though they're baked in the oven, I feel like they're a lighter, summery way to make pork chops...maybe because of the lemony flavor.  I served them with roasted asparagus and couscous (with chopped tomatoes and scallions mixed in).  Yum.

This is a nice change of pace from the popular baked parmesan variety.  They're also good for you - only 7 Weight Watchers Points+ each!

Lemon Basil Pork Chops
from Taste of Home

1 teaspoon lemon juice
1 egg, beaten
1/2 cup Italian seasoned bread crumbs
1 tablespoon butter, melted
2 teaspoons grated lemon peel
1 teaspoon dried basil
4 boneless pork chops (6 oz. each)

Preheat oven to 375 degrees.  Coat a 13x9 baking dish with cooking spray.

Combine egg and lemon juice in a shallow dish, and bread crumbs, butter, lemon peel and basil in another.  Dip pork in egg mixture followed by breading.  Place in prepared baking dish and bake for about 30-35 minutes or until juices run clear.

Serves 4
WW Points+ per serving = 7

Risotto - stirring = HEAVEN.

Simply put, we LOVED this.  The taste was amazing.  Cooking it was a cinch.  Win-win for everyone.

Don't get me wrong, I love making risotto the old fashioned way, but this was just too easy to pass up.  Risotto should be something you can enjoy on a weeknight, as a last minute plan, or be able to attempt without fear or anxiety.  Try this version if any of those apply to you.

I made some changes from the original recipe which worked out really well.  Instead of using canned salmon, I used filets.  I had both on hand but thought the taste and textures from filets would be better.  I freaked out a bit because I was afraid the dish would really "miss" the dill (didn't have any), but it didn't.  Still, it would be a nice substitute for the parsley if you prefer.

I'm drooling just thinking about this dish!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Le Creuset.


Salmon Risotto with Lemon
adapted from MediterrAsian Cooking

3 salmon filets (about 4 oz each)
3 tablespoons extra virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
1 teaspoon lemon zest, chopped
1 zucchini, sliced into rounds
1 cup arborio rice
1/2 cup white wine
2 cups chicken stock
1 tablespoon parsley, roughly chopped
1 teaspoon sea salt
1 teaspoon ground black pepper
1/3 cup frozen peas, thawed
1 tablespoon lemon juice
1/3 cup grated pecorino romano cheese

Heat a small amount of oil in a skillet.  Season salmon with salt and pepper and cook for about 5 minutes on each side.  Remove and once it's cooled, skin and break salmon up into bite size pieces.

Heat 2 tablespoons of oil in a dutch oven.  Add onion and cook until soft, about 5 minutes.  Add garlic, parsley and lemon zest and cook for another 3 minutes.

Add the rice and cook for about a minute, stirring well so that all the rice is coated with oil.  Pour in the wine and stock, then add parsley, salt and pepper.  Bring to a boil.

Cover and reduce heat to low and cook for approximately 15 minutes.  Add the peas and salmon on top and cook, covered, for another few minutes.  Stir in the remaining tablespoon of oil, lemon juice and cheese.  Serve immediately.

Serves 3.

Linked to: What's On Your Plate?