Sunday, July 15, 2018

Grilled Wild Alaskan Salmon w/ Orange Tamari Butter

This weekend we found fresh Wild Alaskan Salmon on our Costco trip. I was so excited to see it again. I picked up a single large 2-pound fillet. This time it was priced at $9.99/lb which is a GREAT price, considering several weeks ago I paid $16.99/lb at Costco. I decided to cook it on the grill since it was so hot here today. It helped to keep the house cool without having to turn the oven on (although you can also roast this salmon in the oven). I whisked together a quick and easy Orange Tamari Butter to brush the salmon with. It was so delicious and mild and did not detract from the delicate flavor of the salmon. I served it with steamed fresh broccoli.

Since we've got quite a bit of rain in our forecast this week, I pounded some boneless chicken breasts and whisked together a quick herby marinade and marinated the chicken all afternoon and went ahead and grilled that alongside tonight's salmon to get a head start on a few meals for the week. I like to cut grilled marinated chicken into chunks and add it on top of a big fresh green salad for a quick and cool weeknight meal. I snapped several photos of tonight's beautiful, fresh and easy meal below. Enjoy!









Grill-Roasted Wild Alaskan Salmon with Orange Tamari Butter

Ingredients:

2 pounds wild salmon fillets (rinsed and patted dry)
3 to 4 tablespoons butter
3 to 4 tablespoons orange juice
1/2 teaspoon orange zest
1 to 2 tablespoons organic Tamari sauce

Directions:

Preheat grill (or oven) to 425-450 degrees. In a small saucepan, melt butter over low heat. Remove from heat and whisk in orange juice, orange zest, and Tamari sauce. Allow to set for a few minutes until the butter cools a bit and begins to thicken slightly so when you brush it on your salmon fillet, it doesn't roll off.

Place salmon fillets in center of large sheet of foil. Gently crimp and form foil into a packet around salmon fillet to hold butter and juices as it grills (keep packet open on top while roasting). Brush salmon fillets with orange Tamari butter. Carefully place foil packet of salmon on hot grill and close lid. Try and maintain grill temperature between 425 and 450 degrees F. Cook for 10 to 12 minutes, depending on thickness of fillets. Carefully remove and transfer foil packet to a platter or baking sheet. Crimp and close packet tightly to allow salmon to continue cooking gently off the heat for about 5 to 10 minutes. Spoon and drizzle salmon with orange butter juices when serving.

            

Wednesday, July 11, 2018

Southern Turkey Burgers w/ Vidalia Onions & Pimento Cheese

This evening I was in the mood to grill a few of the frozen turkey burgers that I had in the freezer (I buy these frozen from Costco). You grill them frozen for about 6 to 7 minutes per side (I spritz them with olive oil before grilling). Since these are made with turkey breast, you need to be careful not to overcook them because they will be dry. These turned out great. Of course you don't need to use turkey you could use ground beef or chicken as well. I also grilled a thick slice of Vidalia onion to go with my burger. We topped our burgers with a small scoop of Pimento Cheese w/ Jalapenos which added a lot of flavor using only a small amount. I had a few of my grain free sesame seed buns left from this past weekend so I put my burger on a bun. I started by placing the grilled Vidalia onion on the bottom of my bun, then topped it with the burger and then the pimento cheese and a few Bubbie's pickles. If this doesn't qualify as a "Southern Turkey Burger" with both Vidalia Onion and pimento cheese, I don't know what does!

We enjoyed our burgers with a side of Bubbie's sauerkraut. It was a delicious, quick and easy meal. I grilled an extra burger to have for tomorrow's lunch. I want to share my excitement with you this evening because I feel like I won the Bubbie's lottery. Wait until you hear the deal I got! Unfortunately, a couple of our local "The Fresh Market" stores are closing and everything in the stores were on sale for an additional 30% off. I headed there straight from work and was so excited that they still had Bubbie's on the shelf. I picked up 2 big jars of their pickles and 2 big jars of their sauerkraut for only $3.48 each (normally $9 to $10/jar depending on where you buy them). I couldn't wait to incorporate them into our dinner tonight. The only regret I have is that I didn't buy all they had left. I snapped a few photos of the easy "Southern Turkey Burgers" below. Enjoy!




           

Tuesday, July 10, 2018

Best Grain-Free Bagels - Low Carb, Gluten Free & Delicious


Tonight I am finally sharing my bagel recipe. I began working on it last summer...1 year ago (June 2017). I have been tweaking it and have made at least half a dozen different recipes, tweaking each one. I didn't just want it to taste good, because honestly, all the versions I made actually tasted good.

I kept tweaking it, not only for texture but just as important for me was to make a recipe that wouldn't be so frustrating to make for the average person that wasn't a "baker" or who maybe wasn't used to handling regular dough. In the first 4 versions I made, I rolled the dough into ropes with my hands and formed each bagel. I found it to be messy because this dough doesn't have the same elasticity that dough made with wheat and yeast has. I feared it would make some of you break out all of your bad words (not that I know anything about that) both at me and at the dough. And you certainly wouldn't be excited to make them again. With each of my 6+ versions, I not only tweaked the ingredients but used different pans to see how they baked. Also, when you look at the recipe...just so you know, the teaspoon of apple cider vinegar that is added can not be tasted at all. It is there to react with the baking soda to help lighten the dough. You can make plain bagels, or top with grated Parmesan or Asiago cheese for cheesy bagels or my favorite, add sesame seeds. You could make "everything bagels" or even poppy seed.

One more thing. I have made this recipe 3 times, to use different pans/methods to bake. I made them on a parchment lined baking sheet and they are good but they spread more and are thinner (but just as delicious). I made them in my deeper USA Pan 6-well mini-cake pan and they are good but it contains them so much that they are thicker, and closer to hamburger buns. My favorite result was using my Chicago Metallic Professional 6-well muffin top pan. The reason I preferred this pan was it has the shallow wells that help contain the spread, but since it doesn't have deeper wells, it allows them to spread a bit and brown and it produced a not too thick/not too thin bagel that could be sliced in half more easily. These bagels are not the 1-1/2" to 2" thick bagels of your wheat eating days. But you will find them very satisfying and delicious. I hope you give them a try and let me know what you think. Check out the recipe and photos below. Enjoy!














Grain-Free Bagels

INGREDIENTS:

10 ounces (2-1/2 cups) shredded mozzarella
3 ounces brick style cream cheese
1 cup almond flour
1/4 cup PLUS 2 Tablespoons (6 Tablespoons) ground golden flax seeds
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs
1 teaspoon apple cider vinegar
2 Tablespoons sesame seeds or 2 Tablespoons shredded Parmesan or Asiago cheese, optional

DIRECTIONS:

Preheat oven to 400 degrees F. Lightly spray a 6-cup nonstick muffin top pan with olive oil. Alternatively you can line a large baking sheet with parchment paper (bagels will spread out more and be thinner). 

Place mozzarella and cream cheese in a medium bowl. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 45 seconds or until a hot melted mass of cheese is formed; blend well, folding with a rubber spatula. 

While cheese is melting in microwave, in a separate medium bowl, combine almond flour, ground flax, salt, baking powder and baking soda; whisk until blended. In a separate small bowl, beat egg and vinegar together; set aside. Add flour mixture to bowl of hot melted cheese (make sure cheese is hot before adding flour mixture; return to microwave for 10 to 15 seconds or till hot). Working quickly, fold dry mixture into melted cheese using a rubber spatula until dough begins to come together and cheese and dry ingredients are combined; add egg/vinegar mixture and continue folding into dough until combined. The texture of the dough will begin to become light and airy. Continue folding mixture until thoroughly combined. 

Divide into 6 even pieces (I cut it into wedges in the bowl with a knife). Very lightly oil or wet hands to prevent dough from sticking. Scoop each section of dough with a spoon; using your hands, form dough into a large meatball shape, then pat to flatten into a burger shape approximately 1-inch thick in the palm of your hand (if desired lightly press dough patty into a shallow bowl lined with sesame seeds). Using your index finger of your other hand, poke a hole in the center of the dough patty, wiggling finger in a circular motion until a smooth hole forms in the center. Place in muffin top well and repeat until all six are formed. (If using a parchment lined baking sheet, space bagels about 2 inches apart; sprinkle with sesame seeds or grated cheese, if desired). 

Bake for 12 minutes. Remove from oven to reopen bagel holes by using the tip  of a handle from a wooden spoon, dipped in olive oil, using a circular motion to reopen the holes. Reduce oven temp to 375 degrees and return bagels to oven and bake for an additional 5 to 6 minutes or until golden brown. Allow to cool in pan 5 minutes; carefully remove to a wire cooling rack to cool. Use a sharp serrated knife to slice in half; spread with butter or cream cheese as desired.

*Note: If blended dough is too soft to handle, allow to cool for a minute or two to firm up a bit before shaping into bagels. If bagels begin to brown unevenly, rotate pan half way through for more even browning.


           

Sunday, July 1, 2018

Roasted Sweet Mustard Glazed Salmon - Wild Alaskan Salmon

This evening I made the most delicious roasted salmon (yeah, I know I've said that many times before), but it really was! We went to Costco again this past Friday evening and low and behold they had another shipment of Wild Alaskan Salmon! This time they only put 1 fillet per package which I actually prefer. It was $14.99/lb this week, down from the $16.99 last week! I could eat salmon simply roasted with some salt and butter every day, but to keep my hubby and visiting grown salmon loving son from rolling their "salmon again" eyes, I like to keep changing it up a bit. Not enough to overpower the fresh salmon, but rather enhance it. This dish worked like a charm! And it was so very simple to make. I love to take advantage of having fresh wild salmon available since the season is so short. Even though I like using the salmon I've frozen...I prefer it fresh. I have a confession to make...even though I usually do not add any type of sugar to anything, I am going to confess that I did add 1 slightly rounded tablespoon of brown sugar to this glaze. I've made a sugar-free brown sugar substitute in the past using Swerve and a tiny bit of molasses but since I was only using 1 tablespoon to add to glaze for about 2-1/4 pounds of salmon, I decided not to bother and just use the real deal. I hoped it would be enough to help it brown and be "glazey" and it was. You could easily add your favorite sugar substitute in place of the brown sugar or a tiny bit of stevia. You can make it as sweet or as mustardy as you like. Just taste it as you go. Also, this recipe can be easily halved (I used 2 large salmon fillets, but if you only use 1 fillet, simply cut the glaze in half). It turned out AMAZING! I served mine alongside a salad, but for hubby and son, I baked potatoes and made peas to go with theirs. They LOVED it! I snapped a few photos below and included the easy peasy glaze recipe. Enjoy!










Roasted Sweet Mustard Glazed Wild Alaskan Salmon

Ingredients:

2 large salmon fillets (preferably wild salmon, about 1 to 1-1/4 lbs each)
3 to 4 tablespoons Dijon Mustard (or any good spicy brown mustard)
1 tablespoon brown sugar (or substitute your favorite non-sugar sweetener)
Dash of garlic powder
2 or 3 generous dashes of ground Ceylon cinnamon
1/4 teaspoon salt

Directions:

Preheat oven to 425 degrees F. Rinse salmon fillets and pat dry with paper towels. Place fillets skin side down on a foil lined baking sheet.

In a small bowl, combine remaining ingredients. Taste and make any necessary adjustments to your own taste; if desired add more or less sweetener. Brush or spoon glaze over salmon, spreading and smoothing with back of spoon. Roast at 425 degrees F for 12 minutes. Turn oven to broil and move closer to broiler. Broil 3 to 5 minutes or until glaze is hot and bubbly and just begins to brown. Let salmon sit for a few minutes before serving to allow glaze to set.

*Note: If using only 1 salmon fillet, halve the glaze ingredients.


        


Thursday, June 28, 2018

Poached Salmon w/ Pink Moscato Butter Sauce - Wild Alaskan Salmon

This evening I made Poached Salmon with Pink Moscato Butter Sauce. It was absolutely delicious and so very simple to make. If you don't have that particular wine, you can use whatever wine you have on hand or swap it out with fresh orange juice if you don't want any alcohol in the sauce.

The salmon only took 7 minutes to poach (I used about 1 cup of liquid; half water and half wine). I moved the salmon to a platter, then covered it and poured off the poaching liquid. I then used the same skillet to make the easy peasy sauce wine-butter sauce. Hubby and I really enjoyed it and the sauce enhanced the salmon without covering up its delicate flavor. I served our salmon alongside crispy roasted brussels sprouts tossed in oil and seasoned with salt before roasting at 425 for about 12 minutes (tossing once).

I snapped a few photos and included the recipe below. For those of you that have The Fresh Market in your area, they now have fresh Wild Alaskan Sockeye Salmon available for $16.99/lb which is the same that I paid at Costco. Enjoy!






Poached Salmon w/ Pink Moscato Butter Sauce

Ingredients:

1-1/2 pounds of salmon fillets (approximately 4 6-ounce servings)
1 cup water
1/4 teaspoon dried thyme
Sea salt, to taste
4 tablespoons butter, divided
3 green spring onions (scallions), sliced
1/2 cup Pink Moscato wine (or preferred white or pink wine; or orange juice can be used instead)

Directions:

Arrange salmon fillets in a single layer in a 12-inch nonstick skillet. Pour water in skillet; season salmon with thyme and salt, to taste. Cover pan and bring to a boil over medium-high heat. Once it comes to a boil, turn heat down and simmer covered over medium heat for approximately 7 minutes. Remove salmon to a platter and cover. Discard poaching liquid.

In same skillet, melt 1 tablespoon butter over low-medium heat. Add scallions and sauté until tender, about 3 to 4 minutes. Pour wine into skillet and bring to a simmer over medium heat. Add remaining 3 tablespoons of butter 1 tablespoon at a time, whisking in until melted. Season with salt, to taste. Continue to simmer uncovered for 3 or 4 minutes until sauce reduces and thickens slightly; taste for seasoning and adjust as necessary. Spoon sauce over top of salmon fillets.

        



Sunday, June 24, 2018

Grill Roasted Wild Alaskan Salmon w/ Herb Butter & Greek Yogurt Lemon Dill Sauce

Friday afternoon, I found the first fresh wild Alaskan Salmon at Costco. I was so excited because its the first I've seen it in our area this season. It's definitely coming in later than usual this year. My youngest son, who also happens to love salmon, came for dinner last night. I whisked together a simple herb butter to brush on the salmon before cooking and then roasted the salmon on the grill in open foil packets which only takes about 10 minutes or so to do. I wanted to make a fresh and cool lemon dill sauce to top our salmon with. Most of the dill sauces had either mayonnaise or sour cream, neither of which my son likes so I made one using Fage 5% plain Greek yogurt. It was SO good and fresh tasting and was so easy to stir together and put in the fridge for a bit before preparing dinner. If you like tzatziki, you will love this. It's very much like tzatziki, without cucumbers but you could add cucumber too, if desired. See the easy recipe for salmon below and my Yogurt-Lemon-Dill Sauce in the next paragraph.

My easy recipe for the Greek Yogurt Lemon Dill Sauce is here. In a small bowl, combine the following ingredients: 1 cup plain Greek yogurt; 1 teaspoon fresh lemon zest, 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh dill, 1/4 to 1/3 cup chopped fresh chives or thinly sliced scallions, 1/4-1/2 teaspoon sea salt, few generous grinds of black pepper, and 1 tablespoon extra virgin olive oil. Test taste and adjust seasoning, to taste. Refrigerate and allow flavors to blend.

I hope you are fortunate enough to find yourself some wild Alaskan salmon near you. Check out the photos and easy salmon recipe below. Enjoy!










Grill-Roasted Wild Alaskan Salmon with Lemon Herb Butter

Ingredients:

2 pounds wild salmon fillets (rinsed and patted dry)
3 to 4 tablespoons butter
1 - 2 tablespoons chopped fresh dill
1 tablespoons chopped flat Italian leaf parsley
1 medium lemon, zested and juiced (squeezed juice)
1/4 - 1/2 sea salt, or to taste
1 medium lemon, sliced

Directions:

Preheat grill (or oven) to 425-450 degrees. In a small saucepan, melt 3 to 4 tablespoons butter over low heat. Remove from heat and whisk in dill, parsley, 1 teaspoon lemon zest, 1 tablespoon lemon juice and sea salt, to taste.

Place salmon fillets in center of large sheet of foil. Gently crimp and form foil into a packet around salmon fillet to hold butter and juices as it roasts (keep packet open on top while roasting). Brush salmon fillets with herb butter and place lemon slices on top. Carefully put foil packets of salmon on hot grill and close lid. Try and maintain grill temperature between 425 and 450 degrees F. Cook for 10 to 12 minutes, depending on thickness of fillets. Carefully remove and transfer foil packet to a platter or baking sheet. Crimp and close packet tightly to allow salmon to continue cooking gently off the heat for about 5 to 10 minutes. 

            



Wednesday, June 20, 2018

Grilled Summer Veggie Lasagna - Easy Low Carb

This evening I made a delicious grilled summer vegetable lasagna using the bounty of fresh zucchini, yellow summer squash and eggplant that I had on hand. I had 2 medium eggplant, about 2-1/2 pounds of a mixture of yellow squash and zucchini. The only other ingredients I used were a jar of Rao's Arrabbiata Sauce, 2 cups of shredded mozzarella cheese, 1/4 cup shredded Parmigiana Reggiano cheese, olive oil and salt (to brush on the sliced veggies before grilling). I will post the actual easy recipe later this evening but wanted to get the photos up. It turned out AMAZING! I picked up the 2 eggplants at Sprouts Farmers Market a few days ago and they were only $1.00 each. I picked up a mixed bag of organic zucchini and yellow summer squash at Costco over the weekend. I always keep jars of sauce in my pantry along with olive oil and I always have shredded cheeses available in the fridge. As soon as I got home from work, I fired up our grill, washed and sliced the veggies, brushed with oil and sprinkled with salt. I grilled the veggies in 2 stages; first the eggplant and then the squash and zucchini. They only took about 7 to 8 minutes to grill until tender but not too soft they would fall apart when taking off the grill or layering. It took about 5 minutes to assemble the casserole and less than 30 minutes to bake. I let it sit for about 10-15 minutes so the cheeses would set up before cutting it. It cut into beautiful pieces. Hubby and I enjoyed it and it was the perfect meal to enjoy on the night before the official start of Summer tomorrow. Of course, we have lots leftover for us both to enjoy for several more dinners. It would make an awesome side dish to grilled marinated chicken or other meat as well. Check out the photos of the easy steps below. I'll be back later to add the actual written recipe. Enjoy!









Using your grill is a great way to help you make lasagna in the summertime




Grilled Summer Vegetable Lasagna

Ingredients:

2 medium eggplant, sliced approximately 1/2" thick (eggplant can be peeled if desired)
2-1/2 pounds zucchini and yellow summer squash, sliced lengthwise approximately 1/4" thick
1/4 - 1/3 cup olive oil (to brush eggplant and squash with)
Sea salt, to taste
1 24-ounce jar of your favorite pasta sauce (I used Rao's Homemade Arrabbiata)
2 cups shredded mozzarella cheese
1/3 cup shredded Parmigiana Reggiano (or Parmesan cheese)

Directions:

Brush both sides of eggplant, zucchini, and yellow squash with olive oil and sprinkle with salt, if desired. Grill on a 400-450 degree F grill for approximately 3 minutes per side, or just until tender (be careful not to overcook and make mushy so vegetables don't fall apart). Remove from grill to a platter.

Preheat oven to 400 degrees F. Lightly oil a 9" x 13" casserole dish and spread about 1/2 cup of the pasta sauce, just enough to coat bottom of dish. Layer eggplant slices on bottom, overlapping slightly. Spoon 1/2 of the remaining sauce over top of the eggplant; then scatter 1 cup of mozzarella on top. Layer zucchini and yellow squash next, overlapping slightly. Spread remaining sauce over top; scatter remaining 1 cup mozzarella on top; then scatter Parmesan cheese last. Bake uncovered at 400 degrees for 20 to 25 minutes or until hot and bubbly. If desired, run under broiler for a few minutes to brown top layer of cheese. Allow lasagna to sit about 10 minutes so cheese sets up and can be cut into neat squares.

*Note: If desired, you can increase amount of cheese. Sauce should be used sparingly to keep from adding too much liquid to the casserole since the vegetables don't absorb liquid the way regular pasta noodles do. I prefer to partially skin my eggplant by using a vegetable peeler lengthwise, removing 1 swipe every other row (it looks striped when done). I like to slice the eggplant into rounds but you can slice it lengthwise if preferred. The vegetables can also be roasted in the oven until tender, however grilling them helps dry the excess juices up making your lasagna non-watery. If preferred this can be made using all eggplant, or all zucchini or squash. You can also add a layer of cooked ground beef, if desired.