tag:blogger.com,1999:blog-22855238884320568552024-02-05T05:27:46.671-05:00Gourmet Girl CooksThese are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger1397125tag:blogger.com,1999:blog-2285523888432056855.post-67486788564747671122020-01-19T04:04:00.000-05:002020-01-19T04:04:19.042-05:00Sad News...<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Greetings friends...</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Unfortunately I will be taking a brief absence. I lost my best friend Spike on Wednesday. He had turned 16 on Monday. He was my best friend, my baby, my shadow and my heart. I was his person and he mine.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">We are devastated and lost without him. The silence is deafening. I pray that there really is a Rainbow Bridge so we can be together again one day. Run free my sweet boy. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I've put together a few of my favorite photos in a video collage below (a link to my Facebook post). I believe that even if you don't have Facebook you will be able to see the video if you choose. </span></div>
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<u><a href="https://www.facebook.com/GourmetGirlCooks/videos/916403375422969/?__xts__%5B0%5D=68.ARABOnENV1tz3At990ud3UNrO5iV6BJZfCGDD2a7Carz2WC8XrE9fbSR4JROKNs_BSHX9_0vgnGdNDE2r6LrDsGPe4eZ2ik1cRM_DpWu6Jx9dZ9gNdqRSWS-S9xiazX95J8xcrD7imw0NksLf9QoFR3S1OTH9prtuMMMamKed-eW3USrtsdcByeYZw_qsZxIS5KUyf6UXN16xgGCi5qGIy7_9ila1RlbrgEGtrISbHl82oWGmsLVbLPrgudAz37T3tkgLkFw3l5dKBstYKePpFasuS8MHBwWSwkTTkXT7otZM5aXFNMgLDvrWVG9u_fNgx5ULYXF0qqyt-8-DCsFn26UR-Q6qdSqB-pkgQ&__tn__=-R" target="_blank"><b><span style="color: red; font-family: Verdana, sans-serif; font-size: large;">Spike -- January 13, 2004 - January 15, 2020 (Link to Video)</span></b></a></u></div>
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Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com15tag:blogger.com,1999:blog-2285523888432056855.post-30893213690292883212020-01-13T21:10:00.000-05:002020-01-13T21:10:02.576-05:00Easy Beef & Brussels Stir-Fry - Low CarbHappy Monday! It was a nasty, dark and dreary day here today and it rained on and off most of the day. I spent all day yesterday taking down our Christmas decorations (yeah, I know it's kind of late) so I didn't get my grocery shopping done. I stopped at Sprouts Farmers Market on my way home from work this evening and decided to let what looked good determine what I would make for dinner. I really had no plan whatsoever. Well, as luck would have it, their fresh brussels sprouts looked amazing; like REALLY amazing. So that was the basis of dinner.<br />
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I strolled over to the meat section and their ground sirloin looked awesome (as in amazeballs awesome). I picked up a beautiful sweet onion and decided I was going to make dinner with these 3 items. I frequently make a similar dish using sliced smoked chicken sausage links (Aidells) and brussels sprouts as a quick worknight meal and wondered how something similar would be using ground sirloin. I already had red bell peppers in the fridge and decided I'd add a bit of those too for a pop of sweetness, crunch and color (they are the sweet griller variety that I find at Publix and my favorite). So, with these few basic ingredients I made one of my new favorite quick meals. Hubby absolutely loved it too.<br />
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I lightly sautéed diced onion in olive oil and then added the ground beef and chopped it up and browned it over medium-high heat so it caramelized slightly for flavor. I seasoned it liberally (as in a little more than usual) with <a href="https://amzn.to/35Nk5iP" target="_blank">pink Himalayan</a> sea salt and lots of freshly ground black pepper to give it some pizzazz. I trimmed and sliced up my brussels sprouts while the meat browned, stopping frequently to stir the browning meat. I added my sliced sprouts to the pan along with a bit more olive oil and stir-fried it for a couple more minutes, then added a little water, reduced the heat a bit and covered it for 5 minutes to steam and soften the sprouts a bit but not so much that they became drab green and mushy. They still had a bit of chew and bite. I added the diced red bell pepper and a bit more oil and cooked it uncovered for a couple minutes until the peppers were slightly cooked. I tasted the seasoning and added a bit more salt and pepper and served it in shallow bowls. It was so very good. I have enough leftover for my lunch tomorrow too. It was so easy and so basic. Nothing fancy but so very good. The most time consuming part was slicing up the sprouts. To save time you could buy some already sliced if you want. The easy recipe and photos are below. Enjoy!<br />
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<b><span style="font-size: large;">Easy Beef and Brussels Stir-Fry</span></b><br />
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<b><u>Ingredients</u>:</b><br />
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<span style="background-color: white; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">3 to 4 tablespoons extra virgin olive oil</span><br />
1/2 medium sweet onion, diced<br />
1 pound ground beef (I used sirloin)<br />
1-1/2 pounds small to medium fresh brussels sprouts, trimmed and sliced 1/4-inch thick<br />
<span style="background-color: white;">1/4 cup<span style="color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> water</span></span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<span style="background-color: white;"></span>1/2 red bell pepper, diced (I used red sweet griller peppers)<br />
Salt and black pepper, to taste<br />
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<b><u>Directions</u>:</b><br />
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In a large <a href="https://amzn.to/384pbc9" target="_blank"><span style="color: blue;">wok</span></a> or <a href="https://amzn.to/35Njn59" target="_blank"><span style="color: blue;">skillet</span></a> (using a pan that has a lid that fits), add 2 tablespoons olive oil and heat over medium-high heat. Add diced onion and cook 1 to 2 minutes until they begin to soften slightly. Break up ground beef and drop into pan in clumps, chopping and breaking up with a large spatula or spoon as it browns along with the onions. Season with salt and pepper, to taste (I used it generously to add flavor). Add remaining 2 tablespoons olive oil and sliced brussels sprouts to the pan. Turn heat up slightly and stir frequently for 1 to 2 minutes. Add the water and cover the pan; turn heat down to medium and allow to steam covered for 5 minutes. Remove lid and stir in diced red bell peppers. Cook, stirring frequently for another minute or two until peppers are crisp-tender. Add additional olive oil if desired and season to taste.<br />
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Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com7tag:blogger.com,1999:blog-2285523888432056855.post-22258860793022149532020-01-11T14:49:00.000-05:002020-01-11T15:33:00.472-05:00Eat the Rainbow - Happy 2020!<span style="font-family: "verdana" , sans-serif;">Happy New Year! My first New Year's resolution is to get back to the things that I love. So, I am beginning with that here. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Long time, no see...right? I'm not going to lie, it has been a tough couple of years for me for so many reasons which I won't get into. Not now at least. I never intended to stop blogging. But when things in my life got really stressful and hard, I stopped doing the things that I didn't absolutely have to do. </span><span style="font-family: "verdana" , sans-serif;">One day became 2 days, which turned into 2 weeks, which then turned into 2 months and before you know it over a year had gone by. During this stressful/difficult time I fell off the low carb wagon and essentially stopped taking care of me. </span><br />
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<span style="font-family: "verdana" , sans-serif;">So, here I am today beginning with baby steps. I have always been a very private person...to a fault and my own detriment at times. I am an open book to those I'm closest to. My blog, besides being a platform to share my love of cooking and eating, this blog gave me a little spot in the world to share myself with so many people that I got to "know" over the years (I began blogging in 2012). I'm making my first baby step back today. Nothing fancy and I didn't plan or set out to do this today, but as I made my breakfast/brunch this morning and snapped a photo to share with my daughter, I thought...why not share it with others too. So, I posted it first to Instagram, then Facebook and Twitter. And while many of you probably use at least one of those social media platforms, I know there are some of you that don't. So I came back here to my blog...my home base...to share my simple breakfast with you. </span><br />
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<span style="font-family: "verdana" , sans-serif;">I'm not sure who, if anyone, will even see this post since I've been absent for so long, but even if there is only one of you that sees it...that's okay too. So here I am again...and I'd like to share my breakfast/brunch with you. Nothing fancy...a simple veggie omelet filled with sauteed onions red peppers and mushrooms with a bit of spicy cheese inside and a side of fresh strawberries and blueberries. They say you should eat the rainbow...so I did. Here's my rainbow breakfast. Happy 2020. Enjoy!</span><br />
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<span style="font-family: "verdana" , sans-serif;">P.S. -- I've missed you!</span><br />
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Gourmet Girl Cookshttp://www.blogger.com/profile/01316245779890747698noreply@blogger.com43tag:blogger.com,1999:blog-2285523888432056855.post-78716650340611950962018-08-19T20:33:00.000-04:002018-08-19T20:33:17.718-04:00Grilled Steak, Yellow Cheddar Squash Casserole & Easy ColeslawThis evening I decided to take a chance and grill steak in between forecasted rainstorms and I lucked out! I planned to grill them last night but the weather didn't cooperate. I also made a half-recipe of my <a href="http://www.gourmetgirlcooks.com/2013/06/sundays-chicken-and-yellow-cheddar.html" target="_blank"><b><span style="color: #cc0000;">Yellow Cheddar Squash Casserole</span></b></a>. I cooked it in a quiche dish that is about 1-inch deep. It turned out great and only took about 25 minutes to cook since it was so shallow. I sautéed some red peppers and Vidalia onions to go with my steak and also made my <a href="http://www.gourmetgirlcooks.com/2015/05/easy-coleslaw-mixed-grill.html" target="_blank"><b><span style="color: #cc0000;">Easy Coleslaw</span></b></a>. It was an easy meal to put together and a perfect Sunday summer meal. I snapped a few photos below. The recipes for my squash casserole and coleslaw can be found by clicking the bolded name of the dish in this paragraph above.<br />
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<br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com5tag:blogger.com,1999:blog-2285523888432056855.post-91298986083087598002018-08-14T20:56:00.000-04:002018-08-14T20:56:24.949-04:00Greek Style Chicken w/ Roasted Tomatoes & Feta Cheese Over Cauli-MashThis evening we enjoyed a delicious "Greek style" meal. <span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I made Greek Style Chicken w/ Roasted Tomatoes and Feta Cheese and served the chicken over top of Mashed Creamy Cauliflower. It was full of fresh flavors; roasted multi-colored baby tomatoes (tossed w/ olive oil, salt and pepper), chicken breasts pounded and marinated in fresh lemon juice and olive oil (seasoned with Penzey's Greek Style Seasoning) and then grilled. I served the chicken over a bed of mashed fresh cauliflower and scattered the roasted tomatoes and some crumbled feta cheese on top. We had a small piece of Spinach Feta Pie that I made last night for dinner. </span><br />
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Last night I made a large (9 x 13") rectangular version of my <a href="http://www.gourmetgirlcooks.com/2013/09/greek-style-spinach-feta-pie-its-greek.html" target="_blank"><b><span style="color: #cc0000;">Greek Style Spinach Feta Pie</span></b></a>. It turned out amazing. It had crust on the bottom and about 1/2 inch up the sides of the pan. I made 1-1/2 times the crust (using 3 cups of almond flour and an additional 1 tablespoon butter), 1 pound of baby spinach and 1-1/2 to 2 cups of crumbled feta, doubled the fresh dill and lemon zest, and used 15 eggs (which triples the eggs used in the standard sized version to make a nice thick piece of spinach feta pie). It turned out amazing. I wanted to make a large one that we could enjoy for lunch and other meals throughout the week (bake once; eat several times). I had it for lunch today and also served a small piece alongside tonight's Greek Style Chicken w/ Roasted Tomatoes & Feta Cheese. This was an absolutely amazing meal. Check it out the photos below. Enjoy!<br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com4tag:blogger.com,1999:blog-2285523888432056855.post-49818018920276045662018-08-07T21:22:00.000-04:002018-08-07T21:22:42.461-04:00Roasted Tomato, Pesto & Pepperoni Pizza - Low Carb Cheese Head CrustThis evening I made my pizza with my <a href="http://www.gourmetgirlcooks.com/2018/04/cheese-head-pizza-night-to-each-his-own.html" target="_blank"><b><span style="color: #cc0000;">Cheese Head Pizza Crust</span></b></a>. I had a large container of multicolored grape and cherry tomatoes that I picked up at Costco this past weekend (by Mucci Farms). I also had that large jar of Costco's Kirkland brand fresh basil pesto that I opened last night to brush on my wild salmon before roasting. So, those two ingredients were what I based my pizza off of this evening and it turned out AMAZING! I sliced and halved about one to two cups of cherry/grape tomatoes and tossed them in olive oil and placed them on a parchment lined baking pan, cut side up. I roasted them for about 30 to 35 minutes at 375 degrees and then turned up the temperature to 425 degrees to bake my pizza crust. I removed the tomatoes as soon as my oven hit 425 degrees and then set them aside to cool off.<br />
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I made my pizza crust without seasoning (omitting the salt, garlic powder and Italian seasoning) since I was going to use pesto on my pizza which is infused with loads of herbaceous flavor. I spread the dough out on a large parchment lined baking sheet and baked it for about 12 minutes until lightly golden. I removed the crust from the oven and then brushed and spread it with a few heaping tablespoons of the pesto; scattered it with shredded mozzarella cheese, topped it with Boars Head sandwich pepperoni (that I quartered) and then scattered with the roasted tomatoes. I reduced the oven temperature to 375 and popped the pizza back in the oven and baked for about 8 to 10 minutes, then turned my broiler on low and ran it under it for about 2 to 3 minutes until the cheese began to bubble, but not burn. I removed it from the oven and let it sit for about 5 to 7 minutes to cool and allow the crust to crisp up, which it does VERY nicely, making it easy to pick up and eat by the slice (no forks required). The pesto mellows out so nicely when baked on the crust and is so delicious. Like I've said before I'm not a big pesto fan but if you can find a way to cook it for a bit on whatever you are using it in, it has such a delicate and flavorful herb flavor in a not-in-your-face kind of way. I snapped some photos below. You can find the recipe for my crust here: <a href="http://www.gourmetgirlcooks.com/2018/04/cheese-head-pizza-night-to-each-his-own.html" target="_blank"><b><span style="color: #cc0000;">Cheese Head Pizza Crust</span></b></a>. Enjoy!<br />
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Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com0tag:blogger.com,1999:blog-2285523888432056855.post-15780744151489045932018-08-06T21:03:00.000-04:002018-08-06T21:03:47.176-04:00Pesto Roasted Wild Sockeye Salmon w/ Cauli-Mash & Roasted Brussels SproutsThis evening I made one of my favorite meals because each of the 3 items I prepared are my faves (<a href="http://www.gourmetgirlcooks.com/2014/06/pesto-roasted-wild-salmon-copper-river.html" target="_blank"><b><span style="color: #cc0000;">Pesto Roasted Salmon</span></b></a>, <a href="http://www.gourmetgirlcooks.com/2013/11/rich-and-thick-parmesan-cauliflower.html" target="_blank"><b><span style="color: #cc0000;">Cauliflower Mash</span></b></a>, and Roasted Brussels Sprouts). I picked up a couple of large wild sockeye salmon fillets at Costco this weekend ($9.99/lb). Each was a little over 1-1/2 lbs. I cut one fillet up into portions, wrapped them and froze. The other one I prepared and roasted as a large fillet that I coated first with pesto. I usually use Mezzetta's pesto that comes in a small jar, but Costco had a large jar of their fresh pesto on sale so I decided to pick up a jar to try. It was really good and I would definitely purchase it again. Now, to be honest, I have never really been a big pesto fan. I find the taste to be too intense most of the time, but when you baste the salmon with it before roasting, the pesto cooks and goes from brilliant green to a more muted color and a delicate milder flavor. I do think that the pesto in its fresh state would overpower the mild salmon flavor but it mellows out perfectly when roasted atop the salmon. I typically roast smaller individual portions of salmon for 12 minutes but since I roasted the large fillet intact, I added 3 minutes for a total of 15 minutes which was perfect. You simply brush the salmon fillet with pesto (as much or as little as you like), place it on a foil covered sheet pan and into a preheated 450 degree oven that you immediately reduce to 425 degrees after placing the salmon inside. I roasted it at 425 degrees for 15 minutes, removed it from the oven and then immediately covered it with heavy duty foil and allowed it to sit for 5 to 10 minutes. It turned out tender, moist and so delicately flavored by the pesto that roasted along with the fillet.<br />
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I roasted quartered brussels sprouts tossed with olive oil, salt and pepper on another sheet pan at the same time and they were done at about the same time. I had a large head of fresh cauliflower that I cut up into florets and cooked in 1 cup of water with about 1/2 to 3/4 teaspoon salt. I cooked it until tender and then uncovered the pan and turned up the heat and cooked until all the water evaporated. I then added a couple tablespoons half-and-half, 2 tablespoons of butter and 2 to 3 ounces of brick style cream cheese and then pureed it with my <a href="http://www.amazon.com/gp/product/B00AN9UJ68?ie=UTF8&creativeASIN=B00AN9UJ68&linkCode=xm2&tag=gougircoo-20" target="_blank"><b><span style="color: #cc0000;">immersion stick blender</span></b></a> in the pan. I absolutely love my stick blender for things like this. I seasoned the mashed cauliflower with salt and pepper to taste. Hubby couldn't stop oohing and awing over how delicious tonight's meal was. It was so good to cook again. Our a/c has been giving us problems over the last 2 weeks (4 service calls and 9 days without a/c in a 2 week period). That is part of the reason I haven't posted much because I haven't wanted to turn the oven on and we've had so much rain that we didn't get to grill other than maybe once I believe! I snapped a few photos our tonight's meal and included the link to the <a href="http://www.gourmetgirlcooks.com/2014/06/pesto-roasted-wild-salmon-copper-river.html" target="_blank"><b><span style="color: #cc0000;">Pesto Roasted Salmon</span></b></a>. Enjoy!<br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com0tag:blogger.com,1999:blog-2285523888432056855.post-30934761042839227862018-07-15T19:18:00.000-04:002018-07-15T19:18:34.661-04:00Grilled Wild Alaskan Salmon w/ Orange Tamari ButterThis 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.<br />
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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!<br />
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<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Grill-Roasted Wild Alaskan Salmon with Orange Tamari Butter</span></b></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;"><b><u>Ingredients:</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 pounds wild salmon fillets (rinsed and patted dry)</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 to 4 tablespoons butter</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 to 4 tablespoons orange juice</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 teaspoon orange zest</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 to 2 tablespoons organic Tamari sauce</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Directions:</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><br /></b>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.</span></div>
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<span style="font-family: "verdana" , sans-serif;">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). <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Brush salmon fillets with orange Tamari butter. </span>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.</span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com1tag:blogger.com,1999:blog-2285523888432056855.post-56270870770483837852018-07-11T20:56:00.001-04:002018-07-11T20:56:26.476-04:00Southern Turkey Burgers w/ Vidalia Onions & Pimento CheeseThis 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!<br />
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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!<br />
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Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com0tag:blogger.com,1999:blog-2285523888432056855.post-39981651276990458532018-07-10T22:01:00.003-04:002018-07-10T22:02:51.959-04:00Best Grain-Free Bagels - Low Carb, Gluten Free & Delicious<div class="separator" style="clear: both; text-align: center;">
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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.<br />
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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.<br />
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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 <a href="https://amzn.to/2zrDfjD" target="_blank"><b><span style="color: #cc0000;">USA Pan 6-well mini-cake pan</span></b></a> 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 <a href="https://amzn.to/2u833vM" target="_blank"><b><span style="color: #cc0000;">Chicago Metallic Professional 6-well muffin top pan</span></b></a>. 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!<br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>Grain-Free Bagels</b></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;"><u><b>INGREDIENTS:</b></u><o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">10 ounces (2-1/2 cups) shredded mozzarella<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">3 ounces brick style cream cheese<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1 cup <a href="http://amzn.to/1QxaBZX" target="_blank"><b><span style="color: #cc0000;">almond flour</span></b></a><o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1/4 cup <u>PLUS</u> 2 Tablespoons (6 Tablespoons) ground golden flax seeds</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1/4 teaspoon salt<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1 teaspoon baking powder</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1 teaspoon baking soda</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">2 large eggs</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1 teaspoon apple cider vinegar</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">2 Tablespoons sesame seeds or 2 Tablespoons shredded Parmesan or Asiago cheese, optional</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;"><b><u>DIRECTIONS:</u></b><o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">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 <a href="http://amzn.to/1PXZkF5" target="_blank"><b><span style="color: #cc0000;">parchment paper</span></b></a> (bagels will spread out more and be thinner). </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">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. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">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 (</span><span style="font-family: "verdana" , sans-serif;">make sure cheese is hot before adding flour mixture; return to microwave for 10 to 15 seconds or till hot)</span><span style="font-family: "verdana" , sans-serif;">. 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. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">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). </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">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.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>*<u>Note</u>:</b> 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.</span><br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B001QXW3Q4&asins=B001QXW3Q4&linkId=06a1b3c046b4700b6a931632918e0989&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B003YKGRBY&asins=B003YKGRBY&linkId=8ff46eca8d9567b1d7aba9290c3fd5d2&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe> <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B079ZL63RX&asins=B079ZL63RX&linkId=07ea6763caed799b11fb93809b1f2a6f&show_border=true&link_opens_in_new_window=true" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; height: 240px; letter-spacing: normal; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: 120px; word-spacing: 0px;"></iframe><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B001O8PRZA&asins=B001O8PRZA&linkId=1b487f26461beabd97b55e37e5876157&show_border=true&link_opens_in_new_window=true" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; height: 240px; letter-spacing: normal; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: 120px; word-spacing: 0px;"></iframe><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com8tag:blogger.com,1999:blog-2285523888432056855.post-50096845604447810552018-07-01T20:43:00.000-04:002018-07-01T20:45:13.854-04:00Roasted Sweet Mustard Glazed Salmon - Wild Alaskan SalmonThis 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!<br />
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<b><span style="font-size: x-large;">Roasted Sweet Mustard Glazed Wild Alaskan Salmon</span></b><br />
<span style="font-size: x-large;"></span><b></b><br />
<b><u>Ingredients</u>:</b><br />
<b></b><br />
2 large salmon fillets (preferably wild salmon, about 1 to 1-1/4 lbs each)<br />
3 to 4 tablespoons Dijon Mustard (or any good spicy brown mustard)<br />
1 tablespoon brown sugar (or substitute your favorite non-sugar sweetener)<br />
Dash of garlic powder<br />
2 or 3 generous dashes of ground Ceylon cinnamon<br />
1/4 teaspoon salt<br />
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<b>Directions:</b><br />
<b></b><br />
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.<br />
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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.<br />
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<b>*<u>Note</u>: </b>If using only 1 salmon fillet, halve the glaze ingredients.<br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com0tag:blogger.com,1999:blog-2285523888432056855.post-73104223088262321122018-06-28T21:01:00.000-04:002018-06-28T21:01:19.119-04:00Poached Salmon w/ Pink Moscato Butter Sauce - Wild Alaskan SalmonThis 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.<br />
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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).<br />
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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!<br />
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<b><span style="font-family: Verdana, sans-serif; font-size: x-large;">Poached Salmon w/ Pink Moscato Butter Sauce</span></b><br />
<b></b><span style="font-size: x-large;"></span><span style="font-family: Verdana, sans-serif;"></span><br />
<b><span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></b><br />
<b></b><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">1-1/2 pounds of salmon fillets (approximately 4 6-ounce servings)</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup water</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 teaspoon dried thyme</span><br />
<span style="font-family: Verdana, sans-serif;">Sea salt, to taste</span><br />
<span style="font-family: Verdana, sans-serif;">4 tablespoons butter, divided</span><br />
<span style="font-family: Verdana, sans-serif;">3 green spring onions (scallions), sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup Pink Moscato wine (or preferred white or pink wine; or orange juice can be used instead)</span><br />
<u></u><span style="font-family: Verdana, sans-serif;"></span><br />
<b><span style="font-family: Verdana, sans-serif;"><u>Directions</u>:</span></b><br />
<b></b><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">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.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">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.</span><br />
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<br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com0tag:blogger.com,1999:blog-2285523888432056855.post-50784935583624256522018-06-24T13:44:00.001-04:002018-06-24T13:44:41.747-04:00Grill Roasted Wild Alaskan Salmon w/ Herb Butter & Greek Yogurt Lemon Dill SauceFriday 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.<br />
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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.<br />
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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!<br />
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<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Grill-Roasted Wild Alaskan Salmon with Lemon Herb Butter</span></b></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;"><b><u>Ingredients:</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 pounds wild salmon fillets (rinsed and patted dry)</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 to 4 tablespoons butter</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 - 2 tablespoons chopped fresh dill</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tablespoons chopped flat Italian leaf parsley</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 medium lemon, zested and juiced (squeezed juice)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/4 - 1/2 sea salt, or to taste</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 medium lemon, sliced</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Directions:</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><br /></b>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.</span></div>
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<span style="font-family: "verdana" , sans-serif;">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). <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Brush salmon fillets with herb butter and place lemon slices on top. </span>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. </span></div>
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<br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com1tag:blogger.com,1999:blog-2285523888432056855.post-62897290345058807862018-06-20T21:09:00.000-04:002018-06-22T21:03:17.767-04:00Grilled Summer Veggie Lasagna - Easy Low CarbThis 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!<br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Using your grill is a great way to help you make lasagna in the summertime</span></b></td></tr>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Grilled Summer Vegetable Lasagna</span></b><br />
<span style="font-size: large;"></span><b></b><span style="font-family: Verdana, sans-serif;"></span><br />
<b><span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></b><br />
<b></b><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">2 medium eggplant, sliced approximately 1/2" thick (eggplant can be peeled if desired)</span><br />
<span style="font-family: Verdana, sans-serif;">2-1/2 pounds zucchini and yellow summer squash, sliced lengthwise approximately 1/4" thick</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 - 1/3 cup olive oil (to brush eggplant and squash with)</span><br />
<span style="font-family: Verdana, sans-serif;">Sea salt, to taste</span><br />
<span style="font-family: Verdana, sans-serif;">1 24-ounce jar of your favorite pasta sauce (I used Rao's Homemade Arrabbiata)</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups shredded mozzarella cheese</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 cup shredded Parmigiana Reggiano (or Parmesan cheese)</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<b><span style="font-family: Verdana, sans-serif;"><u>Directions</u>:</span></b><br />
<b></b><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">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.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">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.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><b>*<u>Note</u>:</b> 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.</span><br />
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Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com3tag:blogger.com,1999:blog-2285523888432056855.post-30226837831190667032018-06-16T20:05:00.000-04:002018-06-16T20:05:17.008-04:00Mexican Style Chicken Meatloaf - Easy Peasy<span style="font-family: Verdana, sans-serif;">Earlier this week I made a 2-pound Mexican Style Chicken Meatloaf using ground chicken breast. It was so very easy to mix together with ingredients that I had on hand. We actually ate that meatloaf for 3 night's dinners and I had it once for lunch and believe it or not, I was sad to see it go. </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #1d2129; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: Verdana, sans-serif;">Here's the easy recipe that I used: 2 pounds of Perdue Ground Chicken Breast; 1 cup favorite salsa; 2 Tbsp olive oil; 1 tsp smoked paprika; 3/4 tsp roasted ground cumin; 1/2 tsp ground chipotle pepper; 1/4 tsp salt; 2 cups shredded sharp cheddar cheese, Monterey, or Pepper-Jack cheese. Mix together in large bowl, form in loaf and place in center of shallow baking dish or casserole and bake at 400 degrees F for 1 hour to 1 hour 15 mins or until done. If desired, spread additional salsa on top of loaf before baking (this helps keep it super moist); top with additional shredded cheese during the last 10 mins of cooking, if desired. No breadcrumbs or eggs necessary. The cheese serves as the binder to hold the meatloaf together.</span><span style="color: #b00000;"> </span></span><br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Times New Roman;"></span>The second night that we ate it, I sliced it cold and heated some butter in a non-stick skillet until it began to very lightly turn golden, then I added the slices of meatloaf, covered for a few minutes and once they were nice and golden brown, I flipped them over and browned on the other side. I scooted them over to a plate and cooked fried eggs in a separate small skillet while I added cut up multi-colored baby tomatoes to the skillet I cooked the meatloaf in and <span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">sautéed</span> them in the pan drippings. I topped our browned meatloaf with a bit of shredded sharp cheddar cheese, a fried egg, and the sautéed tomatoes. It was amazing. We finished up our meatloaf last night and I look forward to making it again soon. </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">This morning I made a delicious omelet for brunch filled with sautéed Vidalia onions, red bell peppers, mushrooms and baby spinach along with some sharp cheddar cheese. I served it with local Delia's Chicken Sausage. It lasted us all day long. I got ready to grill steaks this evening and the sky opened up and it began to thunder and rain so that has been pushed until tomorrow (hopefully). We didn't expect any rain today. I was disappointed that our Costco trip last night did not produce any Copper River Wild Salmon. Our consolation prize (of sorts) was filet mignon. Maybe they'll get some in next week I hope! Check out the photos of this week's delicious meals below. Enjoy! </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-jsXx0NLQJsX4WiyDG5cDvg9Q2g1dpPwyG-wMI33Z_Ra-n3HHbXZ9VAQdUCNUeLtG9_rG0gPoxoLWRrLQwlHoGNCGz-4F2-Bb2kBqYioV3NgxEudtCK1OcuqhpDfV9DCBOFDVMtigks/s1600/Chicken+Meatloaf+4+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-jsXx0NLQJsX4WiyDG5cDvg9Q2g1dpPwyG-wMI33Z_Ra-n3HHbXZ9VAQdUCNUeLtG9_rG0gPoxoLWRrLQwlHoGNCGz-4F2-Bb2kBqYioV3NgxEudtCK1OcuqhpDfV9DCBOFDVMtigks/s640/Chicken+Meatloaf+4+%25282%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">This was absolutely delicious (egg and tomato topped butter browned meatloaf)</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOB1j6iFSm14EeJIznpcILpR2n4sf5BWuELI9o0KPM9pABfaM_xTTYR2TOTK3poX44Dj75JhCQDITh7cGmoP9tOg91jXLyWF79_wDoP_z21TZpEYdua_mvCPHT6z7p2_W7T2UgSnhqcQk/s1600/A+-+Breakfast+6-16-18+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOB1j6iFSm14EeJIznpcILpR2n4sf5BWuELI9o0KPM9pABfaM_xTTYR2TOTK3poX44Dj75JhCQDITh7cGmoP9tOg91jXLyWF79_wDoP_z21TZpEYdua_mvCPHT6z7p2_W7T2UgSnhqcQk/s640/A+-+Breakfast+6-16-18+%25282%2529.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">This morning's omelet filled with delicious veggies & chicken sausage</span></b></td></tr>
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<br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com2tag:blogger.com,1999:blog-2285523888432056855.post-17619992629599721722018-06-10T22:49:00.000-04:002018-06-10T23:50:15.289-04:00Easy Deep Dish Pizza - Low Carb, Grain Free, Gluten FreeThis evening I created ANOTHER pizza crust (as if I don't have enough versions already). I wondered if I could make one that combined my <a href="http://www.gourmetgirlcooks.com/2017/09/cheese-head-pizza-topped-w-roasted.html" target="_blank"><b><span style="color: #cc0000;">Cheese Head Pizza Crust</span></b></a> with my <a href="http://www.gourmetgirlcooks.com/2014/04/chicago-style-deep-dish-skillet-pizza.html" target="_blank"><b><span style="color: #cc0000;">Chicago Style Deep Dish Pizza Crust</span></b></a>. Well, it turned out DELICIOUS! It created a thick and lighter more "bready" crust like traditional deep dish pizza yet still formed a nice crispy edged crust. This crust recipe was very good and I will definitely be making it again. With it being a thick crust pizza, I could only eat one piece. I used my 10-inch Calphalon Unison non-stick pan (oven safe) and it yielded 6 nice sized pieces. A cast iron skillet would also work nicely for this crust. The process for making the crust is almost identical to my Cheese Head Pizza Crust but has additional ingredients to create the "breadiness" more along the lines of my Chicago Style Crust (it adds a little ground golden flaxseed which I reduced significantly for this crust, baking powder, baking soda and a little buttermilk so the acidity can react with the baking powder and soda to create a bit of rise). If you don't have buttermilk, simply add about 1/4 to 1/3 teaspoon lemon juice or white vinegar to 1/4 cup milk, half-n-half or cream (or almond milk) and let it sit for a few minutes. It works just as well to add some acidity to help with the rise. I topped my pizza with sauce, Sargento's shredded Mozzarella & Provolone blend cheese and sliced red bell peppers and Vidalia onions. It was absolutely delicious! Check out the photos and recipe below. You will be amazed that this pizza was made without regular flour. Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Deep Dish Pizza - Low Carb, Grain Free, Gluten Free, LCHF, Keto - AWESOME!</span></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">How deep is your love...for DEEP DISH Pizza? I really need to know...</span></b></td></tr>
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<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Deep Dish Pizza Crust - Low Carb</span></b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><b><u>Ingredients</u>:</b></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b></b><br />
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>For the Crust</u></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">2 <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">cups shredded mozzarella cheese</span></span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-size: 16px; font-variant: normal; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "verdana" , sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 ounces "brick-style" cream cheese</span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-size: 16px; font-variant: normal; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">3/4 cup </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #cc0000; font-family: "verdana" , sans-serif;"><a href="https://amzn.to/2JqmkCl" target="_blank"><b>blanched almond flour</b></a></span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">1/4 cup </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #cc0000; font-family: "verdana" , sans-serif;"><a href="https://amzn.to/2JLhEqb" target="_blank"><b>golden ground flaxseed</b></a></span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-size: 16px; font-variant: normal; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: transparent; color: black; display: inline; float: none; font-size: 16px; font-style: normal; font-variant: normal; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "verdana" , sans-serif;">1/4 cup finely grated Parmesan cheese</span></span><i></i><u></u><sub></sub><sup></sup><strike></strike></span></div>
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<span style="font-family: "verdana" , sans-serif;">2 teaspoons baking powder</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 teaspoon baking soda</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 - 1 teaspoon Italian seasoning or dried basil</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/4 teaspoon sea salt, or to taste</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/4 teaspoon onion powder</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/8 teaspoon garlic powder</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> large egg, lightly beaten</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">1/4 cup buttermilk</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tablespoons olive oil </span></div>
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</span> <span style="font-family: "arial" , "helvetica" , sans-serif;"><u>For the Toppings, Etc.</u></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ct7TSvrfZfs7zr9TDFuzxwSM7xERJaFu_OnMRo8ceS9F2-8BKUPR_UeJUo36_h-vfPsoqsTzJLalVJlJqoj_9BgEGTwTstq7jjxGmJGERDoMEPhqv9-VL1XiG_0dtOlkQO0tT6AJPZQ/s1600/IMG_2594+%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><span style="font-family: "verdana" , sans-serif;">3/4 to 1 cup pizza sauce, or to taste</span></div>
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<span style="font-family: "verdana" , sans-serif;">1-1/2 to 2 cups shredded mozzarella cheese</span></div>
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<span style="font-family: "verdana" , sans-serif;">Olive oil for greasing pan</span></div>
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<span style="font-family: "verdana" , sans-serif;">Toppings, as desired (pepperoni, cooked sausage, peppers, onions, cooked mushrooms, etc.) </span></div>
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</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Directions</u>:</span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Preheat oven to 400 degrees F. In a medium sized bowl, place mozzarella cheese and cream cheese. <span style="font-size: 16px;">Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melty mass of cheese is formed.</span></span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: 16px;"><br /></span></span></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: 16px;">While cheese is melting in microwave, combine next 9 dry ingredients together in a medium bowl and stir with a whisk to help break up any lumps. In a separate small bowl, combine egg, buttermilk, a<span style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">nd olive oil. </span>When cheese is melted, add flour mixture to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed. Add egg, buttermilk and olive oil mixture, folding with a rubber spatula until combined and a sticky dough has formed (make sure the cheese mixture is hot before adding flour and egg mixture). </span><span style="font-size: 16px;"> </span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Generously grease a <a href="http://www.amazon.com/gp/product/B00006JSUA?ie=UTF8&creativeASIN=B00006JSUA&tag=gougircoo-20" target="_blank"><b><span style="color: #cc0000;">10 to 12-inch cast iron skillet</span></b></a> or <a href="https://amzn.to/2sNwlzj" target="_blank"><b><span style="color: #cc0000;">oven proof skillet</span></b></a> with olive oil. Using a rubber spatula sprayed lightly with oil, place the dough in the center of the baking pan and begin working your way pressing the dough out toward the edges, about 3/4 to 1-inch thick spreading the dough up the sides of the pan about 1-inch high.</span></div>
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</span> <span style="font-family: "arial" , "helvetica" , sans-serif;">Bake for 20-25 minutes, or until golden brown. Remove from oven and add sauce, mozzarella, and desired toppings. Reduce oven temp to 375 degrees F. Bake an additional 8 to 10 minutes or until the cheese is melted. If additional browning is desired, run under broiler for a few minutes until bubbly and cheese is lightly browned. Carefully remove from oven and let sit about 5 to 10 minutes for cheese to set. Cut into wedges and serve. If using a nonstick ovenproof skillet, adjust baking time as necessary (it will heat more quickly than cast iron), then slide finished pizza onto a cutting board before slicing so you don't damage your pan.</span></span></div>
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B00006JSUA&asins=B00006JSUA&linkId=NBMGAV367IOKAH26&show_border=true&link_opens_in_new_window=true" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; height: 240px; letter-spacing: normal; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: 120px; word-spacing: 0px;"></iframe><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B079ZL63RX&asins=B079ZL63RX&linkId=07ea6763caed799b11fb93809b1f2a6f&show_border=true&link_opens_in_new_window=true" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; height: 240px; letter-spacing: normal; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: 120px; word-spacing: 0px;"></iframe><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B001O8PRZA&asins=B001O8PRZA&linkId=1b487f26461beabd97b55e37e5876157&show_border=true&link_opens_in_new_window=true" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; height: 240px; letter-spacing: normal; orphans: 2; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: 120px; word-spacing: 0px;"></iframe> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B004RIY4J4&asins=B004RIY4J4&linkId=4c21d3e197f738fef9adb14954522699&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe></div>
<br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com1tag:blogger.com,1999:blog-2285523888432056855.post-56805560420240526242018-06-07T23:53:00.000-04:002018-06-07T23:53:15.952-04:00Easy Poached Wild Copper River Salmon<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #1d2129; display: inline; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18px; orphans: 2; outline: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" tabindex="0"><span class="hasCaption"><span style="font-family: Verdana, sans-serif;">Tonight we enjoyed poached Wild Alaskan <a aria-describedby="js_3wm" aria-owns="" data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/page.php?id=110450725660495&extragetparams=%7B%22directed_target_id%22%3Anull%2C%22groups_location%22%3Anull%7D" href="https://www.facebook.com/CopperRiverSalmon/" id="js_3wn" style="color: #365899; cursor: pointer; text-decoration: none;">Copper River Salmon</a> for dinner (these are what I had frozen last year). I placed sliced <a data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/page.php?id=102278516558218&extragetparams=%7B%22directed_target_id%22%3Anull%2C%22groups_location%22%3Anull%7D" href="https://www.facebook.com/VidaliaOnions/" style="color: #365899; cursor: pointer; text-decoration: none;">Vidalia Onions</a> and lemon slices in the bottom of a large nonstick skillet, then placed my beautiful “mostly thawed” fillets on top. I seasoned them with sea salt and a bit of dried dill (I didn't have any fresh), then poured 1 cup of white wine over top (you can use half wine, half water or just water if preferred). I covered the pan and placed it on the stovetop over medium-high heat until it began to simmer and then cooked/poached them covered over medium heat for about 7 minutes or until opaque and it flaked easily when pressed with a fork. I served it topped with a pat of butter melting on top. Note that you will never see this brilliant color in any farmed salmon. My motto is eat wild salmon or eat no salmon at all (#justsayNOtofarmedsalmon)! </span></span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #1d2129; display: inline; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18px; orphans: 2; outline: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" tabindex="0"><span class="hasCaption"><span style="font-family: Verdana, sans-serif;"><br /></span></span></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #1d2129; display: inline; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 18px; orphans: 2; outline: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: auto; word-spacing: 0px;" tabindex="0"><span class="hasCaption"><span style="font-family: Verdana, sans-serif;">I can't wait for this season's fresh salmon to reach our markets here in Atlanta. I called all over the place multiple times last weekend and this past week. I will begin my search for it yet again this weekend! I think that Costco, The Fresh Market, and Whole Foods probably recognize my voice at this point and I'm sure there's a major eye roll that occurs when they hear it. No worries...I just roll my eyes back and sweetly ask if they've received their shipment of wild Alaskan Copper River Salmon yet! Check out my skillet of salmon before I placed it on the stove to cook! Enjoy!</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG20ZFIUG61-2JvkPkwj0e5mDZtPN4Ciy3uRIg7NIXm40MCkgVnXrfPgoM_fEP1ELvD3sl55p989A3Wj1daifjFzMrNkV2ijuslGoWQOcpLpMH-nBdFoj8zHnLO7uZ7k-qaOrKy5U0g_U/s1600/Copper+River+Salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="818" data-original-width="960" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG20ZFIUG61-2JvkPkwj0e5mDZtPN4Ciy3uRIg7NIXm40MCkgVnXrfPgoM_fEP1ELvD3sl55p989A3Wj1daifjFzMrNkV2ijuslGoWQOcpLpMH-nBdFoj8zHnLO7uZ7k-qaOrKy5U0g_U/s640/Copper+River+Salmon.jpg" width="640" /></a></div>
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Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com3tag:blogger.com,1999:blog-2285523888432056855.post-67808843995664859312018-06-05T19:46:00.000-04:002018-06-05T19:46:40.809-04:00Pan Seared Halibut in Brown Butter & Creamed Dijon SpinachThis evening I was looking forward to preparing the remaining 3 fillets of fresh Wild Pacific Halibut. First of all, I really, REALLY love halibut; second of all, it only took 6 minutes to cook (how great is that)! I wanted to change it up a bit from last night so I kept the halibut very simply. I heated 1 to 2 tablespoons of butter in a 10-inch nonstick skillet until it just began to brown (it was deep golden). I added the 3 fillets that had been seasoned with a pinch of sea salt and few grinds of black pepper and cooked them over medium-high heat for 3 minutes, and then flipped them over and cooked for an additional 3 minutes before transferring them to a plate and covering for about 3 minutes to sit.<br />
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Before I cooked the halibut, I prepared the most delicious and easy Creamed Dijon Spinach with the pound of organic baby spinach I had in the fridge (I only cooked about 10 ounces of it). It served as both a delicious side dish to our halibut as well as an amazing creamy Dijon sauce for the fish. The best part is that it required no flour to thicken...only creamed cheese. I used the creamed spinach as a base to place the halibut atop of and then added another spoon of it over the fish, too. You'd be amazed at how great cream cheese substitutes for flour in creamy sauces. I included the easy peasy recipe for the Creamed Dijon Spinach below. Enjoy!<br />
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Creamed Dijon Spinach</span></b><br />
<b></b><span style="font-family: Verdana, sans-serif;"></span><span style="font-size: large;"></span><br />
<b><span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></b><br />
<b></b><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">2 tablespoons butter</span><br />
<span style="font-family: Verdana, sans-serif;">3 ounces brick style cream cheese</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup of half-n-half, cream or milk</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch of salt, to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Few generous grinds of black pepper, to taste</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 teaspoon onion powder</span><br />
<span style="font-family: Verdana, sans-serif;">Dash of garlic powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 rounded tablespoon Dijon Mustard (add more if desired)</span><br />
<span style="font-family: Verdana, sans-serif;">10 ounces of lightly sautéed baby spinach</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<b><span style="font-family: Verdana, sans-serif;"><u>Directions</u>:</span></b><br />
<b></b><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">In a small saucepan over low heat, add butter and cream cheese to soften and melt, about 3 to 5 minutes, stirring occasionally. Once it has softened, whisk it together until smooth; add milk or cream, whisking to blend. Increase heat to low-medium until sauce is hot, then turn back to low. Add salt, pepper, onion powder, garlic powder and Dijon mustard. Whisk together over low heat and heat until hot. Taste and adjust seasoning as desired; add more milk for a thinner sauce or more mustard for a stronger mustard flavor. Stir spinach into sauce and heat through.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>*<u>Note</u>:</b> If desired increase amount of spinach to 16 ounces.</span><span style="font-family: Verdana, sans-serif;"><br /></span><br />
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</span>Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com0tag:blogger.com,1999:blog-2285523888432056855.post-21613444574616465882018-06-04T21:46:00.003-04:002018-06-04T21:48:26.242-04:00Pan Seared Wild Pacific Halibut & Oven Fried Vidalia Onion Rings<span style="font-family: "verdana" , sans-serif;">This evening I prepared the beautiful piece of wild Pacific halibut that I picked up at Costco on Saturday. I went there looking for wild Copper River Salmon but sadly, they had not received a shipment of it yet. I'm hoping they will soon! However, I was excited because they had 3 packages with single large halibut fillets. I picked up the largest 2-pound package and cut it into 6 nice sized fillets. I prepared 3 tonight (the third one is for tomorrow's lunch for me). I kept it simple and pan seared it in butter (with a bit of salt and pepper for seasoning) and fresh lemon juice near the end of cooking. You can find the easy recipe for the pan seared halibut here (it only takes about 7 minutes total, depending on thickness) ---> <a href="http://www.gourmetgirlcooks.com/2016/05/wild-alaskan-halibut-pan-seared-in.html" target="_blank"><b><span style="color: #cc0000;">Pan Seared Wild Halibut</span></b></a>.</span><br />
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<span style="font-family: "verdana" , sans-serif;">To go along with our halibut, I made French style green beans and my Oven Fried Onion Rings made with sliced Vidalia onions. I doubled my recipe and made 2 large baking sheets of onion rings; one for tonight and I didn't brown the 2nd tray of onion rings as much so I could just pop the tray of them in the oven to heat to go with tomorrow's dinner. I make a seasoned "breading" using almond flour and a few spices and dip them in an egg/cream wash before coating. This evening I used buttermilk (because I had it on hand) in place of the cream or milk and it made a much thicker "egg wash" that clinged a bit better to the onion rings. They are so delicious...even hubby who isn't an onion lover will eat these. Vidalia's are a sweet onion grown in Vidalia, Georgia. It was a delicious meal and I realized how much I've missed FRESH (not frozen) wild fish. My two favorites are Copper River Salmon (King, Sockeye and Coho) and wild Alaskan and Pacific halibut. Even Spike, our Bichon loves it! He kept sneaking tastes from my plate. I've copied and pasted my recipe for the <a href="http://www.gourmetgirlcooks.com/2012/09/oven-fried-onion-rings.html" target="_blank"><b><span style="color: #cc0000;">Oven Fried Onion Rings</span></b></a> below. Enjoy!</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Oven Baked Onion Rings</b></span></div>
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</b><b><u>INGREDIENTS</u>:</b></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><b><br />
</b> <b>1 medium to large sweet onion, sliced into 1/4" rings (I used Vidalia)</b></span></span></div>
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<b><span style="font-family: "verdana" , sans-serif;">1 or 2 eggs</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">3-4 Tablespoons half-n-half (or cream, buttermilk or almond milk)</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">1/2 cup (slightly heaped) <a href="https://amzn.to/2sx3CyI" target="_blank">almond flour</a></span></span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">1/4 teaspoon onion powder</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">1/4 teaspoon paprika (or enough to give color to the almond flour coating) </span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Salt, to taste</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Freshly ground black pepper, to taste</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Olive oil </span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;"><u><br />
DIRECTIONS</u>:</span></b></div>
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</b> <b>Preheat oven to 400 degrees. Line a baking sheet with foil (I used Reynold's non-stick foil) or you can use parchment paper; brush lightly with about 1 tablespoon of olive oil (no need to use your good Extra Virgin olive oil; I used my light "non-virgin" olive oil for this). In a small bowl, beat egg and half and half together; season with salt and pepper to taste; add onion rings to the egg mixture, toss and let sit to soak while you make the coating/breading.</b></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><b><br />
</b> <b>In a shallow bowl or plate, mix almond flour, salt and pepper to taste, onion powder, paprika and mix well with a whisk to remove any lumps. </b></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><b><br />
</b> <b>Take onion rings out, one or two at a time and place in the flour mixture, pressing and turning over with a fork until well coated on both sides. Place on lightly oiled foil covered baking sheet in a single layer, not touching each other. Place in oven and bake 7-8 minutes; flip and continue baking another 7-8 minutes or until golden brown and done. Remove from oven and sprinkle with salt, if desired.</b></span></span></div>
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</span></span><br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com0tag:blogger.com,1999:blog-2285523888432056855.post-17113746732764791962018-05-27T11:31:00.000-04:002018-05-27T11:31:39.263-04:00Sunday's Spanakopita Omelet - Spinach, Feta, Onions & DillWe awoke to a sunny and very humid morning. The sun was a complete surprise and probably won't last long because there's actually no sun whatsoever in our forecast until next Saturday! The humidity with all the rain we've had over the past 2 weeks makes being outside quite miserable. I decided to start our Sunday morning with a good breakfast. Since I had a bunch of fresh spinach in the fridge and 2 large containers of President's Feta Cheese (it's on sale at Costco right now by the way), as well as some fresh dill, I went with spinach and feta omelets for breakfast. I made two omelets, one for me and one for hubby. I lightly wilted and sautéed about 8 ounces of fresh spinach in 1 tablespoon of olive oil, then moved it out of the skillet to a large cutting board. I added a bit more olive oil and sautéed 2 sliced green onions and about 1/4 cup of diced Vidalia onion until translucent and slightly caramelized. I moved that out of the skillet and wiped it clean. I placed the sautéed spinach on a large cutting board and blotted the excess liquid out by pressing it with several paper towels, then I coarsely chopped the spinach. I chopped a few springs of fresh dill and set it aside.<br />
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I picked up a dozen Vital Farms pasture raised eggs this week and decided to give them a try this morning. They were beautiful large brown eggs with the deepest golden yolks that I've seen. I would definitely buy these eggs again. We each had a 2-egg omelet that I prepared one at a time. I added a pat of butter to the hot nonstick skillet and poured 2 beaten eggs (beaten with 1 teaspoon of water) into the sizzling butter and rolled the pan around to evenly spread the eggs in the bottom of the pan. I cooked it over medium heat until done, then scattered half of the cooked spinach and 2 to 3 tablespoons of crumbled feta cheese, half of the chopped dill, a few grinds of black pepper, and folded it over in the skillet before sliding it onto our plates. I added the cooked onions to my omelet only since hubby isn't a huge fan. I served his omelet with turkey bacon and mine with 2 Applegate chicken sausages. It was delicious and should hold us until dinner. I snapped a few photos below. Enjoy!<br />
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Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com0tag:blogger.com,1999:blog-2285523888432056855.post-23120427914568344002018-05-25T12:27:00.001-04:002018-05-25T12:27:34.709-04:00Simple Cheese Toast - Using My Cheese Head Pizza Crust & New Costco FindHappy Friday before Memorial Day! Hubby and I took off to make our weekend longer and had hoped to spend it in a little cabin in the mountains but the weather here has been awful the last 2 weeks with lots of rain all last week, this week and its predicted to continue throughout the end of NEXT week. So, we decided rather than be cooped up in cabin for the long weekend that we'd take the opportunity to hang out at home and relax, watch movies, work on a few inside projects and just take it easy. Before I tell you about this morning's brunch, I wanted to share a new Costco find with you that I found in April...Costco now sells their own superfine blanched almond flour under their Kirkland brand. It's quite reasonably priced too! It was $11.79 for a 3-lb bag at my store. I snapped a photo of it below.<br />
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We slept in this morning and I made us a "weekend breakfast" to serve as our brunch. It was pretty simple, scrambled eggs with sharp cheddar and oven baked turkey bacon. I also mixed some plain Fage yogurt with my sugar free cranberry sauce mixed with some wild frozen blueberries to serve on the side. Hubby usually likes to eat a toasted asiago bagel with his breakfast (he's not wheat free) so I told him I'd make us "cheese toast" instead (using my Cheese Head Pizza Crust). I whipped up a quick batch of my pizza dough which literally takes just minutes (I did not add any seasoning to the dough); I spread it out on a rectangular baking sheet, baked it for about 12-15 mins and then grated spicy Three Alarm Cheese over the top of the hot crust, popped it back into the oven and ran it under the broiler for about 3 minutes to get hot and bubbly, then let it cool for a bit and cut it into "toast squares". You could swap the spicy cheese out for whatever cheese that you prefer or simply use the crust as is like plain toast. It works great. I snapped a few photos below. You can find the recipe for my crust here: <a href="http://www.gourmetgirlcooks.com/2018/05/white-pizza-topped-w-spicy-chicken.html" target="_blank"><b><span style="color: #cc0000;">Cheese Head Pizza Crust</span></b></a>. Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">I get this bacon from Costco</span></b></td></tr>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com0tag:blogger.com,1999:blog-2285523888432056855.post-71133132613003660972018-05-20T23:08:00.000-04:002018-05-20T23:08:31.729-04:00White Pizza Topped w/ Spicy Chicken, Spinach, Roasted Tomatoes & Crispy Vidalia Onion RingsThis evening I made the best pizza ever using my Cheese Head Pizza Crust. After baking the crust, I topped it with Paesana's White NY Style Pizza Sauce, sautéed diced boneless chicken breast (seasoned with salt, black pepper and a bit of cayenne), wilted baby spinach, roasted halved grape tomatoes and thinly sliced Vidalia onion tossed in olive oil, spread out on a baking sheet and roasted until caramelized and crispy. The combination was amazing. Even hubby said he thought it was the best pizza he ever ate in his life. The combination of flavors was delicious. Roasting the tomatoes intensified their flavor, roasting the Vidalia onions intensified their sweetness and the spiced chicken breast and spinach along with the white cheese sauce gave it a chicken alfredo like flavor. I snapped a number of photos and included the recipe for the crust below. I roasted the tomatoes and the onions at 400-425 degrees after tossing them with olive oil and cooking them (stirring a couple times) until they were the consistency I wanted. I used my large USA Pizza Pan for tonight's pizza, but a large sheet pan lined with parchment paper works fine as well. Enjoy!<br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>CHEESE HEAD PIZZA </b></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;"><u><b>INGREDIENTS:</b></u><o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "verdana" , sans-serif; font-size: 16px;">8 ounces (2 cups) shredded mozzarella (whole milk or part skim)<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "verdana" , sans-serif; font-size: 16px;">3 ounces brick style cream cheese<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1 cup <a href="http://amzn.to/2fq0MF6" target="_blank"><b><span style="color: #cc0000;">blanched almond flour</span></b></a><o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<div class="MsoNormal" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; font-family: &quot; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1/4 cup finely grated Parmesan (powdery style)<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1/8 teaspoon salt, optional<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "verdana" , sans-serif; font-size: 16px;">Dash garlic powder<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1/2 teaspoon dried Italian seasoning<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1 large egg<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1 tablespoon olive oil (to press out dough with hands or rubber spatula)<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">Desired toppings (pizza sauce, pepperoni, cooked peppers, onions, mushrooms, additional cheese, etc.)<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;"><b><u>DIRECTIONS:</u></b><o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">Preheat oven to 425 degrees F. Line a large baking sheet or pizza pan with <a href="http://amzn.to/1PXZkF5" target="_blank"><b><span style="color: #cc0000;">parchment paper</span></b></a>. <o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">Place mozzarella and cream cheese in a medium bowl. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melty mass of cheese is formed.<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">While cheese is melting in microwave, stir <a href="http://amzn.to/2fq0MF6" target="_blank"><b><span style="color: #cc0000;">almond flour</span></b></a>, Parmesan, salt, garlic powder and Italian seasoning together in a small bowl. Add flour mixture and egg to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed (make sure cheese mixture is hot before adding flour and egg). </span><span style="font-family: "verdana" , sans-serif; font-size: 16px;"> </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">Place ball of dough in center of parchment lined baking sheet. Press dough out with oiled hands or pour the 1 tablespoon of olive oil on top of dough to help press and smooth dough out using the rubber spatula into the desired shape (round, oval or rectangular) until about ¼-inch thick. Prick holes all over crust surface with a fork to prevent crust from bubbling up. Bake for 10 to 12 minutes or until lightly golden (be careful not to overbake so it doesn't burn when returning to oven to bake with toppings). Remove crust and top with pizza sauce, additional cheese, and any desired toppings. Reduce oven temp to 400 degrees F and bake an additional 5 to 7 minutes or until cheese is melted and heated through. </span><span style="font-family: "verdana" , sans-serif; font-size: 16px;"><br /></span></div>
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B001QXWT40&asins=B001QXWT40&linkId=L2FGMBLDJH7IERIZ&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B000LKZ9JG&asins=B000LKZ9JG&linkId=SZM3MQMJXXSEGC7I&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B011QQE7AA&asins=B011QQE7AA&linkId=JYN3GAWNTMR7I3SD&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B006JCWGIC&asins=B006JCWGIC&linkId=RHQTURBPQZMQMYQ7&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe> <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=gougircoo-20&marketplace=amazon&region=US&placement=B00KC0OYEQ&asins=B00KC0OYEQ&linkId=6a2503b8973b80e12aa2456c6fb084b8&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com0tag:blogger.com,1999:blog-2285523888432056855.post-11841690275661904272018-05-08T21:25:00.000-04:002018-05-08T21:25:01.434-04:00Easy Pan Seared Copper River Wild Salmon & Bubbies Tartar SauceThis evening I made one of my favorite things for dinner...Pan Seared Copper River Salmon. I took 5 fillets out of the freezer before going to bed last night and placed them in the fridge. Three of my pieces were Coho and the two larger pieces were Sockeye. I spent extra time wrapping them before freezing them last year and after wrapping them I placed them in freezer Ziploc bags and removed almost all of the air. They looked just the same as the day I froze them and not a speck of freezer burn or ice crystals. I kept it super simple. I had about 1/2 of a stick left of Kerrygold's Garlic & Herb Butter and used that to cook the salmon with in my large <a href="https://amzn.to/2jJzxqQ" target="_blank"><b><span style="color: #cc0000;">12" nonstick GreenPan</span></b></a> that has a glass lid which I really like because you can keep an eye on what's going on in the pan without opening it. It only took about 10 to 12 minutes to cook (it was still very slightly frozen/icy). I only used 3 ingredients; salmon, butter and pink sea salt. The salmon takes on a beautiful color as it begins its cooking flesh side down; the butter begins to brown and gives it a gorgeous color.<br />
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To go with our salmon, I decided to make a small batch of homemade tartar sauce (it's one of hubby's favorites). I typically don't use tartar sauce with salmon because I want to taste the salmon, but I must say...I added about 2 tablespoons to my plate and it was absolutely delicious with the salmon and did not take away from it at all. Hubby thoroughly enjoyed it. I keep Bubbies Dill Pickles, Bread & Butter Pickles and their Sauerkraut in my fridge at all times. Hubby had a piece of the Coho and I had a piece of the Coho and a small piece of the Sockeye so I could try them side by side. The Coho was slightly more mild than the Sockeye but both were delicious. Spike enjoyed a large chunk of the Sockeye broken up and mixed in with his grain free dog food; he absolutely LOVES Copper River Salmon! We usually add chopped boiled chicken breast to his food (<a href="https://amzn.to/2rvPJPM" target="_blank"><b><span style="color: #cc0000;">Blue Buffalo's Freedom Grain Free</span></b></a>) but he was so excited to find salmon in his bowl tonight instead. I've added a few photos of both our salmon and Spike's salmon dinner below as well as included the super easy peasy recipe for both the Pan Seared Salmon and the Bubbies Tartar Sauce. Enjoy!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyAF2QWrNvveaIL0L1N5tY49OxCM6xQ6JqxG1vNYl-LnzwS2H28CykAH5jSpmBLykPEbNo6Gq2VLX0wxVNCAZnaI4v7I63KId0_mKWmGlsWt3tU6Z5EuI-S_BC3VmlfJw2XujyThmOEk/s1600/IMG_1934.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyAF2QWrNvveaIL0L1N5tY49OxCM6xQ6JqxG1vNYl-LnzwS2H28CykAH5jSpmBLykPEbNo6Gq2VLX0wxVNCAZnaI4v7I63KId0_mKWmGlsWt3tU6Z5EuI-S_BC3VmlfJw2XujyThmOEk/s640/IMG_1934.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Best Wild Salmon Ever (Copper River Wild Alaskan)</b></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwIAekSylUAIg6uj6DLw2bS3MmYVlGKH4hZlUMD8yQn137g9Rpmy1FfrxpxpNHq-35D-4yYFk79-PWUdKY8bSOZSvImQA4INZFeihXMTzmq7y1ksjQFTBrcBkNb8KeZnKfQwZL39Gi5I/s1600/IMG_1936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1290" data-original-width="1600" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwIAekSylUAIg6uj6DLw2bS3MmYVlGKH4hZlUMD8yQn137g9Rpmy1FfrxpxpNHq-35D-4yYFk79-PWUdKY8bSOZSvImQA4INZFeihXMTzmq7y1ksjQFTBrcBkNb8KeZnKfQwZL39Gi5I/s400/IMG_1936.jpg" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnz9qgRRmy0I77ld041KhprDe9z6lm3K1ZD1EHQCaYrybmRLvAWtcjqEQjQsNvwB-_UqiphW9kTyX7RQmHMswHy3SgO6czRo7ooDVXzzjFdH0lg25Bd3-kzSEpmnOnWxi0S7eCdmo9W8/s1600/IMG_1943.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1093" data-original-width="1600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnz9qgRRmy0I77ld041KhprDe9z6lm3K1ZD1EHQCaYrybmRLvAWtcjqEQjQsNvwB-_UqiphW9kTyX7RQmHMswHy3SgO6czRo7ooDVXzzjFdH0lg25Bd3-kzSEpmnOnWxi0S7eCdmo9W8/s640/IMG_1943.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><b>Best Tartar Sauce Ever</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47GqMlGRwZj3nk2NyQ-7wV4XRHlrrRvAXJDVg60hVZY8AgiQlOQAFCjCmdF0ZxGZyvAO3RoBHJk8bVepqFv_-I1uIk5MrauJH8-oLiX5Cece-9L2IT-4zvfFlS3DPA-TuaX-maspLr4s/s1600/IMG_1940.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1444" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi47GqMlGRwZj3nk2NyQ-7wV4XRHlrrRvAXJDVg60hVZY8AgiQlOQAFCjCmdF0ZxGZyvAO3RoBHJk8bVepqFv_-I1uIk5MrauJH8-oLiX5Cece-9L2IT-4zvfFlS3DPA-TuaX-maspLr4s/s400/IMG_1940.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Spike's Salmon Dinner</span></b></td></tr>
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<b><span style="font-family: Verdana, sans-serif; font-size: large;">Easy Pan Seared Copper River Wild Salmon w/ Bubbies Tartar Sauce</span></b><br />
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</span></b> <b><u>Ingredients</u>:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br />
</b> <u>For the Salmon</u></span><br />
<span style="font-family: Verdana, sans-serif;">Four 4-ounce pieces of wild salmon (preferably Alaskan), patted dry</span><br />
<span style="font-family: Verdana, sans-serif;">4 to 6 tablespoons butter (I used Kerrygold's Garlic & Herb Butter, but plain is fine)</span><br />
<span style="font-family: Verdana, sans-serif;">Sea salt, to taste</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<u><span style="font-family: Verdana, sans-serif;">For the Tartar Sauce</span></u><br />
<span style="font-family: Verdana, sans-serif;">2/3 to 3/4 cup mayonnaise</span><br />
<span style="font-family: Verdana, sans-serif;">Approximately 1/3 cup diced bread & butter or dill pickles (I used Bubbies Bread & Butter)</span><br />
<span style="font-family: Verdana, sans-serif;">1 to 2 tablespoons pickle juice</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 teaspoon Dijon mustard (or regular yellow mustard)</span><br />
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<b><span style="font-family: Verdana, sans-serif;"><u>Directions</u>:</span></b><br />
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<span style="font-family: Verdana, sans-serif;"><u>To prepare salmon</u>: Heat a large nonstick skillet (or cast iron, if preferred) over medium-high heat. Add 4 tablespoons butter to skillet. When butter begins to sizzle, swirl the skillet around to evenly coat the bottom. Place salmon fillets flesh side down and cook partially covered for 4 to 6 minutes, depending on thickness (add a couple minutes if partially frozen). When salmon begins to brown, flip fillets over and continue cooking covered over low-medium heat for an additional 4 to 6 minutes (you may need to reduce heat to low if butter begins browning too quickly). During the last couple minutes of cooking, top each fillet with a small pat of butter and season to taste with salt. Salmon is done when it flakes or separates when pressed. If desired, serve with tartar sauce on the side (recipe below).</span></div>
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<span style="font-family: Verdana, sans-serif;"><u>To prepare tartar sauce</u>: Combine all tartar sauce ingredients in a small bowl. Taste and adjust to your own taste. Tartar sauce is best if made ahead of time and allowed to sit in the refrigerator for an hour or more to allow flavors to blend. </span></div>
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Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com3tag:blogger.com,1999:blog-2285523888432056855.post-30751652993867547412018-05-02T21:29:00.001-04:002018-05-02T21:29:26.211-04:00Burger Parmigiana over Non-Watery ZoodlesThis evening I didn't have any meat thawed for dinner so I grabbed a bag of burgers that I had made several months ago, double wrapped and froze (raw). I added them to a skillet with some olive oil, covered the pan and cooked over medium heat until they thawed and cooked (it took about 15-20 minutes). I flipped them a couple times. I moved the burgers aside to a plate and added 1/2 of a diced Vidalia onion to the pan and cooked for about 5 to 7 minutes until translucent and caramelized. I returned the 3 burgers to the pan with the onions and poured a jar of Classico's Riserva Arrabbiata sauce over top of the burgers. I wanted a spicy sauce to contrast the sweetness from the Vidalia onions. I covered the pan and simmered the burgers on low for about 20 minutes. While I was cooking the burgers, I pulled out my <a href="http://www.amazon.com/gp/product/B0007Y9WHQ?ie=UTF8&creativeASIN=B0007Y9WHQ&tag=gougircoo-20" target="_blank"><b><span style="color: #cc0000;">Paderno Spiralizer</span></b></a> and quickly made a huge pile of zoodles using 5 medium-large zucchinis. It took about 3 to 4 minutes. They are so much fresher than those you purchase pre-spiralized in the store and when you realize how quickly you can make a bunch at a fraction of the cost, it will easily justify purchasing this spiralizer. Plus, I think there is something fun about using it. It cleans up so easily by simply rinsing with water and lightly wiping with a paper towel with a drop of dish soap. Just shake it off and place on the counter or in a dish rack and allow it to dry naturally overnight. One of the things many don't like about using zoodles is they can be so watery. I found a way to take care of that by layering the raw zoodles between paper towels (lightly salting to help draw out excess liquid), rolling them up and allowing to wick out the excess liquid. I actually dedicated an entire blog post on "<a href="http://www.gourmetgirlcooks.com/2014/11/sunday-night-pasta-how-to-make-non.html" target="_blank"><b><span style="color: #cc0000;">How to Make Non-Watery Zoodles</span></b></a>" that you can find by clicking the bolded blog title with that name on the line above.<br />
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After the burgers simmered in the sauce, I removed the pot from the heat and topped each with a slice of Bel Gioioso fresh mozzarella cheese and topped with a pinch of dried basil and gave the cheese a few minutes to melt. After my zoodles had sat for a while (at least 30 minutes, but the longer the better...you can make them the night before, roll-up and place in the fridge overnight), I did a quick saute in a bit of olive oil in a nonstick pan (just a couple of minutes on medium high while tossing frequently). I cooked half of the zoodles I made and did it in 2 separate batches. I rolled up the other half of uncooked zoodles and placed on a plate in the fridge to use in the next day or two. I transferred the cooked zoodles to a mesh strainer over a bowl to allow any juices from cooking to drain off. To store leftover cooked zoodles, I line a bowl with a white paper towel and place the zoodles on that and cover the bowl with plastic wrap. I served the Burger Parmigiana over <a href="http://www.gourmetgirlcooks.com/2014/11/sunday-night-pasta-how-to-make-non.html" target="_blank"><b><span style="color: #cc0000;">zoodles</span></b></a> and we added finely grated Parmesan cheese to our burgers at the table before eating. I snapped a few photos below. Enjoy!<br />
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Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com0tag:blogger.com,1999:blog-2285523888432056855.post-24208025874638403302018-04-26T22:42:00.000-04:002018-04-26T22:42:44.935-04:00Cheese Head Pizza Night - To Each His Own<span style="font-family: Verdana, sans-serif;">This evening we were in the mood for pizza. I usually make one large rectangular pizza using my Cheese Head Pizza Crust recipe. If hubby and I are in the mood for different toppings, I usually just make a half and half pizza with "his and hers" toppings. This evening I decided to cut the ball of dough in half and make us totally separate pizzas. I made a rectangular one for me and a round one for him. They turned out great and both of us have plenty left over for a couple of meals. Mine was topped with thinly sliced Boars Head sandwich style pepperoni, sautéed fresh baby spinach, red bell pepper rings and thinly sliced Vidalia onions (along with the usual pizza sauce and shredded mozzarella base). Hubby had the same thinly sliced pepperoni, sautéed baby spinach and chopped Kalamata black olives. I cooked the 2 pizzas side by side on the same large sheet pan. I snapped a few photos below. You can find the recipe for this crust here: <a href="http://www.gourmetgirlcooks.com/2017/09/cheese-head-pizza-topped-w-roasted.html" target="_blank"><b><span style="color: #cc0000;">Cheese Head Pizza Crust</span></b></a>. Enjoy!</span><span style="font-family: Verdana;"></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>CHEESE HEAD PIZZA </b></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;"><u><b>INGREDIENTS:</b></u><o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">8 ounces (2 cups) shredded mozzarella (whole milk or part skim)<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">3 ounces brick style cream cheese<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1 cup <a href="http://amzn.to/2fq0MF6" target="_blank"><b><span style="color: #cc0000;">blanched almond flour</span></b></a><o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1/4 cup finely grated Parmesan (powdery style)<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1/8 teaspoon salt, optional<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">Dash garlic powder<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1/2 teaspoon dried Italian seasoning<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1 large egg<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">1 tablespoon olive oil (to press out dough with hands or rubber spatula)<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">Desired toppings (pizza sauce, pepperoni, cooked peppers, onions, mushrooms, additional cheese, etc.)<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;"><b><u>DIRECTIONS:</u></b><o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">Preheat oven to 425 degrees F. Line a large baking sheet or pizza pan with <a href="http://amzn.to/1PXZkF5" target="_blank"><b><span style="color: #cc0000;">parchment paper</span></b></a>. <o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">Place mozzarella and cream cheese in a medium bowl. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melty mass of cheese is formed.<o:p style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">While cheese is melting in microwave, stir <a href="http://amzn.to/2fq0MF6" target="_blank"><b><span style="color: #cc0000;">almond flour</span></b></a>, Parmesan, salt, garlic powder and Italian seasoning together in a small bowl. Add flour mixture and egg to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed (make sure cheese mixture is hot before adding flour and egg). </span><span style="font-family: "verdana" , sans-serif; font-size: 16px;"> </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: 16px;">Place ball of dough in center of parchment lined baking sheet. Press dough out with oiled hands or pour the 1 tablespoon of olive oil on top of dough to help press and smooth dough out using the rubber spatula into the desired shape (round, oval or rectangular) until about ¼-inch thick. Prick holes all over crust surface with a fork to prevent crust from bubbling up. Bake for 10 to 12 minutes or until lightly golden (be careful not to overbake so it doesn't burn when returning to oven to bake with toppings). Remove crust and top with pizza sauce, additional cheese, and any desired toppings. Reduce oven temp to 400 degrees F and bake an additional 5 to 7 minutes or until cheese is melted and heated through. </span><span style="font-family: "verdana" , sans-serif; font-size: 16px;"><br /></span></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Gourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.com2