This is hands-down the best salmon I’ve ever made! My boyfriend and I agreed that it tasted like a restaurant dish. I’ve always wondered what restaurants put in their sauce to make the salmon so good, I never would have guessed soy sauce but it is perfect. Cooking on the skillet at first also gives it a nice golden brown top.
Ingredients
1 T butter
1 T brown sugar
2 T Dijon mustard
1 T soy sauce
1 T honey
1/2 T olive oil
Salt and black pepper to taste
1 lb salmon fillets
Asparagus (on the side)
Directions
1. Preheat the oven to 400 F.
2. Remove the woody ends of the asparagus and place on a foil-lined baking sheet drizzled with olive oil. Sprinkle with salt and pepper and roast for 20 minutes.
3. Combine the butter and brown sugar in a medium bowl and microwave for 30 seconds, until the butter and sugar have melted together. Stir in the mustard, honey, and soy sauce.
4. Heat the olive oil in a cast iron skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh-side down. Cook for 3 to 4 minutes until fully browned and flip.
5. Brush with half of the mustard glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes. Remove, brush the salmon with more of the honey mustard, and serve with the asparagus.
From Men’s Health
This meaty casserole combines all the things we love about pizza – cheese, sauce, pepperoni, green peppers – and mixes them with spiral noodles for an easy dish that makes plenty of leftovers. I made this in my new Temp-Tations casserole dish, which my boyfriend’s aunt gave to me for Christmas. I froze it without the cheese (shown in the photo) and then thawed it overnight in the fridge before baking. When I was ready to cook it, I placed the dish in the oven when the oven was cold and set the oven to preheat, so the dish could gradually warm up. It worked out really well!
Ingredients
2 cups uncooked spiral noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese
Directions
1. Begin boiling water for noodles.
2. Preheat oven to 350 degrees.
3. Chop onion and green bell pepper and place in a medium skillet for now.
4. Cook spiral noodles according to package directions.
5. In the skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat.
6. Combine the noodles, pepperoni, pizza sauce and milk with the beef mixture in a greased casserole dish and mix well.
7. Bake at 350 degrees for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
From AllRecipes
My mom gave me a cast iron skillet for Christmas and I was so excited to look up new recipes. I was surprised to find that there are a lot of dessert recipes that can be made in a skillet. I think the skillet helps cakes get a nice crust, which works especially well for this pineapple upside-down cake. This cake is not only simple to make and tasty, it’s very pretty!
Ingredients
1/2 cup butter
1 1/2 cups brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries
1 (18.25 ounce) package white cake mix (I used Duncan Hines)
Directions
1. Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter.
2. Arrange pineapple rings around the bottom of the pan in a single layer. Place a maraschino cherry into the center of each pineapple ring.
3. Prepare the cake mix as directed (you’ll need eggs and oil. I recommend substituting apple sauce for the oil). Substitute the pineapple juice for some of the liquid (water) in the directions.
4. Pour the batter over the pineapple layer. You will probably have some leftover batter.
2. Bake as directed by the cake mix directions. You may need extra time; mine took about an hour instead of 35 minutes. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
From AllRecipes
After the rich, indulgent foods of the holidays it feels refreshing to make a simple vegetarian meal for dinner. The balsamic vinegar and mayo sauce on these wraps makes them delicious and the mushroom caps make them filling. Try adding in some of your favorite veggies!
Ingredients
12 asparagus spears, woody ends removed
2 portobello mushroom caps
1 red bell pepper, halved, seeds and stem removed
1 Tbsp olive oil
Salt and black pepper to taste
2 Tbsp olive oil mayonnaise
1 Tbsp balsamic vinegar
1 clove garlic, minced
4 large spinach or whole-wheat tortillas or wraps
2 baby spinach or mixed baby greens
3/4 cup crumbled goat or feta cheese
Directions
1. Preheat oven to 450 degrees.
2. Chop the asparagus, mushrooms and bell pepper and place on a foil lined baking sheet. Cover with olive oil and a few pinches of salt and pepper.
3. Bake for 10 to 12 minutes.
4. While baking, combine mayo with vinegar and garlic and stir thoroughly.
5. Heat the tortillas in the microwave for 30 seconds.
6. Spread the mayo mix down the middle of each tortilla, then top with greens and cheese.
7. Divide the grilled veggies among the tortillas, then roll up tightly and slice into a wrap.
From Men's Health.
I like to eat seafood about once a week and I’m always looking for new recipes. The peaches in this dish provide a sweet contrast to the spicy red pepper flakes. If you’re a sweet and savory person, the kind of person like me who puts pineapple on pizza, you’ll love this recipe!
Ingredients
Vegetable oil
1 lb peeled, deveined large shrimp
Red pepper flakes
Red bell pepper
1 can (15 oz) sliced peaches in heavy syrup (I used lite)
½ cup white rice
1 T grated ginger (I substituted ground ginger)
2 T chopped fresh cilantro
Directions
1. In a medium saucepan, prepare rice.
2. Chop bell peppers, set aside.
3. Heat 1 T oil in a large nonstick skillet over medium-high. Cook shrimp and a pinch of red pepper flakes until shrimp are opaque. Transfer to a plate.
4. Heat 1 t oil and cook the bell pepper for 1 minute. Add the full can of peaches (with syrup). Bring to a boil and cook until thickened.
5. Stir in shrimp and ginger, sprinkle with cilantro.
6. Serve over rice.
From Del Monte
Sweet potatoes have always been the highlight of Thanksgiving dinner for me; I could eat a serving with dinner and with dessert! You can’t go wrong by mixing sweet potatoes with butter and brown sugar. This recipe was a hit with my friends; everyone complimented them and gobbled them up!
Ingredients
4 pounds sweet potatoes, quartered
1 1/4 cups margarine or butter
1 1/4 cups brown sugar
3 cups miniature marshmallows, divided
ground cinnamon to taste
ground nutmeg to taste
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
3. In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
4. Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
5. Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows ( I only used about 1/3 cup). Return to oven and bake until marshmallows are golden brown.
From AllRecipes.com
Stir fry is so simple; many people tell me they don’t need a recipe for it. Just pick out your favorite meats and veggies, sauté them together and voila! I, however, always like to have a plan. This Rachael Ray stir fry recipe stuck out to me because it combines some of my favorite flavors – garlic, ginger and soy sauce. If you’re the type who likes to experiment, feel free to add some of your favorite veggies to the pan (water chestnuts might work well).
Ingredients
1/3 cup Oyster sauce
3 T vegetable oil
12 oz boneless pork chops, thinly sliced
8 oz broccoli florets
8 oz shiitake mushrooms, sliced (I just bought a pack of gourmet mushrooms)
4 cloves garlic, chopped
2 T minced fresh ginger (I substituted 1 T ground ginger)
Directions
1. Chop your broccoli and any other non-meat ingredients you are preparing by hand (ginger, mushrooms). Set aside.
2. Mix the oyster sauce with 1 cup water, set aside.
3. Heat 1 T vegetable oil in a large nonstick skillet on high heat.
4. While the skillet heats, chop the pork into bite-size pieces.
5. Cook the pork in the skillet until the pieces are golden brown, 2-5 minutes.
6. Transfer the pork to a plate.
7. Add 2 T veg. oil to the same skillet and cook broccoli and mushrooms for 2 minutes.
8. Add the garlic, ginger and oyster sauce mixture to the skillet and cook for 3 minutes.
9. Return pork to the skillet and cook for 1-2 minutes. Serve.
From Rachael Ray
