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.
