Pan seared salmon

2 salmon filets, about 6 oz each


1 lemon, sliced


2 sprigs fresh rosemary


2 whole cloves garlic


olive oil and canola oil, as needed


salt and freshly ground black pepper


Directions


Add a bit of olive oil and canola to medium sized skillet and place it over medium high heat. Season the salmon with salt and pepper.  When the pan is hot, add the salmon presentation (opposite of skin side) down and cook for about 2-3 minutes.  Add the lemon slices, garlic and rosemary.  While the salmon is cooking, baste it with the oil that collects at the bottom of the pan with a spoon.


Your salmon is ready to flip with it easily releases from the pan.  Carefully sfip the filets and cook for an additional 3 minutes or so.

chicken with asparagus one pan

• 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even ½ inch thickness)
• salt and pepper, to taste
• 1 pound asparagus, ends trimmed
• 3 tablespoons butter, divided
• 1 tablespoon minced garlic
• ½ teaspoon dried basil (see note)
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon onion powder
• salt and pepper, to taste
• fresh herbs for garnish (optional)

Instructions

1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over meidum-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
2. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
3. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
4. Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

Not red velvet cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup oil
1 cup kefir (or buttermilk)
1 Tablespoon vinegar
1 teaspoon vanillaPreheat oven to 350 degrees.

• Line trays with cupcake papers.
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.
• Bake for about 18 minutes or until a toothpick inserted comes out clean.

Read more at http://www.bakerella.com/cupids-arrow-cupcakes/#3m3eTW5dELEPLeDk.99

creamed spinach

Serves 4 to 6

For the shallots:

Vegetable oil for frying

2 large shallots, thinly sliced

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper to taste

For the spinach:

Three 1-pound bunches fresh spinach, large stems removed

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 1/4 cups whole milk, heated

Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper to taste

To prepare the shallots fill a deep saucepan with about 2 inches of vegetable oil. Heat over medium heat until a deep-fat thermometer reads 360ºF. (Alternatively, use an electric deep-fat fryer.) Toss the shallots with the flour in a large bowl to coat. Transfer to a strainer and shake to remove the excess flour. Add the shallots to the hot oil and cook until golden brown, about 2 minutes. Remove the shallots with a slotted spoon, drain on paper towels and sprinkle with salt and pepper.

Wash the spinach in several changes of cold water. Drain in a colander and pile into a large nonreactive pot. Place the pot over medium heat and cook, stirring, until just wilted, about 3 minutes. (The spinach will steam and cook in the water clinging to its leaves.) Drain and rinse under cold running water. Use your hands to squeeze out the water. Transfer to a work surface and chop coarse. Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Pour in the milk, whisking constantly, and increase the heat to medium high. Bring to a simmer, stirring often, and cook until thick and smooth, 3 to 5 minutes. Season with nutmeg, salt, and pepper. Stir in the spinach just before serving, and warm through over low heat, about 3 minutes. Serve the spinach garnished with the fried shallots.

miso maple salmon

Miso Maple-Glazed Salmon

• Prep
  5 m
• Cook
  15 m
• Ready In
  20 m

Recipe By:Chef John

"This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish."

Ingredients

• 1 1/2 tablespoons yellow miso paste
• 1 1/2 tablespoons seasoned rice vinegar
• 1 1/2 tablespoons maple syrup

• 1 teaspoon hot chili sauce (such as Sriracha(R)) (optional)
• 1 teaspoon vegetable oil
• 2 (6 ounce) center-cut salmon fillets, with skin

Directions

1. Place oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl.
3. Brush an oven-ready skillet with vegetable oil.
4. Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.
5. Brush each salmon fillet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes.
6. Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.

ALL RIGHTS RESERVED © 2016 Allrecipes.com
Printed From Allrecipes.com 9/26/2016                     

S'mores dip

S'mores Dip
Chocolate chips
Marshmallows - any size
Graham crackers (for dipping). 

Get an oven-safe skillet and line it with aluminum foil. Pour enough chocolate chips into the skillet so it covers the bottom of the pan. Top the chocolate chips with marshmallows. Bake for 8 to 10 minutes at 450 degrees. Let sit for about five minutes. Get your graham crackers and start dipping!

Read more at http://www.wral.com/recipe-s-mores-dip/15728718/#K9250PuJbcpamHGM.99

Spinach Artichoke creamy pasta

Ingredients

• 12 oz. pasta
• 1 tbsp. extra-virgin olive oil
• 2 cloves garlic, minced
• 3 c. baby spinach
• 1 15-oz. can artichoke hearts, quartered
• 1 lb. boneless skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 3 tbsp. butter
• 2 tbsp. all-purpose flour
• 1/2 c. low-sodium chicken broth
• 1/2 c. milk
• 1 c. shredded mozzarella
• 1/4 c. shredded Parmesan, plus more for garnish

Directions

1. In a large pot of salted boiling water, cook pasta. 
2. Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and spinach and cook until wilted, 3 minutes, then add artichokes and cook until heated through. Set aside.
3. Add chicken to skillet and season with salt and pepper. Cook until golden and cooked through, 6 minutes per side. Set aside.
4. To skillet, add butter and let melt. Add flour and whisk until combined, then add chicken broth, milk, and cheese. Season with salt and pepper.
5. Return cooked pasta to skillet and toss with sauce until coated, then add spinach and artichokes and toss until combined.
6. Garnish with Parm and serve.