Salmon with Polenta and Warm Tomato Vinaigrette

I’ve been in a bit of a cooking rut lately (which is why I haven’t posted many recipes recently). Work has been busy which means that by the time I get home, I just want to eat something quickly with little effort. So I started researching 20 minute meals that are really simple to make, as long as I can get to the supermarket! This recipe from Cooking Light has a bunch of components I love but that I don’t normally put together: seared salmon with polenta topped with a warm tomato vinaigrette. It’s really tasty and comes together in no time, my kind of meal! Ingredients: 3 1/2 cups chicken broth 1/2 teaspoon kosher salt, divided 1 cup cornmeal 1 tablespoon whole milk or heavy cream (or whatever milk you have available) 1 pint grape tomatoes, halved 1/2 cup minced red onion 3 tablespoons olive oil, divided 1 tablespoon white wine vinegar 1 tablespoon capers, rinsed and drained 4 (6-ounce) salmon fillets 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh parsley

Crab Cakes with Spicy Remoulade

I realized I have never posted a recipe for crab cakes.  That is ridiculous! So today’s the day. I found this recipe in one of my Cooking Light recipes and altered it a bit for what I happened to have in my pantry.   Crab cakes: 1 pound jumbo lump crabmeat, shell pieces removed 2 tablespoons finely chopped green bell pepper 1 1/2 tablespoons canola mayonnaise 1/4 teaspoon black pepper 2 green onions, finely chopped 1 large egg, lightly beaten 1 cup bread crumbs, divided 2 tablespoons canola oil, divided Remoulade: 1/4 cup canola mayonnaise 2 teaspoons minced shallots 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley 1 1/2 teaspoons Dijon mustard 3/4 teaspoon capers, chopped 3/4 teaspoon champagne vinegar 1/4 teaspoon ground white pepper 1/8 teaspoon ground red pepper

Pasta Salad

It’s almost July 4th weekend, so I am preparing a bunch of dishes for me to trek down to the beach. I tend to make food that can marinate for a day or two so that I have time to make it without rushing around right before we leave. This time around, I decided to make a pasta salad based off my mom’s version. Ingredients: 1 box of tri-colored pasta 1 can of pitted black olives, sliced 1 package of cherry or grape tomatoes 1/2 cup corn kernels 1/2 can of black beans, rinsed 6 mozzarella balls, halved small jar of artichoke hearts, chopped 1 onion, chopped 1 jar roasted red peppers, roughly chopped Italian dressing (recipe below) Ingredients for Italian dressing: 1 tablespoon garlic salt 1 tablespoon onion powder 2 tablespoons dried oregano 1 teaspoon black pepper 1 teaspoon dried basil 1 tablespoon dried parsley 1/4 teaspoon celery salt 1 teaspoon salt 1/2 cup white wine or rice vinegar 1 1/3 cup olive oil or canola oil

Related Posts Plugin for WordPress, Blogger...