Ahhh………the sweet smell of Spring. Today was the first day that makes me think we mayhave turned a corner, and that warmer weather is on the way. Of course, that would be on the last day of my Spring Break……..back to school tomorrow. It never fails that our Spring Break weather leaves much to be desired. But, I take solice in the fact that the school year is almost over, and Summer Break is close at hand.
So in a tribute to Spring………a Vegetable Sandwich with Dill Sauce. Dill always makes me think of Spring……..I’m not sure why. Maybe it’s just fresh, grassy, and green.
When I worked at the grocery store, the deli made a veggie sandwich that was really good, just several types of cheese, and a selection of fresh veggies. So this sandwich is a small tribute to that sandwich.
I think all sandwiches need some kind of sauce, wether is is just mayo, or something a little bit more adventurous ……….ya need some sauce!
Spring Break……….a whole week of sunshine and spring like temperatures………if you live somewhere other than Northern Illinois. Woke up this morning to, you guessed it, more snow. The wind is blowing ninety miles an hour and it actually hurts your skin………that should not be happening on March 25th………..just saying!
So, since the weather is, well what it is, I have more time to cook. Tim and I have a mild affliction to Mexican food.
When we started dating again, we frequented a Mexican restaurant called La Mex, and when we dated all those years ago……for the story check out the Poor Mans Lobster post, we went to an Irish bar called Kelly’s that is still serving the best Mexican food.
For me, I still remember with longing, two places where my Mexican food affliction began. One was a place whose name I cannot for the life of me remember, but I remember the burritos ………….they were to die for. If anyone can enlighten me on the name, it was below the Poison Apple Disco, which eventually became Waldo Stubbs. My girlfriends and I would go to the Disco early to get a table, then go downstairs to have a bite to eat before the dancing began. But, alas it closed.
Enter Mexican restaurant #2……….Vince’s Taco Inn. Awww the memories. After a night of partying, when you really needed something to eat, the Mexican food at Vince’s was just the ticket. It was a small, quaint, little hole in the wall…….you know one of those local iconic places. The food was awesome, and it was amazing how many of us could fit in one of their booths. Continue reading “Chicken Enchilada Stuffed Spaghetti Squash”
So…….. fish…..especially Salmon. Salmon is high in protein and low in calories and saturated fat. Salmon is also a great source of omega-3 fatty acids, which offers a wide range of health benefits. Salmon is very versatile and lends itself well to a variety of recipes and spice combinations.
When I was a kid my Mom and Grandma liked salmon patties, you know from the canned salmon, with the little bones and cartilage ……sorry but YUCK! If you are going to have salmon buy the real thing, and buy wild if at all possible. The tastes is so much better and you don’t have the pesticides, antibiotics and other dangerous chemicals that accumulate in their flesh when they are farm raised.
OK……. sermon is over! Having said all of that, I really like salmon….a lot!
Add to the salmon, spinach…….totally healthy……some shallot, garlic, red pepper flakes……spice for my hubby. Mix in a small amount of low fat cream cheese, and top with some parm………….baked until golden. Serve with some whole grain garlic pasta………..a meal worthy of any “Date Night”.
So if you are trying to do the healthy thing and still keep flavor, try Salmon Florentine.
Pinch of red pepper flakes, more if you like spicy
1 ounce low fat cream cheese
1 ounce freshly grated parmesan cheese
2 skinless salmon fillets (6 oz each), rinsed and patted dry
Heat oven to 375°. Heat oil in a large skillet over medium heat. Add shallot, sauté, stirring, until soft, about 3 minutes. Add garlic and cook 1 minute more. Add spinach, tomatoes, pepper flakes and Italian seasoning; cook, stirring, until the spinach is wilted. Remove from heat; let cool about 15 minutes. Add cream cheese; stir to combine. Season with salt and pepper. Place fillets in a cast iron skillet or a rimmed baking sheet. Divide the spinach mixture between the salmon fillets. Sprinkle on parmesan cheese. Bake 15 minutes or until cooked through. Serve with garlic spaghetti.