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.
Shhh! ……….I don’t want to say this too loud, but I think the weather is taking a turn ……for the better 🙂
That means its time to dust off (maybe you will still have to shovel,depending on where you live) the grill. An nice burger on the grill would really hit the spot, huh????
Maybe this Apple Bacon Chicken Burger would be just the ticket. I said it a million…slight exaggeration …….times but I love ground chicken for a burger in place of turkey. For me, it has a better flavor, but if you are a lover of the turkey, please substitute it in this recipe.
As anyone who has used ground chicken (or turkey) knows it can be a little dry, but in the case of this burger the add ins make it nice and juicy. One other tip, I know its poultry and you do need to cook it through, but do not over cook it. If you do, no matter what you have added, it will be dry. A little bit of bacon, onion, sage and maple syrup add a nice flavor to the burger and a topping of Maple Dijon sauce and grilled granny smith apples and wow!!!
Tim and I love burgers and we will be adding more burger’s like the Apple Bacon Chicken Burger as the weather improves………we may even end up with our first e-book on Burgers……….Boyd’s Book of Burgers…….I like the sound of that . So stay tuned for more burger recipes and maybe that e-book.
Sunday morning breakfast at the Boyd’s…………Pizza????? Pizza you say……..not the kind that is cold and left over from the night before, but a hot from the oven breakfast pizza. Potato Crusted Breakfast Pizza!
It’s everything from breakfast formed into a pizza. Hash browns (crust), topped with eggs, bacon, and cheese. I have seen recipes for breakfast pizza before, but always on a bread type crust………….. I guess that is like toast? But I liked the idea of crispy hash browns, with a nice egg on top, and smokey bacon. The cheese is just an added bonus, after all who doesn’t like cheese. Tim put salsa on his, I’m that ketchup on eggs crazy person, so that was my choice, but we both tasted pre-condiment and it was great. So, whatever your condiment choice, Potato Crusted Breakfast Pizza is a nice change of pace for your Sunday breakfast.
1-20oz package Simply Potatoes, shredded hash brown style
½ cup 6 Cheese Italian shredded cheese
1 teaspoon Italian seasoning
1½ cups 6 Cheese Italian shredded cheese
6 slices applewood smoked bacon diced and cooked
½ teaspoon Italian seasoning
Preheat oven to 450*
In a large bowl mix the hash browns, 1 egg, ½ cup cheese and 1 teaspoon Italian seasoning until well blended.
On a pizza stone or cookie sheet sprayed with non-stick spray shape the potato mixture into a circle making a lip around the outside edge to form your crust.
Bake crust in preheated oven for 20 minutes.
Remove crust and top with 1½ cups Italian cheese, the 4 eggs, cooked bacon and sprinkle with Italian seasoning . Return to the oven for an additional 15 minutes or until the eggs are cooked to your desired donees. 15 minutes makes the eggs over medium.
remove from the oven and sprinkle with chopped parsley and cut into wedges to serve.
You may add more eggs depending on the number you wish to serve.