Honey-Mustard Salmon with Roasted Asparagus

I made this dinner this past Monday night, and I have never cooked salmon this way before so I was very skeptical on how it would turn out.  It turned out great and I learned that pan-searing is pretty easy to do when it comes to cooking salmon.

This recipe came from one of my Cook This Not That! cookbooks.  If you don't own those cookbooks I highly recommend them because the recipes in the books mimic favorites from chain restaurants.  Only these recipes save you time, money, and calories, and they tell you in the recipe just how much!  For example this recipe mimics The Outback's Salmon Griller listed (when this book was printed) as $13.95, 1126 calories, 25 grams of saturated fat, and 1567 milligrams of sodium! The home made recipe saves you $11.18 and 756 calories.  Wow!  So this salmon was 370 calories, 21 grams of fat (6 grams saturated, the bad kind of fat), and 530 milligrams of sodium.  What a difference!

Here's what you'll need:
1 tablespoon butter
1 tablespoon brown sugar
2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon soy sauce
1/2 tablespoon olive oil
Salt and pepper to taste
4 salmon fillets (6 oz. each)

1 bunch asparagus (about 1 1/2 lbs.)
1 tablespoon olive oil
2 tablespoons grated Parmesan
Salt and pepper to taste
Juice of 1 lemon

Preheat the oven to 400 degrees.  Combine the butter and brown sugar in a bowl and microwave for 30 seconds, until the butter and sugar have melted together.  Stir in the mustard, honey, and soy sauce.  Also while the oven is heating up, cut asparagus, and place in a baking dish.  Drizzle the asparagus with olive oil, sprinkle with the Parmesan and season with salt and pepper;  toss to coat.

Heat the oil in an ovenproof 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.

Brush with half of the 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 to 7 minutes.  Also place the asparagus in the oven for 10 to 12 minutes, until tender.

Remove, brush the salmon with more of the honey mustard, and serve with the asparagus.  Sprinkle lemon juice over asparagus.

Enjoy! 

Potage Parmentier (Leek or Onion and Potato Soup)

 Saturday night I decided to finally cook a recipe from Mastering the Art of French Cooking.  I've had this copy for a while now, and just have never cooked from it.  I got it from my mother-in-law who had an extra of this classic cook book.  Julia Child is one of the co-authors of the book, and a pioneer chef who taught Americans to cook.  I probably procrastinated cooking a recipe from this book because I was a little fearful of how advanced some of the recipes in this book are.  I've seen Julia Child's show, she makes everything look so easy, even though it isn't!  Turns out this recipe I made was easy enough to make, a little time consuming but easy.  I also got to use my new food mill from Sur La Table. 

In Mastering the Art of French Cooking, the recipe says you can use either leeks or onions, I chose onions.  It also says you can add other vegetables like, carrots, string beans, cauliflower, broccoli, or anything else you think might go with the soup.  I added one cup of carrots to the soup since I had carrots lying around.

Here's what you'll need for the soup:
a 3 to 4 quart saucepan or pressure cooker
food mill (optional)
3 to 4 cups or 1 lb. peeled potatoes, sliced or diced
3 cups or 1 lb. thinly sliced leeks including the tender green; or yellow onions
2 quarts of water
1 tablespoon salt
4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter (I used butter, but I used the amount you'd use for whipping cream by mistake)
2 to 3 tablespoons minced fresh parsley or chives (or 2 to 3 teaspoons dry parsley or chives;  I used dried parsley)

Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender;  or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.

Mash the vegetables in the soup with a fork , or pass the soup through a food mill.  Correct seasoning.  Set aside uncovered until just before serving, then reheat to the simmer.

Off heat and just before serving, stir in the cream or butter by spoonfuls.  Pour into a tureen or soup cups and decorate with the herbs.

Enjoy!  By the way not only did this taste delicious, it smelled incredible while simmering.  Add some shredded cheese for a bit more flavor.  :-)

Penzeys Chicken and Broccoli with Raspberry Enlightenment

 Hey all!  Hope everybody's weekend is going well, and I'd like to wish all my Jewish readers (whoever that might be) a Happy New Year.  In case you didn't know, to those who don't practice Judaism, Rosh Hashanah begins at sundown tonight. 

When I received this month's Penzeys catalog, it was dedicated to their Raspberry Enlightenment, which isn't a spice, it's a jam.  There were many recipes featuring this jam as an ingredient in a wide variety of food.  A lot of them were dinner/lunch recipes that featured it.  I would never have thought you could put a raspberry jam on a cheeseburger, chicken or green veggies like asparagus and broccoli.  When I made the chicken and broccoli recipe on Thursday evening, I was pleased by the outcome, and so was my husband.

I also just want to say "sorry" for the blurry pictures, I usually take pictures from my iPad using Evernote.  Since the lighting in my kitchen is bad when the sun goes down, this is the best my iPad can do.  I'll try to used a camera when it's darker out next time.


What you'll need for the Chicken with Raspberry Enlightenment:

2 boneless/skinless chicken breasts
1/2 tsp. Ground Pepper (I used Penzeys, and it did make a difference in taste as compared to my table pepper.)
1/4 tsp. Granulated Garlic Powder (Again I used Penzeys, I'm not sure if there was that much of a difference though.)
1/4 tsp. Powdered Ginger (I used the one that came with my spice rack.)
1/4 tsp. Thyme (From my spice rack.)
1/4 tsp. Kosher-Style Flake Salt (I just used regular sea salt, which is flaky.)
1 TB. Olive Oil
1 TB. Raspberry Enlightenment
1 tsp. Soy Sauce

What you'll need for the Broccoli with Raspberry Enlightenment:

3 Cups cut broccoli
2 tsp. Olive Oil
1 tsp. Raspberry Enlightenment
1/2 tsp. Mural of Flavor (One of my favorite Penzeys Spices.)


First, rinse the chicken and pat dry.  Season with pepper, garlic, ginger, thyme, and salt.  Heat the olive oil over medium-high heat in a large heavy pan.  Cook the chicken breasts for 10-12 minutes, depending on how thick the breasts are, turning every few minutes so the chicken is browned on both sides.

While the chicken is cooking, cook the broccoli in a pan with 1/2-inch of boiling water until done, 3 minutes or so, depending on how soft you like it.  It will continue to soften a bit after cooking.

  Drain the broccoli very well.  Return the pot to the stove over medium heat and add the olive oil.  When hot, add the broccoli and then drizzle with Raspberry Enlightenment.  Sprinkle with Mural of Flavor, toss and serve.


Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with Raspberry Enlightenment and of soy sauce, turning to coat both sides.  Serve with broccoli.

I realize that the chicken doesn't look evenly coated but I kept turning all the pieces over to get an even coat.

You can serve this dish over rice as well.  Enjoy! 

Grow-a-Row Day Camp Trip

I don't know if I ever mentioned what I do for a living, but I work at an after school program, and in the summers it's a six hour day camp.  I work in the inner city of Paterson, New Jersey.  The kids don't come from wealthy backgrounds and probably witness things no child should witness at any age in their neighborhoods.  During the day camp, we were provided food from New Jersey's Food Bank to serve the kids breakfast and lunch Monday-Friday.  The Food Bank offered a trip to a farm, called a "Grow-a-Row" farm.  Here's a link to learn more about what Grow-a-Row is.  The farm we went to was in Pittstown, New Jersey called Peaceful Valley Orchards.  This farm was very big, and we were there to have the kids pick their own corn and green beans.  The kids loved picking their own vegetables, some were very excited and ended up with bags too heavy for them to carry.  Hey, we warned them, "you pick it, you're carrying it." 

I brought home six ears of corn, which was very sweet corn, and many green beans.  Since I had brought some extra money, I thought I'd buy some things the farm was selling.  I bought some plums, two jars of jam, and a small cider drink.  The plums were very tiny, maybe a little bit bigger than the pits they encase.  They were also extremely juicy.  If I lived close to that farm, I know where I'd be getting my produce. 

I also mentioned I bought some jars of jam, and a bottle of cider.  The cider was peach cider, and I wished I bought more bottles, but that one bottle I bought was expensive. 

The jars of jam were worth every penny.  I have been using them on graham crackers, for peanut butter and jelly sandwiches, as well as a morning English muffin or raisin cinnamon muffin.  I must  find this company and find out where they sell their products, since I don't live close to Pittstown. 

I never had a chance find a good corn recipe, so I just brought the ears over to my parents' to have for a Sunday dinner.  I did get to make a yummy vegetable medley with the green beans though. 

I cut up some zucchinis, red and yellow peppers, as well as the green beans and tossed them in some olive oil and garlic.  I think I served it as a side.  On the side of what, I can't remember.  This goes back to mid-July. 

Grilled Scallops and Grilled Aspargus

Last Sunday I made grilled scallops and grilled asparagus for dinner.  I found the recipe from a Penzeys Spices catalog.  I love Penzeys, their spices have a much more fragrant smell and stronger taste than McCormick.  If there's a Penzeys close to where you live, I highly recommend buying spices from them.  The supermarket brands just don't have the same zing.

Anyway, here's the recipe.  Enjoy!

Grilled Scallops:
8 large sea scallops, rinsed well (You can probably use as many as twelve though.)
4 teaspoons sugar substitute or 2 teaspoons regular sugar (I used the regular sugar.)
2-3 fresh garlic cloves, minced or 1/2-3/4 teaspoons Penzeys Minced Garlic (I used the regular cloves)
2 green onions, minced
1 teaspoon Hungarian-Style Sweet Paprika (Penzeys)
1/4 cup plus 1 tablespoon olive oil, divided
1 tablespoon lemon juice
1/4-1 teaspoon ground pepper to taste

Wash scallops and pat dry.  Brush with 1 tablespoon olive oil.  Combine the sugar or sugar alternative, garlic, green onions, paprika, 1/4 cup olive oil, lemon juice, and pepper.  Mix well.

Heat your grill or grill pan to high heat.

Carefully place the scallops on the grill for 3-5 minutes per side (or if you have a double sided grill like mine shown above, 3-5 minutes total), basting generously and frequently with the prepared sauce.  You want the scallops lightly browned on each side.  Be careful not to leave them on too long.  They should be firm but not overcooked, which can make them rubbery.

Grilled Asparagus:
1 lb. bunch asparagus
1/2 cup grated Parmesan cheese
1 tablespoon Sunny Spain or Florida Seasoned Pepper (both from Penzeys, I used Sunny Spain)
2-3 tablespoons olive oil

The asparagus should cook on the cooler side of your grill.  If you have a grill with a side burner, you should use that.  Place an open-holed vegetable pan on the grill to heat or be ready to chase the asparagus around the regular grill top as it tries to fall through!  Rinse asparagus and trim off the woody ends.  Combine the cheese and seasoning, set aside.  Spray or brush the asparagus with olive oil and lay in the pan or on the grill top in a single layer.  Char slightly, moving the pan around to cook evenly, or turning a few times with tongs.  Remove when done and place in a casserole dish.  While still hot, lightly sprinkle with the cheese mix so that the cheese melts onto the asparagus.  Cover with foil.  Lay another batch of asparagus on the grill and repeat the process.  Serve warm.





Since I don't have an outdoor grill and the scallop sauce made a mess on my little indoor grill I used a deep frying pan.  I put the 2-3 tablespoons of olive oil in the pan and let it warm.  I then put in the asparagus and cooked it until it was soft but not mushy.

Once finished, I put it in a casserole dish and tossed with seasoned cheese topping.

The whole meal came out great and I will definitely be making this again in the future.