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Sticky-sweet, lightly crispy peanut butter rice krispie mixture topped with a thick layer of melted chocolate and sprinkled with magical flakes of sea salt. That’s all, thank you and goodnight Twin Cities!

Friends, this is the food I was raised on. In the background of every family and school event of my childhood lies a scratched and dented 9×13 of almost-gone scotcheroos. It is simple Midwestern goodness and it should not be messed with.

Except, I did one thing: I messed with it. Whyyyy.




As an anxious person finding her way through the world, I’d say I follow all rules of all places at all times exactly ALL THE TIME, but there is always that pesky 1% of the time at which point I become a rule-breaking, delinquent, rogue recipe “creative.” It is not wise to give me your classic recipes. I am not to be trusted with such precious, unbreakable things. I pinky promise I will take what is written and go off the rails with it.

In my childhood, there was no swim meet, sleepover, or class party that did not require a pan of scotcheroos.

And to this day, there is no weekend road trip or cabin visit that doesn’t require a pan of scotcheroos made by mom – but wait. I’m actually being 100% serious. My mom literally dropped off a little tupperware of scotcheroos just last week for our road trip up to the North Shore with Kev and Mel. Let me say that again: MY MOM DROPPED OFF TREATS FOR ME AND MY FRIENDS. Last week. I am 31 years old.

Scotcheroos are the symbolic representation, the physical manifestation, of all that is good and right about treats made by mom. Can you guys confirm this? Midwesterners? Kids? Grown ups acting as kids? Moms? I’m very confident that this is just a fact of life when you are born and raised in small town Minnesota.

So let’s get to business. What exactly makes a scotcheroo modern? We’re going clean and modern on a few different fronts here.
  • Replacement of corn syrup + sugar with brown rice syrup + real maple syrup.
  • Replacement of rice krispies with brown rice krispies.
  • Replacement of butterscotch-chocolate topping with dark chocolate sea salt topping.




Strict adherence to the shape, texture, and general basic awesomeness of the classic scotcheroo is of extreme importance. The goal here is to end up with a chewy, crispy, chocolate-top-heavy dessert bar that is an almost-mirror image of the original. Hear me out, please, all you treat-making moms across the great states of Minnesota and Wisconsin: the classic still reigns supreme. This is it no way meant to be a replacement for all that is good and right about retro Midwestern dessert bars.

This is just a modernized version for the days when a) YOU NEED A SCOTCHEROO, and b) you’d like it to fall more under the homemade-granola-bar category as opposed to the just-ate-dessert-for-breakfast-again category, and c) you are a grown adult human person – possibly also modern – and you should be able to make your own dessert bars by now.




Confession: Even though they are not the most high quality thing a person could ever eat, I cried a few tears when I left the butterscotch chips behind in this recipe. That being said, I cannot recommend the sea salt dark chocolate combo enough. If you felt strongly about this and wanted to leave the original topping alone (chocolate + butterscotch chips) so you get some butterscotchy vibes in your life, by all means. You do you, friend.

Dear Modern Scotcheroos: we’re grown ups who make our own chocolate peanut butter rice krispie bars now, and we’re coming for ya.





INSTRUCTIONS

Rice Krispie Mixture: Melt brown rice syrup, peanut butter, and maple syrup in a large pot until a smooth mixture forms. Add a pinch of sea salt and stir in the brown rice krispies. Remove from heat and press into a 9×13 pan.

Chocolate Topping: Melt chocolate chips gently and slowly (preferably in a double boiler, or, in my case, a random stainless steel bowl fitted inside a pot of simmering water, but microwave or regular saucepan works, too). Pour chocolate over the rice krispie mixture and sprinkle again – !! – with sea salt because you don’t want to hate your life. Rest at room temperature until chocolate is set and watch them disappear.


NOTES

I usually get my brown rice krispies at Whole Foods (store brand), but you can also just use regular rice krispies if you can’t find the brown rice version.

I tried subbing honey in place of the brown rice syrup and/or maple syrup and did not love it. It works texturally, but it is so overwhelmingly sweet. Like, make-your-teeth-hurt sweet. This coming from someone with a pretty high tolerance for sweets. I’d highly recommend sticking with the brown rice syrup which has a nice sticky texture but a much less dramatic sweetness to it.

These travel so well! We take them everywhere with us in the summer – parties, road trips, etc.




INGREDIENTS

1 cup brown rice syrup 
1 cup peanut butter
1/4 cup real maple syrup
6 cups brown rice krispies
1 24-ounce bag of dark chocolate chips
a generous pinch of flaked sea salt 


NUTRITION INFORMATION

Serving Size: 1 (62 g)     Servings Per Recipe: 24

Calories 282.4    Calories from Fat 114 40%    Total Fat 12.7 g 19%    Saturated Fat 6 g 30%    Cholesterol 5 mg 1%    Sodium 120.9 mg 5%    Total Carbohydrate 40.5 g 13%    Dietary Fiber 1.3 g 5%    Sugars 25.8 g 103%    Protein 4.3 g 8%


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02:46 1 comments

I know, I know. But for as weird-sounding as salmon burgers are, they are so extremely good.
We’re talking crispy outsides, flaky insides, and a perfect golden color, not to mention lots of nutrition, THANK YOU SALMON.

They are also easy to make and require (usually) minimal, if not zero, grocery shopping, assuming you keep a decently stocked pantry. I love, love, love these crispy pan-fried little guys.



And as if the salmon burgers weren’t good enough already to eat on their own (which, um, they are), I need you to make this slaw to serve your salmon burgers in/on/around. It is nothing fancy – just a shredded cabbage, yogurt, herbs, garlic, and vinegar situation, but paired with the salmon burgers? the crispy-salty-tangy combo is an ON POINT combo. Plus, again with the super nutrition. Plus Sugar Free January friendly.

Dill isn’t really in season at the moment, but I do love to have these burgers with a little dill. You can usually buy it at the grocery store in those little plastic clamshells that cost too much. Know the ones I’m talking about?

But if you’re not super excited about the expensive-winter-dill-in-a-clamshell situation, you can use 1) freeze-dried dill, which I keep in my spice collection year-round, and 2) any other fresh herb! I made a version of these with parsley and cilantro when I didn’t have any dill, and mwah. They were still totally delicious.

Dill would still be my first choice, but as with all my favorite recipes, you can play with that a little bit.




And now for the big question. Do you use canned salmon? Subtext: is it gross?

Answer: Yes, I use canned salmon. Fresh salmon that you’ve already cooked would also work if canned salmon is too weird for you. But I’d like to take a moment to assure you that it is very possible to find non-gross canned salmon if you do a little searching and are willing to spend a little extra for higher quality. I really like Wild Planet canned salmon which I buy at Whole Foods. It is caught in Alaska, and Wild Planet prioritizes sustainability and conservation of marine ecosystems with all their products. Not sponsored, just a superfan. You can also buy it here on Amazon. And because it’s canned, you can just keep it in your pantry and have it at the ready whenever you need a literal 15-minute lunch or dinner.

God bless pantry meals.




INSTRUCTIONS

For the Salmon Burgers: Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.

For the Slaw: Mix all slaw ingredients together. Taste and adjust. 
Serve: Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can’t stop me.


NOTE

Breadcrumbs are important here. Panko gives a really nice texture whereas whole wheat breadcrumbs would be a good choice if you want to skip the refined grains. If you use a seasoned breadcrumb mix, reduce the amount of salt in the burgers by about 1/2.

For the salmon, you could use leftover steamed, poached, grilled, baked, whatever kinda salmon. If you don’t have any cooked salmon handy, use canned salmon! That’s what I usually do. I would recommend looking for a brand of canned salmon that is caught in the US. I really, really like Wild Planet for quality canned salmon.

If you happen to have a jar of Sunshine Sauce in  your fridge, use that to make the slaw! Just mix cabbage with yogurt, add some Sunshine Sauce, and polish it off with a little dill. Super yummy.
The burgers will keep pretty well in the fridge (~3 days) or freezer (~3 months). When you’re ready to eat, pop them in a nonstick skillet to reheat because it will retain crispiness! The slaw, however, is best eaten right away. It probably has one day max in the fridge once it’s been mixed up.

Gluten Free: We tried three different GF options – almond flour, crushed Chex cereal, and GF oats. All three turned out to be great substitutes, but we liked the smooth texture and flavor of the almond flour version the best. Almond meal would work just as well too.




INGREDIENTS

Salmon Burgers

12-14 ounces cooked salmon
2 eggs
1/2 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup chopped fresh herbs, like chives, parsley, or dill
a squeeze of lemon juice
olive oil for pan-frying

Cabbage Slaw

1 head green cabbage, finely shredded
1 cup plain Greek yogurt
2-3 tablespoons white distilled vinegar (more to taste)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup chopped fresh herbs like chives, parsley, or cilantro
a drizzle of olive oil



NUTRITION INFORMATION

Serving Size: 1 (298 g)     Servings Per Recipe: 4

Calories 479.4    Calories from Fat 118 25%    Total Fat 13.2 g 20%    Saturated Fat 2.9 g 14%    Cholesterol 158.2 mg 52%    Sodium 621.5 mg 25%    Total Carbohydrate 47.2 g 15%    Dietary Fiber 3.3 g 13%    Sugars 7.7 g 30%    Protein 40.8 g 81%


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02:28 1 comments

Lately my inspiration in the kitchen has been flowing freely and I am loving it. I am feeling inspired by so many great cookbooks, dishes listed on restaurant menus, and especially by beautiful offerings at my favorite local markets and stores. Sometimes a single ingredient sets my mind rambling until I settle on the perfect way to feature it. In the case of this particular recipe, I found these gorgeous vibrant locally grown edible flowers, and I knew I had to do something with them. I wanted something light, pretty, and subtly floral and thus, lemon lavender cupcakes were born.




If the sound of lavender in a dessert makes you cringe, don’t. I used to be skeptical but found that I do enjoy lavender when it is carefully balanced. In this case, we have sweet-tart lemon cupcakes topped with a fluffy lemon buttercream and finished with a thin coat of lavender sugar over the top. This gives a floral note that is mild and earthy. If you are super into lavender and want to further enhance that flavor, make a lavender simple syrup and brush it onto the cakes when they are still warm from the oven

There are a few different approaches you can use to make the lavender sugar. The one I used and what I recommend is to finely grind culinary lavender buds in a spice grinder and combine a small amount with the sugar (recipe below). You can try grinding the buds with a mortar and pestle, but I have tried this before and find that lavender doesn’t grind finely enough. You could also use a food processor, but you would have to use quite a lot of lavender and you only need a teeny bit for this recipe. One additional approach would be to simply combine lavender buds with sugar and let the scent infuse the sugar over time. This would bring the flavor but would not have the lovely flecked appearance that I prefer. Tons of options – see what works best for you!




Side note – the kids both thoroughly enjoyed helping me style the cupcakes themselves as well as these photos. I think they did a pretty good job!


PREPARATION


Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder and salt.  Whisk to blend.  In the bowl of an electric mixer, combine the sugar, lemon zest, and butter.  Beat on medium-high speed until light and fluffy, about 3-4 minutes.

Blend in the eggs and egg yolks one at a time, scraping down the sides of the bowl as needed.  In a small bowl or measuring cup, blend together the sour cream, lemon extract, and vanilla.  With the mixer on low speed, add the dry ingredients in three additions alternately with the sour cream, beginning and ending with the dry ingredients, and mixing each addition just until incorporated.

Divide the batter evenly between the prepared liners.  Bake until the cupcakes are just set and pale golden, about 20-22 minutes.  Let cool in the pan about 5 minutes, then remove to a wire rack to cool completely.

To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until smooth, about 1 minute.  Add the confectioners’ sugar and lemon zest to the bowl and mix on medium-low speed just until incorporated.  Add in the salt.  Continue to beat on medium-high speed until smooth, about 1-2 minutes.  Mix in the heavy cream and lemon juice on low speed just until incorporated.  Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.

Transfer the frosting to a pastry bag fitted with a wide plain round tip. Pipe a round dome of frosting onto each cupcake. In a small bowl or ramekin, combine the granulated sugar with the ground lavender and whisk until evenly combined. Gently dip the frosted portion of each cupcake into the sugar mixture to adhere a thin layer over the entire surface without distorting the shape.  Once fully coated, you can gently cup the frosting with your hand to help mold it into an even mound. Garnish as desired with fresh lemon peel, lavender sprigs, or edible flowers.





INGREDIENTS


For the cupcakes

3 cups (15 oz.) unbleached, all-purpose flour
1 tbsp. baking powder
1 tsp. salt
2 cups (14 oz.) granulated sugar
Zest of 1 lemon
1 cup (8 oz.) unsalted butter, at room temperature
2 large eggs plus 4 large egg yolks, at room temperature
1 cup sour cream
1 tsp. lemon extract
½ tsp. vanilla extract

For the frosting

1½ cups plus 2 tbsp. (3 sticks plus 2 tbsp.) unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
Pinch of salt
Zest of 1 lemon
2 tbsp. heavy cream
1½ tbsp. freshly squeezed lemon juice

To finish

½ cup granulated sugar
½ tsp. finely ground culinary lavender buds



NUTRITION INFORMATION

Serving Size: 1 (68 g)      Servings Per Recipe: 12

Calories 272.4    Calories from Fat 55 20%    Total Fat 6.2 g 9%     Saturated Fat 0.8 g 4%    Cholesterol 0 mg 0%    Sodium 173.3 mg 7%    Total Carbohydrate 53.7 g 17%     Dietary Fiber 0.4 g 1%    Sugars 41.9 g 167%    Protein 1.4 g 2%



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I was trying to squeeze the last bits of daylight into my photos, taking pictures on the back patio.  It was close to sunset, and the dusky blue light sat cool and muted on my (finally) ready to photograph potato wedges.  I briefly glanced up and looked toward the back of the yard, near my garden.  The choir in my mind sang a glorious major chord as I saw honey-colored beams peeking over the fence, bathing the far half of the yard in a deliciously warm glow.  Oh brother.  I knew what I had to do.  One large wooden photo background, a cutting board filled with herbs in progress, bowls, measuring spoons, and the like, all needed to make it, stat, to the other side of the yard.  The neighbors probably question my sanity.  In my twenties, I cared about this a bit, but not so much anymore.  I’m beginning to understand the reason for the sequined hats and carefree attitudes of those twice as old as me–at a certain point, one just can’t take as much time to care about appearing foolish when it is magic is happening on the other side of the yard!  I balanced all my props, food and accoutrements on my photo background and carried them topsy turvy style to the prime location.




Liz Gilbert, although I was already well on my way to the deep end, this is partly your fault.  You wrote a little book about creativity and inspiration called Big Magic that has only served to amplify my spontaneous and wild creative urges.  I heard your voice in my head saying,  “If inspiration is calling from the other side of the yard, get thee to the other side of the yard!”  When seduced by inspiration, I create big messes, almost unknowingly and frenetically.  When I wake up from my altered state, I see my creation, and all the creative shrapnel, and almost don’t know what happened.




In my last post, I shared a recipe for the Lemon-Herb Cashew Sour Cream Dip I’m utterly addicted to.  I love to dollop this dip on everything– breakfast hashes, crackers, veggies, and even eat it by the spoonful (don’t judge me!).  I must make a confession.  I’ve been withholding the recipe that this dip was created for–these Roasted Barbecue potato wedges.  I love this dip so much on its own that I thought it deserved its very own post. 




These spiced potato wedges come together very easily, and make a great side or party appetizer.  I love the combination garlicky, smoky wedges with the cool herby dip.  Do you have smoked paprika in your spice cabinet?  I love to add it into my spice mixture for anything I want to add a savory smokiness to–veggie crumbles for taco meat, corn on the cob, pan fried tempeh, and many other things.




It might be inconvenient at times, but I believe it’s infinitely worth it to say yes to the magically golden light on the other side of the yard, yes to the frenetic messes that appear as a side effect of creative reverie, yes to deciding to photograph a recipe at 6 pm when daylight hours are melting away, yes, yes, yes to the cheap little thrills that make life more colorful and exciting, and by all means, yes to roasty potato wedges with dip!





Roasted Barbecue-Spiced Potato Wedges with Lemon-Herb Cashew Sour Cream Dip


INGREDIENTS


2 pounds medium yukon gold potatoes, cut into 1/2 inch thick wedges
3 tablespoons olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/2 teaspoon paprika
salt and freshly ground black pepper to taste
Lemon-Herb Cashew Sour Cream Dip for serving (optional), recipe here



PREPARATION


Preheat oven to 425˚.

On a baking sheet, toss the potatoes with the olive oil, spices, salt and pepper.  Arrange in a single layer.

Bake for about 40-45 minutes, or until the bottoms of the potatoes are golden and crispy.  Use a stiff spatula to pop the potatoes off the pan using a firm scraping motion.  Serve while hot with the dip.



NUTRITION INFORMATION

Serving Size: 1 (105 g)      Servings Per Recipe: 4

Calories 124.8    Calories from Fat 53 43%    Total Fat 6 g 9%    Saturated Fat 3.4 g 16%    Cholesterol 14.9 mg 4%    Sodium 37.6 mg 1%    Total Carbohydrate 16.6 g 5%    Dietary Fiber 1.6 g 6%    Sugars 1.9 g 7%    Protein 2.1 g 4%


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Baked Mozzarella Chicken Rolls: easy, delicious, and beautiful with fresh basil and a delicious tomato sauce. This meal has summer dinner written all over it. So, my sister. Remember her? Think scones and fruit pizza.




She gets all the credit for this recipe. Well, no. The lovely Gina from Skinny Taste gets first and foremost credit, with honorable mention going to Pinterest for putting the recipe in front of my sister’s friend’s mom’s face who then printed it and gave it to my sister.

But my sister gets secondary credit because she’s the one who introduced me to this incredibly easy, healthy, and completely gorgeous recipe idea. And ultimately I guess I will take the credit for eating seven of the chicken rolls.




Kristin (ma sista) made this while we were up at the cabin a few weeks ago and it was a hit before it even made its way to our plates. She came rounding the corner holding a jumbo pan of baked goodness and just one look at all that chicken, cheese, sauce, and fresh basil was enough to make us all fall in love/grab at the chicken with our hands while still in the pan/fight for the cheesy strings on top. Ahem.

Bjork especially loved this down-home baked chicken dinner. So much so that I had a sudden shameful sometimes-vegetarian wife moment where I realized that his typical dinner fare as of late consists of lentil burgers and squash curry and the occasional bowl of cereal. I said to myself: Lindsay, you need to feed this man crispy, cheese-soaked saucy chicken. Like, yesterday.




But fear not, veg lovers! Even though this is baked chicken paradise, each chicken piece is actually stuffed with my very own favorite power veggie: spinach. Very delicate baby spinach, chopped and just very lightly wilted with some garlic and olive oil, just to make ya feel green and happy on the inside. And if you must, a little cheese and bread crumbs and sauce and more melted cheese along with that will be accepted.

My mom would call this recipe “putzy” and it is, in fact, putzy. You have give each piece of chicken some special TLC and your hands will be a complete ugly raw-chicken disaster by the time it’s all said and done. But the payoff = your dinner, which is a beauty queen featuring incredible textures and summer’s very best colors. And your family will think you are some kind of culinary genius, because, in reality, you are.




So here’s how things happen. You first roll that spinach with a little ricotta and Parmesan cheese inside a piece of chicken. Hold on to it cause it might try to slip away from ya or the spinach might come sneaking out the edges. Come on, now. Commit to not losing any of that yummy, creamy filling. Roll the whole thing in egg whites and seasoned whole wheat bread crumbs. I will not send the food police if you use white bread crumbs, but forget health benefits – the whole wheat crumbs have a rich brown color that makes the whole thing pop. Worth it.

At this point you’re going to ask: am I doing this right? If you’re making a total mess, then yes. Arrange all 8 of the chicken pieces in a normal sized pan. If I was making this for a real family, I’d have put the other three in the sides of this little pan. But I was cooking for a food blog and got all weird about turning a few pieces sideways. Hey! They’re cute! And you’re a mess. Go wash your hands.




While the chicken bakes, cut a few slices of fresh Mozzarella. Fresh, peeps. I mean the stuff that’s pure white, sold in big hunks, completely mild and delicious, and melts like a dream.

If you don’t eat a few extra pieces of cheese during this step you are a not human.




Ding! Chicken’s done. Top it with sauce and cheese and melt it to give it the final crown of Mozzarella glory.

Final step: fresh basil.

Layer the leaves, roll them up into a tight bundle, and cut thin slices at a vertical slant to make “ribbons.” Sprinkle the ribbons over the whole pan of melty, cheesy, baked Mozzarella chicken rolls and watch the color party happen right in front of your eyes.




The fresh basil, the tomato sauce, the creamy spinach bursting out of the seams, the Italian herb smells that will waft out of your open windows and make your neighbors wonder if they can come for dinner, AND the happy nutrition stats? It’s all there.

Would someone please outdo me with some kind of homegrown tomatoes made into homegrown sauce, because how amazing would that be?
I think I want a garden.


INSTRUCTIONS


Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.

Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

NOTES

Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly




INGREDIENTS


2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteeing
1/2 cup part-skim ricotta cheese
1/3 cup beaten egg whites (I used something similar to Egg Beaters)
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
fresh basil for topping



NUTRITION INFORMATION

Serving Size: 1 (148 g)     Servings Per Recipe: 8

Calories 203.5     Calories from Fat 43 21%    Total Fat 4.8 g 7%    Saturated Fat 1.5 g 7%    Cholesterol 75.9 mg 25%    Sodium 301.9 mg 12%    Total Carbohydrate 10.6 g 3%     Dietary Fiber 1 g 4%    Sugars 0.9 g 3%    Protein 27.9 g 55%



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Sweet Chili Salmon – quick and easy salmon with Thai sweet chili sauce. The recipe takes only 15 mins on skillet or you can bake it.





Thai sweet chili sauce is a condiment that I never run out in my kitchen. The reason is very simple; we are addicted to it and would use it on everything: sweet chili chicken, fried wontons, Thai lettuce wraps, or anything that I can dip into it.

I added some lime juice to the sweet chili sauce to dilute it a little bit. Lime juice is also great to remove the fishy smell on salmon, it also cuts the fatty grease from the salmon skin. Then chop up some cilantro leaves and add some sesame seeds into the sauce. Slather the sauce on top of the salmon and you will have the easiest, most delicious, and absolutely mouthwatering salmon dish for dinner. If you don’t want to pan sear your salmon, you may bake it in the oven. Either way, this dish comes together in practically 15 minutes.


PREPARATION

Season the salmon with a wee bit of salt and pepper. Mix the sweet chili sauce, lime juice, sesame and cilantro leaves together. Stir to combine well. Set aside.
Heat up a skillet with the oil on medium heat. Pan sear the salmon on both sides, until cooked. Transfer the salmon onto a serving platter, add the sweet chili sauce on top of the salmon and serve immediately.

Cook’s Note:
You may bake the salmon at 450F for about 12 or 15 minutes or until they are cooked through.






INGREDIENTS

1 lb salmon, cut into 2-3 pieces
Salt
Black pepper
1 teaspoon oil
4 tablespoons bottled Thai sweet chili sauce
1 1/2 teaspoons lime juice
1/2 teaspoon White sesame
1/2 tablespoon chopped cilantro leaves



NUTRITION INFORMATION

Serving Size: 1 (318 g)     Servings Per Recipe: 4

Calories 403.9    Calories from Fat 125 31%    Total Fat 14 g 21%    Saturated Fat 2.6 g 12%    Cholesterol 146.3 mg 48%    Sodium 238.5 mg 9%    Total Carbohydrate 0 g 0%    Dietary Fiber 0 g 0%    Sugars 0 g 0%     Protein 65.2 g 130%


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Are you ready for this? I’m taking the classic enchilada and giving it a healthy-ish makeover by swapping out the tortilla and carbs for sheets of zucchini made with the KitchenAid® Artisan® Stand Mixer and Vegetable Sheet Cutter attachment.

This is my new favorite kitchen accessory for my beloved KitchenAid® mixer. The ease in which it works definitely earns it a top shelf space in my kitchen. There are no special tricks to using it—just clamp it down and hit the switch. Don’t worry if your first few sheets aren’t perfect, give yourself a break. In fact, quick tip on this recipe, pick up zucchinis that are a bit thicker. It’ll make it easier to get more uniform sheet as you become familiar with the sheet peeler. But, should you get some broken sheets just overlap the the pieces by an inch. The zucchini sheets will be pliable enough to roll and no one will be the wiser.




In fact, my boys prefer this version to the traditional corn or flour rolled enchiladas. It’s a win for all of us because I think rolling these zucchini sheets is so much easier. For the filling, I kept it traditional, but if you have a specialized or killer recipe do the rest of us a favor and share it in the comments section. I’d love to know what spices you use for your sauce. Do you roast your peppers, toast your own spices? I want to know!

Now that you are in the know about the Vegetable Sheet Cutter attachment, can we talk about the possibilities? I have no less than a dozen-plus recipes I want to try. But next up is a butternut lasagna. I can’t wait to share this one, so stay tuned because it’s going to be epic!

PREPARATION



Using the thin blade on the Vegetable Sheet Cutter attachment process the zucchini, saving the cores for the filling of the enchiladas. Take the vegetable sheets and lay them between paper towels to help take car of any extra moisture.

Preheat your oven to 350ºF

Chop up the zucchini cores along with the onion, heat up the olive oil in a skillet over medium heat then add the chopped zucchini core and onion with a pinch of salt and sauté until the vegetables are soft and somewhat translucent, 5-6 minutes. Add the coriander and cumin and cook for a minute more to help bloom the spices then stir in the chicken and 1 cup of the enchilada sauce.

Set the filling aside and pour 1/4 cup into the bottom of a 2 qt baking dish.

Cut the zucchini sheets into 8” lengths, add 1/4 cup of filling to one end and roll it up. and place seam side down in the pan. Continue until you’ve used up all the filling then pour the rest of the enchilada sauce over the top, sprinkle with the cheese and bake for 20-30 minutes, until the cheese is melted and the sauce is bubbly.

Top with scallions and cilantro and serve with sour cream.




INGREDIENTS


3 large or 4 smaller zucchinis
1 tablespoon olive oil
1/2 large yellow onion
kosher salt to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups shredded chicken
1 1/2 cups enchilada sauce
2/3 cup shredded colby jack cheese

To serve


green onions
cilantro
sour cream



NUTRITION INFORMATION

Serving Size: 1 (319 g)     Servings Per Recipe: 4

Calories 359.8    Calories from Fat 80 20%    Total Fat 9.2 g 27%    Saturated Fat 2.1 g 15%    Cholesterol 74.7 mg 24%     Sodium 587.5 mg 27%    Total Carbohydrate 27.6 g 15%     Dietary Fiber 4.5 g 18%    Sugars 5 g 20%     Protein 14 g 35%



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This super easy Instant Pot Turkey Breast is made in a fraction of the time and you’ll end up with the juiciest turkey breast ever, plus make your own gravy right in the instant pot.




My love for the Instant Pot continues and I have to say that after trying turkey breast roasted in the oven or made in a slow cooker, my favorite way right now is made in the Instant Pot using the high pressure method. The reason is simple and beside the obvious reason that it’s faster, I find that this results in the juiciest turkey breast out of all the other cooking methods. This is coming from someone who loves dark meat because I find that there’s more flavor in the dark meat, plus it’s not as dry as breast. However, the Instant Pot made me a believer in juicy turkey breast.

But let’s talk about the obvious here. Roasted turkey breast in one hour, my friends! Can’t beat that especially when you’re crazy busy cooking a hundred other dishes for Thanksgiving. Plus you’re saving your oven for all the other goodies like making lots of cookies. You can also sear the breast right in the Instant Pot to get that nice golden brown color that we all love.




I love the idea of cooking only a turkey breast because whenever I cook a whole turkey I have enough for days and trust me I do get tired of eating leftover turkey, especially when both hubs and I don’t do leftovers. Another alternative is cooking just the turkey thighs, which I have done before, also perfect for a smaller crowd. However, I had a 4 lb piece of turkey breast here which is enough to feed 8 people, in my opinion, or 4 very hungry people. I have the 6qt Instant Pot and I could have easily cooked a much bigger piece of turkey in it.




The great thing here is that you will end up with turkey drippings to make some gravy and you can make the gravy right in the Instant Pot using the Saute setting. Very handy and all done in one pot, which is my favorite thing because there’s only one pot to clean. I love to add half and half to my gravy to make it creamier but that’s totally up to you. However, you will end up with the most incredible gravy because as the turkey cooks you get all those juices dripping to the bottom of the instant pot; nothing gets wasted.

Check out the recipe notes for instructions on how to make this in the slow cooker, keep in mind that the instant pot also has a slow cooker method. Some of you have said in the past the slow cooking is still the best, well that option is available to you, you can definitely cook this on low for about 6 hours and you’ll still end up with a super juicy turkey breast.


PREPARATION


Drizzle the tbsp of olive oil all over the turkey breast and rub it in. I usually do this so that the spices stick to the turkey breast. Rub the turkey well with the smoked paprika, Italian seasoning, tarragon, salt, and pepper. Finish with the minced garlic.

Turn the Instant Pot to the high saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the 2 tbsp butter and oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the turkey breast. Sear the turkey breast on all sides. Should take about 5 to 8 minutes. Transfer the breast to a plate or a cutting board.

Add the Instant Pot's wire rack, then place the turkey on top, as seen in the video. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 25 minutes on high pressure.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 to 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Transfer the breast to a cutting board, cover completely with aluminum foil and let it rest for 10 to 15 minutes before cutting into it. Make sure to remove the butcher twine before slicing it. If crispier skin is desired, broil it in the oven for an additional 5-10 minutes.

For the Gravy
Turn the Instant Pot to the high saute setting (don't discard the turkey drippings). Add the 2 tbsp of butter and cook until the butter is melted. Whisk in the flour with the butter and cook for a couple minutes, stirring or whisking constantly, until the flour loses its raw smell.

Whisk in the chicken broth and cook and half and half and cook for an additional 3 minutes or until thickened. You can omit the half and half and just use 1 cup of chicken broth or turkey broth. I used half and half for a creamier gravy. Season with salt and pepper as preferred.

Recipe Notes
I used a boneless piece of turkey breast, sometimes it comes in a box and it usually has butcher twine all around it. You can of course, use a large turkey breast with bone in.

Please note: NO ADDITIONAL LIQUID is needed in the Instant Pot, however some people have been having issues with their Instant Pot reaching high pressure, so if you wish you could add a cup of liquid, either water or chicken broth.

I DID NOT use the poultry setting on the instant pot, you must use high pressure.

Other herbs that you can use and go well with turkey include thyme, rosemary, sage, oregano or marjoram.

Searing the turkey breast before actually cooking it in the instant pot is an optional step, however, it does give the turkey an incredible depth of flavor, plus it gives it that nice golden brown color. Searing over high heat caramelizes the surface of the meat, giving it incredible complex layers of flavors.

Slow Cooker Alternative: Season the turkey breast as instructed then place the turkey breast in the slow cooker. Cover and cook on low for 5 to 6 hours. Check the internal temperature and make sure it's at 165 F degrees, otherwise cook it longer. If crispier skin is desired, broil it in the oven for an additional 5-10 minutes.

Serve your turkey with:
  • Mashed Potatoes
  • Crockpot Cheesy Mashed Potatoes
  • Cranberry Sauce
Nutritional information includes gravy. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.




INGREDIENTS

4 lbs turkey breast
1 tbsp olive oil
1 tbsp smoked paprika
1 tbsp italian seasoning
1 tsp tarragon
1 tsp salt
2 tsp pepper
2 cloves garlic minced
2 tbsp butter unsalted
2 tbsp olive oil

For Gravy

2 tbsp butter unsalted
2 tbsp all-purpose flour
1/2 cup chicken broth
1/2 cup half and half



NUTRITIONAL INFORMATION

Calories 360    Calories from Fat 144    Total Fat 16g 25%    Saturated Fat 6g 30%    Cholesterol 143mg 48%    Sodium 869mg 36%    Potassium 614mg 18%    Total Carbohydrates 3g 1%    Protein 49g 98%    Vitamin A 14.4%    Vitamin C 1.7%    Calcium 6.3%    Iron 10.2%



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