Yes, I know it’s September, but it’s still TECHNICALLY summer until Saturday, so salmon recipes for the grill are still perfectly acceptable. I did this recipe awhile ago, but I never posted it up.
If you’ve been on Pinterest the past few months, you’ve probably run across this recipe, but I decided to modify it slightly. The original recipe calls for baking it in an oven, but it’s summer. We don’t use the oven in the summer unless there’s rain. And we’re in South Carolina. There’s always a drought. So I adapted this for a grill, and it turned out delicious.
It’s a really light dish, and the flavor was a very subtle creamy lemon flavor, which I enjoyed. This is a great option if you’re trying to eat healthier since you could easily cut back the butter and use some salt substitute or herb seasoning mixes for the salt and pepper, and still have a flavorful fish.
- 1 Lemon
- 4 Tbsp butter
- Salt and Pepper
- Two fresh salmon fillets
1. Tear off a big enough piece of foil to create a packet to completely encase the salmon and all the other goodies.
2. Slice the lemon and lay out the slices, creating a sort of bed for the salmon to sit on.
3. Rinse off the salmon under cold water, and pat dry with some paper towels (rinsing it reduces the fishy taste that often comes when you eat salmon). Set the fillets on top of the lemon slices.
4. Cut the butter into little pieces and dot the top of the fillets with the butter.
5. Sprinkle salt and pepper to taste over the top of the salmon and butter.
6. Bring up the sides of the foil and fold over, making sure that the packet is completely sealed.
7. Place packet on the top shelf of the grill for about 15-20 minutes or until salmon flakes and is cooked through.
I passed my Master’s exit exam!!!! Whoo hoooo!!!! That being said, some changes will be occurring on my blog (new look? new title?) so don’t be shocked if you click on here and things are looking a little unfamiliar.
But yeeeeahhh!!!! I did it! Now for the last two weeks of finishing all kinds of projects.
Ironic that I would indeed post my article that got published today in The Tiger about the best food blogs on my personal food blog. However, these blogs are just some of the ones that inspired me to start my own blog. So high five to those clever people.
Hey all! I’m in the midst of making some really snazzy posts involving scalloped potatoes and snickerdoodles, so they are indeedy coming your way. I’m going to try to be keeping up with the blog as best as I can, but I’ve had some overwhelming amounts of classwork and then spring break was last week. That being said, just keep an eye out :)
As I’ve mentioned before, cleaning out my cabinet is going to result in some odd out-of-season recipes…such as this pumpkin risotto with prosciutto and shallots.
I have to say I am a huge fan of pumpkin during the fall, so having it in the middle of February was a really weird feeling. I have to admit I have mixed feelings about this recipe because I really love having cheese in my risotto. To me, every risotto should have three things: Arborio rice, wine, and cheese. However, this risotto really did have a creamy texture still, so you really didn’t need it.
And now that I think about it, I dare say that this is a fairly healthy recipe if you think about it. No cheese, limited amount of wine, an entire can of pumpkin, and no salt (unless you choose to add some). So maybe it is worth making at random times!
To me, the idea of a savory pumpkin while still using cinnamon was one that I wasn’t sure I’d be a fan of, but the combination of that with the cumin truly created a unique, hearty flavor that complemented the pumpkin well. I also recommend inviting two or three friends over to eat with you because this recipe made a LOT of risotto.
The recipe was originally posted here, but I have pictures and the recipe below:
Pumpkin Risotto with Prosciutto and Shallots
2 cups Arborio rice
3 Tbsp olive oil
3 oz. prosciutto
1 cup white wine (I used chardonnay)
6 cups chicken stock (I used chicken bouillon and water to make my own broth)
1-15oz. can of pumpkin (make sure it’s the plain pumpkin, NOT the filling)
1 tsp cinnamon
1 tsp cumin
First, slice the shallots and cut up the prosciutto, making sure to separate the prosciutto pieces (mine all stuck together and it backed up the entire cooking process). On one burner, get the chicken bouillon dissolving in the water over medium heat.
On another burner, use a LARGE skillet to heat up the olive oil on medium-high heat, and then sautee the shallots and cook the prosciutto until crispy. (I didn’t get the prosciutto crisp enough, and it definitely makes a difference in quality…so take the time to make it crispy.) When shallots are starting to brown and your prosciutto is done, remove both with a slotted spoon to another bowl.
Add the rice to the same skillet and stir it around to coat the rice with the remaining oil and start turning the rice white. Add the wine, and reduce to medium-low. Stir occasionally until the wine is almost absorbed. Add enough stock to cover the rice, and continue to stir occasionally; it should start to look like this:
Continue adding broth gradually and stirring until almost all the chicken broth from your first pan is absorbed. Add cinnamon and cumin, and stir until liquid is absorbed. Add in the can of pumpkin:
Return the prosciutto and shallots and reheat through. Ta-dah! Pumpkin Risotto! (Let sit for a little bit to cool slightly because it’s super hot initially.)
Below is a picture of the final product….enjoy!!!!! YUM!
Sorry for the two week hold up, everyone! It’s midterm time here at school, so I was having to study like a crazy person, but I’m back now (even if I only got 3 hours of sleep a few nights).
Like many people, I can be a stress eater. I usually go for sweet stuff, but during this mid-term time, I was all over the place, which was lovely for my cabinet cleaning mission. Below is the evidence of this:
Yes, it’s still scary, but yes, there is progress….can you see it????
Next time, I’ll be posting up a lovely pumpkin risotto that I made last week…delish!
Until next time!
For this past Christmas, my sister and I each got assigned the task of making an appetizer for the big dinner, since we’re all and big and adult-like and over 23 years old. For mine, I decided to make this sun-dried tomato dip because 1.) I love sundried tomatoes and 2.) It had cream cheese so it can’t be all that bad right? (Calories don’t count over holidays, by the way.)
I decided to spread a little olive oil on top slices of Italian bread and toast them. This dip could pair well with Club crackers as well, but it was Christmas, and I felt fancy, so bread it was. Plus, I think the crunchy bread paired well with the thick creaminess of this dip.
The original recipe is here, but I made just a few slight changes because I think my way was a tad easier to incorporate everything.
Also, this would be a great last minute dip to make for your Valentine (or just yourself on a random night because it really is just that good and you’ll want it all for yourself) if you’re staying in tonight :)
Sun-Dried Tomato Dip
2 cloves garlic, finely chopped
1/2 cup dry white wine (I used Barefoot Chardonnay)
1/2 cup chopped sun-dried tomatoes
8 oz. cream cheese
1/3 cup fresh chopped basil
3 Tbsp. shredded parmesan or Italian cheese blend
1.) Cook garlic in oil until it starts to brown.
2.) Add wine and tomatoes and simmer until the liquid is absorbed.
3.) Add cream cheese and parmesan and stir until melted.
4.) Add basil and stir to incorporate.
5.) Ta-dah! You have a delicious dip to share (or not!)
Tip: I found it easier to use a cheese spreader for the dip since it does get thick.
Okay. I admit it. My food cabinet in my apartment is out of control. I wouldn’t call it necessarily “food hoarding” but I could feed myself for awhile in case of a nuclear attack. Below is my picture from the beginning of January:
I know, I know, I know! It’s awful! This is why it’s my project before I move out of my apartment in May. I don’t want to move an entire grocery store to wherever I go. That being said, every month, I’ll be updating a picture of my cabinet to be held semi-accountable that I’m actually clearing out stuff. This should also explain why I’m going to have some really awkward recipes (I found two cans of pumpkin. I’m down for pumpkin in February.)
I am not a food hoarder. I just really like having food. Lots of it.
Sundried tomatoes are probably one of my all time favorite ingredients. Along with cheese. And pasta. Hence, I knew I just had to make this recipe (Side note: I apologize for the poor lighting. I can only do so much with horrible apartment lighting at night.)
First of all, it was super quick and easy, which was great since I was making dinner after my class and needed to get back to studying in a reasonable time.
Second, this pasta is super delicious and warmed up really well the next day for lunch. I love how thick the sauce is, so it really coats each piece of pasta well.
Perfect for a cold winter’s night :)
As per the trend for 2011, I was totally into making things I found on Pinterest. So when I saw these super cute ornaments stuffed with strips of invitations curled into swirls, I knew I had the perfect gift for my roomies.
For these ornaments, you’ll need:
- Clear ornaments (I used frosted as all the clear ones were broken; find these in the glass section of Hobby Lobby or Michael’s)
- 12x12 sheets of festive scrapbook paper (or whatever color suits your fancy)
- Paper cutter or scissors
- A pencil or pen
- Raffia (I LOVE RAFFIAAAA!)
- Cut the scrapbook paper into 1/2 inch strips (I recommend a paper cutter unless you really want to bore yourself to tears)
- Wrap each strip around a pen or pencil to create a curly Q like above (this is easy, but time consuming)
- Remove the top of each ornament (be careful so you don’t break them)
- Stuff each curl into an ornament, making sure to spread them out a little to get a better “swirl” effect
- Put the tops back into their respective ornaments
- Tie a bow and a loop to hang the ornament on the tree using two or three pieces of raffia.
- Enjoy your lovely new addition to your tree :)