Grilled Salmon with Honey Balsamic Sauce

Grilled Salmon with Honey Balsamic Sauce poppopcooks.com

As I’m sure you already know, there are tons and tons of different ways to do Grilled Salmon. Just when you think you have done it every way possible here comes a new twist to it on the internet. Well today this is my latest twist on this old and healthy favorite. We shared a little with Bubba and he liked it too. But he’s not spoiled.

Grilled Salmon with Honey Balsamic Sauce5 poppopcooks.com

 

First salt pepper the filets and  put a skillet on at just over medium heat. Add 1 tbsp. olive oil. While it is heating up salt and pepper the filets then cook them until they just start to get firm to the poke. Put them aside on a plate.

Grilled Salmon with Honey Balsamic Sauce1 poppopcooks.com

 

As the salmon is cooking cut 1/2 medium size onion in to strips. When you take the salmon out pt the onions and a tbsp. of butter in the pan. Squeeze the juice from half of a lemon in to the mix and toss the lemon rind in also. Mix it all up with a wooden spoon scraping the bits off the bottom of the pan.

Grilled Salmon with Honey Balsamic Sauce2 poppopcooks.com

 

When the onion is translucent add the honey and the balsamic vinegar. 

Grilled Salmon with Honey Balsamic Sauce3 poppopcooks.com

 

When the honey and the balsamic start to bubble put the salmon and the drippings back in the pan. Gently turn the filets over a couple of times as they heat up so they get a bath in the sauce.

Grilled Salmon with Honey Balsamic Sauce4

 

Bob Appetit! Enjoy it with a good dry white wine. Chardonnay  goes good or a Pinot Grigio is real nice.

Grilled Salmon with Honey Balsamic Sauce poppopcooks.com

 

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Course Main Dish
Cuisine Pop pop's Stuff
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Pop pop's Stuff
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. First salt pepper the filets and put a skillet on at just over medium heat. Add 1 tbsp. olive oil. While it is heating up salt and pepper the filets then cook them until they just start to get firm to the poke. Put them aside on a plate.
  2. As the salmon is cooking cut 1/2 medium size onion in to strips. When you take the salmon out pt the onions and a tbsp. of butter in the pan. Squeeze the juice from half of a lemon in to the mix and toss the lemon rind in also. Mix it all up with a wooden spoon scraping the bits off the bottom of the pan.
  3. When the onion is translucent add the honey and the balsamic vinegar. When the honey and the balsamic start to bubble put the salmon and the drippings back in the pan. Gently turn the filets over a couple of times as they heat up so they get a bath in the sauce.
  4. Bob Appetit! Enjoy it with a good dry white wine. Chardonnay goes good or a Pinot Grigio is real nice.
    Grilled Salmon with Honey Balsamic Sauce poppopcooks.com
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Shrimp Sautéed in Red Wine with Sun Dried Tomatoes

Shrimp Sauteed in sun dried tomatoes red wine sauce poppopcooks.com

Shrimp Sautéed in Red Wine with Sun Dried Tomatoes was an experiment and a twist from some of our usual Sautéed Shrimp ingredients, but, it turned out great and we’re going to make it a regular. BTW it is very easy.

 

Thaw the shrimp if neccessary. Zest a whole lemon then cut the zested lemon in half. Peel and devein the shrimp and put them in a bowl with the juice from half of the lemon. If you’re pressed for time it’s pretty easy to multi-task the shrimp business while you get the sauté stuff going. Put a pan on at just above medium heat and add the oil from the sun dried tomatoes and the butter.  Chop up the garlic and the sun dried tomatoes. Put the garlic, tomatoes and the lemon zest in the pan. 

 

Shrimp Sauteed in sun dried tomatoes red wine sauce1

 

As soon as the garlic starts to sizzle add the wine, salt, black pepper and the red pepper flakes. Squeeze in the juice from the other half of the lemon and put the rinds in also. Let it come up to a simmer and reduce a little.

Shrimp Sauteed in sun dried tomatoes red wine sauce2 poppopcooks.com

 

Add the shrimp and sauté until they are opaque, stirring them a few times in the sauce as they cook.

Shrimp Sauteed in sun dried tomatoes red wine sauce3 poppopcooks.com

 

Bon appetit! Enjoy it with your pasta du jour. We had some Spaghetti aglio e olio and 

Shrimp Sauteed in sun dried tomatoes red wine sauce poppopcooks.com

a small loaf of bastone made from Poppop’s easy homemade bread and of course a bottle of chianti to help things along.

Shrimp Sautéed in Red Wine with Sun Dried Tomatoes4

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Course Main Dish
Cuisine Pop pop's Stuff
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine Pop pop's Stuff
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Thaw the shrimp if neccessary. Zest a whole lemon then cut the zested lemon in half. Peel and devein the shrimp and put them in a bowl with the juice from half of the lemon. If you're pressed for time it's pretty easy to multi-task the shrimp business while you get the sauté stuff going. Put a pan on at just above medium heat and add the oil from the sun dried tomatoes and the butter. Chop up the garlic and the sun dried tomatoes. Put the garlic, tomatoes and the lemon zest in the pan.
  2. As soon as the garlic starts to sizzle add the wine, salt, black pepper and the red pepper flakes. Squeeze in the juice from the other half of the lemon and put the rinds in also. Let it come up to a simmer and reduce a little. Add the shrimp and sauté until they are opaque, stirring them a few times in the sauce as they cook.
  3. Bon appetit! Enjoy it with your pasta du jour. We had some Spaghetti aglio e olio and
    Shrimp Sauteed in sun dried tomatoes red wine sauce poppopcooks.com
  4. a small loaf of bastone made from Poppop's easy homemade bread and of course a bottle of chianti to help things along.
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Caramelized Pearl Onions

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Caramelized Pearl Onions are a regular whenever we have company over and for years I bought the little bunches of them, trying to get as close as possible to getting them all the same size. Then cutting the ends off and peeling them. It was a pain but it was worth it. They ARE good! Then a while back I stumbled upon frozen pearl onions and gave them a try. Wow, the finished product is just as good and they are a lot closer to being uniform in size. We had our son, John, our daughter-in-law Whitney and our two precious granddaughters, Caitlyn and Peyton over for Sunday dinner.

That’s Caitlyn on the left cutting up the mozzarella for the chicken parmesan and eggplant parmesan we had for dinner. That’s Peyton in the middle. She’s  in charge, just ask her. I’m just totally enjoying my time with my cute grand babies.

Caramelized Pearl Onions4 poppopcooks.com

Oh, back to the Caramelized Pearl Onions! Thaw out a bag of frozen pearl onions. Drain out the liquid and pat them dry with paper towels.

Caramelized Pearl Onions1 poppopcooks.com

 

Put a skillet on that is big enough to handle the onions all spread out and not piled up. Did I say that right? Set it at medium low and add 4 tbsp.of extra virgin olive oil. Add the onions and sprinkle 1 level tbsp. salt and 1/2 tbsp. pepper all over them.

Caramelized Pearl Onions2 poppopcooks.com

Let them cook slowly, tossing every couple of minutes. The slower they cook the sweeter and tastier they will be. It will take about 25-30 minutes for them to be caramelized. When they are a golden color taste one. I bet you can’t stop at just one. If they look good and taste good they are ready. Some people add water,  white wine and /or various herbs but in my opinion there is no need to add to or embellish the great taste of the simply caramelized onions. I’ve tried other added stuff and have always come back to just onions, EVO, salt and pepper. You can’t beat it.

Caramelized Pearl Onions poppopcooks.com

This is the pair of Calphalon pans that I use every time I get dinner ready. They are the best I’ve ever worked with. Real easy to use and clean.


They went over real good, ,,again. The only reason there are a few left is that the main course was on the table and Gammy said, “GET IN HERE, SIT DOWN AND STOP IT WITH THE ONIONS”.

Caramelized Pearl Onions3 poppopcooks.com

 

 

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Course appetizer
Cuisine Pop pop's Stuff
Prep Time 3 minutes
Cook Time 25 minutes
Servings
Ingredients
Course appetizer
Cuisine Pop pop's Stuff
Prep Time 3 minutes
Cook Time 25 minutes
Servings
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Instructions
  1. Thaw out a bag of frozen pearl onions. Drain out the liquid and pat them dry with paper towels. Put a skillet that is big enough to handle the onions all spread out and not piled up. Did I say that right? Set it at medium low and add 4 tbsp.of extra virgin olive oil. Add the onions and sprinkle 1 level tbsp. salt and 1/2 tbsp. pepper all over them.
  2. Let them cook slowly, tossing every couple of minutes. The slower they cook the sweeter and tastier they will be. It will take about 25-30 minutes for them to be caramelized. When they are a golden color taste one. I bet you can't stop at just one. If they look good and taste good they are ready.
    Caramelized Pearl Onions poppopcooks.com
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Grilled Lamb Chops with Rosemary and Mint

Grilled Lamb Chops with Rosemary and Mint poppopcooks.com

As a little kid growing up in New Jersey my mom gave us  Lamb Chops that she had fried in a cast iron skillet at least once a week. Just about every Sunday we would all have dinner with our Grandparents.  Grandma would make Roast beef, roast pork or roast leg  of lamb. The lamb had  mint jelly tagging along, of course. We hardly ever run across Lamb Chops in our area so when we do we grab ’em and enjoy. You’ll see in the pics that I found some very small Lamb Chops so I cooked up the whole package of eight of them. They were so small that they only made enough for Gammy and I.Grilled Lamb Chops with Rosemary and Mint poppopcooks.com

 

Chop up the rosemary, garlic and the mint leaves. If you don’t have fresh rosemary or mint leaves just go with the dried stuff and only use half as much as the fresh. Add a small pinch each of salt and black pepper. Using the knife, mix it all together right there on the cutting board.

Grilled Lamb Chops with Rosemary and Mint poppopcooks.com
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Sprinkle 1/2 of the rosemary mixture on the lamb chops and press it onto the surface of the meat with the side of your knife. Carefully turn them over and repeat on the other side.

Grilled Lamb Chops with Rosemary and Mint poppopcooks.com

 

Put a skillet on at medium high and swirl about 2 tbsp. of olive oil. If you have trimmed some of the fat off the chops put that in the pan also.  As soon as it is heated up carefully place the lamb chops in trying not to lose any of the herbs. 2-4 minutes a side depending on how thick they are, how hot the skillet is and how rare your like them. As they start to brown poke the meaty part with your finger. If it soft it is still rare in the center. If you want it well done wait until it is firm to the touch.

Grilled Lamb Chops with Rosemary and Mint poppopcooks.com

 

Get them as done as YOU want them and serve them up and enjoy your grilled Lamb Chops with Rosemary and Mint! Now, wasn’t that easy?Grilled Lamb Chops with Rosemary and Mint poppopcooks.com

 

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Course Main Dish
Cuisine Pop pop's Stuff
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Pop pop's Stuff
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
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Instructions
  1. Chop up the rosemary, garlic and the mint leaves. If you don't have fresh rosemary or mint leaves just go with the dried stuff and only use half as much as the fresh. Add a small pinch each of salt and black pepper. Using the knife, mix it all together right there on the cutting board. Sprinkle 1/2 of the rosemary mixture on the lamb chops and press it onto the surface of the meat with the side of your knife. Carefully turn them over and repeat on the other side.
  2. Put a skillet on at medium high and swirl about 2 tbsp. of olive oil. If you have trimmed some of the fat off the chops put that in the pan also. As soon as it is heated up carefully place the lamb chops in trying not to lose any of the herbs. 2-4 minutes a side depending on how thick they are, how hot the skillet is and how rare your like them. As they start to brown poke the meaty part with your finger. If it soft it is still rare in the center. If you want it well done wait until it is firm to the touch.
  3. Get them as done as YOU want them and serve them up and enjoy your grilled Lamb Chops with Rosemary and Mint! Now, wasn't that easy?
    Grilled Lamb Chops with Rosemary and Mint poppopcooks.com
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