Easy Blackened Salmon Dinner – 20 Minutes – Gluten Free – Paleo

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This Easy Blackened Salmon Dinner is…

…….. also very very good. 

Skinless salmon filets work best for this recipe. If you buy the salmon fresh the person helping you will skin them if you ask. If you buy them frozen look for some that have already been skinned.

You could use a lot of different combos of ingredients in the dry “rub” to get a lot of different flavors. Tonight I went with salt, dried basil, cayenne pepper, dried dill weed, lemon pepper and garlic powder. You could mix them all together in a small bowl or just sprinkle them on the filets right out of their containers.

The veggies are going to take a little more time than the salmon so let’s get them going.

Gammy likes pan fried potatoes with onion and fresh rosemary so,,,,,,,,yup, I do it for her pretty regularly. You can cook another veggie right along with the potato and onion if you want. I went with zucchini tonight.

Put a skillet on at medium high with enough olive oil to coat the bottom. Slice up the veggies and put them into the skillet with the rosemary. Sprinkle with a little salt and pepper. 

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Toss a couple of times to get everything coated evenly.

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While the veggies are cooking put a smaller skillet on at medium high and swirl in some olive oil. Top off the salon filets with half of the “rub” on the side without the gray stripe. 

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Put them in the skillet with the spicy side down and the gray striped side up. 

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Then spice up the stripe side and cook for 2-3 minutes a side depending on how thick they are and how well done YOU like them. 

Toss the veggies a few more times as the salmon cooks. When the veggies and the salmon are done……..

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……enjoy your Easy Blackened Salmon Dinner.

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A light bodied white like a pinot grigio or a soave or a muscadet would go along real nicely with your Easy Blackened Salmon Dinner.

Oh, yeah and some of Poppop’s easy homemade bread is good tag along.

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Easy Spicy Salmon Dinner BigOven - Save recipe or add to grocery list Yum
Salmon filets coated with spices and herbs then pan seared.
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Prep Time 10 minutes
Cook Time 10 minutes
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for coating the salmon filets
Prep Time 10 minutes
Cook Time 10 minutes
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for coating the salmon filets
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Instructions
  1. Put a skillet on at medium high with enough olive oil to coat the bottom. Slice up the veggies and put them into the skillet with the rosemary. Sprinkle with a little salt and pepper. Toss a couple of times to get everything coated evenly.
  2. While the veggies are cooking put a smaller skillet on at medium high and swirl in some olive oil. Top off the salon filets with half of the "rub" on the skinless side aka the side without the gray stripe. Put them in the skillet with the spicy side down and the gray striped side or skin side up. Then spice up the stripe side and cook for 2-3 minutes a side depending on how thick they are and how well done YOU like them.
  3. Put them in the skillet with the spicy side down and the gray striped side or skin side up. Then spice up the stripe side and cook for 2-3 minutes a side depending on how thick they are and how well done YOU like them. Toss the veggies a few more times as the salmon cooks. When the veggies and the salmon are done enjoy your Easy Blackened Salmon Dinner.
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No Fry Eggplant Parmesan Recipe – 30 Minutes

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Eggplant Parmesan can be…..

…..done a few different ways resulting in various levels of time needed and mess made.

A long time ago I was working as a grunt in an Italian restaurant and meet this cook named Sal. He was always complaining about the Italian food here in America and how so much of it wasn’t the “real thing”. On the subject of eggplant parmesan, or as Sal called it “parmigiana di melanzane” .

He said, “Real Italian cooks bake the eggplant for parmigiana not fry it.”

At the time I just wrote it off as another one of his rants.

Then, years later, I saw Mario Batelli do it this way on his television show. So I had to try it and it is now the way that I do it all the time.

Quicker, less mess and just the right texture. Not crunchy and not mushy.

Set the oven at 400°F/205C. If you are not using a nonstick cookie sheet then line your cookie sheet with aluminum foil and spray or wipe it with olive oil.

Cut the ends off of the eggplant and peel them. Some cooks leave the skin on but we don’t like the taste of the skin. Then slice into about 1/2 inch thick slices.

Using a little more than your gut tells you to, salt and pepper both sides of the eggplant slices and lay them out in the cookie sheet.

About 8 minutes or until slightly browned a little and just starting to get soft. The time will vary with different eggplants do to how ripe they might be.

BTW – when you are picking out your eggplant get the ones with the the least – or hopefully none – skin blemishes and lightest in weight.

Lightly cover half of the slices with tomato sauce – you could use  fresh or canned tomatoes in a pinch – and top with the mozzarella. Lay the naked slices on top of the well dressed slices and this time after the mozzarella sprinkle some dried basil  and grated parmesan cheese. Lightly drizzle with olive oil.

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In the resulting bare spot in the pan spread out your veggie of choice for today. Broccoli or string beans will work. We like asparagus for this.

Give the asparagus the same tomato sauce, cheese, basil and olive oil topping that you gave the top eggplant layer. Into the oven for for about 8 minutes or until the cheese is done the way that YOU like it. 

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Then buon appetito!! Enjoy your No Fry Eggplant Parmesan. 

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Chianti of course!!

 

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Eggplant parmesan done with baked eggplant slices instead of fried.
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
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Instructions
  1. Set the oven at 400°F/205C. If you are not using a nonstick cookie sheet then line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Cut the ends off of the eggplant and peel them. Then slice into about 1/2 inch thick slices. Using a little more than your gut tells you to, salt and pepper both sides of the eggplant slices and lay them out in the cookie sheet. About 8 minutes or until slightly browned a little and just starting to get soft. The time will vary with different eggplants do to how ripe they might be.
  2. Lightly cover half of the slices with marinara sauce - you could use sliced tomatoes in a pinch - and top with the mozzarella. Lay the naked slices on top of the well dressed slices and this time after the mozzarella sprinkle some dried basil and grated parmesan cheese. Lightly drizzle with olive oil.
  3. In the resulting bare spot in the pan spread out your veggie of choice for today. Any stalky kind of green will work. We like asparagus for this. Give the asparagus the same tomato sauce, cheese and basil topping that you gave the top eggplant layer. Bake in to the oven for for about 5 minutes or until the cheese is done the way that you like it.
  4. Then buon appetito!! Enjoy your No Fry Eggplant Parmesan.
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Date Night Filet Mignon can lead to happy endings

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Date Night Filet Mignon

A long long time ago when Gammy and were out on our first date I wanted to impress her so I took her to the fanciest, snootiest restaurant that I could find.

Even though she had grown up on a farm she had never heard of “Filet Mignon”. I wanted to impress her with my sophistication and worldly knowledge – yeah  right – so I convinced her to try Filet Mignon. I just told her that it was a “high class” kind of steak that I liked. 

She said, “Ok, I’ll try something new. I’m  here with you aren’t I?”

When the waiter took her order and asked how she would like it she said, “I’d like it rare, please.”

We joked through a few double entendres about “rare” and how she would like it as we enjoyed our wine.

In my efforts to impress her I had ordered a good Italian pinot noir.

“Wow, this is good! I’ve never had wine before. Just beer and sometimes a little bourbon.”

Since that first date we have always shared a bottle of wine with our dinners.

When our filet mignons were served she said, “Oh, it’s beef tenderloin steak”. 

So much for my efforts at making an impression.

Still to this day, almost 40 years later, on our “date nights” we just about always have Filet Mignon accompanied by a good Italian red wine.

I’ve done our Filet Mignon a lot of different ways. From just pan seared with salt and pepper to pizzaiola and everything in between. 

This way has become our favorite. 

What makes this way so good is the butter mixture that you will use to cook the steaks in and also top them with as you serve them.

Take your steaks out of the fridge and let them get closer to room temperature while you put together your butter mixture.

And for that butter mixture cut a half stick of butter into pads and put the pads on your cutting board. 

Mince the garlic, zest the lemon and chop the parsley.

Put the parsley, garlic, lemon zest, dried basil, cayenne pepper and grated parmesan on top of the butter and……

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……using a table knife or a small spatula smash it and mix it all together. Then form it into a kinda mini loaf of bread shape.

I learned this recipe a long time ago working at a fancy restaurant while still in high school. The chef would have me mix up the butter mixture and put it in ice cube trays and freeze them. So then they would be waiting for us during the busy dinner hours.

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Put a skillet on at medium high and swirl in just about a tablespoon of olive oil and plunk in about a third of the butter mixture. 

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While the skillet is getting hot generously salt and pepper both sides of the filets.

When the oil and butter have stopped acting up and leveled out put in the steaks. The butter and oil will foam up again but that’s ok.

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Cook the steaks about 3 minutes a side then test them. When the steaks are just starting to get firm or they read 130° on an instant read meat thermometer they are rare. When they are definitely firm to a poke and read 165° they are well done. The in-betweens will give you medium rare, medium and medium well. I’m sure that your meat thermometer has the temperatures for all of the different meats listed on it.

Serve up your Filet Mignon steaks and top them with pads of the butter mixture and the liquid from the skillet.

 

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Some of Poppop’s easy homemade bread to dip in those juices is just about a must and for old times sake we had a real good bottle of Italian Pinot Noir with our Date Night Filet Mignon.

 

 

 

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Beef tenderloin steaks seared in and topped with butter laced with some herbs and spices.
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Cuisine American
Prep Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Take your steaks out of the fridge and let them get closer to room temperature while you put together your butter mixture. And for that butter mixture cut a half stick of butter into pads and put the pads on your cutting board. Mince the garlic, zest the lemon and chop the parsley. Put the parsley, garlic, lemon zest, dried basil, grated parmesan and cayenne pepper on top of the butter and using a table knife or a small spatula mix it all together and form it into a kinda mini loaf of bread shape.
  2. Put skillet on at medium high and swirl in just about a tablespoon of olive oil and plunk in about a third of the butter mixture. While the skillet is getting hot generously salt and pepper both sides of the filets. When the oil and butter have stopped acting up and leveled out put in the steaks. The butter and oil will foam up again but that's ok. Cook the steaks about 3 minutes a side and test them. When the steaks are just starting to get firm or they read 130° on an instant read meat thermometer they are rare. When they are definitely firm to a poke and read 165° they are well done. The in-betweens will give you medium rare, medium and medium well. I'm sure that your meat thermometer has the temperatures listed on it or they came with it on paper.
  3. Serve up your Filet Mignon steaks and top with the butter mixture and the liquid from the skillet.
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One Pot Weeknight Chicken Dinner – Quick and Easy – 25 Minutes

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 One Pot Weeknight Chicken Dinner will be….

 ….real good on the weeknight that you make it and also the leftovers will be great as a lunch at work or as a “weeknight nuke it no brainer” on one of those nights when you just don’t feel like cooking.

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A lot of my readers are working moms and/or dads so I hope, no I’ll bet, that  this recipe helps.

It’s quick,  easy, and delish!

First get out your dishwasher safe cutting board and cut up the chicken. In the pursuit of quick and easy I just thawed out some tenders in the microwave and cut them into pieces.

Put a large skillet or sauté pan on at medium high and swirl in enough olive oil to coat the bottom. Put in the chicken pieces and stir them around a few times as they cook.

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When they have browned add the carrots, salt, pepper and dried basil.

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Mix it up a few times until the carrots just begin to get a little soft. I test them with a table fork.

Add the broth and let it come up to a fast simmer. Then…

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…..put in the gnocchi.  Stir a few more times until the gnocchi starts to float, 2-3 minutes. You could use cut up potatoes or some small piece pasta like penne or rigatoni instead of gnocchi. Just put it in at the same time as the broth.

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Then add the peas.

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Mix the peas in and when broth starts to simmer again throw in the grated parmesan.

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Stir in the parmesan and it’s ready to enjoy! Top it off with a little more grated parmesan when you serve it. 
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A nice chardonnay goes along real good with your One Pot Weeknight Chicken Dinner.

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Chicken, Gnocchi and Veggies all in one pot and in 25 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Instructions
  1. First get out your dishwasher safe cutting board and cut up the chicken. Put a large skillet or sauté pan on at medium high and swirl in enough olive oil in to coat the bottom. Put in the chicken pieces and stir them around a few times as they cook. When they have browned add the carrots and the salt, pepper and dried basil. Mix it up a few times until the carrots just begin to get a little soft. I test them with a table fork.
  2. Add the broth and let it come up to a fast simmer. Then put in the gnocchi. Stir a few more times until the gnocchi starts to float.
  3. Then add the peas. Mix the peas in and when broth starts to simmer again throw in the grated parmesan. Stir in the parmesan and it's ready to enjoy! Top it off with a little more grated parmesan.
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