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
Servings
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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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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……

Date Night Filet Mignon-poppopcooks.com-Filrt Mignon-beef tenderloin streak-pan seared filet mignon-beef tenderloin-filet mignon recipe

……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
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Rating: 5
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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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Blackened Catfish – Quick and Easy – 20 Minutes – Gluten Free – Paleo

Blackened Catfish…

……..is Quick and Easy and Delish and Gluten Free and Paleo Friendly. Did I leave anybody out?

You can use just about any fish filets for this recipe i.e. red snapper or mahi-mahi or tilapia also work real well. I’ve even seen it done with salmon, but, for us catfish works best. It keeps it’s shape through the high heat needed for the blackening process and it is tasty.

Put a skillet on at HIGH and add the olive oil and butter.

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Mix the dry ingredients together in a shallow dish that will handle the Catfish filets.. Then…….

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 ……..melt the butter in the microwave in another shallow dish that can handle the catfish filets.

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Dip the filets one at a time in the butter and then in the dry stuff getting the filets well coated all over with the spices. When the butter in the skillet has stopped foaming and has turned brown put the filets in the skillet.

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The filets will make the butter foam up again. They will only need 2-3 minutes a side. Poke them and when they have firmed up and the coating of the spices has turned “blackened” they are ready.

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Serve them up with a wedge of lemon. We had some sauteed broccoli with garlic and some quick and easy hash brown potatoes with our Blackened Catfish but you just look in the fridge and  put together your weeknight meal the way that YOU want. 

Enjoy!!

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Catfish filets coated with dry spices and seared in a hot skillet.
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put a skillet on at HIGH and add the olive oil and butter. Mix the dry ingredients together in a shallow dish that will handle the Catfish filets. Melt the butter in the microwave in another shallow dish that can handle the catfish filets.
  2. Dip the filets one at a time in the butter and then in the dry stuff getting the filets well coated all over with the spices. When the butter in the skillet has stopped foaming and has turned brown put the filets in the skillet.
  3. The filets will make the butter foam up again. They will only need 2-3 minutes a side. Poke them and when they have firmed up and the coating of the spices has turned "blackened" they are ready.
  4. Serve them up with a wedge of lemon. We had some sauteed broccoli with garlic and some quick and easy hash brown potatoes with our Blackened Catfish but you just look in the fridge and put together your weeknight meal the way that YOU want.
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Quick Easy Beef Fajitas – No Marinade

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In keeping with your recipes needing to be quick and easy let’s eliminate the marinading the beef step and still have great tasting Quick Easy Beef Fajitas.

Put a large skillet on at a setting between medium high and high. Add enough olive oil to fully coat the bottom the skillet. Use thin sliced round beef steak or whole skirt steak or flank steak and cut it into about 1/2″ strips. The peppers in the pic are poblano peppers cut into strips. You might prefer red, green or orange bell peppers. We like the poblanos because they add a little bit of spiciness. Cut a medium sized onion into strips and chop up the garlic. Cut the lemon – or lime – in half.

Beef Fajitas-2-poppopcooks.com

Put everything but the lemon in the skillet and toss it all together. Squeeze the lemon – or lime – juice all around on top of the mixture and toss in the rinds. Sprinkle the spices all over it and toss it all some more. Toss regularly as it cooks. When everything is starting to get a little crispy on the edges, it’s ready. About 10 – 15 minutes. About halfway through the grilling process drain off any liquid that has accumulated in the pan and add a little more olive oil.

Beef Fajitas-4-poppopcooks.com

Heat up the tortillas in between pepper towels in the microwave and enjoy your Quick Easy Beef Fajitas. Spoon the meat and veggies on the tortillas and top it off with some salsa or sour cream or pico de gallo or “all of the above”.

Beef Ftjitas-Poppopcooks.com

 

No knife and fork. Just pick it up and bite into it.

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It was good!!

Beef Fajitas-8-poppopcooks.com

 

 

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Quick Easy Beef Fajitas - No Marinade BigOven - Save recipe or add to grocery list Yum
A traditional Mexican dish done quick and easy.
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Course Main course, Meat
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course, Meat
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Put a large skillet on at a setting between medium high and high. Add enough olive oil to fully coat the bottom the skillet. Use thin sliced round beef steak or whole skirt steak or flank steak and cut it into about 1/2" strips. The peppers in the pic are poblano peppers cut into strips. You might prefer red, green or orange bell peppers. We like the poblanos because they add a little bit of spiciness. Cut a medium sized onion into strips and chop up the garlic. Cut the lemon - or lime - in half.
  2. Put everything but the lemon in the skillet and toss it all together. Squeeze the lemon - or lime - juice all around on top of the mixture and toss in the rinds. Sprinkle the spices all over it and toss it all some more. Toss regularly as it cooks. When everything is starting to get a little crispy on the edges, it's ready. About 10 - 15 minutes. About halfway through the grilling process drain off any liquid that has accumulated in the pan and add a little more olive oil.
  3. Heat up the tortillas in between pepper towels in the microwave and enjoy your Quick Easy Beef Fajitas. Spoon the meat and veggies on the tortillas and top tit off with some salsa or sour cream or pico de gallo or "all of the above".
    Beef Fajitas-8-poppopcooks.com
Recipe Notes

Of course you could use chicken instead of beef.

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