Baked Salmon Honey Lemon Weeknight Dinner – One Pan – 20 Minutes – Quick and Easy

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Honey Lemon Baked Salmon Weeknight Dinner is for busy people who still want to quickly and easily make a great weeknight dinner. This Baked Salmon recipe with the addition of the honey and lemon glaze is a real good twist on your usual baked salmon recipe.

Thaw the salmon filets if you need to. Just put them in a bowl of water to thaw while you get the veggies ready.

Turn on your oven and set it at 450°.

Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or use a nonstick baking sheet and give it the same olive oil treatment.

Cut up the potatoes and put them on the baking sheet with the broccoli and baby carrots. Drizzle everything with olive oil and sprinkle with salt and pepper.

Put the honey in a bowl, squeeze in the lemon juice and add the parsley flakes. Then whisk it all together with the brush that you are going to use to apply it to the salmon.

Lay the Salmon filets out on the sheet skin side down. If the filets have been skinned just look for the side that is flatter and has a pale gray stripe in the middle and lay that side down on the pan.

Brush them generously with the honey lemon mixture and cover with the lemon slices.

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Put it in the oven for about 10 minutes or until the carrots are soft to poke with a table fork and/or the salmon wants to easily flake when you poke it with the fork.

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Then just sprinkle with a little bit of parsley flakes. Serve it and sit down and enjoy your Honey Lemon Baked Salmon Weeknight Dinner. Along with a chilled bottle of Chardonnay, or Pinot Grigio or any other white wine that YOU like..

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Prep Time 10 minutes
Cook Time 10 minutes
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Turn on your oven and set it at 450°. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or use a nonstick baking sheet and give it the same olive oil treatment. Cut up the potatoes and put them on the baking sheet with the broccoli and baby carrots. Drizzle everything with olive oil and sprinkle with salt and pepper.
  2. Put the honey in a bowl, squeeze in the lemon juice and add the parsley flakes. Then whisk it all together with the brush that you are going to use to apply it to the salmon. Lay the Salmon filets out on the sheet skin side down. If the filets have been skinned just look for the side that is flatter and has a pale gray stripe in the middle and lay that side down on the pan. Brush them generously with the honey lemon mixture and cover with the lemon slices.
  3. Put it in the oven for about 10 minutes or until the carrots are soft to poke with a table fork and/or the salmon wants to easily flake when you poke it with the fork. Then just sprinkle with a little bit of parsley flakes. Serve it and sit down and enjoy your Honey Lemon Baked Salmon Weeknight Dinner.
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Philly Cheesesteak From Leftovers – 15 Minutes – Quick and Easy

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Philly Cheesesteak from Leftovers isn’t….

….just for those weeknights when you want to put together a no effort no brainer supper. It’s a real good meal that can be put together very Quick and Easy.

We had some leftover London Broil that I had

done pizzaiola style so…

….I rinsed off the slices and cut them into strips. You could get some thin sliced chuck or round beefsteaks or go to the deli section and get some roast beef sliced thin or even use some leftover rotisserie chicken.

Cut some onion into strips and slice or chop some cloves of garlic.

Put a skillet on at medium high and eyeball just enough olive oil to cover the bottom.

Put the beef, onions and garlic into the skillet. Sprinkle  with some salt and pepper.

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Stir or toss it all a few times as it cooks. When it all is almost cooked to how you want it to be, when served, spread it all out and lay the slices of cheese on top.

When the cheese has melted put your philly cheesesteak onto some Italian bread or rolls. Or, just serve it with the bread on the side and let your tribe put it together any way that they want.

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Now, how was that for Quick and Easy?

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Philly Cheesesteak, what more can I say?
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Prep Time 5 minutes
Cook Time 10 minutes
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Prep Time 5 minutes
Cook Time 10 minutes
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Instructions
  1. Cut some onions into strips and slice or chop some cloves of garlic. Put a skillet on at medium high and eyeball just enough olive oil to cover the bottom. Put the beef, onions and garlic into the skillet. Sprinkle some salt and pepper.
  2. Stir or toss it all a few times as it cooks. When it all is almost cooked to how you want it to be, when served, spread it all out and lay the slices of cheese on top.
  3. When the cheese has melted put your philly cheesesteak onto some Italian bread or rolls. Or, just serve it with the bread on the side and let your tribe put it together any way that they want.
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Pan Seared Scallops – Nine Minutes Max – Quick and Easy

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Pan Seared Scallops are….

…… the extreme of Quick and Easy. So much so that you should have the rest of the meal cooked and ready to serve before you put the scallops in the skillet.

I can remember as a kid back in New Jersey when we would go “down the shore” walking along the waters edge there were always lots of clam and scallop shells to pick up.

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Here in Texas decent sea scallops cost $20 a pound or more. I found some in the frozen section at Costco that came in two pound bags for just 15 bucks a bag.

There is no way that a chef in a restaurant could make Pan Seared Scallops better than you will. It is that quick and easy. 

If you have to defrost them just put them in a strainer and run cold water on them for a few minutes depending on their size. Or, the way I like to do it is to put them in a bowl with enough water to cover them and squeeze in some lemon juice. 

When they have defrosted pat them dry on a paper towel and salt and pepper both sides. 

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Put a skillet on at medium high. Swirl a little olive oil in and add the butter. When it has heated up to the point that when you put a drop or two of water in it sizzles and evaporates immediately you are ready to go.

Forgive me but I’m going to say it again. Have all of the rest of the meal done and keeping warm on a back burner and ready to serve before you put the scallops in the skillet. The scallops will cook that fast.

Lay the scallops out in the skillet going in a clockwise direction so that you will remember the order that you put them in. They cook so fast that you will want to turn them over in the same order that you lay had laid them out. Just about 2 minutes for the first side and one for the second. Or……

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……..until they are browned on the edges and opaque in the middle.

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That’s it! Put them on the plates with the rest of the meal and enjoy your Pan Seared Scallops.

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A chilled bottle of French Chablis or an Italian Pinot Grigio goes along real good.

 

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Pan Seared Scallops
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Cuisine American
Prep Time 5 minutes
Cook Time 4 minutes
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Cuisine American
Prep Time 5 minutes
Cook Time 4 minutes
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Votes: 1
Rating: 5
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Instructions
  1. If you have to defrost them just put them in a strainer and run cold water on them for a few minutes depending on their size. Or, the way I like to do it is to put them in a bowl with just enough water to cover them and squeeze some lemon juice in with them. When they have defrosted pat them dry on a paper towel and salt and pepper both sides.
  2. Put a skillet on at medium high. Swirl a little olive oil in and add the butter. When it has heated up to the point that when you put a drop or two of water in it sizzles and evaporates immediately you are ready to go.
  3. Forgive me but I'm going to say it again. Have all of the rest of the meal done and keeping warm on a back burner and ready to serve before you put the scallops in the skillet. The scallops will cook that fast. Lay the scallops out in the skillet going in a clockwise direction so that you will remember the order that you put them in. They cook so fast that you will want to turn them over in the same order that you lay had laid them out. Just about 2 minutes for the first side and one for the second. Or until they are browned on the edges and opaque in the middle.
  4. That's it! Put them on the plates with the rest of the meal and enjoy your Pan Seared Scallops.
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Easy Chicken Breast Recipe – Twenty Five Minutes

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This Easy Chicken Breast Recipe uses sage which goes along with poultry real well.

My turkey dressing always goes over good and sage is an important ingredient.

Sage can grow just about anywhere except for blazing hot desert and freezing polar weather. Just plant it in the garden or in a pot on a window sill or the deck and let it do it’s thing.

And if you do live inside the Arctic circle or in the Sahara desert or if you just aren’t a plant person dried sage from the spice rack works okay.

Gammy learned growing up on a farm here in Texas that when the sage plants are blooming that means it will rain soon. So far she hasn’t convinced me about that one.

You will make this easy chicken breast recipe like a chef. It’s simple and has only a few ingredients that come together real well.

Instead of a humdrum weeknight supper you and your special squeeze will be able to close your eyes and imagine you are dining out at a fine hillside ristorante in Tuscany.

I put together a scallions – aka green onions – , peas and gnocchi in one skillet while I was doing the easy chicken breast recipe in another skillet. 

Regular old onions or shallots will work instead of scallions, if you like.

If your chicken breasts are frozen put them in the microwave to thaw out. One skillet at medium heat with about 1/8″ of good extra virgin olive oil. Another skillet at medium high with about 2-3 tablespoons of regular olive oil. Just eyeball enough to coat the bottom of the skillet plus a little more.

While the pans are getting hot clean and chop up the scallions – or onions – and put them in the medium heat extra virgin skillet and sprinkle with a little salt and pepper.

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Stir or toss them a few times as they cook.

Salt and pepper the up side of the chicken breasts and put them in their skillet with the seasoned side down and then salt and pepper the new up side.

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While it’s all cooking coarsely chop up the garlic and the sage leaves.

When the scallions just start to get translucent add the peas and the gnocchi. Spread it all out…. 

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……and add enough chicken broth to just barely get up to the top of the gnocchi.

Turn the heat up to medium high until it starts to simmer then lower it to medium. Mix it all together and stir or toss it all a few more times and when the  gnocchi is okay to a nibble test it all is ready to serve.

If the chicken skillet is still busy just lower the heat as low as it can go so the veggies will keep warm.

Give  the chicken breasts about 3-5  minutes a side depending on the thickness. When they are leaking clear liquid and/or are firm to a finger poke or better yet if they read 165° on a meat thermometer they are done.

Remove them to a shallow bowl that will catch the drippings.

Put the butter, lemon juice with the rinds, sage and garlic into the chicken skillet. Using a wooden spoon stir it all together while scraping the bits left from the chicken off the bottom.

As soon as the garlic gets fragrant – about a minute – add the white wine and stir it all up.

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Put the breast and the drippings back in the skillet to warm back up and spoon the liquid and the veggies over the breasts. Turn them over a couple of times through the process. 

You did great!! Some sage advice here – sorry – you and your honey really should finish that bottle of white wine while dining on the results of your easy chicken breast recipe.

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We had a Gammy favorite, surprised?

Santa Margarita Pinot Grigio.

 

 

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Chicken breasts sautéed with sage, garlic and white wine.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Votes: 1
Rating: 5
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Instructions
  1. One skillet at medium heat with about 1/8" of good extra virgin olive oil. Another skillet at medium high with about 2-3 tablespoons of regular olive oil. Just eyeball enough to coat the bottom of the skillet plus a little more.
  2. While the pans are getting hot clean and chop up the scallions - or onions - and put them in the medium heat extra virgin skillet and sprinkle with a little salt and pepper. Stir or toss them a few times as they cook.
  3. Salt and pepper the up side of the chicken breasts and put them in their skillet with the seasoned side down and then salt and pepper the new up side. While it's all cooking coarsely chop up the garlic and the sage leaves.
  4. When the scallions just start to get translucent add the peas and the gnocchi. Spread it all out and add enough chicken broth to just barely get up to the top of the gnocchi. Turn the heat up to medium high until it starts to simmer then lower it to medium. Mix it all together and stir or toss it all a few more times and when the gnocchi is okay to a nibble test it all is ready to serve. If the chicken skillet is still busy just lower the heat as low as it can go so it will keep warm.
  5. Give the chicken breasts about 3-5 minutes a side depending on the thickness. When they are leaking clear liquid and/or are firm to a finger poke or better yet if they read 165° on a meat thermometer they are done. Remove them to a shallow bowl that will catch the drippings. Put the butter, lemon juice with the rinds, sage and garlic into the chicken skillet. Using a wooden spoon stir it all together while scraping the bits left from the chicken off the bottom. As soon as the garlic gets fragrant - about a minute - add the white wine and stir it all up. Put the breast and the drippings back in the skillet to warm back up and spoon the liquid and the veggies over the breasts. Turn them over a couple of times through the process.
  6. You did great!! Some sage advice here - sorry - you and your honey really should finish that bottle of white wine with the results of your easy chicken breast recipe.
    Easy Chicken Breast Recipe-5-poppopcooks.com-chicken breast recipes, chicken recipes, chicken breast, boneless chicken recipes, easy chicken recipes, recipes for chicken breasts
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