Caramelized Salmon. We usually try to eat seafood of some sort at least twice a week or so.
If I'm running short on time or just behind in general (often), I'll just throw together something quick and easy - like garlic salmon. However, James got tired of our usual and requested something different. I thought about how I could make something different without needing unique ingredients or lots of prep or time. I thought about my options, but I kept coming back to caramelization. It's such a great way to bring additional yumminess to a dish! Do you have a "go-to" way of cooking seafood? By CJ Huang Try this sweetly savory caramelized salmon - all you need is 4 ingredients and less than thirty minutes from fridge to table. Prep time:Cook time:Total time:Yield:2 servings Materials: What I Ate Wednesday: Healthy Thai Sesame Patties - Apple of My Eye. Honey Bourbon Steak Tips.
Honey Bourbon Steak Bites are seared in a cast iron pan until charred on the outside but still juicy on the inside.
They are both sweet and salty with the wonderful flavor of bourbon. This is one of my favorite ways to cook steak for dinner. I like to use either filet mignon or ribeye for this recipe. Filet is good because it stays so tender and I love the flavor ribeye has due to its higher fat content. I add some mushrooms to the pan at the end and they really soak up the flavor of the steak juices. The steak is cut into bite-sized pieces and marinated in honey, brown sugar, garlic, bourbon, soy sauce, and Worcestershire sauce, plus some red pepper flakes for a little heat.
The sugar and honey helps the steak bites develop those caramelized brown spots on the outside, making it taste like steak candy The sweetness of the honey and brown sugar is balanced with the saltiness of the soy sauce and Worcestershire sauce. Watch the short video below to see how easy this recipe is! Print. Two bean meatless meatloaf (vegan, gluten-free) - Back to Her Roots.
Citrus Chicken Recipe : Guy Fieri. Flounder Recipes. Baked Flounder with Parmesan Crumbs Recipe - Nigel Slater. How to Make Your Own White Castle Slider at Home. "Crave on!
" exclaimed vice president of White Castle Jamie Richardson as he signed off on an email exchange. We bet you know what craving he’s talking about. It’s that mouthwatering thought of something small, something tender, and something that’s a perfect balance of meat, onion, bun, and pickle — it’s the White Castle slider craving. You don’t really need to say much more than that, because everyone understands. The mini burgers are so unique, original, and delicious that anyone who's enjoyed a White Castle slider can't help but take part in the slider-mania that has spread across the country in the form of restaurants, freezer staples, and even a Hollywood movie.
Our Most Popular Tilapia Recipes - Fish & Seafood. How to Cook Mahi Mahi Next time you're in the mood for fish, move past the usual choices of salmon and tilapia and discover how to cook mahi mahi. recipe.com.
Keller’s Roast Chicken Recipe. 1 Preheat oven to 475°F. 2 Use a paring knife to cut away the wishbone from the neck/breast area of the chicken.
You will probably have to use your fingers to feel around for it. This is a little bit tricky, but if you can remove the wishbone first, it will make the chicken easier to carve after it is cooked. (This ease of future carving is the only reason to take the bone out, so you can leave it in if you want.) 3 Generously season the cavity of the chicken with salt and pepper. 4 Truss the chicken with kitchen string. 5 Place the vegetables, onions, garlic, and remaining thyme sprig into a bowl. 6 Slather the chicken with oil and season well with salt and pepper. 7 Create a bed of the root vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.) 8 Place the pan in the oven and roast the chicken for 25 minutes at 475°F. 9 Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve.
Burgers with Sautéed Mushrooms, Arugula and Dijon Aioli. So I made these burgers on Monday. And they are really all I’ve thought about ever since. Like… ALL I’ve thought about. I don’t even know if my burger obsession can be called an obsession anymore because it’s been about three or four months at this point. I think now it’s just a full blown sickness? The worst part is that I’m a little bit of a burger snob and I really don’t think anyone can make them as good as some of my favorite restaurants can. Which is boring but ummmm it’s April which means it’s almost summer which means that it’s time to come out of hibernation. Dinners this week have been delicious. So wonderful in fact that I tossed all the pasta in a giant bowl, turned my back to stick the cheese in the fridge only to turn around and see… the entire bowl gone.
The Pioneer Woman Cooks. Standing Roast Rib of Beef with Potato Rosti. Tilapia Ceviche Recipe : Marcela Valladolid. Baked Flounder with Fresh Lemon Pepper Recipe.