Category Archives: Family

Summer Salmon Salad

June 23, 2014

photo 1 (3)

This weekend summer officially started- school let out, the days stretch out with endless opportunities, and the sunsets even seem to sigh with relief.  It’s in these lazy days where I find myself wanting meals that are bright and fresh.  I find this to be especially true this year, since I’m trying to eat healthy and nutritious for bambino and myself!

So this weekend, I whipped up a Summer Salmon Salad.  Super easy and super delicious.

2 Salmon Filets
2 TBSP Applewood BBQ Sauce
Mixed Baby Greens, Organic and well rinsed.
1 cup grape tomatoes, halved
1 avocado, diced
1 cup corn (drained if canned, thawed if frozen)
Your favorite salad dressing- for this, I like sesame Asian.  Kevin likes to just add more barbeque sauce.

Preheat your oven to 400 degrees, and on a foil lined baking sheet, brush 1 tbsp of barbeque sauce on each salmon filet.  Let them cook for 15-20 minutes.
(Sometimes, I make this step easier and buy Sea Cuisine’s Applewood Smoked Salmon.)
And if you visit their website, you can get a coupon!  http://www.seacuisine.com/coupon/

In the meantime, saute up your 1 can of corn in a skillet over medium heat.  I usually start this when there’s about 8 to 10 minutes left on the salmon, tossing occasionally so they don’t burn.
In the last few minutes, slice your tomatoes and your avocado.

When the salmon is finished, flake it up with a fork.  Assemble your salad, and you’re good to go!

What are some of your favorite summer salads?

 

Parmesan Chicken with Linguine in a Sun-dried Tomato Cream Sauce

June 6, 2014

IMG_0894 Wow- that’s a long title, but it really says it all… golden brown crusted chicken, bright bursts of flavor from sun-dried tomatoes, and a luscious cream sauce.  Best of all, it’s on the table in about 40 minutes start to finish.  If I can make this on a crazy Monday after work, I know you can too!  Go on, impress your family, or save it and really impress some weekend dinner guests!

Starting off with the chicken, create a breading station.IMG_0885  I use paper plates for easy clean up!  In one plate, you’ll need some flour seasoned with salt and pepper.  In the second, crack and whip up an egg.  In the third, combine equal parts bread crumbs with grated Parmesan cheese.  If you have massive chicken breasts, like mine were, go ahead and pound them out a bit- they’ll cook quicker and more evenly.  Then just move your chicken through the breading station, starting with flour, and ending at the bread crumb mix.    IMG_0889Once breaded, pop them into a hot skillet that’s been coated with a swirl of olive oil.  Brown the chicken about 3 minutes on each side. (Note: the second side usually takes a bit less time because the oil is hot and sizzling!)    Transfer to a 350 degree oven for 30 minutes.

About halfway through the cook time of the chicken, you can start your sauce.

Sun-dried Tomato Cream Sauce:
2 tbsp butter
2 tbsp flour
1 pint heavy cream
1 tbsp minced garlic
2 tbsp tomato paste
2 tbsp italian herb paste (usually found in your grocer’s produce section- it’s in a tube)
1 cup grated Parmesan/ Asiago cheese blend
2 cups chopped baby spinach
1 cup julienned sun-dried tomatoes
salt and pepper to taste

Start with 2 tbsp butter.  Melt over medium low heat, and once melted, stir in 2 tbsp of flour. Slowly stir in 1/2 of the pint of heavy cream, along with 1 tbsp minced garlic, 2 tbsp tomato paste, and 2 tbsp italian herb paste.  Stir over low heat, gradually increasing to medium heat.  Add in 1 cup of the Asiago/ Parmesan cheese blend, 2 cups of baby spinach, and 1 cup of julienned sun-dried tomatoes.  Continue to stir occassionally, adding the remaining 1/2 pint of heavy cream bit by bit.  If sauce seems thin, add a smidge more cheese.
Add salt and pepper to taste, and reduce heat to low.  Stir occasionally and continue to simmer on low until chicken is finished cooking.

  IMG_0892

For this recipe, I used Bertolli’s fresh linguine found in my grocer’s deli department, but you can use any pasta that you like!  I served it up with the bed of pasta, topped with cream sauce, and then topped with sauced chicken on top of that.  I was really longing for a nice glass of white wine to go along with it, but lemonade was on the menu for me!  If you make this- have  it with the wine for me!
IMG_0893
Enjoy!
J

**Disclaimer: This meal is by no means healthy…but it is healthy for your soul, so eat up in moderation!**

 

Caribbean Citrus Porkchops

June 1, 2014

Caribbean Citrus Pork

It’s been quite a while since a post!  New blog style- new blog web address- Same old me.
A lot has happened over the past few months though!!

Mainly, this Twice Around the Pan lady has got A BUN IN THE OVEN!  After spending much of the first trimester out of my kitchen, I am SO happy to be back in the swing of things.  Not to mention, happy to have the ENERGY to actually cook and write about it!

So, without further delay, the first REAL post on this new beauty of a site:

Caribbean Citrus Pork Chops!

In our house, we eat quite a bit of pork. One- because it’s pretty cost effective at our stores (especially in the big family packs- can you say, Hello Freezer?!) and two- because it’s a versatile canvas for many a meal.  Even so, darling husband and I tend to fall back on a few routine chops that we keep in rotation.  And that’s great, except when it’s not…. and it’s not… when I am bored.  So, what’s a girl to do? I pondered my predicament while mindlessly watching “Caribbean Life” on HGTV, and that’s when it hit me.  We needed a summery, bright take on pork chops tonight!  Into the kitchen I went, opened up the pantry, opened up the fridge, and went about creating something new.

The result?  A bright, vibrant, budget friendly meal that’s on the table in 20 minutes.  That is SURE to get your steel drums playing!

Pork Marinade
1 tbsp minced garlic
1 tbsp Worcestershire sauce
1 tsp lime juice
2 tbsp honey
1/4 cup peach mango juice

Coat both sides of the pork chops in the marinade.  Honestly, I threw them in there for about 2 minutes, and the flavor came through just fine.  If you have more time than that, by all means…
Once coated, I seared both sides in a super hot skillet to get a little color on the chops, then transferred them to a 425 degree oven for 15 to 20 minutes.  My chops took about 18 this go around.

While they were cooking, I mixed up a citrus salsa for on top:
1 small can of crushed pineapple, drained
1 cup diced mango
1/4 red onion, diced

Saute together with salt, pepper, a smidge of oil, and some fresh chopped cilantro.

Once the chops came out, each one was topped with a generous heap of the warmed citrus salsa.  I served it up with some simple couscous, but next time, I think I might try these Caribbean baked beans :

http://www.food.com/recipe/caribbean-baked-beans-92462

Until next time…
Jenny

 

Homestyle Mac N’ Cheese

March 9, 2014


Not much brings me comfort quite like my mummy’s mac n’ cheese.  Whenever I’d be feeling a little down, or the day had been too rough, it was always there- a warm hug on a plate, letting me know that everything would be just fine. 

These days, I only eat mummy’s mac when I need the big guns- those times when I need to feel her hug, even though she’s passed on.  I’m a firm believer that a good part of her lives on through her food, and there are times, when only that creamy mac n’ cheese will fix what ails me.

BUT, when it’s a Tuesday, and I need some mac for next to no reason at all, I turn to my mac n’ cheese makeover.  Half the calories, a quarter of the fat and four times the fiber.  NONE of the guilt. ALL of the satisfaction. 

Homestyle Mac N Cheese
6 tbsp unsalted butter (go ahead, use the butter)
6 tbsp flour
1/2 lb whole grain elbow macaroni
3 cups fat free milk
1 tsp salt
1 tsp pepper
1 tsp paprika
2 1/2 cups low fat shredded cheddar cheese
1/2 cup panko breadcrumbs

Preheat oven to 350 degrees.
Butter or spray a 2 quart baking dish.
Boil pasta- about 7 to 10 minutes

Melt butter in a 3 qt saucepan over medium heat.  Stir occassionally.  Slowly add flour and stir continuously, being sure not to brown.  Cook for 3 minutes.  Add salt, pepper, and paprika.  Slowly stir in 3 cups of milk and continue to cook for 3 to 5 more minutes.  Remove from heat and stir in 2 and 1/2 cups of shredded cheese.  Add pasta, stir, and pour into prepared baking dish.  Sprinkle the top with 1/2 cup of panko breadcrumbs and a bit of extra cheddar cheese.  Bake @ 350 for 25 to 30 minutes.  Let sit for 5 minutes before serving. 

**Tip- if your baking dish seems full, place it on a cookie sheet prior to placing into the oven.  This will catch any sauce that may bubble over. **

Nutrition Comparison

Mum’s and most others per serving: 570 calories, 32g fat, 67 g carbs, 1.8g fiber

Mine per serving: 235 calories, 8 g fat, 28 g carbs, 8 g fiber