Miso Glazed Cod (another version)

4 cod fillets, about 1 inch thick (if you are feeling fancy, black cod would be even more decadent)
1/3 cup white miso
1/4 cup brown sugar
1 tablespoon sesame oil
2 table spoons of Mirin (Japanese cooking wine)
Black sesame seeds for garnish (optional)

Wash and pat dry fish fillets with paper towels.

In a bowl, combine the miso, brown sugar, sesame oil and mirin until sugar is well dissolved.
Spoon glaze on both sides and marinade for 30 mins to an hour.

Broil for 4 minutes until the top is slightly charred. Bake at 375 for an additional 10 minutes.

Top with black sesame seeds if desired.

I served this with green beans and mushroom brown rice and the family declared it a huge hit.

*adapted from Ellie Krieger's Miso Glazed Cod

Home Made Salad Dressings

Once you go home made with the salad dressing, there is really no way to go back to the store bought bottled version! No way, no how!

Making homemade salad dressing is a quick and simple way to take your salad to another level!
Here are a few versions that are in my regular rotations. Keep in mind, the portions size here is to accommodate my family of four, so adjust accordingly.

I tend to use a ceramic bowl where I mix all the ingredients with a fork. I continue to mix the ingredients as I dress the salad.

If you have leftovers, they will keep refrigerated for 2-3 days. Don't forger to mix prior to adding to salad.

Balsamic Vinaigrette and Variations:
I have used a variation of this one here: Strawberry, Almond and Goat Cheese Salad

• 2 Tablespoons ExtraVirgin Olive Oil
• 3 Tablespoons Aged Balsamic
• 1/4 Teaspoon Dijon Mustard
• Sea Salt to Taste

If you are feeling motivated, you can also add the following:
    1/2 Small Chopped Shallots OR 1 Clove Minced Garlic
    2 Grated Strawberries OR Berry Preserves

Strawberry, Almond and Goat Cheese Salad Dressing in Balsamic 

White Balsamic and Honey Vinaigrette:
I have used a variation of this one here: Peach and Burrata Salad

• 2 Table Spoons Extra Virgin Olive Oil
• 2 Tablespoons White Balsamic Vinegar or Apple Cider Vinegar
• 1 Teaspoon Honey
• Sea Salt to Taste

Ponzu Sesame Dressing:
This one goes really well seafood or Asian inspired salads.
I have used a variation of this one here: Baked Lobster Tail with Spring Salad and Shrimp Mango Avocado Salad

• Juice of 1/2 lemon
• 2 tablespoons of Ponzu Sauce
• 1 tablespoon of Sesame Oil 

Shrimp, Mango, Avocado Salad Dressed in Ponzu Sesame 

Dijon and Panko Crusted King Salmon

This recipe is inspired by the salmon from Blue Apron Delivery that I received a few weeks ago. Even my husband who normally dislikes salmon approved , so I decided to recreate it at home using a nicer more luxurious fillet! Looks like a fancy and impressive meal but is ready in 20-30 minutes. 

I used wild king salmon fillets but regular salmon fillets will work just as well. Note that cooking time will vary based on thickness of the fillet.

4 salmon fillets, mine were 3/4 inch thick 

1/2 cup of panko, I used Ian's whole wheat

1/2 cup of Dijon Mustard

Salt and Pepper to taste

Oil of choice (I used grape seed)

Wash and pat dry salmon fillets. Add salt and pepper to taste on both sides.

Heat your skillet. While skillet is heating, spread dijon onto the salmon side that does not have skin.

Dip in panko, first mustard side down then the other side.

Into a hot skillet with oil, add salmon mustard/skin free side down. Cook 2-3 minutes on that side and flip over. Cook another 2-3 minutes. Since the salmon fillets I was using were thick, I finished them off in the oven for an additional 15 minutes at 350. If your fillets are thinner, you can omit this step.

I served the salmon with a side of quinoa topped with sauteed mushrooms and shallots for a tasty meal! 

Leave me a note in comments to let me know what you think.

Dijon and Panko Crusted King Salmon Fillets

Dijon and Panko Crusted Salmon with Quinoa and Mushrooms

Pan to Oven Filet Mignon

This recipe results in a perfect steak! Simple, delicious and few ingredients. Just the way I like it.

Searing the steak first gives it a nice crust on the outside as well as seal in all the juices. Baking it afterwards results in a steak that is cooked through just the way you like it , for me, that would be medium with a nice pink center.

Ingredients:

1 filet mignon steak per person, mine were about 5 ounces each and about 1 inch thick

2 tablespoons of unsalted butter

Salt and Pepper to Taste.

Remove the steaks from the fridge about 1/2 to 1 hour prior to cooking to allow them to come to room temperature. 

Season with salt and pepper on both sides.

Preheat oven to 400 degrees.

Heat butter in an oven proof skillet till hot. Add steaks and cook 2 minutes, flip over and cook another 2 minutes. Do not disturb while cooking to allow crust to form.

When your oven is preheated, place skillet with steaks into the oven. Cook for about 10 minutes for medium. Internal temperature should be approximately 150 F.

Cooking time will vary based on the size and thickness of your fillet as well as your cooking preference.

Rough guidelines for cooking time:

Rare 6 minutes 130-140F

Medium Rare 8 minutes 140-150F

Medium 8-10 minutes 150-160F

You can keep the steaks warm by covering with foil. They will continue to cook a bit after removing from oven.

I served these with roasted potatoes and sauteed kale for a delicious meal the whole family enjoyed.

Pan to Oven Filet Mignon with Roasted Potatoes and Pan Sauteed Kale

Baked Bison Quinoa Meatballs

Really into making baked meatballs lately. What's not too like?  A hit with the whole family, make excellent leftovers, great over a salad,  and even freeze well. And so,  the meatball obsession continues. For other meatball recipes, you can view my blog here Baked Beef Ricotta Meatballs or here Bison Meatballs with Mushroom Sauce.

Presenting a new version of bison and quinoa meatballs here! I made these with bison but you can substitute beef with similar results. Quinoa lends these a tasty juicy flavor. 

Ingredients:
1 1/2 pounds of ground bison
1 1/2 cup of cooked quinoa (cook per package directions)
2 eggs, beated
2 gloves of garlic, minced
3/4 cups of grated parmigiano
Salt to taste
1/2 fresh chopped parsley or 2 teaspoon dry parsley
Cooking Spray
1 1/2 cup of marinara sauce of choice

Instructions:
1. Preheat oven to 400 F. I used my Breville Convection oven which I rave about almost every post but if you don't have one, get one. No really regular oven is fine.
2. Line a large baking dish with foil. Spray foil with cooking spray ( I use Coconut Spray from Trader Joe's).
3. In a large bowl, using your hands, mix all the ingredients except the marinara. Combine well. Using ice cream scooper or hands, for 2 1/2 inch meatballs.
4. Arrange meatballs on a baking dish, bake about 12 minutes, flip over and make another 12 minutes.
Top with marinara and bake another 5 minutes, till sauce is hot.

Notes: I always set aside a few meatballs to be sauce free--my younger daughter does not like tomato sauce. If you plan to freeze, I recommend skipping the sauce step.

*Adapted from Food and Wine Magazine

Roast Pork Loin with Apples--Fast and Delicious

As a working mom, I am always on the look out for healthy, delicious and fast weeknights meal. This one was a big hit, and so here I am, typing is up as soon as we finish eating so that I remember what I did.

Ingredients:
Boneless Pork Tenderloin Roast
         *I had 2 of these, about a pound each and they were already tied which makes them look           fabulous.
2-3 apples sliced, I used golden delicious
2 tablespoons oil (I used grape)
1/3 cup apple cider vinegar
Chopped rosemary and thyme, about 1 tablespoon each
Salt and pepper to taste
Cooking spray ( I used coconut from Trader Joe's)

1) Preheat oven to 400. I used my Breville convection oven.

2) Wash and dry your pork. I know you don't have to but I can't help it. Unwashed meat grosses me out.

3) Add salt and pepper to both sides.

4) In a large skillet, heat your oil for about 2 minutes. Add pork and brown on both sides for 2-3 minutes per side.

5) Remove pork, add apples, begin to cook them and add vinegar. Allow to cook for about 1-2 minutes.

6) Spray your baking tray w oil. Add pork and sprinkle it with rosemary and thyme on both sides.
Surround it by apples.

7) Roast about 15 minutes, flip over and roast for another 15, approximately 1/2 hour in total till the center registers at about 140 to 150F.

8) Remove string, slice and serve with apples. We had a side of sauteed kale as well.

Pan Seared Lemon Sole with Seared Lemons

I am always looking for tasty and healthy fish recipes. This one is delicious and fits the bill. *adapted from Real Simple Magazine

Ingredients:

1/4 cup whole wheat flour
3-4 fillet of lemon sole (or another flaky white fish like flounder)
1 lemon w ends removed, cut into thin slices
4 tablespoons of butter
Salt to taste

Wash and dry fish. Salt on both sides.

Add flour to a large plate, dredge fish fillets in flour, shake off excess.

On a large skillet, melt 1/2 the butter. Add lemon slices and cook about 90 seconds per side till light brown.

Remove lemons. Melt remaining butter. Add fish to skillet. Cook about 2 minutes per side till fish is white and cooked through. 

Remove fish from plate, add the lemons for about 20 seconds to warm them up.

Add fish to plate and top with lemon slices.

I served this with roasted sweet potatoes and sauteed kale.