#SundaySupper: 5 Ingredients or Less

My favorite thing about the many blogging groups I’m in, besides the feeling of community and support, is that they give me direction. I like having a “homework assignment” to help inspire a new recipe or give me that push I needed to cross something off the culinary bucket list.

That being said, when I saw the theme for today’s Sunday Supper hosted by T.R. of Gluten Free Crumbley, I’d already had my recipe conveniently in the oven! Unfortunately, it wasn’t a success.

I’d never worked with puff pastry before and while I let it thaw ahead of time the dough remained raw in the center around the salmon. I felt like a contestant on Chopped praying to my oven to cook. After multiple trips in the oven the puff pastry wasn’t getting any closer to being cooked and I didn’t want to compromise the salmon. We loved the salmon and cream cheese filling so much that I knew I’d be giving it another try.

I thought about trying the recipe using seamless crescent roll dough, but I didn’t know if the salmon would cook through in time so instead I turned to my Sunday Supper family for advice. Stacy of Food Lust People Love asked if  my fish was cold. The answer was yes. As was the cream cheese center. I made the recipe again the next week while the baby arugula was still good. I let the cream cheese come to room temperature, left the salmon out on the counter for 30 minutes, and more thinly rolled out the puff pastry. Success!

Salmon in Puff Pastry | Sew You Think You Can Cook (2)

Salmon in Puff Pastry

Ingredients:

  • 1 sheet frozen puff pastry, thawed according to package directions
  • 2 skinless 6-8 oz salmon filets
  • 1/3 C cream cheese, at room temperature
  • 1/3 C chopped baby arugula

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet.
  2. Roll puff pastry to 1/8″ thickness.
  3. Mix cream cheese and arugula, season to taste with S+P.
  4. Place one salmon filet in the center of the puff pastry and season with S+P. Spread the cream cheese mixture top of the salmon. Top with the other piece of salmon. Fold the puff pastry over the top of the fish, trimming any excess.
  5. Transfer the fish to the prepared baking sheet and spritz with cooking spray (optional).
  6. Bake for 30 minutes, or until puff pastry is golden and fish is cooked through.

*This recipe is adapted from The Illustrated Kitchen Bible*

Salmon in Puff Pastry | Sew You Think You Can Cook

Drinks

Appetizers and Snacks

Main Dish

Side Dish

Desserts

Recipe Substitution Tips by Sunday Supper

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Shrimp and Grits

Today is Mardi Gras and I am better prepared for it this year! Last year I scrambled to find something festive to post. That ice cream was such a hit I even made it again this year with improved execution even! It’s amazing what a year in the kitchen can do to one’s intuition. As they say, “Practice makes perfect.”

But on to this year:

Instead of looking at doing something festive I decided to do something cultural. New Orleans has the biggest parties for Mardi Gras – celebrating for the entire week! Cajun and Creole cuisine reign supreme in southeast Louisiana. These popular food cultures include favorites such as beignets, gumbo, jambalaya, and po’ boys. I decided on shrimp and grits. There’s a little more work and takes more time than I’d typically do for a weeknight dinner, but the effort was absolutely worth it and the kitchen smelled amazing, too. We absolutely loved this dish and it made for great leftovers, too.

This dish makes 6-8 servings!

Shrimp and Grits

Ingredients:

  • 2 lb shell-on, deveined shrimp
  • 1/4 C vegetable oil
  • 1/3 C flour
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (6oz.) tomato paste
  • 1 1/2 tsp creole seasoning
  • 1 bay leaf
  • 1 tsp lemon juice
  • 1/2 tsp Worcestershire sauce
  • 2 1/2 C milk
  • 1 tsp salt
  • 1 1/2 C uncooked quick-cook grits

Steps:

  1. Make shrimp broth: Peel shells off the shrimp and put in a pot. Cover with 4 C water and bring to a boil. Reduce heat to low and simmer 20 minutes. Strain, pressing on the shells. Reserve broth and discard shells.
  2. Heat oil in a dutch oven over medium-high heat. Whisk in the flour. Cook for 8 minutes, stirring constantly until a light brown. Add the onion, celery, bell pepper, and garlic. Cook until tender, about 5 minutes. Stir in the tomato paste. Add in 2 C of the shrimp broth from Step 1. Scrape the bottom of the pan. Add in the Cerole seasoning, bay leaf, lemon juice, and Worcestershire. Reduce heat to low and cook 45 minutes, stirring occasionally.
  3. In a pot over medium-high heat, bring milk and 2 1/2 C of water, and salt to a boil. Reduce heat to low and stir in the grits. Cook 10-12 minutes.
  4. Add shrimp to the pot and cook about 10 minutes, or until the shrimp is cooked through. Add as much of the remaining shrimp broth as needed to reach desired consistency.
  5. Serve shrimp overtop the grits.

*This recipe is adapted from Angela at http://www.myrecipes.com/recipe/creole-shrimp-grits*

Shrimp and Grits | Sew You Think You Can Cook

Brown Sugar Honey Mustard Glazed Salmon

I have one more (at least to date) #10DaysofTailgate sponsor bonus feature for you today.

Today we’re using El Diablo Jalapeno Mustard in place of Dijon in one of Bobby Flay’s recipes. And thanks to Gourmet Garden I don’t have to grate the ginger myself!

My husband has a man crush on Bobby (yes, we’re on a first name basis over here… okay, maybe we’re not.. but we can pretend!) and this recipe looked like the perfect way to polish off the frozen salmon in my freezer. And the perfect way to use some of the wonderful Hot and Spicy Mustards from El Diablo. I imagine that the Mango flavor would work perfectly in this dish, but as I’m allergic to mango I opted for the Jalapeno flavor. It added a great bite to the salmon and complimented the ginger pretty well!

Judge all you want, but frozen fish is a great option. Especially now that we don’t live down the street from a seafood market. Or by the sea. I also love that buying frozen seafood means that it won’t go to waste. I can’t tell you how many times we’d purchased fresh fish to find that something else came up and it went bad before I cooked it up.

Brown Sugar Honey Mustard Glazed Salmon

Ingredients:

Steps:

  1. Preheat oven to 425 degrees F.
  2. In a small saucepan over medium heat melt butter into brown sugar and honey. Remove from heat and whisk in soy sauce, olive oil, mustard, and ginger.
  3. Place salmon in a baking dish and brush with the glaze. Bake 8-10 minutes, or until salmon is cooked through.

*This recipe is adapted from Bobby Flay at http://www.foodnetwork.com/recipes/bobby-flay/salmon-with-brown-sugar-and-mustard-glaze-recipe.html *

Brown Sugar Honey Mustard Glazed Salmon

Disclaimer: I received El Diablo Hot and Spicy Mustards and Gourmet Garden herb pastes through the #10DaysofTailgate event, however all opinions are my own.

Salmon Cake Salad

Remember that Not Ketchup I used in my Maize & Blue Chicken Salad for #10DaysofTailgate?

And remember how I said one of the things I had planned for my bottle of Blueberry White Pepper Not Ketchup was a salad dressing?

Well I did just that!

But I didn’t use it to top just any boring old salad. I used it to top Salmon Cakes (that were placed lovingly onto a salad bed)!

I apologize for the horrendous photograph – I’m still struggling with taking food photography in the new house at night.

Salmon Cake Salad

Ingredients for Salmon Cakes:

  • 3 8 oz salmon fillets
  • 1 lemon, quartered
  • 1 tbsp sea salt
  • 1 tbsp peppercorns
  • 1 1/4 C panko, divided use
  • 2 tsp olive oil
  • 2 eggs, beaten
  • 1/4 C red onion, diced
  • 1 tsp dried dill
  • 1 tsp paprika
  • 1 tsp Kosher salt
  • 1/4 tsp black pepper
  • 1 tsp dried parsley

Ingredients for Salad Dressing:

Steps for Salmon Cakes:

  1. Place salmon in a large skillet with high sides. Cover with water and add the lemon, sea salt, and peppercorns. Bring the water to a simmer and poach salmon 10 minutes.
  2. Preheat oven to 325 degrees F. Grease a baking sheet with non-stick cooking spray.
  3. In a large bowl, flake the salmon fillets, discarding any skin and bones. Gently mix the salmon with the beaten eggs, 1/4 C panko, onion, dill, paprika, S+P. If the mixture is too wet add a little more panko. If the mixture is too dry add another egg.
  4. Mix together 1 C panko with the parsley in a shallow dish.
  5. Form salmon mixture into 8 equal sized patties. Coat in the panko and parsley and place on prepared baking sheet.
  6. Bake 15-20 minutes.
  7. Serve on top of your favorite salad mix.

Steps for Salad Dressing:

  1. Whisk together salad dressing ingredients.

*The salmon cake recipe is adapted from Cheryl at http://www.cherylstyle.com/simple-food-recipes/dinner-recipes/panko-breaded-baked-salmon-cakes-recipe/ *

photo (11)

Disclaimer: I was provided a bottle of Blueberry White Pepper Not Ketchup through the #10DaysofTailgate event, however all opinions and statements are my own.

Eating the Bible: Fishy Business

May the angel who redeems me from all harm bless the youths, and may they be called by my name and the name of my fathers, Abraham and Isaac, and may they multiply like fish, in the midst of the land. Genesis 48:16

This passage is confusing. Why would Jacob bless his children to multiply like fish? And better yet, why “in the midst of the land?”

One of the references Rena makes in Eating the Bibleis that fish live their lives away from the influence of humans so by association Jacob’s descendants should live their lives without the influence of those around them. I like this explanation as it can relate to keeping Faith. While Lent is a time to renew your Faith it is prudent to remember that regardless of what is happening around you, your Faith must remain unshaken. Like fish, you must live your life apart from worldly influences.

Arrabbiata Tilapia

Ingredients:

  • 1 lb tilapia filets
  • juice of 1/2 lemon
  • 1 tbsp olive oil
  • 1/4 large onion, choppped
  • 1 clove garlic, minced
  • red pepper flakes, to taste
  • 1/4 C chicken stock
  • 1 C crushed tomatoes with basil
  • 1 tsp sugar
  • 1 tbsp fresh parsley

Steps:

  1. Season fish with salt and pepper. Squeeze with lemon and set aside.
  2. In a large skillet over medium high heat saute onion in olive oil for 4 minutes, season with salt. Add garlic and red pepper flakes, saute for 30 seconds. Add chicken stock and tomatoes to the onions. Bring to a boil, reduce to simmer. Stir in sugar and parsley. Put fish in the sauce and cook on low heat for 10 minutes, or until fish is cooked. (Cooking time will vary depending on how thick your filets are.)

*This recipe is modified from Eating the Bible by Rena Rossner* (Rena served her fish atop a bed of rice. I opted for a side of potatoes because I had a bag sitting on my counter.)

Arrabbiata Tilapia

Disclaimer: This post contains affiliate links. 

Eating the Bible: Eternal Dust

Each year during Lent I try to reconnect with my faith. I am not the most religious girl, and I don’t often enter into conversations regarding religion and in no way offer to convert someone. I have an almost all-encompassing view of God. I was raised Catholic and when I do go to church I attend the local Catholic Church – I like the rhythm of mass. And while I don’t always agree with the Catholic viewpoint, I still get something out of each homily.

I see religion as a human’s way to understand life, as a way to provide a purpose to human existence. I do believe that there is a God – I don’t have an image of God, and I definitely don’t provide Him with a human quality – more of a giant ball of light and energy. I believe that every religion is actually one in the same (not I’m not trying to spark a debate here), and that different cultures and peoples choose to understand and believe in their vision of God differently.

With my blog I have decided to take a different outlook on my Lenten journey this year. It’s been a long time since I’ve given something up (candy, soda, fast food, etc) and instead I look to adding something to my life – usually it’s going to Church each Sunday (as I don’t do that weekly) or reading the New Testament. But with the blog I thought it’d be great to add a food aspect to my journey. I’ve never failed a Lenten promise and I don’t want to set myself up for failure here, so two times a week (Wednesdays and Sundays) I plan to cook a recipe from Rena Rossner’s Eating the Bible.On those days my posts will be in the evening after supper.

Rena took it upon herself to enrich her bible study through food. These recipes are inspired by the Old Testament. And even though Lent is about the 40 days Jesus spent wandering in the desert, renouncing the Devil and Temptation and ends with Holy Week which marks the death, burial, and resurrection of Jesus Christ (Easter!), I can still find Rena’s cookbook to help me slow down and think about God. While she references many stories from the Old Testament, she provides “food for thought” both in recipes and in questions to ask about God.

The first recipe that I’m trying from Eating the Bible is Eternal Dust which was inspired by Genesis 13:16. 

“And I will make your progeny like the dust of the earth: so that if a man could count the dust of the earth, then your progeny could also be counted.”

I feel this recipe applies greatly to Ash Wednesday. During Ash Wednesday mass, ashes are placed on our forehead in the shape of a cross while the words from Genesis 3:19 “Remember that thou art dust, and to dust thou shalt return.” are said.  Ash Wednesday serves as a reminder of earthly mortality and repentance to God.

Rena decided to make a spice rub, or a spice “dust”, as a compliment to this bible study. She titled her spice blend “Earthly Seasoning”.  I used this “Earthly Seasoning” on roasted shrimp and broccoli which I served over rice.

“Earthly Seasoning” is a mix of 1 tbsp paprika, 1 tbsp salt, 1 tbsp dry mustard, 1/2 tsp chili powder, 1 tbsp cumin, 2 tsp black pepper, 1 tbsp garlic powder, 1/2 tsp cayenne, and 1 tbsp sugar.

Earthly Seasoned Shrimp and Broccoli

Ingredients:

  • 3/4 lb peeled and deveined shrimp
  • 3/4 lb broccoli florets
  • 3 tbsp olive oil, divided use
  • 2 1/2 tsp “Earthly Seasoning” (recipe above), divided use

Steps:

  1. Preheat oven to 425 degrees F.
  2. Toss broccoli in 2 tbsp of olive oil and place on a baking sheet. Season with 1 1/2 tsp “Earthly Seasoning”. Roast for 10 minutes.
  3. Gently toss shrimp in remaining olive oil and seasoning. After broccoli has been roasting for 10 minutes flip broccoli and add the shrimp to the baking sheet. Cook another 8-10 minutes, turning half-way.
  4. Serve over rice with a squeeze of lemon.

*This recipe is modified from Adam at http://www.amateurgourmet.com/2009/02/roasted_shrimp.html*

Roasted Shrimp & Broccoli

Disclaimer: This post contains affiliate links. 

Roasted Shrimp and Avocado Pesto

If you’re still keeping up with your New Year’s resolution, good for you! If you’re not – don’t consider it failure, pick it back up and try again.

On January first I promised you a healthy dish. I’m only 3 weeks late in delivering, but here it is! Brown rice pasta (pad thai noodles) and roasted shrimp tossed in avocado pesto.

I followed Amateur Gourmet‘s method for roasting the shrimp and was inspired by The Gracious Pantry‘s avocado pesto. Because I kept tasting throughout the cooking process, I ended up creating my own version of avocado pesto!

Roasted Shrimp and Avocado Pesto

Ingredients:

  • 1 lb peeled and deveined shrimp
  • 8 oz brown rice noodles
  • 2 avocados
  • 1/2 C fresh basil
  • juice of 2 lemons
  • 2 cloves garlic
  • 1/4 C shredded asiago cheese
  • salt and white pepper, to taste

Steps:

  1. Preheat oven to 425 deg.
  2. Cook brown rice noodles according to package directions.
  3. Place shrimp on a greased baking sheet. Season with salt, pepper, and a little squeeze of lemon. Roast for 10 minutes.
  4. In a food processor combine the remaining ingredients.
  5. Toss noodles and shrimp with as much avocado pesto you want.

Avocado Pesto

recreatedbysrc