Monthly Archive for June, 2011

Panko Crusted Salmon

Published on June 29, 2011 in Seafood. 2 Comments

Traditional breadcrumbs beware – panko is the new ‘crumb’ on the block.  Looking for crunch without frying in oil?  Use panko.  Want to add ‘a little something extra’ to meatloaf?  Panko is the ticket.  Need an impressive recipe at the last minute that’s quick, fresh and easy?  Top salmon with panko and herbs, then stand by and wait for the compliments :) .  Panko is a Japanese flaky breadcrumb that is often used for frying or topping fish.  These days, you should be able to find it at any large grocery store (I buy mine at Trader Joe’s).

This recipe, Panko Crusted Salmon, is perfect for any panko newbie – it’s easy, delicious and fast.  A great go-to for company or a weeknight at home.  To serve, I placed the salmon on top of brown rice and added sesame-glazed asparagus (ridiculously simple recipe to come soon!).

Make room in your pantry – after you try this recipe, panko will be there to stay.

Enjoy!

 

Ingredients:

  • 2/3 cup panko crumbs
  • 2 tablespoons finely minced fresh parsley
  • 1 teaspoon lemon zest
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3-4 tablespoons olive oil, divided
  • 4 (6-8 oz.) salmon fillets, skin on
  • 2 tablespoons Dijon mustard
  • Cut lemon wedges, for serving

Directions:

  1. Preheat the oven to 425˚ F.
  2. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.
  3. Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.
  4. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.
  5. Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)
  6. Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.
  7. Remove from the oven, cover with foil and let rest 5-10 minutes.  Serve warm with fresh lemon wedges.

Bon appetit!

-Christina

S’Mores Pancakes

Published on June 24, 2011 in Breakfast. 0 Comments

Ummm, isn’t it supposed to be June??  With Boston’s weather lately, it’s been feeling more like March – yuck!  On the bright side, this weather makes it perfectly acceptable to indulge in S’Mores Pancakes tomorrow morning….yup, S’Mores Pancakes.  I first saw these stacks of love on We Are Not Martha and once they were mentioned to the bf, they just had to be made.  We (re: I) planned to make them that following Sunday morning.  I woke up early, ran to the store and created what would be forever in the top five breakfasts of all time – I have never seen a bigger smile on the bf’s face :) .

Now these pancakes aren’t for the fat-fearing.  They’re rich, creamy, chocolatey and will stick to your ribs.  But in this type of weather, I can’t think of a better breakfast.  Want to take it to the next level?  Top the pancakes with chocolate and sliced strawberries or take a cue from fellow blogger Justine and replace the Hershey’s with Nutella – yum!

Enjoy!

Ingredients:

Graham Cracker Pancakes:

  • 1 cup flour
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup graham cracker crumbs (about 9 crackers)
  • 1 egg
  • 2 tablespoon butter, melted
  • 1 1/3 cup milk

And don’t forget:

  • Butter
  • Marshmallow fluff
  • 1 King-sized Hershey’s chocolate bar

 

Directions:

  1. Pre-heat a griddle or large skillet to medium heat.
  2. In a large bowl, whisk together the dry ingredients for the pancakes, followed by the wet ingredients.
  3. Create a double-boiler by setting a heat-safe glass bowl over a simmering pot of water.  Melt the chocolate bar in the bowl, making sure to stir so as not to burn the chocolate.
  4. Add 1 tablespoon of butter to the skillet/griddle and cook the pancakes (1 tablespoon of butter for every two – three pancakes, depending on size).
  5. To serve, top one graham cracker pancake with an even spread of marshmallow fluff, followed by another pancake topped with a spread of melted chocolate and one more pancake with marshmallow fluff and chocolate (crazy, I know ;) ).  Repeat for additional pancakes.

Bon appetit!

-Christina

Summer Entertaining Gear

Published on June 21, 2011 in Lifestyle. 0 Comments

Happy first day of summer!!  The longest day of the year and it’s absolutely gorgeous in Boston :) .  It’s officially time to start those grills and get your summer entertaining on.  I try to keep my kitchen well-stocked for last min guests or BBQ’s (re: my cabinets are bursting at the seams with platters, bowls, food processors/blenders, margarita glasses, etc.), but I’m certainly not immune to the drool-worthy summer goods filling the pages of Crate & Barrel, William & Sonoma and Sur la Table.  If you’re like me, you get bombarded by these emails and ‘deals’ on a daily basis.  Other mass emails may see the trash can immediately, but checking out the latest summer entertaining gear is a guilty pleasure.  Check out my recent favs below.

Enjoy!

Crate & Barrel Marin Green Large Platter for serving perfectly grilled vegetables:

 

Crate & Barrel Link Bowls for a trio of fruit salsas; peach, mango and pineapple:

 

A great way to showcase summer sangria – Apothecary Beverage Jar from Sur La Table:

 

Instant-Read Thermometer, ’cause no one wants to poison their guests ;) :

 

Great for Chicken with dates and olives or pork with apricots and pineapple.  Sur la Table’s Kabob Skewers are a must:

 

Shrimp or scallop ceviche is a cinch with these Citrus Juicers:

 

These funky Chilewich Pressed-Dahlia placemats will add creativity and depth to any summer table:

Greek Chicken Burgers with Tzatziki Sauce

Published on June 17, 2011 in Chicken. 1 Comment

Oh heeeyyyy…… absence makes the heart grow fonder?  Better late than never?  Just trying to build the anticipation?  Ok, ok, so I haven’t blogged in about 2 months (yikes) but I also haven’t stopped cooking.  From grilled romaine salads with sweet and spicy shrimp to fresh panko and herb-crusted salmon, my kitchen has been bustling.  And now I’m ready to start sharing those recipes again with you!  Thanks to my friends and family who continued to encourage me to get back on here (shout out to Angela & Shane!), I’m back and ready to give this another go :) .

To jump start round two I’m presenting one of my favorite creations: Greek Chicken Burgers with Tzatziki Sauce.  To me, tzatziki is similar to hummus – I can put it on anything and everything.  I just didn’t realize how easy it was to make!  I’m sure the best of recipes use fresh dill, but dried is what I had and it tasted pretty darn good :) .  This is a perfect example of creating something delicious with ingredients you probably already have in your fridge/pantry.  It is a quick meal to make and the chicken burgers and tzatziki sauce can absolutely be prepped in advance.  Word of advice – make extra sauce, you’ll thank me later :) .

Greek Chicken Burgers with Tzatziki Sauce

Ingredients:

Greek Chicken Burgers

  • 1.5 lb ground chicken
  • ½ cup finely diced green pepper
  • 1 cup finely diced onion
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon dried oregano
  • ½ teaspoon minced garlic

Tzatziki Sauce:

  • 1 cup plain Greek yogurt (1 small container of plain chobani)
  • ¾ cup grated English cucumber; squeeze excess water out with clean towel
  • 2 teaspoons minced garlic
  • ¼ teaspoon dried dill
  • Zest of ½ lemon
  • 1 teaspoon lemon juice

 

Directions

  1. In a large bowl, combine all of the ingredients for the chicken burgers.  Divide evenly to form patties.  Feel free to create larger patties for regular-sized burgers or smaller patties for sliders.
  2. Pre-heat your grill pan to med-high heat and spray with non-stick cooking spray.  Grill the burgers for five minutes on each side; or more depending on size.
  3. Meanwhile, combine the ingredients for the tzatzkiki sauce in a small bowl.
  4. Assemble the burgers topped with ripe tomato slices, lettuce and a dollop of the tzatzkiki sauce.

Bon appetit!

-Christina