A delicious salmon fillet with a garlic and herb cream cheese tucked inside a pre-made flaky puff pastry that's baked to perfection. This recipe is packed with flavor, while still being light enough for a perfect spring lunch.
Want to see how it's done? We have the video right here!
1 half side of salmon, roughly 16 oz
1 pack ready rolled pastry crust
4 oz creamy garlic and herb soft cheese
1 egg, beaten with a splash of water
Preheat the oven to 400F.
Divide the salmon into two equal pieces, using any tail trimmings as necessary.
Lay the pastry sheet out and unroll.
Place one-half of the salmon, skinned side up, in the center of the pastry.
Add the cream cheese and spread out as necessary. Place the other half on top.
Wrap the fish in the pastry, removing any bulky excess and sealing any edges with egg wash.
Turn over, egg wash the top, cut three slits and decorate with any pastry trimmings.
Bake in the oven for about 40 minutes, or until the pastry is crisp and golden brown and the fish fully cooked yet still moist.
Serve hot, in slices, with the potatoes and salad.
A great way to keep leftover bread from going to waste: turn it into bread pudding! This recipe is an insanely delicious twist on traditional bread pudding made with chocolate and Kahlua coffee liquor, and drizzled with a homemade Irish Whiskey Butterscotch Cream Sauce.
Want to see how it's done? We have the video right here!
12-14 cups day old French bread, cubed 1-inch
1 tablespoon salted butter
8 ounces chocolate chips, blended
1/4 cup Kahlua Coffee Liquor
2 tablespoons cocoa
2 1/2 cups heavy cream
2 1/2 cups whole milk
6 large brown eggs
1 3/4 cup light brown sugar
1 1/2 tablespoon Madagascar vanilla bean paste
1 teaspoon ground nutmeg
1 tablespoon ground cinnamon
1/2 cup raisins
2 tablespoon Irish whiskey, optional
Preheat the oven to 325 degrees F. Cut or tear the bread into small pieces. Place the bread in a large bowl. Grease 9 by 13-ingh casserole dish with the remaining tablespoon of butter and set aside.
In a large bowl combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, cocoa and raisins in a large bowl. Whisk to mix well making sure all ingredients are bonded well.
Using a small food processor or blender add in all the chocolate and blend to a fine powder. You can also use a double broiler.
Using a small skillet slightly heat the Kahlua Liquor and the whiskey, plus 2 ¼ cups of cream. Blend until chocolate mixture is nice and smooth. Using a spatula spoon out all the chocolate into the bread pudding cream mixture and mix well.
Pour the cream mixture over the cut up bread, and stir to combine. Allow the mixture to sit at room temperature for 20 minutes mixing every 5 minutes to make sure all liquid is absorbed.
Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, about 50 to 70 minutes. Remove from oven and let stand about 20 more minutes. This can be made ahead refrigerated and heated up or served cold.
If it feels like food and beverage product marketing is speaking to everyone but you, it could be blamed on the year you were born. A recent article in AARP Magazine looks at generational pull by numbers when it comes to marketing dollars.
This delicious Turkish Flatbread is made with spiced minced lamb, fresh herbs, and a premade dough to keep it quick and easy! Traditionally called Lahmacun, which refers to the thin, round, large shape of the dough, this authentic Turkish dish is baked and then rolled like a wrap to be eaten. It is simple, refreshing and full of delicious flavor.
Want to see how it's done? We have the video right here!
Thanks to the chefs at Rattan Direct for this recipe!
1/2 lb minced lamb
1/2 onion, very finely diced
1 small bunch parsley, very finely chopped
1/4 tsp ground garlic
1/2 tsp allspice
1/4 tsp cumin
Salt
Pepper
1 pack ready rolled flatbread
For The Salad:
2 tomato, finely diced
1/4 cucumber, finely diced
4 spring onion, sliced
6 radishes, sliced
1 tbsp lemon juice
1 tbsp olive oil
Salt
For The Garnish:
2 tbsp pine nuts
1/2 pomegranate, seeds only
1 small bunch coriander, chopped
Preheat the oven to 400F.
Mix the lamb with the onions, parsley, seasoning and spices. Squeeze together with your hands to form a pattie mix.
Add about 1 tbsp water and keep squeezing until you have a loose paste.
Spread the bread out on a baking tray, pushing with your fingers to flatten it out a little.
Spread the mixture on the bread and drizzle with a little olive oil.
Bake for about 25 minutes until crisp and golden.
Toss the salad ingredients together, garnish the bread, and serve hot. You can slice like pizza or tear off pieces.
These baked Turkey Enchilada Stuffed Poblanos Rellenos are stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese. These are so much lighter than restaurant chile rellenos which are typically battered in egg and deep fried.
This recipe is courtesy of Dr. Ruby Lathon's expertise in all things vegan and delicious. This completely raw vegan pizza is jam-packed with fresh vegetables, atop a raw almond crust made with basil and garlic, and topped with a creamy homemade cashew cheese.
Want to follow along with Dr. Ruby as she makes it? Check out the video here!
For The Crust:
1 cup raw almonds, soaked 2-24 hours and drained
1/2 cup fresh basil
1/2 teaspoon sea salt
1 clove garlic
For The Cashew Cheese:
1 cup raw cashews, soaked for 2-24 hours and drained
Juice of 1 lemon
2 tablespoons nutritional yeast
1 tablespoon olive oil
1/2-1 teaspoon sea salt
3 cloves garlic
1 tablespoon wheat-free tamari
3 tablespoons - 1/4 cup purified water
For The Toppings:
3/4 cup cherry tomatoes, diced (or gently pulsed in food processor)
1/2 cup sundried tomatoes (packed in olive oil), chopped
3/4 cup yellow or orange bell peppers, diced
1/2 cup Kalamata olives (diced) - Optional
1/2 red onion, chopped
3/4 cup fresh parsley, chopped
1 tablespoon oregano
1 teaspoon wheat-free tamari
1/2 teaspoon black salt (or sea salt)
1/2teaspoon fresh lemon juice
Dash of cracked pepper (at end, sprinkle on top)
Crust Directions:
Add all ingredients to a food processor and pulse until nuts are very finely chopped and able to be molded into a dish.
Scoop into the serving dish (i.e., large plate, pie dish, individual ramekins, etc.).
Press into a serving dish to make a tight thin crust, closing all gaps.
Cashew Cheese Directions:
Blend all ingredients together in a high-speed blender until smooth. Add enough water to the mixture to keep blender moving.
Mixture should be thick and slightly pourable. Scoop out with a spatula and spread a thick layer gently onto nut crust.
Use immediately or refrigerate for later use—cheese will thicken after chilled for 3 or more hours.
Toppings Directions:
Add cherry tomatoes sundried tomatoes to a food processor and pulse until coarsely chopped. Set aside.
Add onions, parsley, lemon juice and tamari to a food processor and pulse until diced.
Chop olives and bell pepper separately and set aside (optional – you can mix these with the other veggies if desired)
Add veggies except olives and bell peppers to the tomato sauce and add oregano, lemon juice, and tamari. Mix all veggies together until well mixed.
Set aside until ready to place on pizza.
Putting It All Together:
Scoop or pour cheese sauce gently onto nut crust and spread a thick even layer.
Add chopped vegetable toppings on top of cheese, evenly to cover. Some cheese should be visible around the edges. Add a layer of bell pepper and sprinkle with olives.
Spoon a few small dollops of cashew cheese on top and top with cracked pepper.
Serve immediately. Serves 2. Serving Suggestion: Serve at room temperature with a mixed green salad.
This is hands down, The Best Enchilada Sauce Recipe ever. Once you try this, you’ll never buy canned again! If you love enchiladas as much as I do, then making homemade enchilada sauce from scratch is a must. You may be familiar with if you’ve made my chicken enchiladas. I make this so often, I thought it deserved it’s own post rather than linking to my enchilada recipe every time I use this sauce in a recipe.
A reader recently commented that using this homemade enchilada sauce made all the difference in their dish, and I agree. I have never cared for any of the canned sauces, so I usually whip up a big batch and freeze what I don’t use for future meals. Trust me, you will be making this sauce again and again!
Other than making enchiladas, here’s a few more ways I like to use enchilada sauce:
Yield: 16 servings, Serving Size: 1/4 cup
Get the grill ready and serve these Grilled Buffalo Wings for an extra-spicy summer gathering. Made with a buttery homemade buffalo sauce and tossed straight from the grill, this technique and recipe produce wings that are crispy on the outside, and tender and juicy on the inside.
Want to see how it's done? We have the video right here!
Thanks to the chefs at Rattan Direct for this great grilling recipe!
20 whole chicken wings
Salt and pepper
For The Sauce:
1/3 cup butter
4 tbsp. hot pepper sauce
1 clove garlic, crushed
For The Dip:
1/3 cup cream cheese
1 cup blue cheese, crumbled
1/2 cup light cream
Joint the wings into 3 sections (as shown in our video) and discard the wing tips.
Season with salt and pepper and leave aside until the grill is ready.
Using briquettes, that burn for longer than charcoal, build a fire on one side of the BBQ. About 20 – 30 briquettes will generate a fair bit of heat and keep going long enough for the time that the wings will need to reach perfection.
The first cooking stage will vary according to several conditions but the overall principle is to cook the wings slowly away from the coals and after about 30 to 40 minutes bring them across to grill over the high heat. My BBQ didn’t want to reach the temperature on the side across from the coals, so I cooked them first around the periphery of the burning coals.
Cook the wings at a low temperature, with the lid down so that they first turn opaque and then change color to golden brown. If you get the first part, but not the slow golden browning, then you are not quite hot enough.
Whilst the higher heat areas are free, make the sauce. In a saucepan melt the butter, and add the hot sauce with the garlic. Bring to a simmer, stirring. Set the pan aside over a cool area of the grill to keep warm. Or bring it back to temperature once the wings are done.
Mix together the dip ingredients, adding a little water if it seems too thick.
Once the wings are cooked through tender and golden brown on the outside, you can move them across to high heat and grill them to finish.
When the wings are grilled to your liking, toss them in the warm sauce and serve with the dip and romaine lettuce/celery.
In response to shifting consumer interests, CVS Pharmacy has implemented "trend zones" in select stores to highlight a healthier and in some cases, more socially conscious shopping experience. While most of these 'zones' tend to be dietary-focused, such as "Vegan Favorites," there are those with a larger message. The "Snacks That Give Back" section is health-focused, but only contains products from companies aligned with charities or charitable causes, targeting the more socially focused consumer.
According to Convenience Store News, since 2016 CVS has been transparent in its push toward stocking healthier food products, and this is just another implementation of that shift.
Interestingly, the healthy items aren't just grouped together, they are also segmented by diet trend. This makes it easier for consumers to quickly grab the snacks that fit their dietary needs. Though not called out, it seems the grouping and segmentation of snack and beverage products also embodies the convenience trend.
The ability for consumers to easily access healthier food products while cutting down the time spent in store, is just another example of how retailers are re-configuring to attract on-the-go yet health-conscious customers. Will we see more retail brands make these clear shifts in stock and strategy? It is definitely a step that unites the convenience and health trends.
These Cheesy Jalapeno Hush Puppies are deep-fried to golden perfection, with a mouthwatering seasoned batter, a 2-year aged cheddar, fresh jalapenos and more. You'll never make boring hush puppies again after trying these bite-sized flavor explosions!
Want to see how it's done? We have the video right here!
1 1/2 cup yellow cornmeal, self-rising
1 cup self-rising flour
1/4 cup sugar
2 large eggs
1 jalapeno pepper, seeded and chopped
1/2 cup buttermilk, or any liquid except water
2 tablespoon red onion, minced
1 head of garlic, minced
1/2 cup smoked Canadian bacon, diced
2 teaspoon cajun seasoning
1 teaspoon salt
1 tablespoon baking powder
1/2 cup cheddar cheese
Oil for deep frying, canola or peanut oil
Mix cornmeal, sugar, cajun seasoning, baking powder, and flour in a large bowl.
In a separate bowl add the eggs and whisk lightly, then add buttermilk, onion, bell pepper, Canadian bacon, garlic and chopped jalapenos and mix well.
Work into the dry mixture until well incorporated, then fold in the cheese.
With a melon scoop, drop scoopfuls of the mixture into hot oil, or in a cast iron skillet.
Deep fry until golden brown at a steady 350F. This should only take about 2 minutes or so.
Drain, and serve.
Chicken breasts on their own can be a bit boring. Roll ‘em up with cheese and green chilis, smother them in enchilada sauce and more cheese and now you’re talking. These Enchilada Chicken Roll-Ups give you authentic enchilada flavor without all the work, calories or fat. And you won’t even miss the tortillas!
Turmeric Braised Chicken with Golden Beets and Leeks is a flavorful dish layered with vegetables and spices, covered with wine and baked in a casserole dish. What emerges from the oven once it’s done is the most incredible tasting chicken dish in a rich, golden broth with the perfect balance of flavors that will make you want to lick the bottom of the dish, it’s THAT good!
These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are insanely good. So moist, and lightly sweetened, studded with blueberries in every bite! A cross between baked oatmeal and oatmeal muffins, if that was a thing!
