Salmon with Creamed Spinach

My latest project with this blog is to make my family do all the work for me.

First up---my brother in law, Bob. He really likes cooking.



Today is his 27th birthday, and so I'd like to share a favourite recipe from the Amorgowich house.
(Bob doesn't measure things so all times and measurements are approximate)

Salmon with Creamed Spinach

Preheat oven to 350˚

Rub cookie sheet with thin layer of olive oil.

Mix together equal parts panko and FRESH parm (about ¾ cup each) in melted butter (good tbsp).

Cut salmon into single serving sizes and season with salt and pepper. Top each with panko mixture and bake for ONLY 12 – 15 minutes and let rest.

Meanwhile, make basmati rice (not white rice, never white rice).

Wash a bag of spinach. Put wet spinach in pot at medium heat until slightly wilted ~3 minutes. Squeeze most of moisture out of spinach and return to pot. Add ½ cup of cream and ½ teaspoon of nutmeg. Season with salt and pepper (of course). Reheat on medium low for 5 – 10 minutes, adding more cream if required.

To serve, start with a base of rice, top with creamed spinach (don’t forget some of that green cream) and then with serving of salmon.

Thanks Bob for sharing this great recipe!

Crazy Weeknight #8 Tex Mex Chicken & Rice

One of the other recipes with instant rice. The other 2 are here and here.
You may substitute cooked rice for the instant and omit the broth.

Tex Mex Chicken & Rice

1 tsp + 1 tbsp vegetable oil, divided
1 can corn
1 lb boneless, skinless chicken thighs
1 tbsp taco seasoning (I just sprinkle chicken generously with cumin, chili powder, salt and pepper)
2 c uncooked instant white rice
2 c chicken broth
1 1/2 c salsa verde
2 tbsp fresh cilantro
1 c grated mexican cheese

sour cream, avocado, tomatoes

Add 1 tsp oil to 12" non stick skillet; heat over medium high heat 1-3 minutes or until shimmering. Drain corn. Pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring for 5 minutes or until caramelized on one side. Transfer corn to bowl.
As corn cooks, chop chicken into chunks. Combine with seasoning in a bowl. Add to skillet and cook until chicken is no longer pink, stirring occasionally. Transfer chicken to bowl with corn.
Add remaining tbsp oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, chop cilantro.
Return corn and chicken to skillet and stir. Sprinkle with cheese, cover; let stand 5 minutes or until cheese is melted. Top with cilantro and other toppings as desired (sour cream, avocado, etc).

Bonus Dish....Quinoa Bake

Crazy Weeknight #6 Pork Pineapple Fried Rice

Deliciously quick!
from America's Test Kitchen

Pork Pineapple Fried Rice

2 boneless center-cut pork chops, cut into 1/2 inch pieces
3 tbsp soy sauce
1 tbsp Asian chili-garlic sauce
4 tsp vegetable oil
6 green onions, white parts sliced thin, green parts cut into 1/4" pieces
2 large eggs, lightly beaten
1/4 c hoisin sauce
1 8 oz can of pineapple chunks, drained and chopped, 3 tbsp juice reserved
2 tsp sesame oil
2 cups cooked rice

Combine pork, 2 tbsp soy sauce and chili-garlic sauce in a bowl. Heat 2 tsp oil in a large nonstick skillet over medium-high heat until just smoking. Add pork mixture and cook, stirring occasionally until well browned, about 3 minutes. Transfer to bowl.
Add remaining oil to empty pan and cook green onion whites until just softened, about 1 minute. Add eggs and cook, stirring vigorously, until scrambled, about 1 minute. Transfer to bowl with pork.
Add hoisin sauce, pineapple chunks, reserved juice, sesame oil, remaining soy sauce and rice to empty pan and cook until heated through, about 2 minutes. Stir in green onion green parts and pork and egg mixture and toss until heated through, about 1 minute.

On deck.....Eggs!

Crazy Weeknight #5 Chicken Burritos

This isn't a super quick meal, but you can easily make it ahead of time and just heat in the oven when you're ready.
Credit goes to my sister Rachel who always gets pegged as the originator of the recipe, when really its my sister Monica.

Chicken Burritos
2-3 cooked, chopped chicken breasts
1 c sour cream
1 pkg taco seasoning
1 1/2 c grated cheese
1/2 c each chopped green and red pepper
1/2 c chopped celery
1/2 c chopped green onions
1 can corn, drained
10 fajita wraps

Preheat oven to 350 degrees.
Mix all ingredients together and divide among wraps. Roll up and place in 9x13 pan. Cover with foil. Bake for 30 minutes until heated through.

Tomorrow's recipe....Pork Pineapple Fried Rice

Eight Crrraaaazy Weeknights

For the past 8 weeknights, my son has had swimming lessons which land us home at 5:30pm. My challenge has to been to cook and eat supper, and get the kids in bed all by 7pm. I had to do some very focused meal planning to accomplish this feat. I understand that for a lot of you, this is your reality every day. My hat goes off to you. I am very excited that tomorrow is the last class...and we're picking up a pizza to celebrate.

Each day I will post the recipes. I apologize for the lack of pictures---I was in such a hurry to eat that the camera didn't make its way near the dinner table.

Tonight I bring you......
Chicken & Rice Casserole
(this is a version of a mexican chicken and rice that I posted here)

No creamy soups or onion soup mix in this one! There are only a handful of recipes with instant rice that I will make. This is one of them.

1 tbsp vegetable oil
1 onion, minced
3 garlic cloves, minced
1 tsp minced fresh thyme
1 cup chicken broth
1/2 c heavy cream
1 cup instant rice
2 c frozen pea-carrot medley, thawed
salt and pepper
2 c shredded cooked chicken
20 ritz crackers, crushed to coarse crumbs

Preheat oven to 450 degrees. Heat oil in a 12 inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and thyme and cook until fragrant, about 30 sec. Add broth and cream and bring to a simmer.
Stir in rice and pea-carrot medley. Season with salt and pepper. Pour mixture into 8" baking dish. Bake for 10 minutes
Stir in chicken. Sprinkle cheddar evenly over top and top with cracker crumbs. Continue to bake until edges are bubbling and crumbs are toasted, about 5 minutes.

Stay tuned for tomorrow's recipe of Two-Cheeser Spinach Pizza