Salmon With Buttered Brown Sauce

Very yummy

 Buttered Brown Sauce...

Salmon With Buttered Brown Sauce

This is super simple with the salmon being baked and then you just have to make a simple white sauce to accompany it. I had it ready to eat in about 15 minutes. ( I got this recipe from The Tasty Kitchen website)

1. Preheat your oven to 450ºF.

2. Place the fillet, skin side down on a roasting pan, sprinkle with sea salt and place in the oven. Bake until it flakes apart with a fork, about 15 minutes.

3. While the fish is cooking, place the butter in a small saucepan over medium heat. Melt and cook until the butter browns. Watch it carefully and swirl the pan as you go, it will turn fairly quickly and you don’t want it completely burnt, just a light brown color.

4. Once the butter browns, add the flour and stir, then quickly add the heavy cream and wine.

5. Stir the sauce until slightly thickened, then remove from heat and add some salt and pepper to taste.

6. Remove the salmon from the oven and serve with a little of the sauce drizzled over the top and use some kitchen scissors to snip a few chives over the top.

• 1-½ pound Salmon Fillet With Skin On
• Sea Salt
• 2 Tablespoons Butter
• 1 Tablespoon Flour
• 1 cup Heavy Cream
• ½ cups White Wine
• Kosher Salt And Freshly Ground Black Pepper, To Taste
• Chives For Garnish

Spicy Shrimp Pasta Bake

 Mix sauce together..

 Lay spaghetti down first on a butter dish..

 layer on top salsa and 1/2 of shrimp

 top with cheese...
layer again with pasta, shrimp and then pour the sauce over the entire thing..

 I added cheese to the top, but you don't have to do that, I like things cheesy!
Bake at 350 for 35-40 minutes.

Spicy Shrimp Pasta Bake

2 lbs. shrimp, cleaned, peeled, & deveined (you can use frozen)

16 oz. jar of salsa (the finest diced tomatoes works best)

9 oz. angel hair pasta {I used about 3/4 of a box}

1 tsp. dried oregano, crushed

1 tsp. dried basil, crushed

1 tsp. crushed red pepper

1/3 cup freshly chopped parsley

1/3 cup crumbled feta cheese

1/2 cup grated Swiss cheese

1 cup plain yogurt

1 1/2 cup half & half

2 eggs

1/2 cup grated Monterrey Jack cheese

First make sure you cook your pasta and then drain.  In a separate bowl, combine eggs, half & half, yogurt, swiss & feta cheeses, parsley, basil, and oregano.  Mix until well blended.  Set aside.

Grease a 9x13 inch baking dish with butter and spread half the pasta over the bottom of the dish.

Cover the pasta with salsa, put half the shrimp on top of the salsa, and then cover it with the monterrey jack. 

Now go ‘head and add the remaining pasta and shrimp.

Now pour the egg mixture  right over the top of the pasta & shrimp.

Bake at 350 for about 30 minutes or until bubbly.  Let it stand for about 10 minutes before serving.

I pinned this recipe from http://pearls-handcuff-happyhour.blogspot.com

She is awesome and has amazing recipes, check her out!

Parmesan Asparagus

Parmesan Asparagus

Asparagus

1/4 cup of Parmesan cheese

2 tbsp olive oil

salt and pepper to taste

Put oil on bottom of baking dish, mix in cheese and salt and pepper, bake for 10 mins at 350.

Salsa Chicken

 mix all ingredients and bake....how easy!!

Salsa chicken

2-3 boneless chicken breasts

1 large jar salsa (i used pace)

1 can mexi-corn

1 can black beans

2 cups cheddar cheese

Cut up chicken in chunks, layer on a 9 x 13 pyrex dish, dump remaining ingredients on top except cheese. Mix up and bake for 35 minutes at 350. Put cheese on top and bake until cheese melts. Serve with chips and sour cream on top!

Stir Fry

Stir Fry

So I just cooked up 1 lb of stir fry beef, 1 small onion and 1 green pepper, I added 2 tbsps of the ginger cooking sauce and 3 tbsp of the low sodium soy sauce.  Served over noodles.... it was just eh... so I am looking for a better recipe.  I meant to use teriyaki sauce, but I ran out :(

Baby Food

So, this is why I haven't posted much... I have been cooking, but mainly old recipes that I have already posted, I haven't tried anything new recently and I have been doing a whole lot of baby food making... so if anyone is interested in me doing a post on how/what I am making, then comment below and I will devote a post to that! Otherwise, this is just an explanation... oh yeah, and, I've been obsessed with watching youtube for make up tutorials and pinning things on Pinterest, so my blog has been on the back burner... it's lame, I know, sorry!

Red Velvet Cake Pops

 Bake a box of Red Velvet cake, cool completely, crumble and mix a can of cream cheese icing in.. roll into balls, cool in freezer for 2-4 hours...

 stick a stick in the balls and dip in white chocolate melts.. top with sugar sprinkles for an extra something!

Red Velvet Cake Pops

1 box of Red Velvet Cake (all the ingredients to bake the cake)
1 can of Cream Cheese icing
2 bags of Vanilla candy melts (got mine at Hobby Lobby)
lollipop sticks
wax paper
pan

Bake cake according to package, let cake cool completely.  Crumble cake, mix with cream cheese icing until dough forms, roll into balls and place on a wax paper lined cooking sheet.  Put in freezer for 2-4 hours letting the balls harden.  Remove from freezer and melt white chocolate, stick the sticks in the balls and then roll in chocolate.  Top with Sugar sprinkles... let cool in freezer!