Archives for March 2017

Parmesan Crusted Salmon

March 10, 2017 / By Courtney / 2 Comments

Between the boys being out west skiing and Mike and L headed to spring training in AZ this past weekend I had a lot of dinners on my own to plan out. Cooking ‘selfishly’ can feel so indulgent, can’t it? I’m living in a home where I’m practically attacked if I roast brussels sprouts or broccoli so it was nice to be able to experiment on my own a bit without the ‘IT SMELLS SO BAD I MIGHT ACTUALLY DIE!’ in the background.

A good friend sent this recipe over to me thinking I may enjoy it and boy was she right. I love salmon, and I love one tray dishes. Bonus that you get a roasted veggie and, well, parmesan. Any dish with parmesan is A OK with me.

In this parmesan crusted salmon you sort of make a paste with mayo (I KNOW! THE HORROR!) and then a parmesan bread crumb herbed topping to sit on top. Then it all sort of melds together in the over to form a nice crust on top of the fish. Don’t skip or substitute the mayo, it’s how it all comes together. And it’s only a TBS or two so I think we can all handle that split over four pieces of salmon.

The result? A lovely restaurant quality dinner you – and hopefully your family too – can enjoy!

PARMESAN CRUSTED SALMON
Recipe by Cooking Classy

INGREDIENTS:

Broccoli
couple of handfuls of broccoli florets
2 1/2 Tbsp olive oil
1 clove garlic, minced
Salt and freshly ground black pepper

Salmon
4 (6 oz or so ) skinless salmon fillets
1 1/2 TBS mayonnaise
1 1/2 TSP lemon juice (zest the lemon first)
1 clove garlic, minced
Salt and freshly ground black pepper
1/4 cup finely grated parmesan
1/4 cup bread crumbs (I used panko)
1 TBS chopped fresh parsley
1 1/2 TSP lemon zest
1/4 TSP dried thyme
1 1/2 TBS olive oil

DIRECTIONS:

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.
Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets. (I wanted my broccoli a bit more roasted than how long it takes to cook the salmon, so, at this point I roasted it on it’s own for five minutes or so).

Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about an inch or so between fillets so they can evenly cook. In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper. Then whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets. Roast in oven until salmon fillets have cooked through, about 12 – 15 minutes. Near the end I switched on the broiler for a more ‘golden’ crust.

March crushes

March 8, 2017 / By Courtney / 1 Comment

Ah, it feels good to be in March doesn’t it? We’ll get some warmer days (mixed in with some not warmer days, of course) but the best thing about March is the time change. Everything feels better when it’s still light out past 6PM – yippee! Here’s what else is making me happy in my monthly crush post. I so hope you enjoy.

I love these gold letters from RH teen. I have them in my closet and am eyeing them for the wine room for our basement. Thinking a cheery CHEERS is in order!
The end to your boyfriend jean struggles. They are loose, but not saggy. Perfectly distressed and fun to roll up and oh so easy to wear. You’re welcome.
I am dying, dying over this new brand, Allegra and Luca. Basically all you will see me in this summer. You’ve been warned.
My birks were in dire need of an update. Love the slimmer look to these.
So dainty and pretty, this sea glass necklace belongs in your spring break suitcase.
My motto: tulips weekly until spring. Trader Joes last a good 6 days and are at such a great price!
I think I have a swimsuit problem. I have more than I need but I just can’t with this one. So cute, right?
Omg, these Rifle chairs from Anthro. Mike doesn’t know it yet but they will so be apart of our basement in some way.

That’s a wrap – happy March!
C

Homemade Mediterranean sauce

March 7, 2017 / By Courtney / 1 Comment

So, I have this friend. And she’s one of those lifeline friends. Those rare, lovely, wonderful, people that help you navigate the world of mothering and day to day life. Not to mention she’s obsessed with all things food, so, we sort of have a special bond. Our texts vary from ‘I’m literally afraid of my toddler’ to which I reply ‘don’t make eye contact’ to ‘do you love the idea of a slow cooker meal and love to prepare it but come 5:00 you have a serious need to cook something again and are so disappointed dinner is already done?’ YES. Story of my life. Amen.

We have almost weekly dates to chat face to face and have our littles play, important to us since they have all known each other since day one. And now this lovely family has adopted their third child, Jude. And I couldn’t wait to get my hands on him!

The adoption took place in Salt Lake City, UT. Once papers are signed there is a waiting period for Illinois to sort of ‘accept’ the adoption and let the family back home. So, it’s been about two weeks since I’ve seen my friend and have yet to meet her newest addition to the family.

We’ve been in contact via text per usual and one evening as she was following my cooking on Instastory a certain sauce caught her eye, she exclaimed that she ‘needed it.’ I understand, friend. And I’m on it.

So, that was their first meal back home. This sauce came from a healthy shrimp dish from Ellie Krieger yet when I started cooking it I kept it more about the sauce, added in a few extras, and simply tossed with fresh pasta. No shrimp needed.

It was fresh and yummy and something entirely brand new and different, just like little baby Jude.

Welcome home Meyer Family!

MEDITERRANEAN PASTA SAUCE
Recipe inspired from Ellie Krieger

Ingredients:

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
1 (14.5-ounce) can of no-salt-added diced tomatoes
1 (14.5-ounce) can fire roasted tomatoes
1 small can tomato sauce
handful marinated olives, chopped
handful marinated artichokes, chopped
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1/4 teaspoon salt (may need more – taste it)
1/4 teaspoon freshly ground black pepper
fresh pasta, to toss
crumbled feta or parm, for topping

Directions:

(Be sure to prepare this sauce while playing ‘Hey Jude’ in the background)

Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and sauce and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes. Stir in the artichokes and olives and simmer a bit more.

Remove from the heat. Stir in the parsley, dill, and season with salt and pepper.

Toss with pasta of your choice. Serve in deep bowls and top with parmesan or feta.

C’s picks – week of March 5th

March 5, 2017 / By Courtney / Leave a Comment

Yippee! Another week and we are starting it off in the 60’s. Zero complaints here. I hope you are all about to get out and enjoy it while it lasts.

Now, let’s get this menu plan going for the week. Lots of tasty dishes, I so hope you can find one that works well for your own family. Here we go!

Sunday night we will be out at the grill with some friends. Our favorite chicken, smashed parmesan potatoes, and this delicious arugula salad complete with dried cherries. Yum!

M flies out to sunny CA for a little while so I’ve got a few dinners on my own with the boys. Totally making my favorite salmon power bowl (grilled sausages for the boys).

Tuesday night we are going to do a little date night just the three of us.

Wednesday M comes home late. There will be some weeknight honey mustard chicken leftover for him, can’t wait to try this recipe! Perfect with his favorite garlicky green beans on the side.

Oh this sauce, it’s so so lovely. (Hold the shrimp). Tossing it with fresh angel hair pasta Thursday night. YUM!

And that brings us to Friday and to some lovely friends coming by. Thinking of doing a little surf and turf (crab claws + filets) along with some roasted veggies and of course, a delicious glass of wine.

Happy cooking everyone!
C

White bean and parmesan soup

March 3, 2017 / By Courtney / Leave a Comment

Aaaaaand we went back to the 30’s. We all knew it was too good to last but did you see the weekend forecast? My goodness this winter has been easy on us.

These back and forth days are perfect for lighted up comfort food. I’m getting a little tired of all the braised meat and heavy sauces so when a new lighter soup catches my eye I know it’s just the thing for those weird in between days that we will be teeter tottering back and forth with for the next few months. You know that’s how it goes.

What caught my eye with this particular soup was not only the beautiful chunks of tomatoes and bright green spinach but that the white beans were simmered with ….. wait for it …. parmesan rinds. Oh yes, you heard correctly. You basically make a parmesan rind broth. Have you ever heard of anything so glorious?

I didn’t think so.

Lots of fresh herbs and an onion also head into the broth and that’s basically it. Love simplistic recipes that just nail it. And this white bean and parmesan soup is exactly that.

Give it a try this weekend that is, if you aren’t out at your grill making burgers. You never know in Chicago.

WHITE BEAN AND PARMESAN SOUP
Recipe adapted from Real Simple

INGREDIENTS:

1.5 lbs dried cannellini beans (soaked for 8 hours or over night)
4 cups veggie stock
10 cups water
3 sprigs each of rosemary, thyme, sage
bay leaf
1 onion, skin removed and halved
6 ounces parmesan rinds
salt & pepper
1 28 ounce can whole tomatoes, drained, and broken up with your hands
few good handfuls of fresh spinach
parmesan cheese, for topping

DIRECTIONS

Soak your beans for eight hours in water, drain.

In a big pot go your soaked beans, stock, water, herbs, onion, and rinds. Bring to a boil then lower to low, cover, and simmer for an hour.

Remove lid, add in 2 TBS salt, and simmer (covered) another 30-45 minutes or until beans are tender.
Strain your soup – remove herbs, rinds, and large onion chunks if you’d like.

Add in tomatoes and simmer a bit more. Season to taste with salt and pepper. Right before serving add in fresh spinach and top each bowl with parmesan.