Hi guys,

It’s the most wonderful time of the year, the kids are back in school. To celebrate the occasion ( he loves school)

I wanted to cook something special. This creamy salmon piccatta is a dish I make on weekends or for company, I don’t know

why, it’s a quick and easy recipe that doesn’t have to be saved for special occasions. It comes together in  half a hour, doesn’t use ingredients

you can’t pronounce,  let only know what they are. This recipe uses  recognizable, mostly on hand ingredients.

In my kitchen, I use the same ingredients in many different recipes, saving trips to the store and cutting down on waste.

This creamy salmon piccatta recipe is a classic piccatta recipe kicked up a notch, by adding the cream, sun dried tomatoes

and spinach. If you don’t like the kicked up version leave out the kicked up ingredients and stick with the classic recipe.

Which ever recipe you decide kicked up or classic don’t over cook the salmon, it should be pink in the middle.

If you want to make it a complete dinner cook some angle hair pasta, toss with the lemon cream sauce, top with salmon

and …..Enjoy!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 6 oz salmon fillets

1/4 cup flour

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 cup chopped spinach

Rind from two lemons

Lemon juice from two lemons

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1/2 cup capers

1/2 cup chopped sun dried tomatoes

1 Tbs. each chopped Italian parsley, basil, and thyme

Instruction

Salt and pepper fish

coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add salmon brown on both sides remove from skillet

Add heavy whipping cream, chicken stock, lemon juice and rind

Simmer until thickens about 10 minutes

Add  spinach, capers and sun dried tomatoes

Return fish to pan

Simmer 5 minutes more

Add herbs……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Who doesn’t like one pan cooking? I don’t think i would see any hands raised.

I love, love one pan cooking. not only are there less pots and pans to clean up, It’s quicker.

If you don’t like cod use another firm fish. I’ve made it with red snapper and halibut both delicious.

The capers add a bit of tang which I like paired with fish dishes that also use tomatoes in one form or another.

If you doen’t like the idea of frying the tomatoes, spread them on a cookie sheet, drizzle with olive oil, garlic, salt and pepper and roast

on a high 400 degree oven until blistered, and adding them back to the pan along with the fish.

Which ever method you prefer this recipe is sure to become a family favorite and crowd pleaser.

and you my friends are going to be happy cooks……..Enjoy home cooking restaurant style

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. Cod

1/2 cup flour

Salt and pepper to taste

I Lbs cherry tomatoes cut in half

1 cup chopped spinach

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1/2 cup capers

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Salt and pepper fish

coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add tomatoes fry until blistered push to one side of pan

Add Cod brown on both sides remove from skillet

Add heavy whipping cream and chicken stock

Simmer until thickens about 10 minutes

Add  spinach and capers

Return fish to pan

Simmer 5 minutes more

Add herbs……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What could be more prefect for a quick  light dinner  than a meal that comes together in less than an hour, and a family favorite?

I like quick recipes for family dinners that doesn’t have me running to the store for ingredients only used in one or two recipes.

This simple recipe is one of my favorites, not only does it have a lot of my favorite flavors it puts broccoli in a whole new light, pesto.

It’s similar to the old classic basil pesto, using  broccoli  as the main ingredient,  for a new taste experience.

Here’s a side note pine nuts can be pricey, so you can use walnuts, almonds or a combination of all three for the same

nutty texture and flavor. I find it doesn’t change the flavor of the pesto much since broccoli is the prevailing flavor and it’s delirious.

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. egg fettuccine

I Lbs large shrimp

1 Lbs steamed broccoli florets

1 cup parmesan cheese

1 cup pine nuts

1 cup chopped spinach

1 cup olive oil

1 bunch Italian parsley and basil

1 cup heavy whipping cream

1/2 stick butter

1/2 cup chopped onion

1 Tbs  chopped garlic

Instruction

Make the broccoli pesto

In a food processor blend the steamed broccoli and next  six ingredients

Melt butter in sautee pan add onion, garlic and heavy whipping cream

simmer until thickens about 10 minutes

add broccoli pesto simmer 15 minutes longer add shrimp last 5 minutes

Toss cooked fettuccine in sauce

Top with additional steamed broccoli and parmesan……. Enjoy!!!!!