Salmon Puttanesca

Puttanesca sauce is something I have been making for years. I started out making it to toss with pasta but realized it's the perfect sauce to serve on fish. I love having it with pasta on the side. Salmon is a hearty fish and this is a healthy comfort food that is perfect for a fall or winter meal. My family eats salmon frequently. We love it smoky and grilled but today I am going to cook it inside and top it with this delicious sauce.

If you speak any Italian, the name of this dish will probably give you a chuckle. "Puttana" in Italian means "lady of the night".  Puttanesca is a classic southern Italian sauce consisting of tomatoes, olives, capers, garlic, anchovies, and red pepper. It is fragrant and spicy.

So how did the sauce get its name? I've heard many stories but this one is my favorite. Back in the day, the Italian women of the evening were only allowed at the grocery stores one day a week. So they stocked up on pantry ingredients and this is what they came up with. It was a cheap, easy meal to make and the ingredients stored in the pantry very well. I am not sure if this is really how the sauce was named but it is the story I go by.

Typically I keep some anchovy paste in my kitchen, so instead of using whole anchovies, I can add a few spoons of anchovy paste. It is much easier than chopping anchovies. It is sold in a tube so you can keep the leftovers stored in your refrigerator. It keeps well and there is no need to get anchovies on your hands.

This sauce is very versatile and goes great with fish, chicken, and pork. It is a great way to dress up some plain chicken breasts and any shape of pasta works well. I serve the dish with some homemade rustic bread because no one wants to leave the delicious sauce on their plate.

Try making this dish and it you will want to experiment with different types of fishes. It is easy for a weeknight but the perfect meal to serve to company.  

Print Save

Salmon Puttanesca Recipe

Embed

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons italian seasoning, with salt
• 4 salmon filets, about 1 1/2 pounds total
• 1 jalapeño, cored, seeded, and diced
• 3 cloves chopped garlic
• 14 ounces chopped tomatoes
• 2 tablespoons capers, drained
• 1/4 cup chopped kalamata olives
• 1/2 cup dry white wine
• 2 tablespoons anchovy paste
• 2 tablespoons fresh parsley, chopped
• pasta, for serving

Directions

1. Heat oil in a large skillet over medium-high heat. Sprinkle Italian seasoning on the salmon and put in pan. Cook 3 to 6 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.
2. Add jalapeño and garlic to pan; sauté 5 minutes or until tender. Add tomatoes, capers, olives, wine, and anchovy paste. Sprinkle with parsley. Simmer for 15 minutes or until sauce is thickened.
3. Return fish to pan and cook until heated through. Serve fish over sauce and with pasta, if desired.

Recommended

Le Creuset Skillet

Lodge Cast Iron Skillet

Van's Gluten Free Rotini & Red Sauce Pasta

Le Creuset Revolution Spatula

via Food Fanatic http://ift.tt/1GEwxUX

Put the internet to work for you.

Turn off or edit this Recipe

Mini Pumpkin & Chocolate Chip Cakes

There are some people, like my friend Mike, who subscribe to the notion that baking is a science more than it is an art. But I am not one of them. To me, the idea of adjusting ingredients according to smell or feel or personal opinion instead of exact measurements and directions is more what baking is about. Of course, this leads to more experimentation and redoing of recipes so I can write down exact measurements and all — but that's part and parcel of what makes this baking thing so therapeutic, at least for me.

Sometimes, things go awry and I end up with a total mess that's inedible, like my many unsuccessful attempts at making potato toffee. Other times, I end up with something that looks like Frankenstein baked up a mush loaf of soup and berries, but incredulously, tastes like Jamie Oliver stepped in and lent a hand. And then, every now and then, I manage to pull something out of the oven that my daughter will eat even though she knows it has beets in it!

These mini pumpkin & chocolate chip cakes fall into that second category. They started off looking pretty darn scary in my mixing bowl. When I threw leftover pumpkin puree, coconut oil, chocolate chips and coconut sugar into a bowl, I began to think that the result might be like that failed potato toffee. But, then I had the idea to add some coconut flour into the mix — and by George — that coconut flour performed its magic and pulled all the ingredients together!

I baked these cakes in these adorable mini cake pans my daughter gave me for my birthday, and, I gotta say, when they cooled down, they were delightful to savor — even though they weren't the prettiest cakes around. Pumpkin and chocolate are such a pleasant combination and these two flavors shine in these gluten free, mini pumpkin and chocolate chip cakes. They are sure to please your taste buds and tickle your senses. Sweet, but not too sweet, with a sinfully luscious texture, these cakes have an ingredient list that could even justify eating cake for breakfast!

Print Save

Mini Pumpkin & Chocolate Chip Cakes Recipe

Embed

Ingredients

• 1 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1/2 cup coconut sugar
• 2 eggs
• 1/2 cup semisweet chocolate chips
• 1/2 cup coconut flour
• 1/2 teaspoon baking powder

Directions

1. Preheat oven to 350°F.
2. Combine the pumpkin, melted coconut oil, coconut sugar, eggs and chocolate chips in a bowl and mix well.
3. Stir in the coconut flour and baking powder.
4. Pour mixture into mini 4-inch cake pans.
5. Bake for 20 minutes.
6. Let cool and enjoy!

Recommended

360 Bakeware Cake Pan

Cuisinart Stainless Steel Mixing Bowls

Le Creuset Revolution Stainless Steel Spoon

via Food Fanatic http://ift.tt/1SenBqr

Put the internet to work for you.

Turn off or edit this Recipe

Recommended for you

Apple Cider Donut Holes with Hot Buttered Rum Dipping Sauce

I don't know about you, but I'm all aboard the donut dessert trend that's been happening the last few years. I never went crazy with any other trends in the past, but donuts... I can always go for a donut – or is it doughnut?

Whichever way you actually spell it - from caked to yeasted to every flavor in between, I'm game. My husband and I went donut crazy back in August when we did a little day trip to Portland, Oregon and consumed more donuts on our vacation that I have since I first discovered Krispy Kreme and the hot donut sign.

I'm sounding a little piggish here though, aren't I? I swear, it's actually just an occasional treat, and one type I love more than others are Apple Cider Donuts. The flavors of a cider donut are simple yet bursting with apple. Anytime I'm near a farm stand that's frying up a fresh batch, I can't resist picking up a few.

How can you really say no to the scent of freshly fried donuts that have been dusted with cinnamon and sugar? I dare you to hold off with that smell wafting towards you.

Donut eating shouldn't be restricted just to fairs and farm stands either, baking up a batch is easier than you think and there's no frying involved. That's right, these are baked! Which means you can have an extra one - and even better we paired them with a hot buttered rum sauce to elevate this simple baked good into a dessert worthy to serve after dinner or at a tailgating party.

Did I mention baking them up takes hardly any effort? The most difficult part is reducing the apple cider down for a super concentrated flavor packed punch in every single bite. After that, just scoop the batter into some mini muffin pans; pop them out into a butter bath and a shake into some cinnamon sugar. No special equipment and no hot oil needed!

Print Save

Apple Cider Donut Holes Recipe

Embed

Ingredients

• 2 cups apple cider, reduced down to 1/2 cup
• 2 cups all-purpose flour, unbleached
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg, room temperature
• 1/2 cup whole milk
• 1 tablespoon spiced rum

For the Cinnamon Sugar Mix:

• 4 tablespoons unsalted butter, melted
• 3/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

For the Hot Buttered Rum Dipping Sauce:

• 1/2 cup light brown sugar
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract, or vanilla bean paste
• 1/4 cup spiced rum
• 2 tablespoons unsalted butter

Directions

1. In a medium saucepan over medium-high heat bring the apple cider to a boil and reduce down to 1/2 cup cider. Takes approximately 15-20 minutes to reduce down. Set aside to cool.
2. In a medium bowl, mix together the flour, baking powder, cinnamon, salt, nutmeg, clove, brown sugar, and can sugar.
3. In a small bowl whisk together the melted butter, egg, milk rum and cooled reduced cider. Make a well in the center of the dry ingredients and pour in the wet. Mix together until thoroughly combined but do not over mix.
4. Heat your oven to 350°F and grease a 24 cup mini muffin pan.
5. Using a small cookie scoop or a tablespoon, scoop the batter into the muffin tin. Each cup should be filled  3/4 high. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool for about 5 minutes before removing from the tin.
7. Set up your butter and cinnamon sugar station. Place the butter in a shallow bowl and the cinnamon sugar in a brown paper bag (recommended) or another shallow bowl.
8. Taking the donuts 3-4 at a time, dip on all sides in the butter and then coat in cinnamon sugar. If using a bag, just place in the bag, seal the top and shake. Remove and set aside to dry. Continue until all the donuts are coated.
9. Before serving, making the dipping sauce. In a medium saucepan combine the brown sugar, heavy cream, salt and vanilla over medium heat. Bring to a simmer and reduce heat slightly.
10. Cook for about 2-3 minutes or until the brown sugar is completely dissolved.
11. Remove from the heat to add the rum and the butter and stir until the butter is completely melted.
12. Pour the sauce in a heat proof serving bowl and serve hot alongside the donuts. 

Recommended

Le Creuset 3-quart Stainless Steel Saucepan

Cuisinart Stainless Steel Mixing Bowls

via Food Fanatic http://ift.tt/1iqJYMv

Put the internet to work for you.

Turn off or edit this Recipe

Cuban Sandwich

My kids recently discovered the movie The Mask. While all three kids thought this movie was hysterical, this movie seemed to really speak to my 10 year-old son. It wasn't so much the movie itself as it was Jim Carrey's physical comedic style.

I think this movie made my son realize that it's not always what you say that gets a laugh, but it's HOW you say it. Exaggerated movements and silly accents can be really funny. To my son, the class clown, this movie was downright educational.

The biggest take-away for my son was the Cuban Pete song. Not only has my son remembered every single word, but also he can recall every dance move, facial expression and "aye yai yai". The similarities are a little uncanny and downright unnerving.

Every time my son sang that song, the word Cuban made me think of Cuban sandwiches. I've never actually tried an authentic Cuban sandwich. But I've made Cuban casseroles before with great success!

Traditionally, Cuban sandwiches are made with Cuban bread, ham, roasted pork, Swiss cheese, pickles and mustard. I'm not a big Swiss cheese eater and I could not find Cuban bread, so I had to improvise.

I used slightly sweet Hawaiian bread in my Cuban sandwich along with thick ham slices, roasted pork, mild and creamy Havarti cheese, pickles and my own honey mustard dressing.

This sandwich is a must if you ever have leftover roasted pork! If you do not have pork handy, roasted turkey breast slices would work in a pinch. The flavors would be different, but different can be good!

This sandwich is downright addicting! I personally loved the sweet honey mustard with tangy pickles. The creamy cheese partnered well with the salty ham and the roasted pork brought a unique roasted flavor and a hardy texture to this sandwich. My son can keep his Cuban Pete; I'll keep the sandwich!

Print Save

Cuban Sandwich Recipe

Embed

Ingredients

• 4 teaspoons butter
• 8 slices sweet hawaiian bread
• 4 slices ham, thick-cut
• 4 ounces roasted pork
• 4 slices havarti cheese
• 8 sandwich pickle slices

For the Honey Mustard:

• 2 tablespoons mayonnaise
• 2 tablespoons dijon mustard
• 1/2 teaspoon coarse grain mustard
• 1/2 teaspoon honey

Directions

1. Heat a grill pan over medium heat. Spread a half a teaspoon of butter on one side of each slice of bread.
2. Place 4 slices of bread, buttered side down onto hot grill pan.
3. Layer a slice of ham over each piece of bread, followed by pork, cheese slices, pickles and a teaspoon of honey mustard dressing. Place remaining bread slice on top (buttered side up).
4. Grill sandwich for 2-3 minutes per side or until golden. Serve immediately.

Recommended

Le Creuset Skillet

Lodge Cast Iron Skillet

Wusthof Santoku Knife - 5 inch

via Food Fanatic http://ift.tt/1PYQUye

Put the internet to work for you.

Turn off or edit this Recipe

Recommended for you

Gluten Free Chicken Cordon Bleu Casserole

Here is another gluten free casserole to add to your dinner repertoire. Gluten free chicken Cordon Bleu casserole! All the flavors of the classic dish, but in an easy casserole form.

I love the flavor profile of chicken Cordon Bleu, it is creamy and rich, with smoky ham and succulent chicken. I put all the classic flavors of chicken cordon bleu in a gluten free quiche last Valentine's day to go with my classic gluten free red velvet cake with cream cheese frosting. It was killer!

A few weeks later I made a 5 minute gluten-free cream of chicken condensed soup substitute (with dairy free option) and have been dreaming up ways to use it ever since. So far I've got a gluten free creamy chicken casserole and the classic gluten free tater tot casserole or hot dish, depending on where you call home. Well now I have this gluten free chicken cordon bleu casserole recipe for you!

I know I always am really busy around dinner time, which is one reason I have a growing recipe box of gluten free casseroles. Casseroles are easy to throw together, and often times you can put the casserole together earlier in the day and then toss it in the oven to bake when dinner time gets closer.

Just be sure to put any cold glass pans in a cold oven so that they don't explode. No better way to ruin the dinner you worked to prepare. Not like I've done that before, or anything.

This gluten free chicken cordon bleu recipe has got all of the chicken cordon bleu flavors, but at a fraction of the work. The first thing to do is make your gluten free cream of condensed soup, which only takes 5 minutes. Then you've got chicken, some smoky ham, creamy swiss cheese, fresh parsley, and buttery crumb topping. Don't skimp on those buttery breadcrumbs, they really bring the casserole to the next level!

The gluten free chicken cordon bleu casserole is warm, creamy, oozing with gooey swiss cheese, and the breadcrumbs on top and the perfect crunch. It would be perfect to bring to your next potluck, everyone will love it.

Print Save

Gluten Free Chicken Cordon Bleu Casserole Recipe

Embed

Ingredients

• gluten free cream of chicken soup
• 1 tablespoon dijon mustard
• 1 pound cooked chicken breast, or thighs, diced, rotisserie chicken would work, too
• 1/2 cup diced ham, roughly 8 to 10 slices of ham
• 2 cups broccoli florets
• 1/4 cup fresh parsley, plus 1 tablespoon, chopped and divided
• 6 slices swiss cheese
• 3/4 cup gluten free breadcrumbs
• 1/4 cup butter, melted
• salt and pepper, to taste

Directions

1. Preheat the oven to 375°F.
2. Mix together the prepared gluten free condensed cream of chicken soup and the mustard. Stir in the cooked chicken, ham, broccoli, and parsley. Season to taste with salt and pepper.
3. Lightly grease your favorite casserole dish and spread the chicken mixture evenly over the bottom.
4. Top the casserole with the swiss cheese slices.
5. Mix together the gluten free breadcrumbs, melted butter, the remaining fresh parsley and season to taste with salt and pepper. I used probably about ½ a teaspoon of salt and ¼ teaspoon of pepper. Alternatively, use seasoned gluten free breadcrumbs.
6. Sprinkle the buttered breadcrumbs evenly over the top of the casserole.
7. Bake for approximately 30 minutes, or until the casserole is heated through and bubbly.
8. Serve with your favorite gluten free pasta or rice.

Recommended

Cuisinart Stainless Steel Mixing Bowls

Le Creuset Heritage 4 Quart Covered Casserole

Dreamfarm Chopula

Source: adapted from Kraft Recipes

via Food Fanatic http://ift.tt/20dC5w8

Put the internet to work for you.

Turn off or edit this Recipe