Back to School Night

Potato, Leek, Broccoli, and Cheese Soup with Ham and Cheese Melts
The holidays are over. January is here which brings an end to the parties, sleeping in, and general laziness associated with "winter break." The combination of cold weather and a busy work schedule makes me crave a quick, easy, and hot dinner when I get home. This is one of my absolute favorite mid-winter meals when it gets dark around 4 pm and all I want to do is cuddle up under a blanket.


Ingredients
- 1 lb. broccoli florets
- 2 medium sized Yukon gold potatoes, cut into 1" chunks
- 3 large leeks, trimmed, rinsed, and chopped
- 1 qt. chicken broth
- 4 c. shredded baby Swiss cheese, divided
- 1 c. heavy cream
- salt and pepper
- 1 tsp. paprika
- 3 oz. diced Canadian bacon
- 2 Tbsp, minced chives
- 1 ciabatta loaf, split lengthwise, then cut into 4 equal portions
- 1/3 c. mayonnaise
- 1 Tbsp. butter

In a large, heavy soup pot melt butter over medium high. Add leeks and sprinkle with salt and pepper. Cook over medium, stirring occasionally until the leeks become tender and fragrant. Add chicken broth and potatoes. Cover and bring to a boil. When the broth reaches a boil, reduce heat to medium-low and simmer for 15-20 minutes until the potatoes become soft.

While the potatoes are simmering, prepare the cheese toasts. In a medium bowl combine ham, mayonnaise, chives, and half of the shredded Swiss cheese. Stir to combine. Season with salt and pepper and the spread ham mixture in equal portions on sliced ciabatta bread. Arrange ciabatta slices on a foil-lined baking sheet. Bake in a 350˚ oven for about 15 minutes, until the cheese is melted and starts to bubble.

Once the potatoes are soft, add broccoli to the soup, sprinkle with salt and pepper, cover and simmer for an additional 8-10 minutes, until the broccoli is tender and bright green. Remove soup from heat and slowly stir in remaining shredded cheese and cream. Sprinkle with paprika and additional salt and pepper to taste. Serve with prepared ham and cheese toasts for dipping!

To a Crisp

Crispy Caesar Salmon Fillets with Roasted Potatoes and Broccoli
Several clever uses of leftover homemade Caesar dressing and I was still facing a usable amount at the bottom of the jar. Going over the ingredients in my head (garlic, lemon, anchovies, Dijon mustard) it occurred to me it could be perfectly paired with a couple of thick, fresh salmon fillets. I rounded out this quick meal for two (easily doubled for the whole family) with roasted broccoli and potatoes. It's a great no-fuss weeknight dinner. Ready in less than 30 minutes- exactly what I wanted after a long day at work.

Ingredients

- 2 6-7 oz. salmon fillets

- 2 Tbsp. prepared Caesar dressing

- 1/4 c. dried breadcrumbs

- salt and pepper

- 8 oz. broccoli florets

- 3 little potatoes with waxy flesh (Yukon Gold, rose, purple, whatever), halved and quartered

- 2 Tbsp. olive oil

- lemon pepper

- garlic salt

- 2 Tbsp. vegetable or grape seed oil

Heat the oven to 425˚ F. Line a heavy rimmed baking sheet with foil and spray lightly with cooking spray. In a medium bowl, toss the quartered potatoes and broccoli florets with olive oil. Arrange in a single layer on the baking sheet. Sprinkle potatoes and broccoli with a few grinds of lemon pepper and some garlic salt. Place in the oven and roast until the vegetables are soft and begin to brown (20-25 minutes or so). 

While the vegetables are roasting, prepare the salmon. Blot the salmon fillets with a paper towel to get rid of any excess moisture. Sprinkle both sides of the salmon with salt and pepper then brush all over with the Caesar dressing. Dredge the salmon fillets in the dried breadcrumbs and set aside. Heat the vegetable oil or grape seed oil in a heavy, ovenproof skillet (a cast iron skillet works great). Once the oil is hot, place the breaded fillets in the hot oil and cook until the outside begins to turn brown and crispy (about 3 minutes per side). Place the skillet in the oven in the rack below the roasting vegetables and cook an additional 5-8 minutes until the salmon is cooked through. Remove salmon and vegetables from oven and divide amongst two plates. Serve it up!

On the Other Side of the Holidays

Macadamia Nut Crusted Salmon with Asian Broccoli Slaw
The holidays are over and once again I'm feeling that ThanksgivingChristmasNewYears food-hangover feeling. I love parties, dinner, brunches, and all the rest with friends and family, but even I start to crave something a little less cream-based after a few weeks. I have sung the praises of super-food salmon on several occasions, and I will do so again! It's SO good and SO good for you. I always just feel somehow healthier after a salmon dinner. I happened to have some leftover macadamia nuts in the pantry from a delicious Chocolate and Caramel Macadamia Nut tart and thought they might make a great crunchy compliment to my favorite friend from the sea. I whipped this up pretty fast. It was perfectly lovely with a small glass of chardonnay and an evening of Wii Sports! Happy January!

Ingredients
- 2 6-7 oz. salmon fillets
- 1/2 c. roughly chopped macadamia nuts
- 1/2 c. plain dried breadcrumbs
- 1/4 c. flour
- 1 egg, beaten
- 8-10 oz. bag of shredded broccoli, cabbage, or carrots
- 3 green onions, trimmed and diced
- 6 Tbsp. grape seed or canola oil, divided
- 3 Tbsp. rice vinegar
- 1 tsp. sesame seed oil
- 2 Tbsp. soy sauce
- 1/2 c. dried cherries
- 1 clove garlic, minced
- 1 Tbsp. honey
- Teriyaki sauce
- salt and pepper to taste

BROCCOLI SLAW
Whisk together rice vinegar, honey, sesame seed oil, soy sauce, and minced garlic in a small bowl. Drizzle in 3 Tbsp. oil and whisk into mixture. Set aside. In a medium bowl combine shredded broccoli, cabbage or carrots with diced green onions and cherries. (I just bought a bag of pre-shredded broccoli slaw at Trader Joes, yum. Dress with dressing and toss to combine thoroughly. Season with salt and pepper, if desired. Set aside and prepare salmon. (I like to prepare my salad dressings by pouring the ingredients into mason jars and shaking them up. It's great for storage too!)

MACADAMIA NUT CRUSTED SALMON
Whisk together breadcrumbs and chopped nuts in a shallow bowl, set aside. Season salmon fillets on both sides with salt and pepper then dredge through flour, then beaten egg, then cover completely with nut-breadcrumb mixture. Set aside and heat remaining 3 Tbsp. oil in a large skillet over medium-high heat. Cook salmon fillets in oil until cooked through and crust begins to turn golden brown, about 3-5 minutes per side. Remove from heat and brush each fillet with teriyaki sauce. Serve warm with broccoli slaw.

Wham, Bam, Thank You Ham!

Cheesy Ham and Veggie Bake
The split pea soup was delicious, but unfortunately it wasn't enough to rid the fridge of all the excess ham. Another solution had to be concocted. I've said before that I'm a fan of one-dish meals and this certainly foots the bill on a chilly New Years Eve Eve. This was easy to throw together and helped purge the fridge of those pesky post-Christmas leftovers. I can add this to my ever-growing list of mac and cheese recipes. Definitely not vegetarian-friendly, but delicious nonetheless.

Ingredients
- 2 c. diced cooked ham
- 1 lb. mixed bag of broccoli and cauliflower, cut into bit-sized pieces
- 1 lb. corkscrew pasta
- 1 large shallot, peeled and minced
- 2 c. heavy cream
- 1-2 c. milk
- 2 c. grated extra sharp white cheddar cheese
- 2 Tbsp. Dijon mustard
- t tsp. fresh thyme
- 1 c. breadcrumbs
- 4 Tbsp. butter
- 1/4 c. flour
- salt and pepper to taste

Preheat oven to 350˚F and butter a 9x13" baking dish. Set aside.

Melt butter in a large Dutch oven over medium heat. Add shallot and cook until softened, about 3 minutes. Add flour and whisk together with butter for 1 minute. Slowly add cream and milk, about a half cup at a time, allowing the mixture to thicken over medium-low heat. Add cheese, thyme, and mustard to mixture and stir over medium-low heat, allowing cheese to melt. Remove Dutch oven from stove and add ham, broccoli, and cauliflower, and season with salt and pepper to taste.

Meanwhile, boil pasta according to package directions to al dente, about 9 minutes. Drain and add to ham and cheese mixture. Mix ingredients thoroughly then spread evenly into prepared baking dish. Sprinkle with an even layer of breadcrumbs and bake 35-40 minutes until sauce starts to bubble and breadcrumbs become golden brown. Remove from oven and allow 5 minutes to cool before serving. Yum.

A Comfort Food Kinda Night

Cheesy Chicken, Broccoli, and Bacon Bake

Sometimes you just need a little comfort food . . . right? Rainy, dreary days (ah springtime in Oregon) can stir up the desire for something warm and oven-baked. I know I'm often in the mood for those great one-dish meals, packed with veggies . . . no side salad necessary. And I'm going to go back to one of my favorite food truisms: EVERYTHING IS BETTER WITH BACON.

Ingredients
- 1 lb. chicken breast meat, cut into bite-sized pieces
- 3 slices bacon, diced
- 1 large yellow onion, peeled and diced
- 1 lb. broccoli florets
- 1 qt. whole milk
- 1 lb. sharp cheddar cheese, grated
- 1 handful Italian parsley, chopped
- 7-8 oz. mascarpone cheese
- 1/4 c. flour
- 1/4 c. dried breadcrumbs
- 4 Tbsp. butter
- 1 lb. penne pasta

Butter a 9x13" baking dish and set aside.

Place diced bacon in a large Dutch oven over medium heat. Cook about 5-6 minutes until bacon just begins to crisp. Remove from Dutch oven and drain on a paper-towel lined plate. Place chicken breast pieces in Dutch oven with rendered bacon fat, season with salt and pepper. Cook over medium until chicken is cooked through and no longer pink. Remove from Dutch oven and set aside. Add onion to Dutch oven and cook in remaining fat (if pan has become dry, add a little olive oil), stir often, and season with salt and pepper. Add Italian parsley and stir to combine. Melt butter in Dutch oven with onions and parsley. Add flour and whisk to combine. Whisk constantly for 1 minute to create a thick paste. Slowly add milk by 1/4 cupfuls, whisking to combine. Let milk warm over heat, then add cheddar and mascarpone cheeses and stir thoroughly to combine.

Meanwhile, blanch broccoli in boiling water for 2 minutes. Drain and set aside. In the same pot, heat water and cook penne pasta to al dente (about 8 minutes). Drain.

Remove cheese sauce from heat, add cooked chicken, broccoli, pasta, and bacon. Stir to combine thoroughly. Pour mixture into prepared baking dish and top evenly with breadcrumbs. Refrigerate to heat and eat later or cook for 35-45 minutes in a preheated 375˚ oven. Cook until the pasta is heated through and the top begins to brown.

Rice is Nice

Teriyaki Salmon and Veggie-Packed Fried Rice

There are few things I find more satisfying than a nice, fat piece of seared salmon. It's just so filling and absolutely delicious. What am I not a fan of? Rice. I just don't really care for rice. Pasta or rice? I'll choose pasta every time. Perhaps it's the Italian in me, but whatever. People love rice. It's a staple in many food traditions. And, really, I do eat it. (Honestly, I LOVE it in sushi.) This recipe is one in my regular rotation. I put it together as a way to make peace with my weird rice-aversion. It worked. I use brown rice because I prefer the nuttier flavor, but feel free to use what you like. It's a snap to throw together, on the healthier side of things, and packed with yummy veggies. Feel free to substitute the salmon fillet with chicken if fish isn't your thing. This is a recipe for two, but easily doubled for families. I hope you like it.

Ingredients
- 2 6-7 oz. boneless salmon fillets (skin or skinless- whatever you like)
- 6 Tbsp. butter, divided
- 3 c. cooked rice (brown or white)
- 1 head broccoli, florets removed from stem
- 1 c. diced carrots
- 6 green onions, cleaned and diced
- 1 c. frozen peas
- 2 eggs
- 1/4 c. soy sauce
- 1/2 c. teriyaki sauce
- salt and pepper to taste
- cooking spray

Cook rice according to package directions (about 20 minutes). While rice is working, prepare other ingredients.

Preheat oven to 350˚F. Spray a 9" round baking dish with cooking spray. Season both sides of salmon fillets with salt and pepper. Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Place fillets in melted butter and sear (1-2 minutes per side). Place fillets in prepared baking dish and cover with teriyaki sauce. Bake in oven 9-10 minutes until salmon is cooked through.

Meanwhile, melt 4 Tbsp. butter in large skillet over medium heat. Add cooked rice, onions, carrot, broccoli, peas, and soy sauce. Stir to combine all ingredients thoroughly. Make two wells in the rice and crack one egg in each well. Cover and cook 8-9 minutes until egg is nearly cooked through. With a wooden spoon, stir rice mixture, spreading egg throughout. The egg will cook in the hot rice. Remove from heat and remove salmon from oven. Divide fried rice among two plates and top each with a salmon fillet. Drizzle with additional teriyaki sauce. Done and done. Quick and yummy!