.................. Cooking with Barry & Meta: January 2013

Savory O’s — “O” so good snacks!

Barry’s food experiments are usually pleasing to the palate. However, I had my doubts when he revealed this latest concoction! During a phone conversation he told me that instead of making his usual Spicy Oyster Crackers, he had used Cheerios. He seemed quite thrilled with the outcome. Actually he said, “I have a new blog addition!”

Hmmm . . . I was wondering how I was going to get out of that one. But, I was also concerned about even tasting the stuff. By the time I arrived home, I was determined to at least try a few. After all, I didn’t want to hurt his feelings.

I tasted, I liked and I must admit that I now eat the stuff by the handfuls. It may sound strange but it’s really good. After all, Chex Mix is now an all time classic snack so maybe Savory O’s have a chance.

Savory O’s

Barry never really measures . . . this is as close as I can come to amounts but the recipe is variable, so adjust to your tastes as he does.

About 4 cups O’s cereal (Cheerios® or at oat O’s cereal)

1 cup vegetable (canola) oil

2 (1 oz.) pkg. Ranch-style dry dressing mix (or 6 tablespoons)

2 teaspoon dried dill weed

3 teaspoon dried Italian seasoning blend

1. Pour O’s cereal into a large microwave-safe bowl.

2. Combine remaining ingredients in a measuring cup; whisk to mix completely. Pour over cereal and toss until all are well coated.

3. Microwave (high) uncovered for 3 to 4 minutes or until heated -- stopping and stirring at least twice. Cool completely.

4. Store in a covered container.

Recipe without photos . . .

Savory O’s

Barry never really measures . . . this is as close as I can come to amounts but the recipe is variable, so adjust to your tastes as he does.

About 4 cups O’s cereal (Cheerios® or at oat O’s cereal)

1 cup vegetable (canola) oil

2 (1 oz.) pkg. Ranch-style dry dressing mix (or 6 tablespoons)

2 teaspoon dried dill weed

3 teaspoon dried Italian seasoning blend

1. Pour O’s cereal into a large microwave-safe bowl.

2. Combine remaining ingredients in a measuring cup; whisk to mix completely. Pour over cereal and toss until all are well coated.

3. Microwave (high) uncovered for 3 to 4 minutes or until heated -- stopping and stirring at least twice. Cool completely.

4. Store in a covered container.

Spinach & Salmon Salad w/ Lemon-Dijon Vinaigrette . . . using last night’s leftover salmon

Last night’s salmon was delish but the portion was way to big for me. The leftovers were just right for today’s luncheon salad. (Although Panko-Crusted Salmon worked well in this salad, any leftover baked or poached salmon would work.)

And since salmon and lemon pair so well . . . I made a Lemon-Dijon Vinaigrette that featured The Tasteful Olive’s Lemon Extra Virgin Olive Oil and Lemon Balsamic Vinegar. It was the perfect topping for a yummy salad.

Lemon-Dijon Vinaigrette Enough to liberally dress two luncheon salads

¼ cup Lemon (flavored) Extra Virgin Olive Oil

2 tablespoons Lemon Balsamic Vinegar

1 tablespoon Dijon mustard

½ teaspoon coarsely ground black pepper

Combine all ingredients in a bowl. Whisk until thoroughly mixed.

Spinach & Salmon Salad Makes 2 luncheon salad

2 large handfuls of baby spinach leaves

2 hard cook eggs, cut into slices

1 tablespoon toasted sunflower seeds

4 oz.+ cooked salmon fillets

2 tablespoons+ freshly grated Parmesan cheese

Croutons – if desired

Layer salad ingredients, in order listed. Dress with Lemon-Dijon Vinaigrette right before serving.

Panko-Crusted Salmon . . . Delish!

Barry “whipped up" this entrée for tonight’s dinner. It was delicious and nutritious. Not only is salmon a good source of protein, just a 4 oz. serving of wild salmon provides a full day’s worth of vitamin D. That same piece of fish also contains over half of the necessary B12, niacin, and selenium; it is also an excellent source of B6 and magnesium. Yes, is does contain fat but it’s the “good” kind – full of omega-3’s—the ones said to reduce inflammation and help fight heart disease, stroke, diabetes, some types of cancers and arthritis.

Paired with a medley of steamed veggies, we had a REALLY healthy meal that was absolutely delish!

By the way, he used frozen salmon and wanted me to also mention that he started this dish with partially frozen fillets. So, when you need a last minute entrée, this one fits the bill.

Panko-Crusted Salmon

About 1/3 to ½ cup panko (Japanese bread crumbs)

1 tablespoon minced fresh parsley

Kosher salt and freshly ground black pepper

1 tablespoons+ olive oil

2 (6- to 8-oz.) salmon fillets, boneless and skinless

About 2 tablespoons Dijon mustard

Lemon slices, for serving

1. Preheat the oven to 400°. Line a baking pan with a cooling rack.

2. In a small bowl, mix together the panko, parsley, about ¼ teaspoon salt and ¼ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. Note – the olive oil is needed to help brown the panko as it bakes.

3. Generously brush the top and sides of the fillets with Dijon.

4. Drop each fillet into the panko mixture—mustard side down; press to help the panko adhere.

5. Again brush the top of each fillet with mustard and flip so it now rests in the panko; press to adhere + also make sure the panko has adhered to the sides during this process.

Brush top of fillet with mustard.

Flip so mustard covered side in now in the panko.

Pat and press so top, bottom and sides of salmon are covered in panko.

6. Place the fillets on the cooling rack (this allows heat to circulate on all side as the salmon results and results in a crisp crust on both the top and bottom).

7. Bake for approximately 20 minutes.

8. Turn oven to the broil setting and broil for 5 to 10 minutes. (Adjust times for smaller portions -- fish should flake but still be moist.)

9. Serve with a slice of lemon.

Recipe without photos: