Pesto-Parmesan Salmon

Definitely a keeper, this is another one of the recipes that my sister Marla Payne recommended. She found the recipe on Skinnytaste blog but then adapted it to use pesto instead of basil. Marla prepared it in an air fryer; I used the oven method. Recipe is easily adjusted for more or less servings.   

Pesto-Parmesan Salmon     2 servings

Olive oil

2 salmon filets, skin removed (about 5 oz. each)

1/4 large lemon 

Kosher salt

Coarsely ground black pepper

About 1 1/2 tablespoons mayonnaise

About 1 tablespoon pesto (purchased or homemade)

About 1 1/2 tablespoons grated Parmesan cheese

 

Oven directions:

1. Preheat the oven to 425° F.  Spritz or brush a sheet pan with olive oil.
2. Season the salmon with lemon juice, salt and pepper.
3. In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
   
4. Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
   
5. Bake about 10 to 12 minutes*, depending on thickness of the salmon.  

*Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. To test for doneness, use a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

 

Air Fryer directions:

1. Preheat air fryer to 400° F.  Spritz the basket with olive oil.
2. Season the salmon with lemon juice, salt and pepper.
3. In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
4. Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
5. In batches, air fry 7 minutes*, or longer depending on thickness of the salmon.

Recipe without photos . . .

Pesto-Parmesan Salmon     2 servings

Olive oil

2 salmon filets, skin removed (about 5 oz. each)

1/4 large lemon 

Kosher salt

Coarsely ground black pepper

About 1 1/2 tablespoons mayonnaise

About 1 tablespoon pesto (purchased or homemade)

About 1 1/2 tablespoons grated Parmesan cheese

 

Oven directions:

Preheat the oven to 425° F.  Spritz or brush a sheet pan with olive oil.
Season the salmon with lemon juice, salt and pepper.
In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
Bake about 10 to 12 minutes*, depending on thickness of the salmon. 

*Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. To test for doneness, use a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

 

Air Fryer directions:

Preheat air fryer to 400° F.  Spritz the basket with olive oil.
Season the salmon with lemon juice, salt and pepper.

In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.

Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
In batches, air fry 7 minutes*, or longer depending on thickness of the salmon.

Kirby House Lemon Curd . . . sweet memories

Turning lemons into lemon curd today. This buttery and sweet mixture is a lemon lovers delight. I’ll use it for a lemon filled bread and as a tart filling. It’s made with simple ingredients and is the perfect way to preserve some Arizona lemons; the curd keeps for several months in the refrigerator.

The recipe evokes sweet memories of The Kirby House tea parties that were popular during the holiday. Warm scones (often accompanied by lemon curd) and an array of other sweets and savory tea sandwiches made up the tea-time offerings. The receipt for Lemon Curd, along with other tea-time recipes, appears in The Kirby House Cookbook.  

Lemon curd should have a glossy finish, hold together like pudding, feel smooth and creamy on the tongue, and it’s flavor a balance between tart and sweet.

 

Kirby House Lemon Curd     Makes 3 cups

4 large eggs, room temperature

2 cups granulated sugar

1/8 teaspoon salt

1/4 cup (1/2 stick) butter, softened

1/2 cup fresh lemon juice (approximately 2 to 3 lemons)

2 tablespoons grated lemon zest

1. It the top of a double boiler (or stainless steel bowl that can be set over a pan of boiling water to create a double boiler effect – water should not touch bottom of stainless steel pan), mix together the eggs, sugar and salt. Stir in butter, lemon juice and lemon zest. Note: Avoid using an untreated aluminum saucepan as the acid in the lemon juice may react with the aluminum creating a discoloration of the curd; anodized aluminum or stainless steel will NOT create this effect.
   
   
   
   
2. Cook until thick (pudding-like consistency), about 30 minutes, stirring frequently.
   
3. Cool to room temperature; store in refrigerator. Curd becomes thicker when cooled. Lemon curd keeps well in the refrigerator so may be prepared in advance.
   

Recipe without photos . . . Kirby House Lemon Curd     Makes 3 cups

4 large eggs, room temperature

2 cups granulated sugar

1/8 teaspoon salt

1/4 cup (1/2 stick) butter, softened

1/2 cup fresh lemon juice (approximately 2 to 3 lemons)

2 tablespoons grated lemon zest

1. It the top of a double boiler (or stainless steel bowl that can be set over a pan of boiling water to create a double boiler effect – water should not touch bottom of stainless steel pan), mix together the eggs, sugar and salt. Stir in butter, lemon juice and lemon zest. Note: Avoid using an untreated aluminum saucepan as the acid in the lemon juice may react with the aluminum creating a discoloration of the curd; anodized aluminum or stainless steel will NOT create this effect.
2. Cook until thick (pudding-like consistency), about 30 minutes, stirring frequently.
3. Cool to room temperature; store in refrigerator. Curd becomes thicker when cooled. Lemon curd keeps well in the refrigerator so may be prepared in advance.

Sausage and Chicken Gumbo

 It's Fat Tuesday so gumbo is on the menu! 

Sausage and Chicken Gumbo   4 servings  

2 tablespoons+ olive oil

About 1/2 lb Andouille Smoked Rope Sausage olive oil, cut into chunks or coins

About 1/2 lb. chicken breast or thighs, boneless and cut into 1/2” pieces (or use cooked chicken and add when broth is called for in recipe)

1 medium onion, diced

2 ribs celery, diced

1/2 large green pepper diced

1 large garlic clove, minced.

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Cajun seasoning

2 to 3 cups+ chicken broth

8 oz. tomatoes (canned or frozen – I used a frozen tomato mixture from our garden that included additional onions and peppers)

1 bay leaf

Cooked rice 

Green onions for garnish

1. Heat 2 tablespoons oil in Dutch oven over medium heat . Add sausage and chicken and brown (or add precooked chicken when broth is called for). Near end, add onions, celery and peppers (and more oil if needed) and sauté until  translucent  adding garlic when veggies begin to soften. Remove and set aside.
2. Add 2 tablespoons butter and melt at medium temperature. Stir flour into melted butter and continue to stir until mixture is a golden brown, add seasonings as mixture is stirred.
   
3. Slowly whisk in 2 cups broth and tomatoes; add bay leaf.
4. Add bay leaf and then cooked meats and veggies. Simmer for at least 30 minutes or for an hour or two to meld flavors. Add additional liquid as needed.
   
5. Serve with cooked rice and garnished with sliced green onions.
   

Recipe without photos . . . Sausage and Chicken Gumbo   4 servings  

2 tablespoons+ olive oil

About 1/2 lb Andouille Smoked Rope Sausage olive oil, cut into chunks or coins

About 1/2 lb. chicken breast or thighs, boneless and cut into 1/2” pieces (or use cooked chicken and add when broth is called for in recipe)

1 medium onion, diced

2 ribs celery, diced

1/2 large green pepper diced

1 large garlic clove, minced.

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Cajun seasoning

2 to 3 cups+ chicken broth

8 oz. tomatoes (canned or frozen – I used a frozen tomato mixture from our garden that included additional onions and peppers)

1 bay leaf

Cooked rice 

Green onions for garnish

1. Heat 2 tablespoons oil in Dutch oven over medium heat . Add sausage and chicken and brown (or add precooked chicken when broth is called for). Near end, add onions, celery and peppers (and more oil if needed) and sauté until translucent, adding garlic when veggies begin to soften. Remove and set said.
2. Add 2 tablespoons butter and melt at medium temperature. Stir flour into melted butter and continue to stir until mixture is a golden brown, add seasonings as mixture is stirred
3. Slowly whisk in 2 cups broth and tomatoes; add bay leaf.
4. Add bay leaf and then cooked meats and veggies. Simmer for at least 30 minutes or for an hour or two to meld flavors. Add additional broth as needed.
5. Serve with cooked rice and garnished with sliced green onions.

Add-A- Sweet Crunch Topping

Add-A- Sweet Crunch is an oat-based topping that adds flavor, crunch and fiber to yogurt, puddings, fruit, ice cream, or even cooked oatmeal. 

This recipe is from a 1978 publication, “The Quaker Oats Wholegrain Cookbook.”

Add-A- Sweet Crunch Topping    Makes about 2 cups

1/4 to 1/3 cup butter or margarine (original recipe called for 1/3 cup; I cut to 1/4)

1/4 to 1/3 cup packed brown sugar (original recipe called for 1/3 cup; I cut to 1/4)

1 1/4 cups oats, (quick or old-fashioned), uncooked

1/3 cup chopped nuts or wheat germ or unprocessed bran.

1/4 teaspoon ground cinnamon 

1. Melt butter and sugar in a large 10” skillet over low to medium  heat.
2. Add additional ingredients and cook, stirring constantly, for 5 to 7 minutes, until mixture is golden brown.
   
3. Spread onto ungreased cookie sheet to cool. 
   
4. Store in covered container in refrigerator up to 3 months.
5. Use as a topping over yogurt, puddings, fruit, ice cream, or even cooked oatmeal. Or sprinkle on the top of uncooked muffins or pancakes. 

Recipe without photos . . .

Add-A- Sweet Crunch Topping    Makes about 2 cups

1/4 to 1/3 cup butter or margarine (original recipe called for 1/3 cup; I cut to 1/4)

1/4 to 1/3 cup packed brown sugar (original recipe called for 1/3 cup; I cut to 1/4)

1 1/4 cups oats, (quick or old-fashioned), uncooked

1/3 cup chopped nuts or wheat germ or unprocessed bran.

1/4 teaspoon ground cinnamon 

1. Melt butter and sugar in a large 10” skillet over low to medium  heat.
2. Add additional ingredients and cook, stirring constantly, for 5 to 7 minutes, until mixture is golden brown.
3. Spread onto ungreased cookie sheet to cool. 
4. Store in covered container in refrigerator up to 3 months.
5. Use as a topping over yogurt, puddings, fruit, ice cream, or even cooked oatmeal. Or sprinkle on the top of uncooked muffins or pancakes.

Homemade Chai Concentrate

Served hot or chilled, chai’s spicy flavor with an underlying creaminess is my idea of a comforting drink. It’s black tea brewed with warm spices  and sweetened with sugar and honey. I’ve ordered it at coffee/tea shops but the BEST cup of chai was one prepared by Raju Sivarama Dandu—it is the standard by which I now judge all others. Not sure I’ll ever be able to match his cuppa but decided to give this Homemade Chai Concentrate a chance. I love the idea of a concentrate that I can keep in the refrigerator. The recipes I found suggest a blend of 50% chai concentrate and 50% milk. I prefer to use about 25% milk and 75% chai.

Homemade Chai Concentrate 

5 cups water

1/2 cup brown sugar sugar

8 black tea bags, remove tags and tie bags in a bundle

4 cinnamon sticks

2 star anise

8 cloves

10 cardamom pods

5 black peppercorns

5 whole allspice

2” piece of fresh ginger, thinly sliced

1 tablespoon honey

1/2 teaspoon vanilla 

1. In a large saucepan, bring the water and sugar to a boil over high heat. 
2. Add the tea bags, cinnamon, star anise, cloves, cardamom pods, peppercorns, allspice and ginger. Reduce the heat to medium low and simmer for 20 to 25 minutes. 
   
   
   
   
3. Pour the mixture through a fine mesh strainer into a large bowl and discard the spices. Stir in the honey and vanilla extract.
   
   
   
4. Let the chai concentrate cool to room temperature before transferring to a jar and storing in the refrigerator.
5. Combine 1 part chai concentrate and 1 part milk (As mentioned above, I prefer 25% milk to 75% chai concentrate).
6. Heat the mixture or serve with ice.
   

Recipe without photos . . . Homemade Chai Concentrate 

5 cups water

1/2 cup brown sugar sugar

8 black tea bags, remove tags and tie bags in a bundle

4 cinnamon sticks

2 star anise

8 cloves

10 cardamom pods

5 black peppercorns

5 whole allspice

2” piece of fresh ginger, thinly sliced

1 tablespoon honey

1/2 teaspoon vanilla 

1. In a large saucepan, bring the water and sugar to a boil over high heat. 
2. Add the tea bags, cinnamon, star anise, cloves, cardamom pods, peppercorns, allspice and ginger. Reduce the heat to medium low and simmer for 20 to 25 minutes. 
3. Pour the mixture through a fine mesh strainer into a large bowl and discard the spices. Stir in the honey and vanilla extract.
4. Let the chai concentrate cool to room temperature before transferring to a jar and storing in the refrigerator.
5. Combine 1 part chai concentrate and 1 part milk (As mentioned above, I prefer 25% milk to 75% chai concentrate).
6. Heat the mixture or serve with ice.

Sheet Pan Roasted Veggie Couscous

This meatless, quick-to-make dish is courtesy of The Kitchen on the Food Network. It is one of those recipes that can be changed based on what’s in the fridge—it my case, I had cauliflower but no red pepper. Chickpeas add protein, couscous (crushed durum wheat semolina formed into tiny pasta shapes) adds some bulk and roasted veggies are sources of additional nutritional value. The dish is tasty and a great way to use up excess veggies. Great as a meatless main dish, a vegan option or as a side dish with the veggies and pasta all in one simple dish. 

Sheet Pan Roasted Veggie Couscous  About 4 to 6 servings

1 cup small broccoli florets 

1 cup small cauliflower florets or 1 red bell pepper, cut into 1-inch chunks (about 1 cup) or whatever other veggie is on hand

2 medium carrots, cut into 1/4-inch rounds 

1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup) 

3 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

Salt free seasoning (such as Penzey’s Arizona Dreaming)

Pinch crushed red pepper flakes, optional

1 1/4 cups vegetable broth

1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed 

1 cup couscous 

Optional finishing: Drizzle of extra virgin olive oil for finishing (I used a lime-flavored specialty olive oil but garlic or lemon-flavored oil would be good, or plain EVOO works . . . or squeeze 1/2 of a lemon or lime over finished dish  

1. Preheat the oven to 400°. 
2. Toss the prepped veggies together with 2 tablespoons olive oil and seasonings. 
   
3. Spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes; add drained chickpeas during the last 5 minutes of roasting. 
   
   
   

   
4. Right before veggies are finished, heat chicken broth in the microwave, brining it to a boil. 
5. Sprinkle the couscous in an even layer on top of the vegetables & chickpeas, drizzle with the remaining tablespoon oil and sprinkle with additional salt and pepper. 
6. Pour boiling broth over the top of the couscous and vegetables and cover with aluminum foil. Let set until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. 
   
   
   

   
7. Drizzle with EVOO or lemon/lime juice before serving if desired.
   

Recipe without photos . . .

Sheet Pan Roasted Veggie Couscous  About 4 to 6 servings

1 cup small broccoli florets 

1 cup small cauliflower florets or 1 red bell pepper, cut into 1-inch chunks (about 1 cup) or whatever other veggie is on hand

2 medium carrots, cut into 1/4-inch rounds 

1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup) 

3 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

Salt free seasoning (such as Penzey’s Arizona Dreaming)

Pinch crushed red pepper flakes, optional

1 1/4 cups vegetable broth

1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed 

1 cup couscous 

Pinch crushed red pepper flakes, for serving 

Optional finishing: Drizzle of extra virgin olive oil for finishing (I used a lime-flavored specialty olive oil but garlic or lemon-flavored oil would be good, or plain EVOO works . . . or squeeze 1/2 of a lemon or lime over finished dish  

1. Preheat the oven to 400°. 
2. Toss the prepped veggies together with 2 tablespoons olive oil and seasonings. 
3. Spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes; add drained chickpeas during the last 5 minutes of roasting. 
4. Right before veggies are finished, heat chicken broth in the microwave, brining it to a boil. 
5. Sprinkle the couscous in an even layer on top of the vegetables & chickpeas, drizzle with the remaining tablespoon oil and sprinkle with additional salt and pepper. 
6. Pour boiling broth over the top of the couscous and vegetables and cover with aluminum foil. Let set until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. 
7. Drizzle with EVOO or lemon/lime juice before serving if desired. 

Sausage Stuffed Pretzel Bites with Homemade Honey Mustard Sauce

This was on my “to try” list so a snack night seemed the perfect time to try it out. I found the recipe at The Country Cook blog; it was made with a tube purchased pizza dough; I adapted it to use my own homemade dough.  NOTE: I did bake a few extra pretzel bites spread out on a small sheet. ALTHOUGH I REALLY LIKE THE LOOK OF THE PRETZELS BAKED SIDE BY SIDE TO CREATE PULL-APART SNACKS, THE INDIVIDUALLY BAKED BITES WERE CRISP AND WE LIKE THEM BETTER THAT WAY. Next time I'll bake them individually and them set them up in a similar manner as pictured below. I also experimented with stretching and sealing the dough around the entire cocktail sausage and was happy with those results that yielded in a meatier snack.

Sausage Stuffed Pretzel Bites with Homemade Honey Mustard Sauce     Makes 24 to 32 bites

1 pound of homemade pizza dough (my recipe makes a little more so I made 32 bites rather than 24

12 to 16 cocktail smoked sausages, cut in in half (sliced chunks of kielbasa sausage would work, too) 

1 tablespoon baking soda

1/2 cup cup boiled water

Coarse salt for sprinkling on top

1. Preheat oven to 375°. Grease a cast iron skill, caking pan or dish with cooking spray and place a ramekin (or other small oven-safe bowl) in the center of the pan.

2. Roll out pizza dough into a rectangle and slice into 24 to 32 squares. 
   
   
   

   
3. Place a halved sausage on the center of each square and roll the dough together to form a ball, pinching the seams to seal.

   

   
   

   
4. Heat the water in the microwave for one minute until just starting to boil. Stir in the baking soda until dissolved. 

5. Dip each dough ball into the boiled water mixture (use a slotted spoon) and then place into the greased pan . The baking soda and boiling water mixture help these become actual pretzels and obtain their texture and color.
   
   
   

   
6. Once all pieces have been added, bake in the oven for 22 to 25 minutes or until the dough crust is golden brown.
 
























7. When the pretzel bites have finished baking, remove from the oven and allow the pan to cool.
8. If you prefer, spray the tops of the pretzel bites with nonstick cooking spray or brush lightly with olive oil. 
9. Pour the honey mustard dip into the ramekin and serve immediately.
 
   
10. Storage— Store at room temperature by placing in an airtight container or a ziptop bag; they should keep for up to 2 days in the refrigerator. To freeze— Wrap pretzel bites in plastic wrap, and place in a freezer bag; they will keep for up to 1 month. To reheat, place frozen bites onto a baking sheet and bake in oven at 350° for about 12 minutes.

Homemade Honey Mustard Sauce   Makes 1 cup

1/3 cup mayonnaise

1/3 cup honey

1/3 cup Dijon mustard

1. Pour all ingredients into a bowl.
2. Whisk together.
   
3. Put into a lidded container and store in refrigerator.

Recipes without photos . . .

Sausage Stuffed Pretzel Bites     Makes 24 to 32 bites

1 pound of homemade pizza dough (my recipe makes a little more so I made 32 bites rather than 24

12 to 16 cocktail smoked sausages, cut in in half (sliced chunks of kielbasa sausage would work, too) 

1 tablespoon baking soda

1/2 cup cup boiled water

Coarse salt for sprinkling on top

1. Preheat oven to 375°. Grease a cast iron skill, caking pan or dish with cooking spray and place a ramekin (or other small oven-safe bowl) in the center of the pan.

2. Roll out pizza dough into a rectangle and slice into 24 to 32 squares. 
3. Place a halved sausage on the center of each square and roll the dough together to form a ball, pinching the seams to seal.

4. Heat the water in the microwave for one minute until just starting to boil. Stir in the baking soda until dissolved. 

5. Dip each dough ball into the boiled water mixture (use a slotted spoon) and then place into the greased pan. The baking soda and boiling water mixture help these become actual pretzels and obtain their texture and color.
6.  Once all pieces have been added, bake in the oven for 22 to 25 minutes or until the dough crust is golden brown.
 
























7. When the pretzel bites have finished baking, remove from the oven and allow the pan to cool.
8. If you prefer, spray the tops of the pretzel btes with nonstick cooking spray or brush lightly with olive oil.  
9. Pour the honey mustard dip into the ramekin and serve immediately.
 
10. Storage— Store at room temperature by placing in an airtight container or a ziptop bag; they should keep for up to 2 days in the refrigerator. To freeze— Wrap pretzel bites in plastic wrap, and place in a freezer bag; they will keep for up to 1 month. To reheat, place frozen bites onto a baking sheet and bake in oven at 350° for about 12 minutes.

Homemade Honey Mustard Sauce   Makes 1 cup

1/3 cup mayonnaise

1/3 cup honey

1/3 cup Dijon mustard

1. Pour all ingredients into a bowl.
2. Whisk together.
3. Put into a lidded container and store in refrigerator.