Serves: 2

Ingredients

  • 2 salmon filets (I used wild caught)
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • ½  tablespoon onion powder
  • ½  tablespoon paprika
  • ½  teaspoon cayenne pepper (optional)
  • 2 tablespoons fresh parsley
  • salt and pepper to taste
  • 1 lemon: ½ lemon juiced, the other half sliced thin

Instructions

Position rack in the center of the oven and preheat the oven to 400ºF.

Line a baking sheet with foil or parchment paper, spray with cooking spray or lightly oil. Set aside.

Using a sharp knife, make about 4-5 slits in salmon. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper.

In a small pan over medium low heat, add butter, minced garlic, paprika, onion powder cayenne

Ingredients:

  • 4 to 6 turkey legs, bone-in, skin-on)
  • 1/4 cup butter (softened)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth (or turkey broth)

 

Directions:

Preheat oven to 350 F.

Pat the turkey legs dry with paper towels and place them in a large roasting pan.

Mix the softened butter, salt, pepper, poultry seasoning, and thyme in a small bowl.

Rub this mixture over the turkey legs. You can also rub it on the flesh

This delicious recipe is brought to you by Two Peas & Their Pod.

Yields: 1 loaf

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup Dutch process cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 3 large brown bananas (1 ½ cups mashed)
  • ¼ cup unsalted butter, melted, slightly cooled
  • ¼ cup canola, vegetable or melted coconut oil
  • ¾ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla

Super easy, quick for a last minute meal.

Serves: 2

Ingredients:

  • 4 hot dogs, sliced ¼" – ½" (your call which brand)
  • 1 can of baked beans (again, your call what kind)
  • 1 box Jiffy Cornbread Mix
  • Fresh chives or dried … optional

 

Directions:

Cut hot dogs and brown them. Add the can of beans and stir.

Preheat oven to 375 degrees. Butter or spray a pie tin.

Prepare the cornbread topping according to package. Pour hot dog and bean mixture into the pie tin. Pour the cornbread topping

Serves: 4

Ingredients:

  • 2- 16 ounce packages Lobster Ravioli
  • 4 tablespoons unsalted butter: 1 tablespoon whole, 3 tablespoons cut into cubes
  • ½ cup dry white wine
  • Juice of half an orange (I used a blood orange)
  • ½ teaspoon orange zest
  • ½ teaspoon chopped fresh thyme
  • Salt and pepper to taste
  • Fresh chopped parsley for garnish

 

Directions:

Melt one tablespoon of butter in a small saucepan over moderate heat. Add the wine, orange juice, orange zest and thyme. Simmer the mixture until

Serves: 2

Ingredients:

  • 2 boneless, skinless chicken breasts
  • Olive oil to taste
  • Salt and pepper to taste
  • Garlic powder, to taste
  • Dried oregano to taste
  • Honey
  • Balsamic vinegar
  • Fresh ball of mozzarella cheese, sliced
  • 1 medium tomato, sliced
  • 5 leaves of fresh basil, chiffonade (cut into thin strips)

Directions:

Preheat oven to 400 degrees.

On a lined baking sheet (I used parchment paper), season both sides of the chicken breasts with the olive oil, salt, pepper, garlic powder and

This is more of a vinaigrette dressing.

Serves: 4-6

Ingredients:

Croutons:

  • 3 ounces baguette, cut into ½” pieces
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon pepper
  • String Beans and Dressing:
  • 1-1/2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 3 large garlic cloves, minced
  • 3 anchovy fillets, minced
  • Salt and pepper
  • 3 tablespoons extra virgin olive oil
  • 1-1/2 pounds string beans, trimmed
  • 2 ounces of Parmesan cheese, shaved

 

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