Salmon Stir Fry Recipe

 

 

 

 This salmon stir fry makes a delicious 30-minute dinner. Salmon may be an unusual protein for a stir fry but it works so well – it’s super quick to cook and comes out super tender and flavorful. The stir-fry sauce is easy and made with just a couple of ingredients. Mushrooms add additional flavor and broccoli crunch. You’ll love this easy and delicious dinner!

 

 

Ingredients

1 cup (190g) Jasmin rice to serve
2 tablespoons soy sauce
2 tablespoons low-sodium soy sauce
1/4 cup water
2 tablespoons honey
1 tablespoon rice vinegar
1/8 teaspoon red pepper flakes or to taste
1 tablespoon corn starch
1 lb (450g) salmon 
2 tablespoons frying oil
1/2 head broccoli about 8oz/225g
4 button mushrooms
5 cloves garlic
1- inch (2.5 cm) piece of ginger 
1 green onion

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Instructions

Cook the rice: add 1 cup uncooked rice to a small pot along with 1 1/4 cups water and 1/2 teaspoon of salt. Cover the pot, bring to a boil, then lower the heat to the lowest and cook for 12 minutes. Take the pot off the heat and leave to rest for 10 minutes. Open the pot and fluff the rice with a fork.

In the meantime, make the sauce: in a large bowl, whisk together soy sauce, water, honey, vinegar, red pepper flakes, and corn starch.

Chop the salmon: Remove the skin from the salmon and cut it into 1-inch (2 cm) cubes. Add the salmon to the sauce, stir together, and left to marinate while you're preparing other ingredients.

Prepare the vegetables: Cut the broccoli into very small florets, slice the mushrooms, slice the green onion, finely chop garlic, and ginger.

Stir-fry: heat the oil over medium-high heat, add the broccoli and mushrooms. Cook for a couple of minutes until browned and softened. Lower the heat to low, add the white and light green parts of green onions (reserve the dark green parts for garnish), garlic, and ginger. Cook for a minute. Transfer everything to a plate.

Cook salmon: Increase the heat to high and add all the salmon to the pan in an even layer (without the sauce). Cook until browned on the bottom then turn over and cook until cooked through (about 1-2 minutes). Make sure to not overcook it.

Assemble: Reduce the heat to low. Add the sauce and bring to a boil. Add the vegetables. Toss everything together.

Garnish with reserved green parts of green onions and serve with rice.

Enjoy!

 

 

 

One Pan Autumn Chicken Dinner

One of my favorite ways to welcome fall is with this One Pan Autumn Chicken Dinner. It’s been a reader favorite recipe every fall since I shared it 3 years ago, and my family absolutely loves this meal. It’s easy to make, the flavors are truly delicious, and clean up is a breeze. A must try chicken recipe!

Ingredients:

5 (6 - 7 oz) bone-in, skin on chicken thighs

4 Tbsp olive oil, divided

1 1/2 Tbsp red wine vinegar

3 cloves garlic, minced (1 Tbsp)

1 Tbsp each minced fresh thyme, sage and rosemary

Salt and freshly ground black pepper

1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes

1 lb Brussels sprouts, sliced into halves

2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick

2 shallot bulbs, peeled and sliced about 1/4-inch thick

4 slices hickory smoked bacon, chopped into 1-inch pieces

2 Tbsp chopped parsley, for garnish (optional)

Instructions:

Preheat oven to 450 degrees. 

Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. 

Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.

Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet. 

Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.

Set chicken thighs over veggie/apple layer.

Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture. 

Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.

Garnish with parsley if desired and serve warm.

 

Vegan Pizza Recipe

This Vegan Pizza is our absolute favourite pizza ever! It’s made with the best pizza crust, is very customisable and tastes incredible!!

Ingredients:

1 pizza dough, this is my dough recipe

1/2 cup to ¾ cup pizza sauce, this is my sauce recipe

1 1/2 cups to 2 cups vegan mozzarella cheese  shreds or torn pieces

1 teaspoon olive oil for brushing crust plus more for optional drizzling over

cornmeal, for dusting baking sheet or pizza stone 

Instructions:

Preheat oven to 500°F/260°C degrees or as hot as it will get. Let it preheat for at least 20 minutes on this heat. I would recommend also doing the steam method (in notes below) for an even hotter oven and the best crust.

On your floured surface, shape your pizza dough into a circular shape.  I use a well floured rolling pin and roll it out in all directions to form a circle. It should measure about 10 inches diameter. Create a crust by lifting the edges to create a sort of heightened rim. 

Dust a pizza stone or upside-down baking sheet with cornmeal. Lift and place the pizza dough on it. For help, sometimes I stretch/roll the pizza dough on cornmeal-dusted parchment paper, then transfer the pizza on the parchment to the pizza stone. Either method works. You can also use a cast iron for an extra crispy crust (see notes).

On the pizza dough, spread the tomato sauce over the pizza. You don't want to go all the way to the edges. Top with the cheese, and your desired toppings. They can overlap the edges of the crust if you'd like, or you can leave it bare for a solid crust edge.  

Drizzle some additional olive oil over the top and brush onto the crust too so it’s nice and crusty. 

Place in the oven and bake for 12-17 minutes, until cheese is bubbling, and the dough is fully cooked through. Check to ensure it isn't burning after the 12 minute mark. If you want you can broil the pizza on low for a few extra minutes afterwards - just keep an eye on it to watch that it doesn't burn.

Remove, let cool slightly, slice and enjoy!

How to Make Homemade Marinara Sauce

Homemade marinara is easy to make, inexpensive, and it tastes so much better than store-bought!

Ingredients:

6 oz. of tomato paste

6 oz. of water

2 tbsp olive oil

2 teaspoons of oregano

1 teaspoon fresh basil chopped

1 tbsp of fresh parsley chopped

1/2 teaspoon of salt

1 teaspoon garlic powder

1/2 teaspoon of pepper

Instructions:

Heat a medium pot over medium-high heat. Add the tomato paste, water and olive oil to heat. Using a spatula or spoon, stir ingredients together frequently until incorporated and begins to boil a little for about 1 minute.

Add salt and pepper to taste and incorporate. Then add the rest of the ingredients, leaving a little parsley behind. Stir ingredients and lower heat to low. Cover the pot and leave to simmer for about 5 minutes to 8 minutes, checking to make sure the basil and parsley don’t burn. If it’s too thick for you, you can add more water by the tablespoon.

Garnish with remaining parsley.

 

Pizza Dough Recipe (Vegan)

This Pizza Dough Recipe is my absolute favorite and makes the best homemade pizza! It's vegan, makes a thick and chewy crust with perfect edges and makes 2 pizza doughs. It only takes 1 hour to rise, can be made in advance, and can be easily frozen!

Ingredients:

2 1/4 teaspoons instant yeast (about 1 packet)

1 cup warm water (between 100°F to 120°F) (not hot - warm to touch) 

2 1/2 cups all purpose flour + extra ⅓ cup while kneading

2 teaspoons granulated sugar, maple syrup or agave

1 teaspoon sea salt

1 teaspoon garlic powder (omit if for sweet pizza)

2 tablespoons olive oil

Instructions:

In a bowl, the flour, sugar, yeast, garlic powder and salt. Whisk the ingredients together. 

Create a well in the centre of the flour. Slowly add the warm water and olive oil to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy. 

Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 8-10 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 1/3 cup flour while flouring and kneading to make it easier to manage. I usually add that entire extra ⅓ cup amount. You want the end dough ball to be smooth, with slight dimples. 

Lightly grease the ball of dough with some oil and place back into the bowl in a ball. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for at least 1 hour on the counter in a warm area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size. You can allow your dough to rise up to three hours or up to overnight in the fridge.

Punch down the dough and fold over. Divide the dough into two balls, they make two 10inch pizzas. You can make both or wrap one and place it in the fridge for up to 5 days or freeze it. 

On your floured surface, shape your pizza dough into a circular shape.  I use a well floured rolling pin and roll it out in all directions to form a circle. It should measure about 10 inches diameter. Create a crust by lifting the edges to create a sort of heightened rim. 

Use it in your favourite pizza recipe, and enjoy!

Garlic Butter Chicken Recipe

Garlic Butter Chicken — Tender, juicy chicken bathed in a rich garlic butter sauce with a splash of wine for extra flavor!! This EASY stovetop chicken recipe is ready in 15 minutes and will become a family FAVORITE!!

Ingredients:

 3 tablespoons olive oil

 1 1/2 pounds boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)

 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning

 1 teaspoon kosher salt, or to taste

 1 teaspoon freshly ground black pepper, or to taste

 1/2 cup white wine* or chicken broth, or as necessary

 3 tablespoons unsalted butter, or more if you want extra sauce

 1 tablespoon garlic, finely minced; or to taste

 2 teaspoons fresh parsley, optional for garnishing

Instructions:

To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.

Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.

Remove chicken with a slotted spatula and place it on a plate to rest.

Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.

Add the butter and allow it to melt, about 1 minute; stir continuously until melted.

Add the garlic and cook until fragrant, about 1 minutes; stir continuously.

Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.

Optionally garnish with parsley and serve immediately.

 

Easy Tiramisu Recipe

Tiramisu is a popular no-bake Italian dessert meant to feed a crowd. Ladyfinger cookies are dipped in coffee then layered with a sweetened mascarpone cheese filling. The final touch is a sprinkling of cocoa powder on top.

Ingredients:

1 cup strong coffee or espresso at room temperature

¼ cup dark rum divided

3 large egg yolks

½ cup granulated sugar divided

1 teaspoon vanilla extract

8 ounces 1 cup mascarpone cheese, chilled

¾ cup heavy cream

24 ladyfinger cookies 7-ounce package

2 tablespoons cocoa powder for dusting

Instructions:

In a shallow bowl combine coffee and 2 tablespoons rum.

Add egg yolks, 2 tablespoons rum, ¼ cup of sugar, and vanilla into a medium heatproof bowl.

Set the bowl on top of a saucepan filled with about 1-inch of water. Bring the water to barely a simmer, making sure that the bottom of the bowl does not touch the water.

Vigorously whisk the egg mixture until it is light and foamy, and about triples in volume, about 5 minutes.

Add mascarpone cheese to the egg mixture and whisk until the mixture is smooth.

In a separate bowl, whisk the heavy cream and ¼ cup sugar on medium speed until medium peaks form.

Gently fold ⅓ of the whipped cream mixture into the mascarpone mixture. Add the remaining whipped cream, and fold until just combined.

Quickly dip enough ladyfingers, about 2 seconds per side, to cover the bottom of an 8-inch square dish. Feel free to arrange the cookies anyways that they best fit in the dish.

Add half of the mascarpone mixture to the dish and evenly spread over the dipped ladyfingers.

Dip the remaining ladyfingers in the coffee, arrange on top of the cheese mixture.

Spread the remaining mascarpone cheese over the ladyfingers in an even layer.

Sprinkle some of the cocoa powder evenly over the tiramisu. Clean the edges of the dish. Cover with foil and refrigerate for at least 8 hours or up to 2 days.

Allow tiramisu to sit at room temperature for 20 minutes before cutting. Sprinkle with more cocoa powder right before serving.

Garlic Butter Chicken Recipe

Garlic Butter Chicken — Tender, juicy chicken bathed in a rich garlic butter sauce with a splash of wine for extra flavor!! This EASY stovetop chicken recipe is ready in 15 minutes and will become a family FAVORITE!!

 

Ingredients:

 3 tablespoons olive oil

 1 1/2 pounds boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)

 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning

 1 teaspoon kosher salt, or to taste

 1 teaspoon freshly ground black pepper, or to taste

 1/2 cup white wine* or chicken broth, or as necessary

 3 tablespoons unsalted butter, or more if you want extra sauce

 1 tablespoon garlic, finely minced; or to taste

 2 teaspoons fresh parsley, optional for garnishing

Instructions:

To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.

Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.

Remove chicken with a slotted spatula and place it on a plate to rest.

Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.

Add the butter and allow it to melt, about 1 minute; stir continuously until melted.

Add the garlic and cook until fragrant, about 1 minutes; stir continuously.

Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.

Optionally garnish with parsley and serve immediately.

Easy Tomato and Spinach Pasta

Say hello to my latest dinner obsession: Easy Tomato and Spinach Pasta! Loaded with juicy cherry tomatoes, fresh spinach, olive oil, and a kick of red pepper flakes! This quick and easy pasta recipe is fast, flavorful, and budget friendly!

Ingredients:

1 lb penne (or your preferred pasta variety)

1/2 cup olive oil

1/4 teaspoon crushed red pepper flakes (optional)

2 pints grape tomatoes

1 teaspoon salt

1/2 teaspoon black pepper

6 cloves garlic, thinly sliced

1 cup white wine or chicken broth

2 cups fresh spinach

Parmesan cheese, for serving (optional)

Instructions:

Bring a large pot of salted water to a boil over medium-high heat. 

Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the crushed red pepper flakes, tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and give off their juices, about 9 to 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own. 

Add in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Finally, stir in the spinach and cook until slightly wilted. 

In the meantime, add the penne into the boiling water and cook for 9 to 10 minutes, or until al dente.

Drain the pasta, reserving a 1/2 cup of the pasta water.

Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Taste and add additional salt and pepper, if needed. 

Remove from heat and divide among serving bowls. Top with cheese and serve at once!