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Daily Archives: 01/20/2017

Citrus Salmon & Asparagus

I am certain that some of you have noticed by now that I, unfortunately, have not prepared salmon in a very long time, and no it’s not because I have lost my taste for salmon. I will always have a love for it. As it is not only delicious, but it too is extremely healthy. But the reason why I had to stop buying it for awhile is that it can be real costly. Therefore I don’t buy it as often as I probably should. However, I am going to do my best to buy it at least once a month.

So with that said, I purchased a real nice medium sized salmon fillet through this fantastic service called Instacart. I will give you a full review and more info on instacart later this week, but they are a grocery delivery service that have workers do your grocery shopping for you, and then they’ll deliver it to your home on front doorstep or at your place of work.

Finally, onto the original topic, I cut the fillet into equal portions and cooked a beautifully healthy, simple and delicious salmon recipe! Amazing flavors of oranges, lemon, and lime glaze these salmon fillets, and when roasted with asparagus spears, it quickly becomes a super flavorful one-pan meal. Healthy dinner ideas don’t get much easier or delicious than this!

One Sheet Pan Citrus Salmon Asparagus

Ingredients

4, (4-6 oz.) salmon filets
1, (8-12 oz.) bunch of asparagus spears, rinsed, woody ends removed

Glaze:

Zest and juice of one navel orange
1/4 c. lime juice
1/4 c. lemon juice
2 Tbsp. honey
2 cloves, minced garlic (about 2 tsp.)
2 orange slices, halved
salt and pepper

Instructions

Preheat oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray or line with aluminum foil.

  1. Evenly place the asparagus on the previously prepared pan. Put the salmon filets on top of the asparagus. In a small bowl, mix the orange juice and zest, lime and lemon juice, honey and garlic.
  2. Once honey is completely dissolved, pour over the salmon and asparagus. Place an orange slice half on each of the salmon filets. Sprinkle with salt and pepper to taste. Bake in the oven at 400 degrees for twenty minutes. Remove from oven, and serve immediately.

Source Delightful made

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Coming up this week on cooking with Court

Buffalo Chicken tatquitos 

Side Dish ???

Slow Cooker Pizza-Stuffed peppers

Potato soup

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Crockpot day…A weekly holiday for the everyday cook

In the fall of last year, I started volunteering for the special needs ministry at my church on Wednesday nights. I love volunteering for the department because I have a huge heart for kids who have special needs. In fact, I enjoy it so much that I’m always looking forward to going and having fun playing and interacting with the children whom I see often. They are so adorable and funny.

However, I, unfortunately, can’t be at two places at once; church and at home to cook dinner. Which is why I love having Wednesdays as my slow cooker/crockpot day. There’s little or no labor, and the only thing I have to do is throw everything into my crockpot and let it do the cooking. And then bam I have a delicious hot meal waiting for me at home. It’s really nice to have somewhat of a break from doing all of the cooking at least once a week.

On my crockpot day, I threw together this Peach Glazed Pork Chops recipe. My family love these because they have a touch of sweetness and I especially loved them because…well they are a little sweet. And a little savory with browned butter. Yum, yum!! 😀 Just an excellent combo for everyone in the family!

What is/are  your crockpot/slow cooker day(s)? What do you usually prefer to toss into your crockpot?

Slow Cooker Peach Glazed Pork Chops

Ingredients

4-6 boneless pork chops (about 1.5 lb)
6 Tbsp butter
¾ C Smucker’s peach preserves (Sugar-Free)
½ tsp thyme
½ teaspoon salt
1/2 tsp pepper

Instructions

In a medium skillet over medium-high heat melt the butter and occasionally whisk until it starts to bubble. Continue whisking until it just starts to develop little brown bits, combine seasonings and then remove from the heat. Continue to whisk and let it cool for one-two minutes. Stir in the preserves until smooth (There might be little chunks of fruit from the preserves) Place chops into your crockpot and pour sauce over them. Cover and cook on low for six-seven hours or high for three-four hours.

Court’s cooking notes:

I cooked these on low in my 4-quart crockpot for six hours.

Recipe by Slow Cooker Gourmet 

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