Crispy Skin Pan Seared Alaskan Salmon

Funny story about salmon is I just started eating it probably 2 months ago. I got some from an organic meats monthly membership and ever since then I’ve made it probably 8 times. I’ve been buying it when it’s on sale and just vacuum sealing it to freeze it. It thaws really quickly so you can take it out in the morning and have a healthy protein to cook up after work. I never liked salmon at all. To me it was always so fishy tasting and SMELLING. I completely stayed away from it. I’m loving it now. Maybe it’s just that my taste has changed, maybe I realized how good it was for me, maybe the way I prepare it just takes away the fish flavor…..I don’t know what it is, but I’m SO happy I tried it. It’s a much meater fish and I think that’s why I enjoy it.

Here’s what I do to make my Alaskan salmon with the crispy skin. I’ve yet to make skinless salmon. I’m not really sure I ever will. I want those nutrients and the flavor of a crispy salmon skin, is delicious. Wow, I never thought in a million years I’d be saying that.

So, if you like salmon, this is probably a simple recipe for you. If you don’t like salmon or are on the fence about the flavor just TRY it. The simplicity of this recipe just makes the taste that much better. I know that doesn’t mike sense. Haha!! But just give it a try!

Crispy Skin Alaskan Salmon

Ingredients:
4- 5-6 oz Alaskan Salmon portions, skin on
1/2 T dried parsley
2 t salt
2 t pepper
2 t garlic powder
4 T salted butter, cut in slices
1 lemon, juiced
3 T olive oil

Directions: Heat a large skillet over medium high heat. Pat the salmon dry with a paper towel on both sides. Especially the skin side. (Note: A wet skin will not get crispy) Season both sides of the salmon with parsley, garlic powder and salt and pepper. (Add more seasonings to taste) Once pan is hot enough, add in olive oil and let heat 1-2 minutes.

Add salmon to the hot pan skin side down. I like to give it a little push to make sure the skin fully makes contact with the pan. Complete with all pieces of salmon. The cooking time is always going to depend on the thickness of your salmon. You are looking for an internal temperature of 145. You want the inside of the salmon to look translucent and pink at the same time. Lower the heat to medium.

I cook mine for about 10-12 minutes on skin side and about 7-8 minutes on the other side. The side with the skin should be cooked a little longer to make sure it’s done. You can use an instant read thermometer to check the temperature.

After you flip the salmon and have skin side up and after cooking for about 7 minutes you will want to add the butter and the juice from the lemon right into the pan. Make sure to not flip the salmon again or you’ll lose that crispy skin. Move the butter and lemon juice around to make sure it’s evenly coated on the bottom of the pan. Cook another 3-4 minutes. I like to brown the butter personally it give is a nice flavor. Watch to not burn it.

Once salmon is done, move to plates and drizzle a little lemon juice and any butter left from the pan over the salmon. Make sure it’s the side with no skin. Serve and enjoy! Let me know how you like this recipe!

Featured Amazon Favorites (Link Below) : Instant read thermometer
My Amazon Must Haves

IMG_20190821_190850_457.jpg

IMG_20190924_195734_971.jpg

Buttery Garlic Baked Drumsticks

Today I’m sharing a simple Buttery Garlic flavor drumsicks!

The good thing about drumsticks is you can usually find them at a very reasonable price. I’ve gotten for less than a dollar a pound at the big name box stores. Chicken drumsticks don’t have a ton of meat on them, so make sure to plan accordingly, an adult may need 2-3 drumsticks. Drumsticks only weigh about 4oz and only yield about 1-2 oz of actual meat.

I prefer to bake in the oven. The chicken always comes out super moist.

Buttery Garlic Baked Drumstick

Ingredients:
6 chicken drumsticks
1/2 (4T) stick salted butter, melted
4 T garlic, minced or grated
2 t dried parsley
2 t onion powder
1 t salt
1 t pepper

Direction: Preheat oven to 400°. Pat dry the drums. Try and pull the skin over to completely cover the drum. Sometimes the skin starts to slide off and does not cover completely.

In the bowl add melted butter, add in the garlic and parsley. Mix well and set aside. Grease the cooking pan with cooking spray. This will keep the chicken from sticking. Even if using the disposable pan, still spray it.  It doesn’t hurt!  Lay out the chicken on the baking pan and season with salt, pepper and onion powder.

Bake chicken in the oven for 35 minutes. Remove from the oven and brush butter mixture on the drumsticks and place back in the oven for another 8-10 minutes. (Note: Cooking times will vary depending on oven temperatures and size of drumsticks.) The chicken is cooked when it reaches an internal temp of 165°. Remember, the drumstick is the dark meat so it won’t be white in color like a chicken breast. Let set a few minutes and then enjoy with your favorite sides or a salad.

img_20190212_193559_968.jpg

Garlic & Herb Boneless Pork Loin

There is nothing better then grabbing a deal at the grocery store.  I don’t know about you, but I constantly feel like I’m grocery shopping.  I get these ideas of something I want to make and no matter how much meat I have in my freezer I have to go out and buy something new.  I’ve never been good at couponing but I’ve been trying to take advange of local deals.  I got a boneless pork loin for so cheap I had to buy 2 of them, right?  I like to wrap up the extra one and put in the freesor for another time.  It’s always good to have a nice roast to make!

So, let me tell you about this pork loin.  I’ve never been a huge pork fan.  I think because I don’t like it with the pink tint, even though I know it’s safe to eat.  I also don’t like overcooked pork.  It’s super easy to overcook it. I bet most people overcook it and don’t even realize it.   My mom really likes pork, she loves pork tenderloin and the pork loin so  I have been making it more often.  I’ve just been switching up the recipes!

This pork loin recipe is one of my favorites.  It’s simple, flavorful and if cooked correctly so moist and tender. And the best part is the crispy top!  I’m a sucker for a crispy skin or crispy fat.

Garlic & Herb Boneless Pork Loin

Ingredients: 
4-5lb boneless pork loin
3 garlic cloves, grated or finely minced
1/2 T dried parsley
1/2 T Garlic & Herb Seasoning
2 t onion Powder
2 t salt
2 t pepper
1/4 cup olive oil
1 half sheet aluminum baking pan (optional)

Directions: Preheat oven 375.  In a small bowl mix together the olive with all spices and garlic, set aside.  Add pork loin to a oven safe baking dish, I use a throw away aluminum baking pan.  Add the pork loin fat side up.  Pork loin usually has a side with more fat, make sure that side is up.  Pat the pork down with a paper towel. (This will help get the crispiness I love)

Next, give that pork loin an olive oil bath. Rub the olive oil mixture into the pork making sure to cover the entire thing, make sure the top is fully covered.  Place in the oven, uncovered for 18-20 minutes per pound. You’re looking for 145-160 on an instant read thermometer. I personally still can’t get behind eating pork where it’s pink, but watch the temperature because you can overcook it quickly.  I like my pork to be glistening white when sliced. Good rule of thumb is to always start with less time as to not overcook the meat.  You can always put it back in the oven.

Once meat reaches your desire temperature remove from the oven and let rest 5-10 minutes before slicing.  Slice and serve.

Featured Amazon Favorites (Link Below) : Garlic & Herb Seasoning, aluminum baking pans, instant read thermometers and slicing knife.  Check ’em out!  My Amazon Must Haves

20191016_220403.jpgIMG_20190815_183331_853.jpgIMG_20190815_193722_879.jpg

 

 

 

 

 

 

My Amazon Must Haves

 

 

 

 

Polenta Bites with Pulled Pork & Ricotta

I’m always looking to try new food creations and that’s exactly how this came to be.  Yes, it’s another pulled pork recipe.  Who doesn’t like pulled pork?  This can very easily be made with bbq chicken as well.

While I was in culinary school we made polenta often.  I will tell you right now, I haven’t made it in years.  I cheated in this recipe and actually bought an organic polenta I found in a roll at the store.  When I was shopping and came across it, I just had to buy it and give it a try.  Hey, it is organic.  I’m sure it’s not the greatest since it’s in a roll, duh! However, sometimes you just need to give something a try.  It worked out perfectly for what I was wanting to use it for.

This recipe is pretty simple and would be PERFECT for a small dinner party.  I’m not adding my pulled pork recipe but if you need it, check it out in my previous blogs.  This is simply going to be giving directions on how to crisp up this rolled polenta  and assembling.  The flavors in this recipe are amazing. From the creamy ricotta to the heat from the pulled pork and the jalapeño this is one delicious bite of food.

Polenta Bites with Pulled Pork & Ricotta

Ingredients:
Polenta roll, sliced 1/2 inch slices
4 T butter
1 T Olive Oil
3/4 cup ricotta
2 jalapeños, sliced
1/2 small onion, diced
2 cups cooked pulled pork

Directions:  Heat a medium sauté pan over high heat. Add in half the butter and olive oil and heat 2 minutes.  Add in sliced polenta and cook for 4-5 minutes until golden brown.  Next add in the remainder of the butter and oil and flip the polenta and cook for another 4-5 minutes.  You can cook longer to your preferred the polenta cake crispier.  Remove the polenta cake and place on paper towel.

To Assemble:  Add a spoonful of ricotta over the polenta, then top with a spoonful of pulled pork next add the sliced jalapeño and diced onions.  You can add more bbq sauce to the pork if you like it saucier.  Sever and enjoy immediately.

IMG_20190808_194213_296.jpg

 

 

 

 

Pulled Pork Stuffed Sweet Potatoes

Happy October everyone!  The summer has come to an end and it’s finally my favorite season, fall.  I love the crisp in the air, the sleeping with the windows opened and the warm and cozy comfort dishes.

I’ve been doing a lot of cooking just haven’t gotten the time to get the recipes down and posted. Life got in the way a little. I’ve been dealing with my dog, Coco who has some eye issues so that’s been the most important thing lately.  It’s been a long last several weeks.  In case you didn’t know I’m a huge dog lover.  I have 2, both rescues.  Peanut and Coco.  I can’t say it enough, RESCUE! Please!  🙂

Ok, I got side tracked, back to the food!  I have previously shared my pulled pork recipe.  Take a look at that blog post to get my recipe.  This is just an easy dish that is perfect for leftovers.   This would also be a cool item for a potluck.  All you need is to add the pulled pork (No sauce) to a crockpot, put your toppings in a bowl and everyone could make their own stuffed potatoes. I’ve only ever used sweet potatoes.  It’s perfect with the tanginess of the pulled pork, but I love a good baked potato so I’m sure this would come out just as good! How cool would a stuffed potatoes bar be, am I right folks?

Pulled Pork Stuffed Sweet Potatoes

Ingredients:
8 oz cooked pulled pork
2 large sweet potatoes, cooked
– Favorite BBQ Sauce, to taste
1 jalapeño, sliced
1/2 small onion, diced

Assembling directions: Cut sweet potato in half, don’t go all the way to the ends, (this will help keep the goodness inside) Add in pulled pork, top the meat with BBQ sauce, sliced jalapeños and diced onion and serve.

Note: There is no end to the other toppings you could do. When I make my pulled pork sandwiches I top the pork with a creamy coleslaw (see pulled pork recipe for my coleslaw) That would be delish on top of this stuffed sweet potatoes.

IMG_20190905_203734_466.jpg