Salmon in Parchment

If you are always on the lookout for quick and easy weeknight recipes, and don’t stop here first, do what I often do when I am looking for inspiration and follow Food Porn on Twitter.

Today there was a quick and easy to follow video for Salmon Baked in Parchment that will help you get dinner on the table in under 30 minutes!

4salmonrecipes

  • Pesto Salmon
  • Teriyaki Salmon
  • Lemon Dill Salmon
  • Garlic Butter Salmon

 

I’ve done the lemon dill salmon and it came out perfect.  Next on my list to try is the pesto salmon.  This girl loves pesto and this girl loves salmon!  Let’s face it, #ThisGirlLovesToEat 

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active community page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Buffalo Spinach Artichoke Dip

Tasting Table is one of my favorite Twitter follows.  I love browsing their website for restaurant reviews, recipes, new spins on classic drinks, and guides to cities I am planning to travel to.

I was surfing their website today and came across an appetizer that included 4 of my favorite tastes in a single dish: bacon, Buffalo sauce, spinach and artichoke hearts!  Add to that the ability to make ahead, the reviewers rated it 100% make again, and it didn’t call for any hard to get ingredients and this girl who loves to eat was sold!

Note:  I did adapt the recipe from the original:

    1. I prefer a bit more bacon (and I buy mine from the butcher case, never pre-packaged because we don’t have great options in my stores);
    2. I made the blue cheese optional (it’s not a favorite of mine) and offered some substitution options; and
    3. I added a bit more hot sauce to mine.

bcartdip

Buffalo Spinach-Artichoke Dip

  • 3 slices (5 ounces) thick-cut bacon (I use 6 slices)
  • 3 garlic cloves, minced
  • ½ medium yellow onion, finely chopped
  • 9 ounces frozen artichoke hearts, thawed and finely chopped
  • 6 cups baby spinach, roughly chopped
  • 8 ounces cream cheese, softened
  • 4 ounces smoked blue cheese, softened (I don’t care for Blue Cheese, so I substitute Gorgonzola.  You can also use Goat Cheese, Feta, Stilton, or Brie)
  • 1½ cups grated Parmesan cheese, divided
  • ½ cup sour cream
  • 6 tablespoons Franks Red Hot Sauce (I like mine spicy so I add a couple TBLS more)
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup Panko bread crumbs
  • 1 tablespoon olive oil
  1. Preheat the oven to 400°.
  2. In a large skillet, heat the bacon over medium-high heat.  Cook, turning as needed, until the bacon is golden and the fat has rendered, 8 to 10 minutes.
  3. Transfer the bacon to a paper towel-lined plate to drain, then finely chop and set aside.
  4. Add the garlic and onions to the pan and cook, stirring often, until golden, 8 to 10 minutes.
  5. Add the artichoke hearts and spinach and cook until the spinach is lightly wilted, 2 to 3 minutes.
  6. Meanwhile, in a large bowl, stir the cream cheese, blue cheese (or whatever cheese you’ve substituted), 1 cup of the Parmesan, sour cream, and hot sauce until smooth.
  7. Fold in the spinach and artichoke mixture. Season with salt and pepper.
  8. Transfer to a 1½-quart casserole dish and smooth the top with a rubber spatula.
  9. In a small bowl, mix the remaining ½ cup of Parmesan with the chopped bacon, panko crumbs and olive oil.
  10. Sprinkle the panko crumb topping over the dip and place the casserole dish on a sheet pan in case any cheese bubbles over.
  11. Bake until golden brown and bubbling, 25 to 30 minutes, then serve.

tt_logo_image_1The recipe calls for serving with chips.  I like to eat this dip with really thick, freshly made tortilla chips, Triscuits, carrot chips, thick bell pepper slices or celery.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Buffalo Cauliflower “Wings”

Another Twitter video find when I was hungry…best part?  It’s from www.health.com!

buffalocauliflower

My sister Wendi and I fell in love with these when we went to San Diego and found a sports bar to watch USC football at before going to a Blake Shelton concert last year. I’ve finally found a recipe that comes close to what we had there!

Buffalo Cauliflower “Wings”

  • Preheat oven to 400° F.
  • Wash a Large head of fresh cauliflower (About 1 lb).
  • Remove the outer leaves and stem and then cut to separate the individual florets.
  • Dry the florets and spread out on a cookie sheet lined with foil.
  • Sprinkle florets lightly with salt and pepper.
  • Put sheet in oven and roast for 20 – 25 minutes stirring once.

In a medium bowl combine:

  • 1 TBLS Butter melted
  • 3 TBLS Frank’s Red Hot Sauce (or any kind you like)
  • 1 tsp Vinegar
  • Put roasted cauliflower florets into the bowl and stir with rubber spatula until all florets are coated with sauce.
  • Return coated florets to the cookie sheet.
  • Roast at 400° F for 5-10 minutes more or until cauliflower starts to brown.

Make the dipping sauce:

  • In a small pan over medium-low heat put 2 tsp Olive Oil and 1 clove garlic, minced.
  • Heat until garlic starts to brown.
  • Transfer garlic and olive oil into the mixing container of a blender or Vitamix.
  • Add 1/2 Cup Plain Greek Yogurt.
  • 1/2 Avocado
  • 1 TBLS Parsley
  • 1 TBLS Chives
  • 1 tsp Dill
  • 1/4 tsp Apple Cider Vinegar
  • 1/4 tsp Onion Powder
  • 1/4 tsp Honey
  • Pinch of Salt & Pepper

Blend until well combined.  Transfer to a small serving bowl, cover and refrigerate until ready to serve.  Serve with the dip and ranch dressing on the side.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Time For Pumpkin Spice Everything

We are well into September and with the month coming into it’s final week, another season begins.  I’m not talking about Fall, I’m talking about Pumpkin Spice Season!

ddpumpkinSoon recipes for everything imaginable made with pumpkin, pumpkin pie spice, or any combination of nutmeg, cinnamon, clove, and ginger will be popping up on Pinterest, Facebook, Twitter and menus at nearly every restaurant you visit.  Today I had a pumpkin plain cake donut from Dunkin’ Donuts that was unbelievably good!

pslatteAs a girl who adds nothing to her coffee but a bit of skim milk, I’ve never understood it, but people lose their minds when Starbuck’s announces that the Pumpkin Spice Latte is back!  In case you wondered, there are 380 calories in a Grande (i.e. Medium sized) Pumpkin Spice Latte.  That’s a lot of calories to commit to a cup of coffee and it doesn’t even have any pumpkin in it!

You can save money, calories and actually include some pumpkin if you use Kitchn’s recipe to make it at home.

Makes 2 drinks

Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract (add a bit at a time)
2 cups whole milk (You can substitute skim milk)
1 to 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, whipped until firm peaks form

  1. Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
  2. Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
  3. Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
  4. Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
  5. Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Substitutions

  • Vanilla: Yes, this recipe calls for two tablespoons (not teaspoons) of vanilla. This sounds like a lot, but it does more than anything else to mimic the intense, even artificial, taste of the syrups used in coffee shops. But feel free to start with less and bump it up as needed.
  • Milk Fat: This recipe is most satisfying when made with whole milk, but 2% and skim can be substituted.
  • Canned Pumpkin Substitution: You can substitute 1 teaspoon Torani Pumpkin Spice Syrup for the canned pumpkin if you have it on hand.
  • Sugar Substitute: You can use a sugar substitute in place of the sugar if desired. Add to taste.
  • Pumpkin Pie Spice Substitute: No pumpkin pie spice? No problem — use our recipe to make it out of cinnamon, ginger, and other spices: Pumpkin Pie Spice Mix
  • Espresso Substitute: If you don’t have espresso on hand, you can use strong brewed coffee instead. Increase amount to 1/3 to 1/2 cup.

Recipe Notes

homemadepslatteMake a big batch of pumpkin spice mix-in: If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make 8 full servings , cook 1/2 cup pureed or canned pumpkin with 2 teaspoons pumpkin pie spice , 1/2 teaspoon black pepper , and 1/2 cup sugar . Stir in 1/2 cup vanilla extract . Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix-in with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.

On a side note, I found out some very distressing news about canned pumpkin today.  Shape Magazine says most canned pumpkin isn’t really pumpkinSAY IT ISN’T SO!  “According to a report by Epicurious, the majority of canned “pumpkin” on the market is actually an entirely different variety of fruit. 85% of the canned pumpkin in the world is sold by Libby’s, and they grow their own tan-skinned pumpkin cousin, Dickinson squash, to help meet the demand. The kicker: This squash is more similar to a butternut squash than the bright orange pumpkins you’ll be carving up this fall.”  Not only did the FDA approve this way back in 1938, it’s a common practice among most of the brands.  Hmph!

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

S’mores Cheesecake

smorescheesecakeI saw this picture teased on Twitter as “Food Porn.”  I can’t think of a better description than that, can you?  Even worse than being teased with the picture was the fact that there was no linked recipe or (God forbid!) place to buy this decadent dessert.  Time to search the internet!

A quick Google search led me to a very easy looking recipe from Lyuba @ www.willcookforsmiles.com fame, that I am definitely making tonight!

Crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 5 Tbsp melted unsalted butter
  • ¾ cup mini chocolate morsels
  • 1 cup marshmallows
  • Cheesecake:
  • 4 8oz packs of cream cheese, softened
  • ½ cup sour cream
  • 2 eggs
  • ¾ cup heavy cream
  • ¾ cup white granulated sugar
  • 2 Tbsp corn starch
  • 2 tsp vanilla extract
  • Topping:
  • 10 oz hot fudge topping, warmed
  • 2 cups marshmallows
Instructions
  1. Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
  2. In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
  3. Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
  4. Spread mini chocolate morsels and marshmallows over the bottom, evenly.
  5. In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
  6. Add corn starch and sugar and mix until combined.
  7. Beat in eggs until well incorporated.
  8. Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
  9. Transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
  10. Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
  11. Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
  12. Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
  13. Cool cheesecake for an hour.
  14. Turn on the broiler in the oven.
  15. Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.
  16. Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.
  17. Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.
Thank you for the recipe Lyuba!
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