Carrot Cake Recipe

 

Ingredients

For the carrot cake:

2 cups (250 grams) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup (180ml canola) or vegetable oil

4 large eggs room temperature

1 and 1/2 cups (300 grams) light brown sugar

1/2 cup (100 grams) granulated sugar

1/2 cup (125 grams) unsweetened applesauce

1 teaspoon pure vanilla extract

3 cups (300 grams) grated carrots, lightly packed

For the cream cheese frosting

1 (8-ounce) package brick style cream cheese, softened to room temperature

½ cup (115 grams) unsalted butter, softened to room temperature

2 cups (240 grams) powdered sugar

1 teaspoon pure vanilla extract

Instructions

To make the carrot cake:

Preheat oven to 350°F. Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.

Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.

Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

Carrot Cake Recipe

 

Ingredients

For the carrot cake:

2 cups (250 grams) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup (180ml canola) or vegetable oil

4 large eggs room temperature

1 and 1/2 cups (300 grams) light brown sugar

1/2 cup (100 grams) granulated sugar

1/2 cup (125 grams) unsweetened applesauce

1 teaspoon pure vanilla extract

3 cups (300 grams) grated carrots, lightly packed

For the cream cheese frosting

1 (8-ounce) package brick style cream cheese, softened to room temperature

½ cup (115 grams) unsalted butter, softened to room temperature

2 cups (240 grams) powdered sugar

1 teaspoon pure vanilla extract

Instructions

To make the carrot cake:

Preheat oven to 350°F. Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.

Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.

Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

FRESH PASTA SALAD

 

Ingredients:

1 lb. Mueller’s Cut Macaroni

1 large cucumber, peeled and cut in small chunks

2 cups diced fresh tomato

5-6 chopped green onion scallions

8 pieces bacon, cooked crisp and crumbled

1 cup mayonnaise or Miracle Whip

1 package Hidden Valley Ranch dry mix

1.5 cups traditional cut shredded cheddar cheese

Directions:

Cook pasta according to package directions. Drain in colander and cold water. Place drained pasta in large bowl. Combine mayonnaise and dry ranch mix and gently stir into pasta coating well. Add cucumber, tomatoes and scallions and gently blend. Add bacon and cheese and blend all well. Refrigerate until chilled.

Crustless Spinach Quiche

Ingredients

1 tablespoon vegetable oil1 onion, chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

5 eggs, beaten

3 cups shredded Muenster cheese

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Directions

Prep 20 m Cook30 m Ready In 50 m

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving

Mamaw’s Chicken and Rice Casserole

 Ingredients

3 chicken breasts, cut into cubes

2 cups water

2 cups instant white rice

1 (10.75 ounce) can cream of chicken soup

1 (10.75 ounce) can cream of celery soup

1 (10.75 ounce) can cream of mushroom soup

salt and ground black pepper to taste

1/2 cup butter, sliced into pats

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.

Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.

Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

RUNZA CASSEROLE

 

INGREDIENTS

2 pkgs refrigerated crescent rolls (do not separate rolls)

2 lbs ground beef

2 tablespoons butter

4 cups green cabbage, shredded

1 large yellow onion, finely chopped

1 1/2 cups Mozzarella cheese, grated

Kosher salt and freshly ground pepper, to taste

How To Make Runza Casserole

Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.

Unroll one tube of crescent rolls but do not separate, and place sheet in bottom of prepared baking dish. Bake 5 minutes.

In a large skillet over medium-high heat, season ground beef and cook until no longer pink. Drain fat as needed and push meat to outer edges of skillet.

Add butter to center of skillet. Once melted, add onions, salt and pepper, and cook, stirring for 2 minutes.

Add cabbage and let cook down until wilted, about 5 minutes. Adjust seasoning as needed.

Spread mixture over baked crescent rolls. Top with mozzarella and remaining sheet of crescent roll dough.

Bake until top is golden brown, 20-25 minutes. Let rest 5 minutes before serving. Enjoy!

Best Ever Beef And Barley Soup

 

Ingredients 

* 1 pound boneless chuck roast trimmed and cut into 1/2-inch pieces

1 1/2 cups carrots thinly sliced

* 1 1/2 cups celery thinly sliced

* 2/3 cup onion chopped

* 1 package pre-sliced mushrooms 8-ounce

* 2 tbs beef base (this is different than beef broth it is a base that makes beef broth)

* 8-10 cups water

* 1 large bay leaf

* 1 cup uncooked pearl barley

* 1/2 teaspoon salt

* 1/2 teaspoon black pepper

* 1 tbs garlic

Instructions

1. Brown beef in non-stick fry pan until browned, stirring frequently.

2. Remove beef from pan and place in crockpot, Add carrot, celery, onion, and mushrooms, beef base, water, garlic and bay leaf.

3. Cook on high heat for one hour, add pearl barley then turn down to low and cook till vegetables and beef are tender. Stir in salt and pepper.

4. Discard bay leaf.

Cheesesteak Eggrolls

 

Ingredients

1 tablespoon vegetable oil 1 onion, chopped

1 (12.5 ounce) package frozen sandwich steak meat

1 (14 ounce) package egg roll wrappers

4 slices American cheese, halved

2 cups oil for frying, or as needed

1/4 cup ketchup

Directions

Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.

Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.

Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).

Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

Nutrition Facts

Per Serving: 779 calories; 39.2 g fat; 66.3 g carbohydrates; 38.6 g protein; 106 mg cholesterol; 1213 mg sodium.

BEST BREAKFAST CASSEROLE EVER

 

INGREDIENTS:

1 lb. sausage {I used Jimmy Dean’s- HOT}

1 can crescent rolls

2 cups cheddar cheese, shredded

4 eggs, beaten

3/4 cup milk

1/4 tsp. salt

1/8 tsp. pepper

1 small yellow onion, chopped

1 green or red bell pepper, chopped

INSTRUCTIONS:

Preheat oven to 375. Brown sausage & drain. {Daddy suggests adding the onion & bell pepper to the sausage while it’s browning…he doesn’t like crunchy veggies in his food} Spray a 9×13 with PAM & line with can of crescents.

Layer sausage on top of crescent and if you didn’t add the onion & pepper to the sausage before, layer it on top now!

In a separate bowl, mix/beat 4 eggs, salt, & pepper. SO, I know the recipe called for a specific amount of salt and pepper, but I definitely fudged…a lot. I like a lot of pepper, so I added more & I’m pretty sure I was generous with the salt too. Daddy also suggested adding butter, so I added a couple of tablespoons for a DELICIOUS Paula Deen effect.

Top sausage/onion/pepper with 2 cups of cheese {it looks like I used colby & monterrey jack} and pour the egg evenly over the top.

Bake at 375 for 25 minutes or until cheese is brown/bubbly 🙂 I can seriously taste it.

Serve it warm, right outta the oven OR let it sit for about 30 minutes and cut it into breakfast bars. A breakfast keeper for sure and something I know would impress the in-laws 🙂

Crumbed Chicken Tenderloins (Air Fried)

 Ingredients

1 egg

½ cup dry bread crumbs

2 tablespoons vegetable oil

8 chicken tenderloins

Directions

Step 1: Preheat an air fryer to 350 degrees F (175 degrees C).

Step 2: Whisk egg in a small bowl.

Step 3: Mix bread crumbs and oil together in a second bowl until mixture becomes loose and crumbly.

Step 4: Dip each chicken tenderloin into the bowl of egg; shake off any residual egg. Dip chicken into the crumb mixture, making sure it is evenly and fully covered. Lay chicken tenderloins into the basket of the air fryer. Cook until no longer pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CREAMY CHICKEN & RICE CASSEROLE

 

Ingredients

1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)

1 can Cream Of Mushroom Soup (10 Ounce Can)

1 container Sour Cream (8 Ounce Size)

1 whole Rotisserie Chicken

1 container French-fried Onions (6 Ounce Can)

Directions

Preheat oven to 350 F. Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken (I always use a rotisserie chicken, but you could use leftover chicken or some cooked and shredded breasts, whatever), removing meat from bones.

When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish (9-by-13-inch pan), but you can use what you like for how thick you want it to be) and bake, uncovered, at 350 F for 40 minutes.

Remove from oven, cover with the french-friend onions and bake for 5 more minutes. Remove from oven and try not to eat the whole thing.

Pecan Sour Cream Pound Cake

 Ingredients

1/4 cup chopped pecans

3 cups cake flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup unsalted butter

3 cups white sugar

6 eggs

1 teaspoon vanilla extract

1 cup sour cream

1 cup confectioners’ sugar

3 tablespoons orange juice

1 teaspoon vanilla extract

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners’ sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Impossible Cheeseburger Pie Recipe

 Ingredients:

1 lb. lean ground beef

1 large onion (chopped)

1/2 teaspoon of seasoned salt

1/2 teaspoon of garlic powder

a dash or worcester sauce

1 cup of shredded cheddar cheese (I used 3/4 cheddar and 1/4 mozzarella)

1 cup of milk

1/2 cup of Original Bisquick mix

2 eggs

Directions:

Heat oven to 400°F.

Spray a 9 inch pie plate with non-stick cooking spray

Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.

Stir in salt, garlic powder and worcester sauce and then spread in pie plate

Next, sprinkle the shredded cheese on top of the beef

In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.

Bake in oven for 25 minutes or until a knife comes out clean

Bake in oven for 25 minutes

cheeseburger pie Serves 4-5 people

Hungarian Chicken Paprikash Chicken and Dumplings

 Ingredients

3 Tbsp vegetable oil

1vidalia onion, chopped

1whole cut up chicken (skin intact)

2 Tbsp sweet paprika

3 chicken bullion cubes (or more to taste; 1 per cup of water added)

ADD LATER TO BROTH:

1 pt sour cream

1/2 pt water

4 Tbsp flour (or more to thicken if you like)

3 tsp Lawry’s seasoning salt (optional, but adds flavor!)

FOR THE DUMPLINGS:

4 eggs

3 c water

6 call-purpose flour

1 tsp salt

Directions

If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.

Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don’t want them brown, just tender.) Take off heat. Add the paprika. Mix it well.

Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.)

NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin intact. It adds to the flavor.

Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes (a good rule is don’t cube for every one cup of water… just eyeball it). Also, add the Lawry’s seasoning salt (if available). Not necessary, but to me, is the secret ingredient. Grandma didn’t tell us about that until we saw her add it one day! 😉 Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.

While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer or a Kitchen-Aid mixer. Whip it very smooth and set aside.

When the chicken is done, remove the chicken pieces to a colander to cool. Slowly add the sour cream mixture, a little bit at a time to the broth, stirring constantly to incorporate into the broth.

OPTIONAL: You can de-bone the chicken or leave the pieces intact. I spoil everyone by skinning and de-boning it and adding it back to the sauce. Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! 😉

FOR THE DUMPLINGS: Bring a large pot of water to a boil. In a mixer combine eggs, water, and flour and salt. Mix together to form a soupy dough. When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to the spoon. After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. Drain and rinse.

It makes a lot of dumplings! But that is ok, they will be gone in no time!

Serve up a big helping of dumplings and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.

One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive… truly a wonderful comforting food!

Creamy Mushroom Chicken and Wild Rice Soup: Comfort in a Bowl

 

Ingredients

For the Soup:

2 tablespoons olive oil or butter

1 medium onion, diced

2 cloves garlic, minced

8 ounces mushrooms, sliced (button, cremini, or a mix)

2 medium carrots, diced

2 celery stalks, diced

1 cup wild rice blend

4 cups chicken broth

2 cups cooked, shredded chicken (rotisserie works well)

1 teaspoon dried thyme

1 teaspoon dried parsley

Salt and pepper to taste

For the Creamy Base:

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk or heavy cream

Directions

1. Sauté the Vegetables:

In a large pot or Dutch oven, heat olive oil over medium heat.

Add the onion, garlic, and mushrooms. Cook until softened, about 5 minutes.

Stir in the carrots and celery and cook for another 3-4 minutes.

2. Cook the Rice:

Add the wild rice blend to the pot along with the chicken broth.

Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, or until the rice is tender.

3. Add the Chicken and Seasonings:

Stir in the shredded chicken, thyme, parsley, salt, and pepper. Let simmer for 5-10 minutes.

4. Make the Creamy Base:

In a separate saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 1-2 minutes, until lightly golden.

Slowly whisk in the milk, cooking until thickened.

5. Combine and Serve:

Pour the creamy mixture into the soup pot and stir until well combined.

Cook for another 5 minutes to meld the flavors. Serve hot with crusty bread or crackers.

How to Prepare

Choose Quality Mushrooms: For a deeper flavor, use a mix of mushrooms like shiitake or portobello.

Use Pre-Cooked Chicken: Save time by using leftover chicken or rotisserie chicken.

Make It Dairy-Free: Swap milk with unsweetened almond milk or coconut cream for a dairy-free option.

Preparation Time

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Crock Pot Pork Roast

 INGREDIENTS

2 lb. pork roast

1 tsp. Italian seasoning

1/4 tsp. salt

1/2 tsp. black pepper

1/3 C. balsamic vinegar

1/3 C. chicken broth

1 T. Worcestershire sauce

1/4 C. honey

DIRECTIONS:

Combine the Italian seasoning, salt and pepper. Rub all over the roast and place in the crock pot. Combine the vinegar, broth and Worcestershire sauce. Pour around the roast. Pour the honey directly over the top of the roast. Cook on low for 8 hours. Spoon some of the remaining liquid over the top when serving.

Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce

 

Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce

Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce

This baked salmon in foil and its garlic butter sauce makes for an amazingly tasty dinner. The salmon recipe of your dreams!

Baked Salmon in Foil Recipe – Whip up this quick and easy salmon recipe tonight! Salmon and asparagus are baked together with a rich buttery sauce in individual foil packs. The bright lemon flavors pair perfectly with butter, and garlic adds a pungent touch to this wonderful care-free dinner. This is THE baked salmon recipe of your dreams! Low-carb, paleo, gluten-free, and keto-friendly – Enjoy!

INGREDIENTS LIST FOR THE SALMON RECIPE WITH ASPARAGUS

1 pound (450g) salmon fillets, divided

2 tablespoons vegetable broth or chicken broth

1 1/2 tablespoon fresh lemon juice, or to taste

1 tablespoon of your favorite hot sauce (we used Sriracha)

4 teaspoons minced garlic (4 cloves)

Salt and fresh ground black pepper, to taste

3-4 tablespoons butter, diced into small cubes (or ghee)

2 tablespoons fresh chopped parsley or cilantro

1 lb (450g) medium-thick asparagus, woody ends trimmed

DIRECTIONS

1. To prepare the oven-baked salmon in foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil, then lay each piece separately on the countertop. Combine broth, lemon juice, and hot sauce in a small bowl.

2. Season both sides of the salmon fillets with salt and pepper and divide the salmon onto the aluminum foil near the center, then place trimmed asparagus on one side of the salmon, following the long direction of the foil.

3. Adjust the salmon fillets’ seasoning with more salt and pepper, then sprinkle garlic on top. Drizzle the mixture of broth, lemon juice, and hot sauce generously over the salmon fillets and asparagus.

4. Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.

5. Wrap salmon foil packets in and crimp edges together, then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.

6. Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward, until salmon has cooked through, about 9 – 12 minutes.

7. Carefully unwrap the baked salmon in foil packets, drizzle with more lemon juice, garnish with fresh parsley or cilantro and a slice of lemon. Enjoy!

This is an incredibly easy baked salmon recipe: If you’re missing an ingredient, don’t worry! This salmon recipe is very versatile, use what you have in the pantry. No butter? Use olive oil, ghee, or any oil you have. Don’t like asparagus? Use zucchini or broccoli. Make it your own! Here are a few tips on how to bake salmon in foil:

HOW TO BAKE SALMON IN FOIL

In general, it is better not to overcook salmon fillets. If you like salmon and asparagus a bit crispy, open the foil packs and broil the salmon in the oven for 2 minutes.

Asparagus can be thick and take longer to cook. You can blanch them first in boiling water for a few minutes before draining and baking in foil packs.

If aluminum foil is a concern, use parchment paper to make the salmon foil packets. Another way to do it is to line the foil with parchment paper, the foil will ensure the salmon packet is well sealed, and you can even throw it on the bbq!

For non-keto dieters, a teaspoon of honey over the salmon fillets before baking is a must!

You can double the number of salmon fillets for a family meal.

In step 1, if you like you can make the sauce with melted butter and minced garlic combined with broth, lemon juice, and hot sauce

HOW LONG DOES IT TAKE TO BAKE THE SALMON FOIL PACKS?

Salmon only needs 9-12 minutes of cooking in a hot, preheated oven (425°F – 220°C). Baking the salmon at a high temperature quickly roasts the exterior and seals in the natural juiciness of the salmon, making it tender and moist. You can open the packets and broil/grill in the last 2 minutes of cook time to get those crispy, golden charred edges. Since salmon filets can vary in size, keep an eye on the salmon towards the end of cooking since a thinner salmon fillet will cook faster, and a thicker filet, such as a fattier farmed salmon or a thick wild salmon fillet, may take longer to cook.

THE BEST TYPES OF SALMON TO MAKE BAKED SALMON IN FOIL

Any of these types of salmon will work with this recipe: Atlantic Salmon, Chinook Salmon, Coho Salmon, Pink Salmon, Sockeye Salmon, or King Salmon. Overall, wild-caught salmon (not farmed) is always better if you have the choice.

WHAT TO SERVE WITH THE BAKED SALMON RECIPE?

If you’re extra hungry, add a side of cauliflower rice, or roasted vegetables. Of course, you can tuck a slice of tomato, some celery, or sliced carrot, in the foil packet to make it more consistent. If you’re not on a keto diet, a good slice of country bread will soak up the delicious cooking juices of this easy salmon recipe.

HOW TO STORE COOKED SALMON

Baked salmon will last up to 2-3 days in the refrigerator if stored properly. Discard the foil, store cooled salmon in an airtight container, seal, and refrigerate. To freeze, store cooleBaked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce

Baked Salmon in Foil with Asparagus and Lemon Garlic Butter Sauce

This baked salmon in foil and its garlic butter sauce makes for an amazingly tasty dinner. The salmon recipe of your dreams!

Baked Salmon in Foil Recipe – Whip up this quick and easy salmon recipe tonight! Salmon and asparagus are baked together with a rich buttery sauce in individual foil packs. The bright lemon flavors pair perfectly with butter, and garlic adds a pungent touch to this wonderful care-free dinner. This is THE baked salmon recipe of your dreams! Low-carb, paleo, gluten-free, and keto-friendly – Enjoy!

INGREDIENTS LIST FOR THE SALMON RECIPE WITH ASPARAGUS

1 pound (450g) salmon fillets, divided

2 tablespoons vegetable broth or chicken broth

1 1/2 tablespoon fresh lemon juice, or to taste

1 tablespoon of your favorite hot sauce (we used Sriracha)

4 teaspoons minced garlic (4 cloves)

Salt and fresh ground black pepper, to taste

3-4 tablespoons butter, diced into small cubes (or ghee)

2 tablespoons fresh chopped parsley or cilantro

1 lb (450g) medium-thick asparagus, woody ends trimmed

DIRECTIONS

1. To prepare the oven-baked salmon in foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil, then lay each piece separately on the countertop. Combine broth, lemon juice, and hot sauce in a small bowl.

2. Season both sides of the salmon fillets with salt and pepper and divide the salmon onto the aluminum foil near the center, then place trimmed asparagus on one side of the salmon, following the long direction of the foil.

3. Adjust the salmon fillets’ seasoning with more salt and pepper, then sprinkle garlic on top. Drizzle the mixture of broth, lemon juice, and hot sauce generously over the salmon fillets and asparagus.

4. Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.

5. Wrap salmon foil packets in and crimp edges together, then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.

6. Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward, until salmon has cooked through, about 9 – 12 minutes.

7. Carefully unwrap the baked salmon in foil packets, drizzle with more lemon juice, garnish with fresh parsley or cilantro and a slice of lemon. Enjoy!

This is an incredibly easy baked salmon recipe: If you’re missing an ingredient, don’t worry! This salmon recipe is very versatile, use what you have in the pantry. No butter? Use olive oil, ghee, or any oil you have. Don’t like asparagus? Use zucchini or broccoli. Make it your own! Here are a few tips on how to bake salmon in foil:

HOW TO BAKE SALMON IN FOIL

In general, it is better not to overcook salmon fillets. If you like salmon and asparagus a bit crispy, open the foil packs  and broil the salmon in the oven for 2 minutes.

Asparagus can be thick and take longer to cook. You can blanch them first in boiling water for a few minutes before draining and baking in foil packs.

If aluminum foil is a concern, use parchment paper to make the salmon foil packets. Another way to do it is to line the foil with parchment paper, the foil will ensure the salmon packet is well sealed, and you can even throw it on the bbq!

For non-keto dieters, a teaspoon of honey over the salmon fillets before baking is a must!

You can double the number of salmon fillets for a family meal.

In step 1, if you like you can make the sauce with melted butter and minced garlic combined with broth, lemon juice, and hot sauce

HOW LONG DOES IT TAKE TO BAKE THE SALMON FOIL PACKS?

Salmon only needs 9-12 minutes of cooking in a hot, preheated oven (425°F – 220°C). Baking the salmon at a high temperature quickly roasts the exterior and seals in the natural juiciness of the salmon, making it tender and moist. You can open the packets and broil/grill in the last 2 minutes of cook time to get those crispy, golden charred edges. Since salmon filets can vary in size, keep an eye on the salmon towards the end of cooking since a thinner salmon fillet will cook faster, and a thicker filet, such as a fattier farmed salmon or a thick wild salmon fillet, may take longer to cook.

THE BEST TYPES OF SALMON TO MAKE BAKED SALMON IN FOIL

Any of these types of salmon will work with this recipe: Atlantic Salmon, Chinook Salmon, Coho Salmon, Pink Salmon, Sockeye Salmon, or King Salmon. Overall, wild-caught salmon (not farmed) is always better if you have the choice.

WHAT TO SERVE WITH THE BAKED SALMON RECIPE?

If you’re extra hungry, add a side of cauliflower rice, or roasted vegetables. Of course, you can tuck a slice of tomato, some celery, or sliced carrot, in the foil packet to make it more consistent. If you’re not on a keto diet, a good slice of country bread will soak up the delicious cooking juices of this easy salmon recipe.

HOW TO STORE COOKED SALMON

Baked salmon will last up to 2-3 days in the refrigerator if stored properly. Discard the foil, store cooled salmon in an airtight container, seal, and refrigerate. To freeze, store cooled salmon in sealed airtight containers for up to 1 month.d salmon in sealed airtight containers for up to 1 month.

CROCKPOT CHICKEN LO MEIN NOODLES

What You’ll Need

Two pieces of uncooked chicken breast (one lb)

Four ounces of dry egg or pasta noodles of your choice (spaghetti, vermicelli, gluten-free etc.)

Two cups or 1 bunch of baby bok choy, washed and sliced

One medium carrot, peeled and chopped or shredded into matchsticks

Two cloves garlic, minced

One teaspoon fresh ginger, minced

salt and pepper to taste

Sauce

One half cup low sodium chicken broth

Two Tablespoons oyster flavored sauce or vegetarian flavored oyster sauce

Two Tablespoon low sodium light soy sauce or Tamari

Two teaspoons of honey or sugar

One teaspoon of dark soy sauce

One teaspoon of sesame oil

One half Tablespoon of Mirin or Chinese Cooking Wine (Shaoxing wine)

* *One-Two teaspoons of chili garlic paste (sambal oelek), red pepper chili flakes or Sriracha sauce – optional for a spicy kick

Chicken Marinade

Two teaspoons of low sodium soy sauce or tamari

One quarter teaspoon of sesame oil

One half teaspoon of potato or corn starch

One quarter teaspoon of chili garlic paste *optional

Slurry for the Sauce

Two – Three tablespoons of potato or cornstarch (depending on how thick you want the sauce)

One quarter cup of cool water

How to Make It

In a small bowl, combine the chicken with the chicken marinade and leave in the fridge for at least 30 minutes.

Spray inside of slow cooker with non-stick coating spray.

Add marinated chicken breasts to the slow cooker and cook on low for One-Two hours or high for One hour flipping halfway through until cooked through.

Take cooked chicken out of the slow cooker on a plate.

Place garlic, ginger and baby bok choy or vegetables of your choice in the bottom of your slow cooker and put cooked chicken back on top of vegetables.

Combine sauce ingredients in a bowl and pour over all the ingredients in slow cooker.

Cook on high for a half houre – One hour or low for 1.5 – Two hours, stirring occasionally to distribute the sauce evenly.

Using a slotted spoon, remove the chicken and all the vegetables out of the slow cooker.

Add dried pasta noodles into the slow cooker and use tongs to cover noodles with the sauce.

Cook on high for 20 minutes until noodles are softened and cooked through, rotating noodles every so often using tongs. Add the carrots to the crock pot.

Add the chicken and vegetables back to the slow cooker using tongs to combine well..

Mix together the corn starch slurry in a small bowl and stir with the sauce in the slow cooker. Allow the sauce to thicken up – about 10 – 15 minutes.

Remove and serve hot with your favorite garnishes and sides.

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Southern Style Dirty Rice

 

What Ya’ll Need:

1 lb. ground meat

3 cups uncooked long grain white rice(used uncle ben’s)

4 tbsp. Creole Seasoning (used Zatarain’s)

1 1/2 tbsp. of Zatarain’s Dehydrated Sweet Bell Peppers

1 tbsp. minced Onion(used McCormick’s)

1 tbsp. minced garlic

1 tbsp. soy sauce

6 1/2 cups water

2 tbsp. of butter

*dash of paprika on top for taste

What you Do:

Brown ground beef in large skillet on medium-high heat, make sure you ground it up in very small pieces, then drain and set aside. In a large saucepan bring water to a boil add all the seasonings and butter stir until mixed. Then add the meat and rice; return to a boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving. Dash with paprika and enjoy!

Easy Hamburger Rice Casserole

 

Ingredients

1 pound ground beef

2 cups (370 g) long-grain white rice, uncooked

2 cans (10.5 ounces each) French onion soup

2 cans (10.5 ounces each) beef consomme

½ cup (1 stick / 113 g) unsalted butter, sliced into pats

chopped chives, for garnish (optional)

Instructions

Preheat oven to 425°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.

In a medium skillet over medium heat, add ground beef. Cook until browned and no longer pink (8-10 minutes). Drain grease.

Add the ground beef to the prepared baking dish. Top with uncooked rice, french onion soup, and beef consomme. Stir to combine.

Top the rice mixture with the pats of butter.

Cover with aluminum foil and bake for 30 minutes.

After 30 minutes, remove the foil and continue baking, uncovered, for 30 additional minutes, or until the rice is cooked through and tender.

Fluff the rice and serve garnished with chives.