Techie-Jim.net

Tag: dinner

  • Delicious 30-minute Honey Garlic Salmon Stir-Fry

    Delicious 30-minute Honey Garlic Salmon Stir-Fry

    This sweet and savory dish is perfect for a night in. Put on a movie, bring some friends and share a delicious meal. This honey garlic salmon stir-fry an easy recipe that doesn’t take long to make. The rice will take the most time to cook but can be a cinch when using a rice cooker.

    This honey garlic salmon stir-fry was adapted from this sauce recipe. As with all recipes, it’s best to make it your own. Add the levels of seasoning you prefer or even add more! I would also add some alcohol – wine or beer – to the sauce (if everyone is of legal drinking age) to add to the flavor profile.

    Honey Garlic Salmon Stir-Fry Recipe

    Ingredients

    • 1 cup rice
    • 2 tbsp butter
    • 2-4 salmon fillets, 4oz each
    • 1 tsp paprika
    • 2 tsp Italian seasoning
    • 1/2 tsp turmeric or cumin
    • salt
    • pepper
    • 3-4 cloves garlic, minced
    • 3/4-1 cup honey
    • 1.5 tbsp soy sauce
    • 2 tbsp lemon or lime juice
    • 14-16 oz stir-fry vegetables

    Preparation

    • Begin preparing rice according to directions (will be different depending on the type of rice used). The rice will take the longest so put it on first. You can even wait until the rice is about half-way through before starting the rest.
    • Mix honey & soy sauce in a small bowl
    • Add a small amount of oil and 1 tbsp butter to a large skillet and set to high heat
    • Add vegetables and saute until they begin to brown, season with Italian seasoning while cooking
    • Turn heat down to medium-high
    • Season salmon with paprika, turmeric or cumin, salt, and pepper (to taste)
    • Place salmon skin-side down on the pan and cook 3-5 minutes (until about 1/2-3/4 cooked through)
    • Pour 1/2 of the honey and soy sauce over the fillets
    • Add remaining butter and flip fillet
    • Top with garlic
    • Flip fillet and pour remaining honey sauce over it
    • Cook another couple minutes, spooning sauce over the fillets until they are fully cooked and easily faked with a fork
    • Remove from heat
    • When rice is done, add to bowl and top with stir-fry vegetables and salmon fillet
    • Enjoy
  • Spinach Stuffed Chicken

    Spinach Stuffed Chicken

    Spinach Stuffed Chicken Recipe

    This recipe is quick and easy and includes common garden herbs. I used some fresh cherry tomatoes and basil from my garden (shredded the leaves into small pieces and sprinkled them into the ingredients). There is only about 10 minutes of prep and 20 minutes of cooking (depending on oven and chicken thickness), about 30 minutes total.

    Spinach stuffed chicken goes well with many different sides. I used potato & onion pirogi and fresh green beans but pairs well with various other types of potatoes and vegetables. Other alternatives include rice, pasta, mushrooms (such as steaks or a mushroom gravy), or just a salad. Some even wrap the stuffed chicken with bacon. Let your imagination and taste buds steer the ship.

    Ingredients

    • 3-4 chicken breasts (boneless, optionally skinless)
    • 1/3 teaspoon paprika
    • olive oil (to season pan)
    • 3-4 handfuls of fresh spinach (it will cook down massively, add to taste)
    • 3 oz cream cheese
    • 1/4 teaspoon basil
    • 1/4 teaspoon oregano
    • 1/4 teaspoon onion powder
    • 2 1/2 tablespoons minced garlic
    • 3-4 cherry tomatoes, chopped

    Preparation

    • Preheat oven to 375°F
    • Season pan with olive oil over medium high heat
    • Add spinach and garlic, cook until spinach is reduced and wilted, stirring
    • Add to new bowl and combine with remaining ingredients (except paprika)
    • Cut pockets into chicken breast, not all the way through (best to slice through the side)
    • Add filling to chicken breast and fold partially closed
    • In the same pan you used for the spinach, re-season pad with oil (if necessary) and sear chicken breasts on all sides
    • While cooking, sprinkle paprika, salt, and pepper on chicken to taste
    • Transfer your chicken to a baking dish (if your pan is not oven-safe) and bake for 20 minutes (oven cooking times vary, use a meat thermometer to make sure chicken center reaches 165°F)
    • If desired, you can sprinkle some cheese (such as shredded mozzarella and/or grated Parmesan) on top and place back in oven for a couple minutes until melted
  • Tuscan Salmon & Mushroom Risotto With Feta Cheese

    Tuscan Salmon & Mushroom Risotto With Feta Cheese

    This recipe for Tuscan salmon & mushroom risotto with feta cheese is actually fairly common. However, like most recipes involving a sauce, it never produces enough. I end up lacking enough sauce for multiple servings. I have modified and added some additional ingredients to add my own flair and to make sure there is enough sauce so that 4-6 servings can be made without leaving the rice dry.

    This is a delicious and quick dinner recipe that is tasty and healthy. I’ve made it multiple times and is one of my go-to favorites. It only takes about 30 minutes to prepare and make (remember to put your rice on before you start so it can cook while you are preparing the sauce and fish). It is also a colorful dish with red tomatoes, green spinach, and white feta against the golden-brown salmon fillet.

    Tuscan Salmon & Mushroom Risotto with Feta Cheese Recipe

    Ingredients

    • 2 salmon fillets
    • 2 cloves minced garlic
    • 2 cups heavy cream (or 1⅓ cups milk & ⅔ cup melted butter)
    • 1 cup chicken broth
    • 1 tbsp Italian seasoning
    • 1 handful or fresh spinach (torn or about ½ of a 16oz can of spinach leaves, drained)
    • A couple handfuls of cherry tomatoes or 16oz can of sun-dried or diced tomatoes
    • 8oz package of fresh or canned mushrooms (drained, sliced)
    • 1 cup rice (can be Arborio or your favorite variety)
    • feta cheese
    • salt
    • pepper

    Preparation

    • Prepare rice as directed and to taste – I use a rice cooker that generally takes about 30 minutes to cook
    • Season with oil and heat large skillet to medium-high
    • Pat-dry salmon fillets and season with salt & pepper
    • Add salmon fillets skin-side down and brown 3 minutes each side, set aside
    • Add mushrooms and saute to taste, set aside
    • Add garlic and tomatoes and saute 1-2 minutes
    • Add cream, broth, Italian seasoning and mushrooms and bring to a boil
    • Reduce heat and simmer 5-10 minutes
    • Add spinach and simmer an additional 1-2 minutes
    • Turn off heat and add fillets, let sit for a couple minutes to cook fillets further, if desired
    • Add rice to bowl, pour Tuscan sauce over, add fillet and top with additional sauce as desired
    • Top with feta cheese to taste, if desired, and enjoy