Feeding your family night after night can be daunting. I’m sharing a trick used in my kitchen for years; Cook Once, Eat Twice. Another way to look at it is Planned Overs! Cook extra protein and reserve it for another evening meal, made in minutes.
For dinner tonight we are having Salmon with Basil Pesto, it just shouts the fresh flavors of summer! I will cook extra salmon and tomorrow night we will have Salmon Croquettes served over crispy greens! Two dinners down for the week!
If you would like more great recipes and advice for getting dinner on the table, consider attending one of my upcoming classes, Friday, September 9th 11:00-1:00 Lunch and Learn Dinner in a Minute! OR Thursday, September 22nd 6:30-8:30 Italian Cooking! Register by email firstname.lastname@example.org or by calling/texting 214 551 9630 CLICK HERE for more cooking classes.
Happy Eating! Lorie
Friday, September 9th 11:00-1:00 Lunch and Learn Dinner in a Minute! Join me every month or just THIS month for Lunch and Learn, an extended lunch hour that gives you a full cooking class experience, a delicious lunch and an arsenal of new recipes to help you get dinner on the table at your house! We will employ the strategy used in my house for years with great success, Cook Once Eat Twice! The good eating begins with traditional Money Mustard Pork Loin served with Smashed Sweet Potatoes for a fast dinner fix. Planned overs become Crispy sensational Cubano Paninis. We will use succulent white fish and late summer vegetable to create a simple Papillote and planned overs become Fish Tacos with avocado and Spicy Aioli. Chicken Cacciatore Bake is outstanding and provides the tasty toppings for Focaccia Bread Pizza. We will do a main course salad featuring chewy satisfying Faro. For a sweet finish, dense southern style Pound Cake topped with juicy Stone Fruit Compote and whipped cream topping. Class Fee $53.00
Thursday, September 22nd 6:30-8:30 Italian Cooking! Join me for an evening of Italian cooking. We will immerse ourselves in the flavors of Italy as we enjoy a relaxed cooking experience starting with a garden fresh cocktail; Basitos are made with fresh lime and basil creating the perfect complement to our recipes. Beautiful Chopped Salad featuring baby kale, fresh chevre, seeds and figs will be our delicious starting point. Next up, we will prepare the perfect dreamy Tomato, Basil Risotto with Artichokes, a fantastic meal for simple entertaining. Parmesan Garlic Bread leaves fill the house with an amazing aroma and will not disappoint. Chicken Piccata with lemon, butter and capers, is a wonderful go to family favorite. Spicy Italian Meatballs are a must for any Italian feast. For a decadent pasta indulgence, I will unlock the mystery of Creamy Fettuccini Alfredo. Our show stopping dessert is the beautiful Pana Cotta Strawberry Coulis. Class FEE $58.00
Salmon with Basil Pesto
1 pound salmon fillets
1 tablespoon Worchester Sauce
Tony Chachere’s Creole seasoning
1 ½ cups fresh basil compacted
2 garlic cloves
½ cup walnuts
1/3 cup parmesan cheese grated
1 tablespoon olive oil
½ teaspoon salt
Prepare pesto by placing basil, garlic, walnuts, salt in food processor, pulse until smooth, add parmesan, olive oil and process until mixed well.Prepare salmon by preheating oven to 350 degrees. Place salmon in baking dish, cover generously with Worchester sauce, and Tony Chachere’s and place in the oven. Salmon will cook for 12-20 minutes depending on thickness, you know it is done when fat comes out of the fish on top and it is firm to the touch. Remove from oven and place a large scoop of basil on top of the salmon and serve.
1 1/2 cups Left over salmon or 1 12 ounce can, drained and picked over
2 tablespoons minced onion
1/3 cup panko bread crumbs
½ teaspoon garlic powder
½ teaspoon salt
1/8 teaspoon pepper
½ cup cornmeal
2 tablespoons olive oil
Flake salmon into a bowl, add all ingredients except cornmeal and oil and mix well. Form small salmon patties and roll all sides in cornmeal. Drizzle warm skillet with olive oil and place croquettes in pan. Cook on each side until croquettes begin to brown. Serve on a bed of greens.