Crusted in sliced almonds and dill, this is a delicious recipe for serving salmon. Classed as a quality protein by nutritionists, salmon is loaded with essential Omega-3 fatty acids and other important nutrients.
We’ve paired this dish with creamy, green mashed potatoes, and while potatoes by themselves are a healthy option because they’re a great source of fiber, potassium and other nutrients, adding milk and butter in the mashing process diminishes the health benefits by adding saturated fat and cholesterol. For those looking for a healthier option, skip the milk and butter and just mix in the chive oil, or you can substitute with low-fat milk and a healthier tub spread without sacrificing flavour.
Makes: 2 servings
INGREDIENTS
2 salmon fillets, skin removed
1/4 cup sliced almonds, chopped
1/4 cup chopped fresh dill
1 tsp. grated lemon peel
salt and black pepper
1 egg, beaten
DIRECTIONS
On a plate, mix together sliced almonds, dill, lemon peel, salt and pepper. Dip each salmon fillet in beaten egg. Press the skinless side of salmon into almond mixture, pressing lightly to adhere. Place the salmon fillets, almond crusted side up, on a baking sheet. Bake at 450° for 10-15 minutes or until fish flakes easily with a fork.
To make the green mashed potatoes you will need:
1/2 cup chopped chives
1/3 cup chopped parsley
1/3 cup olive oil
1/8 teaspoon salt
2.5 lbs. Yukon Gold potatoes, peeled and quartered
3/4 cup milk
1/2 stick unsalted butter, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
1. In a food processor or blender, puree chives, parsley and salt with oil. Strain mixture to remove any remaining solids.
2. Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender; about 20-25 minutes.
3. In a small saucepan, add milk, butter, salt and pepper. Bring to a simmer. Stir until the butter has melted.
4. Drain potatoes and return to same pot. Add milk mixture and mash until smooth. Stir in 2 tablespoons of the chive oil mixture. Stir until combined and potatoes are evenly green.
Place a serving of green mashed potatoes on a plate. Lay salmon fillet over mashed potatoes. Enjoy.
Egg whites are beaten until soft peaks form, then gently folded into the ricotta cheese batter, making these pancakes incredibly light and fluffy. Delicious!
DIRECTIONS
1. Pre-heat griddle on medium-low heat.
2. In a bowl, mix together ricotta, egg yolks, butter, and vanilla. In a separate bowl, whisk together dry ingredients. Fold the dry ingredients into the ricotta mixture.
3. In another mixing bowl beat egg whites until soft peaks form. Gently fold egg whites, a third at a time, into the ricotta mixture making sure not to overmix. You want to keep the volume in the batter.
4. Melt one tablespoon of butter on pre-heated griddle. Using a small ladle, pour batter onto griddle and spread out a bit.
5. Cook pancakes for 4-5 minutes, or until they are golden brown on the bottom and tops start to bubble. Flip and cook the other side for 3-4 minutes.
6. Serve immediately. Top with strawberry sauce, blueberries or confectioner’s sugar.
When the weather gets chilly, warm up with this rich, creamy soup. Served in crusty bread bowls, this thick, cheesy soup hits the spot! Ready in 45 minutes.
Makes: 4 servings
INGREDIENTS
1/4 cup butter
1/2 cup yellow onion, chopped
2 cloves garlic, minced
2 cups half and half cream
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
2 bay leaves
1 large carrot, peeled, finely chopped
4 cups broccoli florets
2 1/2 cups grated cheddar cheese
Salt and Pepper to taste
4 (8 ounce) round sourdough loaves, top cut off and reserved, center scooped out
DIRECTIONS
1. In a 4-quart saucepan, cook the butter, onion, and garlic on medium heat until onion is tender.
2. Add the half and half, chicken stock, nutmeg and bay leaves. Mix the corn starch with a little bit of water and stir until smooth; add to soup mixture. Stir, reduce heat to medium-low and cook until thickened.
3. Add chopped carrot and broccoli florets and simmer until tender. Remove about a quarter of the broccoli florets. Using an immersion blender, puree the mixture until smooth (or ladle soup mixture into a blender and puree). Return broccoli florets to pot, and stir. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper.
4. Preheat the oven to 350°F. Brush the insides and tops of the bread bowls with melted butter. Arrange the bread bowls and lids, buttered side up, on the oven rack and bake until lightly browned and crusty, about 20 minutes. Remove bread from oven and ladle soup into the bowls. Top with additional grated cheddar cheese, if desired. Serve bread tops alongside the bowls.
NOTE: If you can’t find round sourdough loaves you can easily make your own bread bowls using Rhodes Bread Dough – they’re easy to make! Just follow these simple steps.
We’re taking meat and potatoes to whole new level! Tender cuts of beef topped with a flavourful Marsala sauce, crispy roasted potatoes and bacon-wrapped green beans, garnished with tempura battered onion rings. The perfect Valentine dinner for two for beef lovers!
Prep. Time: 20 min Cook Time: 35 min Total Time: 55 min
Cut from the loin of beef, filet mignon is the most tender cut of beef usually reserved for the most special dinners.
INGREDIENTS For Beef and Marsala Sauce
2 (6-8 oz) beef tenderloin steaks (filet mignon)
Salt, to taste
2 clove garlic, crushed
1/2 cup Marsala wine
1/2 cup chicken broth
3 tbsp butter
1/4 tsp dried rosemary, crushed
Ground black pepper, to taste
For bean bundles
3/4 pound fresh green beans
4 strips of bacon
1 clove garlic, minced
1 tablespoon olive oil
Black pepper
Salt
DIRECTIONS
1. Preheat oven to 400°F. Line a baking sheet with parchment paper or coat with non-stick cooking spray.
2. Steam green beans in a double boiler for 6-8 minutes. Drain and dry, set aside.
3. Cook bacon in a skillet over medium heat until cooked through, but not crispy. Remove bacon and drain on paper towels. Drain off excess bacon grease, reserving 1 teaspoon.
4. Sauté minced garlic in bacon fat until tender, set aside.
5. Place beans in large bowl and drizzle with olive oil. Toss with garlic, salt, and pepper.
Lay a strip of bacon on baking sheet and place 5-7 beans on top. Wrap bacon around beans. Repeat.
6. Bake bundles for 12-14 minutes, or until bacon is crispy.
7. While beans are baking, heat a large, heavy skillet over high heat for 2 minutes, or until pan is very hot. Season steaks with salt and pepper to taste.
8. Place steaks in hot skillet and reduce heat to medium-high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, or to desired taste. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
9. Remove skillet from heat and immediately sauté the garlic for 1 to 2 minutes in the skillet. Return skillet to medium-low heat and add Marsala and chicken broth. Bring to a boil and let the sauce reduce for 3 minutes.
10. Remove pan from heat and whisk in butter and rosemary.
To assemble and serve: Spoon about two tablespoons of Marsala sauce onto the center of a plate. Place beef tenderloin on top of sauce and spoon more Marsala sauce over the top. Add two oven roasted potatoes on each side of the tenderloin. Top each potato with a green bean bundle and garnish with tempura-battered onion rings.
Bake up a batch of chewy fudge brownie cookies filled with an oreo creme filling drizzled with fruity raspberry coulis for your Valentine, and watch them swoon with love at first bite!
Prep Time: 30 Minutes • Total Time: 1 Hour 20 min • Servings: 12 sandwich cookies
INGREDIENTS For the raspberry coulis
2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
For the brownie cookies
1 package Duncan Hines® Chewy Fudge Brownie Mix
⅓ cup vegetable oil
2 Tbsp. water
1 large egg
For the filling
1/4 cup unsalted butter, softened to room temperature
1/4 cup vegetable shortening, room temperature
1 and 3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
Coulis is a versatile sauce that is simple to make, and it dresses up any recipe!
DIRECTIONS
1. Preheat oven to 375°F. Grease baking sheets.
2. Combine brownie mix, oil, water, egg in large bowl with wooden spoon until blended.
3. Drop by rounded tablespoons 2-inches apart on prepared pans (24 cookies).
4. Bake 7 to 8 minutes or until just set in center. Cool cookies 1 minute on pan. Transfer to a wire rack to cool completely.
5. While the cookies are cooling make the coulis. In a medium saucepan over medium-high heat, bring raspberries and sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes.
6. Press mixture through a fine-mesh sieve. Use a spatula to extract as much liquid as possible; discard seeds and skins. Stir in lemon juice. Let cool completely.
7. Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners’ sugar and vanilla until creamy and combined.
8. Spread filling on flat side of half of the cookies. Drizzle with raspberry coulis. Top each half with remaining cookies and gently press together.
NOTE: Leftover coulis can be kept up to 3 days, covered and chilled.
INGREDIENTS For the strawberry coulis
16 oz strawberries, hulled and quartered
1/4 cup granulated sugar
1/4 cup lemon juice
For the islands
2 large egg whites
1/8 tsp cream of tartar
1/2 cup sugar
1/2 tsp vanilla extract
DIRECTIONS 1. Preheat oven to 225°F 2. Follow these simple steps for successful meringues. Scoop the meringue into a pastry bag fitted with a star tip (or into a plastic bag with a corner cut off). Drop 1-inch stars onto a baking sheet, and bake meringues for about 40 minutes. Turn off the heat, but let the cookies remain in the oven for another 30 minutes to cool slowly and prevent cracking. 3. Cook strawberries, sugar and lemon juice in a medium saucepan over low heat. Bring to a simmer and cook an additional 3 minutes. Cool to room temperature and then puree the mixture in a blender until smooth. 4. Pour mixture evenly into four glasses. Place a meringue cookie into each glass. Garnish with crumbled meringue, half a strawberry, and a mint leaf. Serve with additional meringue cookies.
Store leftover cookies in an airtight container for a week or freeze for up to a month.
We’re taking meat and potatoes to whole new level! Tender cuts of beef topped with a flavourful Marsala sauce, crispy roasted potatoes and bacon-wrapped green beans, garnished with tempura battered onion rings. The perfect Valentine dinner for two for beef lovers!
Bake up a batch of chewy fudge brownie cookies filled with an oreo creme filling drizzled with fruity raspberry coulis for your Valentine, and watch them swoon with love at first bite!
Clouds of billowy meringue floating on a sea of strawberry – a simple, but elegant, dessert sure to win their heart this Valentine’s Day.
