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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, November 19, 2012

Monday Night Meals: Week 11




San Francisco 49ers VS. Chicago Bears

Polish Foil-Baked Salmon

Ingredients:

1lb. salmon fillet, with skin
2 T butter
1 T fresh dill
2 cloves garlic
½ lemon
2 T white wine
salt and pepper

Directions:

            Begin by heating the oven to 400 F. Pat dry the salmon, and season with salt and pepper. Grab a baking dish and place a piece of foil on top, place the salmon skin down on the foil. Meanwhile, soften the butter (you don’t want it melted). Chop up the dill and garlic, add to the butter. Cut the lemon in half; squeeze the quarter of the lemon in the butter mixture. Add the wine and mix as much together as possible.

            Fold up the foil on sides. Spread the butter mixture over the salmon, pouring any remaining liquid over the top of the fish. Bring the shorter sides of foil together, sealing the foil. Allow the salmon to cook for fifteen minutes, let sit for five minutes before serving. Enjoy, GO Bears!

Warm Goat Cheese Salad

Ingredients:

Dressing:
2 T coarse Dijon mustard
3 cloves garlic
2 T red wine vinegar
¼ c olive oil
2 T fresh basil
salt and pepper

Salad
¾ c panko breadcrumbs
1 T fresh thyme
1 T fresh parsley
1 T fresh basil
8 oz. goat cheese log
2 egg whites
2 T olive oil
salt and pepper
kalamata olive bread
salad greens

Directions:

            Dressing: Chop up garlic cloves finely. Add olive oil to a pan and heat on medium. When hot, add garlic, allow to cook until garlic is lightly brown. Remove the garlic from oil and place into a bowl. Chop the basil, add to the bowl as well as the vinegar, mustard, salt and pepper. Whisk the ingredients together, adding in the olive oil. Place the dressing into refrigerator.

            Salad: Begin by getting two bowls, as well as a plate. Place the egg whites in first bowl, whisk well. Chop up thyme, parsley, and basil; add to the second bowl with the breadcrumbs as well. Mix the breadcrumbs with the herbs. Cut the goat cheese into half-inch rounds. Take one at a time, covering in the egg whites, then bread crumbs, and put on place. Repeat until all are covered. Allow the goat cheese to refrigerate for one hour.

            In a saucepan, heat the olive oil on medium heat. Meanwhile, slice the kalamata loaf and brush with olive oil; place into oven at 350 F while cheese is frying. When oil is hot, add the goat cheese, allowing both sides to brown, about six minutes per side. In a bowl, place down the greens; place the goat cheese on top. Place the dressing on top; serve the bread on the side. Enjoy, GO 49ers!

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