May 2019

Salsa recipe

Salsa recipe
Nutritional Gu >(per serving)
35 Calories
0g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings: 2 Cups (6 to 8 Servings)
Amount per serving
Calories 35
% Daily Value*
Total Fat 0g %
Saturated Fat 0g %
Cholesterol 0mg %
Sodium 43mg 2%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Protein 2g
Calcium 45mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you’re looking for flavorful and fresh salsa, this recipe is an excellent choice. The combination of diced peppers, tomatoes and garlic and lime juice make for a classic fresh salsa. Serve it with tacos, burritos, or as a party dip with tortilla roll-ups or tortilla chips. It is a very good condiment to serve alongside grilled or baked fish fillets, grilled chicken, steaks, and pork chops.

The salsa is made with fresh tomatoes and peppers, and it is seasoned perfectly with cilantro and lime juice. See the variations and tips for some add-in ideas and more. The extra step of pouring boiling water over the chopped onion and garlic may be new and perplexing to some home chefs. Don’t skip this step! The boiling water helps to take the bite out of the raw onions and garlic. You’ll be left with their delicious flavor, while the process removes any harshness.

Salmon recipe

Salmon recipes

Baked salmon seasoned with garlic, roasted lemons, and fresh herbs. A healthy family dinner ready in a snap. Cooking in the oven at a moderate temperature and then broiling at the end ensures flaky and moist fish.

An easy, healthy seafood dinner is just minutes away! When I’m looking for a nutritious entree, baked salmon is one of my top choices. Fish has heart and protein-healthy omega-3 fatty acids, so I try to incorporate it into my weeknight meal rotation at least once a week.

Baking fish in a consistent heated environment ensures that the flesh doesn’t dry out. To make preparation a breeze, I keep the fillet whole, with the skin on. The salmon cooks on a tray with melted salt, garlic, pepper and butter and slices of lemon. It’s a stunning one-pan dish perfect for sharing.

How to Prepare Baked Salmon

You can also prepare the salmon into individual servings by cutting into equal-sized portions. The baking time may be a few minutes shorter as there are more exposed edges that will cook faster.

What Oven Temperature Do I Use to Bake Salmon?

Bake the salmon at 375F (191C) for the first 10 to 12 minutes, until it reaches 125F (52C). Using a moderate temperature will ensure that the salmon stays moist. To add some extra browning and flavor to the surface, broil the salmon for 3 to 4 minutes. Make sure that the garlic does not entirely burn. Keep a close eye on the fish after the first 2 minutes of broiling.

How Long Does it Take to Bake Salmon?

The cook time depends on the thickness. The tail end cooks faster than the thicker body portion of the fillet. It takes about 5 minutes of cook time for every half-inch thickness of salmon. For example, for a 1-inch thick fillet, you’ll need at least 10 minutes of cooking, more or less time depending on the temperature of the oven.

To test for doneness I like to use a fork to gently separate a few layers of flesh in the thickest part of the fish. The salmon should be opaque unless you like it medium rare, and be easy to flake with a fork. Another way is to use an instant-read thermometer to check for doneness in the thickest part of the salmon. If you like a slightly rare center, shoot for 125F (52C). For medium target 140 (60C), above 145F (63C) the fish will taste dry.

If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!

Bake the Salmon Low Then High

Salmon cooks very quickly since it’s flesh is high in moisture and fat. Within minutes, the texture can go from a firm and silky to dry and tough. To prevent this, the fish is first cooked at a gentle moderate temperature to just about medium-rare. Then the last few minutes the salmon is exposed to the top heating element of the broiler to lightly brown the surface. This step can be skipped if you prefer a more rare texture.

Salisbury steak

Salisbury steak recipe

Salisbury Steak with Mushroom Gravy is a comfort food favourite that’s quick and easy to make. Make it once and this will be a recipe you’ll treasure it forever!

Juicy seasoned beef patties drowning in an outrageously delicious Mushroom Gravy, this Salisbury Steak recipe has been tried and loved by readers from all over the world… now it’s your turn!

Salisbury Steak

There’s a homeless guy who lives at our local dog park. He’s a valuable member of our community – he knows all the locals, looks after the park like it’s his own backyard, and he tells the worst jokes.

Anyway, the story of this Salisbury Steak recipe is that I regularly take hot meals down to him, sometimes even fancy-sounding things like tartare, confit duck. As we approached Christmas one year, I asked him what, of all the meals I took to him that year, his favourite meals were.

And he said “Oh, those burgers with the mushroom gravy were spectacular! ” So I made them again for him, then I published the recipe on my site the next day.

This was back in 2015, and that’s how this Salisbury Steak recipe came to be on my website!

How to make Salisbury S teak

Salisbury steak involves making seasoned beef patties using mince / ground beef, then making a mushroom gravy. In my recipe, there’s just two little things I do differently to the usual Salisbury Steak recipe that takes these up a notch:

  1. Grate onion and soak the breadcrumbs in the juices – guaranteed to make the steaks softer and tastier, a tried, proven and much loved method that I use for my classic Italian Meatballs (plenty of reviews substantiating this! ). Plus it’s much more efficient than cooking chopped onions (raw onion bits in steak is not nice), and you avoid the risk of the steaks falling apart if the onions aren’t chopped finely enough and
  2. Sear beef patties briefly then finishing cooking IN the gravy: I like to sear them in a stinking hot skillet to brown the steaks so they are still raw on the inside, then finish cooking them in the gravy so the juices that seep while they are cooking flavours the gravy. Never waste free flavour! That’s my motto! Plus, the gravy infuses moisture in to the steaks. Double bonus!

Great Hamburger patties are made with nothing more than good quality ground salt, pepper and beef. Whereas the ingredients in Salisbury Steak patties are more like meatballs – including onion, breadcrumbs and flavourings such as Worcestershire sauce.

Salisbury Steak is pretty much me on a plate. , down to earth good food that’s economical, packs a flavour punch but is not fiddly or time consuming to make.homely and Wholesome

The homeless man and I have very similar tastes! – Nagi x

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Salad recipes

Salad recipes

Make an easy salad with three of your 5-a-day. If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

A semi-hard chewy, white cheese originating from Cyprus and made from cow’s, goat’s or…

  • 80g pomegranate seeds
  • 2 tbsp pumpkin seeds
  • handful mint leaves
  • few sprigs dill, chopped
  • Put the sliced onion in a bowl, add the vinegar and toss well, Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination

    Nutrition and extra info

    Ingredients

    Rapeseed oil

    . Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.

    Pile the rocket onto dot and plates over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.

    Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, dill and mint.

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    Roasted potatoes

    Potato recipes

    This post may contain affiliate links. Please read my disclosure policy.

    Roasted Potatoes are a very simple but delicious side dish that goes with pretty much any meal from Easy Grilled Chicken Breast to Crock Pot Pork Chops! You can vary the seasonings on these oven-roasted potatoes based on what’s in your spice cupboard or what herbs are growing in your garden!

    Oven Roasted Potatoes

    These oven roasted potatoes are very easy to make, so you can have a delicious side dish with minimal work! If you have fresh on hand, by all means, use them,

    You can use dried herbs but! I find the high temperature can cause fresh garlic to burn so roasted potatoes is one of the only places I really like to use garlic powder in place of fresh.

    Feel free to be creative with the seasonings on these easy oven potatoes, they’ll go great with pretty much anything!

    What Kind of Potatoes to Use for Roasted Potatoes?

    To be completely honest, you can use ANY kind of potato for roasting and they will be delicious! ! I’ve made roasted red potatoes, russets, Yukon gold and even roasted sweet potatoes. They’re all great! You definitely do not need to peel them,

    While you can peel potatoes before roasting! I personally love the flavor the skin from russet or Idaho potatoes add and I love the look and color of red skin potatoes too! If they’re tiny, you can just give them a little poke with a fork or knife to allow the steam to escape,

    If you’re using small potatoes, you can cut them in half or.

    How to Roast Potatoes

    As much as I love Twice Baked Potatoes, making oven roasted potatoes is so incredibly simple that it’s my go to side dish! If time allows, this removes some of the starch and helps them to crisp while being fluffy inside,

    My mom taught me to soak cut potatoes. Be sure to dry them well before you add the olive oil so they roast instead of steam! !

    1. Wash potatoes and cut into 1 cubes. Soak in cold water about 15-20 minutes.
    2. Preheat the oven to a very hot temperature.
    3. Add olive herbs, oil and seasonings.
    4. Roast until tender.

    How Long to Roast Potatoes

    The great thing about making roasted potatoes is that you can roast them at pretty much any temperature and they’re much quicker to bake than Baked Potatoes. I find a higher temperature give the best results for a crispy exterior and a fluffy interior.

    I most often roast potatoes at 425°F as I love how it crisps the outside. Depending on what else you have going in the oven, you can cook potatoes at a lower temp if needed (but you may need a longer baking time).

    The following cook times are for 1 potato cubes:

    Can You Freeze Roast Potatoes

    Yes! While potatoes aren’t something you’d think of freezing, they actually do freeze well! I place them in a freezer bag and reheat either in the oven (or toaster oven) in a frying pan on the stove. I just simply add them to the pan along with Oven Baked Chicken Breasts for an easy weeknight meal!

    They also make for a great shortcut for breakfast hash, hashbrowns or casseroles!

    What Goes With Roasted Potatoes?

    Pretty much anything can be served alongside roasted potatoes! We always pair them with roasted pork tenderloin or a perfectly grilled steak or even a beef roast!

    We love to top these easy potatoes with sour cream (or even Greek yogurt for a healthy twist), chives or onions, bacon bits, cheddar cheese… or even with slow cooker pulled pork to turn them into a complete meal!

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    Roasted asparagus

    Roasted asparagus

    It’s asparagus season, and I can’t get enough of it. Roasting asparagus brings out its best. If you steamed or sauted it, the tips get a little crispy in the oven, which I love, and the flavor is more concentrated than it would be.

    Roasted asparagus is the perfect springtime side dish, whether for brunch or dinner. As a bonus, it’s simple to throw together while your main dish cooks on the stove.

    For these photos, I decked out my asparagus with lemon, mint, red pepper flakes and the lightest shaving of Parmesan.

    You can keep your roasted asparagus as simple as you’d like. I included the basic recipe below, plus ideas for changing up the seasonings!

    How to Store Asparagus

    Pro tip: Place your asparagus in a heavy-bottomed jar or drinking glass when you get home, and add a couple inches of water. You can place a plastic bag over the top to retain maximum freshness.

    Then, store the asparagus like this in your refrigerator. It will stay fresh for several days longer this way!

    How to Prep Asparagus

    The ends of asparagus can be unpleasantly tough and woody. To remove those parts, sharply bend the asparagus near the base.

    The asparagus will snap in the right place. This would be a fun dinnertime project for kids, I think.

    How to Roast Asparagus

    Roasting asparagus is super quick and easy! Simply toss your prepared asparagus with a light drizzle of olive oil, and a sprinkle of salt and pepper. I like to do this on a large, rimmed baking sheet (affiliate link) lined with parchment paper for easy clean-up.

    Bake until the asparagus is easily pierced through by a fork, which will vary depending on the thickness of your asparagus. Pencil-thin asparagus, like the kind shown here, will be done in as little as 10 minutes. Thicker asparagus will need between 15 to 20 minutes. You’ll find all of these details in the recipe below.

    How to Season Asparagus

    Here are some ideas for flavors that will complement your roasted asparagus. Keep it simple and choose just one or two. Or go all-out like I did, and use all four of the first ideas.

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    Please let me know how your roasted asparagus turns out in the comments! I’m really looking forward to hearing how you serve it.

    Perfect Roasted Asparagus

    4.9 from 17 reviews

    Learn how to make perfectly roasted asparagus here! This roasted asparagus recipe is a fantastic springtime side dish that everyone will love. You can season it however you’d like. You’ll find my seasoning suggestions below. Recipe yields 2 large or 4 modest side servings.

    Basic roasted asparagus

    My seasonings (use one or all, like I d >two of butter
  • Light drizzle of balsamic reduction or thick balsamic vinegar
  • Toasted sliced almonds
    1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
    2. Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle pepper and salt over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
    3. Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
    4. Transfer the roasted asparagus to a serving platter and season however you’d like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
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