Green Goddess Salmon with Crispy Potatoes

I’m holding on to the last glimmers of summer with this fresh dinner option. When a meal is loved by all the family members we say, “definitely put this on the menu” for our make-believe family restaurant that we’ll never open. This meal got that stamp of approval.

The perfect last bite with crispy skin

Green Goddess Salmon with Crispy Potatoes

  • 2 lbs salmon cut in 2 pieces
  • 1 cup packed fresh basil
  • 4 anchovy fillets
  • 2 garlic cloves
  • 1 lemon, zested and then thinly sliced
  • 3 TBSP plain yogurt
  • 2 TBSP mayonnaise
  • 3 TBSP capers
  • 4 medium Yukon gold potatoes, sliced thin
  • Olive oil
  • Salt and pepper

Blend basil, garlic, anchovies, lemon zest, yogurt, and mayo until thick and uniformly green. Season with salt and pepper. Place in a bowl and set back in the fridge.

Heat a medium pan on medium heat with a drizzle of olive oil. Salt salmon fillets on both sides. Layer top of salmon with thinly sliced lemons. Add to pan salmon, skin side up, lemon side down. Cook for 5 – 7 mins depending on thickness. Flip to skin side down and cook until salmon begins to flake when pushed on. Remove skin (it should come off easily). Cook the grey side of the salmon. Set aside. Add back in the skin and cook on both sides for an additional 3 mins each. Set salmon skin on paper towel to drain.

While salmon is cooking, heat another pan on medium with olive oil and add potatoes and salt. Potatoes should sizzle gently. Cover. Cook until crispy on the edges and tender inside (approx 15 mins). 1 minute before serving, add capers so they get a little crispy too and season with pepper.

Serve a slice of salmon with skin on top, dressing on the side with potatoes and any other veggies.

Enjoy!!

Filippino Beef Stew

I love beef stew. It’s easy and when cooked well, the beef is tender and it is oh so comforting.

This beef stew recipe reminds me of the holidays because my SO’s family makes a similar stew every nocha buena.

I had stew meat so I thought, let’s make xmas in March. Enjoy!

Filippino Beef Stew

  • 1.5 lb stew meat, cut into 2″ cubes
  • 1/4 cup soy sauce
  • 1/2 lemon juice
  • 5 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 red bell pepper, chopped
  • 3 carrots, chopped
  • 12 baby red and Yukon potatoes, size of large marbles (fewer cut into smalle pieces is fine)
  • 2 bay leaves
  • 1.5 cup tomato purée
  • 2 cup beef stock (extra if needed)
  • 2 TBSP fish sauce
  • Cracked pepper
  • Canola oil

Marinate beef with soy sauce and lemon juice for 30 mins.

Heat 1-2 TBSP canola oil and brown garlic. Set aside.

Brown meat in batches. Reserve marinade.

Cook onion with all the beef until onion is wilted. Add fish sauce and cook for 2 mins. Add in the tomato purée, 1 cup of broth, reserved marinade, red bell pepper, garlic and oil and bay leaves. Bring to boil. Cover and simmer for 45 mins. Checking to stir 2-3 times adding broth if it gets too thick.

Test meat at 45 min mark. It most likely needs to cook for another 30-45 mins to easily pull apart with a fork. Add in broth when necessary.

Once the meat is tender, add in the potatoes and carrots and cook until tender, 20 mins.

Serve over rice with cracked pepper.

Enjoy!!

Sunday Browns

One of my absolute favorite one pan breakfasts – this is Sunday Browns. Not only is it delicious and filling, its a great way to clean out the fridge of leftovers or those last 5 cherry tomatoes. 

All you need are potatoes, onions and eggs as your base. Then get creative. I like to sauté my onions, add some peppers, potatoes and ham (or bacon or chicken or steak). After its all a bit brown, add greens, tomatoes, herbs. 

Plop it in a bowl with a dallop of sauce (pesto, tomato, cheese) and then a fried egg. 

Yummmmm!! 

   

Lidia’s Comfort Potatoes

Do you ever find yourself with nothing to watch on the DVR so you have to watch LIVE TV. Oh the commercials are just so irritating. Why do they have to be so loud? That’s why I love KQED or any local public stations. I get to escape the commercials and watch Lidia’s Italy. I love that show. It’s so relaxing and inspiring. Watching the show the other day inspired this version of her comfort potatoes. Seriously, bacon and potatoes, marinated artichoke hearts and green beans all fried to deliciousness? How couldn’t I resist?

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Lidia Inspired Comfort Potatoes

Serves 4

  • 4 or 5 Yukon Gold potatoes
  • 3 or 4 slices of bacon cut into 1/2″ strips
  • 2 handfuls of green beans cut into 3″ lengths
  • 1 small yellow onion
  • marinated artichoke hearts (I picked some up from the New Leaf deli section and used what amounted to 3 whole hearts cut into 8 segments)
  • olive oil
  • salt and pepper

Put the potatoes (whole) into cold water and boil until tender (a fork can easily pierce through it). Pull out the potatoes and slice them into 1/4″ rounds. I pulled some of the skin off. Using the same water, drop the green beans in for a couple minutes but not too long. Remove from water and set aside.

In a separate pan, fry the bacon until crispy. Remove and drain on a paper towel. Cook the onion in the bacon fat until tender. Add the potatoes and some salt. Let them cook over med/high heat so they get a bit browned. Add back in the bacon, green beans and artichoke hearts. Cover and cook for a couple minutes so everything can get to know each other. Flip over the mixture and cover for another 2 to 3 minutes. Salt and Pepper to taste. Serve with a grilled pork chop and enjoy!

Leftovers reincarnated into Sonoma Browns

New potatoes* are everywhere in HMB right now and they’re delicious. Since they don’t take as long to cook, adding them to a weeknight meal means dinner can still be ready in 30 mins. But this post isn’t about new potatoes, it’s about what the hubby inspired for breakfast the next day: A rendition of Hobbee’s Sonoma Browns.
I can’t remember what the prior night’s meal was but it included smashed potatoes (15 min boiled new Yukon Golds, Red fingering and Blue potatoes with their skin still on, drained then smashed a bit with a dollop of butter, a slash of milk and a generous pinch of salt). Before the leftovers were put in a storage container and put in the fridge, hubby says “these would make good Sonoma Browns”. After a quick mental check for ingredients, I knew what breakfast would be the next day.
Does anyone else plan their next meal before finishing the meal in front of them? Please tell me I’m not the only one.

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G Browns Recipe
(makes 1 serving)
• 1 cup or so of leftover cooked potatoes (smashed if they’re still whole)
• 2 TBS pesto (recipe below)
• A bunch of greens (I used arugula but spinach would also do fine)
• Cheese if you’re not a lactose adverse person like me
• 4 cherry tomatoes cut in half
• 1 egg (fresh from the chickens out back)

Put a bit of butter in a nonstick pan. Smash your potatoes and cook until warmed through. It’s better if you get a little bit of golden crunchies so don’t turn over the potatoes too often. About halfway through cooking, add your tomatoes.
Once warmed, put in a bowl, add your greens, and cheese and pesto on top of the potatoes.
In the same pan, add a bit of butter and fry your egg.
Then place the egg on top of the layered scrumptiousness.

Pesto recipe

• 3 handfuls of basil leaves (Purple basil is what was at the market and it adds a bit more spice to the pesto)
• 1 handful of toasted nuts (pine for traditional pesto but you could use pecan, walnut, hazelnut, etc)
• 1 handful of freshly grated parmesan cheese
• 3 cloves of garlic smashed with the skins removed
• about a quarter cup of olive oil (more if necessary)
• salt and pepper

Put the first 5 ingredients in a blender (shout out to the Vitamix). Start your blender on low and slowly add more oil if needed. Once done, add salt and pepper to taste.

This freezes really well. But if you’re keeping it in the fridge, you’ll want to press some cling film into the pesto. Otherwise, it’ll turn brown (think guacamole).

* New potatoes are potatoes that are recently pulled out of the ground.