Sheet Pan Salmon with Green Beans and Miso

Rain Sheets and Sheet Pans
So here we are, swimming our way into January. Seriously, can someone turn off the water? I’m sure the last thing that most of us are thinking about while dodging raindrops, falling trees, and torrents of water, is dinner…but ya gotta eat.

In recent years I have become a big fan of sheet pan dinners because of how easy they are to throw together. And, also because the relatively small amount of cleanup avoids the nightly discussion about doing the dishes. This is important if you have teenagers in your household. Sheet pans are the workhorses of any well-stocked kitchen. If you don’t yet have a decent set of sheet pans, do yourself a favor and get at least one. You will find you use it for everything.

There are so many options when it comes to cooking your dinner entirely on a sheet pan. There is literally nothing you can’t do with a sheet pan. Fish, beef, pork sausage, shrimp…the sky is the limit people!! And, for whatever reason, it sort of feels like you are eating healthier (whether it is true or not). We all have our own delusions. This is just one of mine…

The Sheet Pan Salmon below actually is healthier. And, it’s a nice way to rebound from the bacchanalia that is the last two weeks of December. I make this New York Times recipe often. Though, I have adapted it to my tastes. The original version was just too sweet for me…

Sheet Pan Salmon with Green Beans and Miso Recipe
Adapted from New York Times Cooking
Yields 4 servings Read more…

Marinated Salmon Kebobs

Salmon On A Stick
I am a big fan of grilled meat on a stick. Kebobs of any variety are always welcome on my dinner table. Though, I will admit that most of the time when I make kebobs the flavors lean heavily toward Middle Eastern. This should make sense considering most people, when they hear the word kebob, think of lamb and the flavors of the Mediterranean.

While those spices may dominate the wonderful world of kebobs, there are plenty of other ways to enjoy them. For instance, last night I was playing with a recipe that I came across for salmon kebobs which caught my eye. I honestly hadn’t given much thought about using fish to make kebobs beyond the obvious shrimp. Because, in my mind, it would just fall apart. The reality is there are a lot of types of fish that will work, it just has to be a firm-fleshed variety like tuna or, in this case, salmon.

If you have the good fortune to be in possession of a beautiful, wild-caught, fresh side of salmon, please don’t use it for kebobs! A really nice piece of salmon should be eaten with reverence and cooked simply such as in our recipe for Slow-Roasted Salmon or this one for Salmon Roasted in Butter.

However, if you come across some nice salmon fillets and have a hankering to try something new with your fish, give this recipe for Marinated Salmon Kebobs a go. For the record, the original recipe called for white wine vinegar which I replaced with white wine. I wasn’t a huge fan of the vinegar, but others may feel differently. You can try it either way.

Marinated Salmon Kebobs Recipe
Adapted from Plating Pixels
Yields 6 Kebobs Read more…

Mussels Dijonnaise for Bastille Day

Vive la France!
Today is Bastille Day and we are thinking about dining al fresco on some delicious and simple-to-prepare French Bistro fare this evening. Mussels Dijonnaise or Steamed Mussels in Mustard Sauce can be made on a weeknight and paired with a toss salad with a nice Read more…

Baked Lobster Mac and Cheese

Oscar The Grouch
The 92nd Academy Awards are this Sunday…and I am not sure if I am excited about it or not. My plan to see all of the nominated movies fizzled. I’ve only seen one, though I might try to sneak one or two more in during the next couple of days. We’ll see how that goes!

I just have this overall feeling of indifference. Maybe it’s political fatigue. Maybe it’s the hangover from the Super Bowl loss. Or maybe I just need my blanket and a nap.

In my opinion there just doesn’t seem to be a whole lot of hype for the Oscars this year. So, it’s possible I’m not the only one feeling this way. It might be that our attention is elsewhere (considering everything that’s been going on here and abroad). It makes a night of big dresses, big diamonds, and big winners seem somewhat trivial even if, for some, it’s the biggest night of their careers. Or perhaps a night of silliness, heavy satin, and escape is just what the doctor ordered.

So what does one eat for a night of escapism? Good question. You could follow the lead of the Hollywood Foreign press as well as the Academy and go all plant-based. Or you could take one for the team of attendees who didn’t eat anything so they could fit in their dress and go the cheeseburger route. It’s always one of my favorite plays.

After last weekend, I’m burned out on finger foods. I’m thinking the best thing to do is combine everything I am feeling into one satisfying dish. So here goes…

Lobster Mac and Cheese is the perfect solution! It has the glamour of the lobster, heartiness for the hungry, and the comfort food factor to help those of us who are wondering what the world is coming to. Plus it goes well with some lovely champagne and bubbles will always lift your spirits…

Baked Lobster Mac and Cheese
Adapted from Ina Garten and the Food Network
Yields 6 to 8 servings Read more…