Zucchini Wrapped Baked Salmon

ZUCCHINI WRAPPED SALMON

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Its almost that time of year again.... harvest season. That crazy time of year when your friends, family and every neighbor you know is harvesting zucchini from their lovely gardens, and gladly giving it away by the bushel. So what do we do with this squashy vegetable... Yes it can be grilled and steamed and stir-fried, but how about using it as a flavor infused wrap to cook your salmon in? Well, that is exactly what I did! I had a sneaking suspicion that if I mixed its earthly flavors with a bit of lemon it would compliment the salmon perfectly.... and BOY was I right! This NEW Homestead Seasoning Recipe is going onto my "Favorites List" IMMEDIATELY!
Very few ingredients, a little bit of prep and cooking time and you will look like a gourmet chef in front of your family and friends.

INGREDIENTS

1 or 2 Fresh Salmon Fillets (you can use frozen, but they need to be thawed before cooking)
2 or 3 Tablespoons HOMESTEAD SEASONINGS FISH RUB 
1 Medium Lemon sliced
1 Large Green Zucchini Ribbon Sliced
2 Tablespoons Olive Oil
Pinch HOMESTEAD SEASONINGS Himalayan Pink Salt (Optional)
Parchment Paper

INSTRUCTIONS

 First you will want to gather a few common kitchen tools, a good veggie peeler or cheese slicer (the cheese slicer works better, but if you are patient either will work just fine) Wash the zucchini and dry it off and then start "peeling" ribbons of zucchini, slowly. Try to get as many uniform ribbon/slices as possible. You will need about 12-15 ribbons per large fillet of salmon, but it never hurts to have a few extra just in case. 

 Once you get as many ribbons as you need set them aside and lay out a large square of parchment paper on the counter. Layer the zucchini, overlapping each piece a bit. I lined up the green edges uniformly so that it would look "really cool" once it was wrapped and cooked around the salmon... (and in case you didn't know I've heard "really cool" is a fancy, technical cooking term ha!)

 All lined up and ready for the next stage... I sprinkled a pinch of Himalayan Pink Salt on the zucchini then carefully laid the salmon fillet in the center of the zucchini strips. Rub fillet with lightly with olive oil, and generously cover with the HOMESTEAD SEASONINGS FISH RUB. It is a beautiful spice blend, filled with all sorts of yummy goodies that bring out the very best flavors of your fish.

Top the seasoned Salmon Fillet with the freshly sliced lemon, and don't be stingy with the lemons! At this point I was getting really excited- mostly because my kitchen smelled amazing and the dish was looking SO pretty!

Around now you will want to go ahead and preheat your oven to 300 degrees, yep 300 degrees...  I like to cook my fish Low and Slow! Now I wont lie to you, this next part was pretty dang fun! Starting at the top- you will begin wrapping the zucchini around the Salmon and Lemons in a braiding-like fashion, overlapping the ends of the zucchini all the way down.

 Once the fillet is completely wrapped, its ready to be cooked. Fold in the short corners of the parchment paper over the ends of the fillet and then wrap the long corners over the middle of the fillet. (like how Subway wraps up their foot-long sandwiches) Place the wrap(s) on a cookie sheet or casserole dish and into the 300 degree oven they go!

For a standard Salmon Fillet you will want to cook it for about 20 minutes, if you are cooking a thicker fillet 25 minutes should do the trick. The fish will be lighter pink and flaky when its cook and ready to eat! When the Salmon is ready let it sit for about 5 minutes before slicing. I used a sharp kitchen knife and sliced the fillet into about 3 inch serving sizes, then served it over penne pasta. It would also be delicious over rice, cous-cous, quinoa or even served just by itself.

 However you serve it, get ready for a real treat~ The zucchini steams the salmon perfectly, keeping it moist, flaky and soaks up the herbs and zingy lemon juice in the process.  I absolutely loved it and went back for seconds (and just between you and me... I had thirds later that night) Which you can do because this meal is Low-Fat, Low Sodium and full of the vitamins that keep your brain and body super happy! Enjoy~

Black Sesame Sauteed Green Beans

BLACK SESAME SAUTEED GREEN BEANS

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Is there anything better than fresh produce in the summer? Confession... when its over 100 degrees outside I get a little overwhelmed around dinner time, but I can ALWAYS talk myself into firing up the stove for a bit of fresh produce. Today I got a great deal on some freshly picked green beans, and couldn't wait to cook them up. This recipe is fast, simple and adds tons of flavor without overwhelming the crispy earthy goodness of the green beans.

INGREDIENTS

1 lb. fresh green beans, washed, stem-ends removed

2 Tablespoons HOMESTEAD SEASONINGS VEGGIE BLEND

2 Tablespoons extra virgin olive oil

drizzle of dark sesame oil

2 teaspoons of garlic powder

2 Tablespoons toasted black or white sesame seeds

HIMALAYAN Pink SEA SALT and fresh ground pepper to taste

pinch of cayenne (optional)

INSTRUCTIONS

1. Cook the prepared green beans in a pot of boiling water for two minutes. 

Immediately remove from water and plunge into a big bowl of ice water to stop cooking. Drain. Blot dry.

2. In a saute' pan heat oil over medium heat and then add Green Beans, HS Veggie Rub and garlic powder. Cook for 2-3 minutes or until the bean begin to brown a little. Remove pan from heat, add the remaining ingredients- tossing gently to coat. Serve immediately.

 FAST, delicious and healthy .... three of my favorite things in the kitchen! Enjoy~

Baggy Baked Chicken

BAGGY BAKED CHICKEN BREASTS

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I remember being a little gal in my moms kitchen helping her make "Shake & Bake" chicken, and how I was always blown away by the fact that she could put a plastic bag in the oven and it didn't melt or ruin the dish in any way?? Crazy oven voodo.... or was my Mama just magic? I never really found out exactly-- I still to this day think those plastic oven bags are made from kitchen fairy dust or something... so maybe I AM totally crazy. I realize that these OVEN BAGS are not a new thing, but I just recently began using them in my own kitchen, and was amazed at how juicy the food stays when I cook with them. Reynolds Oven Bags are my favorite. They are not super expensive but definitely worth their weight in gold when baking chicken- one of those dishes that is so easy to over cook.

INGREDIENTS

4 tablespoons HOMESTEAD SEASONING CHICKEN RUB 

1 1/2 cups Breadcrumbs or Panko 

1/2 tablespoon Basil

1/2 teaspoon Garlic Powder

2 tablespoons Parmesan Grated Cheese

6 boneless, skinless chicken breast halves 

(about 1-1/2 lbs.)

1/4 cup olive oil or vegetable oil 

1 Oven Bag

INSTRUCTIONS
Preheat oven to 400°. Combine HS Chicken Rub, bread crumbs, parmesan cheese, basil and garlic powder in a separate bowl.  Dip the cleaned and trimmed chicken in oil and then into the bread crumb mixture, coating both sides really well. Place the cooking bag inside a 13 x 9-inch roasting pan. Carefully arrange chicken inside the cooking bag and use the provided tie to loosely close the bag.  Bake 20 minutes or until chicken is thoroughly cooked. 

Once its ready I usually cut the bag open at the top and then slice it down the middle. This creates two flaps that will fold back easily, so you can get the chicken breasts out without making a big mess ha! I love serving this chicken with homemade mac & cheese and mixed veggies... I know it seems like a kiddie meal, but all of the adult (or whatever I am) love it just as much as the little ones!

< < < < < <   DOUBLE DUTY ALERT   > > > > > >
If you have the ability to make extra chicken, Set it aside because this recipe makes a perfect  DOUBLE DUTY DINNER when paired with our Dang Cute Personal Pot Pies or our Hearty Homestead Chicken Pot Pie recipes it can save you tons of time, preparing, cooking and dicing chicken!
LESS TIME in the kitchen means MORE TIME with the LOVED ONES you are cooking for!

Herb Rubbed Mushroom Caps

HERB RUBBED MUSHROOM CAPS
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I love mushrooms! I do... I am a true-blue mushroom lover, sometimes I just eat them raw- I know thats probably pretty weird, but they are one of those veggies?? fungi?? well.. food! But I have come to grips with the fact that they are one of those foods people either LOVE or HATE... not many "in-betweeners" out there. SO for all those non-mushroom people out there, you may not be a big fan of this recipe, but I will say this much--EVERY time I make them... there are NO leftovers! They are perfect for parties, pot-lucks, game days, holidays, you name it! Cheap, Super Fast to make and DELISH! Its a simple recipe, which starts with (of course) MUSHROOMS! I pick them up in bulk at Costco or Sams, but for a normal family 1 or 2 of the smaller grocery store containers is usually enough for a side dish.

Really quickly, here are a few tips on storing and cooking mushrooms > > > > > > > > > >
If you won’t be using the mushrooms right when you get home from purchasing them, store them in a brown paper bag, just fold the top over loosely and your good to wait a few days. Just before cooking the mushrooms they will need to be cleaned. Although common wisdom says mushrooms should never be washed, many mushroom experts disagree. Wild mushrooms can be covered in all sorts of craziness including snail goo so always wash them to help remove bacteria. (For safety, they should also be thoroughly cooked.) Farmed mushrooms are either sprayed with pesticides and chemical fertilizers or grown in organic fertilizer (read: animal dung); either way, you should wash them. Nonetheless, don’t soak them in water, since it can really change their flavor. Instead, gently rub them with a damp terry towel or soft vegetable brush.

INGREDIENTS:
2 Dozen Large Mushroom
2-3 tablespoons HOMESTEAD SEASONINGS Veggie Blend
3 tablespoons Extra Virgin Olive Oil
HIMALAYAN Pink Salt to taste (optional)

 INSTRUCTIONS
Start cleaning by the mushrooms in what ever way you see fit! Pop off the stems and hold onto them for another great dish later during the week. Get a large, non-stick frying pan or skillet and lightly coat with a bit of olive oil.
Place the mushroom caps, bottoms-up, inside the botton of your pan. Drizzle the remaining olive oil over the caps and generously sprinkle with the HS Veggie Rub. After about 3-5 minutes they will begin to >snap,crackle,pop<
Check one of the mushrooms out towards the edge, by flipping it over. They should begin to look golden brown, if they are not then give them another few minutes.

 Deliciously Golden Brown!

< < NOW BACK TO THE INSTRUCTIONS > >

 Add another sprinkle of the HS Veggie Blend, and a pinch of Himalayan Pink Salt and cook for another 3-5 minutes. You will notice water or moisture start to collect at the bottom of the pan, that means that they should be tender and ready to eat! Remove the pan from the heat and transfer the mushrooms with a slotted spoon to your serving dish (leave all that weird mushroom water behind) You can then dive right into these bad boys! I like to serve them with a multitude of different dips from simple ranch dressing, to spinach & artichoke or even one of my favorites; a jalapeno n' dill and sour cream dip that I will be featuring later this week! You name it, they are yummy on the side of something, or just by YUMMY ole' selves!! enjoy~

 

Restaurant Style- Veggie Herb Butter

Herb Butter is a great way to add flavor to any meal! I love going out to a fancy restaurant where they serve you delicate pats of herb-ed butter. Luckily it is easy and anyone can make it in their very own home!

Ingredients:

2 Sticks:  Room temp Softened unsalted butter

3 Tbsp:   HOMESTEAD SEASONINGS Veggie Blend

1 Tbsp:   Fresh squeezed Lemon Juice

2 Tbsp:   Cream Cheese (optional)

1 tsp:       Black Pepper (optional)

Instructions:

In a small bowl, combine all ingredients. Mix well until VEGGIE BLEND and lemon juice are distributed evenly.

Prepare a large peice of wax paper and place on top of a kitchen towel or bamboo mat. Once mixed  dump onto the piece of waxed paper or parchment, shape into a cylinder using the kitchen towel or bamboo mat. Seal ends by twisting wax paper, or pack into a ramekin (however you prefer to store and serve it) and cover with plastic.

 Chill in refrigerator until firm, at least an hour.

Will keep in refrigerator for about 2 weeks, and in the freezer for a few months.  ~enjoy!

Crispy Pork Medallions and Apple Horseradish Sauce

Who doesn't love pork chops? Especially crispy pork chops!

INGREDIENTS:

• 4 Tablespoons  HOMESTEAD SEASONINGS PORK RUB
• 2 Cups Panko Japanese Bread Crumbs
• Pepper to taste
• 4 1/2-inch-thick center-cut pork loin medallions (about 1 pound)

2 Tablespoons vegetable oil and 2 Tablespoons unsalted butter

Sauce Ingredients

• 1 Cup Applesauce
• ½ Cup Sour Cream
• 3-4 Tablespoons White Horseradish
• salt and pepper to taste

 INSTRUCTIONS:

1. For the pork: Lightly beat the eggs in a shallow bowl. In another shallow bowl, toss the panko bread crumbs with the 4 Tablespoons HOMESTEAD SEASONINGS PORK RUB and pepper to taste.

2. Season the medallions with some salt and pepper to taste and dip them in the egg to coat completely. Press them gently into the HOMESTEAD SEASONINGS PORK RUB and panko mixture to coat both sides.

3. Heat a large skillet over medium heat. Add the oil and butter; when the butter stops foaming, add the medallions and cook until golden and crisp on the first side, about 4 minutes; turn and cook until the second side is crisp, about 3 minutes more.

Meanwhile, for the sauce: Combine the applesauce, sour cream, horseradish, and salt in a small bowl. Serve the medallions with the apple-horseradish sauce.