Dijon & Italian Breadcrumb Salmon with Lemon Dijon Green Beans and RR's Sesame Rice

Tonight I put together a meal using three recipes from three different places. We're moving in less than two weeks, so I'm working on building meals with what we have in the house rather than buying specific ingredients. Less to move that way! We're running low on meat, and my only options tonight were hamburger, pork tenderloin, or salmon. (I think I might have one more pack of chicken thighs in the back of the freezer but I didn't feel like digging to look for it.) We just had hamburger chili a couple nights ago (and of course for lunch yesterday) and I'm a bit sick of tenderloin since I've made 4 of them in the past 2-3 weeks, so I opted for the salmon. After a couple of recipe searches I settled on a recipe that combined salmon with Dijon mustard and breadcrumbs; it sounded good and I had all of the ingredients. Well, sort of. The recipe called for Italian-style breadcrumbs. I just had regular ones. So I combined them with Parmesan cheese and Italian seasoning to make my own version of Italian-style breadcrumbs. Yum! I also had beans in the freezer and another online search resulted in finding a recipe that used Dijon mustard to create a flavour tie-in with the salmon. Finally, since rice always goes well with fish, I decided to also make an easy and versatile Rachael Ray recipe that I've made several times, sesame rice (I posted a link to the recipe awhile ago but now you can find it below). I love the crunchy, nutty sesame seeds in the rice and the sesame oil adds a nice level of flavour. Below are all three recipes and the super simple preparation instructions.

Dijon & Italian Breadcrumb Salmon

1/4 cup fine bread crumbs

1/4 cup grated Parmesan cheese

1 tbsp Italian seasoning

2 salmon fillets (I used wild Sockeye)

2 tbsp Dijon mustard

salt & pepper to taste

3-4 tbsp butter, melted

Preheat oven to 400°F. Combine first three ingredients in a food processor, blending until the Parmesan is processed into fine pieces. Place salmon fillets, skin-side down, in a small casserole dish. Spread about a tbsp of Dijon mustard on each fillet (I used a pastry brush to spread it evenly). Sprinkle salmon with salt & pepper, then cover with the bread crumb mixture. Finally, pour the melted butter over the bread crumbs. Bake for about 15 minutes, until bread crumbs are browned and salmon is flaky.

Lemon Dijon Green Beans

about 2 tbsp butter

about 1 cup fresh or frozen green beans

about 1/2 tbsp Dijon mustard

about 1/2 tsp lemon juice

about 1/2 tsp dried dill weed

salt & pepper to taste

(I totally just eyeballed this recipe, hence the "about" amounts.)

Melt butter in saucepan and add beans, sautéing until tender crisp. (If you're using frozen beans, rinse in warm water first to soften them before sautéing). Add a spoonful of Dijon mustard, a splash of lemon juice, a few shakes of dried dill weed, and some salt & pepper if desired. Stir to combine and warm up the sauce.

RR's Sesame Rice

1 1/3 cup chicken stock

2/3 cup white rice (I used Jasmine)

2 tbsp sesame seeds, toasted

2 tbsp chives, chopped

1 tbsp sesame oil

Cook the rice in the chicken stock (I use a rice cooker. If you don't have one, it is worth your investment, especially since they don't cost much at all - you should have no trouble finding one for under $20). Once the rice is ready, add the remaining ingredients and stir to combine. I like to let it sit for a few minutes to allow the rice to absorb the oil. (Note: I toast my own sesame seeds - a couple minutes in the oven under the broiler - but you can buy them already toasted. If you toast your own, watch them carefully! I've burnt many a batch of sesame seeds...)

And there you have three quick and simple recipes that make a great meal when served together. My hubby raved about dinner tonight, so I guess it was good!

Chicken Balsamico Casserole

The home ec teacher at the school where my husband works made this amazing casserole for us when our daughter was born. I told Bill he had to get me the recipe since we both loved it so much. Turns out it's a Campbell's Kitchen recipe that she simply modified into a casserole. You can find the original recipe here, but if you want to make it into a casserole, follow the directions below.

Ingredients

1-1/2 cups rotini or penne pasta (use whole wheat or multigrain for extra nutrition)

2-3 boneless skinless chicken breasts

1-2 tbsp extra virgin olive oil

1-2 tsp Greek spice mix (recipe below)

1/2 cup chopped green pepper

1/4 cup chopped white onion

1 large clove garlic, minced

3 tbsp balsamic vinegar

3/4 cup water

1 can Campbell's Condensed Cream of Chicken soup

1 cup diced tomatoes

1/2 cup diced pitted kalamata olives

1/2-3/4 cup crumbled feta cheese

salt and pepper to taste

Greek Spice Mix

equal parts of dried parsley, thyme, marjoram, and oregano

1/2 a part of coarse black pepper

Method

Preheat oven to 350°F.

Bring several cups of water in a large pot to a boil, season with salt, and add pasta. Cook to al dente (don't overcook as it will finish cooking in the oven and you don't want the pasta to be soggy).

Drizzle the chicken breasts with olive oil and season with the Greek spice mix and either fry in a pan or bake in a 350°F oven until cooked through. Chop into bite-sized pieces.

While the chicken and pasta are cooking, heat a bit more olive oil in a large skillet or saucepan over medium high heat and sauté the onion and green pepper until just tender, about 2-3 minutes. Add the minced garlic for the last minute, just to soften it up a bit. Add the balsamic vinegar and water, cook and stir for 1 minute. Add the soup, tomatoes and olives, and heat to a boil, stirring constantly to ensure the soup breaks down and mixes well with everything.

Once you've drained the pasta, combine it with the chicken, feta, and sauce (in the skillet if there's room, or combine all in a large bowl).

Transfer to a large casserole dish, cover with tin foil, and bake in oven until heated through and bubbling, about 20-25 minutes.

Serve hot alone or with a green salad. Quick, easy, and delicious!

Note: I made this with pork once and it was just as delicious.

RR's French-Style Mac n' Cheese

Do you love macaroni and cheese? Do you want to try it with a twist? Look no further than Rachael Ray's French-Style Mac n' Cheese. It is amazingly delicious. I will definitely be making it again. Soon. (The only thing I did differently was add some asparagus and it worked perfectly in this dish. I also think it would taste yummy with grilled chicken in it if you wanted to add some meat protein.)

Greek Salad

Here is my signature Greek salad recipe, based on the most delicious Greek salad I've ever had. It was served to us in Santorini, Greece, and I am hoping that I will get a chance to go back one day, if only to taste this little piece of heaven again. My recipe is close, but it can't compare to a Greek salad made in Greece, using fresh Greek ingredients. This serves 4 people, albeit large portions.

Greek Salad

Ingredients

4 medium tomatoes (I used vine-ripened)

1 large green pepper

1 medium English cucumber

1 small red onion

lots of feta cheese, cut into large blocks or strips, not crumbled

1 tbsp Greek spice mix (see below for recipe)

20-24 fresh kalamata olives

1-2 tbsp capers

extra virgin olive oil

balsamic vinegar

Cut the first four ingredients into bite-size pieces. Be careful not to cut them too small. You want a chunky salad with lots of texture and colour. Combine in a large bowl.

Place blocks or strips of feta cheese in a pattern on top of the vegetables, then sprinkle all with the spice mix. Sprinkle the olives and capers on top to finish the look.

Allow individuals to scoop their own salad and then drizzle with as much olive oil and vinegar as each prefers.

Warning: this salad looks appetizing, and is fresh and delicious. It may tempt you to take plenty and you will want to eat a lot of it. But be careful! It is very filling. Start with a smaller portion and see how you feel before loading up your plate. Trust me.

Greek-style Chicken in Phyllo

This recipe is from an awesome cookbook entitled The Best of the Best, given to me by my dear friend Janine. She made this dish for me once and I loved it so when she also gave me the cookbook I couldn't wait to try it. As usual, I changed it a bit to suit my tastes, and here is what I came up with. I've made this well over a dozen times in the past couple of years, in spite of the work involved, because it's just so delicious. And it's always a hit with company, so if you're looking for something to try out with guests, give this a whirl. This recipe makes 8 servings. Men (or women!) with hearty appetites will eat 2, so keep that in mind when you're deciding how many to make.

Greek-style Chicken in Phyllo

Ingredients

8-16 sheets phyllo pastry sheets (I buy them frozen at Safeway; be sure to thaw before using)

1/4 cup butter, melted

4 boneless, skinless chicken breasts, halved

salt to taste

1-2 tbsp Greek spice mix (recipe below)

1 bunch or half a small bag of fresh spinach leaves, stems removed (important)

1 bunch of fresh basil leaves, chopped (dried won't cut it)

1 large red pepper, cut into strips

1 cup feta cheese, crumbled

Greek Spice Mix

equal parts of dried parsley, thyme, marjoram, and oregano

1/2 a part of coarse black pepper

Method

Preheat oven to 375°F. Place rack in the middle of the oven.

It is VERY important that you prepare all of your ingredients before you begin assembling them in the phyllo dough. Phyllo dough is finicky, and can't be left out for long periods of time, so you want to have everything ready to go and within easy reach before you take the dough out of its packaging. I make an assembly line in the following order and it works really well: on the far left, the package of phyllo dough, then a bowl with melted butter and a pastry brush, then a plate with the chicken breast halves, then three small bowls - one with salt, one with greek spice mix, and one with the chopped basil, then the a bowl with the spinach, a plate with the red pepper, and finally, a bowl with the feta cheese. Leave enough counter space in front of your assembly line for the actual assembly. If you don't have a long enough counter, work around a corner, or use your dining room table.

Note: the easiest way to assemble these is with your hands and since you have to work quickly, you're going to be handling raw chicken, then the other ingredients, so only prep what you need. Anything extra will have to be thrown out due to cross-contamination.

Once your assembly line is ready to go, set out 1-2 baking dishes or cookie sheets with sides (depending on their size and how many servings you're making) at the end of the line and cover with a damp towel. This will prevent the rolled phyllo servings from drying out as you make the rest.

Now you're ready to begin putting these tasty packages together. Take out 1-2 sheets of phyllo dough per serving. I like to use two to help prevent tearing the dough while rolling, but if you don't want the corners where the dough is concentrated to be doughy, then only use one sheet. Once you've done this a couple of times you can assemble two at once, but I'd recommend just doing one at a time to being with.

Fold the phyllo sheet(s) in half (not lengthwise) and brush melted butter on the edges. Place a piece of chicken in the middle, near the bottom (or side, depending on how you have the dough positioned) of the phyllo. Season with salt and greek spices by sprinking some on with your fingers. Then add some of the chopped basil (I do about 1/2 tsp per serving). Next layer on the spinach leaves (6-8 per serving) and red pepper (3-4 slices per serving), and finish by sprinkling a healthy portion of feta on top of it all. Roll the chicken and phyllo over once, then fold edges toward the middle and continue rolling to form a small rectangular package. Use a bit more melted butter to help the dough stick if necessary. Place the finished package in the baking dish, brush with a little butter, and cover with the damp towel while making the others.

Once they are all prepared, remove the towel and bake for 25-30 minutes, until golden brown and chicken is cooked through. Serve hot with lots of Greek salad (see my next post for a killer Greek salad recipe). Absolutely scrumptious!

Marinated Fried Chicken with Warm Potato Salad

My husband loves fried chicken and I've been on quest to find the perfect fried chicken recipe. This past weekend, we were visiting his family in the Edmonton area and one afternoon my sister-in-law and I were watching the food channel. On one show, Art Smith's recipe for friend chicken was featured and I knew I had to try it. (For those of you who don't know - as I didn't - Art Smith was Oprah's personal chef for 10 years.) I didn't expect to find the recipe online since he serves it at his Table Fifty-Two restaurant in Chicago, on Sundays only, and charges about $24 for it. I remembered the basic process from the show and thought I'd just wing it, but after an online search, I found several recipes for fried chicken claiming to be Art Smith's. I'm not sure which, if any, is authentic; my guess is they're all close, but the real recipe remains a secret. Regardless, I knew the basic process of brining and marinating in buttermilk would be delicious, so I attempted my version of it for my hubby's birthday. Here's the recipe I followed and below is exactly what I did. My recipe is for 4 pieces of chicken (2 servings) so simply double if you're using a whole chicken to serve 4-6 people.

Marinated Fried Chicken

Ingredients

1/4 cup sea salt

8 cups cold water

2-3 sprigs fresh rosemary

2-3 sprigs fresh thyme

4 pieces of skin-on chicken (I used thighs because they're my hubby's favourite)

2 cups buttermilk

1 tbsp Tabasco sauce

1 cup all-purpose flour

1/2 tbsp baking powder

2 tsp garlic powder

2 tsp onion powder

2 tsp coarse ground pepper

2 tsp dried thyme

1-2 tsp sea salt

1/4-1/2 tsp cayenne pepper

Canola, or other frying oil

Method

In a large bowl with a lid, dissolve the salt in the water (I dissolved it in about a cup of hot water, then added the rest of the cold water). Add the sprigs of rosemary and thyme, then submerge the chicken. Put the lid on the bowl and place in the fridge for 12-24 hours. Make sure you brine the chicken for at least 12 hours - this is super important for moist, tender chicken. If you really want the flavour of the herbs to get into the meat, brine for the full 24 hours.

After chicken has brined for the appropriate amount of time, drain and rinse the chicken. Reserve the herbs. Transfer chicken to another bowl (or the same one rinsed) or a large ziploc bag. (I prefer a ziploc bag because you can usually get away with a little less marinade.) Add the buttermilk, Tabasco and reserved herbs. Refrigerate and marinate for at least another 12 hours.

Once your chicken is fully brined and marinated, it's time to prepare the breading. This is where I got frustrated because the recipe I used called for Old Bay seasoning which I cannot find anywhere. Perhaps they don't sell it in Canada? I don't know, but if you know where to find it, please fill me in! I did find a "make your own Old Bay seasoning" recipe online, which I will make before I try this chicken again, but I didn't have all the necessary spices on hand. I think that the Old Bay would really make the chicken taste better, as both Bill and I found the breading a little bland. It wasn't bad; it just needed a bit more a kick. SO - if you want a really flavourful breading, try adding some of your own spices to what I've listed above, or use Old Bay or make your own (recipe here).

Combine the flour, baking soda, and spices of your choosing in a shallow bowl. Remove chicken from the buttermilk mixture, shaking a bit to remove excess moisture, and put aside,within reach. Remove the herbs from the buttermilk and transfer buttermilk to a bowl if you were marinating the chicken in a ziploc bag. If you want to, whisk an egg white into the buttermilk to help the breading stick to the chicken. I didn't do it, and it worked okay, but the breading didn't adhere to the chicken as much as I would have liked, so I'd add the egg white next time. If you've added the egg white, dip each piece of chicken in the buttermilk mixture, then dredge in the flour. Then - and this is really important for crispy chicken - dip the chicken in the buttermilk again and re-dredge in the flour. Double dipping is the best for fried chicken!

If you are fully immersing your chicken to deep-fry it, get the oil heating in a large dutch oven on the stove over medium-high heat or in a deep-fryer if you have one, before you begin breading the chicken. If you are going to fry the chicken in a large cast-iron skillet, wait to heat the oil until your chicken is prepared so it doesn't get too hot (and smoke or start a kitchen fire). Once your oil is hot enough for frying, you can begin cooking your chicken.

If you're frying the chicken in a skillet, use about an inch of oil and fry chicken for about 6 minutes on each side (12 minutes total). If you're using a dutch oven on the stove-top, like I do, make sure you immerse the frying basket in the oil before you add the chicken so it doesn't stick to the basket. Fry the chicken for about 12 minutes, keeping the heat on medium-high to maintain the temperature of the oil. For both of these methods, heat oil to about 375°F. If you don't have an appropriate thermometer for this, a couple easy ways to ensure your oil is hot enough is to either drop a couple popcorn kernels in the oil - they'll pop when the oil's hot enough for frying - or place a wooden spoon handle in the oil - if bubbles run up the handle, the oil's hot enough. If you're using a deep-fryer, follow its directions for use.

Once the chicken is fried (you may have to do 2-3 batches - the chicken really plumps up from the brining and double-breading, so you won't be able to fit a lot of pieces in your deep-frying container), drain it on a paper-towel covered plate let it rest for 5-10 minutes before serving. Then prepare to be amazed at how moist, tender, and delicious this chicken is. SO GOOD. (Yes, I'm stealing that tag from KFC because this friend chicken is so much better than KFC's. And I feel I have a right to make that claim, having worked at KFC for 5 - yes, 5! - years.)

I served the chicken with the most delicious Warm Potato Salad, taken from a Company's Coming cookbook entitled Choosing Sides. Of course I've put my own twist on it, adding some ingredients to increase the flavour. Again, this recipe is for 2 generous portions - double it if you're serving 4-6 people. Here's the recipe and method:

Warm Potato Salad

Ingredients

1 lb (half a bag) baby potatoes, quartered

1 tbsp extra virgin olive oil

1-2 tsp cajun seasoning

1/2 large red pepper, cut lengthwise

1/4 cup mayonnaise

1/4 cup sour cream

1 large clove garlic

2-4 sliced green onions

2-4 bacon slices, cooked crisp and crumbled

1/2 cup grated Parmesan cheese

Method

Preheat oven to 400°F

Place red pepper cut side down on a pie plate and place in oven on top rack, roasting for 25-10 minutes, until tender. The skin will turn black in spots; this is fine. When red pepper is done, place in a small bowl and cover with saran wrap. Let sweat for about 10 minutes, until cool enough to handle. Then remove and discard the skin. The skin should just peel right off. Chop the pepper.

Toss cut potatoes with olive oil and cajun seasoning until coated. Spread in a single layer on a baking sheet with sides (to prevent spillage). Place in oven with red pepper, but on the bottom rack and roast until tender, about 30 minutes. When they're almost done (and red pepper is done and taken out of oven), turn off the oven, but leave potatoes in there to keep warm, but for no more than 10 minutes, otherwise they'll dry out.

While potatoes and pepper are roasting, fry bacon in a skillet, cool, and crumble. Or alternately, cut bacon into small pieces before cooking and then you don't have to crumble it afterwards. Combine the bacon pieces with the remaining ingredients in a large bowl. When potatoes and red pepper are done, add them to the bowl, combine well, and serve immediately, while still warm. Delish! Makes a perfect side for fried chicken.

Also, if you're concerned about the fat content of this meal, use low-fat mayonnaise and sour cream for the salad and call it good. Some foods just have to be fatty to taste their best! And trust me, this food is worth every gram of fat in it.