Salmon Wellington

Salmon Wellington

Prep Time: 15 min   Cook Time: 35 min   Ready In: 50 min

Serving Size: 3

INGREDIENTS

1 Package Rolled Puff Pastry

3 Pieces Salmon

1 Tsp Salt

1 Tsp Ground Black Pepper

3 Tsp Truffle Paste (Ava. at Bosa Foods)

1 Egg

Tip: Try to buy a thicker cut of salmon so the fish will not be over cooked in the pastry.

DIRECTIONS

Preheat oven to 425 degrees.

Season salmon with salt and pepper. Divide the pastry into 3 portions.

Place the salmon into the middle of the pastry and spread a layer of truffle paste onto the top side of the fish.

Wrap salmon with the pastry, make sure all the sides are sealed by pinching the pastry with your fingers.

Beat an egg in a small bowl, brush eggs onto the top of the pastry as an egg wash. Make two scores on the top of the pastry.

Bake salmon for 35 minutes and let cool for 5 minutes before serving.

Rockfish Taco

Rockfish Taco
Prep Time: 20 min     Cook Time: 5 min    Ready In: 25 min
Serivng Size: 12


INGREDIENTS

3 Tbs Oil
1/2 Onion Sliced
1 Tsp Cumin Seeds
2 Lb Rockfish , cut into 1" chucks
1/2 Lime Juice
12 Tortillas
1/4 Cup Purple Cabbage, Finely Chopped
1/4 Cup Green Cabbage, Finely Chopped
1/4 Cup Radishes, Finely Chopped
1/4 Cup Feta Cheese, crumbled
8 Springs Parsley, Finely Chopped


DIRECTIONS

In a medium pan, saute onions with oil, add cumin seeds. Add in fish and cook for 5 minutes on medium high heat.

The fish is cooked when it turns white and starts to flake. Add lime juice and set the fish a side.

Heat the tortilla on a grill and arrange fish, cabbage, radishes, cheese and parsley on top of it.

Rosemary Mustard Chicken

Rosemary Mustard Chicken
Prep Time: 5 min     Cook Time: 25 min    Ready In: 30 min
Serving Size: 8


INGREDIENTS

8 Chicken Thighs (You can use white meat, my husband prefers red meats)
1 Tbs Salt
1 Tbs Ground Black Pepper
3 Tbs Mustard Powder
1 Tbs Rosemary
3 Tbs Mustard
2 Tbs Oil



DIRECTIONS

Preheat oven to 425 degrees.
Season chicken with salt, pepper, rosemary and mustard powder.

Bring a large pan to medium high. Add oil and sear chicken for 2-3 minutes each side.
Line pan with foil and spread a thin layer of mustard onto the foil. Place chicken skin side up onto a baking foil.  Bake chicken for 20 minutes. Let chicken rest for 5 minutes before serving.

Serve chicken with your favorite side.

Mushroom Chicken Alfredo

Mushroom Chicken Alfredo
Prep Time: 10 min     Cook Time: 20 min   Ready In: 30 min
Serving Size: 6


INGREDIENTS

2 Cups Chicken Cubes
1/2 Red Bell Pepper
1/2 Green Pepper
1/2 Onion
2 Cups Mushrooms
1 Can Alfredo Sauce
1/2 Package of Angel Hair Pasta
1 Tsp Salt
2 Tbs Oil


DIRECTIONS

Cook pasta as per directions provided on the package.
Dice all vegetables into large cubes.

Preheat a large pan to medium high. Add in oil and saute onion and chicken for 5 minutes.
Add in vegetables and salt, let simmer for another 5 minutes.

Add in Alfredo sauce and stir in pasta. Bring the pasta and sauce to a boil and serve immediately.

Meatloaf

Meatloaf
Prep Time: 10 min    Cook Time: 40 min   Ready In: 50 min
Serving Size:  8


INGREDIENTS

1 Lb Lean Ground Beef
1/2 Lb Lean Ground Pork
1/2 Onion
1/2 Green Pepper
1/2 Red Bell Pepper
1 1/2 Cup Bread Crumbs
1 Egg
4 Dashes Worcestershire Sauce
2 Tbs Ketchup
1 Tbs Mustard
1 Tbs Salt
1 Tbs Ground Black Pepper
1 Stalk Celery



DIRECTIONS

Preheat oven to 375 degrees.

Grease a loaf pan with oil.

Dice all the vegetables into mini cubes.

In a large bowl, mix all ingredients until well incorporated.

Fill the pan with the meat mixture. Bake the meat for 40 minutes.

Let meat loaf rest for at least 5 minutes before serving!

Thai Curry

Thai Curry
Prep Time: 30 min     Cook Time: 15 min    Ready In: 45 min
Serving Size: 8



This was my first time making curry from scratch and I really like this recipe : )

INGREDIENTS

8 Pieces of Skinless, Boneless Chicken Thigh
2 Cups Green Peas
1 Can Coconut Milk

2 Lemongrass
1/2 Bunch of Coriander
1 Tbs Tomato Puree
1 Red Bell Pepper
1 Chili
2 Cloves Garlic
1 Ginger (Size of a thumb)
5 Lime Leaves
3 Tbs Oil
2 Tbs Soy Sauce
1 Tbs Fish Sauce
1 Tbs Sesame Oil
1/2 Lime Juice


DIRECTIONS


Pre-heat oven to 450 degrees. Cut the red bell pepper into quarters and spray on some oil.
Grill the pepper for 15 minutes. Place the pepper into a food processor.

Spank the lemongrass and cut them into two inches long. Put the lemongrass and all other ingredients EXCEPT for chicken, green pea and coconut milk into the food processor.

Process the spices until it is paste like thick consistency.

Bring a pot to medium heat. Sear chicken with 1 Tbs oil for about 5 minutes. Add in curry paste and coconut milk, cook for 5 more minutes.

Add in peas and let curry simmer for another 5 minutes.

Serve curry over a bed of rice and enjoy!