Salmon Fillets in Dill-Pepperoncini Cream Sauce with Savory Mushroom Rice

My husband hates seafood.  Me and my kiddos LOVE salmon and other seafood dishes but we never get to enjoy it unless hubby is traveling.  Well guess what?  We got to enjoy it here tonight!  My good friend Heather made this salmon dish for me and I just had to get the recipe from her.  I'm so glad she shared it!!

This would be a great recipe for a special occasion.  Whether it's a date night for you and your loved one or you are having people over, this one would be perfect!

Tonight I'm giving you 2 recipes on this 1 blog because this rice recipe went well with the salmon.  I paired this up with my Roasted Vegetables, but a salad would go great with this, as well!  I also chose a Riesling wine and it all paired nicely together.

Both dishes are gluten free (read your labels...make sure your vegetable broth is gluten free).  And always use fresh ingredients if you can.  It makes a WORLD of difference!

Hope you enjoy!

Salmon Fillets in Dill-Pepperoncini Cream Sauce

Ingredients:
4 salmon filets, skinned
1 T Canola Oil
1 Shallot, finely chopped
3 Pepperoncini, seeded and minced
2 Cups half and half
1 T flat leaf parsley, chopped
2 T fresh dill, chopped
4 lemon wedges

Directions

• Pat salmon dry and season with salt and pepper.
• Heat oil in a large skillet over moderately high heat until hot but not smoking.  Cook salmon, turning once, until just cooked through (about 7 minutes).
• Transfer salmon to a platter.
• Cook shallot in a skillet over moderate heat, stirring until softened.
• Stir in pepperoncini, half and half, parsley and 1 T off dill.
• Simmer until sauce is slightly thickened, about 3 minutes.
• Stir in remaining dill and salt and pepper to taste.
• Pour sauce over salmon and serve with lemon wedges

Savory Mushroom Rice

Ingredients:
1tsp Olive Oil
4 cups sliced mixed mushrooms (including baby bella, shiitake, oyster)
1/2 cup low-sodium vegetable broth
4 cups trimmed thinly sliced kale (optional)
1/4 cup Golden Raisins
2tsp chopped fresh thyme
4 cups cooked brown rice
1/4 cup reduced-fat feta (optional)

Directions:

• In a large nonstick skillet, heat oil over medium-high heat about 1 minute.  Add mushrooms; sauté 2 minutes.  Add broth and kale; cook and stir 3 minutes or just until kale wilts.
• Stir in raisins and thyme.  Season with pepper to taste. 
• Spoon rice evenly into 4 serving bowls.  Top evenly with mushroom mixture and (if desired) feta cheese.  Ready to serve.

Baja-Style Soft Chicken Tacos

This one is a keeper!!  I'm telling you...it may sound silly, but I find some REALLY good recipes from my local grocery store!  Yep - this one came from my local grocery!


I made this for my husband for Father's Day and he loved it!  I made a whole spread of his favorite Mexican foods (see photo).  My kiddos loved it too and asked for seconds! This was so easy to make.  It's very light but keeps you full.  This one is gluten free - but make sure you use soft corn tortillas if you are gluten free.

This one took 20 minutes to make start to finish.

Enjoy!

Ingredients:

1 lb rotisserie chicken pulled from bones, white and dark meat
1/2 cup of mild salsa (add up to a cup if you like more of a salsa taste)
6-8 (8-inch) corn tortillas, warmed
Lime wedges for serving

Cabbage and Cilantro Slaw
1 pkg shredded cabbage
1/3 cup fresh cilantro, chopped
3 Tbsp. Fresh Lime Juice
2 Tbsp Vegetable Oil
1/4 tsp red pepper flakes (optional)

Directions:

To make the slaw, combine all Cabbage and Cilantro Slaw ingredients in a large bowl.  Set aside.
Combine chicken with salsa.  To assemble the tacos, top each tortilla with 2 to 3 tablespoons of chicken and a spoonful of cabbage slaw.  Serve with fresh lime wedges.  Refrigerate any leftovers.

Makes 6 to 8 tacos.

Summertime Pasta Salad

Last weekend we had get together at my mother in laws house.  She's 91 years old and LOVES it when the family gets together at her house!  She has 13 children...so you can imagine how HUGE our get togethers are!

What we typically do is have a potluck style set up and this time we grilled burgers and hot dogs.  I was asked to bring a pasta salad. I found this recipe on allrecipes.com. This recipe is not gluten free.  Honestly - I have not tried to make pasta salad with gluten free noodles.  But this recipe is easy and is loved by everyone!    The veggies in this recipe match the tri-colored pasta and looks beautiful on the table! 

Ingredients:

1 lb tri-colored spiral pasta
6 Tablespoons Italian Salad Seasoning Mix (the dry packets)
1 (16 ounce) bottle Italian-style salad dressing
2 cups cherry tomatoes
1 green bell pepper, chopped
1 red bell pepper, diced
1/2 yellow bell pepper, chopped
1 cup fresh broccoli (small bite sized pieces)
1 large can of whole black olives
1 packet of cubed cheese (your choice)

Directions:

In a large pot of salted boiling water, cook pasta until al dente.  Rinse under cold water.and drain.

Whisk together the salad spice mix and Italian dressing.  Chill for at least an hour.

In a salad bowl, combine the pasta, cherry tomatoes, bell peppers, cheese and olives. 

Right before serving, pour your Italian dressing with spice mix over pasta.  Your are then ready to serve!