Seafood

Salmon with Roasted Red Pepper Tapenade and Goat Cheese

When I look at The Four Year Old and tell her that we’re having salmon for dinner, she gets this hopeful look on her face and asks: Cooked salmon?

The disappointment is instantaneous when I tell her yes, I will in fact be cooking the salmon first. I was 22 when I had sushi for the first time. Landry? Wielding chopsticks since around 2.

When April’s HEB Primo Picks arrived, I made a beeline for the Roasted Red Pepper Tapenade, a flavorful sauce studded with chunks of red peppers. I knew exactly what I was going to do with it: pour it into a small ramekin, top with a some goat cheese rounds, pop it into the oven until it was bubbly perfection, and call it mine.

(Disclosure: I also made a beeline for the Multigrain Smoked Gouda Chips. Total domination. Those guys didn’t stand a smokey, crunchy chance against me and that bowl of Strawberry Salsa.)

Salmon with Roasted Red Pepper Tapenade and Goat Cheese

Instead, I opted to share. A cold slab of salmon and crumbly, tangy goat cheese were calling. A 7-minute trip through the broiler was all it took to transform 3 ingredients into a fabulous main dish.

It’s hard for even The Four Year Old to be disappointed in dinner when it’s that delicious.

Salmon with Roasted Red Pepper Tapenade and Goat Cheese

As for the giveaway, HEB has set aside a collection of their Primo Picks to be delivered to a lucky reader. And I have set aside a $50 gift card (HEB or Amazon, your choice!) to be delivered to that same lucky reader.

The winner is… Heather with comment #88. Thanks for playing!

To enter the giveaway, answer this question in the comments below: What is your favorite way to prepare salmon?

My 4-year-old will answer: sushi.
My husband will answer: sushi.
I will answer: do I really just have to choose one?

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

(Bonus entries must be left as separate comments to count as extra entries – your comment number is your “raffle ticket.”)

The fine print:
– Maximum of four (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Friday, May 2nd.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Winner will receive their choice of a $50 HEB Gift Card or a $50 Amazon e-Card (maximum retail value of prize = $50).
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

Salmon With Roasted Red Pepper Tapenade & Goat Cheese

Broiled salmon topped with red pepper tapenade and tangy goat cheese - dinner is on the table in 15 minutes.

Ingredients

  • 4 6-oz salmon filets
  • Olive oil
  • Salt
  • Pepper
  • HEB Red Pepper Tapenade
  • Crumbled goat cheese

Instructions

  1. Preheat broiler and line a pan with foil.
  2. Lightly spray/drizzle olive oil onto the foil.
  3. Place the salmon filets on the pan and season with salt and pepper.
  4. Lightly spray/drizzle with olive oil.
  5. Broil for 5-6 minutes.
  6. Top each filet with a generous spoonful of tapenade and some goat cheese.
  7. Return to broiler for 1-2 minutes, until cheese begins to brown.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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Spicy Honey-Glazed Salmon

Aside from pick-up-phone-and-order-Chinese, this might be the fastest non-cereal, non-PB&J, non-Hot-Pocket dinner ever.

5 minutes of prep, 7 minutes under the broiler. All while you’re microwaving some steam-in-bag broccoli or reheating the leftover roasted asparagus from the night before.

Dinner? Done. Just like that.

Spicy Honey-Glazed Salmon

The spice rub comes from an oldie but insanely goodie, Spicy Honey-Glazed Chicken Thighs. It gets the tiniest of tweaks – I highly recommend using chipotle chili powder if you can. The slight heat + smokiness goes pretty perfectly with the sweet & sour honey glaze.

On those nights when we need something fast and prefer clean-up to be limited to a foil-lined pan and two tiny mixing bowls (hello, swim team and soccer practice!), I have a total winner that’s not too boring for the adventurous eater, not too weird for the picky eater, and not too spicy for the 4-year-old eater.

Spicy Honey-Glazed Salmon

Salmon is broiled with a smokey, flavorful dry rub and then finished with either a sweet & sour honey glaze or a Whole30-approved sweet & sour date glaze.

Ingredients

  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika (I use smoked)
  • Generous pinch of salt
  • Several grinds black pepper
  • 2 Tbsp honey
  • 1 1/2 tsp cider vinegar
  • 2 8-oz salmon filets
  • Olive oil
  • *For a Whole30-compliant glaze, I soak 2 dates in hot water for a few minutes to soften and then blend the drained dates with 1/4 cup cider vinegar. Use the glaze as directed (will glaze ~8 filets) and store leftover glaze in a jar in the fridge.

Instructions

  1. Preheat the broiler and move the top rack to ~4-5 inches below element.
  2. Mix dried ingredients in a small bowl (this makes enough for two recipes, I store extra mix in a ziptop bag and regularly make the salmon again the next night).
  3. In another small bowl, mix honey and vinegar together (a 10-second trip through the micrwave is helpful).
  4. Line a pan with foil and lightly brush with olive oil (or cooking spray).
  5. Place salmon on foil and drizzle with olive oil.
  6. Sprinkle each filet with 1/2 tsp of spices, rubbing the dry rub over the top and sides of the fish.
  7. Broil for 5 minutes, brush with half of the honey mixture, and broil 1 more minute.
  8. Brush with remaining honey mixture and broil 1 minute.
  9. Remove from oven and serve immediately.

Notes

Yields: Feeds 2 bigs and 1 little

Adapted from Spicy Honey-Glazed Chicken Thighs

Estimated time: 15 minutes

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Cheesy Crab & Artichoke Bread

One of the things I look forward to most every December is my friend (and realtor extraordinaire) Brandi’s cookie exchange. Two dozen women each bring six dozen cookies, dump them in the dining room on their way into the kitchen, and then proceed to drink two dozen bottles of Prosecco.

It’s a cookie exchange that isn’t totally about the cookies. And it is a good time.

Cheesy Crab & Artichoke Bread

This year, my favorite part of the party wasn’t the cookies (never is). Or the Naughty Punch (always is). Or even the straight Prosecco when it was too much work to get up and walk into the kitchen for more punch (because why do that when you can carry a bottle around the house with you).

My favorite part was the artichoke bread. Guys. A loaf of bread split in half and topped with a creamy mixture of artichokes, cheese, and garlic and then baked to bubbly, melty perfection.

Who need chips or crackers when you bake your dip directly on the bread?

Cheesy Crab & Artichoke Bread

Bubbly, melty, cheesy perfection only gets better with that container of crab that has to be eaten, like, yesterday later. But, you know wasn’t. Because Prosecco.

Serve it with dinner. Or as dinner. And then lunch and dinner again.

Cheesy Crab & Artichoke Bread

Cheese, artichokes, and crab are baked on top of ciabatta for the ultimate party food.

Ingredients

  • 1 large loaf ciabatta (my loaf was ~15in x 6in)
  • 2 cans quartered artichokes, drained well
  • 8 oz reduced-fat cream cheese, softened
  • 1/2 cup plain yogurt (sour cream or mayo would also work)
  • Juice of 1/2 lemon
  • 4 green onions, sliced and dark green parts reserved for garnish
  • 4 cloves garlic
  • Small handful of parsley, chopped
  • Worcestershire
  • 1 tsp old bay seasoning
  • 8 oz shredded cheese (I used half cheddar, half Monterrey jack)
  • 8 oz lump crab

Instructions

  1. Preheat the oven to 425.
  2. Cut the loaf of ciabatta in half horizontally and place on a foil-lined baking sheet.
  3. In a large bowl, mix together the cream cheese, yogurt, lemon juice, garlic, a couple of dashes of Worcestershire, white and light green parts of the green onions, garlic, parsley, and Old bay seasoning.
  4. Stir in the cheese, artichokes, and crab until everything is nicely coated.
  5. Generously top the two halves of the ciabatta with the artichoke mixture, spreading it all the way to the edges of the bread.
  6. Bake for 20 minutes and then turn the broiler on for an additional 2-3 minutes to brown the cheese (keep an eye on it while broiling).
  7. Slice into strips and serve warm/hot.
  8. I had ~3/4 cup of the topping leftover that I put into a ramekin and baked along side the bread.
  9. Leftovers will keep tightly wrapped in the fridge - reheat in the oven for ~10 minutes.

Notes

Yields: A lot. Servings vary.

Source: Confections of a Foodie Bride

Estimated time: 35 minutes

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Crabby Mac

by Shawnda on October 30, 2013

in Pasta, Rice, and Grains,Quick & Easy,Seafood

Stovetop Crab macaroni & Cheese

I spent almost my entire October doing nothing that was on my To Do List.

Or fun.

We didn’t have time to move this blog over to its new location at The Brewer and The Baker (but that’s still coming), we let the blog’s 7th birthday go by (that, too, is still coming), we almost let our 7th anniversary go by but Jason swooped in and saved the day with emergency margaritas, and here I am on the day before Halloween, marathon training on pause thanks to plantar fasciitis, and looking at a 90% chance of a Trick-or-Treat rain-out.

Seriously – waaaaaaah, right?

Stovetop Crab macaroni & Cheese

My family has sustained on Chick-fil-A and Jason’s Deli, I haven’t cleaned anything in 3 weeks (well, not the house we live in), and I bought new underwear to avoid “wasting” time by doing laundry. I also set a new personal-best for the number of F-Bombs dropped in a 12 second period. (Related: No. I do not want to talk about the paint incident.) (And yes, my power-tripping 3 year old put me in time out.)

If I could turn back time , I’d go back to 2008, look Past Shawnda in the eye, which would totally freak her out long enough to distract her, kick her in the girl parts, and scream “THIS IS WHAT BUYING RENTAL HOUSES DOES TO FUTURE SHAWNDA. PUT THAT MONEY IN APPLE AND VALERO STOCK AND GO GET A REAL JOB!”

Stovetop Crab macaroni & Cheese

For nearly 4 full weeks, I have not been a real joy to be around. But that all changed the second I dropped those house keys into my Realtor’s hands. We were free. FREE!

Free to come home to a house that smelled funky because no one remembers the last time we were here long enough to put garbage in the kitchen can, much less take it out to the street. Free to eat food that wasn’t handed to us through a drive-thru window. Free to realize that you’re better off just burning wet bath towels and the washer in which they were forgotten than trying to fix them.

Free to throw together a dinner using only things I could find in the pantry and freezer because we’re nearly through November’s grocery budget.

Stovetop Crab macaroni & Cheese

There are a few times that others can appreciate my hoarding tendencies. Finding crab in the freezer to throw in to some macaroni in cheese is one of those. Otherwise, we’d have found ourselves at Jason’s Deli for the 15th time this month.

A slight variation on our standard stove top mac & cheese recipe, I went for cream cheese instead of yogurt and added worcestershire, green onions, and a little mustard to make it more of a “crab dip meets pasta” dish. Warm, creamy, indulgent and still not that terrible for you – I was almost as happy polishing off a second helping as I was throwing the keys at my Realtor’s face and running away while laughing maniacally.

But now? Now it’s time for fun :)

Stovetop Crab Macaroni & Cheese

Stovetop macaroni and cheese meets crab dip - creamy, indulgent, and takes only 30 minutes.

Ingredients

  • 8 oz pasta
  • 4 oz reduced-fat cream cheese
  • 3 green onions, chopped (dark green parts set aside)
  • 1 clove garlic, minced
  • 5 oz white cheddar, shredded*
  • 3 oz fontina, shredded*
  • Worcestershire
  • 2 tsp dijon or brown mustard
  • 1 cup crab meat, picked over for shells (this was from 1 1/2 snow crab clusters)
  • *Do not use pre-shredded cheese.

Instructions

  1. Cook pasta in salted water, according to package directions (you will be reserving some pasta water so don't forget - put the measuring cup in the strainer in the sink if you need a reminder).
  2. While the water is boiling/pasta is cooking, cut cream cheese into 6-8 blocks and microwave on half power until completely softened.
  3. In a small pan, heat a little oil and cook the white and light green onions parts and garlic for 2-3 minutes (you want to soften and knock the raw edge off).
  4. When the pasta is finished, reserve 1 cup pasta water, drain the pasta and immediately return it to the pot.
  5. Working quickly (it has to be hot to melt the cheese), add ~1/3 cup pasta water, the cream cheese, and 1/3 of the grated cheese and stir until the cheese has melted - pressing on the cream cheese before stirring will help it incorporate faster.Stir in remaining cheese, one handful at a time to prevent clumping.
  6. Add the onions and garlic, few dashes Worcestershire, mustard, crab, and several grinds black pepper.
  7. Add additional pasta water as necessary to thin the sauce and melt the cheese.
  8. Garnish with dark green onion parts and serve hot/warm.

Notes

Yields: 3-4 generous servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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