Hazelnut-Crusted Salmon

Think for a moment about your favorite recipes. Where did they come from? Are they from a long-loved cookbook that you've had for years? Are they part of your family folklore? Or did you make them up yourself?

I love to cook! In my recipe repertoire are countless, excellent meals prepared by my mother. But mom was not a very adventuresome cook. Simple meat and potatoes and "normal" vegetables were served in our kitchen. It wasn't until I moved away from home that I discovered the wonders of shellfish, couscous, mushrooms, and a wealth of vegetables (asparagus, broccoli, and Brussels sprouts to name a few).

Once I broke away from the meat-and-potatoes framework, I started to really enjoy cooking. And I wanted to share my new-found experience with others. So I began submitting my "new creations" to cooking magazines (Sunset, Cooking Light, etc.).

Several years ago I entered a recipe contest—the requirement was that we focus on local ingredients. My family and I live in the Pacific Northwest. so I chose salmon and hazelnuts—both plentiful in our area.

Atlantic salmon is farm-raised, but Pacific salmon are wild-caught. There are five species of Pacific salmon: king (which some think is the best-tasting because of its high-fat content), sockeye with its bright orange-red flesh, Coho (silver) salmon, humpback (pink) salmon which is light-colored and much lower in fat, and chum salmon. We prefer King and sockeye.

Hazelnuts are also known as filberts. Although Turkey is the largest producer of hazelnuts in the world, Oregon state produces 99 percent of the hazelnuts in the United States. We are lucky enough to have 20 wild hazelnut trees on our property.

I have received many favorable comments about this recipe. Although it makes a beautiful presentation for a company dinner it is easy enough to prepare for your family. 

Mayonnaise might seem an odd accompaniment to salmon, but it keeps the flesh moist. Citrus is a common complement to seafood, so orange marmalade and zest seemed a natural addition. Hazelnuts provide a contrasting crunch to the softness of the salmon flesh. Other nut meats could probably be used as well—almonds, walnuts, or pecans.

By the way, I know that the photo I've shared is less than stellar, but my family was hungry! The next time I make this meal, I'll try to capture a better image.

Hazelnut-Crusted Salmon

Equipment you will need

• a sharp knife and cutting board for cutting salmon into 4 pieces

• parchment paper

• baking sheet

• small mixing bowl

• spoon or rubber scraper for mixing ingredients

Ingredients

• 1 pound salmon fillet, cut into 4 equal-size pieces

• non-stick cooking spray

• 1/2 cup mayonnaise, (I used fat-free)

• 1 tablespoon orange marmalade, minced

• 2 teaspoons fresh tarragon, minced

• 1/2 teaspoon fresh orange zest

• 1/2 cup chopped hazelnuts

• 1/2 teaspoon salt

• 1/8 teaspoon black pepper, freshly ground

Instructions

1. Preheat oven to 400 degrees F.

1. Place a sheet of parchment paper on a baking sheet; spray lightly with non-stick cooking spray.

1. Place salmon pieces, skin-side down, on parchment.

1. Mix together mayonnaise, marmalade, orange zest, and tarragon in a small mixing bowl. Using a spoon or rubber scraper spread equal amounts of mayo/marmalade mixture over each of the 4 salmon pieces.

1. Sprinkle hazelnuts on top of the mayonnaise mixture and then season each salmon piece with salt and pepper.

1. Bake in preheated oven for about 15 minutes or until fish flakes easily with a fork.

Tuscan Stuffed Chicken Breast

Where is Tuscany?

Many people believe that Tuscany is the name of an Italian village. No, not a village nor a town or province. Technically, Tuscany is a region of Central Italy—the fifth largest in which you will find Florence, Siena, Pisa, and so much more.

But to me, Tuscany is not simply a place on the map—it’s a feeling, an attitude, a way of life.

Mention Italy to anyone and the first image that comes to mind is that of the Tuscan countryside. The easy-going Italian way of life (la dolce vita), is due in part to what seems an instinctive knowledge of how to drink and eat well. And why not? The idyllic climate of this area produces some of the world’s most flavorful grapes, cheeses, meats, olives, fruits, and vegetables.

I created this easy recipe as an homage to the foods, the flavors, and the feeling of Tuscany.

Tuscan Stuffed Chicken Breast

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 4 servings

Equipment You Will Need

• Small saute pan
• Sharp knife (serrated works best)
• baking sheet
• parchment paper

Ingredients

• 2 slices prosciutto, chopped
• 4 medium boneless, skinless chicken breasts
• 1/4 cup shredded provolone or Asiago cheese
• 2 tablespoons oil-packed sun-dried tomatoes
• 2 teaspoons minced green onion
• 1 1/2 tablespoons sour cream
• 1 1/2 tablespoons basil pesto (I used homemade but you could use jarred pesto. See below for my homemade recipe)
• 1 1/2 tablespoons seasoned Italian bread crumbs
• 2 tablespoons Panko bread crumbs

Instructions

1. Preheat oven to 425 degrees F.
2. Place the prosciutto in a small sauté pan and cook over medium heat until crisp. Set aside to cool.
3. Using your sharp serrated knife, cut a deep pocket in each chicken breast. Begin by making a slit in the widest side of the breast. Work carefully so that you do not tear the flesh.
4. Combine the provolone or Asiago, sun-dried tomatoes, green onions, and chopped crisped prosciutto. Divide the filling among the 4 chicken breasts; push carefully into each pocket.
5. Place a sheet of parchment paper on your baking sheet. Place the stuffed chicken breasts on the parchment.
6. Combine the sour cream and pesto. Using the back of a spoon coat the top of each breast portion with the sour cream/pesto mixture.
7. Combine the Italian bread crumbs and the Panko bread crumbs. Pat on each breast portion.
8. Bake in preheated oven for about 20 minutes or until no longer pink.

Carb Diva's Homemade Basil Pesto

Ingredients

• 2 cups basil leaves, gently packed
• 1/2 cup walnuts
• 2 tsp. minced garlic
• 1 1/2 cups olive oil
• 1 cup Parmesan cheese, grated
• 3/4 tsp. salt

Instructions

Place basil, walnuts, and garlic in the bowl of a food processor. Pulse into finely chopped. Add oil, cheese, and salt and process until a smooth paste, stopping several times to scrape down sides of the bowl.

Smoked Salmon Hash

I love breakfast--in fact, I'm happy to have "breakfast for dinner" But pancakes, waffles or cinnamon rolls are not really my thing. My number one love is potatoes--creamy and whipped, fluffy and baked, or crispy fried.

Today I had three potatoes in my pantry--one russet and two yams. And a large sweet onion.

What to do?

My thoughts turned to hash. But what protein could/should I pare with a mix of potatoes that are somewhat sweet/somewhat earthy? Ham or bacon are obvious. But I don't do obvious.

...And then I noticed the smoked salmon tidbits in the seafood section of my local grocer. They're not beautiful fillets--but who needs beautiful fillets when you're making hash? Little bits are just fine. And smoked salmon with dense russets, sweet yams, and creamy sauteed onions sounds like a perfect match to me.

Smoked Salmon Hash

Equipment you will need

• Microwave
• Paring knife
• Large knife and cutting board for dicing potatoes and onions
• Large sauté pan
• Spatula

Ingredients

• 1 large russet potato
• 2 medium-sized yams
• 1 large sweet onion, diced
• 1 tablespoon olive oil
• 1/4 pound smoked salmon
• 1 tsp. fresh minced dill, (optional)

Directions

1. Using a small paring knife, pierce the russet potato in several places. Microwave for 4 minutes. When cool enough to handle, remove the peel and dice the potato (about 1/2-inch dice).
2. Pare the yams and dice (about 1/2 inch).
3. Heat a large sauté pan over medium heat. Add the olive oil to the pan and swirl to coat the bottom of the pan. Add the diced potatoes, yams, and onions to the pan; cook for about 5 minutes or until the onions begin to soften and the potatoes brown a bit. Stir and cook for about 3 minutes more so that all sides of the potatoes start to get brown and crispy.
4. Mince the smoked salmon and add to the potato/onion hash. Continue to cook and stir until the salmon is heated through.
5. Sprinkle with fresh dill and serve.

Chocolate Coffee Mousse

As I write this, I've not much time to write. I am at "full tilt" in the kitchen. Thusfar:

• I have made tagliatelle pasta
• A bolognese is simmering on the stove.
• The appetizer will be crostini with brie and mango chutney
• Chopped kale with golden raisins, truffled Marcona almonds, crumbled Gorgonzola, and a lemon vinaigrette make the salad.
• Chocolate coffee mousse with a hint of Chambord is chilling.

I am having an absolute blast! (Those who really know me will understand this).

Yes, the diet starts tomorrow. I'm sorry that you can't join us (well no, not really), but here is the recipe for the mousse. I hope that helps a bit:

Chocolate Coffee Mousse

Ingredients

• 12 oz. semisweet chocolate chips
• 1 pound silken tofu, drained
• 1/4 cup strong black coffee
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon Chambord

Instructions

1. Place the chocolate and coffee in the top of a double boiler over simmering water. Stir occasionally and remove from heat when melted and smooth.
2. Place the tofu, chocolate mixture, and remaining ingredients in a blender. Process until thoroughly mixed and smooth.
3. Divide among 6 dessert dishes. Chill for at least 2 hours or as long as overnight. 
4. Suggested garnishes (optional) -- fresh raspberries or strawberries, grated dark or white chocolate, mint leaves

Carb Diva's Pork Steak and Cheesy Potato Casserole

We could dine out every night -- but we don't.

We could eat take-out every night -- but we never will.

I love to cook, and (even more importantly) I hate to spend money foolishly. I love a bargain. And my grocer is offering an amazing deal this week on pork chops, seasoned chicken breasts, and steaks "Buy 1, get 2 free".

How could I resist?

So now I have two packages of pork steaks in the freezer and one sitting in front of me. It's a small package--a little under a pound (2 steaks). Just the right amount for Mr. Carb Diva and myself. Yes, I could toss them on the grill with a slap of barbeque sauce, or sear them on the stove and serve with baked potatoes....or I could bake them in a casserole with onions and creamy potatoes, and cheese, and......

Be still my beating heart!

(Yes, I recognize that there is a cardiology joke hidden in there, but I'll ignore that for now and hope that you will do the same).

Carb Diva's Pork Steak and Cheesy Potato Casserole

Ingredients

• 2 tsp. olive oil
• 1 pound boneless 1-inch thick pork loin steak
• 1 cup minced onion, about 1 medium
• 4 cups russet potato, thinly sliced, about 3 medium
• One 10.75-oz can cream soup, (see suggestions below for alternatives)
• 1/2 cup milk
• 1 cup shredded cheese, (cheddar, mozzarella, provolone, or parmesan)

Instructions

1. Preheat oven to 400 degrees F.
2. Heat oil in the bottom of large sauté pan over medium-high heat. Sear the pork steaks in the hot oil, about 3 minutes per side. Remove from pan and set aside.
3. Turn heat to low. Add the sliced onions to the pan and cook, stirring occasionally, until the onions soften and begin to brown.
4. Lightly spray a baking dish with cooking spray. Arrange one-half of the potatoes in the bottom of the dish. Cover with one-half of the onions. Repeat layers. Next place the seared pork steaks on top.
5. Stir together the cream soup and milk. Pour over the pork steaks. Cover the baking dish with foil and bake in preheated oven for 30 minutes.
6. Remove baking dish from oven. Remove and discard foil. Evenly spread cheese over cream soup mixture. Return baking dish to the oven and bake 30 minutes more.

Suggested Cream Soups

• Cream of chicken
• Cream of chicken with herb
• Cream of chicken with Mushrooms
• Cream of mushroom
• Cream of mushroom with roasted garlic
• Cream of onion
• Cream of celery

What If You Can't Find Pork Steak?

This particular cut of meat has several different names. It might also be called:

• blade steaks
• shoulder steak
• shoulder blade steak

Unlike pork chops which come from the loin, the pork steak is cut from the blade Boston roast or the shoulder blade roast. Like the roasts, the steaks are flavorful and contain a significant amount of fat to keep them moist while cooking. Because the blade steak is cut from an active muscle location on the pig, it will be less tender. That makes it perfect for this recipe.

The "When Harry Met Sally" Chocolate Cake

I love chocolate cake. No, let me rephrase that—I LOVE chocolate cake.

Today our church will hold a picnic/potluck.

Some people bring hamburgers or brauts to grill, or perhaps hotdogs and baked beans. Others take the easy route and provide chips and dip or colas. I always bring a salad and dessert, often trying a new recipe.

I spent Friday afternoon looking through my recipe files, hoping for a bit of chocolate inspiration. I didn't find anything new. Rather, I found something old—a yellowed clipping from a newspaper, all but forgotten at the bottom of my card file. And what an intriguing name—"Better than Sex" cake, or as I prefer to call it ...

The "When Harry Met Sally" Chocolate Cake

Ingredients

• 1 box of chocolate cake mix, any kind will do

• 1 teaspoon instant espresso powder

• 1 can sweetened condensed milk, (NOT evaporated milk)

• 1 jar ice cream topping, (see note below)

• 1 small container of frozen whipped topping, thawed

• 1 cup walnuts, chopped

Instructions

1. Prepare the cake mix according to package directions. Stir in the espresso powder. Bake in a 9x13-inch baking pan and let cool for about 10 minutes.
2. Poke 12 evenly-spaced holes in the cake with the handle of a wooden spoon. Fill the holes with the condensed milk. This will take a few minutes. You will need to fill the holes one at a time, wait a moment while the milk soaks in, and then repeat the process until all of the milk is used.
3. Next cover the top of the cake with the ice cream topping. Save about 1/4 cup of topping to drizzle on the finished masterpiece. Place the cake in the freezer for about 20 minutes. This will allow the ice cream topping to firm up a bit. Remove the cake from the freezer and cover with the whipped topping. Drizzle with reserved ice cream topping and then sprinkle on chopped nuts.
4. That's it—cover the cake and store it in the refrigerator.

What Makes This Recipe Work?

• Only 6 ingredients. It's easy peasy-lemon squeezy

• No tedious cake-mixing instructions. Use a cake mix and follow the simple directions on the box.

• Use whatever flavor of ice cream topping you wish. I love chocolate fudge, but you could substitute milk chocolate, caramel, butterscotch, etc.

Easy Weekday Spaghetti Carbonara

Some time ago at Delishably.com, I wrote an article entitled You Can "Carbonara" Just Like Olive Garden where I explained in great detail how to replicate a meal that was, at that time, being served at Olive Garden restaurant. 

It's a great recipe (if I do say so myself), but not one that you can quickly whip up when your family is starving. It's more of an I-have-all-Sunday-afternoon-to-cook type of recipe. If you do have all afternoon, please visit my Delishably page. If you don't, try this one. 

Easy Weekday Spaghetti Carbonara

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large yellow onion, diced
• 3/4 pound turkey bacon, diced
• 2 cloves garlic, minced
• 12 ounces of dry spaghetti
• 1 large egg
• 1/3 cup half and half
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam. Add diced onion and turn the heat to medium-low. Cook, stirring occasionally, until the onion begins to turn golden. Be patient. This will take about 10 minutes. Return the heat to medium; add the diced turkey bacon and continue to cook, stirring occasionally, until the bacon is cooked and crisp. Add garlic and stir until fragrant, about 30 seconds. Remove from heat.
2. Beat together the egg, half and half, and parmesan cheese. Set aside.
3. Cook spaghetti in boiling salted water according to package directions. Reserve 1/2 cup of pasta water. Drain the spaghetti well and return to the pan.
4. Immediately add the onion/bacon mixture and toss; add the egg/half and half mixture and toss again until spaghetti is coated with sauce. If the sauce seems a bit thick, add a bit of the reserved pasta water.

Makes 4 generous servings. Top with additional grated Parmesan if desired.

Easy-Peasy Fruit "Pudding" Dessert

I don't remember the source of this recipe, but the card on which it is written is old and faded. It has been around for a very long time.

This is an easy-to-do recipe that even the kids can help with:

Fruit "Pudding" 

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 1 cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• 3/4 cup milk
• 3/4 cup sugar
• 1 can fruit pie filling (any flavor except lemon)

Instructions

1. Preheat oven to 325 degrees F.
2. Melt butter in a 12x9-inch glass baking dish
3. In a large mixing bowl combine 1 cup of sugar, flour, baking powder, and milk
4. Pour mixture over melted butter. DO NOT STIR
5. Pour over this 3/4 cup sugar. DO NOT STIR
6. Pour in pie filling (including juice). DO NOT STIR
7. Bake for 1 hour. Serve warm with whipped topping or vanilla ice cream.

YUMMY!

Photo Credit: Image by Ulrike Leone from Pixabay 

Carb Diva Swedish Meatballs



My next-door neighbor is one of the sweetest, funniest, kindest, most generous people I know. We share a love of decorating, gardening, animals, and (most of all) eating. That last one is especially important because from time to time she will travel back to the Midwest to visit her daughters and grandkids. I watch her house, water the plants, and in exchange I get whatever is left in her refrigerator.

It's like an episode of "Iron Chef America"--I never know what the secret ingredient will be.

This past week, my friend left once again for "Dorothy-land" and I was left with, among other things, a quart of buttermilk. (Cue dramatic music and wry smile by Mark Dacascos).

I did the obvious buttermilk waffles. Then a batch of buttermilk biscuits. But I still have half a quart left.

What to do?

Well, I love mashed potatoes and will look for any possible excuse to use them as a side dish. What better way to use mashed potatoes than with meatballs and gravy? Here's my version of Swedish meatballs, using ground turkey, and buttermilk in place of the traditional sour cream.

Carb Diva Swedish Meatballs

Ingredients

• 2 slices firm bread (Italian, French, or any rustic bread)
• 1/2 cup finely minced onion
• 1 egg yolk
• 1/8 tsp. grated nutmeg
• 1/2 tsp. ground allspice
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 pound lean ground turkey
• 1 tsp. olive oil
• 1 can condensed cream of chicken (or cream of mushroom) soup
• 1 soup can buttermilk

Instructions

1. Into a blender tear bread slices and grind them into fine crumbs. Transfer crumbs to a large bowl. Add minced onions. In a small bowl whisk together egg, nutmeg, allspice, salt, and pepper and add to bread crumb mixture. Add turkey and with your hands mix mixture until just combined (do not overmix).
2. Form turkey mixture into 1-inch meatballs.
3. In a 12-inch non-stick skillet heat oil over medium heat and brown meatballs, turning them occasionally, until browned on all sides.
4. Stir together condensed soup and buttermilk. Pour over meatballs, cover and simmer over low heat until cooked through, about 15 minutes.

Carb Diva's Carrot Birthday Cake

Today is my birthday. I won't say how many years, but suffice it to say I was alive during the Eisenhower administration.

Today is also National Carrot Cake Day. My favorite cake. It's kismet. 

Carb Diva Carrot Cake

Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 3/4 cups sugar
• 1/2 cup oil
• 1/2 cup applesauce
• 3 eggs
• 1 teaspoon vanilla
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 8-ounce can crushed pineapple, drained

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 9x13-inch cake pan.
2. Sift together the first 6 ingredients(flour through nutmeg) and set aside. Place the sugar, oil, applesauce, eggs, and vanilla in a large mixing bowl. Mix together with a spoon. Add the dry mixture, and then stir in the carrots, coconut, walnuts, and pineapple.
3. Pour into prepared pan. Bake for about 45 minutes. Cool and frost with your favorite cream cheese frosting.

Carb Diva Vegetarian French Onion Soup

Years and years (and decades?) ago, when my husband and I were working together, we discovered a restaurant near our office that once a week served French onion soup. I had never heard of French onion soup until I saw it on the menu (my mom was a good cook, but not very adventuresome).

To say that it was a "new taste sensation" is a gross understatement. Never before had I experienced a simple meal with so much intense flavor and textures in one tiny bowl--the richness of the broth, the fragrance of the herbs and onions, the creaminess of the cheeses, and the crunch of the toasted croutons.

And so over the years, with much trial and error (emphasis on the latter) I developed a recipe that I really liked. But, that original recipe included beef broth--not a favorable ingredient when someone you love (my younger daughter) is a vegetarian. So about 20 years ago I began my quest to create that same wonderful rich-tasting broth without the use of animals.

Here's how to do it:

Vegetarian Onion Soup

Ingredients

• 1 tablespoon olive oil
• 4 red onions, thinly sliced (about 2 1/2 pounds)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 4 cups water
• 1 cup canned diced tomatoes, drained
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon soy sauce

Instructions

1. Saute the onions in the olive oil in a large saute pan or dutch oven over medium-low heat, stirring frequently, until browned--about 30  minutes. (This first step requires a bit of patience. The onions need to caramelize low and slow to develop the rich, sweet flavor one associates with french onion soup. Hurry the process with high heat and you'll end up with bitter, burned onions. If you don't allow the onions to develop a deep golden color you'll end up with flabby, watery, and tasteless onions.)
2. Increase heat to medium-high. Add salt and pepper, wine, and tomato paste. Cook until wine is almost evaporated (about 5 minutes). Add water, tomatoes, and herbs. Bring to a boil and then cover; reduce heat to simmer and cook for about 20 minutes. Stir in soy sauce. Discard bay leaves. We prefer to leave the tomato pieces in our soup, but you may strain the broth and discard the solids if you wish.

**************************

OK, now you have the vegetarian stock. And you can use this for so many more things than French onion soup. So, keep this recipe in your back pocket (as my dad would have said) for future reference. But, if you want to proceed to turn this into Ooey Gooey Cheesy Goodness, simply add:

• 1 day-old baguette, cut into 1/2-inch thick slices
• about 2 teaspoons olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 cup Gruyere (or Swiss) cheese

Instructions

1. Preheat oven to 350 degrees F. Brush bread slices with olive oil and bake in the oven until edges are brown, about 5 minutes. Set aside.
2. When ready to serve, whisk the 1/2 cup Parmesan into your hot broth. It’s important to whisk in the cheese at the last minute, or else the cheese will fall to the bottom of the pot and burn. Ladle the warm soup into heatproof bowls, and lay a slice of the baked bread over each bowl. Sprinkle a layer of Gruyere cheese over the bread, and place the crocks under the broiler until the cheese bubbles and browns.
3. Yummmmmmmmmmm!

Photo Credit: Image by Sabine van Erp from Pixabay