Blackened Salmon Fillets

Posted on by David Knight

Salmon fillets brushed with butter and seared with a fiery Cajun-style spice blend.

Blackened Salmon Fillets

Salmon fillets brushed with butter and seared with a fiery Cajun-style spice blend.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 2 tablespoons ground paprika
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 4 salmon fillets skin and bones removed
  • 1/2 cup unsalted butter melted

Instructions
 

  • Mix paprika, cayenne, onion powder, salt, white pepper, black pepper, thyme, basil and oregano in a small bowl.
  • Brush salmon fillets on both sides with 1/4 cup melted butter and sprinkle evenly with the spice mixture. Drizzle one side of each fillet with half of the remaining butter.
  • Heat a large heavy skillet over high heat. Cook salmon butter-side down until blackened, 2-5 minutes. Turn, drizzle with remaining butter, and continue cooking until blackened and the fish flakes easily with a fork.
Keyword main-dishes-seafood, salmon
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Source: Allrecipes

Air Fryer Pork Tenderloin

Posted on by David Knight

Tender, juicy pork tenderloin with a smoky-sweet spice rub, cooked quickly in the air fryer.

Air Fryer Pork Tenderloin

Tender, juicy pork tenderloin with a smoky-sweet spice rub, cooked quickly in the air fryer.
Print Recipe
Prep Time 5 minutes
Cook Time 21 minutes
Total Time 26 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1.25-1.75 lb pork tenderloin
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne powder optional
  • 1/2 tablespoon olive oil

Instructions
 

  • Mix all dry ingredients in a bowl.
  • Trim excess fat and silver skin from the pork tenderloin. Coat with olive oil, then rub the spice mixture over the entire tenderloin.
  • Preheat air fryer to 400°F for 5 minutes. Carefully place pork tenderloin in the air fryer and cook at 400°F for 20-22 minutes, until it reaches a safe internal temperature.
  • Remove to a cutting board and rest for 5 minutes before slicing. Save any juices to serve over the sliced meat.
Keyword main-dishes-meat
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Source: RecipeTeacher

Baked Flounder with Parmesan Crumbs

Posted on by David Knight

Flounder fillets baked under a buttery Parmesan and fresh-breadcrumb topping.

Baked Flounder with Parmesan Crumbs

Flounder fillets baked under a buttery Parmesan and fresh-breadcrumb topping.
Print Recipe
Cook Time 15 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 4 flounder fillets 2 pounds total
  • salt
  • 3/4 cup Parmesan cheese freshly grated
  • 1/2 cup coarse fresh bread crumbs
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons extra-virgin olive oil
  • 1 tsp black pepper

Instructions
 

  • Preheat oven to 425°F.
  • In a large baking dish, season the fish fillets with salt and pepper.
  • Mix Parmesan with bread crumbs, melted butter and olive oil; sprinkle over the fillets.
  • Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving.
Keyword main-dishes-seafood
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Source: Legacy recipe document

11 Secret Herbs and Spices (KFC Copycat)

Posted on by David Knight

A copycat fried-chicken seasoning blend with paprika, sage, allspice, oregano, basil and marjoram.

11 Secret Herbs and Spices (KFC Copycat)

A copycat fried-chicken seasoning blend with paprika, sage, allspice, oregano, basil and marjoram.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Cuisine American
Status To Try
Servings 1 cup

Ingredients
  

  • 2 tablespoons paprika
  • 1 tablespoon onion salt
  • 1 teaspoon celery salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon garlic powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground oregano
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon basil leaves crushed
  • 1 teaspoon marjoram leaves crushed finely

Instructions
 

  • Combine all ingredients in a small jar with a tight-fitting lid and shake to combine.
  • Store away from direct sunlight, heat and humidity.
  • To use for fried chicken, mix 4 teaspoons seasoning blend with 1 cup flour, 2 tablespoons packed light brown sugar and 1 teaspoon salt. Coat chicken in the mixture and fry as desired.

Notes

Makes about 1/3 cup seasoning blend.
Keyword sauces-seasonings-spice-blends, Seasoning
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Source: Food.com / CDKitchen copycat

Keto Egg Roll in a Bowl

Posted on by David Knight

A quick low-carb egg-roll-inspired bowl with ground pork, coleslaw mix, soy sauce, ginger, garlic, sesame oil, chili sauce, and crunchy peanut topping.

Keto Egg Roll in a Bowl

A quick low-carb egg-roll-inspired bowl with ground pork, coleslaw mix, soy sauce, ginger, garlic, sesame oil, chili sauce, and crunchy peanut topping.
Print Recipe
Course Main Course
Cuisine American
Status To Try
Servings 1 serving

Ingredients
  

  • 150 g lean ground pork
  • 100 g coleslaw mix
  • 1 tbsp soy sauce
  • 1 tbsp chicken broth
  • 1 tsp minced garlic
  • 1/2 tsp ground ginger
  • 2 tsp hot sauce source used Lee Kum Kee chili garlic sauce
  • 1.5 tsp sesame oil
  • sesame seeds pinch, for topping
  • green onion for topping
  • 5-10 g crushed salted peanuts for topping

Instructions
 

  • Heat a pan over medium heat.
  • Add the pork and sauté.
  • Add the chicken broth and soy sauce while the pork is cooking; stir for 1–2 minutes.
  • Add the garlic, ginger, and hot sauce; stir for 1–2 minutes or until the pork is cooked to your liking.
  • Add the coleslaw mix and about half of the sesame oil. Stir and cook until the cabbage is softened to your liking. If the pan is too hot, reduce the heat so the sesame oil does not burn.
  • Serve topped with the remaining sesame oil, crushed peanuts, sesame seeds, and green onion.

Notes

Source notes approximately 440 calories and 7 net carbs per serving; net carbs vary with peanuts and sauce choices.
Keyword main-dishes-meat
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Source: Personal recipe file

Pull-Apart Crescent Meatball Sliders

Posted on by David Knight

Pull-apart crescent-roll sliders stuffed with Italian meatballs, mozzarella and tomato-basil sauce.

Pull-Apart Crescent Meatball Sliders

Pull-apart crescent-roll sliders stuffed with Italian meatballs, mozzarella and tomato-basil sauce.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Italian-American
Status To Try
Servings 16 sliders

Ingredients
  

  • 16 frozen Italian meatballs 1/2 oz each
  • 1 8-oz can refrigerated crescent dinner rolls
  • 1 cup shredded mozzarella cheese 4 oz
  • 1/2 cup tomato basil pasta sauce plus more for dipping
  • 2 tablespoons butter melted
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese

Instructions
 

  • Heat oven to 350°F. Line a large cookie sheet with parchment. Cook meatballs in microwave as directed on package and cool slightly.
  • Unroll dough and separate into 2 long rectangles. Place 1 inch apart on cookie sheet; press edges and perforations to seal. Press each sheet into a 14×4-inch rectangle.
  • Sprinkle mozzarella down the center of both pieces of dough. Space 8 meatballs evenly over cheese on each. Spoon pasta sauce over meatballs.
  • Starting at one end, stretch and pull both sides of dough up and between each meatball; press together to seal. Score dough between meatballs with a table knife.
  • Mix melted butter, Italian seasoning and garlic powder. Brush over dough and sprinkle with Parmesan.
  • Bake 26-30 minutes until dough is deep golden brown and meatballs reach at least 165°F. Serve with additional warm pasta sauce for dipping.
Keyword meatballs, sammiches
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Source: Pillsbury

Pan-Seared Mahi Mahi with Lemon Butter

Posted on by David Knight

Pan-seared mahi mahi finished with a bright garlic, lemon and parsley butter sauce.

Pan-Seared Mahi Mahi with Lemon Butter

Pan-seared mahi mahi finished with a bright garlic, lemon and parsley butter sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 medium lemon
  • 4 mahi mahi fillets 4-6 oz each
  • 1 1/4 teaspoons kosher salt plus more as needed
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 4 tablespoons cold unsalted butter cut into 4 pieces
  • 1 tablespoon fresh parsley leaves coarsely chopped

Instructions
 

  • Slice half the lemon thinly. Juice the remaining half to yield about 1 1/2 tablespoons juice; set both aside.
  • Pat mahi mahi dry. Season all over with 1 teaspoon salt and a few grinds of pepper.
  • Heat oil in a large cast-iron or nonstick skillet over medium-high until just starting to smoke. Sear mahi mahi undisturbed about 4 minutes, then flip and cook 2-4 minutes more until just cooked through. Transfer to a serving platter.
  • Reduce heat to medium-low. Add lemon juice, garlic and remaining 1/4 teaspoon salt, scraping up browned bits.
  • Add lemon slices, then stir in butter one piece at a time, waiting until each is almost melted before adding the next.
  • Remove from heat, stir in parsley, taste and adjust salt and pepper. Pour sauce over mahi mahi and serve immediately.

Notes

Leftovers can be refrigerated in an airtight container up to 2 days.
Keyword main-dishes-seafood
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Source: The Kitchn

Liver and Onions

Posted on by David Knight

Classic skillet beef liver and onions with a simple lemon-Worcestershire pan sauce.

Liver and Onions

Classic skillet beef liver and onions with a simple lemon-Worcestershire pan sauce.
Print Recipe
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 medium onion cut into rings
  • 2 tablespoons butter
  • 1 lb sliced beef liver
  • salt dash
  • pepper dash
  • milk enough to cover liver for soaking
  • 2 teaspoons water
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Rinse liver, place in a bowl and cover with milk. Soak 1-2 hours to reduce bitterness.
  • Melt butter in a large skillet. Cook onions until soft, then remove them from the skillet.
  • Add liver, season with salt and pepper, and cook over medium heat for 3 minutes. Turn.
  • Return onions to skillet and cook until liver is slightly pink in the center, approximately 3 minutes more. Remove liver and onions.
  • Mix water, lemon juice and Worcestershire sauce. Heat the sauce and pour over the liver and onions.
Keyword main-dishes-meat
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Source: Legacy recipe document

Honey Garlic Glazed Salmon

Posted on by David Knight

Sticky, sweet and garlicky salmon glazed with honey, soy, sriracha and lemon, finished under the broiler.

Honey Garlic Glazed Salmon

Sticky, sweet and garlicky salmon glazed with honey, soy, sriracha and lemon, finished under the broiler.
Print Recipe
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

Salmon

  • 4 salmon fillets 6 oz each
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1/4 teaspoon blackening seasoning optional

Sauce

  • 3 tablespoons butter
  • 2 teaspoons olive oil
  • 6 garlic cloves minced
  • 1/2 cup honey
  • 3 tablespoons water
  • 3 tablespoons soy sauce
  • 1 tablespoon sriracha sauce
  • 2 tablespoons lemon juice

Instructions
 

  • Pat salmon dry and season with salt, pepper, paprika and blackening seasoning if using. Position oven rack in the middle and preheat broiler.
  • Heat butter and oil in a large oven-safe skillet over medium-high. Add garlic, water, soy sauce, sriracha, honey and lemon juice; cook about 30 seconds until heated through.
  • Add salmon skin-side down if using skin-on fillets and cook 3 minutes, basting frequently with sauce.
  • Broil 5-6 minutes, basting once during broiling, until caramelized and cooked to desired doneness. Garnish with minced parsley if desired.

Notes

Alternative from source: pan-sear seasoned salmon on both sides, remove it, warm the sauce ingredients in the pan, then return salmon and spoon sauce over it.
Keyword honey, main-dishes-seafood, salmon
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Source: The Chunky Chef

Guacamole-Stuffed Bacon-Wrapped Chicken Breasts

Posted on by David Knight

Chicken breasts stuffed with guacamole, wrapped in bacon, seared and baked until cooked through.

Guacamole-Stuffed Bacon-Wrapped Chicken Breasts

Chicken breasts stuffed with guacamole, wrapped in bacon, seared and baked until cooked through.
Print Recipe
Cook Time 30 minutes
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 4 chicken breasts
  • salt to taste
  • black pepper to taste
  • smoked paprika to taste
  • garlic powder to taste
  • 1 cup guacamole about 1/4 cup per breast
  • 8 bacon slices 2 per breast

Optional spinach side from source

  • 3 cups spinach
  • 3 garlic cloves
  • 1/4 red onion
  • roasted red peppers for garnish

Instructions
 

  • Cut a pocket into the side of each chicken breast, leaving only a small opening. Season breasts with salt, pepper, smoked paprika and garlic powder.
  • Spoon about 1/4 cup guacamole into each breast. Wrap each tightly with 2 slices of bacon to help seal the opening.
  • Pan-sear the wrapped breasts, then transfer to a 350°F oven. Bake until the center reaches 165°F, about 30 minutes.
  • Rest before eating; the guacamole filling becomes extremely hot. Slicing crosswise helps release steam.
  • For the optional side described in the source, sauté spinach with garlic and red onion and garnish with roasted red peppers.

Notes

The source is an informal recipe note and does not specify quantities for the chicken breasts or seasonings; 4 breasts is inferred from the stated 1/4 cup guacamole per breast and approximately 1 cup filling. Adjust as needed.
Keyword chicken, main-dishes-poultry
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Source: Legacy recipe note