Salmon and leeks are two of my favorite foods, so I combined them in this dish. I had though about frying the leeks to top the salmon, but decided that it was too much work. This ended up being much simpler, and kept everything to one pot, which means less dishes – yay! I served it over rice, which soaked up all of the delicious sauce.
Poached Salmon and Leeks
- 2 fillets of salmon
- 2 cups fish stock
- 3 leeks, white and greens cut into sticks
- 2 tbsp butter
- 1 clove of garlic, minced
- 1 cup white wine
- salt and pepper
- Season salmon with salt and pepper.
- Heat butter in a pan with a tight fitting lid over medium heat. Once melted, add leeks and stir to combine. Cook until slightly tender, but not browned.
- Add garlic and stir until fragrant, then add white wine. Cook, stirring occasionally, until the wine has reduced by half.
- Nestle the salmon in with the leeks, and add fish stock to the pan. Bring the liquid up to a boil, then reduce to a simmer. Cover, and cook for 8-10 minutes or until the salmon is cooked through.
I was planning on making a lot of guacamole for the Super Bowl this year, so I bought 9 avocados. I thought that I left enough time for them to ripen, but alas, I didn’t. They all ripened two days later. This was one of the dishes that I made to use them up. I typically make this during the summer, but I paired it with some tuna for a nice lunch.
Avocado and Cucumber Salad
- 1-2 avocados, cut into cubes
- 1 cucumber, peeled and rough dice
- 2 tbsp rice wine vinegar
- 2 tbsp light flavored oil // I used a light olive oil
- salt and pepper
- In a medium bowl, combine vinegar, oil, and pepper. Mix in cucumbers and let sit for 15 minutes.
- Add avocados and stir gently to combine.
- Sprinkle with salt and a little more pepper.
I came across this recipe and knew that I had to make it for the super bowl party that we were attending. Words cannot describe how good it was. The only changes that I made to the original recipe were that I substituted minced green onions for the cilantro, and I probably used about 2/3 of the crispy sriracha. It still had a decent kick, but it is easier to add, than take away. Another note: when you are baking the sriracha, the air will get spicy, so if your eyes get irritated at all from spicy food, you might want to open a window while baking.
Sriracha and Bacon Cheese Ball
- 1/2 cup sriracha
- 2 8oz packages of cream cheese, at room temperature
- 1 cup shredded cheddar cheese
- 1/4 cup minced green onions
- 1 tsp salt
- 8 slices of bacon, cooked and coarsely chopped
- crackers, for serving
- Preheat the oven to 200 degrees F and line a large rimmed baking sheet with parchment paper. Use a rubber spatula to spread the sriracha in a thin layer over the baking sheet. Bake until it’s completely dried, about 80 minutes. Removed the dehydrated sriracha from the oven and let it cool, then break it into pieces.
- In a large mixing bowl, use a spoon to stir together the cream cheese, cheddar, green onions, salt, a couple of tbsp of the dried sriracha, and half of the bacon. Stir until everything is evenly mixed. Shape the mixture into a ball.
- On a large plate or baking sheet, combine the remaining bacon and the dried sriracha. Roll the cheese ball in this mixture until thoroughly coated.
- Wrap the cheese ball tightly in plastic wrap and refrigerate for at least an hour before serving. Serve with crackers.