Salmon Wellington

What You Will Need: Salmon filets-thawed, puff pastry-thawed, zucchini, honey mustard, butter, parchment paper.

Preheat oven to 400

Lay your salmon on some paper towels & pat dry.

Season with salt & pepper. Heat a large skillet with some olive oil & add the fish.

You just want to cook for 1-2 minutes per side & have the middle still raw. 

Place the salmon on a plate & refrigerate till its completely cooled. 

Brush the chilled salmon with the honey mustard. 

Slice the zucchini into thin disc's, season with salt & pepper. Set aside. 

Dust your counter top with a little flour and roll out the puffed pastry. 

Using a knife or pizza cutter, cut four squares. 

On one of the squares, lay a couple zucchini slices down. 

Place your salmon on top of the zucchini.

Bring up the edges & cover all parts of the fish. 

Place onto a parchment lined baking sheet. 

If you have extra puffed pastry, cut fun shapes or strips to make a braid for some presentation fun.

Melt some butter & brush the tops of each wellington. 

Bake for 40 minutes till the puffed pastry is golden brown.

Serve up this shower stopper with your choice of vegetables, starch or fresh-crisp greens.

Flaky pastry, tender salmon & the zucchini keeps the fish so moist. 

Enjoy & Always Cook with Love!

Garlic Sesame Cauliflower

What You Will Need: Whole head of Cauliflower, butter, garlic, sesame seeds & scallions.

Preheat the oven to 400.

Cut the cauliflower into large pieces. Drizzle with olive oil, salt & pepper. 

Roast in the oven for 30-40 minutes till they get some good color on them.

Melt about half the stick of butter & grate or mince in some garlic. The amount of garlic used depends on your personal love for that flavor. 1 clove for a subtle garlic note, 2 for a little more pop & if your like me, use 3 for a super garlicy finish.   

Place the cauliflower in a large bowl.

Pour the garlic, butter mixture all over. Mix.

Add in the sesame seeds & combine.

Serve & garnish with fresh scallions! 

Enjoy & Always Cook with Love! 

Pizza Stuffed Shells

This recipe is a great way to sneak in those greens! You can also use kale instead of spinach or a mixture of both. 

What You Will Need: Shells, 1 lb bag of frozen spinach-thawed, onion, garlic, pepperoni, shredded mozzarella cheese, ricotta cheese & your choice of sauce. Im using my canned tomato sauce. 

Preheat the oven to 350 & get a large pot of water boiling on the stove.

Place your spinach in a dish towel & ring out all the extra liquid. 

In a large mixing bowl, combine the spinach, minced onion, minced garlic & diced pepperoni.

Add in all the ricotta cheese. Season with salt & pepper.

Stir in the shredded mozzarella.

Cook your shells just till they are pliable. You want them under cooked because they will cook through when they bake in the oven.  

Drain & reserve some of the starchy cooking liquid. 

In a large baking sheet, spread out some of your sauce. 

Fill the shells with your cheese/spinach mixture.

**Any extra mixture is great over baked chicken, spread over pizza dough, used in a grilled cheese or with scrambled eggs**

Place in the baking dish.

Add in about half of the reserved cooking liquid. 

Top with some more of your sauce & a little extra shredded cheese. 

Cover & bake for 20 minutes. Remove foil & bake another 5-10.

Garnish with some parmesan cheese & some fresh basil or parsley. 

Serve as a side or main dish. 

Enjoy & Always Cook with Love! 

Mexican Pork Shoulder

What You Will Need: Pork shoulder, onion, bell pepper, lime, cilantro, can of diced tomatoes with green chilies, chicken broth, cumin & chili powder.

Preheat your oven to 250.

Season the pork generously with salt & pepper.

In a large dutch oven, heat 3-4T. of olive oil & sear the pork on all sides.

This part will take a little time because you want a nice crust to build up all around the shoulder.

Add in the sliced onion & bell pepper.

Diced tomatoes goes in next. Stir.

Now pour in enough stock to almost cover the meat.

Bring to a boil, put the lid on it & place it in the oven.

Braise for at least 4 hours.

Using two forks, shred the pork right in the pot. 

Season with cumin, chili powder, plenty of cilantro & a squeeze of fresh lime juice for a bright finish.

Use this flavorful meat for all your favorites..

quesadillas,

pork enchiladas,

  nachos, 

but you can never go wrong with little street tacos!  

But my favorite was using it to take my breakfast to a whole other level!

Mexican Pork Benedict!

Toasted tortilla, plenty of the shredded pork, spicy pepper jack cheese & a poached egg!  

What a way to spice up your morning! 

Enjoy & Always Cook with Love!