The Easiest Salmon

Frock Files: Easy Weeknight Salmon

One of my favorite things to hear is, “I’m not a cook, but when I read blog I think, ‘I can do that!'” This salmon recipe epitomizes that sentiment.

The secret to great salmon is not doing very much to it at all. As I mentioned before, this is my favorite thing to have with a Champagne and Strawberries salad, for a light summertime dinner. For both the salmon and salad, it’s a dinner that takes fewer than 30 minutes to prepare. Hello, weeknights!

Ingredients

2 small salmon fillets
1/2 to 1 tablespoon butter
1/4 teaspoon Kosher salt
Freshly ground pepper

Instructions

1. Cover a baking sheet in parchment paper. Preheat your oven to 400 degrees. We actually use our toaster oven, because–why not?

2. Drop small chunks of butter along the length of the salmon steaks. Sprinkle with Kosher salt and pepper. Bake for 20-23 minutes. If your oven (or toaster oven) has a convection setting, reduce cooking time by 3-5 minutes. Salmon should be pink with just a bit of golden brown around the edges.

3. Serve immediately with a fresh salad! Nom.

The Easiest Potato Salad

Easy Potato Salad | Frock Files #recipes

Nearly every weekend as kids, my parents took us to a cafe in Kahala called The Patisserie. I loved it there for three reasons. The first was that there were mirrors on either side of the narrow restaurant, which made it look like there were an infinite number of mirrors (within mirrors, within mirrors). Secondly, it was managed by an older German woman we called Auntie Doris, who always sneaked us sweet, delightful things. And last, but not least, was the potato salad. Doris made a German-style potato salad that was tart with vinegar and I couldn’t get enough of it.

I’m still obsessed with a tart potato salad–in fact, when I made this batch last weekend I could hardly stop myself from eating every last bite! The only other thing that draws me to the refrigerator so magnetically is Thanksgiving stuffing leftovers. I’ve been using the Smashed Potato Salad recipe from The Kitchn, but I made a couple of modifications to our tastes. I hope you’ll take this recipe and make it your own, too.

Ingredients

2 pounds petite red potatoes, scrubbed and quartered
3/4 cup mayonnaise
1 teaspoon whole grain mustard
1 heaping teaspoon prepared yellow mustard
1/4 cup finely chopped shallots
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup white vinegar
Thinly sliced scallions, for garnish

Easy Potato Salad | Frock Files #recipes

Instructions

1. Bring a large pot of salted water to a boil. Add the potatoes and boil for 20 minutes, or until tender and easily pierced with a fork.

2. In a large bowl, add ingredients from mayonnaise through black pepper. Stir with a wooden spoon. The potatoes will begin to fall apart–this is a good thing! Once the ingredients are combined, drizzle the vinegar in and stir until it’s evenly distributed.

3. Garnish with green onion.

We’ve been making this potato salad every chance we get! It’s delicious both hot and cold, and it keeps for days. What are your favorite summertime side dishes?

Cool Summer Desserts

The official start of summer is this Saturday! With potlucks and picnic season right around the corner, I thought it might be the perfect time to round up some of my favorite cool summer desserts. These were all big crowd pleasers last year, and they’re all really easy to make.

Cool Summer Desserts | Frock Files

Pineapple Orange Cloud Cake | This recipe uses box cake mix as an ingredient to create a wonderfully moist base for the “cloud” of fluffy frosting and coconut. Mandarin oranges are baked into the cake, and pineapple is mixed into the frosting, both of which contribute a bright pop of freshness.

Cool Summer Desserts | Frock Files

10 Minute Ice Cream Cake | We all scream for…easy ice cream cakes! This is a fun one to whip up with kids. Layer ice cream sandwiches with a simple frosting and freeze for a couple of hours. Easily customizable in size for big or small parties. You could even make individual sized cakes!

Cool Summer Desserts | Frock Files

Vanilla on Vanilla Ice Cream Sandwiches | My husband, who is a vanilla ice cream fanatic, loves these. Soft, salted vanilla cookies are dipped in white chocolate and then used as a delivery system for ice cream. Heaven!

Cool Summer Desserts | Frock Files

Cookies & Cream Affogato | About as simple as dessert can get, but always very impressive for guests–and interactive, too! Let guests pull their own shots of espresso while you line a bowl with Oreo cookies and top it with a generous scoop of gelato. Pour and serve!

What are your favorite summertime desserts?

Frock Files | More Simple Recipes

Kale Recipe Roundup

Since it’s January, I’m on the “eat more veggies!” bandwagon. Kale is my number one veggie of choice, and since I posted my own kale-for-breakfast recipe yesterday, today I wanted to feature five other recipes that I’ve been using in regular rotation lately.

Favorite Kale Recipes | Frock Files
5 Minute Wonton Soup // There are so many things to love about this recipe. It’s quick enough to make for lunch, or for dinner on nights where you feel like you just can’t do another thing. It’s mouthwateringly tasty. And it’ll keep you warm on these cold winter’s nights! I’ve made this over half a dozen times in the past month, and now that I’m looking at the photo, I’m craving it yet again.

Favorite Kale Recipes | Frock Files
Kale and Brussels Sprouts Salad with Bacon and Pecorino // My second favorite vegetable of the moment are brussels sprouts, so you can imagine how in love I am with this salad. I’m really into salads with a lot of substance right now, and this one certainly fits the bill.

Favorite Kale Recipes | Frock Files
Cooked Baby Kale with Onion, Mushrooms, and Sausage // First of all, for you Paleo lovers, this blog is chock full of delicious recipes! I don’t abide by any specific diets, but I sure am a big fan of this recipe. It uses a WHOLE container of baby kale. Yowza! It’s a totally satisfying dinner without making you feel like you need to take a nap for the rest of winter after eating.

Favorite Kale Recipes | Frock Files
Garlic and Parmesan Kale Pasta // This recipe is simple and utterly delicious. I love that it’s also flexible. Gluten free? Substitute GF pasta! Dairy free? Sub olive oil for butter and nix the cheese (try nutritional yeast instead)! The other thing to love about this recipe — and this blog in general — is how budget friendly it is.

Favorite Kale Recipes | Frock Files
White Bean and Kale Soup // My neighbor made a kale and white bean soup, then lo and behold, Melissa of Lulu the Baker posted a recipe a couple of days later for the same thing! Oh, it’s good. I like to throw in some pearl barley to give the soup some heft as a complete meal.

What are your favorite kale recipes? I’m always looking for more!

Cheesy Kale and Egg White Turnover

Cheesy Egg White and Kale Turnover | Frock Files

We usually try to eat light in the mornings, but on the weekends I always want something a little more decadent. These savory breakfast turnovers are a heftier version of what we usually eat for breakfast on busy week mornings. While our usual breakfast sandwiches are open faced, these are crunchy, buttery pockets filled with egg-y, cheesy, kale-y goodness. We use egg whites and Laughing Cow cheese (my favorite thing ever!) to keep us from feeling too guilty, and the kale is a tasty vitamin bonus.

The best thing? They take about 5 minutes of hands-on time. Oh wait, that’s the second best thing. The real best thing is that they taste like heaven.

Cheesy Egg White and Kale Turnover | Frock Files

Ingredients

Pillsbury pie crust (or your own pie crust recipe)
1/3 cup egg whites
1/4 cup baby kale (or regular kale, broken up into bite sized pieces)
2 wedges Laughing Cow cheese
1 regular egg, beaten
Salt/pepper to taste

Instructions:

1. Preheat oven to 425 degrees. Cut your pie crust into 5-6″ squares. Each Pillsbury crust will make 2 squares. Place on a baking sheet lined with parchment paper. Spread one Laughing Cow cheese wedge on each square, leaving 1/2″ around the edge.

2. In a frying pan on medium or medium to low heat (depending on your stove), pour in your egg whites and immediately follow with the baby kale. Scramble everything together. The moisture from the egg whites will help the kale to soften and wilt. Distribute evenly between the two crusts.

3. Fold the crust over so that it forms a triangle. Brush with regular egg. Sprinkle with salt and pepper. Cut a slit for steam to escape. Bake for 12-14 minutes.

Frock Files | More Simple Recipes

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