Butter Egg Ramen

1 package instant Ramen, seasoning packet removed

1 Tablespoon Butter
1 clove Garlic, minced
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Brown Sugar
1 Tablespoon Soy Sauce
1 Egg, lightly beaten
1 teaspoon Everything Bagel Seasoning

Cook the Ramen according to package directions, drain well.

In a pan, heat up the butter over medium heat.  Stir in Garlic and Red Pepper Flakes.  When the garlic is soft, stir in the brown sugar and soy sauce.  

Add the drained noodles to the sauce and toss to coat.  Push the noodles to one side of the pan.  Turn the heat up to 6 and add the lightly beaten egg to the empty side of the pan.  Scramble until just before set.  Mix in the noodle and eggs and remove from heat as soon as eggs are to your liking.  Remove from pan to a bowl to keep eggs from cooking further. 

 
Top with Everything Bagel Seasoning.  

Strawberries and Cream

1 lb. Fresh Strawberries
2 cups Sour Cream
1 can Sweetened Condensed Milk
1/2 cup Whole Milk
1/2 teaspoon Vanilla

9 oz clear cups.

Remove stems and slice Strawberries.  Place sliced strawberries in a medium bowl.

In a large mixing bowl add remaining ingredients.  Wisk to combine.

Place 1/2 cup strawberries into cups.   Top each cup with 1/2 cup cream mixture.  

Note:  Can be stored in fridge for up to 5 days.

Roasted Salmon

Salmon Filets, with skin

1/4 cup Soy Sauce

1 Tablespoon Miso

1/4 teaspoon ground Ginger

1 clove Garlic, minced

1/4 teaspoon Kosher Salt

Have oven rack in lower middle position.   Line a jelly roll pan with foil, and place in oven.  

Preheat oven to 500, with jelly roll pan. 

Pat salmon dry and put on a plate.

Mix sauce ingredients together and pour over salmon.  

Place salmon on hot jelly roll pan, skin side down.  Lower oven temperature to 275.  Roast for 9-13 minutes or until flakes nicely with a fork.

Old Bay Salmon with Lemony Mashed Peas

1 lb. peas, frozen or fresh

1/4 cup Sour Cream

1/2 teaspoon Lemon Zest

3 Tablespoons Lemon Juice

1/4 teaspoon Salt

1/4 teaspoon ground Pepper

1 Tablespoon Olive Oil

1 1/4 lb. skin-on Salmon

2 teaspoons Old Bay seasoning

1 Tablespoon Butter

1 teaspoon dried Thyme

Lemon wedges for serving

Bring a medium saucepan of water to a boil over high heat.  Add peas and cook until tender, ~5 minutes.  Reserve 1/4 cup of the water, then drain.  Combine the peas, the reserved water, sour cream, lemon zest, lemon juice, salt and pepper in a food processor.  Pulse until roughly chopped.  Spread 1/4 portion onto 4 plates.

Heat oil in a large cast-iron skillet over medium-high heat.  Sprinkle salmon with Old Bay and add to the pan, skin-side up.  Cook, flipping once, until it is browned and add to the pan, skin-side up.  Cook, flipping once, until it is browned and flakes with a fork, 6-7 minutes total.

Arrange the salmon on top of the peas.  Add butter and thyme to the pan.  Cook, stirring, until the butter is brown and fragrant, ~30 seconds.  Drizzle over the salmon.  

Serve with lemon wedges.  

Lemon Chicken Orzo Soup with Spinach

2 Tablespoons Olive Oil, divided
1 1/2 cups chopped Onions
1 1/2 cup chopped Carrots

1 1/2 cup chopped Celery

2 cloves Garlic, minced

1 Bay Leaf

1 teaspoon dried Oregano

1 1/4 teaspoon salt
3/4 teaspoon ground pepper
4 cups Chicken Broth
2/3 cup Orzo
5 oz chopped Spinach

1 Rotisserie Chicken, shredded
1 lemon, zested and juiced

Heat 1 Tablespoon oil in a large pot over medium-high heat.  Add onions, carrots and celery to the pan.  Cook, until the veggies are soft and lightly browned, 3-5 minutes.  Add garlic, bay leaf and oregano.  Cook, stirring, until fragrant, ~1 minute.  

Add broth and bring to a boil over high heat.  Add orzo.  Reduce heat to maintain a simmer, cover and cook for 5 minutes.  Add spinach and continue cooking until the orzo is tender ~5-8 minutes more.

Remove from heat.  Discard bay leaf.  Stir in chicken, lemon zest, lemon juice.  

Lemony Salmon & Orzo Casserole

2 Lemons
1 pint Cherry Tomatoes
2 medium Leeks, light green and white parts only, thinly slicked (~1 1/4 cups)

4 cloves Garlic, minced

6 Tablespoons Olive Oil, divided

2 Tablespoons Capers, rinsed, divided

4 cups Chicken Broth

2 cups Orzo

2 teaspoons Salt, divided

1 1/2 lbs skinless Salmon filets, cut into large chunks

1 lb. fresh Asparagus, trimmed and cut into 1 inch pieces (3 cups)

1/2 teaspoon ground Pepper

2 Tablespoons dried Dill, divided 

Preheat oven to 425.  

Zest both lemons.

Cut 1 lemon in half and thinly slice; remove and discard seeds and lemon end.  Juice the remaining lemon (~2 Tablespoons); set aside.  

Place the lemon slices, tomatoes, leeks, garlic, 2 Tablespoons oil and 1 Tablespoons capers in a 9x13 dish; toss to combine.

Bake, uncovered, until the tomatoes have begun to burst and the lemon has softened, 15-18 minutes.  

Remove from oven; gently stir in broth, orzo and 1 teaspoon salt.  Cover with foil.  Bake until most of the liquid has been absorbed and the orzo is al dente, ~20-25 min.  

Meanwhile, season salmon and asparagus with pepper and the remaining 1 teaspoon salt; drizzle with 2 Tablespoons oil.

Once the orzo is al dente, remove the baking dish from the oven; stir in the asparagus and 2 teaspoons of dill.  Nestle the salmon into the orzo mixture.  Bake, uncovered, until the salmon is cooked through and flakes easily when tested with a fork, ~10 minutes.  

Meanwhile, combine the reserved 2 Tablespoon lemon juice, lemon zest, and the remaining 2 Tablespoons oil, 1 Tablespoon Capers and dill in a small bowl.   Serve the sauce alongside the casserole.  

Muffin-tin Omelets with Feta & Peppers

2 Tablespoons Olive Oil

3/4 cup diced Onion

1/4 teaspoon Salt, divided

1 medium Red Bell Pepper, diced

1 teaspoon Oregano

8 Eggs

3/4 cup crumbled Feta Cheese

1/2 cup Milk

1/2 teaspoon ground Pepper

2 cups chopped fresh Spinach (2.5 oz)

1/4 cup diced Tomatoes

Frank's Red Hot Sauce

Preheat oven to 325.

Heat Oil in a large skillet over medium heat.  Add onion and 1/8 teaspoon salt; cook, stirring occasionally, until starting to soften, about 3 minutes.  Add diced bell pepper and oregano; cook, stirring, until the veggies are tender and start to brown, about 4-5 minutes.  Remove from heat and let cool for 5 minutes.  

Whisk eggs, feta, milk, pepper and remaining 1/8 teaspoon salt in a large bowl.  Stir in spinach, tomatoes, and the veggie mixture, including any residual oil.  Liberally coat a 12-cup muffin tin with cooking spray. Divide the egg mixture among the prepared muffin cups (~1/4 cup each.)

Bake until firm to the touch, ~25-30 minutes.  Let stand for 5 minutes before removing from the tin.  Eat with Frank's Red Hot Sauce.