Shrimp and Savory Oatmeal Recipe

Did you know that January is National Oatmeal Month? I am a huge Shrimp and Grits fan, but in a pinch making this Shrimp and Savory Oatmeal recipe still feeds that fix without all the time needed to cook grits. I also find that substituting a savory oatmeal for grits is more stick to your ribs filling, while also being slightly faster to cook, slightly lower in calories and carbs, and richer in fiber, vitamins, minerals and protein. I openly admit adding the butter and cheese and bacon and shrimp does not make it any healthier, just more delicious!
Shrimp and Savory Oatmeal Recipe, all the flavor of Shrimp and Grits but faster to prepare and healthier but still all the comforting flavors

When I made these for New Year’s Day, I had plain oatmeal in one pot which I cooked alongside another pot of the savory oatmeal. My version of savory oatmeal includes toasting it, cooking it in a mix of water and bit of cream, then stirring in parmesan and green onions.
Shrimp and Savory Oatmeal Recipe, all the flavor of Shrimp and Grits but faster to prepare and healthier but still all the comforting flavors
Then I set up my kitchen counter to have multiple toppings for an Oatmeal Buffet, from various flavored salts and hot sauces to smoked honey, crumbled bacon, and shrimp. Various fruits and a container of brown sugar can offer some sweetness. After a cold morning hike or shoveling snow or ice, this would be a perfect breakfast for a group that’s so easy to put together. But it’s also a great anytime meal! On an everyday basis, I tend to just toast the oatmeal, cook it in a milk water mix, and then add parmesan.

Savory Oatmeal Recipe, toast the oatmeal, cook with a milk water mixture, and add parmesan Savory Oatmeal Recipe, toast the oatmeal, cook with a milk water mixture, and add parmesan

You’ll notice for this savory Oatmeal I added an extra layer of flavor by toasting the Oatmeal with butter before cooking it in the milk and water mixture. This can work even if you don’t want to add the cheese as a special trick when making Oatmeal. This works both with steel cut or old-fashioned oats.

[Read more…]

Signature

Recipe for Sheet Pan Smoked Salmon and Dill Quiche

Really, this recipe for a Sheet Pan Smoked Salmon and Dill Quiche I made for a White Elephant Party Potluck is an accumulation of three recipes and a lot of cheating. I was inspired to make a sheet pan quiche in the first place from Smitten Kitchen’s Mushroom and Spinach Sheet Pan Quiche, but then mashed up the idea from Saveur of Salmon and Dill Quiche, and added in the dill sauce from a recipe on Food 52 for Salmon with Dill Slather.

It’s a simple quiche made for a lot of people, but the use of smoked salmon and dill and a side sauce still makes it fancy, at least I think! Sheet pan quiche is so practical for a group while being pretty low effort in the kitchen and can be served warm or room temperature.
Recipe for Sheet Pan Smoked Salmon and Dill Quiche Recipe for Sheet Pan Smoked Salmon and Dill Quiche

I found recipes that included making the dough from scratch – but I just didn’t feel like putting that much work into it. I also wanted something lighter then pie dough, and so I chose instead to use frozen puff pastry sheets so if people at the party wanted to hold it to eat, they could. They could choose to eat it plain, or add in the dill sauce for a little richness.

Recipe for Sheet Pan Smoked Salmon and Dill Quiche

Ingredients:

  • For the Sheet Pan Quiche
    • 12 eggs
    • 4 cups half and half
    • A few pinches freshly grated nutmeg
    • Salt and freshly ground black pepper
    • 8 ounces smoked salmon, cut into small pieces – add more salmon if you want more fish per bite but I didn’t want it too fishy for the party
    • 1/4 cup coarsely chopped fresh dill
    • 1 tablespoon melted butter
    • Olive Oil or other cooking spray
    • 1 Package Frozen Puff Pastry Sheets, defrosted
  • For the Dill Sauce
    • 1 cup sour cream
    • 3/4 cup Greek yogurt
    • 1/4 cup coarsely chopped fresh dill

Directions:

  1. First, let me emphasize this – puff pastry sheets dry out very quickly. You will want to already have made the quiche filling and have it ready before you start rolling out the sheets. However, you do need the sheets to be softened, so defrost it from the freezer in preparation the night before.
  2. Combine the 1 cup of sour cream and 3/4 cup of Greek yogurt in a bowl. Add in the 1/4 cup of chopped dill, along with a good pinch of sea salt and some cracked black pepper. Mix well and then chill in the refrigerator for a few hours.
  3. Beat the 12 eggs, 4 cups half and half, pinches freshly grated nutmeg, salt and freshly ground black pepper until well blended in a mixing bowl.
  4. Spray an 18″ x 26″ sheet pan with the olive oil. Unwrap the puff pastry sheet and lay out on the pan, spraying between layers. You will have to layer the sheets slightly on top of each other to get them fully across the length of the pan, and need a few on each half to make it thick enough. I left a little bit of an edge along the four sides that was maybe 1/2 inch, and I brushed these with the 1 tablespoon of melted butter.
  5. Pour in the egg and half and half mixture. Sprinkle in the small pieces of smoked salmon and liberally scatter all over with the 1/4 cup of chopped fresh dill.
  6. Bake at 375 F for about 20 minutes or until you see the quiche set.
  7. Let cool before you but it into the size squares you want to serve at the party. Serve with a dollop of optional dill sauce.

Recipe for Sheet Pan Smoked Salmon and Dill Quiche Recipe for Sheet Pan Smoked Salmon and Dill Quiche

The dill sauce is also pretty much good for everything – people were dipping in veggies into it too! The recipe for the dill sauce comes from something I saw that could be served with a salmon dish – so you could also just make it for dinner with your fish. As in all quiches, this tastes great room temperature or warmed up.

What’s your favorite dish to bring to a potluck party?

 

Signature

Amazing Crackers + A Modern Way To Cook Cookbook Review

Today, I’m going to give you my thoughts as part of A Modern Way To Cook cookbook review, as well as share my favorite recipe I’ve made from the book so far, simple but super tasty Amazing Crackers. I’ve been cooking from Anna Jones’ a Modern Way To Cook for a while because it has so many recipes. The cover promises 150+ recipes which I think underestimates all the idea potential here. Several recipes list variations to substitute a certain seasonal ingredient for another, such as switching out tomatoes with beets. And there are definitely lots of flavor combinations to make tasty dishes.
Anna Jones cookbook A Modern Way to Cook Amazing Crackers recipe by Anna Jones for her cookbook A Modern Way to Cook recipe by Anna Jones for her cookbook A Modern Way to Cook

[Read more…]

Signature

Salted Almond Butter Chocolate Bars + Easter Recipes Roundup

Easter is here already? It really seems April is speeding by for me this year – though perhaps part of this is helped by how much is on my calendar this year, I think this Easter weekend is actually the only weekend that isn’t packed with plans already. I also just had my second food list published on Eater P – in January it was the PDX Essential Ramen List and now I have a list of Hottest Portland Popups.  But I still squeezed some new recipe trying from a cookbook.  If you have a little free time and some extra chocolate bunnies, have you ever considered re-purposing the chocolate into making your own chocolate treats? Like say, Salted Almond Butter Chocolate Bars? I also will highlight some other possibilities for Easter recipes.
Recipe for Salted Almond Butter Chocolate Bars, a vegan chocolate bar you can easily make in 30 minutes, adapated from A Modern Way To Cook by Anna Jones

[Read more…]

Signature

Lemony Spinach and Pasta Salad with Cherry Tomatoes and Feta

At work, I organize a quarterly potluck for my team in Oregon as a way for us to have time to decompress from our normal lunch routines and work day by socializing together, talking about how our projects are going and how our lives are going to connect professionally and personally. So, I’m always looking out for dishes that I can contribute that can be prepped at home the day before, can be cold or room temperature, and can be vegetarian and nut-free to accommodate some dietary restrictions. This Lemony Spinach and Pasta Salad with Cherry Tomatoes and Feta Recipe is one I prepared last time.
Lemony Spinach and Pasta Salad with Cherry Tomatoes and Feta Recipe: very easy to make and quick to prepare the day before, and substantial enough to feed a group and can be cold or room temperature, perfect for a potluck recipe

So I can definitely tell you from experience that this dish is very easy to make, quick to prepare, and substantial enough to feed a group when you don’t know what everyone else is bringing. In this case I used vegetable pasta, but you can use regular pasta if you wish or gluten-free pasta, and you can use a variety of pasta shapes.

If you want to make this dairy-free as well you can cut out the feta for chopped olives instead to still have bit of slight salty kick and Mediterranean feel. For me, I served the feta on the side so people could choose whether to add it or not. You can also consider adding slivered almonds for texture, or if you want protein some diced grilled chicken.

Lemony Spinach and Pasta Salad with Cherry Tomatoes and Feta Recipe

Ingredients:

  • 12 ounces pasta – penne, rotini, elbow, farfalle shapes all would work well, a shape you can stab with a fork
  • 4 cups baby spinach (approximately – I used 4 handfuls!)
  • 3 1/2 cups heirloom cherry tomatoes, halved – I like using both red and yellow tomatoes here. Alternately, you could use red tomatoes and for yellow add in some bell pepper.
  • 1 1/2 cups crumbled feta cheese
  • 7 tablespoons extra-virgin olive oil
  • 4 tablespoons lemon juice (approximately a juice of a large lemon)
  • 3 tablespoons whole grain mustard
  • 2 garlic cloves, minced
  • 2 teaspoons grated lemon peel
  • Salt, to taste
  • Pepper, to taste

Directions:

  1. First, cook your pasta in a pot of salted water until al dente and drain. Immediately rinse with ice cold water to cool the pasta, drain well and place in a large container that has room to toss in the other ingredients. I honestly had to use 2 mixing bowls, and then my final serving vessel to take to the potluck was a big 13×9 casserole dish from my mother-in-law.
  2. Now, add your 4 cups of baby spinach and the 3 1/2 cups of halved heirloom cherry tomatoes. You can also add in your 1 1/2 cups crumbled feta cheese now, or hold off and serve the feta on the side as an optional addition.
    Lemony Spinach and Pasta Salad with Cherry Tomatoes and Feta Recipe: very easy to make and quick to prepare the day before, and substantial enough to feed a group and can be cold or room temperature, perfect for a potluck recipe
  3. In a bowl, whisk the 7 tablespoons of olive oil, 4 tablespoons of lemon juice, 3 tablespoons of whole grain mustard, 2 minced garlic cloves, and 2 teaspoons of grated lemon peel. Season with salt and pepper to your liking.
  4. Pour the dressing and now toss everything! Now you can put this in the fridge and you are all set to take it to your potluck or gathering the next day, and you can serve this cold or room temperature.
    Lemony Spinach and Pasta Salad with Cherry Tomatoes and Feta Recipe: very easy to make and quick to prepare the day before, and substantial enough to feed a group and can be cold or room temperature, perfect for a potluck recipe

I like how the dressing has the brightness of the lemon, but a bit of bite from the garlic and bit of spiciness from the mustard. The bursts of cherry tomatoes and creamy slight salt from the feta make this a good flavor combination. The colors of the green, red, yellow and white looks great, and it’s healthy to make up for the inevitable stack of sweets that show up at a potluck, am I right?

Lemony Spinach and Pasta Salad with Cherry Tomatoes and Feta Recipe: very easy to make and quick to prepare the day before, and substantial enough to feed a group and can be cold or room temperature, perfect for a potluck recipe
This recipe is adapted from one on Epicurious for Lemon Pasta Salad with Tomatoes and Feta, but I added the spinach and ignored the bell peppers as I was upping the cherry tomatoes instead. Other versions I have seen include a Lemon Pasta Salad recipe from Food Network by the Neelys that use the same dressing but add asparagus, peas, and dill leaves instead of the spinach, so this is a very versatile pasta salad recipe.
Lemony Spinach and Pasta Salad with Cherry Tomatoes and Feta Recipe: very easy to make and quick to prepare the day before, and substantial enough to feed a group and can be cold or room temperature, perfect for a potluck recipe

I bought my cherry tomatoes, spinach, and feta from Costco – which meant I now had the unexpected consequence of a LOT of feta since the container was so large. I chose to use the feta in another potluck dish I’ll share in a future post.

Do you have a go to recipe for a potluck? What do you make?

Signature