Citrus Salmon With A Orange Beurre Blanc

Citrus Salmon With A Orange Beurre Blanc
The Sauce Is Smooth As Velvet & Perfect For Salmon!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients
2 8oz. skinless Salmon filet, cut into fourths
1 orange, sliced
1 lemon, sliced
1 lime sliced
2 cups orange juice
1 1/2 sticks butter (diced) + 2 tbsp
1 tbsp white wine vinegar
2 tbsp olive oil
parsley leaves for garnish
salt
pepper

Cooking Tools

Non stick skillet/ frying pan

Saucepan 

Directions
Salt and pepper salmon filet.  Heat skillet on medium temperature and melt 2 tbsp butter and olive oil. Pan fry salmon 2 minutes on all sides, set aside. In a saucepan, bring orange juice to a boil then reduce to a simmer, add vinegar.  Reduce by half (about 1 cup). Remove the reduced liquid from heat.  Whisk in butter, small amounts at a time and continue to whisk until all the butter is incorporated. Place sliced oranges, lemon & lime on a serving platter.  Place salmon filet on top and drizzle with the Orange Buerre Blanc. Garnish wit parsley leaves.
Yields 8 servings

Quiche Florentine Boule

Quiche Florentine Boule
Spinach, Onions, Garlic, Cheese, Oh My!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 40 + minutes

Ingredients
1 medium size Boule Round Loaf or similar
5 eggs, whisked
1/2 cup heavy cream
1 cup Smoked Gouda, shredded
1/2 cup Fontina, shredded
3 cups fresh baby spinach
1 cup onions, sliced thin
1 clove garlic, grated
1 tbsp butter
1 tbsp olive oil + greasing
salt
pepper

Cooking Tools

Sheet pan

Medium mixing bowl

Medium skillet/ frying pan

Directions
Preheat oven to 350 Degrees F.  Hollow out center of bread loaf, leaving a 1 inch edge.
Grease the outer bread with olive oil and place 1/2 cup of the Smoked Gouda at the bottom of the loaf. In a skillet on medium heat, melt butter and olive oil.  Saute onions and garlic until translucent, salt & pepper to taste..  Add in spinach until moisture is totally evaporated. Set mixture aside until cooled.  In a mixing bowl, whisk eggs, cream, then fold in the rest of the smoked Gouda, Fontina, salt & pepper, the cooked onions and spinach.  Pour into bread bowl and place on sheet pan and bake in the oven for 40 minutes.  Test center with toothpick to make sure the center is fully cooked. Adjust time accordingly. Let come to room temperature before slicing and serving.
Yields 1 Bread Bowl

Raspberry Lemon Cloud

Raspberry Lemon Cloud
Just Heavenly And No Baking!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: No cooking required
Cooling Time: 3+ hours

Ingredients

8 oz. fresh raspberries

1 1/2 cups heavy whipping cream

1 Lemon Jell-O Instant pudding mix

1 cup cold milk

1 cup lemon curd (jarred is fine)

zest of 1 lemon

1/2 can sweetened condensed milk

1/2 tsp vanilla bean paste

Cooking Tools

1 medium mixing bowl

1 large mixing bowl

Electric hand mixer 

Directions
In a medium mixing bowl; whisk milk and Jell-O pudding mix and refrigerate.  In a cold mixing bowl, whisk; heavy cream and vanilla bean paste until almost fully whipped. Slowly whip in the pudding mix, lemon zest and sweetened condensed milk. Whip on high until fully whipped. Place dollops of lemon cloud in a serving dessert dish.  Dollop of 1 tbsp of lemon curd and top with fresh raspberries.  Refrigerate for a few hours before serving.
Serves 6

Company Chicken

Company Chicken

Trisha Yearwood's Recipe, Food Network!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour

Ingredients
6 boneless, skinless chicken breasts (about 3 1/2 pounds)
4 envelopes Italian dressing mix
2 tbsp vegetable oil
2 tbsp unsalted butter
1 pound white mushrooms, sliced 
One 10 3/4-ounce can cream of mushroom soup https://www.campbells.com/
6 ounces cream cheese
3/4 cup dry white wine
2 tbsp green onions, chopped
salt
pepper

Cooking Tools

Large skillet

Large baking dish 

Directions
Preheat the oven to 350 degrees F.  Coat the chicken breasts in the dressing mix.
Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with chopped green onions and serve.
Serves 6