Thursday, July 11, 2013

July 10-Salmon Baked in Foil & Oven Crisp Sweet Potatoes

Salmon Baked in Foil 
By Giada De Laurentiis
4 5oz salmon fillets
2 tsp + 2tbsp olive oil
salt & pepper
3 tomatoes, chopped
2 shallots, chopped
2 tbsp lemon juice
1 tsp dried oregano
1 tsp dried thyme
*I also added a small can of black olives, sliced.

1. Preheat oven to 400. Sprinkle salmon with 2 tsp oil, salt, and pepper.
2. In a medium bowl, toss tomatoes, shallots, olives, 2 tbsp oil, lemon juice, oregano, thyme, salt, and pepper.
3. Place salmon fillet oil side down atop a sheet of foil. Wrap the ends of the foil in a spiral shape. Spoon the tomato mixture over the salmon. Fold sides of the foil over the fish/tomato mixture, covering completely, to seal the packet closed. Place pack on a heavy baking sheet. Repeat for each fillet.
4. Bake until done, about 25 minutes.

Oven Crisp Sweet Potatoes
2-3 sweet potatoes, cut into thin slices
2 tbsp olive oil
1/2-1 tsp cayenne pepper (I used 1 tsp and 2 potatoes and the ratio made for pretty spicy spuds!)
salt & pepper

1. Toss all ingredients to coat potatoes.
2. Lay potatoes on a baking sheet and back on 400 for about 30-40 minutes, or until potatoes are crisp done.

Monday, July 1, 2013

July 1- Beef Sirloin Steak w/Baby Spinach

I married a carnivore.

 I usually don't eat much red meat, but I'm definitely willing to expand my horizons to feed my hungry hubby. I had been looking for ways to incoorporate beef into the dinner repetoire and stumbled across this gem. I'm really glad I found a beef recipe that both of us enjoy!

Thank you, Campbell's Kitchen for making dinner so easy and so delicious! 

Beef Sirloin Steak with Baby Spinach
Original recipe by Campbell's Kitchen
2 tbsp olive oil
1lb boneless beef sirloin steak (about 4 pieces)
1 large onion, sliced
1 red pepper, chopped
3 cloves garlic, minced
1 10.75oz can Cream of Mushroom Soup
1/2 cup water
2 tbsp balsamic vinegar
1 tbsp chopped fresh rosemary leaves (can also use 1 tsp dried rosemary, crushed)
1 bag fresh baby spinach

1. Heat 1tbsp oil in a skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove beef from skillet and drain any fat.
2.  Heat the remaining 1tbsp oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until vegetables are tender-crisp, stirring often.
3. Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook for 2 minutes or until beef is desired doneness. Enjoy!

Campbell's suggests serving with mashed potatoes. We enjoyed ours with baked. Just a matter of preference, but I would say that potatoes complete the meal!