All posts filed under “Recipes

comment 0

An Instant Pot Duo Recipe

Instant Pot Beef Stew

I was recently gifted the Instant Pot Duo ~ well, 3 months have past since I was gifted it but that’s another story.

The Instant Pot looks more complicated than my rice cooker but so far it appears to be easy to use.

I did have to deal with a psychological block: when we were at a friend’s for lunch a few years back, she had used a pressure cooker to make her lentil beans and while we were waiting for them to cook, the pressure cooker blew up in her kitchen and we spent lots of time cleaning lentils from the walls, cabinets, ceiling and floors.

So ~ with that small (uh, large) remembrance in mind, I stealthily tiptoed around the Instant Pot making sure I read all the directions.

There is one very small piece of instruction that I believe they left out ~ well, I can’t find it in my User Manual.  When you start the Instant Pot (once everything is in the pot and the lid is securely closed), it has to warm up before it actually starts.  The “Keep Warm” button was lit when I started my recipe and it didn’t turn off until the Instant Pot reached its desired temperature to begin.

Instant Pot Duo

That made me a little nervous because I assumed I had done something wrong but two recipes later and that seems to be a pattern ~ well, okay, two times is not much of a pattern but it’s what I’ve got right now.

The first recipe I made was one I found on the internet for a beef stew.  In our household the reviews were mixed “it was okay” to “it was very good.”  Of course, when I make a new recipe I usually introduce it to the family with “you will love this!”  I find the brain has a funny way of enveloping what it’s told although quite honestly, my husband’s brain is a little harder to deal with (laughing).

I have to say that I deviated a little from the original beef stew recipe by Damn Delicious. I didn’t add Worcestershire sauce, caraway seeds nor celery.  I tend to like my soups less complicated.  I also replaced the all purpose flour with tapioca flour (a habit from my paleo days). In spite of that it came out great!

Instant Pot Beef Stew

Looking scrumptious, eh?

Instant Pot Beef Stew

Print Friendly, PDF & Email
comment 0

Mushroom Stroganoff with Spinach and Peas

 

Mushroom Stroganoff with Spinach and Peas

Today I decided to make a recipe from the Sun Basket website.

Have you heard of Sun Basket?  They are a company, similar to Blue Apron or Hello Fresh, where you can order meals by having the ingredients of that meal delivered to your home.  Then you can make it when you’re ready.  They send along a recipe book for all of the meals for that particular week.

I usually only order 2 different meals when I need a break from trying to think of what to make and want to try something new ~ which is not too often.

Like Hello Fresh, I’ve received food that is not good to use, mainly vegetables that have gone bad.  Sun Basket is good at giving me credit but the fact is, you don’t have the complete meal that you anticipated you would and you wind up having to substitute.

This Mushroom Stroganoff with Spinach and Peas recipe is not one that I ordered but it was in the recipe book and sounded interesting so I decided to try it.

I am not a mushroom eater ~ and I would never eat them raw.  But I’ve tried the cremini mushrooms in this recipe and they actually taste pretty good so ~ why not try a new recipe?

Surprisingly this meal came out quite good.  I say surprisingly because the cream is made with almond milk which is a little bit of a twist, wouldn’t you say?

Mushroom Stroganoff with Spinach and Peas

Although the recipe does not call for parmesan cheese, I shaved a little on top.

Here’s the link where you can find this recipe.  It’s pretty easy and makes for a filling meal.

Enjoy!

Print Friendly, PDF & Email
comment 0

Corned Beef Hash with Fried Eggs – Paleo

Corned Beef Hash with Fried Eggs

On this cold bitter morning, I left the house with a grocery list in hand with every intention of getting all the groceries at only one store. No grocery store hopping for me today.

Upon exiting the car, I was immediately hit with a northern wind that me feel that my face was going to freeze.  Spontaneously, my gloved hand raised and covered my mouth.

Brrrr.  Quickly walking to the entrance of the store, I picked up a grocery cart, swiped it with a cleaning cloth and proceeded to the produce section.

How does my husband do it?  I wondered.  Here I drive around in a Ford Escape that has remote startup and heated seats and the poor guy leaves home every morning in a 1997 Toyota Camry that has, well, heated nothing.  By the time he makes it to work the car has just started to warm up.  Then it sits all day outside and he has to get in the cold car for a cold trip home.

I decided I was going to make him a special dinner today for his daily sacrifice and since one of his favorite meals is Corned Beef Hash, I was determined to make it for him.  That would hopefully help his mood when he arrived home, right?

After finding everything on my list I was about to check out when I suddenly remembered, where’s the corned beef?  So ~ off to the back of the store I went.  I waited as the butcher helped another customer.  Asking for what I needed, he led me to the place where I could select the corned beef that I was looking for.

$25.00!!!!  Granted it was 3.5 pounds but I felt insulted.  No, no way am I going to pay $25.  Besides, I reasoned, it was too much meat and the recipe I had only called for 8 ounces.

So, I left the store after paying for my groceries.  Driving around, I decided to call another store and see if they had corned beef.  The first store I called was Lunds and Byerlys.  This should be the model store for all stores, well except for their prices.  The aisles are wide and you don’t bump into people, the store is organized so well and they always seem to have what I want.

I was transferred to the meat department and the woman assured me that “yes, we have corned beef but only have two left.  Shall I put one aside for you?”  Of course I said.  I asked if they sold it by the pound and she said yes. “How much?” I wanted to know.  $11.00.

So she put it it aside for me and I gleefully drove there to pick it up.

There’s a lot of love for my husband in my heart ~ the $33.00 I paid for the almost 3 pounds was more than what I was willing to pay before but I reasoned it was worth it.  Stepping into this store makes my heart soft which is why I don’t go in there very often.  Everything is packaged so beautifully, including the beef brisket.

And so ~ I have to say this “love” meal came out quite delicious. Although I had a recipe to start, I had to go out “on my own” and figure things out as I went along.

The ingredients for this dish are simple.  I started with a medium onion and a yam (or white sweet potato for paleo-ites).  I diced the onion and threw it in the oiled skillet, mixed it around until it was almost cooked through then added the diced yam.

Yam and Onion

This process doesn’t take too long but you do want to make sure the potato is almost cooked before adding the beef.

Yam and Onion

The only herb I used in this was tarragon as the beef comes seasoned.  You could use any other herb you like ~ I chose tarragon because it seems to be used in so few recipes and I like the flavor.

Tarragon

For the corned beef brisket, you just follow the directions on the label as to how long to cook it … well, that is, unless it doesn’t come with instructions.  The only instructions I had were to cook it until it was cooked to 165 or 170 degrees.  I’m glad I had a meat thermometer.  Whew!

Although I had 3 pounds of beef, I decided to halve it and freeze the other half for another day.  The 1.5 pounds I baked took almost 2 hours.

Corned Beef Brisket

I left it out to cool for about 15 minutes before I cut it into small pieces for the corned beef hash.

Corned Beef Brisket

But first I had to cut the fat off of it.

Corned Beef Brisket

Dice Corned Beef Brisket

Once the potato is almost cooked, add the cut corned beef brisket to the skillet and blend it to combine it all.

Looks pretty good, eh?

Corned Beef Brisket with Fried Eggs

And here’s the recipe for you to enjoy ~

Corn Beef Hash with Fried Eggs ~ Paleo

4

Corn Beef Hash with Fried Eggs ~ Paleo

Corned Beef Hash with Fried Eggs

Ingredients

  • 1.5 lb corned beef, cooked and cut in small pieces
  • 1 large yam or white sweet potato, peeled or unpeeled then cut into small pieces
  • 1 medium yellow onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons tarragon
  • 1 or 2 eggs, sunny side up

Instructions

  1. In a large skillet, add the olive oil and heat through until hot.
  2. Add the diced onion and cook until almost clear.
  3. Add the potato and cook until almost soft.
  4. While the potato is cooking, cut the cooked corned beef brisket into small bite sized pieces then add it to the potato mixture.
  5. Stir everything together until it's well blended then stir again every few minutes until the potato is fully cooked. If it gets too dry, add a little bit of water to the mixture and continue to stir.
  6. Once the beef mixture is thoroughly cooked, fry your egg(s).
  7. Add the beef mixture to a bowl and put the egg(s) on top.
  8. Enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2018/02/01/corned-beef-hash-with-fried-eggs-paleo/

For additional paleo recipes, click here.

Print Friendly, PDF & Email
comment 0

Slow Cooker Chicken Mole Tacos

Slow Cooker Chicken Mole Tacos

These were one of the best Chicken Mole Tacos I have ever tasted.

I found the original recipe in a Better Homes & Garden Magazine and have searched the internet for it but for some reason it’s not found.  The original recipe was created by Robby Melvin but I have adapted it and you get to be the recipient of it’s deliciousness.  Yay for you!

Alright so ~ a disclaimer here ~ I don’t like very spicy sauces so you’ll need to add extra adobo sauce if you want it spicier.

One of the things that I normally do NOT have in my cupboard because I enjoy them way too much are tortillas.  In this recipe I used flour tortillas because the mole sauce is so juicy and the flour tortillas hold up much better.

Flour Tortillas

Here’s a peek at what your slow cooker will look like when the chicken is almost ready …  Uh, shoulda made more, eh?  Well, this is 4 chicken thighs for two of us.

Slow Cooker Chicken Mole Tacos

It was, well, pretty close to perfection … 🙂

Slow Cooker Chicken Mole Tacos

I decided to use Manchego Cheese which is a white cheese that I find at Costco but, you can use any cheese your heart desires.

Ready to see the recipe?

Here you go ~

Slow Cooker Chicken Mole Tacos

2-4

Slow Cooker Chicken Mole Tacos

Slow Cooker Chicken Mole Tacos

Ingredients

  • 1 14 ounce can unsalted diced tomatoes
  • 1/2 cup chopped yellow onion
  • 1/4 cup sliced almonds
  • 1 ounce semi sweet baking chocolate finely chopped
  • 1/4 cup raisins (1 small box)
  • 1/4 chicken stock
  • 1/2 tsp ground cumin
  • 1/2 Tbsp canned adobe sauce (from the chipotle chili can)
  • 1/2 tsp ground cinnamon
  • 1 chipotle chili, canned in adobo sauce
  • 2 garlic cloves, smashed
  • 4 bone-in chicken thighs with no skin (or remove skin once cooked)
  • 1/2 tsp salt
  • 1 ounce cheese, shredded (I used Manchego)
  • Tomatoes
  • Flour tortillas

Instructions

  1. Make the mole sauce in a food blender by adding the following and blending until smooth:
  2. tomatoes, onion, almonds, chocolate, raisins, chicken stock, cumin, adobo sauce, cinnamon, chipotle chiles and garlic
  3. Sprinkle the chicken with salt and pepper then place it in your slow cooker.
  4. Add the blender mixture over the chicken.
  5. Put the lid on the slow cooker and cook on low for 6-8 hours.
  6. When the chicken is ready, remove them from the slow cooker and remove the bones from the chicken.
  7. Shred the chicken into pieces and return them to the slow cooker.
  8. Discard the bones.
  9. Heat the tortillas on a skillet one at a time on medium heat.
  10. Add the chicken mixture, cheese and any other toppings you'd like to the tortillas and enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2018/01/12/slow-cooker-chicken-mole-tacos/

Print Friendly, PDF & Email
comment 0

Turkey Cashew Chili

Turkey Cashew Chili

What to do with all the leftover turkey from Thanksgiving?

Actually, we were fortunate to have had all the turkey and fixings provided because we headed out of town to socialize with 40+ relatives.  And when a person is from out of town, they aren’t obligated to bring anything.  Pretty cool, no?

We did take some chips and dip though as that was “travel easy” and they were eaten up quickly.

When we returned home though, we went to Costco and they had a large turkey breast with dressing already prepared at half off the original cost.  So ~ we purchased it and my husband has been eating turkey sandwiches all week.

But that can get boring, no?

So I searched the world wide web (there is a lot out there) and found a recipe that I adapted and included cashews also ~ because I think cashews should always be included in chili.

This Turkey Cashew Chili, although it has beans, is more tomato-y tasting.  Just so you know …  UNLESS, you let it sit for awhile.  Then the beans and tomatoes blend perfectly.  That’s the best way.

So ~ here’s the recipe for you.  Enjoy!

 

Turkey Cashew Chili

Category: Entree

6

Turkey Cashew Chili

Turkey Cashew Chili

Ingredients

  • 2 Tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 3 tablespoons minced garlic
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 28-ounce can whole tomatoes (crush them while cooking)
  • 1 teapoon tomato paste
  • 1 cup chicken stock
  • 2 15 oz cans kidney beans
  • 2 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • 4 cups of shredded, cooked turkey meat
  • 1 teaspoon honey
  • 3/4 cup cashews
  • Possible toppings: chopped green onion, sour cream, shredded cheese

Instructions

  1. In a large pot, heat the olive oil on medium heat.
  2. Add then saute the onions, pepper, garlic, and spices (including the salt and pepper) until the veggies are soft.
  3. Add the canned tomatoes, chicken stock, cooked turkey, tomato paste, and kidney beans.
  4. Bring to a simmer and reduce heat to low for approximately one hour.
  5. Add the honey and simmer another 10 minutes.
  6. Enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2017/11/30/turkey-cashew-chili/

Print Friendly, PDF & Email
comment 0

Chili with Cabbage and Fresh Tomatoes

Paleo Chili with Cabbage and Fresh Tomatoes

Have you ever purchased a food item from the grocery store that was too much to use in one meal?

Well, as you can see, I purchased a whole schlew of tomatoes.

Grape Tomatoes

Since I had chili on my mind, I decided to use these tomatoes in my chili ~ good paleo chili recipe with cabbage and fresh tomatoes.  I couldn’t go wrong.

I decided to use chili powder, garlic powder, ground cumin and oregano as my seasonings.

Seasonings

Since everything pretty much got thrown in a large skillet, this recipe is on my list of “simple and easy chili recipes.”

Chili with Cabbage and Fresh Tomatoes

Make sure you adjust the seasonings (spices) to your taste.  Some people like spicy chili but I prefer mine mild.

And … here’s the recipe.

Chili with Cabbage and Fresh Tomatoes

Chili with Cabbage and Fresh Tomatoes

Chili with Cabbage and Fresh Tomatoes

Ingredients

  • 2 teaspoons olive oil
  • 1 1/2 pounds ground beef
  • 1/4 cabbage, sliced thin
  • 2 teaspoon oregano
  • 2 teaspoons chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoons ground garlic
  • Grape tomatoes, halved
  • 1/2 onion, chopped
  • 1/2 yellow pepper, chopped
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. In a large skillet, melt the olive oil then add the onion, pepper and cabbage.
  2. Cook the vegetables until they are soft.
  3. Add the beef and cook until it’s browned.
  4. Add the spices, salt, and pepper then stir.
  5. Taste and adjust spices if you'd like.
  6. Allow to cook through for about 20 minutes then add the tomatoes and cook another 10 minutes.
  7. Serve with a baked white sweet potato.
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2017/10/26/chili-with-cabbage-and-fresh-tomatoes/

Enjoy!

For more paleo recipes, click here.

Print Friendly, PDF & Email
comment 0

Baked Tilapia with Roasted Vegetables

 

Baked Tilapia with Roasted Vegetables

I purchase frozen tilapia filets at Costco to have them ready for a quick dinner.

The tilapias usually take 8 hours to thaw in the refrigerator although I’ve found that I can take them out frozen and thaw them in cold water.  I simply fill a large bowl with cold water and place the tilapias in them, wait 15 minutes, empty out the cold water and replace with new water and start the process over again until they are thawed.  This takes maybe 45 minutes to an hour but in a pinch it works better than having to wait 8 hours (unless you’re super organized and remember to take them out in the morning).

This recipe is fairly quick if just a bit messy but it’s a recipe that’s worth making.

Baked Tilapia with Roasted Vegetables

I’ve heard it said that tilapia has less Omega 3 levels than salmon but hey, that’s okay.  It’s not like one eats it every day, right?

So ~ without further ado, here’s the recipe for you try.  Enjoy!

Baked Tilapia with Roasted Vegetables

Category: Entree

Cuisine: Seafood

2

Baked Tilapia with Roasted Vegetables

Baked Tilapia with Roasted Vegetables

Ingredients

  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/4 cup bread crumbs
  • 1/4 cup all-purpose flour
  • 1 egg, lightly beaten (at room temperature)
  • 4 (6-oz.) tilapia fillets
  • Kosher salt
  • Ground black pepper
  • 2 tablespoons Olive Oil
  • 1 (12-oz.) pkg. steam-in-bag fresh broccoli florets
  • 2 medium carrots, peeled and sliced diagonally
  • 1 lemon, cut into wedges

Instructions

  1. Preheat the oven to 400°F.
  2. Melt the butter in a skillet over medium-high heat.
  3. Add the garlic and cook 30 seconds.
  4. Add the breadcrumbs to the garlic then cook another 5 minutes.
  5. Remove the garlic/breadcrumb mixture and put it in a wide based shallow bowl.
  6. Place the flour and egg in separate shallow bowls also.
  7. Salt and pepper the tilapia.
  8. Coat the tilapia in flour then dip it in the egg and lastly coat it in the breadcrumb mixture.
  9. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, oil, broccoli, and carrots on a sheet pan coated with cooking spray.
  10. Add the tilapia to pan.
  11. Bake everything together at 400°F for approximately 15 minutes or until the tilapia is cooked through.
  12. Serve with lemon wedges.
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2017/10/24/baked-tilapia-with-roasted-vegetables/

Did you know? Tilapia is the fourth most consumed fish in the United States dating back to 2002.

Print Friendly, PDF & Email
comment 0

Sweet Potato and Red Lentil Curry

Sweet Potato and Red Curry

Yeah so, this recipe is very un-paleo.  We’ve been cheating on the paleo diet quite a bit and my desire to have an Indian recipe led me to this very delicious recipe that I found in a Cooking Light magazine.

I did make a few changes to the original recipe so have re-written it below.  I hope you enjoy it as much as we did.  The original recipe calls for it to be served over rice but we served it with slices of french bread.  Quite delicious!

Sweet Potato and Red Lentil Curry

Category: Dinner

Cuisine: Indian

Sweet Potato and Red Lentil Curry

Sweet Potato and Red Curry

Ingredients

  • 4 cups peeled, cubed sweet potato
  • 3 1/2 cups water
  • 2 cups dried red lentils, washed
  • 2 cups vegetable broth
  • 3/4 cup finely chopped onion
  • 2 tablespoons Indian spicy grilling paste
  • 2 teaspoons garam masala
  • 2 teaspoons grated peeled fresh ginger
  • 2 teaspoons ground turmeric
  • Cooking spray
  • 1/2 tablespoon sugar
  • 3/4 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 1/2 cup canned coconut milk
  • 1/8 cup apple cider vinegar

Instructions

  1. In a slow cooker that's coated with cooking spray, add all the ingredients except for the coconut milk and apple cider vinegar and slow cook for approximately 8 hours.
  2. Add the coconut milk and apple cider vinegar then stir everything together.
  3. Allow the curry to sit for about 5 minutes then serve over rice, a sweet potato or with warm bread.
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2017/09/13/sweet-potato-and-red-lentil-curry/

Print Friendly, PDF & Email
comment 0

Paleo Beef Shish Kabobs

Paleo Baked Beef Shish Kabobs

I’m still trying to keep my meal planning very simple so I can spend more time in the yard this spring/summer.

So ~ I made these marinated paleo Beef Shish Kabobs that took absolutely no time at all.  You don’t have to marinate the meat, however, if you do the meat will be a lot more tender.

But, first things first ~ I used wooden skewers and they have to be soaked so they don’t burn in the oven.  I soaked them in cool water for about 20 minutes.  That did the trick. (The knife was to hold them down as they kept floating.)

Soak Wooden Skewers

Now, besides onion powder, garlic powder, salt and pepper, I use white vinegar to “soften” the beef. The longer you can marinate the beef the more tender it will be.  Today I only marinated the beef for a couple hours and it didn’t come out as tender as my mouth was watering for ~ I think my problem though was using too little vinegar so the recipe below uses more than what I used.  It will also depend on how much meat you have to tenderize so if  you use a little bit of beef, don’t use as much vinegar ~ more beef, more vinegar.

The pieces of beef below were marinated, trimmed of fat and then cut into smaller pieces for the skewers.

Tenderize the Beef

I only used peppers and onion to accompany the beef. Simple, right?

Vegetables for kabobs

Since I had cherry tomatoes on hand, I added them on the side so they could roast. I could have put them on the skewers but that sounded messy to me.

Cherry Tomatoes

The shish kabobs should bake for about 20 minutes IF you like your meat medium well. I took them out at 10 minutes just to see what they looked like ~ a little to red for me:

Medium Baked Beef Shish Kabobs

These came out much better ~ don’t you agree?

Paleo Baked Beef Shish Kabobs

Now for the recipe ~

Paleo Beef Shish Kabobs

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Category: Entree

Cuisine: American

5 Skewers

Serving Size: 1 Skewer

Paleo  Beef Shish Kabobs

Paleo Baked Beef Shish Kabobs

Ingredients

  • 1/4 to 1/2 cup white vinegar (depends how much meat you have)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 - 3 peppers, cut into pieces to fit on the skewers
  • 2 medium onions, cut into pieces to fit on the skewers
  • Cherry tomatoes (optional)
  • Wooden skewers

Instructions

  1. Prepare the beef stew meat by cleaning it, trimming the fat and cutting it into bite sized pieces.
  2. Season the beef with the garlic powder, onion powder, salt and pepper then toss this all together.
  3. Add the vinegar to the seasoned beef, toss then cover with plastic and place in the refrigerator for 2-24 hours to marinate.
  4. Once the meat is marinated remove it from the refrigerator and allow to come it to room temperature (about 30 minutes).
  5. In a flat medium container, add cool water and soak the wooden skewers for approximately 20 minutes.
  6. Preheat the oven to 450 degrees Fahrenheit.
  7. Prepare the vegetables for the skewers.
  8. Add pieces of beef and vegetables to the skewer alternating as you wish.
  9. Place the skewers in a casserole dish or a small oven rack to bake in the oven.
  10. If you're roasting cherry tomatoes, add them to the side of the dish next to the skewers.
  11. Bake for approximately 20 minutes (ovens bake differently so check the meat for doneness at 15 minutes).
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2017/06/16/paleo-beef-shish-kabobs/

Then ~ enjoy!

For more paleo recipes, click here.

Print Friendly, PDF & Email
comment 0

Baked Salmon with Cherry Tomatoes

Baked Salmon with Cherry Tomatoes

I always seem to have a hard time baking salmon so it doesn’t come out dry.  Does that ever happen to you?

Well, this recipe, adapted from a Martha Stewart one, is the absolute best salmon I’ve ever had. Seriously!  The salmon came out moist and perfect.  Moist and perfect baked salmon ~ what more could I ask for?

This paleo Baked Salmon with Cherry Tomatoes was also a welcome addition to my recipes as I had purchased a large container of cherry tomatoes from Costco (a warehouse store) and needed to use some up.  It was a fantastic way to use up a large amount of extra cherry tomatoes.

Cherry Tomatoes

It always helps when a recipe has garlic too.  Eh?  The original recipe called for one garlic clove.  Can you believe that?  Only one.  But not for me!  I crushed three garlic cloves in with the halved tomatoes that included cherry tomatoes, garlic, 1 tablespoon of olive oil and dried basil.

This mixture will be baked in the oven for approximately 10-15 minutes.

Baked Cherry Tomatoes

I use a convection oven at home and it cooks a lot faster than a normal oven.  In this case, it was a total of 10 minutes less from the original recipe.

I served this meal with a salad, steamed carrots and half of an avocado.  It was delicious and filling.

So ~ are you ready to see this scrumptious baked salmon recipe?  Enjoy!

Baked Salmon with Cherry Tomatoes

Baked Salmon with Cherry Tomatoes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • Cherry tomatoes, halved
  • 3 cloves garlic, smashed
  • 1 teaspoon dried basil
  • Salt and ground pepper
  • 2 skin-on wild-salmon fillets

Instructions

  1. Preheat the convection oven to 350 degrees.
  2. In a small casserole dish, add the oil, tomatoes, garlic and basil then toss together.
  3. Sprinkle with salt and pepper and toss again.
  4. Bake the tomato mixture for 10 minutes then remove it from the oven.
  5. Lower the oven heat to 275 degrees.
  6. Season the salmon with salt and pepper.
  7. Add the salmon, skin-side down, to the casserole dish with the tomatoes.
  8. Take a little bit of the juice and tomatoes and spread it over the salmon.
  9. Bake the salmon for 15 minutes (a thermometer inserted in the salmon fillets should read 120 degrees when it's cooked thoroughly).
  10. Note: If not using a convection oven, add 5 minutes to the times listed above.
Recipe Management Powered by Zip Recipes Plugin
http://www.simplynorma.com/2017/04/28/baked-salmon-with-cherry-tomatoes/

For additional paleo recipes, click here.

 

 

Print Friendly, PDF & Email