Salmon Pasta Casserole

 Salmon Pasta Casserole

 

 

 

 

 

 

 

 

 

 

 

 

I love to create recipes.  I like to look in the fridge and pantry and pull out things that might be good in a casserole, for example.  Then I like to put together in my head what it is that I want to accomplish.  I actually have a gift of being able to taste in my head. I know exactly how it will taste on a plate so it comes very easy for me to create something new.  This one for example starts with salmon that I fry in a pan and break up into pieces.  From then I decide on texture…will it 
be creamy with a thick or thinner sauce. Then its flavor.  What will I add that brings the most flavor. This one turned out absolutely delicious!  I call it my Salmon Pasta Casserole.

 

 

 

 

 

 

 

 

 

 

 

 Salmon Pasta Casserole

 1 (6-ounce) Salmon Fillet 

1 pound of large rigatoni pasta 

1 broccoli crown, broken into little florets 

salt and pepper to taste

1 cup shredded Swiss cheese

1 Roma tomato, sliced  

 

 

 

 

 

 

 

 

 

 

Monterey Jack Mornay Sauce

¼ cup butter

¼ cup all-purpose flour

2 cups whole milk or heavy cream

Salt and pepper to taste

Start with a roux made up of flour and butter and cook on low heat until it turns lightly golden. It will be thick. Add in 2 cups of heavy cream and whisk until it starts to thicken. Add in 2 cups of shredded Jack cheese and stir until smooth. If you want a thinner sauce, add another ½ cup of milk until you get the consistency you want.  Set aside while you make your casserole.

 

 

 

 

 

 

 

 

 

 

 

Cook the pasta in a large saucepan of salted boiling water, according to the package directions. Drain the pasta by scooping it out with a slotted spoon, saving the pasta water.  

 

 

 

 

 

 

 

 

 

 

 

 

Cook the broccoli florets in the pasta water for about 3-5 minutes. Again, using a slotted spoon, transfer broccoli to the bowl with the pasta and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium skillet with a tablespoon olive oil, sear the salmon for about 3 minutes or until lightly browned. Add salt and pepper. Flake the salmon into pieces in the skillet. Do not overcook as it will continue to cook when you put your casserole in the oven. Remove the salmon to a bowl and set aside. It can still be pink in some places.

  

 

 

 

 

 

 

 

 

 

 

 

To assemble the casserole.  Add ½ cup of the Mornay sauce to the pasta and broccoli and toss to coat. Pour into a baking dish and top with half the Swiss cheese.  

 

 

 

 

 

 

 

 

 

 

 

 

Next stir in the salmon and toss to evenly coat with sauce. At this point taste and season with more salt and pepper as needed.

Preheat the oven to 350 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

Slice a Roma tomato and lay the slices on top of the casserole.  Add a little shredded Swiss or Jack cheese around including the tomatoes. 

 

 

 

 

 

 

 

 

 

 

 

 

Spray a sheet of aluminum foil with non-stick spray and lay it on top of the casserole. Bake for about 20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

Remove foil and bake for another 5 minutes or until cheese is melted and casserole is hot and bubbly.  

 

 

 

 

 

 

 

 

 

 

 

 

Serve hot and enjoy!  YUM!

 

 

 

 

 

 

 

 

  

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Spatchcocked Chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

The new trend hitting all the cooking shows is called Spatchcocking a chicken.  I’m not that trendy but I finally got on board yesterday when I decided to try it.  Why not?  Looks easy enough?  But does it make a difference?  OMG yes. I can't tell you why this chicken is so good...I can tell you that not only is it good, it’s finger licking good …melt in your mouth good. Crazy good.  Why?  Because it is so moist and tender and so flavorful you think you’ve never had a good chicken til this one.  

 

What is Spatchcocking?

To spatchcock a chicken is to remove the backbone, thus allowing it to be completely opened out and flattened. Doing this reduces the cooking time significantly and ensures that a whole chicken cooks evenly. Since different parts of the chicken cook at different rates, whole roast chicken often ends up with overcooked chicken breast meat and undercooked dark meat. So, you get a moist and evenly cooked chicken in no time!

How to Spatchcock a Chicken.

Place chicken on a large cutting board and Pat the chicken dry with paper towels. Arrange the chicken breast-side down on the cutting board with the neck facing towards you.

 

 

 Using good-quality kitchen shears holding the neck and cut along one side of the chicken spine, separating it from the ribs. Be sure to cut as close to the spine as you can so that you do not end up discarding any more of the chicken meat than necessary. Repeat on the other side of the spine. If you are having difficulty getting through the bird, rotate it so that the tail faces you and cut from the other side.

Flip the chicken so that the breasts face upward and the chicken legs face outward. Using the palm of your hands, press along the breast bone. You might hear a small crack. This should flatten the chicken completely.  Note: Reserve the spine for homemade chicken stock.

 

What are the benefits of Spatchcocking?

 

• No trussing or kitchen twine required – does anyone enjoy trussing poultry? The answer is no. 

 

• Since the chicken lays completely flat, all of the chicken skin is exposed to the heat of the oven. this yields super crispy, caramelized skin over the entirety of the bird.

 

• The trickiest part of roasting a chicken is timing. White meat (the breasts) cooks and dries out faster than dark meat (legs and thighs). With a traditional trussed chicken, it can be hard not to overcook the breasts as the legs finish cooking. Since spatchcocked birds lay completely flat, this method produces even cooking in both the breasts and legs. The unevenness of your oven heat is actually the reason why this works so well.

 

• Spatchcocking significantly reduces roasting time. To the point where you can realistically roast a chicken on a busy weeknight. A 5-lb chicken takes about an hour to roast. A traditional trussed chicken of this size would take upwards of 1 hour and 45 minutes.

 

• Since spatchcocked poultry cooks faster (more surface area, more heat exposure), this allows you to roast at higher temperatures, which also helps yield perfectly golden, crispy skin.

 

• Spatchcocked poultry is easier to carve. The shape of chicken makes it much easier to remove the legs properly and remove the breasts from the bone.

 

• Easier to season consistently, as the poultry lays completely flat. You don’t have to worry about not reaching every crevice of the cavity or getting behind every nook and cranny. It’s all out in the open.

 

My Recipe for Spatchcocked Chicken

4-5 lb whole chicken

1 stick of butter, softened

extra virgin olive oil

Salt and pepper

1 tablespoon chopped fresh or dried thyme

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoons dried rosemary

2 tablespoons smoked paprika

 

 Remove giblets and pat the chicken with paper towels to absorb any moisture. Spatchcock the chicken as directed above.  

Rub the entire chicken top and bottom with softened butter making sure you don’t miss any parts.  I like to lift the skin on top and slide some softened butter under there too. As it melts, it will baste the chicken.

 Once the chicken is coated in butter, sprinkle with salt and pepper.  Make sure you are liberal with both and flip the bird over and get the bottom.  In a small bowl mix together the rosemary, thyme, garlic powder and onion powder until blended.  Sprinkle entire chicken with the mixture until it is well covered top and bottom.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle chicken with rosemary, thyme, garlic powder and onion powder until it is well covered on top and bottom.  Finally, sprinkle with smoked paprika. This will give the chicken a slightly smokey flavor and delicious flavor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Line your pan with parchment paper or foil or both.  Lay your chicken out flat on the pan. Do not cover.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the chicken for 50 – 60 minutes, or until the internal temperature reaches 165˚F.  Remove from oven and allow the chicken to rest for about 10 minutes before serving.

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Teriyaki Chicken and Snow Peas

Teriyaki Chicken and Snow Peas

 

 

 

 

 

 

 

 

 

 

 

Crispy skinless chicken thighs stir-fried and swimming in a beautiful flavored homemade teriyaki sauce. A hint of garlic adds a twist on a traditional Japanese Teriyaki Chicken recipe and makes it absolutely addictive! This is better than ANY store-bought teriyaki sauce, guaranteed.  I make this with snow peas or green beans. Both are delicious and add an extra crunch.  Serve over white rice or Quinoa.

   Teriyaki Chicken and Snow Peas

1 ½ pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces

1 tablespoon cooking oil

1/4 cup low-sodium soy sauce

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

2 tablespoons white wine

1 tablespoon sesame oil

2 teaspoons minced garlic (2 cloves)

1 green onion, sliced to garnish

2 cups fresh snow peas or green beans

1 teaspoon cornstarch mixed with 2 teaspoons water (if needed for thickening).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat cooking oil in a large pan over medium high heat until sizzling. Stir fry chicken, stirring occasionally until lightly browned and crisp.

 

 

 

 

 

 

 

 

 

 

 

 

In a small bowl whisk together the soy sauce, sugar, vinegar, wine and sesame oil to combine. Set aside.

 

 

Add the garlic to the center of the pan and sauté until lightly fragrant (about 30 seconds). Pour in the sauce and allow to cook, while stirring, until the sauce thickens into a beautiful shiny glaze (about 2-3 minutes).  Add in the snow peas or green beans and stir fry for another 5 minutes making sure they are coated in the sauce. You want the them to be crisp tender.

 

 

Notes

If for some reason your sauce has not thickened, quickly whisk in the cornstarch/water mixture and continue stirring until syrupy.

Alternatively, if sauce is too thick, add water in tablespoon increments until reaching your desired thickness.

 

Photography is the property of and copyrighted to Welcome Home.