A go-to winner

When I first moved into my own home, I wanted to find a dish that I could serve to guests that would impress them. This dish does exactly that and, best of all, it is quick, easy and only uses one pan! I've made this one so many times that I have actually committed it to memory.


Blackened Salmon (serves 2)
Source: I copied it down four years ago from the Food Network website but cannot find it there now. I believe it was Sara Moulton, but I can't be sure.
2 tablespoons canola oil
1 pound salmon fillet, skin removed
Blackening spice, recipe follows
1 12-ounce can black beans, drained
4 cups fresh spinach, washed and dried
2 Tablespoons butter

First things first, turn your stove hood fan to high! Heat oil in a heavy non-stick saute pan over medium-high heat.


Coat salmon fillet well on both sides with blackening spice. Place in pan and cook on the first side until the fish is cooked about halfway up the height of the fillet, about two minutes. Gently flip the fish over.


Add the black beans to a corner of the pan. Pile the spinach on top of the fish and beans and top with the butter.


Cook for two minutes more or until the thickest part of the fillet is cooked through. Cut the fillet in half.

To serve, take the spinach off the top and place it on the bottom of a plate. Place a piece of the fish on top of the spinach and top with the beans.


Blackening Spice
5 tablespoons Kosher salt
5 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground white pepper

Combine all ingredients and mix well. Store in a spice jar or tin.

Tuna with a twist

One night a few months ago, the cupboards were practically bare and I was at a loss. I had to put something together for dinner ... but what? That's when I threw together my first Easy Tuna Casserole. Since then, Matt has asked me to continue making new tuna dishes.

Here's my latest tuna trial. Matt liked it quite a bit and said he would definitely want it again.


Tuna Cornbread Cakes
Source: CookingLight.com
1 (6-oz.) package buttermilk cornbread mix
2/3 cup milk
2 tablespoons mayonnaise
3 scallions, thinly sliced
3 large eggs, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
2 (5-oz.) aluminum foil pouches herb-and-garlic-flavored light tuna chunks
3 tablespoons butter
3 tablespoons vegetable oil
Lemon Aïoli (recipe follows)

Preheat oven to 425°.

Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan. Bake at 425° for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.

Stir together mayonnaise and next 5 ingredients in a large bowl.

Crumble cornbread to equal 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into 8 patties (3- to 3 1/2-inches in diameter).


Melt 3 tablespoons butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook, in batches, 2 to 3 minutes on each side or until golden brown; drain on paper towels. Serve cakes with Lemon Aïoli.


Lemon Aïoli
Source: CookingLight.com
3/4 cup mayonnaise
2 garlic cloves, minced
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Stir all ingredients together in a medium bowl. Cover and chill mixture up to 3 days.

Easy Tuna Casserole

Since I haven't been to the grocery store in a week, I wasn't sure what to make for dinner. Matt suggested the tuna casserole I've made a few times now. It's so easy, I feel bad serving it!

Easy Tuna Casserole
Measurements are estimated
1 package macaroni and cheese
1/4 cup milk
4 tablespoons butter
1/2 cup diced onions
1 teaspoon butter
1 can tuna packed in water, drained
3/4 cup shredded cheddar cheese, divided
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup frozen peas
1/2 cup panko bread crumbs
1 tablespoon butter

Preheat oven to 350 degrees F. Melt 1 teaspoon butter in small skillet. Add onions and sweat until translucent but not browned. Meanwhile, prepare the macaroni and cheese following the package directions. Once butter, milk and cheese mix are incorporated, stir in onions, tuna, 1/2 cup cheddar cheese, chili powder, and cayenne pepper. Once cheese is melted, stir in the peas. Pour mixture into a greased 2-quart casserole dish. Top with remaining 1/4 cup cheddar cheese. Melt 1 tablespoon butter. Add to panko and stir well to coat. Sprinkle panko evenly over casserole. Cover with aluminum foil and bake for 35 minutes. Remove foil and bake for another 10 mintues until the topping is browned. Remove from oven and let stand for 15 minutes to set up.