Quick and Easy Pan Seared Salmon

August12

Here’s a deliciously quick and easy recipe for Pan Seared Salmon that you need to make because:

  1. You need to eat more fish.
  2. Salmon is good for you.
  3. You need to cook more and quit eating so much crap.

Now that the kids are off the payroll, there are times when I come home and I’m so exhausted all I want to do is grab a bag of chips and salsa and see what’s on Netflix. You too? Thought so.

Ok. That’s what I want to do, but I don’t because eating like that is a very slippery slope. You start with the salsa and chips and the next thing you know you’ve got a spoon in a tub of ice cream. And then the ice cream is gone.

I like this recipe for Pan Seared Salmon because after I sear the fish, I sauté fresh kale or spinach with a little olive oil and whatever condiment I have on hand (right now I’m really digging Mother-in-Law’s Gochujang Sauce). Balsamic vinegar is nice, too, or even just a squeeze of lemon and a little salt.

One other thing: while the recipe calls for searing salmon, you can use whatever fish you like (or is on sale). You’ll have to adjust the cooking time of the fish depending on the thickness, of course. Use a metal spatula to flip the fish (it will be easier to turn and you’ll preserve the nice crust).

Now put those chips away and make yourself a quick and easy dinner. And, please, put that ice cream in a bowl!

Pan Seared Salmon Mama's High Strung

 

 

 

Like this Pan Seared Salmon recipe? Here are more great fish and seafood recipes!

Seafood Cioppino

Ginger Garlic Fish in Banana Leaves

Seafood Gumbo

 

 

 

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Chilled Red Gazpacho

July19

When summer comes, two things are certain: it’s hotter than a firecracker lit from both ends and there’s a big ‘ol pitcher of Chilled Red Gazpacho in my fridge.

Chilled Red Gazpacho - This is a perfect way to use up fresh tomatoes when they’re in season.

Gazpacho is a chilled vegetable soup from Spain. The word gazpacho originates from the Latin word caspa, which means “little pieces,” or something like that.  Chilled soup might sound a little strange if you’ve never enjoyed one.

But there are five good reasons why cold soups, like Chilled Red Gazpacho, are becoming so popular

  1. They’re easy to make. Most can be done in a blender or food processor.
  1. All the vegetables (or fruit!) that you’ll need are usually in season, so you can enjoy them anytime of the year.
  1. They’re the ultimate “grab-and-go” snack or meal. Fill a covered tumbler or mug with this deliciousness and sip away!
  1. They’re made with vegetables (and fruit!) so you know you’re doing something good for yourself.
  1. They’re the perfect make-ahead meal. Double the recipe and you’ll have something for dinner tonight, lunch tomorrow and a little bit left over as an appetizer for guests.

There are many types of Gazpacho, but the most familiar is this recipe for Chilled Red Gazpacho, made with fresh tomatoes. This is a perfect way to use up fresh tomatoes when they’re in season. And, if fresh tomatoes aren’t available, use canned San Marazano tomatoes. ONLY San Marazano tomatoes.

I like to serve the Chilled Red Gazpacho with finely diced tomatoes, cucumbers, red and green bell peppers and toasted bread croutons.

 

Chilled Red Gazpacho - Gazpacho is a chilled vegetable soup from Spain. The word gazpacho originates from the Latin word caspa, which means “little pieces.”

 

Use fresh tomatoes when making this Chilled Red Gazpacho

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Easy Cheesy Chorizo Dip

May5

Oh no, you didn’t!

You forgot you had to bring an appetizer to the Cinco de Mayo fiesta, didn’t you? Not to worry, how about this Easy Cheesy Chorizo dip (also known as Queso Fundido).

The best part? It’s only got 3 ingredients, but you can dress it up as much (or as little) as you want by adding chopped tomatoes, jalapeños, onions or cilantro.

This tastes better if you make it at the party, so text the host to make sure it’ll be okay to use their oven and microwave (really quick!).

Now get going… you’ve gotta go buy what you need. Mama can’t do everything for you!

 

 

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Ham and Cheese Cups

March30

This time of year is crazy hectic, so here’s a breakfast recipe that’ll make your life just a little bit easier (at least for a few mornings).Ham and Cheese Cups - Whip up these on Saturday or Sunday and after they’ve cooled, pop them in a resealable freezer bag so you can reheat when you're in a hurry!

Whip up these Ham and Cheese Cups on Saturday or Sunday and after they’ve cooled, pop them in a resealable plastic freezer bag. Zap them in the microwave to reheat. (Uh…take them out of the bag, first!) Very easy. Very delicious.

Season them with your favorite seasoning salt (Old Bay, Lawry’s, etc.) or dried herb blend. You can fill them with whatever you’ve got on hand: chopped ham, cheese, chorizo or sautéed veggies. The best part: they make a great lunch or snack, too.

You can thank me sometime next week when you’re slammed because the alarm didn’t go off… or that it was your turn to drive morning car pool… or you just don’t feel like cooking!

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mama@mamashighstrung.com.