Lemon Dill Salmon

Lemon Dill Salmon  |  Lemon & Mocha

Just as a quick note before we get started here I would like to point out that all the photos in this post are of the uncooked salmon. I was serving this salmon at lunch quite a while back and didn’t get to photograph the finished product, but I didn’t want you to think this is what the salmon should look like when it is done. Not that you would think that, but you never know.

Lemon Dill Salmon  |  Lemon & Mocha

As much as I love grilled salmon there is no grilling salmon in my house. We live in an apartment and do not have the luxury of an outdoor grill so all our grilling is relegated to our single grill pan. No one enjoys the lingering smell of cooked fish in the kitchen and even an odor absorbing splatter screen can’t protect the kitchen from grill pan salmon. So oven-cooked salmon it is in my house. Which is fine by me when you have great simple oven-cooked fish recipes like this lemon dill salmon. Dinner can be on the table in twenty minutes with this quick, fresh and healthy salmon dish. I’ve tried other flavor combinations, but this is my favorite that I always keep making. It may seem weird, but don’t be afraid to eat the whole lemon slice on top of the salmon. You slice it so thin that it just adds the right amount of acidity to the fish. Enjoy!

Lemon Dill Salmon
 
Yield: 2 servings
Ingredients
  • 2 4-ounce salmon filets
  • 3 tablespoons olive oil
  • Salt and pepper
  • 2 teaspoons finely chopped fresh dill
  • 4 very thin slices lemon
Directions
  1. Place the salmon filets in a small baking dish. Drizzle both sides of the salmon filets with the olive oil then season both sides with salt and pepper. Sprinkle the dill evenly on top of the salmon filets then lay the slices of lemon on top. Cover the baking dish and refrigerate for 30 minutes.
  2. Preheat the oven to 350 degrees F.
  3. Bake for 18-20 minutes for until the salmon flakes easily.

Breakfast Sandwiches

Breakfast Sandwiches  |  Lemon & Mocha

I get excited over everything food related and that includes kitchen gadgets. I’ve never ranked my kitchen gadgets, but if I had to this nifty thing would definitely be in my top five. What is it, you ask? A round microwave egg cooker! This little contraption costs less than $4 and has revolutionized breakfast in my house. Crack an egg in the cooker. Beat with a little milk, salt and pepper. Close the lid and microwave for one minute. Ta-da! A perfectly cooked fluffy round egg perfectly sized for breakfast sandwiches.

Breakfast Sandwiches  |  Lemon & Mocha

I haven’t even gotten to the best part- if you throw in some cheese after it cooks and quickly close the lid again the steam will completely melt the cheese. Yeah, that’s right. I’ll give you a minute to soak that all in. My aunt shared this gadget find with me last summer and I would not be able to count all the egg sandwiches I’ve made in it over the last year. I talked it up so much that several of my friends have purchased it and are now cooking their own easy egg sandwiches, too.

Breakfast Sandwiches  |  Lemon & Mocha

After I made a bunch fresh I started experimenting with freezing them for even quicker weekday breakfasts on the go. I am happy to report that these freeze well and taste good reheated in the microwave. So go ahead and get cooking!

Breakfast Sandwiches
 
Yield: 1 sandwich
Ingredients
  • Lightly toasted English muffin
  • 1 slice ham
  • 1 egg
  • 1 tablespoon milk
  • Salt and pepper
  • 1 thin slice of cheese that melts well, such as cheddar or monterey jack
Directions
  1. Put the English muffins halves down on a clean surface and place the slice of ham on one of the halves. Set aside.
  2. Crack the egg into the microwavable egg cooker or an eight ounce ramekin. Pour in the milk and a little bit of salt and pepper. Lightly beat the egg mixture then microwave for 1 minute.
  3. Carefully remove from the microwave and quickly place the cheese on top of the cooked egg while still in the cooker or ramekin. If in the ramekin place a plate or tupperware lid on top to help keep in the steam that will melt the cheese.
  4. When the cheese is melted, run a spoon around the edge of the cooked egg then remove and place on top of the ham slice. Take the other half of the English muffin and place it on top.
Notes
To freeze the breakfast sandwiches: make sure you very lightly toast the muffins so they don’t get hard when you reheat them in the microwave. Let the sandwich cool then tightly wrap in plastic wrap. Place the wrapped sandwiches in a labeled freezer bag before putting in your freezer.
To reheat the frozen breakfast sandwiches: remove from the plastic wrap. Wrap in a paper towel and place on a plate. Microwave for 1 minute, or more if needed.

Browned Butter Peach Ice Cream with a Graham Cracker Crumble

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

Tuesday’s browned butter peach recipe had me inspired to keep experimenting with peaches. I had all these browned butter peaches and thought the only way I could improve upon them was to turn them into ice cream. So I did.

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

My favorite ice cream cookbook has a peach ice cream recipe, but I’m all about kicking it up a notch. Instead of fresh peaches I decided to use my browned butter peaches to give the ice cream base a richer depth of flavor.

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

I then decided that browned butter peach ice cream was too simple and was calling for a change of texture. That’s where the graham cracker crumble comes into play. This ice cream tastes like a peach crisp dessert in ice cream form.

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

I guess the title of Peach Crisp Ice Cream would have been a lot more concise, but I like to be descriptive. I also didn’t want to deceive people because when you think of a crisp dessert you could be thinking about one of two different toppings. There is the rolled oat topping, that I of course am not a fan of with my new oat allergy. Then there is the brown sugar crumble topping. I’m not sure which is more traditional, but this ice cream incorporates the later.

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

Matt has proclaimed this browned butter peach ice cream with a graham cracker crumble as his favorite homemade ice cream. Maybe it will become your favorite, too!

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

Browned Butter Peach Ice Cream with Graham Cracker Crumble  |  Lemon & Mocha

Browned Butter Peach Ice Cream with a Graham Cracker Crumble
 
Yield: 1 quart
Ingredients
  • 5 tablespoons unsalted butter
  • 4 large peaches, peeled and sliced
  • ½ cup sugar
  • ½ cup sour cream
  • 1 cup heavy cream
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon lemon juice
  • 1 sleeve of graham crackers, about 6 ounces, crushed to fine crumbs
  • 8 tablespoons unsalted butter, melted
  • 3 tablespoons sugar
  • Pinch of salt
Directions
  1. Begin in the process of browning the peaches by melting the butter over medium heat in a medium skillet. Swirl the butter until golden brown and aromatic, about 5 minutes. Add the peach slices and cook until soft, about 8-10 minutes. Make sure to turn stir and flip the peaches over. Add the sugar and stir until the sugar dissolves. Remove the peaches with a slotted spoon and let cool to room temperature.
  2. Add the peaches, sour cream, heavy cream, vanilla and lemon juice to a food processor or blender and puree until mostly smooth.
  3. Completely chill the mixture in the refrigerator. While the mixture is chilling make the crumble. Preheat the oven to 325 degrees F and line a baking sheet with foil. Mix together the graham cracker crumbs, melted butter, sugar and salt until crumbs are formed. Spread the crumbs on the baking sheet then bake until light golden brown, about 10 minutes. Let cool completely.
  4. Once the ice cream mixture is chilled freeze in your ice cream maker according to manufacturer's instructions. Layer the ice cream and the graham cracker crumble and freeze before serving.
Ice cream adapted from The Perfect Scoop.
Crumble from Williams Sonoma.

Browned Butter Peaches

Browned Butter Peaches  |  Lemon & Mocha

I eat Greek yogurt almost every day for breakfast, but sometimes on the weekends when I have a little more time I like to spice up my yogurt. Unfortunately since I discovered I’m allergic to oats I’ve had to forgo granola, which leaves me mostly with fruit toppings. Blueberries, strawberries and blackberries are all tasty options, but a few months ago I decided to be adventurous.

Browned Butter Peaches  |  Lemon & Mocha

Peaches are one of those recently discovered foods of mine. This probably isn’t shocking if you have read my earlier posts on Lemon & Mocha. I grew up eating nectarines, but peaches and plums alluded me until several years ago. Same old story: I had never thought to try it, but then someone gave me a piece. It was delicious and I couldn’t believe I had gone all these years without it in my food repertoire, etc. etc. etc.

Browned Butter Peaches  |  Lemon & Mocha

Now that peaches are part of my life I am continuously looking to make up for lost time by cooking with peaches in as many ways as possible. Grilled? Delightful. In a salad? Yes please. With chicken? No thank you, but at least I tried it. In a cake? Scrumptious. One variation I hadn’t tried was dessert peaches by themselves. This quickly led to browned butter peaches. I had seen it on menus before and since I am very familiar with browning butter from my Perfect Chocolate Chip Cookies I thought I would give it a shot.

Browned Butter Peaches  |  Lemon & Mocha

I browned some butter by swirling it in a skillet over low heat until it was golden and smelled nutty. I then added some slices of cut and peeled peaches and let them cook in the browned butter until soft. I took one bite and instantly knew this was the most delicious version of peaches I’ve ever had. I quickly spooned some over vanilla yogurt and for a second time that morning I knew that this was the most delicious way to eat peaches I’ve ever had. Eat these browned butter peaches by themselves, over yogurt, angel food cake, ice cream, french toast, raspberry cobbler, oatmeal, whipped cream, pancakes…

Browned Butter Peaches
 
Yield: 6-8 servings
Ingredients
  • 5 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 4 large peaches, pitted, peeled and sliced
Directions
  1. Melt the butter over medium heat in a medium skillet. Swirl the butter until golden brown and aromatic, about 5 minutes.
  2. Add the brown sugar and stir until combined.
  3. Add the peach slices and cook until soft, about 8-10 minutes. Make sure to turn stir and flip the peaches over.
Notes
If serving over yogurt let cool until slightly, about 15 minutes.

Bruschetta Hot Dogs

Bruschetta Hot Dogs  |  Lemon & Mocha

Something about summertime makes me want hot dogs. I won’t eat a hot dog all fall and all winter, but the minute it gets warm outside I buy a package at the grocery store.

Bruschetta Hot Dogs  |  Lemon & Mocha

If I’m at a barbecue and the hosts went all out for some delicious steak and chicken, deep down I’m disappointed I couldn’t have just a couple bites of a classic hot dog.

Bruschetta Hot Dogs  |  Lemon & Mocha

As perfect as that classic hot dog is smothered in ketchup, mustard and onions, there are too many amazing hot dog variations out there that have been ignored for far too long. It’s time to elevate our barbecue hot dogs so they can stand there proud with the steak and chicken!

Bruschetta Hot Dogs  |  Lemon & Mocha

These bruschetta hot dogs do just the trick. Hot dogs are grilled, placed in a toasted Italian bun, then topped with tomatoes, fresh basil, garlic, balsamic vinegar and olive oil. Dang-nabbit, these hot dogs are good!

Bruschetta Hot Dogs  |  Lemon & Mocha

The bruschetta ingredients bring freshness, acidity and complexity to the hot dog, while the crusty bun envelopes the dog with enough room to hold the flavorful topping in place.

Bruschetta Hot Dogs  |  Lemon & Mocha

If you’re someone who can’t imagine a hot dog without ketchup or mustard trust me when I say the tomatoes, balsamic vinegar and olive oil provide no need for condiments. Elevate your barbecue hot dogs this summer and make some fancy bruschetta hot dogs!

Bruschetta Hot Dogs  |  Lemon & Mocha

Bruschetta Hot Dogs
 
Yield: 4 hot dogs
Ingredients
  • 2 tomatoes, diced
  • 1 garlic clove, chopped
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil, plus more for serving
  • 2 large leaves fresh basil, torn
  • Salt
  • 4 hot dogs, grilled
  • 4 Italian buns, toasted
Directions
  1. In a small mixing bowl combine the diced tomatoes, garlic, balsamic vinegar, olive oil, basil, and salt to taste.
  2. Place the grilled hot dogs in the toasted buns then top with the tomato mixture. Drizzle with olive oil before serving.

Recipe from July/August 2010 issue of Food Network Magazine.