Champagne-Poached Salmon with Angel Hair

For some, fish can be intimidating to prepare. Put your fears aside, as this dish is as simple as it is elegant. 

1 cup water

1 cup chicken broth

2 cups Champagne, divided

1 slice of onion, cut in half

½ tsp. tarragon

1 tsp. pepper, divided

1 tsp. salt, divided

4 salmon filets (approx. 4 oz. each)

8 oz. uncooked angel hair

2 cloves garlic, minced

½ tsp. basil

½ tsp. brown sugar

1 T. lemon juice

½ c. cold butter, cubed

In a large skillet, combine water, broth, 1 cup of Champagne, onion, tarragon, ½ tsp. pepper, and ½ tsp. salt. Bring to a boil over medium-high heat. Reduce heat; add salmon and poach, uncovered for 8-11 minutes, or until fish flakes easily with a fork.

Meanwhile, prepare angel hair per package directions. In a small saucepan, bring remaining Champagne, garlic, basil, brown sugar, lemon juice, and remaining salt and pepper to a boil. Simmer about 5 minutes. Whisk in butter until melted. To serve, top pasta with salmon and drizzle butter sauce over the top. 

Diane Sauce

Kick up your next grill night, without adding a lot of extra calories, by adding this flavorful sauce to steak or chicken.

1 can beef broth, reduced sodium
1 1/2 T. Worcestershire sauce
2 T. coarse ground mustard
2 T. flour
Zest of one lemon

Whisk all ingredients together until smooth. In a small saucepan, bring sauce to a boil over medium heat, stirring occasionally. Continue boiling until thickened. Pour over grilled steak or chicken to serve.

Honey-Mustard Pork Chops

Spice up an ordinary pork chop with the fresh flavors of this simple marinade and glaze.

4 boneless pork loin chops, butterflied

½ cup honey

4 T. Dijon mustard

2 T. orange juice

2 tsp. cider vinegar

1 tsp. Worcestershire sauce

¼ tsp. onion powder 

Combine honey, mustard, juice, vinegar, Worcestershire sauce, and onion powder. Pour half of the glaze into a large, resealable bag. Add the pork chops and marinate 1-4 hours.

Preheat grill over medium heat. Remove pork chops from marinade and grill, basting with the other half of the glaze every few minutes.  Cook until no longer pink in the center, about 14-16 minutes.

Jamaican Jerk Chicken

There's nothing better to welcome summer's warm embrace than a cook-out. Mix up the standard grill menu with this slightly sweet and spicy dish.

4 boneless, skinless chicken breasts

¼ cup pineapple juice

¼ cup orange juice

2 T. lime juice

Salt and pepper to taste

Rub:

2 T. freeze-dried chives

1 T. onion powder

1 T. garlic powder

1 tsp. red pepper flakes

1 tsp. ground coriander

1 tsp. ground ginger

Combine pineapple, orange, and lime juices in a large resealable bag; season with salt and pepper. Add chicken to bag and marinate 1 hour – over night.

Preheat grill over medium heat. Combine rub ingredients in a small resealable bag; shake to combine. Cover both sides of chicken with rub. Grill, turning once, until cooked through – about 8 minutes per side. 

Strawberry-Balsamic Salad

Create a fresh summer lunch or side dish with this sweet and savory salad. Add as much or as little of each ingredient as you like to make it yours. 

Green or red leaf lettuce (or your favorite), torn into bite-sized leaves

Balsamic dressing

Strawberries, sliced

Craisins

Blue cheese crumbles

Chopped walnuts

Toss all ingredients together in desired amounts. 

Cheddar-Garlic Biscuits

Do you ever find yourself frequenting a certain chain seafood restaurant just to partake in their delicious biscuits? The folks at Betty Crocker saved the day with their simple, inexpensive biscuit recipe, that mimics the flavors of their infamous counterpart, without having to tolerate the somewhat mediocre seafood afterwards.

2 cups baking mix (Biquick)

2/3 cup milk

½ cup shredded cheddar cheese

2 T. butter

¼ tsp. garlic powder, divided

Preheat oven to 450 degrees.

In a large bowl, stir together baking mix, milk, cheese, and 1/8 tsp. garlic powder until soft dough forms. Drop by the spoonful onto a very lightly greased baking sheet. Bake 8-10 minutes, until golden brown.

In a small, microwave-safe bowl, melt butter and remaining garlic powder in microwave for 30 seconds. Brush over biscuits before serving.

Rosemary-Garlic Cornish Game Hens

Preparing a poultry dish besides chicken can be intimidating, but these juicy game hens are a great, easy substitute to get you out of the chicken rut. Elegant enough for a special occasion, simple enough for a weeknight. 

3-4 Cornish game hens

1 lemon, zested and quartered

2 tsp. rosemary

3 T. olive oil

12-15 garlic cloves

½ cup white wine

½ cup chicken broth

Salt and pepper to taste

¼ cup water

2 T. flour

Preheat oven to 450 degrees. Clean and drain hens and place in a large roasting pan; rub with 1 T. olive oil and season with salt, pepper, lemon zest, and rosemary. Place a lemon wedge inside the cavity of each hen. Remove peel from garlic cloves and arrange around hens. Roast, uncovered, for 25 minutes.

Reduce oven temperature to 350 degrees. In a small bowl, whisk together wine, broth, and remaining olive oil. Pour over hens and roast an additional 25 minutes, until juices run clear. Baste every 10 minutes.

Remove hens from oven and tent with foil to keep warm. Add pan juices to a saucepan and bring to a boil. Whisk together water and flour until smooth; add to the saucepan. Boil until gravy is thickened. Pour over hens to serve.