Friday Foodday

Oh thank goodness lovebugs, we made it. Happy Friday. Here are some of my favorite recipes this week.

Cowboy Hash Skillet
c/o Table for Two Blog

Ingredients

3 large potatoes, washed and cut into 1/2 inch cubes (it’s up to you if you want to peel them, I didn’t because it gives it a more rustic look)

1 medium green pepper, diced

1 medium red pepper, diced

1 small onion, diced

1 lb. chorizo sausage, casings removed

4 large eggs (one egg for each skillet hash)

Salt and pepper, to taste

Directions

In a large skillet, cook the potatoes with 2 tbsp. of olive oil for 5-7 minutes until they start to get soft and the outsides are starting to brown. Then add in the green pepper, red pepper, and small onion. Cook until they’re soft.

Add in the chorizo and cook until the meat is thoroughly cooked through and veggies are completely soft, about 10 more minutes. Make sure to mix and stir all the ingredients together so they get coated with the spicy chorizo. Salt and pepper, to taste.

While the chorizo is cooking with the veggies, cook an egg sunny side up or however you like it. I cooked mine sunny side up because I liked the runny yolk atop of the hash. Set aside.

Once all the veggies and chorizos are done cooking, plate them in a large bowl or individual skillets (if you have them). Top the hash with your eggs.

Roasted Red Pepper & Goat Cheese Pasta
c/o Lauren's Latest

Ingredients
2 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat free half & half
4 oz. garlic & herb goat cheese
2/3 cup grated parigiano reggiano cheese
1/2 cup artichoke hearts (optional)
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste



Directions
Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.
In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.



Grilled Garlic Dijon Herb Salmon
c/o Skinny Taste

Ingredients

• 4 garlic cloves
• 1 tsp dried Herbs de Provence
• 1 tsp red wine vinegar
• 1 tsp olive oil
• 2 tbsp Dijon mustard
• olive oil spray (I used my misto)
• 4 (6 oz) wild salmon fillets, 1" thick (if frozen, thaw first)
• salt and fresh ground pepper to taste
• 4 lemon wedges for serving

Directions

In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.


Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. 


Spray the pan lightly with oil and reduce the heat to medium-low. Placethe salmon on the hot grill pan and cook without moving for 5 minutes.  

Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.

Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute. Note: the fish should have a total cooking time of about 9-10 minutes per inch. If your fish is thinner, reduce the total cooking time.

Transfer the fillets to plates and serve with fresh lemon wedges.