Smoked salmon is something we have on hand regularly. We use it on pizza with red onions and capers. It is great as an appetizer, etc. If you have any leftovers, this makes a great and fairly easy meal.
Penne with Smoked Salmon
1 1-pound box penne pasta
1 cup cream cheese, softened
1 bunch fresh dill, chopped
4 green onions, thinly sliced
1 lemon, zest and juice
1 tablespoon Dijon mustard
1/4 cup capers
8 ounces smoked salmon, or more, cut into ribbons
a sprinkle or two sea salt and freshly ground pepper
Cook penne in lots of boiling salted water until al dente cooked through and tender but still retaining some texture and chew.
Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water.
While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon. Stir with a wooden spoon as the cheese melts and forms a creamy sauce.
At the last second briefly stir in the smoked salmon; this way it won’t break up as much. Season with salt and pepper and serve immediately.
No pics today, as this recipe was devoured by two hungry men…LOL. I was actually searching for a recipe about dressing up that CANADIAN KD – better known as Kraft Macaroni and Cheese! Thankful that I found this one on the Pace Salsa website! It comes together very quickly once you have prepared the pasta. It should actually feed four people. I skipped the tortilla chips since I was already carb heavy with the macaroni.
Pace* Salsa Mac and Cheese
1/2-pound boneless beef sirloin steak, cut into thin strips
1 tablespoon olive oil
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
3 cups Pace® Chunky Salsa
1 1/2 tablespoons fajita seasoning
2 cups water
12 ounces (about 3 cups) uncooked elbow macaroni or cavatelli pasta
1/2 cup coarsely crushed tortilla chips
1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
1 tablespoon chopped fresh cilantro (optional)
Heat the oven to 350°F. While the oven is heating, season the beef with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the beef and cook until well browned and cooked through. Remove the beef to a plate.
Add the green pepper to the skillet and cook for 3 minutes or until tender-crisp. Remove the green pepper to the plate with the beef.
Heat the salsa, fajita seasoning and water in the skillet to a boil. Stir in the elbows (press the elbows down to submerge in the salsa mixture). Reduce the heat to medium. Cook for 8 minutes or until the macaroni is tender, stirring occasionally. Return the beef and green pepper to the skillet with the macaroni and cook until the mixture is hot. Season to taste. Sprinkle with the crushed tortilla chips and cheese.
Bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro just before serving, if desired.
This would seem to be your normal quiche, although there is no crust! It is actually a KISS recipe (Keep It Simple Stupid) and can easily made by a child with some parental supervision. It is pictured here with a little Pace Medium Salsa on top prior to serving. And yes, you could serve it for breakfast!!
3 cups fresh spinach OR 20 ounces frozen spinach, thawed and squeezed dry
4 ounces cream cheese, cut into small cubes
1 1/2 cups shredded Monterey Jack cheese
6 slices bacon, fried and crumbled
4 large eggs, beaten
1/4 cup butter, melted
2 cloves garlic, minced
1/2 teaspoon salt
1. Preheat oven to 350 degrees.
2. Add all of the ingredients to a large mixing bowl and stir well to combine.
3. Spread mixture into an 8×8 baking dish and bake for 35-40 minutes or until the edges are golden and the center is set.
4. Serve immediately.
The original recipe from Taste of Home called for a full 8 ounces of cream cheese, but we find this to be extremely rich and more like a spinach dip.
Hopefully, you are still able to get fresh asparagus where you are! This makes a wonderful summer salad side dish and is fairly easy to prepare. We enjoy edit with a great hamburger and potato salad. There’s very little prep involved too. Follow the asparagus directions as shown and do not overcook it.
Asparagus Salad COLD
1 large hard-boiled egg (peeled and sliced)
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon (check labels for Whole30)
1/2 tsp Dijon mustard (check label for Whole30)
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper (to taste)
1. Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Setaside OR place asparagus stocks, trimmed, in a microwave dish and microwave on high for 2 to 3 minutes, Drain!
2. In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
3. Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!