How on Earth are we already halfway through the year? Crazy!
This meal is probably more of a Fall or early Winter kind of meal, but a cool day in the early first days of summer will work just as well. This was a surprisingly fast recipe (and thus, a fast show). If you we’re really trying to get a
healthy and delicious meal on the table in a hurry, then this is the one for you. The rice is actually takes the longest to get to the plate.
I also went out and found a Chardonnay from Dreaming Tree Wines. Dry and fruity, it was pretty good. En guete!
Crunchy Parmesan Salmon
- 4 4 ounce salmon fillets
- 1 1/2 tablespoons fresh lemon juice
- salt and ground black pepper to taste
- 1/2 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Italian seasoning
- 1 tsp ancho chili powder
- 1/8 teaspoon garlic powder
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.
Quick and easy and delicious.
- 1 lb fresh asparagus
- 1 tsp garlic fresh or powdered
- 1 tbsp olive oil
- 2 c mozzarella cheeese shredded
Slice off the dry ends of the asparagus.
Drizzle with a olive oil and sprinkle garlic over asparagus.
Top with mozzarella cheese and broil (or grill)!
Free Range Wild Rice
Why "free range", Pappa? Mainly because this is so stupid simple and easy, it gives you plenty of time to range freely, talking to your guests, drinking wine, doing whatever!
- 2 c chicken stock
- 1 c wild rice blend
Set two cups of chicken stock (or water with chicken broth base) to a roiling boil over high heat in 4 quart pot.
Add rice. Stir once. Reduce heat to med-low. Cover pot and let simmer until liquid is absorbed.
Check consistency of rice. If still too firm, add 1/2 of stock and continue simmer. Repeat as necessary.