easy

Perfectly Delicious Avocado Toast with Poached Salmon

February 6, 2019 by Becky Spoon

This avocado toast with poached salmon is absolutely one of my favorite toast! There’s toasted bread, sliced avocado, poached salmon, and a mustard dill sauce!

Poached Salmon Toast — Perfectly Delicious Avocado Toast with Poached Salmon

Honestly, this Avocado Toast with Poached Salmon is perfect for Breakfast, Brunch, Lunch, or an appetizer.

Perfectly Delicious Avocado Toast with Poached Salmon

I cooked the salmon for the avocado toast to a medium rare. I didn’t want to over cook it so it would be dry. The medium rare salmon with the mustardy sauce, the avocado

And that mustard sauce! Oh wow! This sauce takes this avocado toast to a new level! The sauce is sweet and mustardy!

Perfectly Delicious Avocado Toast with Poached Salmon

Just look at this salmon. Can you imagine adding this to your Avocado Toast?

It seems everyone is having avocado toast for breakfast these days and that makes me happy! Here’s a little history of Avocado Toast! https://www.washingtonpost.com/news/wonk/wp/2016/05/06/how-the-internet-became-ridiculously-obsessed-with-avocado-toast/

Perfectly Delicious Avocado Toast with Poached Salmon

Here’s the recipe! Bon Appétit!

Perfectly Delicious Avocado Toast with Poached Salmon

This Avocado Toast with poached salmon is absolutely one of my favorite toast! Toasted country bread, sliced avocado, medium rare poached salmon, topped with a sweet mustard dill sauce!

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Prep Time 10

Cook Time 5

Total Time 15

Course Appetizer, Breakfast, Lunch, Main Course

Cuisine American

Ingredients

For the Poached Salmon

1 Lb Salmon filet
Salt
1/2 Cup White wine vinegar
1 Shallot, peeled and thinly sliced, or a few slices of onion
Several sprigs of fresh dill or sprinkle of dried dill
Fresh parsley
Fresh ground pepper
A few slices of lemon

For the Toast

2-4 Slices country brear
1 Ripe avocado, sliced
2 Lemon, quartered
Salt and pepper
Poached salmon, sliced or chunked into pieces
Red onion slices
Dill fronds for serving

For the Sauce

2 Tbsps Dijon Mustard
1 Tbsp Honey Mustard
1 Tsp Whole-grain Mustard
1 1/2 Tbsp Sugar
2 1/2 Tbsp White wine
2 1/2 Tbsp Olive oil
1 1/2 Tbsp Grapeseed oil
2 Tbsp Minced fresh dill
1/2 Tsp Kosher salt

Instructions

Poaching the salmon

Cover and cook 5 to 10 minutes depending on the thickness of the fillet, or to the desired fineness. Do not overlook! I only cook for 5 because I like my salmon medium rare.

Building the Toast

Toast the bread and add sliced avocado. Sprinkle with lemon juice, then sprinkle with salt and pepper.
Place a slice of salmon, ribboning it out to cover the bread or some chunks. Drizzle with the sauce. Garnish with some red onion, sprinkle with dill fronds, salt and pepper, and serve with extra sauce.

For the sauce

Whisk together the Dijon Mustard, honey mustard, whole grain mustard, sugar, and vinegar in a medium bowl. Combine the oils in a cup. Slowly add the mixture to the mustard mixture, whisking constantly until emulsified. Stir in the dill and salt.

These soft boiled eggs are the perfect side for this avocado toast:https://the2spoons.com/soft-boiled-eggs/

Healthy Cauliflower Toast – eat your veggies

February 3, 2019 by Becky Spoon

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Salty from the prosciutto, melted Swiss cheese, loaded with healthy cauliflower perfectly describes this Cauliflower Toast recipe.

This Cauliflower Toast recipe is from Ina Garten’s cookbook, Cook Like a Pro, which by the way, is a great cookbook!https://barefootcontessa.com/cookbooks/cook-like-a-pro

I’m always looking for new breakfast recipes that I can incorporate some healthy vegetables, like this Cauliflower Toast.

Add some soft boiled eggs to your cauliflower Toast and you have an even better toast!https://the2spoons.com/soft-boiled-eggs/

Healthy Cauliflower Toast – eat your veggies

Here you go fir the yummy recipe! Enjoy!

Cauliflower Toast

Salty from the prosciutto, melted Swiss cheese, healthy cauliflower describe these Cauliflower Toast!

Print Recipe

Prep Time 30

Total Time 32

Course Breakfast, Lunch

Cuisine American

Servings 4 Servings

Ingredients

1 Small head cauliflower
4 Tbsp Olive oul
1/4 Tsp Crushed red pepper flakes
12 Oz Italian mascarpone cheese at room temperature
6 Oz Gruyere or Swiss cheese, grated
4 Oz Thinly sliced prosciutto, julienned (you could use bacon)
1/4 Tsp Ground nutmeg
6 Large slices country style bread
Papeika
Freshly grated Parmesan cheese
2 Tbsp Minced fresh chives
Flakes sea salt, like Maldon

Instructions

Preheat the oven to 400 degrees.
Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, ½-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
Set the oven to broil and arrange a rack 6 inches below the heat.
Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper.
Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.

Keyword cauliflower, toast

easy chicken thighs & creamy bacon mushroom sauce.

January 25, 2019 by Becky Spoon

I loved this Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce. It is so easy for a weeknight or weekend meal or when things get back to normal, for a friends gathering. Thighs are economical and I personally prefer the chicken thigh over the chicken breast because of the juiciness. These thighs are juicy and delicious with this mushroom cream sauce.

easy chicken thighs & creamy bacon mushroom sauce.

Seasoned with just salt and pepper and Italian Seasoning these delicious baked chicken thighs yield crispy yet tender, succulent results! The Italian Seasoning gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish. Add the mushrooms and cream sauce, and this recipe is to die for!

I did cook these in a non stick skillet that I could slide into the oven to finish. I love the carbon steel non stick skillets! Here is a link for a carbon steel I love: https://amzn.to/2SBdOCO

I served these with sauteed spinach. Here’s the link for my recipe: https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/

Garlicky Sautéed Spinach with Red Pepper Flakes

Along with this Roasted Garlic and Cauliflower Mash which is delicious. Here’s the link for my recipe: https://the2spoons.com/love-this-roasted-garlic-cauliflower-mash/

Here’s the recipe for this delicious meal. Hope you enjoy this!

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs & Creamy Mushroom Bacon Sauce

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Prep Time 10

Cook Time 20

Total Time 30

Course dinner, Main Course

Cuisine American

Servings 4 servings

Ingredients

Chicken Thighs

4 chicken thigs, skin on and bone in
1 tbsp extra virgin olive oilor the bacon drippings
salt and pepper
Italian Seasoning, Dried

Mushroom Sauce

5 slices bacon
6-8 oz button mushrooms or baby bella, sliced
1-2 cups heavy cream
salt and pepper to taste
Fresh Thyme
3 tbsp butter
1 tbsp extra virgin olive oil

Instructions

For the Chicken

Preheat the oven to 350 degrees F.
Cook the bacon in a skillet until crisp and set aside.
Salt and pepper the chicken thighs on both sides and sprinkle with the Italian Seasoning. Add the chicken skin side down in the same skillet you cooked the bacon for 5-7 minutes until nicely browned. If you don’t want to cook them in the bacon drippings, you can remove, wipe the skillet clean and add extra virgin olive oil.
Transfer the chicken, skin side up, to a sheet pan and bake for about 20 minutes or until the internal temperature reaches 165 degrees.

For the Mushroom Sauce

Discard the bacon drippings and wipe the skillet clean. Add the butter and olive oil and heat adding the mushrooms. Lightly season the mushrooms with a little salt and pepper, you can adjust later. Cook the mushrooms until they are slightly caramelized, about 5 minutes.
Add the bacon that has been chopped to the skillet. Add the heavy cream, starting with one cup and add more as you need. I used about 2 cups. Add the Thyme, bring to a boil and reduce to simmer and continue to cook until the sauce has reduced. Check for salt.
Add the chicken thighs and the pan drippings to the mushroom and bacon sauce, spooning the sauce and mushrooms on top of the chicken thighs.

Keyword chicken, chicken with mushroom sauce