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My adventure's in feeding my family

Pan-Roasted Halibut with Butternut Squash and Hazelnuts October 30, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

So I pulled out my trusty Costco cookbooks in order to find something to make out of the halibut in our freezer and the squash from the garden. I came across this and thought it would be perfect. I enjoyed the flavors but found the herb coating on the fish to be a bit much. I was surprised how much I enjoyed the squash.


  • 3 tbsp butter
  • 1 butternut squash, peeled, seeded and diced
  • 4 6oz halibut fillets
  • Salt and Pepper
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh parsley
  • 1/4 onion, diced
  • 1/2 cup white wine
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1/4 tsp nutmeg
  • 1/2 cup hazelnuts




Preheat over to 350

Place a large saute pan on medium heat. Add 2 tbsp butter, the squash. Cover and cook for 10 minutes stirring occasionally.

Preheat an overproof saute pan over medium-high heat. Season halibut with salt and pepper. Combine herbs and coat one side of the halibut with half the herbs, setting side the rest. Melt 1 tbsp butter in the pan, add halibut herb side down. Cook for 5 minutes until browned.


Flip the fillets and place the pan in the over for 10 minutes, or until the fish is done.


Add onions to the squash and cook, covered for 5 minutes stirring occasionally. When the squash is lightly browned, add wine and bay lead. Cook until the wine is absorbed.




Add cream and nutmeg, cook until thickened. Season with salt and pepper. Toss in reserved herbs.

Serve topped with hazelnuts and enjoy!




Roasted Red Pepper & Goat Cheese Alfredo October 28, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

I am pretty sure everyone who is on pinterest saw this recipe at some point.  I immediatly added it to my must make list. I know my hubs is not a fan of peppers or goat cheese but with very few hotel rooms having ovens, making it on the road wasn’t a good possibility. I decided to go for it one night at home and to my surprise he loved it. I loved it. Everyone loved it!


  • 2 whole red bell peppers
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup fat free half & half (I didn’t have any so I used a mix of milk and heavy cream)
  • 4 oz. garlic & herb goat cheese
  • 2/3 cup grated parigiano reggiano cheese
  • 1/2 lb. linguine, cooked to al dente
  • salt & pepper, to taste





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.



Iberian-Style Sausage & Chicken Ragù October 26, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

This recipe was loved by some and not so much by others. Those who didn’t like it, thought that there was too much paprika. I served mine over rice because to me it sounded better than putting it over pasta but it is purely up to your tastes.


  • 1 tablespoon extra-virgin olive oil
  • 8 ounces linguisa (Portuguese-style sausage) or Spanish-style chorizo, diced
  • 3 cups chopped onion
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons Pimentón de la Vera or good paprika
  • 2 pounds skinless chicken thighs
  • 1/2 teaspoon kosher salt
  • Freshly ground pepper to taste
  • 3 cups white wine
  • 4 cups diced seeded tomatoes or canned diced tomatoes
  • 2 cups reduced-sodium chicken broth
  • 1/4 cup chopped flat-leaf parsley
  • 1 generous pinch saffron threads (see Note)




Heat oil in a large pot or Dutch oven over medium heat and add sausage. Cook, stirring occasionally, until the edges begin to color, 5 to 10 minutes. Add onion and garlic. Cover and cook for 10 minutes, stirring occasionally, until the onion is quite soft.


Sprinkle paprika over the onion mixture; stir to coat. Cook for 1 minute. Add chicken, salt and pepper; stir to coat. Cook, stirring, for 5 minutes.


Add wine and increase heat to high; cook until the wine is reduced by about a third, about 8 minutes.


Stir in tomatoes, broth, parsley and saffron; reduce heat to maintain a simmer and cook, uncovered, until the chicken is tender and the sauce is beginning to thicken, 1 to 1 1/4 hours. Season with more pepper, if desired.



Shred the chicken and return to the pot to cook for another 5 minutes. Serve over rice or pasta.



Grilled Salmon with Cucumber-Dill Sauce and Quinoa-Pine Nut Pilaf October 24, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

Originally this recipe said that you should make skewers. I didn’t really see the point when it was just as simple to grill the salmon on a bed of red onions and I knew that because my salmon was thinner than they used that it would cook better that way. I was right. We loved this dish. Even though there is a lot going on, it is very simple to make and everyone enjoyed it.


  • 4 skinless, boneless salmon fillets
  • 1 tablespoon olive oil
  • 2 cloves garlic crushed
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ½ red onion, peeled and cut into quarters and sliced
  • lemon
  • ¼ cup feta cheese
  • 1 tablespoon fresh dill, chopped
  • 1 ½ cup quinoa, rinsed in cool water
  • 3 cups water
  • 1 teaspoon salt
  • ¼ cup toasted pine nuts
  • Drizzle of olive oil
  • Pinch black pepper
  • 1 cup Greek yogurt (fat free or regular)
  • 2 tablespoons fresh dill, chopped finely
  • 1 clove garlic, pressed through garlic press
  • ½ teaspoon lemon zest
  • ¼ teaspoon sea salt, plus a pinch
  • Pinch of black pepper
  • ½ Persian cucumber finely shredded and squeezed to remove excess juice (about 1 heaping tablespoon worth of cucumber)

IMG_3285 IMG_3279 IMG_3284



For the Sauce –

Combine all ingredients in a bowl and whisk together until well blended and thick; check the salt level and add a pinch more if necessary; keep cold until ready to serve.




For the pilaf – Combine the rinsed quinoa and the water in a medium-sized pot set over high heat; add the salt, and cover with a lid; once it comes to the boil, reduce the heat to medium-low, and allow the quinoa to simmer for about 20 minutes, or until water is absorbed and the quinoa is cooked; remove from heat, and allow to stand, lid askew, for about 5 minutes; next, fluff gently with fork as you would rice, and add in the toasted pine nuts, the drizzle of olive oil and the pinch of black pepper, and use your fork to toss to combine; keep warm until ready to serve.



For the salmon-

In a medium sized bowl, add the olive oil, the garlic, the ¼ teaspoon sea salt and black pepper, the smoked paprika and the ground cumin.



Coat the salmon and marinate for about 20-25 minutes



Heat a grill to high heat, and once very hot, add the onions to create a bed.



Place the salmon on top of the onions and grill until cooked through, flipping once.


To serve, add equal portions of the Quinoa-Pine Nut Pilaf to each plate, and top with salmon. Add a couple of tablespoons of the Creamy Cucumber-Dill Sauce onto each plate. Garnish by sprinkling a couple tablespoons of the feta cheese over the top of everything, as well as some of the fresh chopped dill.



Honey Mustard Salmon October 22, 2013

Filed under: Costco — kariryerson @ 12:00 am

I am starting to think I should rename this blog the salmon blog! OK not really but I got this recipe from “In the Kitchen The Costco Way.” This recipe was really tasty and didn’t require me to buy any special ingredients. It’s fast and simple which makes it a great weekday meal.


  • 1/2 cup mayo
  • 2 tbsp deli mustard
  • 2 green onions, chopped
  • 1 tbsp honey
  • 1 tsp apple cider vinegar
  • Salt and pepper
  • Salmon




In a bowl, mix all ingredients other than the salmon. Set 1/3 of it aside. Coat the salmon in the remaining mixture.


Serve salmon with the reserved sauce and additional green onions.



Grilled Salmon with Brown Sugar Glaze October 20, 2013

Filed under: Costco — kariryerson @ 12:00 am

I am going to come out and say this right away, this is not good grilled but would probably be great broiled. On the grill you do not flip this and I just was not able to achieve the “glaze.” The flavors were decent but the texture of the topping left something to be desired. I got this recipe from “In the Kitchen the Costco Way.”


  • Salmon fillets
  • 1 tbsp seasoning salt
  • 1/2 tbsp garlic powder
  • 1/2 cup packed brown sugar




Preheat the grill to medium. Place the Salmon on foil and roll the edges to prevent the brown sugar from starting a fire.

Sprinkle seasoning salt and garlic powder evenly over the salmon. Spread brown sugar over seasoned salmon making sure there is an 1/8th inch coating.


Grill the salmon for 8-10 minutes, or until it easily flakes with a fork. Do not turn the fillets.




Citrus-Marinated Skirt Steak October 18, 2013

Filed under: Costco — kariryerson @ 12:00 am

I was at the store and came across a full skirt steak on sale. We had friends coming over for dinner so I decided to grill it up and serve with some rice and black beans. YUM. I went to my trusty Costco “In the Kitchen The Costco Way” cookbook and came across this recipe. I was surprised just how much of the citrus flavor carried through. Everyone enjoyed it.


  • 1 flank steak
  • 1 tbsp chili powder
  • Salt and pepper
  • Juice and zest of one lemon
  • Juice and zest of two oranges
  • 3 garlic cloves, minced
  • 3 tbsp minced fresh cilantro



Place steak in a large back and season both sides with the chili powder, salt and pepper. Add the remaining ingredients. Marinate in the refrigerator overnight.



Grill the steak and serve sliced.