Buffalo Salmon


If you put hot sauce on it, I will eat it. Put it on a piece of fresh salmon and I’m in love. This is from Epicurious with a few tweaks. Super simple, tasty and quick.

1 lb salmon
Franks red hot sauce
Panko breadcrumbs
Olive oil spray

Preheat oven to 425.

Pour a thin layer of hot sauce over the salmon, top with panko, spray with olive oil and bake for 15 – 20 minutes until cooked through.

Serves 4.

Crab Cakes with chipotle mayo


Crab cakes are one of my go to meals on a crazy weeknight. I made a Chipolte mayo to go with these – the perfect middle of the week pick me up!

8 oz crab
1/2 c panko
1 TBSP lime juice
3 TBSP mayo, lite
1 tsp paprika
1 tsp old bay seasoning
1 roasted red pepper, diced (jarred)
1 bunch of green onions, chopped
1 egg white

2 TBSP Chipolte pepper in adobo
1 roasted red pepper
1/2 c mayo, lite

Combine crab ingredients in a large bowl. Form into 4 crab cakes, cover with plastic wrap and refrigerate for at least 30 minutes.

In a small food processor combine sauce ingredients until well combined.

Heat 2 TBSP butter and 1 TBSP olive oil in a large non stick pan over medium high heat. Cook crab cakes 2 – 3 minutes per side until golden.

Serve with sauce.

Serves 2.

Asparagus Gratin


This came from Fine Cooking, with a few minor tweaks. I love the addition of the marscapone cheese – it adds a richness to the recipe.

2 bunches of asparagus, chopped 1/4 in lengths
1 onion diced
1/2 TBSP olive oil
Salt & pepper
3/4 c panko
1/4 c parmigiano reggiano
1/2 TBSP olive oil
4 oz marscapone

Preheat oven to 450.

Combine parm, panko & olive oil.

Combine asparagus, onion, olive oil and salt & pepper in a casserole dish. Bake for 6 – 10 minutes until crisp tender and bright green. Remove from oven, top with panko mixture and dollops of marscapone cheese.

Serves 6.

Asparagus Gratin


Ok, so asparagus is only in season for a short period of time, and I try to work it into as many meals as I can. Last night in added a little cheese, some panko and some fresh herbs to come up with this yummy baked dish.

1 lb asparagus
2 tsp olive oil
2 oz asiago
4 TBSP panko
1 TBSP parsley, minced
Zest of one lemon
2 TBSP lemon juice
Pinch of cayenne pepper

Preheat oven to 450.

Toss asparagus with olive and place in a single layer in a baking dish.

Combine cheese, panko, parsley, zest, cayenne and salt. Sprinkle over asparagus. Bake uncovered 10 – 15 minutes. Drizzle with lemon juice.

Serves 4.
3 WW PP per serving.

Dijon Pork cutlets

This is a quick weeknight meal. It works best if you can chill the cutlets after you bread them and before you cook them. Everyone loves it – even picky toddlers have been know to eat these pork cutlets. These are great leftovers too – reheated or cold.

1 lb pork tenderloin, sliced and pounded to 1/4 inch
3 + TBSP Dijon mustard
1/2 c flour
1 + c panko breadcrumbs
2 + TBSP olive oil
Fresh parsley
Lemon wedges

Prepare 3 trays or bowls, one with flour, one with mustard, and one with panko.

Pat your pork dry and dredge in flour, rub in mustard (you want to coat both side evenly – I use my fingers) then coat with panko, press it in and lay cutlets in a single layer on a plate or tray. Chill for 1 hour.

In a 12 inch skillet, heat oil over medium high heat. Add cutlets in a single layer, don’t crowd them. Cook for 3 min per side. Remove from heat and drain on a paper towel. You may need to add more oil, do so between batches.

Snip parsley over the top of cooked cutlets and serve with lemon wedges.

*Lighten it up: use 2 tsp oil and spray cutlets with olive oil spray. This version is 5 WW PP for 4 oz cooked cutlet.

Serves 4 – 6
5 WW PP per cutlet