Pecan Encrusted Salmon with Dijon Cream Sauce

Ingredients

• For the Salmon
• 1 salmon fillet, about 4 pounds
• Salt, to taste
• Black pepper, to taste
• 2 cups pecans
• 3 tablespoons prepared horseradish
• Chopped parsley, for serving
• Lemon wedges, for serving
• For the Dijon Cream Sauce
• 1 cup heavy cream
• 3 tablespoons Dijon mustard
• Pinch of salt
• Pinch of black pepper

Directions

1. Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray.
2. Prep the salmon. Pat the salmon fillet dry with paper towels. Season generously with salt and pepper, then set aside.
3. Make the pecan crust. In a food processor fitted with the steel blade, add the pecans and prepared horseradish. Pulse until the mixture forms a thick paste.
4. Top the salmon. Spread the pecan mixture evenly over the top of the salmon, pressing it gently so it sticks.
5. Bake. Place the salmon in the oven and bake for about 20 minutes, or until the salmon is cooked through and flakes easily.
6. Make the sauce. While the salmon bakes, add the heavy cream to a saucepan and bring it to a simmer over medium heat. Once simmering, whisk in the Dijon mustard. Cook for 3–5 minutes, whisking often, until slightly thickened. Season with a pinch of salt and pepper, then set aside.
7. Rest the salmon. Remove the salmon from the oven and tent it loosely with foil. Let it rest for 5 minutes.
8. Serve. Slice into individual portions and top with chopped parsley, lemon wedges, and the Dijon cream sauce.

Notes

• For a prettier finish, spoon the sauce around the salmon instead of directly over the crust so the pecan topping stays crisp.

Source

• https://www.tiktok.com/@jrwider/video/7591253272875339021

Slow Cooker Smothered Cube Steak

Ingredients

• 1–2 lbs cube steak
• 2 lbs baby gold potatoes
• 1 can French onion soup
• Dijon mustard
• 1 packet onion soup mix
• 1 onion, sliced
• 1 cup beef broth
• Worcestershire sauce, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Paprika, to taste
• Salt, to taste
• Pepper, to taste

Directions

• Season the cube steak on both sides with Dijon mustard, salt, pepper, and your preferred seasonings (garlic powder, onion powder, paprika).
• Place the baby gold potatoes in an even layer at the bottom of the crockpot.
• Pour the French onion soup over the potatoes. Add a bit of salt and pepper, and toss to coat.
• Place the seasoned cube steaks on top of the potatoes.
• Add the sliced onion over the steaks.
• Sprinkle the onion soup mix evenly over everything.
• Pour in the beef broth and add a few dashes of Worcestershire sauce.
• Cover and cook on low for 6–8 hours, until the steak is tender and the flavors are well combined.

Notes

• Serve hot, spooning the gravy over the steak and potatoes.
• Pair with rice or extra vegetables if you want to round it out.

Creamy One Pan Boursin Orzo Bake with Chicken Sausage

Ingredients

• 16 oz orzo
• Boursin garlic and herb
• cherry tomatoes
• chicken sausage
• spinach
• garlic
• olive oil drizzle
• chicken broth

Directions

• Preheat oven to 375.
• Add the Boursin to the middle of a 9×13 baking dish.
• Sprinkle the orzo, sliced chicken sausage, cherry tomatoes, and chopped spinach around the Boursin.
• Sprinkle the seasonings over everything. Pour the broth over top and cover with foil.
• Bake for 35 minutes, then uncover and stir all of the ingredients together until a creamy sauce forms.
• The pasta should be cooked through. If it’s still too hard, add ½ cup more broth and cook for 5-10 more minutes.
• Top with parmesan cheese and enjoy!

Quick Dill Pickles

Ingredients

• 350 grams of cucumbers, cut into spears
• 1/4 yellow onion. sliced
• 3 garlic cloves, minced
• 25 grams fresh dill
• 1 cup water
• 3/4 cup distilled vinegar
• 1/4 tsp celery seeds
• 1/4 tsp coriander seeds
• 1/4 mustard seeds
• 1 bay leaf
• 1.5 tbsp salt
• 2 tbsp sugar 

Directions

1. In a 24-ounce jar, layer in this order: onion, dill, cucumbers, garlic, and more dill on top if you have room
2. Add the celery, coriander, and mustard seeds to the jar, as well as the bay leaf
3. For the brine, add the water, vinegar, salt, and sugar to a small pot
4. Heat the brine on the stove, just until the salt and sugar are completely dissolved; it doesn't need to come to a boil
5. Allow the brine to cool, and once it’s back to room temperature, pour it into the jar
6. Put a lid on, give ‘em a smooch, and pop them into the fridge

Note

• I usually give my quick pickles at least 5 days until I eat them, but if you can't wait, a few hours will do