Tag Archives: salmon

Recipe Hall-of-Fame: Volume 1

Hi guys,

Sorry it’s been so long since I’ve posted. We have been caught in the eye of a Friends watching tornado and gosh, it’s been great! I haven’t been working on any new recipes to post, but I have been cooking up some delicious meals. When a recipe I find really stands out, I add it to my “Recipe Hall of Fame”. Here are some Hall-of-Famers that I sincerely suggest you try!

Recipe Hall-of-Fame: Volume 1 | real food home made.

Strawberry Basil Smashed Avocado Toast from Love & Lemons

Jeanine’s recipes never cease to amaze me. I love her simplicity and elegance. Most (if not all) of her recipes are vegetarian. Check out her blog – you can even search by ingredient, season, special diet and meal type. But first! Run (do not walk) to the nearest market and grab the ingredients for this toast.

Recipe Hall-of-Fame: Volume 1 | real food home made.

Crispy Chickpea and Butternut Squash Salad by Mountain Mama Cooks

This is a wonderful salad. It’s got it all.

Recipe Hall-of-Fame: Volume 1 | real food home made.

Salmon with Fennel, Oranges, Bell Pepper & Olives by Martha Stewart

This dinner I thought was a work of genius! Throw everything onto a sheet pan, Broil for 8-10 minutes, and you’re done! The final product is so impressive, one would assume much more effort went into it’s making. Make this one for the guy or gal you are seeing, on about the 5th date.

Recipe Hall-of-Fame: Volume 1 | real food home made.

One Pan Farro with Tomatoes by Smitten Kitchen

This recipe is also made in one pan! You simply add each ingredient to the pan after preparing it, and it all cooks together. Make sure to check the cooking time on your farro, because some is quick-cooking and you could easily end up with a pile of mush. If you haven’t tried farro, it’s a wonderful ingredient. It can be hard to find, though, so check your specialty markets.

Recipe Hall-of-Fame: Volume 1 | real food home made.

Blackened Chicken with Cilantro Lime Quinoa by Sarcastic Cooking

This recipe is absolutely gorgeous. Sure, there are three separate components to prepare, but it really comes together rather quickly. Make this A.S.A.P.

Recipe Hall-of-Fame: Volume 1 | real food home made.

Coconut Flour Waffles by Unrefined Kitchen

This is my go-to waffle recipe. I looooooooove them. And they love me too.

So, hopefully I’ve introduced you to some new recipes to try and some new bloggers to follow! REAL FOOD RULES!!!


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Filed under Breakfast, Dinner Ideas, Hall of Fame, Lunch, Potluck, Salads, Vegetarian

Rosemary Salmon Risotto

Rosemary Salmon Risotto | real food. home made.

This creamy risotto is perfect for a cool fall evening.  Haven’t made risotto before? Don’t fret!  It is not as difficult as you think.  The trick is to have all your ingredients prepped, measured, and ready to go at a moment’s notice.  As I was making this yesterday, it came time to add the wine and I couldn’t find my wine bottle opener.  Talk about a risotto disaster!

Rosemary Salmon Risotto

Serves: 4

  • 1 pound salmon, preferably wild-caught
  • 2 garlic cloves, minced
  • 2 fresh 6″ rosemary sprigs, chopped
  • sea salt and black pepper
  • 3 T grass-fed butter
  • 1 shallot, minced
  • 1 cup of chopped mushrooms (shiitake or any you prefer)
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken stock or broth (organic & free-range, preferably homemade)
  • 1 bunch fresh asparagus, top 2/3 of each stalk chopped into thirds then blanched
  • 1/2 cup frozen peas, thawed
  • 1 T fresh lemon juice
  • 1/4 cup sun dried tomatoes, chopped
  • 1 additional chopped rosemary sprig
  • 1/4 cup freshly grated Parmesan or Pecorino cheese (or a blend)
  • freshly ground black pepper, to taste


  1. Preheat oven to 425º
  2. Mince garlic and 2 rosemary sprigs.
  3. Line a baking sheet with parchment paper, set the salmon skin side down, and season with garlic, rosemary, salt and papper.
  4. Pour chicken stock in a pot and bring to a boil.  Keep a ladle nearby.
  5. In a separate pot of fairly large size, heat your butter over medium heat.
  6. Add shallot, mushrooms, and a pinch of salt, and sauté for 1-2 minutes.
  7. Add the rice, and cook another 4-5 minutes, stirring constantly.
  8. Add the wine, and stir until almost all liquid is absorbed.
  9. Add one ladle full of stock at a time, stirring intermittently, waiting for the previous liquid to be absorbed before you add the next.  You are going to have to stir quite often.  Not constantly, but often.
  10. When the stock is half gone, roast salmon for about 12-14 minutes or until it is flaky.
  11. When the stock is almost gone, add your asparagus, peas, sun-dried tomatoes, additional rosemary and lemon juice to the rice.
  12. Continue stirring and tasting your rice until it is no longer chewy.
  13. Remove your pot from the heat and stir in the cheese.
  14. Garnish with freshly ground black pepper.
  15. Top with salmon and enjoy.

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Filed under Dinner Ideas, Gluten Free