- 1.5 lbs Sockeye Salmon
- Torn mixed greens
- 1 cup Jasmine rice
- 1 Tbsp Butter/margarine
- 3 Tbsp Safflower Oil* (adjust according to taste, I like a light oil so I use it sparingly)
- 1 Blood Orange
- 1 Tbsp Fennel seeds
- .25 cup Maple Syrup
- 2 Tbsps lemon juice
- Cook Jasmine rice according to directions and set aside.
- On low heat**, add butter, oil, fennel seeds, lemon juice, & syrup to a skillet.
- Add salmon once oil mixture is hot.
- Add half of the blood orange.
- Flip salmon often to ensure even coating while cooking or break it up as shown in image.
- Cook thoroughly.
- Once the salmon has finished cooking, add the remaining half of the blood orange and stir.
- Let fish cool slightly before adding over torn mixed greens so not to cook/scorch them.
*Grapeseed or any other light flavored oil would do
**If you like a crisped skin to the fish, turn the heat to medium and allow the oil mixture to become quite hot before adding the salmon skin first. Let it crisp/slightly brown before lowering the temperature and continuing to cook the salmon.
This recipe is a bit difficult to write out as it depends on how much you are planning to make. I’ve brought everything down to the smallest increments for a meal for two that averages about 3-4 lbs of meat.
- 3-4 lbs Turkey parts*
- 4 cups water
- 1 teaspoon minced garlic
- 1/2 cup brown gravy mix
- 2 Tbsp Apricot preserves**
- 1 cup Bisquick mix***
- 1 cup Cranberries (dried, fresh or frozen)
- 2 Bouillon cubes
- Boil one cup of water and whisk in gravy mix until thoroughly dissolved; add to slowcooker.
- Add 2 cups of water, garlic, preserves and bouillon cubes to cooker; mix.
- Remove the skin from your turkey if you so desire.
- Place turkey in a slow cooker and set on high.
- Allow turkey to cook on high, until turkey falls off the bone or cooked as desired.
- Remove the bones (you can freeze the bones to make broth later) if you cooked legs.
- Remove the meat from the cooker and set aside.
- Boil the last remaining cup of water and whisk in Bisquick until all lumps are gone.
- Whisk Bisquick mixture into the liquid in the cooker. Add more Bisquick if you want it thicker just remember it thickens a lot upon cooling.
- Add cranberries.
- Drizzle gravy over meat, stuffing, potatoes, or whatever else suits your fancy.
*White meat falls apart a lot sooner than the dark meat.
**Apricot preserves can be substituted with apple sauce as it’s primarily used to keep the turkey moist and add a bit of autumn flavor. They are also a great addition to your yam/sweet potato recipe!
***Instead of Bisquick, you can use Arrowroot or any flour you wish but it doesn’t quite have the flavorful effect.
One of my favorite autumn/winter dishes is Apple Chicken. Aside from it being incredibly easy to make, it’s unbelievably tasty and can be made in large batches for freezing.
- 1 lb. boneless chicken breast
- 1 lb. boneless chicken thighs
- Apple Cider
- 2 cups apple sauce
- 1 Granny Smith apple
- Stuffing Mix
- Place chicken breasts and thighs into crockpot.
- Add 2 cups apple sauce.
- Add enough apple cider to barely cover the chicken.
- Set slow cooker on high and cook until chicken is done (generally 3-4 hours).
- Add enough stuffing mix to absorb the apple cider and allow to set.
- Peel and dice your apple.
- Incorporate apple and cranberries into chicken/stuffing.
Okay, I have to admit it… I seriously need to invest in pre-made refrigerated dough. I buy them by the case and can come up with just about any creative way to use them. I’ve used pre-made croissant rolls for my minced meat pies and for my egg-n-cheese breakfasts on the go. Now I’m telling you how to make some pretty tasty chicken pot pies in a really short amount of time by using pre-made roll dough.
- 2 containers of Pre-made roll dough (8 rolls per can)
- 2.5 cups of cooked and cut chicken ( or beef, pork, turkey, etc.)
- 1 can cream of chicken (or turkey, broccoli or potato)
- 1 can of cheddar cheese (found in the soup section of your grocery store)
- 1 cup mixed cubed/diced frozen or fresh veggies (don’t use any canned veggies as they become mush)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon celery salt
- Optional: Shredded cheddar cheese
- Cook your meat of choice however you like (this is great for leftovers!): boiled, sauteed, etc.
- Cube, dice or tear your meat into small pieces.
- Pre-heat your oven to 400 degrees.
- Toss everything but the dough into a bowl and mix (no need to thaw frozen veggies).
- Grab a muffin pan and line each pocket with a roll, creating a bowl shape.
- Spoon the mixture into each dough pocket, packing it down, until it is level with top or slightly heaping.
- Optional: add some shredded cheese on top of each pocket.
- Put pan in oven and bake for 15 minutes or until roll edges are golden.
- I’ve made these several times and cooking times vary. If the veggies are frozen, it takes a little bit longer. If you use only cheddar cheese and not the canned version, it takes less time. I recommend checking the pockets after ten minutes and every 3 to 5 minutes thereafter.
- You can “top” the pocket with a layer of dough but remember, it will expand greatly and you might end up with a lot of attached pockets.
- This recipe does NOT work well with seitan.
- A great variation of this is to make a thick beef stew and fill the pockets with that!
- Thin soups do NOT work in this recipe.
- If you have ramekins, add a flattened roll on the bottom, fill ramekin, then add a flattened roll on top! Great for a meal!