Recipes, Small Bites

Beer Battered Crispy Onion Rings

Crispy, golden and absolutely easy these Beer Battered Onion rings are the perfect appetizer or side dish!

Beer Battered Onion Rings are the perfect combination of crispy, light and fluffy with a hint of sweetness from the beer. A great side or topping for game day!

Follow these simple steps and you’ll be amazed how delicious these onion rings turn out!

  • In a bowl whisk together your beer and egg and set aside.
  • In another bowl whisk together your flour, baking powder, salt, garlic powder and pepper.
  • Add in your beer and egg mixture.
  • Whisk this mixture until its smooth and no lumps remain.
  • In a shallow bowl add your additional flour and dredge your sliced onions in the flour.
  • Dunk your onion rings into your batter and deep fry in 350 degree F oil until golden brown, flipping a few times.

See how easy this recipe is?

The sweet lime aioli is quick to come together and can be prepared ahead of time. Just whisk all the ingredients together!

You can eat these onion rings as a side to your burger and pile them on top. We piled them onto our Beef Short Rib sliders! 

Ingredients 

LIME AIOLI

  • 1/3 cup mayo
  • 1 tablespoon ketchup
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 clove garlic finely minced
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 tablespoon lime juice

ONION RINGS

  • 2 large sweet onions rough skins removed, cut into 1/2 inch rings and separated
  • 1 cup buttermilk
  • 1 1/4 cup all purpose flour
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1 egg beaten
  • 1–1 1/2 cups beer
  • Vegetable oil for frying

INSTRUCTIONS

In a small bowl combine mayo, ketchup, 1/4 teaspoon black pepper, 1/8 teaspoon ground cayenne pepper, garlic, olive oil, and lime juice.

Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they’re submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.

Set 1/4 cup of flour aside on a shallow plate. In a medium bowl combine 1 cup flour, 1/4 teaspoon ground cayenne pepper, cumin, 1/2 teaspoon black pepper, garlic powder, beaten egg and 1 cup to 1 1/2 cups beer depending on how thick you want the batter.

Heat oil to 375 degrees. Dip onion rings in flour on a shallow plate and then into batter. 

Fry battered onion rings in the hot oil until browned, about 4 minutes. Place on paper towels while working in small batches.

Serve hot with Lime aioli or pile them on top of your sandwich!

Early Riser, Healthy, Recipes

Keto Friendly Breakfast Casserole

Keto Friendly Bacon, Egg, and Spinach Breakfast Frittata Casserole is the perfect quick and easy make-ahead, meal-prep breakfast that is sure to please any crowd!

I love making frittatas; combining a bunch of ingredients that pair well together, whisking in eggs and then throwing in the oven to bake. This recipe is basically a LARGE frittata that is perfect to serve at any family gathering or brunch! It is also great to make on the weekend for meal prep! Then portion out your breakfast for the week and you just like that, breakfast is all taken care of!

This recipe is highly customizable, so you can change out the type of cheese, peppers and even the bacon.  You can make whatever combination you like, maybe sausage or ham instead of bacon. Simply use what you have on hand to make it easy!

Just follow these easy steps!

  1. Sauté the veggies and spinach.
  2. Preheat the oven to 350 degrees. 
  3. Create the first layer by adding the sautéed spinach and veggies to the bottom of a baking dish.
  4. Whisk the eggs and egg whites in a small bowl
  5. Pour over the veggies. 
  6. Sprinkle cooked, crumbled bacon and shredded cheese over the top. 
  7. Bake for 25 minutes.

Ingredients

  • 2 eggs
  • 1 1/2 cups egg whites – You can use 8-10 eggs if you don’t want to use egg whites.
  • 2-3 cups fresh spinach, roughly chopped
  • 6 slices bacon cooked and crumbled
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1/2 cup chopped red onion
  • 1/2 chopped green pepper
  • 1/2 chopped red pepper
  • 1 1/4 cup shredded cheddar cheese
  • salt and pepper to taste

Instructions

Preheat the oven to 350 degrees. 

Spray a 9×13 baking dish with cooking spray.

Place a skillet on medium-high heat. Add the chopped veggies (excluding the spinach) to the pan. Sautee for a few minutes until the veggies are soft.

Add spinach to the pan, and saute until slightly wilted. 

Add the veggies and spinach to the bottom of the baking dish. Spread the veggies throughout the dish.

Whisk the egg whites and eggs in a small bowl. Season with salt and pepper. 

Pour the egg mixture over the veggies.

Create an additional layer by adding the crumbled bacon and shredded cheese.

Bake for 20-30 minutes.

Remove from the oven. Allow to cool before serving

Recipes, Soups

Lasagna Soup Remix

The ultimate comfort food in a bowl!

Who doesn’t love lasagna and a nice salad for dinner? Well how about that dinner but in soup form… that’s exactly what this soup is! I received my inspiration for this recipe from a Publix Apron’s recipe. It’s a quick and easy recipe with easily-found ingredients.

The broth of this soup consists of chicken broth and a jar of your favorite pasta sauce! I mean it doesn’t get much easier than a jar of pasta sauce. When my grandparents, Papa and Meme were not making their own homemade sauce, my Meme would have my Papa buy a jar of Ragu. I know, can you believe it… Ragu! Now, for me my go-to jar is Barilla. But this is your creation so you pick what your go-to sauce is. No judgement!

After browning the ground sausage, you start with “humble beginnings”. Have you ever heard of that? Maybe you have heard of Sofrito, Mirepoix, or the Holy Trinity of cooking. These are all the foundation of some of the world’s greatest dishes. It’s simply a group of vegetables sauteed together, disappearing into the dish as it cooks. But their flavors linger and would most definitely be missed if left out. In this soup, we make a “humble beginnings” of carrot, celery, onion, bell pepper, and garlic to start the soup. 

Most lasagna soup calls for lasagna noodles, you know the long thick noodles that are for a baked lasagna. Well I just don’t agree that those noodles should be in a soup, they end up taking up the whole bowl. So I used a package of Buitoni Three Cheese Tortellini, it usually can be found in the refrigerated section near the cheese. These little tortellinis are stuffed with creamy ricotta, aged Parmesan and Romano. You simply plop them into the soup and you have the noodle and all the delicious cheeses in one bite. 

Do not skip the salad kit’s toppings and dressing, trust me!. I used the Fresh Express Sweet Kale salad kit, it comes with broccoli, brussels sprouts, cabbage, kale, chicory, dried cranberries, roasted pumpkin seeds, poppyseed dressing. That’s 7 superfoods! The cranberries and the poppyseed dressing give the soup a sweet tangy twist, that cuts through the acid from the tomatoes, it’s a delicious combination!! But you can use any salad mix, a Cesar salad kit would be tasty too. If you buy a kit, it comes with everything which means you don’t have to buy a bunch of different ingredients. 

Lastly you plop a nice size dollop of Ricotta cheese into the bowl and you have yourself the perfect one-bowl meal!

Serve on a cold night with a crusty baguette, a glass of Scout and Cellar Fieldhouse Pinot Noir and you are set!

Ingredients

  • 1lb mild ground Italian sausage
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning. 
  • 3 cups or  24 ounce of your favorite  jar pasta sauce
  • 4 cups chicken broth
  • 1/4 cup sun-dried tomato pesto
  • 1 (9 oz) package cheese ravioli
  • 1 (12 oz) Fresh Express Sweet Kale salad kit
  • 1 (12 oz.) low fat ricotta cheese

Instructions

Preheat a large stockpot 2–3 minutes on medium-high. 

Brown sausage 5–7 minutes, stirring to crumble meat, until no pink remains.

Remove sausage and drain pot. 

Add a teaspoon of olive oil to the pot.  

Saute the veggies for about 4 minutes.

Reduce heat to medium-low. 

Stir in pasta sauce, broth, and pesto; simmer 8–10 minutes, stirring occasionally, or until hot.

Stir ravioli into soup; cook 4–5 minutes or until ravioli is tender 

Add sausage back to the pot and simmer for one hour. 

Meanwhile, mix the salad kit together, expect the dressing. I personally like to drizzle the dressing over the soup but again totally up to you. This is your creation!

Divide soup evenly among bowls. 

Top each bowl with even amounts salad greens and salad toppings, 

Drizzle the dressing over the top. 

Place a dollop about a tablespoon of ricotta cheese on top and serve.

Cookies, Recipes

Chocolate Espresso Biscotti

My Meme and Papa loved Biscotti!

Do not get scared away from making these classic, twice-baked Italian cookies at home! Biscotti cookies are incredibly easy to make and can be customized with your favorite add-ins. Biscotti remind me of my grandparents, Meme and Papa. They would always dip a biscotti in their coffee. If you’ve ever had biscotti before, you already know that it’s not soft at all; instead it’s hard and crunchy. Perfect for dipping into your morning coffee or a glass of milk.  See I just gave you an excuse to eat cookies for breakfast!

Tonight, I wanted to make a cookie that I could drizzle my leftover orange chai cream cheese from my Orange Chocolate Chai Roll so I created this Chocolate Espresso Biscotti recipe.  Let me tell you, the batter was to die for! I seriously could have eaten the entire bowl! Rich in chocolate and espresso… the perfect combination! You can either drizzle the tops of these with the orange chia cream cheese, melted chocolate or just eat them as are. Honestly they are that versatile. 

INGREDIENTS

  • 1 ¾  cups plus 2 tablespoons all-purpose flour, spooned into measuring cup and leveled-off
  • ¼  cup plus 2 tablespoons natural unsweetened cocoa powder, such as Hershey’s
  • 1 teaspoon baking soda
  • ¾  teaspoon salt
  • 2 tablespoons Espresso instant coffee, such as Café Bustelo
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • ¾  cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

INSTRUCTIONS

Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula. 

Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. 

Beat in the vanilla. 

Add the dry ingredients And stir on low speed until just combined.

Dust a work surface with cocoa powder. 

Using a rubber spatula, scrape the sticky dough out onto the work surface and dust the top of the dough lightly with cocoa powder. 

Using your hands, shape the dough into a rough ball (if it’s still too sticky, dust with a bit more cocoa powder) and cut into quarters. 

Form the dough pieces into four short logs by rolling back and forth. Place the logs onto the prepared baking sheet and shape into longer logs about 3/4-inch high and 2 inches wide. 

Allow enough space for the logs to spread a few inches while they bake. 

Bake for about 30 minutes, until firm to the touch. 

Let the biscotti logs cool on the pan for about 5 minutes, or until just cool enough to touch (if you wait any longer, the biscotti will be difficult to cut); then, using a sharp knife, slice the logs on the diagonal into 3/4-inch slices (I do this right on the baking sheet). They will crumble just a bit; don’t worry about it. 

Turn the biscotti on their sides (so that the cut sides are down) and place back in the oven for 10 minutes to dry and crisp up. 

Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely. 

Once cool, drizzle with your choice or leave as is. 

Cookies, Recipes

Red Velvet Cookies

Paula Deen’s Red Velvet cookies recipe was the inspiration for this cookie. I absolutely love red velvet cake, it is my favorite! So when I watched Paula Deen make red velvet cookies out of a cake box, I fell in love! 

These cookies are the easiest cookies you will ever make! All you need is 5 simple ingredients and yes, I said a box of cake mix! And the best thing is that this recipe can be used with any cake mix for so many great flavor combinations! Wait to see my Chocolate Peppermint cookies! 

So if you are looking for a soft and tender, beautifully crackled cookie with a white chocolate drizzle, look no more!  

Ingredients

  • 1 (18 oz) box red velvet cake mix
  • 1 (8 oz) package room temperature cream cheese
  • 1 ½ teaspoon vanilla extract
  • 1 egg
  • 1 stick room temperature butter
  • White Chocolate Drizzle
  • 1 cup white chocolate chips, melted 
  • Christmas Sprinkles

Instructions 

Preheat the oven to 350 °F. 

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. 

Beat in the egg, Then beat in the vanilla extract.

Beat in the cake mix. 

Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. 

Scoop and roll into balls. Arrange 2-3 inches apart on the baking sheets. 

The cookie dough is sticky, I like to keep a cup of water next to the bowl and dip the scoop in to help the dough from sticking.

Place on a parchment paper lined cookie sheet, 2 inches apart. 

Bake for 12 minutes. 

Let cool on wired rack.

White Chocolate Drizzle 

While the cookies are cooling, place the white chocolate chips in a microwave safe bowl, microwave for 10 seconds.

Remove and stir then place back into the microwave for 10 seconds.

Remove and stir until completely melted. Be careful not to overcook the white chocolate!

Dip a fork or spoon into melted chocolate, and let the first large drip (to prevent a large drop) land in the bowl. Drizzle chocolate over the edges and tops of cookies. Sprinkle Christmas sprinkles immediately. Let dry for 15-25 minutes. 

This recipe was inspired and adapted from Paula Deen.

Blogs, Recipes

Creamy Spinach Chicken

Say goodbye to dry, flavorless chicken and HELLO to this easy and flavorful skillet dinner with chicken and garlic creamed spinach! You’ll want a crusty bread to soak up the sauce!

Tender and juicy chicken in a delicious spinach sauce, all cooked in one pan and in just 30 minutes! It is the most perfect weeknight dinner! The creamy sauce whisks together so perfectly and uses familiar ingredients you already love. You will want to lick your plate clean because it is that good!  This is a must try recipe that involves no-fuss prep with gourmet looking results.  Put this meal at the top of your must make list!

Serve with your favorite pasta or Mashed Cauliflower. You will not want to forget the bread because you will definitely want to be scraping the creamy sauce up with your bread at the end!

Pair with Scout and Cellar Adelante Sauvignon Blanc, bright and clean with lemongrass, lime zest and green apple balanced by a subtle minerality on a zesty, light-bodied frame with a refreshing finish

INGREDIENTS

  • 2 tbsp. extra-virgin olive oil, divided
  • 4 boneless skinless chicken thighs or breasts
  • 2 teaspoon paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 10 ounces baby spinach
  • 1 cup. heavy cream
  • 3/4 cup low-sodium chicken broth
  • 1 cup shredded mozzarella
  • 1/2 cup freshly grated Parmesan

Instructions 

In a large skillet over medium heat, heat 1 tablespoon oil. 

Season chicken with paprika, salt, and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate. 

Heat remaining tablespoon oil. 

Add onion and cook until soft, 5 minutes, then add garlic and cook 1 minute more. 

Add spinach, in batches, until wilted.  

Pour over heavy cream and chicken broth and simmer for 3 minutes. 

Add mozzarella and Parmesan and stir until melted, then return chicken to skillet and simmer for 5 minutes. 

Serve creamed spinach spooned over chicken.

http://www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Citrus Olive Oil Cake

Olive oil cake has a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding. 

This is one of the easiest cakes you’ll ever bake! You’ll love how simple it is to make.

All you need to do is whisk your dry ingredients together in one bowl, your liquid ingredients in another, and then combine them. The batter will be smooth and a little on the thin side. Just pour it into a greased pan and bake. 

The olive oil cake is delicious on its own, with just a little powdered sugar for garnish.

Ingredients

  • 1 1/4 cups all-purpose flour 
  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup extra virgin olive oil
  • 1 orange – for the juice & zest
  • 3 tablespoons of fresh squeezed orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Powdered sugar for dusting
  • Rosemary for garnish (optional)

Directions

Preheat the oven to 350°F.

Butter a 9 inch cake pan make sure to coat all the sides with butter. 

Cream the sugar, eggs and vanilla together on medium for 2 minutes – I used my Kitchen Aid..

Add the olive oil and mix. 

Mix in the orange juice and orange zest for about another minute.

In a separate bowl, combine the baking soda, baking powder and flour. 

Add to the ingredients above in two batches. For each batch, gently mix to incorporate all of the dry ingredients into the wet ingredients. 

Pour into the cake pan.

Make sure there are no air bubbles in your cake batter before baking – you will need to tap the pan on a counter or shake it a bit. The air bubbles will cause an uneven surface or cracks in the top of the cake so try to remove them as best you can. 

Bake for 20-25 minutes. The cake is done when it springs back from the touch and the edges pull away from the pan. 

Cool completely or on a wire rack.

Put confectioners sugar in a duster and shake it on to the top of the cake. 

Enjoy!

Blogs, Recipes

Dijon Chicken

Dijon Chicken

This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken thighs and sauce are all cooked in the same skillet, making clean-up a breeze.

Chicken thighs are easy to use without worrying too much about drying out the meat. They are juicy, flavorful and so versatile they go with absolutely anything! The Dijon adds amazing flavor to this creamy sauce. This is a true weeknight meal, ready in just over a half an hour from start to finish.

The sauce comes together quickly. Sauté diced onions and garlic in butter until softened, and then simmer with a little white wine, thyme, and of course, mustard. Stir in the heavy cream at the end to finish the creamy sauce.

Serve with rice or mashed potatoes. For a low-carb meal, serve the chicken alone or with some roasted or steamed vegetables.

Pour yourself a glass of Scout and Cellar FIDDLENECK CHARDONNAY and you have yourself a restaurant style meal!

Ingredients

  • 3 tablespoons olive oil
  • 5 chicken thighs; boneless skin-on
  • 1 teaspoon Herbes de Provence- or you can use Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon ghee/unsalted butter
  • ½  yellow onion, diced
  • 4 garlic cloves thinly sliced
  • 1 teaspoon Red Pepper Flakes
  • ½ cup white wine; I used Chardonnay
  • 1 cup chicken broth
  • ½ cup milk or heavy cream
  • 2 teaspoons honey mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons country mustard or old-style mustard
  • 4 sprigs of thyme leaves only
  • Kosher salt and freshly ground black pepper to taste

Instructions

Preheat oven to 375°F

Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.

While the oil heats, season both sides of the chicken with salt, pepper and Herbes de Provence. Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook for another 4 minutes. 

Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside. 

Set the heat to medium-low and add 1 tablespoon of butter to the skillet.

Add onion and sauté about 3-4 minutes or until translucent. Add the garlic and cook another 30 seconds, stirring often.

Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).

Add the broth, cream, three mustards and thyme leaves. Season with salt and pepper and stir well.

Nestle the partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure to leave a little space between each thigh for the sauce to seep through.

Cook, uncovered, at 375°F for 30-35 minutes. The chicken is done when the internal temperature registers 165°F on a meat thermometer. The sauce should reduce to about halfway.

Note: If the sauce is still too thin when the chicken is ready, remove the skillet from the oven, set the chicken aside and cover it with foil. Reduce the sauce stovetop, over medium-low heat, until it thickens to desired consistency.

Note: If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.

Enjoy

Blogs, Recipes

Citrus Tuna Steak

Grilled Tuna is super easy to cook. Throw it in a hot pan or on the grill, flip after a couple minutes and voila – you’re done.

In this recipe, I start by marinating the tuna in a mixture of olive oil, soy sauce, ginger, garlic, cilantro, and lime juice. The trick is to marinate the tuna for only 15 minutes. If you’ve ever made ceviche, you know that acid from the citrus can cook the fish. You want to avoid that in this recipe. Don’t discard the marinade! Instead, transfer it to a small sauce pan and reduce. You will want to drizzle this over the seared ahi at serving time.

There are several ways to sear ahi tuna. A nonstick skillet will do the trick, but I like to use a grill pan, to get those nice grill marks. Either way, medium-high heat will produce a good sear.

Since the goal is to serve the tuna with a good sear on the outside but still raw in the center, the tuna doesn’t need to be cooked any longer than 2 to 3 minutes per side. That being said, if you’d like your tuna a little more well done, feel free to increase the cooking time. I love to serve this over garlic sauteed spinach but it is also tasty over rice. 

For the wine, this pairs perfectly with Scout and Cellar GALLIVANT SAUVIGNON BLANC! This wine is lively and fruit-forward with white peach, guava, key lime and candy balanced by a subtle minerality on a bright frame with a juicy finish. Pairs perfectly with Thai or Vietnamese takeaway and a few episodes of your new favorite series.

Ingredients

  • 2 tuna steak (ahí or yellowfin)
  • pinch of salt and pepper
  • 6 Tbs. extra-virgin olive oil, divided
  • 4 Tbs. Liquid Aminos or Soy sauce
  • 2 tsp freshly minced ginger
  • 4 cloves garlic, minced
  • 1 cup chopped cilantro
  • juice of 1 lime, plus the zest
  • 2 tsp sugar
  • 1 teaspoon Red Pepper flakes
  • 1 avocado, thinly sliced
  • 8 cups spinach

Instructions

Season both sides of the tuna with salt and pepper.

In a small bowl, whisk together 3 tablespoons olive oil, soy sauce, ginger, garlic, cilantro, lime juice, zest and sugar. Add the fish and marinate for at least 15 minutes. 

In a small skillet heat the last 3 tablespoons of oil. Add the spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside.

Remove the fish from the marinade and grill (or sear) for 2 minutes on each side. Keep it rare in the center. PLEASE!

Pour the remaining marinade into a small saucepan and reduce until it becomes thick, 2 minutes.

Place the wilted spinach on a plate and top with the grilled fish, followed by the sliced avocado and a nice drizzle of the reduction.

Blogs, Recipes

Sticky Salmon in Parchment Paper

If you’re looking for an easy, delicious and healthy dinner, this salmon in parchment paper is the perfect recipe. The salmon is cooked in a parchment paper pouch creating an almost mess free dinner that’s not only easy, but yummy! Best part? It’s ready in just about thirty minutes. Just mix up a handful of pantry staples, pour over top, fold up the parchment paper, and bake. Every bite is sweet and savory!

We’ve been looking for ways to reduce our calories and eat healthier. In this recipe, you’ll notice Liquid Aminos and may be asking yourself, what is that? 

Liquid Aminos look and taste similar to soy sauce. It is made by fermenting coconut sap with salt and water or treating soybeans with an acidic solution to break them down into free amino acids. It adds a savory, salty flavor to meals and is naturally vegan and gluten-free. You can find it at most grocery stores. Can’t find Liquid Aminos, you can use Soy sauce. 

So here’s the story behind the parchment paper. I wanted to make an easy clean up dish- it’s been a crazy week. So I thought I’d make salmon in a foil packet. I opened my pantry and to my surprise… No foil! I’ve been reading about French cuisine and I remember reading about Salmon en Papillote, which translates to Salmon enveloped in paper! I had plenty of parchment paper and so this recipe was born!

By cooking the salmon in a parchment paper packet, you’re creating an envelope for your food to cook inside of. Not only does this save on mess and dishes, but cooking your food in parchment steams the food and cooks everything in their own juices. Cooking food this way preserves nutrients and creates an insane amount of flavor because all of the aromas are trapped inside. You can add vegetables into the packet with the salmon. I served mine with side salad.

How to make the parchment paper packet?

  1. Creating the packet isn’t difficult, but it requires a particular shape and folding technique. 
  2. Fold a 12-by-16-inch piece of parchment in half, then cut it so that it’ll be shaped like a heart when you unfold it.
  3. Cut a 12-by16-inch piece of parchment paper for each piece of salmon you’re cooking and fold it in half. Using scissors, cut the folded paper into half of a heart, then unfold. 
  4. Brush both sides of the paper lightly with olive oil.
  5. Place your salmon to one side of the creased line down the middle of the heart. Pour the sauce over the salmon. 
  6. Fold the other half of the heart over the salmon. Starting at the pointy end—the bottom of the heart—fold the edge of the parchment paper in small, overlapping triangles. This helps create a tight seal, making sure that the salmon will cook in its own juices and not dry out or lose flavor.
  7. And that’s it! Just transfer each packet to a dinner plate, cut a small opening in the paper, pull apart the packet and devour the contents. You’ll barely even need to wash the plates.

Looking for a wine?

Scout & Cellar Hushkeeper Pinot Gris is the perfect pairing! Zippy-yet-balanced with lemon, pear, and underripe pineapple on a medium-bodied frame with a bright finish. For this Pinot Gris, grapes were picked by hand from dry-farmed vines planted over 30 years ago. After harvest, the grapes were pressed and placed in stainless steel vessels where they fermented for 3 weeks. The wine then aged in stainless steel until bottling, unfined and lightly filtered with natural bentonite clay.

Now that you know all the whys and hows, let’s get cooking!

INGREDIENTS:

  • 1 pound salmon
  • 1/4 cup Lite Maple syrup (yes the kind for pancakes)
  • 3 cloves garlic, minced
  • 1 shallot, finely diced
  • 2 tablespoons Liquid Aminos (or reduced sodium soy sauce)
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, optional
  • 1 teaspoon red pepper flakes
  • Freshly ground black pepper, to taste
  • Parchment paper

INSTRUCTIONS:

Preheat the oven to 375 degrees F. 

Line a baking sheet with foil.

In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.

Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. 

Brush each piece of parchment with olive oil on both sides.

Place the one piece of salmon in the middle of one side of a prepared parchment paper. 

Pour the ginger syrup mixture over the salmon. Save the rest of the sauce for serving. 

Fold the other half of the circle over and seal the parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. 

Repeat with the second piece of prepared parchment and remaining ingredients. 

Place pouches on a baking sheet.

Place into the oven and bake until cooked through, about 15 minutes.(Baking time may need to be adjusted depending on the thickness of the salmon).

Remove from the oven and allow to sit for 5 minutes before cutting open parchment. 

The salmon is done when it flakes easily with a fork.

Drizzle the salmon with the leftover sauce. 

Serve immediately.

http://www.scoutandcellar.com/whiskawaykitchen