Sweet Orange Salmon with Glazed Vegetables

Sweet Orange Salmon with Glazed Vegetables and Mashed Potatoes

Sweet orange salmon with a mix of spices, simply broiled.  Served with brown sugar glazed vegetables and mashed potatoes with sweet butter sauce by Lacey Johnston.
Serves 2

• 2 Salmon Filets, about 1" thick, skin on
• 1 tbsp Brown Sugar
• 1 Orange
• 1/4 tsp Paprika
• 1/2 tsp Chili Powder
• 1/4 tsp Ground Cumin
• 1/8 tsp Kosher Salt
• 1/8 tsp Ground Black Pepper
• 3 Carrots, peeled
• 1/2 cup Cauliflower Florets
• 1 1/2 tbsp Brown Sugar
• 2 tbsp Unsalted Butter
• Freshly Cracked Black Pepper
• 1 tsp Milk

1. Preheat oven to a broil (500* degrees F), line a baking sheet with foil, spray with cooking spray, set aside.
2. Slice carrots in half lengthwise and then crosswise.
3. In a small bowl, zest the entire orange, about 1 tsp. In a separate bowl, juice the orange. Set both aside.
4. Bring to a boil 1" water, milk, fresh orange juice and a pinch of salt (the milk will preserve the white color of the cauliflower).
5. Add carrots, cover and cook 4 minutes.
6. Meanwhile, mix 1 tbsp brown sugar, orange zest, cumin, paprika, chili powder, salt and ground black pepper with a fork till well combined. 
7. Rub dry mixture over salmon flesh, place fish skin side down on the prepared baking sheet. Place in over and broil 9 minutes or until fish flakes easily with fork.
8. Return to carrots, add califlower, cover and cook an additional 5 minutes. Drain and set aside.
9. With same pan, add 2 tbsp butter and 1 1/2 tbsp brown sugar over medium-high heat.  Mix till combined and bubbly, return vegetables to pan.  
10. Toss well to coat and cook for 2 - 3 minutes or until sugar starts to glaze vegetables.  
11. Serve vegetables and fish immediately, use remaining pan sauce from vegetables and drizzle over mashed potatoes if desired.

Spaghetti with White Clam Sauce

A dish inspired by the Spaghetti with White Clam Sauce from The Spaghetti Factory by Lacey Johnston.
Serves 4 - 6

• 1/2 cup Unsalted Butter
• 1 clove Garlic, chopped
• 1/4 cup All-Purpose Flour
• 1/8 tsp Nutmeg, freshly grated
• 1 cup Romano Cheese, grated
• 1/4 tsp White Pepper
• 1/4 tsp Kosher Salt
• 16 oz. Clam Juice
• 12 oz. Chopped Clams with Juice
• 1/2 White Onion, diced
• 1 pkg. Spaghetti
• Half & Half

1. You will need 5 cups liquid for the sauce.  In a large measuring cup, add clam juice, drain clams reserving their juices and then add half & half until you have 5 cups liquid. Set aside.
2. Meanwhile, cook pasta according to package directions, drain, set aside.
3. In a large saucepan, melt butter and sauce onion until tender over medium-high heat.
4. Add garlic, cook 1 minute more.
5. Add seasonings and flour, stir till pan is dry and flour is no longer visable (about 30 seconds).
6. Add liquids, clams and cheese. Reduce heat to medium.
7. Stir constantly with a flat bottom wire whisk until sauce begins to thicken. If sauce doesn't thicken within 10 minutes, in a small bowl mix together 1 tbsp butter and 1 tbsp flour till smooth, add to sauce (should thicken quickly after that).
8. Add pasta to pan, toss to coat. Serve.

Tuna Noodle Casserole

My mom's recipe with my personal twist, it's a casserole packed with noodles, cheese, tuna and vegetables.  Makes great leftovers the next day by Kathy and Lacey Johnston.
Serves 4 - 6.

• 1 box Tri-Color Rotini
• 1/2 cup Saltines, crushed or Panko Bread Crumbs
• 1 tbsp Unsalted Butter, melted
• 3 stocks Celery, sliced
• 1/2 Yellow Onion, finely chopped
• 1/4 cup Unsalted Butter
• 1/4 cup All Purpose Flour
• 1/2 tsp Kosher Salt
• 1/2 tsp Dry Mustard
• 1/4 tsp Black Pepper
• 2 cups Milk
• 2 (6 oz.) cans Tuna packed in water, drained
• 1 cup Sharp Cheddar Cheese, cut into 1/2" cubes
• 1/4 cup Roasted Sweet Red Peppers, seeded and chopped (optional)
• 1/4 cup Crimini Mushrooms, chopped (optional)

1. Cook noodles according to package directions, drain and set aside.
2. Preheat oven to 375* degrees F.
3. In large saute pan, saute celery, mushrooms and onion in butter over medium-high heat till tender.
4. Stir in flour, salt, dry mustard and black pepper till flour is disolved.
5. Add milk, cook and stir until slightly thick and bubbly.
6. Remove from heat, add cheese, tuna, red peppers and noodles, stir till combined.
7. Transfer to casserole dish, sprinkle with bread crumbs and then drizzle with melted butter.
8. Bake, uncovered, for 35 minutes or until breadcrumbs are golden.

Pan-Fried Salmon with Mustard Asparagus

Cooking the fish this simple way creates a very good "crust" that really brings the fish to life, pairs well with mustard asparagus and mashed potatoes by Lacey Johnston.
Serves 2.

• 2 Salmon Filets, skin-on.
• 2 tbsp Olive Oil
• 1 bunch Fresh Asparagus
• 1 tsp Dijon Mustard
• 1 tsp fresh Chives
• 1 tbsp Unsalted Butter
• Kosher Salt & Black Pepper, to taste

1. In a large non-stick skillet, heat pan with oil over medium-high heat, till oil is hot but not smoking.
2. Salt and pepper top of fish filets, place in pan skin side up. Salt and pepper skin side. Cook 6 minutes, do not move fish while cooking.
3. Meanwhile, steam asparagus for 5 minutes, set aside.
4. Flip fish gently with a spatula, cook 5 - 7 minutes or until fish flakes easily with fork.
5. Remove from heat and let rest, while preparing asparagus.
6. In a small skillet, melt butter and mustard over medium heat.
7. Add asparagus, salt, pepper and chives; toss well to coat.
8. Serve fish and asparagus immediately.

Halibut with Chive Butter Dressing

A light, flaky fish with a simple butter and herb sauce. You can substitute Halibut for Tilapia by Lacey Johnston.
Serves 2.

• 2 Halibut or Tilapia Filets, about 1" thick
• 1/2 tsp Kosher Salt
• 2 tbsp Unsalted Butter
• 1 tbsp Salted Butter, Melted
• 3 tbsp Fresh Lemon Juice
• 2 tsp Olive Oil
• 1 tsp Fresh Chives, chopped

1. In a large non-stick skillet, heat oil, butter and lemon juice over medium-high heat.
2. Meanwhile, salt and pepper fish on both sides.
3. Add fish to skillet, saute 4 minutes.
4. Flip fish and saute 3 - 4 minutes or until fish flakes easily.
5. In a small bowl, combine melted butter and fresh chives, pour over fish just before serving.

Clam Linguini

Linguini with a light, creamy clam sauce by Lacey Johnston.
Serves 4 - 6

• 1/2 cup Unsalted Butter
• 2 tbsp All-Purpose Flour
• 1/8 tsp Freshly Grated Nutmeg
• 1/4 tsp Black Pepper
• 1/4 tsp Kosher Salt
• 8 oz. Clam Juice (I prefer Snows All Natural)
• 3 (6 oz.) cans Chopped Clams
• 1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
• 1 clove Garlic, chopped
• 1/2 White Onion, finely chopped
• 2% Milk
• 1 pkg. Linguini

1. You will need 2 1/2 cups liquid for the sauce. In a large measuring cup, add clam juice, drain clams reserving their juices and then add milk until you have the 2 1/2 cups liquid. Set aside.
2. Meanwhile, cook pasta according to package directions, drain, set aside.
3. In a large saucepan, melt butter and saute onion until tender over medium-high heat.
4. Add garlic, cook 1 minute more.
5. Add seasonings and flour, stir till pan is dry.
6. Add liquids, clams and cream of mushroom soup.
7. Stir constantly until sauce begins to thicken. Don't let it get too thick or it will become gummy.
8. Add pasta to pan, toss to coat and serve.