Pistachio Crusted Salmon Recipe

If you're looking for a healthy and impressive dinner option, give this salmon recipe a try. Coated in a crunchy pistachio crust, this baked salmon comes out delightfully moist and flavorful. You can serve it warm, or make it ahead of time and serve it cold in a salad or sandwich.

Step 1

Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.

Pulse 1/2 cup of the pistachios in a food processor until fine crumbs are formed. Transfer the pistachio crumbs to a large bowl; add in the flour, salt, black pepper, lemon zest, cayenne pepper, paprika, and garlic powder. Mix well to combine and set aside.

Add the remaining pistachio halves to the food processor and pulse into coarse crumbs, leaving them in larger pieces than the fine crumbs you pulsed before. Pour them into another medium-sized bowl and set aside.

Step 2

In a medium-sized bowl whisk together the eggs and olive oil until well combined; set aside.

Coat each salmon fillet in the flour/pistachio mixture, shaking off any excess. Dip it in the egg/oil mixture and allow any excess liquid to drip off and back into the bowl. Finally, generously roll it in the coarsely chopped pistachios, shaking off any excess nuts and letting them drop back into the bowl. Place the salmon fillets, a few inches apart, on the prepared baking sheet.

Step 3

Bake for nine minutes and then turn each piece over and bake for an additional nine minutes, or until the outside is crisp and the center is cooked to your liking.

Serve pistachio-crusted salmon warm. Store any leftovers in the refrigerator for up to two days.

Chicken Patty Meal Ideas

It would be nice to prepare every meal from scratch with the finest and freshest of ingredients, but in the real-life world, time doesn't always permit that luxury. That's why convenience products, such as prepared chicken patties, are so useful. Even when you're faced with tight time constraints, the crisp, breaded portions provide numerous options for light or hearty meals.

Flatbreads and Flavors

For a quick lunch or on-the-go meal, chicken patties work surprisingly well with your favorite flatbreads. When the patties come hot from your oven, slice them into strips and tuck them into the pockets of halved pita breads. Spoon in marinated vegetables as a tangy garnish, or add lettuce, tomatoes and a yogurt-based dressing. For a variation on the theme, roll up your chicken strips in a colorful wrap or whole-grain flour tortilla with romaine lettuce and Caesar salad dressing. If you prefer a hot lunch, spread the cut-up patty across a flour tortilla with diced peppers and tomatoes, or a good salsa. Sprinkle it liberally with cheese, top it with another tortilla, and bake or fry it as a quesadilla.

Faux Parmigiana

A chicken patty is little more than the same breaded chicken cutlets you'd make yourself if time permitted. Just substituting patties for those cutlets trims the preparation time for many common dishes down to a bare minimum. For example, if you start cooking pasta and warming tomato sauce at the same time as when you pop your patties into the oven or toaster oven, you can put a pretty reasonable approximation of chicken parmigiana on the table in record time. Just top the patties with cheese and tomato sauce and add them to your pasta, and dinner's ready.

"Un-Stuffed" Chicken

Another easy option is to consider the ingredients in your favorite stuffed-chicken recipe and then add them to the patties for an "un-stuffed" version. For example, if you're partial to chicken Cordon Bleu, top the patties with a slice each of ham and Swiss cheese before they come out of the oven. Broccoli and cheddar sauce is another common filling that works well over patties, whether purchased as a prepared side dish or assembled yourself with fresh or frozen broccoli. Softened herbed cream cheese, roasted peppers or a paste of sun-dried tomatoes are more elegant options in the same style.

Obvious, but Not

With a patty of any type, the path of least resistance is simply to slap it on a bun and serve it burger-fashion. That's true of chicken patties as well, but that doesn't mean you can't exercise some creativity. Start by swapping out the bland, traditional burger bun for something more interesting, such as a chewy, flavorful artisanal sourdough or ciabatta roll. Rummage through your fridge for forgotten condiments, from open jars of salsa to gourmet items like garlicy aioli, instead of the usual mayonnaise. Alternatively, give the burger format a traditional chicken-dinner spin by serving the patties on biscuits, with gravy as a dipping sauce.

How to Cook Turkey Legs on the Grill

Cook turkey legs to a juicy golden brown by adding flavor at every step. Turkey legs, or drumsticks, have large pieces of dark rich meat centered on a large bone and covered in skin. Introduce your favorite flavors with a salty-sweet brine, spiced dry rub, seasoned baste and your choice of hardwood smoke. Grilling the drumsticks slowly with indirect heat will cook the meat through without burning the surface.

Bring filtered water to a rapid boil in a large stockpot on your stove before removing it from the heat.

Stir the salt and brown sugar into the hot water with a wooden spoon and let the mixture cool for 1 hour.

Pour the ice into a large food-safe plastic container and add the cooled brine and turkey legs.

Seal the lid of the container tightly and keep it in the refrigerator at least 6 hours or overnight.

Remove the drumsticks from the brine and pat them completely dry with paper towel.

Soak your favorite hardwood chunks in water in a shallow aluminum pan for at least 1 hour. Soaked wood chunks will smolder longer and produce thicker smoke.

Heat the grill so there is a cool section and a hot section. Separate the hot coals of charcoal grills so there is an empty space or leave one set of burners off on a gas grill.

Pour off the excess water and place the aluminum pan holding the hardwood chunks directly over the heat source in the hottest part of the grill.

Apply the dry seasoning rub to the entire surface of both turkey legs.

Set the drumsticks on the cool side of the grill and close the lid. Closed-lid grilling traps heat and steam for faster cooking and a moister product.

Turn the turkey legs with grill tongs every 10 minutes as you baste them with your favorite barbecue sauce or seasoned basting liquid.

Check the internal temperature of the turkey by inserting a meat thermometer into the thickest part of the meat without touching the bone.

Remove the turkey legs to a cutting board for a 5-minute rest when they have reached an internal temperature of 180 degrees F.

How to Make a Chicken Kebab

Chicken kebabs turn a whole meal into finger foods, with the kebab skewer doubling as both a serving fork and an eating utensil. The flavorful cubes of meat combined with fresh vegetables provide almost an entire meal in themselves, or you can serve them with a side of rice or a green salad. Infusing the meat with flavor and cooking it correctly, whether on the grill or in the oven, results in tender chicken that cooks perfectly on its skewer.

Cut the chicken into 1-inch square pieces or into 1-inch wide strips no more than 3 inches long. Use a clean cutting board and knife reserved for cutting the chicken to avoid cross-contamination.

Fill a bowl with your preferred marinade. A mixture of lemon juice, wine or vinegar, olive oil, and the seasonings of your choice imparts flavor to the chicken. You can add soy sauce, red pepper flakes, crushed garlic, fresh or dried herbs, or barbecue sauce, depending on the desired flavor. Place the chicken in the marinade and refrigerate it covered for 1 to 4 hours before making the kebabs. Reserve some marinade in a separate bowl for basting the kebabs as they cook.

Fill a tall glass with warm water if you are using wooden kebab skewers. Soak the skewers in the water for 10 to 20 minutes. Soaking prevents wooden skewers from burning when you cook the kebabs.

Cut vegetables into 1-inch chunks if you want to use them for the kebabs, using a clean cutting board and knife. Onions, peppers and summer squash are good complements to chicken. You can also use whole pearl onions, cherry tomatoes or mushrooms.

Thread the chicken onto the skewers, alternating the meat with the vegetables. If you are using strips instead of chicken chunks, fold the strips in half when threading them onto the skewer. Leave 1 inch of the skewer bare on each end so you can pick it up.

Preheat the oven to 400 degrees Fahrenheit or heat a grill to high heat.

Lay the kebabs on a greased baking pan if you are cooking them in the oven or lay them directly on the hot grill. Brush some of the reserved marinade over the top. Cook the kebabs for 20 minutes in the oven, turning them once, or for 5 to 10 minutes per side on the grill. Brush the kebabs with the marinade when you turn them.

How to Keep Pizza Warm

Unless the delivery is slow and you're already at the table with knife and fork at hand, chances you'll need to occasionally keep a pizza warm until it's time to eat. Although it's simple enough to maintain a high temperature, keeping the pizza at its best is more problematic. If you expose it to too much heat it can become dry and unappetizing, while trapping too much moisture can leave the crust and toppings soggy. The best techniques avoid both extremes.

The Box-in-Oven Method

Preheat your oven to 200 degrees Fahrenheit, when you place your order. This provides opportunity for the oven's interior to become thoroughly warmed, while you await the pizza's arrival.

Open the pizza briefly, as soon as it arrives, to let out the steam that has accumulated while the pizza was held within its insulated delivery bag, then re-close the box.

Locate the cutout vents that are stamped into most pizza boxes. If they're not currently open, punch them out with your thumb or the handle of a wooden spoon. This prevents further steam from building up.

Slide the pizza box into your oven and reduce the heat to your oven's lowest setting, ideally no more than 140 or 150 degrees Fahrenheit.

The No-Box Oven Method

Preheat a stoneware pizza "stone" in your oven at 200 F, for at least 30 to 45 minutes. This provides ample time for the stone's dense material to absorb and store the oven's heat.

Open the pizza box as soon as the pie arrives. Unfold one end of the box, and slide the pizza directly from the box onto your pizza stone.

Cover the pizza loosely with a square of aluminum foil, tucking it under the stone at two corners but leaving it loose at the remaining two so steam can escape.

Close the oven door and reduce its temperature to the lowest available setting. A temperature of 140 to 150 F is ideal, hot enough for food safety and palatability but too low to dry or overcook the pizza.

Eat the pizza within one to two hours for the best possible quality. After more than two hours, the crust will begin to dry out.

The "Wrap" Method

Open the box as soon as you receive your pizza, to let out the steam that accumulates during delivery. That steam dampens the box and is responsible for the "cardboard" flavor that often mars delivery pizza.

Close the box again and locate the vents that are stamped into most pizza boxes. Punch them out with a utensil or thumbnail to prevent further steam buildup. If your box has no pre-cut vents, cut several small holes of your own in the corners of the box with a paring knife.

Place the box on a heavy bath towel or small blanket. Fold the sides of the towel or blanket, so they completely cover the box. For a heavier layer of insulation, lay two towels across each other at right angles and fold them over the top.

Serve and eat the pizza within 30 minutes for the best quality, though it can remain reasonably warm for up to an hour if you've doubled the wrapper.

How to Make Crunchy Salmon Patties

Salmon patties are burger-like fish cakes held together with wet, and sometimes dry, ingredients. Salmon patties can be crunchy or soft. While some people may mistakenly believe that making salmon patties crunchy is only a matter of cooking method or choice of ingredients, truly crunchy salmon patties require both the correct ingredients as well as teh proper cooking process.

Mash the salmon. If the precooked salmon meat is still on the fish, remove it. If it is from a package or a can, drain the juice before removing the salmon. Put the salmon on a plate or in a bowl and mash it with a fork until it has the consistency of canned tuna.

Prepare the salmon breading. Mix the panko with the scrambled egg, in proportions that make the mixture of a slightly liquid consistency. Add enough milk to make the mixture about half-liquid and half-solid. Add the dry ingredients for flavor.

Create the salmon patties. Take a handful of the salmon meat and dip it into the panko breading mixture. Form a patty with your palm, pressing down in the middle and sides so that the patty becomes even. Place these patties aside for the moment.

Prepare the frying pan. Add a shallow layer of frying oil into the pan. The oil should cover half of a salmon patty, at most. Turn the heat on to medium.

Fry the salmon patties. Place the patties in the frying pan and let them fry for three minutes. Allow adequate space between them. After three minutes, turn the patties and fry them for another three minutes. After a total of six minutes, you will have crunchy salmon patties.

Foods to Eat With Baked Mac & Cheese

Macaroni and cheese is a staple for many families, and many food items will complement the dish. However, choosing which will work best depends on the kind of macaroni and cheese you will be serving. Homemade versions are often heavier and are better served with lighter fare, but some versions are lighter, and a heartier main course could be in order.

Main Dishes to Accompany Macaroni and Cheese

If you are serving macaroni and cheese as a side dish, you might consider choosing to serve hamburgers, hot dogs or barbecued ribs. Meatloaf and fried chicken are also popular choices that go well with the cheesy side. Many people also enjoy cooking up their ground beef separately and then mixing it in with their macaroni and cheese. Fish is often served as a main course as well, especially if it is of the battered and fried variety.

Macaroni and Cheese as a Main Dish

When serving macaroni and cheese as a main dish, it is best to serve side dishes that are lighter, so your meal does not weigh your diners down. A salad with Italian dressing can be a desirable choice. Mixed vegetables will not only be a tasty light choice, but they will also add an appealing color to the plate. Avoid serving vegetables that are yellow like wax beans or corn for the same reason. Occasionally, the best choice is too keep it simple and just garnish the dish with some tomatoes or parsley.

Adding Vegetables to the Dish

Macaroni and cheese can be made healthier by adding vegetables to it before baking. Simply steam or stir fry your selections slightly before mixing with the dish before baking, or stir in after cooking for a looser-looking macaroni and cheese. Squash, broccoli, peas and tomatoes combine easily in this dish. Other recipes may include layering eggplant or bell peppers within the casserole. For a spicier dish, you might even consider using jalapeno or habanero peppers.

Combining Meats With Your Macaroni and Cheese

For a meaty main dish, there are several choices. As mentioned previously, you can add browned ground beef, or perhaps chopped hot dogs or any variety of sausage. Many people add chopped ham, chunks of chicken or turkey to their recipes. Seafood is also a popular choice. Add items such as chopped lobster, prawns, scallops or even crayfish along with some butter and seasoning, and your casserole will be complete. Add a side salad and you will have a satisfying meal.

Dinner Ideas for Late Night Workers

Working through the night or getting home from work late at night can wear on you and cut in on your time and energy to prepare healthy meals. Getting the proper nutrients in your system is essential to reduce stress and provide you with the energy necessary to carry out a full night's work. These meal ideas offer a quick and fulfilling remedy for your dinner dilemma.

Pita Sandwich

Combine lettuce or fresh spinach leaves, sliced tomatoes, chopped onion, and your choice of chicken, shrimp, or other meats and vegetables, inside a pita for a well-rounded dinner. You can use light Caesar dressing and Parmesan cheese to add extra flavor. Choose whole-wheat pita pockets for an even healthier dinner.

Club Salad

Start with a decent portion of romaine lettuce. Top it with cooked turkey bacon, hard-boiled egg chunks, slices of plum tomatoes, cuts of red onion, avocado slices, and an optional meat such as turkey or chicken breast. Seal your salad in a plastic container in the refrigerator before you go to work so that it will be fresh and ready for you when you get home. Use pepper and a light salad dressing of your choice to season your salad.

Loaded Baked Potato

Most medium-sized potatoes can cook in your microwave in about three minutes. Simply wash the potato, use a fork to poke holes in it, and then microwave it until it cuts open easily. Add toppings like chili, broccoli, bacon bits, ground turkey, chicken, low-fat cheese, or salsa. You can use sweet potatoes, instead of gold, russet, or white potatoes, to benefit from the beta-carotene they contain.

Omelets

An omelet is a quick dinner solution that can be high in protein and rich in vegetable nutrients. Beat two eggs, your desired amount of pepper, and a quarter cup of skim milk together and pour them into a skillet (with two tablespoons of olive oil) on medium heat. Let the eggs set for a few minutes. When the top of the omelet is set but still a bit moist, spoon your desired filling--spinach, mushroom, tomatoes, cheese, onion, cilantro, green onion, diced ham or sliced bell peppers--on one half of the omelet. Use a spatula to fold the other half of the omelet over the filling. Place it onto your plate and enjoy.

Tacos

Combine chicken strips, lean ground beef, tilapia, salmon, or ground turkey with ingredients such as diced tomatoes, onion, lettuce, purple cabbage, corn, salsa or low-fat cheese in a whole-wheat tortilla for a quick and filling meal. This can be eaten with sides such as brown rice and black beans. If you prepare the meats and vegetables ahead of time, you will only have to assemble the ingredients once you get home.

Shortcuts

If you prepare meals in bulk and freeze them at home ahead of time, they will only require reheating. You will be able to eat better and faster when you get home. Keep sliced fruits and vegetables on hand in your refrigerator so that you can snack on them or use them in soups, pastas and omelets.

How to Cook Ling Fish

Ling fish, also known as cobia or lemon fish, or ling cod, is delicious and healthy when prepared fresh. Its white flesh is firm and stands up to all sorts of preparation--grilling, frying and baking are all styles of preparation that suit this fish perfectly. A number of recipes will work.

Make sure the portions of fish you are preparing to cook are clean and fresh. If it actually smells fishy, it may be too old to be good to eat and could really hurt you. Purchase ling fish from a trusted grocer or better yet, catch them yourself.

Determine how you would like to serve ling fish. If you decide to bake the ling fish, simply salt and pepper the pieces of fish and put a little butter under and on top of the fish. Bake at 375 or 400 degrees; the fish is done when it is opaque white and flakes easily with a fork. Baking times will vary depending on the thickness and size of the cut. Squeeze some lemon on top.

Cut the raw fish into chunks to serve it as mock lobster meat. Boil water with a generous amount of salt and when the water is rolling, carefully drop in the chunks of fish. When they are cooked through, they will float to the top and appear white. Extract the fish from the water, allow the water to evaporate and serve with drawn butter. Some say that it's as good as lobster prepared this way.

Dust the pieces of fish with flour and deep fry or pan fry, or drench the fish in batter to deep fry it for fish and chips. Either way, the fish will be a hit.

Brush a little oil on the fish to grill it so it doesn't stick and watch it carefully; when it flakes and the fish is opaque all the way through, it is done. Try squeezing some lemon juice over it as it grills--ling fish is also called lemon fish because some say it has a natural lemon flavor. More lemon can only add to the flavor.

How to Make a Good Pizza in a Microwave

Reheating a microwaveable pizza is as easy as mealtime gets, but the end result isn't very inspiring. Making your own pizza enables you to use your choice of a good-quality sauce, toppings and cheese, but finishing it in the microwave is a challenging proposition. While the toppings will heat properly and the cheese will melt, it's difficult to get a good crust in the microwave because of its lack of browning. You can combat that failing by using a microwave browning plate or a prepared, pre-cooked pizza crust.

Browning Plate Method

Prepare a pizza crust using your favorite recipe. Roll, stretch or toss it until it reaches the correct size for your browning plate -- usually 10 to 12 inches -- and your preferred thickness. Cover the dough loosely with a towel, and let it rest while you prepare the other ingredients.

Browning Plate Method

Shred mozzarella and other cheeses as desired, mix your sauce, and slice or chop any other toppings as appropriate. If you prefer toppings such as onions, mushrooms or bell peppers to be completely cooked, saute and drain them ahead of time.

Browning Plate Method

Spray the browning pan lightly with oil and preheat it in your microwave for 2 to 3 minutes, as directed by the manufacturer. Once it's preheated, carefully place your pizza dough on the pan. Microwave a thin crust for 2 minutes and a thicker crust for 3 to 4 minutes.

Browning Plate Method

Remove your browning pan from the microwave, using oven mitts, and set it carefully on a trivet or heatproof surface. Flip the dough with tongs or a spatula, and spread your sauce on the cooked side. Layer your choice of toppings and cheese over the sauced crust, and return the pizza to your microwave.

Browning Plate Method

Microwave for another 5 to 8 minutes on High, until the bottom of the crust begins to become golden and the toppings and cheese are hot and bubbly. If the cheese or crust seems to be darkening too rapidly, stop your microwave and reduce it to 70 or 80 percent power for the remaining time.

Browning Plate Method

Rest the pizza for 2 to 3 minutes, so the uneven temperatures caused by microwave cooking can even out. Transfer the finished pizza to your cutting board, and cut it into serving portions.

Premade Crust Method

Shred your cheese, prepare the sauce, and chop or slice any other toppings you wish to use.

Premade Crust Method

Place the prepared crust on a microwaveable plate, ideally one that's flat on the bottom so your sauce and toppings won't run to the middle. Alternatively, place the pizza on a sheet of parchment paper that's been cut to fit the turntable in your microwave.

Premade Crust Method

Spread sauce over the prepared crust, then distribute the cheese and toppings evenly

Premade Crust Method

Microwave your pizza on High for 7 to 9 minutes or until the toppings are fully cooked and visibly bubbling. Allow the pizza to rest for 2 to 3 minutes before slicing, so the temperature of the ingredients can equalize throughout the pie.