creamy sauce

Quick, delicious, bright and creamy salmon dinner prepared in just one skillet and served with an incredible lemon garlic cream sauce!&nbsp;All you need&nbsp;is about 20 minutes and a handful of ingredients.

Pan Seared Salmon with Lemon Garlic Cream Sauce

olive oil

(4-ounces each) skin-on salmon fillets, (room temperature)

salt and fresh ground black pepper, (to taste)

butter

fat free half &

all purpose flour

Parmesan cheese

lemon

garlic, (minced)

dill

thyme

salt and fresh ground pepper

parsley

Heat olive oil in a large skillet over medium-high heat.

Season salmon fillets with salt and pepper and transfer to the skillet, skin-side down, cooking 3 fillets at a time.

Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around; just let it cook.

Using a spatula, flip the salmon fillets over and cook for 2 more minutes; remove from skillet and set aside.

Repeat with the rest of the fillets and set all aside.

FOR THE SALMON

In the meantime, combine half &amp; half, flour, cheese, lemon juice, lemon zest, garlic, dill, thyme, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.

Add butter to skillet and melt over medium heat.

Add the prepared sauce to the skillet and bring to a boil; lower heat to a simmer.

Place previously prepared salmon fillets back in the skillet.

Cook for 2 to 3 minutes, or until salmon is heated through.

Remove skillet from heat.

Spoon sauce over salmon.

Garnish with lemon slices and parsley.

Serve.

FOR THE LEMON GARLIC CREAM SAUCE

https://www.youtube.com/watch?v=11quCSctwoA

Quick, delicious, bright and creamy salmon dinner prepared in just one skillet and served with an incredible lemon garlic cream sauce! All you need is about 20 minutes and a handful of ingredients.

RECIPE HERE: https://diethood.com/pan-seared-salmon-lemon-garlic-cream-sauce/

Ingredients

FOR THE SALMON

2 tablespoons olive oil
6 (4-ounces each) skin-on salmon fillets, room temperature
salt and fresh ground black pepper, to taste

FOR THE LEMON GARLIC CREAM SAUCE
1 tablespoon butter
1 cup fat free half & half (you can also use low fat evaporated milk)
1/2 tablespoon all purpose flour
1/3 cup grated Parmesan cheese
zest and juice from 1 whole lemon
3 cloves garlic, minced
1 teaspoon dried dill
3/4 teaspoon dried thyme
salt and fresh ground pepper to taste
lemon slices for garnish
fresh chopped parsley for garnish

Instructions

FOR THE SALMON
Heat olive oil in a large skillet over medium-high heat.
Season salmon fillets with salt and pepper and transfer to the skillet, skin-side down, cooking 3 fillets at a time.
Cook for 6 minutes, or until cooked about three quarters of the way through. Do not move the fish around; just let it cook.
Using a spatula, flip the salmon fillets over and cook for 2 more minutes; remove from skillet and set aside.
Repeat with the rest of the fillets and set all aside.

FOR THE LEMON GARLIC CREAM SAUCE
In the meantime, combine half & half, flour, cheese, lemon juice, lemon zest, garlic, dill, thyme, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
Add butter to skillet and melt over medium heat.
Add the prepared sauce to the skillet and bring to a boil; lower heat to a simmer.
Place previously prepared salmon fillets back in the skillet.

Cook for 2 to 3 minutes, or until salmon is heated through.
Remove skillet from heat.
Spoon sauce over salmon.
Garnish with lemon slices and parsley.

Serve.

PAN SEARED SALMON WITH LEMON GARLIC CREAM SAUCE

This Cheddar cheese sauce is a versatile topping that goes with broccoli, chili, burgers, and baked potatoes. Here's how to make it.

Cheddar Cheese Sauce

milk

unsalted butter

all-purpose flour

Cheddar cheese

cayenne

Sea salt and black pepper

Pour the milk in a large saucepan, place it over medium heat, and let it warm until you see small bubbles forming along the edge of the pan.

Meanwhile, in another saucepan over medium heat, melt the butter.

Sprinkle the flour over the bubbling butter and stir constantly until a thick paste, or roux, forms. It may become quite thick and almost paste-like. This is okay. And if it doesn&#8217;t become crazy thick, that&#8217;s okay, too. Expect this to take 1 to 2 minutes.

Constantly whisking, slowly pour the warm milk into the flour and butter mixture in a steady stream. Continue cooking and whisking almost constantly until the mixture thickens considerably, about 5 minutes. It should be thick but still spreadable and perhaps even pourable.

Add the cheese and whisk constantly until it completely melts. Season with the cayenne or hot sauce and salt and pepper to taste. If you&#8217;re the fussy sort, you can strain the sauce through a sieve to remove any lumps before serving. The sauce will thicken even more upon cooling. Originally published June 17, 2010.

Very quick and simple version of the classic Hollandaise Sauce recipe prepared with a blender.&nbsp;

Blender Hollandaise Sauce Recipe

butter, (melted)

lemon juice

salt

cayenne pepper, (optional)

Melt 8 tablespoons butter in the microwave.

In the meantime, add egg yolks, lemon juice, salt, cayenne pepper, and mustard to a wide mouthed mason jar.

Remove butter from microwave and let stand about 30 to 40 seconds.

Grab the immersion blender and stick it inside the  jar.

Pour the butter into the egg yolk mixture in a thin stream and begin to blend at the same time. While blending, move the immersion blender up and down, slowly, so to combine everything together, and to thicken. This should only take about 30 seconds.

Remove blender and taste for seasonings and flavor; adjust accordingly.

If it’s too thick, you can add couple teaspoons of water or lemon juice, and stir with a fork until combined. Sauce will thicken as it stands; stir in more liquid as necessary.

Use within 1 to 2 hours of making; refrigerate any leftover sauce after 2 hours of cooking.

Creamy Black Pepper Chicken Drumsticks

chicken drumsticks

chicken seasoning: 1 tsp each: sweet paprika, dried thyme, garlic powder, ground cumin, cayenne pepper, salt, black pepper

cheese

chicken broth

(280 g/10 oz) roasted bell peppers,

200 ml whole milk

salted butter

garlic cloves,

tsp each: dried oregano, dried thyme, freshly ground black pepper

thyme sprigs, optional

Preheat the oven to 200°C/400°F.

Combine the ingredients for the seasoning, then rub...

Combine the ingredients for the seasoning, then rub in the chicken drumsticks on all sides.

Heat olive oil and butter in a large...

Heat olive oil and butter in a large oven-proof skillet over medium high heat. Add drumsticks and sear both sides until golden brown, about 8 minutes per side. Remove from skillet.

In the same skillet, add garlic, cook over...

In the same skillet, add garlic, cook over low heat until soft, 2 minutes. Add ground black pepper and green peppercorns, sauté for 1 minute. Stir in thyme and oregano. Pour chicken stock and bring to a boil. Stir in the cheese, add milk and roasted bell peppers. Give it a taste and season with salt, if needed.

Return chicken to the skillet. Sprinkle with fresh...

Return chicken to the skillet. Sprinkle with fresh thyme. Place the skillet in the oven and roast until completely cooked through, about 30 minutes. Enjoy!

Serve with orzo, baked/mashed potatoes or bread, and...

Serve with orzo, baked/mashed potatoes or bread, and broccoli or a simple side salad.

Vodka sauce is a smooth, creamy tomato sauce that is cooked with a hefty addition of vodka to enhance the flavors and aroma. 

Vodka Sauce

shallots ((can substitute 1 Vidalia onion))

garlic

oz crushed tomatoes

tomato paste

vodka

heavy whipping cream

red pepper flakes ((more

basil

Heat up a Dutch oven over medium heat and add olive oil. Add diced shallots and saute until it starts to brown.

Smash and mince garlic, add it to the pot, and saute until garlic is fragrant.

Add crushed tomatoes and tomato paste, stir well, and simmer until heated through. Pour in vodka, stir, and let it come to simmer.

Simmer for a 5-7 minutes but make sure to keep the lid on with a small opening for the steam to escape. (Tomatoes will splatter while simmering so the lid will help a lot.)

Stir in heavy whipping cream and add shaved Parmesan cheese, salt, and crushed red pepper flakes. Stir everything together and simmer until the cheese is all melted and smooth.

Stir in minced fresh basil and let it cook for just a minute or so.

Take off heat and it’s ready to be mixed with pasta.

TIP: the sauce can be left chunky or blended smooth. If you want to blend the sauce, use an immersion blender or transfer it into a food processor. Be careful if transferring the sauce to blend because it will be scalding hot.

TIP: cook pasta at the same time as the sauce because both will take about the same amount of time.

A rich and comforting meat-free dinner of creamy pasta with lots of mushrooms. Ready in 15 minutes, so it&#039;s perfect for busy weeknights.

Creamy Mushroom Pasta Recipe

300 g (10.5 ounces) tagliatelle egg

tbsp (45 grams) unsalted butter

sunflower oil

onion

400 g (14 ounces) chestnut mushrooms, thickly sliced

garlic (peeled and minced)

tsp salt

tsp pepper

chicken stock

180 ml (¾ cup) double (heavy) cream

cheese cheese

curly parsley (finely chopped)

black pepper

(- use vegetarian Italian-style hard cheese

Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.

Whilst the pasta is cooking, add 1 tablespoon of the butter and the oil to a frying pan and heat over a medium heat.

When the butter has melted, add the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.

Add the remaining 2 tablespoons of butter to the pan with the onions and melt.

Add the mushrooms, garlic, salt and pepper to the pan and cook for 3 minutes, stirring often, until lightly softened.

Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.

By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.

Use a set of tongs to lift and drop the pasta in the mushroom sauce, until the pasta is fully coated in the sauce.

If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.

Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.

https://content.jwplatform.com/videos/9NfH0ROG.mp4

A rich and comforting meat-free dinner of creamy pasta with lots of mushrooms. The sauce is luscious and thick, with a good sprinkling of parmesan, so it clings to the pasta beautifully.

Cooking the pasta in water

Adding butter and oil to pan

Cooking onions in pan

Adding butter to pan

Adding mushrooms, garlic, salt and pepper to pan.

Adding stock and cream to pan.

Adding pasta and parmesan to the pan

Mixing the pasta in the sauce

Adding pasta water to pan and mixing

Serving pasta on plate, sprinkling on parsley and parmesan.

Creamy Mushroom Pasta

Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce

Sausage, fennel & rocket fusilli

fusilli

pork sausages (pork & red onion work well)

red chilli

fennel seeds

tbsp double cream

tsp wholegrain mustard

bag rocket leaves

Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage skins. Heat a frying pan over a high heat and brown the sausagemeat, breaking it up with a wooden spoon while it cooks. Once browned, push to the side of the pan.

Add the garlic, chilli and fennel seeds to the empty part of the pan and cook for 45 secs until fragrant. Stir in the sausagemeat, season and add the cream, mustard and Parmesan. Keep on a low heat until the pasta is cooked.

Drain the pasta, reserving a few tbsps of the water, then tip it back into the pan. Add the sausage sauce and mix, adding some of the pasta water if it needs it. Add the rocket, turn off the heat and spoon into bowls. Serve with extra Parmesan.

Seasoned pan-fried chicken breasts in a delicious creamy tarragon sauce. Quick and easy to prepare, it&#039;s a great comfort food dinner!

Tarragon Chicken

chicken breasts ((about 175 grams each))

½ tsp black pepper

120 ml (1/2 cup) chicken stock

tsp dried tarragon (or 2 tbsp finely chopped fresh tarragon)

180 ml (3/4 cup) double (heavy) cream

tarragon (roughly torn)

Black pepper

Heat the oil in a large frying pan over a medium-high heat.

Take the chicken breasts and sprinkle the salt and pepper over both sides.

Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.

Turn the chicken over and move them to one side of the pan.

Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.

Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.

Add the chicken stock and dried or fresh tarragon, then pour in the cream.

Stir together and bring to the boil.

Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.

Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.

https://content.jwplatform.com/videos/OGXFhmIQ.mp4

Seasoned pan-fried chicken breasts in a delicious creamy tarragon sauce. Quick and easy to prepare, it's a great comfort food dinner, ready in less than 30 minutes.
It works equally well for a speedy mid-week meal, or for a special weekend or date-night dinner.

Adding oil to pan

Seasoning chicken

Adding chicken to pan

Turning chicken over

Adding onions and garlic and softening in pan

Adding wine to pan

Adding stock, tarragon and cream to pan

Stirring the sauce

Simmering the sauce

Serving the chicken on a plate and seasoning

Juicy pork shoulder steaks in a creamy sauce with mushrooms and onions. A 25 minute one-pan meal - great for a weeknight dinner.

Smothered Pork

pork shoulder steaks

tsp black pepper

mushrooms (sliced (I like chestnut mushrooms, but use your favourite))

garlic (minced)

tbsp plain (all-purpose) flour

360 ml (1 1/2 cups) chicken stock

tomato puree

tbsp white wine vinegar

60 ml (1/4 cup) double (heavy) cream

tbsp parsley

Heat 2 tbsp of the oil in a large frying pan over a medium-high heat.

Sprinkle both sides of the pork steaks with 1/4 tsp of the salt and 1/4 tsp of the pepper.

Place in the pan and fry for 6-7 minutes, turning once, until browned. Remove from the pan and place on a plate.

Add the remaining 1 tbsp of oil to the pan.

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