A Simple Supper of Salmon and Brussels Sprouts

I got home from work to find a lovely surprise - dinner was minutes away from being ready. We are still in the midst of cleaning out the freezer, so we had some salmon from the freezer and some brussels sprouts from the farmers' market. My husband went for something simple - put a little coconut oil in a 11 x 13 glass pan and added the salmon and brussels sprouts and cooked them for about 25 minutes. I don't want to look a gift horse in the mouth, but the salmon was a little dry. I didn't dare bring this up, but when he mentioned it - I had to agree.

With a small adjustment, this is a great easy meal perfect for the end of a busy day.



Salmon and Brussels Sprouts
1 T coconut oil
2 pieces of salmon
1 lb brussels sprouts, cut in half
salt and pepper to taste

Preheat the oven to 400 degrees.

Coat the bottom of an 11 x 13 pan with coconut oil, and add the brussels sprouts. Cook for 10 minutes. Stir the brussels sprouts and add the salmon. Sprinkle with salt and pepper and cook for 15 more minutes or until done.

This post is part of Pennywise Platter Thursdays, Foodie Friday, Mom Trends, I'm Lovin It Friday, Suzie QT Pies, Food on Fridays, Frugal Friday, and ...

Oven Roasted Chicken with Vegetables

I had an interesting walk from the subway to home. A cute new chocolate shop opened, and they were handing out samples. I tried a lemon caramel chocolate, which was good. A lot going on with the flavors, but I did choose lemon caramel chocolate. There were signs up and down the street warning drivers that parking was off limits because Happy Hour was filming. We see these signs a lot - last week they were filming White Collar. But this time they shut down Eight Mile Creek to film. I wonder what Happy Hour is? Next I saw a bike tour peddling toward me, and then lots of paparazzi and people taking cell phone photos of an Evian event. I admit that I had to take a peek through the window to see what all the fuss was about, and I saw a blond young woman. I just assumed she was a model and kept walking, but I just googled "Evian event NYC" to find out that it was Maria Sharapova. Google is amazing - it knows which celebrity I saw on my way home from work. Mind boggling! Last but not least, I noticed that the decorations for the Feast of San Gennaro are starting to go up. Soon we will have the equivalent of a county fair right outside our front door.

Once I got home, I found out my blog won an award from a fellow blogger, Cooking in Kenzo. I will write more about it in my next post, and get to pass it along to other blogs that I love.


It has finally cooled off this week in NYC, and we are getting some long overdue rain. On my way home from work yesterday, I decided that I wanted to have oven roasted chicken. It was finally cool enough to turn on the oven. Mmmm, it hit the spot. We cooked the chicken and vegetables all in the Dutch oven which made it a no fuss meal. All of the vegetables took on a great chickeny flavor.

Oven Roasted Chicken with Vegetables
1 medium chicken
1 onion, cut into good size chunks
1 small cabbage, sliced
2 carrots, cut into 1 inch chunks
salt and pepper

Pre-heat the oven to 350 degrees.

Rinse and dry the chicken. Add vegetables to the Dutch Oven, and place chicken on top. Cover it and cook for 30 minutes. Remove the cover and turn up the heat to 425, and cook until the juices run clear (about 30 more minutes).

Oven roasted chicken is a gift that just keeps giving. We had salads with leftover chicken for dinner tonight, and now I have the bones in the crock pot making chicken stock.