Pasta in Pink Salmon Cream Sauce

I used to make this dish a lot and for some reason hadnt made it in a while.

After making it tonight I remembered why I used to make it so often ;) It's really good and easy.

- 4 pieces of frozen salmon

- lemon pepper (for salmon)

For the sauce:

- garlic powder

- pepper, salt

- pepperflakes

- basil

- terragon

- about 5 tablespoon tomatoe paste (I use the tubes to not waste a can)

- about 2 tablespoon pesto

- a little squirt worshestershire sauce (or however the heck you spell that)

- about 1 1/2 cup white wine

- about 1 cup cream

- Pasta of choice

Season the Salmon with lots of lemon pepper and bake it at 400 degrees until it flakes off a fork (about 20 minutes), pull it apart and put it all in a pot

Add the wine to it and bring to a quick boil, then turn down to medium heat and add the cream as well as all the seasonings for the sauce. (Season to taste. Add or take away as you like).

Boil pasta according to package directions and serve with the Salmon sauce. Easy and yummy!

Egg Free Chicken Cordon Bleu

Having a child with a severe egg allergy forces me to find alternatives for many recipes that call for egg (but then again half the time he refuses to eat it anyway..)

- chicken breast

- ham for each breast (the amount depends on the type of ham you have or your personal taste)

- 1 slice of cheese per breast (I used pepper jack for added flavor)

- panco breadcrumbs

- a few tablespoon of sour cream mixed with a little milk

- balsamic vinegar, salt, pepper, olive oil, garlic powder, basil and terragon (to marinade the chicken)

- 2 cans of diced tomatoes, basil, garlic, pepperflakes, terragon and 5 tablespoon sugar for the marinara sauce

Marinade the meat in the marinade listed above for at least 2 hours.

Slice the meat in the middle, creating a pocket.

Fill it with ham and cheese (my chicken was very thin so I put only a little ham and cheese inside and put the rest on top

Dip the chicken in the cream then in the breadcrumbs

Set the chicken on a greased cookie sheet and sprinkle more breadcrumbs on it until the whole piece of chicken is covered.

Do this with all the chicken you have.

Bake on 395 for about 35 minutes (cooking time might vary depending on thickness of chicken.. mine was thin)

Mix all the ingredients for the marinara sauce and blend them well (I use one of those handy stick mixers)

About 10 minutes before end of cooking time put some marinara sauce on top of each breast and if you like also a few sprinkles of grated cheese (optional)

Finish baking.

I served this with spaghetti and used the leftover marinara sauce for the pasta.

Bon appetit!

Meat Pie

Another one of those dishes that I made up. I liked it but I think next time I will add some sour cream or something to make it a bit smoother.










- 1 roll of refridgerated pie crust
- 1 lbs (or however much is in your pack) ground beef
- a few handful of broccoli florets
- a few baby carrots, about 8-10 (or 1-2 regular carrots)
- seasoning to taste
- a couple of tablespoon of tomatoe paste, more couldnt hurt
- a squirt of blue cheese dressing
- 5 slices of pre cooked bacon, chooped
- about 1 cup of prepared mashed potatoes (boxed)


Fry meat in a pot, chop carrots and broccoli into tiny pieces, add to the meat. Season the meat (I used salt, pepper, garlic powder, basil, terragon, paprika..) add the bacon to it, the tomatoe paste and the dressing.
Prepare the mashed potatoes in a seperate little pot and add to the meat mixture to help bind it.
Line a small baking dish with the pie crust, fill it with the meat mixture and fold the crust that's overlapping over the meat. Slice the top and bake according to pie crust directions until the crust is golden brown.

I served it with curry ketchup and corn on the cob. Turned out to be a tasty weeknight meal. My husband got seconds and thirds ;)