Simple Salmon Rockefeller

Fennel bulb is one of those ingredients I don’t reach for nearly enough, and every time I do, I’m reminded of just how much I adore its subtle, anise-like flavor and crisp texture. It’s a vegetable that somehow feels both underrated and luxurious, capable of elevating a dish with minimal effort. After letting it languish in my kitchen for too long, I recently rediscovered its magic in this simple yet stunning salmon recipe. Using both the bulb and the feathery fronds, this dish transforms everyday salmon into something truly special—bursting with fresh, herbaceous notes and a creamy, rich topping that’s downright irresistible. What I love most is how uncomplicated it is to prepare, despite tasting like it belongs on a fancy restaurant menu. Whether you’re cooking for yourself on a weeknight or hosting friends for dinner, this salmon with creamy fennel topping delivers big flavor without the fuss. Trust me, once you try it, you’ll wonder why fennel hasn’t been a regular in your rotation all along!Simple Salmon Rockefeller

Adapted from thekitchn.com

2 6-oz. salmon fillets
2 T. olive oil
½ t. kosher salt
¼ t. freshly ground black pepper
2 oz. cream cheese, softened
½ small Melissa’s fennel bulb, diced (about ½ c.)
2 scallions, sliced (white and green parts separated)
1 T. chopped fennel fronds
1 T. water
1 T. white wine
Lemon wedges for serving

Preheat oven to 400°F. Line a baking sheet with foil. 

Pat salmon dry, place on the sheet, and brush with 1 tablespoon olive oil. Season with salt and pepper. Roast skin-side down* for 12-15 minutes, until it flakes easily. 

Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add diced fennel and white scallion parts; cook until soft, about 4 minutes. 

Off heat, stir in cream cheese, water and wine until smooth. Add green scallion parts and fennel fronds. Adjust seasoning if needed. 

Spread the mixture over the roasted salmon (about 2 tablespoons per fillet). Broil for 2-3 minutes until lightly browned. Serve with lemon wedges. 

* I removed the skin. It’s easy if you use the hot water method.

Enjoy this effortless, tasty dish that’s sure to impress!

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Beef & Macaroni Bowls

 

October is “Pasta Month.” I have been embracing this celebration of semolina for the past number of days, cranking out one pasta dish after another, varied and delicious. I have a wide variety to share with you between now and month’s end, beginning with this one. This soothing bowl of tomato-y comfort is easy to make, can be ready in between 30 and 40 minutes, is both kid and family friendly, and makes a wonderful meal with a side salad and crusty roll.  Beef & Macaroni Bowls

 1 T. olive oil

3 Melissa’s shallots, diced

2 ribs celery, chopped

5 crimini mushrooms, chopped

3 cloves garlic, minced

1 lb. ground chuck

1 10.5-oz. can beef consommé

1 soup can water

1 14.5-oz. can diced tomatoes

1 29-oz. can tomato sauce

2 T. brown sugar

1 T. Worcestershire sauce

1 t. dried basil

1 t. dried oregano

1 t. dried thyme

2 bay leaves

2 c. cavatappi (or, for the kids, elbow macaroni)

¼ c. heavy cream

In a large pot, heat oil over medium heat. Add shallots, celery, and mushrooms, and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add beef and season with salt and pepper. Cook until no longer pink. Drain off excess fat, if needed.

 Stir in consommé, water, diced tomatoes, tomato sauce, sugar, Worcestershire sauce, basil, oregano, thyme, and bay leaves.

 Bring to a boil, reduce to a simmer and let cook 10 minutes. Stir in pasta and continue simmering until pasta is tender, about 10 minutes more. Stir in heavy cream. Adjust seasoning to taste, and enjoy.

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Mexican Rice Skillet

Some days I feel more ambitious than others, and this was one of those less ambitious days. I was up at the crack of dawn (not my choice, Stanley wants attention at 4:45 every freaking morning, but that’s another story), and when I saw that the temperature was 52°, I ran around the house opening windows. There was also a day baseball game, and while such games tend to send me to the kitchen, this one did not, so I knew that a quick and easy dinner would be the order of the day. As a consequence, I decided to try a new recipe for a one-pot dinner.  I am a fan of casseroles and one-pot meals. Nothing beats being able to toss things into one pan, and end up with a meal that you can enjoy today, revisit tomorrow, and freeze for the months ahead.

I really enjoyed this one. I am a fan of Mexican food and could pretty much eat it every day, so this really hit the spot. I had, the previous day, made Caribbean Cornbread and it proved a perfect accompaniment. Plus, I had a pitcher of margaritas in the fridge left over from my aunt’s visit earlier in the week that went down smoothly with my serving. Half the fun of a Mexican casserole is the toppings. You can top the entire casserole or each individual serving with as much or as little as you like, and vary the toppings according to individual taste. This one is a winner!

Mexican Rice Skillet

Slightly adapted from dinnersdishesanddesserts.com

 1 lb. ground chuck

1 c. yellow onion, finely chopped

1 pkg. taco seasoning

1 c. frozen corn kernels

1 c. salsa

1 c. uncooked long grain white rice

2 c. chicken stock

1 10-oz. can Ro-Tel tomatoes

1½ c. cheddar cheese, shredded

 In a 12” skillet over medium high heat brown beef, breaking apart as you go.  Add onion and cook until soft.  Stir in taco seasoning until the meat mixture is evenly coated. Add corn kernels, salsa, rice, tomatoes, and chicken stock.  Stir until well mixed. Bring to a boil, cover, and reduce heat to a simmer. Cook for about 15 minutes, or until the rice is done, and most of the liquid is absorbed.

Sprinkle cheese over the top of the dish.  Cover and heat until cheese is melted. Top with desired toppings to serve.

 Serves 4-6

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