Italian Baked Salmon


Baking salmon in foil is an easy, little clean-up recipe that I love. You could cover the salmon with all sorts of spices or vegetables. This is an Italian style I found from Giada de Laurentiis.

2 salmon fillets
extra virgin olive oil
kosher salt
fresh black pepper
1/2 cup crushed tomatoes, more to taste (or cut up fresh tomatoes)
shallot, chopped
fresh lemon juice
1 tsp thyme
1 tsp oregano

1) Preheat the oven to 400.
2) Sprinkle salmon with salt and pepper and a little olive oil.
3) Stir together tomatoes, shallots, oil, lemon juice, oregano, thyme, salt, and pepper in a bowl.
4) Spray pam or slightly oil a piece of foil. Place salmon in the middle of the foil.
5) Spoon the tomato mixture over the salmon, then wrap up the foil over the salmon to seal the foil. Place on a baking sheet.
6) Bake for 25 minutes.


Shrimp Enchiladas with Jalapeño Cream Sauce


It’s finally getting into the spring weather here in Charlottesville, and for some reason whenever it’s warmer my taste buds start craving sangria, tacos, enchiladas, chips and salsa, guacamole, margaritas – all of that good stuff. I found these enchiladas from Damn Delicious and couldn’t wait to try them. Make this dish! Serve with a pitcher of sangria if you make extra spicy (you should), and eat until your taste buds are happy.


1 pound shrimp, peeled, deveined, tail-off
2 tablespoons olive oil, divided
kosher salt and fresh black pepper
2 cloves garlic, crushed
1 small onion, diced
2 cups green cabbage, shredded
1 carrot, peeled, grated
3 cups spinach
2 tablespoons chipotle pepper, in adobo sauce, chopped
1/4 teaspoon oregano
1/2 teaspoon cayenne pepper (or more if you want it spicier)
10 flour tortillas
2 cups Monterey Jack cheese or Mexican blend

2 tbsp unsalted butter
2 tbsp flour
1 1/2 cups chicken broth
3/4 cup sour cream
2 jalapeños, seeded and diced
1/2 tsp garlic powder
kosher salt and fresh black pepper
1/4 cup fresh cilantro, chopped

1) Preheat oven to 400.
2) Line baking sheet with foil and spray with pam.
3) Toss shrimp with one tablespoon olive oil in a medium-sized bowl, then spread onto baking sheet. Season to taste with salt and pepper and roast in the oven about 8-10 minutes. Remove from oven and let cool. Once cool, chop into bite-size pieces.
4) Reduce oven temp to 375. Spray a 9×13 baking dish with pam.
5) Heat remaining one tablespoon olive oil in large skillet. Add garlic, onion, and cook for about 5 minutes. Add cabbage, carrot, spinach, chipotle pepper, oregano, and cayenne. Stir together and cook for another 2 minutes. After two minutes, add shrimp and remove from heat. (Start the sauce now – you’ll roll the enchiladas in a few minutes.)
6) Melt butter in a large saucepan. Add flour and whisk for about a minute. Add chicken stock in 1/4 cup to 1/2 cup at a time, whisking constantly, for about 2 minutes. Once smooth, add sour cream and continue whisking. Add jalapeños, garlic powder, and let sauce thicken about 2 minutes. Remove from heat, season with salt and pepper, and stir in cilantro.
7) (Now we’re back to the enchilada assembling.) Lay a tortilla on a flat surface, and spoon in 1/3 cup of the shrimp mixture into the center, then add cheese. Roll up the tortilla and put seam side down into the baking dish. Continue until all 10 tortillas are filled up and placed into the baking dish.
8) Pour half of the sauce evenly over the top of the enchiladas. (Keep second half of the sauce warm while the enchiladas are baking.) Place enchiladas into oven and bake, covered with foil, for 20 minutes.
9) Serve hot, with remaining sauce, garnished with cilantro.