Posts tagged ‘sauce’

January 23, 2011

Broiled Salmon and Zesty Yogurt Sauce

Layers of love!

We have been dying to cook salmon, so we just went for it. For the side dishes, since the loaded baked potato was a hearty addition, we also had a light, citrus and olive oil dressed, arugula salad. BOOM BABY! Instant meal fit for a king, queen, or jester.

Arugula Salad Preparation:

Directions: Grab a handful of cleaned arugula and an equal amount of fresh, clean spinach and put in a bowl. We added sliced roasted red peppers (from TJ’s), perfectly ripe avocado, and some chopped scallions. We dressed with a little drizzle of olive oil, a squeeze of lemon juice, and a dash of salt and pepper.


  • Roasted red bell pepper
  • 1 Scallion
  • 1/2 an avocado
  • Olive oil
  • Fresh lemon juice
  • Salt and pepper
  • Arugula
  • Spinach Leaves

Loaded Baked Potato: Deconstructed

Baked Potato Preparation:

Directions: Clean potato and stab with a fork multiple times. Place in microwave for 4-5 minutes , turn it over and repeat–this will help get it going if it was a big potato. Then place in the oven on the bottom rack (underneath the salmon).  Cook 5-7 minutes on each side. When it’s time to eat, pull out the baked potato (but be careful, it will be screaming hot!), and place on plate. Slice it open, throw in a few pads of butter, a dollop of non-fat plain yogurt (cottage cheese or sour cream works wonders, if you have it on hand), a pinch of chopped scallions and crumbled bacon pieces.  Yum Yum Yum!


  • Large potato
  • 1 Scallion
  • 1 Strip of extra crisp bacon, crumbled
  • 1-2 Tbsp Non-fat plain yogurt, cottage cheese, or sour cream
  • Butter

Zesty Yogurt Sauce Preparation:

Directions: Whisk all of these loverly ingredients together and you will have an instant, amazingly zesty sauce! It goes great with fish or feel free to use as a salad dressing!

The perfect sauce to accompany fresh Salmon


  • 1 Cup non-fat plain yogurt (Greek yogurt would be best!)
  • 1 Tbsp olive oil
  • 1 Tbsp fresh lime zest
  • 1 Tbsp fresh lime juice
  • 1 tsp fresh orange zest
  • 1 tsp fresh orange juice
  • 1/2 tsp salt

Now for the star of the meal….Drum roll please….

Broiled Salmon Preparation:

Directions: Preheat oven to “Broil” and rearrange the top rack, if necessary, to be sure that it is at least 4-5 inches from the top of the oven. Drizzle olive oil over salmon, sprinkle with salt, pepper, and dill. Place onto a foil-covered cooking sheet and put on the top rack in the oven for 5-7 minutes, or until it looks crispy. Then, loosely cover fish with another sheet of foil and let cook for another 5-7 minutes. Let it sit for a few minutes after taking it out of the oven, and then serve with Zesty Yogurt Sauce.


  • Salmon
  • Olive oil
  • Salt
  • Pepper
  • 1 1/2 tsp. dried dill

    A meal fit for a King

From the Little Yellow Kitchen


January 6, 2011

Dutch-Oven Chicken Cacciatore

As you know from the last post, Lauren put up a great picture of our Christmas gift pile, which consisted entirely of  new kitchen and cooking items! Well, one of them happened to be the prettiest dark burgundy enameled Dutch oven that I have ever laid eyes on. It was a steal from Costco. Who needs to spend $250 bucks on a brand name Dutch oven, when Costco’s low-cost and quality Kirkland Signature does the trick. (Yep I grew up in a big family, so shopping at Costco Wholesale on Sunday after church, is a favorite pastime).

A great dish that will definitly impress the italian lover's palate!

After deciding on a hearty Chicken Cacciatore dish, Lauren and I embarked on our first ever Dutch oven adventure in the Little Yellow Kitchen! It was the perfect time to set out on this mission, because we also had to cook to impress our fabulous new neighbor, Pearl, so that she would want to come back for dinner.

She contributed a delicious Caprese salad, topped with basil pesto and some balsamic dressing. She used a tube of basil pesto because apparently, the winter “storms” in SoCal killed all the fresh basil crop! It was the perfect insalata italiana to compliment the Chicken Cacciatore.

Pearl, you're invited back any day.

Here is how our tasty dinner went down. Drum roll please….


  • olive oil
  • 6 boneless chicken thighs, trimmed
  • salt and pepper
  • 4 strips of bacon
  • 1 medium onion, chopped
  • 3/4 cup chopped carrot
  • 1 celery stalk, chopped
  • 1 clove garlic, minced
  • 1 tsp marjoram
  • 1 tsp oregano leaves
  • 1 cup dry red wine
  • One 28-ounce can plum tomatoes, crushed
  • 2 tablespoons chopped flat-leaf parsley leaves


Heat a large Dutch oven over medium heat, add 2 tablespoons of the olive oil. Season the chicken thighs with salt and pepper.  Fry the chicken until golden brown and a little crispy, about 7 minutes per side. Set the browned chicken aside on a plate and drain the oil. (Try not to dump any crunchy bits!)

Return the Dutch oven to the heat and add 2 more Tbsp of olive oil. Saute the bacon until golden brown, about 7 minutes. Remove the bacon and set aside. Add the onion, carrot, and celery and scrape up the browned bits with a wooden spoon. (You don’t have to work too hard, the veggies will soak up the browned goodness off the bottom eventually). Reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are golden brown, about 15 to 20 minutes. Add the garlic, marjoram and oregano and cook for 2 more minutes. Add the wine and cook over high heat, stirring frequently, until the wine reduces to half the amount. Add the bacon back in along with the can of tomatoes; don’t forget the salt and peppah’! Bring the sauce to a slow simmer and partially cover. Cook, stirring occasionally, for about 35 minutes (we were a bit behind schedule and let it simmer for more like 20 and it still turned out great).

Preheat the oven to 350 degrees F. Add the chicken pieces to the sauce and transfer the pan to the oven, and cook the chicken until tender, about 35 minutes.

Remove the Dutch oven from the oven and skim any fat off the surface of the sauce. Stir in the parsley, maybe add a little more salt and pepper, and serve!

**Little Yellow Note: this dish can be served over your favorite pasta, to make it go a little further. We ate it without pasta the first night, but for lunch the next day the left-overs were great with a little added penne!

From the Little Yellow Kitchen,


December 11, 2010

Cleanin’ out the Fridge: Last Minute Goat Cheese Raviolis

A while back we created some delicious Pumpkin Raviolis with Brown Sage-Butter Sauce, and man was that good! Instead of rolling out our own pasta dough (we WILL attempt to do this at some point), we used wonton wrappers and the extra’s ended up in the back of the freezer, just begging for attention. So as they were defrosting, we set out on an adventure through our fridge in hopes to find something tasty to stuff into the raviolis. Here are the ingredients we had on hand…

  • La Chevre Goat Cheese — FYI, Lauren was lactose intolerant not too long ago so we always had goat cheese on hand! (This story for a later post)
  • Fresh Herbs — dried would work too

Oh wait, did I mention that we haven’t had the chance to make it out to the grocery store in ages so we were lucky to find these things in good shape.

Naturally, we put our creative minds to the test in coming up with a fitting sauce. Herbed Goat Cheese Ravioli paired with a Red-Wine and Balsamic Reduction sauce with tomatoes. Yea. We’re not joking. Sounds like something you would spend a whole paycheck on at some fancy schmancy restaurant. Be assured that this sauce is affordable, simple and tasty!

Herb Goat Cheese Raviolis w/o Sauce

Our improvisational preparation went as follows:
1. Crumble the goat cheese into a small mixing bowl.
2. Finely chop up any or all of the herbs (rosemary, thyme, oregano, and basil) and combine with the goat cheese. Add salt and pepper.
3. Take a wonton wrapper and place a hearty dollop of herbed goat cheese in the middle.
4. Dip a finger in a cold water and run across the edges of the dough. Fold in a triangle and press watered edges together to seal.
5. Repeat until you have either run out of the stuffing or the wrappers. Since we had extra herbed cheese, we are going to use it for a tasty snack on crackers.
6. Boil a pot of water (with a tablespoon of oil) and add in the ravioli. Since they are fresh, they should only take about 3 minutes to cook, or you can pull them out about 30 seconds after they start floating on the surface.
7. Lay flat on dish, drizzle with olive oil and let cool.

The tender tomatoes are packed with flavor!


Red-Wine Balsamic Reduction Sauce with Tomatoes
1. Pour about a ~½ cup balsamic vinegar into sauce pan and bring to boil, whisking briskly.
2. Add ~1/3 cup red wine.
3. Allow to reduce by about half the amount.
4. Add a couple chopped (in fairly large chunks) vine-ripened tomatoes and let them stew in the vinear-wine goodness for several minutes, on a low simmer.

Now all that has to be done is to introduce the two and garnish with fresh herbs, if you haven’t already started digging in by now.

From the Little Yellow Kitchen,