The Secret Foodie

Sponsored Video: Sensodyne Recipes

Sensodyne Pronamel has surprised us, here at The Secret Foodie with an amazing summery and healthy recipe!! We are always looking for new and delicious ideas to create healthy and great tasting meals and here is a easy to follow step by step video.

Char grilled Salmon with corriander and chilli and mango quinoa a simple recipe that you can do at home in minutes! And if you are not a big fan or corriander or chilli you can modify the recipe and make it work to your own personal taste.

We are big fans of quinoa, here at The Secret Foodie, and this recipe is the perfect introduction to quinoa if you have never had it. It is a super seed packed with all sorts of vitamins and minerals. You also may be interested to know that quinoa is closely related to species such as beets, spinach and tumbleweeds, although it tastes much much better than tumbleweed!!

We hoped you learned something new and found a great summer time recipe!!

Article sponsored by Sensodyne Pronamel

bakerhi:

Recipe Time!
Maple Bacon Cupcakes (A.K.A. “The Dylan”) - Makes 24 cupcakes
Inspiration from like, anyone else who has done this.

What You’ll Need:

4 cups bisquick pancake mix

4 tbsp sugar

2 cups of milk

2 eggs

A package of bacon to cook up (I used oscar mayer center cut - PS bacon is totally optional for this)

(For the Frosting) 3 cups of confectioners sugar

2 sticks of unsalted butter (softened)

3 tbsp maple syrup

The How-to:

Preheat the oven to 400 deg F

Mix together the bisquick, sugar and milk

Add the eggs! Boom done. Bake them for roughly 18 minutes (until browned on the top)

Make the bacon! I don’t know how to really tell you to do that. Then make sure it’s not greasy and cut it up into bits! (Watch your fingers!)

Frosting: With a hand mixer, mix the butter, sugar and maple syrup until awesome.
Bakerhi note: This frosting is very buttery, but since you’re making pancake muffins essentially, I think they play together pretty well.

This is def more of a savory/breakfast cupcake, but why not! My coworker requested these for his birthday probably around the time the office found out I was a compulsive baker, and this was an interesting challenge since I’m not a -huge- fan of bacon (sorry!) and savory isn’t really something I go for normally. I got good feedback about these, so I hope you do too!! Happy birthday Dylan!

Thanks for following!! If you have any suggestions/requests, please send them in! I don’t know what I should make next!

Lemon, Garlic & Chive Salmon en Papillote with Asparagus

Lemon, Garlic & Chive Salmon en Papillote with Asparagus

En Papillote simply means “in parchment” in French or “al cartoccio” in Italian. This method of cooking, generally used with fish or poultry, involves placing the food in a folded pouch (generally parchment paper) and then baking. The pouch will hold in moisture to steam the food. I have seen this method featured quite often on the Food Network and decided to give it a go. Many times, the seasoning and side vegetables are cooked together en papillote.

Ingredients:

1 salmon fillet (roughly 1/2 pound)

1 bunch of asparagus trimmed so each piece is about 4 inches (trim the ends and cut bunch in half)

1 clove garlic minced

2 tbsp chives chopped finely

1/2 juicy lemon

1 tsp to 1 tbsp of butter (depends on your prefence for butter)

salt & pepper

Set oven to 400 degrees. Evenly season salmon fillet with salt and pepper and gently place in the center of a piece of parchment paper. Make sure the piece of paper is large enough to enclose the salmon with edges folded several times to seal in moisture. You may remove the salmon skin prior to cooking, but it comes off fairly easily afterwards. Fold parchment paper to enclose salmon completely but loosely, and make sure all edges are sealed tight (see below). Place in over and bake for roughly 8 - 10 minutes.

In a small sauce pan, combine butter, juice from 1/2 lemon, garlic and chives (reserve 1/2 tsp for garnish) at medium low heat. Add a small pinch of salt and pepper. You don’t want the butter to burn.

Asparagus:

Add 2 tablespoon of salt to a pot of water and bring to a boil. Add asparagus and boil for 3-4 minutes. Strain under cold water to stop the cooking process and to maintain the vibrant green color of the asparagus.

On a clean plate, place asparagus as to make a “bed” for the salmon to lay on. Remove salmon from oven and open the pouch. Carefully remove the skin (if you left it on prior to cooking). Although the skin comes off fairly easily, you want to be careful so your fillet salmon doesn’t break or fall apart. Place salmon across the bed of asparagus. Pour garlic, chive, lemon butter sauce over salmon and asparagus and garnish with the chives you reserved earlier. Serve with a lemon wedge. Enjoy!