Grilled Lemon Salmon – Fantastic Recipe

Having lemon in the name of this Grilled Lemon Salmon recipe really threw me as there are only slices put on during the last bit of grilling.

 

But it’s enough. This is a fantastic recipe. There wasn’t a flake of salmon left on any of my family’s plates.

The marinade was not overpowering, and the lemon gives it a little extra tang that is just right.

This will definitely be my salmon recipe of choice from now on!

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Grilled Lemon Salmon
Prep Time
15 mins
Cook Time
15 mins
Marinating Time
1 hr
Total Time
1 hr 30 mins
 

The lemon in this Grilled Lemon Salmon recipe is mostly for decoration. You taste the delicious salmon and not all lemon!

Course: Main Course
Cuisine: American
Keyword: Grilled Lemon Salmon
Servings: 4
Calories: 360 kcal
Ingredients
  • 2 teaspoons fresh dill
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 1/2 lbs salmon fillets
  • 1/4 cup packed brown sugar
  • 1 chicken bouillon cube mixed with
  • 3 tablespoons water
  • 3 tablespoons oil
  • 3 tablespoons soy sauce
  • 4 tablespoons finely chopped green onions
  • 1 lemon thinly sliced
  • 2 slices onions separated into rings
Instructions
  1. Sprinkle dill, pepper, salt, and garlic powder over salmon. Place in a shallow glass pan.

  2. Mix sugar, chicken bouillon, oil, soy sauce, and green onions. Pour over salmon. Cover and chill for 1 hour, turning once.

  3. Drain and discard marinade.

  4. Put on a grill on med heat, place lemon, and onion on top.

  5. Cover and cook for 15 minutes, or until fish is done.

 

I hope you enjoy this Grilled Lemon Salmon Recipe!

Up Next:

Parmesan Crusted Tilapia

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Recipe based on one by MizzNezz
Photo by Diana Johnson

Perfect Pork Tenderloin – Really Moist & Tender

Wow – I am at a loss for words but this Perfect Pork Tenderloin really is perfect. I’ve never cooked a pork tenderloin that was so moist and tender.

 

Plus, once you make it, the recipe sticks in your head because it’s so easy.

We couldn’t get enough of it. It will be the only recipe for pork tenderloin I will ever use.

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Perfect Pork Tenderloin
Prep Time
5 mins
Cook Time
1 hr
Resting Time
10 mins
Total Time
1 hr 15 mins
 

This Perfect Pork Tenderloin uses an unusual cooking technique, but it works!

Course: Main Course
Cuisine: American
Keyword: Perfect Pork Tenderloin
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 lb boneless pork tenderloin
  • salt and pepper
  • dry seasoning of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)
Instructions
  1. Note: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to your individual oven.
  2. Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
  3. Preheat oven to 500 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
  4. Bake EXACTLY 5 1/2 minutes PER POUND Adjust +/- according to your oven's accuracy and heat retention.

  5. If you have an oven probe or thermometer that has a wire that goes through the side of the oven door, by all means use it and set the temperature alarm for 140 degrees. remove meat from oven when alarm alert goes off (probably before an hour has expired).
  6. Turn oven OFF and DO NOT open oven door for 45 to 1 hour, OR sooner IF you are using a probe thermometer and it alerts that internal meat temp is at 140 degrees. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
  7. After resting 10 minutes, the roast should reach a safe 145-150 degrees.

 

Note: For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosis is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!

Variation: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin.

Cook tenderloin as instructed above.

The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

Enjoy this Perfect Pork Tenderloin!

Up Next: 

Sausage Frittata

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Recipe based on one by BeachGirl
Photo by gurulady

Quick and Easy Basic Quiche

This Quick and Easy Basic Quiche is a wonderful recipe. The frozen pie crusts make it so easy and they are inexpensive.

Plus, since the pie crust comes with its own pie pan, there’s no dish to wash.

When I am “cleaning out the fridge” I will often make several and freeze them for quick dinners or bring out several for an easy night of entertaining.

I always have one on hand to take to friends or family that are under the weather.

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Quick and Easy Basic Quiche
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

I will often make several of these Quick and Easy Quiche when I am "cleaning out the fridge" and freeze them for quick dinners.

Course: Main Course
Cuisine: French
Keyword: Quick and Easy Basic Quiche
Servings: 6
Calories: 235 kcal
Ingredients
  • 5 large eggs
  • 3/4 cup milk
  • 1 9-inch frozen deep dish pie shell
  • 2 cups shredded cheese or 2 cups chopped drained cooked vegetables or 2 cups diced deli meat any type (or chop up leftover sliceor 2 cups any other cooked diced meat or 2 cups ground beef or 2 cups seafood or 2 cups poultry
Instructions
  1. Preheat oven to 350 degrees F.
  2. Beat eggs in a large mixing bowl. Add filling and milk and mix well. Pour mixture into frozen pie crust.
  3. Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean.
  4. Serve with a crisp green salad or maybe some fresh fruit on the side.

Enjoy!

Up Next:

Grandma’s Special Classic Macaroni & Cheese

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Recipe based on one by Mama Tia
Photo by Dine & Dish

Parmesan Crusted Tilapia – Easy & Delicious

This Parmesan Crusted Tilapia is a party on the palate! The seasonings are just right and the Parmesan cheese adds delicious flavor. Very tasty.

 

Not only does it taste good but it’s also healthy too! Definitely a keeper recipe.

I’ve made it several times now and it just gets better and better each time! I like to broil it for about 2 minutes, in the end, to make it a little crispier.

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Parmesan Crusted Tilapia
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

The seasonings are just right and the Parmesan cheese adds delicious flavor.

Course: Main Course
Cuisine: American
Keyword: Parmesan Crusted Tilapia
Servings: 4
Calories: 225 kcal
Ingredients
  • 3 -4 tilapia fillets depending on size
  • 1/4 cup breadcrumbs or 1⁄4 cup crushed Ritz cracker
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • salt
  • pepper
  • garlic powder
  • olive oil
Instructions
  1. Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
  2. Combine crumbs, Parmesan, Italian seasoning and garlic powder on a plate, mixing well.
  3. On a different plate, pour 1 tbsp lemon juice.
  4. Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your Parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
  5. Dredge fillet in the Parmesan mixture patting it all over to coat. Place in an oiled baking dish, repeat with remaining fillets.
  6. Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
  7. Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more Parmesan on top if desired). You can also bake these faster at 450ºF.

 

Enjoy this Parmesan Crusted Tilapia!

Up Next:

Justin Wilson’s Fried Catfish

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Recipe based on one by MommyMakes
Photo by SharonChen

Scalloped Potatoes & Ham – Easy To Make

This Scalloped Potatoes & Ham is better than I could have imagined! I made it to use up some leftover ham. Wonderful, and easy to make!

 

Creamy and tasty, this will be your new scalloped potato recipe.

I can honestly say this is a meal all on its own. Don’t expect any left overs. A repeater for sure.

Adding cheese on top for the last 15 min is a great twist!

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Scalloped Potatoes & Ham
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

I can honestly say this is a meal all on its own. Don't expect any left overs.

Course: Main Course
Cuisine: American
Keyword: Scalloped Potatoes & Ham
Servings: 6
Calories: 345 kcal
Ingredients
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 3 cups ham cooked
  • 1 large green pepper chopped
  • 1 large onion chopped
  • 1/2 cup cheddar cheese shredded
  • 5 cups potatoes pared and sliced
Instructions
  1. Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.
  2. Return to heat; cook until thickened and bubbly.
  3. Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl. Stir gently then move into a buttered 13X9-inch baking dish; cover with foil.
  4. Bake at 350 degrees for 30 minutes.
  5. Uncover and continue to bake for 1 hour.
  6. Let stand for 10 minutes before serving.

 

Enjoy!

Up Next: 

Chicken Pepper Skillet

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Recipe based on one by Willam
Photo by Ashley Cuoco

Classic Macaroni & Cheese – Grandma’s Special

I have been using Grandma’s Special Classic Macaroni & Cheese for Mac and Cheese since the beginning of time! Truly a classic and a staple.

 

It’s just a divine mac and cheese, lightly tangy and very flavorful.

I think the dry mustard makes it taste extra special. I’ll make this over and over again!

A great side dish that can be served with almost anything!

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Grandma's Special Classic Macaroni & Cheese
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

A great side dish that can be served with most anything!

Course: Side Dish
Cuisine: American
Keyword: Classic Macaroni & Cheese
Servings: 6
Calories: 245 kcal
Ingredients
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 2 1/2 cups milk
  • 2 cups grated cheddar cheese
  • 8 ounces dry elbow macaroni cooked according to package directions
Instructions
  1. Melt butter in medium saucepan. Stir in flour, salt, mustard and pepper until smooth. Remove from heat and gradually stir in milk until smooth.
  2. Stirring constantly, cook over medium heat until thickened (about 10 minutes). Remove from heat.
  3. Stir in 1 1/2 cups cheese until melted.
  4. Combine cheese mixture with macaroni in greased 2 quart casserole. Sprinkle remaining cheese on top.
  5. Bake in 375 degree oven for 25 minutes or until lightly browned.
  6. Makes 6 servings.

 

Enjoy!

Up Next: 

Paula Deen Crock Pot Macaroni and Cheese

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Recipe based on one by Bev
Photo by May I Have That Recipe

Mexican Fire Rice – Spicy Rice & Sausage

I love this Mexican Fire Rice dish. It’s a really filling slightly spicy rice and sausage dish that is baked with Picante sauce, sour cream, and cheese.

 

All of the ingredients are things that I regularly have on hand.

Tastes like a tamale kinda… or an enchilada, totally love this.

So easy and so good. You can use mild Picante sauce if you are a spicy wimp!

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Mexican Fire Rice
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Tastes like a tamale kinda... or an enchilada, totally love this.

Course: Main Course
Cuisine: Mexican
Keyword: Mexican Fire Rice
Servings: 6
Calories: 295 kcal
Ingredients
  • 2 2/3 cups water
  • 1 1/3 cups long grain white rice uncooked
  • 1 lb ground pork breakfast sausage
  • 1 16 ounce jar picante sauce
  • 1 8 ounce container sour cream
  • 8 ounces cheddar cheese shredded
Instructions
  1. Preheat oven to 350 degrees F.
  2. Bring water to boil in a medium saucepan. Stir in the rice, reduce heat, cover, and simmer for approximately 20 minutes.
  3. In a large skillet over medium heat brown sausage until no longer pink.
  4. In a medium mixing bowl add cooked rice, cooked sausage, picante sauce, and sour cream. Mix well, place in casserole dish, and top with cheddar cheese.
  5. Bake approximately 20 minutes or until cheese is bubbly. Serve with sides of extra picante sauce and sour cream.

 

Enjoy!

Up Next:

Quick and Easy Low Carb Taco Shells

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Recipe based on one by lauralie41
Photo by gailanng

Crockpot Chicken a La King – My Favorite

Crockpot Chicken a La King is an absolutely lovely and easy chicken recipe. Really wonderful to come home to. This is one of my favorites.

 

I have made it several times and it is one of my go-to meals, always keeping everything on hand for it.

It smells so good while cooking and I always have served it over hot, buttered white rice with Grands! biscuits on the side.

I love the leftovers for lunch.

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Crock Pot Chicken a La King
Prep Time
20 mins
Cook Time
5 hrs 30 mins
Total Time
5 hrs 50 mins
 

I love the leftovers for lunch.

Course: Main Course
Cuisine: American
Keyword: Crock Pot Chicken a la King
Servings: 4
Calories: 325 kcal
Ingredients
  • 1 8 ounce can cream of chicken soup
  • 3 tablespoons flour
  • 1/4 teaspoon pepper
  • 1 dash cayenne pepper
  • 1 lb boneless chicken breast cut in small cubes
  • 1 celery rib chopped
  • 1/4 cup green pepper chopped
  • 1/4 cup onion chopped
  • 1 10 ounce package frozen peas, thawed
  • 2 tablespoons pimientos chopped
Instructions
  1. Combine soup, flour, pepper and cayenne pepper. Stir until smooth. Stir in chicken, celery, green pepper, and onion.
  2. Cover and cook on low for 5 or 6 hours or until meat is cooked and tender.
  3. Stir in peas and pimentos. Cook another 30 minutes.
  4. Serve over rice, noodles or biscuits.

 

Enjoy!

Up Next:

Chicken Roll Ups

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Recipe based on one by CrimsonPhoenix
Photo by Pneuma

Salmon Patties with Seasoned Mayo

I love salmon patties and these Salmon Patties with Seasoned Mayo are absolutely divine. A fantastically delicious dinner recipe.

 

It’s so easy and it would be the perfect dish for kids. The star of this recipe, however, is most definitely the wasabi mayonnaise

I have lots of salmon fish cake and patty recipes that I make, most of them old family recipes, but these were great mainly due to the mix of ingredients.

The melange of flavors gives the patties a piquant taste and lovely texture.

The perfect lunch for a lazy Sunday.

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Salmon Patties with Seasoned Mayo
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

The perfect lunch for a lazy Sunday.

Course: Main Course
Cuisine: American
Keyword: Salmon Patties With Seasoned Mayo
Servings: 6
Calories: 245 kcal
Ingredients
Mayonnaise
  • 5 -6 tablespoons mayonnaise tangy
  • 2 teaspoons wasabi sauce
  • 1 tablespoon lemon zest finely grated
  • 2 tablespoons honey
Patties
  • olive oil for frying, or use canola
  • 2 7 1/2 oz cans salmon, drained in a sieve
  • 1/2 cup onion finely chopped
  • 3/4 cup dried breadcrumbs
  • 1 tablespoon Dijon mustard smooth
  • 1/2 teaspoon black pepper coarse
  • 2 tablespoons parsley chopped
  • 3 tablespoons mayonnaise tangy
  • 1 tablespoon lemon juice
  • 1 tablespoon fish sauce
  • 2 teaspoons Worcestershire sauce
  • 2 eggs lightly beaten
Instructions
  1. Whisk together the ingredients for the mayonnaise, and taste. Note that I used a wasabi sauce, not the tube. Wasabi from a tube might be stronger, so use less.
  2. Put in a small jug, cover and keep in fridge.
  3. Crush the salmon in a roomy bowl, then add all the ingredients, EXCEPT keep out 1/4 cup cornflake crumbs, and don't add the eggs yet. Mix ingredients lightly while you add them.
  4. Add the eggs, and fold the mixture over and over until very well mixed. You can make this mixture ahead of time and keep in the fridge -- it helps to develop the flavor.
  5. If possible, use a nonstick pan for frying -- saves so much battle with possible sticking! Heat the pan over high heat, add a film of oil, and heat that well.
  6. Form patties about the size of your palm, and lightly pat on some of the 1/4 cup cup crumbs you kept out.
  7. Fry in batches over medium heat until one side is deep golden brown, then flip over. You will need more oil as you fry them.
  8. I got 10 patties from this recipe. A serving might be 2 or 3, while a small kid will only have 1, so number of servings are up to you to decide!
  9. Serve hot, with the cold prepared mayonnaise. With a filling, healthy salad this is a dinner.

 

Enjoy!

Up Next:

A Perfect Eye of Round Roast Beef

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Recipe based on one by Zurie
Photo by French Tart

Chicken Taco Casserole – Super Dinner Dish

This killer Chicken Taco Casserole recipe definitely definitely deserves a pat on the back for whoever came up with it! The whole family loves it.

 

A very good meal that’s easy to make.

To be honest, I’m a die-hard Mexican food fan – I’d eat it for breakfast, lunch, and dinner if I could and I love discovering new recipes.

This taco casserole is one of the best I’ve made lately, even if I do say so myself!!!

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Chicken Taco Casserole
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This taco casserole is one of the best casseroles I've made in a long time.

Course: Main Course
Cuisine: Mexican
Keyword: Chicken Taco Casserole
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 cups cooked rice
  • 2 cups cooked chicken shredded (turkey is good too)
  • 1 14 1/2 oz can tomato sauce
  • 1 1 1/4 oz envelope taco seasoning
  • 1 15 - 30 oz can refried beans
  • 1 cup cheese grated (reserve in it's own baggie)
  • 1 cup tomatoes chopped (optional)
  • 1 cup guacamole optional
  • 1/2 cup sour cream optional
  • 5 cups tortilla chips optional
Instructions
  1. Mix taco seasoning and tomato sauce. Add shredded chicken and coat it well with tomato mixture. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan. Top with chicken mixture.
  2. (You may want to flash freeze at this point before going on to the next step. Freeze in the disposable pan or pop out and put in freezer bag.)
  3. Top with 1-2 cans of refried beans so you have a nice even coating. Top with grated cheese.
  4. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
  5. Top with your favorite toppings or dip with tortilla chips!

 

Enjoy!

Up Next:

Taco Bell Mexican Pizza – Copycat

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Recipe based on one by Tish
Photo by SashasMommy