Lovin' From the Oven

Perfect Baked Salmon

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Making a wedding registry is tough. Since my DF and I are living in an apartment and about to move in a couple of months (and again a couple of months later), it’s difficult trying to register for things. We have enough “stuff” overflowing our current apartment, how would we go about asking for more “stuff” that we don’t need? Do you just skip the registry completely?

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Thank goodness for wedding blogs that can answer every question that may cross your mind, no matter how ridiculous the question may be. Chances are, it’s been asked before at least ten times. Whatever would I do without the internet?

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I started a registry with Williams-Sonoma, but a month later and it seems as if half of the stuff on my registry is out of stock, not sold anymore, or only available online. That’s not good. I nixed that idea and am now looking for different alternatives, if anything at all.

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Oh well.. on to my next wedding adventure.

This recipe is so simple that it shouldn’t even be a recipe. Salmon is easy to cook and great for your health. With this standard recipe, your food will come out perfect every single time.

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Perfect Baked Salmon

Ingredients

  • salmon
  • olive oil
  • salt and pepper, to taste

Directions

  1. Place your salmon on a baking sheet.
  2. Drizzle with olive oil, salt and pepper.
  3. Place in your oven and turn the heat up to 400 degrees. Bake for 25-30 minutes.
https://lovintheoven.com/perfect-baked-salmon/

Campbell’s One Dish Chicken and Rice Bake

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campbell-3   There’s no soup aisle in the grocery store without those red and white cans. My mom has used them, my neighbors have used them, my friends have used them, and I’m no different. I’m a fan of the red and white. After all, they have been around for 144 years! If you haven’t figured it out yet, I’m talking about Campbell’s condensed soups. My personal favorites are Cream of Chicken and Cream of Mushroom since you can do so much with them. Plus, my DF will still eat food that I make with Cream of Mushroom even though he despises mushrooms! Did you know that Campbell’s chicken noodle soup has 32 feet of noodles in every single can? That equals to about six of me! campbell   I found a quick and easy recipe on their website, Campbell’s Kitchen. There, you can find fresh ways to make your everyday meals and even convince your family to eat the impossible! There’s a lot of inspiration just waiting to be found. This dish that I chose is great because you literally only need one pan. You stir all the ingredients in one, bake it, and serve it! How easy can cleanup get? Not only that, but you get a side and a main dish as well. You’re preparing two different parts of the meal in the oven at the same time. The recipes on Campbell’s Kitchen are time friendly and simple.
campbell-5   If you have a bunch of picky little eaters at your house, then perhaps this site is for you. The Wisest Kid in the Whole World™ teamed up with Campbell’s to create recipes just for kids. We all know how kids can be– they’ll eat nothing but chicken nuggets and ketchup for one week and then pizza the next. Sometimes, they’ll avoid sauces at all costs. Other times, they’ll drench everything in ranch dressing. Their tastes change on a weekly (if not daily) basis and it’s hard to keep up! campbell-2   It’s your job as a parent and my job as a DF to make sure our “kids” eat right. You can find fun, quick meal ideas your kids will love at WisestKid.com. campbell-4 As previously mentioned, this recipe is from Campbell’s Kitchen.
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Campbell’s One Dish Chicken and Rice Bake

Ingredients

  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 cup water
  • 3/4 cup uncooked regular long-grain white rice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1 1/4 pounds skinless, boneless chicken breast halves

Directions

  1. Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
  2. 2 Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Let stand for 10 minutes. Stir the rice before serving.
https://lovintheoven.com/campbells-one-dish-chicken-rice-bake/

 

Korean Sizzling Beef made with Flank Steak

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One thing that I’ve learned while cooking with meat is that I have no idea which direction to cut it. All these recipes tell you to cut against or with the grain is gibberish to me. So, I kind of just cut wherever I feel like it. It’s probably not the best thing to do, but it’s the only thing I know how to do. I’m pretty sure that also plays a big part into if you have tender or chewy meat. It’s about 50/50 for me.

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Either way, my DF will happily eat it since he’s just glad that I made dinner. Does that make me a bad fiancé? Maybe I should take some cooking classes and learn a little more since cooking is still so foreign to me. I’d be more than happy to do that sometime.. I just have to find a way to fit that into my schedule.

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Grill pans are the best. They give you the impression of having a little barbecue inside of your 550 square feet apartment. I got ours from my grandma, but you can easily get one online. They’re a great investment to have in your kitchen.

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I’m blogging on a three hour sit in Las Vegas right now, but I’m just happy to be up and moving. After yesterday’s incident at LAX, it really puts life into perspective. I was supposed to be flying into LAX after the shooting, but all my flights into and out of LAX were cancelled yesterday. Three of my family members were at LAX the day before. I can’t even imagine if one of us were there when it happened.
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In case you have no idea what I’m talking about, you can read about the LAX incident here. My heart goes out to all those involved and those who knew the TSA agent.

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Recipe from Food & Wine

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Korean Sizzling Beef made with Flank Steak

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons dry white wine
  • 2 large garlic cloves, very finely chopped
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons crushed red pepper
  • One 2 1/2-pound beef flank steak, cut across the grain into twenty 1/4-inch-thick slices

Directions

  1. In a large, shallow dish, whisk together the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper until sugar is dissolved.
  2. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate overnight.
  3. Light a grill or heat a griddle. Cook the steak over high heat until the slices are richly browned and medium-rare, about 30 seconds per side.
https://lovintheoven.com/korean-sizzling-beef-made-with-flank-steak/

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