Mom to Mom – School night meal

SARAH PANNELI:  WELCOME TO MOM TO MOM. WE ARE IN THE KITCHEN TODAY, AND GOING TO SHOW YOU HOW TO MAKE A QUICK AND EASY MEAL ON THOSE BUSY SCHOOL NIGHTS.
SARAH PANNELI:        ALRIGHT, CHEF KATE, YOU’VE GOT SOMETHING GOOD FOR US TODAY-
KATE HORNING:         YEP.
SARAH PANNELI:        ON THOSE BUSY WORK WEEK NIGHTS. WHATCHU GOT?
KATE HORNING:         I’VE GOT YOU COVERED. YES, WE’RE MAKING A LIME CILANTRO SALMON WITH ROASTED BROCCOLI, SO IT’S QUICK, EASY, AND DELICIOUS. SO, TO ROAST THE BROCCOLI, YOU WANT TO CUT IT INTO BITE SIZE PIECES, SEASON IT UP WITH SOME CELTIC SALT AND OLIVE OIL, AND ROAST IT IN A 425 DEGREE OVEN FOR ABOUT 20 MINUTES UNTIL IT’S GOLDEN BROWN AND CRISPY.
KATE HORNING:         FOR THE SALMON, WE’RE GOING TO PRE-HEAT A SKILLET OVER MEDIUM HEAT, ADD A LITTLE DRIZZLE OF OLIVE OIL, SEASON THE SALMON UP WITH SOME CELTIC SALT AND SEAR IT FOR ABOUT 7 TO 9 MINUTES, DEPENDING ON THE THICKNESS UNTIL IT’S COOKED TO YOUR LIKING.
KATE HORNING:         TO MAKE OUR LIME CILANTRO BUTTER, WE WANT TO TAKE SOME ROOM TEMPERATURE BUTTER, MASH IN A BOWL, ADD LIME ZEST, CILANTRO, A LITTLE BIT OF CELTIC SALT, LIME JUICE, AND RED PEPPER FLAKES, AND MASH THAT ALL TOGETHER.
KATE HORNING:         OKAY. SO, I’VE FINISHED OFF THE DISH WITH A LITTLE BIT OF THAT BUTTER.
SARAH PANNELI:        IT’S BEAUTIFUL.
KATE HORNING:         IT’S GOING TO MELT OVERTOP AND BE DELICIOUS. AND ONE LITTLE TIP FOR GETTING YOUR KIDS TO EAT VEGGIES IS TO ROAST THEM. BRINGS OUT ALL THE NATURAL SWEETNESS.
SARAH PANNELI:        YEAH. GREAT IDEA.
KATE HORNING:         SO, LET’S GIVE IT A TASTE.
SARAH PANNELI:        CAN WE TASTE?
KATE HORNING:         YES. SEE HOW WE DID HERE. IT SMELLS SO GOOD.
SARAH PANNELI:        OH MY GOSH, THAT IS SO GOOD. THAT BUTTER.
SARAH PANNELI:        FOR THIS RECIPE AND MORE, GO TO THE MOM TO MOM FACEBOOK PAGE. SEE YOU NEXT WEEK.

 

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