We eat a lot of salmon in this house. And since our trip to Alaska this past summer, we’re eating even more. Mr. NoPot and our son went on a salmon fishing trip and the fish they caught was flash frozen and shipped back home. I’ve got a freezer full of salmon, so we’re eating it about once a week. In the summer I usually grill it, but once the weather changes, I have to find other alternatives. Parchment paper packets is a fantastic way to cook fish. It keeps all the moisture in, cooks it evenly, and creates no mess! You’re going to love the simplicity of this and be amazed by the flavor.

Salmon with Mustard Sauce
4 individual salmon filets (5-6 oz) or one family size (1 lb to 1 1/4 lbs)
2 tbsp lemon juice
2 tbsp Dijon mustard
2 tbsp brown sugar
salt and pepper

Mix the lemon juice, mustard, and brown sugar in a small bowl. Place the salmon in the center of the parchment paper. Spoon sauce over salmon. Sprinkle with salt and pepper. Seal the packet(s). Bake at 400 degrees. If you’re making one family size filet, bake for 30 minutes. If you’re making 4 individual pieces, bake for 15 minutes.

We eat a lot of salmon in this house. And since our trip to Alaska this past summer, we’re eating even more. Mr. NoPot and our son went on a salmon fishing trip and the fish they caught was flash frozen and shipped back home. I’ve got a freezer full of salmon, so we’re eating … Read more →

I use parchment paper cooking not only for main dishes, but for my veggies and sides too. The paper seals in the steam, and vegetables cook while retaining all of their flavors and nutrients. A fabulous, fabulous dish I cannot get enough of is this one:
Honey Dill Carrots
10 oz shredded or matchstick carrots
1 1/2 tbsp honey
1/2 tsp dried dill
1 tbsp butter
salt and pepper

You can shred carrots yourself (in a food processor) or buy a bag of matchsticks/shredded carrots. Place the carrots in the center of your parchment paper. Drizzle with the honey. Sprinkle the dill over them. Dot with the butter. Salt and pepper to taste. Fold up your packet and bake at 400 for 40 minutes. You could also make this as individual packets of 4 and it would cook in 20 minutes.

The carrots have an amazing sweetness and retain enough crunch to make them interesting. Kids in particular LOVE this dish because it doesn’t look like carrots, it looks like confetti!

I use parchment paper cooking not only for main dishes, but for my veggies and sides too. The paper seals in the steam, and vegetables cook while retaining all of their flavors and nutrients. A fabulous, fabulous dish I cannot get enough of is this one: Honey Dill Carrots 10 oz shredded or matchstick carrots … Read more →

Yes, really, Thanksgiving with no mess! I love Thanksgiving, but if you’re cooking for one or two or three, well, who wants to have a giant roaster to scrub? For those of you looking for all the flavors of traditional turkey, stuffing, and gravy, but who don’t want to spend the day in the kitchen, I’m happy to share this recipe with you. Mr. NoPot suggested we skip making a whole turkey and just do this, he loved it so much.

2 celery stalks
1 small onion
2 tbsp butter
4 slices whole wheat bread
4 tsp chicken broth
sage, rosemary, and salt and pepper
4 turkey cutlets
8 tbsp of turkey gravy, plus more for serving

You’re going to be bowled over by this method. Start with a 2 cup Pyrex measuring cup. If you don’t have that, then just get a microwave safe bowl. I love the Pyrex because it has a handle, which makes it easy to get in and out of the microwave. Chop your celery and onions (you can use a mini food processor if you like, or do it by hand). Place them in the Pyrex. Add the butter. Microwave on high for 4 minutes, stopping every minute or so to stir. By the end, you will have vegetables that are soft and starting to brown.

Create 4 individual packets. In each one place a slice of whole wheat bread. Sandwich bread works perfectly, or you could use a loaf of whatever you have hanging around. Spread 1/4 of the vegetable mix on each slice of bread. Spoon 1 tsp of chicken broth on top of each. Place a pinch of sage and a pinch of rosemary on each and lightly salt and pepper them. Lay a turkey cutlet on top of each. Spoon 2 tbsp of gravy over each one (you can use gravy from a jar or a can, or if you’re like my mom, you have homemade gravy in the freezer, ready for any gravy emergency!). Place a pinch of sage, a pinch of rosemary and light amounts of salt and pepper on top.

Fold the packets up and bake at 400 degrees for 20 minutes (or until a thermometer poked through the parchment into the meat reads 165 degrees). Take them out of the oven and allow them to rest for 5 minutes, then serve with extra gravy on the side (warmed in the microwave – use that Pyrex again, no need to wash it first) and some cranberry sauce. Then be thankful you don’t have much to wash to clean up!

P.S. I know the turkey looks absolutely pink in this photo. It wasn’t until I tried to adjust it, then I couldn’t get rid of it. Anyway, please know it did not appear this color when we ate it and it was completely done!

Yes, really, Thanksgiving with no mess! I love Thanksgiving, but if you’re cooking for one or two or three, well, who wants to have a giant roaster to scrub? For those of you looking for all the flavors of traditional turkey, stuffing, and gravy, but who don’t want to spend the day in the kitchen, … Read more →

I know you’re supposed to save the best for last, but for my first recipe, I’ve got to share one that my family thinks is absolutely incredible.

I called this Party in a Packet because the flavors of this dish taste like party snacks to me. You’re going to LOVE it.

4 boneless skinless chicken breasts (I always use organic when available)
4 tbsp French onion dip (the kind in the dairy case)
1 cup semi-crushed cheese crackers (like Cheez-Its or Goldfish – I actually used Late July organic cheese crackers which are the same thing)
Salt and pepper

Yes, that’s right. 4 ingredients.

Prepare this dish as 4 individual packets. In each packet place one chicken breast in the center. Salt and pepper it. Brush 1 tbsp of the dip over it. Cover with 1/4 cup of the crackers. Repeat for the other packets. Seal up the packets and bake at 400 for 25 minutes.

Open it up and enjoy your party! This has a rich, deep flavor that makes you feel like you’re snacking on high calorie party snacks, when actually you’re enjoying a healthy chicken dish. Ssh – don’t tell the kids!

*Reader favorite: This appears in The Parchment Paper Cookbook

I know you’re supposed to save the best for last, but for my first recipe, I’ve got to share one that my family thinks is absolutely incredible. I called this Party in a Packet because the flavors of this dish taste like party snacks to me. You’re going to LOVE it. 4 boneless skinless chicken … Read more →